Ingredients:
2 cup Plain Greek yogurt - cold 2 - 3 tablespoon extra-virgin olive oil 2 tablespoons freshly squeezed lemon juice or 1/2 lemon, juiced 3 -4 cloves garlic, minced 1/4 cup fresh dill, chopped Salt to taste or 1/4 teaspoon Freshly ground black pepper, to taste or 1/8 teaspoon Direction:
Notes: For a Traditional flavor (Tzatziki Sauce) add grated cucumbers to the mix and a bit of mint instead of dill. I personnel love the flavor dill brings to this sauce. Cucumber Prep - 1/2 English cucumber or 3 mini cucumber, grated using the larger hole section of a box grater. Add to a bowl and sprinkle 1/4 teaspoon kosher salt. Lightly stir and set to the side while you prep the ingredients listed above. Once your yogurt sauce is ready, use a cheesecloth, your hand or a strainer to squeeze out as much juice as you can from the cucumber. Discard the juice and add the cucumber to your yogurt mix. Stir everything together. Cover and refrigerate for at least an hour or over night. If you do not have a grater you can chop your cucumber Julienne style.
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Ingredients:
4 to 5 pounds of pork shoulder - cut into small cubes 3 to 4 tablespoons Wet Jerk Rub - (see recipe link below) 3 tablespoons BBQ sauce - (see recipe link below) Salt to taste - about 4- 5 teaspoon 1/4 cup BBQ sauce for brushing Directions
Note:
Enjoy the flavorful and spicy jerk pork! Ingredients: 1 cup ketchup 1/2 cup apple cider vinegar 1/2 cup brown sugar 1 tablespoons molasses 2 teaspoon Dijon mustard 2 teaspoon paprika (you can use Smoked Paprika) 1 teaspoon cumin powder 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Optional: 2 to 3 teaspoon Bourbon Directions:
Notes:
Ingredients
1 to 1 1/2 pound of organic carrots 2 to 3 cups water if you are blending instead of juicing 1 cup condensed milk (optional) or sugar to sweeten ⅛ teaspoon nutmeg 1 teaspoon vanilla extract Directions
Ingredients
¼ to ½ pound salted codfish 2 cups all-purpose flour 2 teaspoon sea salt ½ teaspoon black pepper ¼ teaspoon paprika (optional) 1 teaspoon thyme 1 hot pepper - scotch bonnet or habanero ½ teaspoon garlic powder or 2 garlic cloves 1 to 2 stalks of scallion 1 small onion 1 plum tomato ¼ cut diced zucchini 2 -3 okra - optional About 2 to 2 ¼ cup room temperature water Oil for frying Directions
Ingredients
¼ cup Cornmeal 1 ½ cups Water ½ cup half and half or milk ¼ teaspoon Cinnamon powder 1/8 teaspoon of nutmeg powder 1 cinnamon stick Sugar or condensed milk to sweeten Pinch of salt 1/2 cup water (optional for a thinner porridge ) Directions
Cooking Options You can use semolina instead of cornmeal You can add ½ teaspoon of vanilla You can use your favorite non-dairy milk You can use a cinnamon leaf instead of a cinnamon stick. Ingredients 1 pound of large shrimp with head and shell on 1 cup avocado oil for frying 2 to 3 scotch bonnet pepper, or habanero, or 8 chili pepper, minced 3 medium garlic cloves, minced 1 ½ teaspoon kosher salt for table salt use about 1 teaspoon Directions
Notes Additionally cooking options: Instead of oil you can use 1 1/2 cups water with 1 tablespoon vinegar and a few pimento seed. Marinate the shrimp with the salt, pepper and garlic for about 30 minutes before adding to the pot of boiling water with vinegar. Pepper Shrimp and Pasta Video can be found on my YouTube Page Ingredients
3 tablespoon olive oil 1 shallot, sliced and chopped thinly 4 cloves of garlic, minced 4 sprigs of thyme 1 bay leaf 1/2 green bell pepper, chopped 1 cup of thinly sliced leeks ½ teaspoon pepper flakes 1 tablespoon fresh parsley, plus extra for garnish ⅛ teaspoon cayenne pepper 1 can diced tomato, 14.5 oz (option blended ) ½ cup dry white wine ½ cup clam juice 1 tablespoon of vegetable bouillon paste (optional) ¼ cup water Salt and pepper to taste 1 Lemon ¼ pound calamari rings diced into ½-inch size ¾ - 1 pound of medium shrimp, peeled and deveined 1 pound of cod, cut into bite-sized pieces (haddock, Florida groper, and halibut works just as well) 1 ½ pounds (about 18) of littleneck clams, scrubbed (see note) 1 pound of fresh mussels, cleaned (see note) Crusty bread for serving Directions
Note:
Navajo Fry Bread
Ingredients 4 cups unbleached all-purpose flour 1 tablespoon baking powder 2 teaspoons salt Oil 3 cups warm water Oil for frying Directions
Bean topping Ingredients 1 ½ cups cooked pinto bean 6 ounces of water ½ small onion, chopped 1 clove minced garlic 1 teaspoon ground cumin 1 to 2 teaspoons salt 1 teaspoon paprika 1/2 teaspoon chili powder 1 small green chiles, chopped 1 tablespoon oil Directions
Bison topping Ingredients 1 ¼ pounds of Ground bison ½ small onion, chopped 2 cloves minced garlic 1 teaspoon ground cumin 2 teaspoon Salt ¼ teaspoon black pepper 2 teaspoons paprika 1 to 2 teaspoons chili powder 1/2 cup chopped tomatoes 1 to 2 tablespoons water Directions
INGREDIENTS
Ripe tomatoes Cucumber , cut into thick slices or chucks Red Onion, sliced thin Bell peppers Kalamata olives Greek Feta cheese Cold press Olive oil Dry Oregano Red wine vinegar or lemon juice DIRECTIONS 1. Arrange your tomatoes, cucumber, peppers, olive and cheese in your salad bowl. 2. Mix 3 part oil to 1 part red wine vinegar OR Lemon juice well with 1 teaspoon dried oregano. Drizzle over salad and enjoy! If you like you can just drizzle the oil and vinegar over the salad then sprinkle the oregano on top. When I was visiting Greece our salad was served with just olive oil. |
Search for RecipesAuthorHi my name is Dianne. I enjoy cooking a variety of dishes and putting a smile on peoples faces. I have been teaching hands on cooking classes for over 18 years. I love creating new dishes and exploring nature. Archives
February 2024
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