Favorite Recipes

THE RECIPES WE LOVE

BY THE FRANKLIN FAMILY

AUTHOR: MOMMY MOUSE CLUBHOUSE

1. Make the batter by adding the eggs, milk, flour, sugar, vanilla, and cinna mon to a bowl and whisk together or place in a blender and blend. 2. Pour the batter in a shallow dish, such as a pie pan. Heat a griddle or frying pan to medium high heat, around 350 degrees. Add a slice of Texas Toast to the pie plate and allow it to soak for 10-15 seconds on each side. 3. Place the french toast on the hot griddle and cook for 2-3 minutes on each side until it is golden brown. Remove the french toast from the grid dle and serve immediately, or keep warm in the oven until ready to serve.

PANCAKES

AUTHOR: MARION CANNON

INGREDIENTS

• 1 ¼ cups all-purpose flour (see notes)

• 1 Tablespoon baking powder

• 1 Tablespoon sugar

• ¼ teaspoon salt

• 1 cup nonfat or 1% milk

• 2 Tablespoons vegetable oil

• 2 Tablespoons water

• 1 teaspoon vanilla

INSTRUCTIONS

1. Mix together flour, baking powder, sugar and salt in medium bowl.

2.Combine milk, oil and water. Add to dry ingredients. Stir just until moist ened.

3.Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (350 degrees F in an electric skillet). For each pancake, pour about 1/4 cup of batter onto the hot griddle.

4.Pancakes are ready to turn when tops are bubbly all over, a few bubbles have burst, and the edges begin to appear dry. Use a quick flip with a broad spatula to turn pancakes. Turn only once. Bake until bottoms are brown and dry.

5.Refrigerate leftovers within 2 hours.

FRENCH FRY SEASONING

AUTHOR: TAKE TWO TAPAS

INGREDIENTS

• 2 tablespoons salt

• 1 tablespoon paprika

• 2 teaspoons garlic powder

• 1 tablespoon pepper

• 1 tablespoon parsley

• 1/8 teaspoon cayenne pepper

• 1/8 teaspoon garlic salt

• 1/8 teaspoon celery salt

INSTRUCTIONS

Mix all ingredients in your container of choice

6. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve

•

GARLIC BUTTER CHICKEN THIGHS

AUTHOR: PRIMAVERA KITCHEN

INGREDIENTS

5 chicken thighs skin on and bone in

• Salt and black pepper to taste

• 1 tablespoon olive oil

•

1/4 cup butter

• 5 cloves garlic crushed

• Fresh parsley chopped

INSTRUCTIONS

1. Preheat your oven to 400F degrees. Move oven rack to center. Pat chicken thighs dry with paper towel and season all over with salt and black pepper.

2. Heat olive oil in a cast iron skillet (10-inch) over medium heat. Place the chicken thighs skin-side down and sear until the skin is golden and crispy. It’s about 5 minutes (they will not be cooked through at this point).

3. Flip your chicken over once the skin is crispy. If your chicken thighs releases a lot of fat, dispose it using a spoon.

4. Place butter in the same skillet. When the butter is melted, add minced garlic. Stir the garlic around the pan for 30 seconds.

5. Place the whole skillet in the oven and bake for 30 mins for until chicken gets the internal temperature at 165°F.

6. When the chicken is cooked, spoon some of the garlic butter sauce over the top of each chicken thigh. Top with parsley before serving.

GRILLED LAMB CHOPS w/ MINT CHIMICHURRI

AUTHOR: THE SKINNY TASTE COOKBOOK

INGREDIENTS

•

8 bone-in lamb loin chops

• 1 teaspoon kosher salt

• Freshly ground black pepper

• 4 garlic cloves, minced

•

• Mint Chimichurri

• 2 tablespoons finely chopped red onion

• 2 tablespoon apple cider vinegar

• 2 tablespoon extra-virgin olive oil

• 1/4 teaspoon kosher salt

• 3 tablespoons finely chopped mint

• 2 tablespoons finely chopped parsley

• 1 garlic clove, minced

• 1/8 teaspoon crushed red pepper flakes

• 1/8 teaspoon freshly ground black pepper

INSTRUCTIONS

1, Place the lamb chops in a large bowl, sprinle with the salt and pepper to taste, then rub them with the garlic. Cover with plastic wrap and mari nate at room temperature for at least 30 minutes or as long s overnight refrigerated.

2. For the mint chimichurri: In a medium bowl, combine the red onion, vinegar, olive oil, and salk and let it sit for about 5 minutes. Stir in 1 table spoon water, the mint, parsley, garlic, red pepper flakes, and black pepper. Refrigerate until ready to serve.

3. Preheat a grill pan over medium-high heat. Spray the pan with oil. Grill the chops to preferred doneness (about 6 minutes per side)

4. To serve, place 2 chops on each of 4 plates. Drizzle each serving with 2 tablespoons mine chimichurri.

6. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve

PETITE MEATLOAF DINNER

AUTHOR: THE SKINNYTASTE COOKBOOK

INGREDIENTS

• Cooking spray

• 1 lb lean ground turkey

• 1/3 cup breadcrumbs

• 6 tbsp ketchup

• 1/4 cup finely chopped onion

• 1 large egg

• 1 tsp dried oregano

• 3/4 tsp kosher salt

• 2 tsp worcestershire sauce

• 3/4 lb green beans, trimmed

• 12 small heirloom carrotts

• 2 tbsp olive oil

• 3/4 tsp kosher salt

• 1/2 tsp garlic powder

• freshly ground black pepper

INSTRUCTIONS

1. For the meatloaf: Preheat the oven to 450 degree F. Spray a sheet pan with oil

2. In a medium bowl, combine the ground turkey, breadcrumbs, 3 tbsp of ketchup, onion, egg, oreganom and salt. Mix well. Divide the mixture into 4 equal portions. On one side of the pan, shape each portion into a freeform loaf.

3. In a small bowl, combine the worcestershire sauce and the remaining ketchup, brush over the loaves.

4. For the veggies: In a large bowl, combine the green beans, carrotsm olive oil, salt, garlic powder, and pepper to taste. Spread the veggies out in a single layer on the open half of the pan.

5. Bake for 12 minutes and turn the veggies. Bake for another 12 to 15 minutes, until the loaves are no longer pink in the center and the veggies are tender.

6. Serve hot.

STEAK w/ CORN RELISH

AUTHOR: TAKE TWO TAPAS

INGREDIENTS

• 1 (2 pound) piece of skirt steak (about 2-inches in thickness)

• 1/4 cup olive oil

• 2 tablespoons brown sugar

• 4 garlic cloves, minced

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

•

• Corn Salsa

• 3 ears sweet corn, cut from the cob

• 1/2 red bell pepper, diced

• 1 shallot, diced

• 1/4 cup chopped fresh cilantro

• 1 lime, juiced

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

INSTRUCTIONS

1. Stir all ingredients together in a bowl until combined. You can make this a bit ahead of time if needed! It stays great in the fridge for a day or two.

2. In a bowl, whisk together the olive oil, brown sugar, garlic, salt and pep per. Place the steak in a baking dish or ziplock bag and pour the mixture over top. Place it in the fridge and let it marinate for at least 30 minutes or even overnight.

3. Remove the steak about 30 minutes before I cook it. You can grill, broil or pan sear it to your liking. I tend to broil or grill it as I find that easiest.

4. Preheat the broiler in your oven and move the oven rack as close as possible. Place the steak on a broiler pan or baking sheet and broil on each side for about 5 minutes. This usually results in a medium doneness in my oven but since the edges are thinner, they tend to be more well done.

5. Allow the steak to rest for 10 minutes before slicing it thinly against the grain. Serve with spoonfuls of the corn relish on top!

6. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve

•

CREAMY TUSCAN CHICKEN

AUTHOR: PALEO RUNNING MOMMA

INGREDIENTS

1.5 lbs chicken thighs boneless and skinless

• 1 Tbsp coconut oil plus additional if needed

• Sea salt and pepper

• 1/4 tsp garlic powder

• 1/4 tsp onion powder

• 1 small onion chopped

• 4 cloves garlic minced

• 1 Tbsp tapioca flour or arrowroot

• 1 cup chicken bone broth

• 1/2 cup coconut milk full fat, blended before adding if needed

• 1/2 Tbsp stone ground mustard

• 1 1/2 Tbsp nutritional yeast optional

• 1 tsp Italian seasoning blend

• 1/4 tsp sea salt or to taste

• 1/8 tsp black pepper or to taste

• 2/3 cup sun dried tomatoes roughly chopped

• 1 1/2 cups baby spinach roughly chopped

INSTRUCTIONS

1. Season the chicken with sea salt, pepper, garlic, and onion powder. In a large skillet add the coconut oil and cook the chicken thighs on medi um-high heat for 5-7 minutes on each side or until browned and no longer pink in center. Remove chicken and set aside on a plate.

2. Add additional oil if necessary and cook the onions over medium heat until soft, then stir in the garlic and cook another 45 seconds.

3. Whisk in the tapioca or arrowroot, the add the broth and coconut milk. Stir to combine, then stir in the mustard, yeast, Italian seasoning, sea salt and pepper. Cook and stir over medium-high heat until it starts to thicken.

4. Add the spinach and sun-dried tomatoes and allow mixture to simmer until spinach is wilted and tomatoes are softened. Add chicken back to the skillet and simmer another 2 minutes. Serve over cauli rice, zucchini noodles, or with roasted potatoes. Enjoy!

LAZY VEGGIE LASAGNA

AUTHOR: GINA HOMOLKA (SKINNYTASTE)

INGREDIENTS

• 8 oz part-skim ricotta cheese, at room temperature

• 1/4 cup freshly grated parmesan cheese

• 2 tbsp chopped fresh parsley, plus more for garnish

• 1/2 tbsp olive oil

• 1/2 medium onion, chopped

• 1 1/2 cups broccoli florets, chopped

• 1/2 cup chopped red bell pepper

• 3 garlic cloves, chopped

• 2 cups jarred marinara sauce

• 1 1/4 cups low-sodium vegetable broth

• 1/4 cup chopped fresh basil

• 6 1/2 oz no boil lasgna noodles broken into pieces

• 3/4 cup shredded part-skim mozzarella cheese

INSTRUCTIONS

1. In a small bowl, combine the ricotta, parmesan, and parsley

2. In a 12” ovenproof nonstick skillet with a fitted lif, heat the oil over me dium-high heat until simmering. Add the onion, broccoli, bell pepper, and garlic. Cook, stirring consistently until the vegetables are tender, about 5 minutes.

3. Add the spinach and cook until wilted, about 1 minute. Transfer to a medium bowl.

4. Add marinara sauce, broth, and basil to the skillet. Stir and combine and bring to a simmer. Add noodles stir to coat, and spread into an even layer, making sure the noodles are submerged in liquid.

5. Return the vegetables to the skillet and reduce heat to medium. Sim mer, covered and stirring occasionally until the pasta is just tender and the sauce has thickened, about 20 minutes.

6. Remove the pan from heat and dollap the ricotta cheese mixture over the lasgna noodles. Sprinkle the mozzarella over the top.

7. Broil until the cheese is melted and slightly browned, 3 to 4 minutes.

8. Garnish with parsley and enjoy!

OVEN BAKED MEATBALLS

AUTHOR: EVERYDAY EYE CANDY

INGREDIENTS

• 1 lb Ground turkey

• 1 tsp Basil, dried

• 1 quart cherry tomatoes

• 1/2 onion chopped

• 1 clove Garlic

• 1 Egg

• 3 cups Spaghetti Sauce

• 8 oz tomato pesto

• 1 tbsp Worcestershire sauce

• 1 tsp Black pepper

• 1 tsp salt

• 1/4 cup Panko breadcrumbs

• 1/2 cup Mozzarella cheese

INSTRUCTIONS

1. Preheat your oven to 400 degrees

2. In a large bowl combine the ground turkey, egg, panko, worcestershire, garlic, basil, chopped onion, salt and pepper.

3. Roll the mixture into little balls. If you don’t want to be too messy, use an ice cream scoop to make them neat.

4. Heat a large cast iron skillet over medium high heat and spray it with cooking spray or olive oil.

5. Place the meatballs in the skillet and brown them for 2 minutes on each side. Once meatballs are browned add the spaghetti sauce, cherry tomatoes,and tomato pesto.

6. Place entire skillet in the oven and bake in a 400 degree oven for 20 minutes, or until cooked through.

7. Top the meatballs with the shredded mozzarella and serve alone or over pasta!

SHRIMP SCAMPI

AUTHOR: NATASHAS KITCHEN

INGREDIENTS

• 1 lb large shrimp, raw, peeled & deveined

• ½ tsp salt

• ¼ tsp ground black pepper

• ¼ tsp ground paprika

• 1 Tbsp olive oil, (or canola oil)

• 6 Tbsp unsalted butter

• 3 Tbsp dry white wine

• 4 garlic cloves, minced

• 3 Tbsp chicken broth

• 3 Tbsp parsley, chopped

• 1/2 lemon, to squeeze over finished dish

INSTRUCTIONS

1. Combine the salt, pepper and paprika then sprinkle it over the shrimp and toss to combine.

2. In a large skillet, heat oil over med/high heat. Once hot, add shrimp and cook 1-2 minutes per side just until cooked through. Remove the shrimp from skillet and cover to keep warm.

3. In the same skillet, add the garlic and butter, saute over medium heat for 1 minute until fragrant, stirring frequently so the garlic doesn’t burn.

4. Pour in the wine and broth then cook for 3-4 minutes.

5. Add the shrimp back to the pan. Add fresh parsley and cook another 1-2 minutes.

6. Squeeze fresh lemon juice over the shrimp to taste. Toss lightly to com bine and serve shrimp scampi right away.

EMPANADAS w/ SMOKED PEPPER SAUCE

AUTHOR: THE BARCELONA COOKBOOK

INGREDIENTS

DOUGH

• 6 cups all-purpose flour

• 3 tablespoons sugar

• 1 tablespoon kosher salt

• 1 teaspoon baking powder

• 2 large eggs

• 2 egg yolks

• 1/2 cup red wine vinegar

• 1 cup (2 sticks) unsalted butter, melted and cooled

• 1 1/4 cups water

MEAT MIXTURE

• 3 tablespoons olive oil

• 5 ribs celery, finely diced

• 3 garlic cloves minced

• 2 carrots, finely diced

• 1 large spanish onion, finely diced

• Salt and pepper to taste

• 3 pounds ground beef

• 1 (35oz) can italian plum tomatoes

• 1/2 cup ketchup

• 1 tablespoon ancho chile powder

• 1 (4oz) can chipotle chiles in adobo

SMOKED PEPPER SAUCE

• 3 tablespoons olive oil

• 1 large spanish onion, thinly sliced

• 3 garlic cloves, crushed

• 1 (35oz) can italian plum tomatoes

• 2 (15 oz) jars or cans roasted red peppers, drained and coarsely chopped

• 3 chipotle chiles in adobo

• 2 tablespoon adobo sauce from can of chipotle chiles

• kosher salt and freshly ground black pepper

ASSEMBLY

• 2 cups all-purpose flour, for rolling

• 3 large eggs

• 2 tablespoons water

• 5 cups cornmeal, for baking

• 5 cups soybean or canola oil, for deep frying

• 1 1/2 cups warm smoked pepper sauce

INSTRUCTIONS

Smoked Pepper Sauce

1. In a saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook for 5-7 minutes, or until the onion is translucent and tender.

2. Meanwhile, empty the tomatoes and their juice into a mixing bowl and, using your hands, crush the tomatoes. Add the tomatoes and their juice, the roasted red peppers, chipotle chiles, and adobo sauce. Season to taste with salt and pepper. Lower the heat to medium-low and simmer the sauce for about 30 minutesm stirring constantly and tending carefully, until the sauce is slightly thickened and the flavors blend.

3. Remove the pan from the heat and let the sauce cool for about 20 minutes.

4. Working in batches, transfer the sauce to a blender and puree until smooth.

5. Return the sauce to the pan and reheat gently until warm, if necessary, or store the pureed sauce in a an airtight container and refrigerate for up to 2 days. Reheat gently before using, just until warm.

Empanadas

1. To make the dough: In a bowl of an electric mixer fitted with the dough hook or paddle attachment and set on low speed, mix the flour, suagr,salt, and baking powder until well incorporated.

2. In a small bowl, whisk together the eggs, egg yolks, and vinegar.

3. Add the egg mixture and the melted butter to the flour and mix for about 1 minute, until blended. Increase the speed to medium and add the water. Mix for about 2 minutes to incorporate fully.

4. Scrape the dough onto a lightly floured work surface and divide into 3 equal portions. Shape each into a rounded disk and wrap in plastic wrap. Refergerate for at least 4 hours and up to 3 days.

5. To preparethe meat filling: In a large saute pan, heat the olive oil over medium heat. Add the celery, garlic, carrots, and onion and season to taste with salt and pepper. Cook, stirring, for about 7 minutes, or until the vegetables are soft and the onion is translucent.

6. Crumble the meat into the pan, season with about 1/2 teaspoon of salt and pepper, and cook over low heat, breaking up with a wooden spoon, for 10 to 12 minutes, or until the meat is cooked through.

INSTRUCTIONS

7. Meanwhile, empty the tomatoes and their juice into a mixing bowl and, using you hands, crush the tomatoes. Add the tomatoes and the juice to the saute pan. Add the ketchup and the chile powder and stir to mix

8. Remove the chipotle chiles from the can and chop well. Add the chiles and the adobe sauce from the can to the meat and bring to a simmer. Taste and adjust the seasoning with salt and pepper.

9. Transfer the meat mixture to a shallow pan and set aside cool. Refrigerate for at least 2 hours, until well chilled, and up to 3 days.

10. To assemble the empandadas: Let the dough sit at room temperature for 20 to 30 minutes.

11. Dust a work surface and rolling pin with flour and roll 1 piece of dough quite thin ( about 1/6 inch thick). Lightly flour 4 inch round cookie cutter and cut out as many round as possible. Gather the scraps, reroll, and cut out more rounds. You should get 8 to 10 from each peice pf dough.

12. Continue with the 2 remaining pieces of dough. You will have 24 to 30 rounds when you are done.

13. In a small bowl, whisk the eggs with the water.

14. Lay the dough circles on a lilghtly floured work surface, Brush the edg es of each one with the egg wash. Spoon 3 tablespoons of chilled meat inth the center of each round of dough. Fold the doughover the filling to form a semicircle and press the edges together. With a fork that has been dipped in flour, crimp the edges of the empanadas.

15. Put the empanadas on baking sheets generously dusted with corn meal and refrigerate them for at least 45 minutes, or until chilled.

16. In a deep, heavy pot, heat the oil over high heat. When hot, fry 5 or 6 empanandas at a time for 4 to 5 minutes, or until browned and crisp. Re move the empanadas from the oil and drain on a paper towel lined baking sheet. Fry the remaining batches.

17. Pile the empanandas on aplatter. Pour the warm pepper sauce into a bowl and serve with empanadas for dipping.

AUTHOR: THE SKINNYTASTE COOKBOOK

• 8 littleneck clams

PAELLA INGREDIENTS

• 7 oz peeled and deveined shrimp (about 12)

• 1 tbsp fresh lemon juice

• 1/4 tsp Old Bay seasoning

• 1/2 lb boneless, skinless chicken breast, cute into 1in pieces

• 3/4 tsp sweet paprika

• 1/4 tsp dried oregano

• 1 1/2 tsp kosher salt

• freshly ground black pepper

• olive oil spray

• 2 1/2 tsp olive oil

• 1 small keilbasa sausage

• 1/4 cup chopped onion

• 2 garlic cloves, minced

• 1 1/4 cups uncookied short grain white rice

• 1/2 cup finely chopped tomatoes

• 2 1/2 cups unsalted chicken broth

• 1/4 tsp saffron threads

• 1 bay leaf

• 1/2 red bell pepper, thinly sliced

• 1/4 cup frozen green peas

• 1 tbsp chopped fresh parsely for garnish

INSTRUCTIONS

1. Clean the clams and soak in cold water for 20 minutes to let them release sand. Lift them out of the water (don’t pour them out, or the sand will get in the clams again) and set asisde.

2. Place the shrimp in a large bowl and season with 1/2 tbsp of the lemon juice and the old bay.

3. Season the chicken with the remaining 1/2 tbsp lemon juice, 1/4 tsp of the paprika, the oregano, 1/2 tsp of the salt, and the black pepper to taste.

4. Heat a large, deep nonstick skillet over high heat. When hot, spray the skillet with the oil and add the chicken. Cook, stirring, until browned, about 4 minutes, Reduce the heat to mediuma nd push the chikcen to the outer edges of the skillet.

5. Pour 1 tsp of the oil into the center of the pan and add the keilbasa, onion, and garlic. Cook, stirring and trying not to disturb the chicken, until the onion is softened, about 3 minutes.

6. Stir together the veggies and chicken, then push the mixture to the outer edges of the skillet. Pour the remaining 1 1/2 tsp oil into the center of the pan and add the rice, stirring to coat it with the oil.

7. Cook, stirring the rice occassionally, and trying not to disturb the chick en and veggies, until slightly toasted, about 3 minutes.

8. Add the tomatoes, chicken broth, saffron threads, bay leaf, and remain ing paprika, and 1 tsp of salt. Stir well and bring to a boilm stirring once. Arrange the bell pepper slices over the rice, reduce the heat to lowm cover with a fitted lid, and cook for 15 minutes.

9. Uncover and top with the lams, shrimp, and peas. Cover again and cook until the clams open and the shrimp are cooked through, about 12 minutes. Discard any clams that haven’t opened.

10. Uncover the skillet, increase the heat to medium-high, and cook to toast the bottom of the rice, about 2-3 minutes. Discard the bay leaf garnish with parsley and serve.

PATATA BRAVAS

AUTHOR: BARCELONA COOKBOOK

INGREDIENTS

•

•

Potatoes

•

1½ pounds waxy potatoes, such as Yukon Gold, red-

• skin, or fingerling potatoes

• Kosher salt

• 1/4 cup extra-virgin olive oil

• 2 large Spanish onions, thinly sliced

• 6 cloves garlic, chopped

• One 35-ounce can plum tomatoes

• 1 ½ tablespoons sherry vinegar

• 2 teaspoons sweet smoked paprika (pimentón de la vera dulce)

• 1 teaspoon hot smoked paprika (pimentón de la vera picante)

• 1 teaspoon ground cumin

• ¼ teaspoon cayenne

• Freshly ground black pepper

• 1 cup olive oil

• Sea salt, for garnish

•

• Barcelona Aioli

•

• 6 cloves garlic

• ½ cup plus 1 tablespoon extra-virgin olive oil

• 1 cup mayonnaise

• Juice of ½ lemon

• Kosher salt and freshly ground black pepper

INSTRUCTIONS

Potatoes

1. Preheat the oven to 450°F.

2. Put the potatoes in a large pot and add enough cold water to cover by an inch. Add 4 tablespoons of salt and bring to a boil over high heat. Reduce the heat slightly and simmer for about 20 minutes, or until just fork tender. Drain the potatoes and set aside to cool. When cool, cut the pota- toes into wedges or, if using fingerling potatoes, cut them in half lengthwise.

3. Meanwhile, in a large saucepan, heat the extra-virgin olive oil over medi um heat. Add the onions and cook for about 10 minutes, or until they soften but have not colored. Add the garlic and cook gently for 6 to 8 minutes, or until the garlic is tender and aromatic. Stir in both paprikas, the cumin, and the cayenne. Season to taste with pepper.

4. Put the tomatoes and their juice in a bowl and, using your hands, crush the tomatoes slightly. Add the tomatoes, their juice, and the vinegar to the saucepan and season to taste with salt and pepper. Bring to a simmer over medium heat and cook for about 20 minutes, or until the sauce is heated through.

5. Let the tomato sauce cool a little and then, working in batches, puree it in a blender until smooth. As one batch is pureed, transfer it to a bowl or a container with a tight-fitting lid. Use the tomato sauce right away or refrigerate for up to 3 days.

6. In a large bowl, toss the cooled potatoes with the 1 cup of olive oil and season to taste with salt and pepper. Spread the potatoes and the oil in a shallow baking pan and roast for 12 to 15 minutes, or until the potatoes are nicely browned on one side. Rotate the pan and turn the potatoes over. Roast for 8 to 10 minutes longer, or until browned and crisp on the other side.

7. Spoon a liberal amount of cooled tomato sauce in the center of each of 4 serving plates. Mound the potatoes on top of the sauce and garnish with sea salt. Serve with the aïoli on the side.

Note: If you prefer fried potatoes, heat about 10 cups of canola or another vegetable oil in a deep, heavy pot until it registers 375°F on a deep-fat ther mometer. If you don’t have a thermometer, drop a small piece of potato into the oil, and if it bubbles around the edges of the potato, it’s hot enough.

Meanwhile, preheat the oven to 250°F and line a bak- ing sheet with several layers of paper towels. Fry the potatoes in batches so that you don’t crowd the pan. Carefully submerge them in the hot oil and let them

INSTRUCTIONS

Barcelon Aioli

1. In a small saucepan, combine the garlic cloves and ½ cup of the olive oil and bring to a simmer over medium heat. Cook for 5 to 7 minutes, or until the garlic is tender and honey gold. Watch the garlic carefully so that it does not overcook. Lift the garlic cloves from the oil with a slotted spoon and set aside on paper towels to cool. Discard the oil.

2. In a food processor fitted with the metal blade, puree the garlic cloves, mayonnaise, lemon juice, and remaining tablespoon of olive oil until smooth. Taste, season with salt and pepper, and pulse to mix.

3.Scrape the aïoli into a lidded storage container and chill for up to 3 days.

SESAME CHICKEN

AUTHOR: BARCELONA COOKBOOK

INGREDIENTS

• 5 tbsp Vegetable oil

• 2 eggs lightly beaten

• 3 tbsp cornflour (cornstarch)

• 10 tbsp plain (all-purpose) flour

• ½ tsp salt

• ½ tsp pepper

• ½ tsp garlic salt

• 2 tsp paprika

• 3 chicken breast fillets chopped into bite-size chunks

• Sauce:

• 1 tbsp sesame oil optional you can leave out and just sprinkle with plenty of sesame seeds at the end if you prefer

• 2 cloves garlic peeled and minced

• 1 tbsp Chinese rice vinegar white wine vinegar will work too

• 2 tbsp honey

• 2 tbsp sweet chilli sauce use more or less depending on the brand and how spicy you like it

• 3 tbsp ketchup

• 2 tbsp brown sugar

• 4 tbsp soy sauce

INSTRUCTIONS

1. Heat the oil in a wok or large frying pan until very hot.

2. Whilst the oil is heating, place the egg in one shallow bowl and the cornflour in another shallow bowl. Add the flour, salt, pepper, garlic salt and paprika to another shallow bowl and mix together.

3. Dredge the chicken in the cornflour, then dip in the egg (make sure all of the chicken is covered in egg wash), and finally dredge it in the seasoned flour. Add to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches (I find I can do it in one batch so long as it’s no more than 3 chicken breasts). Remove from the pan and place in a bowl lined with kitchen towels.

5. Add all of the sauce ingredients to the hot wok, stir and bubble on a high heat until the sauce reduces by about a third (should take 2-3 minutes). Add the chicken back in and toss in the sauce to coat. Cook for 1-2 minutes.

6. Turn off the heat and divide between four bowls. Serve with boiled rice and top with sesame seeds and spring onions.

HOMEMADE EGG ROLLS

AUTHOR: DETOURS IN LIFE

INGREDIENTS

•

3 cloves garlic, minced

• 1/2 head of cabbage (about 11 ounces) I used coleslaw mix from the produce department

• 3 carrots, shredded

• 1 tsp grated fresh ginger

• 10 fresh shiitake mushrooms, stems discarded

• 1 Tbsp cooking oil

• 1 Tbsp Chinese Rice Wine

• 1 Tbsp Soy Sauce

• 1/4 tsp sugar

• 1/2 tsp salt

• 1 tsp sesame oil

• Freshly ground black pepper

• 1 Tbsp cornstarch to seal egg rolls

• 1/4 cup cool water to seal egg rolls

INSTRUCTIONS

1. Heat a wok or large saute pan over high heat. Add some cooking oil.

2. Add the garlic, cabbage, carrots, ginger, and mushrooms and stir-fry for 1 minute or until vegetables are softened.

3. Add the rice wine, soy sauce, sugar, sesame oil, salt/pepper. Continue to stir-fry for another minute.

4. Remove the filling and place on a baking sheet tray in a thin layer to cool. Raise one end of the tray to allow for the liquids to drain away from the filling.

5. Fill 1 Tbsp of filling for each egg roll. Roll the egg roll, making sure you are rolling tightly. Use the cornstarch and cool water mixture to seal each egg roll.

6. Heat up about 2 inches of oil in a sauce pan. When the oil is hot, place the egg rolls in the hot oil carefully and fry in batches. Fry until golden brown, a minute or two max.

7. Remove the egg rolls and place on a cooling rack over a baking sheet to let drain and cool slightly.

THAI BASIL FRIED RICE

AUTHOR: SEONKYOUNG LONGEST

INGREDIENTS

• 3 to 5 garlic cloves

• 1 to 5 Thai chili to your taste

• 1 medium shallot

• 2 tbsp oyster sauce

• 1tbsp Thai light soy sauce

• 1 tbsp palm sugar or honey

• 1/4 tsp black or white pepper

• 2 tbsp unsalted butter

• 12 oz 16/20 extra jumbo shrimp, peeled & deveined

• 2 eggs

• 2 1/2 cups day old cold jasmine rice

• handful holy basil, Thai basil or Italian basil

INSTRUCTIONS

1. Pound garlic and thai cili together in a mortar and pestle (I use a food processor). This way the natural oil form chili and garlic will be release and will make the fried rice more fragrance. Set aside.

2. Slice shallot and set aside along with garlic and chili.

3. Mix oyster sauce, soy sauce, palm sugar and pepper in a small mixing bowl, set aside.

4. Heat a large skillet or a wok over high heat until smoking. Add butter, garlic, chili shallot and shrimp. Stir fry everything and cook the shrimp 1 minute each side, then mix everything in the wok and push to a side of the wok.

5. Crack 2 eggs in the wok. Let the eggs cook a bit then scramble the eggs. When eggs are cooked but still silky, toss everything together.

6. Add cold rice and pour sauce mixture. Toss everything together until rice is coated evenly with the sauce, about 2 to 3 minutes.

7. Toss in basil and turn off the heat. Keep tossing until basil is well com bined with the fried rice.

7. Transfer to a serving dish and enjoy when it’s hot!

SHRIMP GUMBO w/ KEILBASA SAUSAGE

AUTHOR: SIMPLY RECIPES

INGREDIENTS

• 1/2 cup (120ml) peanut oil, or other vegetable oil

• 1/2 cup plus 2 tablespoons (90g) all purpose flour

• 1 green bell pepper, chopped

• 1 medium onion, chopped

• 3 celery stalks, chopped

• 4 garlic cloves, minced

• 1 tablespoon Cajun seasoning

• 1 quart (950ml) shellfish or chicken stock, plus 1 cup (236ml) water (see Recipe Note)

• 2 teaspoons Worcestershire sauce

• 8 to 12 ounces (225g to 340g) smoked keilbasa sausage, cut into 1/4inch thick rounds

• 2 pounds (907g) shrimp, peeled and deveined

• Salt and pepper to taste

• 3 to 5 green onions, white and green parts, chopped

• 1 tablespoon filé powder, optional

• Hot sauce (such as Tabasco) to taste

INSTRUCTIONS

1. Heat the peanut oil in a large, thick-bottomed pot, such as a Dutch oven, on medium high heat, for a minute or two. Whisk in the flour and lower the heat to medium. Stir almost constantly, making sure to scrape the bottom of the pan as you stir.

2. Let the roux cook until it is the color of peanut butter, then lower the heat to medium low. Keep cooking and stirring (careful, you want the flour to cook, not burn!) until the roux is the color of an old penny, about 20-30 minutes total time. Note that as the roux cooks, first it will clump up and thicken, but as the flour continues to brown past the peanut butter color stage, it will loosen up a bit.

3. Mix in the “holy trinity” of green pepper, onion and celery and increase the heat to medium-high. Cook, stirring often, for 5 minutes. Add the garlic and cook another 2 minutes. Stir in the Cajun seasoning.

4. In a separate pot, heat the stock and water until steamy. Slowly add the steamy stock and water to the bell pepper onion roux mixture, stirring constantly while you do so.

5. Bring the gumbo to a simmer and add the Worcestershire sauce and salt to taste. Simmer gently for 30 minutes.

6. If you find that the roux has broken a bit and oil is pooling on the sur face of the gumbo, whisk in about another 1/2 to 1 cup of water. This will often “fix” it.

7. Stir in the keilbasa sausage: Cook for 5 minutes (andouille sausage is already cooked, so you just need to heat it).

8. Add the shrimp, and a tablespoon of file powder (if using), return to a simmer, and cook another 5 minutes, until the shrimp has just cooked through. Add salt and black pepper to taste.

9. Serve with white rice, garnished with green onions. To eat, sprinkle with filé powder and hot sauce.

AUTHOR: THE SKINNYTASTE COOKBOOK

SHRIMP AND GRITS INGREDIENTS

• 1 lb large shrimp, raw, peeled & deveined

• ½ tsp salt

• ¼ tsp ground black pepper

• ¼ tsp ground paprika

• 1 Tbsp olive oil, (or canola oil)

• 6 Tbsp unsalted butter

• 3 Tbsp dry white wine

• 4 garlic cloves, minced

• 3 Tbsp chicken broth

• 3 Tbsp parsley, chopped

• 1/2 lemon, to squeeze over finished dish

INSTRUCTIONS

1. Combine the salt, pepper and paprika then sprinkle it over the shrimp and toss to combine.

2. In a large skillet, heat oil over med/high heat. Once hot, add shrimp and cook 1-2 minutes per side just until cooked through. Remove the shrimp from skillet and cover to keep warm.

3. In the same skillet, add the garlic and butter, saute over medium heat for 1 minute until fragrant, stirring frequently so the garlic doesn’t burn.

4. Pour in the wine and broth then cook for 3-4 minutes.

5. Add the shrimp back to the pan. Add fresh parsley and cook another 1-2 minutes.

6. Squeeze fresh lemon juice over the shrimp to taste. Toss lightly to com bine and serve shrimp scampi right away.

AUTHOR: GRANDBABY CAKES

FRIED CATFISH INGREDIENTS

• 2/3 cup yellow cornmeal

• 1/4 cup all purpose flour

• 1 1/2 tsp seasoned salt up to 2 teaspoons/ taste the seasoned cornmeal and adjust

• 1/2 tsp black pepper

• 1/2 tsp cayenne pepper

• 1/2 tsp lemon pepper

• 1/4 tsp paprika

• 2 large eggs

• 2 tsp hot sauce

• 1 lb catfish fillets

• lemon wedges, tartar sauce and hot sauce for serving

INSTRUCTIONS

1. In a brown bag or ziploc bag, add cornmeal, flour, salt, pepper, cayenne, lemon pepper, and paprika and shake together.

2.In a deep pie plate or large shallow bowl, whisk together eggs and hot sauce.

3. Add each filet into beaten eggs on both sides then add to the cornmeal breading and shake liberally to coat well. Place the fillet on the coated baking sheet. Repeat with each fillet.

4. Let the fish sit for about 10-15 minutes in the refrigerator then remove.

5.In a large dutch oven, pot or deep fryer, pour in about 4 inches of oil and heat over medium high heat until the temperature reaches approximately 340 degrees.

6.Working in batches, fry fillets until golden brown then remove and drain on racks or paper towels.

7.Cool for 5-10 minutes then serve with lemon and chopped parsley.

*Use the shrimp and grits recipe for the grits

THREE-BEAN CHILI

AUTHOR: WHOLE AND HEAVENLY OVEN

INGREDIENTS

• 1 pound lean ground beef

• 1 medium onion diced

• 1 jalapeno pepper seeded and minced

• 2 tablespoons chili powder

• 2 teaspoons brown sugar

• 1 /4 to 1/2 teaspoon cayenne pepper

• 1 /2 teaspoon ground cumin

• 1 /4 teaspoon garlic powder

• 1 14 ounce can fire-roasted diced tomatoes

• 1 15 ounce can tomato sauce

• 1 6 ounce can tomato paste

• 1 1 /2 cups water

• 1 cup beef broth

• 1 teaspoon apple cider vinegar

• 1 15 ounce can light red kidney beans

• 1 15 ounce can chickpeas

• 1 15 ounce can black beans

• 1 /2 teaspoon salt

• 1 /4 teaspoon black pepper

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Toppings: shredded cheese sour cream, onion, olives, cilantro (choose which ones you want)

INSTRUCTIONS

1. Cook ground beef and onion in a Dutch oven over medium-high heat until meat is no longer meat and onion is softened. While it cooks, use a wooden spoon to crumble the meat into small chunks.

2. Add jalapeno, chili powder, brown sugar, cayenne pepper, cumin, and garlic powder. Cook for 1 minute, stirring to mix everything and toast the spices.

3. Add diced tomato, tomato sauce, tomato paste, water, beef broth, and apple cider. Simmer uncovered for 30 minutes, stirring occasionally. If too thick, add a little more water or beef broth.

4. Add beans and salt and pepper and simmer for 5 more minutes. Serve with desired toppings.

6. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve

BROWN BUTTER HONEY CORNBREAD

AUTHOR: GRANDBABY CAKES

INGREDIENTS

• 1 cup all-purpose flour

• 1 cup corn meal

• 1 tablespoon baking powder

• 1/4 cup white sugar

• 1 cup buttermilk I used coconut milk with a teaspoon of lemon juice to sour it

• 1/2-1/3 cup honey This comes down to preference- add less or more depending on how sweet you like your cornbread!

• 1/2 stick salted butter

• 2 large eggs

• 1 tsp vanilla extract

• 1/4 cup canola or vegetable oil

• Coconut Oil

INSTRUCTIONS

1. Preheat Oven to 400 degrees.

2. In a saute’ pan, melt butter over medium heat and wait until butter begins to brown. Be careful not to burn. Remove from heat and cool.

3. In a large bowl, whisk together all-purpose flour, corn meal, baking powder and sugar until well mixed. In a separate medium sized bowl, whisk together buttermilk, honey, cooled browned butter, eggs, vanilla extract, and oil.

4. Slowly add wet mixture to dry mixture and mix together until well combined.

5. Coat cast iron skillet with shortening until fully covered. Place cast iron skillet in preheated oven for 4-5 minutes.

6. Remove cast iron skillet from oven and add cornbread mixture to skillet. Place back in oven for 22-25 minutes until cornbread is done. Remove from oven and serve. Happy Baking!

AUTHOR: MARION CANNON

COLLARD GREEN INGREDIENTS

• 32 oz bag of shredded collard greens

• 14.5 oz can diced tomatoes

• 1 jalapeno pepper

• 1 tsp garlic powder

• 1 Tbsp powdered chicken bouillon

• 1 Tbsp Emeril’s seasoning

• 1 tsp Accent

• 1 tsp salt

• 1 Tbsp hot pepper sauce

• 1 Tbsp butter or olive oil

INSTRUCTIONS

1.Pour 8 cups of water into a large pot

2. Add diced tomatoes, jalapeno pepper, garlic powder, chicken bouillon, Emeril’s seasoning, Accent, salt, hot pepper sauce, and butter or olive oil to water.

3. Add collard greens and cook for 1 hour on medium heat; stir occasion ally.

6. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve

AUTHOR: MARION CANNON

DEVILED EGGS INGREDIENTS

• 10 eggs, hard-boiled and peeled

• 2 left whole, 8 cut into halves lengthwise, yolks and whites separated

• ¼ teaspoon salt

• ¼ teaspoon Accent

• ¼ teaspoon black pepper

• 1 teaspoon Dijon mustard

• 2 tablespoons sweet pickle relish

• 3 to 4 tablespoons Helman’s mayonnaise

• Smoked paprika

INSTRUCTIONS

1. In a bowl mesh the hard-boiled yolks along with the 2 whole eggs.

2. Stir in salt, Accent, pepper, mustard, pickle relish, and mayonnaise to hold the mixture together

3. Heep the egg yolk mixture into egg white halves

4. Garnish with smoked paprika

CORNBREAD DRESSING

AUTHOR: MARION CANNON

INGREDIENTS

• 1 small package of boneless chicken thighs

• 1 small package of ground chicken

• 1 casing of Dehlia’s chicken sausage (Kroger or Publix)

• 5 cups chicken broth (from boiling boneless chicken thigh.)

• 1 large onion (I use white)

• 1 large green bell pepper

• 3 ribs celery

• 1 bunch fresh parsley (I prefer flat but either will suffice)

• 1 stick butter

• 2 packages of cornbread mix (I use Betty Crocker; sold at Walmart)

• 2 cups plain bread crumbs

• 1 teaspoon garlic powder

• 1 teaspoon Accent

• 1 Tablespoon Emeril’s seasoning

• 1 teaspoon dried sage

• 1-½ teaspoon salt

• 1Tablespoon poultry seasoning

• 2 eggs, beaten

INSTRUCTIONS

1. Boil boneless chicken thighs in water with 1 tbsp Emeril’s, 1 tbsp Accent, and ½ tsp garlic powder for 20-30 minutes. Save broth.

2. Brown ground chicken and chicken sausage in a skillet and set aside.

3. Prepare cornbread according to package instructions. Once cooled, crumble into large pot or bowl. Stir in bread crumbs.

4. In large skillet, saute chopped (using food processor) onion, bell pepper, celery, and parsley in butter until tender.. Add to cornbread/bread crumb mixture and stir. Add chicken broth.

5. Chop all chicken (chicken thighs, ground chicken, and chicken sau sage) using an electric chopper. Add to cornbread/breadcrumb/sauteed vegetables mixture and stir.

6.Add garlic powder, Accent, Emeril’s seasoning, dried sage, salt, poultry seasoning and beaten eggs to mixture. Mix by hand until ingredients stick together easily. Note: I stir as I go.

7.Transfer to large pan and bake at 350 degrees for 30-45 minutes or until brown around the edges. Taste better the next day after seasonings have blended.

MAC N CHEESE

AUTHOR: MARION CANNON

INGREDIENTS

• 16 oz Elbow Macaroni

• 5 Tbsp of butter

• 8 Oz Extra Sharp Cheddar Cheese

• 8 Oz Colby Jack Cheese

• 8 Oz Velveeta Brand Cheese

• 2 Eggs, Beaten

• 14 Oz Can Cream of Chicken Soup

• 14 Oz Can Evaporated Milk

• Salt to taste

• Emerils Essence to taste

• Accent to taste

INSTRUCTIONS

1. Preheat oven to 350 Degrees Farenheight

2. Boil macaroni per package instructions, drain when pasta is done

3. In a large bowl, stir in a can of evaporated milk, cream of chicken, a4 tbsp of melted butter, and all the seasonings to the drained pasta.

4. Melt 1 tbsp of butter in a large pot, add all three cheeses. Occasionally stir until the cheese is fully melted.

5. Fold the macaroni into the cheese, until macaroni is fully incorporated.

6. Turn off the heat and add the beaten eggs to the cheese and macaroni mixture

7. Transfer the macaroni and cheese to a baking dish and put in the oven for 30 mins or until the top begins to turn golden brown.

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NOT YO MAMA’S BANANA PUDDING

AUTHOR: PAULA DEEN

INGREDIENTS

14 Oz Can Sweetened Condensed Milk

•

12 Oz Container Frozen Whipped Topping Thawed

• 3 Bags Pepperidge Farm Chessmen Cookies

• 6-8 Bananas, Sliced

• 2 Cups Milk

• 5 Oz Box Instant French Vanilla Pudding

• 8 Oz Package Cream Cheese, softened

INSTRUCTIONS

1. Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top.

2. In a bowl, combine milk and pudding mix and blend well.

3. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.

4.Fold the whipped topping into the cream cheese mixture.

5.Add the cream cheese mixture to the pudding mixture and stir until well blended.

6. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve

CHEWY CHOCOLATE CHIP COOKIE

AUTHOR: I HEART EATING

INGREDIENTS

• 1 cup butter

• 1 1/2 cups brown sugar packed

• 1 large egg

• 1 egg yolk

• 1 tablespoon vanilla extract

• 3 cups all-purpose flour sifted

• 1 teaspoon baking soda

• 3/4 teaspoon kosher salt

• 1 large hersey bar broken into peices

• 10 ounce package chocolate chips

INSTRUCTIONS

1. Preheat oven to 375 F. Line baking sheets with parchment paper.

2. Melt butter in a heavy saucepan. The butter should be just melted.

3. Add brown sugar to a large bowl.

4. Pour melted butter over sugar.

5. Stir to combine butter and sugar. Let stand 5 minutes.

6. Add egg and egg yolk; stir to combine. 7. Stir in vanilla extract.

8. Add flour, baking soda, and salt. Stir until just combined.

9. Stir in chocolate chip and hershey bar.

10. Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.

11. Bake for about 7-10 minutes, or until the edges of the cookies are golden brown. The centers should still look soft and slightly underbaked. That will help to keep the cookies soft.

12. Let cool on cookie sheet for 5 minutes. Remove to wire rack to finish cooling.