10 Super Foods to Fight Diabetes

What are you eating? Choosing the right foods really does make a difference, especially if you are one of nearly 24 million Americans who have diabetes. For the last 20 years I known I was diabetes , could be longer but I was diagnosed in 1994 and my doctor says I am in perfect health . I want to share with you foods that good for everyone .

Research shows that "eating a healthy diet," coupled with exercise and maintaining normal body weight, can "prevent type 2 diabetes in people who are predisposed" to develop the disease, says Christine Tobin, a certified diabetes educator and president of Healthcare and Education for the American Diabetes Association.

Tobin notes there are lots of lists of so-called super foods, but the American Diabetes Association chose its 10 best super foods for both type 1 and 2 diabetics because they contain nutrients that are especially important to people with diabetes, people with diabetes, such as calcium, potassium, magnesium and vitamins A, C and E. They are high in fiber, which helps you feel full longer and keeps your glycemic index low so they don't spike blood sugar (thus increasing hunger). And, Tobin says, they help maintain healthy levels of blood pressure and blood fats (like cholesterol), which are important for all of us but especially so for diabetics.

TOP 10 (DIABETES) SUPER FOODS:

1. Beans. Though high in calories, kidney, pinto, navy, black and other types of beans are rich in nutrients and high in fiber. They help you feel full and stay full longer, Tobin says.

2. Dark, leafy green vegetables. Spinach, collard greens, mustard greens, kale and other dark, leafy green veggies are nutrient-dense, low in carbohydrates. And so low in calories that Tobin says you can "eat all you want."

3. Citrus fruits. Oranges, grapefruit and other citrus fruits are rich in vitamin C, which helps heart health. Stick to whole fruits instead of juice. Fiber in whole fruit slows sugar absorption so you get the citrus fruit nutrients without sending your blood sugar soaring.

4. Sweet potatoes. High in vitamin A and fiber and low in glycemic index, sweet potatoes don't "raise your blood sugar at the same level as a regular potato," Tobin says.

5. Berries. Whole, unsweetened blueberries, strawberries and other berries are full of antioxidants, vitamins and fiber. Choose fresh or frozen for salads, smoothies or cereal.

6. Tomatoes. Enjoy this low-calorie super food raw or cooked. Serve sliced, steamed, broiled or stewed, as a side dish, in salads, soups, casseroles or other dishes. "You're getting really very vital nutrients — vitamin C and iron and vitamin E," Tobin says.

7. Fish high in omega 3 fatty acids. Salmon, albacore tuna, mackerel, halibut and herring are high in omega 3 fatty acids that help both heart health and diabetes. (Tobin advises staying away from breaded or deep-fried fish.)

8. Whole grains. Pearled barley, oatmeal, breads and other whole-grain foods are high in fiber and contain nutrients such as magnesium, chromium, folate and omega 3 fatty acids.

9. Nuts. Once a diet no-no because of nuts' high fat content, research now shows these are "good fats" (including omega 3s) that improve heart health and provide other benefits. But nuts are high in calories, so "you can't eat a whole bag of almonds or walnuts," Tobin cautions. The ADA recommends 1.5 ounces a day, "a small handful."

10. Fat-free milk and yogurt. These dairy foods not only provide the calcium and vitamin D your body needs, but they also help curb cravings and between-meal snacks.

Tempted to splurge? "If you're going to overdo something," Tobin says, "you're better off overdoing on a super-food," even if it's high in calories, "than on something like chocolates."   

Chicken Wings Margarita Style

Prep / Cook Time: 25 minutes, plus at least 3 hours to marinate.
Makes 20 pieces,          4 to 6 serving
Tangy, a little salty, and not too sweet.

10 chicken wings (about 2 lbs.)
Margarits Marinade (recipe below)
         **Lime wedges**

　
1.          Rinse wings, pat dry, and cut apart at joints. Put in a re-sealable plastic bag with marinade. Seal and refrigerate, turning occasionally, at least 3 hours and up to overnight. Remove wings; reserve marinade.
2.         Preheat oven to 500°. Line a large baking pan with aluminum foil and coat lightly with oil. Arrange wings skin side up and brush with reserved marinade.
3.        Bake wings until golden brown, about 10 minutes. Turn over, brush with marinade, and bake another 5 to 6 minutes. Turn once more, brush with marinade, and bake until skin is brown and glossy, 2 to 4 minutes. Serve warm, with lime wedges

Margarita Marinade :
Makes 1-3/4 cups, enough for 2 pounds chicken wings

Just like the cocktail it's named for, this easy marinade is a four-ingredient flavor explosion of tart, sweet, and salty all rolled up into one. Here it's used to jazz up chicken wings, but it works wonders for flank steak, grilled pork, and chicken thighs too.

　
3/4                cup tequila
3/4                cup triple sec
1/4                cup fresh lime juice
2                   teaspoons coarse kosher salt
1.     In a bowl, whisk together tequila and triple sec.
2.      Stir in lime juice and salt.
3.      Stir until salt dissolves.

Braised Turkey Beer Tacos

TOTAL TIME: 1 HOUR 50 MINUTES
Makes 12 tacos
Skinless turkey thighs and drumsticks are packed with flavor; they're also low in fat and high in protein and essential minerals like selenium.  Braise the meat in beer until ultra-tender, then shreds it for tacos. "It's also fabulous in a sandwich."
2              tablespoons extra-virgin olive oil
2-            1 pound bone-in turkey thighs or drumsticks, skin and fat removed
               **Salt and freshly ground pepper**
4             large garlic cloves, thinly sliced
1             medium white onion, cut into 1-inch dice, plus minced white onion, for serving
1             large oregano sprig
1             large jalapeño—stemmed, seeded and sliced crosswise 1/4 inch thick
1            medium tomato, coarsely chopped
1            ancho chile—stemmed, seeded and coarsely chopped or torn
1            2-inch cinnamon stick
1            12-ounce bottle Mexican dark beer, such as Modelo Negro
1            cup water
12          corn tortillas
2            tablespoons toasted sesame seeds and cilantro sprigs, for serving

1.     In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil. Season the turkey with salt and pepper and cook over moderately high heat until richly browned all over, about 8 minutes. Transfer the turkey to a plate.
2.      Add the remaining 1 tablespoon of oil to the casserole along with the garlic, diced onion, oregano and jalapeño and cook over moderate heat, stirring, until the onion is softened, about 8 minutes. Add the tomato, ancho and cinnamon stick and cook, stirring, until the tomato releases its juices.
3.      Return the turkey to the casserole, add the beer and water and bring to a boil. Cover and simmer over low heat, turning once, until the turkey thighs are tender, about 1 hour. Transfer the turkey to a plate and let cool. Discard the oregano sprig and cinnamon stick and boil the sauce over high heat until reduced to 1/4 cup, about 12 minutes.
4.       Preheat the oven to 350°. Wrap the tortillas in foil and bake for about 8 minutes, until softened and heated through. Remove the turkey meat and shred it. Transfer the sauce to a food processor and puree. Return the sauce to the pot and stir in the shredded turkey. Season with salt and pepper. Spoon the turkey onto the tortillas.
5.       Top with minced onion, sesame seeds and cilantro sprigs and serve.

Make ahead:
The shredded braised turkey can be refrigerated in the sauce for up to 2 days. Reheat gently.

Chicken Enchiladas & Red Chile

PREP / TOTAL TIME: 1 HOUR 45 MINUTES 8 SERVINGS
You makes a slightly spicy red sauce for these enchiladas with smoky guajillo chiles and fruity ancho chiles.

Sauce:
3             each of guajillo and ancho chiles, stemmed and seeded
3            cups hot water
1            medium onion, quartered
3            large garlic cloves
1            tablespoon ground cumin
1-1/2      teaspoons ground coriander
1/2         teaspoon dried oregano, preferably Mexican
2           tablespoons extra-virgin olive oil
2-1/2    cups canned tomato sauce (20 ounces)
1          cup water
   **Salt and freshly ground pepper **

Enchiladas :
2           tablespoons extra-virgin olive oil
1           large onion, thinly sliced (3 cups)
1/2       cup low-sodium chicken broth
4          cups shredded cooked chicken
1          teaspoon ground cumin
1/4       cup chopped cilantro
3/4       pound Monterey Jack cheese, shredded (3 cups)
         **Salt and freshly ground pepper **
         **Vegetable oil for frying**
         **16 corn tortillas **
Chopped red onion, cilantro, hot sauce and sour cream, for serving
1.   In a microwave-safe bowl, cover the chiles with the hot water. Microwave at high power for 2 minutes, until softened.
2.    Using a slotted spoon, transfer the chiles to a blender. Add 1 cup of the chile soaking liquid and the onion, garlic, cumin, coriander and oregano and puree.
3.    In a large saucepan, heat the olive oil over moderately low heat. Add the tomato sauce and the water. Strain the red chile sauce through a fine mesh sieve into the saucepan, pressing and scraping to remove the skins and any stray seeds.
4.    Cook, stirring occasionally, until the sauce is slightly reduced, about 15 minutes. Season with salt and pepper. Spoon about 3/4 cup of the sauce into the bottom of 2 shallow baking dishes.
5.    Preheat the oven to 350°. In a large skillet, heat the olive oil. Add the onion and cook over moderate heat, stirring, until lightly browned, 10 minutes. Add the broth and cook, stirring, until the onions are very soft and the broth has evaporated, 10 minutes longer. Transfer to a bowl; let cool. Stir in the chicken, cumin, cilantro and half of the shredded cheese. Season with salt and pepper.
6.      Wipe out the skillet and heat 1/4 inch of vegetable oil in it. Add the tortillas 1 at a time and fry over low heat just until pliable, about 10 seconds each.
7.      Transfer to a paper towel–lined baking sheet and pat dry. Spoon 1/4 cup of the chicken filling onto each tortilla and roll up into a tight cylinder. Place the cylinders in the baking dishes, seam side down. Spoon the remaining chile sauce on top, spreading it to cover the enchiladas.
8.       Sprinkle with the remaining cheese.
9.       Cover the enchiladas with foil and bake for 45 minutes, until heated through and bubbling; remove the foil halfway through cooking. Let the enchiladas cool for 10 minutes. Serve with chopped red onion, cilantro, hot sauce and sour cream.
TIP:
Make ahead the dish can be prepared through step 4 and refrigerated. Return to room temperature before baking.

Suggested pairing :
Plummy Merlot.

Chiles Rellenos

Total: 1 Hour, 15 Minutes Makes 8 servings

This casserole version of the Mexican specialty is perfect for a spicy Easter brunch. This dish can be prepared through step 5 up to a day ahead and chilled (bake an extra 5 to 10 minutes).

8                     poblano chiles
3/4                 pound fresh high-quality Mexican chorizo
1                    cup crumbled cotija cheese
1                    teaspoon minced fresh oregano leaves
12                  eggs
1/3                 cup flour 
1                    teaspoon baking powder
1/2                 teaspoon salt
1                    cup freshly shredded jack cheese

　
1.           Preheat broiler. Lay chiles in a single layer on a baking sheet. Cook about 4 in. from broiler until chiles are blistering and black, about 5 minutes. Turn chiles over and broil until blistering and black all over, about 5 minutes. Put chiles in a large metal bowl and cover with foil or plastic wrap. Let sit 15 minutes.
2.           Peel chiles and discard skins. Cut off stem ends and discard; remove seeds. Set chiles aside on layers of paper towels to dry.
3.          Meanwhile, in a large frying pan over medium-high heat, cook chorizo, stirring occasionally to break up the meat, until cooked through, about 4 minutes.
4.          Preheat oven to 375°. In a large bowl, mix chorizo, cotija, and oregano. Stuff chiles with mixture and lay them in an 8- by 12-in. baking dish.
5.           In a large bowl, whisk eggs until they are thoroughly broken up and uniform in color and texture. Whisk in flour, baking powder, and salt. Sprinkle chiles with 1/2 the jack cheese. Pour egg mixture over chiles and sprinkle with remaining jack.
6.           Bake until top starts to brown and the eggs are set but still soft, about 30 minutes.

Greek Yogurt Cheesecake

                      Total: 6 Hours, 30 Minutes Serves 16
Though it seems dense and decadent, this creamy cheesecake is made with cottage cheese, neufchâtel, and Greek yogurt instead of regular cream cheese and sour cream.

1                  cup graham cracker crumbs
2                  tablespoons butter, melted 
2                  cups plus 2 tbsp. sugar, divided 
1                  container (32 oz.) low-fat cottage cheese
2                  packages (8 oz. each) neufchâtel cheese
1/4               cup flour
1                  teaspoon vanilla extract
1                  teaspoon finely shredded lemon zest
1/4              teaspoon salt
3                 large eggs 
3                 large egg whites 
1                 cup low-fat (1%) Greek yogurt 

　
1.             Preheat oven to 325°. In a small bowl, combine graham cracker crumbs, butter, and 1 tbsp. sugar. Press into the bottom of a 9-in. springform pan. Bake until golden brown, about 10 minutes.
2.            Meanwhile, drain cottage cheese in a strainer 15 minutes. Whirl cottage cheese in a food processor until smooth. Add neufchâtel and 2 cups sugar and blend until no lumps remain. Then add flour, vanilla, lemon zest, salt, eggs, and egg whites and blend until mixture is smooth, scraping inside of bowl as needed. Pour into prepared pan.
3.            Bake until edges are puffed slightly and center barely jiggles when pan is shaken gently, about 1 1/2 hours. Turn off oven, leave door slightly ajar, and let cheesecake sit in oven another 30 minutes.
4.           Mix together yogurt and remaining 1 tbsp. sugar. Put cheesecake on a cooling rack. Carefully spread yogurt-sugar mixture over top of cheesecake and let cool completely. Chill, covered with foil, at least 4 hours. Run a thin knife around the outside of the cheesecake to loosen, remove side of pan, and slice cheesecake with a hot knife.

Happy Easter From My Family To Yours , The Carano's

An Easter  Promise
As  you hold these candies in  your hand ,
and then you will see , the "M" becomes a "W"
an "E" and then a "3"
 
They  tell the Easter story  ~
I'm sure it's one you know
~ It happened  on the cross,
a long , long  time ago .

The "E" is for "Easter "
a time  for us to ponder !
The "M" is for Miracles .
Jesus  performed  signs  and wonders .
The "3" is  for the third day
when Jesus rose again .
"W" is  for  worship
He  cleansed all sin for men!

My jelly beans tell a story ,
All for God's own Glory
Red is for the blood of God's only son ,
Black is for the sins  we've  done .
Yellow is for the morning  so bright ,
The day he rose  to make all things right .
Green reminds  us that  He is risen ,
White is for the  forgiveness  we find in him .
Purple is for Jesus throne ,
Pink  reminds me that I am never alone .

A bag of  jelly beans , colorful and sweet,
 It's a prayer , a promise and a  Easter treat .

So as you eat these candies  or  share them with a friend ,
Remember the meaning of  Easter 
It's love that never  ends .

Author  Bobbi ... last name unknown

Romanesco Broccoli Roasted

                      Total: 30 Minutes                   Serves 4
Romanesco broccoli, a beautiful lime green vegetable with a dense, heavy head covered in spiraling points, is widely grown in Italy and is starting to show up in more farmers' markets here. Unlike its close cousin the cauliflower, it doesn't have a sulfurous taste; instead, its flavor is mild and gently sweet.

1               head Romanesco broccoli, broken into large florets
2               tablespoons olive oil
1/2            teaspoon kosher salt
1/2            teaspoon pepper

Preheat oven to 450°. Toss Romanesco with oil, salt, and pepper on a rimmed baking sheet. Roast, turning halfway through, until golden and tender, about 20 minutes.

Brisket Fiesta

                        Makes 8 servings
The combination of ingredients like guajillo chiles, dried Mexican oregano leaves, and lime juice give this dish a Mexican flair perfect for any fiesta!

4                    guajillo chiles
4                    cups boiling water 
1/2                 cup cider vinegar
1/2                 cup low-sodium chicken broth 
8                    garlic cloves
1                    medium onion, chopped
3                    fresh thyme sprigs
2                    teaspoons dried Mexican oregano leaves*
1-1/2              teaspoons ground cumin
1/2                 teaspoon ground cloves
1/2                 teaspoon ground allspice
3                    teaspoons salt, divided
2                    teaspoons ground pepper
1                    (4- to 5-lb.) beef brisket flat 
8                    cups hickory wood chips
2                    large limes, cut into wedges
                 **Garnish: fresh cilantro sprig**

1.          Cook chiles in a skillet over high heat 5 minutes or until fragrant, turning often. Remove stems and seeds from chiles. Place chiles in a large bowl; add 4 cups boiling water, and let stand 20 minutes. Drain.
2.          Process chiles, vinegar, next 8 ingredients, and 3/4 tsp. salt in a blender or food processor until smooth, stopping to scrape down sides as needed.
3.          Sprinkle pepper and remaining 2 1/4 tsp. salt over brisket. Place brisket in an extra-large zip-top plastic freezer bag or a large shallow dish. Pour chile mixture over brisket; rub brisket with chile mixture. Seal or cover, and chill 2 to 24 hours.
4.           Soak wood chips in water 30 minutes. Prepare gas grill by removing cooking grate from 1 side of grill. Close grill lid, and light side of grill without cooking grate, leaving other side unlit. Preheat grill to 250° to 300° (low) heat.
5.            Spread 4 cups soaked and drained wood chips on a large sheet of heavy-duty aluminum foil. Cover with another sheet of heavy-duty foil, and fold edges to seal. Poke several holes in top of pouch with a fork. Place pouch directly on lit side of grill. Cover with cooking grate.
6.            Remove brisket from marinade, discarding marinade. Place brisket, fat side up, in a 12- x 10-inch disposable foil roasting pan. Place pan on unlit side of grill; cover with grill lid.
7.           Grill brisket, maintaining internal temperature of grill between 225° and 250°, for 1 1/2 hours. Carefully tear open foil pouch with tongs, and add remaining 4 cups soaked and drained wood chips to pouch.
8.            Cover with grill lid, and grill, maintaining internal temperature of grill between 225° and 250°, until a meat thermometer inserted into thickest portion of brisket registers 165° (about 1-1/2 hours).
9.             Remove brisket from grill. Place brisket on a large sheet of heavy-duty aluminum foil, and pour 1/2 cup pan drippings over brisket; wrap with foil, sealing edges.
10.           Return brisket to unlit side of grill, and grill, covered with grill lid, until meat thermometer registers 195° (about 2 hours). Remove from grill, and let stand 10 minutes. Cut brisket across the grain into thin slices. Squeeze juice from limes over brisket before serving .
Garnish, if desired.
TIP:
Guajillo chiles and Mexican oregano may be found on the spice aisle of specialty grocery stores or in Mexican markets.
***Dried oregano may be substituted for Mexican oregano.***
Oven-Roasted Fiesta Brisket:
1.           Prepare recipe as directed through Step 3.
2.           Preheat oven to 350°.
3.           Remove brisket from marinade, discarding marinade.
4.           Wrap brisket with heavy-duty aluminum foil, and place in a jelly-roll pan.
5.           Bake 3 hours or until a meat thermometer inserted into thickest portion registers 195° and brisket is very tender.
6.           Remove from oven, and let stand 10 minutes. Cut brisket across the grain into thin slices.

Peach Salsa

                        Makes about 4 cups
This versatile salsa is equally delicious made with fresh nectarines.
You'll need a 4- to 5-inch-long piece of ginger (about 1 inch thick) to get 2 Tbsp. of grated ginger.

1                   large sweet onion, chopped
1                   jalapeño pepper, seeded and minced
1/4                cup sugar
2                   tablespoons grated fresh ginger
2                   tablespoons olive oil
6                   large firm peaches, peeled and chopped
1/4                cup fresh lemon juice
1/4                teaspoon salt
2                   tablespoons chopped fresh cilantro

Sauté first 4 ingredients in hot oil in a large skillet over medium heat 5 minutes or until onion is tender. Stir in peaches and remaining ingredients, and cook, stirring gently, 5 minutes. Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator up to 2 days.

Herb Ravioli Soup

Prep / Total :  50 minutes     Makes 6 servings; about 9 cups

This pretty soup takes on an added delicacy if you use ravioli made with thinly rolled pasta, but it's good with the sturdier type too.

TIP: Cooking time depends on the brand of ravioli you use; some take longer to cook than others. Follow package directions when cooking the ravioli in Step 3.

2                    tablespoons extra-virgin olive oil
1                    medium yellow onion, coarsely chopped 
1                    cup diced peeled carrots (about 2 medium) 
             **Freshly ground black pepper **
6                   cups chicken broth 
1                   pound chicken ravioli
1                   cup fresh or frozen peas
2                   teaspoons chopped fresh oregano leaves
2                   teaspoons chopped fresh thyme leaves
1                   tablespoon chopped fresh flat-leaf parsley
2                   teaspoons  grated parmesan cheese for sprinkling

　
1.         Heat olive oil over medium heat in a medium pot. Add onion and carrots and sauté until onions are translucent and slightly golden and carrots are beginning to soften, about 7 minutes. Season vegetables with pepper.
2.        Add chicken broth to pot, raise heat to high, and bring to a boil. Add ravioli to boiling broth-vegetable mixture and return broth to a boil.
3.         Cook ravioli until tender to the bite (see Notes). During the last 4 to 5 minutes of cooking, add fresh peas (if using frozen peas, add at the very last minute), oregano, and thyme. Season to taste with pepper and stir in parsley. Ladle soup into wide, shallow bowls, sprinkle with parmesan, and serve .

Carrot - Pineapple Upside-down Cake

Prep / Total time : 1 Hour, 15 Minutes         Makes 8 servings

Upgrade your classic Pineapple Upside-Down Cake by adding this unique twist: Carrot Cake. Our users loved the easy prep and the huge hit the dessert was with their families

1/4                cup butter
2/3               cup firmly packed brown sugar
1                  (20-oz.) can pineapple slices in juice, drained
7                  maraschino cherries (without stems)
1                  cup granulated sugar
1/2               cup vegetable oil 
2                  large eggs 
1                  cup all-purpose flour
1                  teaspoon baking powder
1                  teaspoon ground cinnamon
3/4               teaspoon baking soda
1/2               teaspoon salt
1-1/2            cups grated carrots
1/2               cup finely chopped pecans
　
 
1.           Preheat oven to 350°. Melt butter in a lightly greased 10-inch cast-iron skillet or a 9-inch round cake pan (with sides that are at least 2 inches high) over low heat. Remove from heat. Sprinkle with brown sugar. Arrange 7 pineapple slices in a single layer over brown sugar, reserving remaining pineapple slices for another use. Place 1 cherry in center of each pineapple slice.
2.           Beat granulated sugar, oil, and eggs at medium speed with an electric mixer until blended. Combine flour and next 4 ingredients; gradually add to sugar mixture, beating at low speed just until blended. Stir in carrots and pecans. Spoon batter over pineapple slices.
3.          Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Carefully run a knife around edge of cake to loosen. Invert cake onto a serving plate, spooning any topping in skillet over cake.  

Chicken Pasta Cajun Style

                         Makes 4 servings
One easy way to kick up the flavor in a dish is to add Cajun seasoning. Here, the seasoning is sprinkled on the chicken strips before they're sautéed and tossed into the linguine-vegetable mixture.

12               ounces uncooked linguine
2                 pounds chicken breast strips
1                 tablespoon Cajun seasoning
1-1/4           teaspoons salt, divided
1/4              cup butter
1                 small red bell pepper, thinly sliced
1                 small green bell pepper, thinly sliced
1                 (8-oz.) package fresh mushrooms
2                 green onions (white and light green parts only), sliced
1-1/2           cups half-and-half
1/4              teaspoon lemon pepper
1/4              teaspoon dried basil
1/4              teaspoon garlic powder
   **Garnish: chopped green onions**

1.        Prepare pasta according to package directions .
2.        Sprinkle chicken evenly with Cajun seasoning and 1 tsp. salt. Melt 1/4 cup butter in a large nonstick skillet over medium-high heat; add chicken, and sauté 5 to 6 minutes or until done. Remove chicken.
3.        Add bell peppers, mushrooms, and green onions to skillet, and sauté 9 to 10 minutes or until vegetables are tender and liquid evaporates.
4.        Return chicken to skillet; stir in half-and-half, next 3 ingredients, and remaining 1/4 tsp. salt. Cook, stirring often, over medium-low heat 3 to 4 minutes or until thoroughly heated. Add linguine; toss to coat. Garnish, if desired, and serve immediately.
TIP:
1/2 (16-oz.) bag frozen sliced green, red, and yellow bell peppers and onion may be substituted.  I used Birds Eye Pepper Stir-Fry.

Chimichangas Chicken

                        Makes 20 servings

1                  (16-ounce) jar picante sauce or salsa, divided
7                 cups chopped cooked chicken
1                 small onion, diced 
2                 teaspoons ground cumin
1-1/2          teaspoons dried oregano
1                 teaspoon salt
20              (8-inch) flour tortillas 
3                cups (12 ounces) shredded Cheddar cheese
Toppings:
 Guacamole, sour cream, shredded lettuce, diced tomato

1 .            Combine 1 1/2 cups picante sauce and next 5 ingredients in a Dutch oven; cook over medium-low heat, stirring often, 25 minutes or until most of liquid evaporates. Spoon 1/3 cup mixture below center of each tortilla; top with 2 tablespoons cheese.
2 .             Fold in 2 sides of tortillas to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Secure with wooden picks. Place, folded side down, on greased baking sheets. Coat chimichangas with cooking spray.
3 .               Bake at 425° for 8 minutes; turn and bake 5 more minutes. Remove picks; top with remaining picante sauce and desired toppings.

Bourbon Sauce with Creole Bread Pudding

Prep / Total : 1 Hour, 15 Minutes Makes 10 servings

This bread pudding is from New Orleans chef Leah Chase, the queen of Creole cuisine. And yes, it does call for 5 tablespoons of vanilla extract!

　
2                      (12-ounces) cans evaporated milk
6                      large eggs, lightly beaten
1                      (16-ounces) day-old French bread loaf, cubed
1                      (8-ounces) can crushed pineapple, drained
1                      large Red Delicious apple, unpeeled and grated
1-1/2                cups sugar
1                      cup raisins
5                      tablespoons vanilla extract
1/4                   cup butter, cut into 1/2-inch cubes and softened
**Bourbon Sauce (recipe below)**
 1.             Preheat oven to 350°. Whisk together evaporated milk, eggs, and 1 cup water in a large bowl until well blended. Add bread cubes, stirring to coat thoroughly. Stir in pineapple and next 4 ingredients. Stir in butter, blending well. Pour into a greased 13- x 9-inch baking dish.
2.             Bake at 350° for 35 to 45 minutes or until set and crust is golden. Remove from oven, and let stand 2 minutes. Serve with Bourbon Sauce.

BOURBON SAUCE:
Prep/Total time : 20 minutes Makes 1-1/2 cups

 3                     tablespoons butter
1                      tablespoon all-purpose flour
1                      cup whipping cream
1/2                   cup sugar
2                      tablespoons bourbon
1                      tablespoon vanilla extract
1                      teaspoon ground nutmeg

1.            Melt butter in a small saucepan over medium-low heat; whisk in flour, and cook, whisking constantly, 5 minutes. Stir in cream and sugar; cook, whisking constantly, 3 minutes or until thickened. Stir in bourbon, vanilla, and nutmeg; cook, whisking constantly, 5 minutes or until thoroughly heated.

Chicken Legs with Orange Chipotle

Prep / Total time : 1 hour Makes 4 to 6 servings

Easy side:
Combine
1             (16-ounce) package shredded coleslaw mix,
1             (8 ounce) container sour cream
2             tablespoons  fresh lemon juice
1             teaspoon salt.
Cover and chill until ready to serve.

1                 cup fresh orange juice, divided
5                tablespoons soy sauce, divided
3                tablespoons brown sugar
2                tablespoons olive oil
6                garlic cloves, pressed
1                tablespoon orange zest
1-1/2          teaspoons kosher salt
1                teaspoon ground chipotle chile pepper
2               pounds chicken drumsticks (about 8 drumsticks)
2              teaspoons brown sugar
2              teaspoons cornstarch

　
1.          Preheat grill to 350° to 400° (medium-high) heat. Combine 1/4 cup orange juice, 3 Tbsp. soy sauce, 3 Tbsp. brown sugar, and next 5 ingredients in a shallow dish or large zip-top plastic freezer bag; add chicken. Cover or seal, and chill 10 minutes. Remove chicken from marinade, discarding marinade.
2.        Grill chicken, covered with grill lid, 10 to 12 minutes on each side or until done. Remove from grill; cover with aluminum foil, and let stand 10 minutes.
3.        Meanwhile, whisk together 2 tsp. brown sugar, remaining 3/4 cup orange juice, and 2 Tbsp. soy sauce in a small saucepan. Whisk together cornstarch and 2 tsp. water, and whisk into orange juice mixture. Bring mixture to a boil over medium heat, and cook, whisking constantly, 1 minute or until thickened. Brush sauce over chicken.
TIP:
This dish can also be cooked inside of the oven . Place a 9x13 pan of water and 3 tablespoons of liquid smoke on rack under chicken .

Shrimp Po' Boys

   Hello  my blogging  family  and friends , this  dish I am so very proud  of .Why you ask , anyone can make  Po' Boys ? Maybe  so  , but these  are  very , very special  . I  made the very  tempting  rolls  that was posted  on a fellow  blogger  site last Wednesday ,the aroma was  oh  just  heavenly  and the taste  was  even better . I  doubled  his recipe  because my  bunch is larger than his , 24 rolls  and  not one left ,  but a lot of the food  was  left . My kids  call him  'That Man' sure can cook, after you taste  his  rolls  I think you will agree . I was  making Po' Boys  for my post , I decided to make  his rolls  into  buns , I  shaped them into  buns  and  cooked  them in a 9X13-inch  pan . Follow the link  over to John and Mrs. K R , remember  you  can't take them off the screen   but you will be tempted . So  hop on over  to  say hi to John at  Kitchen Riffs .

                 Makes 4 sandwiches
2               pounds unpeeled, large fresh shrimp 1-1/4        cups all-purpose flour
1/2           teaspoon salt
1/2           teaspoon pepper
1/2           cup milk
1              large egg
           **Peanut oil**
1/3            cup butter
1               teaspoon minced garlic
4               French bread rolls, split
Remoulade Sauce (recipe below)
1               cup shredded lettuce 

1.        Peel shrimp, and devein, if desired.
2.        Combine flour, salt, and pepper. Stir together milk and egg until smooth. Toss shrimp in milk mixture; dredge in flour mixture.
3.        Pour oil to a depth of 2 inches in a Dutch oven; heat to 375°. Fry shrimp, in batches, 1 to 2 minutes or until golden; drain on wire racks.
4.         Melt butter; add garlic. Spread cut sides of rolls evenly with butter mixture; place on a large baking sheet.
5 .        Bake at 450° for 8 minutes. Spread cut sides of rolls evenly with Remoulade Sauce. Place shrimp and lettuce on bottom halves of rolls; cover with roll tops.
                        **Rémoulade Sauce**



  1              cup mayonnaise
3              green onions, sliced
2              tablespoons Creole mustard
1              tablespoon chopped fresh parsley
1              teaspoon minced garlic
1              teaspoon prepared horseradish

Stir together all ingredients; cover and chill until ready to serve.