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Ingredients

Steps

Nutritional information

Homestyle Pot Roast

Preheat oven to 300°F. Cut onion into large slices; peel carrots and cut into thirds. Season chuck roast with seasoned salt and pepper; place in roasting pan with onions, carrots, and 1 cup water (wash hands); cover with foil and bake 3 hours.

Whisk potato starch and remaining 2 tablespoons water; add to pan. Cook 30–40 minutes, uncovered, until roast is 195°F or until desired tenderness. Remove roast from pan and place on serving plate; top with juices and vegetables. Serve.

Slow Cooker Beef Oxtail–Collard Greens Noodle Bowl

Preheat a large skillet over medium-high heat. Next, season the beef oxtail with creole seasoning, kosher salt, and black pepper evenly and rub on both sides. Place olive oil in the pan and brown oxtail on both sides until evenly browned.

Place the browned oxtails into slow cooker, then add the yellow onions, collard greens, beef broth, turkey necks, and vinegar.

 Place lid on slow cooker and cook on LOW 4 hours until fork-tender or desired doneness.

Place ½ cup cooked macaroni into a medium-size bowl. Next, carefully place desired amount of cooked oxtails and collard mixture into the bowl with the macaroni. Lastly, ladle ½ cup hot cooking liquid into the bowl. Garnish with green onions, okra, tri-color peppers, and hot sauce as desired.

Achiote-Marinated Chicken with Roasted Potatoes and Peppers

Cooking Sequence

Steps- Achiote-Marinated Chicken 

Steps- Roasted Potatoes and Peppers 

Preheat oven; prepare chicken and begin to bake (20 minutes)

Prepare potatoes and bake with chicken (15 minutes)

Nutritional Information

Braised Oxtails with Root Vegetables

Preheat oven to 300°F. Peel carrot and turnip, then cut carrot, turnip, celery, and onion into ¾-inch cubes.

Heat oil in 4-quart stockpot on medium 4–5 minutes. Season oxtails with salt and pepper; place in pot (in batches) and cook 4–5 minutes on each side until well browned. Repeat with remaining oxtails. Remove from pot (leaving 2 tablespoons drippings in pot).

Return pot to heat on medium-high. Add carrots, turnips, celery, onions, tomato paste, and anchovy. Cook 4–5 minutes, stirring occasionally, until vegetables begin to soften. Stir in wine, scraping bottom of pan, then stir in stock and raisins and bring to a boil.

Arrange oxtails in roasting pan. Pour vegetable mixture carefully around oxtails; nestle bay leaf, parsley, and rosemary into liquid. Wrap pan tightly with foil and bake 2 ½–3 hours until oxtails are 195° and very tender.

Let stand 10 minutes, then remove foil, bay leaf, and herb sprigs. Serve oxtails, vegetables, and braising liquid over egg noodles, if using.

Shrimp and Grits

Thaw shrimp. Chop garlic finely. Juice 1 lemon (1 tablespoon); cut remaining 1 lemon into wedges. Chop bacon coarsely (wash hands).

Place water in 2-quart saucepan; bring to a boil on high. Reduce heat to low and add grits, whisking continuously. Cook 2–3 minutes, whisking frequently, until tender. Stir in both cheeses, 2 tablespoons butter, and ½ teaspoon salt; cover and set aside.

Preheat large sauté pan on medium 2–3 minutes. Place bacon in pan; cook and stir 6–7 minutes until crisp. Transfer bacon to paper towel–lined plate, leaving drippings in pan.

Add mushrooms and garlic to pan. Cook and stir 2–3 minutes until mushrooms are golden. Season shrimp with pepper, paprika, and remaining ½ teaspoon salt; add to pan (wash hands). Cook and stir 2 minutes. Add lemon juice, broth, hot sauce, and remaining 1 tablespoon butter; cook and stir 1–2 more minutes until sauce thickens and shrimp are pink and opaque.

Divide grits among serving bowls; top evenly with shrimp and sauce. Garnish with bacon, green onions, and lemon wedges. Serve.

Jambalaya with Red Beans and Rice

Drain and rinse beans. Chop garlic and tomato (½ cup) coarsely. Cut sausages into ½-inch-thick slices. Cut chicken into ½-inch cubes and coat with 2 teaspoons seasoning (wash hands).

Heat oil in 4-quart stockpot on medium–high 2–3 minutes. Add sausages; cook and stir 3–4 minutes until lightly browned. Stir in chicken. Cook 3–4 minutes until chicken begins to brown.

Stir in trinity mix and garlic. Cook 3 minutes, then stir in tomatoes, bay leaves, hot sauce, Worcestershire sauce, rice, and stock. Bring to a boil, then reduce heat to medium-low, cover, and cook 18–20 minutes, stirring occasionally, until rice is tender and chicken is 165°F.

Stir in shrimp, beans, salt, pepper, and remaining 1 teaspoon seasoning. Cover and let stand 5 minutes or until shrimp are pink and opaque. Serve.

Ackee and Saltfish

Place salt cod in large saucepan and cover with cold water. Bring to a simmer and cook 20 minutes, then drain; repeat process 2 more times.

Meanwhile, chop sweet onion, tomatoes, and garlic finely; slice bell pepper and green onions thinly. Cut a slit in Scotch bonnet pepper; chop bacon coarsely (wash hands).

Place bacon and oil in large sauté pan on medium; cook 7–9 minutes, stirring occasionally, until bacon is crisp. Remove bacon with slotted spoon, leaving drippings in pan. Add onions, bell peppers, garlic, Scotch bonnet pepper, thyme, salt, pepper, and paprika to pan. Cook 3–5 minutes, stirring occasionally, until onions soften.

Drain and rinse ackee; cut lime into wedges. Add tomatoes, salt cod, and ackee to pan; cook 5–7 minutes until fish is 145°F and tomatoes release their juices. Serve with lime wedges.

<strong>Note</strong>: Always check fish for bones.

Sweet Potato Falafel Bowls

Preheat oven to 400°F. Coat baking sheet with oil. Peel potato and cut into large chunks (about 1 ½ cups); place in food processor bowl and process into fine bits. Add rice, almonds, flour, hummus, and salt; pulse until thoroughly blended, scraping down sides as needed.

Scoop (or form) potato mixture into 1-inch balls and arrange on baking sheet; press lightly into discs, then coat with spray. Bake 25–30 minutes, flipping halfway through cook time, until golden and hot. Meanwhile, remove corn kernels from cobs and halve tomatoes.

Toss salad greens, zucchini spirals, and ¼ cup dressing in large bowl; divide among serving bowls. Top evenly with tomatoes, corn, and falafels; drizzle with remaining dressing. Serve.

Steps - Ravioli<strong> </strong>

Steps - Arrabiata Marinara

Flounder Ravioli with Arrabiata Marinara

Preheat oven to 375°F. Rinse the flounder fillets and pat dry. Combine sea salt, black pepper, garlic, and olive oil. Rub mixture on fish fillets. Place fish on a baking pan and cook in oven for 10–15 minutes or until cooked through; fish temperature should be 145°F when done. Remove pan from oven and allow to cool for ease in handling.

Using your hands or fork, pull apart the fish, making sure to discard any bones or skin. To make the filling, place fish meat in a bowl. Add ricotta cheese, arugula, red peppers, shallots, Parmesan, seafood seasoning, and egg to the bowl and combine ingredients well. Filling consistency should be firm. 

To assemble, lay out a few wonton wrappers at a time on a clean, dry surface. Place about 1 heaping tablespoon of filling in the middle of each wrapper. Moisten the edges and place another wrapper on top. Press around the edges firmly to seal. Once sealed, use a cookie cutter to cut into rounds. Moisten edges a little more where needed to completely close ravioli. Place formed ravioli on a parchment-lined sheet pan when finished (do not overlap). Once the sheet pan is full, place another sheet of parchment paper on top and place another layer of finished ravioli. Repeat until finished (after 3 layers, use another sheet pan). Refrigerate or freeze until ready to cook.

To cook, bring 5 quarts of water to a boil. Add a pinch of salt. Add the ravioli and give them a gentle stir. Cook for about 3–5 minutes until done. Drain cooked ravioli in a colander. Serve with Arrabiata Marinara.

See the Caribbean and Southern style main dish recipes available from Publix Super Markets.