Caribbean Chicken Salad W/ Fat-Free Dressing

Ingredients:

*

Dressing:

*

1 (6 ounce) container fat free pina colada yogurt
* 1 1/2 tablespoons lime juice
* 1 teaspoon caribbean jerk seasoning

Salad:

* 4 cups romaine lettuce
* 6 ounces cooked chicken, chopped

* 1 (15 ounce) can black beans, rinsed and drained
* 1 1/2 cups mangoes, fresh chopped
* 1 cup fat-free cheddar cheese (4 ounces)
* 3 roma tomatoes, chopped and seeded
* 4 green onions, sliced
* 1/4 cup cashews (optional)

Directions:

1.

Whisk together dressing ingredients, set aside.
2.

Toss salad ingredients together OR layer in order listed into clear serving bowl.
3.

Pour dressing over salad and serve.

Hamburger Bar-B-Q

Ingredients:

* 1 lb ground beef
* 3 tablespoons chopped onions
* 1 tablespoon vegetable oil
* 2 teaspoons sugar
* 2 teaspoons firmly packed brown sugar
* 1 tablespoon lemon juice
* 1/3 cup catsup
* 1/8 teaspoon dry mustard
* 3/4 cup water
* 1 tablespoon Worcestershire sauce

Directions:

1.

Brown beef and onion in oil.
2.

Add remaining ingredients and bring to a boil.
3.

Reduce heat and simmer for 30 minutes.
4.

Serve over open hamburger buns.

Chicken Pot Pie

Ingredients:

*

6 (4 1/2 inch) aluminum foil, potpie tin
* 1 refrigerated pie crust (most 15-ounce packages contain 2 crusts, enough for 6 pies)
* 1 egg (makes enough for 6 pies)
* 2 tablespoons water

* 2 (3 1/2 ounce) boxes vanilla instant pudding mix or white chocolate pudding mix (1 box makes enough for 3 pies, or use canned pudding)
* 4 cups cold milk (to make pudding)
* 4-6 starburst decorative candies (yellow)
* 10-12 starburst decorative candies (orange)
* 3-5 chewy Jolly Rancher candies (green, or Tootsie roll candy)
* 1 banana (makes enough for 6 pies)
* 2-3 dried apple rings

Directions:

1.

Heat the oven to 450°.
2.

Unroll or unfold a piecrust on work surface.
3.

Using the upside-down potpie tin as a guide, cut a circle of dough about 1/2 inch larger than the tin.
4.
4
If you're making more than one potpie, simply cut another circle from the dough. Reroll the scraps to cut out a third and repeat witht the other crust.
5.

Crumple a piece of aluminum foil into a 1 1/2-inch ball and set it in a potpie tin. Cover it with a layer of foil to create a smooth mound, then lay a circle of dough on top.
6.

Press the tines of a fork around the edge of the dough to crimp it, then use the fork to gently poke a few holes in the crust.
7.

Beat the egg with the water, then brush the mixture over the dough.
8.

Set the pie tin on a baking sheet a nd repeat for the other crusts.
9.

Bake the crusts for about 10 minutes.
10.

Let cool completely.
11.

Prepare the pudding and milk according to the package directions.
12.

Refrigerate until serving time.
13.

Place the Starburst or Tootsie Roll candies unwrapped on a paper plate and warm them in the microwave just until they're slightly softened, about 12 to 15 seconds, (the Jolly Rancher candies will soften from the warmth of your hands.)
14.

Once you've shaped them, lay the candies on waxed paper or a paper plate, set apart from each other so they won't stick together.
15.

Corn kernels: Roll the yellow candy between your hands or on a clean work surface to create a 4-inch-long rope, then use kitchen shears or a sharp knife to cut the rope into 1/4-inch pieces.
16.

With your fingers, form each piece into a kernel by flattening one end and pinching the other.
17.

Chicken: Use kitchen shears or a knife to cut the apple rings into 1/2-inch-wide pieces.
18.

Peas: Roll the green candy into a 5-inch-long rope. Cut the rope into 1/4-inch pieces, then roll each piece into a ball.
19.

Potatoes: Peel the banana, slice off three 1/4-inch-thick pieces, then cut each piece into small cubes.
20.

Cubed carrots: Cut each orange candy into 4 squares.
21.

To assemble the pie just before serving time, spoon about 2/3 cup of the pudding into the each pie tin.
22.

Add the candies and the fruit to the pudding, then set the piecrust on top.

Bulgogi

Ingredients:

* 1-1 1/2 lb beef, ribeye, sliced paper thin
* 6 tablespoons soy sauce
* 3 tablespoons sugar
* 1 tablespoon honey
* 4 tablespoons rice wine
* 2 tablespoons sesame oil
* 1 tablespoon toasted sesame seeds
* 1/2 teaspoon black pepper
* 1 onion, thinly sliced
* 4-5 garlic cloves, minced
Directions:

1. Mix together everything except meat to make marinade. Rip meat into small pieces and add meat to marinade mixture. Mix in very well and let sit overnight.

2. Preheat a large skillet with sesame oil. Add beef mixture and cook until browned.

3. Serve over rice.

Smoked Beef Brisket

Ingredients:

*

Marinade:

* 1/3 cup brown sugar
* 1/3 cup dried papaya, chopped or 1 cup fresh papaya, rough chopped
* 1 tablespoon cajun seasoning, Recipe # 92066
* 1 teaspoon minced garlic
* 1 onion, rough chopped
* 2 tablespoons Worcestershire sauce
* 5 lbs beef brisket, flat cut Score fat cap
* hickory chips (soaked overnight or at least 4 hour)
* 16 ounces beer, for mopping
* 2 tablespoons butter
* barbecue sauce (optional)

Directions:

1.

Place Marinade in a blender or food processor and blend till semi smooth. Rub on washed and dried brisket. Let marinade in a well sealed container overnight.
2.

Early morning remove the brisket from refrigerator and pat dry.
3.

Reserving the marinade to be mixed with the beer. Simmer to heat through for 20 minutes and butter mix inches Let rest till needed.
4.

Leave brisket at room temperature for 1 hour before putting in the smoker.
5.
5
Meanwhile fire up the smoker.
6.

Place fat side up in a foil pan on a rack, so smoke can get around it.
7.

Rotate, and mop with the spice/beer mixture every hour for the first 3 hours.
8.

Add hickory to smoker every 30 min (as required) to keep the heat at a constant temperature for the first 4 hours.
9.

After 3 hours wrap tightly with foil and continue cooking.
10.

Smoke at 200 - 225 degrees for 7 hours. About 1 hour to 1 1/4 hours per pound.
11.

When brisket has an internal temperature of 190 degrees F remove and let rest for 1 hour.
12.

cut away excess fat and discard. Slice beef across the grain.
13.

Enjoy with your BBQ sauce.
14.

Trim fat and slice 1/4 inch slices across the grain.
15.

Can be made the day before chill then slice for extra thin slices. The chilled brisket will slice easier.

Creole Jambalaya

Ingredients:

* 2 tablespoons olive oil
* 2 tablespoons butter
* 3/4 lb boneless skinless chicken thighs, cut into 1-inch chunks
* 1/2 lb andouille sausage or hot Italian sausage, cut into 1/2-inch slices
* 1 medium onion, diced
* 2-3 garlic cloves, minced
* 1 celery rib, chopped
* 1/2 green pepper, diced
* 2 tablespoons creole seasoning
* 1 tablespoon tomato paste
* 1 cup canned diced tomato, with juices
* 1 cup chicken stock
* 12 large shrimp, deveined, shells intact
* 1 cup long grain rice
* 2 scallions, chopped (optional)
* 1/4 cup fresh parsley, chopped (optional)

Directions:

1.

Heat oil and butter in a large pot over medium-high heat. Add chicken, saute until brown.
2.

Add sausage, onions, garlic, celery, green pepper and spice mix. Saute stirring occasionally until onions and pepper are tender.
3.

Add tomato paste, canned tomatoes, chicken stock. Stir until well combined.
4.

Reduce heat to low and add shrimp and rice stirring once.
5.

Cover and let simmer for 20 minutes without stirring.
6.

Remove from heat and stir once. Let rest for 5 minutes before serving.
7.

Spoon into serving bowls and top with chopped scallions and fresh parsley. Serve with a baguette and some good white wine.

Mandarin Orange Chicken

Ingredients:

* 1/3 cup dry white wine or chicken broth
* 1/3 cup frozen orange juice concentrate, thawed
* 1/4 cup sweet orange marmalade
* 1/2 teaspoon ground ginger
* 4 boneless chicken breast halves

* 1 (11 ounce) can mandarin orange segments, drained
* 1/2 cup green seedless grape

Directions:

1.

Preheat the oven to 350ºF.
2.

Stir the wine, thawed orange juice concentrate, marmelade and ginger together in a 13x9-inch baking pan.
3.

Add the chicken, turning once or twice so that both sides are well-coated.
4.

Place the baking pan in the oven and bake the chicken, basting occasionally with the pan juices, for 35 minutes or until the juices run clear.
5.

During the last 5 minutes of baking, add the mandarin orange segments and the grapes.
6.

Serve over rice or noodles, with your favourite side dish or salad.