IRISH COLCANNON WITH BACON

Ingredients

4 large potatoes, peeled and quartered

3 slices bacon, chopped

1 medium onion, chopped

1/2 cup water

4 cups cabbage, thinly sliced

2 tablespoons butter

1/2 cup milk, warmed

salt and pepper to taste

Directions

Place potatoes in a dutch over or large saucepan. 

Add enough cold water to cover potatoes. 

Bring to boil, then reduce heat to med. low 

Simmer 20 minutes, or until tender.

Meanwhile, cook bacon in large skillet on med. 

Heat until crisp, stirring occasionally.

Remove bacon from skillet and drain on paper towels.

Stir onion into drippings 

Cook and stir until crisp-tender. 

Add 1/2 cup water 

Stir to release browned bits from bottom of skillet.

Add cabbage; mix well

Cover and cook 7 minutes or until cabbage is tender and water has evaporated. 

Drain potatoes; return to saucepan. 

Add butter; Mash potatoes until creamy, gradually adding

milk. 

Add cabbage mixture, bacon, salt and pepper. Stir until well blended

Rue 77 Butter Ginger Chicken*

Prep Time ~15 minutes ~Total Cook Time 60 minutes

1 lb of cubed raw chicken

1 tsp olive oil

*1 tablespoon of curry mixture

1 medium onion diced

1 teaspoon garlic

2 tomatoes diced

1 bunch of cilantro

1 green pepper diced

1 small root of ginger sliced

4 oz of butter

*Curry mixture:

1 tsp turmeric

1 tsp black pepper

1 tsp of kosher salt

1 tsp coriander

1 tsp cumin

1 tsp garlic powder

Marinate raw chicken in the curry mixture and set aside. 

Next heat up olive oil in a sauté pan. 

Brown the onions. 

After allowing the chicken to marinate at least an hour, brown chicken with ginger in oil. 

Next add the tomatoes, peppers, butter and cilantro to top. Cover and allow simmering for 15 minutes. 

Serve with basmati rice.

*Thanks to our friend Chef Arif Ashfaq at Rue 77 Restaurant on Lady Street in Columbia for allowing Chef Gary to wrestle this recipe out of his hands.

Chicken Souvlaki Marinade

• 3/4 cup balsamic vinaigrette salad dressing
• 3 tablespoons lemon juice
• 1 tablespoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 4 skinless, boneless chicken breast halves
• Tzarziki Sauce (cucumber sauce)
• 1/2 cup seeded, shredded cucumber
• 1 teaspoon kosher salt
• 1 cup plain yogurt
• 1/4 cup sour cream
• 1 tablespoon lemon juice
• 1/2 tablespoon rice vinegar
• 1 teaspoon olive oil
• 1 clove garlic, minced
• 1 tablespoon chopped fresh dill
• 1/2 teaspoon Greek seasoning
• kosher salt to taste
• freshly ground black pepper to taste
• 4 large pita bread rounds
• 1 heart of romaine lettuce, cut into 1/4 inch slices
• 1 red onion, thinly sliced
• 1 tomato, halved and sliced
• 1/2 cup kalamata olives
• 1/2 cup pepperoncini
• 1 cup crumbled feta cheese

Directions

In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. 

Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour.

Preheat an outdoor grill for high heat.

Toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. 

In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic,

fresh dill, and Greek seasoning. Squeeze the cucumber to remove any excess water; stir into sauce.

Season to taste with kosher salt and pepper. Refrigerate until ready to use.

Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.

Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a

serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. 

Stuff pita pockets with chicken and toppings to serve.

From Good Day Columbia on WACH-Fox TV

Heart healthy low sodium

Pork Tenderloin Fajitas

Ingredients

1 1/4-pound pork tenderloin, thinly sliced

1 teaspoon ground cumin

1/2 teaspoon Ocean's Flavor sea salt and 1/4 teaspoon pepper

2 tablespoons vegetable oil

1 onion, sliced

2 bell peppers, sliced

1 can diced tomatoes (drained)

8 Whole wheat tortillas

Directions

Season the pork with the cumin, ½ teaspoon Ocean's Flavor salt, and ¼ teaspoon

pepper.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. In batches, cook

the pork until browned, 1 to 2 minutes per side. Transfer to a plate.

Meanwhile, heat the remaining tablespoon of oil in a second skillet over medium-high

heat.

Add the onion and bell peppers,tomatoes and cook, stirring occasionally, until tender, 6

to 8 minutes.

Serve the tortillas with the pork, vegetables, (avocado, cilantro, and sour cream

optional)

Thanks to our friends at Ocean's Flavor, who's sea salt we used in making this heart healthy meal.

Hot Buttered Rum

Hot Buttered Rum 

3 cups water

1 cup sugar

1/2 cup dark rum

2 tablespoons butter

1 teaspoon pumpkin pie seasoning 

In a heavy sauce pan on med heat bring water and sugar to a boil lower heat and simmer until sugar is dissolved and in rum and spice pour in mugs float a pat of butter on top and enjoy.

Winter White Chocolate Candy Cain Hot Coco

1. 4oz ghiradelli white chocolate  baking bar

3 cups milk

1 cup of your favorite coffee creamer ( like sweet cream but any flavor will do)

4 candy canes

1/2 teaspoon nutmeg

Pinch of salt 

In a heavy sauce pan on med heat, simmer milk and coffee creamer being careful not boil or scold milk.

Break chocolate bar in small pecs add to the milk and and whisk until chocolate is melted add in the nutmeg serve in mugs with whipped cream garnish with candy cane and enjoy.

Ultimate Holiday Hot Coco 

"It's like drinking liquid chocolate "

1 bar ghiradelli bittersweet chocolate baking bar (4 oz)

3 cups chocolate milk

1 cup 1/2 and 1/2  ( or whole milk )

1 chocolate pudding cup

Teaspoon vanilla extract

1/2 teaspoon coffee extract

Pinch of salt

Whipped cream 

In a heavy sauce pan on med heat, simmer chocolate milk and cream being careful not boil  or scold milk.

Break chocolate bar in small pecs add to the milk and pudding cup and whisk until chocolate is melted add in the extracts serve in mugs with whipped cream and enjoy