Stone Fruit Salad with Collard-Peanut Pesto

by Nicole A. Taylor

Active Time: 30 mins Total Time: 1 hr Yield: 8 to 10

Ingredients

1 1⁄2 cups uncooked fonio or couscous (about 10 ounces)
1 cup plus 3 tablespoons olive oil, divided
2 3⁄4 cup water
1 tablespoon plus 2 teaspoons kosher salt, divided, plus more to taste 1 dried bay leaf

2 cups packed stemmed and roughly chopped collard greens (about 4 ounces) 3⁄4 cup unsalted roasted peanuts
1⁄2 ounces Parmesan cheese, grated on a Microplane (about 1/2 cup)
1⁄4 teaspoon grated lemon zest plus 1 1/2 tablespoons fresh lemon juice

1 teaspoon soy sauce
1 garlic clove, smashed
2 teaspoon honey, divided
1⁄4 teaspoon black pepper, plus more for garnish
2 pounds mixed nectarines and plums (about 5 medium), pitted and cut into 1/2-inch wedges

Directions

Step 1

Stir together fonio and 3 tablespoons oil in a medium saucepan until coated. Add 2 3/4 cups water, 3/4 teaspoon salt, and bay leaf. Bring to a boil over medium-high. Cover and reduce heat to low; cook 1 minute. Remove from heat; let steam, covered, 5 minutes. Uncover and fluff fonio with a fork. Transfer to a large baking sheet, and spread in an even layer. Let cool completely, about 45 minutes. Discard bay leaf.

Step 2

While fonio cools, bring a large pot of water to a boil over medium-high. Stir in 1 tablespoon salt. Add collard greens; cook, stirring occasionally, until bright green, about 2 minutes. Transfer greens to a bowl filled with ice water; let cool 2 minutes. Drain and pat greens completely dry. Set aside.

Step 3

Cook peanuts in a small skillet over medium, stirring often, until toasted and fragrant, 4 to 5 minutes. Transfer to a cutting board; let cool 5 minutes. Roughly chop 1/4 cup peanuts, and reserve for garnish. Place greens, Parmesan, lemon zest and juice, soy sauce, garlic, 1 teaspoon honey, and remaining 1/2 cup peanuts in a food processor; pulse until a coarse paste forms, about 20 pulses. With food processor running, gradually stream in remaining 1 cup oil until well combined, about 45 seconds. Add pepper and 3/4 teaspoon salt; pulse until incorporated, about 3 pulses. Transfer mixture to a medium bowl. Season to taste with salt. Set aside.

Step 4

Toss together nectarines, plums, remaining 1 teaspoon honey, and remaining 1/2 teaspoon salt in a large bowl. Let stand 5 minutes.

Step 5

To serve, spread 1 1/2 cups pesto on a large platter. Top with fonio and nectarine mixture. Drizzle with remaining pesto; garnish with reserved chopped peanuts and additional pepper.

Chewy Oatmeal Raisin Cookies

 Here’s a recipe for soft and chewy oatmeal cookies:

Ingredients:

• 1 cup (230g) unsalted butter, softened
• 1 cup (200g) packed brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups (190g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 cups (240g) old-fashioned rolled oats
• 1 cup (150g) raisins (optional)
• 1/2 cup (60g) chopped walnuts or pecans (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in eggs one at a time, then add vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
5. Gradually add the dry ingredients to the wet ingredients until combined.
6. Stir in oats, and if using, fold in raisins and nuts.
7. Drop tablespoon-sized scoops of dough onto the prepared baking sheet.
8. Bake for 10-12 minutes, until edges are lightly browned but centers are still soft.
9. Let cookies cool on the sheet for a few minutes before transferring to a wire rack.

Tips:

• For extra softness, slightly underbake the cookies.
• Substitute raisins with chocolate chips for a different twist!

Enjoy your soft oatmeal cookies!

Eric's Gumbo

INGREDIENTS FOR THE GUMBO: 

 

•1 stick of unsalted butter 

•1/2 cup of all-purpose flour 

 •1 medium green bell pepper 

•1 medium yellow pepper 

•1 medium red pepper 

•1 large yellow onion 

•3 stalks celery (optional) 

•6 cloves garlic 

 •2 teaspoons dried thyme, plus more as needed 

•1 and 1/2 teaspoon sea salt, plus more as needed 

•1 and 1/2 teaspoon freshly ground black pepper, plus more as needed 

•1 and 1/2 teaspoon smoked paprika, plus more as needed 

•1 teaspoon white pepper 

•1 teaspoon dried basil 

•1 teaspoon dried oregano 

•1 teaspoon dried marjoram 

•1 teaspoon dried rosemary 

•1 teaspoon dried basil 

•1 teaspoon cayenne pepper, plus more as needed 

•2 bay leaves 

•14 ounces andouille sausage 

•1 pound peeled and de-veined shrimp, fresh or thawed 

•6 cups chicken stock, at room temperature 

•2 cups of chopped okra 

 

 INGREDIENTS FOR THE CHICKEN STOCK: 

•1 whole chicken 

•3 large potatoes 

•2 large carrots 

•1 teaspoon dried thyme 

•1 teaspoon sea salt 

•8 cups of water 

•1 lemon 

•6 cloves of garlic  

 

FOR SERVING: 

 •1/2 bunch medium scallions 

•3 cups cooked white rice 

•Crystal or Tabasco hot sauce  

 

EQUIPMENT 

 •Cutting board and knife 

•Measuring cups and spoons 

•2 Medium bowls 

•Small bowl •Large pot or Dutch oven 

•Wooden spoon 

 

 INSTRUCTIONS 

Cut the vegetables:  

Prepare the following, placing each in the same medium bowl as you complete it:  

Trim and dice 1 medium green bell pepper (1 1/2 cups), 1 medium yellow bell pepper (1 1/2 cups), 1 medium red bell pepper (1 1/2 cups),1 large yellow onion (2 cups), okra, and 3 celery stalks (1 1/2 cups). Add 6 cloves of minced garlic. 

Prepare the following, placing each in the same medium bowl as you complete it:  

Dice 2 carrots, 3 large potatoes

Prepare the remaining aromatics: Prepare the following, placing each in the same small bowl as you complete it: Mince 6 garlic cloves; coarsely chop the leaves from 1/2 bunch fresh parsley, if using, until you have about 1/2 cup; add 2 tablespoons of the salt-free Cajun seasoning, 2 teaspoons dried thyme, 2 bay leaves, and 1/2 teaspoon cayenne pepper; stir to combine. 

Boil the chicken: Place whole chicken in pot (remove head, feet, and innerds). Season inside of bird with salt, pepper, and thyme. Prick skin of lemon all over and insert lemon into bird cavity. Insert 6 garlic cloves into bird cavity. Fill pot with 6-8 cups of water. Add diced potatoes and diced carrots to water. Boil 90 minutes. Remove chicken to plate to cool. Strain out veggetables, save stock and set aside. Place cooked vegetables in bowl. 

Add shrimp to chicken stock while stock is still hot.

Cook the sausage: Cut 14 ounces andouille sausage crosswise into 1/2- inch-thick rounds, then quarter. Cook in a large pot or Dutch oven over medium-high heat until the sausage is browned all over and releases its fat, about 5 minutes. Transfer the sausage to a plate. Brown the chicken: Debone and shredd chicken. Add 1 tablespoon of olive oil and the chicken to the pot. Cook, stirring often, until the chicken is browned all over, about 10 minutes. Using a slotted spoon, transfer the chicken to the plate of sausage. 

Cook the roux: Reduce the heat to medium. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Add unsalted butter and wait for it to melt. Add 1/2 cup all-purpose flour. Cook, stirring constantly and scraping the bottom of the pot with the wooden spoon, until the roux resembles the color and texture of melted dark chocolate, 10 to 20 minutes. It will go from smelling like flour to toasted popcorn to nutty coffee. Don’t turn your back on the roux or it will burn! 

Add the aromatics and bell pepper mixture. Stir to coat in the roux. Cook, stirring frequently, until the onions are translucent, about 10 minutes. Add minced garlic and seasonings. Cook, stirring frequently, until the garlic is fragrant, 2 to 3 minutes. Add the sausage and chicken and any accumulated juices to the pot. 

Simmer: Add 6 cups low-sodium chicken broth. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer uncovered until the gumbo is thickened slightly and the flavors have melded, 35 to 45 minutes. Add a splash of Worcestershire sauce to the pot. 

Meanwhile, thinly slice 1/2 bunch scallions and cook white rice for serving if desired. 

Serve: Taste and season with more kosher salt as needed. The gumbo can be served immediately or the day after (which is when it tastes best). Serve with a scoop of cooked white rice, scallions, a dash of Crystal hot sauce. 

RECIPE NOTES 

Cajun seasoning – If the Cajun seasoning you have is salted, you can still use it! Just reduce the amount of salt you add while tasting at the end. To make your own Cajun seasoning for this recipe, combine 1 1/2 teaspoon paprika, 1 1/2 teaspoon garlic powder, 3/4 teaspoon ground black pepper, 3/4 teaspoon onion powder, 3/4 teaspoon dried oregano, and 3/4 teaspoon dried thyme. 

Filé powder – Filé powder, also known as gumbo filé, is an herbal powder made of ground-up sassafras leaves, a common herb found in Southern cooking. It has a tea-like, earthy smell that balances out the rich flavors of gumbo while also adding a natural thickener. Filé powder can be found in most spice sections of large grocery stores (most likely Zataran’s brand of gumbo filé). If you can’t find filé powder, no worries. Your gumbo will still be rich with flavor. 

Shrimp: Seafood is more common to Creole gumbos (which is the French version including tomatoes and butter) but can certainly be added to this classic Cajun recipe. If using shrimp instead of the chicken and sausage, add 1 pound peeled, deveined shrimp during the last 10 minutes of the final simmering stage. If adding to chicken and sausage, use only 8 ounces. 

Tomatoes: Tomatoes are more common to Creole gumbos (which is a variation of gumbo with richer ingredients like butter and seafood, adapted by the French). I personally love tomatoes in gumbo because it adds a savory umami flavor and a natural thickener that replaces okra. If you’d like to add tomatoes to this recipe, purée 1 (14-ounce) can diced fire-roasted tomatoes and add to the pot at the same time the sausage and chicken are added. No need to reduce the amount of chicken broth. 

Okra: Okra is often added to gumbo in lieu of chicken and sausage in central and northern parts of Louisiana. Its slimy consistency is a natural thickener for gumbo. If you are a fan of the vegetable, add 8 ounces okra cut crosswise into 1/4-inch pieces to the pot when the garlic mixture is added. 

Make ahead: Gumbo can definitely be made ahead and even tastes better the day after it’s cooked. Cool then refrigerate the entire pot, covered, for up to 2 days. Reheat over low heat. Storage: Refrigerator leftover gumbo in airtight containers for up to 5 days.

Hash Browns

Ingredients: • potato – 14 oz | 400 g • onion – 2 oz | 50 g • all-purpose flour – 2 tbsp • 1 egg • red chili flakes – ¼ tsp • ground black pepper – ⅓ tsp • salt – ⅔ tsp • rosemary, oregano,thyme, or sage 1/3 teaspoon • minced garlic or garlic powder 1/3 teaspoon • vegetable oil – 3 fl oz | 80 ml ✅ You will need: * 2 bowls * grater * cast iron skillet or non stick pan * carving board * cheesecloth or cloth napkin * knife * spatula * fork * paper bag or paper towels 📙 Preparation 1. Peel and shred the potatoes, leave them in a bowl of cold water for 5 minutes. 2. Chop up the onion (shredded is best) 3. Rinse the potatoes in cold water three times, place them in a clean cloth napkin or cheesecloth and squeeze out any excess liquid (as much as humanly possible). 4. Lay the shredded potatoes in a bowl, add shredded onion, spices, flour and an egg, mix well with a fork. 5. Heat a pan over medium heat, take a spoonful of the mixture and form the pancake-like hash browns in the pan, fry them on each side for 4-5 minutes. 6. Place on napkin or paperbag to absorb excess oil. 7. Serve hash browns hot with ketchup, sour cream and sauces.

Turkey Stew

Ingredients 1 tablespoon vegetable oil 3 celery stalks, cut into 1/2-inch chunks 1 small onion, chopped 3 potatoes, peeled and cut into 1/2-inch chunks 2 large carrots, peeled and cut into 1/2-inch slices 4 cups chicken or turkey broth 1/2 teaspoon dried sage 1/2 teaspoon black pepper 3/4 cup water 2 tablespoons all-purpose flour 3 cups leftover cooked turkey, pulled apart into 1-inch pieces Directios In a soup pot, heat oil over high heat. Add celery and onion, and cook 4 to 5 minutes. Add potatoes, carrots, chicken broth, sage, and pepper. Bring to a boil, reduce heat to medium-low, and cook 15 to 18 minutes, or until potatoes are almost fork-tender, stirring occasionally. In a small bowl, combine water and flour; mix well. Pour into soup pot and stir until thickened. Add turkey and cook 6 to 8 minutes, or until turkey is hot, stirring occasionally.

Orange Chicken

INGREDIENTS

Chicken

2 lbs boneless skinless chicken breasts or thighs, cut into 1-1/2” cubes
1 ½ cups corn starch
1 cup panko bread crumbs
2 eggs, beaten
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)

Orange Sauce 

1 ½ cups water
1/4 cup orange juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest, grated
1 cup packed brown sugar
½ teaspoon ginger root, minced
½ teaspoon garlic, minced
2 tablespoons green onion, chopped
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

DIRECTIONS

1. Combine corn starch, salt, and pepper. Prepare a bowl with beaten eggs, another with panko bread crumbs and another with corn starch. Dip chicken in egg mixture, dredge in cornstarch, then again in the eggs and finally in the panko bread crumbs, set aside. Heat pan with vegetable oil to 375 degrees, fry chicken in batches until completely cooked.

2. In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Bring to a boil.

3. Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired garnish with green onions.

Paella

INGREDIENTS


2 lbs seasoned yellow rice (arroz amarillo)
1 lb mussels (tahong)
1 lb cooked clams (almejas)
1 lb shrimp, cleaned
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
8 ounces Spanish chorizo, cut into 1/4-inch-thick rounds

43 ounces tomato sauce
A hint of Tabasco sauce
3/4 cup pimiento, sliced
3 medium onions, diced
1 head garlic, minced
spanish saffron
3 to 4 cups water
1/4 cup olive oil
salt and ground black pepper to taste

OPTIONAL

1/2 lb fresh squid, cleaned 

8 pieces medium crabs, cleaned
2 medium, ripe tomatoes (about 12 ounces)
1 cup chunk pineapple
red bell pepper, sliced

DIRECTIONS

1. Place the shrimp in a medium bowl, add 1/4 teaspoon of the paprika, and season with salt and pepper. Toss to combine and refrigerate.
2. Place the chicken in a medium bowl and season generously with salt and pepper; set aside.

3. Combine seasoned yellow rice and water and soak for 3 hours.

4. Heat a 15-inch paella pan or deep iron skillet, cover, and heat until hot, about 2 minutes. 

5. Add the chorizo to the pan and cook, stirring occasionally, until the sausage is starting to brown and the fat is rendered, about 2 to 3 minutes. Using tongs or a slotted spoon, transfer the chorizo to a large bowl; set aside.
6. There should be a thin layer of rendered fat in the pan. If there’s not enough, add 1 to 2 tablespoons of olive oil. Add the seasoned chicken to the pan in a single layer, cover, and sear, stirring occasionally, until both sides of the chicken pieces are golden brown, about 6 minutes total. Using tongs or a slotted spoon, transfer the chicken to the bowl with the chorizo; set aside.
7. Add the onion to the pan, season with salt and pepper, close the grill, and cook, stirring occasionally, until softened, about 5 minutes, adjusting the heat as needed so that the onions don’t burn. Add seafood and cook until juices come out. Add the garlic, remaining 3/4 teaspoon paprika, and saffron, stir to combine, and cook until fragrant, about 30 seconds.
8. Add the reserved tomato pulp and juice and cook until the mixture has slightly darkened in color, scraping up any browned bits from the bottom of the pan, about 3 minutes. Add the rice and measured salt and stir to coat in the tomato mixture.
9. Add the broth and stir to combine. Arrange the rice mixture in an even layer. Distribute the reserved chorizo and chicken over the rice, adding any accumulated juices from the bowl. (Do not stir the rice from this point on.)
10. Cover and bring the mixture to a lively simmer. Continue to simmer, checking occasionally, until the rice grains have swelled, most of the liquid has been absorbed, and the rice begins to make a crackling sound, about 12 minutes. Adjust the heat as needed to maintain a lively simmer.
11. Arrange the reserved shrimp and the shellfish (hinge-side down) in the rice, nestling them slightly. 12. Cover and cook until the shellfish have opened, the shrimp are just cooked through, and the rice is tender but still al dente, about 10 to 12 minutes.
13. Remove the pan from heat, cover with foil, and let stand for 5 minutes. Before serving the paella, discard any unopened shellfish and sprinkle the dish with the parsley. Serve with the lemon or lime wedges.

Cuban Black Beans and Rice

INGREDIENTS:


1 & 1/2 cups black beans, dried
1/4 cup olive oil for sautéing
2 & 1/2 cups onion, diced
2 & 1/2 cups green pepper, seeded and diced
4 cloves garlic, crushed and chopped
3 teaspoons cumin, ground
1 teaspoon oregano
1 bay leaf
3 tablespoons white vinegar
2 tablespoons tomato paste
2 teaspoons salt
1/2 teaspoon pepper
4 &1/2 cups chicken stock
3 cups long grain white rice


DIRECTIONS

1. Cover the dry beans with about four cups water in a two-quart saucepan. DON'T add any salt yet! Bring to a boil, and boil for three minutes. Remove from the heat and let it stand, covered for one hour.

2. Drain and rinse the beans. Add enough water to cover once again and bring to a boil; reduce heat to low, cover and cook until tender, about 40 to 50 minutes. Drain.

3. Rinse the rice with cold water until the water runs clear.

4. Use a large, eight-quart covered stockpot. Sauté the onion and green pepper in the olive oil until tender. Add the garlic, and sauté another minute or two. Add the tomato paste, black beans, oregano, cumin, bay leaf, and vinegar. Cook for about five minutes, stirring gently.

5. Add the chicken stock and the rinsed rice. Bring to a boil, reduce heat to low, cover and cook for about 20-30 minutes – until the rice is fully cooked.

6. Finally, adjust the seasonings by adding salt and pepper to taste. Remove the bay leaf. Serve Hot.

7. For an added treat: Drizzle some olive oil (don't be stingy!) over the rice in the pot, and fluff cooked rice gently with a fork.

8. If plating the rice as a side dish, drizzle a little olive oil over individual servings and garnish with some parsley or cilantro.

Shrimp and Sausage Jambalaya

INGREDIENTS


3 tbsp. vegetable oil
3 tbsp. flour
1 ½ cups chopped onions
½ cup chopped bell pepper
1 cup chopped celery
1 clove garlic
Salt to taste
black and red pepper to taste
2 ½ cups chicken stock
1 pound raw peeled shrimp
½ pound mild smoked sausage, chopped into 1/4″ slices
1 can whole tomatoes
1 can tomato sauce
2 cups raw, medium-grain rice


DIRECTIONS

1. Make a golden brown roux with flour and oil. 

2. Add onions, peppers, celery and garlic, and let cook until transparent, stirring often. 

3. Add tomatoes and tomato sauce and cook until oil rises to the surface. 

4. Stir in raw rice, raw shrimp, and 2 ½ cups chicken stock.
5. Cook, covered, over low heat until rice is tender. 

6. Add more oil and water if mixture appears to be too dry. 

7. Serve hot.

Gumbo

INGREDIENTS

1 cup all-purpose flour
3/4 cup bacon drippings (or vegetable oil)
1 cup coarsely chopped celery
1 large onion, coarsely chopped
1 large green bell pepper, coarsely chopped
2 cloves garlic, minced
1 pound andouille sausage, sliced
3 quarts water
6 cubes beef bouillon
salt to taste
2 tablespoons hot pepper sauce (such as Tabasco®), or to taste
1/2 teaspoon Cajun seasoning blend, or to taste 

OR make your own cajun seasoning with salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper

4 bay leaves
1/2 teaspoon dried thyme leaves
2 tablespoons bacon drippings (or vegetable oil)
2 (10 ounce) packages frozen cut okra, thawed
2 tablespoons distilled white vinegar
1 pound lump crabmeat
3 pounds uncooked medium shrimp, peeled and deveined
2 tablespoons Worcestershire sauce
2 teaspoons gumbo file powder

OPTIONAL

1 tablespoon white sugar 

1 (14.5 ounce) can stewed tomatoes
1 (6 ounce) can tomato sauce 

2 teaspoons gumbo file powder
1 tablespoon liquid smoke


DIRECTIONS

1. Make a roux by whisking the flour and 3/4 cup bacon drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown color. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking. Burn the roux, the gumbo is screwed.


2. For the lazy, place the celery, onion, green bell pepper, and garlic into the work bowl of a food processor, and pulse until the vegetables are very finely chopped. Otherwise do this by hand. Put some love into your prep and you'll taste it later. Stir the vegetables into the roux, and mix in the sausage. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.

3. Bring the water and beef bouillon cubes to a boil in a large Dutch oven or soup pot. Stir until the bouillon cubes dissolve, and whisk the roux mixture into the boiling water. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of file gumbo powder at the 45 minute mark.

4. Meanwhile, melt 2 tablespoons of bacon drippings (or vegetable oil) in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Mix in crabmeat, shrimp, and Worcestershire sauce, and simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of file gumbo powder.

Rum Cake

INGREDIENTS


Basic Cake Mix


2 cups cake flour
1 1/2 cups granulated sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, cut into bits
3 tablespoons vegetable oil


For the Cake


1/2 cup finely chopped walnuts
1 (3 1/2 ounce) package vanilla instant pudding mix
1/2 cup milk
4 eggs
1/2 cup whaler vanilla rum (Hawaiian-style rum)
1/2 cup vegetable oil
1 teaspoon vanilla extract


Rum soaking Glaze


1/2 cup butter (do not substitute)
1/4 cup water
1 cup granulated sugar
1/2 cup whaler vanille rum (Hawaiian-style rum)


DIRECTIONS


1. Basic Cake Mix: In a large mixing bowl, combine basic cake mix ingredients.
2. On low speed combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.

3. This mix may be contained and stored for up to 3 months in the refrigerator.
4. For the Cake:.
5. Preheat oven to 325 degrees.
6. Spray a large Bundt pan (12 cup) with nonstick cooking spray.
7. Sprinkle the chopped walnuts on the bottom.
8. Place Basic Cake Mix, pudding mix, milk, eggs, rum, oil, and vanilla extract in a large bowl and combine on medium speed with electric mixer for 2 to 3 minutes, scrape down the bowl halfway through.

9. Batter should be very smooth.
10. Pour into Bundt pan.
11. Bake for about 55 minutes- until fully golden and tester comes out clean and cake springs back.
12. Remove from oven and place on a cooling rack while making the soaking glaze.
13. Rum Soaking Glaze:.
14. Combine butter, water and sugar in a small saucepan.
15. Bring to a boil carefully as mixture boils over very easily.
16. Reduce to a simmer and cook until sugar is dissolved and syrup is well combined and a little thicker.

17. Remove from the heat and add the rum, mix to combine.
18. While cake is still cooling, pour some of the hot syrup on top of the cake, allowing it time to soak in (this may take a few minutes as there will be a lot of syrup) continue to add syrup until all of the syrup is added.

19. Allow cake to cool completerly in pan before turning out onto serving platter.
20. This cake is delicate, so once it is turned out, it can not be moved around easily.
21. Can be eaten when fully cool, but even better the next day!


VARIATION

I like to add dates, raisins, and banana to the cake recipe, malibu rum and meters rum.

Lazy Delight (Stuffed Poblanos)

INGREDIENTS

1-2 cups chicken meat (diced or shredded)
1 medium yellow onion
2-4 baby portobella mushrooms
1/2 poblano pepper
2 table spoons olive oil
1/4 teaspoon oregano
1/4 cup soy sauce
1/4 cup apple cider vinegar
generous dash salt
2 garlic cloves minced

rice or potatoes

WHAT TO DO

1. Cook rice or roast potatoes (red potatoes, cubed, coated in olive oil, red pepper, garlic salt, oregano
    or thyme)
2. Get some chicken, diced, in strips, or shredded and sautee with garlic, salt, cider vinegar, soy sauce,
    and oregano
3. dice a medium yellow onion
4. dice a few portobello mushrooms
5. finely dice poblano pepper
6. add onions and mushrooms to olive oil and sautee til tender
7. add chicken, stirring occasionally
8. add poblano pepper, stir
9. combine with cooked rice or roasted potatoes
10. let sit for a minute or so and serve

VARIATION

1. stuff whole poblano (minus seeds and stem)
    with onion, mushroom, chicken and rice
2. seal with queso cheese or monterey jack cheese
3. bake at 350 degrees until cheese is melted or pepper is cooked.

Orange Salsa recipe

Orange Salsa ingredients list:

2 large oranges, peeled and cubed.
1 tomato, seeded and cubed.
½ jalapeno chili, minced.
½ cup of red onion, minced.
1 tablespoon of fresh cilantro.
1 teaspoon orange peel, grated.
1 teaspoon ginger root, minced.
1 teaspoon garlic, minced.
Pinch of salt.
Instructions for Orange Salsa:

Combine all of the ingredients, except the cilantro, in a suitably sized bowl.

Place in a refrigerator for about 30 minutes, until chilled.

Stir in the cilantro and serve as desired.

Honey Citrus Glaze & Sauce

* 12 Oz. Can Frozen Orange or Tangerine Juice
* 2/3 Cup Honey
* 1/2 Cup Frank's® Original RedHot
* 2 Tablespoons Ground Ginger
* 1/2 Teaspoon Celery Seed

Combine all ingredients in small saucepan. Bring to a boil. Reduce heat to medium-low. Cook 15 minutes or until thickened and reduced, stirring occasionally. Use sauce to glaze ham, ribs or chicken during last 30 minutes of cooking.