Shrimp and Sausage Gumbo

• 2 lbs unpeeled shrimp
• 2 32-oz containers chicken broth
• 1 lb andouille sausage, cut into slices
• Oil
• 1 cup flour
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 3 celery ribs, sliced
• 3 Tbsp minced garlic
• 2 bay leaves
• 2 tsps creole seasoning
• 1/2 tsp thyme
• 1 Tbsp Worcestershire sauce
• 2-3 tsp hot sauce
• 1/2 c chopped green onions
• Cooked rice

1. Peel shrimp.  Combine shrimp shells and chicken broth in large dutch oven and bring to a boil.  Simmer 20 minutes and strain; set aside.

2. Cook sausage in dutch oven until browned; remove sausage and set aside.  Add oil to drippings to total to 1/2 cup, then add flour.

3. Cook oil and flour mixture over medium-low heat for 34-40 minutes, whisking constantly to make a deep chocolate roux. 

4. Stir in onions, bell pepper, celery and garlic and cook until vegetables are tender.  Add in broth and stir in bay leaves, creole seasoning, thyme, Worcestershire sauce, and hot sauce.  Simmer for 50 minutes.

5. Stir in shrimp, sausage, and green onions and cook until shrimp is pink (5-7 min max).  Serve over rice.

Coconut Chicken with Mango Salsa

• 2 Mangos, diced
• 1/2 red bell pepper, diced
• 1/2 red onion, diced
• Chopped cilantro
• Lime or lemon juice
• Red wine vinegar
• Jalepeno, seeds removed, diced
• Salt, pepper, cayenne, garlic powder
• 4 chicken breasts
• Salt and pepper
• 2 cups, unsweetened shredded coconut
• 2 cups panko breadcrumbs
• Egg/milk mixture

1. Make mango salsa by combining first 8 ingredients.  Refrigerate.

2. Slice chicken breasts in half to make thinner.  Setup two bowls; one with egg/milk mixture and one with panko/coconut/salt and pepper.  

3. Dip chicken in egg/milk, then coat with panko/coconut mixture.  

4. Pan-fry chicken until golden brown and chicken is cooked through.  Serve with mango salsa. 

Coconut Shrimp with Mango Sauce

• 1 lb jumbo shrimp tails on
• 1 cup breadcrumbs
• 2 eggs
• 2 cups sweetened coconut shredded 
• salt and pepper to taste
• vegetable oil for frying

For Spicy Mango Dipping Sauce

• 1/2 cup mayonnaise
• 1/2 mango cubed about 1/2 cup to 3/4 cup
• 1 tbsp honey
• 1 tbsp siracha
• 1/4 tsp curry powder
• 1/4 tsp salt
• 1 tbsp lemon juice
• 1/4 cup cilantro

1. Make the dipping sauce first by adding all the ingredients to a blender and blend for 1 minute or 2 until the sauce is smooth. Refrigerate the sauce until shrimp is ready for serving.
2. Fill a Dutch oven or a deep frying pan with vegetable oil, about 1 1/2 inches deep and heat.
3. While the oil is hot, prepare 3 shallow plates. Add the breadcrumbs to one plate, beat the eggs with salt and pepper in another plate and place the shredded coconut in the 3rd plate.
4. Dredge the shrimp through the breadcrumbs first, then dip them in the egg mixture, then finally dredge them through the coconut, making sure enough coconut sticks to them. Fry a few at a time about 2 minutes, depends on how hot your oil is, so they don't stick to one another, I did about 4 or 5 at a time, depending on the size of your shrimp. Repeat with remaining shrimp.
5. Serve the shrimp along with the spicy mango sauce together.

Chicken Parmesan Meatballs

• 1 pound ground chicken
• 1 large egg
• 1/2 cup Italian breadcrumbs
• 1/3 cup grated parmesan cheese
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 Tablespoons olive oil
• 1 jar spaghetti sauce
• 1 (16 ounce) pkg. penne pasta
• 1 cup shredded mozzarella cheese
• fresh basil, for garnish

1. In a large mixing bowl, combine chicken, egg, breadcrumbs, parmesan cheese, salt and pepper; set aside.
2. In a large skillet, heat olive oil over medium-high heat.
3. Roll chicken mixture into 1-inch balls and place in skillet.
4. Brown meatballs on all sides and cook through completely.
5. Drain excess oil and pour spaghetti sauce over the meatballs in the skillet.
6. Cook for 3-5 minutes, or until sauce is heated through.
7. Serve meatballs and sauce over cooked pasta and top with shredded mozzarella and fresh basil.

Roasted Pepper Mediterranean Chicken

• 4-6 boneless skinless chicken thighs or breasts
• ⅔ cup chopped roasted red peppers (see note)
• 2 teaspoons italian seasoning, divided
• 4 tablespoons oil
• 3 teaspoons minced garlic
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup heavy cream
• thinly sliced fresh basil (optional)

1. Combine roasted red peppers, 1 teaspoon Italian seasoning, oil, garlic, salt, and pepper in a food processor or blender Pulse until smooth.
2. Grease a large skillet. Season chicken with remaining 1 teaspoon Italian seasoning. Cook chicken in your greased skillet over medium heat for 6-8 minutes on each side until cooked through and lightly browned on the outside. Transfer to a plate and cover to keep warm.
3. Transfer red pepper mixture to the pan and stir over medium heat 2-3 minutes until hot throughout. Add heavy cream and stir until mixture is thick and creamy. Add chicken and toss in the sauce to coat. Garnish with fresh basil and serve.

Mediterranean Chicken and Potatoes

• 4 skin-on, bone-in chicken thighs
• ¼ cup lemon juice (juice of 1 lemon)
• 3 tablespoons olive oil, divided
• 1 tablespoon red wine vinegar
• 4 large garlic cloves, crushed
• 3 teaspoons dried basil
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 2 teaspoons salt, plus extra
• 8 baby potatoes, halved
• 1 red onion, cut into wedges
• 1 red bell pepper (capsicum), deseeded and cut into wedges
• 1 large zucchini, sliced
• 4 tablespoons pitted Kalamata olives
• Lemon slices, to serve

1. Pat thighs dry with paper towel. In a shallow dish, combine the lemon juice, 2 tablespoon of olive oil, vinegar, garlic, basil, oregano, parsley and salt.
2. Add the chicken to the marinade in the dish and coat evenly. Cover and marinate for 15 minutes if rushed; 1 hour if time allows; or over night, turning each chicken thigh occasionally in the marinade.
3. Preheat oven to 430°F. Heat the remaining 1 tablespoon of olive oil in a large oven-proof pan or skillet over medium-high heat. Sear the chicken on both sides until golden browned (about 4 minutes each side). 
4. Arrange all the vegetables except zucchni around each chicken thigh. Make more marinade, then drizzle the vegetables with the additional marinade, tossing them through the oil mixture to evenly coat.  Season with additional salt and pepper.
5. Cover skillet or dish with lid (or foil), and bake until the potatoes are soft and the chicken is completely cooked through (about 35 minutes). Change oven setting to broil setting, add zucchini, then cook for about 5-10 minutes, or until chicken and potatoes are crispy and golden browned. Serve with olives and lemon slices.

One pan Dijon Chicken and Potatoes

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  • - 6 boneless skinless chicken thighs, fat trimmed
  • - Salt and pepper
  • - 6 slices bacon
  • - 1 1/4 cup chicken broth
  • - 1/3 cup apple cider vinegar
  • - 1/4 cup Dijon mustard
  • - 1 teaspoon minced garlic
  • - 2 Tablespoons granulated sugar 
  • - 3/4 tsp paprika
  • - 2 Tbsp butter
  • - 1 small yellow onion, chopped (about 1 cup)
  • - 6 to 8 small Yukon or Red potatoes
  • - 1 Tbsp parsley

  1. Preheat oven to 450°F. Season chicken thighs with salt and pepper and set aside.

• 2. Cook bacon in oven-safe skillet over medium heat, until crisp. Remove to paper-towel lined plate. Chop bacon and set aside.
• 3. Add chicken to the pan and cook for 3-5 min, then flip and cook an additional 3 minutes, or until the skin is golden brown. Remove the chicken to a plate.
• 4. Meanwhile, whisk together the broth, vinegar, mustard, garlic, sugar and paprika in a small bowl. Set aside.
• 5. Add 2 Tbsp butter to the pan. Add in the onion and saute 2-3 minutes, or until they have began to caramelize. Add the potatoes and saute an additional 5 minutes. Place the chicken, including any juices that have collected back in the skillet. Pour the broth mixture over the chicken and simmer for 1 minute.
• 6. Place pan in the preheated oven and cook for 15 to 20 minutes, or until the chicken is cooked through and the potatoes are fork tender. Remove from the oven and spoon the sauce over the top. Top with chopped bacon and parsley. 

Beef Empanadas

• 1 tablespoon Olive Oil
• 1 yellow onion , diced
• 3 Tbsp chopped garlic
• 1 pound lean ground beef
• 1 teaspoon ground cumin
• 1 teaspoon paprika 
• Pepper and salt
• 1/2- cup chopped Pimiento Stuffed Olives
• 1 package (2 sheets) puff pastry dough, thawed

EGG WASH

• 1 egg
• 2 teaspoons water

1. Preheat oven to 375F and grease 2 baking sheets with cooking spray and set aside.
2. Heat olive oil in large skillet over medium-high heat; add onions and cook until translucent
3. Stir in garlic and cook for 30 seconds then add ground beef, cumin, paprika, salt and pepper.
4. Cook, stirring and breaking up the beef with a wooden spoon, until cooked through, about 5 to 7 minutes.  Remove from heat and mix in the chopped olives; set aside.
5. On a lightly floured surface, roll out one sheet puff pastry dough to 1/8 inch thickness.
6. Cut out 6 circles, each should be about a 5-inch diameter (use Tupperware top)
7. Spoon about a tablespoon of the meat mixture onto center of each dough round; set aside.
8. In a small mixing bowl combine egg and water and lightly beat with a fork. Using a pastry brush, paint edges of dough with the prepared egg wash.
9. Fold dough over meat, shaping it into half-moon shape; gently press down edges and twist down to seal.  Brush tops with egg wash.  Repeat with remaining ingredients.
10. Transfer the empanadas to previously prepared baking sheets and bake in the preheated oven for 18 to 20 minutes, or until puffed up and golden brown.
11. Remove from oven and serve immediately.

Basil Tomato Chicken and Rice

• 6 chicken thighs, skin on, bone in
• 1 tablespoon olive oil
• 2 Tbsp chopped garlic
• 1 onion, diced
• 1 red bell pepper, chopped
• ⅓ cup sun dried tomato strips in oil, chopped
• 1 cup uncooked rice, rinsed
• 1x 14.5 ounce can crushed tomatoes, with liquid
• 1⅓ cups chicken broth
• Salt and pepper
• 1 teaspoon dried basil
• ¼ cup fresh basil leaves, chopped

1. Preheat oven to 400°F. Heat the oil in a large, deep ovenproof skillet. Season chicken with salt, pepper, and garlic powder.  Add the chicken, skin side down; sear for 3-4 mins on medium-high heat. Turn each thigh and sear until golden all over. Transfer the chicken onto a warm plate.
2. Add the garlic; fry about 30 seconds. Add the onion and red peppers; fry for about 3 minutes or until and onion is transparent. Stir in the sun dried tomatoes, rice, crushed tomatoes and chicken broth. Season with salt, pepper and dried basil. Bring to a simmer and allow the rice to cook for a few minutes.
3. Place chicken thighs, skin side up, over rice. Bring to the boil, then cover with foil; transfer to preheated oven and allow to bake for about 40 minutes, or until the rice has softened and absorbed the liquid and the chicken is cooked through. 
4. Remove cover; change oven settings to broil for a further 8-10 minutes or until the chicken is crispy and golden.
5. Season with extra salt to taste; sprinkle with freshly chopped basil to serve.