Gluten-Free Spicy & Sweet Squash Chips

This "Gluten-Free Spicy & Sweet Squash Chips" recipe was given to me by Granny Mildred Anderson is delicious. They always grow tons of squash every year and this recipe is a great way to use it! 

Ingredients

2 large yellow squash; sliced thinly

2 Teaspoons salt

1 Teaspoon cumin powder

1 Teaspoon paprika powder

1 Teaspoon coarsely ground black pepper

½  to 1 Teaspoon ground cayenne pepper

¼ C melted butter

1 cups unsalted nuts; finely chopped
2 cup Parmesan cheese; finely shredded

For Sweet Only

1 cup sugar

Substitute ½ tsp nutmeg for ground black pepper

Substitute ¼ tsp cloves for cayenne pepper

Leave out cumin & Parmesan

Directions

Preheat oven to 325̊.

Grease 2 foil lined cookie sheet.

Combine dry ingredients in small bowl.

Mix dry ingredients into melted butter.

Stir in nuts and toss until entirely covered.

Divide between baking sheets and spread evenly.

Bake 25-27 min, stirring every 10 min.

Cool on wax paper, and store in airtight container.

Spicy Sweet Squash Chips

This "Spicy & Sweet Squash Chips" recipe was given to me by Granny Mildred Anderson is delicious. They always grow tons of squash every year and this recipe is a great way to use it! 

Ingredients

2 large yellow squash; sliced thinly

2 Teaspoons salt

1 Teaspoon cumin powder

1 Teaspoon paprika powder

1 Teaspoon coarsely ground black pepper

½  to 1 Teaspoon ground cayenne pepper

¼ cup melted butter

1 cups unsalted nuts; finely chopped
2 cup Parmesan cheese; finely shredded

For Sweet Only

1 cup sugar

Substitute ½ tsp nutmeg for ground black pepper

Substitute ¼ tsp cloves for cayenne pepper

Leave out cumin

Directions

Preheat oven to 325̊.

Grease 2 foil lined cookie sheet.

Combine dry ingredients in small bowl.

Mix dry ingredients into melted butter.

Stir in nuts and toss until entirely covered.

Divide between baking sheets and spread evenly.

Bake 25-27 min, stirring every 10 min.

Cool on wax paper, and store in airtight container.

Cajun Seasoning

Bring a robust Cajun flavor to your cooking with this spicy blend of onions, garlic, cayenne and other spices.

Ingredients:

2 Tablespoons garlic powder
3 Tablespoons paprika
1 Tablespoon onion powder
1 Tablespoon ground white pepper
1 Tablespoon dried thyme
1 Tablespoon cayenne
1 Tablespoon dried oregano
1/2 Tablespoon ground black pepper
1 Tablespoon dried mustard powder

Optional:
2 Tablespoons sea salt

Instructions:

Put all the ingredients into a a medium bowl and mix thoroughly.

Pour into an airtight container.

Good for 3-4 months.

Spicy Sausage Jambalaya

Sausage Jambalaya truly captures the flavors of New Orleans with this easy recipe. This stunning crock pot dish uses sausage to give the meal the perfect flavor. Tomatoes and shrimp are added for a real New Orleans touch—perfect for taking your taste buds on a trip to the Big Easy.

INGREDIENTS

1 medium yellow onion, chopped

1 large yellow pepper (can be replaced with green or red), chopped

3 cloves garlic, minced

1 package of spicy (Hot) Italian sausage

1 small package of raw shrimp

1 can (14.5 oz.) diced tomatoes with green chilies

1 can (14.5 oz.) stewed tomatoes

1 cup chicken broth

¾ cup long grain white rice

1 teaspoon Creole seasoning

2 teaspoons Louisiana hot sauce

¼ teaspoon sea salt

½ cup frozen corn

1 can (8 oz.) black beans, rinsed

DIRECTIONS

In a small skillet brown Italian sausage,  drain off oil and set the oil aside.

Slice sausage 1/4 thick and set aside.

Using the same skillet saute onion, green pepper and garlic using the oil set aside from the sausage until tender.

Add sausage, onion, yellow pepper, garlic, broth, Creole seasoning, Louisiana hot sauce, salt, corn, beans, stewed tomatoes, and diced tomatoes to the crock pot; mix well.

Cook 6 to 8 hours on medium heat.

Add Minute Rice or per cooked rice and shrimp.

Cook until the rice is tender and the shrimp turns pink.

Serve.

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Guisado de Pollo (Chicken and Potato Stew)
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Spicy Chicken and Kielbasa Couscous

Try this delicious and flavorful Spicy Chicken and Kielbasa Couscous recipe. It is absolutely perfect for a cold night in the winter.  

Ingredients

1/2 pound kielbasa,  sliced into ½-inch pieces
1 stalks celery, sliced
2 large onions, thinly sliced
2 cups chicken broth
1 cup couscous
1 large orange, yellow, or green pepper, cut into strips
1 stalks celery, sliced2 large carrots, thinly sliced2 cups chicken broth1 cup couscous

1 pound skinless, boneless chicken breasts sliced into ½-inch pieces

2 1/3 cup chicken broth

1/4 teaspoon cumin

1/4 teaspoon coriander

3 teaspoons tomato paste

1/4 teaspoon dried hot red pepper flakes

2 tablespoons butter

1 medium onion, thinly sliced

1    3-inch cinnamon stick

1 Tablespoon cornstarch

Directions

Rinse chicken, pat dry.  Cut into bite-size strips and set aside.

In a large skillet brown and stir the chicken and kielbasa.

In a heavy saucepan cook the onion in 1 tablespoon of the butter over moderately low heat, stirring, until it is softened, add the turmeric and the red pepper flakes, and cook the mixture, stirring, for 2 minutes.

In a crock pot peppers, celery, carrots, tomato paste, broth, chicken, kielbasa, and cinnamon stick, coriander, cumin cover and cook on low heat 6 to 8 hours.

Strain off 1 1/3 cups of the broth into a medium saucepan, add the remaining 1 tablespoon butter, and bring the mixture to a boil.   

Stir in couscous; cover remove from heat.  

Let stand while thickening the sauce mixture.

Combine the 1 cup chicken broth and cornstarch, stir into crock pot.

Increase your crock pot heat to medium heat and stir in the broth and cornstarch mixture slowly, until the sauce is thick and bubbly turn off crock pot.

Fluff couscous with a fork.  

Serve chicken mixture over couscous. 

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Italian Chicken Dinner

Chicken Pizza

Chicken Fricassee

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Golden Chicken Stew