BERRY-INFUSED JEWEL MANGO CREAM PIE

1 Graham Cracker crust

1 Mango (pureed)

1 box Gelatin  - Orange or Peach

14 oz. Sweetened Condensed Milk

1/4 cup Rum - optional

1 box Gelatin - Wild Strawberry or Red Raspberry

1/2 cup Strawberries (pureed)

Whipped Topping 

Prepare Graham Cracker Crust:

Make your favorite graham cracker crust for a 9" pie pan.

Or, you can use a prepared graham cracker crust.

Prepare Mango Cream Filling:

Puree 1 ripe mango until smooth.

Prepare the Orange/Peach Gelatin with one cup boiling water until dissolved.

In a mixing bowl, combine the Orange/Peach Gelatin, the sweetened condensed milk and rum (if desired).

Stir in the pureed Mango puree until blended.

Pour the Mango Cream filling into the pie crust.

Cover and chill in refrigerator until set.

Prepare Berry-Infused Jewel Topping:

In a 8x8 glass dish, prepare the Wild Strawberry/Red Raspberry Gelatin as directed.

Add the pureed strawberries and stir until well blended in the gelatin.

Cover and chill in refrigerator until set.

Prepare to Serve:

Take the Berry Gelatin and run a knife through it in both directions to create small 1/2 inch cubes.

On each slice of Mango Cream Pie, spoon Berry-Infused Gelatin over the top of the cream pie. 

Top with whipped topping, and place a single berry gelatin "jewel" on top.

Garnish with a sprig of mint, if desired.

Preparation Time: about 2 hours
Serves: 4 - 6

DavidLee Recipes © 2010

SOUTHERN COLLARD GREENS

2-3 lbs. Collard Greens (cleaned and trimmed)

5 oz. Smoked Pork bones or Ham Hocks

1 small Onion (quartered)

Olive Oil

4 cups water

1 Onion (diced)

1 small chile pepper (seeds removed)

Prepare Greens:

Rinse the greens well. Clean greens by removing the heavy leaf veins, and roughly trim or tear into 2 to 3 inch pieces. Set aside in a bowl while broth is prepared.

Prepare Broth and Pork:

In a covered pot, saute the pork bones or ham hocks with the onion in olive oil until they are beginning to brown. Add 4 cups water, and simmer for 30 minutes. Remove from heat. Set the pork bones or ham hocks aside. Run the broth through a sieve into a dutch oven or stock pot. Clean the meat from the bones.

To the broth add the prepared Pork or Ham, prepared Collard Green, diced Onion, Chile Pepper.

Bring to a simmer on medium heat. Reduce heat to very low just to keep at a slow simmer for at least one hour.

Hint: Serve as a side dish with a splash of Red Wine Vinegar.

Preparation Time: about 2 hours
Serves: 4 - 6

DavidLee Recipes © 2010

CHICKEN ENCHILADAS VERDE

3 Chicken Breast Halves (skinless boneless, cubed)

1 Onion (diced)

2 tablespoons Olive Oil

1-2 teaspoons Fajita Seasoning*

6-8 10-inch Flour Tortillas

4 oz. Cream Cheese

12 oz. Enchilada Verde Sauce (see Roasted Tomatillo Salsa recipe below)

1 cup Cheddar or Monterey Jack Cheese (shredded)

*Fajita Seasoning - You can use a good quality Lemon Pepper seasoning, but I prefer to use the Fajita Seasoning that is mixed and packaged from the  Olde Town Spice Shoppe .

Prepare Chicken:

- In an iron skillet, heat the olive oil on medium-high heat, and saute the onions.
- Add the cubed chicken and lightly sprinkle with Fajita seasoning.
- Saute until onions carmelize and the chicken begins to brown.
- Remove from heat and cool.
- With two forks, shred the chicken.

Prepare Enchiladas:

- Spray a 3 quart rectangular covered baking dish lightly with oil.
- On a flat surface, take each tortilla, and place 2 tablespoons of shredded chicken about 1 inch wide down the middle of the tortilla. Place 4-6 small cubes of cream cheese on the chicken. Roll each filled tortilla tightly, and place them in the baking dish with the seam side down.
- Pour the Verde Sauce over the tortillas in the baking dish until about half covered.
- Sprinkle 1 cup of shredded Cheddar or Monterey Jack Cheese over the enchiladas.

Bake at 350 degrees F for 25 minutes until the sauce is bubbly.
Cover and bake for an additional 10 minutes.

Serve with Yellow Rice, Refried Beans, and sour cream.

Roasted Tomatillo Salsa  

 - Enchilada Verde Sauce

       1 lbs. Tomatillos (husked and rinsed)

       1 clove garlic (minced)

       1 hot green chile pepper (seeded and chopped), optional

       1 small onion (diced)

       2 tablespoons lemon or lime juice

       1 teaspoon salt

       1 teaspoon sugar

       up to 1/2 cup water

• Preheat the broiler, and line a baking sheet with foil. With the tomatillos on the sheet, roast until darkened and softened on one side, about 4 minutes. Turn them over and broil on the other side for 4 to 5 minutes more. Let cool completely.
• Place the tomatillos and any juice into a sauce pan with the garlic, chile pepper, onion,  lemon juice, salt, sugar and 1/4 cup water and simmer for 5 to 10 minutes. Let cool . Using a hand blender, coarsely puree leaving the mixture a little chunky. Add up to an additional 1/4 cup water to thin the salsa if needed.
• You can extend your Verde Sauce by adding Cream of Celery soup and 1/2 cup water, if needed.

*Hint: You can use a prepared Enchilada Sauce or Verde Sauce.

Preparation Time: about 30 to 40 minutes
Serves 2-3

DavidLee Recipes © 2010

CHICKEN MARSALA

 

4 Chicken Breast halves (skinless boneless)

2 tablespoons Margarine or Butter

1/2 cup Onions (diced)

1/2 cup Flour

1/4 teaspoon Marjoram (crushed)

Lowry's seasoning

Salt and Pepper

2 cups fresh baby Portobello Mushrooms (sliced)

1/2 cup Chicken Broth

1/3 cup Sweet Marsala wine

fresh Flatleaf Parsley (snipped)

In an iron skillet, on medium heat, saute the onions lightly in margarine until transparent.

Prepare Chicken Breasts:

Rinse the chicken breasts and pat dry.

Between plastic wrap, lightly pound each breast to 1/4 inch thickness.

In a pie dish, combine the flour, marjoram, salt, pepper and Lowry's seasoning.
Coat each breast with the flour mixture on both sides.

On medium-high heat, saute the floured chicken breasts for 4 minutes on each side, turning to brown evenly.

Add the sliced mushrooms (see Picture A below), and simmer for a few minutes to reduce the mushrooms.

Carefully add the chicken broth and reduce for a few minutes.

Add the Marsala wine (see Picture B below) and continue to simmer uncovered until the liquid thickens, stirring occasionally (see Picture C below).

Transfer chicken to plate for serving, and spoon mushroom and sauce over it.

Sprinkle with parsley if desired.

* Chicken Marsala above shown served with seasoned Green Beans, 

and Smashed Potatoes with sauteed Mushroom Marsala Sauce as a gravy. 

     Picture A:

 

     Adding mushrooms to the sauteed chicken breasts.

    Picture B:

 

    Adding Marsala to the sauteed mushrooms and chicken.

     Picture C:

 

     Reducing Marsala sauce until it begins to thicken.

Preparation Time: about 30 to 40 minutes
Serves 4

DavidLee Recipes © 2010

SOUTHERN FRIED COUNTRY RIBS

2 lbs country-style Pork Ribs
   - cut into 3 inch serving pieces 
Peanut Oil

MARINADE:

1 can Cola
1/4 cup diced Onions
2 tablespoons Olive Oil
1 tablespoon Worcestershire Sauce
1 tablespoon Montreal Steak seasoning

In a glass bowl, blend all marinade ingredients.
Add ribs, cover and refrigerate overnight, up to 24 hours.

BREADING:

Prepare Flour in a bowl:
      1 1/2 cups Flour
      Lowry's Seasoning
      Salt and Pepper
Prepare Dip in a second bowl:
     4 oz. Buttermilk
     2 oz. whole Milk
     1 Egg

• Remove ribs from the marinade and pat dry.
• Heat deep fryer with Peanut Oil to 400 F.
• Dip each rib in the Milk Dip, then dip it into the Flour dip, covering all sides of the rib.
• Repeat with a second coating of the Milk dip and Flour dip.
• Gently place into the deep fryer.
• Fry no more than 4 ribs at a time in the deep fryer.
• Fry about 10 to 15 minutes, until browned.
• The ribs tend to float to the top once they are done.
• Remove the ribs from the fryer, onto some paper towels.
• Cover with a lid to allow the ribs to continue cooking.

Serve with your favorite dipping or mopping sauce.

Preparation Time: 20 minutes to marinade, set overnight, 1 hour to serve
Serves 4-6

DavidLee Recipes © 2010

BLUEBERRY PEACH COBBLER

FRUIT FILLING:

1/2 dozen fresh Peaches and/or Nectarines
    - skinned, pitted, and sliced
1 tablespoon Lemon Juice 
      (to retard browning of the fruit)
1/2 cup whole Blueberries
1/2 cup Sugar
2 tablespoons Cornstarch
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/2 teaspoon Vanilla
2 tablespoons margarine or butter

• Preheat oven to 375 degrees F.
• In a bowl combine the fruit, lemon juice, sugar and cornstarch, cinnamon, nutmeg and vanilla.
• Stir lightly to cover all the fruit.
• Set aside while preparing the cobbler crust.

COBBLER CRUST:

(See recipe for Pie Pastry)

1 1/2 cups Flour
1/8 teaspoon Salt
1/3 cup Vegetable Oil
4 tablespoons Water
  Prepare as in the directions for a single pastry layer.
  Roll the pastry dough out into a circle 2 inches larger than the dish.

• In a standard quiche dish, place the prepared fruit mixture, spreading it evenly in the dish. 
• Place 2 tablespoons of  margarine in about 8 cubes around the top of the filling.
• Place the rolled pie pastry evenly over the top of the dish, and gently push the pastry down the sides around the inside edge of the dish. 
• Sprinkle the top of the pastry with cane sugar. 
• Fold the remaining pastry down over the top leaving an folded, rippling edge (see the picture below).
• Make 3 -5 cuts in the pastry.
• Bake at 375 degree F until golden brown on top and edges are bubbling, about 30 - 40 minutes.

Serve with vanilla ice cream, lightly sprinkled with cinnamon.

Preparation Time: 1 hour
Serves 4

DavidLee Recipes © 2010

SAUTEED PORK CHOPS

4 Pork Chops
Olive Oil
1/4 cup Diced Onions
1/4 cup water
Montreal Chicken seasoning

• Heat olive oil and onions in saute pan on medium-high heat.
• Sprinkle seasoning on both sides of each pork chop, and saute until lightly browned on both sides (about 5 minutes on each side), and onions have carmelized.
• When oil begins to darken and splatter in saute pan, add 1/4 cup water, and simmer until the pork chops are done, about 5 minutes on each side.
•  When done, remove from heat, and let sit (covered) for 5 minutes before serving.

Preparation Time: 25 minutes

DavidLee Recipes © 2010