Our Residents' Recipes
Our menus frequently include a resident’s favorite recipe. Residents and their special guests eat “family style”, enjoying heartwarming, home-style cooking. Scroll down to view some of our mouth-watering recipes!
Ann’s Baked Red Snapper
- Preheat oven to 450 degrees.
- Wash and dry fish, then score both sides of fish 3 times.
- Stuff each slit with minced garlic and jalapeño.
- Rub fish with salt, pepper and all-purpose seasoning.
- Let fish marinate for 30 minutes or overnight for a more intense flavor.
- In a medium skillet, melt 1 tablespoon of butter.
- Add okra and bell pepper and cook until tender.
- Make a slit down the center of the fish’s belly. Stuff the belly with okra and peppers.
- Place fish in buttered foil, then seal it leaving a slight opening.
- Place fish on a baking sheet and bake for 10-15 minutes.
- Remove from oven and prepare a plate with a side of your choosing (Ann loves to eat this dish with green beans).
- Serve and enjoy.
Gana’s Baked Macaroni and Cheese
- Boil the pasta, drain.
- Make the cheese sauce by combining fat (butter), and starch (flour), then whisk in the milk products.
- Cook the sauce until it’s nice and thick.
- Add in shredded cheeses, stir well.
- Combine cheese sauce with cooked pasta.
- Transfer half of the mac and cheese into a baking dish, sprinkle with more shredded cheese. Top with the rest of the mac and cheese, top with more shredded cheese.
- Bake until the top is a light golden brown. Serve and enjoy!
Cheryl’s Curry Chicken & Potatoes Over Rice
- Place cut-up chicken in a large bowl, season it well, then let sit for 2-24 hours.
- Heat a deep Dutch pan over medium heat, drizzle in olive oil. Add onions, salt, pepper, and garlic. Cook until soft. Remove onions and garlic from pan and set aside.
- Add in chicken, sear on both sides until golden brown, about 7 to 8 minutes. Sprinkle curry powder over and around chicken (Chief or Madras curry brand).
- Add reserved onions and garlic back to the pan. Add 1 Scotch bonnet pepper. Add quartered potatoes, and stir to evenly coat chicken and potatoes. Add 1 to 2 quarts of chicken stock to cover chicken. Add 1 bay leaf and 2 thyme sprigs. Bring to simmer.
- Remove Scotch bonnet pepper, cover pot and let cook for 30 minutes or until chicken is tender and falling off the bone. Add 1 tablespoon of the slurry.
- Serve over white rice, and enjoy!
Nelson's Ackee & Saltfish
- Rinse salt cod under cold water until salt is washed away. Transfer to medium bowl and cover with fresh water, soak for an hour and then refrigerate overnight.
- Next day, transfer to small saucepan with fresh water. Bring to a boil over medium height for about 40 minutes.
- Once cooked, drain and set to the side.
- In a 12 inch skillet, heat oil over medium heat. Add onion, bell pepper, scotch bonnet and garlic, and cook until soft for about 5 minutes.
- Add fish and heat through for about 5 minutes. Add tomato, scallion and thyme, stir to combine and cook until vegetables are tender for about 5 minutes.
- Add ackee, stir gently to incorporate, taking care not to over mix, which can cause the ackee to become mushy. Add and cook until ackee is heated through, about 3 minutes.
- Season to taste. Serve and enjoy!
- Preheat oven to 350 degrees.
- Cook penne pasta according to package instructions. Add salt and olive oil to water. Once done boiling drain, then sprinkle parmesan cheese on top and sit to the side.
- Make meat sauce, add wine, crushed tomato, bay leaves, spices and a pinch of sugar.
- Prepare the bechamel.
- Assemble the Pastisio. Top the cooked pasta with meat sauce, top meat sauce with bechamel, smooth with spatula covering evenly.
- Bake the Pastisio at 350 degrees for 1 hour until golden brown.
- Remove from heat and set aside for 10 minutes. Cut into square pieces and serve. Enjoy!
Penne Meatball Surprise
- 1 box of penne noodles, cook as directed on box
- 1 pound of ground sirloin mixed with breadcrumbs, eggs, basil, salt, pepper, and minced garlic
- Roll the meat into balls and brown them in Mazola oil.
- The sauce for the meatballs requires sautéed garlic, 2 cans of tomato paste, fill them with water then pour into pan, and fresh seasonings from her father’s garden.
- Once meat and sauce is done take the sauce and pour over the meat then cook for an hour in the oven.
- Take the meat and sauce pour over the penne noodles on a plate then get a fork and enjoy!
Arlene’s Chicken Noodle Soup
- 2 tablespoons unsalted butter
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 8 cups chicken stock
- 2 bay leaves
- Kosher salt
- freshly ground black pepper, to taste
- 2 1/2 pounds bone-in, skinless chicken breasts
- 2 1/2 cups wide egg noodles
- 2 tablespoons chopped fresh parsley leaves
Put all ingredients in a slow cooker and cook overnight. Serves 4-6 people