CHICKEN CACCIATORE

1 whole chicken (whole cut into parts)
1/4 c. butter
1/2 c. sherry
15 oz. can stewed tomato bits
1 (6 oz.) can mushrooms
1 pkg. Italian dressing mix
1/4 c. chopped green pepper
1 tsp. Italian seasoning
Garlic powder, to taste
Bayleaf

DIRECTIONS

Boil chicken until done. Save water (use this to boil rice in). Cut chicken into small
squares. Brown in butter and sherry. Add tomatoes, mushrooms, Italian dressing mix,
green pepper and other seasonings. Bring to boil and simmer for one hour. Serve over
rice.

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According to the National Fire Protection Association, between 2003-2006, U.S. fire departments responded to an average of 7,900 home fires involving grills, hibachis or barbecues per year, including an average of 2,900 structure fires and 5,000 outside fires. These 7,900 fires caused annual average of 10 civilian deaths, 120 reported injuries and $80 million in direct property damage.

• Although gas grills are used roughly 1.5 times as often as charcoal grills, they were involved in five times as many fires.  Gas grills were involved in 6,400 home fires, including 2,100 structure fires and 4,300 outdoor fires.
• One-third (33%) of the home structure fires involving grills started on an exterior balcony or unenclosed porch, 18% started on a courtyard, terrace or patio, and 11% started on an exterior wall surface.
• Flammable or combustible gas or liquid was the item first ignited in half of home outdoor grill fires. In 51% of the home outdoor fires in which grills were involved, 56% of the outside gas grills, and 29% of the non-confined gas grill structure fires, the fire started when a flammable or combustible gas or liquid caught fire.

In order to stay safe, the association provides these easy steps to take. You can download these grilling safety tips here. Or watch this video.

• Propane and charcoal BBQ grills should only be used outdoors.
• The grill should be placed well away from the home, deck railings and out from under eaves and overhanging branches.
• Keep children and pets away from the grill area.
• Keep your grill clean by removing grease or fat buildup from the grills and in trays below the grill.
• Never leave your grill unattended.

Charcoal grills

• There are several ways to get the charcoal ready to use. Charcoal chimney starters allow you to start the charcoal using newspaper as a fuel.
• If you use a starter fluid, use only charcoal starter fluid. Never add charcoal fluid or any other flammable liquids to the fire.
• Keep charcoal fluid out of the reach of children and away from heat sources.
• There are also electric charcoal starters, which do not use fire. Be sure to use an extension cord for outdoor use.
• When you are finished grilling, let the coals completely cool before disposing in a metal container.

Propane grills

• Check the gas tank hose for leaks before using it for the first time each year. Apply a light soap and water solution to the hose. A propane leak will release bubbles.
• If your grill has a gas leak, by smell or the soapy bubble test, and there is no flame, turn off the gas tank and grill. If the leak stops, get the grill serviced by a professional before using it again. If the leak does not stop, call the fire department.
• If you smell gas while cooking, immediately get away from the grill and call the fire department. Do not move the grill.

Grilling is a simple way to  cook those outdoor meals that taste so good. Just follow these tips and use common sense and you will be able to enjoy the experience and most importantly the food.

Shoepeg corn is a cultivar of white sweetcorn valued for its sweetness. It is characterized by small, narrow kernels tightly and unevenly packed on the cob. The corn has a sweet, mild flavor. Shoepeg corn is more commonly used in the south. The name “shoepeg corn” derives from a shoemaking term used during the 1800s. Shoepeg corn kernels resemble the wooden pegs used to attach soles to the upper part of shoes.

Ingredients

1 can black beans, drained
1 can black eye peas, drained
1 can shoe peg corn, drained
1 cup celery, chopped
1 cup red onion, chopped
1 cup olive oil
1 cup sugar
1/2 cup cider vinegar
1 small can jalapeno chile peppers, diced

Directions

1. In a small pan heat olive oil, sugar and vinegar until sugar melts.

2. Mix all ingredients together and marinate overnight.

3. Drain marinade and enjoy

My family and friends always want more of this chili, especially on a cold day.  It is great in tacos, served on top of greens, in casseroles or soups.

Ingredients

2 cups dry black beans
8 cups water
4 bay leaves
1/2 tsp ground cumin
1 Tb rice wine vinegar
1 tsp tomato puree 
salt to taste
2 Tbs freshly chopped cilantro
1/2 tsp cayenne pepper

Chili sauce
1 can chopped tomatoes (28 oz) drained
1 2/3 cup onions, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 Tbs olive
1 1/2 tsp ground cumin
1 tsp
2 tsp dried oregano
2 tsp paprika

Directions

For sauce
Reserve the liquid from can of tomatoes.  Braise green pepper,onions and garlic in the oil with cumin, oregano and paprika.  Add the tomatoes and liquid and stew for 30 minutes, until sauce is thickened.  There should be approximately 6 cups.

For Beans
Soak beans overnight in water and rinse and drain.  Add 4 cups of water back and bay leaves and bring to boil. Simmer for 1 to 1 1/2 hours.  add more water if nessary.

When beans have cooked, drain any excess liquid and set aside the bean stock.  Add the beans and 1 cup of the bean stock to the chili sauce and cook for about 30 minutes, until the sauce is thickened.  If it is too thick, gradually add more bean stock until the right consistency is achieved.  Add the 1/2 tsp cumin, vinegar, and chili puree.  Add salt to taste and add the cilantro.  If more “fire” is desired add more cayenne.  Garnish with fresh chopped chilies or cilantro.

Serve with cheese sprinkled over top of hot chili.

Prep Time: 25 minutes
Cook Time: 2 minutes

Ingredients:
2 cups white chocolate chips
2 cups chow mein noodles
few drops of green food coloring
jelly beans or other colorful Easter candy resembling eggs

Preparation:
Cover a baking sheet or pan with waxed or parchment paper. Melt white chocolate chips  in the top of a double boiler or in the microwave (heat 1 minute, stir, continue heating in 10 second increments until melted and smooth.) Stir in green food coloring until the desired green is acheived. Stir in chow mein noodles. With buttered fingers shape mixture into one big nest or individual ones. Place on prepared pan. Refrigerate until firm. Fill with jelly beans or other candy and place on your Easter table.

This is a great recipe to make with kids. They love getting the chocolate all over their fingers and shaping the nests.

Chicken and Asparagus in Sweet Chili Sauce

This easy to make chicken and asparagus with sweet chili sauce is made with Thai sauce that you can buy in the Asian section of your local grocery store. It is delicious as a simple main dish served over rice. As a healthy suggestion, serve it over whole grain brown rice instead of refined white rice.

Ingredients

2 boneless skinless chicken breasts cut into 1 inch cubes
2 cups fresh asparagus cut into 1 1/2 inches pieces
1/2 cup red onion thinly sliced
1/2 cup mushrooms sliced
1/4 cup carrots sliced
1/2 cup Thai sweet chili sauce
1/2 cup chicken broth
1 Tbs corn starch
2 Tbs white wine
1/8 tsp salt or to taste
1 Tbs oil
1 clove garlic smashed

Directions

1. Add 2 tsp white wine to chicken in a medium sized bowl and let sit in refrigerator for 2 hours or more.
2. In a small bowl add 1/4 cup broth and 1 1/2 tsp cornstarch. Mix until smooth.
   In separate small bowl mix 1/4 cup broth, 1 1/2 tsp cornstarch and chili sauce. Mix well.
3. Heat 1 Tbs oil in wok until very hot. Add onion and stir for 30 seconds. Add carrots and stir for 30 seconds.
4. Add mushrooms and asparagus and stir fry for 1 minute then add 3 Tbs water and cover. Cook for 6 minutes until vegetables are crisp cooked and still brightly colored. Remix broth and cornstarch and add to vegetables stirring constantly until thickened (about 30 seconds). Turn into large bowl.
5. Drain chicken well. Wipe out wok and add 1 Tbs oil. When very hot add garlic and stir for 30 seconds.
6. Add chicken and stir fry for 4 minutes. Stir broth, chili sauce and cornstarch and add to chicken. Heat until boiling.
7. Add vegetables back into the wok and stir until mixed well. Pour onto platter and serve with rice.

Ingredients
3 whole chicken breasts — boned and skinned and cut into 6 pieces each
1 cup uncooked brown  rice
1 tablespoon wild rice
1 Cup onion — finely chopped
2 stalks celery — finely chopped
1/2 teaspoon olive oil
2 1/2 cups chicken broth
8 3/4 ounce can apricot halves — drained, keep juice in reserve
1/4 cup dried apricots — chopped
1/3 cup golden raisins

Rice spices
3/4 teaspoon salt
3/4 teaspoon curry powder
1 teaspoon cumin powder
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper

Marinade
3 tablespoons apricot juice
1/2 teaspoon Spike spice
1  pinch cayenne pepper
1/8 teaspoon salt
1/8 teaspoon pepper

Chicken Topping
1/4 cup apricot preserves
1 tablespoon water

Directions

Mix chicken pieces with marinade and let stand for 1 hour or more.

Preheat oven to 350 degrees. I medium nonstick frying pan, saute celery and onions in olive oil until tender; add chopped apricots, dreid apricots, raisins and spices. Heat through and set aside

Place rices in 12 x 8 x 2 inch baking dish. Heat chicken broth to boiling in microwave or sauce pan and pour over rice. Cover tightly with foil and bake in oven for 25 minutes.

Remove rice from oven and mix apricot mixture into rice. Place pieces of chicken in single layer over top of rice. Mix preserves with water and spoon over chicken pieces.

Cover with foil and bake 45 minutes or until chicken is cooked.

Note: You can cook the rice in a rice cooker or in a pan on the stove top. Use broth as the fluid. Then continue recipe as above.

Ingredients
1-1/3 cups all-purpose flour
2/3 cup yellow cornmeal
1 Tbsp baking powder
2 Tbs sugar
1 tsp salt
3 Tbsp cold butter or margarine, cut up
1 Tbsp shortening
1 egg
3/4 cup whole milk

1 pkg. miniature frankfurters (about 48), drained and patted dry

HONEY MUSTARD SAUCE:
1/3 cup honey
1/3 cup prepared mustard
1 tablespoon molasses

Directions
Preheat oven to 450°
In a large bowl, combine the first four ingredients. Cut in butter and shortening until mixture resembles coarse crumbs.

Beat egg and milk; stir into dry ingredients until a soft dough forms. Turn onto a lightly floured surface; knead 6-8 times or until smooth.

Roll out to 1/4-in. thickness. Cut with a 2-1/4-in. biscuit cutter.

Fold each dough circle over a hot dog and press edges to seal (dough will be sticky). Place on greased baking sheets, seam sides up.

Bake corn dogs 12 to 15 minutes or until biscuits are golden.

Combine sauce ingredients in a small bowl; mix well. Serve with the corn dogs.

Makes 4 dozen corn dogs.

Combine crushed vanilla wafers, 3/4 cup confectioners’ sugar, cocoa and nuts. Blend in
corn syrup and rum.

Shape into 1-inch balls;

Melt chocolate and paraffin in top of double boiler.

Stick a toothpick in the candy ball and dip into the chocolate mixture

Place on waxpaper to dry

Store in an airtight container several days to develop flavor. 

Roll again in confectioners’ sugar before serving.

1 cup vanilla wafer crumbs
3/4 cup finely chopped pecans
1 cup powdered sugar
2 tablespoon light corn syrup
1/3 cup green creme de menthe
additional powdered sugar

Combine wafer crumbs, pecans, 1 cup powdered sugar, corn syrup and creme de menthe,
blending to make a stiff dough. Roll into 1″ balls, then roll in additional powdered sugar to
coat.