1/2 pound sausages, sliced and browned
1 cup chicken broth
2 14 oz. cans canned stewed tomatoes
1/2 cup onions, diced
1/2 cup red and yellow bell pepper, diced
1 teaspoon cajun seasoning
2 cups rice, 5 minute instant
Add all ingredients to a large pot. Simmer for 3 minutes. Add the rice, cover and cook for 5 minutes.
4 Servings
My Sister’s Recipe
1 14 oz. can salmon, bone and skin removed – may use crab meat for crab cakes
2 tablespoons red or green bell peppers, diced
2 tablespoons onions, diced
1/4 cup milk
1 tablespoon lemon juice
1 cup soft bread crumbs
1 cup Ritz crackers, crushed
1/4 teaspoon Old Bay seasoning
1/8 teaspoon garlic powder
2 eggs, beaten
2 tablespoons grated Parmesan cheese, (optional)
dash salt and pepper
Mix together all ingredients. Fry in skillet in just enough oil to cover bottom until browned on both sides. Can also be deep fried like hush puppies. Yummy with cocktail sauce or lemon juice.
4 Servings
1/4 cup olive oil
1 eggplant, cubed
1 red pepper, deseeded and chopped
1 orange bell pepper, deseeded and chopped
12 ounces dry penne pasta
3 tablespoons red pesto sauce
2 tablespoons rice vinegar
fresh ground black pepper
8 ounces feta cheese
basil leaves (to garnish)
Heat the olive oil in a large pan, add the eggplant and peppers, and sauté over a moderate heat for 10 minutes until the eggplant is golden and the peppers softened and browned at the edges.
While the vegetables are sautéing, cook the penne in a large pan of boiling water for 8 minutes or until al dente. Drain, return to the pan and add the red pesto, stirring until the penne is coated. Add the rice vinegar to the eggplant and pepper mix, and season with black pepper. Spoon the penne on to warm plates and pile the vegetables on top. Crumble over the feta cheese and serve garnished with basil leaves.
4 Servings
1/4 cup Spicy Sesame Sauce (see below)
4 teaspoons cornstarch
1 pound medium raw shrimp, shelled and deveined
4 tablespoons canola oil
1 tablespoon loose green tea, preferably gunpowder
1 medium green bell pepper, cut into 2-inch-long matchstick-size strips
2 medium red bell peppers, cut into 2-inch-long matchstick-size strips
1 medium white onion, cut into 2-inch-long matchstick-size strips
6 tablespoons cashew nuts, toasted
Combine sauce and cornstarch in a bowl. Add shrimp and toss to coat. Cover and refrigerate for 30 minutes.
Heat 2 tablespoons of the oil in a nonstick wok or cooking pan over medium-high heat and swirl to coat pan. Add the tea and sauté until fragrant, about 30 seconds. Add the shrimp and stir-fry until pink, 1 to 2 minutes. Remove and place in a bowl.
Heat the remaining 2 tablespoons oil in the wok. Add the bell peppers and onion and stir-fry until peppers soften, 1 to 2 minutes. Return the shrimp to the wok and stir-fry until heated through. Stir in cashew nuts. Serve hot
4 chicken breasts, grilled and sliced – or uncooked, sliced, sauteed in oil
1/2 cup red and yellow bell pepper, sliced
1/2 cup onions, sliced
1/2 cup mushrooms, sliced
2 tablespoons taco seasoning mix
1/4 cup salsa
2 tablespoons balsamic vinegar
1 clove garlic, minced
8 flour tortillas
If using uncooked chicken, saute in 1 tablespoon olive oil until no longer pink. Remove from pan. Heat 2 tablespoons oil, saute onions and peppers until slightly browned. Add mushrooms, taco seasoning, salsa and vinegar. Stir until mushrooms are soft. Add chicken and garlic. Stir.
Serve with flour tortillas, sour cream, salsa.
