TEXAS CAVIAR

 TEXAS CAVIAR

INGREDIENTS: 

CAVIAR: 1 CAN RINSED BLACK EYED PEAS, 1 CAN RINSED BLACK BEANS, 1 SMALL CAN OF GREEN CHILES, 1 CAN SMALL DICED FIRE ROASTED TOMATOES, 1 DICED RED PEPPER, 1 DICED RED ONION, 1 SMALL BAG OF FROZEN CORN THAWED

DRESSING: 1/2 CUP OLIVE OIL, 1/3 CUP FRESH SQUEEZED LIME JUICE, 1/2 TSP SALT AND PEPPER, 1 CLOVE CRUSHED GARLIC

MIX EVERYTHING AND ENJOY!

ASIAN INSPIRED BABY BOK CHOY

 BABY BOK CHOY

INGREDIENTS:

ONE POUND OR SO OF BABY BOK CUT IN HALF. 1 TBS SOY, 1 TBS WATER, 1/2 TBS RICE VINEGAR, 1/2 TSP HONEY 1/4 TSP SESAME OIL, 1 CLOVE CRUSHED GARLIC, 2 TSP OLIVE OIL

GARNISH: RED PEPPER FLAKES AND SESAME SEEDS

SEAR THE BABY BOK ON A MEDIUM HIGH HEAT IN THE OLIVE OIL FOR 2 MINUTES PER SIDE. MIX EVERYTHING ELSE AND POUR ON TOP. MIX THOROUGHLY AND GARNISH WITH THE SESAME SEEDS. 

CAMPERS COLESLAW

 CAMPERS COLESLAW

INGREDIENTS:  8 CUPS SHREDDED CABBAGE, 1 SMALL PURPLE ONION SLICED THIN, 1 CARROT SHREDDED, 1 THINLY SLICED CELERY, 1 CUP WHITE SUGAR, 1/2 CUP WHITE VINEGAR, 1/2 CUP LIGHT OLIVE OIL, 1 TSP EACH SALT AND PEPPER

PUT SALT, PEPPER, SUGAR, OIL AND VINEGAR IN A SMALL SAUCEPAN AND COOK ON LOW STIRRING CONTINUOUSLY UNTIL SUGAR DISSOLVES.  SET ASIDE AND COOL COMPLETELY.

GET ALL YOUR VEGGIES TOGETHER. ADD THE DRESSING AND MIX THOROUGHLY.

COOL IN THE FRIDGE UNTIL YOU'RE READY TO EAT

POMEGRANATE CHICKEN

POMEGRANATE  CHICKEN 

INGREDIENTS: 1 pack boneless chicken thighs, 2 cups pomegranate juice, 1/4 cup ras el hanout (mediterranean spice), 1 tsp salt and pepper, 1/4 cup olive oil, 1 large sliced purple onion, 6 cloves chopped garlic, 1/4 cup fresh shredded ginger, 1/4 cup fresh cilantro, 1/4 cup brown sugar, 1 cup chicken stock. 

Garnish: Cilantro & Pomegranate Arils

Boil then reduce pomegranate juice in a small saucepan for half an hour uncovered so the juice reduces.

Rub the chicken with the salt, pepper and ras el hanout and put in the fridge for at least an hour. Take it out of the fridge half hour before cooking.

Heat the oil in a dutch oven and fry the chicken so it browns 3 minutes per side. Set aside.

Sauté the onion and garlic for 5 minutes, add the ginger and cilantro for another minute. Add the stock, juice and brown sugar and cook 10 minutes. Add the chicken and simmer for 30 minutes on a low heat.

POTATO GNOCCHI'S & PANCETTA

 POTATO GNOCCHI'S & PANCETTA

INGREDIENTS: 2 packages fresh potato gnocchis, 1 cup pancetta, 2 sliced shallots, 6 cloves sliced garlic, 1 stick of butter, 1/4 cup olive oil, 1 bunch chopped sage leaves, juice of 1 lemon, 1/2 tsp nutmeg, 1 tsp salt, 2 tsp pepper

Garnish: Grated parmesan cheese.

Boil the gnocchi's for 1-2 minutes. Drain and set aside.

 Fry the pancetta, shallots & garlic in half the oil and butter until crispy. Set aside.

Heat the rest of the butter and oil and fry the gnocchi's on a fairly high heat so they brown.

When everybody is crispy, add the add the pancetta mix, the lemon juice, the spices and the sage. Mix thoroughly for a few minutes on a medium high heat. 

Garnish with parmesan cheese. 

PEPPERONI ROLLS

 PEPPERONI ROLLS

INGREDIENTS: 1 Tube Pillsbury Crescent Rolls, 1 bag sliced pepperoni, sliced pepper jack cheese (or whatever kind you like), small jar marinara sauce.

Separate the dough, put 4 slices of pepperoni and 1/2 of a slice of cheese inside it, roll it up and seal the edges.

Bake at 325 until pretty (about 10 minutes)

Garnish with parsley and serve with warm pasta sauce. 

Creamy Mushroom Sauce for Steak

 Creamy Mushroom Sauce for Steak

Ingredients: 

1 pound sliced mushrooms, 1/2 stick butter, 6 cloves chopped garlic, 1/2 diced onion, 1 cup chicken stock, 1/2 cup heavy cream, 3 heaping tablespoons french onion dip, 1 tsp dijon mustard, 2 tbs Worcestershire sauce, 1/2 tsp salt and pepper

Garnish: Fresh Parsley

Sauté the onions, garlic and mushrooms until veggies are soft. Add everything else and simmer for half an hour uncovered stirring occasionally.