West African Stew

West African Stew
 
3 tablespoons peanut oil
1 1/2 lbs. boneless chicken breasts or thighs, cut in bite sized pieces
2 cloves garlic, chopped
1 large onion, chopped
1 or 2 habanaro peppers, seeded and diced
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
1 1/2 cups chicken stock
1 large sweet potato, cut in 3/4" cubes
3/4 cup creamy peanut butter (Skippy Natural is very tasty)
1 (15 oz.) can chick peas, rinsed and drained
1/4 cup cilantro, chopped

In a large Dutch oven with a tight-fitting lid, heat 2 tablespoons oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pot. Add 1 tablespoon oil. Reduce heat to medium low, and add garlic, onions and habanaro peppers; saute 2 to 3 minutes. Season with cumin, black pepper, and salt.

Mix in chicken stock, sweet potato, and browned chicken, plus any accumulated juices. Place lid on Dutch oven and simmer, stirring occasionally, for 10 to 15 minutes. Remove lid, and stir in the peanut butter and chick peas. Make sure the peanut butter is blended in. Replace lid and simmer for 10 more minutes, or until chicken is cooked through and sweet potatoes are tender. Stir in cilantro. Remove from heat, adjust seasoning, and serve with hot white rice.

Orange Marmalade with Bourbon Glazed Ham

Orange Marmalade with Bourbon Glazed Ham

1 medium ham, butt or spiral-cut
Whole cloves
1 cup water
1 cup cream sherry
1 tbsp grated fresh ginger
1/2 cup orange marmalade
1/2 cup bourbon
2 tbsp prepared mustard
1/4 cup brown sugar, firmly packed

Preheat oven to 425L F. Line roasting pan with foil.
Trim rind and fat from ham, leaving 1/4 inch layer of fat.
Score ham in a diamond pattern and stick cloves into center of each diamond.
Place ham in pan.
Combine water, sherry, and ginger in a small bowl. Pour sauce over ham.
Bake 5 minutes per pound.
Cook marmalade, bourbon, and mustard over medium heat in a small saucepan until warm, stirring occasionally, about 5 minutes (3/4 glaze will be thin).
Increase oven to 450° F.
Brush glaze over ham and sprinkle with brown sugar.
Bake until deep brown about 20 minutes.
Servings: 6 to 8 servings

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EASTER EGG HUNT PIE

EASTER EGG HUNT PIE

1 prepared Keebler graham cracker crust
8 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3/4 cup cold water
1 (4 ounce) box instant vanilla or white cheesecake flavor pudding mix
1-1/2 cups non-dairy whipped topping, thawed
16 miniature chocolate eggs or other holiday candies
Additional colorful Easter egg candies and green tinted
coconut for garnish, if desired.

In a large mixer bowl, beat cheese until fluffy; gradually beat in sweetened condensed milk until smooth. Add water and pudding mix; on low speed, beat until smooth; gently stir in whipped topping. Spoon half of filling into pie crust and top with chocolate eggs; top with remaining filling. Chill at least 3 hours. Garnish as desired.