Paprika Chicken Gravy over Rice and Beans!

The dreadful Monday after the Super bowl, your either really happy, really sad or feeling pretty much nothing at all. After working all night along side a restaurant of Atlanta Falcon fans and cheering along side the many happy guest. Today I'm tired and a bit popped. It's 6 o'clock in the evening and I haven't started dinner yet. I'm thinking I'll make something very simple and feed the kids so that's exactly what I'm doing.

Ingredients:

2 lbs Cubed chicken breast
1 cup diced tomatoes
1 1/2 cups diced onions
2 cups chicken stock
1 cup water
1 tablespoon coconut oil
1 teaspoon paprika
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
1/2 teaspoon cinnamon
1 tablespoon of butter
2 tablespoons flour
Salt and pepper to your taste



First I like to get my large sauce pan hot, add my coconut oil and then my cubed chicken. After searing off the chicken on all sides, add in onions, tomatoes. Continue to cook for about 5 minutes. Add chicken stock, and seasoning. Cook together stirring every couple of minutes and in a separate pan start your roux which is a technique uses to thicken up you gravy. 

Start your roux by added butter to your sauce pan. When the butter melts down add your flour stirring in with a whisk. When your flour and butter start to brown slowing add in you water. This will begin to thicken up. Now add you thickened sauce into you Large sauce pan with the chicken and vegetables.

Continue to cook for 10 minutes. DONE!! Serve over rice or on baked potatoes. This really is my go to dish when I'm stretched for time. And the Kids Love it. Now that's Doug-Licious!!

Super Tasty Eggplant Lasagna #healthy #Low-Carb #Cheesy

So looking to cut out a few carbs from your diet? Here is a great recipe for Lasagna that is Pasta Free. Replacing pasta with eggplant is a great way to have you"cake and eat it too". Using a very familiar recipe to a standard lasagna minus Ricotta Cheese I have a great solution that is great for you and tasty.

Ingreidents:
2 full size eggplants (Sliced)
3 lbs Ground beef
2 - 16oz cans of tomato sauce
2oz fresh spinach
2 cloves garlic Minced
4 cups of Mozzarella cheese
2 Roma tomatoes Diced
1 whole onion diced
2 tablespoons minced ginger (Dried Spice)
Salt
Black Pepper



First things first, you need to slice your eggplant the long way as thin as is comfortable with you. Place sliced eggplant in a mixing bowl sprinkling salt on every slice cover and refrigerate for 30 minutes. This process is called "Purging". Next you need to get your onions, garlic, and ground beef together in a mixing bowl mixing well also with your salt, pepper and Dried ginger. Pre-heat your oven to 325. In a large sauce pan over med-high heat add a splash of Olive oil, when Oil starts to gently smoke add your meat mixture. Stir around for about 10 minutes. add in your Tomato sauce and turn the heat down to a simmer. Let that cook for 10-15 minutes.
Layering: This is the fun part. In a large baking pan you are going to add a thin layer of the meat sauce, Eggplant, spinach then Sauce. Repeat this Layering until you end with room for your last layer which is Cheese. I like to add a thick layer of cheese.

Leaving your dish uncovered, put it in the middle rack of the oven for 40 minutes, This allows time for the Eggplant to break down in the middle and absorb the Sauce and all that great flavor you have.
Remove from the oven let cool for about 5 minutes and serve. This I swear to you is a great dish made just for you to cut back on those carbs and add a good amount of Veggies to your diet, Plus It's Doug-Licious!!!

Red Hot Pepper Sauce #Habanero

If you like Spicy and savory you are going to love this sauce forever! I actually got the inspiration from a sauce my wife told me about. Its a Liberian style sauce that is perfect for fish or chicken. For this particular time, I actually use this pepper sauce for a Pulled pork sandwich with Pickles on a brioche bun.

Ingredients: 

1 Habanero Pepper
1 Red bell pepper
2 tablespoons tomato paste
1.5 Cups beef stock
1 teaspoon brown sugar
1 tablespoon Olive oil
1 tablespoon Red wine vinegar
Splash of Lime Juice
Salt to taste

First. You want to give your peppers a nice small dice, be sure to discard the seeds from your Bell pepper, but keep everything from the habanero pepper the seeds have lots of heat needed for this sauce.

Get your Saute pan hot about med-high heat. Add your Oil after about 30 seconds your oil should be hot enough to add your peppers. Be careful when adding your peppers the heat and spice will transform the air from calm to nostril burning. LOL. You only need to Saute the peppers for about 2 minutes be sure to stir your peppers around and not to burn them. Next add your Beef stock bring to a boil. Next add you tomato paste be sure to stir it into the stock and have no lumps.

Reduce your sauce down a bit to your desired thickness, I like to get it  Add your Vinegar and lime juice and remove from heat. If you have a Stick blender or a Food processor puree the sauce till it is silky smooth add your salt and taste. Then your ready to add this great flavored fill sauce to a Fish dish or on a juicy piece of Chicken.

(SIDE NOTE) Habanero Mayo: Here is a great mix for a cold cut sandwich, Cool off your Red Pepper Sauce and mix in 1 tablespoon with 2 tablespoons of Mayo and this makes a great sandwich spread.