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Red Curry Chicken

Ingredients

  • 1 Tbsp Cooking Oil
  • 40 grams Red Curry Paste (I use Mae Ploy)
  • Ginger to taste
  • 1.5 tsp Sugar
  • 1 13.5oz Can coconut milk
  • 3/4 lb Sliced Chicken
  • 1-2 Red Bell Peppers – cut in strips
  • 3/4 small onion – cut in strips
  • sugar snap peas – handful
  • 1 small potato – cut in bite sized pieces
  • 3-4 oz bamboo shoots – cut in strips
  • Basil
  • Rice

Directions

Combine 1 Tbsp of cooking oil and 40g of red curry paste in frying pan and quickly cook to start blending the two. Next, add half a can of coconut milk, half a cup of water and the ginger in a frying pan. Cook until all the ingredients are combined well.

Add your sliced, uncooked chicken to the mix and allow to cook at medium heat.

Once the chicken is cooked, add the remaining coconut milk, sugar and the remaining vegetables (except the basil).

Let the vegetables cook until your desired doneness. Add chopped basil and stir in before serving.

Serve over rice.


Note: Not all Red Curry pastes have the same heat so if you’re not sure use less paste to start with.
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Chocolate Chip Cookies

Ingredients

  • 1 C Butter Flavor Shortening
  • 3/4 C White Sugar
  • 3/4 C Brown Sugar
  • 2 Large Eggs
  • 2 tsp Vanilla Extract
  • 2 1/4 C All Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 2 C Milk Chocolate Chips

Directions

Preheat oven to 350°F. Line a baking sheet with parchment paper.

In a large bowl cream the butter flavor shortening, white sugar and brown sugar until it’s light and fluffy. Add eggs, one at a time, and beat them in well after each is added. Stir in the vanilla extract.

In a separate bowl, combine the flour, baking soda and salt. Once combined, add it to the mixture above.

Fold in the chocolate chips. Drop spoonfuls onto the parchment paper.

Bake until lightly brown (8-10 minutes).

Allow to cool on the baking sheet for 5 minutes and then put them on a wire rack to cool.
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Biscuit Egg Casserole

Ingredients

  • 1 lb jimmy dean sausage
  • 1 can grand biscuits
  • 8 eggs
  • 1 cup milk
  • 1 cup cheddar cheese
  • 1 cup mozzarella cheese
  • 1/8 tsp pepper
  • 1/4 tsp salt

Directions

Preheat oven to 425. While the oven is preheating, grease the bottom of a 9×13 pan and then line the pan with biscuit dough. Press the dough together to cover the bottom of the pan completely.

Put the sausage and cheese on top of the biscuits.

Whisk together eggs, milk, salt and pepper in a bowl. Pour the mixture over the sausage and cheese.

Bake 25-30 minutes or until it sets. Wait for 5 minutes before cutting.
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Corn Pudding (modified from Michael Symon)

Ingredients

  • Three 15-ounce cans creamed corn
  • Three 8-ounce boxes cornbread mix
  • 4 large eggs
  • 6 cups fresh or frozen corn kernels
  • 2 cups sour cream
  • 1 1/2 sticks (12 tablespoons) unsalted butter
  • 8 ounces mascarpone
  • Kosher salt
  • freshly cracked black pepper
  • Unsalted butter, for the cooking pan

Directions

Mix the creamed corn, eggs, fresh corn, sour cream and cornbread mix together in a large bowl. In a small pan, melt the butter and marscapone. Make sure to just melt the two, overcooking can cause separation. Once melted, mix everything together. Season with salt and pepper to taste.

Butter a large dish and pour the mixture in. Place in the oven at 350 degrees for approximately an hour. It should be golden brown on top when finished.

Makes 8-10 servings
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Armadillo Eggs

Ingredients

  • 6 jalapenos
  • 1 lb sausage
  • Cheddar cheese
  • Pepper Jack Cheese
  • 12 pieces of bacon
  • BBQ Sauce
  • Toothpicks

Directions

Preheat oven to 400°F. Line a baking sheet with aluminum foil (top with a metal cooling rack if you have one).

Cut the stem off the jalapenos and remove the seeds and membranes. Slice the jalapeno down one side and cut pieces of cheddar and pepper jack in a slight wedge shape. Insert the cheese into each jalapeno. Make 6 sausage patties. Mold a patty around each jalapeño half, making sure to cover the whole pepper. Wrap two pieces of bacon around the sausage. Secure the bacon with toothpicks.

Bake until bacon is crispy, and sausage is thoroughly cooked, about 12 to 15 minutes on each side (30 minutes total). Remove from heat, and brush with BBQ sauce.
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White Chicken Enchiladas

Ingredients

  • 2 lbs chicken, shredded
  • 10 flour tortillas
  • 2-4 Cups Monterey Jack cheese
  • 6 Tbsp Butter
  • 6 Tbsp Flour
  • 4 Cups Chicken Broth
  • 3 Tbsp Sour Cream
  • 1 4oz can of diced green chiles
  • Garlic Salt and Adobo seasoning

Directions

Cook the chicken however you desire. I generally use my Instant Pot and then shred it after cooking. I season the chicken with Adobo seasoning before cooking but the seasoning can be added later, too.

Preheat the oven to 350 and spray a 9×13 pan with nonstick cooking spray.

Sauce:
I double the original recipe to make a little more sauce. Melt the butter (6 Tablespoons) and then add the flour (6 Tablespoons) until it makes a thick paste. Once all the flour is absorbed into the butter turn the heat to low and slowly start adding the chicken broth (4 Cups). Add a little broth (maybe a cup) and then whisk everything together until it creates a creamy sauce. If the sauce starts to bubble, turn the heat down a little more until everything is added. Continue adding broth until the sauce is the thickness that you want. Once you have everything mixed in, add the sour cream (3 Tablespoons). Add more sour cream as you want to get the taste you desire. Next, add the garlic salt to taste.

Chicken Mixture:
Mix the chicken, some of the sauce, diced green chiles and some of the cheese in a bowl.

Take the pan that you prepared earlier and place a little sauce in the bottom of the pan to cover the bottom. Start taking the tortillas and place them in the pan and fill with the chicken mixture. Roll the tortilla up so that one of the ends is under the tortilla so it stays closed. Continue to do this until the pan is full.
Once the pan is full, pour as much as the sauce over it to cover the top of the tortillas. Now, add as much cheese as you want on the top.

Place in the oven for 20-25 minutes at 350 degrees and enjoy!

If you want the cheese browned and crispy, turn up the heat to broil near the end of the bake.

Makes approximately 10 tortillas.
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Pasties

Ingredients

  • Steak
  • Carrots
  • Potatoes
  • Onion
  • 1 tsp Salt
  • Pepper
  • Pillsbury pie crust
  • Egg
  • Water

Directions

Pre-heat the oven to 400 degrees. Remove the pie crusts to they can start to get room temperature. Cut the steak in short 1/4″ strips and mix with salt and pepper and any other seasoning you would like. As the steak sits, cut the carrots, potatoes and onion into 1/4″ cubes.

Once everything is cut up, roll out one pie crust and cut it in half. Take some water and brush around the edges of the pie crust. Measure out 2.6 ounces of steak, .5 ounces of carrots, 1.5 ounces of potatoes and .3 ounces of onions. Mix well and place onto one half of the pie crust. Fold the pie crust over to make a sort of triangle. Crimp the edges using a fork. Cut a slit in the top of the pastie to allow steam to release.

Continue the above until you have run our of ingredients. Once they are all ready, mix the egg and brush it on top of the pasties.

Place in the oven for 15-20 minutes until the crust browns.
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Chicken Curry

Ingredients

  • 2 lbs chicken cut up in pieces – seasoned to your liking
  • 2 tsp Garlic
  • 15oz can petite diced tomatoes
  • 1 yellow onion, small
  • 1 tsp Salt
  • 1 tsp Chili Powder
  • 4 tsp Curry Powder
  • 2 tsp Garam Masala
  • 1/2 tsp Paprika
  • 1/2 tsp Turmeric
  • 1/2 tsp Cumin
  • 1 tsp cruched red pepper flakes (optional for spice)
  • 2 Tbsp Cooking Oil
  • 3 Tbsp Greek Yogurt, plain
  • 2 Tbsp Water

Directions

In a large skillet over medium-high heat, combine 1 tablespoon of oil, diced onion, and garlic (2 tsp). Once onions have softened and garlic is fragrant, add in tomatoes, curry powder (4 tsp), garam masala (2 tsp), paprika (1/2 tsp), chili powder (1 tsp), cumin (1/2 tsp), salt (1 tsp) and turmeric (1/2 tsp). Lower the heat to medium and cook about 10 minutes, occasionally stirring.

Remove the sauce from the pan and transfer to a food processor with 2 Tbsp water. Blend until desired consistency. If you don’t have a food processor, you could use crushed tomatoes and dice everything fine.

In the same skillet used for the sauce, place the remaining oil (1 tsp), chicken (2 lbs) and seasoning (I use salt, pepper, garlic powder and onion powder). Cook until the chicken is almost completely cooked and then add the sauce back into the pan. Stir in the Greek yogurt (3 Tbsp) until everything is combined and then reduce the heat to medium-low for 10 minutes.

Serve with quinoa, rice or naan bread.
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Red Velvet Cake

Cake Ingredients

  • 2 1/2 Cups sifted cake flour
  • 1/2 tsp Salt
  • 3 Tbsp Quick chocolate flavored drink mix
  • 1/2 Cups shortening (not liquid)
  • 1 1/2 Cups Sugar
  • 2 Eggs
  • 2 Ounces Red Food Coloring
  • 1 tsp Vanilla
  • 1 Cup Buttermilk
  • 1 Tbsp White Vinegar
  • 1 tsp Soda

Icing Ingredients

  • 1 Cup Milk
  • 1/4 Cup Flour
  • Pinch of salt
  • 1/2 Cup shortening
  • 1 stick of margarine
  • 1 Cup Sugar
  • 1 tsp Vanilla

Cake Directions

You can also use a red velvet cake mix in a box and follow the directions. To make this homemade. Sift together flour, salt and chocolate flavored drink mix. Cream together the shortening and sugar. When the mixture is well creamed, beat in eggs one at a time. Blend well and add food coloring and vanilla. Mix buttermilk, vinegar and soda. Add alternately with dry ingredients to the creamed mixture. Blend at low speed with electric mixer, between each addition. Grease and line 2 – 9 x 1/2″ cake pans (Cakes rise high). Pour in batter and bake in preheated oven at 350 degrees for about 30 minutes or until done. Don’t overbake. Remove from pans and cool on rack before frosting.

Icing Directions

Cook milk, flour and salt to pudding stage. While the pudding mixture cools, cream shortening, margarine, sugar and vanilla. Add the cooled pudding mixture and beat until smooth. This might take a while. Icing comes out real white. Frost the cake and Enjoy.

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Low Country Boil

Ingredients

  • 12-16 oz Andouille sausage (Smoked sausage works, too)
  • 4 ears of corn
  • 6 red potatoes (cut in half)
  • 1 onion (cut into large chunks)
  • 1 Tbsp Louisiana Shrimp and Crab boil (I use Zatarain’s)
  • 1-2 lbs of Shrimp

Sauce – Optional

  • 6 Tbsp Butter
  • 1 Tbsp Garlic (minced)
  • 1/8 tsp Cajun seasoning
  • 1/4 tsp Old Bay Seasoning
  • 3-5 shakes Louisiana Hot Sauce
  • 1/8 tsp Lemon Pepper
  • 1/2 lemon (juiced)

Instant Pot Directions

Add the potatoes, onions, sausage and corn to the instant pot. Cover with water and add the Shrimp and Crab boil liquid to the pot. Stir in the liquid and place the lid on the pot.
Set the instant pot on Manual high for 4 minutes.
While the instant pot comes to pressure, start making the sauce. Add the butter and garlic. Allow the garlice to cook until you can start smelling it. Add the other ingredients and mix well.
When the instant pot finishes, perform a quick release. Remove everything from the water and place in a bowl. Add the shrimp to the still hot instant pot water. Stir the shrimp until they turn pink and are cooked thoroughly.
Put everything in a large pot and pour the sauce over everything and mix well.


Stock Pot Directions

This is generally a larger portion than the instant pot version so feel free to add more of the ingredients keeping with the ratios above.

In a large stock pot add water and Shrimp and Crab boil (you might need to double this if you are doubling the ingredients). Bring it to a boil and let simmer for 5 minutes.
To make the sauce add the butter and garlic. Allow the garlice to cook until you can start smelling it. Add the other ingredients and mix well.
Add the potatoes and cook for 10 minutes. Add the corn and sausage and cook for another 5 minutes. Lastly, add the shrimp and cook for another 3 minutes or until they turn pink. Remove everything to a bowl and pour the sauce over the top.