Sweet Spice

 2 tablespoons light brown sugar 

2 tablespoons ground cinnamon

4 teaspoons dried ground ginger

1 teaspoon ground nutmeg

½ teaspoon ground cloves

½ teaspoon ground cardamom

Chicken and Sausage Gumbo

1 cup canola oil

1 cup all purpose flour

1 med onion

1 med green bell pepper

3 stalks celery

1 1/2 quart chicken stock

1 pound boneless/skinless chicken meat

1 pound smoked pork sausage

Cayenne pepper to taste

1-2 teaspoon each Salt - Black Pepper - Garlic Powder 

Cooked rice

For Roux:

Simply heat an oven to 325F and place equal amounts of fat (I use canola oil) and flour in a cast iron skillet.  Combine well and place in the oven.  Stir about every 30 minutes.  After about 1 1/2 to 2 hours you will have the perfect deep dark roux.  

Using the oil and flour prepare a dark roux using the method described above.  While the roux is cooling slightly chop onion, bell pepper, and celery. Set aside.

Directions:
Cut the chicken into 1 inch chunks and season with a blend of the salt, black pepper, garlic powder, and cayenne pepper.  Mix well and set aside.

Slice the pork sausage into 1/2 inch slices.

In a large heavy pot over med high heat add the sausage.  Cook to render some of the fat and to brown it.

Remove with a slotted spoon and set aside.  Leave the brown bits in the bottom of the pan and to it add the onion, bell pepper, and celery.  Cook the vegetables while scraping the bottom of the pan to remove the brown bits.  Cook for about 3 minutes or until the onion just starts to become translucent.

Lower the heat to low and add the prepared dark roux along with a teaspoon of garlic powder.  Stir constantly to incorporate well with the vegetables and to avoid burning the roux. Cook only for about 1 minute.

Gradually add in the chicken stock a few cups at a time and stirring to incorporate in between.  Although my recipe calls for 1 1/2 quarts, I eyeball it while adding the stock to get the desired consistency I prefer. I usually end up with about 1 1/2 cups of stock left.

Add the sausage and the chicken to the pot.  Cook over low heat stirring occasionally. After about 10 minutes skim off any fat or scum that may rise to the surface.  Season with cayenne pepper to suit your level of 'HEAT', I generally go for about 2 teaspoons.

Continue to cook for about another 10 minutes, again stirring occasionally and removing any surface fat or scum.

To serve spoon a generous portion of the Gumbo into a large bowl and place a scoop of cooked rice in the center.

From: https://steemit.com/food/@scottrok/the-best-damn-cajun-style-gumbo-recipe-ever-the-secret-is-in-the-roux-baby

Burgundy Mushrooms

4 pounds white button mushrooms

1 liter Burgundy wine (other dry red wines will work)

2 cups boiling water

1/2 pound (2 sticks) butter

1 1/2 teaspoons Worcestershire sauce

1 teaspoon dill seed

1 teaspoon freshly ground black pepper

4 beef bouillon cubes

4 chicken bouillon cubes

4 cloves garlic, peeled

Salt

Crusty bread, for serving

Directions

WATCH Watch how to make this recipe.

Thoroughly wash the mushrooms and throw them into a large stockpot. Add the wine, boiling water, butter, Worcestershire sauce, dill seed, black pepper, beef and chicken bouillon cubes and garlic. Stir to combine. 

Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer, covered, for 6 hours. 

Remove the lid, and then continue cooking, uncovered, for 3 hours. 

Add salt to taste at the end of the cooking process. The mushrooms will be very dark in color. Serve straight from the pot or spoon the mushrooms and cooking liquid into a serving bowl. Have crusty bread nearby to soak up the deliciousness. 

Cook’s Note

These are even more scrumptious the next day!

From: https://www.foodnetwork.com/recipes/ree-drummond/burgundy-mushrooms-recipe-2106872

Crockpot Chicken Marsala

 6 (1.5 pounds, total) boneless, skinless chicken breasts

1 teaspoon garlic powder

1 teaspoon dried basil

1 teaspoon dried thyme

1/2 teaspoon sweet paprika

salt and fresh ground pepper, to taste

1 tablespoon olive oil

8 ounces mushrooms, sliced

3 cloves garlic, minced

1 cup dry marsala wine

1/2 cup water

1/4 cup cornstarch

1/4 cup heavy cream

chopped fresh parsley, for garnish

 

Lightly grease a 6-quart slow cooker with cooking spray and set aside.

Season chicken breasts all around with garlic powder, dried basil, thyme, paprika, salt, and pepper.

Heat olive oil in a skillet over medium-high heat.

Add prepared chicken breasts to the hot oil and cook for 3 minutes per side, or until just browned.

Transfer chicken to slow cooker and top with mushrooms and garlic.

Return skillet over medium-high heat and add the marsala wine; cook for 1 minute, scraping up all the browned bits from the bottom of the skillet.

Pour wine over chicken and mushrooms.

Close with a lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours. Chicken is done when internal temperature reaches 165˚F.

Remove chicken breasts from slow cooker and set aside on a plate.

Combine water and cornstarch in a mug or a small mixing bowl and whisk until incorporated; then, whisk the slurry into the wine sauce.

Add heavy cream to the wine sauce and whisk until combined.

Return chicken to the slow cooker; cover with a lid and cook on HIGH for 20 minutes, or until sauce has thickened.

Transfer chicken from slow cooker to plates; top with mushroom sauce and garnish with fresh parsley.

Serve.

NOTES:

If you don’t have time to brown the chicken breasts, you don’t have to, but it does help with the overall flavor.

Try to use DRY Marsala Wine. Sweet Marsala Wine is for desserts. If you don't want to use wine, you can use low sodium chicken broth, instead. I would also recommend chicken broth for those that are watching their calories, carbs, and/or are on a Keto diet.

If you don't have Marsala Wine, you can use Sherry, Madeira, Dry White Wine, or Port. Please keep in mind that using anything other than Dry Marsala Wine will alter the overall classic flavor.

Keep leftovers refrigerated for up to 4 days. From: https://diethood.com/slow-cooker-chicken-marsala/

Amaretti Cookies

 4 cups slivered almonds

2 cups granulated sugar

4 large egg whites

1 teaspoon pure almond extract

Confectioners' sugar, for dusting

Step 1

Line baking sheets with parchment paper.

Step 2

Grind almonds with granulated sugar in the bowl of a food processor until fine. Transfer to a medium bowl. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Add almond extract. Gently stir egg-white mixture into almond mixture to form a thick paste.

Step 3

Drop dough in rounded teaspoons onto prepared baking sheets about 1 1/2 inches apart. Dust with confectioners' sugar, and let stand at room temperature to dry for 2 hours.

Step 4

Place rack in center of oven, and preheat oven to 300 degrees. Transfer sheets to oven, and bake amaretti until edges are golden and cookies are firm, 20 to 25 minutes. Transfer cookies to a wire rack to cool. Dust with confectioners' sugar. Repeat with remaining cookie dough.

From: https://www.marthastewart.com/351308/bonnies-amaretti-cookies

Chicken Picatta Sauce

2 tablespoons pan drippings from searing chicken breasts or 2 tablespoons unsalted butter, plus more if needed

2 tablespoons finely minced shallots
1 cup white wine
1 1/2 cups chicken stock
2 tablespoons capers, chopped
2 tablespoons finely minced fresh parsley
2 tablespoons unsalted butter
Zest and juice of 1 lemon
Kosher salt and freshly cracked black pepper 

Heat the pan with the drippings over medium heat. Add the shallots and cook (adding a touch of butter if necessary) until soft and lightly caramelized, about 5 minutes. Add the white wine and reduce until the pan begins to sizzle again, 4 to 5 minutes. Add the chicken stock and reduce by one-half, 7 to 10 minutes. Add the capers and parsley, then whisk in the butter and lemon zest and juice. Season with salt and pepper.

Cook’s Note

This recipe is for a pan sauce using the drippings from searing chicken breasts. You can also substitute butter.

From: https://www.foodnetwork.com/recipes/geoffrey-zakarian/chicken-pan-sauce-picatta-3298376

Creamy Italian Salad Dressing

 

1/4 cup white wine vinegar

2 tablespoons lemon juice

1/3 cup good quality olive oil

1/2 cup natural, high-quality mayonnaise

2 cloves fresh garlic, finely minced

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 teaspoon dried parsley

1/2 teaspoon dried thyme

2 teaspoons honey

1/4 cup parmesan cheese, finely grated

salt and pepper to taste

a few tablespoons of water (ONLY IF NEEDED to thin the dressing out a little bit)

Instructions

Add all ingredients to a large mason jar and shake very well until combined. Store in the fridge for a few hours before serving, or serve immediately over your favourite garden salad.

Shake well before serving.

If the dressing is too thick, simply add water one teaspoon at a time to thin it out to the desired consistency.

Notes

This salad dressing keeps in the fridge for up to 5 days, so make it a day or two ahead of serving to save time!

If you prefer to make salad dressing without mayonnaise, simply substitute the mayonnaise in this recipe for 1/4 cup of vegetable oil and shake very well (or blend for best results). From: https://thebusybaker.ca/

Chicken al Pastor on a Sheet Pan

 1 1/2 pounds boneless, skinless chicken thighs 

1/2 yellow onion, thinly sliced

al pastor marinade, below

2 cups finely diced pineapple

for serving, as desired: charred corn tortillas, cilantro lime rice, black beans, Mexican crema or cashew crema, pickled red onions, freshly chopped cilantro, queso fresco or cheese of choice, salsa of choice, lime wedges, etc.

for the al pastor marinade:

3 cloves garlic

2–3 chipotle peppers, from a can packed in adobo sauce

1/2 cup orange juice

1 tablespoon apple cider vinegar

2 tablespoons brown sugar (or honey, or agave)

1 tablespoon achiote paste (see Recipe Notes)

1 tablespoon ancho chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 1/2 teaspoons kosher salt

INSTRUCTIONS

Prep the al pastor marinade & marinate the chicken: Add all listed marinade ingredients to a blender. Blend until combined. Add the chicken thighs & thinly sliced yellow onion to a large bowl. Pour the al pastor marinade over top & toss to combine. Marinate in the refrigerator (covered) for at least 6 hours or up to 3 days.

Preheat the oven to 425 degrees F, arranging the oven racks such that one is in the center of the oven & one is 6-8 inches under the broil. Line a large rimmed baking sheet with foil for easy clean up, as desired, and set aside.

Bake the chicken: Transfer the marinated chicken & onions to the prepared baking sheet, draining & any excess marinade. Add the diced pineapple to the baking sheet. Toss to combine with the chicken & onions, spooning a little extra al pastor marinade into the mix as necessary to coat the pineapple with the sauce. Bake on the center rack for 15 minutes. The chicken should be nearly cooked through. Remove the chicken from the oven to chop, and meanwhile preheat the broiler.  al pastor-marinated chicken thighs & sliced onion on a silver quarter baking sheet with finely diced pineapple. The sheet pan sits atop a white plaster surface.

Dice the chicken al pastor: Transfer the chicken to a cutting board & carefully chop the chicken into bite-sized pieces. Place the chopped chicken pastor back on the baking sheet. Baked al pastor chicken thighs & sliced onion on a silver quarter baking sheet with finely diced pineapple. The sheet pan sits atop a white plaster surface.

Broil for crispy chicken al pastor: Place the baking sheet under the broiler. Broil 4-5 minutes, turning the pan halfway through, until the al pastor chicken are browned & slightly crisp.