1/3 cup Triple Curl Parsley (chopped fine) Optional
2-3 tbsp Vegetable Oil
Ground Black Pepper
1 tbsp Goya Adobo (Red Cap)
1/ 2 teaspoon of Cayenne Pepper
1/ 2 teaspoon of Paprika
Bring 4 cups of water in a medium pot to a boil, add seasonings to boiling water, then add fresh chicken livers. Boil 30-40 minutes until livers turn soft.
2. Lightly cook onions in skillet or frying pan with 1 tbsp of vegetable oil on low-med heat until onions turn translucent (do not let onions brown).
3. Take large glass mixing bowl and combine the chicken livers, two hard boiled eggs, and the cooked onions and mix to a fully blended consistency adding vegetable oil to prevent clumping. Sprinkle in salt and pepper to taste as you go.
4. Season to taste with paprika, kosher salt, and black pepper.
Serve as an appetizer by putting a tablespoon of chopped liver spread on a Ritz cracker or cracker of choice (triscuits, toasted pita wedges) and garnish with paprika and fresh chopped triple curl parsley if desired.
1 lb. Large Shrimp, deveined with tails-on (remove tails)
1 cup Rice-Brown or White (uncooked makes 4 cups cooked)
1 large Purple Onion (chopped)
2 Green Bell Peppers (chopped)
4 Celery Stalks (chopped)
1 (28oz) Diced or Stewed Tomatoes (drained)
1 (32oz) Chicken Broth
2 Bay leaves
1 tsp. Thyme
4 tsp. Oregano
2-4 tbsp. Cajun Seasoning (Slap Ya Mama)
1 tsp. Cayenne Pepper
2 tbsp. Canola Oil
Splash of Hot sauce as desired
Cajun Seasoning from scratch
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper
¼ teaspoon dried oregano
¼ teaspoon dried thyme
In a large dutch oven style pot add 1 tbsp of canola oil and set heat to medium.
Add the sausage disks to the pot and cook until browned, then remove sausage disks but leave the residual oil in the bottom of the pot.
Add an additional 1 tbsp of oil, then add the chopped purple onion, chopped green bell pepper, and the chopped celery. Cover and heat till soft (this will take roughly 5-7 minutes) stirring frequently to avoid browning.
Next, add the chunks of chicken, tomatoes, chicken broth, thyme, oregano, cayenne pepper, some Cajun seasoning and return to boil. Then lower heat and cook covered for 20 minutes.
Next remove top, add the shrimp and sausage and stir. Allow the mixture to cook for 5-10 minutes before adding the rice.
Then remove the top, add the cooked rice (white or brown) by folding it in, add some more Cajun season if desired, and a couple of splashes of hot sauce, stir and cook on low to medium heat for 10 more minutes.
Serve with regular bread or corn bread as desired.
In a medium sauce pot, add 1 ½ cups of water, 1 cup of uncooked white rice, 1 tbsp of cooking oil, 1 tsp of salt. Bring water and rice to a boil, lower to simmer and check frequently till water is completely dissolved. Approximately 15 min.
In a cast-iron skillet or frying pan, brown meat, then strain, and return to pan. It is ready now to be seasoned and cooked.
In a small mixing bowl blend the seasonings using a fork to fold and combine the ingredients evenly. Start by adding ¼ cup of warm tap water and lime juice to seasonings mix and whisk gently. Add 1 full cup or a little less of warm tap water, just enough to dilute mix and whisk vigorously to blend. Pour over browned meat in the skillet and bring to slow boil continuously stirring and folding to blend with meat. Set aside to cool.
You will need a very large bowl or Dutch oven style pot to combine and mix the meat, rice, and cooked beans. Once all are fully prepared and mildly cool, start to combine the three ingredients to make one mixture consisting of seasoned meat, beans, and rice.
Using a ladle or large cooking spoon, scoop two generous scoops of mix on to a flour tortilla laid on a flat surface. Add one spoon size scoop of refried beans in to the middle of the meat pile and spread it a little. Then cover by sprinkling shredded sharp cheddar cheese over the burrito mixture.
Fold and place them on a baking sheet. Bake at 350 for 20-30 minutes or until burritos start to brown around the edges.
*Serve with fresh made Guacamole, Salsa, and/or Sour Cream
In a large dutch oven style pot add 1 tbsp of cooking oil and place on medium heat. Once the oil is hot add the chopped onion and 1 tsp of minced garlic, then cook till onions become translucent but do not let them brown.
Once onions are translucent add 2 tbsp of butter and stir to blend.
Next add 3 quarts of water and a teaspoon of salt (optional) to the pot, bring to a boil.
Once the water is boiling add the spiral ham bone, lower heat to medium, and allow to bone to boil for 45-60 minutes.
Remove bone from water and set aside.
Add 1 qt of chicken broth, ham seasoning packet and stir. Then add peas, carrots, diced ham and return to boil.
Once boiling lower to simmer, slightly crack the pot top to vent, and continue to simmer for a minimum 60 minutes.
On cutting board slice three large onions into thin rings, cut the rings in half.
In a large dutch oven style pot melt butter on low heat, when butter is completely melted add onions to pot and cover. Stir frequently till onions become translucent. Roughly 10 minutes, but do not let them burn or brown.
Once the onions are translucent add 6 cans of beef consomme, water, and Worcestershire sauce then bring to a boil. When it reaches a rolling boil, lower heat to simmer for 15-20 minutes. If using mushrooms add now.
Preheat oven to broil, place crock pot bowls out, set covers aside, and fill each bowl with some croutons.
Pour soup over croutons to fill bowl, allow to absorb a bit, then add more soup till the bowl is just below full.
Cover with two slices of Swiss cheese, sprinkle Parmesan cheese on top, and place in the oven on a flat baking sheet, on the top rack.
Broil till cheese becomes bubbly, melted, and lightly browned if desired.
Garnish top with parsley before serving
REMINDER: the crock pot bowls will be extremely hot, I cannot stress that enough. Use oven mitts to remove bowls from oven and set aside.