Friday, January 29, 2016

Sunday Dinner January 31,2016

On the Menu



Tex-Mex Grilled Rib Eye Steaks
8 Servings
Ingredients
8 rib-eye steaks (6 ounces each)
1 cup Tex-Mex Dry Rub
Olive oil for brushing the steaks
2 cups Tex-Mex Barbecue Sauce

Method
Preheat a gas or charcoal grill to high. Rub each steak on both side with the dry rub, refrigerate at least 3 hours or overnight. 
Drizzle olive oil over both sides of steaks and grill until golden brown, 3 to 4 minutes.
Turn over and continue grilling 4 to 5 minutes for medium rare.
Place on a large serving platter and brush with Tex-Mex Barbecue Sauce before serving.

Tex-Mex Dry Rub
Yields ~ 1¼ cups

Note: This rub can be used on beef, lamb, poultry and seafood.

Ingredients
¼ cup paprika
1 cup chili powder
1 tablespoon cumin, ground
1 tablespoon coriander, ground
1 teaspoon cayenne
2 teaspoons mustard, dry
2 teaspoons oregano, dried
1 teaspoon annatto, ground
1 teaspoon turmeric, ground

Method
Combine all the ingredients in a small bowl. Store extra will keep in a tightly covered glass jar for several months.
 
Country Style Mashed Potatoes
4 - 6 Servings
Ingredients 
2 pounds organic russet potatoes
Water to cover
1 bay leaf
1 teaspoon sea salt
½ teaspoon pepper
¼ teaspoon dried thyme
¼ cup of the liquid potatoes were cooked in
¼ cup chopped parsley
¼ cup chopped scallions

Method 
Wash, peel and dice potatoes equal in size. 
Place potatoes and bay leaf in medium saucepan; cover with cold water and bring to a boil. 
Reduce heat and simmer, covered, about 15 minutes or until potatoes are fork-tender. 
Drain well but reserve ½ cup of the cooking liquid and remove bay leaf.
Place potatoes, salt, pepper and thyme in large bowl; beat with electric mixer just until mashed.
Beat in vegan mayonnaise and if needed, the cooking liquid until almost smooth. 
Stir in parsley and scallions be careful not to over mix.
You want your potatoes light and fluffy too much mixing will make them stiff.
 
6 Servings

Ingredients
2 large bunches of broccoli
2 bay leaves
2 tablespoons olive oil
½ teaspoon crushed red chili peppers
6 – 10 garlic cloves, halved
½ - 1 teaspoon sea salt

Method
Cut broccoli into florettes, peel and dice the stalk into 1 inch pieces.
Place broccoli into a large pot of water and boil for three minutes.
Remove from heat and drain in a colander.  Discard the bay leaves.
Meanwhile in a large sauce pan heat the oil add the chili peppers and saute until peppers are slightly browned.
Add the garlic and saute until cloves are golden in color about 2 minutes.
Add the drained broccoli, sea salt and mix until broccoli is coated with the oil, and seasoning and the garlic is distributed throughout.
Serve hot.
 
Roasted Butternut Squash Soup
Yields 8 - 10 servings

Ingredients 4 pounds butternut squash
1 jumbo sweet potato
1 tablespoon sea salt – Divided
1 teaspoon pepper
1 teaspoon granulated garlic
¼ cup olive oil – Divided
1 teaspoon ground coriander
1 teaspoon pumpkin spice mix
1 gallon Vegetable Broth

Preparation
Preheat oven to 450 degrees Slice squash lengthwise and remove seeds  Wash sweet potato and cut in half lengthwise Brush the inside of the potato & squash lightly with olive oil then sprinkle lightly with salt, pepper and garlic powder.  Bake in oven 45 minutes or until tender.  The potato will get done before the squash, so remove it when it’s done.  Once they are cool enough to handle, remove skin from the potato and scoop the squash out of its skin with a tablespoon.  Mash both the potato and squash with a potato masher. Add vegetable broth to a large stockpot and place over medium heat.  Add mashed vegetables to the broth.  Sprinkle in the remaining salt, coriander and pumpkin spice then mix thoroughly.  Bring soup to a boil then reduce heat to medium low.  Cook uncovered 30 - 45 minutes or until soup thickens, stirring occasionally.  If you have an immersion blender (hand blender), puree the soup in the pot.  If you do not have an immersion blender, transfer soup in batches to a food processor or blender and puree; then return it to the pot.  Check for seasoning and add pumpkin spice/salt – ½ teaspoon at a time if needed.  Bring the soup back up to a boil then reduce heat to medium low.  Continue cooking uncovered an additional 15 minutes or until it reaches the desired thickness.  Keep in mind that once the soup sets, it will become twice as thick.
 
 Spring Greens with Pears & Walnuts
8 Servings

Ingredients
6 cups mixed salad greens
2 red pears, cored & thinly sliced
1 cup walnut halves
For the Dressing:
½ cup extra virgin olive oil
½ cup red wine vinegar
½ teaspoon ground mustard
½ teaspoon kosher salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
½ teaspoon crushed red chili peppers
freshly ground black pepper

Method
Combine dressing ingredients in a jar or container with a lid and shake well.
Combine mixed greens, pears and walnuts in a large bowl.
Toss salad with ½ cup of dressing.
Reserve remaining dressing for individual usage. 
Store any remaining dressing in refrigerator for up to 3 weeks.
 
 
 

Saturday, January 23, 2016

Sunday Dinner January 24, 2016

On the Menu


 Pork Roast
12 Servings
Ingredients
Salt and pepper to taste
1 (3) pound pork shoulder roast
2 – 3 tablespoons grapeseed oil
1 thinly sliced onion
4 medium tomatoes
½ teaspoon oregano, dried
1 teaspoon cumin powder
2 bay leaves
2 whole cloves
2 dried chipotle chilies
1 cup orange juice
1 lemon, juiced

Method
Preheat oven 325 degrees F
Salt and pepper the pork and allow meat to come to room temperature
Add grapeseed oil to a large oven proof pan
Sear the pork in the pan over medium high heat 5 minutes per side
Remove the pork from the pan.
Add onions and cook over low heat until translucent
Return the pork to the pan add the remaining ingredients
Cover and place in the oven cook for 2 – 3 hours or the meat thermometer temperature reaches 140 degrees F.
Let roast rest for 15 minutes before slicing
 
 
Lemon Garlic Spinach
6 - 8 Servings

Ingredients
1 Tablespoon Olive Oil
½ teaspoon crushed red chili peppers
1 heaping tablespoon minced garlic
2 pounds baby spinach
¼ teaspoon sea salt
1 tablespoon freshly squeezed lemon juice

Method
In a sauce pan, heat oil and chili peppers, add garlic and saute on medium heat 1 minute do not let garlic brown.
Add spinach, sea salt and lemon juice, mix thoroughly and saute just until spinach is wilted and all ingredients are thoroughly mixed.
Serve immediately.
 
 
Curried Rice
4 Servings
Ingredients:
2 cups water
1 cup rice
¼ cup crushed pineapples
2 tablespoon cranberries, dried
1 tablespoon cashew pieces
½ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
2 – 3 teaspoon curry powder

Preparation:
Place all ingredients in a small pot and mix thoroughly.
Bring to a boil then mix again. 
Reduce heat to its lowest setting and cover.
Cook undisturbed according to the directions on the package
 
 
 Black Bean and Yams Soup
8 - 10 Servings
Ingredients  
2 tablespoons vegetable oil  
2 medium onions, chopped    
3 large cloves garlic, chopped
2 teaspoons ground coriander  
1 teaspoon ground cumin    
1 teaspoon freshly ground black pepper  
2 quarts vegetable broth   
1 pound black beans, cooked   
2 medium yams, peeled and cut into medium dice  
2 teaspoons sea salt    
1 lime, sliced, thin

Method
Heat the oil over medium heat in a large pot.
Add the onions and garlic and saute until onions brown slightly. 
Add  coriander, cumin, and pepper and mix thoroughly. 
Add the broth, beans, sweet potatoes and salt, bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the sweet potatoes are tender.
Remove 2 cups of beans, drain and set aside. 
Puree the remaining soup in batches in a blender or using an immersion blender.
Return the beans to the soup taste and adjust seasoning as needed.
Serve with a slice of lime.
 
 Kale and Romaine Caesar Salad
Ingredients
1 head romaine lettuce 
½ bunch dino kale
½ cup Organic soy milk 
½ cup grapeseed oil
juice of ½ lemon  
1 - 3 cloves garlic 
½ teaspoon sea salt
¼ teaspoon cayenne pepper
½ cup grated Parmesan cheese
½ - 1 anchovie fillet

Method
Wash lettuce and kale and cut into bite size pieces
Place all other ingredients in a blender or use a hand blender and puree until smooth and creamy.
Store dressing in the refrigerator for up to 2 weeks.
 

Saturday, January 9, 2016

Sunday Dinner January 10, 2016

On the Menu

Engagement Chicken
Ingredients
1 [4 to 5 pound] roasting chicken
4 lemons - divided
½ cup dry white wine
¼ cup olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
Fresh herbs [4 rosemary sprigs, 4 sage sprigs and 8 thyme sprigs]

Method Note:  You do not want to pierce the chicken with a fork or other sharp objects, this will cause valuable juices to escape. 

Position an oven rack in the upper third of the oven.
Remove the giblets from the chicken, wash the chicken inside and out with cold water and remove all of the gook between the bones, etc.
Let the chicken drain, cavity down, in a colander for 2 minutes.
Pat the chicken dry with paper towels.
Juice 2 lemons and whisk together with the wine, olive oil, salt, pepper and garlic.
In a medium roasting pan, line the bottom with the fresh herbs then place the chicken breast-side down in the pan and pour the marinade all over the chicken, both inside and out.
Prick the remaining 2 lemon with a fork in 3 – 4 places to release the juices and then place them inside the chicken.
Cover, refrigerate and let chicken marinate  2 – 3 hours.
Remove chicken from the refrigerator and let pan come to room temperature while you preheat the oven to 400°F.
Place the chicken in the oven uncovered and lower the temperature to 350°F, and roast for 15 minutes.
Remove the roasting pan from the oven. Using tongs or two wooden spoons turn the chicken breast-side up and return it to the oven and roast for 1½ hrs., [~ 15 minutes per pound] and chicken is golden brown.
For safety purposes and the best results use a meat thermometer.  After cooking chicken for the estimated period [~ 15 minutes per pound], insert thermometer in the thigh joint and if the internal temperature is 165 degrees, it’s done [leave thermometer in chicken until ready to carve].
Using tongs or two wooden spoons, transfer chicken to a platter and let it rest for 10 minutes before piercing with a fork or carving.
Strain the juice from the roasting pan into a sauce pan, discard the herbs, bring to a boil, reduce heat to medium and simmer uncovered until juice is reduced by ⅓.
Now here’s the secret: Pour the juice on top of the sliced chicken—this is the “marry me juice.” Garnish with fresh herbs and lemon slices.

 Pineapple Garlic Rice
6 Servings
Ingredients
1 tablespoon grapeseed oil
3 large garlic cloves, minced
1 onion, medium, chopped
1 cup pineapples cubed in ½ inch pieces
3 cups cooked rice (cook rice 24 hrs in advance, refrigerate)   
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1 teaspoon granulated
¼ cup chopped parsley

Method 
Over medium heat, in a large skillet add the oil.
When oil is hot enough add the minced garlic, saute about 30 seconds.  
Add the chopped onions and cook until onions are translucent
Add the cubed pineapple and mix thoroughly.
Add the rice season with salt, black pepper and granulated garlic, mix thoroughly.
Cook until rice is heated throughout, mix in the parsley and remove from heat.
Serve while hot.
 
 Cuban Black Beans
Servings 6- 8
Ingredients
1 pound black beans, dried – (Do not soak)
2 large bay leaves
1 tablespoon cumin
1 tablespoon oregano
1 chili pepper, diced
Olive oil, for sautéing, plus 1 tablespoon
1 white onion, large dice
1 red pepper
1 green pepper
6 cloves garlic, chopped
⅛ cup white vinegar (rice wine vinegar is excellent)
½ teaspoon sea salt

Method
In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and chili pepper. Simmer on low heat, with pot partially covered until the beans are tender, but not completely done, about 1 hour.
While beans are cooking, roast the red and green pepper by placing them directly on the burner, turn with tongs until the whole pepper is charred.
Place the peppers in a zip lock bag for about 15 minutes.
Once the peppers are cooled, remove the stem and black skin to reveal the smooth layer underneath.
Cut the peppers open to remove the seeds then dice.
In a sauté pan, add the olive and sauté onions, peppers and garlic until onions are translucent. 
Transfer to a blender, add the vinegar and puree to a pulp. Use some of the bean water if needed to the puree.
Add the puree to the beans, season with salt and continue to cook until beans are done about 30 minutes.
 
 8 - 10 Servings
Ingredients
1/4 cup olive oil
1 large red bell pepper, julienne
1 large yellow pepper, julienne
1 large green pepper, julienne
1 large orange pepper, julienne
1 large red onion, julienne
4 - 6 large garlic cloves, sliced thin
1 large head of cabbage, shredded
1 tablespoon garlic, granulated
2 teaspoons sea salt
2 teaspoons pepper
1 teaspoon liquid smoke
1/2 bunch Italian parsley, roughly chopped

Method
In a large sauce pan or wok, add the olive oil, peppers, onions, garlic and1/2 teaspoon of salt.  Saute until onion are translucent.
Add cabbage, granulated garlic, remaining salt, pepper and liquid smoke, mix thoroughly, cover and cook on medium heat 20 minutes mix at least 3 times during the cooking period.
At the end of 20 minutes mix in the parsley and remove from heat.
Taste for seasoning and adjust accordingly.
Cabbage should be firm at the end of the cooking period because it will continue cooking from the residual heat and you do not want it to become mushy.
 
 
  Orange Ginger Glazed Carrots
6 Servings

Ingredients
1 pound baby carrots, thoroughly washed
1 teaspoon grated orange rind
1 orange juiced
2 teaspoons olive oil
2 teaspoons maple syrup
1 to 3 teaspoons freshly grated ginger*
½ teaspoon sea salt
¼ teaspoon pepper

Method
Stir together all ingredients and 1 cup water in a medium saucepan over medium heat, and bring to a boil.
Reduce heat, and simmer, stirring occasionally, 30 to 35 minutes or until liquid evaporates and carrots are glazed.

*1 teaspoon ground ginger may be substituted.

 

 

Monday, January 4, 2016

The Master Cleanser Diet for 2016

Mom: Holidays are over, the new year is here now it's time to regroup and cleanse our bodies and mind.
Angelique:  We're going to start our year out with the Master Cleanser Diet. Many of you know it as the Lemonade Diet, you know the lemon juice, cayenne pepper and maple syrup diet.
Mom: Here is a quick guide to the cleanser.

Have a Happy, Prosperous and Health New Year!

Angelique and Joyce


PURPOSE:
  • To dissolve and eliminate toxins and congestion that have formed in any part of the body
  • To cleanse the kidneys and the digestive system
  • To purify the glands and cells throughout the entire body      
  • To eliminate all unusable waste and hardened material in the joints and muscles
  • To relieve pressure and irritation in the nerves, arteries, and blood vessels
  • To build a healthy blood stream
  • To keep youth and elasticity regardless of our years

WHEN TO USE IT:
  • When sickness has developed for all acute and chronic conditions
  • When the digestive system needs a rest and a cleansing
  • When overweight has become a problem
  • When better assimilation and building of body tissue is needed
 
 How to Make "The Lemonade"
 Per Glass
  1. 2 tablespoons lemon or lime juice (approximately ½ lemon)
  2. 2 tablespoons Grade B genuine maple syrup (not maple flavored sugar syrup)
  3. 1/10 teaspoon cayenne pepper (red pepper) or to taste
  4. Water, medium hot (spring or purified water)

Combine the juice, maple syrup, and cayenne pepper in a 10-ounce glass and fill with medium hot water. (Cold water may be used if preferred.)  Use fresh lemons or limes only, never canned lemon or lime juice nor frozen lemonade or frozen juice.  Use organic lemons or limes when possible. 

120 Gallons (~1 Gallon)

96 ounces spring water
12 ounces lemon juice (approximately 6 medium size lemons)
12 ounces genuine maple syrup {grade B (grade A is acceptable)}
½ - 1 teaspoon cayenne pepper or to taste



From: The Master Cleanser by Stanley Burroughs 
  
For complete information on The Master Cleanser by Stanley Burroughs you can purchase the booklet at most health food stores.






Tuesday, December 29, 2015

New Years 2016

This New Year, we're starting out with a bang.  We're eating traditional foods but changing up of few of the recipes.  
Our greens have an Asian flare to them and our Blackeyed Peas and Chicken Wings are going to the Bayou. 
Try starting your year out with a Little Spice of Life "Variety".

Happy New Years & Soulful Eating!
Angelique & Joyce
 
 On the Menu

Breakfast
Lunch
Dinner




Spiced Hot Chocolate

4 Servings

Ingredients

4 cups of milk, divided

½ cup of semi-sweet chocolate chips

½ cup of granulated sugar

½ teaspoon cinnamon

Freshly grated nutmeg (about 6 passes on a micro plane grater)

1/8 1/4 teaspoon cayenne pepper

Whipped cream or mini marshmallows, for garnish

Grated nutmeg, for garnish



Method

Add 1 cup of the milk with the chocolate chips and sugar to a saucepan. Cook and stir over medium heat, until sugar and chocolate is dissolved and mixture comes to a near boil. Stir in the remaining 3 cups of milk, the cinnamon, nutmeg and cayenne; bring to near boil again. Remove from heat. Pour into mugs, top with whipped cream or mini marshmallows, and grate a bit of fresh nutmeg on top.

 
French Toast
                                                             6 - 8 Servings
Ingredients
4 large eggs
1 cup half-and-half
1 cup eggnog
1 teaspoon pure vanilla extract
¼ cup light-brown sugar
1¼ teaspoons cinnamon
¼ teaspoon sea salt
6 (1 inch) thick slices brioche or from a nice pullman loaf
2 tablespoons unsalted butter, melted
Confectioners’ sugar and maple syrup, for serving

Method
In a medium bowl, whisk together eggs, half and half, eggnog, vanilla, brown sugar, cinnamon, and salt until the sugar is dissolved.
Place bread in a single layer in a 13 x 9 inch casserole dish. Pour the wet mixture over the bread, and let soak for 15 minutes, flipping halfway through.
Heat a large pan over medium heat. Brush the pan lightly with melted butter. Cook each slice of bread for 2 to 3 minutes per side, until golden brown. Don’t overcrowd the pan or the French toast won’t brown evenly. If cooking in batches, place cooked French toast on a wire-rack-lined sheet tray and keep warm in a 200-degree oven until ready to serve.



 Easy Eggplant Muffuletta  
1 Sandwich


Ingredients

1 ciabatta roll

1 ounce olive spread

2 slices grilled eggplant

2 slices roasted red peppers

1 handful baby spinach

1 teaspoon red wine vinegar

1 teaspoon olive oil


Method

Spread both sides of roll with the olive spread. Top one side with the eggplant, roasted peppers and top with the baby spinach. Drizzle on the red wine vinegar and olive oil. Close sandwich. Grill or place in a Panini press.

Traditional Muffuletta
8 Servings
Ingredients
1 large loaf seeded Italian bread (about 1¼ pounds), split
¼ pound sliced fresh mozzarella
6 ounces sliced capocollo or prosciutto
¼ pound sliced Genoa salami
¼ pound sliced mortadella
¼  pound sliced mild provolone cheese
Peperocini, for serving

Method
Open the Italian bread on a work surface. Spoon the olive salad on both sides of the bread and spread evenly. Arrange the mozzarella slices on the bottom half of the bread, then top with the capocollo, Genoa salami and mortadella. Arrange the provolone cheese on the top half of the bread, covering the olive salad completely. Carefully close the sandwich. Wrap the sandwich tightly in plastic and let stand for 30 minutes or up to 2 hours. Cut the sandwich into 8 pieces and serve peperoncini on the side.


Hot Spiced Cranberry Cider
25 Servings
Ingredients
2 quarts apple cider
6 cups cranberry juice
¼ cup packed brown sugar
4 cinnamon sticks
½ teaspoon whole cloves
1 lemon, juiced

Method
In a large pot, combine apple cider, cranberry juice, brown sugar, cinnamon sticks, cloves and lemon juice.
Bring to a boil, reduce heat, and simmer for 15 to 20 minutes.
With a slotted spoon, remove cinnamon and cloves.  Serve hot.  


Oven Baked Louisiana Hot Wings
4 – 6 Servings
Ingredients
4 pound package of chicken drumettes
1 teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon Cajun seasoning
2 tablespoons of butter, melted
2 tablespoons olive oil
¼ cup of hot sauce (like Louisiana or Tabasco brand)
1 tablespoon of chopped pickles jalapenos, chopped
1 tablespoon of sliced green onion   

Method
Preheat the oven to 375 degrees F.
Spray or wipe 2 baking sheet with oil
Mix together the dry seasonings and sprinkle over the drumettes on both sides (I like to let my wings sit overnight in the seasoning).
Place wings on the baking sheets and bake for 30 minutes.
Meanwhile, whisk together the melted butter, olive oil and hot sauce and set it aside.
After 20 minutes of baking, increase the heat to 425 degrees F.
Remove the wings, from the oven and brush with the hot sauce mixture on both sides.  Return them to the oven and bake at 425 degrees for 10 minutes.
Continue to brush, turn and brush the wings for another 20 minutes or until done.
Place wings on a serving platter and sprinkle chopped jalapeno and sliced green onion over them. 

Hoppin John - New Age Style
8 - 10 Servings
Ingredients
1 pound sorted dried black eye peas
6 cups water
3 bay leaves
1 tablespoon granulated garlic
1 tablespoon  granulated onion
1 1/2 teaspoon salt - Divided
1 tablespoon olive oil
1 medium onion, diced
1 medium red bell pepper, diced
1 large jalapeno pepper, diced
4 large cloves garlic chopped
2 teaspoons Sazon - Recipe to follow
3 large Roma tomatoes, diced
1/2 cup chopped cilantro or parsley

Method

Place waters and beans in a large pot and place on medium low heat uncovered. Add the bay leaves, granulated garlic and onion and 1 teaspoon salt.
Cook uncovered 1 hour, stirring occasionally.
Meanwhile, in a large sauce pan, heat the olive oil and add the onions, peppers, garlic, sazon and 1/4 teaspoon salt.  Saute 3 minutes.
Add the tomatoes, 1/4 teaspoon of salt and saute until liquid is absorbed.
Transfer the mixture to the bean pot and cook another 30 minutes or until beans are done and sauce is smooth and creamy.
Keep beans covered with at least 1 inch of  liquid at all times. If needed, add additional water, 1/2 cup at a time.
Once beans are done, mix in chopped cilantro or parsley and serve over brown rice.


 Sazon Seasoning - Salt Free
½ cup
If you like that commercial brand then you're gonna love this 100% pure Sazon Seasoning!

Ingredients
2 teaspoons cumin, ground
1 teaspoon coriander, ground
1 teaspoon annatto
2 tablespoons granulated garlic
2 teaspoons turmeric
1 tablespoon paprika

Instructions
Place all ingredients in a glass container with lid and shake until all spices are thoroughly combined.  If you use an airtight container, product can be kept for 6 month


Blackeyed Peas Jambalaya
8 Servings

Ingredients
2 tablespoons vegetable oil
1 cup of chopped onion
½ cup chopped green bell pepper
¼ cup of chopped celery
1 teaspoon of minced garlic
1 ½ cups of diced ham
½ pound of andouille or other smoked sausage, sliced
3 cups of vegetable broth
2 cans blackeyed peas, thoroughly rinsed, drained
2 cups of uncooked, long grain rice
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon of Cajun seasoning
½ teaspoon sea salt
Freshly ground black pepper to taste
1 Large bay leaf
¼ cup of chopped, sliced pickled jalapeno
¼ cup of sliced green onion

Method
Heat oil in cast iron Dutch oven and sauté until slightly browned. Add the onion, green bell pepper and celery; sauté for about 5 minutes until soft.
Add the garlic and cook another minute. Add the ham and sausage and cook another 3 minutes.
Add the broth and blackeyed peas; bring to a boil. Stir in the rice, granulated garlic, granulated onion, Cajun seasoning, salt, pepper, bay leaf, jalapenos and green onion. Return to a boil, cover, reduce heat and simmer for 30 minutes.
Remove from the heat and allow to sit covered for another 10 minutes before serving. Fluff with a fork.

 
Asian Style Collard Greens
4 Servings

Ingredients
2 tablespoons sesame oil
1 teaspoon crushed red chili peppers
1 medium onion, sliced thin
1 red bell pepper sliced
3 large cloves garlic, sliced
1 teaspoon ginger root, minced
2 pounds collard greens with stems chiffonade
3 tablespoons tamari (soy sauce)
½ cup orange juice
2 teaspoons granulated garlic
½ teaspoon ground ginger

Method
Heat a large sauce pan or wok add the oil and crushed red chili peppers and sauté until the chili flakes brown slightly.
Add the onions, bell peppers, sliced garlic and minced ginger and saute until the onions are translucent, add the greens and mix thoroughly.
Add tamari, orange juice, granulated garlic and ground ginger mix thoroughly reduce heat to low, cover and simmer 15 – 25 minutes or until greens are tender.
 
 
 Traditional Potato Salad
6 - 8 Servings
Ingredients
2 ½ lbs russet potatoes cut into 1” cubes
1 teaspoon sea salt
1 teaspoon black pepper
1 tablespoon paprika
1 medium red onion, diced
2 medium jalapeño pepper, seeded, diced
1 celery stalk, diced
1 small carrot, grated
2 hard boiled eggs, diced
½ cup sweet pickle relish
1 tablespoon Dijon mustard

Method
Peel and cut potatoes into 1” cubes.  Boil in water until fork tender about 13 minutes.
Drain potatoes and while they are still hot, season with salt, pepper and paprika.
Spread potatoes out on a sheet pan [cookie sheet] and let them cool to room temperature about 15 minutes.  Then refrigerate uncovered in order for them to cool down for 30 minutes.
Place potatoes in a bowl and thoroughly mix in all the remaining ingredients.
Cover bowl and refrigerate until salad is cold.
 

 Old Fashioned Eggnog
4 – 6 Servings

Ingredients
1 quart of a 50/50 mixture of heavy cream and whole milk
¾ cup of granulated sugar
6 Organic egg yolks, reserve egg whites
1 overflowing teaspoon vanilla extract
Whipped cream, to garnish
Freshly grated nutmeg, to garnish
½ ounce bourbon/rum, per mug

Method
Pour cream and milk into a sauce pan then whisk the sugar into the mixture.
Separate the eggs, reserving the egg whites in the refrigerator for future use.
In a small bowl, beat the egg yolks until lemon colored and thickened.
Temper the eggs with a few spoons of the hot milk by adding the milk to the eggs a little at a time, and whisking constantly while adding them.
Transfer the tempered egg mixture into the hot milk, whisking constantly until fully incorporated.
Cook, stirring continuously for 3 minutes.
Add in the vanilla, nutmeg and alcohol, refrigerate overnight.
Pout into mugs and garnish individual mugs with whipped cream and freshly grated nutmeg, if desired.