Oven Baked Parsley New Potatoes

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Oven Baked Parsley New Potatoes
Course Dinner, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Passive Time 3 minutes
Servings
people
Ingredients
Course Dinner, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Passive Time 3 minutes
Servings
people
Ingredients
Instructions
  1. gather ingridents
  2. preheat oven to 375 F. Melt butter in large baking dish in oven
  3. toss potatoes and onions in butter to coat. bake in preheated oven until potatoes are tender and slightly crispy around edges.
  4. sprinkle parsley over potatoes and season with salt and pepper. toss and serve
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Turkey Pozole

A perfect way to use the leftover turkey from the holidays.

No sense relying on turkey hash, mix it up, turkeys are big with lots of extra meat.

Print Recipe
Turkey Pozole
Course Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Course Lunch
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Passive Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Toast seeded nacho chilies in dry pan till darkened, about 4 min.
  2. Place chilis in med bowl, add 2 cups hot water, soak till soft about 5 minutes.
  3. pulse chilis, 1 cup of soaking liquid, garlic, tomato paste, until smooth
  4. Heat olive oil in large pot on medium, add onion, oregano, cumin, and yellow scotch bonnet sauce, and cook until translucent. About 6 minutes.
  5. Add chili paste, it should be about 3 Tbsp, Cook mixture until it thickens, about 4 minutes.
  6. Add the 2 cans of hominy, turkey stock, and cooked turkey. season with salt and pepper. Simmer for 10-15 minutes
  7. Serve with tortilla chips, sliced avocado, cilantro sprigs, lime wedges
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Creole Oyster Dressing Black Nocino®

This Oyster Dressing is almost like a savory oyster bread pudding with the addition of the Black Nocino® pepper sauce

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Creole Oyster Dressing Black Nocino®
Course Side Dish
Cuisine American
Prep Time 30 min
Cook Time 60 min
Passive Time 5 min
Servings
people
Ingredients
Course Side Dish
Cuisine American
Prep Time 30 min
Cook Time 60 min
Passive Time 5 min
Servings
people
Ingredients
Instructions
  1. assemble ingrédients
  2. In a small bowl make seasoning mix
    Creole Seasoning mix
  3. drain oysters measure water. add cold water to equal 1 cup set aside in refrigerator. preheat oven to 350F
  4. chop all ingredients 1) bell pepper, onions, celery, and green onion bottoms 2) garlic 3) green onion tops, and parsley 4) spice mix
  5. melt 4 Tbsp butter over med high heat. Add 1/2 of bell pepper mixture. Saute till brown. 8 minutes.
  6. Add garlic to skillet, 2 teaspoons of seasoning mix, and 1 tsp Black Nocino® Lower heat to medium and cook 5 minutes.
  7. Add remaining 1/2 of bell pepper mixture., 4 Tbsp butter and Bay leaves. Cook mixture for 10 minutes.
  8. Stir in reserved oyster liquid, and cook over high heat for 10 minutes, stirring occasionally.
  9. Stir in remaining seasoning 1 tsp Black Nocino®, and enough bread crumbs to make a moist but not runny dressing. Remove from heat. Remove and discard bay leaves. Stir in green onion mixture. Stir in drained oysters.
  10. Gently spoon dressing mixture into 8x8x2 inch baking dish. Bake uncovered 30 minutes
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Kimchi Fried Rice

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Kimchi Fried Rice
Course Main Dish
Cuisine Asian, Vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 0 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Asian, Vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Passive Time 0 minutes
Servings
people
Ingredients
Instructions
  1. Slice bok chop into 1/4 inch strips. Seperate tops from stems. Heat 2 Tbsp oil in large pan over medium heat. Put onions and carrots in pan cook until onion is translucent, around 3 min.. Add bok choy stems kimchi and sugar to pan. Saute about 2 min. until aromatic. Add butter and peas, saute peas until bright green.
  2. Add rice and stir fry until lightly crisp about 4 min. Add bok choy leaves and green onions and saute till soft 1-2 min.. Stir in Red Habanero Pepper Sauce
  3. Option: top individual portions with sunny side up fried egg
  4. Season with salt, and sesame oil. Garnish with nori strips and sesame seeds
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Ham and Bean Soup

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Ham and Bean Soup
Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 4 hours
Passive Time 15 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine American
Prep Time 30 minutes
Cook Time 4 hours
Passive Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Sort rinse and soak beans overnight. Place rinsed beans into large pot cover with water and add, celery, onion, bay leaves, cumin and garlic powder.
  2. Bring to a boil, then reduce heat and simmer. get ham bone.
  3. Add ham bone to pot, make sure water covers bean mixture. Return mixture to boil, and reduce heat to simmer. Add tamari and nutritional yeast. Cook, simmer for until beans are tender, (about 4 hours). Add additional salt and pepper to taste, and carrots cook 20 more minutes
  4. Serve and enjoy
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Vegan Black-eyed Peas

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Vegan Black-eyed Peas
Course Main Dish
Cuisine American, Vegetarian
Prep Time 15 minutes
Cook Time 2 hours
Servings
people
Ingredients
Course Main Dish
Cuisine American, Vegetarian
Prep Time 15 minutes
Cook Time 2 hours
Servings
people
Ingredients
Instructions
  1. if using dry beans, soak overnight in cold water, and drain. assemble all ingredients.
  2. Add onion, salt, bell pepper, celery, carrot garlic to pot with water. Bring to a boil and add peas and remaining ingredients, return to a boil and add enough water to cover peas by 1 inch.
  3. Cook until peas are completely tender about 1 1/2 hour. Add additional water if necessary.
  4. When tender add liquid smoke and cook 5 minutes more. Serve with rice.
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Pozole Rojo

This Pozole is made with hominy, just like the traditional version, just minus the pork.

Very delicious too.

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Pozole Rojo
Cuisine World
Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Cuisine World
Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 20 minutes
Servings
people
Ingredients
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Pozole

Traditional version of Pozole, made with whole-kernel hominy. We use pork to enhance the flavor

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Pozole
Course Side Dish
Cuisine World
Prep Time 12 minutes
Cook Time 60 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Course Side Dish
Cuisine World
Prep Time 12 minutes
Cook Time 60 minutes
Passive Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Combine pork, salt and water in medium pot. Bring to a boil, reduce heat and simmer gently until barely tender, about 20 minutes. Remove from heat, let pork cool in liquid. Drain still warm liquid into bowl, and set meat aside.
  2. Put ancho chilies into cooking liquid,and soak for 20 minutes. put chilies and liquid into blender, add garlic, oregano, and scotch bonnet sauce, puree until smooth.
  3. In dutch oven over med-high, warm oil. Add onion and saute until golden 10 minutes. Add chili puree, hominy, and stock. (add more stock if needed for soup like consistency.
  4. Stir in pork. Bring mixture to a boil, reduce to low and simmer uncovered until tender 30 min.
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Spicy Hummus

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Spicy Hummus
Cuisine Vegetarian
Prep Time 15 minutes
Cook Time 60 minutes
Passive Time 60 minutes
Servings
people
Ingredients
Cuisine Vegetarian
Prep Time 15 minutes
Cook Time 60 minutes
Passive Time 60 minutes
Servings
people
Ingredients
Instructions
  1. Soak chickpeas overnight in a1 1/2 quart bowl. Drain and rinse chickpeas. Place in a large pot and fill with enough water to cover. Bring to a boil and simmer for 45 minutes.
  2. In a large pan on medium heat oil adding onion and saute for 5 minutes, then add garlic, cumin, paprika, curry powder, turmeric, pepper, and thyme. cook for 2 more min
  3. Add cooked chickpeas to sauted onion mixture and simmer for 15 minutes.
  4. Put chickpeas and onion mixture in blender, add nutritional yeast, tahini, tamari, and black nocino™. Pulse and blend until smooth. add more liquid if necessary. Put mixture in pint containers and refrigerate till firm.
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Moroccan Tagine Vegan

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Moroccan Tagine Vegan
Course Dinner, Main Dish
Cuisine World
Prep Time 15 min
Cook Time 1 hr
Passive Time 10 min
Servings
people
Ingredients
Course Dinner, Main Dish
Cuisine World
Prep Time 15 min
Cook Time 1 hr
Passive Time 10 min
Servings
people
Ingredients
Instructions
  1. heat oil in base of tagine, add onion and garlic and saute 5 min. Add the remain ingredients too tagine and cook for 45 min. to 1 hr. until vegetables are tender.
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