TILAPIA WITH ORANGE SAUCE AND KAFFIR LIME |
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4...Tilapia fillets - 1 to 1 1/2 pounds 3...tablespoons olive oil 3...green scallions, chopped 3...cloves of garlic, chopped 3...large mushrooms, chopped 1.. *Kaffir lime leaf, very thinly sliced and then .....chopped. 1...cup of orange juice 1/2...teaspoon of Morton Nature's Seasons Blend, cut garlic chives for garnish. Heat olive in a large heavy skillet. Add chopped scallions, garlic and mushrooms. Cook until garlic caramelizes and mushrooms wilt. * Kaffir lime leaves are optional, the fish tastes great without their addition. |
AUTUMN FRUIT CORNISH HENS
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RUBY RED CRANBERRY RELISH
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| 8.... Cornish hens (about 1 pound each) 12.. large cloves of garlic, peeled and finely minced 2.... tablespoons dried oregano Salt and pepper to taste Marinade: 1... cup red wine vinegar 1/2 cup olive oil 1... cup pitted pruned 1... cup dried apricots 1... cup pitted green olives 1/2 cup capers, plus a bit of the juice 8... bay leaves Clean hens well under cold water. Pat dry. In a large bowl, combine first 11 ingredients. Cover and refrigerate overnight to marinate. Preheat oven to 350 degrees. 1... cup brown sugar 1... cup dry white wine 4... tablespoons chopped Italian parsley Arrange hens in 1 or 2 shallow roasting pans. Spoon all the marinade over the hens. Sprinkle evenly with brown sugar and pour wine around them. Bake for 1 to 1 1/2 hours, basting frequently, until golden. Juice should look clear when thigh is pricked with a fork. Transfer hens, fruit, olives, and capers to a serving platter. Moisten with pan juices and sprinkle with parsley. Pass remaining juices in a sauce boat. Serves 8. |
1... cup best-quality orange marmalade or red or gold jalapeno jelly 6....ounces dried cranberries 1 ...12-ounce package fresh or frozen cranberries 3/4. cup red onion, finely chopped 3... Serrano’s, seeded, and finely chopped 1/2 cup loosely chopped cilantro, optional 2... tablespoons fresh lime juice 2... tablespoons silver tequila, optional 1/4.teaspoon cinnamon Juice of 1 Valencia orange Place orange marmalade in a small saucepan with the orange juice and cinnamon on low heat until melted. Remove from heat; add the dried cranberries and allow to cool. Meanwhile, bring 1 cup of water to boil; add cranberries and cook until first ones pop. Do not overcook! Drain and rinse with cold water and roughly chop. Add cranberries to the marmalade/dried cranberry mixture. Toss with the onion, serranos, cilantro, lime juice, and tequila if desired. Salt to taste. Allow to chill for several hours before serving. May be made a day in advance. Yield: approximately 3-cups. Spread over cheese ball or serve it on the side |
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SOUTHWEST CHICKEN |
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WHITE CHILI |
3... Pounds Chicken (I use cubed, skinless chicken breast) all. purpose flour 1/2 cup olive oil 2 ...tablespoons minced garlic 3 ...14oz. cans chicken broth 1... 14 oz. can tomato paste 16.. pearl onions 1.... teaspoon seasoned salt 1 ....teaspoon ground cumin 1 ....teaspoon each - dried oregano, thyme 1.... bay leaf 1 -1/2 teaspoons crushed red pepper 8.... oz. kielbasa or smoked sausage (can use turkey sausage) 2.....cups each - new potatoes, carrots, zucchini, and yellow squash 1.... 8 oz. can whole kernel corn, drained Chopped cilantro to taste In a bag, coat chicken with 1/2 cup flour. Brown chicken in dutch oven in hot oil; remove and set aside. Drain drippings, except 1 teaspoon from pot, and saute 1 tablespoon flour and garlic for 30 seconds. Stir in next 10 ingredients starting with chicken broth and ending with red pepper flakes. Bring to a boil, reduce heat and simmer, uncovered, 20 minutes. Add chicken and kielbasa, cover and simmer 20 minutes longer. Skim off excess fat. Add vegetables, simmer,covered, about 30 minutes longer or until vegetables are cooked. Sprinkle with cilantro before serving. Great for this time of year as the days are a little cooler and new vegetables are available. Try serving with corn bread. Makes 6 - 8 servings |
1/3 ..cup olive oil 2 .....medium onions, chopped 4..... teaspoons minced garlic (fresh) 6......cups chicken stock (Swanson) 4..... cans (15.8 oz.) northern beans, drained 2..... 4 oz. cans chopped green chilies 2......teaspoons cumin 1/2 ..teaspoon cayenne pepper 1 -1/4 teaspoons oregano 4 ....cups cooked chicken (I use breast meat) 3 ....cups Monterey Jack cheese, grated OPTIONAL TOPPINGS: sour cream, salsa, chopped cilantro Saute onions and garlic in olive oil until tender, about 8 - 10 minutes. Add chicken stock and remaining ingredients in order, except cheese. Simmer 40 minutes. Add cheese and simmer another 5 minutes. Top with sour cream, salsa or cilantro as desired. |
© CUHSA The Chattahoochee Unit of The Herb Society of America - 2003 URL:http://www.cuhsa.org/