Jack's Kitchen

A spicy and hearty alternative to traditional sausage and chicken Jambalaya, this Cajun inspired dish is swimming with delicate seafood and zesty spices. Mussels, shrimp, and fish are simmered to perfection with crisp vegetables and a spicy sauce.

Ingredient List:
1 tablespoon olive oil
1 medium onion, chopped
2 slices bacon, chopped
2 cloves garlic, minced
1 teaspoon dried thyme
1 tablespoon garlic powder
1 tablespoon cayenne pepper
1 tablespoon paprika
1 tablespoon onion powder
1 ½ cup long grain rice
2 tablespoon tomato paste
1 (14.5 oz) can chopped tomatoes, undrained
1 ½ cup chicken stock
1 cup white wine
1 lb raw shrimp, peeled and deveined, tails intact
1 lb fresh mussels, scrubbed and beards removed
½ lb fish fillets, cubed
Salt and pepper, to taste

Directions:
1) In large Dutch oven heat oil over medium heat. Add bacon, onion, and garlic and saute until soft.

2) Stir in thyme, cayenne pepper, paprika, garlic powder, and onion powder. Add rice and stir to coat with oil and spices.

3) Add tomato paste, tomatoes, chicken stock and wine. Bring to a boil. Reduce heat, cover, and simmer 15 minutes until rice is just tender and liquid has been absorbed.

4) Add shrimp, mussels, and fish. Cook 5 minutes until seafood is cooked through and mussels have opened. (Discard any mussels that do not open by the time the shrimp and fish are cooked through). Serve immediately.

Source: Jambalaya Recipes.

This pesto contains three types of pepper - sweet red pepper, black pepper and chilli flakes. The predominant flavour that comes through is sweet red pepper, although the sweetness of the basil and the spiciness of the chilli also lend a great background flavour. Try this pesto spread on pittas, stirred through pasta sauces or spread on top of pizzas.

Ingredients List:
1 red pepper
65g grated Parmesan cheese
10g fresh basil leaves
4 tbsp. extra-virgin olive oil
1 tsp. dried chilli flakes
Black pepper

Directions:
1) Remove the seeds from the red pepper and then dice it.

2) Place the cheese and the olive oil into a blender and blitz until smooth, then add the diced red pepper, basil, and chilli flakes. Blend again until smooth.

3) Season well with black pepper until you've reached the desired flavour.

Source: Pesto Recipes.

This yummy nut roast has a crumbly, moist texture - making it difficult to slice in the way that you would a more traditional nut roast - think of it as a bit like a pâté. Serve it with some onion marmalade and toast for a tasty snack.

Ingredient List:
250g firm tofu, crumbled
150g baby spinach leaves, chopped
1 onion
1 garlic clove
100g feta cheese, crumbled
200g cashews
75g pistachios
25g smoked almonds
100g mushrooms
1 tsp. smoked paprika
1 tbsp. Worcestershire sauce
1 tbsp. oil
Salt and pepper

Directions:
1) Finely chop the onion, mushrooms and the garlic clove.

2) Heat the oil in a pan and fry the onion, mushrooms and garlic until softened.

3) Whiz the nuts together in a food processor until finely chopped.

4) Mix together the tofu, spinach, onion, mushrooms and garlic, nuts, cheese, paprika, Worcestershire sauce, and salt and pepper.

5) Once thoroughly combined, press into a loaf tin and cook in a 200C oven for 45 minutes. The loaf will still be soft to the touch.

Source: Nut Roast Recipes.

These individual baked apples wrapped in a coat of sweet shortcrust pastry sure make a delicious dessert. They are also a really simple thing to make, too. Make them in advance and just put them into the oven when you’re ready to serve. To make matters even better, they're fabulous either hot or cold.

Ingredients:
225g shortcrust pastry
4 small cooking apples
25g sultanas
25g brown sugar
25g butter
1 tsp. cinnamon
1 egg

Directions:
1) Peel and core the apples but don’t slice them.

2) Preheat the oven to 220C.

3) Roll the pastry out to about 5mm thick.

4) Cut out four circles from the pastry using a saucer or a similarly sized cutter.

5) Mix together the sultanas, sugar, butter and cinnamon.

6) Place an apple onto each circle of pastry and top each with a quarter of the brown sugar and butter mixture.

7) Enclose each apple with the pastry and place them seam side down on a baking tray.

8) Brush with beaten egg and then bake them for 25 minutes.

9) Sprinkle them with a little caster sugar as they come out of the oven and then leave them to cool for ten minutes or so before serving.

Source: Apple Recipe.

This is a traditional Italian Bolognese sauce, with a few handy tips and tricks that make it far quicker to make than a completely traditional ragu.

Ingredients List:
500g minced steak
3 or 4 rashers of smoked bacon, cut into lardons
1 white onion
1 garlic clove
1 celery stick
1 large carrot
1 tin chopped tomatoes
1 glass of red wine
1 beef stock cube
1 tsp. dried basil or small handful of fresh basil leaves
1 tsp. dried oregano
Dash of olive oil

Directions:
1) Peel and chop the onion into rough chunks. Take the top and bottom off of the carrot and chop it into two or three pieces. Take off the bottom of the celery stick and chop it into two or three pieces. Put all the veg into a food processor, on the ‘fine’ setting, and blitz until the vegetables are almost pureed, but not fully.

2) Put the bacon lardons into a frying pan with a little bit of olive oil and cook until ever so slightly crispy. Once cooked, put the lardons to one side or into a large saucepan.

3) Place all of the vegetables into the frying pan that you fried the bacon in and cook them until soft and tender. Mince the garlic and cook this too. Tip the veg into the saucepan along with the bacon, then put the minced beef into the frying pan and fry gently until slightly browned.

4) Put the beef into the frying pan, along with the tomatoes, red wine, basil, oregano and beef stock cube. Mix everything together and then simmer gently for as long as you have – up to five hours will do.

5) Serve tossed with fresh spaghetti, and if you like, a sprinkling of parmesan.

Source: Spaghetti Recipes.

This is a lovely simple dish, full of flavour, and dead easy to make. Serve with a plate of rice noodles. Have a look in your local Asian food store for the ingredients or order them online.

Ingredient List:
1kg crabs
3 ½ tbsp. Chinese black vinegar
2 tbsp. finely chopped fresh ginger
1 ½ tbsp. dark soy sauce
1 tbsp. Chinese rice wine
1 tbsp. sesame oil
Pinch of sugar to taste
Pinch of salt to taste

Directions:
1) Steam the crabs for 15-20 minutes or until they are fully cooked.

2) Heat the sesame oil over a low heat for 15 seconds, and then add the soy sauce, rice wine, sugar and salt and heat for another 15 seconds.

3) Add the ginger and stir, then pour into a bowl.

4) Pour the Chinese vinegar into a separate bowl, and then serve with the crabs. You could pull the crab meat from the shell and pour the sauces over the crab to serve.

Source: Crab Recipes.

This is a wonderfully warming pudding that's sure to impress your guests. Try with thick whipped cream and a dollop of toffee sauce.

Ingredients:
300ml hot tea
250g plain flour
225g chopped dates
175g caster sugar
110g butter
3 eggs
1 1/5 tsp. baking powder
1 tsp. bicarbonate of soda
1 tsp. vanilla
1 tsp. espresso coffee

Directions:
1. Preheat the oven to 180C/gas mark 4.

2. Chop the dates and soak them in the tea whilst you're making the rest of the cake.

3. Line and grease a cake tin.

4. Cream the butter and sugar together until they're pale and fluffy.

5. Add in the eggs, one at a time, making sure they are combined fully before adding the next one.

6. Sift the flour and baking powder into this mixture and stir well.

7. Add the bicarb, vanilla and coffee to the dates. Combine the two mixtures until you have a cake mixture.

8. Tip this into your cake tin and cook for one and a half hours.

9. Serve with thick whipped cream.

Source: Toffee Recipes.

This low-carbohydrate Japanese noodle dish is refreshingly light—green vegetables, a sweet vinaigrette, and minimal oil make it a great choice for those watching their weight. Look for cellophane noodles in the ethnic aisle of your supermarket.

Ingredients:
1 pound sweet potato or cellophane noodles
1 tablespoon vegetable oil
1 onion, thinly sliced
2 carrots, cut into thin matchsticks
1 cup thinly sliced mushrooms
½ pound spinach, washed, drained, coarsely chopped
¼ cup sliced scallions
2 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon toasted sesame seeds

Directions:
1) Bring a large pot of water to a boil; add noodles and cook until soft, about 6 minutes. Drain and set aside.

2) Heat oil in a large skillet over high. Add onion and carrots; cook until softened, stirring, about 3 minutes. Add mushrooms and cook until softened, about 2 minutes. Add spinach, scallions, soy sauce, and sugar; cook until green soften, stirring, about 2 minutes. Add noodles and cook until noodles are fully cooked and slightly golden, stirring, about 2 minutes.

3) Serve in large bowls with a sprinkle of sesame seeds.

Source: Noodle Recipe.

Pungent and savory, this thick dressing tastes fabulous over spicy greens like watercress, and paired with fruits like cherries, figs, and berries. Enjoy it with crackers and cold cuts, as well.

Ingredients:
1 cup mayonnaise
1 cup sour cream
½ cup crumbled blue cheese
2 tablespoons fresh lemon juice
½ teaspoon Dijon mustard
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper

Directions:
Combine all ingredients in a large bowl. Whisk together until smooth. Chill at least 2 hours before serving.

Source: Salad Dressing Recipe.

Teriyaki may be one of Asian cuisine's most consumed dishes around the world, and rightfully so. The sweet, tangy, not-too-rich sauce makes for a tasty glaze on meats and vegetables alike.

Ingredients:
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil
¼ cup sliced green onions
Cooked white rice, for serving
Marinade:
¼ cup soy sauce
2 tablespoons honey
2 tablespoons rice wine or vinegar
1 teaspoon grated fresh ginger

Directions:
1. Combine chicken and marinade ingredients in a large bowl; toss to coat, cover, and refrigerate 30 minutes.

2. Heat oil in a large skillet over medium-high. Remove chicken, shaking off excess marinade, and place in skillet. Cook until no longer pink, 5 to 7 minutes total. Add marinade to skillet and bring to a boil over high heat. Simmer until thickened, 3 to 4 minutes; stir in green onions. Serve immediately over rice.

Source: Chicken Stir Fry Recipe.

This sweet-tart fruit salad is soaked in an orange-lime syrup it's refreshing and intoxicating all at once.

Ingredients:
¼ cup honey
¼ cup orange juice
1/4 cup lime juice
1 tablespoon orange zest
1 tablespoon lime zest
12 pitted cherries
2 plums, halved, pitted, sliced
1 cup strawberries, sliced
1 cup raspberries

Directions:
1. Combine honey, orange juice, lime juice, zests, and water in a small pot over medium-high; cook until mixture foam. Cool slightly, whisking to mix.

2. Combine fruit in a large bowl. Pour syrup over fruit mixture and fold in. Cover and chill.

Similar recipes: Lime Recipe.

It's amazingly easy to prepare homemade pulled pork with the use of a slow-cooker in the kitchen. A sweet and tangy barbeque sauce cooks into the meat all day, and by dinnertime, you have melt-in-your-mouth pork that requires no extra condiments to become a heavenly sandwich.

Ingredients:
½ cup ketchup
½ cup apple cider vinegar
¼ cup prepared yellow mustard
¼ cup packed brown sugar
2 tablespoons paprika
2 garlic cloves, smashed
2 teaspoons onion powder
1 teaspoon salt
1 teaspoon ground black pepper
1 3-pound boneless pork butt
6 hamburger buns or rolls, warmed

Directions:
1. Combine ketchup, vinegar, mustard, sugar, paprika, garlic, onion powder, salt, and pepper in a medium slow-cooker. Add pork and turn well to coat. Cover slow-cooker and cook on low until very tender, 8 to 10 hours.

2. Remove pork from slow-cooker and set aside in a large bowl. Turn slow-cooker to high heat and boil sauce until thickened, 5 to 10 minutes.

3. Meanwhile, shred pork with two forks in bowl. Transfer back to slow-cooker, toss well with sauce, and serve on warm rolls.

Source: Sandwich Recipe.

Hummus goes Moroccan in this adapted recipe. Made with Fava beans and plenty of olive oil, this dip is green, zesty, and bright.

Ingredients:
1 (15-ounce) can Fava beans (about 3 cups cooked), drained, rinsed
1/3 cup olive oil
¼ cup fresh lemon juice
2 cloves garlic
1 teaspoon cumin
½ teaspoon salt
½ teaspoon paprika
½ teaspoon cayenne
2 to 4 tablespoons water, as needed
2 tablespoons chopped fresh parsley or cilantro, for garnish

Directions:
1. Place beans, oil, lemon juice, garlic, salt, cumin, paprika, and cayenne in a food processor; pulse until smooth.

2. With machine running, add water until mixture thins to desired consistency.

3. Garnish with fresh herbs and serve.

Source: Hummus Recipe.

List of ingredients:

1 pack of 12 inch tortillas
1 package of Spanish rice
1 can of refried beans
1 pound of shredded cheddar cheese
3 cups of shredded lettuce
1 large tomato, diced into small pieces
1 jar of chunky salsa

Method:

The first thing that you will want to do is to begin making the Spanish rice in accordance with the directions on the package. When the rice is just about done, you will want to put the refried beans into a pan and heat them on the stove over a medium heat. Once the beans are hot and the rice is done, you will want to warm your tortillas. Take your tortillas and spoon a good amount of the beans onto them. Now you will want to spread the beans around in the center of the tortillas with the bottom of the spoon and then add your desired amount of rice. Put a little more of the refried beans on top of the rice and add cheese on top. Place the tortilla in the microwave for just long enough to melt the cheese. Take it out and add the salsa, tomatoes, and lettuce. Now wrap it up into the shape of a burrito and it is ready for you to serve with your side dishes.

Source: Burrito Recipe.

List of needed ingredients:

1 thinly sliced medium onion
2 cups of barbecue sauce
½ cups of salsa
2 tbsp of chili powder
1 tsp of ground cumin
½ tsp of garlic powder
½ tsp of oregano
¼ tsp of ground black pepper
1/8 tsp of ground red pepper
½ tsp of salt
1 small green bell pepper which has been cut into strips
1 small red pepper which has been cut into strips
10 flour tortillas

Cooking method:

The first thing that you are going to do is to remove the excess fat from the pork. Place the pork in a 3 ½ to 6 quart slow cooker Then arrange your onion on top of the pork. Mix together the barbecue sauce, salsa, herbs, and spices. Once it is mixed well you are going to pour it over the pork. Now cover the cooker and cook it on low heat for about 8 to 10 hours or until pork is very tender. Then remove the pork from the slow cooker and place it onto a large plate. Use 2 forks to pull the pork into shreds. Pour the sauce into a bowl and stir in the pork. Sauté pepper strips in a little bit of oil. Now you are going to spoon the filling onto your tortillas and top it with a few pepper strips, and roll the tortilla up. This is a great tasting dish that will be a great choice for just about any occasion. If you want to have one recipe which is easy to make and always makes a hit, this is the one you will want to make sure that you have on hand.

Source: Pulled Pork Recipe.

If you are a person that loves a sweet tasting hamburger, then you are going to absolutely love the Island burger. Not only does it have a unique flavor, but the flavor it has is one which will provide you with mouth watering goodness. The mixture of these creative ingredients will offer you a taste unlike any other hamburger you have ever had. This is one hamburger that you will want to make sure that you serve at your next family barbecue. The only problem you may have is making sure that you have enough of them because everyone is going to want to have more than one of these amazing hamburgers.

List of needed ingredients:

 For the Burgers:
1.5 lbs hamburger meat
1 small jar crushed pineapple, drained
1/3 cup cheddar cheese, grated
1 tsp soy sauce
1 tsp ground black pepper
1 egg
¼ beef stock dissolved in ¼ cup water

For the buns:
6 French rolls
1 tomato sliced into 6 slices
6 onion slices
Lettuce
Mayonnaise

Preparation method:

he first thing you will want to do is to mix together all of your burger ingredients in a large mixing bowl. After the ingredients are mixed together, you will make six patties and begin cooking them wither by frying them in a pan, or barbecuing them on the grill. Now you are going to want to lightly toast the rolls. After they are toasted you will put them together by spreading on your Mayonnaise and placing the other ingredients on them. Once your burgers are done you can put them on the rolls and enjoy one of the best tasting hamburgers you have ever tried.

This is one hamburger recipe that will really make an impact on any one that tastes it. Never before will they have experienced a burger with this type of flavoring. It is definitely a mouth watering meal that will leave your guests satisfied!

Source: Hamburger Recipes.

It's only three days until Thanksgiving! We'll all probably be cooking turkey, and here is a wonderful turkey gravy recipe using the drippings/fat from the turkey:

List of ingredients:

4 tablespoons of turkey fat.
4 tablespoons of flour.
2 cups of turkey broth.
Salt, to taste.
Freshly-ground black pepper, to taste.

Cooking instructions:

Pour the drippings from the turkey roasting pan into a bowl. Allow the fat to rise to the top.

Measure the fat needed for gravy back into roasting pan.

Skim the excess fat from the drippings, then the add liquid to remaining meat juice to make amount needed for gravy.

Blend the flour into the fat in the roasting pan over low heat, stirring until it is bubbly and brown.

Remove from heat, add liquid gradually, stirring constantly.

Cook and stir until thickened.

Simmer for 5 minutes.

Season with salt and pepper to taste.

Source: Gravy Recipe.

Here is a great muffins recipe:

List of muffin ingredients:

1 cup of oats.
3/4 cup of unbleached white flour.
1 cup of diced rhubarb.
1 tablespoon of baking powder.
1/2 teaspoon of salt.
1/2 cup of honey.
1/2 cup of skim milk.
1 large egg.
1 tablespoon of grated ginger root.
1 tablespoon of canola oil.
Paper liners or cooking spray.

Method:

Preheat your oven to 375F.

Line 12 muffin cups with paper liners or spray with oil.

In a bowl, combine the oats, flour, diced rhubarb, baking powder and salt.

In another bowl, stir together the honey, milk, egg, grated ginger and canola oil.

Form a well in the dry ingredients and pour the milk mixture into the well.

Stir just until the dry ingredients are moistened.

Divide the batter among prepared muffin cups and bake for about 18 minutes or until the tops are golden and spring back when touched.

More like this: Rhubarb Recipes.

This is a really good one! Keep it in mind for a few months time when the chestnuts start to fall .

 Ingredients list:

1 quart of chestnuts.
2 quarts of water, divided.
1 teaspoon of salt, divided.
1 teaspoon of sugar.
Zest of one lemon.
2 can of consomme, undiluted.
1 teaspoon of butter.
1 tablespoon of flour.
Pinch of cayenne pepper.
1 cup of parsley, chopped.

Method:

Boil the chestnuts for about 20 minutes in 1 quart of water, salted with ½ teaspoon of salt. Drain, peel off the skin, the finely chop.

Place the chestnuts in 1 quart water with the remaining salt, sugar and lemon zest. Cook for 30 minutes, then run through a sieve.

Add the consomme blended with butter, flour, cayenne pepper and parsley.

Simmer for 20 minutes. Strain, then serve piping hot.

Source: Chestnut Recipes.

List of ingredients:

1 French baguette, in quarter-inch thick slices.
Olive oil.
4 oz of goat cheese.
Cracked black pepper.

Method:

Brush the sliced baguette with olive oil.

Toast in a 350F oven until crisp and golden.

Remove from the oven and let cool.

Spread a thin layer of cheese on each crouton.

Dust the cheese with cracked black pepper.

Place the croutons under a broiler to brown the cheese slightly before serving.

Source: Croutons Recipe.

Ingredient list:

1 1/2 cups of toasted pecans.
1 1/4 cups of light brown sugar, firmly packed.
2 tablespoons of water.
1/2 cup of sweet butter.
1 teaspoon of vanilla.
1/4 teaspoon of baking soda.
6 ounces of semisweet chocolate, in pieces or chopped.

Directions:

Using a food processor, pulse the the toasted pecans until finely chopped.

Sprinkle half of the pecans on a 7*10-inch area on a buttered cookie sheet.

In a heavy, medium sized saucepan, combine the brown sugar, water, and butter, and stirring constantly, bring to a boil. Stir often to prevent burning until the mixture reaches 285F.

Remove the saucepan from the heat and add the vanilla and baking soda.

Pour the toffee mixture evenly over the 7*10-inch rectangle on top of the nuts.

Immediately scatter the chocolate pieces over the hot toffee.

Wait for 5 minutes, then spread the chocolate using a long metal spatula in an even layer.

Dust the chocolate with the remaining chopped pecans.

Allow to cool completely and break into pieces.

Source: Toffee Recipe.

List of ingredients:

1/2 cup of butter.
1 1/2 cups of golden brown sugar, firmly packed.
2 medium eggs.
1/2 cup of cooked pitted prunes, chopped.
1 1/2 cups of all-purpose flour.
1 teaspoon of baking soda.
1/4 teaspoon of salt.
1/2 teaspoon of cinnamon.
1/2 teaspoon of nutmeg.
1/2 teaspoon of allspice.
1/4 teaspoon of cloves.
2/3 cup of buttermilk.
1/2 cup of walnuts, chopped.
Whipped cream, to serve with.
Brown sugar, to serve with.

Method:

Cream together the butter and sugar until light and fluffy.

Add the eggs, one at a time, beating thoroughly after each addition.

Stir in the chopped prunes.

Combine the flour, baking soda, salt and spices and add alternately with buttermilk to the creamed mixture.

Stir in the chopped walnuts.

Pour into a greased and floured 9-inch square pan.

Bake in a 350F oven for 40-45 minutes or until the cake tests done.

Allow to cool on a rack.

Cut into squares and serve with a dollop of whipped cream, topped with brown sugar.

Source: Prune Recipes.

List of ingredients:

Nonstick cooking spray, as needed.
1/3 cup of sliced green onions.
1 garlic clove, minced.
1/2 teaspoon of fennel seeds.
1 cup of evaporated skim milk.
1 tablespoon of all-purpose flour.
1/2 teaspoon of salt.
Pinch of black pepper.
1/2 cup of solid-pack pumpkin.
18 oz (2x 9 oz packets) of refrigerated low-fat cheese ravioli.
2 tablespoons of grated Parmesan cheese.

Method:

Spray a medium-sized nonstick saucepan with cooking spray, then heat over medium heat until hot.

Add the sliced onions, minced garlic and fennel seeds; cook and stir for 3 minutes or until the onions are tender.

In small bowl, combine the milk, flour, salt and black pepper.

Stir the milk mixture into the saucepan.

Bring to a boil over high heat; boil until thickened, stirring constantly.

Stir in the pumpkin and reduce heat to low.

Meanwhile, cook the ravioli pasta according to the directions on its packaging, omitting salt.

Rinse and drain the ravioli.

Divide ravioli evenly among 6 plates, then top each with a sixth of the pumpkin sauce.

Sprinkle grated Parmesan over top of each serving.

Source: Ravioli Recipes .

Ingredient list:

1 lb of monkfish fillets, cut into small pieces.
Olive oil.

1 tablespoon of fresh parsley, finely chopped.
2 tablespoons of extra virgin olive oil.
2 oz of butter.
2 tablespoons of capers.
2 grapefruit.

Preparation method:

Segment the grapefruit by peeling away the skin and white pith with a sharp knife. Remove each segment and discard the rest.

Fry the monkfish in a small amount of olive oil until just cooked.

Make sauce by gently heating the butter and olive oil in a saucepan over a low heat; once warm, add the grapefruit, capers and parsley.

Pour over the fish.

Source: Grapefruit Recipes .

Here is a great fruity condiment for you to make!

Ingredient list:

5 honey tangerines.
1 1/2 cups of orange juice.
1/2 vanilla bean, split and pulped.
3/4 cup of granulated sugar.
Juice of two lemons.
1/2 cup of dried cranberries.

Instructions:

Zest the honey tangerines and cut into segment, with skin and membrane removed, then deseed.

In a large pot, combine the vanilla bean pulp, sugar, lemon juice, cranberries, tangerine segments and zest.

Place over medium heat. Bring the mixture to a boil; then reduce heat and simmer, stirring occasionally for approximately 20 minutes, until slightly thickened.

Remove the vanilla bean and transfer the marmalade to a glass container. Allow to cool.

Refrigerate until ready to use.

Source: Tangerine Recipes.