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Deb's Kitchen |
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1/15/2026 0 Comments Kale and Sweet Potato Stir Fry INGREDIENTS:
1 bag of Kale cut up or equivalent in fresh kale 2 Medium Sweet Potatoes (sliced or cubed) 1/2 Cup Grated Parmesan Cheese Salt/Pepper to taste 1/2 Tsp Garlic Powder or a clove finely minced. 2 Tbs Olive Oil (I use garlic infused olive oil) Linked Sausage (1 cup of your favorite sliced) 1 Teaspoon Sugar 1/4 C of Water or Chicken Broth Start off by adding olive oil to a large skillet on high heat. Add kale, water, garlic, sugar, and garlic to skillet. Stir fry on high for about 5 minutes, then add sweet potatoes, salt and pepper, and half of the parmesan cheese, then stir for another five minutes. Turn heat down to low and add rest of parmesan cheese on top, then put lid on for ten minutes. Turn heat off and let rest for a few minutes before serving. You can add more or less sausage if you like. This is really good with a little cornbread.
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1/30/2025 0 Comments Loaded GumboIngredients:
2 Cloves Garlic, diced 1 Bell Pepper, diced 1 Small Onion, diced 2 T. Parsley 2 Bay Leaves Salt & Pepper, to taste 16 oz Stewed Tomatoes 1 Quart Chicken Broth 1 1/2 Tsp Old Bay Seasoning 1 tsp Crab Boil 1/2 Cup All-Purpose Flour 1 Stick of Butter 2 lbs. Shrimp 1 Pint Crab Meat: I use whatever we catch off my dock. Fresh is Best! 1 Package Sausage Links, cut up small 2 Cups diced Chicken Meat; I used the thighs in mine 1 Quart Okra, cut and de-slimed Instructions: In skillet, melt butter: add garlic, pepper, onion, and flour. Stir until brown over medium heat. Add Chicken broth and stir until mixed. Add parsley, bay leaves, Old Bay, salt and pepper. Simmer. In separate skillet, cook sliced okra in small amount of oil until all slime is gone, then add to roux. Heat shrimp, sausage, and chicken until water is cooked out of shrimp. (light pink). Add to roux. Let simmer 1 hour. Pour of rice to serve. |
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