*EMERILS' ESSENCE CREOLE SEASONING*

(RECIPE POSTED BY DIANA ROSS MADILL)

2 1/2 Tbsp. paprika
2 Tbsp. salt
2 Tbsp. garlic powder
1 Tbsp. black pepper
1 Tbsp. onion powder
1 Tbsp. cayenne pepper
1 Tbsp. dried oregano
1 Tbsp. dried thyme

Rub dry ingredients onto meat of choice.
I sometimes add a little brown sugar, and use it on salmon.
But it is great on chicken, pork, beef....I also cut down on the salt, as we do not like things as salty as most.

NAAN INDIAN FLATBREADS

 

(RECIPE POSTED BY DIANA ROSS MADILL)

Made fish tacos last night and made my own wraps. Thought I would share this recipe for Indian Naan Flat Bread. It is an Anna Olson recipe and the best one for this bread that I have tried. They are very easy and have a very nice flavour and texture.

1 1/2 cups flour
1/2 tsp. baking powder
1/2 tsp. salt
3/4 cup sour cream
6 tblsps. melted butter or margarine

Mix all ingredients together and knead for about 3 minutes. (it is a fairly soft dough)Cover and let dough rest for 30 minutes to one hour. Divide into 4 equal pieces and form into balls. Roll each piece into a circular shape (quite thin like a tortilla). Cook in a hot frying pan (ungreased) until puffed and golden/brown on each side. Makes great wraps or to serve with chili or soup.... I find it just as easy to double the recipe and make 8 at a time.

ROASTED CHICKEN AND BUTTERNUT SOUP

(RECIPE POSTED BY DIANA ROSS MADILL)

Now that the cold weather has arrived, here is one of my favorite soup recipes.

4-5 bone in chicken thighs
1 med/large butternut squash-peeled seeded and cubed (1 inch)
1 large onion diced
3 tablespoons olive oil
salt and pepper
4 cups chicken stock
1/4 tsp. ground cumin
1/4 tsp ground corriander
pinch of dried thyme
*few pepper flakes (if you like a little heat)
1 tsp. lemon juice

Preheat oven to 375*F.

Toss squash cubes and onion with olive oil and arrange on a parchment lined baking sheet. Arrange chicken pieces among the squash and onions. Sprinkle salt and pepper over everything. Roast for 45-50 minutes until the squash is soft and the chicken is browned and done. Remove from oven and place chicken pieces on a plate to cool. Place the squash and onion pieces in a large pot. Mash some of the vegetables to thicken the soup. Add the chicken stock and spices. Bring to a simmer over medium heat. Discard bones and skin from chicken, cut meat into bite size pieces and add to soup, simmer a few minutes more. Add the teaspoon of lemon juice and adjust the seasoning if need be. Ready to serve.

***if you would like more body to your soup you can add any tiny pasta (1/2 cup dry) to it when you add the chicken stock.

CHOCOLATE WONDERS

(RECIPE POSTED BY DIANA ROSS MADILL)
This very old recipe (from my husbands grandmother) is one of the quickest cookies to make, no baking required. I had not made them in years and took them to a Christmas get together last week and was surprised when I had to give someone the recipe...she said it reminded her of childhood Christmas's. I thought I would share the recipe before I make ...a second batch.

1/2 cup margarine
1/2 cup milk
2 cups white sugar
3 tablespoons cocoa

Combine the above ingredients in a saucepan and bring to a boil, remove from heat and add-

3 cups quick cook rolled oats
1 cup coconut (sweetened or unsweetened)
1 teaspoon vanilla

Mix well and drop by teaspoonfuls onto wax paper or parchment paper. Let cool to set. Enjoy...

JALAPENO POPPER GRILLED CHEESE SANDWICH

(RECIPE POSTED BY DIANA ROSS MADILL)

This recipe has become our favorite 'Grilled Cheese Sandwich'

(makes 1 Sandwich)

2 jalapeno peppers, cut in half length wise and seeded
2 slices bread
1 tablespoon butter or margarine
2 tablespoons cream cheese
1/4 cup cheddar or jack cheese shredded
1 tablespoon crushed tortilla chips

1. Place jalapenos on a baking sheet, cut side facing down.
2. Place under the broiler on the oven until the outer layer of the skin has blackened about 8-14 minutes...watch carefully!
3. Put the peppers in a sealable container, let them cool and then remove the skins. (I have started to just leave the skins on, much easier, so you can skip this step if you wish)
4. Spread the cream cheese on the two insides of the bread, on one slice sprinkle on the crushed taco chips, lay the pepper pieces on and top with the cheddar cheese. Place the top slice of bread on. Butter both outsides of the bread.
5. Grill until golden brown and the cheese has melted, about 2-3 minutes per side.
6. Serve with salsa.....Enjoy!

CHOCOLATE-PEANUT BUTTER COOKIE BARS

(RECIPE POSTED BY DIANA ROSS MADILL)

Here is a recipe that everyone enjoys when I make them...they are not to sweet...

1 pkg. (2 layer size) chocolate cake mix
1 pkg. (4 serving size) Jello Chocolate Instant Pudding
1/2 cup margarine, melted
1/2 cup cold milk
1 bag chocolate chips (I like the dark)
1 cup dry roasted peanuts
1 cup peanut butter

Heat oven to 350*. Line a 13x9" pan with parchment paper (oiling the pan slightly first will help the paper stick to the pan). Mix first 4 ingredients until well blended (mixture will be thick). Press half of the chocolate mixture into the prepared pan. Bake for 10 minutes. Let cool slightly and very gently spread the peanut butter over the crust. Sprinkle with the peanuts and 1/2 of the chocolate chips. Cover with random pieces of the chocolate cake mixture and sprinkle on remaining chocolate chips (press gently with a spatula to push chocolate chips into batter.. Bake 15 minutes and let cool. Refrigerate for at least four hours before cutting into bars. By using the parchment paper, if you let it extend up over the sides of the pan, you can lift it out onto a cutting board to easily cut it into bars...enjoy

CREAM CHEESE CUBES WITH MAPLE, BALSAMIC & DATE MARINADE

(RECIPE POSTED BY DIANA ROSS MADILL)

Here is a recipe for an appetiser... Made it again yesterday to take to an event last night, always goes over well.

1 block of cream cheese cut into small cubes  
Marinade:
1/2 cup finely chopped dates
1/4 cup olive or vegetable oil
1/4 cup real maple syrup
6 tsps. balsamic vinegar
1/2 tsp. onion powder
1 tsp. chili powder
1/2 tsp. garlic powder
1 tsp. dried tarragon (flakes)
pinch of salt and pepper
1 tsp white wine vinegar
*chopped pecans (optional)

Mix all marinade ingredients together. Arrange cream cheese cubes on a plate stacked to for a random mounded shape.
Drizzle marinade over them and let refrigerate for one hour.
*You could also sprinkle on a few chopped pecans before serving. Serve with your favorite crackers...enjoy