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Potatoes, yams and chicken are combined in a lightly spicy long simmered sauce. Prepare this meal in the morning and
let simmer all day to bring out the flavor.
2 potatoes, peeled and sliced
2 yams, peeled and sliced
1 (3 1/2-4 lb.) chicken, cut up
1 can (14.5-oz.) diced tomatoes, (do not drain)
1 jalapeno pepper, seeded and diced
1 tsp. salt
1/2 tsp. freshly ground pepper
1 cup chicken broth
1 package frozen peas
In a slow cooker or crockpot, layer potatoes, yam, chicken and tomatoes;
add green chili pepper. Sprinkle with salt and pepper. Add broth.
Cover and cook five hours on low. Add peas and heat thoroughly 10 minutes more.
Serve hot. Note: Chicken may be boned and added back into pot; serve over rice if preferred.
Makes 8 servings.
Spice up your cookout with this delicious and oh so easy grilled
tenderloin!
6 ripe but firm black or red plums
Butter for the baking dish
3 to 5 Tbls. sugar
1 tsp. grated lemon zest
1 Tbls. fresh lemon juice
1 Tbls. dark rum
1 1/2 tsp. vanilla extract
1/2 tsp. grated fresh ginger
Pinch of salt
Vanilla ice cream
Heat the oven to 425°. Cut the plums in half, discard the pits and slice the
halved plums into four wedges each. Generously butter an 8 x 11-inch baking dish.
In a mixing bowl, toss the plums with 3 tablespoons of the sugar, the lemon zest, lemon juice,
rum, vanilla, ginger and salt. Toss well. Add remaining sugar to taste. Pour into baking dish and roast until plums are tender and juicy, 10 to 20 minutes. Gently stir once or twice; do not overcook.
Let plums cool for at least 5 minutes or up to an hour before serving. Serve the plums hot
or warm with vanilla ice cream and spoon the juices over the top.
Unlike roasted tomatoes, broiled, grilled,
and
pan-broiled tomatoes get sweeter and maintain their shape because the cooking is so brief.
Salad:
3/4 lb. green beans, trimmed
1 (4-oz.) piece of feta cheese (not crumbled)
3 large slicing tomatoes, cut into 3/4-inch-thick slices
1 Tbls. fresh thyme, or 1 tsp. dried
1 tsp. salt
Freshly ground black pepper
6 cups of mixed salad greens
1/4 cup dry breadcrumbs
2 tsp. olive oil
Dressing:
5 Tbls. olive oil
2 Tbls. fresh lemon juice
1 heaping Tbls. capers, rinsed
1 Tbls. chopped fresh parsley
To make the dressing, combine the oil and lemon juice in a small jar and shake
vigorously. Mix in the capers and parsley; set aside.
Heat a large pot of lightly salted water to boiling. Drop in the green beans and cook,
uncovered, 5 minutes or until crisp-tender. Drain, then rinse immediately with cold water.
Cut the Feta into 4 slices and set aside to drain on paper towels. Heat a large nonstick
skillet over medium heat. Sprinkle the tomato slices with the thyme, salt and a few grinds
of pepper. Place the tomato slices in the skillet and cook until lightly browned,
about 1 minute. Flip and brown the other side.
Arrange the greens on 4 salad plates. Place a few tomato slices on each plate along with
some of the green beans. Coat the Feta in the breadcrumbs. Add the oil to the skillet and
brown the cheese on both sides, about 2 minutes per side. Add to the salad plates.
Drizzle the dressing over the salads. Serves 4.
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