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Recipes

Gumbo Ya Ya

Gumbo Ya Ya

By

In a heavy-based soup pot, heat 3 Tbs

  • 3 Tbs. plus 3/4 cup vegetable oil
  • 2-1/2 lb. skinless chicken thighs, preferably bone-in
  • Kosher salt and freshly ground black pepper
  • 1 cup all-purpose flour
  • 1 medium bunch celery, thinly sliced
  • 4 large onions, diced
  • 4 green or red bell peppers, diced
  • 2 Tbs. minced garlic
  • 1/2 to 1 tsp. cayenne or 5 fresh cayenne peppers, diced
  • 3/4 tsp. dried oregano
  • 3/4 tsp. dried basil
  • 3/4 tsp. dried thyme
  • 4 bay leaves
  • 8 cups homemade or lower-salt chicken broth or water
  • 1-1/2 lb. andouille sausage or other spicy smoked sausage, cut into 1/2-inch chunks
  • 1 Tbs. filé powder
  • 6 cups cooked white rice
  • Chopped scallions for garnish
  • Tabasco or other Louisiana-style hot sauce
4.4/5 (13 Votes)

Spicy Orange-Ginger Chicken

Spicy Orange-Ginger Chicken

By

In small bowl, whisk together orange juice, soy sauce, ginger, garlic, 1 tablespoon oil, sriracha, vinegar, brown s...

  • 1 1/4 cups orange juice (preferably fresh)
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons grated fresh ginger
  • 2 tablespoons minced fresh garlic
  • 2 tablespoons olive oil, divided
  • 2 tablespoons sriracha (or more to taste)
  • 1 1/2 tablespoons rice vinegar
  • 2 teaspoons light brown sugar
  • 2 teaspoons orange zest
  • 1/4 teaspoon ground white pepper
  • 1 1/4 pounds boneless, skinless chicken breasts, cut into thin strips
  • 1 tablespoon cornstarch
  • Brown rice, white rice or quinoa for serving
  • 1/4 cup sliced green onions
4.7/5 (16 Votes)

Brined Grilled Chicken Breasts with Red Chile Oil

Brined Grilled Chicken Breasts with Red Chile Oil

By

In a large bowl, combine 2 cups boiling water with the sugar and salt and stir to dissolve

  • For the chicken:
  • 2 Tbs. granulated sugar
  • 2 Tbs. kosher salt
  • 6 boneless, skinless chicken breast halves (preferably organic), tenders reserved for another use
  • For the chile oil:
  • 1 Tbs. cumin seeds
  • 1 Tbs. coriander seeds
  • 1 tsp. caraway seeds
  • 3-4 dried New Mexico or Anaheim chiles
  • 1 tsp. cayenne
  • 2 medium cloves garlic, minced and mashed to a paste with a pinch of salt
  • Kosher salt
  • 1 cup extra-virgin olive oil
  • 1/2 tsp. red wine vinegar, or to taste
4.5/5 (11 Votes)

Pork Chop 'n' Rice Casserole

Pork Chop 'n' Rice Casserole

By

1. Heat oven to 350 degrees F

  • 4 loin pork chops, bone in (about 1-1/2 pounds total)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 2/3 cup long-grain white rice
  • 1 can (14.5 ounces) jalapeno-flavored diced tomatoes
  • 2 medium sweet green peppers, halved, seeded and thinly sliced into strips
  • 1 cup shredded taco-blend cheese
4.6/5 (10 Votes)

Steak-Joint Chicago Cheesesteaks

Steak-Joint Chicago Cheesesteaks

By

Heat 2 teaspoons vegetable oil in a cast-iron skillet over high heat until very hot

  • 1 tablespoon plus 2 teaspoons vegetable oil
  • 2 8-ounce bone-in rib-eye steaks, at room temperature
  • Granulated garlic, to taste
  • Kosher salt and freshly ground pepper
  • 3/4 cup ricotta cheese
  • 1/2 cup shredded white cheddar cheese (about 2 ounces)
  • 1/2 cup shredded provolone cheese (about 2 ounces)
  • 1 medium onion, halved and sliced
  • 4 fresh crusty sub rolls, hinged
  • 1 cup jarred or homemade hot giardiniera, finely chopped in a food processor (see below)
4.5/5 (21 Votes)

Potato Salad Bites Recipe

Potato Salad Bites Recipe

By

Place the potatoes in a large saucepan and cover with water

  • 10 small red potatoes
  • 1/4 cup chopped pimiento-stuffed olives
  • 2 teaspoons minced fresh parsley
  • 1 teaspoon finely chopped onion
  • 1/2 cup mayonnaise
  • 1-3/4 teaspoons Dijon mustard
  • 1/8 teaspoon pepper
  • 1/4 teaspoon salt
  • Paprika
  • Parsley sprigs, optional
4.5/5 (23 Votes)

Potato Bacon Casserole

Potato Bacon Casserole

By

PREHEAT oven to 350° F. Grease 8-inch-square baking dish

  • 4 cups frozen shredded hash brown potatoes
  • 1/2 cup finely chopped onion
  • 8 ounces bacon or turkey bacon, cooked and crumbled
  • 1 cup (4 oz.) shredded cheddar cheese
  • 1 can (12 fl. oz.) Evaporated Milk
  • 1 large egg, lightly beaten or 1/4 cup egg substitute
  • 1 1/2 teaspoons seasoned salt
4.5/5 (33 Votes)

Texas Red Chili

Texas Red Chili

By

1. In a large skillet, cook guajillo and ancho chiles over medium heat for 3 to 4 minutes, turning occasionally, u...

  • 3 dried guajillo chiles*
  • 2 dried ancho chiles*
  • 2 pounds 85% lean ground beef
  • 6 slices thick cut smoked bacon, cut into 1/2-inch pieces (8 ounces)
  • 3 large Vidalia onions, or other sweet onions, chopped
  • 2 green sweet peppers, chopped
  • 2 serrano peppers, finely chopped*
  • 8 cloves garlic, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 28 ounce can diced tomatoes
  • 1 cup water
  • 2 teaspoons lime juice or cider vinegar
  • 1/4 teaspoon salt
  • Cheddar cheese wedges and sliced green onions (optional)
4.6/5 (12 Votes)

Moroccan Beef

Moroccan Beef

By

Directions 1. Heat oven to 350 degrees F

  • 1 3/4 pounds beef round, cut into 1 1/2-inch cubes
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 large onion, peeled and sliced
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon ground ginger
  • 2 cinnamon sticks
  • 1 can (14-1/2 ounces) diced tomatoes
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 1/2 pound green beans, cut into 1-inch pieces
  • 2 cups shredded carrots
  • 3 cups cooked whole-wheat couscous
4.6/5 (21 Votes)

Saucy Italian Drunken Noodles with Spicy Italian Sausage

Saucy Italian Drunken Noodles with Spicy Italian Sausage

By

Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil

  • Olive oil
  • 4 spicy Italian sausage links, casings removed
  • 1 large onion, quartered and sliced thinly
  • 1 1/2 teaspoons salt
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon cracked black pepper
  • 1 red bell pepper, cored and thinly sliced
  • 1 yellow bell pepper, cored and thinly sliced
  • 1 orange bell pepper, cored and thinly sliced
  • 4 cloves garlic, pressed through garlic press
  • 1/2 cup white wine (I used Chardonnay)
  • 1 (28 ounce) can diced tomatoes with juice
  • 2 tablespoons flat-leaf parsley, chopped
  • 1/4 cup fresh basil leaves, julienned, divided use
  • 8 ounces Pappardelle noodles, uncooked
5/5 (3 Votes)