Sunday Dinner September 16, 2018

On The Menu

Firecracker Chicken

4 – 6 Servings


4 – 6 boneless, skinless chicken breasts

½ teaspoon sea salt

1 teaspoon granulated garlic

1 teaspoon granulated onion

¼ – ½ teaspoon cayenne pepper

1 tablespoon oil

Sauce Ingredients

¼ cup maple syrup

1 medium – large chipotle pepper in adobo sauce

3 tablespoons adobo sauce

2 tablespoons apple cider vinegar

½ teaspoon butter

2 garlic cloves

¼ cup light brown sugar

Chicken Directions

Combine the sea salt, granulated garlic, granulated onion and cayenne pepper then season chicken thoroughly with it.  Let the chicken marinate in the seasoning at least an hour or overnight.
To bake: Preheat oven to 350 degrees F. Spray or wipe a sheet pan lightly with oil. Place breast on pan and bake 40 – 45 minutes (depending on size of breast) or when the internal temperature reaches 165 degrees F. 

To grill: Preheat an outdoor grill for medium-high heat, and lightly oil. Cook On the prepared grill for 12 minutes per side, or until chicken juice is no longer pink. Once the juice runs clear and the internal temperature reaches 165 degrees Fahrenheit you are ready to top chicken with Firecracker Sauce.

Sauce Directions

In a blender or food processor, combine the maple syrup, chipotle pepper, adobo sauce, apple cider vinegar, butter, garlic and light brown sugar and process until smooth. Transfer product to a small sauce pan and simmer over medium heat. Allow it to come to a boil, reduce heat to a low simmer. Leave it simmering until chicken is done, stirring occasionally. When chicken is ready, pour the sauce over it and serve.

Sweet Potato Veggie Bake
4 Servings

2 sweet potatoes, ½” cubes
1 zucchini, quartered ½” pieces
1 yellow squash, quartered ½” pieces
1 medium red bell pepper chopped
3 garlic clove sliced
¼ teaspoon rosemary, chopped
2 tablespoons olive oil
1½ teaspoons Creole Seasoning1 teaspoon sea salt 

Preheat oven to 425 degrees F.

In a medium size bowl toss together all the ingredients, Place them in a single layer on a baking sheet leaving a little space between the pieces and bake for 35 minutes, until potatoes are tender.  You can also cook them on the grill.

Cuban Black Beans and Rice 
8 Servings


½ cup dried black beans
4 cups water
2 large bay leaf
2 teaspoons granulated garlic2 teaspoons granulated onion
2 tablespoons olive oil
1 large red onion, diced
1 large green bell pepper, diced
4 large garlic gloves, diced
2 cups brown rice
2 teaspoons sea salt
1 tablespoon cumin
1 small bunch cilantro, coarsely chopped

Method Sort and rinse black beans add them to  medium pot along with water bay leaves, granulated garlic and granulated onion.  Cook until beans are tender, stirring occasionally.When beans are tender, heat a larger pot on medium heat add the olive oil, red onion, bell pepper and chopped garlic. Saute until onions are slightly brown.
Add the rice and saute rice and vegetables about 1 minute.
Add beans along with the water they were cooked in; to the rice and vegetable mixture. Add water if necessary to cover the beans by at least 1 inch of liquid.  Add salt, cumin and 1/2 of the cilantro and mix thoroughly. Taste liquid for flavor and adjust seasoning as needed. 
Bring the pot up to a boil and cover. Reduce heat to the lowest setting and let mixture cook 45 minutes or until rice is tender and all liquid is absorbed.
When rice is done, mix in the remaining cilantro cover and let rice sit another 8 minutes before serving.

  Grilled Cabbage Slaw

6 servings


½ cup white wine vinegar

½ cup olive oil

2 tablespoons Dijon mustard

1 tablespoon chopped fresh tarragon

½ teaspoon sea salt

½ teaspoon pepper

1 teaspoon granulated garlic

1 medium red cabbage, quartered leave core in tact

1 medium green cabbage quartered leave core in tact

1 bunch scallions


Preheat grill to medium-high heat, wipe down grates with oil.

 Whisk vinegar, oil, mustard, tarragon, salt, pepper and garlic in medium bowl.

Brush cabbages and green onions with some of the dressing.

Grill cabbages until dark grill marks form, 3 to 4 minutes per side.

Grill green onions until charred on 1 side, 2 to 3 minutes.

Transfer vegetables to a chopping board and let cool.

Chop scallions and cabbages; place in large bowl, discarding cores.

Add remaining dressing; toss until coated.

 Lemon Bundt Cake
8-10 Servings
For the Cake
2 sticks unsalted butter, at room temperature
2 ½ cups granulated sugar, divided
5 large eggs, room temperature
¼ cup lemon zest
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoons kosher salt
1 cups freshly squeezed lemon juice, divided
1 cups buttermilk, room temperature
1 teaspoons vanilla extract
The Icing
1 cups powered sugar
2 tables freshly squeezed lemon juice
Preheat oven to 350 degrees.  Flour & grease a bunt cake pan.
Use a mixer with the paddle attachment, cream butter with 2 cups granulated sugar until fluffy.  Place mixer on medium speed, add the eggs, 1 at a time them add the lemon zest.
Sift the flour, baking powder, baking soda and salt in a bowl.
In another bowl, combine ½ cup lemon juice, buttermilk and vanilla.
Place the mixer on low and add the flour and buttermilk mixtures to the creamed butter and sugar mixture, alternating between the dry and wet ingredients and ending with the flour. 
Transfer mixture to cake pan, smooth the top and bake 45 minutes to an hour or until the tester comes out clean.
Combine ½ cup of granulated sugar with ½cup of lemon juice in a small saucepan and cook over low heat until sugar dissolves.  When cake is done, let it cool for 10 minutes. 
Place cake on a plate  and spoon the lemon syrup over the cake then let it cool completely.
For the icing, combine the powered sugar with lemon juice in a bowl, mixing with a whisk until smooth.  Pour over the top of the cake and allow it to drizzle down the sides.


More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2018/09/sunday-dinner-september-16-2018.html.