Innovative Marketing Solutions Cookbook - Summer Cookout Series 2023 by innovativemarketingsolutions

innovative marketing solutions

COOKBOOK summer cookout series 2023

“We design and produce innovative displays and fixtures that make an impact at retail!” This is what I tell people when they ask me about Innovative. While this is indeed what we do, it doesn’t come close to describing who we are as a company, a team, and a family. We started Innovative in 1996 with a small “band of brothers and sisters.” Our original mission was to be as creative as possible and do our best for our clients. We worked late nights and long weekends, and we found pleasure and satisfaction in simple tasks like cooking lunch for each other on days when the weather was beckoning us to the grill. This has always been a fun way to build our team, de-stress, compete, and express some creativity. Every Thursday this summer, colleagues became comrades, and the aroma of sizzling grills and laughter filled the air. Innovation thrives when different minds come together, and our summer cookouts exemplify that spirit. Cross-functional teams joined forces, bringing their unique tastes, traditions, and expertise to the table. In this cookbook, you’ll find a collection of recipes from our 2023 series of summer cookouts. Tie on your apron, fire up the grill, and embark on a gastronomic journey that will not only satiate your appetite but also capture the essence of what makes our company so special. Innovative is a unique company built by talented people who work diligently for the best clients in the marketplace. Every day we are humble and grateful for our clients and for the blessings they provide us via challenging projects. Happy eating! Buen provecho! Bon appétit! Buon appetito! Guten appetit!

Ben van Amerongen President Innovative Marketing Solutions

TABLE OF CONTENTS WEEK 1 - RED HOTS Yogurt-Marinated Grilled Chicken ......................................................................... Hummus with Grilled Pita ..................................................................................... Roasted BBQ Cauliflower ...................................................................................... Lemon Couscous Salad .......................................................................................... Cucumber Salad ................................................................................................... Agua de Jamaica .................................................................................................. Brown Butter Chocolate Chip Cookies ...................................................................

2 3 4 5 6 7 8

WEEK 2 - SMOKY TREATS BBQ Ribs ............................................................................................................. 12 Street Corn .......................................................................................................... 13 Baked Mac n’ Cheese ............................................................................................ 14 Baked Potatoes ..................................................................................................... 16 Coleslaw .............................................................................................................. 17 Apple Snickers Salad ............................................................................................ 18 Ice Cream Sundae with Caramel Bourbon Sauce .................................................... 19

WEEK 3 - TONG TWISTERS Scrambled Eggs and Spam Tacos ........................................................................... Muffuletta Sandwich ............................................................................................. Chicken and Sausage Gumbo ................................................................................. Fried Green Tomatoes ........................................................................................... Jalapeño Corn Bread ............................................................................................. Bananas Foster ......................................................................................................

22 23 24 26 28 29

WEEK 4 - STICKY FINGERS Chicken Fajitas ..................................................................................................... Barbacoa Beef ....................................................................................................... Puerto Rican Rice ................................................................................................. Refried Beans ....................................................................................................... Guacamole ........................................................................................................... Agua Fresca de Pepino .......................................................................................... Churro Cupcakes .................................................................................................

32 34 36 37 38 39 40

WEEK 5 - UNCLE SAM & THE ROSIE RIVETERS Corn and Black Bean Salsa .................................................................................... Potato Salad ......................................................................................................... Baked Beans ......................................................................................................... Deviled Eggs ........................................................................................................ Oreo Firework Cookies ......................................................................................... Cheesecake Bites ..................................................................................................

44 45 46 47 48 49

WEEK 6 - LUNCH LADIES The Perfect BLT ................................................................................................... French Bread Pizza ............................................................................................... PB&J Sandwiches .................................................................................................. Everyone's Fav Mac n' Cheese ................................................................................ Mashed Potatoes ...................................................................................................

52 53 54 54 55

WEEK 7 - SAUSAGE FEST Sausage/Hot Dogs/Brats and Grilled Veggies ......................................................... 58 Pasta Salad ........................................................................................................... 60 Bacon-Wrapped Asparagus .................................................................................... 61

WEEK 8 - TROPICAL DELIGHTS Huli Huli Chicken ................................................................................................ Kalua Pork ........................................................................................................... Pineapple Rice ..................................................................................................... Water melon Cucumber Salad ................................................................................ Bacon-Wrapped Pineapple ..................................................................................... Pineapple BBQ Baked Beans ................................................................................. Hawaiian Sand Cups .............................................................................................

64 65 66 67 68 69 70

WEEK 9 - INNOVATIVE CANTINA Tacos de Carne Asada ........................................................................................... Guacamole ........................................................................................................... Frijoles Charros .................................................................................................... Paloma ................................................................................................................. Tamarind Mescal Mule ......................................................................................... F lan ..................................................................................................................... Churros ...............................................................................................................

75 76 77 78 79 80 81

Week 1

RED HOTS MAIN COURSE Yogurt-Marinated Grilled Chicken

SIDES Hummus with Grilled Pita Roasted BBQ Cauliflower Lemon Couscous Salad Cucumber Salad

DRINK Agua de Jamaica

DESSERT Brown Butter Chocolate Chip Cookies

TEAM MEMBERS: Kate Serling, Juan Munoz, Dave Colby, Shawn Navarro, Gwen Giralamo 1

YOGURT-MARINATED GRILLED CHICKEN SERVES: 6

PREP: 2 HOURS

TEMP: 400°F

INGREDIENTS

DIRECTIONS

• 1 cup full-fat plain Greek yogurt • 1 cup lightly packed cilantro, finely chopped • 2 tablespoons fresh lemon juice • 3 garlic cloves, minced • 1 teaspoon cayenne • 1 teaspoon cumin • 2 teaspoons salt • 1 teaspoon black pepper • 6 chicken breasts

Step 1: In a large bowl, mix yogurt, cilantro, lemon juice, garlic, cayenne, cumin, salt, and pepper. Combine well. Step 2: Add chicken breast to the bowl and turn to coat chicken evenly with the marinade. Refrigerate for 3-12 hours. Step 3: When you’re ready to grill, remove chicken from the refrigerator and bring to room temperature. Set up gas grill for indirect heat, oil grate, and preheat to medium-high (400°F). Step 4: Remove chicken from marinade, scraping off any excess; discard marinade. Step 5: Season chicken with salt and pepper to taste. Set chicken on grill. Close grill and cook, turning once, until chicken is browned and nearly cooked through. Step 6: Reduce heat to low. F lip chicken and grill over direct heat, turning occasionally, until lightly charred. Step 7: Remove chicken from grill once ther mometer registers 160°F. Transfer to cutting board and let rest 10-15 minutes before slicing.

HUMMUS WITH GRILLED PITA SERVES: 6

PREP: 15 MIN

INGREDIENTS

DIRECTIONS

• • • • • • • •

Step 1: In a food processor or blender, combine tahini and lemon juice. Process for about 30 seconds until smooth.

¼ cup lemon juice ¼ cup tahini 2 tablespoons olive oil 1 teaspoon garlic powder 1 teaspoon cumin 1 teaspoon paprika 2 teaspoons salt 1 (15 oz.) can garbanzo beans, rinsed and drained • Water as needed for blending • Pita bread

Step 2: Add olive oil, garlic powder, cumin, paprika, and salt and process for another 30 seconds. Add the drained chickpeas and process until smooth, scraping the sides of the processor for consistency. Step 3: If the mixture is too thick or clumpy, add one tablespoon of water at a time until you reach the desired consistency. Step 4: Taste for salt and adjust as needed. Serve with grilled or fried pita bread. 3

ROASTED BBQ CAULIFLOWER SERVES: 4

PREP: 35 MIN

TEMP: 425°F

INGREDIENTS

DIRECTIONS

• 1 head of cauliflower • 2 tablespoons vegetable oil • Cauliflower spice mix: • 1 teaspoon garlic powder • 1 teaspoon onion powder • 1 teaspoon paprika • 1 teaspoon brown sugar • ⅓ teaspoon cayenne • ⅓ teaspoon red pepper flakes • 1 teaspoon mustard powder • 1 teaspoon pepper • 2 teaspoons salt

Step 1: Preheat oven to 425°F and line a baking sheet with foil. Step 2: Add all spice mix ingredients to a small bowl and mix thoroughly. Step 3: Chop cauliflower into bite-sized pieces, and place into a large bowl. Add the vegetable oil and eyeball the spice mix, toss to coat evenly. Step 4: Spread the cauliflower in a single layer on the pre-lined baking sheet and roast for 25 minutes, or until tender and caramelized.

LEMON COUSCOUS SALAD SERVES: 8

PREP: 30 MIN

INGREDIENTS

DIRECTIONS

• • • • • •

Step 1: Bring a medium-sized pot of salted water to boil. Add couscous and cook until tender 8-10 minutes. Drain.

• • • • • •

1½ cups Israeli couscous ¼ cup olive oil 1 teaspoon dijon mustard ½ teaspoon honey 1 teaspoon lemon zest 2-4 tablespoons freshly-squeezed lemon juice Salt and pepper, to taste 1 medium cucumber, diced 1 large tomato, diced ¼ cup parsley, chopped ¼ cup mint, chopped ¼ cup golden raisins

Step 2: In a large bowl, whisk the oil, mustard, honey, lemon zest, lemon juice, salt, and pepper. Once thoroughly combined, add the couscous and mix well. Step 3: Add the cucumber, tomato, herbs, and raisins to the bowl. Mix well. Taste for seasoning and add salt and pepper as needed. Enjoy war m or refrigerate and enjoy cool. 5

CUCUMBER SALAD SERVES: 8

PREP: 20 MIN

INGREDIENTS

DIRECTIONS

• 1 medium cucumber, diced • 20 cherry tomatoes, sliced in half • ½ medium red onion, julienned • Feta cheese, to taste • Red wine or Italian vinaigrette, to taste • Salt and pepper, to taste

Step 1: Prepare the cucumber, tomato, and red onion. Combine in a bowl and season with salt and pepper. Step 2: Once thoroughly mixed, add the vinaigrette of your choice and mix thoroughly. Step 3: Top the salad mixture with feta cheese and enjoy!

AGUA DE JAMAICA SERVES: 10

PREP: 20 MIN

INGREDIENTS

DIRECTIONS

• 6 cups water • ½ cup dried hibiscus flowers • ¼ cup agave or preferred sweetener

Step 1: In a small saucepan, bring the water to a boil then turn off heat. Step 2: Add the hibiscus flowers. Cover and let stand for 10 minutes. Step 3: Strain the mixture into a pitcher. Add the agave and stir until combined. Taste for the sweetness level. Adjust as needed. Step 4: Refrigerate until cold. Serve over ice. 7

BROWN BUTTER CHOCOLATE CHIP COOKIES SERVES: 12

BAKE: 13-15 MIN

TEMP: 375°F

INGREDIENTS • • • • • •

170 grams unsalted butter 30 grams milk powder 175 grams brown sugar 75 grams granulated sugar 2 eggs 10 grams vanilla paste (or substitute with 2 teaspoons of vanilla extract)

• • • •

200 grams all-purpose flour 3 grams kosher salt 4 grams baking soda 170 grams Valrhona chocolate, chopped (any milk or dark chocolate will work here)

DIRECTIONS Step 1: In a small pot over low heat, melt butter slowly to prevent burning. Once melted, add milk powder. Whisk on medium heat until the butter becomes fragrant and turns to a rich, dark brown color. Transfer to a cold bowl to stop the mixture from cooking. Cool completely. Note: T his mixture should be made in advance and cooled to prevent heating the eg gs during the mixing process. Step 2: Add both sugars to a mixing bowl. Using a stand or hand mixer, blend the sugars together.

Step 5: Combine flour, salt, and baking soda in a separate bowl. Slowly add the dry ingredients to the mixing bowl with the mixer on lowest speed. Mix until combined. Step 6: Fold in the chopped chocolate with a spatula. Step 7: Place the cookie dough in the fridge to rest for a minimum of one hour before portioning (65 grams each) and baking.

Step 3: Add the cooled brown butter and milk solids to the mixing bowl. Cream together sugars and butter mixture on medium speed until light and fluffy (approximately 5 minutes).

Step 8: Preheat convection oven to 375°F. Line a baking sheet with parchment paper and bake 6 cookies per sheet. Bake for 13-15 minutes until center appears almost “set.” Note: T he cookies will spread, so allow for plenty of space between each cookie.

Step 4: Once creamed, add eggs one at a time until just combined. Add vanilla and mix until blended.

Step 9: Remove the cookies from the oven. Allow to cool for 15 minutes before enjoying!

Week 2

SMOKY TREATS MAIN COURSE BBQ Ribs

SIDES Street Corn Baked Mac n’ Cheese Baked Potatoes Coleslaw

DESSERT Apple Snickers Salad Ice Cream Sundae with Caramel Bourbon Sauce

TEAM MEMBERS: Ron Maglente, Alex Correa, Jess Campos, Scott Williams, Linda Getzinger 11

BBQ RIBS SERVES: 2/RACK

PREP: 4 HOURS

TEMP: 375°F

INGREDIENTS

DIRECTIONS

• Seasoned ribs (Costco) • BBQ Sauce

Step 1: Purchase seasoned ribs from Costco. Step 2: War m ribs in oven at 375° F for 1 hour. Step 3: Once baked, set up grill for indirect heat and preheat to 255ºF. Step 4: Place the seasoned ribs bone side down on the grate. Close the lid and heat for 1 hour. Step 5: Remove the ribs from the grill, close the lid and adjust the heat to 285°F. While the grill is heating up, wrap the ribs tightly in aluminum foil. Step 6: Place wrapped ribs on the grill over indirect heat. Cook for 1 hour. Step 6: Remove ribs from grill, close lid. Unwrap and return the ribs to the grill. Glaze with BBQ sauce. Close the lid and let the sauce set up and get tacky on the ribs for 20-30 minutes. Step 7: Remove the ribs, slice, and serve.

STREET CORN SERVES: 30

PREP: 30 MIN

INGREDIENTS

DIRECTIONS

• • • • • • • •

Step 1: Remove corn kernels from cob.

15 ears fresh corn Unsalted butter Garlic powder Mayonnaise Cotija cheese 6 limes, juiced Chili-lime salt Chili powder or Tajín Classico Seasoning • Lime wedges for garnish

Step 2: Place a large skillet over medium-high heat. Add butter, fresh corn kernels, and garlic powder. Cook, stirring occasionally, for 5 minutes. Transfer to a medium-sized mixing bowl. Step 3: Add mayonnaise, Cotija cheese, salt, and lime juice. Mix until fully combined. Taste and season with more salt and mayonnaise if desired. Step 4: Garnish with chili powder or Tajín to your liking, a lime wedge, and a sprinkle of Cotija cheese. Serve immediately. 13

BAKED MAC N’ CHEESE SERVES: 10

PREP: 60 MIN

TEMP: 350°F

INGREDIENTS • 4 cups sharp cheddar cheese, shredded • 2 cups Gruyere cheese, shredded • 16 ounces elbow macaroni or other tubular pasta, cooked • 1 tablespoon extra virgin olive oil • 10 tablespoons unsalted butter, divided • ⅓ cup all-purpose flour

• • • • •

3 cups whole milk 1 cup heavy whipping cream Salt and pepper to taste 1½ cups panko ½ cup Par mesan cheese, shredded (for topping) • ¼ teaspoon smoked paprika (or regular paprika)

DIRECTIONS Step 1: Preheat oven to 350°F. Lightly grease a large 3- or 4-quart baking dish and set aside. Combine cheddar and Gruyere cheeses in a medium bowl and set aside.

Step 7: Add two cups of shredded cheese to the saucepan and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be thick.

Step 2: Boil 6 quarts of salted water. Add the pasta and cook for one minute shy of al dente, according to the package instructions. Remove from heat, drain, and place in a large bowl.

Step 8: Stir in the cooled pasta until it is fully coated with the cheese sauce.

Step 3: Drizzle pasta with olive oil and stir to coat. Set aside to cool while preparing cheese sauce.

Step 9: Pour half of the pasta mixture into the prepared baking dish. Top with remaining 2 cups of shredded cheeses and then the remaining pasta.

Step 4: Melt 6 tablespoons butter in a deep saucepan, Dutch oven, or stock pot. Step 5: Whisk in flour over medium heat, continuously whisking for about 1 minute, until bubbly and golden. Step 6: Gradually whisk in the milk and heavy cream until smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.

Step 10: In a small bowl, make the toppings by combining panko, Par mesan cheese, 4 tablespoons melted butter, and paprika. Sprinkle mixture over the top. Bake until bubbly and golden brown, about 30 minutes. Serve immediately.

BAKED POTATOES SERVES: 15

PREP: 1 HOUR

TEMP: 400°F

INGREDIENTS

DIRECTIONS

• 15 russet potatoes, cleaned and dried • 5 tablespoons olive oil • 2½ tablespoons coarse salt • 7½ tablespoons butter • 1¼ cup cheddar cheese, grated • 15 tablespoons sour cream • 15 pieces bacon, cooked and crumbled • 5 tablespoons chives, chopped • Salt and pepper

Step 1: Preheat oven to 400°F. Step 2: Place potatoes on a foil-lined baking sheet. Brush each potato with olive oil, pierce with a fork, and sprinkle with coarse salt. Wrap each potato in foil. Step 3: Bake in preheated oven for 1 hour, or until soft and tender. Step 4: Slice potato in half and then use a fork to break apart the potato. Add the butter, salt, and pepper and mix. Step 5: Top with cheese, sour cream, bacon crumbles, chives, salt, and pepper. Serve war m.

COLESLAW SERVES: 10

PREP: 2 HOURS

INGREDIENTS

DIRECTIONS

• 24 ounce bag coleslaw mix with red cabbage and carrots • ⅔ cup mayonnaise • 3½ tablespoons sugar • 3 tablespoons lemon juice • 2 tablespoons white vinegar • ½ teaspoon kosher salt • 1 teaspoon coarseground black pepper

Step 1: Add the mayonnaise, sugar, lemon juice, white vinegar, salt, and pepper to a large mixing bowl. Whisk together until fully combined. Step 2: Add in the coleslaw mix and stir well to combine. Step 3. Refrigerate for at least 2 hours before serving.

APPLE SNICKERS SALAD SERVES: 15

PREP: 20 MIN

INGREDIENTS

DIRECTIONS

• 1 package (3.4 oz.) instant vanilla pudding mix • ¾ cup whole milk • 8 ounces Cool Whip or 1 cup heavy whipping cream, beaten to stiff peaks • 6 Granny Smith apples, divided. Reserve 1 for garnish. • 6 full-sized Snickers bars, divided. Reserve 1 for garnish. • ¼ cup caramel sauce

Step 1: In a large bowl, whisk together the vanilla pudding mix and milk until smooth and creamy. Fold in the whipped cream. Step 2: Chop 5 apples into bite-sized pieces. Step 3: Chop 5 Snickers into bite-sized pieces. Step 4: Fold the chopped apples and Snickers into the pudding mixture. Cover and refrigerate until ready to serve. Step 5: Before serving, chop remaining apple and Snickers and sprinkle on top. Drizzle with caramel sauce if desired. Enjoy!

ICE CREAM SUNDAE WITH CARAMEL BOURBON SAUCE SERVES: 15

PREP: 30 MIN

TEMP: 325°F

INGREDIENTS

DIRECTIONS

• • • • • • • • • •

Step 1: Add the sugar, water, and corn syrup to a medium, heavy-bottomed saucepan.

3 cups granulated sugar ¾ cup water 6 teaspoons light corn syrup 1½ cups heavy cream 2 tablespoons butter, melted ¾ teaspoon salt 3 tablespoons bourbon 2½ cups raw pecans Cinnamon sugar Vanilla ice cream

Step 2: Place the pan over medium heat and swirl the pan (do not stir) for about 15 minutes until the sauce turns into a deep-amber color. Step 3: Remove the pan from the heat and whisk in the heavy cream and melted butter. Be careful not to scrape the crystallized sugar from the side of the pan into the caramel. Step 4: Whisk in the salt and bourbon, and boil off the alcohol. Allow the caramel sauce to cool. Store in an airtight container in the fridge. Step 5: Preheat the oven to 325 ° F. In a medium bowl, toss pecans with cinnamon sugar to coat. Spread pecans in a single layer on a baking sheet. Step 6: Toast pecans in the oven for 7-10 minutes. Stir halfway through cooking time. Step 7: Serve caramel sauce and pecans as toppings for vanilla ice cream or brownies. 19

Week 3

TONG TWISTERS BREAKFAST Scrambled Eggs and Spam Tacos

MAIN COURSE Muffuletta Sandwich Chicken and Sausage Gumbo

SIDES Fried Green Tomatoes Jalapeño Corn Bread

DESSERT Bananas Foster

TEAM MEMBERS: Jess Grady, Cesar Ramirez, Linda Rico, Scott Krollman, Cindy van Amerongen 21

SCRAMBLED EGGS AND FRIED SPAM TACOS SERVES: 15

PREP: 20 MIN

INGREDIENTS

DIRECTIONS

• 1 (12 oz.) can of Spam, diced • 12 eggs • 1 medium tomato, diced • 1 medium onion, diced • 1 jalapeño pepper, seeded and diced • ½ jar salsa (of your choosing) • 1 package taco-sized tortillas, flour or corn

Step 1: Heat an oiled 12-inch skillet over low heat. Add Spam and sauté until heated through. Step 2: Add diced vegetables and continue to sauté until onions become translucent and the pepper softens. Step 3: Add eggs to a medium-sized bowl and whisk until fully blended. Pour eggs into the skillet with the Spam mixture. Stir constantly until the eggs set. Step 4: War m the tortillas. Evenly divide egg and Spam mixture among tortillas. Top with salsa. Enjoy!

MUFFULETTA SANDWICH SERVES: 10

PREP: 5 MIN

INGREDIENTS

DIRECTIONS

• • • • • • •

Step 1: Slice the bread in half, and open the two faces.

Round loaf Italian Bread Extra virgin olive oil Capicola and/or deli ham Genoa salami Mortadella Mozzarella, thinly sliced Provolone cheese, thinly sliced • Olive salad

Step 2: Lightly drizzle olive oil onto the bread. Step 3: Place capicola, deli ham, salami, and mortadella onto sliced bread, and delicately place the mozzarella and provolone slices on top. Step 4: Garnish with olive salad.

OR IF YOU’RE FEELING LAZY... Just call Central Grocery and Deli in New Orleans at (504)523-1620. 23

CHICKEN AND SMOKED ANDOUILLE SAUSAGE GUMBO SERVES: 20

PREP: 2 HOURS

INGREDIENTS • • • • • • • •

2-3 pound whole chicken, cut up 1 cup onions, finely chopped 1 cup green peppers, finely chopped ¾ cup celery, finely chopped 1¼ cups all-purpose flour, divided ½ teaspoon salt ½ teaspoon garlic powder ½ teaspoon red pepper flakes

• Vegetable oil for deep frying • 7 cups chicken stock • ½ pound smoked andouille sausage or any other preferred cured pork sausage • Garlic, minced • Cooked rice for serving • Salt and pepper, to taste

DIRECTIONS Step 1: Remove excess fat from the chicken. Rub a generous amount of salt, garlic powder, and red pepper on both sides of each piece, making sure each is evenly covered. Let stand at room temperature for 30 minutes. Step 2: In a medium-sized bowl, combine the onions, bell peppers, and celery; set aside. Step 3: Combine ¾ cup flour, salt, garlic powder, and red pepper in a paper or plastic bag. Add the chicken pieces and shake until chicken is well coated. Step 4: In a large, heavy skillet, heat 1½ inches of oil until very hot (375°). Fry the chicken pieces until they are brown on both sides and meat is cooked, about 5-8 minutes per side. Drain on paper towels. Carefully pour the hot oil into a glass measuring cup, leaving as many of the browned particles in the skillet as possible. Scrape the bottom of the skillet with a metal whisk to loosen any stuck particles, then return ½ cup of the hot oil to the skillet. Step 5: Place skillet over high heat. Using a long-handled metal whisk, gradually stir in the reserved ½ cup flour. Cook, whisking constantly, until roux is a dark red-brown, 3½ to 4 minutes, being careful not to let it scorch or splash on your skin. Remove skillet from heat and immediately add the chopped vegetables, stirring constantly until the roux stops getting darker. Return the skillet to low heat and stir constantly while scraping the bottom of the skillet until the vegetables are soft, about 5 minutes. Step 6: Meanwhile, add the stock to a 5½-quart saucepan or large Dutch oven, and bring to a boil. Add the roux mixture by spoonfuls to the boiling stock, stirring until dissolved between each addition. Return to a boil, stirring and scraping the bottom of the saucepan often. Reduce heat to a simmer and stir in the andouille and minced garlic. Simmer uncovered for about 45 minutes, stirring often at the end of the cooking time. Step 7: While the gumbo is simmering, bone the cooked chicken and cut the meat into a ½-inch dice. When the gumbo is cooked, stir in the chicken and adjust seasoning with salt and pepper. Serve immediately by mounding ⅓ cup cooked rice in the center of a soup bowl; ladle about 1 ¼ cups gumbo around the rice. For an appetizer, place 1 heaping tablespoon of cooked rice in a cup and ladle about ¾ cup of gumbo on top. This is super with potato salad as a side. 25

FRIED GREEN TOMATOES SERVES: 20

PREP: 30 MIN

INGREDIENTS For tomatoes: • 6 large green tomatoes • 2 eggs • ½ cup milk • 1 cup all-purpose flour • 1 cup Italian-seasoned bread crumbs • 2 teaspoons coarse kosher salt • ½ teaspoon ground black pepper • 1 quart vegetable oil for frying

For remoulade sauce: • 1 cup sriracha sauce • 1 cup mayonnaise • 1 tablespoon Dijon mustard • 1 teaspoon paprika • ½ teaspoon garlic powder • 3 tablespoons lemon juice • 1 tablespoon Frank’s RedHot Sauce • ⅓ teaspoon onion powder

DIRECTIONS Step 1: Slice tomatoes ½-inch thick. Discard the ends. Step 2: Scoop flour onto a plate. Whisk the eggs and milk together in a mediumsized bowl. Mix bread crumbs, salt, and pepper on a separate plate. Dredge tomatoes in flour to coat. Then dip tomatoes into milk and egg mixture. Finally, dredge in breadcrumbs to completely coat. Step 3: Heat oil in a large, deep skillet to 375°F. Place tomatoes in hot oil in batches of 4 or 5 to prevent them from touching. Fry until crisp and golden brown on one side, then flip and fry the other side. Step 4: Transfer fried tomatoes to a paper towel-lined plate to drain. Repeat with remaining tomatoes. Step 5: To prepare the remoulade sauce, combine all ingredients in a small mixing bowl and whisk until blended. Step 6: Serve the fried tomatoes hot with the remoulade sauce on the side. Enjoy! 27

JALAPEÑO CORN BREAD SERVES: 15

PREP: 30 MIN

TEMP: 400°F

INGREDIENTS

DIRECTIONS

• 1 box of Famous Dave’s Cornbread Mix • ⅓ cup milk • ⅓ cup water • 1 egg • 2 jalapeños, diced

Step 1: Preheat oven to 400°F. Prepare an 8x8-inch baking pan by lightly greasing with non-stick cooking spray or line a muffin tin with muffin cups. Step 2: Add cornbread mix, milk, water, and egg to a medium-sized bowl. Step 3: Using a fork, blend ingredients until cornbread mix is moistened. Add jalapeños and combine. Step 4: Pour batter into prepared pan or muffin cups. Step 5: Bake as directed on box.

BANANAS FOSTER SERVES: 4

INGREDIENTS • • • •

¼ cup butter 1 cup brown sugar ½ teaspoon cinnamon ¼ cup banana liqueur

• 4 bananas, cut in half lengthwise, then halved • ¼ cup white rum • 4 scoops vanilla ice cream, divided into bowls

DIRECTIONS Step 1: Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Step 2: Place the pan over low heat and cook, stirring until the sugar dissolves. Step 3: Stir in the banana liqueur, then place the bananas in the pan. Once the banana sections soften and begin to brown, carefully add the rum. Step 4: Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. Step 5: When the flames subside, remove the bananas from the pan and place four pieces over each portion of ice cream. Step 6: Generously spoon war m sauce over the top of the ice cream and serve. 29

Week 4

STICKY FINGERS MAIN COURSE Chicken Fajitas Barbacoa Beef

SIDES Puerto Rican Rice Refried Beans Guacamole

DRINK Agua Fresca de Pepino

DESSERT Churro Cupcakes

TEAM MEMBERS: Emily Hazen, Chelsey Bachner, Tina Hahne, Aida Morales, Elisabeth Hays 31

CHICKEN FAJITAS SERVES: 6-8

PREP: 60 MIN

INGREDIENTS For the Chicken Fajitas marinade: • 3 tablespoons olive oil • ¼ cup lime juice • ¼ cup water • 4 cloves garlic, minced • 1 tablespoon smoked or sweet paprika • 1 - 2 tablespoons ancho or guajillo powder, to taste • 1 teaspoon cayenne • 1 teaspoon onion powder • 1 teaspoon oregano • 1 teaspoon light brown sugar • ½ teaspoon cumin • Salt and black pepper, to taste (tip: ½ teaspoon salt and ¼ teaspoon ground black pepper) • Chili flakes, to taste

For the Chicken Fajitas • 1½ pounds chicken breast, sliced into strips • 1 tablespoon olive oil • 2 large bell peppers, sliced (use red, yellow, orange, or green) • 2 jalapeño peppers, sliced (optional) • 1 large onion, sliced • F lour or corn tortillas, war med • Fixings as desired: chopped tomatoes, pico de gallo, homemade guacamole, avocado slices, hot sauce, shredded cheese, spicy chili flakes, freshly chopped cilantro. Use your favorites.

DIRECTIONS Step 1: Whisk the fajita marinade ingredients together in a large bowl. Step 2: Add sliced chicken and marinate a minimum of 30 minutes to overnight in the refrigerator, covered.

Step 5: Add more oil to the pan, if needed, and add the peppers and onions. Cook for 10 minutes, stirring occasionally, until the peppers and onions are caramelized and softened.

Step 3: Heat a large cast iron skillet to medium heat and add olive oil.

Step 6: Return the chicken to the pan and toss with vegetables.

Step 4: Add the chicken and the marinade. Cook for 4-5 minutes, or until the chicken is cooked through. Remove the chicken and set aside.

Step 7: Serve on war med tortillas and top with your favorite toppings. Enjoy!

BARBACOA BEEF SERVES: 10

PREP: 1 HOUR 20 MIN

INGREDIENTS • 2 limes, juiced • 2 tablespoons garlic, minced • 1 tablespoon cacao powder or cocoa powder • 1 teaspoon cumin • 1 teaspoon oregano • ½ teaspoon paprika • ½ teaspoon salt • ¼ teaspoon ground cloves • ¼ teaspoon ground cinnamon

• 3 pounds chuck roast, extra fat removed and cut into 2-inch chunks • Salt • Pepper • 1 tablespoon olive oil • 1 cup beef broth • 1 can (4 oz.) diced green chilis • 1 (7 oz.) can chipotle peppers in adobo sauce • 2 bay leaves • 1 lime, cut up for finishing

DIRECTIONS Step 1: In a food processor or blender, combine 3½ - 4 chipotle chilis, 2 tablespoons adobo sauce, lime juice, garlic, cacao powder, cumin, oregano, paprika, salt, cloves, and cinnamon. Pulse until completely combined and chilis are broken down. Step 2: Sprinkle all sides of the prepared meat with salt and pepper. Step 3: Preheat an Instant Pot using the "Sauté" function. Once hot, add oil then meat. Use caution as the oil may splatter. Brown the meat on all sides, 3-4 minutes per side. Press the “Cancel” button to stop cooking once the meat is browned. Step 4: Add broth, chipotle pepper mix, and green chilis to the Instant Pot with the meat. Top with the bay leaves.

Step 5: Close and lock the lid. Make sure the valve is set to “Sealing.” Program Instant Pot to pressure cook for 60 minutes. Step 6: At the end of the cooking time, quick release the pressure using the “Venting” setting. Use caution near the splatter from the valve. Step 7: Once depressurized, remove the lid and shred the beef. Beef should fall apart and shred very easily. Step 8: Squeeze lime juice over meat and serve as desired! Store leftovers in an airtight container with the juices in the refrigerator for 4-5 days or store in the freezer in an airtight container with the juices for up to 3 months.

PUERTO RICAN RICE SERVES: 8

PREP: 35 MIN

INGREDIENTS

DIRECTIONS

• • • • • •

Step 1: Wash the rice until water is clear, set aside.

2-3 cups white rice ⅓ cup vegetable oil 5 tablespoons sofrito 3-4 packets of sazón ½ cup salchichon 1 (15 oz.) can of gandules (pigeon peas) • 1 (8 oz.) can tomato sauce • Chicken broth to cover rice

Step 2: Preheat a 4-quart saucepan over medium heat and add oil. Add sofrito and sazón once oil is hot. Add salchichon and sauté until cooked, about 5 minutes. Add rice, gandules, tomato sauce, and chicken broth (add only enough chicken broth to cover the top of the rice). Add salt to taste. Step 3: Stir thoroughly. Cover the top of the pot with aluminum foil and then top with the lid. Step 4: Cook on medium-high until liquid is almost fully absorbed. Continue to cook on medium-low until rice is tender, about 20-25 minutes. Do not stir the rice until it is done, otherwise it may end up mushy.

REFRIED BEANS SERVES: 10

PREP: 5 MIN

INGREDIENTS

DIRECTIONS

• 2 tablespoons canola oil • 2 garlic cloves, peeled • 2 (15 oz.) cans pinto beans • 1 teaspoon cumin • 1 teaspoon chili powder • Salt, to taste • ½ lime, juiced

Step 1: Heat canola oil in a heavy skillet over medium heat. Step 2: Cook garlic cloves in hot oil, turning once, until brown on both sides, 4 to 5 minutes. Smash garlic cloves in the skillet with a fork. Step 3: Stir pinto beans, cumin, chili powder, and salt into mashed garlic and cook until beans are thoroughly heated, about 5 minutes. Stir occasionally. Step 4: Smash bean mixture with a potato masher to desired texture. Squeeze lime juice over smashed beans and stir until combined.

GUACAMOLE SERVES: 15

PREP: 20 MIN

INGREDIENTS

DIRECTIONS

• • • • • • • • •

Step 1: Scoop the avocados into a medium-sized bowl and mash.

10 avocados 2 large tomatoes, diced 1 onion, finely diced 2 jalapeños, finely diced 5 limes, juiced Garlic paste / minced garlic, to taste Onion powder, to taste Cilantro, to taste Salt and pepper, to taste

Step 2: Add tomatoes, onions, jalapeños, and lime juice to the bowl. Mix well. Step 3: Add garlic, onion powder, cilantro, salt, and pepper to taste. Mix well. Step 4: Enjoy with tortilla chips!

AGUA FRESCA DE PEPINO SERVES: 10

PREP: 5 MIN

INGREDIENTS

DIRECTIONS

• 5 cups water, divided • 3 medium cucumbers, peeled and chopped • ½ cup freshly-squeezed lime juice • 4 tablespoons granular sucralose sweetener (such as Splenda), divided

Step 1: Using a blender, add 2 cups water, cucumbers, lime juice, and 2 tablespoons sweetener. Blend on high speed until smooth. Step 2: Pour into a pitcher; add remaining 3 cups of water. Stir in remaining 2 tablespoons of sweetener, to taste. Serve over ice.

CHURRO CUPCAKES SERVES: 24

PREP: 1 HOUR

TEMP: 350°F

INGREDIENTS • • • • • • • • •

2½ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 3 large eggs 2 cups sugar 1 cup canola oil 2 teaspoons vanilla extract 1 cup sour cream

• 2 sticks unsalted butter, room temperature • 12 ounces cream cheese, room temperature • 2 teaspoons vanilla extract • 6 cups powdered sugar • 2 teaspoons cinnamon • Cinnamon & sugar mixture

DIRECTIONS Step 1: Combine flour, baking powder, baking soda, and salt in a medium bowl and set aside.

Step 7: Once the cakes pass the toothpick test, place the cupcakes on a wire cooling rack. Cool completely.

Step 2: Using a hand or stand mixer, beat the eggs and sugar in a large bowl until thickened and lightened to a cream color, about 2 minutes.

Step 8: Prepare frosting by combining butter, cream cheese, and vanilla in a large bowl. Beat on low speed until smooth, about 1 minute.

Step 3: Add the oil and vanilla. Mix until blended.

Step 9: Add the powdered sugar and cinnamon, in small amounts at a time, mixing until smooth, about 1 minute. Beat on medium speed for 1 minute to lighten frosting.

Step 4: Add the sour cream and then the flour mixture to the mixing bowl. Mix until the batter is smooth. Step 5: Pour into 24 regular-sized muffin tins lined with cupcake liners. Step 6: Bake at 350°F for 18-23 minutes.

Step 10: Spoon frosting into a piping bag and frost cupcakes as desired. Step 11: Sprinkle generously with cinnamon and sugar.

Week 5

UNCLE SAM &

THE ROSIE RIVETERS SALADS Corn and Black Bean Salsa Potato Salad

SIDES Baked Beans Deviled Eggs

DESSERT Oreo Firework Cookies Cheesecake Bites

TEAM MEMBERS: Ron Maglente, Kate Serling, Jess Grady, Chelsey Bachner, Emily Hazen 43

CORN AND BEAN SALSA SERVES: 12

PREP: 30 MIN

INGREDIENTS • 1 (15 oz.) can blackeye peas, rinsed and drained • 1 (15 oz.) can black beans, rinsed and drained • 1 (15 oz.) can white shoepeg corn, drained • 1 green bell pepper, finely diced • 1 red bell pepper, finely diced • 6 scallions, white-part only thinly sliced • 3 avocados, finely diced • 20 cherry tomatoes, finely chopped • 2 teaspoons coriander • Good Seasons Italian Dressing, made with balsamic vinegar • Tortilla chips 44

DIRECTIONS Step 1: Make the Good Seasons Italian Dressing using balsamic vinegar. Set aside. Step 2: In a large mixing bowl, combine peas, beans, corn, and chopped vegetables. Mix well. Step 3: Sprinkle coriander over the mixture. Toss. Step 4: Add the dressing and combine. Adjust to taste. Step 5: Enjoy with tortilla chips!

POTATO SALAD SERVES: 10

PREP: 40 MIN

INGREDIENTS

DIRECTIONS

• 2 pounds russet potatoes, cleaned and peeled • 1 tablespoon plus ¾ teaspoon kosher salt • 2 tablespoons distilled white vinegar or apple cider vinegar • ½ cup mayonnaise • ½ cup celery, diced • ¼ cup dill pickle relish • 2 tablespoons red onions, diced • 2 tablespoons parsley, minced • 1½ teaspoons mustard • ½ teaspoon black pepper • ½ teaspoon onion powder • 2 hard boiled eggs, diced

Step 1: Dice potatoes into ¾-inch cubes. Add potatoes to a 5-quart saucepan with enough water to cover them. Step 2: Bring the water to a boil over high heat. Once water is boiling, add 1 tablespoon salt and stir to dissolve. Reduce heat to medium and simmer. Stir occasionally and cook until the potatoes are fork-tender but not falling apart, about 8 to 10 minutes. Step 3: Drain the potatoes in a colander then transfer back to the war m pot. Add the vinegar and use a rubber spatula to combine. Let it sit to marinate for 20 minutes. The potatoes will still be war m. Step 4: In a large bowl, gently stir together the potatoes, mayonnaise, celery, relish, onion, parsley, mustard, ¾ teaspoon salt, black pepper, onion powder, and eggs. Add salt and pepper, to taste. Step 5: Cover and refrigerate until chilled, at least 1 hour before serving. Garnish with more parsley, celery, and onion if desired. 45

BAKED BEANS SERVES: 12

PREP: 15 MIN

TEMP: 400°F

INGREDIENTS

DIRECTIONS

• • • • • • • • •

Step 1: Preheat oven to 400 ° F. Heat a large, cast iron skillet over medium-low heat and add the bacon. Cook until brown and crisp.

• • • • •

2 slices of bacon, diced 1 small sweet onion, diced 1 bell pepper, diced 2 garlic cloves, minced 1 tablespoon smoked paprika ¼ to ½ teaspoon chili powder ¼ teaspoon salt ¼ teaspoon black pepper 2 tablespoons apple cider vinegar 2 tablespoons BBQ sauce 2 tablespoons ketchup 1 tablespoon Dijon mustard 1 tablespoon light brown sugar 2 (22 oz.) cans baked beans

Step 2: Stir in the onion, pepper, and garlic. Cook, stirring often, until everything softens, about 5 minutes. Stir in the paprika, chili powder, salt and pepper. Cook for 1-2 minutes. Stir in the vinegar, BBQ sauce, ketchup, mustard, and brown sugar until combined. Step 3: Add the baked beans and mix well. Bring the mixture to a boil, then turn off the heat. Taste and add more seasoning to taste. Step 4: Place the skillet (or transfer to an ovensafe dish) in the oven and bake for 35 minutes, or until bubbly. Let cool before serving.

DEVILED EGGS SERVES: 12

PREP: 45 MIN

INGREDIENTS

DIRECTIONS

• 12 eggs • ½ cup mayonnaise • 2 teaspoons white vinegar • 2 teaspoons yellow mustard • ¼ teaspoon salt • Freshly ground black pepper • Paprika for garnish

Step 1: Place eggs in a saucepan and cover with enough water so there’s 2 inches of water above the eggs. Heat until water begins to boil. Cover pan, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 15 minutes, then rinse under cold water continuously for 1 minute. Step 2: Peel eggs under cool running water. Slice the eggs in half lengthwise, removing yolks to a bowl and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper. Mix. Step 3: Pipe or spoon the yolk mixture into the egg whites. Sprinkle with paprika and serve.

OREO FIREWORK COOKIES SERVES: 24

BAKE: 10 MIN

TEMP: 350°F

INGREDIENTS

DIRECTIONS

• 1 box vanilla cake mix • 8 tablespoons unsalted butter, softened • 4 ounces cream cheese • 1 egg • 1 teaspoon vanilla extract • 2 cups Oreo cookies, broken into chunks • ¾ cup M&M’s • ½ cup sprinkles

Step 1: Preheat oven to 350 °F . Using an electric mixer, combine the cake mix, butter, cream cheese, egg, and vanilla in a large bowl until a soft dough for ms. Step 2: Gently stir the cookie chunks and sprinkles into the cookie dough. Step 3: Refrigerate the dough for 30-60 minutes. Step 4: Divide the dough into 24 even scoops and roll into balls. Step 5: Place on a cookie sheet and bake for 10 minutes. Step 6: Let the cookies cool and set on the baking sheet for 2 minutes before moving them to a cooling rack to cool completely.

CHEESECAKE BITES SERVES: 8

PREP: 30 MIN

INGREDIENTS

DIRECTIONS

• • • • • • •

Step 1: In a small bowl, stir together the melted butter and graham cracker crumbs until the butter is absorbed. Put approximately 2-3 tablespoons of the mixture into the bottom of single-serving bowls or ramekins.

¾ cup graham cracker crumbs 2 tablespoons salted butter 1 cup heavy whipping cream 8 ounces cream cheese ½ cup granulated sugar 1 teaspoon vanilla extract Toppings: fresh blueberries, strawberries, and raspberries

Step 2: Using a stand or hand mixer, pour the whipped cream into a large bowl and beat on high until stiff peaks for m, approximately 1 minute. Step 3: Using a separate bowl, combine the cream cheese, sugar, and vanilla. Mix until completely smooth and creamy. Step 4: Gently fold the whipped cream into the cream cheese mixture and stir until completely combined. Step 5: Evenly divide the cream cheese mixture into the serving dishes. Step 6: Top with fresh fruit, cover, and chill for at least an hour before serving.

Week 6

LUNCH LADIES MAIN COURSE The Perfect BLT French Bread Pizza PB&J Sandwiches

SIDES Everyone's Fav Mac n’ Cheese Mashed Potatoes

TEAM MEMBERS: Scott (Ester) Krollman, Scott (Elsie) Williams, Shawn (Vivien) Navarro, Elisabeth (Shirley) Hays 51

THE PERFECT BLT SERVES: 10

INGREDIENTS

DIRECTIONS

• Bacon, cooked to your preference • Beefsteak tomatoes • Iceberg lettuce • Butter • Butter-style bread, 2 slices per person • Mayonnaise • Salt and pepper, to taste

Step 1: Prepare bacon. Slice tomatoes ½" thick. Cut slices of iceberg lettuce ½" thick. Try to keep it intact!

“Slice them diagonally” - Tina “Of course, I’m not a monster!” - Elisabeth 52

PREP: 20 MIN

Step 2: Heat a skillet over medium-low heat. Add butter and war m until melted. Step 3: Grill bread in butter on one side only until golden brown. Remove from skillet. Spread mayonnaise on the non-grilled side of bread. Step 4: Start your stack: Bread, generous stack of bacon, a “slice” of lettuce, slice of tomato, sprinkle generously with salt and pepper, and top with final slice of grilled and mayo’d bread. Step 5: Slice sandwich diagonally. Serve.

FRENCH BREAD PIZZA SERVES: 8

PREP: 15 MIN

TEMP: 400°F

INGREDIENTS

DIRECTIONS

• French bread, split lengthwise • 1 jar pizza sauce • 1 (2 cup) package of shredded mozzarella • Pepperoni

Step 1: Preheat the oven to 400 ° F. Step 2: Cut the split French bread into 6” sections. Top with pizza sauce, mozzarella, and pepperoni. Pro-tip from Shawn: Layer the pepperoni within the cheese. Step 3: Heat in the oven for 7-10 minutes. Enjoy!

NOSTALGIC PB& J SANDWICHES INGREDIENTS

DIRECTIONS

• Concord grape jelly • Peanut butter • Bread

Step 1: Spread the jelly on one side of the bread. Step 2: This step is important: Clean the knife.

“I make a mean PB&J sandwich.” - Scott K. (aka Ester, the lunch lady)

Step 3: Spread the peanut butter on the other side. Step 4: Assemble the sandwiches. Step 5: Make jelly-free versions for Tina and Ron.

EVERYONE’S FAV MAC N' CHEESE INGREDIENTS

DIRECTIONS

• Mac n’ cheese

Step 1: Call the Schaumburg Chick-fil-A. Step 2: Send Scott Williams to pick it up.

MASHED POTATOES SERVES: 15

PREP: 1 HOUR

INGREDIENTS

DIRECTIONS

• 5 pounds russet potatoes, mostly peeled, leave some skin on • 2 sticks salted butter • ½ cup heavy cream • 1 cup milk • 1 cup sour cream • Salt and pepper

Step 1: Wash and peel potatoes, placing them in a stockpot of cold water as soon as they’re peeled to prevent browning.

“The key to this recipe is in the delivery. If there isn’t a loud 'splat' when the mashed potatoes hit the tray, you’re doing it wrong.” - Team Lunch Lady

Step 2: Remove potatoes from the pot one at a time. Slice in half long ways, then cut into 1" chunks. Place in a stockpot with salted water and bring to a boil. Step 3: Once the potatoes are tender, drain. Add butter, cream, milk, and sour cream. Step 4: Mash by hand with a potato masher. Using a hand mixer can cause the potatoes to become glutenous. Step 5: Add salt and pepper to taste, and then add a little more salt. Step 6: Serve with a side of peas and top with gravy. Don’t forget the splat! 55

Week 7

SAUSAGE FEST MAIN COURSE Every kind of Sausage/Hot Dogs/Brats that you can find

SIDES Grilled Veggies Pasta Salad Bacon-wrapped Asparagus

TEAM MEMBERS: Linda Getzinger, Aida Morales, Dave Colby, Linda Rico 57

SAUSAGE/HOT DOGS/BRATS WITH GRILLED VEGGIES INGREDIENTS

DIRECTIONS

• • • • • • •

Step 1: Go to the nearest grocery store and pick up all the sausage/hot dogs/brats you can find.

Sausage Hot Dogs Brats Bell peppers, seeded and sliced Onions, sliced Jalapeños, sliced Prepared vegetables of your choice: zucchini, summer squash, asparagus, snow peas • Olive oil 58

Step 2: Throw a bunch of veggies and some oil on a flat top or grill basket and grill until softened and lightly charred, about 20 minutes. Step 3: Grill the meat until everything is cooked through.

PASTA SALAD SERVES: 15

PREP: 45 MIN

INGREDIENTS

DIRECTIONS

• 1 pound fusilli or other pasta of choice • 8 ounces fresh mozzarella cheese pearls (or logs chopped into pieces if you can’t find pearls) • 8 ounces salami, pepperoni, or beef summer sausage, diced • 6 ounces black olives, sliced • ½ red onion, diced • 1½ cups cherry tomatoes, halved • 1 tablespoon fresh parsley • ½ cup freshly grated Par mesan cheese • Pepperoncinis, sliced (optional) • 1½ cups zesty Italian salad dressing, divided

Step 1: Cook pasta according to package instructions. Drain water and rinse pasta with cold water. Allow pasta to cool for at least 10 minutes. Step 2: Add cooked pasta to a large bowl and pour half of the salad dressing on top. Toss to combine. Add remaining ingredients and dressing. Toss until well combined. Step 3: Cover and refrigerate for at least 1 hour or longer before serving. Store in the fridge for up to 4-5 days.

BACON-WRAPPED ASPARAGUS SERVES: 10

PREP: 45 MIN

TEMP: 400°F

INGREDIENTS

DIRECTIONS

• 1 pound asparagus spears (about 20-24) • 1 tablespoon olive oil • Salt, to taste • ½ teaspoon ground black pepper • 20 strips thick-cut bacon

Step 1: Preheat the oven to 400 °F . Prepare a baking sheet with olive oil. Step 2: Place the asparagus on a baking sheet. Drizzle with the olive oil and sprinkle with salt and pepper. Toss to coat. Step 3: Starting midway to the top, wrap each spear with one piece of bacon and place on the prepared baking sheet, seam-side down. Repeat with the remaining spears. Step 4: Transfer baking sheet to oven. Bake until the bacon is crisp and the asparagus is tender, about 22 to 28 minutes. Bake time will vary depending upon the thickness of the bacon and desired crispness.

Week 8

TROPICAL DELIGHTS MAIN COURSE Huli Huli Chicken Kalua Pork

SIDES Pineapple Rice Water melon Cucumber Salad Bacon-Wrapped Pineapple Pineapple BBQ Baked Beans

DESSERT Hawaiian Sand Cups

TEAM MEMBERS: Tina Hahne, Cindy van Amerongen, Jess Campos, Gwen Giralamo 63

HULI HULI CHICKEN SERVES: 6

PREP: 30 MIN

INGREDIENTS

DIRECTIONS

• ½ cup light brown sugar, packed • 6 tablespoons ketchup • 6 tablespoons reducedsodium soy sauce • 2½ tablespoons chicken broth • ½ teaspoon dried ginger • 2 teaspoons garlic, minced • 12 boneless, skinless chicken thighs

Step 1: In a small bowl, mix the first six ingredients for the marinade. Cover and refrigerate until ready to use. Step 2: Reserving ½ cup marinade for basting, pour remaining marinade over chicken and refrigerate for 8 hours to overnight. Step 3: Set grill to medium heat. Remove chicken from marinade. Grill chicken until it’s done and no longer pink, approximately 12-15 minutes. Baste chicken with reserved marinade during the last 5 minutes of cooking. Step 4: Remove chicken from grill. Slice into strips and serve.

KALUA PORK SERVES: 10

PREP: 6-12 HOURS

INGREDIENTS

DIRECTIONS

• 6 pounds pork shoulder roast, cut into two pieces • 1½ tablespoons salt • 1½ teaspoons ground ginger • 1½ teaspoons garlic powder • 1 teaspoon ground black pepper • 1½ tablespoons vegetable oil • 1½ tablespoons liquid smoke

Step 1: Lightly spray the inside of a 6-quart or larger slow cooker with nonstick cooking spray. Set aside. Step 2: Pat the pork dry with paper towels. In a small bowl, mix the salt and all dry spices together. Evenly rub spice mix over all sides of pork. Step 3: In a large cast iron skillet, heat 1½ tablespoons vegetable oil over high heat. Add pork and sear on all sides until browned. Transfer pork to the prepared slow cooker. Brush liquid smoke over the seared pork. Step 4: Cover crock pot and cook on LOW for 8 to 12 hours or HIGH for 5 to 6 hours. Check the pork at 8 hours then continue to cook if needed. Cook until pork is fall-apart tender and easily shreds with a fork. Step 5: Once very tender, shred the pork and toss with the slow cooker juices. Turn the slow cooker to low, cover, and continue to cook for 20 minutes more. Step 6: Taste. Season with additional salt, if needed. The pork should taste borderline too salty. Garnish with green onions, if desired, and serve. 65

PINEAPPLE RICE SERVES: 6

PREP: 40 MINS

INGREDIENTS

DIRECTIONS

• 1 cup white rice • 1 (8 oz.) can crushed pineapple, drained and liquid reserved • Water • 2 tablespoons salted butter • 1 lime, juiced • Zest of ½ a lime • 6 scallions, thinly sliced

Step 1: Add 1 cup rice to a 4-quart saucepan. Step 2: Pour reserved pineapple juice into a 2-cup measuring cup. Fill measuring cup with water until you have 2 measured cups of liquid. Add to saucepan. Step 3: Add crushed pineapple and butter to saucepan. Heat on medium-high heat until boiling. Step 4: Once boiling, reduce heat to simmer and cover. Cook for 15-20 minutes or until rice is cooked. Step 5: Remove from heat. Stir well. Add lime juice and zest. Mix well. Add sugar, if needed, to taste. Serve topped with sliced scallions.

WATERMELON CUCUMBER SALAD SERVES: 16

PREP: 20 MIN

INGREDIENTS

DIRECTIONS

• 8 cups seedless water melon, cubed • 2 medium cucumbers, halved lengthwise and sliced • 6 green onions, chopped • ¼ cup fresh mint, minced • ¼ cup balsamic vinegar • ¼ cup olive oil • ½ teaspoon salt • ½ teaspoon pepper

Step 1: In a large bowl, combine water melon, cucumbers, green onions, and mint. Step 2: In a small bowl, whisk remaining ingredients. Step 3: Pour over salad and toss to coat. Serve immediately or refrigerate, covered, up to 2 hours before serving. 67

BACON-WRAPPED PINEAPPLE SERVES: 15

PREP: 1 HOUR 15 MIN

TEMP: 375°F

INGREDIENTS

DIRECTIONS

• 1 pound bacon, cut in half • 1 fresh pineapple, cubed • ½ cup BBQ sauce

Step 1: Preheat the oven to 375ºF. Line a baking sheet with foil and lightly spray with nonstick cooking spray. Step 2: Roll a cube of pineapple in a slice of bacon. Spear with a toothpick. Set it on the prepared baking sheet, spacing the bacon-wrapped pineapple 2-inches apart. Step 3: Bake for 40 minutes. Remove the pan from the oven. Using a pastry brush, brush barbecue sauce over the bacon-wrapped pineapple. Step 4: Return the baking sheet to the oven and continue baking for 15 minutes. Remove the baconwrapped pineapple from the oven and serve while hot.

PINEAPPLE BBQ BAKED BEANS SERVES: 16

COOK: 1 HOUR 30 MIN

INGREDIENTS

DIRECTIONS

• 2 (15 oz.) cans white beans, rinsed and drained • 1 (15 oz.) can pineapple chunks, drained • 2 tablespoons bacon, chopped • 1 (18 oz.) bottle BBQ sauce • 2 tablespoons light brown sugar • 2 tablespoons Worcestershire sauce • ½ cup water • Green onions, chopped (optional)

Step 1: Add everything to a large slow cooker and stir until well combined. Step 2: Cook on low for 4 hours. Stir. Step 3: Serve garnished with chopped green onions, if desired.

HAWAIIAN SAND CUPS SERVES: 10

COOK: 1 HOUR 10 MIN

INGREDIENTS • 2 cups milk • 1 (3.4 oz.) package instant vanilla pudding mix • 1 (8 oz.) tub Cool Whip, thawed • 1 package vanilla sugar wafer cookies

• Clear plastic cups • Gummy sharks • Paper umbrella toothpicks

DIRECTIONS Step 1: In a large bowl, add milk and pudding mix. Whisk until blended and no longer lumpy, let set for 5 minutes in the refrigerator. Pudding will thicken as it chills. Step 2: In a food processor, crush 1 package of sugar wafers to fine crumbs. Step 3: Stir Cool Whip with pudding mix and add half of the crushed cookies to the mix. Step 4: In small ramekins or serving cups, layer ingredients to make sand cups: Add ½ tablespoon crushed cookies to the bottom of each cup. Fill cup ¾ full with pudding mix. Then top with more crushed cookies (about 1½ tablespoon). Step 5: Refrigerate for at least an hour or make pudding mixture and refrigerate overnight. Finish assembly the next day (party prep ahead)! Step 6: Decorate with gummy sharks and paper umbrellas before serving.

Week 9

INNOVATIVE CANTINA MAIN COURSE Tacos de Carne Asada

SIDES Guacamole Frijoles Charros

DRINKS Paloma Tamarind Mescal Mule

DESSERT F lan Churros

TEAM MEMBERS: Alex Correa, Juan Munoz, Cesar Ramirez, Shawn Navarro 73

TACOS DE CARNE ASADA SERVES: 15

PREP: 1 HOUR 30 MIN

INGREDIENTS

DIRECTIONS

Sazón: • 150 grams coriander seeds, toasted • 150 grams cumin seeds, toasted • 15 grams chile de árbol, toasted • 75 grams dried mexican oregano, toasted • 200 grams onion powder • 200 grams garlic powder • 150 grams salt • Zest of 5 limes

Step 1: Tenderize steak with a meat mallet.

Marinade: • 4½ pounds skirt steak • ½ cup Maggi Jugo Seasoning Sauce • ½ cup lime juice • 1 cup Mexican beer

Step 2: In a small bowl, combine all sazón ingredients. Step 3: Season steak generously with sazón. Step 4: Move steak to a large bowl or Pyrex baking dish. In a seperate small bowl, combine ingredients for the marinade. Then, add enough marinade to the baking dish to generously cover the meat. Step 5: Let sit for 20-30 minutes. Preheat grill to high heat. Step 6: Grill over high heat until the internal temperature of the steak reaches at least 130ºF. Step 7: Dice into bite-sized pieces and enjoy on war m tortillas with your desired toppings.

GUACAMOLE SERVES: 15

PREP: 25 MIN

INGREDIENTS

DIRECTIONS

• 10 avocados • 4 tomatoes, preferably Roma, diced • 1 white or yellow onion, finely diced • 2 jalapeños, finely diced • 3-4 garlic cloves, minced • Lime juice, to taste • Salt, to taste

Step 1: Scoop out avocados and mash in a large bowl. Season generously with salt. Step 2: Add remaining ingredients and mix thoroughly. Taste and adjust lime and salt as needed. Step 3: Serve with tortilla chips and enjoy!

FRIJOLES CHARROS SERVES: 15

TIME: 2 HOURS 30 MIN

INGREDIENTS

DIRECTIONS

• 4 slices of bacon, cut into ¼" pieces • 1 white onion, diced into ¼" pieces • 4 garlic cloves, minced • 2 jalapeños, cut into ¼" pieces • 1 (15 oz.) can fire-roasted tomatoes • 1 pound dried pinto beans • Salt, to taste • 7 cups water

Step 1: In a skillet, render bacon down until browned but not yet crispy. Step 2: Add onion and sauté until golden and tender, about 6 minutes. Add garlic and jalapeños and cook for another minute. Stir in tomatoes and cook another minute. Step 3: Add beans, salt, and water. Bring to a boil, then reduce heat to medium-low, partially cover skillet, and cook at a simmer until thoroughly tender, about 2 hours. Add water as needed. Once tender, taste and adjust seasoning as needed.

PALOMA PREP: 5 MIN

INGREDIENTS

DIRECTIONS

• Lime juice • Tajín Classico Seasoning (to rim the glass) • Ice • Tequila • Grapefruit-flavored soda (such as Fresca, Squirt, or Jarritos) • Grapefruit or lime wedges to garnish

Step 1: Rim the edge of a cocktail glass using lime juice and Tajín. Add ice to the cup. Step 2: Add 1½ ounces of your preferred tequila. Fill the rest of the cup with grapefruit-flavored soda, and then top it off with lime juice. Step 3: Garnish with a grapefruit or lime wedge and enjoy!

TAMARIND MEZCAL MULE PREP: 5 MIN

INGREDIENTS

DIRECTIONS

• Ice • 2 ounces smoky flavored mezcal • 1 ounce tamarind syrup • Sweet tamarind flavoring, to rim the edge • Ginger beer, chilled • Lime wedges

Step 1: To a shaker, add ice, mezcal, and tamarind syrup. Shake vigorously. Step 2: Rim the edge of a glass using sweet tamarind flavoring and add ice. Strain the mezcal mixture into the glass and top off with ginger beer. Step 3: Garnish with a lime wedge and enjoy!

FLAN SERVES: 12

PREP: 1 HOUR 30 MIN

TEMP: 350°F

INGREDIENTS DIRECTIONS • 1 cup granulated sugar • 3 large eggs • 1 (14 oz.) can sweetened condensed milk • 1 (12 oz.) can evaporated milk • 1 tablespoon vanilla extract

Step 1: Preheat oven to 350° F. Step 2: Melt sugar in a medium saucepan over medium-low heat until liquified and golden in color. Carefully pour hot syrup into a 9-inch round baking dish, turning the dish to evenly coat the bottom and sides. Set aside. Step 3: Beat eggs in a large bowl. Add condensed milk, evaporated milk, and vanilla; beat until smooth. Pour egg mixture into the baking dish and cover with aluminum foil. Step 4: Bake for 1 hour. Let cool completely. To serve, carefully invert onto a rimmed serving plate and let the caramel sauce from the bottom of the baking dish flow over flan.

CHURROS SERVES: 10

PREP: 30 MIN

TEMP: 375°F

INGREDIENTS

DIRECTIONS

• • • • • • • •

Step 1: In a small saucepan over medium heat, combine water, sugar, salt, and vegetable oil. Bring to a boil.

1 cup water 2½ tablespoons granulated sugar ½ teaspoon salt 2 tablespoons vegetable oil 1 cup all-purpose flour 2 quarts oil for frying ½ cup granulated sugar, or to taste 1 teaspoon ground cinnamon

Step 2: Remove from the heat. Stir in flour, stirring until mixture for ms a ball. Step 3: In a deep pot, heat oil for frying (375ºF). Step 4: Transfer dough to a sturdy pastry bag fitted with a medium star tip. Carefully pipe a few 5-6 inch strips of dough into the hot oil; work in batches so you don’t crowd the fryer. Fry until golden. Use a slotted spoon to transfer churros to a plate lined with paper towels to drain. Step 5: Combine ½ cup sugar and cinnamon. Roll churros in cinnamon and sugar mixture. Serve!

INNOVATIVE MARKETING SOLUTIONS Innovative is a full-service merchandising agency that provides solutions to complex in-store challenges from design and production through distribution. Recognized as a leader within the industry, Innovative is an agile provider of effective point-of-purchase programs. For more information on how Innovative can help lift your sales, contact: BuildMyBrand@InnovativeMarketing.com.