OK... this is based on one of my grandma's recipes. You can actually throw whatever veggies you have around into this and it still comes out good...
Ingredients:
2 boneless, skinless chicken breasts
25 medium shrimp, peeled and deveined
1 1/2 cups of green beans
1 1/2 cups of white corn kernels
1 1/2 cups of diced tomatoes
1 1/2 cups of black-eyed peas
1 1/2 cups of okra, diced
4 cups of low-sodium chicken broth
2 tsp. of cayenne pepper
2 tbsp. of kosher salt
1 tbsp. of garlic powder
1 tbsp. of onion powder
1 tbsp. of savory
6 cups of water
Directions:
In a large pot, bring the water to a boil. Add the salt and chicken breasts to the water and reduce heat to medium. Poach the chicken breasts for 8 minutes. Add the shrimp to the water and poach for an additional 5 - 6 minutes. Drain. Using two forks, shred the chicken breasts and put the meat back into the pot along with the cooked shrimp.
Add the vegetables, chicken broth, and all other spices back to the pot. Return heat to medium and simmer for 25 minutes.
Makes 6 - 8 servings.
Showing posts with label black-eyed peas. Show all posts
Showing posts with label black-eyed peas. Show all posts
Friday, October 17, 2008
Monday, March 10, 2008
Recipe: Salmon Caribbeane
OK... I totally made this recipe up last week, but it was so good. I used Coho Salmon because it’s what I had in the freezer, but other types of salmon filets should work just fine.
Ingredients:
2 large salmon filets
1 can (15 oz.) of diced tomatoes, drained
1 can (15 oz.) of black-eyed peas, drained or equivalent portion of frozen (if you wanna take the time to cook up fresh ones or dried ones, be my guest :))
3 tbsp. of minced garlic
1 small can (7 oz.) of black olive pieces, drained OR 2 1/2 tbsp. of black olive tapenade (I prefer to use the tapenade... or you can use half tapenade, half olive pieces)
4 strips of maple-cured bacon, diced
1 tsp. crushed red pepper flakes
1 tsp. cumin
1 tsp. onion powder
Ground black pepper
Olive oil
Directions:
Preheat oven to 400 degrees. Coat the bottom of a large porcelain baking dish with olive oil. Place salmon filets skin side down into the baking dish. Drizzle olive oil over the top of the filets and sprinkle them liberally with pepper.
In a mixing bowl, combine all other ingredients except for the bacon. Mix well and then pour over the top of the salmon smoothing out the mixture. Sprinkle the bacon pieces evenly over the top. Cover the baking dish with aluminum foil.
Place in the oven and cook for 30 - 35 minutes until fish is cooked through (will be less time for thin filets). Cut the filets in half and serve over the vegetable mixture from the dish.
Makes 4 servings.
Ingredients:
2 large salmon filets
1 can (15 oz.) of diced tomatoes, drained
1 can (15 oz.) of black-eyed peas, drained or equivalent portion of frozen (if you wanna take the time to cook up fresh ones or dried ones, be my guest :))
3 tbsp. of minced garlic
1 small can (7 oz.) of black olive pieces, drained OR 2 1/2 tbsp. of black olive tapenade (I prefer to use the tapenade... or you can use half tapenade, half olive pieces)
4 strips of maple-cured bacon, diced
1 tsp. crushed red pepper flakes
1 tsp. cumin
1 tsp. onion powder
Ground black pepper
Olive oil
Directions:
Preheat oven to 400 degrees. Coat the bottom of a large porcelain baking dish with olive oil. Place salmon filets skin side down into the baking dish. Drizzle olive oil over the top of the filets and sprinkle them liberally with pepper.
In a mixing bowl, combine all other ingredients except for the bacon. Mix well and then pour over the top of the salmon smoothing out the mixture. Sprinkle the bacon pieces evenly over the top. Cover the baking dish with aluminum foil.
Place in the oven and cook for 30 - 35 minutes until fish is cooked through (will be less time for thin filets). Cut the filets in half and serve over the vegetable mixture from the dish.
Makes 4 servings.
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