RECIPES – Page 219 – Chasing MY Life WHEREVER it Leads ME

Sorrel Juice – TRY A NEW RECIPE

I’m back!!! Bringing back with me the Tropical touch to Try a new recipe Tuesdays. Thank you Tammy for filling in for me while i was ill. Mind if i take it easy my first day back? And also share with you my favorite drinks?

Today we are making Sorrel Juice!

Nothing says Christmas like Sorrel juice to me because the crop matures in December, that’s the only time of year the fruit (called Roselle in other parts) is available to me. I wait 11 months for this! You can probably find the dried fruit at a Caribbean or African market near you, if you can get a hold of some i encourage you to try this.

You will see that i make a ‘concentrated’ form of the juice, using little water at first, with instructions to dilute later on. My first time making this recipe i used too much water, the taste of the fruit was hardly infused into the juice and there just no fixing that. That was a sad day. So less is more with the water during the boiling/seeping stage. You can always dilute it later on.

The juice can be stored in the fridge for up to two weeks but believe me it won’t last that long, you’ll drink it all up!

Sorrel Juice

by Gigi
Keywords: steam

2 cups Sorrel
2 Cups water for steaming/steeping
1 more cup of water to dilute
4 cloves
1 tsp grated ginger
piece of cinnamon stick
1 cup of sugar – Start with half cup and stop when you you get to your desired sweetness

Instructions

Bring 2 cups of water to boil in deep sauce pan
Add Sorrel, Cloves, Ginger and Cinnamon
Boil for 5 minutes.
Turn stove off and let steep in covered sauce pan for 5 hours (over night is best).
Strain and squeeze all liquid from the Sorrel
Sweeten and dilute to your taste

Brown Sugar Pork Chops with Onions

Prep Time: 15 min
Total Time: 25 min
Servings: 4 servings

See More Better Homes and Gardens Recipes
Ingredients

2 teaspoons vegetable oil
4 boneless pork rib or loin chops, 1/2 to 3/4 inch thick
1/4 teaspoon ground black pepper
1 medium onion, halved lengthwise and thinly sliced
1/4 cup orange juice
2 tablespoons packed brown sugar
1/4 teaspoon crushed red pepper (optional)

Directions
1. In a large skillet heat oil over medium heat. Sprinkle chops with black pepper. Cook chops in hot oil for 6 to 8 minutes, until brown on outside and slightly pink in center, turning once halfway through cooking time. Remove chops from skillet; cover and keep warm.
2. For sauce, in same skillet cook and stir onion over medium heat for 3 minutes or until tender. Push onion aside. Remove skillet from heat; add orange juice and brown sugar. Return to heat. Cook and stir for 1 minute or until sugar is dissolved. Stir onions into sauce.
3. Spoon sauce over chops; sprinkle with crushed red pepper, if desired. Serve with steamed green beans.

Happy Eating…

CHILE CORNBREAD CASSEROLE ~ CLASSIC GOOD EATS

It’s not often I use a box mix for anything, but my ex-MIL gave me this recipe for cornbread years and years ago and it’s a no fail. I added the chiles a few years ago and it has become a family favorite.

CHILE CORNBREAD CASSEROLE
15.25 oz. can white corn
4 oz. can chopped green chiles, drained REALLY well
8.5 oz. can cream corn
8 oz. sour cream
1 large egg
1 box JIFFY (small blue box) Corn Muffin Mix
1/2 cup melted butter

Mix all together by hand.
Pour into greased 9×9 pan.
Bake 45 minutes at 350°.
If you are doubling the recipe, use a 13×9 baking pan and bake at 350° for 1 hour or golden brown and set.

HONEY LIME ENCHILADAS

Enchiladas are just something that I never grow tired of. For one thing, you can make them a bazillion different ways. So I’m always excited when I see a new way to make enchiladas. This time I needed something quick. I had the chicken, I just needed stuff to put in it. These were perfect.

The flavor combination of the honey, lime and chipotle is wonderful. A lot sweet with a little spice for the tongue.

This recipe made a lot, we froze one 8 x 8 pan so I have something to look forward to next month!

Honey Lime Enchiladas

Adapted from TidyMom

2 pounds chicken, cooked and shredded
2 cans (15 oz) black beans, rinsed and drained

6 tablespoons honey (1/4 cup + 2 tablespoons)
1/2 cup lime juice
1 tablespoon chipotle chili powder
1 teaspoon garlic powder

2 (10 oz) cans green enchilada sauce
6 ounces colby jack cheese (or whatever kind you’d like)
1/2 cup milk
18 -6 inch 100 calories whole wheat tortillas

Cook chicken, cool, shred. Mix together the honey, lime juice, chipotle chili powder and garlic powder. Add the chicken and black beans to it, stir and marinate in the frig for 30 minutes or more.
I used a 9 x 13 pan and an 8 x 8 pan. Pour a small bit of sauce on the bottom of the pans.
Mix milk with the enchilada sauce.
Lay out tortilla. Spread a small amount of enchilada sauce around on tortilla. Place 1/4 cup of chicken/bean mixture on the tortilla, sprinkle with a bit of cheese. Not too much as you want to save some for the top. Fold enchilada and place in pan. I got 12 in the 9 x 13 pan and 6 in the 8 x 8 pan. Cover enchiladas with the rest of the sauce and sprinkle with cheese. Bake at 350 for about 30 minutes. Or cover one pan with aluminum foil and freeze for another night.

You could also use 3 – 8 x 8 pans with 6 enchiladas in each and freeze two of them.

Total calories = 4801 calories
18 servings = 267 calories per enchilada

BANANA SPICE CAKE

BANANA SPICE CAKE

1/3 cup butter, melted
1 cup sugar
2 eggs
2/3 cups sour milk
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
1 teaspoon vanilla
1 teaspoon baking soda
2 cups flour, sifted
2 small VERY RIPE bananas, well mashed
1/2 cup golden raisins
1/2 cup maple syrup

Pre-heat oven to 350 degrees.
GREASE loaf pan or 8×8 baking dish.*
With a wooden spoon blend the butter, sugar and eggs.
Blend in bananas until well mixed.
Sift dry ingredients together.
Add dry ingredients and mix well with swift strokes.
Add vanilla and raisins.
Bake 45-55 minutes until toothpick comes out clean.
Immediately invert on to serving plate.
Wait 15 minutes for cooling.
Warm the maple syrup in the microwave for 30 seconds.
Using a toothpick, pierce holes into the top of the cake.
Drizzle maple syrup over the cake and allow it to drip down the sides.

*Works really well in today’s decorative bundt style pans.

Recipe (page 142) adapted from ‘A Thousand Ways to Please a Husband’ by Louise Bennett Weaver and Helen Cowles LeCron

I seriously adapted this one into a modern easy to use recipe.

SHEPHERD’S PIE

Shepherd’s Pie adapted from Taste of Home Everyday Light Meals
6 medium potatoes
1 pound carrots, cut into 1/4-inch slices
1 1/2 pound lean ground beef
1 large onion, chopped
1 jar (12oz) fat-free beef gravy
1 teaspoon salt, divided
1/2 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/3 cup fat-free milk
1 tablespoon butter
2 tablespoon shredded Parmesan cheese

Directions:

Peel and cube the potatoes; place in a large saucepan and cover with water. Bring to a boil over medium-high heat; cover and cook for 20 minutes or until tender. Add 1inch of water to another saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, about 7-9 minutes. Drain.
In a large nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, gravy, 1/2 tsp salt, sage, thyme, rosemary and pepper. Transfer to a shallow 3qut baking dish coated with nonstick cooking spray.
Drain the potatoes; mash with milk, butter and remaining salt. Spread over meat mixture. Sprinkle with Parmesan cheese. Bake, uncovered, at 375 degrees for 40-45 minutes or until heated through.

Nutrition Facts:
Cal 390
Fat 13g (6g sat fat)
Choles 53mg
Sodium 859mg
Carb 43g
Fiber 6g
Protein 30g

Diabetic Exchange: 3 lean meat, 2 starch, 2 vegetable, 1/2 fat

Modifications:
-I used ground chicken instead of ground beef.
-I added a can of Italian styled diced tomatoes.
-I used a packaged gravy instead of a jar.
-I did not sprinkle with Parmesan cheese.

Here’s what you’ll need:

Peel and cube the potatoes.
Slice up the carrots.
Dice up the onion.

Put the carrots in water to boil and soften.
Preheat the oven to 375 degrees.
Brown the meat.
Cook the potatoes, drain and add the butter.
Add the onion to the ground chicken.
Once the chicken is cooked through, add the carrots.

I decided to use a can of Italian-style diced tomatoes. Add the tomatoes and the herbs.
Make the gravy. If using jarred gravy, skip this step.
Add the gravy to the pot and let simmer for 5-6 minutes.

Pour into a greased baking dish.
Spread the mashed potatoes over the top.
Bake in the oven for 40-45 minutes.

Here’s what you’ll end up with:

Our Thoughts:

We love shepherd’s pie around this house and this one is no different. The addition of the brown gravy in with the mixture of onions and tomatoes really gave an extra depth. This is a perfect comfort food dish!

CROQUE PASTRAMI

In my opinion the key to a good sandwich is all in the layering. Make sure that your layers are complimentary to each other. I put the cheese on the bottom so it melts better.

I’ve made my version of Croque Madames before, but today with it snowing like a banshee I am making a new version with what I have on hand and calling it :

CROQUE PASTRAMI
per person
2 slices bread
2 large slices pastrami
1 slice Havarti
2 thin slices red onion
1 1/2 tablespoons of French Island
1 fried egg, basted

Make a basted egg.
Saute the onions until slightly caramelized.
Layer a slice of cheese followed by pastrami pieces to fit the size of the cheese on the first slice of bread.
Spread the French Island evenly on top.
Layer onions in the dressing and top with the fried egg.
Gently break the yolk.
Top with remaining piece of bread and grill until toasted.

**1/2 1000 Island 1/2 French Remoulade

TUNA CAKES with FRENCH REMOULADE SAUCE ~ CRAB or SALMON too

Good Morning, Tamy here filling in for Joanne. While I know these aren’t Italian they are yummy and simple, so we’ll just go with Simple Saturday.

TUNA CAKES with FRENCH REMOULADE SAUCE
CAKES
12 ounce can all white albacore tuna, drained well**
1 large egg
1/8 cup mayonnaise
panko crumbs
sea salt, to taste
white pepper, to taste
1 tablespoon green Tabasco sauce

SAUCE
1/4 cup champagne vinegar
1/2 cup safflower oil
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 cup powdered sugar

In a medium mixing bowl whisk egg until golden and consistency is smooth.
Add mayonnaise, salt, pepper and green Tabasco sauce, whisking until well blended.
Add enough panko crumbs to make a paste.
Add tuna and blend well.
Form 6 cakes or logs.
Set cakes on paper towels and chill 30 minutes. The paper towels will draw out excess moisture.

In a cast iron pan melt butter.
Roll cakes in panko crumbs.
When butter is frothy, add tuna cakes.
Brown each side until golden.

In a food processor mix together all the sauce ingredients until well blended.
Microwave 1 minute until hot.
Pour over tuna cakes and enjoy.

**Crab or Salmon works well too.

Jerk Chicken Wraps – Fire Day Friday

Ahhh, the holiday parties have passed but don’t look now…NFL playoffs are starting and tailgate parties are popping up.

I know, chicken wraps can seem a little boring, but not these. These wraps are packed with the bold flavors of Carribean jerk seasoning and are great portable “party food”.

Jerk Chicken Wraps
Serves: 10 wraps

Ingredients

4 ea chicken breasts, boneless, skinless
2 1/2 cups jerk marinade (1/4 cup reserved for mayo)
10 ea flour tortilla, burrito size
1 head iceberg lettuce, shredded
4 oz cheese, sliced thin (monterey jack, colby jack, or pepper jack)

For the spicy mayonnaise

1/2 cup mayonnaise
1/4 cup jerk marinade

Instructions

Marinade the chicken according to the marinade directions. You can use a commercial brand, Walkerswood is a popular brand but I’ve never tried it. I prefer to make my own with a blend of dry seasonings, onions, chilies, and liquids (recipe here).
Mix the mayo ingredients together and refrigerate for at least 1 hour before serving.
Preheat a charcoal grill to medium heat (350f).
Grill 8-10 minutes a side or until the chicken breasts reach an internal temperature of 160f.
Let chicken rest for 15 minutes before slicing as thin as you can across the grain.
On each tortilla, smear 1 tablespoon of the spicy mayo to one side. Top with two slices of cheese, a handful of lettuce, and several slices of chicken.
Fold the top of the tortilla down, the bottom up and roll up burrito style.
Slice in half and serve.

Notes

You can cook the chicken a day in advance. These wraps are delicious served hot or cold.
I use a lower grill temp for chicken because I don’t want the savory marinade ingredients to burn. But if you like to grill at high temps and 4-6 minutes a side, knock yourself out.
Also makes a tray of 20 appetizer servings.
I like to wrap ours in deli paper before slicing, it holds them together better if making a tray of them.

Jerk usually uses bone in chicken but tastes great on boneless chicken too!

Place to the side like this, fold top down, bottom up and roll left to right.

SWEDISH MEATBALLS ~ OLDIE BUT GOODIE

Traditionally this recipe is served with lingonberries – YUMMMMMMY!!
MEATBALLS*
1 Jumbo egg
1/4 cup heavy cream
1 large slice white bread, crusts removed, and bread torn into 1-inch pieces
8 ounces ground pork, double ground
8 ounces ground beef, double ground
1 medium onion, grated or minced
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground allspice
1/8 teaspoon white pepper
1 teaspoon brown sugar
1 1/2 teaspoons table salt
Olive Oil, heavy coat

Preheat oven to 350 degrees.
Whisk egg and cream together in small bowl. Stir in bread and set aside to soak.
Blend hamburger & pork, onion, nutmeg, allspice, pepper, brown sugar, and salt smooth and uniform.
Using fork, mash bread mixture until no large dry bread chunks remain.
Add mixture to beef mixture and blend until well mixed.
Form 1-inch round meatballs. You’ll have about 25-30.
Bake 20-25 minutes until cooked through.
At this point you can either complete the recipe or freeze the meatballs for a later weeknight.

SAUCE
1 tablespoon butter
1 tablespoon all-purpose flour
1 1/2 cups chicken broth
1 tablespoon packed brown sugar
1/2 cup heavy cream
2 teaspoons juice from 1 lemon
Table salt and freshly ground black pepper

Melt butter over medium high heat.
Once melted, add flour and cook, stirring constantly with whisk, until flour is light brown.
Slowly whisk in broth.
Add brown sugar and bring to simmer.
Reduce heat to medium and cook until sauce is reduced to about 1 cup, about 5 minutes.
Stir in cream and return to simmer.
Add meatballs back to sauce and simmer, turning occasionally, until heated through, about 5 minutes. If making the meatloaf, at this point pour sauce over the meatloaf and bake for 45 minutes at 350 degrees.
Stir in lemon juice; season with salt and pepper to taste and serve over noodles.

CHICKEN KIEV ~ CLASSIC GOOD EATS

8 tablespoons + 2 tablespoons unsalted butter, room temperature
1 teaspoon parsley
1 teaspoon tarragon
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
4 boneless, skinless chicken breast halves
2 large whole eggs, beaten with 1 teaspoon water
2 cups Panko crumbs + 1/4 cup for filling
1/4 bag frozen broccoli florets, chopped
salt and pepper to taste for chicken pieces
Safflower oil for frying

Combine butter, parsley, tarragon, 1 teaspoon salt, and 1/4 teaspoon black pepper in the bowl of a stand mixer.
Fold in broccoli floret pieces.
Place mixture on plastic wrap or waxed paper and roll into small log; place in freezer.
Place chicken breasts, 1 at a time, between 2 pieces of plastic wrap. Spray chicken lightly with water as well as the top of the plastic wrap. Pound to no less than 1/8-inch thickness. Season each piece of chicken with salt and pepper.
Lay 1 chicken breast on a new piece of plastic wrap and place 1/4 of the compound butter and 1 tablespoon bread crumbs in the center of each breast. Using the plastic wrap to assist, fold in ends of breast and roll breast into a log, completely enclosing the butter; roll very tightly. Repeat with each breast.
Place chicken in refrigerator for 2 hours, or up to overnight.
Place egg and water mixture in 1 pie pan and 2 cups bread crumbs in a different pie pan.
Heat 1/2-inch of safflower oil in a 12-inch saute pan over medium-high heat until oil reaches 375 degrees F.
Dip each breast in the egg mixture and then roll in the bread crumbs.
Gently place each breast in oil, sealed-side down, and cook until golden brown, approximately 4 to 5 minutes on each side, until the internal temperature reaches 165 degrees F.
Remove to a cooling rack set in sheet pan and allow to drain for 5 to 10 minutes before serving.

Baked Nutty Brown Balls – Cooking with Chaya

I had two cups of leftover rice so I decided to mix some other ingredients in and bake myself brown rice balls. I knew right away, I wanted nuts and veggies, in this recipe so off I went to create. I did read a bunch of recipes for something similar, but when push came to shove, I used what was in my fridge and cabinets and did not worry about anything, I had read about.

Baked Nutty Brown Rice Balls

2 cups fully cooked and cooled brown rice

1/2 cup ground walnuts

1 carrot, shredded

1 zucchini, shredded

1 onion, shredded 1 teaspoon soy sauce

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 cup sliced green onions

1 beaten egg 1/4 cup flax seed meal

Preheat oven to 325 degrees.
Combine all of the above ingredients. Mine did not stick well so I suggest either another egg or a little bit of liquid, added. Mix well.
Fill 18 mini muffin cups with rice mixture. I used a tablespoon cookie scoop to get approximately the same size balls.
Bake in a 325 degree oven for 23 minutes. They brown a little. Remove from tins and serve. These have a nutty flavor to them.

Category: RECIPES