Tue, 15 May 2012 11:31:31 -0500WeeblySun, 15 Apr 2012 12:21:28 -0500http://www.riversidecateringandmarket.com/3/post/2012/04/chicken-skillet-supper.html
Ingredients

1-1/2 teaspoons fine sea salt
1/2 teaspoon coarsely ground pepper
1 tablespoon dried oregano
1 teaspoon celery salt
1/4 teaspoon dried red pepper flakes
3 pounds cut up chicken pieces, washed and dried
3 tablespoons Olive Oil
1 tablespoons lemon juice
1/3 cup water
1 medium onion, chopped
3 small red skin potatoes, cut in quarters
1/2 cup  tomato sauce
1 cup chicken stock
1 teaspoon sugar
1/2 pound green beans cut into thirds, or 2 cans.

Directions

Combine the salt, pepper, oregano, celery salt and red pepper flakes in a small bowl. Mix      well, then rub it evenly over the chicken pieces.

Heat the oil in a large heavy duty sauté pan or cast iron skillet over medium high heat.

Brown the chicken pieces skin side down a few at a time if necessary. Do not crowd the pan or the chicken will steam instead of brown. Add the lemon juice and water,cover the pan and simmer 30 minutes, turning the pieces every 10 minutes.

Transfer the chicken to a platter and set aside. Add onion and potato to the pan; increase the heat to medium high and sauté 3 minutes. Stir in the tomato sauce, chicken broth or wine, and sugar. Bring to a boil, stirring frequently. Stir in beans and return the chicken to the pan.

Cover and simmer over medium heat about 10 minutes, if you used raw beans cook 30 minutes.]]>Thu, 22 Mar 2012 13:52:48 -0500http://www.riversidecateringandmarket.com/3/post/2012/03/shrimp-spread.html
Shrimp Spread

8 oz. cream cheese
2 cups mayo or miracle whip
1 lb. of shrimp, steamed and chopped
1 lb. grated chedder cheese
1/4 tsp. hot sauce
1/4 garlic powder

Cream together mayo and cream cheese
Mix in rest of ingrediants
Chill over night and serve with crackers  ]]>Sat, 04 Feb 2012 06:24:27 -0500http://www.riversidecateringandmarket.com/3/post/2012/02/corn-chowder.htmlIngredients
· Kernels from 4 ears of boiled fresh corn on the cob PLUS frozen corn to equal 6 cups
· 3 tablespoons unsalted butter
· 1 onion , chopped fine
· 2 tbls of bacon grease will add flavor 
· 1/4 tsp dry thyme
· Salt and pepper
· 1/4 cup all purpose flour
· 21/2 cups water plus 21/2 cups of chicken broth
· 3/4 pound red potatoes (red best but any will do) cut into 1/2 inch pieces
· 1cup heavy cream
· Sugar  (if needed)
· 1/2 tsp dry basil 

Instructions
1. Melt butter in Dutch oven over medium heat; add onion, bacon grease, 1 teaspoons salt, cook, stirring frequently, until onion is softened. Stir in flour and cook, stirring constantly, for 2 minutes. Whisking constantly, gradually add water, chicken broth and bring to a boil. Add corn kernels, potatoes, thyme and basil. Return to simmer; reduce heat to medium-low and cook until potatoes have softened, 15 to 18 minutes.

2. Process 2 cups chowder in blender until smooth, 1 to 2 minutes. Return puree to chowder; add creme and return to simmer. Remove pot, season to taste with salt, pepper, and up to 1 tablespoon sugar (only if needed).  
]]>Fri, 20 Jan 2012 05:39:36 -0500http://www.riversidecateringandmarket.com/3/post/2012/01/new-recipe-from-the-chef.html2 lbs, peeled, deveined and cooked large shrimp (tails off)
1/2 cup vegetable oil
1/3 cup finely chopped celery
1 1/2 cup chili sauce
2 tbsp lemon juice
2 tbps fresh chopped chives
3 tbsp fresh horseradish
1/2 tbsp prepared mustard
Combine oil and remaining ingredients, stir well and add shrimp to marinade over night or at least 4 hours, serve cold. ]]>