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Sunday, February 22, 2009

Crab Dip

1 - 250 Grams packaged cream cheese
1/4 cup mayonnaise
2 Tbsp lime juice
1 Tbsp sweet chili sauce
1 - 12 oz. cann crab meat
1 dill pickle
2 Tbsp fresh coriander, finely chopped

Beat cheese, mayonnaise, juice and sauce in small bowl with electric mixer until smooth. Transfer to serving bowl, fold in remaining ingredients.

Serve cold with toasted french bread slices.

Dip can be made up to 4 hours ahead, cover and refrigerate until required. Makes 2 cups.

Tuesday, February 17, 2009

Pork Jambalaya

1 pork tenderloin, cut into cubes
3 mild italian sausages, cut up
1/2 onion diced
4 cloves garlic crushed
4 tbsp olive oil
1 can Campbell's Cream of Mushroom soup
4 cans water
2 cups frozen beans (yellow and green)
1 cup carrots cut in circles
3 cups basmati rice
1/2 cup frozen kernel corn
1 can kidney beans, rinsed and drained
2 tbsp. mild curry spice
1 tbsp chili powder
salt and pepper to taste

In large frying pan, heat olive oil over medium high heat. Add onion and garlic and stir until translucent. Add pork tenderloin and stir until browned on all sides. Add italian sausage, stirring until browned. Stir in the frozen beans and the carrots. Let simmer for 10 minutes, stirring frequently.

Stir in the cream of mushroom soup and 2 cans of water. Let simmer for five minutes then add in the rice and beans. Add seasonings and frozen corn. Add two cans of water. Cover and turn heat to medium low. Let simmer for 20 minutes, stirring frequently to avoid rice burning to bottom. Add water as necessary until rice is tender.

Wednesday, February 4, 2009

Sweet Chicken Jambalya

2 tbsp. olive oil/canola oil
8 - 10 boneless, skinless chicken thighs, cut into cubes
1/2 sweet onion diced
4 cloves garlic crushed
2 tbsp. Worcestershire sauce
1 tbsp. soy sauce
2 tsp. seasoning salt
1 tsp. chili powder
1 tsp. lime juice
2/3 cup basmati rice
1/3 cup frozen green peas
1/3 cup water

1/4 cup ketchup
1/4 cup sweet Thai chili sauce
2 tbsp. brown sugar
2 tbsp. red wine vinegar

In a large skillet on medium heat, heat the oil. Crush garlic and add onion and garlic to the oil. After the onion is translucent, add cubed chicken. Stir frequently making sure it is browned on all sides. Add seasoning salt and chili powder. Stir and add the lime juice, soy sauce and Worcestershire sauce. Cover and let this simmer on medium low for about 5 to 7 minutes. Remove lid and add basmati rice, stirring. Cover and let simmer another 10 minutes.

Meanwhile, mix ketchup, sweet chili sauce, brown sugar and red wine vinegar in a bowl. After rice and chicken has finished simmering, increase heat to medium high and stir in the sweet sauce and frozen peas. Cover again and simmer another 10 minutes. At this stage it may or may not require the addition of the water. I found the rice was too hard still and the sauce had thickened too much. The addition of the water and simmering for another 5 minutes made it just right.

I served this with Sweet Potato Fries that had seasoning salt and chili powder on them.