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4 tablespoons butter
2 celery branches chopped small
2 garlic cloves minced
1 ½ pounds boneless chicken breast
½ cup hot sauce
2 (15.5oz) cans Bush’s Best white chili beans great northern beans mild chili sauce
1 (15oz.) can Bush’s Best black beans drained and rinsed
1/3 cup cilantro chopped fine
8 ounces sour cream
4 ounces blue cheese crumbled
Cut the chicken into 1 inch cubes. On stove top in a medium pot add chicken and the first three ingredients. Sauté on medium high heat until chicken is no longer pink. To the chicken add the hot sauce and beans bring to a simmer and simmer for 15 minutes add cilantro mix to incorporate well.
In a bowl mix the sour cream and blue cheese crumbled together.
Ladle chili into bowls and top with a doll up of blue cheese sour cream. You may garnish with additional celery.
This week it’s all about turkey!
Roasted turkey fried turkey and smoked turkey! We are trying to go a little bit healthier in my house for the holiday feasts. Having said that why not just buy the turkey breast all white meat much leaner. So I came up with the perfect combo for a rub using our fresh local grown oranges and Ancho chili for a little kick and three fresh herbs. Let me tell you it’s fantastic I gave myself a pat on the back with this one and so moist and juicy it melts in your mouth.
1(6 to 7 pound) Turkey breast
2 oranges quartered plus juice of 1 orange about ¼ cup or less is okay
1 rosemary clipping
4 basil leaves
1 fresh oregano clipping
1 large ancho chili pod mild
½ cup olive oil plus 2 tablespoons
3 garlic cloves
2 tablespoons red wine vinegar
1 teaspoon sea salt
1 teaspoon paprika
½ teaspoon pepper
Preheat oven at 325 degrees. Rinse turkey breast well and pat dry with paper towels. Stuffed cavity of breast with orange pieces, rosemary, basil leaves and oregano.
Brush turkey breast with 2 tablespoons olive oil. Place turkey breast in a roasting pan on a rack. Put about ½ inch of water in the pan. Place in oven.
Place Ancho chili pod in a bowl of hot water for 10 minutes to softened the chili. Remove seeds and roughly chopped the chili.
Add to a food processor the chili, remaining olive oil, garlic cloves, red wine vinegar, and juice of 1 orange, seas salt, paprika and pepper. Pulse until forms a thick sauce.
After turkey has cooked for 1 hour remove from oven and cover with chili sauce using a brush. Return to turkey breast to oven and bake an additional 1 hour 45 minutes to 2 hours or according to package instructions.
Remove from oven place a loose piece of aluminum foil on top of turkey breast let rest 20 minutes before slicing.
It’s October and fall is in the air and it’s pear season ya’ll and the French gal in me wanted a taste of an old family recipe my grandma use to make for a dessert for our Sunday family gathering among fabulous homemade pies all cooked in a wood stove I can just smell it right now!! I changed a little to make it my own. Bon Appetit!
3 medium firm-ripe pears
½ cup dry cranberries soaked in warm water and drained
1/3 cup brown sugar
¼ teaspoon fresh lemon
2 oz. (4 Tbs.) unsalted butter, cut into 4 pieces
1-1/2 cups unbleached all-purpose flour
1-3/4 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. table salt
1/2 cup whole milk
1-1/2 tsp. pure vanilla extract
4 oz. (8 Tbs.) unsalted butter, softened
1 cup packed light brown sugar
2 large eggs
Preheat oven at 350. Grease a 9 x 2 baking pan and set aside.
Soak in warm water the dry cranberries while you peel, core and quarter the pears. In a microwave safe bowl melt 4 tablespoon butter stir in the lemon juice and brown sugar and pour in the bottom of greased pan. Arrange the pear at the bottom of the pan. Next drain the cranberries and sprinkle evenly in the pan.
Make the batter by mixing together the butter, eggs, sugar, milk and vanilla. In a separate bowl mix together flour, baking powder, salt and cinnamon.
Slowly incorporate the dry ingredients with the wet ingredient until it forms a smooth batter pour on top of pears and bake for 35 to 45 minutes insert toothpick in center of cake to test if cake is done if toothpick is clean it’s done. Let it cool on a wire rack for 10 minutes. Run a knife around the edge of the pan. Turn a cake plate upside down on top of the cake pan and, using pot holders; carefully invert the cake pan onto the plate. Serve with whipped cream or ice cream and garnish with sliced almonds.
Hi everyone, it’s been a long 2 months since my last post I wanted to let you all know I was in a jetski accident on July 5th and I am still recovering from the accident I hope to be fishing and cooking again soon. Please enjoy all of the delicious recipes and fun fishing videos for the time being I hope you are having a fabulous summer! I hope to return in the fall with new recipes and video.. Thank you all for your support.
Well we are finally seeing the pinfish back in the canals up here in Pasco county but they die within a few hours in the traps very strange since the water temperature is still in the low 80’s another thing that is weird is that Tarpon Spring and North offshore fishing is basically grunts only no grouper keeper as far out as 45 miles while down south Clearwater/Saint Petersburg area they are catching grouper keepers usually we are a couple weeks behind in catching what is in the water throughout the year but not so this year makes me think that oil spill 2 year ago has something to do with it and it finally reached us out 35 miles at the bottom of the sea so having said that it’s mainly inshore fishing for trout, reds and snooks we are starting to see shark as well in the shallows it’s the season where they come in throughout the month of September. Happy fishing in your neck of the woods ya’ll…
It’s mango season my friends just in time for Memorial weekend I hope you all have a safe one and enjoy a cook-out or two with your family and friends and try out my ribs it’s a new twist on the traditional pork spare ribs. that I promise you all are going to love! Bon Appetit!
Island Style Ribs
3 pounds pork spare ribs
3 tablespoons Grill Mates Barbecue seasoning
2 tablespoons Badia Complete seasoning
1 large onion chopped
2 garlic cloves
1 small jalapeno
¼ cup cilantro
½ cup onion
¼ teaspoon cinnamon
¼ teaspoon paprika
¼ teaspoon salt
½ teaspoon pepper
1 cup chopped mango
1 teaspoon lemon juice
1 teaspoon soya sauce
½ cup ketchup
½ cup water
1oz. apple cider vinegar
3 tablespoon molasses
2 tablespoons agave nectar.
2 green onions chopped
Preheat oven 325 degrees. Incorporate both barbecue seasoning and badia complete seasoning together season generously both sides of sparerib rack.
In a large baking pan add chopped onions place rib rack on top of the onions and pour beer around the ribs. Cover with foil tightly and bake for 45 minutes.
While ribs are baking to a food processor add all of the sauce ingredients except for ¼ cup of mango to use for garnish. Pulse all ingredients in food processor until all is well blended and you have a sauce consistency. Add sauce to a pot and cook on low for 30 minutes.
Remove ribs from oven drain all of the liquid cut ribs into portion size. Generously coat ribs on both sides with sauce. Return to oven uncovered and bake an additional 20 minutes. Remove ribs from oven and brush with the remaining sauce again on both sides. Turn oven to broil and place ribs on top rack and broil 3 to 4 minutes. Plate ribs and garnish with green onions and remaining ¼ cup mango.