Eggplant Jambalaya

Ingredients:

1 onion
1 bell pepper
2 eggplants
1 lb ground meat
cooking oil
1 can cream of mushroom
2 cups uncooked rice
salt and pepper
garlic powder
creole seasoning
worchestershire sauce

Chop onion, bell pepper and eggplant; saute in small amount of cooking oil (may add water if sticking). Add soup and cook 10 minutes. Season meat with listed seasonings and add to mixture. When meat is cooked add 2 cups rice and 2 cups water. Heat to boiling. Reduce fire, cover and cook until rice is done. Season to taste.

Pork Jambalaya

Ingredients:

1/4 kg pork
1 pc broth cube (pork or chicken)
2 tbsp olive oil
2 white onions, chopped approx 1 cup
1/2 cup bell peppers, chopped
1/2 cup celery, chopped
3 cloves garlic
2 tsp worchestershire sauce
1 tsp salt
1 tsp black pepper
1 tsp cayenne pepper
1 tsp g arlic powder
1 tsp dried basil

Cooking the pork:

Peel and smash several cloves of garlic and insert it into any folds in the meat so that it cooks “inside” of the pork. Season the outside with black pepper, cayenne, garlic powder and onion powder.

Place in a shallow baking dish or roasting pan and cook in the oven at 250 degrees for about 1 hour, or until internal temperature reaches nearly 170. When done, remove from oven and let it rest for ten minutes before cutting it up into cubes. Reserve the pork in the juice for later.

The Jambalaya:

Heat 2 tbsp. of olive oil, then add cooked pork to sear the outsides.

After five minutes, remove pork and add the chopped white onion and cook for several more minutes on high heat, stirring constantly. Cook onions until soft and translucent, for about 10 minutes, then add chopped garlic and bell peppers and continue to stir for five minutes.

Add pork and when it is heated thoroughly. After a couple minutes, add the stock and bring to a boil and add worchestershire sauce. Lower the temperature to a simmer, cover and LEAVE it to cook for 10 minutes. Remove from heat and let sit for five minutes before serving.

Chicken Asado

Ingredients:

2 lb. chicken, cut into serving pieces

1/4 cup vinegar

3 cloves garlic, minced

2 tsp. salt

1/4 tsp. pepper

1 onion, sliced

1 tomatoes, sliced

1/2 tbsp. paprika

1 bay leaf

1 cup water

vegetable oil

• Combine chicken, vinegar, garlic, salt and pepper in a large bowl. Let stand for at least 30 minutes.
• Heat oil in a skillet over medium heat. Sauté onions and tomatoes until soft and wilted. Drain chicken reserving marinade. Add chicken pieces to the pan. Stir-fry for about 4 to 6 minutes or until chicken colors slightly.
• Add marinade, paprika, bay leaf and water. Bring to a boil.
• Reduce heat and let it simmer for 30 minutes or until chicken is tender. Correct seasonings.
• Remove from heat. Transfer to a serving dish and serve.

Turmeric Rice (Reesey's "yellow rice")

Ingredients:

1 tablespoon olive oil

1/2 cup chopped onion

3 cups uncooked white rice

1/2 tsp dried basil

1/2 teaspoon Turmeric powder

1 pc broth cube

1 tsp salt

Heat oil in large skillet on medium heat. Add onion; cook and stir 3 minutes until softened. Add rice, water, broth cube and turmeric.

Bring to boil. Reduce heat to low; cover and simmer until rice is tender.

Baked Rosemary Chicken & Potatoes

Ingredients:

chicken pieces

potatoes and carrots

¼ cup extra virgin olive oil

1 T dried rosemary

1 T dried oregano

2 tsp. garlic powder

1/2 tsp. chili powder

1/2 tsp. freshly ground black pepper

pinch sea salt (optional)

Preheat oven to 375 degrees.

Put chicken and potatoes in a large bowl.

Add olive oil to bowl and stir to coat all pieces of chicken and potatoes thoroughly.

Empty bowl of chicken & potato pieces onto a large baking dish. Sprinkle with fresh rosemary and other herbs and spices.

Bake for 1 hour, uncovered.

To ensure extra flavor baste every 15 min