Week 25 Recipes

Chicken Andouille Gumbo
Serves 8
Ingredients
1/2 pound Andouille sausage
4 tablespoon Oil
2 pounds Chicken
1 1/2 quart Water
1/3 cup Flour
1 cup Onion chopped
1 cup Celery chopped
1 cup Green pepper chopped
2 large Garlic clove
2 tablespoon Parsley
2 large Bay leaf
1/2 teaspoon Thyme
1 teaspoon Tabasco sauce
1/8 teaspoon Black pepper
1/2 cup Green onion
Cooked Rice

Instructions
In a 3 qt. pan over med-hi heat, brown the sausage in 2 tbls oil appx. 7 mins. Set the sausage aside, leaving the oil. Put the chix in, cook til golden brown, appx. 10 min. Add water, cover and cook for 30 mins. Remove chicken and dice into 1/2" cubes.
In skillet over med. heat, add rest of oil, flour cook stirring constantly for 30 min. til roux is dark brown. Add onion, gren pepper, garlic, celery and parsley. Cook 10 mins til tender. Add to liquid with bay leaf, thyme, tabasco and black pepper. Boil. Simmer uncovered 45 mins. Add chicken, sausage and simmer 15 mins more. Let stand for 15 mins. before serving over rice.
Source:  unknown


Salmon Burgers serve with grilled zucchini
Serves 4
Ingredients
1 1/4 pounds center-cut salmon fillet skin and pin bones removed
2 tablespoons dijon mustard
1 tablespoon mayonnaise
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
Pinch of cayenne pepper
2 scallions, chopped
1 cup plus 2 tablespoons panko (Japanese breadcrumbs)
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil plus more for brushing 4 brioche buns, split
Tartar sauce and arugula

Instructions
Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste.
Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.
Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.
Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.
Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.
Source:  Food Network magazine


Salami Mozzarella Calzone serve with a side salad
Serves 4
Ingredients
2 large eggs
1/4 cup chopped fresh parsley
1 teaspoon grated lemon zest
1/4 pound shredded reduced-fat mozzarella cheese
Extra-virgin olive oil
1 -ounce tube refrigerated pizza dough
1/4 pound deli-sliced salami cut into thin strips
1 1/2 cups giardiniera (pickled mixed vegetables), drained
1/4 pound sliced provolone cheese

Instructions
Place a baking sheet upside down in the oven and preheat to 400 degrees F. Beat the eggs, parsley and lemon zest in a small bowl. Pour half of the egg mixture into a medium bowl and stir in the mozzarella. Reserve the remaining egg mixture for brushing on the crust.

Turn another baking sheet upside down; line with parchment paper and brush with olive oil. Unroll the dough on the parchment paper and pat into a 9-by-12-inch rectangle. Spread the mozzarella mixture over one half of the dough, leaving a 1-inch border along the edge. Top with the salami, followed by the pickled vegetables and provolone. Fold the other half of the dough over to cover the filling. Crimp and roll the edges to seal, then pierce the top of the dough in a few places with a knife.

Slide the calzone with the parchment paper onto the hot baking sheet; bake 15 minutes. Remove from the oven and brush with the remaining egg mixture, then continue to bake until the crust is golden, 5 to 10 more minutes. Let rest 5 minutes, then cut into wedges.
Source:  Food Network Magazine


Garden Pasta Salad
Yields 10 servings
Ingredients
1 (16 ounce) package uncooked tri-color spiral pasta
1/2 cup thinly sliced carrots
2 stalks celery chopped
1/2 cup chopped green bell pepper
1/2 cup cucumber peeled and thinly sliced
2 large tomatoes diced
1/4 cup chopped onion
2 (16 ounce) bottles Italian-style salad dressing
1/2 cup grated Parmesan cheese
  
Instructions
1.Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
2.Mix chopped carrots, celery, cucumber, green pepper, tomatoes, and onion together in large bowl.
3.Combine cooled pasta and vegetables together in large bowl. Pour Italian dressing over mixture, add Parmesan cheese and mix well.
4.Chill for one hour before serving
Source:  allrecipes.com


Barbecue Chicken serve with potato salad or cole-slaw
Serves 4-6
Ingredients
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 Broiler/Fryer chicken, cut up

Instructions
In a medium saucepan, combine all ingredients except chicken. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
Preheat grill for indirect heat.  Rub chicken with salt and pepper.  Let chicken come to room temperature.  Place chicken on grill, bone side down.  In about 30 mins, brush with sauce.  Check in about 5 mins - sauce can burn quickly.  Smaller pieces (wings/drumsticks) will be done sooner.
Source:  The Neely's