½ cup chopped green bell pepper (Optional – I used green chilis instead)
½ cup chopped celery
2 cloves garlic, minced
2 Tbsp cornstarch
1 (14.5 oz) can stewed tomatoes (or plain crushed tomatoes)
1 (8 oz) can tomato sauce
1 cup water
1 Tbsp Worcestershire sauce
2 Tbsp Cajun seasoning
1 tsp chili powder
hot pepper sauce, such as Tabasco, to taste
1 pound medium shrimp – peeled and deveined
1 Tbsp lemon juice (Optional)
2 tsp chopped fresh thyme (Optional)
Preparation:
Melt butter in a 2-quart saucepan over medium heat; stir in onion, green pepper, celery, and garlic. Cook and stir until onion has softened and bell pepper is tender, about 5 to 7 minutes.
Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, water, Worcestershire sauce, chili powder, Cajun seasoning, and hot pepper sauce. Bring to a boil, stirring frequently.
Stir in shrimp, lemon juice, and fresh thyme; cook until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes.
This recipe can either be a main dish or a side dish. You can adjust the heat by adding more hot sauce. Top with chopped green onions and serve over rice.
2 lb beans (e.g. dry navy beans, soaked overnight)
1 jar (12 oz) molasses
2 or 3 strips of bacon (I cut them into pieces and leave them in)
1/2 cup brown sugar
1 onion, whole
2 Tbsp ketchup
Preparation:
Soak beans overnight in preparation, according to directions on bag.
Place onion at bottom of bean crock or Crock Pot.
Create repeating layers of beans, molasses, bacon, and brown sugar.
Finish by placing ketchup on the very top.
Bake 4-5 hours in 350 degree oven or a Crock Pot on high. I’ve successfully used an Instant Pot to speed up the process. Remove onion (and bacon, optionally) before serving.
kosher salt and freshly cracked black pepper to taste
Preparation:
Preheat oven to 425°F.
Place the halved Brussels sprouts on a parchment lined baking sheet. Drizzle with olive oil and season with salt, pepper and red pepper flakes. Transfer the baking sheet into the oven and roast for 25-30 minutes until the sprouts are fully cooked and the edges are crispy.
Remove from the oven and set aside.
In a large bowl, whisk together the olive oil, balsamic vinegar, garlic, salt and pepper until well combined.
Add the roasted Brussels sprouts to the vinaigrette and top with the pomegranate. Toss to combine and serve immediately.
Optional garnishes: flakey sea salt, ground black pepper, sprigs of rosemary
Preparation:
Thaw the puff pastry according to package directions.
Preheat oven to 400°F. Spray a 24-well mini muffin pan with nonstick cooking spray. Place the brie in the freezer for 20 minutes or until firm to the touch.
On a well floured surface, roll the sheet of puff pastry into a 10×15″ rectangle. Cut the pastry into 4 strips lengthwise. Then, cut the pastry crosswise into 6 strips, creating 24 squares. Press the pastry squares into each well of the muffin pan, letting excess stick up over the edges.
Cut the firm Brie into 24 cubes/slices. Please a piece in the center of each pastry square. Top each with about 1 teaspoon of cranberry sauce. Sprinkle with chopped pecans.
Bake 15 minutes or until the puff pastry is golden brown on the edges and the cheese is bubbly. Let cool in the pan for 5 minutes. Remove the bites from the pan and garnish with sea salt and pepper, or a sprig of rosemary, if desired.
