Blue Norther Chili Hash

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 cups prepared salsa
• 1/2 cup orange juice
• 2 cloves garlic, crushed
• 1/4 cup light brown sugar
• 1 tablespoon worcestershire sauce
• 1 -2 teaspoon chili powder (preferably ancho chili powder)
• 6 slices bacon
• 1 medium onion, finely chopped
• 2 cups chopped cooked potatoes
• 2 cups chopped cold roast beef
• salt and pepper
• 2/3 cup cream
• 4 eggs
• butter or bacon grease
• 1/3 cup chopped fresh cilantro

Recipe

• 1 combine salsa, orange juice, garlic, sugar, worcestershire and chili powder in saucepan; bring to a boil and simmer 15 minutes to blend flavors.
• 2 set aside and keep warm cook bacon in a large frying pan until crisp; remove and crumble; set aside.
• 3 add chopped onion to 1- 2 tbsp bacon fat; cook until tender, stirring occasionally.
• 4 add potatoes; cook until browned.
• 5 ad beef and season to taste; cook, stirring occasionally until browned and crisp.
• 6 add more bacon fat, if needed.
• 7 pour cream over all and cook until cream is gone and hash has a browned crust on bottom.
• 8 fry eggs in butter or bacon grease.
• 9 to serve, place cooked egg on top of hash, sprinkle with crumbled bacon and cilantro.
• 10 spoon chili sauce over all.

Creamy Shrimp And Scallop Dish

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 cups water
• 12 ounces frozen shrimp
• 16 ounces scallops
• 3 tablespoons butter
• 1/2 cup baby carrots, minced
• 1/2 yellow onion, minced
• 8 garlic cloves, minced
• 1/3 cup flour
• 2 cups seafood stock
• 1/4 cup heavy whipping cream
• 1/3 cup half-and-half
• 1/3 teaspoon salt, for main dish
• 1/4 teaspoon black pepper, for main dish
• 10 grape tomatoes, cut in half
• 2 teaspoons butter, for grape tomatoes
• 1 pinch black pepper, for grape tomatoes
• 1/2 teaspoon garlic salt, for grape tomatoes
• 1/2 teaspoon garlic powder, for grape tomatoes
• 1/2 teaspoon oregano, for grape tomatoes
• 24 ounces simply potatoes garlic mashed potatoes
• 4 slices garlic bread
• 1/3 cup chopped green onion
• 2 basil leaves

Recipe

• 1 1. boil shrimp until cooked threw add scallops boil for another 3 minutes then put aside.
• 2 2. in a pot put butter and fry garlic, onions, and carrots until golden, then add the flour, mix real well until creamy, add the stock, shrimp, scallops, drained, the half n half, and heavy cream mix well and boil for 10 minutes. put aside to cool.
• 3 3. preheat oven at 350 degrees.
• 4 4. cut in half the grape tomatoes then marinate in melted butter garlic powder, garlic salt, black pepper, and oregano for 5 minutes.then put in the oven on broil for about 5 to 7 minutes and keep checking on them.
• 5 5. then do the mashed potatoes as the directions are asked.
• 6 6. cut four slices of garlic bread for each plate.
• 7 7. spread the creamy shrimp and scallop sauce drained; on to the garlic bread garnish with green onions.
• 8 8. 1st side of roasted grape tomatoes and garnish with basil leaves.
• 9 9. 2nd side of simply mashed potatoes and garnish with chopped green onions.enjoy!

Cheddar And Poppy Seed Potato Scones

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 1 1/2 cups whole wheat flour
• 1 1/2 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 teaspoons sugar
• 1/2 cup butter, cut into chunks
• 1 cup cooked shredded potato
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons poppy seeds
• 2 teaspoons dried dill
• 1/2-3/4 cup cold milk
• melted butter

Recipe

• 1 preheat oven to 425*f.
• 2 lightly grease a baking sheet.
• 3 in a large mixing bowl, combine the two flours together with baking powder, salt and sugar.
• 4 using a pastry blender (or your hands), cut butter into flour mixture until crumbly.
• 5 stir in the shredded potatoes, cheese, poppy seeds and dill.
• 6 make a well in the center and add enough milk to make a soft dough (adding more milk as needed).
• 7 turn out onto a lightly floured work surface and gently knead several times.
• 8 pat into two 6 to 8-inch rounds about 1-inch thick.
• 9 cut each into 6 to 8 wedges.
• 10 place on baking sheet.
• 11 brush with melted butter.
• 12 bake until lightly golden, about 12-16 minutes.

Chicken Adobo

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 750 g chicken, chopped into pieces
• 2 limes, juice of, squeezed
• 2 garlic cloves, pounded finely
• 100 ml light soy sauce
• 70 ml apple cider vinegar
• 1 teaspoon dark soy sauce
• 1/2 teaspoon sugar
• 1/2 teaspoon black pepper, freshly ground
• 1 cup water
• 1 tablespoon oil
• 2 bay leaves
• 3 potatoes, peeled and cut into wedges and boiled

Recipe

• 1 mix lime, garlic, soy sauce and vinegar to form marinade. marinate chicken in mix overnight.
• 2 place marinated chicken and sauce, sugar, pepper and water in pan. cook over gentle heat for about 25 min or until chicken is cooked.
• 3 heat oil in wok and stir fry bay leaves until fragrant. return chicken to work and stir fry briskly. add potatoes and simmer for 7 minutes.
• 4 serve hot.

Barefoot Contessa's Hash Browns - Ina Garten

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 2
• 1 lb boiling potato, peeled and chopped into tiny cubes
• 2 onions, chopped
• 5 tablespoons butter
• 1 pinch salt
• 1 pinch pepper
• scallion
• parsley

Recipe

• 1 melt butter in frying pan.
• 2 add onions and potatoes.
• 3 add salt and pepper.
• 4 let brown and then toss.
• 5 repeat until nicely browned.
• 6 if you are making the other recipes just place in oven to keep warm until everything is done.

Beer, Bacon & Onion Braised New Potatoes

Barefoot Contessa Chicken Bouillabaisse

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• chicken, cut into 10 pieces
• kosher salt & freshly ground black pepper
• 1 tablespoon minced fresh rosemary leaf
• olive oil
• 1 large head garlic, separated into cloves and peeled
• 1 teaspoon saffron thread
• 1 teaspoon fennel seed
• 1 (15 ounce) can tomato puree
• 1 1/2-2 cups good chicken stock, preferably homemade
• 1 cup dry wine
• 3 tablespoons pernod
• 1 lb baby yukon gold potato, sliced (about 1/4 in thick but no too thin)

Recipe

• 1 pat the chicken dry with paper towels and season it generously with salt, pepper, and the rosemary. heat 2 tablespoons of olive oil over medium heat in a large dutch oven and brown the chicken pieces in batches until nicely browned all over, about 5 to 7 minutes per batch. transfer the browned chicken pieces to a plate and set aside.
• 2 lower the heat to medium-low and add the garlic, saffron, fennel seeds, tomato puree, chicken stock, wine, pernod, 2 teaspoons salt, and 1 teaspoon of pepper to the pot. sir and scrape up any browned bits on the bottom, and simmer for 30 to 40 minutes, until the garlic is very tender, stirring occasionally.
• 3 meanwhile, preheat the oven to 300 degrees.
• 4 carefully pour the sauce into the bowl of a food processor fitted with the steel blade. puree until smooth. return the sauce to the dutch oven and add the sliced potatoes and browned chicken pieces with their juices. stir carefully.
• 5 cover the pot and bake for 45 to 55 minutes, until the potatoes are tender and the chicken is done. check the seasonings and add small extra amount of stock if you want a thinner sauce. serve hot in shallow bowls with slices of crusty bread.