Archive for October, 2014

Honey Roasted Butternut Squash with Cinnamon

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Ingredients
1 lb chopped, cubed butternut squash pieces
1 Tablespoon melted butter
1 1/2 Tablespoons Honey
1 dash of Cinnamon
Kosher Salt
Directions
Preheat oven to 425 degrees. Melt butter for a few seconds in a small bowl in the microwave, and then add the honey and cinnamon. Stir until combined. Place squash cubes on a large shallow baking pan or cookie sheet and drizzle with honey butter mixture. Lightly sprinkle with kosher salt (to taste). Dig in with your hands and gently toss squash until all pieces are coated. Roast in preheated oven for 15-20 minutes or until squash is golden brown. Serve hot!

Roasted Sesame Seed Green Bean Salad

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Ingredients

1/2 lb of green beans

1/2 lb of yellow wax beans

2 tablespoons of roasted sesame seeds

1 small sweet onion or red onion sliced

1 teaspoon of minced garlic

4 chopped green onions

Extra Virgin Olive Oil (use just enough to coat the beans)

Salt and Pepper to taste

1 small tomato diced

Directions

Steam beans and onions in a damp  paper towel in the microwave 3 to 4 minutes. Allow to cool. Add the rest of the  ingredients and chill for at least 30 minutes before serving. We recommend adding the diced tomatoes just before serving. For presentation, it’s awesome!

Garnish with your favorite shredded cheese or serve as is! No salad dressing needed unless you prefer it.

 

 

 

“Left Overs” Soup!

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

“Left Overs” Soup! Anything in your fridge and freezer! We cleaned ours out and came up with 2 slices of meatloaf, 1 chicken thigh, 1 serving of grilled pork tenderloin! Used the last batch of Kale we had, 1 can of stewed tomatoes, 1 serving of mixed mushrooms, 1 cup of chopped onions, celery, bell pepper blend and some chicken broth for an awesome “Left Overs” Soup!

Andouille Sausage Jambalaya with Mushrooms!

Recipe and Photo by Carolyn Davidson Hicks

Recipe and Photo by Carolyn Davidson Hicks

Ingredients:
Sausage links (Andouille) grill for deeper flavor, then slice on the bias
1 cup of dehydrated mushrooms (mixed is better)
1 cup  of Cajun Trinity with Garlic (Dehydrated Vegetable Blend)
12 oz bag of Cajun Spicy Jambalaya mix, cook according to directions (includes rice and cajun spices)
1 can diced tomatoes (drained)
Instructions:
1. Cook the dehydrated vegetables and mushrooms together on medium to high heat in water until tender and hydrated (drain)
2. Cook rice according to directions
3. Add everything into the pot .
4. Cook until heated through.
5. Garnish with fresh green onions and try Louisiana Hot Sauce for a little kick!

Creole Turtle Étouffée

 

Recipe and Photo By Carolyn Davidson Hicks!

Recipe and Photo By Carolyn Davidson Hicks!

Makes 6 to 8 servings (about 3 quarts)
1/4 cup vegetable oil
2 pounds turtle meat, cleaned and finely chopped
4 cups chopped yellow onions
2 cups chopped celery
1 cup chopped green bell peppers
2 or 3 bay leaves
1 tablespoon minced garlic
1 can of fire roasted tomatoes (about 1 cup)
1 cup baby carrots
1 cup diced celery
3 quarts of chicken stock
1/2 cup dark brown (the color of chocolate) roux
2 teaspoons lemon zest
1/4 teaspoon cayenne
1 teaspoon Creole Spice (more to taste)
1 tablespoon of Worcestershire sauce
Salt and pepper to taste
1/4 cup of Cabernet Sauvignon or dry sherry (or more according to personal taste) for deglazing!

Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. Season the turtle with salt and black pepper. Add the meat and brown evenly, stirring constantly, for about 10 minutes. Remove from the heat and transfer the meat to a platter. Cover lightly and set aside.

Deglaze with wine.  Add all vegetables to the same pan and cook, stirring, until the vegetables are al dente, about 15 minutes.

Reduce the heat to medium and add the bay leaves and the garlic and the tomatoes and cook, stirring, for about five minutes. Add the stock and bring to a boil, stirring occasionally. Carefully whisk in the roux and return to a boil over medium-high heat.

Add the lemon zest and reduce the heat to medium-low and simmer for about an hour, stirring occasionally. Longer for a slow cooker! 4 to 6 hours!

Garnish with chopped green onions or torn parsley leaves!

Easy Smoked Sausage Jambalaya

 

Ingredients:
Smoked Sausage link, grill for deeper flavor, then slice on the bias
1 cup  of chopped Red, Yellow and Orange sweet peppers
1 small sweet onion diced
1 cup of rice (of your choice), cooked according to directions
1 can diced tomatoes
2 tsp. Cajun Seasoning
1 tbsp. Olive Oil
Instructions:
1. Heat up the veggies on med. high heat in the olive oil. 5-7mins.
2. Cook rice according to directions
3. Add everything else into the pot .
4. Cook until heated through.
5. Garnish with fresh green onions and try Louisiana Hot Sauce for a little kick!