From Our Weekly Circular
Italian Stuffed Artichokes
2 large artichokes
2 cups Italian bread crumbs
2 cups finely shredded Pecorino Romano or Parmesan cheese
1 medium sweet onion, minced
1/2 teaspoon granulated garlic
1 teaspoon salt
1 teaspoon black pepper
1/2 cup Rouses olive oil
Cut off the stem of each artichoke to leave a flat base. Turn first artichoke on its side and cut off the top half with a sharp knife. With kitchen shears, snip off the prickly tips from each leaf. Repeat with second artichoke. Soak the artichokes in warm salt water for 15 minutes. Drain upside down on a towel.
While artichokes are draining, in a large, shallow bowl mix bread crumbs, cheese, onion, garlic, salt and pepper. Cut lemon in half. Squeeze one half of the lemon over the mixture; pour olive oil over it and blend well. If the mixture seems too dry, add a little more olive oil.
Working with one at a time, place artichoke in the center of bread crumb mixture. Stuff each leaf individually, starting from the outside and working your way into the center. Drizzle a little bit of olive oil over each artichoke.
Cut the rest of the lemon in slices. Place one or two slices on top of each artichoke.
Put the artichoke on a piece of foil and fold the foil over the top to loosely seal.
Place the artichokes in a large pot with 2 cups of water. Bring to a boil. Cover and simmer until the leaves are tender about 1-1/2 hours, depending on the size of the artichoke. You may have to add a little water if the water gets too low.
Pineapple Grilled Pork Chops
1 Fresh Pineapple Cored and Sliced into 8 ½ inch slices
¼ cup brown sugar
¼ cup soy sauce
¼ teaspoon garlic powder
1/8 teaspoon paprika
1 pinch black pepper
4 pork chops
Puree 2 of the pineapple slices. Save the remaining 6 rings. Place pureed pineapple, brown sugar, soy sauce, garlic powder, paprika and black pepper in a large zipper bag. Smash the bag a few times with your hands to mix the ingredients and dissolve the sugar. Place the pork chops in the bag, squeeze the air out and seal. Refrigerate overnight.
Preheat the grill for medium heat and lightly oil the grate.
Remove the chops from the marinade. Shake off the excess and grill until browned, the meat is no longer pink inside and shows good grill marks. About 5 to 8 minutes per side. While grilling, brush the chops several times with marinade and let the marinade cook into the surface of the meat. Discard excess marinade.
When the meat is almost done grilling, place the remaining 8 slices of pineapple on the grill and allow to cook until hot and the slices show good grill marks. Serve the chops topped with the grilled pineapple slices.
1 Large Purple Eggplant
6 Cups Chunky Tomato Sauce
2 Cups Ricotta Cheese
2 Cups Mozzarella Cheese – Shredded
1 Cup Parmesan Cheese – Shredded
8 Small Fresh Basil Leaves – Chopped
1 Tbs. Dried Oregano
Salt and Black Pepper to Taste
Preheat oven to 400°
Cut ends off eggplants and slice lengthwise in ¼ inch slices; about 10 slices total.
Brush each slice of eggplant with olive oil on both sides and sprinkle with a little salt and pepper. Bake about 7 minutes each side.
In a large mixing bowl, combine ricotta, Parmesan and basil.
Pour 2 cups of tomato sauce into the bottom of an 8 x 13 baking dish. Spread into an even layer. On top of the sauce, layer half of the eggplant slices.
Layer on half of the ricotta mixture, spreading evenly across the entire dish. Sprinkle ½ cup mozzarella cheese on top of the ricotta mixture.
Pour 2 cups of tomato sauce on top of the cheese and spread evenly across the entire dish. Layer the remaining eggplant on top of the sauce.
Layer second half of the ricotta mixture, spreading evenly across the entire dish. Sprinkle ½ cup mozzarella cheese on top of the ricotta mixture.
Pour remaining 2 cups of tomato sauce on top of the cheese and spread in an even layer across the entire dish.
Sprinkle remaining 1 cup of mozzarella cheese evenly across the entire dish. Sprinkle oregano on top of cheese. Cover with foil and bake for 30 minutes. Remove foil and broil on high 5-8 minutes. Let stand 15 minutes before cutting. Enjoy!
Mardi Gras Coleslaw
Small to medium head Green Cabbage, sliced thin
Small to medium head Red Cabbage, sliced thin
2 large yellow bell peppers, sliced thin
Small white onion, chopped
Ingredients for dressing
1 Cup Mayonnaise
¼ cup sugar
2 tbsp white vinegar
2 tbsp vegetable oil
Combine the vegetables in a large bowl. Set aside. Mix all ingredients for dressing in a small mixing bowl. Pour the dressing mix over the vegetables. Refrigerate two hours or more before serving.
1 pack Jimmy Dean Roll Sausage
1 pack Lloyd’s Pulled Pork, Chicken or Beef
1 pack Ranchero Queso Fresco
1 pack Cacique Creama Mexicana
1 Jalapeno diced small.... OPTIONAL
1 bag of your favorite nacho chips
In a sauté pan sauté Jimmy Dean Roll
Sausage until brown. Add Lloyds meat and brown for 5 minutes with Jimmy Dean Sausage until warm. Add Ranchero Queso Fresco, and Cacique Creama Mexicana to skillet on low heat , stir until melted, about 5 minutes. Spoon over Nachos. Top with cut jalapeno pieces. Enjoy!!
Grilled Lemon and Sage Chicken
4 Boneless Skinless Chicken Breas
1 tablespoons grated lemon rind
1/3 Cup fresh lemon juice
1/3 Cup white dessert wine
¼ Cup minced fresh sage leaves
1 tablespoons dry basil
1 tablespoons olive oil
1 teaspoon paprika
¼ teaspoon black pepper
2 large garlic cloves, grated
½ teaspoon salt
Combine all ingredients except chicken and salt in a small bowl. Stir with a whisk. Place juice mixture in a large zip-top plastic bag. Add chicken to bag. Seal and marinate in refrigerator one hour. Remove chicken from bag and discard marinade. Sprinkle chicken evenly with salt.
Preheat grill to medium-high heat. After preheating, turn the left burner off, leaving the right burner on or arrange charcoal on one side of the grill for indirect heat. Place chicken on grill rack covering right burner. Grill over direct heat 15 minutes, turning every 5 minutes. Move chicken to grill rack covering left burner, grill over indirect heat 10 minutes or until a meat thermometer registers 165 degrees.
Brined Grilled Chicken Breast
1 Gallon warm water
¾ Cup Kosher Salt
2/3 Cup Sugar
3/4 Cup Soy Sauce
¼ Cup Olive Oil
8 Boneless Skinless Chicken Breasts (trimmed and rinsed)
1 Tbsp Rouses Cajun Seasoning
½ Tbsp dry Basil
½ Tbsp garlic powder
Place chicken in a large Ziploc bag two at a time and pound to even thickness (about 1 ½ inch)Dissolve the Kosher salt, sugar soy sauce and olive oil in the gallon of warm water. Pour the brine mixture over chicken in bag. Seal the bag and refrigerate for 2 hours. After two hours, remove the chicken and pat dry with paper towels. Season chicken with the Cajun seasoning, basil and garlic.Place on hot grill and cook at a medium-high heat until fully cooked (about 5 minutes on each side).
Coastal Crab Cakes
16 oz. Lump Crab Meat
1 Tbsp. Lea & Perrins® The Original Worcestershire Sauce
2 Tbsp. Rouses mayonnaise
1 Tbsp. fresh parsley, chopped
1/2 tsp. Dijon mustard
1/4 tsp. cayenne pepper
3/4 c. fresh breadcrumbs
1 egg, lightly beaten
1 ½ Tbsp finely chopped green onions
1 ½ Tbsp. finely chopped bell pepper
In a medium bowl, combine Worcestershire Sauce, mayonnaise, parsley, mustard and pepper. Stir in breadcrumbs and egg. Add crab meat and mix well. Add salt & pepper if desired. Shape into 6 patties, cover and refrigerate for one hour. In a large skillet, spray with nonstick cooking spray then place over medium heat, sauté crab cakes for 3 minutes on each side, or until golden brown.
Brussels sprouts stalk
Rouses olive oil (about 1/4 cup)
Rouses salt & black pepper
Preheat oven to 375 degrees F. Place brussels sprout stalk on a sheet pan. Drizzle with olive oil and a generous amount of salt and pepper. Roast for about 45 minutes, turning 2-3 times during cooking for even browning.
Once sprouts are browned and tender, remove from the oven. Let cool slightly, then cut off individual brussels sprouts. Serve on their own as a side dish or on a salad.