Bradley's Homestead

 

Spicy Red Rice

 2 tablespoons Cooking Oil

2 tablespoons Onions, chopped

2 tablespoons Bell pepper, chopped

1 clove Garlic, minced

1 cup Chuckie Salsa, mild

2 cups Chicken Broth

1 ½ cups White Rice, uncooked

1. Heat oil in skillet over medium low heat.
2. Add onions, bell peppers and garlic.
3. Cook until vegetables are tender.
4. Add rice to skillet, stir until rice begins to brown.
5. Mix in chicken broth and salsa, bending all ingredients together.
6. Reduce heat and simmer until liquid absorbed.
7. Add rice to a steamer pot and steam.
8. Cook for 15 minutes or until rice is tender.

 

Stir Fry

1 head Cabbage, chopped in square pieces

1 pound Smoked Sausage, sliced and cut ½ inch pieces

1 pound Large Shrimp, peeled and deveined

2 slices Bacon

1/4 cup Chili Sauce

1 teaspoon Saffron

1 teaspoon Onion Powder

1 teaspoon Garlic Powder

½ teaspoon Cayenne Pepper

2 dried Whole Chili Peppers

Salt, to taste

1. In a cast iron skillet cook bacon until crisp
2. Add sausage and cook to your desired doneness.
3. Next add cabbage, chili sauce and seasonings.
4. Stir fry for 10 minutes then add shrimp and chili peppers.
5. Cook 5 more minutes, just cook the shrimp.
6. Do not overcook the cabbage; it should be crisp.
7. Season with salt to taste before serving.
8. Serve over a bed of spicy red rice.

 

This is one of my husband’s favorite recipes.

He loves spices and heat so I normally use hot salsa verse mild.