Destinations Diva

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HAITIAN CAJUN FUSION RICE WITH SMOKED SAUSAGE Ingredients: 1/4 cup olive oil 1/2 cup diced onion 1/4 cup diced celery 1/4 cup diced bell pepper 2 cloves garlic, chopped 2 tablespoons chopped parsley 1/3 cup diced tomato 1 tablespoon epis (see note) 1 tablespoon tomato paste 1/2 teaspoon low salt cajun seasoning 1/2 tsp. adobo seasoning 1/2 tsp. Sazon tropical seasoning 1/2 tsp. dried thyme 1/2 tsp. onion powder 1/2 tsp. garlic powder 1 tablespoon chicken base or 2 chicken bouillon cubes 1 cup uncooked long grain rice 1/3 lb. sliced smoked sausage 1/3 lb. boneless chicken thighs cut into 1 inch pieces 2 cups water or chicken broth 1 can sliced mushroom 1/3 cup frozen lima beans chopped green onion tops for garnish INSTRUCTIONS: Heat a skillet and add a little olive oil.  Add the smoked sausage in a single layer and brown both sides. Remove. Add chicken and brown. Remove and set aside. Add onion, celery and bell pepper (you may need a little more oil) and cook until there i

Haitian Cajun Epis (green seasoning) Makes 2 pint jars. INGREDIENTS: 1 bunch green onion 1 bunch parsley 1 handful fresh thyme, stems removed 1 celery stalk with leaves 1 peeled onion cut in chunks 1 seeded bell pepper, cut in chunks 4 gloves garlic, peeled 2 hot peppers (serrano or jalapeño) 3 tablespoons olive oil juice of half a lemon Cut all vegetables in pieces to fit in a food processor, you may have to process in batches.  Puree in food processor and continue to add vegetables until all are chopped.  Add olive oil and process again until the mixture becomes smooth.  Add lemon juice and continue to puree. Fill mason jars with mixture.  If you have any leftover mixture, fill ice cube trays.  When frozen, pop out into a ziplock bag and keep in the freezer. Follow me on Instagram:   https://www.instagram.com/maryfdesilva/  @maryfdesilva Follow me on Facebook:  https://www.facebook.com/MarydeSilvaAuthor/  @marydesilvaauthor Check out my artwork:  https://fine

     Mediterranean cuisine has alway been one of my favorites ever since I first attend the Greek Fest held each year in New Orleans on Memorial Day weekend.  What draws me to this cuisine over and over again is the freshness and the healthiness of the my favorites--Greek salad, gyro, hummus, and Chicken Shawarma.        My other latest obsession is avocados.  The health benefits of the tasty green fruits are just a bonus to the great taste.  I've combines two of my favorites in this recipes which marvelous results! Don't be shy if you wish to add more avocado! Avocado Tzatziki 1/2 or large avocado 1 cup Greek yogurt 1 large cucumber, pealed, seeded and chopped Juice of half a lemon 2 small garlic cloves 1 1/2 tablespoons fresh dill or 1/2 teaspoon dried dill 3 tablespoons extra virgin olive oil kosher or pink salt and pepper to taste Place all ingredients in a food processor.* Blend ingredients until smooth and creamy.  If necessary, add a little more

     Greek and Mediterranean cuisine is one of my favorites because of the delicious flavors of the spices, herbs and healthy ingredients.  These meatballs are not only healthy but also delicious and satisfying, especially if you are keeping a low carbohydrate diet.  Pair this recipe with my Avocado Tzatziki sauce and use them to make Chicken Meatball Gyro Wraps. Chicken Shawarma Meatballs Ingredients: 1 pound ground chicken (or ground turkey) 1 tablespoon Greek seasoning mix (recipe below) 4 tablespoons finely chopped onion 4 tablespoons finely chopped red, yellow, or orange bell pepper 1 egg, beaten 2 tablespoons breadcrumbs (optional for keto) 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper Directions Preheat oven to 425 degrees. Line a baking sheet with parchment paper. In a bowl combine all ingredients until blended.  Do not over mix or the meatballs with have a tough texture. Using an ice cream scoop, scoop up the mixture and roll into balls whi