Chili

Makes 4 servings.

Prep Time: 5 minutes

Cook Time: 15 minutes



INGREDIENTS

1 large onion, finely chopped

2cloves garlic, finely chopped

1pound lean ground beef or turkey

1can diced tomatoes, undrained or 2 cans (8 ounces each) tomato sauce

1 can kidney or pinto beans, undrained

1teaspoon ground cumin

2teaspoon chopped fresh or 1 teaspoon dried oregano leaves

1tablespoon chili powder

½ teaspoon red pepper sauce

1 package chili seasoning mix

Salt to taste

Assorted toppings, such as shredded cheese, chopped onions or sour cream (optional)




DIRECTIONS

1. in a large skillet on medium-high heat. Cook the beef, onion and garlic 8 to 10 minutes, stirring occasionally, until thoroughly cooked. Drain fat.

2. Stir in Seasoning Mix, tomatoes and beans, chili powder, oregano, cumin, salt, and pepper sauce. Bring to boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.

Serve with assorted toppings, if desired.

Serve chili as a topping for rice, baked potatoes, hot dogs or fries

Shrimp scampi

INGREDIENTS

3 cloves garlic, thinly sliced
1 oz Parmigiano Reggiano cheese, finely grated
8 oz Mueller’s Linguine Pasta
2 tablespoons olive oil
½ cup Gia Russa Sweet Pepper Bruschetta Topping
12 oz large Farm Raised, Peeled and Deveined White Shrimp, thawed
¼ teaspoon crushed red pepper flakes
½ teaspoon kosher salt
½ teaspoon pepper
½ cup Progresso Reduced Sodium Chicken Broth or stock
3 tablespoons unsalted butter
4 cups fresh Baby spinach.


PREP
Bring water to boil for pasta
Slice garlic
Grate cheese


STEPS
Cook and drain pasta following package instructions.
Preheat large sauté pan on medium 1-2 minutes. Place oil and garlic in pan; cook 3-4 minutes or until the garlic edges begin to turn golden.
Add bruschetta topping, shrimp, pepper flakes, ¼ spoon salt, and ¼ teaspoon pepper; cook and stir 1 minute.
Add broth; cook 2-3 minutes or until reduced by about one half and shrimp have just turned pink and opaque.
Reduce heat to low; stir in butter, spinach, cheese, pasta. Toss until butter and cheese melts and spinach wilts. Serve.

Garlic Mashed Potatoes

Ingredients

3 medium baking potatoes peeled and coarsely chopped
1 teaspoon salt
4 tablespoons butter, at room temperature
1/4 cup sour cream, at room temperature
1 teaspoon finely minced garlic
1 tablespoon (or more) whole milk, at room temperature or warmed
Salt and freshly ground black pepper
Directions

In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes. Drain the potatoes and return them to the saucepan.

Add the butter, sour cream and garlic. Mash the potatoes with a potato masher or the back of a fork until the ingredients are blended. Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency. Taste and add salt and pepper, if needed.

Red Beans sauté

I returned home from the library today very hungry. And all I had in my pantry was a can of red beans and tuna. I got creative and made this classic dish in less than 15 minutes.

Ingredients

1 15.5 oz. can Beans, drained

1 cup tomato, deseeded and chopped

1 can of tuna

½ cup onion, chopped

¼ cup green bell pepper, chopped

2 cloves garlic, minced

2 Tbsp. olive oil

Method

Heat oil in a large skillet over medium heat. Add tuna, onion, garlic and sauté for 2-4 minutes. Add tomatoes, pepper and salt to taste. Bring to a boil. Reduce heat and simmer 10 min. serve over rice. I enjoyed mine with pumpernickel bread from Publix. Serves 2-4.

Jollof rice

Jollof rice is a popular dish all over West Africa. It was originated in the Gambia. There is a tribe in Gambia called jollof/wollof and jollof is their staple dish. It has spread to the whole of West Africa especially Ghana and Nigeria.

There are many variations of jollof rice; beyond that, nearly any kind of meat, vegetable or spice can be added. Heat is a matter of personal taste and you should know your own limitations.

                                      It goes well with chicken

                                         It can be eaten with fish
                

or pork

                                                       Very yummy with shrimp

Feel free to improvise using what meat and vegetable you have available. Try goat meat, beef, lamb, ham, shrimp, fish or pork.

I embrace the uniqueness of each countries way of making it.

Prep time 7mins

Cooking time 45mins

Yield 2-4 servings

Ingredients

·         ½ cup of vegetable or sunflower oil

·         Onions chopped 2

·         Combine a thumb-size ginger, 3 garlic cloves and 1 habanero pepper and a medium size onion and blend to make a paste.

·         4 cups of deseeded chopped tomatoes

·         1 cup tomato sauce

·         Seasoned meat of your choice (seasoned goat meat will be my preference)

·         Seasoned salt/adobo/magi cube any of them will do or a little bit of each

·         2 tbsp nutmeg

·         Spices of your choice (rosemary, thyme, white pepper, curry powder, herb of basil family)

·         2 cups of basmati or mahatma jasmine rice (recommended)

·         Water or stock 1 cup

Directions

1.       Heat half a cup of oil over medium flame in a medium calphalon pot (any non-stick pot)

2.       Bring to a boil and add chopped onions – 1min

3.       Add paste (ginger, onion, pepper and garlic blended) and sauté until the onions are wilted and translucent– 4mins.

4.       Add chopped tomatoes and tomato sauce and cover the pot, stirring occasionally – 10mins.

5.       Add any seasoned meat of your choice and cook for 15-20mins.

6.       Add nutmeg, salt to taste and any spices you choose and let it simmer for 5mins.

7.       Add rice and stir. Sauté rice in mixture, giving it a reddish hue. Stir occasionally. Cover with foil and a lid so no steam can escape 10mins

8.       Add a cup of water or stock, cover with foil and lid, and continue the cooking in a preheated oven of 350 degree F until tender, stirring occasionally. 10mins.

Add any vegetable of your choice. Carrots, cabbage, aubergine, French beans, red and green bell peppers, mushrooms, corn etc.

Garlic Roasted Potatoes

This is really easy and yummy potatoes. While my beef short ribs was in the oven i also made these potatoes and baked them simultaneously. Very easy and goes great with chicken/beef tenderloin/beef short ribs.

Ingredients

• 3 pounds small red or white potatoes
• 1/4 cup olive oil
• 1 1/2 teaspoon adobo or seasoned salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoons minced fresh parsley
• 3 tablespoons minced garlic (9 cloves)

Directions

Preheat the oven to 400 degrees F. Cut the potatoes in quarters and place in a bowl with the olive oil, adobo/seasoned salt, garlic and black pepper.

Toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into one layer.

Roast in the oven for 45 - 1 hr or until browned and crisp.

Flip twice with a spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, toss with parsley, and serve hot.

You can't stop eating. Very good.