INGREDIENTS
1 pound of jumbo shrimp, peeled and deveined 1 teaspoon Kosher salt 1/8 teaspoon Black Pepper 4 tablespoon olive oil 1/4 teaspoon Red pepper 1 small onion, finely chopped 4 garlic cloves, minced 1 large can of dices or crush tomatoes (28 ounces) (you can also use freshly chopped tomatoes) 2 tablespoon tomato paste 1 teaspoon dried oregano Fresh parsley, chopped 1 teaspoon honey ¼ cup White wine or Ouzo ½ lemon, juiced 6 ounces feta cheese DIRECTIONS
On my recent trip to Greece, I came across this wonderful shrimp appetizer. It was served with crusty bread to mop up the mouthwatering sauce. Saganaki is named after the pan in which various small appetizer dishes are prepared, similar to a cast iron skillet.
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INGREDIENTS
2- 3 very ripe bananas- mashed 1/3 cup coconut oil – melted 2 eggs – beaten 1 teaspoon vanilla 1 ½ cups gluten-free flour (King Arthur) 1 teaspoon baking soda Pinch of sea salt 1/8 teaspoon nutmeg ¾ cup brown sugar ¼ cup raisin ¼ cup chopped walnuts DIRECTIONS
TIPs Pay attention to the banana bead because all oven varies in temperature Once bread cools store in an airtight container or cover complete so not to allow bread to dry out. INGREDIENTS 1 can Pigeon Peas 15.5 oz or (1 1/2 cup of cooked dry gungo peas (pigeon peas) ¼ cup coconut cream 2 scallions, chopped 1 -2 garlic clove, finely chopped 3 thyme sprigs 1 tablespoon coconut oil 1 Habanero pepper 3 cups long-grain white rice 3 cups water 2 teaspoon salt 1/8 teaspoon black pepper DIRECTIONS
A Rice cooker is the best pot to use to make this dish. INGREDIENTS 2- 3 pounds of chicken, cut into 8 pieces 1 lime, juiced 2 teaspoon sea salt 1/2 teaspoon black pepper 1 1/2 to 2 tablespoon Curry powder 1/2 teaspoon cumin seed – optional 1 teaspoon ginger, grated or chopped fine (optional) 4 garlic cloves, minced 1 small yellow onion, chopped 2 scallions 1 medium potato, peeled and diced into 1-inch and 2-inch pieces 1 habanero or chili pepper 1 cup water 2 tablespoon oil DIRECTIONS 1. Add chicken and lime juice to a large bowl, rub well, then rinse with cold water. Drain well, then add salt and black pepper. 2. In a large pot, heat oil over medium heat. Add cumin seed and heat until brown. Add curry, stir for about 30 seconds, add half onion, 1scallion, ginger and garlic, and continue to cook for an additional two minutes. Add chicken and stir for a minute, then add potatoes and water. Stir well and bring to a boil and continue to cook on high heat for 10 minutes. Reduce heat and simmer on medium-low for 20 minutes. Add additional water if needed. Stir occasionally and taste and adjust your seasoning as needed. Add more water if required. during the last 10 minutes add the remaining onion, and scallion. 5. Once the chicken is tender, remove it from heat and serve with Roti and or rice. Additional Options to expand on your curry dish
INGREDIENTS
2- 3 pounds of chicken, cut into 8 pieces 1 lime, juiced 3 teaspoon sea salt ¼ teaspoon black pepper 1 teaspoon garlic powder 1/4 teaspoon paprika 1/8 teaspoon allspice, powder 4 garlic cloves, minced 1 small yellow onion, sliced thin 2 scallions, chopped 3-4 thyme springs 1 scotch bonnet pepper or habanero pepper 6-8 allspice (pimento) seeds (optional) 1 small Roma tomato, chopped 2 teaspoons mushroom soy sauce or browning sauce 1 tablespoon ketchup 3/4 cup water 2 teaspoons cornstarch or potato starch Oil for frying about 3 tablespoons to ¼ cup. **Optional ingredients you can add ¼ cup chopped celery (optional) ¼ cup sliced carrots (optional) 1 potato, peeled and diced in 1-inch (optional) DIRECTIONS 1. Add chicken and lime juice to a large bowl, rub well, then rinse with cold water. Drain well, then add salt, black pepper, garlic powder, paprika, allspice powder, and 1 teaspoon of mushroom soy sauce, half scallion, small sprinkle of thyme and half the onions. Mix well with your hand. Cover and marinate for about 15-20 minutes. 2. Heat oil in a large deep-frying pan over medium heat. Add chicken to hot oil and brown for about 2-3 minutes on each side. Remove the chicken from the pan. 3. Make sure your pan has about 2 tablespoons of oil remaining in the pan. Next, add garlic, onion, and tomatoes. If you are adding any of the optional includes, add them. Sauté for about one to two minutes, then add the chicken back to the pan along with thyme, pepper, pimento seed, and scallion. 4. Mix soy sauce, ketchup, and cornstarch with the water and add to the pan. Turn the heat to high and bring it to a boil. Reduce heat to medium-low and simmer for 25-30 minutes. Stir occasionally and taste and adjust your seasoning as needed. 5. Once the chicken is tender, remove it from heat and serve with Rice and Peas. INGREDIENTS
Cookie Cracker Pie Crust or try my Pecan Pie crust recipe 1 ½ cups Biscoff cookie or graham cracker crumbs ¼ cup packed brown sugar 6 tablespoons butter, melted 1/8 teaspoon cinnamon powder Filling 3 packages (8 ounces each) cream cheese, softened (room temperature) 1 ½ cup packed brown sugar 4 large eggs, room temperature 1 can (15 ounces) solid-packed Pumpkin ¼ cup sour cream 2 tablespoon all-purpose flour 1 tablespoon pumpkin pie spice mix ¼ teaspoon salt 1 tablespoon vanilla extract Topping 1 cup sour cream 1 teaspoon vanilla extract 3 tablespoon sugar DIRECTIONS Crust: Preheat Oven to 350°F.
Tips: Place a pan with water on the lower rack in the oven. This can help reduce your cheesecake from cracking. To make mini pumpkin cheesecake, place filling in a muffin pan and bake for 15 minutes. INGREDIENTS
2 cups pecan, grounded 4 tablespoons of butter, melted 1/8 teaspoon ground cinnamon 1/4 cup of brown sugar DIRECTIONS
INGREDIENTS 1 cup of light brown sugar, packed 1/2 cup heavy cream 4 tablespoons of salted butter 1/8 teaspoon sea salt 1 tablespoon 100% real vanilla extract DIRECTIONS
Your homemade caramel sauce can be stored in a glass jar in the refrigerator for up to 2 weeks. I enjoy warming my caramel sauce and drizzle it over stuff French toast, bread pudding of vanilla ice-cream. INGREDIENTS 1 package of store-bought pizza dough 6 tablespoons of salted butter 2-3 large cloves of garlic, minced 1 tablespoon parsley flakes DIRECTIONS
INGREDIENTS
1 ½ cups (packed) fresh basil leaves ¾ cup olive oil DIRECTIONS
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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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