Moroccan Chicken With Dates

Moroccan Chicken With Dates Servings: 6

Cooking Time: 60 minutes preparation / 2 hours cooking

Ingredients: • • • • • • • • • • • • • •

1 ¾ cups Medjool dates, pitted Juice of 1 lemon 3 large onions, finely chopped 2 tbsp vegetable oil 2 cups lightly toasted whole, blanched almonds 1 ½ tsp cinnamon mixed with ½ tsp mace ¼ tsp nutmeg ½ tsp white pepper ½ tsp salt 1 large (5 pound) chicken, cleaned and salted inside and out 1 tsp powdered saffron (or a few threads soaked in warm water) 1 tbsp honey 2 tbsp water 1 cup plus 2 tbsp toasted sliced almonds, to garnish

Instructions: • • • • • •

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Steep the dates in the lemon juice for 1 hour. Fry the onions slowly in the oil until transparent. Let cool. Stuff each date with an almond and some onion, and roll in the spice mix. Stuff the chicken with the dates. Sew up or skewer the cavity opening. Use any leftover dates to surround the chicken when it goes into the pot. Add the saffron to the remaining spice mixture and rub the outside of the chicken with it. Cover the bottom of a stovetop casserole dish with the remaining onions and add the chicken. Drizzle over the honey and water, cover, and stew gently for 1 ¾ to 2 hours until very tender. Baste occasionally, adding a little more water if necessary. Carefully remove the chicken to a large platter, and open up the cavity so you can spoon out the stuffing. Garnish with some of the sauce and with the toasted almonds.

Serving suggestion: with saffron rice and salad.

Coca Cola® Ham Glaze Servings: Covers an 8-10 lb ham

Cooking Time: 80 minutes on ham

Ingredients: • • • •

12 oz. can of Coca-Cola® brown sugar, liberal amounts cloves (optional) ginger (optional)

Instructions: • • • • • • •

Score the top of a ham and place in a 325° oven until ham is hot Remove from oven and cut skin off ham. Pack outside of ham with brown sugar about a ¼-inch thick. Pour 12-ounces soda in bottom of pan. Do not pour over ham. Place ham in oven and let top of ham cook dry for about 20 minutes. Remove and baste. Continue cooking ham uncovered for one hour, basting every 10 minutes.

From the archives of Coca-Cola® comes the original recipe that contains no ginger or cloves. There's been hundreds of variations on it, but many include ginger and cloves.

The Dip That Makes You Dip Servings: 6-8

Cooking Time: 30 mins

Ingredients:

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2 bars of cream cheese Pace Picante Salsa Original (whatever heat level you want) Adobo sauce, to taste 1 chipotle chile ½ to 1 cup of shredded cheese (choice, see notes) 1 bunch green onions, chopped 1 med tomato, chopped 1 avocado, chopped ¼ cup cilantro, chopped (optional) 1 jalapeno pepper, minced (optional)

Instructions: • •

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Put the cream cheese in the food processor (best if room temp) and blend till creamy. Add the salsa a bit at a time; I am more interested in consistency, about a cup. You want it creamy and not too liquidy, although it does firm up a bit in the refrigerator so you don't want it to be so firm that you won't be able to get a chip in there. With the processor running, add the chipotle chile and a little of the adobo sauce. Add the jalapeno now if you choose. Open your processor lid and add the cheese and the chopped green onions. Add the cilantro if you are using it. Place the lid back on and just pulse till mixed thoroughly. You don't want to loose the texture of the onions and cheese. Take out the mix and place in your serving bowl, cover with plastic wrap. Doing this early in the day is a good thing, gives it plenty of time to firm up and have all the flavors come together. When you are ready to serve, you can garnish with the chopped tomato and avocado. Serve with chips, cut veggies, crackers, anything dip able!

Variation: • • • • • •

Take extra large flour tortillas, spread the dip on the tortilla about ¼ - ½ inch from the edge, top with the avocado and tomato. Roll the tortilla fairly tightly. Get some sturdy paper towel and just dampen lightly, you don't want them wet. Roll the papertowel around each tortilla roll and place in a sealable plastic storage bag and place in the refergerator for at least 1 hour. Just before you plan to serve, unroll the paper towels and slice the tortilla rolls about 1 inch thick. Serve cut sides showing, and you can have some extra salsa on hand for dipping too if you want.

You can find Adobo sauce in the ethnic foods area called chipotle in adobo sauce. I either use the Sargento Lite Mexican Shredded cheese to lighten things up, or sometimes for a kick I use Shredded Pepper Jack and/or this Chipotle White Cheese (I have only seen this at Costco and it has a neat smoky taste without being too spicy). Peanut Soup

Servings: 4-6

Cooking Time: 55-60 minutes

Ingredients: • • • • • • • •

2 tbsp Butter 1 small Onion, chopped 1 stalk Celery, chopped 2 tbsp Flour 1 quart Chicken Broth 1 cup Peanut butter, creamy ⅔ cup Cream Salt and pepper to taste

Instructions: • • • • • •

Melt the butter in a heavy soup pot. Add the onion and celery and cook until just soft. Whisk in the flour and cook for 3 minutes. Slowly blend in the broth. Bring to a boil, reduce the heat to low and simmer for 20 minutes. Strain and return the broth to the pot. Slowly whisk in the peanut butter and the cream. Simmer for 15 minutes longer. Serve warm.

Potato and Herb Bisque Servings: 4-6

Cooking Time: Prep: 30 minutes, Cook: 60 minutes

Ingredients:

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2 tbsp Olive oil 1 tbsp Butter 3 Shallots, minced 4 medium Onions, diced 1 tbsp Garlic, minced 4 large Potatoes, peeled and diced 4 cups Chicken broth 1 tsp Oregano ¾ teaspoon Marjoram 1 Bay leaf Salt and pepper to taste Green onions, chopped (for garnish)

Instructions: • • • • • •

Heat the oil and butter in a heavy soup pot. Add the onions, shallots, and garlic and saute until just soft. Add the potatoes, broth, and herbs. Bring to a boil. Reduce the heat and simmer 45 minutes (or until the vegetables are tender). Check the seasonings. Serve warm garnished with the green onions.

Tomato Florentine Soup Servings: 4

Cooking Time: Prep: 10 minutes, Cook: 60 minutes

Ingredients: • • • • • • • • • • •

½ cup onion, diced 1 tsp garlic, minced 1 cup crushed tomatoes 1 cup tomatoes, diced 2 cups chicken broth ¾ cup spinach, chopped ¼ cup red wine 1 tbsp basil 1 ½ tsp oregano 2 ounces prosciutto (or country ham), diced Romano cheese, grated

Instructions: • • • • • • •

Heat the oil in a heavy saucepan. Add the onion and garlic and cook until just soft. Add the crushed tomatoes, diced tomatoes, broth, spinach, wine and herbs. Bring to a boil. Reduce the heat and simmer 35 minutes. Add the prosciutto and simmer 10 minutes longer. Serve warm garnished with the Romano cheese.

The flavors of tomatoes, spinach, and prosciutto combine to create a satisfying soup. •

Cola Nut Grilled Salmon This recipe is best prepared on an outdoor grill that can use wood chips.

Servings: 4

Cooking Time: 15 minutes

Ingredients: • • • • • •

4 salmon fillets, with (preferred) or without skin 1 tbsp vegetable or olive oil ½ cup chopped pecans 12 oz. can of cola (not diet) 1 tbsp Tabasco® sauce 1 tbsp butter Mesquite chips (optional)

Instructions: • • • • • •

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Preheat grill to medium heat, using Mesquite chips if this is an option. Rinse salmon and pat dry, then brush with the oil. If using skin-on fillets, cut 1-inch diagonal slits into the skin and set aside. Toast the pecans in a skillet over medium heat for 5 minutes, or until browned. Remove the pecans from heat and set aside. Pour the cola into the same skillet on medium-high heat. Bring to a boil, then reduce heat and simmer until cola is reduced by half. It will have the consistency of syrup. Stir in the Tabasco sauce, butter and pecans. Keep warm over low heat. Grill your salmon fillets, starting on the side without skin for 4 minutes.

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Carefully turn salmon over and grill for 3-5 minutes, depending on thickness. Fish will be opaque and firm to the touch. Remove salmon from the grill and serve with the sauce spooned overtop.

Skin-on is preferred for grilling as the skin provides some protection from the hot grill, and helps keep the fillet from falling apart! If you have thick salmon fillets, cooking the salmon for more time on the skin side will help you to not overcook the salmon.

Grilled Swordfish With Chipotle Cilantro Butter Servings: 2

Cooking Time: Prep: 15 minutes, Cook: 10 minutes

Ingredients: • • • • • •

1 pound Swordfish, cut into two 8-ounce steaks 4 ounces butter 1 tbsp Chipotle peppers, cleaned 1 tbsp fresh Cilantro, chopped 1 lemon 1 tbsp Olive Oil

Instructions: • • • • • • • •

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Puree the Chipolte peppers in a food processor, set aside. Whip the butter in a food processor until smooth. Add the pureed peppers and the fresh cilantro to the butter and blend well (use the pulse setting). Place the mixture onto a small piece of wax paper or parchment. Roll into a 1-inch cylinder, removing any excess. Refrigerate the butter roll to harden it. Light your grill or broiler and then coat the Swordfish steaks in the Olive Oil to prevent sticking to the grill. Then squeeze fresh lemon juice onto the swordfish, while the grill is getting hot. Grill the swordfish on the grill or in a broiler for about 5 minutes each side. The swordfish should have some spring to the touch, but not too firm. Be careful, it is very easy to overcook! Top each steak with several 1/4-inch slices of the butter and serve

immediately.

The full flavor of swordfish stands up to this intense compound butter.

Saffron Shrimp and Zucchini Servings: 3-4

Cooking Time: 20 minutes

Ingredients: • • • • • • • •

1 medium Zucchini, cut into ¼-inch slices ¾ pound Shrimp, peeled and de-veined ½ tsp Garlic, minced 3 ounces Olive oil ⅛ tsp Saffron ¾ cup Chicken broth ¼ cup, chopped fresh parsely 1 lb. uncooked fettucini

Instructions: • • • • • • • • • •

Set a large pot of water to boil. Season it with some salt and an ounce of Olive Oil. Once the water is boiling, set the fettucini in the pot to boil, stirring every minute or two. Set a timer for 8 minutes. In a large skillet, heat 2 ounces of Olive Oil to the pan to get hot on mediumhigh heat. Saute the shrimp about 2-3 minutes, until just pink. Remove with a slotted spoon to save the oil. Add the zucchini and garlic to the pan. Saute for about 3-4 minutes, until the zucchini is just turning soft. The fettucini is probably done around this time, remove and drain well. Add the broth, parsely, and the saffron. Reduce ¼. Return the shrimp to the pan, and simmer for about 2 minutes. Toss in the fettucini and let it get hot. Serve on a large oval dish, and sprinkle with fresh parsely for garnish!

Shrimp Linguine With Basil-Garlic Butter Servings: 3-4

Cooking Time: Prep: 20 minutes, Cook: 12 minutes

Ingredients: • • • • • • •

3 tbsp Olive oil 1 pound Shrimp, large, peeled and deveined 2 tsp Garlic, minced 3 tbsp Basil, fresh, chopped 3 tbsp Butter 1 pound Linguine (preferably fresh) Grated Asiago cheese (as desired)

Instructions: • • • • • • •

Set a pot to boil for the linguine, adding 1 tbsp of the olive oil and a few dashes of salt to the water. Cook the linguine for 7-8 minutes (al dente), stirring every minute. While the linguine is cooking, heat a large skillet with remaining olive oil. When hot, add the shrimp to the skillet, sauteeing until the shrimp turns pink, about 3-4 minutes. Add the garlic and the basil to the saute and cook an additional 2-3 minutes. Add the butter, and then toss in the pasta, making sure to coat the pasta with the sauce. Remove from heat. Serve immediately and garnish with the Asiago cheese as desired!

Trout Florentine Servings: 2

Cooking Time: Prep: 5 minutes, Cook: 12 minutes

Ingredients: • • • • • • •

2 trout, cleaned and dressed 1 cup spinach, chopped ¼ cup green onions, chopped 2 tsp butter, melted ½ cup white wine ½ tsp lemon juice Salt and pepper to taste

Instructions: • • • • • • •

Build a fire in a hooded outdoor grill (or pre-heat the oven to 350°) Place each trout (open with the flesh facing upward) in the middle of a piece of aluminum foil at least 2 ½ times the size of the fish. Place a thin layer of spinach on the trout and then sprinkle on the onions. Drizzle on the butter and wine. Season to taste and then seal the package. Place over hot coals and close the hood (or place on a baking sheet in the oven). Cook for 12 minutes. Serve warm.

Aubergine and Red Pepper Roulade Servings: 2

Cooking Time: 20 minutes

Ingredients: • • • • •

2 tsp (10 ml) coriander seeds, crushed 1 (about 12 oz, 350g total weight) medium long aubergine 2 (about 12 oz, 350g total weight) medium red peppers Olive oil Salt and pepper

Ingredients for Sweet Relish • • • • • • •

1 oz, 30g fresh basil, stalks removed 1 garlic clove 2 fl oz, 60ml olive oil 1 oz, 30g parmesan, freshly grated 1 tbsp, 15ml sesame oil 1 oz, 30g sesame seeds Fresh basil leaves for garnish

Instructions: • •

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Cut the peppers in half lengthways, rub with oil, and place under a hot grill until the skin is charred. Slice the aubergine lengthways as thinly as possible. Brush liberally with olive oil and place on a grill pan. Grill in batches for 2-3 minutes on both sides until softened and slightly charred. Drain on kitchen paper. Place the slices lengthways in a single layer on a piece of Bakewell paper about 35 x 30 cm (14 x 12 inches), overlapping the slices by about 1 cm (½ inch) to form a rectangle. Sprinkle over half the coriander seeds and season. Remove the stalks, seeds and skins from the peppers, rinse under cold water. Cut the peppers into quarters and lay over the aubergines, overlapping as before. Sprinkle with the remaining coriander and season. Use the Bakewell paper to roll the roulade up tightly from the short side, like a Swiss Roll. Wrap and chill overnight in the fridge. Place the sesame seeds in a dry saucepan and stir over a medium heat until they start to turn golden brown. Tip into a food processor with the remaining relish ingredients. Process until smooth. To serve: unwrap the roulade and slice thinly with a very sharp knife. Place three slices on four plates. Spoon a generous serving of relish on the side and garnish the roulade with fresh basil leaves.

Spicy Stuffed Zucchini Servings: 4

Cooking Time: Prep: 10 minutes, Cook: 45 minutes

Ingredients: • •

2 large Zucchini 1 ½ tsp Oil

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½ cup Onion, diced 1 tsp Garlic, minced 2 tbsp Jalapeno, diced ½ cup Tomatoes 1 ½ cups Bread crumbs 1 tbsp Chili powder ¾ cup Monterey jack, grated Salsa

Instructions: • • • • • • •

Split the squash lengthwise and scrap out most of the pulp and set aside. Heat the oil in a skillet over medium heat. Add the diced onion and garlic and saute until just soft. Add in the remaining ingredients and the reserved pulp and remove from heat. Stuff the squash shells with the mixture. Bake at 350° for 40 minutes or until lightly browned. Garnish with salsa.

Usually served as a side dish, but it can be expanded and served with rice for an entree. For those living in households where some eat meat, simply add ground beef or sirloin to the stuffing and make 2 batches.

Spinach and Three Cheese Stuffed Manicotti Servings: 4-6

Cooking Time: Prep: 5 minutes, Cook: 45 minutes

Ingredients: • • • • • •

½ pound Manicotti, dry 15 ounce Ricotta 5 ounces Spinach, frozen, chopped 4 tbsp Parmesan 3 cups Marinara 2 cups Provolone, grated

Instructions:

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Add the manicotti to boiling water and cook for 5 minutes. Drain and rinse. Preheat the oven to 350° Squeeze the spinach until dry and add the ricotta and parmesan to the spinach. Place ½ of the sauce in the bottom of a medium casserole dish. Stuff each manicotti with the cheese mixture and place in the dish. Top with the remaining sauce and sprinkle on the provolone overtop. Cover the dish and bake for 40 minutes. Uncover and bake for 15 minutes longer. Serve warm. Serve this as a meatless entree or a hearty side dish.

Candied Yams •

Servings: 6-8

Cooking Time: Prep: 5-10 minutes, Cook: 25-30 minutes

Ingredients: • • • •

2 large cans of yams 2 cups of mini marshmallows 1 cup brown sugar 4-5 tbsp butter

Instructions: • • • • • •

Preheat the oven to 350° F. Drain the juice off of your yams and place into a well-buttered glass baking dish Sprinkle the brown sugar over top and then top with the marshmallows. Melt 2 tbsp of the remaining butter and sprinkle overtop the of marshmallows. Increase or decrease brown sugar or marshmallows according to taste. Bake for 25-30 minutes or until the marshmallows are lightly browned.

Simple, easy recipe for Thanksgiving or anytime. To increase, you can easily make 1 ½ or double the recipe.

Irish Potatoes Servings: 6-10

Cooking Time: 10 minutes

Ingredients: • • • • •

8oz. cream cheese, soft 16 oz. coconut, shredded 2 lbs. confectioner's sugar 3 tbs. vanilla extract Ground cinnamon for topping and garnish or melted chocolate

Instructions: • • • •

Mix together all of the ingredients, except the cinnamon, thoroughly. Roll into 1 to 1 & ½ inch balls. Roll in ground cinnamon, or melted chocolate according to taste!

Basil Garlic Croutons Servings: 4 cups

Cooking Time: 10 minutes

Ingredients: • • • •

4 cups French bread, cut into small cubes 4 tbsp Butter, melted 2 tsp Basil, dried 1 tsp Garlic, minced

Instructions: • • • • •

Add the basil and garlic to the warm melted butter. Allow to steep for 20 minutes (off the heat). Strain the butter through a fine mesh. Place in a mixing bowl. Toss in the bread cubes and mix well. Pre-heat the oven to 350°. Place the bread cubes in a single layer on a cookie sheet. Bake for four to seven minutes (or until lightly brown). Allow to cool. Store tightly covered at room temperature.

Sausage and Cheese Appetizer Wedges servings: Makes 36 wedges

Cooking Time: Prep: 15minutes, Cook: 7 minutes

Ingredients: • • • • • • • •

1 lb sweet sausage, cooked and chopped 1 cup shredded mozzarella cheese 1 tbsp grated Parmesan cheese 1 small zucchini, shredded 1 medium tomato, chopped 3 tbsp Mayonnaise 1 tbsp fresh, chopped parsley 3 English muffins, split and toasted

Instructions: • • • • •

Preheat the oven to 350° In a medium bowl, combine sausage, mozzarella cheese, Parmesan cheese, zucchini, tomato, mayonnaise and parsley. Mix well. Spread the mixture evenly on the 6 muffin halves. Bake the covered muffins in the oven for 5-7 minutes, until the cheese is melted and bubbly. Cut each muffin half in 6 wedges and serve hot.

Makes a nice snack for the kids, for a get together at your house, or for the big game!

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