Chicken all"Arrabbiata

This means "in an angry way" but it is guaranteed to make you happy when you eat it : )  Spicy and hearty for a holiday dinner, plus uses cheaper parts of the chicken to make it affordable for a large meal.

5 chicken drumsticks
5 boneless chicken thighs
1 cup onion, chopped
1 green pepper, chopped
2 cans Rotel tomatoes
1 small can tomato paste
2 cups chicken stock
1 cup white wine
1 tbsp. balsamic vinegar
1 tbsp. crushed red pepper
2 tbsp. Italian seasoning
2 bay leaves
2 tbsp. garlic

Coat chicken in seasoned flour and creole seasoning.  Heat pan to medium high.  Add vegetable oil and brown chicken in batches, remove and reserve.  Remove all oil except about 1/4 cup.  Heat to medium high and add vegetables.  Saute until tender.  Add tomato paste and stir until slightly browned.  Deglaze with wine, reduce by 1/2.  Add rest of ingredients and reserved chicken.  Bring to a boil, reduce to simmer and cook for 1 1/2 hours.  If necessary add more stock to prevent burning.  Stir occasionally.

Homemade Apple Cider

Delicious traditional holiday drink.  The alcohol does cook out so if you want to enjoy an adult beverage you will need to add your favorite when serving : )

1 gallon apple juice
1 cup butterscotch liqueur
1 cup apple liqueur (NOT SOUR)
2 oranges, halved
1 lemon, halved
1 lime, halved
4 whole cinnamon sticks
1 tsp. whole allspice

Bring all ingredients to a boil and simmer for 1 hour.  Strain out spices and fruit, then serve hot.

Tuna Quesadilla

Quick, cheap and easy!!

1 small onion, diced
1/4 cup sliced jalapenos, diced
1/4 cup diced tomatoes
1 cup shredded Kraft Mexican cheese
1 tbsp. taco seasoning
1 6.4 oz. pouch Starkist chunk light tuna in sunflower oil
4 burrito size flour tortillas

In a saucepan, heat olive oil over medium high.  Saute onions and jalapenos until onions are tender.
Add tomatoes and cook about 3 minutes.  Take off heat, add cheese and taco seasoning.  Stir until cheese melts and ingredients blend.  Fold in tuna.  
Preheat oven to 350 degrees.   Lay two tortillas flat on top of each other.  Spoon about half the quesadilla mix on one half and fold over.  Bake in oven until tortillas get crispy.  About 15 minutes.
Serve with salsa, sour cream and shredded lettuce.

Warsaw Omelet

4 oz. cooked Polish sausage, sliced
1/4 cup onion, diced
1/4 cup bell pepper, diced
2 slices Swiss cheese
3 eggs, beaten
salt and pepper

Heat omelet pan over medium high heat.  Saute veggies and sausage until tender.  Add eggs.  Cook until done and add cheese before folding.  Season.

Cajun Chili-ya-ya

Perfect for winter time, this recipe is a hybrid of chili and jambalaya.  You're actually making two complimenting versions of those recipes.  Also a good idea when you have leftovers of either.

Chili

1 lb. ground beef
2 tbsp. minced onion
2 cans Rotel tomatoes
1 can Campbells tomato soup
1 can pinto beans
1/4 cup McCormick Chili seasoning
1 tsp. dark chili powder
1 tsp. ground cumin
1 tsp. cayenne pepper
2 cups double strength beef broth

In a large pot, saute beef until brown, drain fat.  Add rest of ingredients and simmer for 1 hour.

Jambalaya-ya

1/2 lb. Andouille sausage
1 onion, chopped
1 cup celery, chopped
1 cup green pepper, chopped
1 8 oz. can tomato sauce
2 cups double strength chicken broth
1 cup long grain rice
1 tbsp. gumbo file powder
1 tsp. thyme
1 tsp. cayenne
1 tsp. minced garlic
1 tbsp. cajun spice
1 tbsp. dried parsley

Saute onion, celery, pepper and sausage until veggies are tender and sausage browns.  Add rest of ingredients except parsley.  Bring to boil and simmer 30 minutes.  Remove from heat and stir in parsley.

Serve jambalaya topped with chili in a soup bowl with corn bread. 

Delmar Crab Vegetable

This recipe has been influenced by friends in Delaware and Maryland, both who know a lot about crabs. 

2 onions, chopped
2 cups celery, chopped
2 cups carrots, sliced
2 cups shredded cabbage
4 red potatoes, diced
2 cans diced tomatoes (use Rotels if you want it spicy)
1 quart double strength chicken stock (or beef if you prefer)
3 tbsp. Old Bay seasoning
1 tsp. black pepper
1 tsp. Italian Seasoning

1 lb. backfin crab meat, picked for shells and patted dry.

Bring all ingredients to a boil except for the crab meat.
Simmer for 1 hour.
Add crab meat.

If you can get it, use a little crab base, about 1 tsp. for extra crab flavor.

Texas Hash

2 lb. top sirloin
1 cup red onion, diced
1 cup red pepper, diced
1 jalapeno, seeded, ribbed and diced
1 cup cooked red potatoes, washed, dried and diced

Use meat tenderizer to pin the beef.  Cut into small, bite size pieces.  Coat with flour, garlic powder, onion powder, salt and pepper.
Heat large skillet on medium high heat.  Brown beef in olive oil, add rest of ingredients except potatoes.  Turn down to medium low and cook until vegetables are soft and onions start to brown.  Add potatoes and cook until hot.  Serve over warm soft tortillas with eggs.  Salsa and sour cream on the side. 

Diablo Sauce

This is the home version of the restaurant sauce.  Goes well with just about anything, over pasta or rice.

1 large onion, diced
1 tsp. garlic in oil
pint heavy cream
pint chicken stock
cup teriyaki sauce
1 tsp. crushed red pepper
1 tsp. Montreal steak seasoning
1/2 tsp. basil
1/2 tsp. thyme
1 cup parmesan cheese
1 can Rotel tomatoes, drained well
1 cup green onions, sliced
1/2 cup fresh cilantro, minced
1 tbsp. parsley
3 tbsp. butter

Saute onion in olive oil until tender.  Add garlic and cook about 1 minute.
Add next 7 ingredients and bring to a boil
Simmer 30 minutes.  Mix 3 tbsp. corn starch with water until consistency of heavy cream.
Add to sauce to thicken.  Take off stove and add rest of ingredients.