#1dish

2-3 Whole Carrots (peeled & diced)

1 Small Onion (chopped)

2-3 Stalks Celery (chopped)

5-6 Cloves Garlic (coarsely chopped)

1 Small Red Bell Pepper (chopped)

1 Tomato (chopped)

1 Lime (juice)

Fresh Parsley (chopped)

1/2 Cup White Wine

4-5 cups chicken broth or stock

10 filets white fish

1 Jalapeno or Chipotle (optional - chopped)

2-3 tsp Olive Oil

Salt & Pepper to Taste

Heat Olive Oil in medium stock pot. Add chopped carrots, cook 3-5 minutes. continue adding onion, garlic, celery and bell pepper (jalapeno or chipotle) at 3-5 minute intervals and saute until vegetables begin to soften. 

Add salt and any other dry seasoning you enjoy. Add tomato and parsley and saute another 3-5 minutes. Deglaze with lime juice and white wine simmering for several minutes before adding chicken broth or stock and bringing to a boil.

1 lg. eggplant

2 c. flour

3 c. Italian flavored bread crumbs

5 eggs

1/2 c. milk

8 oz. shredded Mozzarella cheese

1/4 c. grated Parmesan cheese

2 c. olive oil

1 lb. Ricotta cheese

5 c. tomato sauce (homestyle or homemade)

1/2 lb italian sausage

1/4 bag matchstick carrots

1/2 fresh spinach

Peel and slice eggplant 1/4-inch thick in size. Beat 3 eggs and 1/2 cup milk in deep bowl. Flour eggplant, dip into egg-milk mixture then into bread crumbs. Allow to dry in refrigerator for 1/2 hour. While eggplant is hardening mix Ricotta cheese, 4 ounces Mozzarella cheese, Parmesan cheese, and 2 slightly beaten eggs together. Refrigerate.

Heat 2 cups olive oil in frying pan. Cook eggplant slices until golden brown, about 3 minutes each side and drain on paper towel. Preheat oven to 350 degrees.

In another skillet cook sausage or other meat as desired.

3 lb. beef chuck roast

1 tbsp. olive or vegetable oil

2 cloves garlic, minced or pressed

1 tbsp. dried rosemary

2 tsp. salt

3/4 tsp. coarsely ground black pepper

3 c. dry white wine or water

2 lg. tomatoes, cut into wedges for garnish

In heavy casserole, brown meat in the oil on both sides. Add garlic and saute for two minutes. Add rosemary, salt, black pepper and wine.

Cover and bake at 350 degrees for 2 hours or until meat is very tender. (Time will vary slightly depending on the tenderness of the roast.) Meat should cut easily with a fork but not be stringy.

Remove meat onto platter and keep warm. Strain juices into wide skillet. Boil until juices are thickened and syrupy. Spoon over meat.

1/4 cup butter or margarine

1 large chopped onion

1 stalk celery (cut into bit size pieces with leaves)

1 large red or green sweet pepper -- chopped

4 cloves garlic -- minced

2 tomatoes -- chopped

2 tablespoons curry powder

1/2 teaspoon salt

1/2 teaspoon pepper

1/8 teaspoon dried thyme -- crushed

1 1/2 pounds skinless -- boneless chicken

1-2 filets salmon

1 cup cooked chorizo sausage

1-2 cups shrimp (peeled)

1 1/2 cups uncooked brown rice*

2 1/2 cups water

1 can reduced-fat coconut milk -- (14 ounce)

1 6ox can tomato paste (opt)

bay leaf

In a 4-quart Dutch oven or large pot, heat butter or margarine till sizzling. Add first 5 ingredients and cook till tender, but not brown. Stir in tomatoes; cook for 1 minute. Add curry powder, salt, pepper and thyme; stir till combined.

Rinse chicken; pat dry. Cut into bite-size pieces. Add to vegetable mixture with sausage. Cook 5 minutes. Cut salmon into bite-sized pieces and add to mixture. Stir in rice till well combined and chicken is starting to cook through. 

Stir in water, and coconut milk. Bring to boiling; reduce heat. 

Cover and simmer for 15 minutes or till chicken is done and rice is tender. Add shrimp and cook 5-7 minutes more. Makes 8 to 10 servings.

1 tablespoon olive oil

3 pounds skinless chicken thighs

salt and ground black pepper to taste

1/4 cup loosely packed cilantro leaves

2-3 carrots, peel, cut into chunks

1 red bell pepper, cut into strips

2 (15.5 ounce) cans black beans, rinsed and drained

1/2 cup chicken broth

1 teaspoon smoked paprika, or 1/2 tsp. chopped chipotle chiles in adobo sauce

1/4 cup loosely packed cilantro leaves

1 cup hot salsa

2 teaspoons ground cumin

1/2 teaspoon ground allspice

3 large cloves garlic, chopped

lime wedges, for garnish

Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Sprinkle 1/4 cup cilantro over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side.

Arrange the chicken in the bottom of a slow cooker. Place the carrots, red bell pepper, and black beans on top of the chicken. 

Mix together the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker. 

Set slow cooker to LOW and cook for 4 hours. 

1/3 cup butter

1/2 cup white onions, chopped

1/3 cup green bell pepper, chopped

1/2 cup celery, chopped

1 tablespoon garlic, minced

1/2 half cup scallions (green onions), chopped

1 1/2 cups uncooked chicken, diced

1 1/2 Andouille (or other spicy smoked) sausage, sliced

2 cups fresh or canned whole tomatoes

1/2 cup tomato paste

1 Tbsp Worcheshire sauce

1 cup chicken stock

1 bay leaf

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1 cup uncooked rice, rinsed

Chop 1/2 cup onion - 1/3 cup bell bepper - 1/2 cup celery - 2 cups tomatoes 

Mince 1 Tbsp garlic 

Chop 1/2 cup green onions

Dice 1 1/2 cups chicken - 1 1/2 cups andouille

Preheat over to 350 degrees F. 

Melt butter in a large ovenproof saucepan or Dutch oven. add the Andouille and cook until it just starts to brown. Add 1/2 of the Holy Trinity, cook until the vegetables are tender (onion, bell pepper, celery) 

Add the diced Tomatoes and cook for 1 minute. Add the Tomato Sauce and cook for another minute. Add the Rice and cook for 2 minutes, stirring constantly. Add the Stock, the remaining Holy Trinity, Seasoning Mix, Worcestershire, and the Garlic. Simmer for 5-10 minutes.

Add the Chicken and bay leaf (Tony's or tabasco if desired), stir well and put the pot in the preheated oven. Bake uncovered for 25 minutes. 

After the twenty-five minutes stir in the raw Shrimp, Parsley, and Green Onions, place back in the oven for an additional 10 minutes, or until the Shrimp are cooked through.

Stir the mixture occasionally during cooking. 

Optional:

1/2 teaspoon Tony Chachere’s Cajun Creole Seasoning