2 Granny Smith Apples
1 lb red cabbage
1 large red onion
1/2 oz fresh ginger
1/4 cup + 1 Tbsp granulated sugar (or substitute)
3 TBSP Balsamic Vinegar
2-3 TBSP golden raisins
4 bone-in pork loin chops
- Peel, halve and core apples and cut into 1/4 inch pieces. Halve and core cabbage and cut into thin slices. Halve and peel onion, cut into 1/2 inch slices. Peel and grate ginger.
- Combine apples, ginger, 1/4 cup sugar, 1 TBSP balsamic over medium-high heat. Cook until sugar dissolves, about 2-3 minutes.
- Reduce and simmer, stirring occasionally 8-10 minutes. Season with salt.
- Grab a bigger pan. Heat 1 TBSP EVOO. Add onion and cook, 4-5 minutes. Add cabbage, raisins, and 1 cup water and season with salt and pepper. Cover and cook, stirring occasionally, 8-10 minutes.
- Add remaining balsamic and sugar. Cook until liquid evaporates, about 5 minutes. Empty out and wipe out pan.
- Pat pork chop dry and season with salt and pepper. Heat 2 TBSP oil over medium-high heat. Add pork chops and cook until browned and cooked through, about 3 minutes per side. Transfer to platter with cabbage and top with apple relish.
2 TBSP butter
1/2 lb andouille sausage
1 large bell pepper, diced
1 large onion, large dice
3 ribs celery, large dice
1 garlic clove, minced
1 tsp Tony’s or Slap Ya Mama Seasoning
Salt and Pepper to taste
2 large tomatoes, chopped
3/4 to 1 lb shrimp, peeled
2 bay leaves
4 cups cooked rice
2 cups chicken stock
1 cup water
Hot sauce to taste
2 Green onions, chopped
- Combine butter and sausage in a large pot on high heat. Cook for 5-6 minutes, stirring.
- Add bell pepper, onion, celery, garlic, Tony’s, salt and pepper to taste. Sauté for about 7-8 minutes
- Add tomatoes, shrimp, bay leaves and stir for a few minutes
- Add cooked rice and simmer for 5 minutes
- Garnish with green onions
6-8 Chicken Breasts
3 Tbsp Butter
1/2 chopped onion
1 can mushroom soup
1 tsp salt
1 tsp pepper
3/4 cup vermouth
Brown chicken in butter and put in casserole dish. Sauté onion and mushrooms in drippings. Add soup, salt and pepper. Stir in vermouth. Pour over chicken. Bake at 350F for 1 hour. Serve with rice.
Source: Who Knows?
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 tablespoon curry powder
- 3 cups water
- 3/4 cup red lentils (also called dal)
- 1 cup long grain rice (for South Beach Diet, use Uncle Ben’s Converted Rice, which is the lowest glycemic type of white rice)
- salt, pepper to taste
- 1-2 tablespoons melted butter (optional)
- chopped parsley or cilantro, for garnish (optional)
Put the oil in a large, heavy pan with a tight lid and heat for one minute. Add onion and saute 3-5 minutes, until starting to brown on the edges. Add curry powder and saute 1 minute, then add water and bring to a boil. Add lentils and rice, bring back to a boil, then lower heat to a steady simmer and cover.
Cook 20 minutes, or until lentils are tender. (Bittman says if the liquid is not all absorbed, boil off the excess, but after 20 minutes all my water had been absorbed.) Season with salt and pepper, then stir in the melted butter just before serving. Garnish with chopped parsley or cilantro if desired. Makes 4-6 servings.
Source: kalynskitchen.blogspot.com adapted from Mark Bittman, “The Best Recipes in the World.”
Servings: ? | Prep Time: 5 minutes
1 box Corn Chex
1 box Cheerios
1 box Rice Chex
1 tsp celery salt
3 TBSP Worcestershire sauce
1 box pretzel sticks
1 quart pecans
3 sticks Blue Bonnet margarine
Melt margarine. Mix everything together. Bake at 200F for 2 hours, stirring every 15 minutes. Empty out onto paper bag.