DirectionsCombine rice, orange juice, water and salt in a 2- to 3-quart saucepan. Heat to boiling; stir once or twice. Reduce heat; cover and simmer 15 minutes

While rice is cooking, melt 1 tablespoon butter in large skillet over medium-high heat. Add almonds and cook and stir until golden, about 2 to 3 minutes. Remove almonds and set aside

Melt remaining 2 tablespoons butter in skillet. Add chicken; cook until brown on both sides. Add orange marmalade to skillet and stir to coat chicken.

To serve, spoon rice onto plate, top with chicken. Sprinkle with toasted almonds and green onions

Servings:  4

Enjoy!

4 chicken leg quarters, skinned
1 Tbs olive oil
1 medium onion, cut into chunks
4 garlic cloves, minced
1 Tbs minced ginger
2 medium carrots, cut into chunks
1 cup canned chickpeas, drained
2 cinnamon sticks
1 1/2 tsp cumin
1/2 tsp tumeric
5 cups water
2 medium zucchini, cut into chunks
2 cups cous cous

Directions

In large, non-stick soup pot, place olive oil over high heat. Add chicken and cook about 10 minutes, turning to brown on all sides. Stir in onion, garlic, chickpeas, ginger, carrots, cinnamon, cumin, tumeric and water. Bring to simmer, reduce heat and cook for about 20 minutes. Stir in zucchini and simmer an additional 10 minutes. Remove cinnamon sticks. Season with salt and pepper to taste and serve. Serve in large bowls, over cous cous.

To freeze, transfer Moroccan Chicken to plastic container with tight fitting lid. Let cool, uncovered, for 20 minutes. Refrigerate, uncovered, until cold, about 40 minutes. Cover tightly and freeze until needed. To thaw, transfer from freezer to refrigerator 12 – 24 hours before needed. Reheat in a large, covered soup pot over medium-low heat. Bring to simmer and cook for 5 minutes

Servings 4-6

Enjoy!

Sleeping the night before vacation is alway a difficult process – why? – because it is vacation.  After making myself stay in bed until the alarm clock sounded (6:00 am), I rose and got ready.  Completing the final tasks before departure, loading the last of the never ending list of items for the trip and saying good bye to the four legged kids (Teddy and Tira – both rescue cats from the shelter), with that done we were off.

The trip down included an interesting breakfast at the Asheboro Huddle House, complete with costumes (which the employees wore not us).  Breakfast included everything from scrambled eggs with cheese to something that was covered and smothered (not sure what it was – however – the friend eating it said it was good).  After we were fueled and ready to ride – the trip continued.

It always amazes me at how diverse the landscape is in the state of North Carolina.  Traveling from Greensboro to the beach almost seems as if you are traveling to an entirely different country.  I love the pine trees (reminds me of Florida where I grew up) and then you have the swamps (OK, more Florida reminders), and then there are the people – everyone just seems to be in a vacation state of mind – even those working.

We arrive at the beach house – and the first thing is to check out the beach – kind of like making sure it is really there.  Once that has been established we proceed to unpack all – and I do mean all – the stuff we loaded into the cars for the trip down.  After unpacking and arranging we head back down to the beach for a nice walk in the surf.

From there, we headed across the bridge back to the main land in search of Captain Jack’s for fresh seafood for Sundays menu (more on that later).

The menu for Saturday night however included chili with green chili cornbread.

Chili recipe (very easy):

Once package of country style sausage – about a pound (I prefer the Lowes Foods brand)
One pound hamburger meat
Two large onions
Two large cans of diced tomatoes
Six regular size cans of dark kidney beans (drained)
Three packs of McCormick’s low sodium chili seasoning
Two big teaspoons of chipotle chili pepper
One big teaspoon each of garlic and onion powder
Salt to taste

Chop onions and saute in pot (I use a large cast iron dutch oven)
Brown the sausage and hamburger – drain off the grease
Add the seasoning and spices
Add the diced tomatoes (plus the juice in the can) – remember to stir well after adding each ingredient
Add the drained kidney beans
Stir well and cook the chili on medium until it is bubbly, then turn down to a slow simmer and cook for about an hour.

Serve with homemade cornbread.
Enjoy!

After dinner we finished the night off watching the sunset and waves crash into the beach.  Dessert included fresh baked chocolate chip cookies and well the rest of the wine and other beverages.

It was a great first day of vacation.  More to come.

1 Egg
1 Cup Milk
3 Tablespoons Sugar
3/4 Teaspoon Vanilla Extract
1/8 Teaspoon Salt
1/8 Teaspoon Ground Nutmeg

In a bowl, lightly beat the egg.  Add milk, sugar, vanilla and salt.  Pour into two ungreased 6-oz. custard cups.  Sprinkle with nutmet.  Set in a pan containing 1/2 to 1 inch of hot water.  Bake at 350 degrees for 35 minutes or until set. Cool slightly before serving.

Enjoy!

In a saucepan over medium heat, cook and stir orange juice, brown sugar, butter, cornstarch, ginger, salt and pepper until thick. Add the beets and heat through. Garnish with orange peel.

Enjoy!

Cook the mixed vegetables on the stove or in the microwave until crisp-tender, drain and place in a large bowl. Add kidney beans, celery, onion and green pepper. In a saucepan over medium heat, bring sugar, vinegar and cornstarch to a boil, stirring constantly, until thickened. Cool slightly. Pour over vegetables and toss. Refrigerate. Yield: 8 servings.

In a skillet, brown ground beef and onion over medium heat; drain.  Add the water, taco seasoning and tomato sauce; mix.  Bring to a boil; reduce heat and simmer for 20 minutes.  Stir in macaroni, chilies and 1 1/2 cups of the cheese.  Pour into a greased 1 1/2 qt. baking dish.  Sprinkle with the remaining cheese.  Bake at 350 degrees for 30 minutes or until heated through. Yield:  6 servings.

Enjoy!

Pumpkin Sausage Balls

1.5 Cups Bisquick Mix
1 Cup Sharp Cheddar Cheese, shredded
1 Cup Cooked and Mashed Pumpkin (either fresh or canned)
1.5 Pounds of Fresh Pork Sausage (I prefer the sausage from Lowes Foods)
1 Tablespoon Chipotle’ Chili Pepper (feel free to vary the heat as much as you like)

Heat oven to 350 degrees.  Line a baking pan with parchment paper (this helps to soak up some of the grease from the sausage).

Combine all ingredients in a large bowl and mix until well blended.  I usually like to put the Bisquick Mix and Shredded Cheddar in first and mix the cheese around – the Bisquick will coat the cheese and help it to distribute through the mix much better.

With moist hands form 1 inch balls (I use a 1 inch scoop) and place on baking sheet with room between.

Bake for 25 to 30 minutes, or until lightly brown on tops and deeper brown on bottoms.

This recipe will make about 50 1 inch  Pumpkin Sausage Balls.

Enjoy!