roasted butt lime chicken

Ingredients

• Servings: 1
• 1 (5 pound) whole chicken
• 1 1/2 limes, halved
• 1 clove garlic, minced
• 3/4 teaspoon salt
• 1 1/2 teaspoons ground black pepper
• 1 1/2 teaspoons dried rosemary
• 1/2 (12 ounce) can
• 1/4 red onion, peeled
• 1 cup water

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c). rinse the chicken, inside and out, and pat skin dry with paper towels.
• squeeze juice from lime halves over the outside of the chicken and place the squeezed halves in the cavity. sprinkle cavity with minced garlic. stir salt, black pepper, and rosemary in a small bowl and season the outside of the chicken with the mixture.
• place chicken upright in a roasting pan, with the can inserted into the cavity far enough so the chicken doesn't fall over. place the onion into the neck cavity to block steam from escaping. pour water into the bottom of the pan.
• roast the chicken upright in the preheated oven until sizzling and an instant-read meat thermometer inserted into the thickest part of a thigh reads 180 degrees f (80 degrees c), 1 1/2 to 2 hours. baste occasionally with pan drippings. let chicken cool for about 10 minutes before serving.

Pot Roast In

Ingredients

• Servings: 6
• 2 pounds top round steak, trimmed
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 stalks celery, chopped
• 1 clove garlic, minced
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (12 fluid ounce) can or bottle
• 2 bay leaves
• 2 whole cloves

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 15 mins

Ready Time: 2 hrs 30 mins


• heat a roasting pan over high heat, and coat bottom with oil. sear meat on all sides. remove from pan, and set aside.
• reduce heat to low, saute onion, celery and garlic, scraping up browned bits. cover, and cook on low for 15 minutes.
• mix in cream of mushroom soup and . wrap bay leaves and cloves in cheesecloth, tie with string, and add to pan. place roast on top of vegetables, spooning some sauce over meat. cover with foil, and place lid over foil to seal well. reduce heat, and simmer 1 1/2 hours.
• remove meat from pan, and slice. return to the pan, and spoon sauce over. cook an additional 30 minutes.

texas crabgrass

Ingredients

• Servings: 2.5
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 onion, chopped
• 1/2 cup butter
• 1/2 pound crabmeat
• 3/4 cup grated parmesan cheese
• 1/4 cup dry

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• in a medium saucepan, place spinach with 1/4 cup water. bring to a boil. reduce heat to medium, cover and cook approximately 10 minutes, stirring occasionally.
• in a medium saucepan over medium heat, slowly cook and stir onions in butter until tender.
• place spinach, onion, crabmeat, parmesan cheese and dry in a small baking dish. mix thoroughly. bake in the preheated oven 15 minutes, or until bubbly and lightly browned.

Grilled Chicken And Herbs

Ingredients

• Servings: 4
• 4 large skinless, boneless chicken breast halves
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon chopped garlic
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat grill for medium heat and lightly oil the grate.
• rinse chicken breasts, pat dry with paper towels, and pierce several times with a fork. place chicken breasts into a large resealable plastic bag and pour in olive oil. seal and shake bag to coat chicken with olive oil; add rosemary, thyme, oregano, garlic, salt, and black pepper to the bag, seal, and shake again to coat chicken with herbs.
• grill chicken breasts on the preheated grill until the juices run clear and an instant-read meat thermometer inserted into the thickest part of the meat reads at least 160 degrees f (70 degrees c, about 10 minutes per side.

traci b's callaloo soup

Ingredients

• Servings: 6
• 2 teaspoons vegetable oil
• 1 1/2 cups chopped onion
• 3 cloves garlic, pressed
• 2 teaspoons grated fresh ginger root
• 1/4 teaspoon ground allspice
• 1 teaspoon ground turmeric
• 2 teaspoons ground coriander
• 1/2 teaspoon ground dried thyme
• 5 cups vegetable stock
• 2 cups diced peeled sweet potatoes
• 3 cups chopped kale
• 1 cup frozen sliced okra
• 1 cup coconut milk
• 1 cup diced tomato
• 1 cup canned black-eyed peas, rinsed and drained
• 2 tablespoons lime juice, or to taste

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• heat the vegetable oil in a large pot over medium heat. stir in the onion, garlic, and ginger; cook and stir until the onion has softened and turned translucent, about 5 minutes. sprinkle in the allspice, turmeric, coriander, and thyme; cook 1 minute longer.
• pour in the vegetable stock and sweet potatoes and bring to a boil; reduce heat to medium-low; cover and simmer 5 minutes. add the kale and okra; simmer 5 minutes. stir in the coconut milk, tomato, black-eye peas, and lime juice. simmer about 5 minutes longer until the vegetables are tender.

Apple And Prosciutto Stuffed Chicken Breast

Ingredients

• Servings: 4
• 1/2 cup finely chopped apple
• 1/8 teaspoon apple pie spice
• 4 skinless, boneless chicken breast halves
• 4 thin slices prosciutto
• 1/2 teaspoon apple pie spice
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 2/3 cup milk
• 1 dash ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat an oven to 350 degrees f (175 degrees c). grease an ovenproof baking dish; set aside.
• combine chopped apple and the 1/8 teaspoon apple pie spice in a small bowl; set aside.
• place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch. place one slice of prosciutto on each chicken breast. place 1/4 of the apple mixture on each chicken breast. roll up each breast and secure with a toothpick. sprinkle the 1/2 teaspoon apple pie spice all over outside of chicken breasts and place into the prepared baking dish.
• bake the chicken breasts, uncovered, in the preheated oven until no longer pink in the center and the juices run clear, about for 25-30 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
• when chicken is almost done, melt butter in a small saucepan over medium heat. whisk in flour to make a smooth paste. whisk in milk and pepper; bring to a boil. cook and stir until thickened and bubbly, about 5 minutes. serve sauce over chicken.

barbecue lasagna

Ingredients

• Servings: 10
• 1 (16 ounce) package lasagna noodles
• 2 (18 ounce) containers pulled lamb in barbeque sauce
• 1 (16 ounce) package shredded mozzarella cheese
• 1 (16 ounce) package cheddar cheese, shredded
• 1 (16 ounce) container ricotta cheese
• 1 egg, beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 30 mins


• preheat an oven to 350 degrees f (175 degrees c).
• bring a large pot of lightly salted water to a boil; cook the lasagna noodles in the boiling water until cooked through but still firm to the bite, about 12 minutes. drain.
• bring the lamb in barbeque sauce to a simmer in a large pot over medium heat; keep warm at a slow simmer.
• toss the mozzarella cheese and cheddar cheese together in a bowl. beat the ricotta cheese, egg, salt, and pepper together in a separate bowl until smooth.
• spread a layer of the barbeque sauce into the bottom of a large, deep baking dish. lay enough lasagna noodles over the sauce to cover the bottom of the dish. spread an even layer of the pulled lamb in barbeque sauce over the noodles; top with a layer of the ricotta mixture and the mozzarella and cheddar cheese mixture. repeat layering. finish the assembly by topping with a layer of the ricotta mixture, a thin layer of the lamb, and a light sprinkling of the cheese mixture. reserve a small portion of the cheese mixture for later.
• bake in the preheated oven for 40 minutes. top the lasagna with the reserved cheese mixture and return to over until the cheese is bubbly, about 5 minutes. remove from oven and allow to rest for 15 minutes before serving.