Kitchen Culture

Dedication

To my son Brysen,

I dedicate this book to you, as your arrival into this world has redefined what love means to me. Your mama and I will always be your biggest fans and supporters. We’ll be in the stands proudly yelling, “that’s my son!” at your sports events, debate matches, or whatever it is you decide to do.

Focusing on these four things will almost inevitably help you become successful in life: building and maintaining good relationships, consistency, unshakable self-confidence, and a strong work ethic. While your mama and I are here to guide you through life, I’m more than certain that we’re learning tons of invaluable life lessons from you everyday as well.

I thank God daily for the blessing that you are in our life. Most importantly, even though I’ll always push you to do more, be more, and think bigger, you’ll hear these two phrases repeatedly: I’m proud of you and I love you.

Love, Dad

Introduction: Bacon and Eggs

What started as simple curiosity at 12 years old turned into a lifelong dream being fulfilled. Crazy enough, my path to becoming a chef started because I used to wake up earlier than everyone in the house as a kid. Can you imagine waking up at 7 A.M. on a Saturday morning, watching cartoons for two hours, and impatiently waiting for an adult to wake up and fix breakfast?

You have a few solutions in this case — continue eating cereal and hot pockets in the morning or learn how to cook your own breakfast. No matter how many bowls of cereal I would eat in one sitting, I was still always super hungry. It then became my mission to have my parents and grandparents teach me how to make bacon and eggs. Scrambled eggs and microwaved bacon were my first culinary masterpiece!

Learning how to season meat and cook vegetables came next, as I would watch The Food Network nonstop if I weren’t at school or outside playing with friends. When I was 13, I vividly remember making my mom this amazing, seared pork chop dish with fried apples for Mother’s Day. I followed a recipe that I found on The Food Network’s website that day and seeing everyone’s reactions to the food I made had me hooked, and the true passion for cooking was born.

As a result of the pandemic and being quarantined, on June 30th, 2020, I took my hobby and talents to all social media platforms. It’s nothing short of a blessing to have parlayed a gift from God into a thriving business that has impacted hundreds of thousands of people around the world! Whether it’s a person that I meet while out running errands, a DM or email from a follower that loved a recipe, or any additional love and support; I am beyond grateful.

Kitchen Culture 101

Here we’ll cover a few basics of what you’ll need in your seasoning cabinet, do’s and do-nots of the kitchen, and a few other important pieces of information for success.

Getting Started:

1. First things first, cooking is supposed to be a fun experience. Use your time in the kitchen to unwind as you create culinary masterpieces. We’re here for the food, but let’s set the vibe too!

2. I’m only 29, but there’s something about the classics, like Anthony Hamilton, Uncle Luther (Vandross), or blues that work wonders while making Sunday dinner. My roots come from Northern Mississippi, hence the choice of blues music. Rap, R&B, country, or any music genre you love will bring the perfect energy, especially for the appetizer and cocktail sections of this book.

3. Every recipe is made to serve as a guide rather than a strict law to abide by for success. If there’s an ingredient you do not particularly care for, or want to modify, you’re welcome and encouraged to do so.

4. This really could have been number one due to importance — Keep tons of hand soap on standby because cleanliness is of the utmost importance when cooking. You’ll be washing your hands a lot, especially when handling any raw meat. If you have company coming over, I suggest having some lotion on standby as well. Don’t get caught slipping with dried and ashy hands, presentation is everything!

5. I’m willing to bet that you’re one of the 99.99999% of people that do not enjoy washing dishes. My mom’s advice to me was always to “wash as you go”. A simple concept to keep the dishes from piling up, but it’s easy to get carried away when your favorite song comes on and the house starts smelling like a five-star restaurant.

6. Last but not least, here’s a bonus tip: I personally prefer to cook with timers for a few reasons. Sometimes your mind may have drifted into other adult worries, like bills and how they keep coming back every month, the kids, how your boss at work said something that made you side eye them, or whatever else there might be going on in your life. There’s nothing worse than putting some food on the stove or in the oven, getting on the phone, and then BOOM — the smoke alarm goes off and now you’re going to the drive-thru for dinner. I just want you to win with these dishes, so I had to put this last piece of advice out there before we discuss seasonings.

Seasoning Essentials

Here’s a mixture of essential spices and some of my personal favorites to set your dishes up for success. All the seasonings mentioned below are also featured in recipes throughout the book.

Black Pepper— A common spice used in most kitchens. Black pepper’s sharp, woodsy flavor adds heat and texture to any dish.

Seasoned Salt— Usually comprised of table salt, herbs, spices, and other seasonings. Seasoned salt is generally used for meats, seafood, and potatoes. Lawry’s and Old Bay seafood seasonings are great and affordable options containing seasoned salt. Almost all major brands offer low sodium alternatives of their seasonings to accommodate the sodium conscious population.

Cajun seasoning— A blend of spices usually including paprika, oregano, garlic powder, black pepper, and cayenne for kick! Tony Chachere’s and Slap Ya Mama are the most popular Cajun/Creole blends. Both Tony’s and Slap Ya Mama offer low to no sodium options of their signature seasonings.

Lemon Pepper— This seasoning belongs in every “kitchen starter kit.” Most lemon pepper blends are made with dried lemon zest, pepper, and salt. The versatility extends far beyond its common association of chicken wings. Lemon pepper wakes up your vegetables, works well with other meats and seafood, and is great for marinades. If you need an unsalted option, Mrs. Dash’s unsalted lemon pepper is perfect!

Cayenne Pepper— Hot and spicy, cayenne pepper is a flavor enhancer that adds more than a little heat to your dish!

Garlic Powder— Dehydrated garlic that is finely ground into a powder; garlic powder is a great flavor enhancer. Throughout the book you’ll see garlic paste being used a quite a bit. Garlic paste provides a more concentrated flavor for your palate, and works great for marinades, sauces, and more.

Onion Powder— Dehydrated or toasted onion that is finely ground into a powder. Onion powder is a flavor enhancer that can be used in everything from dry rubs to marinades, soups, and sauces. Also, important to keep in mind, onion powder can be ten times stronger in flavor than fresh onion.

Paprika— A ground spice made from peppers. The average paprika found in grocery stores makes for a great garnish and addition of color to just about any dish. To get the most bang for your buck, smoked paprika is my personal recommendation. Smoked paprika may cost a tad bit more, but the subtle smoky flavor it has makes a significant difference.

All Purpose Flour— No long and drawn-out description required, but all purpose (AP) flour is a must for cooking soul food, unless you have gluten restrictions, or are following a keto diet. You’ll be using this for gravies, sauces, batters when frying, and a lot more!

Mustard— Ground mustard or dried mustard powder; mustard is great for sauces, dressings, dry rubs, potato salad, chicken, and ribs.

Allspice— A Jamaican spice with a similar flavor to cinnamon, cloves, nutmeg, and pepper combined. Allspice’s warm, complex flavor make it versatile for cooking and baking. Ideal for use in breads, cookies, pies, and puddings, as well as chilis, stews, and sauces.

Bay Leaves— Can be used as whole leaves, as well as crushed or ground for cooking. This fragrant herb is pungent with a sharp, bitter taste, and works well in soups, stews, meats, vegetable dishes and sauces.

Hot Sauce— Generally not classified as an herb or a spice, but nevertheless as essential in soul food cooking as any other ingredient!

Brown Sugar— Whether you get light or dark; brown sugar is a necessity for the pantry, especially if you’re into anything sweet. Common uses for brown sugar include sweetening baked goods, sauces, marinades, and even bacon.

Worcestershire Sauce (woo-sta-shur)— If you’re anything like me, you also have one hell of a time trying to pronounce the name of this sauce. I’ve got you covered with the phonetic spelling provided above! If all else fails, just call it “W sauce”. It’s often used as an ingredient in marinades, or brushed onto meat as it is grilled, fried, or baked. I personally use “W sauce” as an enhancement to my homemade barbecue and wing sauces.

Ranch Seasoning— This is one of my top 5 favorite seasonings to use! Ranch seasoning can be used as an all-purpose seasoning for those days when you want to use just a couple seasonings for a quick meal. You can also sprinkle it over a hot pizza, sneak it into a grilled cheese, or use it to add some zest to pasta or potato salad. If you follow my social media channels @cordandthekitchen, you already know ranch seasoning is a regular in my seasoning rotation.

Butter and Oils:

Butter— There’s a huge difference between butter and vegetable oil spread or margarine, so I always recommend using real butter. It can be used directly as a condiment or melted for pan frying or basting. Butter is also used in baking, such as in classic sponge cakes and pastries, or for enriching sauces. My personal suggestion is to buy unsalted butter for best sodium control, as opposed to salted butter. For reference, Kerrygold and Land O’ Lakes have very attainable options for salted and unsalted butter at most of your local grocery stores.

Oils— For deep frying, it’s best to go with oils that have a high smoke point. An oil with a high smoke point can withstand extremely high temperatures best without burning. Avocado, peanut, grapeseed, and vegetable oils are all great options to go with in this case. Extra virgin olive oil and canola oil have lower smoke points than the previously mentioned oils, and work best for quick sautéing or salad dressings.

PastaS 88

Chicken Tetrazzini

Eggplant Parmesan

Family Favorite Pasta Salad

Homemade Hamburger Helper Ziti Bake 100

Jambalaya Pasta................................................... 102

Philly Cheesesteak Pasta Shells

Short Rib Rigatoni

Under The Sea 110

Crab Boil Ramen

Lemon Garlic Shrimp Bake

Roasted Red Snapper 118

Seafood Fried Rice................................................. 124

Steamed Mussels.................................................. 126

Dinner Entrées 128

Baby Shower Classic Meatballs ..................................... 130

Basil Garlic Seared Lamb Chops .................................... 132

Deep Fried Ribs

Grand Marnier Glazed Chicken Thighs 136

Jalapeño Garlic Fried Chicken ...................................... 140

Pan Seared Ribeye

Parmesan Crusted Pork Chops ..................................... 144

Lemon Herb Pork Tenderloin 146

Spinach Stuffed Chicken Breasts

Sticky Bourbon Chicken

Soul Food Sunday 154

Baked Turkey Wings................................................ 156

Creamy Chicken Pot Pie

Jerk Oxtails & Grits................................................. 164

Peach Whiskey Glazed Ribs 166

Red Wine Braised Pot Roast

Roasted Henny Garlic Chicken

Bourbon BBQ Baked Beans 178

Broccoli Cheese Casserole

Cheesy Garlic Hasselback Potatoes

Cord’s Cajun Rice ................................................. 184

Cord’s Famous Collard Greens 186

Creamy Cajun Mac and Cheese .................................... 188

Jalapeño Lime Corn on the Cob

Maple Bacon Brussels Sprouts ...................................... 192

Parmesan Risotto

Roasted Garlic Asparagus 196

Roasted

Mashed Potatoes.

Smokey Garlic Green Beans

Southern Fried Cabbage

Home For The Holidays 204

Honey Baked Ham

Black Eyed Peas

Gingerbread Cookies 208

Homemade Cranberry Sauce

Honey Baked Ham

Jerk Chicken Deviled Eggs

Potato Salad

Seafood Cornbread Dressing 222

Sweet Potato Cornbread

Thanksgiving Cajun Turkey

Somethin’ Sweet 230

Hawaiian Peach Cobbler 240

No Churn Sweet Potato Pecan Ice Cream

Ole’ School Spiked Banana Pudding

Red Velvet Cheesecake Brownies

Strawberry Crunch Donuts

White Chocolate Raspberry Cheesecake 252

APPETIZERS

BUFFALO CHICKEN SLIDERS

COOK TIME 10 - 15 Mins

PREP TIME 10 - 15 Mins TOTAL TIME 1 Hour SERVINGS 4 - 6

Equipment : Large skillet, small skillet, cast iron skillet

These Buffalo chicken sliders are super addicting and counter slapping good! While you may see these mainly at tailgates or watch parties, you can eat these year-round. Even if your team is losing, the gooey mozzarella cheese pulls, savory Buffalo sauce, and buttery soft rolls will still have you winning!

DIRECTIONS

INGREDIENTS

12 pack Hawaiian rolls, cut in half, top and bottom

1 large rotisserie chicken breast

2 tbsp cooking oil

1 onion, diced

1 tbsp roasted garlic

1/3 cup mayonnaise

1/3 cup sour cream

1 tsp all-purpose seasoning

1 cup fresh mozzarella cheese, shredded

1/3 cup blue cheese crumbles

For the hot sauce dressing

1/2 stick of butter

1 tbsp Hidden Valley ranch seasoning

3 tbsp Frank’s Red-Hot sauce

For the garlic butter

1/3 stick butter, unsalted

1 tbsp dried parsley

1 tbsp garlic powder

Pinch of salt

• First, shred the white meat: run a knife down either side of the breastbone to separate the meat, then, flip the chicken over and remove the meat from the bones. Using 2 forks, hold one fork in each hand, and use them to pull the chicken meat apart into thin shreds. Set it aside.

For the hot sauce dressing

• In a small skillet, melt butter over low heat, then add ranch seasoning and hot sauce, and stir. Remove from the skillet and set aside.

For the garlic butter

• To a microwave-safe bowl, add butter, parsley, salt, and garlic powder. Cover with a paper towel and microwave for 25-30 seconds.

Continue

• Preheat a large skillet with cooking oil and add diced onions and garlic. Sauté it for a few minutes over medium heat. Stir in shredded chicken, mayonnaise, sour cream, all-purpose seasoning, and hot sauce dressing. Cook for 2-3 more minutes to warm up the chicken.

• Place bottom half of the Hawaiian rolls into a cast iron skillet or 9 x 13 baking dish and top them with the chicken mixture, fresh mozzarella, and blue cheese crumbles. Top with the other half of the rolls and brush the tops with 1/2 of the garlic butter. Cook at 375F for 7-12 minutes.

• Serve, brushed with the rest of the butter.

Note:

You can substitute roasted garlic with 1 tbsp garlic powder.

BUFFALO LEMON PEPPER WINGS

PREP TIME 5 Mins TOTAL TIME 20 Mins SERVINGS 2

COOK TIME 15 Mins

Equipment : Large bowl, large skillet

Buffalo lemon pepper wings are the best of both worlds in my opinion! I believe when you are forced to choose between two food options, the answer is always “yes”. Why would you ever limit yourself? Perfectly golden fried chicken, tossed in a tangy buffalo sauce and a hint of honey, then dusted with lemon pepper sprinkle.

INGREDIENTS

For the chicken

2 lbs. chicken wings, cut into drums and flats

2 tbsp yellow mustard

1 tbsp Frank’s Red Hot Buffalo Ranch seasoning

1 tsp onion powder

1 tsp garlic pepper

3 tbsp corn starch

2 tsp unsalted lemon pepper seasoning

2 cups cooking oil

For the sauce

1/2 stick butter, room temperature, cut into cubes

1 tbsp Frank’s Red Hot Buffalo hot sauce

2 tbsp honey

DIRECTIONS

• In a large bowl, add wings and mix them with mustard, ranch seasoning, onion powder, garlic pepper and corn starch. Mix everything very well.

• Preheat a large skillet with oil on medium heat. Cook wings for 15 minutes, flipping halfway through. The chicken will be golden brown when it’s done.

For the sauce

• To a microwave-safe bowl, add butter, hot sauce, and honey. Cover with a paper towel and microwave for 30 seconds or until butter is melted.

• When wings are done, drain excess grease on a paper towel, toss them with the sauce, and serve, topped with more lemon pepper seasoning.

CHIPOTLE LIME WINGS

COOK TIME 20 Mins

PREP TIME 5 Mins TOTAL TIME 25 Mins SERVINGS 2

Equipment : Large bowl, small bowl, medium pan, air fryer basket or large pan

If you’re just getting your feet wet eating spicy food, these chipotle lime wings are the perfect introduction! These crispy and crunchy wings are tossed in a zesty, and subtly sweet sauce that leaves you coming back for “just one more.”

INGREDIENTS

For the chicken

2 lbs. chicken wings

For the seasonings

2 tsp smoked paprika

1 tbsp McCormick Garlic and Herb seasoning

1 tsp baking powder

1 tsp Texas Pete Dust Dry seasoning

2 tsp Tony Chachere’s Creole seasoning

For the sauce

2 tsp garlic paste

1/2 tsp Tajin seasoning

2 tbsp LaCostena Chipotles in adobo sauce

1 tbsp honey Juice & zest from 1/2 a lime

½ cup unsalted chicken broth

3 tbsp butter

To serve

Fresh parsley & ranch dressing, to taste

DIRECTIONS

• Add all seasoning for the wings in a large bowl and massage wings very well.

• Add garlic paste, Tajin, LaCostena Chipotles, chicken broth, honey, lime juice, and zest in a small bowl. Whisk to incorporate.

• Preheat a medium pan to low heat and stir in the sauce; simmer it for 10-15 minutes and set it aside.

Ways to prepare the wings (choose your favorite cooking method)

1. For the air fryer: Place seasoned wings in preheated 400F air fryer basket. Fry them for 20 minutes, flipping halfway through. This is the healthier version of traditional fried wings, if you love fried foods this is a great alternative. They taste incredible; the circulating air crisps the outside without extra oil, so you can get healthy, but crispy, wings on your plate!

2. For deep-fried wings: Preheat a large skillet to 350F with 2-3 cups of peanut or vegetable oil. Fry the wings on both sides for about 8-10 minutes on each side.

To serve

When wings are fried, add them to a large bowl, top with the sauce, and toss well. Serve them with parsley and ranch dressing on the side. Enjoy!

FRIED CRAB CAKE BITES

COOK TIME 35 Mins

PREP TIME 30 Mins TOTAL TIME 35 Mins SERVINGS 6 Balls

Equipment : Large mixing bowl, flat plate, parchment paper, deep pot or skillet, or deep fryer

Whenever I go out to eat, I always order more than one appetizer for the table, just because I want a little taste of everything on the menu! These fried crab cake bites might just take the cake for the most delicious appetizer I have come up with to date! They’re coated in crunchy panko breadcrumbs and have moist, juicy jumbo lump crab on the inside. Your guests will most definitely need seconds, a to-go box, and beg for the recipe!

INGREDIENTS

1/4 cup mayonnaise

8 oz jumbo lump crab

2 tbsp mustard

1 tbsp onion powder

1 tbsp garlic powder

1/2 cup panko breadcrumbs

1 tbsp Tony Chachere’s Creole seasoning or Old Bay

1 large egg

1 tbsp Worcestershire sauce

2 tsp hot sauce

Juice from 1 lemon

To coat the balls

1/2 cup panko breadcrumbs

DIRECTIONS

• Add mayonnaise, crab, mustard, garlic, onion powder, panko breadcrumbs, Tony Chachere’s Creole seasoning, egg, Worcestershire sauce, and hot sauce to a large mixing bowl. Drizzle everything with lemon juice and stir them well. Divide the crab mixture into six equal portions.

• Lay parchment paper over the flat plate and place the balls on top, ensuring they don’t touch one another. Freeze them for 20-30 minutes, just long enough to harden the surface.

• Gently roll the balls in breadcrumbs.

• In a large, deep skillet or pot, heat 3 inches of cooking oil to 350F.

• Carefully drop the balls into the hot oil and fry them until a nice golden color forms on the outside, for about 2 minutes. Don’t overcrowd the skillet! Serve immediately with desired sauce!

BLACKENED RANCH FRIED GREEN TOMATOES

Fried green tomatoes are a Southern classic, but I’ve added my own little twist to this recipe that I know you’ll appreciate! These tomatoes are super crispy with a cornmeal crust that has a hint of those Southern spices we all know and love! Each bite brings you back to a long talk with grandma at the dinner table that you never want to end.

INGREDIENTS

For the tomatoes

6 large, firm green tomatoes

2 eggs

1/2 cup buttermilk

2.5-3 cups cornmeal

1 cup cornstarch

3 tbsp Tony Chachere’s Creole seasoning

1 tsp smoked paprika

1 tbsp garlic powder

2 tsp onion powder

1/2 cup cooking oil

For the blackened ranch sauce

3/4 cup sour cream

1/4 cup mayonnaise

1/4 cup buttermilk

1 tbsp Zatarain’s Blackened seasoning

1 tsp smoked paprika

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp onion powder

1/2 tsp garlic powder

2 tbsp dried parsley flakes

DIRECTIONS

For the blackened ranch sauce

• In a medium bowl, whisk all the ingredients for the sauce and set it aside.

For the tomatoes

• Using a medium bowl, whisk 2 eggs with buttermilk, set aside.

• Mix cornmeal with Cajun seasoning, smoked paprika, garlic, and onion powder in a separate medium bowl. Set aside.

• Add cornstarch to a flat medium plate. Set aside.

• Next, slice green tomatoes into 1 ½ inch thick slices.

• Preheat the skillet with oil over medium-high heat.

• Dip tomato slices into cornstarch, coating all sides.

• Then dip into the buttermilk mixture.

• Then, last, dip slices into cornmeal/spice mixture. Make sure to coat all sides evenly.

• Repeat until all slices are coated.

• Carefully place coated tomatoes in hot oil and fry for 2 minutes on each side, until each side is a golden color. Don’t overcrowd the skillet. Repeat with all tomatoes.

• Allow tomatoes to rest on a cutting board, covered with a paper towel to drain excess grease.

• Serve fried green tomatoes with a blackened ranch sauce and enjoy!

GARLIC PARMESAN LOBSTER BITES

SERVINGS 2-3

PREP TIME 10 Mins

COOK TIME 8-10 Mins

TOTAL TIME 18-20 Mins

Equip- : Cast iron skillet, mixing bowl, whisk, kitchen shears, cutting board, wax paper, wire rack

If you think you’re hungry now, wait until your first bite of these lobster bites! They are a consensus winner! Beer battered and fried until perfectly golden brown, leaving a nice crunch with each bite. The garlic parmesan butter takes everything over the top for a phenomenal experience!

INGREDIENTS

For the lobster

2-3 large lobster tails (typically ½ lb each)

2 cups oil for frying

For the wet batter

1 cup all-purpose flour

½ cup cornstarch

1 ¼ cup club soda or beer

1 tbsp Mrs. Dash Lemon Pepper Seasoning or any unsalted lemon pepper

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp. Tony Chachere’s Creole seasoning, unsalted

1 tbsp garlic salt

¼ cup hot sauce of choice (Louisiana or Slap Ya Mama is recommended)

For the garlic parmesan sauce

½ stick butter

1 tbsp hot sauce of your choice

2 tbsp garlic paste (substitute minced garlic if unavailable)

Parsley for garnish ½ cup shaved or shredded parmesan cheese

DIRECTIONS

• Thaw out lobster tails if frozen.

• Take a pair of kitchen shears and cut along the top of the shell, just a little underneath, making sure to cut all the way down to the back of the tail.

• Run your fingers underneath the lobster tail between the meat and the shell to loosen it. Remove all dirt and veins, and rinse with water if needed.

• Using your fingers, gently open the shell and pop the meat out of the shell. Repeat with the rest of the lobster tails.

• Next, cut them into bite-sized pieces and place into a large bowl.

• Preheat a large skillet with oil on medium to medium-high heat.

• While oil is preheating, incorporate all ingredients for the wet batter. Start with dry ingredients and then slowly whisk in club soda. The batter consistency will resemble pancake mix.

• Dip each piece of lobster into the wet batter and set aside on wax paper, coating both sides.

• Fry lobster bites in hot oil for 8 minutes, flipping halfway through. Fry lobster in batches to ensure that skillet is not overcrowded.

• While lobster is frying, combine all ingredients except parmesan cheese for garlic parmesan sauce into a bowl. Heat ingredients in a microwave for 30 seconds to 1 minute then whisk with a fork.

• Once lobster bites are done, remove from oil and set aside on a wire rack for oil to drain.

• In a bowl, combine lobster bites, parmesan cheese, and butter sauce. Toss everything ogether until each piece is evenly coated.

• Garnish lobster bites with parsley (optional).

• Serve and enjoy!

GARLIC PARMESAN WINGS

COOK TIME 10 Mins PREP TIME 20 Mins TOTAL TIME 30 Mins SERVINGS 4-6

Equipment : Large saucepan or deep fryer, wire wrack

Nothing can top deliciously flavored, and crispy, chicken wings as a crowd-pleasing appetizer, and these fried garlic parmesan wings absolutely fit the bill! They are perfectly seasoned every step of the way, coated with my favorite homemade garlic butter recipe, and topped with freshly grated parmesan cheese! These wings are so simple to make and a great way to show off your cooking skills to friends and family.

INGREDIENTS

2 lbs. chicken wings, cut into drums and flats

2 cups cooking oil

For the wing seasoning

2 tsp cayenne pepper

2 tbsp onion powder

1 tbsp Kinder’s Garlic & Herb seasoning

1 tbsp Chili Garlic Cholula hot sauce

For the seasoned flour

2 cups flour

1 tsp cayenne pepper

3 tbsp onion powder

2 tbsp Kinder’s Garlic & Herb seasoning

For the garlic butter

1/2 stick room temperature butter

Pinch crushed red pepper

1/2 tsp onion powder

1 tsp garlic powder

2 tsp chives

2 tbsp parmesan cheese, shredded

For the wing sauce

1/4 cup heavy cream

1 tsp Cholula hot sauce

1 tbsp fresh parsley, minced

2 tbsp freshly grated parmesan cheese

DIRECTIONS

For the seasoned flour

• Add flour, cayenne pepper, onion powder, and Kinder’s Garlic & Herb seasoning to a large Ziplock bag. Mix and set aside.

For the wing seasoning

• In a large bowl, mix chicken wings with seasoning. Place them into a large Ziplock bag with seasoned flour and shake well. Make sure each wing is coated with flour.

• Let them rest for 15 minutes on a wire rack before frying. Continue

• Preheat a large saucepan or deep fryer with oil to 375F.

• Fry the chicken wings until golden brown, 8-10 minutes. Don’t overcrowd them, as it will reduce oil temperature and the wings will end up soggy and greasy.

• Remove wings from the oil and place on a paper towel to drain. Repeat with the remaining wings.

For the garlic butter

• In a medium bowl, whisk the butter with all the ingredients.

For the wing sauce

• Preheat a medium skillet, add garlic butter, when it’s melted pour in heavy cream and stir. Allow the mixture to warm up, then add hot sauce, parsley, and freshly grated parmesan cheese. Simmer for 1 minute.

• Serve chicken wings with sauce and sprinkle them with more parmesan cheese if desired.

CRISPY HONEY CHIPOTLE SHRIMP

COOK TIME 5 Mins

PREP TIME 5 Mins TOTAL TIME 10 Mins SERVINGS 4-6

Equipment : Large skillet, large bowl, two medium bowls

I personally love this crispy honey chipotle shrimp recipe, it’s one of my favorite ways to prepare shrimp! They come out slightly sweet because of the honey and panko breadcrumbs, but they’re also smokey with a little kick from the chipotle and Cajun seasonings. Serve them with my creamy homemade ranch dressing for dipping. They’re done in just ten minutes and so delicious you’d never know they can be made so quickly

INGREDIENTS

For the shrimp

2 lbs. shrimp, defrosted, clean, peeled

1 tbsp garlic powder

2 tbsp Tony Chachere’s Creole seasoning, unsalted

2 tsp chipotle pepper seasoning or chipotle pepper paste

2 tsp Old Bay seasoning

1 tbsp olive oil

2 eggs

2 cups peanut or vegetable oil to fry

For the flour & panko mix

1/2 cup flour

1 cup panko breadcrumbs

1 tbsp Hidden Valley ranch seasoning

1 tbsp onion powder

1 tbsp smoked paprika

1 tbsp garlic pepper

For the sauce

1/4 cup Mike’s Hot Honey

Chipotle pepper seasoning or paste, to taste

2 tbsp Frank’s Red Hot sauce

1 tbsp garlic paste

1-2 tsp fresh or dried parsley

For the homemade ranch sauce

1/2 cup buttermilk

1/4 cup plain low-fat Greek yogurt, unsweetened

1 tsp Hidden Valley ranch seasoning

1 tsp Tony Chachere’s Creole seasoning

1/2 tsp garlic powder

1/2 tsp onion powder

DIRECTIONS

• In a large bowl, mix shrimp with all seasonings, eggs, and olive oil. Massage them well to incorporate all flavors and spices. We want the shrimp to be coated completely! Set the bowl aside and prepare the panko & flour mix.

• Combine all ingredients for panko & flour mixture into a bowl and mix until well incorporated.

To assemble the shrimp

1. Dip the shrimp into panko & flour mixture.

2. Ensure each piece is evenly coated on both sides, then shake off excess flour.

3. Place coated shrimp on a piece of wax paper or a wire rack to rest while coating remaining shrimp.

4. Preheat skillet with cooking oil on medium heat. Once oil is to temp (350-375F) fry shrimp for 4 mins or until golden brown, flip halfway through. Set shrimp aside to drain on a wire rack.

5. Combine all ingredients for sauce and then toss cooked shrimp in sauce.

6. Garnish with parsley, plate and enjoy!

For the homemade ranch sauce

• In a medium bowl, mix buttermilk and Greek yogurt together.

• Then, add Hidden Valley ranch seasoning, Tony Chachere’s Creole seasoning, garlic, and onion powder, and whisk to incorporate

HOT HONEY SALMON BITES

COOK TIME 5 Mins

PREP TIME 10 Mins TOTAL TIME 15 Mins SERVINGS 2

Salmon is the G.O.A.T when it comes to fish. It’s so versatile, you can bake it, grill it, or even air fry it. Although, your new favorite way to cook salmon will be deep frying it and tossing it in a sweet and smokey sauce! The calories don’t count if you choose not to count them. These bites work perfectly as a stand-alone appetizer, in a salad, or however you see fit!

INGREDIENTS

1lb. skinless salmon, cut into bite-sized cubes

1 tbsp smoked paprika

1 tbsp Tony Chachere’s Creole seasoning, unsalted

1 tbsp Tony Chachere’s Creole or Slap Ya Mama seasoning

1 tbsp onion powder

1 tbsp garlic powder

1 egg

2 cups avocado or vegetable oil

For the batter

1/2 cup cornmeal

1/2 cup cornstarch or flour

1 tbsp smoked paprika

1 tbsp unsalted Cajun seasoning

1 tbsp Tony’s Chachere’s Creole or Slap Ya Mama seasoning

1 tbsp onion powder

1 tbsp garlic powder

For the hot honey sauce

1-2 tbsp hot sauce of choice

1 tsp liquid smoke

1 tbsp honey

1 tbsp mustard

DIRECTIONS

• Combine all seasonings, salmon cubes, and one egg into a bowl, and mix until well incorporated.

• Mix the seasonings for the batter into a separate bowl and stir until well combined.

• Preheat a skillet with oil at medium heat. Oil must be hot and near bubbling before adding the fish in.

• Dip each salmon cube into the batter and coat each side evenly. Set battered salmon aside on wax paper until all have been coated.

• Fry salmon for 4 minutes, flipping halfway. Set it aside on a wire rack while making the sauce.

• Combine all ingredients for the hot honey sauce into a bowl and whisk until well combined.

• Toss salmon bites into a bowl with hot honey sauce, and mix until sauce has evenly coated each piece of salmon.

• Plate and top with parsley for garnish. Enjoy!

Equipment : 2 bowls for mixing, large skillet for frying, wire rack, tongs, wax paper

JALAPEÑO CHEDDAR SPINACH DIP

My jalapeño cheddar spinach dip is, without a doubt, superior to any store-bought spinach dip you’ll find out there! This dip is oven baked, super creamy, and ridiculously simple to make just combine all the listed ingredients and bake until the cheese is melted and gooey. Trust me when I tell you that this recipe is definitely a keeper!

INGREDIENTS

12 oz bag of fresh spinach, washed

1 garlic clove

2 tbsp olive oil

1 small onion, diced

1/3 cup mayonnaise

1 cup sour cream

8 oz marinated artichokes, chopped

2 (8 oz packs) Philadelphia jalapeño cream cheese, at room temp

2 tbsp Worcestershire sauce

2 tsp green Cholula hot sauce

3 cups sharp cheddar cheese, shredded

1 tsp salt

Pinch of fine black pepper

DIRECTIONS

For pan-roasted garlic

• Add unpeeled garlic bulb into a heavy-bottomed pan or skillet. Do not add oil!

• Cover the skillet with the lid and cook the garlic on medium heat for 3 minutes, flipping halfway through.

• Then, uncover the skillet and continue roasting the garlic for 4 more minutes. The skin should be a little charred by this point, and the cloves will have softened.

• Remove the garlic from the skillet and set it aside in a bowl cool. Peel the garlic and mash the cloves with a fork once cool.

For the dip

• Preheat the same large skillet with oil and add diced onion. Cook for a few minutes over medium heat, stirring.

• Add spinach and sauté until wilted for about 1 to 2 minutes.

• Stir in roasted garlic and cook just until the garlic becomes fragrant for 30-50 seconds.

• Transfer the spinach mixture into a large mixing bowl. Blend in mayonnaise, sour cream, artichokes, Philadelphia jalapeño cream cheese, Worcestershire sauce, green Cholula hot sauce, and 2 cups of sharp cheddar cheese.

• Season with salt and pepper.

• Transfer the mixture to a baking dish and top with the rest of the cheese.

• Broil the dip just until the top is browning and bubbly, for about 8 to 10 minutes.

• Serve with crostinis, tortilla chips, or your favorite crackers.

ROASTED CAJUN ZUCCHINI FRIES

PREP TIME 10 Mins TOTAL TIME 20 Mins SERVINGS 4

COOK TIME 10 Mins

Equipment : Medium bowl, air fryer

You know when you’ve declared that you’ll be starting a healthier and more active lifestyle, but still haven’t committed 100%? These roasted Cajun zucchini fries are the perfect segue. Good savory Cajun flavor for days without the guilt!

INGREDIENTS

2 large zucchinis, ends trimmed

1/2 cup parmesan cheese, grated

1/2 cup fine yellow cornmeal

1 tbsp Tony Chachere’s Creole seasoning

2 eggs

2 tbsp buttermilk

1/2 tsp garlic powder

1/2 tsp smoked paprika

Cooking spray

For the Cajun ranch dipping sauce

1/2 cup sour cream

1/2 cup mayonnaise

1/4 cup buttermilk or Kefir

2 tsp Tony Chachere’s Creole seasoning

2 tbsp lemon juice

1 tsp onion powder

1 tsp garlic powder

1 tsp dried parsley flakes

1/2 tsp smoked paprika

1/4 tsp black pepper

DIRECTIONS

For the Cajun ranch dipping sauce

• In a medium bowl, whisk all the ingredients for the sauce and set aside.

For the fries

• Slice the zucchini in half lengthwise, then cut each half lengthwise again. You will have 1-inch French fry shaped pieces.

• In a medium bowl, mix cornmeal with cheese and Tony Chachere’s Creole seasoning.

• In a separate bowl, beat the eggs with buttermilk, garlic powder, and smoked paprika.

• Spray the air fryer bucket with cooking spray.

• Working in batches, dip each zucchini fry in the egg mixture, then carefully roll it in the cornmeal cheese coating. Transfer zucchini fries to the air fryer bucket. Repeat with all zucchini slices. Arrange fries in a single layer and spray them with cooking spray.

• Air fry zucchini at 375F for 8-10 minutes.

• Serve them with the sauce and enjoy immediately!

SPICY RANCH WINGS

COOK TIME 20 Mins PREP TIME 5 Mins TOTAL TIME 25 Mins

Equipment : Large bowl, large skillet

I remember back during senior year of high school when my friends and I would always go to the grocery store deli after school. Everyone who knew about the hidden gem of the deli, also knew about their famous ranch wings. If you weren’t in line within 15-20 minutes of a fresh batch, you were S.O.L (sad & out of luck) for another few hours. The wings were crispy and crunchy, had a delicious zing from the ranch seasoning, and an unforgettably delicious aftertaste. This is my recipe recreating them.

INGREDIENTS

For the chicken

2 lbs. chicken wings, cut into drums and flats

1/2 cup potato starch or corn starch

2 cups cooking oil

2 tbsp Tony Chachere’s Creole seasoning, unsalted

1 tbsp smoked paprika

1 tbsp hot sauce

2 tbsp garlic paste or garlic powder

1-2 tbsp Hidden Valley ranch seasoning

For the sauce

1/2 stick of butter

1 tbsp hot sauce

1 tbsp smoked paprika

2 tsp minced garlic

1 tbsp Hidden Valley ranch seasoning

2 tbsp garlic paste or minced garlic

1-2 tbsp onion powder

Pinch of fresh parsley for garnish

1 tsp crushed red or cayenne pepper

DIRECTIONS

For the chicken

• In a large bowl, combine all ingredients for the chicken, except for parsley.

• Mix them until each wing is evenly coated.

• Preheat a large skillet with oil on medium heat.

• Cook wings for 15-18 minutes, flipping halfway through. The chicken will be golden brown when it’s done.

For

the sauce

• While the chicken is cooking, begin preparing the sauce.

• In a skillet, melt butter over low heat, add the remaining sauce ingredients, and stir every 5 minutes until the wings are done.

To serve

•

Toss wings and sauce in a bowl until wings are evenly coated.

• Dust them with a sprinkle of ranch seasoning, then top with parsley.

• Plate and enjoy!

COCKTAILS

CLASSIC MAI THAI

SERVES

1 Cocktail

PREP TIME 2 Mins TOTAL TIME 5 Mins

Equipment : Serving glass

Translated from Hawaiian, Mai Thai means “crashing waves”, which is exactly where this cocktail will take you! This Mai Thai is made with a light rum, amaretto, orange Curacao, tangy lime, and sweet pineapple juice. The very first sip will have you feeling like you’ve been whisked away to a tropical beach with the warm sun beaming down on your face, it’s like a summer vacation in a glass!

INGREDIENTS

1 shot (1.5 oz) Bacardi rum

1 shot (1.5 oz) Triple Sec

1 oz Orange Curacao Grand Marnier

3 oz pineapple juice

1.5 oz lime juice

0.5 oz Disaronno amaretto

Crushed ice

To garnish

a slice of orange and lime wedge

DIRECTIONS

• Fill a large glass with crushed ice a little less than halfway. Pour in Bacardi Rum, Triple Sec, Grand Marnier, pineapple, and lime juice, and gently stir.

• Pour in Amaretto and stir very lightly, this will create a beautiful dark layer in the upper glass.

• Garnish with a slice of orange and lime and serve.

GRAPEFRUIT MOSCOW MULE

SERVES 1 Cocktail PREP TIME 2 Mins TOTAL TIME 5 Mins

This drink is light, refreshing, not overly sweet, and perfect for winter parties. It has sweet notes from white grape juice, a slight bitterness, and citrus flavors from the grapefruit. There’s also a little acidity from the lime, a hint of spice from the ginger, and a light spritz from the bubbles in the ginger beer. Pair this cocktail with ginger cookies, chocolate, or carrot cake.

INGREDIENTS

1/4 cup grapefruit slices, chopped

1 grapefruit slice for garnish

1 lime wedge

1 small rosemary sprig

Crushed ice

1 1/2 oz shot of vodka

3 oz white grape juice

4 oz ginger beer

DIRECTIONS

• Place chopped grapefruit slices, lime wedge, and rosemary sprig into a sturdy serving glass or a traditional copper mug. Muddle gently for 10 seconds to allow the grapefruit and rosemary to release their natural oils and juice.

• Fill the cup with crushed ice, about ¼ of the way.

• Stir in vodka and white grape juice.

• Gently pour ginger beer, garnish with a grapefruit slice, and serve immediately.

Equipment : Copper mug, muddler, or wooden spoon

PANTY DROPPER MIMOSA

SERVES 4 Cocktails PREP TIME 5 Mins TOTAL TIME 5 Mins

I’m sure you can agree that there’s not much that’s more refreshing than an iced cold glass of lemonade any time of the year, but how about taking it to another level and making that lemonade more Z friendly? Try this sweet and sparkly panty dropper mimosa that’s perfect for any festive occasion or celebration! This cocktail is full of sweet citrus notes, fragrant peach flavors mixed perfectly with classic lemonade, and plenty of bubbles from the bottom to the top! With a rich, vibrant pink color and garnished with plump, fresh strawberries this is sure to be a hit at your next party!

INGREDIENTS

1 cup ice-cubes

1/2 bottle of Luc Belaire Rosé

1/4 cup Royal Crown Peach

1/4 cup Calypso Original lemonade

1/4 cup Grand Marnier liquor

A handful of fresh strawberries, sliced in half

DIRECTIONS

• Add ice cubes, Royal Crown Peach, Calypso lemonade, and Grand Marnier liquor to a shaker. Shake well.

• Gently pour Luc Belaire Rosé in each glass until about 60% full, then fill the rest with the liquor mixture from the shaker.

• Garnish with strawberry halves and have fun!

PINEAPPLE SEDUCTION

SERVES 2 Cocktails PREP TIME 5 Mins TOTAL TIME 5 Mins

This pineapple seduction cocktail is incredibly refreshing and fantastically simple to throw together in a hurry! With two different types of rum, and tons of tropical flavors like pineapple and coconut, this cocktail will take you to away to paradise no matter what time of year you’re drinking it! What really sets this recipe apart from the rest though, is the Tajin rimmed glass. The salty, tangy, and subtle chili flavors from the Tajin mixed with the sweet tropical fruits in the cocktail make this a fan favorite.

INGREDIENTS

1/3 cup ice cubes

• 1/4 cup Bumbu rum

• 1/4 cup Malibu rum

• 2 tbsp pineapple syrup*

• 1/3 cup fresh pineapple juice

• 1/3 cup guava juice

• 1/3 cup orange juice

Garnish:

Tajin seasoning*, 2 pineapple slices, 2 lime slices

DIRECTIONS

• Rim the glasses with Tajin seasoning and set them aside.

• Add ice cubes, rum, pineapple syrup, orange juice, guava juice, and fresh pineapple juice to a shaker and shake well.

• Strain cocktail mixture into the glass.

• Garnish with pineapple and lime slices.

• Enjoy!

SANDIA FRESCA MARGARITA

A sweet and spicy twist on a classic margarita, this recipe is sure to blow you away! Your favorite tequila is shaken with muddled jalapeño and watermelon, zesty lime, and naturally sweet agave nectar, then strained into a glass rimmed with pink salt, to match the color of the cocktail itself! Garnished with even more jalapeño and lime, and even a sprig of cilantro, this smooth cocktail might make you forget you’re even drinking tequila!

INGREDIENTS

2 small jalapeño slices

1/2 cup watermelon, cubed into bite-sized pieces

1/4 cup lime juice

1/4 cup crushed ice

1.5 oz (1 shot) high-quality tequila, such as Parton Silver

2 tbsp light agave nectar

Fine pink salt for the rim

A few jalapeño slices, cilantro sprigs, and lime wedges for garnish.

DIRECTIONS

• Place the jalapeño slices and watermelon cubes in the bottom of a cocktail shaker. Using a cocktail muddler, mash them for a few minutes to release the juices.

• Add crushed ice to the shaker and pour tequila, lime juice, and agave nectar over.

• Shake vigorously for a minute or so.

• Rim a margarita glass with lime juice and pink sea salt.

• Strain the margarita mix into the glasses and garnish with a few jalapeño slices, cilantro sprigs, and lime wedges.

STRAWBERRY HENNY COLADA

SERVES 2 large coladas PREP TIME 2 Mins TOTAL TIME 4 Mins

Equipment : Blender

Nothing screams “beach vacation” quite like a frozen cocktail, and even when I’m at home in my kitchen this strawberry henny colada always does the trick! This cocktail is made with tons of frozen fruit, for body and natural sweetness, that’s then blended with rum and Hennessy! Traditional Piña Coladas have cream of coconut in them, which you can add if you’d like, but in my opinion this recipe is perfect as is.

INGREDIENTS

1 cup of each: frozen strawberries, frozen pineapple, and cubed ice

2 oz cream of coconut

6-8 oz pineapple juice

2-3 oz Hennessy Cognac

2-3 oz Original Malibu Coconut rum

2 lime slices for garnish

2 strawberries for garnish

DIRECTIONS

• Place frozen strawberries, frozen pineapple, ice cubes, cream of coconut, and pineapple juice into a high-speed blender.

• Mix on high for one minute or until there are no more lumps, and you have created a smooth slushy.

• Next, add in Hennessy and rum, blend for 30 more seconds.

• Pour the drink into a serving glass and garnish it with lime slices.

SOUPS & SANDWICHES

BOURBON DOUBLE BACON CHEESEBURGER

COOK TIME 5-10 Mins

Equipment : Large skillet, small bowl

These bourbon double bacon cheeseburgers will have you drooling before you even bite into them! Melt-in-your-mouth patties are cooked to perfection and doubled up on a toasted brioche bun. All of this topped with gooey cheese and my sweet and smokey bourbon bacon jam, these burgers are for anyone who just appreciates amazing food.

INGREDIENTS

7-8 garlic cloves, peeled

2 tbsp olive oil

6 bacon slices

2 medium onions, chopped

1 tbsp jalapeño paste*

1/4 cup brown sugar

¼ cup maple syrup

1 cup bourbon*

1 lb 80/20 lean ground beef

1 tbsp ranch seasoning

1/4 tsp black pepper

4 brioche buns

2 slices white cheddar cheese

2 slices fresh mozzarella cheese

2 tbsp butter

For the sauce

3 tbsp mayonnaise

1 tbsp Worcestershire sauce

1 tbsp mustard

1/4 tsp liquid smoke

DIRECTIONS

• Preheat a large frying pan with olive oil over medium-low heat. Add garlic cloves and simmer them for about 10 minutes, stirring frequently.

• Remove from the pan, mash with a fork, and set garlic purée aside.

• In a small bowl, whisk all ingredients for the sauce and set aside.

• Preheat a large pan, add bacon, and fry to desired doneness; it’s best to cook it until crispy and chewy.

• Remove the bacon from the pan and chop it into small pieces.

• To the same pan, add chopped onions and fry them for 2-3 minutes over medium heat. Then, stir in chopped bacon, jalapeño paste, brown sugar, garlic purée, maple syrup, and bourbon. Bring everything to a boil, reduce the heat to low and allow it to simmer for 2030 minutes, stirring occasionally. The bacon jam will be thick, and all water evaporated when it’s done.

• Form 4 thin patties from the ground beef and season them with ranch seasoning and black pepper.

• Preheat a large skillet over high heat. Fry burgers, depending on your preferred doneness*.

• During the last minute of cooking, top each patty with cheese.

• When burgers are done, toast brioche buns

on the same pan using the burger’s fat from the pan and butter.

• Spread 1/3 of the sauce on the bottom brioche buns to assemble the burgers.

• Follow with a burger patty first, bacon jam, more sauce, a second patty, bacon jam, sauce, and top of brioche bun.

Note:

If you don’t have jalapeño paste, chop one tiny jalapeño pepper with seeds removed.

For an alcohol-free version of the bacon jam, replace bourbon with one cup of water or beef broth.

Burger cooking times:

Medium-rare: 3 minutes on each side.

Medium: 3.5 minutes on each side. Medium-well: 4 minutes on each side. Well done: 5 minutes on each side.

SERVINGS 4

BRUNCHAHOLIC

COOK TIME 30 Mins

PREP TIME 15 Mins TOTAL TIME 45 Mins

Equipment : Four large bowls, large skillet, tongs

The ultimate brunch sandwich — the brunchaholic is a barrage of flavors in every bite! This sandwich has crispy, “double-dipped” fried chicken pressed between two of the most decadent slices of French toast you’ve ever had. It’s topped off with a spicy mayo spread inside and a dusting of powdered sugar on the outside for the perfect sweet and spicy balance you look for in a brunch dish. Go all out and try a fried egg on top to make this sandwich pack an even more flavorful punch!

INGREDIENTS

For the chicken

2 chicken breasts, washed, butterflied into 2 halves

2 cups buttermilk

1 tbsp smoked paprika

1 tbsp hot sauce of choice

1 ½ tbsp Tony Chachere’s Creole seasoning

1 tbsp white or black pepper

2 tsp garlic powder

2 tsp onion powder

1 cup pickle juice

For the dry chicken batter & breadcrumb mix

1 cup corn starch

1 cup panko breadcrumbs

1 tbsp Tony Chachere’s Creole or Slap Ya

Mama Cajun seasoning

1 tsp smoked paprika

1 tsp garlic powder

1/4 tsp onion powder

To fry chicken

2 cups peanut oil

For the bread custard

2 eggs

1 cup heavy cream

1 cup caramel macchiato coffee creamer

1 tsp nutmeg

1 tsp cinnamon

1 tbsp brown sugar

For the bread

2 tbsp butter

4 brioche or challah bread slices powdered sugar, sifted

For the spicy mayo sauce

2 tsp hot sauce of your choice

1/4 cup mayonnaise

1/2 tsp onion powder

1 tsp garlic powder

1 ½ tsp maple syrup

DIRECTIONS

For the chicken

• Place washed chicken breasts into a large bowl and pour buttermilk over them.

• Add all spices and refrigerate the chicken for one hour.

For the dry chicken batter & breadcrumbs

• Add corn starch to a large bowl. Stir in Cajun seasoning, smoked paprika, onion, and garlic powder, and set aside.

• In a separate bowl add in panko breadcrumbs and the same seasonings used for dry batter (except cornstarch). Mix until well combined.

To fry chicken

• Preheat a large skillet over medium heat.

• Remove the chicken from the buttermilk marinade.

• Roll the chicken breasts in the dry chicken batter until completely covered. Dip the coated chicken pieces once more in the buttermilk marinade, then roll it in the panko breadcrumbs. This “double-dip” technique makes the chicken super crispy!

• Fry the chicken for 5 minutes on each side. Don’t overcrowd the pan. Allow chicken to drain on a wire rack while you are preparing the bread.

For the bread custard

• Crack 2 eggs into a bowl and add heavy cream, coffee creamer, nutmeg, cinnamon, and brown sugar.

• Whisk everything together until well combined.

• Set the custard aside.

For the bread

• Add 4 tbsp of butter into a pan on medium heat.

• Dip the bread into the custard then, transfer it to the skillet with melted butter.

• Cook bread for 3-4 minutes on each side.

• Repeat with the rest of the bread slices.

For the spicy mayo sauce

• In a small bowl, whisk all ingredients for the sauce and set aside.

To assemble

• Place bread on a serving plate and spread mayo sauce on it.

• Top with chicken and a fried egg (optional), then another slice of bread.

• Sift desired amount of powdered sugar on top of your sandwich.

• Enjoy!

SOUPS

SERVINGS 2

CHICKEN BACON RANCH DELUXE SUB

PREP TIME 20 Mins

COOK TIME 10 Mins

TOTAL TIME 30 Mins

Equipment : 2 small bowls, baking tray, large skillet

The chicken bacon ranch deluxe sub is a real showstopper. This sandwich is served on warm, toasted sourdough bread that’s smothered with cheese, then topped with spicy Cajun chicken, and a sweet, smokey glazed bacon. Of course, we can’t forget about the fresh, crisp lettuce and juicy tomato slices, all drizzled with my homemade ranch sauce.

INGREDIENTS

8 slices of peppered bacon

For the bacon glaze

1/4 cup maple syrup

1/4 tsp crushed red pepper

2 tbsp garlic paste

2 tbsp brown sugar

For the butter

2 tbsp softened unsalted butter

1/4 tsp crushed red pepper

1 tbsp garlic paste

2 tbsp Italian cheese blend

1 tsp parsley

For the homemade ranch

1/4 cup Greek yogurt, plain, nonfat Juice from 1/2 a lemon

1 tsp Tony Chachere’s Creole seasoning

1/2 tsp parsley

1/2 tsp chives

1/4 tsp onion powder

1/4 tsp garlic powder pinch Italian seasoning

To assemble

1 loaf sourdough bread

2 slices each: gouda cheese, Colby Jack cheese, provolone cheese

1/3 cup shredded lettuce

2 slices of fresh tomatoes

Salt & pepper, to taste Red onion, to taste 3-4 banana peppers

1 roasted red pepper, to taste

DIRECTIONS

For the bacon:

• In a small bowl, whisk all the ingredients for the bacon glaze.

• Preheat the oven to 350F.

• Line a baking tray with parchment paper.

• Lay out the bacon strips evenly across the pan. Brush them with the glaze and cook until crispy, for about 8-10 minutes. Set aside.

For the butter

• Mix all the ingredients for the butter spread in a small bowl. Set it aside.

For the chicken

• Preheat the pan with olive oil.

• Season the chicken and cook for 3 minutes on each side over medium heat.

For the homemade ranch

• Whisk together all the ingredients.

To assemble

• Slice bread in half lengthwise and smother cut sides with butter. Top one side with cheese, and toast in an oven at 400 degrees for 3-7 minutes.

• Once the cheese melts, top it with shredded lettuce, onions, banana peppers, roasted bell peppers, sliced chicken, and glazed bacon.

• Add two tomato slices, and season everything with black pepper, salt, and Italian seasoning.

• Drizzle the sub with homemade ranch and enjoy immediately!

SERVINGS 6-8

CHICKEN NOODLE SOUP

PREP TIME 10 Mins

TIME Varies based on cooking method

COOK

TOTAL TIME Varies based on cooking method

Equipment : Instant pot or slow cooker

I can give one hundred reasons why you would love my homemade chicken noodle soup, but for the sake of time I’ll give you five. This soup is full of juicy and tender chicken, fresh vegetables, hearty egg noodles all seasoned to perfection to warm your spirits during Netflix and chill! Be prepared to toss your spoon at first bite!

INGREDIENTS

1 lb. bone-in, skin on chicken breasts

4 cups chicken broth, salted

2 tbsp olive oil

2 tbsp butter

2 shallots, chopped

2 small carrots, peeled, cut into 1/4-inch pieces

2 red & green bell peppers, diced

2 garlic cloves, minced

1 cup fresh baby spinach

1/4 cup heaping cup corn, frozen or fresh

2 tsp Tony Chachere’s Creole seasoning

1/2 tsp black pepper

2 bay leaves

4 oz egg noodles

3 tbsp lemon juice

DIRECTIONS

For the instant pot

• On the instant pot, press the “sauté” button and add butter and olive oil.

• When the pot becomes hot stir in shallots, carrots, and bell peppers.

• Cook for 3 minutes, stirring, until they are softened.

• Add minced garlic and spinach and stir in for 1 minute.

• Then, add the rest of the ingredients for the soup except egg noodles and lemon juice.

• Close the Instant Pot lid. Seal the valve by turning it, and pressure cook the soup for 6 minutes. It takes about 18 to 20 minutes for the instant pot to reach to pressure point. After that, cooking time will begin to count down.

• When cooking time ends, let the pot naturally release for 15 minutes, after carefully turn the steam valve to the venting position, using the handle of a long spoon.

• Remove the bay leaves and chicken breast.

• Let chicken rest for 10 minutes so you can shred it with a fork and remove the bone without being burned.

• Press “cancel” and turn off the warm setting on the Instant Pot. Press “sauté”, add in the egg noodles and simmer the soup for 3 more minutes.

• Add chicken back to the broth and stir until the egg noodles are tender.

• Turn off the Instant pot.

• Drizzle the soup with fresh lemon juice, sprinkle it with parsley, and adjust salt and pepper if needed.

For the slow cooker

• Add chicken breasts to the bottom of a 6-quart slow cooker. Add the rest of the ingredients, except egg noodles and lemon juice.

• Cover and cook on low setting for 6 hours, or high for 3 hours.

• After that, remove the bay leaves and chicken breast. Let chicken rest for 10 minutes so you can shred it with a fork and remove the bone without being burned. Add chicken back to the broth and stir in the egg noodles.

• Turn on the low setting and cook the soup for 10 more minutes until the noodles are tender.

• Drizzle the soup with fresh lemon juice, sprinkle it with parsley, and adjust salt and pepper if needed.

This tomato basil vegetable soup is beautifully creamy and packed with vegetables that make it both decadent and healthy. This soup is full of tomatoes, butter beans and lentils for protein. There are bell peppers, carrots, basil, spices, and so much more making it low in calories, but also rich in fiber and super nutritious all around.

INGREDIENTS

Two 14-oz cans of crushed tomatoes

1/3 cup red lentils

2 tbsp olive oil

1 onion, diced

1 red bell pepper, chopped

1 medium carrot, diced

3-4 celery sticks, diced

5 garlic cloves, minced

2 large bay leaves

1 tbsp fine sea salt

2 tsp smoked paprika

1 tsp garlic powder

1/2 tsp fine black pepper

1 heaping tbsp tomato paste

2 cups chicken broth

One 15 oz can butter beans

1/4 heaping cup fresh basil leaves, minced

1/4 cup heavy cream

To serve

1 tbsp sour cream per serving Toast

A few tsp of fresh parsley

DIRECTIONS

• Preheat the large pot with olive oil over medium heat.

• Add onion, bell pepper, carrots, and celery, and sauté them for 5 mins, stirring.

• Stir in minced garlic and sauté for 1 minute.

• Add the rest of the ingredients, except the butter beans, basil, and heavy cream.

• Simmer, uncovered for 10 min, over medium-low heat.

• Stir in beans, basil, and heavy cream.

• Cook for 5 more minutes.

• Adjust the seasonings: add more salt, black pepper, garlic powder, or smoked paprika if you wish.

• Remove the soup from the heat and remove the bay leaves.

• Using the immersion blender, puree the soup to desired creamy consistency. Some prefer chunkier, others like smooth. I love mine creamy and smooth, so I purred mine on medium-low speed for 5 minutes.

• Serve! Best topped with sour cream, toast, and fresh parsley.

Note:

Let the soup cool down for 10 minutes before blending. Puree it in batches and fill the blender only halfway if using a regular blender! Repeat with the remaining soup. Reheat if needed.

GARLIC BREAD GRILLED CHEESE

Equipment : Small bowl, skillet

This garlic bread grilled cheese sandwich is loaded with all the best flavors you could ever ask for from a grilled cheese. Three gooey slices of cheese and a garlic and herb cheese spread all on slices of sourdough bread that’s coated and grilled with garlic butter. Every bite of this sandwich is perfection, from the crisp garlic bread to the creamy, melted cheese on the inside!

INGREDIENTS

2 slices of sourdough bread

For the garlic butter

2 tbsp butter, room temperature

Dash of crushed red pepper

1/4 tsp onion powder

1 tsp fresh chives, minced

1/2 tsp garlic paste

2 tsp parmesan cheese, shredded

To assemble

2 tbsp Boursin Garlic & Herb Spreadable cheese

3 slices of gouda, provolone, and white cheddar cheese (one slice of each)

DIRECTIONS

• Prepare the garlic butter: whisk all the ingredients in a small bowl and set aside.

• Spread the Boursin Garlic & Herb Spreadable cheese on one slice of bread and top it with all cheese slices.

• Cover the cheeses with a second slice of bread and spread the garlic butter on top.

• Preheat the skillet to medium heat and brown the bread on both sides (cook about 3-4 minutes each side); allow the cheeses to melt and the crust to form.

To serve:

• slice the bread in half diagonally

HEARTY HOMEMADE CHILI

Perfect if you’re trying to meal prep, or are looking for a healthier, lighter chili recipe, my hearty homemade chili is made with lean ground turkey meat instead of beef, which already makes this a more health-conscious choice than traditional chili! Along with the turkey, this chili is also full of kidney beans, onions, and plenty of seasonings! You can top this chili with a low-fat sour cream, and reduced fat cheese if you’re still looking for that hearty chili feeling without all the calories. It’s also freezer friendly, so feel free to make a big batch and freeze it for a quick and easy meal!

INGREDIENTS

1 lb. 80/20 ground turkey

2 tbsp olive oil

1 small red onion, diced

1 tbsp garlic powder

2 tsp onion powder

1 tsp smoked paprika

1/4 tsp cayenne pepper

2 tbsp Worcestershire sauce

1/4 cup tomato paste

1 can 15 oz kidney beans

1 can 15 oz diced tomatoes

2 cups chicken broth

To serve

2 tbsp low-fat sour cream, per serving

Low-fat cheese of your choice, to taste

4-5 crackers per serving

DIRECTIONS

• Preheat a medium pot or sizable deep skillet with oil, add diced onion and fry it for a few minutes until fragrant.

• Add ground turkey, garlic, onion powder, Worcestershire sauce, cayenne pepper, smoked paprika, tomato paste, beans, and diced tomatoes.

• Mix well and stir in the chicken broth.

• Let chili simmer over low heat for about 3035 minutes.

• Serve topped with sour cream, cheese, and crackers.

SOUPS & SANDWICHES SOUPS & SANDWICHES

NASHVILLE HOT CHICKEN SANDWICH

Equipment : Deep cast iron skillet, two large bowls

If you love good, spicy fried chicken you will fall in love with this recipe. This Nashville hot chicken sandwich starts with toasted, buttery brioche buns and the crispiest fried chicken you’ll ever have. The hot honey sauce you’ll make to coat this chicken with is absolutely to die for and it’s all topped off with a simple, but creamy slaw, and crunchy pickles. It’s delicious all the way!

INGREDIENTS

4 medium chicken breasts, boneless, skinless

For the buttermilk milk mix

1 cup buttermilk 2 eggs

1 tsp hot sauce

2 tsp Tony Chachere’s Creole seasoning

2 tsp garlic powder

For the flour dredge

1 cup white flour

2 tsp Tony Chachere’s Creole seasoning

1 tsp smoked paprika

1 tsp garlic powder

For the hot honey sauce 1/4 cup butter

1/4 cup honey

2 tsp hot sauce 1/2 tsp smoked paprika pinch chili flakes

For the slaw 2 cups shredded cabbage 1/4 cup mayonnaise

2 tbsp apple cider vinegar 2 tsp sugar

To assemble 8 brioche buns 3 tbsp mayonnaise

1/4 cup sliced pickles

DIRECTIONS

• Slice each chicken breast in half and place between two pieces of plastic wrap. Pound them lightly with the flat side of a meat mallet until the chicken is a bit thinner and flatter.

For the buttermilk

• Whisk buttermilk with eggs, hot sauce, Tony Chachere’s Creole seasoning, and garlic powder in a large bowl.

For the flour dredge

• Mix flour, Tony Chachere’s Creole seasoning, smoked paprika, and garlic powder in a separate bowl.

• Dip chicken into the flour mix, then into the buttermilk mix, then again into the flour. Place chicken on a wire rack and repeat until the rest of the chicken is coated.

• Preheat a deep cast iron skillet with cooking oil about 2 inches high. Measure the temperature; oil should be 350F. Carefully add the chicken breast and be sure not to overcrowd the skillet.

• Fry for 6-7 minutes, flipping a few times.

• Transfer chicken to a paper towel and let any excess oil drain.

• Toast the brioche buns for about one minute on each side.

For the hot honey sauce

• In a small bowl, whisk all ingredients for the hot honey sauce. Preheat a skillet over medium-low and simmer the sauce for 2 minutes. Remove sauce from the pan when finished.

• Add chicken to a large bowl and drizzle over with hot honey sauce.

For the slaw:

• Mix all ingredients for the slaw.

To assemble

• Spread the bottom of the bun with mayonnaise, then layer it with sliced pickles.

• Top with chicken and then cabbage slaw, close the sandwich, eat immediately and enjoy.

THE FISHERMAN

COOK TIME 10 Mins

PREP TIME 10 Mins TOTAL TIME 20 Mins SERVINGS 4

Equipment : Cast iron skillet, mixing bowl, whisk, kitchen shears, cutting board, wax paper, wire rack

The fisherman is a meal you can prepare quickly, and it’s perfect for anyone with a busy schedule who still wants to enjoy home cooking! A classic recipe that can be savored for lunch or dinner, this sandwich has crispy and flavorful fried cod fish that’s topped with a homemade spicy mayo with salty capers, melted cheese, and crisp shredded lettuce, all served on a sweet brioche bun.

INGREDIENTS

For the cod fish

4 cod fish fillets

1 tbsp Hidden Valley ranch seasoning

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp Tony Chachere’s Creole seasoning, unsalted

1 tbsp garlic salt

1 tbsp yellow mustard

2 cups oil for frying

For the wet batter

1 cup all-purpose flour

1/2 cup cornstarch

1 ¼ cup club soda

1 tbsp Hidden Valley ranch seasoning.

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp Tony Chachere’s Creole seasoning, unsalted

1 tbsp garlic salt

1/4 cup hot sauce of your choice*

For the spicy mayo

1/4 cup mayonnaise

1 tbsp Dijon mustard

1 ½ tsp Worcestershire sauce

2 tbsp garlic paste*

1 tbsp capers

1-2 tsp cayenne pepper

1 tbsp fresh dill juice from ¼ of a lemon

For the sandwich & toppings

4 Brioche buns

2 cups shredded iceberg lettuce

4 slices of American or sharp white cheddar cheese

DIRECTIONS

• Thaw out cod fillets if frozen. Then you’ll want to dry the fillets with a paper towel to absorb any excess moisture from the fish. This will allow for the batter to stick best.

• Season cod fillets with everything listed except oil. Mix until all pieces are evenly coated.

• Preheat a large skillet with oil on medium to medium-high heat.

• While oil is preheating, incorporate all ingredients for the wet batter. Start with dry ingredients and then slowly whisk in club soda. The batter consistency will resemble pancake mix.

• Dip each piece of cod into the wet batter, coating both sides and set aside on wax paper.

• Fry cod in hot oil for 8 minutes, flipping halfway through. Fry cod in batches to ensure that the skillet is not overcrowded.

• While cod is frying, combine all ingredients for spicy mayonnaise sauce into a bowl.

• Once cod is done, remove from oil and set aside on a wire rack for oil to drain.

• Toast brioche buns.

• Assemble the sandwich in this order: bottom bun, spicy mayonnaise, shredded lettuce, one slice of cheese, cod, then sauce on the top bun.

• Serve and enjoy!

Note:

Louisiana or Slap Ya Mama hot sauces are the best with this recipe.

Garlic paste: You can substitute this with two minced garlic cloves.

TURKEY BLT

PREP TIME 5 Mins TOTAL TIME 10 Mins SERVINGS 1

COOK TIME 5 Mins

Equipment : Large pan, small bowl

This w BLT is the sandwich you make when you’ve decided you’re on a “diet” but haven’t fully committed to it yet. A healthier alternative to the fan favorite, this BLT is just like the classic with lightly toasted rye bread, juicy slices of tomato, and crunchy romaine lettuce. The only difference is this recipe calls for turkey bacon instead of regular pork bacon — that, and the delicious Scotch Bonnet mustard spread you’ll make to top it all off with, this might just be your new favorite.

INGREDIENTS

4 turkey bacon slices

2 tomato slices

4 Romaine lettuce leaves, washed

1 tbsp butter

2 rye bread slices

Salt & black pepper, to taste

1 tsp Scotch Bonnet sauce

2 tbsp mayonnaise

1/4 tsp Dijon mustard

1/2 tsp Worcestershire sauce

DIRECTIONS

• Preheat a large pan on medium heat. Add the turkey bacon and fry it until crispy.

• Remove the bacon, and to the same pan, add butter.

• After the butter melts, add bread and toast it lightly for a couple of minutes on both sides.

• In a small bowl, whisk mayonnaise with Scotch Bonnet sauce, mustard, and Worcestershire sauce.

• Spread the dressing on both pieces of toast.

• Top one slice with lettuce and tomatoes.

• Season it with salt and pepper.

• Add all the bacon and cover the sandwich with the second slice of toast.

• Enjoy with a cup of soup on the side.

ZUPPA TOSCANA

SERVINGS 4

PREP TIME 10 Mins TOTAL TIME Varies based on cooking method

COOK TIME

Varies based on cooking method

Equipment : Instant pot or slow cooker, skillet

Zuppa Toscana is a perfectly creamy, but still light and brothy soup packed with ingredients that are good for your health and your soul. This warm, comforting soup is loaded with rich Italian sausage, hearty potatoes, fresh baby spinach, and butter beans that make it perfect for when you need a warmup on those bitter cold winter days.

INGREDIENTS

For the soup

4 slices turkey bacon, chopped into small pieces

3 sweet Italian sausages, cut into bitesized pieces, casings removed

1 large onion, diced

1 red bell pepper, diced

2 tbsp olive oil

1 tsp Italian seasoning

1 tsp garlic powder

1 tsp Tony Chachere’s Creole seasoning

Pinch of black pepper

4 cups chicken broth, unsalted

1 cup heavy cream

2 medium potatoes, cubed into bitesized pieces

One 15 oz can butter beans with liquid

2 cups fresh baby spinach

To serve

1/4 cup sour cream

2 tbsp fresh parsley, minced

2 garlic cloves, minced Salt & black pepper to taste.

DIRECTIONS

For the instant pot

• Turn the instant pot on “sauté” setting and add oil, turkey bacon, sausages, onions, and bell peppers.

• Cook them until the sausages, onions, and bacon are browned, for about 6-8 minutes.

• Add the rest of the ingredients and stir well. Close the lid, and make sure it’s set to “sealing”.

• Using “manual” instant pot settings, set the timer for 7 minutes on high pressure. It will take about 10 for the soup to come up to pressure.

• After the timer is off, let the pressure naturally release for 15 minutes and remove the lid.

• Stir in the sour cream, fresh parsley, garlic, and salt pepper to taste and serve!

For the slow cooker or crock pot

• Preheat a large skillet with olive oil. Add turkey bacon, sausages, onions, and bell peppers. Cook them on high heat for 5 minutes until they are browned.

• Transfer the mixture to a slow cooker and add the rest of the ingredients.

• Cook the soup for 6 hours on “low” or 3 hours on “high” settings.

• After the soup is done, stir in sour cream, fresh parsley, garlic, salt, black pepper to taste! Serve!

PASTAS

CHICKEN TETRAZZINI

COOK TIME 10 Mins PREP TIME 20 Mins TOTAL TIME 30 Mins SERVINGS 6 - 8 Equipment : Large pot, pan, baking tray

Chicken tetrazzini is a baked spaghetti dish, most synonymous with baby showers and group events. The beauty of this dish is in the simplicity of the preparation. In about 30 minutes, you can create a one-pan meal that is savory, creamy, and will still be delicious when eating it for leftovers!

INGREDIENTS

4 thinly sliced chicken breasts, skinless, boneless

1 lb. box of spaghetti noodles

2 tbsp cooking oil

2 cups of Kraft Triple Cheddar shredded cheese

For the chicken seasonings

2 tsp Italian seasoning

1 tbsp onion powder

1 tbsp garlic powder or garlic paste

2 tsp Tony Chachere’s Creole seasoning

For the cream sauce

1-pint heavy cream

Same seasonings used for the chicken

1 tbsp garlic powder

1 large onion, diced ¼ cup sour cream

5 oz cream of mushroom soup, canned (about 1/2 of the can)

1 can (10 ounces) Rotel, diced tomatoes & green chilies, mild

DIRECTIONS

• First, season the chicken and rub the seasonings very well on both sides of the breasts.

• Next, add water for the pasta in a large pot and season it with Tony Chachere’s Creole seasoning. Once the water is boiling add pasta and cook it for 7-8 minutes, pasta should be al-dente.

• Preheat the pan with cooking oil and fry the chicken for 3 minutes on each side over medium heat.

• Allow the chicken to cool for 5-10 minutes and slice it into bite-sized pieces.

• In the same skillet used to cook the chicken, stir heavy cream and the same seasonings used for the chicken. Sprinkle with garlic powder and add diced onions. Stir in the cream of mushroom soup, sour cream, Rotel peppers and onions, then simmer for 5-10 minutes.

• In a baking tray, stir together cooked pasta, the sauce, and sliced chicken.

• Top it with shredded cheese and bake it at 375F for approximately 15-20 minutes. Serve!

EGGPLANT PARMESAN

SERVINGS 6 - 8

COOK TIME 20 Mins

PREP TIME 60 Mins TOTAL TIME 80 - 90 Mins

Equipment : 3 large mixing bowls, 9x13 casserole baking dish

In my opinion, eggplant parmesan is the best way to eat eggplant! My delicious eggplant parmesan recipe is loaded with Italian flavors and tons of cheese, a combination anyone will enjoy. Tender and juicy eggplant slices are coated in panko breadcrumbs and pan fried until crispy and golden brown, then layered with fresh mozzarella cheese and marinara sauce, and baked until the cheese is melted to perfection.

INGREDIENTS

3 large eggplants, sliced into 1-inch round slices

2 tsp fine salt

2 cups panko breadcrumbs

1 cup parmesan cheese, grated

2 tbsp Italian seasoning

1 tbsp garlic powder

1 tbsp dry basil seasoning

2 tsp smoked paprika

2 tsp oregano seasoning

2 eggs, beaten

1 cup all-purpose flour

1/4 cup olive oil

To assemble

2 1/2 cups marinara sauce

2 1/2 cups mozzarella cheese, shredded

1 cup parmesan cheese, grated

10 thick slices fresh mozzarella cheese

12-15 fresh basil leaves

DIRECTIONS

• Sprinkle the eggplant slices with salt and let them sit for 45 minutes to 1 hour.

• Pat them dry with a paper towel.

• In a large bowl, mix panko breadcrumbs with grated parmesan cheese, Italian seasonings, garlic powder, basil seasoning, smoked paprika, and oregano seasoning.

• Prepare 3 bowls: first with all-purpose flour, second with beaten eggs,

• and the third with breadcrumb/parmesan mixture.

• Dip each eggplant slice into flour, then the beaten egg, and then finally coat it in the breadcrumb/parmesan mixture.

• Preheat a large pan with olive oil. Fry the eggplant slices just until they are golden brown, for about 1 minute on each side.

• Spread a few tablespoons of marinara sauce into the bottom of the baking dish to prevent the eggplant from sticking.

• Lay the fried eggplant slices into the bottom of the 9x13 casserole baking dish. Top with 1 cup marinara sauce and 1 cup

shredded mozzarella, followed by 1/3 cup grated parmesan.

• Repeat with remaining slices and cheeses: eggplant slices, marinara sauce, and parmesan cheese.

• Sprinkle with basil leaves and cover with fresh mozzarella slices.

• Preheat the oven to 400F and bake the eggplant for 18-20 minutes until the cheese is melted and the top is golden brown.

• Let it rest for 15 minutes before serving.

FAMILY FAVORITE PASTA SALAD

PREP TIME 10 Mins TOTAL TIME 20 Mins SERVINGS 8

COOK TIME 10 Mins

Equipment : Large pot, skillet, large mixing bowl

This pasta salad recipe is perfect for any summer get-together or cookout. It’s simple, light, and refreshing, and will go with anything on the menu. Making this pasta salad is as easy as cooking some pasta, lightly sautéing the vegetables, and mixing it all together once it’s all cooled down. To finish, just add lemon zest and parmesan cheese and this will be your family’s favorite pasta salad. This pasta salad also stores very well, so you can make it a day ahead if you’re busy or eat it as leftovers — if you have any leftover that is!

INGREDIENTS

4 cups (16 oz) dry rotini pasta

2 tbsp olive oil

3 bell peppers (green, yellow, and red) diced

2 tbsp butter

3 garlic cloves, minced

1/4 tsp red pepper flakes

3 tbsp lemon juice

1/4 tsp black pepper

1/2 tsp smoked paprika

3 tbsp mayonnaise

2 tbsp dried parsley seasoning

2 tsp lemon zest

1/2 cup parmesan cheese

DIRECTIONS

• Preheat the skillet with olive oil over medium heat. Add diced peppers and cook them for 4 minutes, stirring occasionally.

• Reduce heat to low and add butter, minced garlic, and red pepper flakes.

• Simmer for two minutes.

• Stir in lemon juice, black pepper, smoked paprika, mayonnaise, and parsley, and simmer for 2 more minutes.

• Remove vegetable mix from the pan and transfer to a deep bowl. Set aside, allowing vegetables to cool.

• Cook pasta in lightly salted water to desired tenderness.

• Drain the water and rinse the rotini under cold water, this will stop the pasta from continuing to cook and makes it cool, perfect for a pasta salad!

• Add cooked pasta, bell pepper mixture, lemon zest, and parmesan cheese to a large mixing bowl. Mix very gently and serve!

HOMEMADE HAMBURGER HELPER ZITI BAKE

Equipment : Large pot, large skillet, 13×9-inch baking dish, spatula

Homemade Hamburger Helper ziti bake is a hearty, delicious, inexpensive, and easy-to-make dish. Just some ziti pasta, seasoned ground beef, and a creamy, cheesy sauce create a quick dinner in about 30 minutes, making it perfect for busy weeknights!

INGREDIENTS

For the ziti bake

4 cups uncooked ziti pasta

2 tsp salt

2 tbsp butter

1 lb. ground beef

2 tbsp olive oil

1 large onion, chopped

1 tbsp Tony’s Chachere’s Creole seasoning

1 tsp smoked paprika

2 tsp garlic powder

2 tsp onion powder

1 tbsp tomato paste

1 cup tomato sauce

2 tbsp soy sauce

1 tbsp Worcestershire sauce

1/2 cup shredded cheddar cheese 1/4 heaping cup of mayonnaise

For the topping

1/2 cup shredded mozzarella 1/2 cup shredded cheddar cheese 1 cup mayonnaise

1 tbsp garlic powder

1 tsp smoked paprika

1 tsp Tony’s Chachere’s Creole seasoning

DIRECTIONS

• Bring a large pot with 2 quarts of water to a boil, season with salt.

• Add pasta and stir a few times to prevent it from sticking.

• Drain the pasta, stir in butter, and set aside.

• Preheat a large skillet over medium-high heat with olive oil. Add ground beef and onions, and cook until the meat is no longer pink, for about 7-8 minutes; stir frequently.

• Season with Tony’s Chachere’s Creole seasoning, smoked paprika, onion powder, and garlic powder.

• Reduce the heat to medium and cook for 3 more minutes.

• Then, add tomato paste, tomato sauce, soy sauce, and Worcestershire sauce.

• Reduce heat to simmer and cook for 2 minutes.

• Stir in cooked ziti, cheese, and mayonnaise.

• In a separate bowl, stir together shredded mozzarella, cheddar cheese, mayonnaise, garlic powder, smoked paprika, and Tony’s Chachere’s Creole. Set it aside.

• Transfer ziti mix into a 13×9-inch baking dish.

• Using a rubber spatula, spread the cheese mixture evenly over the top of the pasta.

• Bake in an oven preheated to 350F, uncovered, for about 10-12 minutes until the top becomes golden and crusty.

• Remove the pasta from the oven and allow it to rest at room temperature for 10 minutes before serving.

Note:

You can substitute ground beef with 4-5 large crumbled Italian sausages

JAMBALAYA PASTA

This jambalaya pasta is very creamy and full of deliciously warm, and spicy, flavors. It’s full of spicy Cajun sausage slices, juicy shrimp, tender chicken, and loaded with bell peppers and Cajun spices. This pasta dinner is quick to make, done in under 30 minutes, and hearty enough to fill up the whole family.

INGREDIENTS

8 oz bow tie pasta

2 tbsp cooking oil

2 Cajun sausages, sliced

1 lb shrimp, peeled, deveined

1 large chicken breast, cut into bitesized cubes

1/4 tsp cayenne pepper

1/4 cup parmesan cheese, grated

A few tbsp fresh parsley, minced

For the spice blend

3 tbsp garlic powder

2 tbsp onion powder

2 tbsp Tony Chachere’s Creole seasoning

For the sauce

1 tbsp tomato paste

1 cup tomato sauce

½ cup heavy cream

¼ cup chicken broth

1 cup shredded mozzarella cheese

1 tbsp garlic paste or 1 garlic clove, minced

3 medium red, yellow, and green bell peppers, julienned

DIRECTIONS

• In a medium bowl, prepare the spice blend; mix Tony Chachere’s Creole seasoning, onion powder, and garlic powder. Set aside.

• Bring 4-5 quarts of lightly salted water to a boil. Add pasta, and boil for 12 minutes, stirring a few times. Drain.

• Preheat a large pan with 1 tsp cooking oil and add sliced sausage. Cook on high heat until sausages are done. Remove sausage and set aside.

• Pour oil into the pan and add shrimp. Season with 1/3 of spice mix, cook for 2 minutes on each side and transfer shrimp to a bowl.

• Add chopped chicken to a pan and season with half of the remaining spice mix. Drizzle chicken with oil and cook until done, about 5 to 7 minutes. Remove chicken from the pan.

• Prepare the sauce using the same pan (don’t wash it). Stir together tomato paste, tomato sauce, chicken broth, heavy cream, garlic paste, bell peppers, and the rest of the seasoning mix.

• Mix in the cooked and drained pasta.

• Warm everything up over low heat just for a few minutes.

• Turn the heat off and mix in mozzarella cheese

• Sprinkle the top with cayenne pepper, grated parmesan cheese, and fresh parsley. Serve!

PHILLY

PASTA

SERVINGS 6 - 8

PHILLY CHEESESTEAK PASTA SHELLS

PREP TIME 30 Mins

COOK TIME 15 Mins

TOTAL TIME 45 Mins

Equipment : Medium saucepan, large skillet, grill, or air-fryer bucket

Love Philly Cheesesteaks? I have a fantastic recipe for you! It’s a bit different from a traditional Philly but has the same great flavors! Take it to party or serve over the holidays, your family and friends will love this one!

INGREDIENTS

1 lb. thinly sliced ribeye steak

1 large onion

3 green bell peppers

3 tbsp olive oil

1 tsp salt

1/2 tsp black pepper

1 tsp Tony’s Chachere’s Creole seasoning

1/2 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp mustard

1/2 tsp onion powder

20-22 jumbo pasta shells

2 tbsp butter

1 cup provolone cheese, shredded or finely grated

For the sauce

1 tbsp butter

1 tbsp white flour

1 cup heavy cream

1/4 heaping cup provolone cheese, shredded or finely grated

1/2 tsp Tony’s Chachere’s Creole seasoning

1/2 tsp garlic powder

1/4 tsp salt

1/4 tsp smoked paprika

1/4 tsp onion powder

DIRECTIONS

For the sauce:

• Melt butter in a medium saucepan and then add flour. Cook roux, constantly stirring over medium-high heat, until it turns lightly golden, for about 1 minute.

• Slowly add heavy cream and whisk.

• Bring the sauce to a boil and remove from heat. Stir in cheese and season with salt, smoked paprika, Tony’s Chachere’s Creole seasoning, garlic, and onion powder. Set aside.

For the cheesesteak pasta shells:

• Preheat a large skillet over medium-high heat with 2 tbsp olive oil. Dice the onion and bell peppers.

• Add onions and peppers to the skillet and sauté until onions are browned, for about 8 minutes. Stir frequently.

• Transfer the mix to a bowl and set them aside.

Alternatively, you can grill peppers and onions in the air fryer or on a traditional grill.

• Preheat grill to medium-high heat. Cut bell peppers into wide strips, and slice onion into large rings.

• Place them in a large bowl and season with olive oil, 1/2 tsp salt, 1/4 tsp black pepper, Tony’s Chachere’s Creole, smoked paprika, and garlic powder.

• Mix to coat well.

• Grill vegetables in the air fryer or on the grill for 1-6 minutes or until tender.

• Flip them a few times while cooking and set aside when finished.

Continue:

• In a medium bowl, add sliced steak and season with salt, pepper, mustard, garlic, and onion powder.

• To the large pan, add 1 tbsp olive oil. Spread thinly sliced steak in one even layer, and brown for 3 minutes, then flip. Sauté for about 4-5 more minutes.

• Transfer steak to a bowl and set it aside.

• Bring a large pot with water to a boil.

• Carefully add jumbo shells and boil them for 5 minutes only. This is important! You don’t want to overcook them. They must be al-dente, semi-hard.

• Drain the water, and drizzle cooked shells with butter.

• Stuff each shell with one heaping teaspoon of shaved steak and place them in a 9x13 inches baking pan.

• Continue to arrange stuffed shells in the pan, then pour the cheese sauce over them.

• Cover pasta with the bell pepper and onion mix, then sprinkle with shredded provolone cheese.

• Bake the shells for 8 minutes at 350F, then increase the temperature to 375F and bake for five more minutes.

• Remove the pan from the oven and enjoy!

SERVINGS 6 portions

SHORT RIB RIGATONI

COOK TIME

PREP TIME 10 Mins TOTAL TIME 3 Hours & 30 Mins

3 Hours & 20 Mins

Equipment : Deep cooking pan, deep oven pan for ribs

This short rib rigatoni recipe is everything you’re looking for in a hearty Sunday night pasta dinner. Starting with tender beef short ribs, slowly braised until the meat falls apart and off the bone, then mixed with a creamy mushroom sauce and rigatoni pasta. This is a family dinner everyone will want the recipe for.

INGREDIENTS

2 lbs. beef short ribs

1 lb. box of rigatoni pasta

2 tbsp cooking oil

For the beef seasoning

2 tsp Sazon seasoning

1 tbsp Worcestershire sauce

1 tbsp onion powder

1 tbsp garlic powder

2 tsp black pepper

For the deglazing

1.5-2 cups beef broth 3 tbsp garlic paste

1/3 cup diced tomatoes or 2 tbsp tomato paste

1 tsp hot sauce of choice

1/2 of beef bouillon cube

For the pasta sauce

1/2 yellow onion, diced 1-2 cups baby portobello mushrooms

1 cup heavy cream

1 cup Italian cheese blend of your choice

DIRECTIONS

For the beef seasoning

• In a large bowl, mix all the ingredients for the beef seasoning. Add ribs, and massage them well to incorporate all flavors.

Continue

• Preheat a large deep pan with oil over medium-high heat. Brown the ribs on all sides well, about 2-3 minutes on each side. This will ensure that all juices are sealed in, and ribs will have a better flavor.

• Transfer ribs to a deep oven pan.

For the deglazing

• Next, deglaze the pan with beef broth, garlic paste, tomatoes, hot sauce, and bouillon cube. Simply add all the ingredients above and scrape the bottom of the pan with a cooking spoon to get all those tasty beef bits up. Allow the mixture to come to a low boil, then reduce heat to simmer for 10 minutes.

• Pour this broth into the pan with ribs and cover them with aluminum foil.

Continue

• Bake in preheated oven to 375F for 2 hours, or until the meat can be easily pulled apart from the bones with a fork.

• Meanwhile, cook pasta according to the package directions, drain the water and set it aside.

• When ribs are cooked, let them cool a bit, then remove bones from the meat and shred. Set it aside.

For the pasta sauce

• Prepare the pasta sauce: to a large deep pot, add diced onion and sliced mushrooms. Sauté them over high heat for 2 minutes, stirring.

• Reduce the heat to low, pour in heavy cream and add cheese blend.

• Stir for a few minutes, allowing the cheese to melt.

• Gently stir in cooked pasta, ½ cup of short rib broth & shredded short ribs. Enjoy!

UNDER THE SEA

BACON CREAM MUSSELS Recipe on page 126

SERVINGS

1 extra-large bowl

CRAB BOIL RAMEN

PREP TIME

5 Mins TOTAL TIME 90 Mins

COOK TIME

75-90 Mins

Equipment : Large pot, small pot, small bowl

Who doesn’t love a good crab boil, unless you’re allergic to seafood that is! If you’ve never experienced the combination of Cajun and citrus flavors in a crab boil, I’m happy to give your taste buds a quick tour! Smoked turkey necks, seafood galore, boiled eggs, and corn on the cob are all cooked to perfection in a flavorful broth. The ramen effortlessly compliments every ingredient, including the lemon garlic butter sauce drizzle to top everything off! Grab a napkin and fork and let’s get started!

INGREDIENTS

1-2 medium smoked turkey necks

2 tbsp Zatarain’s Shrimp & Crab Boil

1 tbsp garlic powder

1 tbsp onion powder

2 ears of corn, each cut into large 4 chucks

1/2 lb. snow crab legs

5-7 large shrimp, raw, cleaned

2 hard boiled eggs, sliced in half

1 package Ichiban ramen noodles

For the garlic lemon butter sauce

1/2 stick butter, melted, unsalted

2 tsp onion powder

1-2 minced garlic cloves

1 tsp hot sauce of your choice

1 tsp lemon pepper seasoning

1/4 tsp Old Bay seasoning

2-3 tbsp fresh minced parsley

DIRECTIONS

• Add Zatarain’s Shrimp & Crab Boil, garlic, onion powder, and smoked turkey neck to a large pot.

• Bring it to a boil and cook covered until meat is tender, for about 60-90 minutes.

• Then, add corn and boil it for 5 more minutes.

• After that, add crab legs and shrimp, and let boil for 5 more minutes.

• In a separate pot, boil ramen for 3 minutes.

• For the garlic lemon butter sauce: In a small bowl, melt butter in the microwave for 3040 seconds, then stir all ingredients for the sauce.

• Once noodles are cooked, add them to a large bowl and top them with turkey meat, shrimp, crab legs, and cooked eggs; drizzle with lemon butter sauce and enjoy!

LEMON GARLIC SHRIMP BAKE

SERVINGS 4 - 6

COOK TIME 10 Mins

PREP TIME 10 Mins TOTAL TIME 20 Mins

Equipment : Microwave-safe bowl, large cast iron skillet, basting brush

Some days you want to channel the spirit of your grandmother, turn on some old school music, and cook up a storm. Most days, especially during the work week, you want something super quick and low maintenance to eat after a long day at work. This lemon garlic shrimp bake only takes 10 minutes to cook and can pair well with either rice or pasta to make a meal, or be a standout appetizer.

INGREDIENTS

2 lbs. jumbo shrimp, peeled, deveined

2 tbsp Kinder’s Red Garlic seasoning*

1 tbsp smoked paprika

1 tbsp garlic powder

2 tsp ranch seasoning

For the butter sauce

1 stick butter, unsalted, room temperature

4-5 garlic cloves, minced

2 tsp hot sauce of your choice

2 tsp dry parsley flakes

Juice from half a lemon

DIRECTIONS

• Mix shrimp with Kinder’s Red Garlic seasoning, garlic powder, smoked paprika, and ranch seasoning in a large bowl.

• Arrange shrimp in a large cast iron skillet off the heat.

For the butter sauce

• Add butter to a microwave-safe bowl.

• Melt butter in ten-second increments until it’s mostly melted, this will prevent the butter from splashing all over the microwave.

• Add minced garlic, hot sauce, parsley flakes, and lemon juice to the butter, and whisk well. Pour ¾ this sauce over the shrimp.

• Preheat the oven to 400F and cook the shrimp for 10 minutes.

• Remove shrimp for the oven and brush the shrimp with remaining butter sauce

• Pair baked shrimp with rice, salad, or potatoes, and enjoy immediately!

Note: If you don’t have Kinder’s Red Garlic seasoning replace it with 1/2 tsp salt, 1/2 tsp chili flakes, 1/4 tsp garlic powder, 1/4 tsp onion powder, a pinch of smoked paprika, and a pinch of sugar

ROASTED RED SNAPPER

PREP TIME Varies TOTAL TIME Varies SERVINGS

2-4

COOK TIME 30 Mins

Equipment : Small blender, baking sheet with parchment paper

While red snapper may not be considered an everyday dish, you’ll be adding this one into the rotation more frequently! The flavors of the citrus and fresh herb marinade captivate your tastebuds with each bite. You could enjoy this snapper with someone, but that would mean there’s less for yourself. Grab a sharp knife and let’s get started!

INGREDIENTS

1 whole red snapper, about 1 to 1 1/2 lbs., gutted, scaled

3-4 garlic cloves

1/4 red onion, diced

1/4 yellow onion, diced

2-3 tbsp fresh parsley, minced

2 tsp ginger, minced

5 roasted garlic cloves, mashed

1/4 cup olive oil

2 limes

1 tbsp coarse sea salt 1/4 tsp black pepper

For the stuffing

1 lime, sliced

A handful of fresh chopped parsley

1 tsp coarse sea salt Pinch black pepper

DIRECTIONS

• Add garlic cloves, onion, parsley, ginger, roasted garlic, olive oil, lime juice, salt, and black pepper to a small blender, and blend everything together.

• Using a knife, make four 3-inch-deep diagonal slits on both sides of the fish.

• Pour the marinade over the fish, rubbing it generously between crevices and inside the cavity.

• Add lime slices inside the fish, fresh parsley, salt, and black pepper.

• Line a baking sheet with parchment paper and place fish on it. Cover fish with plastic wrap and marinate in the refrigerator for at least 5 hours (Overnight will yield best results for a deeper flavor).

• Preheat the oven to 450F. Place the fish in the oven, uncovered, and cook for 30 minutes or until flaky.

• Remove from the oven and allow the fish to sit for a few minutes before eating.

To serve:

Drizzle with more lime juice and sprinkle with salt & pepper.

SEAFOOD LOVER’S PIZZA

SERVINGS 4

COOK TIME 10 Mins

PREP TIME 20 Mins TOTAL TIME 30 Mins

Equipment : Non-stick skillet, 2 medium sized bowls, pizza cutter, large spatula, pizza baking sheet, basting brush, ladle

If a chicken Alfredo pizza was a Chrysler 300, then our seafood lover’s pizza would be a Rolls Royce! This pizza radiates luxury and decadence in every slice. Jumbo lump crab and salmon are the stars of the show, but the homemade pizza sauce is the unsung hero. Pair this with a nice glass of white wine, and you’ve got a hit on your hands.

INGREDIENTS

For the salmon & crab

½ lb. skinless salmon, cut into bite-sized pieces

8 oz jumbo lump crab

1/2 tsp cayenne pepper

1 tbsp all-purpose seasoning of your choice

1 tbsp smoked paprika

1 tbsp Tony Chachere’s Creole seasoning, unsalted

Oil for searing

For the pizza sauce

2 cups heavy whipping cream

2 tbsp freshly chopped basil

1/2 tsp cayenne pepper

1 tbsp all-purpose seasoning

1 ½ tbsp roasted garlic or garlic paste

1/2 tbsp Tony Chachere’s Creole seasoning, unsalted

1 tbsp smoked paprika

1/2 cup freshly grated parmesan cheese

For the pizza toppings

1 cup freshly grated fontina cheese

1 cup freshly grated Havarti cheese

1 cup freshly grated mozzarella Cheese

1 ½ cups spinach

2 cups red onion, roughly chopped Pre-made pizza crust, 10-11 inches

1 tbsp butter & 1 tbsp olive oil for brushing crust of pizza

DIRECTIONS

• Add all ingredients for salmon and crab into a large bowl, then mix until well combined.

• Preheat your skillet to medium heat and line with olive oil. Cook salmon and crab for 4 minutes; flipping halfway.

• Remove cooked salmon and crab, then set aside.

• Add heavy cream and remaining seasonings for pizza sauce to the same skillet on medium heat. Stir the mixture and then allow it to come to a slight boil.

• Reduce the heat to low and add in grated parmesan cheese. Stir the mixture until cheese is well combined, then remove the mixture from heat. The sauce should be nice and creamy but not overly thick.

• Preheat oven to 450F.

• Melt butter in a small bowl in the microwave and add 1 tbsp of pizza sauce. Stir until well combined.

Time to build the pizza! Follow these directions

1. Pizza Crust.

2. Get a hefty ladle of pizza sauce and then spread it evenly over the pizza crust

3. Add spinach. The spinach is added before other toppings to prevent it from burning during baking.

4. Add ½ of chopped red onions and grated cheese for topping.

5. Add salmon & crab.

6. (Optional) Repeat steps 4 and 5 if you’d like for a thicker and heartier pizza.

7. Brush the outer crust of the pizza with the melted butter mixture.

8. Top pizza with parsley and bake in preheated oven for 15-22 mins. The longer the cook time the crispier the crust.

9. Remove pizza from the oven and allow it to rest for 10-15 minutes before cutting. Enjoy!

BEHIND THE SCENES WITH OUR PHOTOGRAPHER

SEAFOOD FRIED RICE

I’ll give you a list of 3 reasons why you’ll fall in love this seafood fried rice. First, the fusion of Asian and Creole flavors is a top tier experience that will have you almost licking the plate clean. Seconds, your recreation of this dish will taste at least 5 times better than any restaurant or food delivery service. Finally, you only need one pan to make this, so that means super easy clean up and storage.

INGREDIENTS

2 medium sized lobster tails

8 oz jumbo lump crab meat

2 cups day-old, cooked white rice

2 tbsp olive oil

1 red onion, diced

1 yellow onion, diced

4-5 scallions, chopped

1/4 cup frozen peas

1/4 cup frozen carrots

1 tbsp ginger paste

1 tbsp garlic paste

2 tbsp soy sauce, reduced sodium

Pinch of oyster sauce

Pinch of basil

2 eggs 2 tsp Gochujang sauce

For the shrimp

1/2 lb. medium shrimp, peeled, deveined

1 tbsp sesame oil

1 tbsp onion powder

1 tbsp Tony Chachere’s Creole seasoning, unsalted Mrs. Dash Garlic & Herb seasoning

DIRECTIONS

• Thaw out lobster tails if frozen. Once lobsters are thawed, take a pair of kitchen shears and cut along the top of the shell, just a little underneath, making sure to cut down to the back of the tail. Run your fingers underneath the lobster tail between the meat and the shell to loosen it. Remove all dirt and veins, and rinse with water if needed. Using your fingers, gently open the shell.

• Place the lobster tail on a baking tray and cook at 400F for 15-20 minutes.

• Preheat a large skillet on medium heat with sesame oil and add onion powder, Tony Chachere’s Creole seasoning, Mrs. Dash seasoning, and shrimp.

• When the skillet is hot, add shrimp and sauté them for 2 minutes on each side. Don’t overcook the shrimp: when the flesh of the shrimp turns from translucent to opaque, it’s cooked through. Remove the shrimp from the skillet and set it aside.

• Preheat the skillet with olive oil over medium-high heat. Add chopped onions and cook them for 2-3 minutes.

• Add frozen peas and carrots, ginger paste, garlic paste, soy sauce, oyster sauce, and a pinch of basil. Sauté for 2 minutes, stirring.

• Clear up the space in the middle of the skillet: push the veggie mixture aside, but don’t remove it from the pan. Add the eggs to the middle of the skillet and scramble them until done.

• Once the eggs are scrambled, add rice, shrimp, crab meat, and Gochujang sauce. Stir and cook on medium low heat for a few more minutes.

• Chop the lobster tail meat into bite-sized pieces, stir them into rice, and you are done!

STEAMED MUSSELS

PREP TIME 10 Mins TOTAL TIME 15 Mins SERVINGS 4 - 6

Equipment : Large skillet

Steamed Mussels are like that song you always skip over when listening to an album, only to find out that it’s a hidden gem. This recipe will start to change the narrative, because your loved ones will love you even more after chomping down on a few of these. I had so much fun creating this recipe that I made two different sauces for you to devour! Try the bacon cream or Cajun butter sauce; you know you want both! Either option is a great choice, and you won’t be disappointed.

INGREDIENTS

2 lbs. mussels

To serve

1 tbsp fresh parsley

1 tsp Old Bay seasoning

1/4 red pepper flakes

For the Cajun butter sauce

1/2 stick butter, unsalted

1/3 cup white Pinot Grigio wine

3 tbsp Slap Ya Mama seasoning

2 tbsp Tony’s Chachere’s Creole seasoning, unsalted

1 tbsp smoked paprika

2 tbsp garlic paste

DIRECTIONS

• Place the mussels in a large strainer in the sink and rinse well under running, cool water, scrubbing off any debris or dirt.

For the Cajun butter sauce

Juice from half of one lemon

1 tbsp minced onion paste

2 cups chicken broth, reduced sodium

For the bacon cream mussels

4 slices of bacon, chopped into bite-sized pieces

5 garlic cloves, minced

1/3 cup Pinot Grigio white wine

1/4 cup sun-dried tomatoes, chopped 1/3 cup heavy cream

Juice from half of a lemon

2 tsp all-purpose seasoning

• Add butter to a large, deep pan and melt it over medium heat. Gently pour in white wine and stir in Slap Ya Mama seasoning, Tony’s Chachere’s Creole seasoning, smoked paprika, garlic paste, lemon juice, onion

paste & chicken broth.

• Bring everything to a low boil and toss in the mussels.

For the bacon cream mussels

• Preheat a large, deep pan over medium-high heat and add chopped bacon.

• Cook for about 5-7 minutes; once bacon is browned add garlic cloves, white wine, sundried tomatoes, heavy cream, lemon juice, and all-purpose seasoning.

• Stir well. Add mussels once mixture comes to a low boil.

For both sauces

• After you add the mussels into the sauce,

cover them with a lid, and cook on medium heat until they have opened. It will take about 5 to 7 minutes. If some mussels do not open, discard them, as they are not safe to consume.

To serve

• Serve cooked mussels sprinkled with parsley, red pepper flakes, and Old Bay seasoning.

DINNER ENTRÉES

ENTRÉES

BABY SHOWER CLASSIC MEATBALLS

PREP TIME 10 Mins TOTAL TIME 1 Hour SERVINGS 30 Meatballs

COOK TIME 50 Mins

Equipment : Baking dish, ice cream scooper

As the name states, baked meatballs typically are the main attraction at a baby shower. These meatballs are like a taste of Jamaica with a barbecue twist. Sweet and tangy, with a subtle, spicy kick from the Jerk seasoning. I bet you can’t eat just one!

INGREDIENTS

1 lb. lean ground beef

1 lb. ground Italian sausage

2 tbsp Italian breadcrumbs

1 egg

1 tbsp garlic pepper

1 tbsp onion powder

1 tsp Walkerswood Jerk seasoning

For the sauce

1/4 cup BBQ sauce of your choice

1/4 cup grape jelly

2 tbsp medium-hot salsa

1 tbsp Worcestershire sauce

DIRECTIONS

• In a large mixing bowl, stir together Italian breadcrumbs, egg, Walkerswood Jerk seasoning, garlic pepper, and onion powder. Add the ground beef and Italian sausage, then use your hands to mix the ingredients until well combined.

• Form the meatballs using an ice cream scooper, I would recommend greasing your hands with cooking oil to prevent the mixture from sticking to your hands; scoop the meat and roll it into 1-inch balls, roughly 30 meatballs total.

• Place meatballs on the prepared baking sheet. Cover the baking dish with aluminum foil and cook them at 400F for 50 minutes.

For the sauce

• Mix all ingredients for the sauce in a large bowl and set it aside. When meatballs are done, toss them with sauce and serve!

ENTRÉES

BASIL GARLIC SEARED LAMB CHOPS

SERVINGS 4

PREP TIME

1 Hour TOTAL TIME 1 Hour 10 Mins

COOK TIME 10 Mins

Equipment : Large mixing bowl or deep square baking pan, large skillet

Hold your plate closely to you or eat these alone if you don’t intend on sharing! Ironically, I’d suggest making these lamb chops for a date night to gain a crazy amount of brownie points. Whether you like your sauce on the side or drizzled on top, the flavor marriage of zesty and savory work well together to create a phenomenal experience.

INGREDIENTS

1-1.5 lbs. lamb rib chops

1 tbsp avocado oil

2 tsp Texas Pete Dust seasoning

1 tbsp Tony Chachere’s Creole seasoning, unsalted

2 tsp Kinder’s Garlic & Herb seasoning

For the sauce

½ cup heavy cream

2 tsp Italian seasoning

A handful of fresh basil leaves, minced

1 tbsp garlic, minced

2 tsp Tony Chachere’s Creole seasoning, unsalted Pinch of lemon pepper seasoning

DIRECTIONS

• Season the lamb chops with Texas Pete Dust seasoning, Tony Chachere’s Creole seasoning, and Kinder’s Garlic Herb seasoning.

• Preheat a large skillet with avocado oil over medium heat. Sear the lamb chops on each side for 4 minutes until golden brown.

• Allow them to rest while you are preparing the sauce.

For the sauce

• Using the same skillet, whisk in all the ingredients for the sauce and simmer them for a few minutes.

To serve:

• Brush the lamb chops with basil garlic sauce and enjoy immediately!

DEEP FRIED RIBS

COOK TIME 16 - 20 Mins

PREP TIME 1 Hour 20 Mins TOTAL TIME 1 Hour 40 Mins SERVINGS 4 - 6

Equipment : Large pot, large skillet

Deep fried ribs epitomize Southern Cuisine to the fullest. There are so many things to love here— soulful flavors, deep fried ‘till golden brown, then finished with a homemade peach barbecue sauce that’ll have you joyfully licking your fingers. Bring these out when you want to impress everyone coming over for the cookout and be ready to take on the well deserved bragging rights!

INGREDIENTS

2 lbs. of St. Louis stye ribs, individually cut, membrane removed

1 tbsp salt

1 cup white flour

1/4 cup corn starch

3 cups cooking oil

For the marinade

1 tbsp Tony Chachere’s Creole seasoning, unsalted

2 tsp smoked paprika

2 tbsp jalapeño mustard

1/4 tsp cayenne pepper

2 tsp seasoned salt

For the homemade BBQ sauce

2 tbsp Worcestershire sauce

1/4 cup ketchup

2-4 drops of liquid smoke

2 tbsp brown sugar

1/4 tsp cayenne pepper

1 tbsp apple cider vinegar

1/4 cup peach preserves

DIRECTIONS

• Bring a large pot of lightly salted water to a boil. Add ribs and reduce heat to a simmer. Cook ribs on low heat to make them more tender for about 1 hour. It’s crucial not to fully boil the ribs, but rather simmer them, as boiling will result in tougher meat.

• In a large bowl, whisk all ingredients for the marinade, then add the ribs. Mix them with your hands and set aside.

• To a large plastic zip lock bag, add flour and corn starch, and shake well.

• Dip the ribs into the starch mixture, then, place them on a wire rack and allow ribs to sit for 20 minutes.

• Prepare the BBQ sauce.

For the homemade BBQ sauce

• In a measuring cup or medium bowl, whisk Worcestershire sauce, ketchup, liquid smoke, brown sugar, cayenne pepper, apple cider vinegar and peach preserves.

• Simmer BBQ sauce mixture until the ribs finish cooking.

• Transfer the ribs into a preheated large skillet with cooking oil. Fry them for 8 minutes on each side over medium-high heat.

• Serve the ribs smothered with BBQ sauce or on the side!

GRAND MARNIER

GLAZED CHICKEN THIGHS

Equipment : 9 x 13 baking sheet, wire rack, 1 small saucepan, basting brush, ladle, or large kitchen spoon

Contrary to popular belief, baked chicken can be crispy, delicious, and tender without all the guilt. These baked chicken thighs are coated with a sweet, and tangy Grand Marnier glaze that will make anybody slap a counter over how amazing they taste! In just an hour, you’ll have a cost effective and delicious entrée that’ll be great for meal prep or Sunday dinner!

INGREDIENTS

For the chicken

6-8 chicken thighs, skin on and bone in

2 tsp baking powder

1 tsp crushed red pepper

1 tbsp garlic paste or garlic powder

1 tbsp ginger paste

1 tbsp onion powder

1 tbsp black pepper

1 tbsp smoked paprika

Parsley for garnish

Garlic salt, to taste

For the glaze

2 tbsp butter, unsalted

1/4 cup Grand Marnier liqueur

2 tbsp dark brown sugar

1 tbsp yellow mustard

1 tbsp hot sauce

1 tbsp ginger paste

DIRECTIONS

• Preheat oven to 400F, then pat cleaned chicken dry with a paper towel.

• Season with all ingredients listed for chicken except parsley.

• Line your baking sheet with aluminum foil, then add a wire rack, which will allow for even cooking without needing to flip chicken halfway through.

• Cook chicken at 400F for 1 hour.

• With approximately 15 minutes left on the chicken, begin making the glaze by melting butter in a saucepan on medium heat.

• Once butter is melted, reduce heat to low and incorporate the remaining glaze ingredients into your saucepan. Stir the mixture until well combined.

• Allow mixture to simmer, then remove from heat once thighs are done.

• Once the chicken is done cooking, brush the glaze over the chicken to coat evenly.

• Garnish with fresh parsley (optional).

• Plate and enjoy!

JALAPEÑO GARLIC FRIED CHICKEN

SERVINGS 4

COOK TIME 30 Mins

PREP TIME 15 Mins TOTAL TIME 45 Mins

Equipment : Four large bowls, large skillet, tongs, wire rack

The old saying goes, “If it ain’t broke, don’t fix it”. This jalapeño garlic fried chicken gives you that same classic taste of deep-fried chicken wings but adds a delicious hint of a spicy “kick” with the garlic jalapeño sauce. Serve these up with my seafood fried rice recipe (found in “under the sea”) and let the flavors consume you!

INGREDIENTS

For the chicken

8-10 whole chicken wings, washed, patted dry

2 cups buttermilk

1 tbsp smoked paprika

1 tbsp green Cholula hot sauce

1 ½ tbsp Tony Chachere’s Creole seasoning

1 tbsp white or black pepper

1 tbsp garlic paste

2 tsp onion powder

3 eggs

2 cups peanut oil for frying

For the dry chicken batter & breadcrumb mix

1 cup corn starch

1 cup panko breadcrumbs

1 tbsp Tony Chachere’s Creole or Slap Ya Mama Cajun seasoning

1 tbsp smoked paprika

1 tbsp Grill Mates jalapeño rub seasoning

1/4 tsp onion powder

For the jalapeño garlic sauce

2 tbsp Kerrygold Garlic & Herb butter or unsalted butter

1 tbsp Hidden Valley ranch seasoning

1 tbsp minced garlic or garlic paste

1 tbsp jalapeño paste

2 tsp parsley

DIRECTIONS

For the chicken:

• Place washed chicken wings into a large bowl and pour buttermilk over them.

• Add all spices, eggs, and hot sauce. Mix until well combined then, refrigerate the chicken for one to eight hours.

For the dry chicken batter & breadcrumbs:

• Add corn starch to a large bowl.

• Stir in Cajun seasoning, smoked paprika, onion, garlic powder, and jalapeño dry rub. Set aside.

• In a separate bowl, add in panko breadcrumbs and the same seasonings used for dry batter (except cornstarch). Mix until well combined.

To fry chicken:

• Preheat a large skillet over medium heat (350F if using a thermometer).

• Remove the chicken from the buttermilk marinade.

• Roll the chicken wings in the dry chicken batter until completely covered. Dip the coated chicken pieces once more in the buttermilk marinade, then roll them in panko breadcrumbs. This “double-dip” technique makes the chicken super crispy!

• Allow battered chicken to rest on a wire rack for 10-20 mins for batter to stick.

• Fry the chicken until golden brown or 8-10 minutes on each side. Don’t overcrowd the pan. Allow chicken to drain on a wire rack while you are preparing the sauce.

For the jalapeño garlic sauce:

• Combine all ingredients for sauce into a bowl.

• Microwave for 30 seconds or until melted.

• Stir ingredients together until well combined.

• Brush sauce over each piece of chicken and enjoy!

ENTRÉES

PAN SEARED RIBEYE

COOK TIME 5 Mins

PREP TIME 40 Mins TOTAL TIME 45 Mins SERVINGS 2

Equipment : Small bowl, large iron cast skillet

How do you like your steak to be cooked? Whether you like a perfect medium rare or prefer to live life on the edge with well done, the flavors in this ribeye are undeniably delicious. While you may overestimate the complexity of making a juicy steak, this masterpiece takes less than fifteen minutes to make! Seasoned to perfection and pan seared, then basted with as much garlic butter as your heart desires; what’s not to love?

INGREDIENTS

2 ribeye steaks, 1.5-2 inches thick

2 tbsp minced garlic

4 tbsp butter

2-3 sprigs of fresh thyme

For the steak seasoning

2 tsp Tony Chachere’s Creole seasoning, unsalted

1/2 tsp salt

1/2 black pepper

2 tbsp cooking oil

DIRECTIONS

• Prepare the seasoning for the steak, whisk oil with salt, black pepper, and Tony Chachere’s Creole seasoning in a small bowl.

• Take the steaks from the refrigerator 30-45 minutes before cooking them.

• Pat them dry and season on all sides with seasoning mix from the small bowl.

• After 30-45 minutes, the steaks will be closer to room temperature and marinated with a dried rub. This will make them juicier and more tender.

• Rub all sides of the steak with cooking oil.

• Preheat a large cast iron skillet over medium-high heat.

• Add the steaks and sear them for 3 minutes on each side.

• Reduce heat to medium and top each steak with minced garlic, butter, and thyme. Continue to cook.

• Remove steaks from the skillet for desired temperature; 130135F for medium-rare; cooked for 4 minutes on each side, 135145F for medium; cooked for 5 minutes on each side, 145-155F for medium-well; cooked for 6 minutes on each side, and 155165F for a well-done steak; cooked for 7 minutes on each side.

• Allow steaks to rest on a cutting board for 10 minutes before slicing them against the grain to serve.

ENTRÉES

PARMESAN CRUSTED PORK CHOPS

PREP TIME 5 Mins TOTAL TIME 15 Mins SERVINGS 4

COOK TIME 10 Mins

Equipment : Large bowl, large skillet or pan

Astounding and “Yes Lawd” are the perfect adjectives to describe these pork chops. Here at Cord and the Kitchen, “yes lawd” is two words, but an adjective. The golden fried parmesan and panko crust accentuates the flavors of a well-seasoned center cut pork chop, which your taste buds will thank you for.

INGREDIENTS

4 large center cut pork chops

1/4 cup mustard or creole mustard

1 tbsp Tony Chachere’s Creole seasoning

1 tbsp Spicy Hidden Valley ranch seasoning

1 tsp black pepper

1/2 cup parmesan cheese, grated

1/2 cup panko breadcrumbs, seasoned

2 cups peanut or avocado oil for frying

For the sauce

1 tbsp Kerrygold Garlic & Herb Butter, soft

1 tbsp garlic paste or 1 minced garlic clove

1 tbsp Italian seasoning

1 tbsp lemon juice

1 tsp parsley

Pinch of salt

1/4 cup heavy cream

DIRECTIONS

• Season pork chops with mustard or creole mustard, Tony Chachere’s Creole seasoning, Hidden Valley ranch seasoning, and black pepper. Incorporate all ingredients evenly to coat pork chops.

• Place parmesan cheese and breadcrumbs into a bowl or Ziplock bag and shake them to combine.

• Then, coat each pork chop with this mixture and allow them to sit on a wire rack or wax paper for 10-15 mins.

• Preheat a large pan with peanut or avocado oil on medium heat to 350F.

• Fry pork chops for 5 minutes on each side, or until golden brown. Place them on a wire rack or paper towel to drain any excess oil.

Prepare the sauce

• Combine all ingredients for the sauce in a bowl and melt them in the microwave for 20-25 seconds.

• Serve pork chops topped with sauce and enjoy!

ENTRÉES

LEMON HERB PORK TENDERLOIN

COOK TIME 25 Mins PREP TIME 10 Mins TOTAL TIME 35 Mins SERVINGS 4 - 6

Equipment : Large skillet, 9 x 13 baking dish, tongs, chef knife

Food is like a romantic relationship in some ways. Sometimes it’s necessary to switch things up a bit, to keep things exciting. This pork tenderloin is juicy, full of zesty and herbaceous flavors, and sure to be that perfect switch up to add some razzle and dazzle to your palate for dinner!

INGREDIENTS

3 lbs. pork tenderloin

1 tbsp. mustard

1 tbsp. sea salt

½ tbsp. freshly cracked black peppercorns

1 tbsp. garlic powder

1 tbsp. onion powder

For the compound butter

½ stick unsalted butter, room temperature

1 tsp. garlic paste

¼ cup yellow onion, diced

1 tsp. dried thyme

1 tsp. rosemary

1 tbsp. unsalted lemon pepper

½ tsp. allspice or cloves

½ tsp. chipotle powder or cayenne pepper

Pinch of salt

DIRECTIONS

• Turn oven on 350F to preheat

• Into a small bowl, fold all ingredients for compound butter until well incorporated, then set aside.

• Take a knife and make eight, ½ inch slits across the top your pork loin.

• Lather pork tenderloin with mustard, then coat evenly with remaining seasonings.

• Preheat a large cast iron skillet lined with 1 tbsp. olive oil to, then sear all sides of pork tenderloin on medium high heat (Approximately 3 minutes each side), then remove skillet from heat. Searing the meat beforehand locks in the flavors and provides a beautiful brown color.

• Using a spoon or knife, place equal amounts of compound butter into each slit of the pork tenderloin.

• Cover the skillet with aluminum foil and bake at 350 degrees for 25-30 mins

• Once done, remove tenderloin from the oven and allow meat to rest for 5-10 mins before serving.

• Slice tenderloin and pair with your favorite sides (I recommend our chunky garlic basil mashed potatoes with asparagus) and enjoy!

SPINACH STUFFED CHICKEN BREASTS

The air fryer may have been the hottest commodity of 2020, and with this recipe you’ll understand why! These Super flavorful and juicy chicken breasts are stuffed with a creamy, Cajun spinach dip and fried to perfection. If you didn’t catch the memo a couple years ago, and if you’re without an air fryer, don’t worry! I’ve added instructions to cook these in the oven so you can still enjoy this delicious recipe.

INGREDIENTS

4 large chicken breasts, skinless, boneless

2 tbsp garlic paste or 2 minced garlic cloves

1 tbsp smoked paprika

1 tbsp black pepper

1 tbsp minced onion or onion powder

Badia or Kinder’s all-purpose seasoning, to taste

For the spinach dip filling

2 cups baby spinach

4 oz whipped cream cheese

2 oz sour cream

1 tbsp mayonnaise

1 tbsp hot sauce (Louisiana or Old Bay)

1 tbsp Worcestershire sauce

1 tbsp Tony Chachere’s Creole seasoning

1 cup shredded parmesan Cheese

DIRECTIONS

• Roughly chop spinach into small pieces, then mix all ingredients for filling in a bowl with spinach until well incorporated. Set mixture aside.

• Take a sharp knife and cut a little pocket in one side of the chicken breast: to do this place one hand on top of the chicken to hold it steady, and then slice 3/4 through the breast, like you would do if you were going to butterfly it but stopping about halfway into the chicken.

• Season the chicken breasts until well coated.

• Fill each chicken breast with 1/4 of the spinach mixture, then seal the edges with toothpicks.

• Cook chicken breasts in an air fryer at 400F for 18-22 minutes. Allow chicken breasts to cool for 5-10 minutes before serving. Enjoy!

Note:

• Cooking times may vary per the manufacturer’s guide. These chicken breasts can also be baked in an oven.

For the oven

• Bake stuffed chicken breasts in oven preheated to 375F. Place them, uncovered, in a roasting pan for 35-45 minutes.

• Chicken breasts can vary from 5oz to 10oz in size, so use a meat thermometer to make sure it reaches the poultrysafe cooked temperature of 165F.

BOURBON CHICKEN

STICKY BOURBON CHICKEN

SERVINGS 4

COOK TIME 25 Mins

PREP TIME 15 Mins TOTAL TIME 40 Mins

Equipment : Medium bowl, medium pot, large skillet

As a kid, and adult if we’re being honest, going to the food court for bourbon chicken samples was one of my favorite parts of going to the mall. Was it just me, or did you go back at least twice to get another piece while shopping? When you make this, everyone will also be coming back for seconds, thirds, and the recipe!

INGREDIENTS

For the chicken:

4 large chicken thighs, boneless

3 tbsp corn starch

4 tbsp cooking oil

2 medium onions, diced

For the sauce

1/4 cup orange juice

1/4 cup bourbon

1/3 cup chicken broth

2 tbsp soy sauce, low sodium

2 tsp honey

2 tbsp tomato paste

1 tsp corn starch

1/2 tsp onion powder

1 tsp garlic powder

1/2 tsp ginger paste

Pinch crushed red pepper flakes

For the rice

2 cups white rice, rinsed in cool water

2 1/2 cups chicken broth, unsalted

1 tsp sugar

1 tsp salt

2 tsp rice vinegar

For the vegetables

2 cups broccoli florets

1 cup cauliflower florets

1 large carrot, chopped into 5-6 chunks

3 tbsp cooking oil

2 tbsp soy sauce

2 tsp sesame oil

1 tbsp honey

2 tsp Sriracha sauce

1 tsp ginger powder

Pinch black pepper

3 tbsp freshly squeezed lemon juice

To serve

1 tsp crushed sesame seeds

DIRECTIONS

For the sauce

• Whisk all the ingredients in a medium bowl. Set aside.

For the rice

• Add chicken broth to a medium pot and sprinkle with sugar and salt.

• Bring to a boil over medium-high heat.

• Reduce the heat to low and cover the pot with a lid. Simmer for 15 minutes or until all water is absorbed. Remove it from the heat and allow the rice to stand, covered, for 10 minutes.

• Fluff up the rice and drizzle it with rice vinegar.

For the chicken

• Slice the chicken into bite-sized 1.5-inch pieces.

• In a large bowl, toss the chicken with cornstarch.

• Preheat a large skillet with 2 tbsp cooking oil over medium-high heat. Add the chicken and cook it for 3 minutes; flip and fry for 3 more minutes.

• Remove the chicken.

• Add onions and more oil to the same pan and fry them for 5 minutes over medium heat, then stir in the sauce.

• Bring everything to a boil, reduce the heat and let it simmer for 5 minutes. Stir occasionally.

• Add in chicken and cook for 2 more minutes.

For the vegetables

• Whisk cooking oil, soy sauce, sesame oil, honey, Sriracha sauce, ginger powder, and black pepper in a large bowl.

• Add broccoli, cauliflower, chopped carrots, and zucchini and toss.

• These do not require more than 25 minutes at 375F to be completely roasted. Choose a dish big enough to allow heat on all sides of the vegetables during roasting. Then, add vegetables to the bottom of the pan and cook, stirring halfway through.

• Sprinkle freshly squeezed lemon juice on finished roasted vegetables.

To serve

• Place the chicken over cooked rice and roasted vegetables, and sprinkle everything with crushed sesame seeds.

SOUL FOOD SUNDAY

BAKED TURKEY WINGS

COOK TIME

PREP TIME 10 Mins TOTAL TIME 2 Hours 40 Mins SERVINGS 4

2 Hours & 30 Mins

Equipment : Small bowl, baking dish

If you happen to be short on time, or need to multitask while making Sunday dinner, then this baked turkey wing recipe is going to be a life saver! The turkey wings and red potatoes are seasoned with Creole spices and an irresistibly creamy gravy to top everything off. Pop everything in the oven, let it cook for a couple of hours, and enjoy!

INGREDIENTS

4 turkey wings, cut into drumstick and flats

1 lb. red potatoes, cut in quarters

2 large bell pepper, chopped

1 small red onion, chopped

10.5 oz cream of mushroom soup

1 ½ cup chicken stock, unsalted

For the seasonings

1 tbsp smoked paprika

2 tsp Tony Chachere’s Creole seasoning

2 tsp minced onion

1 tsp white pepper

1 tsp garlic powder

For the gravy

1 cup turkey wing drippings

1/4 cup butter

1 tsp onion powder

Pinch black pepper and salt

3 tbsp flour

DIRECTIONS

• Mix all seasonings for the wings in a small bowl, then rub the turkey wings with these seasonings. Make sure to rub all seasoning under the wings’ skin as well.

• Place potatoes and bell peppers on the bottom of a baking dish, layering them evenly.

• Cover potatoes and peppers with seasoned wings.

• Sprinkle chopped red onion over the turkey then add one can of cream of mushroom soup, chicken stock, and cover the baking dish with aluminum foil.

• Place into a preheated oven and cook at 375F for about 2 hours.

• Remove the aluminum foil and take some juice from the bottom for the gravy, about 1 cup or so.

• Continue cooking turkey wings, uncovered, for another 30 minutes. This will help them brown.

For the gravy

• In a saucepan, melt butter over medium-low heat and add onion powder, black pepper, and salt. Slowly stir in flour, one teaspoon at a time, whisking constantly. Next, slowly begin to add turkey drippings. Simmer the gravy for a few minutes then remove from the heat and serve with wings.

BUTTERMILK FRIED CHICKEN

My buttermilk fried chicken recipe has incredible flavor and crunch in every bite! This golden brown, delicious, and juicy chicken is exactly what you want for a Sunday family dinner! It’s first marinated in a mixture of buttermilk, spices, and hot sauce, then dredged in flour before it’s fried. This is the fried chicken recipe you’ll be using every single time after you try it just once!

INGREDIENTS

For the chicken

8-10 pieces dark meat chicken (drumsticks or thighs), washed, patted dry

2 cups buttermilk

1 tbsp smoked paprika

1 tbsp cayenne pepper

1 tbsp Badia Complete Seasoning/Sazon

2 tsp onion powder

1 tbsp garlic paste

1 tbsp hot sauce of choice

2 tbsp mustard (I used jalapeño mustard)

2 eggs

For the dry chicken batter

1 cup corn starch

1 cup all-purpose flour

1 tbsp smoked paprika

1 tbsp cayenne pepper

1 tbsp Badia Complete Seasoning/Sazon

2 tsp onion powder

1 tbsp garlic paste

To fry chicken

3 cups peanut or avocado oil

DIRECTIONS

For the chicken

• Place washed chicken wings into a large bowl and pour buttermilk over them.

• Add all spices, eggs, and hot sauce. Mix until well combined, then refrigerate the chicken for one to eight hours.

For the dry chicken batter

• Add corn starch, flour, and dry batter seasonings into a Ziplock bag.

• Mix seasonings into flour so they are evenly distributed.

To fry chicken

• Preheat a large skillet over medium heat, 350F if using a thermometer.

• Add marinated chicken pieces to the seasoned dry batter, close the Ziplock bag, and shake well. Shake off the excess flour and set each piece on a wire rack to rest for 15-20 minutes. This ensures dry batter sticks to the chicken while frying.

• Fry the chicken until golden brown, or 10-12 minutes, on each side. Internal temperature should be 165F minimum if using a thermometer. Don’t overcrowd the pan.

• Allow chicken to drain on a wire rack while preparing the next batch.

• Pat any excess oil from the chicken with a dry paper towel.

• Finish by sprinkling parsley and dusting chicken with lemon pepper seasoning. Serve and enjoy!

Equipment : Two large bowls, 1-gallon sized Ziplock bag, large skillet, tongs, wire rack

CREAMY CHICKEN POT PIE

COOK TIME 15 Mins

PREP TIME 10 Mins TOTAL TIME 25 Mins SERVINGS 6

Equipment : 9 x 13-inch baking dish

This is the chicken pot pie recipe for the person with a full and hectic schedule! If you’re like me, you love to make good food, but being in the kitchen for hours at a time doesn’t interest you. Look no further than this creamy chicken pot pie! This recipe provides all the classic comfort of a pot pie but topped with buttery biscuits as the crust. Simply sensational!

INGREDIENTS

3 cups store-bought rotisserie chicken, shredded

12-16 canned Pillsbury Grands! Southern Homestyle Butter Tastin’ biscuits

1/2 cup flour

4 cups chicken broth

1 cup heavy cream

2 tbsp olive oil

1 large onion, diced

4 celery sticks, diced

1 medium carrot, finely diced

1/2 cup fresh or frozen peas

1/2 cup mozzarella cheese, shredded

For the seasoning

1 tsp onion powder

1/2 tsp garlic powder

1 fresh thyme sprig, stem removed

1/4 smoked paprika

1/4 tsp sage seasoning

1/4 tsp rosemary seasoning

1/2 tsp Tony Chachere’s Creole seasoning

Pinch black pepper

DIRECTIONS

• Preheat a medium skillet with olive oil and add onion, celery, and carrots. Sauté the vegetables over medium heat for 5 minutes. Add seasoning and flour and cook them for 2 more minutes.

• Stir in 2 tablespoons at a time of chicken broth & heavy cream, the mixture should become thick.

• After 3 minutes, stir in shredded chicken, peas, and cheese. If the mixture is too thick add 1/4 cup chicken broth or water. If it’s too thin, add a teaspoon of flour. Season to taste with Tony Chachere’s Creole seasoning.

• Transfer pie filling to a 9 x 13-inch baking dish.

• Top it with 16 biscuits and bake the dish for 15 minutes at 375F, or until biscuits are golden brown and set in the middle. You can also bake the biscuits separately and then place them on the filling, just before serving.

• Serve and enjoy!

JERK OXTAILS & GRITS

PREP TIME

COOK TIME 1 Hour

From 2 to 24 Hours TOTAL TIME Varies SERVINGS 6

Equipment : Large bowl, plastic wrap, large cast iron skillet, kitchen shears, large skillet, pressure cooker (recommended to decrease cooking time)

Brunch will never be the same after you have this jerk oxtail! Fall-off-the-bone, tender oxtail marinated and roasted in fresh herbs, garlic, and jerk seasoning, this recipe is served with a rich gravy and perfect, creamy grits! That’s all I have to say about that, let’s get cooking!

INGREDIENTS

2 lbs. oxtail, washed, fat trimmed, and cleaned

2 tbsp olive oil

For the gravy

1/3 stick butter, unsalted

1 tbsp all-purpose flour

1 small red onion, diced

1 cup reduced sodium beef broth

For the oxtail marinade

1/2 tsp all spice seasoning

1 tsp smoked paprika

1 tbsp Kitchen Bouquet Browning

1 tsp Walkerswood Jerk

1 tbsp garlic paste

1 tbsp onion powder

3 fresh thyme sprigs

Pinch of salt

For the grits

1/2 cup Quaker Old-Fashioned grits

1 cup reduced sodium chicken broth

1 cup heavy whipping cream

1/3 cup gouda cheese

1 tbsp Tony Chachere’s Creole seasoning, unsalted

1 tbsp Slap Ya Mama seasoning

DIRECTIONS

For the oxtails

• In a large bowl, add oxtail and all seasonings for it. Using your hands, mix the meat and seasoning until well coated.

• Cover the bowl with plastic wrap and refrigerate for at least 2 hours. Overnight or for 24 hours would be best!

• Preheat the large cast-iron skillet with olive oil over medium heat. Add marinated oxtail and sear for 4 minutes on each side. Set oxtails aside after searing while gravy is made. Cook oxtails in batches if all cannot fit in your pan and be sure to save the leftover marinade in your bowl.

For the gravy

• In the same skillet, over medium heat, melt the butter, add onions, and fry them for 2 minutes.

• Whisk in all-purpose flour, then add beef broth and remaining marinade juices. Bring gravy mixture to a boil then, reduce heat to low. This will take about 5 minutes.

Continue for the oxtails

• Add seared oxtail and gravy into a pressure cooker to cook on high for 50 minutes to an hour.

• If you do not have a pressure cooker, bake oxtails in a 9 x 13 baking dish, covered at 375F for 2.5 hours. As oxtails are finishing, start cooking grits.

For the grits

• Into a saucepan or small pot, bring heavy cream and chicken broth to a boil. Season liquid with Tony Chachere’s Creole seasoning.

• Slowly whisk in grits once liquid starts to boil. Reduce the heat to low, then cover pot with a lid and allow grits to continue cooking on low heat for 5-7 minutes. The consistency of the grits will be slightly thick and creamy.

• Remove the grits from heat, then stir in gouda cheese until well incorporated.

To serve

• Plate grits and top with oxtails and gravy. Sprinkle parsley for garnish.

Note:

You can substitute Quaker Old-Fashioned grits with 5-minute grits.

PEACH WHISKEY GLAZED RIBS

These juicy, melt-in-your-mouth, oven-baked peach whiskey glazed ribs are fall-off-the-bone perfection! Made with a rich spiced rub first, then coated in a sweet Peach Crown BBQ sauce, this recipe has the right balance of sweet, smokey, and spicy flavors!

These ribs are so addictive you won’t be able to just stop at one! Serve them with your favorite baked beans and potato salad and you are all set for the next Sunday cookout!

INGREDIENTS

1 full rack pork spareribs, membrane

removed

2 tbsp yellow mustard

1/2 cup brown sugar

2 tbsp Grill Mates All Purpose seasoning

1 tbsp Kinder’s Red Garlic seasoning

1/2 cup peach nectar

For the BBQ sauce

1/4 cup Crown Royal Peach

1 tbsp yellow mustard

2 cups ketchup

2 tbsp Worcestershire sauce

1 cup brown sugar

1 tbsp apple cider vinegar

2 tbsp honey

1-2 tbsp peach preserves

DIRECTIONS

• Place the rack of ribs in aluminum foil and rub both sides with yellow mustard, brown sugar, Grill Mates All Purpose seasoning, and garlic seasoning. Carefully pour peach nectar into the foil and wrap it tightly.

• Place foil wrapped ribs on a cooking pan and bake in the oven at 350F for 2.5 hours.

• Add all ingredients for the BBQ sauce to a medium pot and let the sauce simmer on low heat for about 10 minutes.

• Remove ribs from the oven and brush them with half of the BBQ sauce.

• Change oven temperature to high broil. Broil the ribs for 7 minutes, uncovered.

• Pour the rest of the BBQ sauce over the ribs and serve!

RED WINE BRAISED POT ROAST

COOK TIME 2.5 Hours

PREP TIME 20 - 30 Mins TOTAL TIME 3 Hours SERVINGS 5 - 6

Equipment : Large skillet; one of the following - roasting pan, pressure cooker, crock pot.

A certified classic dish that will have you and your guests slapping your counters in amazement after the first bite! Pot roast always made me think of the days when my grandmother would tell the pastor, “Take ya time!” — as if it hadn’t been 3 hours at church service already, and your stomach wasn’t touching your spine. A great pot roast takes time and patience, but trust me when I tell you, the wait is always worth it.

INGREDIENTS

4 lbs. chuck roast

2 tbsp olive oil

2 tbsp butter, unsalted

1-2 lbs red potatoes, quartered

1 lb baby carrots

1 cup red onions, diced

1 cup yellow onions, diced

1/2 stick butter

For the spices

2 tbsp Hidden Valley ranch seasoning

1 tbsp garlic powder or garlic paste

1 tbsp onion powder

1 tbsp Badia Complete Sazon seasoning

1 tbsp white pepper

2 tsp black pepper

For the gravy

2 cups beef stock, unsalted

2 cups dry red wine of choice (19 Crimes Snoop Dogg Edition recommended)

1 tbsp Worcestershire sauce

2 tbsp all-purpose flour

Same seasonings for roast

2 bay leaves

Dash of hot sauce

1 beef bouillon cube

DIRECTIONS

• Coat chuck roast with 1 tbsp of olive oil and distribute all spices evenly on all sides of your roast. Line a large skillet with 1 tbsp olive oil and unsalted butter. Sear roast on all sides at medium heat for 4 minutes on each side.

• Once the roast has been browned, set it aside to rest while working on the gravy. Don’t wash the skillet yet!

• In the same skillet on medium-low heat, add flour and whisk until well combined with remaining oils in the pan.

• Add red and yellow onions and sauté them for 4 minutes. Add in the remaining ingredients for the gravy and bring to a boil.

• Once the liquid is at a low boil, reduce heat to low and allow it to simmer while seasoning potatoes.

• Season potatoes with ranch seasoning and black pepper.

• Line your cookware (crock pot, roasting pan, or pressure cooker) with seasoned potatoes, followed by the roast and gravy. Each cooking method will be explained below.

For a roasting pan

• Place the roasting pan into the oven at 375F and allow the roast to cook covered for 1.5 hours.

• Remove it and add in baby carrots. Place the covered roasting pan back into the oven to cook for another hour. Remove roast from oven and allow to sit for 10-15 mins before serving.

For the crockpot

• Cook roast and potatoes on low for 5 hours. Add baby carrots and allow everything to continue cooking on low for an additional 3 hours.

For the pressure cooker

• Add potatoes, roast, gravy, and carrots into your pressure cooker and cook on high for 1 hour.

• Allow pressure naturally to release before attempting to open the pressure cooker. Serve and enjoy!

Here’s a Funny Story About a Childhood Experience With

My Mama’s Pot Roast

The year was 2000 and something, and it was a chilly Sunday evening. I couldn’t have been more than 9 or 10 years old. Mind you, I wasn’t taught how to cook until I was 12, just keep that in mind. My mama was making pot roast on this day. My mama had the roast in the oven for a little over two hours, and the house was smelling like grandma’s house after a long church service... AMAZING! During this time, we weren’t using 930995748 fancy kitchen gadgets, so the roast was in the famous, speckled roasting pan, cooking on 350F. Since the roast was finishing up in the oven, my mama gave me a set of instructions before she went to the back to put on her pajamas for the night: “Cord, remind me in 15 minutes to take the roast out of the oven.” Guess I tried to be an overachiever this day, and figured I’d be helping my mom out by taking the roast out the oven myself. I watched my parents and grandparents take food out the oven all the time, so it couldn’t be THAT difficult. I opened the oven, grabbed two dish towels for my hands, and grabbed the roasting pan by the handles to set the roast on the stove. First and foremost, I dropped the roasting pan out of my hand almost immediately, and my mama’s hard work was splattered all over the kitchen floor. Imagine yourself as a kid and having to tell your parents you were doing something that you weren’t supposed to be doing. Remember that feeling? That walk to the back was the longest walk down the hall of my life, at that time. My excuse, “I wanted to bring you dinner to the back, so we could watch a movie together” obviously didn’t work once my mama saw the mess on the floor. I took away three valuable lessons from that event: I learned how to thoroughly clean the kitchen spotless, my mom started bringing me in the kitchen to watch and learn my way around the kitchen (i.e., how to safely take hot food out the oven etc.…), and that McDonald’s was SO good that night. Love you Mama

ROASTED HENNY GARLIC CHICKEN

ROASTED HENNY GARLIC CHICKEN

PREP

Equipment : Large bowl, skillet, large pan

Although the star of the show is the sweet and smokey Hennessy sauce, you’ll love the amazing flavor that comes from the compound butter and marinade. My roasted henny garlic chicken recipe is good any time and any place and will leave a long lasting impression. This chicken recipe will rank top 2, but not number 2 if you catch my drift!

INGREDIENTS

1 whole chicken, giblets removed

2 tbsp mustard

4 fresh rosemary springs

1/4 cup Hennessy

1/4 cup brown sugar

1 tsp liquid smoke

2 tbsp water

2 tsp cornstarch

For the compound butter

1 garlic bulb

1 stick butter, softened, room temperature

1/4 red onion, chopped

1/4 tsp crushed red pepper

1 tbsp Badia Complete Sazon seasoning

DIRECTIONS

For pan-roasted garlic

• Add unpeeled garlic cloves to a heavy-bottomed pan or skillet. Do not add oil!

• Cover the skillet with the lid and cook the garlic on medium heat for 3 minutes, flipping halfway through. Then, uncover the skillet and continue roasting the garlic for 4 more minutes. The skin should be a little charred by this point and the cloves will have softened.

• Remove the garlic from the skillet and set it aside in a bowl cool.

• Once cool remove the skin from the garlic and mash the cloves.

For the compound butter

• To a medium bowl, add butter, mashed garlic, chopped onion, red pepper, and Sazon seasoning. Mash everything with a fork and set aside.

Continue

• Pat the chicken dry with a paper towel and place it on a cutting board breast side up. Using the kitchen shears, cut away the cartilage on the breastbone.

• Open the chicken like a butterfly and use a paper towel to remove any excess water. Press down to flatten the chicken.

• Brush it lightly with mustard. Do not overdo it; you’ll only need a little!

• Next, rub the chicken with smoked paprika and Sazon seasoning. Make sure to season the chicken all over, including under the skin.

• Massage the chicken with 1/2 of the compound butter under all crevices of the skin. Add rosemary sprigs under the skin as well.

• Place chicken in a dish or tray, cover with plastic wrap, and marinate for at least 4 hours, or overnight.

• Lay the chicken on a wire rack and cook at 375F for 1 hour and 15 minutes.

• Preheat a medium-sized pan and add the rest of the compound butter. Let it melt over low heat then, gently pour in the Hennessy. Stir in brown sugar, liquid smoke, water, and cornstarch and simmer for a few minutes, allowing the mixture to thicken.

• Once the chicken is cooked, brush the sauce over it and broil the chicken for 8 to 10 more minutes. Enjoy!

SIDES

CREAMY CAJUN MAC Recipe on page 188

BOURBON BBQ BAKED BEANS

I am so excited to share this recipe with you all! I believe these baked beans could be a side dish for every meal. They’re sweet and salty, smokey, hearty, and easy-to-prepare, perfect for feeding a hungry crowd anywhere they go. They are best served alongside juicy barbecued meats, potato salad, and an ice-cold beer!

INGREDIENTS

2 large 28oz can Bush’s Original Baked Beans or 4 small 15.5 oz cans

1/2 lb. bacon (8 slices), chopped

1/2 lb. 80/20 lean ground beef

1 large red onion, chopped

2 tbsp garlic paste

2 tsp smoked paprika

1/4 heaping cup of ketchup

2 tbsp tomato paste

1 tsp liquid smoke

2 tsp Tony Chachere’s Creole seasoning

1 tsp hot sauce

1 tsp mustard

3 tbsp brown sugar

1/2 cup bourbon

DIRECTIONS

• Preheat large cast iron Dutch oven over medium-high heat.

• Add chopped bacon and fry it for 4 minutes, stirring.

• Transfer half of the bacon to a small bowl and set it aside.

• To the remaining bacon, add ground beef and red onion, fry for 8-10 more minutes, by then onions should become transparent and meat browned.

• Stir in garlic paste, smoked paprika, ketchup, tomato paste, liquid smoke, Tony’s Chachere’s Creole seasoning, hot sauce, mustard, brown sugar, and beans. Stir well!

• Sprinkle the bacon from the bowl set aside over the entire surface of the bean mix. Do not stir.

• Bake the beans in oven preheated to 375F for 45 minutes.

• Allow them to cool for 10 minutes before serving!

BROCCOLI CHEESE CASSEROLE

Equipment : Deep pot, skillet, 9x13-inch casserole dish

This hearty casserole is super cheesy and creamy, and packed with broccoli! Easily thrown together with broccoli florets, rice, a smooth cheddar cheese cream sauce, and topped with a creamy mozzarella mix. Just bake it until everything is hot, and the cheese on top is melted to perfection. Even your picky eaters will devour this cheesy broccoli casserole!

INGREDIENTS

1 tsp Tony Chachere’s Creole seasoning

1/4 tsp black pepper

1 tsp garlic powder

1/2 tsp onion powder

1/4 tsp smoked paprika

1 tbsp olive oil

3 cups broccoli florets

2 cups chicken broth

2.5 cups white rice

For the cheddar sauce

2 tbsp butter

2 tbsp white flour

1 cup heavy cream

1 cup shredded cheddar cheese

For topping mix

1/3 cup mayonnaise

1 cup shredded mozzarella cheese

1 tbsp garlic powder

2 tsp Tony Chachere’s Creole seasoning

1/2 tsp salt

Pinch black pepper

DIRECTIONS

• Preheat the deep pot with olive oil, add broccoli florets and season, add chicken broth, and rice. Bring it to a boil and simmer for 10 minutes over low heat.

• Turn off the heat, cover the pot with a lid and let it sit while preparing the cheese sauce.

For the Cheddar sauce

• Preheat a medium saucepan over low heat, add butter and melt it, then add flour and whisk until smooth.

• Slowly add the heavy cream and continue constantly whisking until it thickens and starts to boil (let slow boil for 1-2 minutes), then remove from heat.

• Fold in the cheese and stir until the cheese starts to melt slightly. Set aside.

For topping mix

• Mix mayonnaise with mozzarella cheese, garlic, Tony Chachere’s Creole seasoning, salt, and pepper in a medium bowl. Set aside.

• Preheat the oven to 350F.

• Transfer rice and broccoli mixture into a 9 x 13-inch casserole dish.

• Gently pour cheddar cheese sauce over it, and top with mozzarella cheese mix.

• Bake for 20 minutes.

• Let the casserole sit for 5 minutes before serving.

CHEESY GARLIC HASSELBACK POTATOES

These delicious garlic potatoes will be sure to impress your guests and their tastebuds! These Hasselback potatoes are baked until tender, then topped with a homemade roasted garlic and basil butter, and grated asiago cheese. and brushed with garlic butter one more time, just for good measure. These potatoes must go on your menu this season!

INGREDIENTS

4 russet potatoes, skin on 1 tbsp olive oil

1 /2 tsp Tony Chachere’s Creole seasoning

1/4 tsp salt

1/4 tsp black pepper Freshly grated asiago cheese, to taste

For the roasted garlic butter

6 garlic cloves, not peeled

1/2 stick butter, salted

1/4 cup fresh basil, minced

Pinch black pepper

DIRECTIONS

For pan-roasted garlic

• Add unpeeled garlic cloves into a heavy-bottomed pan or skillet. Do not add oil!

• Cover the skillet with a lid and cook the garlic on medium heat for 3 minutes, flipping halfway through.

• Then, uncover the skillet and continue roasting the garlic for 4 more minutes. The skin should be a little charred by this point and the cloves will have softened.

• Remove the garlic from the skillet and allow to cool down completely.

• Once cool remove the skin from the garlic cloves and mash cloves with a fork.

For the butter

• Whisk soft butter with basil, mashed roasted garlic, and pepper in a medium bowl.

• Set aside.

For the potatoes

• Preheat the oven to 450F.

• Make 1/8-inch uniformed slits on the potatoes without slicing them completely through. Leave 1/2 inch of potato intact on the bottom.

• Transfer the sliced potatoes to a baking sheet lined with aluminum foil. Brush them with olive oil and sprinkle with Tonys Chachere’s Creole seasoning, salt, and black pepper.

• Bake the potatoes for about 50 minutes, or until they are tender inside and the skin is crispy.

• Place potatoes on a serving platter and brush them generously with soft roasted garlic butter. Let it melt and absorb into each potato.

• Sprinkle the potatoes with freshly grated asiago cheese to taste. Serve immediately!

CORD’S CAJUN RICE

You can call this dish “Cajun Rice” or “Dirty Rice”— either way the whole pot is getting devoured! This Cajun rice is cooked with seasoned white rice and ground beef, combined with sweet, sautéed bell peppers, fragrant onion, and tons of Creole seasoning. All you need is one pan, some kitchen utensils, and a fork to dig in once the food is done!

INGREDIENTS

2 tbsp cooking oil

3 bell peppers, any color, diced

1 large onion, red or yellow, diced

1 lb. 80/20 ground beef or ground sausage

1 cup rice, white, washed

2-2.5 cups beef broth

1 tbsp hot sauce of your choice

For the seasoning

2 tbsp garlic salt

1 tbsp Tony Chachere’s Creole seasoning, unsalted

1 tbsp garlic powder or unsalted Garlic & Herb seasoning

1 tbsp onion powder

1 tbsp hot sauce of your choice

2 bay leaves

DIRECTIONS

• Preheat a large, deep skillet with cooking oil.

• Then, add diced bell peppers and cook them for 4 minutes over medium heat.

• Add the onion and cook for a few more minutes, stirring.

• Mix in ground beef and all seasonings, except bay leaves. Sauté the mix for 5-8 minutes.

• Drain off any excess grease from the ground beef mixture, then add rice, beef broth, hot sauce, and bay leaves.

• Cover the pan and cook Cajun rice for 18-20 minutes on low.

To serve

• Remove the bay leaves and fluff the rice with a fork. Enjoy!

CORD’S FAMOUS COLLARD GREENS

COOK TIME 2.5 to 3 Hours

PREP TIME 30 Mins TOTAL TIME 3.5 to 4 Hours SERVINGS 10-12

Equipment : One large pot with a lid, colander, chef’s knife, large spoon for stirring

These collard greens never miss the mark! The bragging rights that you’ll have after feeding these greens to your family and friends are worth the extra long cook time, I promise! It’s important to make sure your greens are very clean before cooking, wash and wash them again! These greens will turn out perfectly tender and will melt in your mouth with the wonderful smokiness they’ll have from the smoked turkey necks.

INGREDIENTS

For the greens:

6 bunches fresh collard greens

1 yellow onion, diced

4 garlic cloves or 2 tsp garlic paste

2 tsp brown sugar

2 tsp liquid smoke

2 tsp apple cider vinegar

1 tsp crushed red pepper

4 cups unsalted chicken broth or water

2 lbs. smoked turkey legs, necks, or tails

Tony Chachere’s Creole Seasoning, to taste

1/4 cup vegetable oil

DIRECTIONS

• Prepare the collard greens by removing the thick stems.

• Fill the kitchen sink with water, salt, and apple cider vinegar then toss the greens around in this mixture to loosen up any sand and dirt. Change the water at least three to five times and rinse the collard greens until you don’t see any dirt and the water is clean.

• Stack about 6-8 leaves on top of each other, roll them up like a cigar, and cut into ½-inch ribbons. Repeat with remaining leaves.

• Place all ingredients except greens in your large pot and bring to a boil. Cover the pot with a lid and allow mixture to simmer on medium-low for 30 minutes. Add in greens and cover them with a lid.

• Boil greens for 2-2.5 hours on medium heat, covered. Stir every 20-30 minutes. Pro tip: set a timer!

• Once the greens are fork tender, turn the stove off and move the pot to another burner to stop the cooking process. Shred your smoked meat and remove it from the bone, the meat should practically fall off the bone anyway. Remove any remaining bones, ligaments, or tendons and discard, then add meat to the greens.

• Serve and enjoy!

CREAMY CAJUN MAC AND CHEESE

Bookmark, make notes, and print this recipe if you’re reading off the e-book version. Mac and cheese is the holy grail of Southern comfort and holiday side dishes! Once you try this Cajun mac and cheese recipe, you won’t be able to make regular old mac and cheese ever again. This macaroni and cheese is full of creamy, gooey cheeses like gouda and mozzarella, and perfectly seasoned with all of your favorite Cajun seasonings.

INGREDIENTS

1 lb. large elbow noodles

1 cup parmesan cheese, freshly grated

1 cup gouda cheese, freshly grated

1 cup mozzarella cheese, freshly grated

2 oz Boursin Garlic & Herb cheese

1/2 stick of unsalted butter

1/4 cup all-purpose flour

1 pint of heavy whipping cream

4 oz sour cream

4 oz whipped cream cheese

12 oz evaporated milk

For the seasoning

1 chicken bouillon cube

1-2 tbsp garlic powder

1-2 tbsp onion powder

1-2 tbsp smoked paprika

1 tsp mustard or ground mustard powder

Parsley for garnish

Slap Ya Mama or Tony Chachere’s Creole seasoning, to taste

DIRECTIONS

• Bring water to a boil, add chicken bouillon cube and pasta. Cook on high for 7-8 minutes or until pasta is al dente.

• Grate all cheeses and set aside while noodles are boiling.

• Add butter to a large pot and melt on medium heat. Add flour once the butter has melted, then whisk ingredients together to complete the roux. Roux should be a light-yellow color.

• Pour heavy whipping cream into your pot and then bring to a light boil. Once heavy cream comes to a boil, add evaporated milk, Cajun seasoning to taste, garlic powder, onion powder, mustard, and paprika. Whisk ingredients until well combined, then turn the heat off before adding cheeses and sour cream. This will prevent the cheese sauce from getting too oily.

• Add sour cream, half of the grated cheeses, whipped cream cheese, and Boursin Garlic and Herb cheese.

• Remove cheese sauce from heat, add pasta noodles, and stir pasta into cheese sauce until all noodles are covered.

• In the following steps, layer macaroni and cheese into a baking dish or large cast iron skillet. Pour half of the macaroni, add a handful of grated cheese, add more macaroni, and top off with grated cheese.

• Once complete, sprinkle parsley and paprika over macaroni.

• Bake the dish at 400F, covered for 20 minutes, then uncover and bake for 20-25 more minutes.

• Plate your food and enjoy!

TIME

Mins

TIME

Mins

TIME

Mins

Equipment : One large pot, strainer, whisk, baking dish or large cast iron skillet

JALAPEÑO LIME CORN ON THE COB

Quick confession, I am not the biggest fan of traditional Mexican street corn with mayo, but this recipe is a crowd-pleasing 2.0 version! The recipe is quick, easy, and counter-slapping good. It combines spicy pepper seasonings, sweet butter, zesty lime juice, and both parmesan and cotija cheeses. Enjoy this as a simple side dish any day of the week or make a big batch for your next cookout or “taco Tuesday” festivities.

INGREDIENTS

8 ears of corn, cleaned

1 stick butter

1 tbsp jalapeño pepper paste*

1 tbsp Tajin seasoning*

1 tbsp Hidden Valley ranch seasoning

2 tsp minced garlic*

1/2 cup parmesan and cotija cheese, shredded Juice from 1 large lime Fresh parsley, for garnish only

DIRECTIONS

• Preheat the oven to 425F.

• Wrap each ear of corn with aluminum foil, place them into the oven and bake for 25 minutes.

• Carefully remove the corn from the oven, unwrap the aluminum foil and place the corn back into the oven to broil for 5-7 minutes or until desired browning. Set corn aside and prepare the sauce.

• Add butter, jalapeño pepper paste, Tajin, ranch seasoning, and garlic in a large bowl. Microwave this mixture for 10-12 seconds or melt in a small saucepan on medium-low for 5-7 minutes.

• Next, whisk mixture with a fork and set it aside.

• Brush each ear of corn with the butter sauce on all sides.

• Sprinkle them generously with shredded parmesan and cotija cheese, and drizzle with fresh lime juice.

• Garnish with fresh parsley, serve, and enjoy!

Note:

• Jalapeño pepper paste*: If you don’t have this, use a small fresh jalapeño pepper, cut the pepper in half, and remove the seeds. Chop it into tiny pieces. Use gloves!

• Minced garlic*: You can mince 1 small garlic clove or use 2 tsp Spice Worlds Minced Garlic Squeeze brand.

• Tajin seasoning*: If you don’t have this, use 1/4 tsp of salt and 1/4 tsp of dried red chili pepper flakes.

MAPLE BACON BRUSSELS SPROUTS

These maple bacon Brussels sprouts will change the way you think of Brussels sprouts forever. They are the perfect combination of crispy and tender and finished with a touch of sweet maple syrup and crispy, salty bacon that creates the ultimate flavor profile! This recipe might just make Brussels sprouts one of your new favorite vegetables if already isn’t.

INGREDIENTS

1 lb Brussels sprouts, washed, trimmed, cut in half

1 tbsp cooking oil

1 tsp garlic pepper

1 tsp onion powder

4 bacon slices*, chopped into small cubes

1/4 cup maple syrup

2 tbsp brown sugar

1 tbsp balsamic vinegar

Pinch of salt

DIRECTIONS

• Preheat oven to 425F.

• Toss Brussels sprouts with oil, garlic pepper, and onion powder in a large bowl.

• Transfer the Brussels sprouts to a large baking sheet lined with parchment paper.

• Bake for 12-15 minutes, stir, and turn them, and continue cooking for about 12-15 more minutes, depending on their size, for a total of about 25-30 minutes.

• While the sprouts are cooking fry chopped bacon; using a large skillet, cook until crispy on medium heat. This will take about 5-6 minutes. Then, stir in maple syrup, brown sugar, and balsamic vinegar, and cook for 2 more minutes.

• Pour this bacon balsamic vinegar mixture over the Brussels sprouts, making sure to use all juices from the pan. Then, sprinkle them with a bit of salt and broil for another 5 minutes for a nice char! Serve and enjoy!

Note:

You can substitute pork bacon with turkey bacon for a healthier option.

Equipment : Large bowl, skillet, large baking sheet lined with parchment paper

PARMESAN RISOTTO

COOK TIME 25 Mins

PREP TIME 10 Mins TOTAL TIME 35 Mins SERVINGS 4

Equipment : Medium skillet, pan

All I’m going to say is that you must try my parmesan risotto! You can enjoy this beautiful side dish with anything from pan-seared scallops or garlic shrimp to lemon chicken or beef stew. This parmesan risotto is creamy and super cheesy with just a hint of white wine and lemon.

INGREDIENTS

1 cup Arborio rice

3 tbsp butter

1/4 cup white wine

4 cups chicken stock, unsalted or low salt

For the creamy sauce

2 tbsp olive oil

2 medium shallots, diced

1 cup portobello mushrooms, chopped

1/2 cup heavy cream

1/2 cup parmesan cheese

2 tbsp butter

Pinch of fine black pepper

1 tsp garlic powder

1 tbsp fresh thyme leaves

1 tbsp fresh parsley leaves, minced

Pinch of salt

To serve freshly shaved parmesan cheese and minced parsley, to taste.

DIRECTIONS

• Preheat a medium skillet with olive oil. Add shallots and cook them for 3 minutes while stirring. Add in the mushrooms and sauté them for 5 more minutes.

• Gently whisk in heavy cream, parmesan cheese, butter, black pepper, garlic powder, fresh thyme, and parsley. Simmer for a few minutes and transfer to a bowl. Set aside.

• Preheat the pan with butter over low heat, stir in the rice and toast it for 3 minutes. Gently pour in the wine and simmer for 2 minutes.

• Add only 1/4 cup of chicken broth to the rice at a time. Stir until the liquid is absorbed, about 2 to 3 minutes. Repeat this until all of your chicken stock has been used and all the liquid has been absorbed by the rice. Using all the broth will take about 25 minutes until the rice is creamy and tender.

• Then stir in parmesan mushroom mix and continue to cook for 2 more minutes.

• Serve risotto garnished with freshly shaved parmesan cheese and minced parsley.

ROASTED GARLIC ASPARAGUS

This easy oven roasted garlic asparagus recipe speaks for itself! This family favorite is ready in under 10 minutes, and seasoned perfectly with garlic, lemon, and freshly grated parmesan cheese. This side will pair wonderfully with any main course you choose!

INGREDIENTS

For the roasted garlic oil

1 cup olive oil

1 bulb garlic, not peeled

2 rosemary sprigs

For the asparagus

2 lbs. asparagus, woody ends cut off

2 tbsp garlic oil

1 tbsp minced garlic seasoning

2 tsp Italian seasoning

2 tsp minced onion seasoning

1 tsp garlic pepper

Juice from 1/3 of a fresh lemon

1/4 cup freshly grated parmesan cheese

DIRECTIONS

• Preheat a large skillet with olive oil and add garlic and rosemary. Cover with a lid and simmer on low for 25 minutes. Allow the oil to cool down for about 20-30 minutes.

• Remove the garlic and rosemary sprigs, and carefully pour the oil into a glass storage container.

For the asparagus

• Place the asparagus in a large bowl, and drizzle it with garlic oil, Italian seasonings, garlic pepper, minced garlic, and onion.

• Mix very well.

• Arrange asparagus in a single layer on a baking pan lined with an aluminum foil. Drizzle with lemon juice.

• Preheat the oven to 450F and cook the asparagus for 7-10 minutes.

• Once it’s done, remove the asparagus from the oven, and sprinkle it with freshly grated parmesan cheese.

• Pair this perfect side with steak or lamb chops, and potatoes, and enjoy!

Equipment : Large skillet, large bowl, baking pan lined with an aluminum foil

ROASTED GARLIC MASHED POTATOES

SERVINGS 4

COOK TIME 20 Mins

PREP TIME 10 Mins TOTAL TIME 30 Mins

Equipment : Large pot, skillet, medium bowl, potato masher

Mashed potatoes are, without a doubt, the best side dish to serve with any main course you could think up! These potatoes are full of basil, roasted garlic, butter, and sour cream, making them velvety and creamy, like I said — the perfect side dish!

INGREDIENTS

2 lbs. russet potatoes, not peeled, cut into 1-inch pieces

6 large garlic cloves

1/2 cup heavy cream

1 tsp salt

DIRECTIONS

• Bring a large pot of lightly salted water to a boil over high heat. Carefully add chopped potatoes and reduce the heat to medium.

• Simmer the potatoes for 12-15 minutes or until they are fork tender.

• While potatoes are cooking, roast the garlic.

For pan-roasted garlic

• Add unpeeled garlic cloves into a heavy-based pan or skillet. Do not add oil!

• Cover the skillet with the lid and cook the garlic on medium heat for 3 minutes, flipping halfway through.

• Then, uncover the skillet and continue roasting the garlic for 4 more minutes. The skin should be a little charred by this time and the cloves will have softened by now.

• Remove the garlic from the skillet and allow it to cool down completely.

• Then, remove the skin from the garlic cloves and mash cloves with a fork.

1/4 tsp black pepper

1/4 cup basil, minced 3 tbsp butter, soft 1/4 cup sour cream

• Tasty pan-roasted garlic is ready for use!

Continue

• Add heavy cream, mashed garlic, salt, minced fresh basil, and black pepper to a small bowl and whisk.

• Drain the potatoes and place them in a large bowl. Gently pour over the heavy cream garlic mixture and stir.

• Use a potato masher to mash the potatoes to your desired consistency, I recommend keeping them a bit chunky.

• Stir in butter and sour cream, taste the potatoes, and add more salt and pepper if needed.

SMOKEY GARLIC GREEN BEANS

Sometimes, keeping it simple is more effective than something complex! This recipe will wow you at first bite. These green beans are made with smoked turkey tails, simmered until the meat is juicy and falling off the bone, then tossed with onions and pan-roasted garlic. This is a halfway healthy side dish you’ll be making weekly!

INGREDIENTS

3 large smoked turkey tails

1 lb. green beans, ends trimmed

1 garlic bulb

2 cups chicken broth

2 tbsp cooking oil

1 large onion, diced

2 tbsp butter, unsalted

Pinch of black pepper

Pinch of salt

1/2 tsp liquid smoke

DIRECTIONS

For pan-roasted garlic

• Add unpeeled garlic cloves to a heavy-bottomed pan or skillet. Do not add oil!

• Cover the skillet with the lid and cook the garlic on medium heat for 3 minutes, flipping halfway through. Then, uncover the skillet and continue roasting the garlic for 4 more minutes. The skin should be a little charred by this point, and the cloves will have softened.

• Remove the garlic from the skillet and set it aside in a bowl cool.

• Once cool remove the skin from the 4 garlic cloves and mince the cloves. Store the rest of the garlic in an air-tight container for up to 7 days. Use it for any other recipe.

Continue

• Preheat a deep, medium-sized skillet, and add chicken broth and smoked turkey tails.

• Cover the pot and cook it for 45-60 minutes on medium heat. When the turkey tails become softer and the meat is fork tender, remove them from the pot and shred the meat using a fork.

• Remove any drippings left from the pan and save them for later.

• To the same skillet, add cooking oil and onions. Sauté them for 5-6 minutes over medium-high heat.

• Once onions become translucent, stir in shredded turkey, minced roasted garlic cloves, green beans, butter, salt, black pepper, and liquid smoke.

• Cover the pan with a lid and cook on medium-low heat for 8-10 minutes. Your dish is done when it becomes aromatic, very juicy, and beans are super tender.

• Uncover, drizzle with saved juices from the pan, stir and dig in!

SOUTHERN FRIED CABBAGE

COOK TIME 20 Mins

PREP TIME 10 Mins TOTAL TIME 30 Mins SERVINGS 6

Equipment : Large deep pot

A good bowl of Southern fried cabbage never disappoints! The way we prepare the cabbage with smoked sausage and sweet bell peppers makes for an excellent main course or a top tier side! This dish is budget-friendly, can all be made in one pot for easy clean up, and even keto friendly!

INGREDIENTS

1 large head of cabbage

1 package smoked sausages*, cut into one-inch coins

3 tbsp cooking oil

3 bell peppers; red, yellow, and orange, diced

1 onion, diced

1 tsp liquid smoke

1/4 tsp crushed red pepper

1 tsp salt

1/2 tsp brown sugar

1 tbsp garlic powder

2 tsp onion powder

DIRECTIONS

• Cut cabbage into large chunks and separate the leaves. Take a large deep pot and wash cabbage thoroughly under running water. When water runs clear, roughly chop the cabbage, and set it aside.

• Brown the smoked sausages: Preheat a deep cooking pot with oil. Add cut sausages and fry them on high heat for one minute on each side.

• Reduce heat to medium and add bell peppers, onions, and cabbage. Do not mix. Cover the pot with a lid and cook for 8 minutes.

• After this, give everything a good stir, and season the cabbage with liquid smoke, crushed red pepper, salt, brown sugar, garlic, and onion powder. Stir again and cover it back up with a lid.

• Cook for 8-10 minutes, stir, and taste. Add more seasoning, to taste, if needed or simmer for 5-10 minutes more if you prefer softer cabbage.

• Serve it with cornbread on the side.

Note:

I used Kielbasa Roasted Garlic Smoked Sausage for the smoked sausage, but many sausages would be great in this recipe, for example, Hillshire Farm Polska Kielbasa or any standard smoked sausages.

HOME FOR THE HOLIDAYS

BLACK EYED PEAS

COOK TIME Varied

PREP TIME Varied TOTAL TIME Varied SERVINGS 4 - 6

Equipment : Varied

INGREDIENTS

1 lb. black-eyed peas, dried

4 cups water

4 cups chicken broth

3 tbsp cooking oil

1 large onion, chopped

1/4 lb. okra (about 7-8 okra), thinly sliced

2 ham hocks

1 large tomato, diced

1 tbsp Tony’s Chachere’s Creole seasoning

1 tsp black pepper

2 tsp smoked paprika

2 bay leaves

3 garlic cloves, minced

DIRECTIONS

• Add peas and water to a large pot, and soak overnight or for 10 hours.

• Then rinse them well, drain all water and set aside. For the stovetop method

• Preheat a large pot: add oil, onions, and okra. Fry them over high heat for 4 minutes, sitting.

• Pour in chicken broth, ham hocks, and the rest of the ingredients.

• Cover the pot and simmer it over medium-low heat for 3.5 hours, stirring occasionally.

• Remove ham hocks from the broth, let them cool until warm, and remove all bones and pieces that are not wanted.

• Shop the meat pieces and add them back to the peas.

• Remove bay leaves and stir in minced garlic. Serve and enjoy!

For the pressure cooker

• Place all ingredients into a pressure cooker and cook on “highpressure: settings for 20 minutes. Allow the steam to release naturally over 30 minutes.

• Add chopped ham hocks back to the pressure cooker, bring it to high pressure, and cook for 10 more minutes.

• Do a quick release of the steam. If the beans are not as soft, add more chicken broth and finish cooking on high heat.

• Pressure cooking times are different. Variations can be expected because of altitude and the pressure cooker used.

For the slow cooker

• Cook on low settings for 8 hours.

Bring some good luck into your home year-round with these Southern style black eyed peas. This recipe incorporates seasonings of love and soul; ham hocks, creole seasoning, okra, and more to make your tastebuds say “yes lawd” at first bite!

HOLIDAYS

GINGERBREAD COOKIES

These soft and chewy cookies are a must-have for the holidays! They are perfectly spiced with ginger, clove, cinnamon, and brown sugar which makes them simply irresistible. These gingerbread cookies are also lightly crisp on the edges and rolled in coarse sugar to add some extra texture! The kids will love the heck out of these as well!

INGREDIENTS

For the wet ingredients

1 egg

1/2 cup vegetable oil

2 tbsp molasses

2 tbsp honey

2 tsp vanilla extract

3 tbsp orange juice

For the dry ingredients

1 3/4 cup all-purpose flour

1/2 cup brown sugar

1/2 cup white sugar

2 tsp baking soda

1/2 tsp baking powder

1/4 tsp nutmeg

1 1/2 tsp ginger powder

1/2 tsp cinnamon

1/4 tsp ground cloves

Pinch of fine salt

To assemble

1/4 cup coarse brown sugar

DIRECTIONS

• In a large bowl, beat the egg for one minute using a hand blender, then add the rest of the wet ingredients.

• Stir them until the mixture is combined.

• In a separate bowl, whisk together all dry ingredients.

• Using one tablespoon at a time, transfer dry ingredients into the bowl with wet ingredients, and stir them well with a spatula.

• Use a cookie scoop to scoop out tablespoonsized balls and roll each ball in coarse brown sugar.

• Place cookie dough balls on a cookie sheet and lightly flatten them with the palm of your hand. Make sure cookies are two inches apart.

• Bake in preheated 350F oven for 10 minutes.

• Take the cookies out of the oven and leave to cool on the tray for 20 minutes.

• Cookies stay fresh for two days at room temperature or in the refrigerator for up to one week.

Equipment : Two large bowls, hand blender, spatula, cookie scoop, large cookie sheet

HOMEMADE CRANBERRY SAUCE

This chunky, sweet, tart Homemade Cranberry Sauce might steal the show this holiday season. You will never buy the canned sauce again!

INGREDIENTS

12 oz bag of fresh cranberries, washed

3/4 cup maple syrup

3/4 cup orange juice

1/3 cup white cranberry juice, or you can substitute it with white grape juice

2 tbsp brown sugar

1/4 tsp salt

Juice from one lemon

1 tsp cinnamon

DIRECTIONS

• Add maple syrup, orange juice, cranberry juice, brown sugar, salt, lemon juice, and cinnamon to a medium pot.

• Please bring it to a boil over medium heat.

• Stir in cranberries and bring the sauce to a boil once again, then reduce the heat to low. Simmer it for 10 minutes, stirring every few minutes.

• Remove the sauce from the heat and allow it to cool for 30 minutes inside the pot, covered.

• Transfer the sauce to a storage container and refrigerate until chilled.

• It will continue to thicken during storage. This sauce is best made 1-2 days ahead.

HONEY BAKED HAM

It’s imperative that a perfect holiday dinner involves a honey baked ham! The ultimate gratification will come from hearing your family and friends rave about how amazing the ham was. This honey baked ham recipe is super easy to prepare, juicy with a sweet and sticky honey glaze and caramelized top. This is a classic that’s simple to cook and will be loved by the whole family!

INGREDIENTS

One 6 lb. bone-in, spiral-cut, cooked ham

For the glaze: ¼ cup brown sugar ¾ white sugar ¼ cup water ½ cup honey ¼ tsp cinnamon ¼ tsp nutmeg ¼ tsp fine black pepper 2 tbsp thyme seasoning 2 tbsp rosemary seasoning

DIRECTIONS

• Preheat oven to 325F.

• Lay the ham in the large roasting pan then, cover it with heavy-duty aluminum foil.

• When the oven is ready, transfer the ham into it and bake for 15 minutes per pound: 1 hour and 30 minutes total.

• Prepare the glaze: whisk together all ingredients in a medium bowl.

• Transfer them into a medium pot and bring glaze to a simmer. Continue simmering and stirring for about 1.5-2 minutes.

• Turn off the heat and remove the pot.

• When the ham is almost finished, approximately 1015 minutes prior, take it out of the oven. Be careful when removing the aluminum foil!

• Brush half of the glaze over the ham and place it back into the oven, uncovered. Increase oven temperature to 400F and bake the ham for 10-15 minutes.

• Remove the ham from the oven and brush it with remaining glaze.

• Loosely cover with aluminum foil. Let ham rest for 15 more minutes before carving.

Large roasting pan, heavy duty aluminum foil, medium bowl

JERK CHICKEN DEVILED EGGS

SERVINGS 12

COOK TIME 15 Mins

PREP TIME 10 Mins TOTAL TIME 25 mins

Equipment : 2 medium-sized bowls, skillet, medium pot, timer

It’s not a party without deviled eggs! These Jerk Chicken Deviled Eggs are a unique recipe and will please jerk flavor lovers everywhere! You can make them mild or spicy depending on your personal preference!

INGREDIENTS

For the deviled eggs

6 large eggs

2 cups water

1 cup ice cube

3 tbsp mayonnaise

1/4 tsp Walkerswood Jamaican Scotch Bonnet Sauce

1/2 tsp Walkerswood Jamaican Jerk Seasoning

Pinch of salt

1 Tbsp fresh chives, minced

For the chicken jerk buttermilk marinade

1 small chicken breast, cut into bite-sized pieces

1/2 tsp Walkerswood Jamaican Jerk Seasoning

1/2 cup buttermilk

1 tsp brown sugar

1/2 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp allspice

For the dry chicken batter

1/4 cup all-purpose flour 1/4 cup panko breadcrumbs

1 tsp salt

1/2 tsp chili powder 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp allspice

To fry chicken 1/2 cup cooking oil

For the honey glaze

3 tbsp honey

1 small garlic clove, minced

1/4 tsp smoked paprika

DIRECTIONS

• Place chicken pieces into a medium-sized bowl and add all ingredients for the jerk marinade.

• Stir well and refrigerate while preparing the eggs and honey glaze.

• In a small cup, stir in honey with garlic and smoked paprika and set it aside.

• Cover eggs in a medium pot with cold water by 1 inch. Please bring them to a boil over high heat.

• When water begins to boil, set the timer for 7 minutes and reduce the heat to a medium boil.

• Pour the cold water into a medium-sized bowl and stir in ice.

• Carefully transfer cooked eggs to the ice bath. Let them cool down while you are cooking the chicken.

• Preheat a medium skillet with oil over high heat.

• Remove the chicken from the marinade.

• In small bowl, mix the ingredients for the dry batter: all-purpose flour, salt, chili powder, all spice, garlic, and onion powder. Roll the chicken pieces in a dry chicken batter until completely covered. Dip the coated chicken

piece once more in the buttermilk marinade, then roll it in panko breadcrumbs. This “double-dip” technique makes the chicken super crispy!

• Fry the chicken for 1 minutes on each side. Allow chicken to drain on a wire rack while you are preparing the eggs.

• Peel the eggs under running cold water.

• Halve eggs lengthwise and remove the yolks into a medium-sized bowl.

• Add mayo, scotch bonnet sauce, jerk sauce, smoked paprika, and a pinch of salt to the bowl. Mash yolks with a fork until the mixture is smooth and consistently creamy.

• Using a spoon, scoop the mixture back into the egg white halves.

• Top with a chicken and brush it with a honey glaze.

• Sprinkle with fresh chives and serve!

POTATO SALAD

SERVINGS 6 - 8

COOK TIME 10 Mins

PREP TIME 90 Mins TOTAL TIME 1 hour 40 mins

Equipment : Large pot, medium bowl, large bowl

When somebody asks, “Who made the potato salad?” this year, you can proudly stand behind your work and take in the kudos! This recipe has all the classic potato salad flavors to make you feel like you’re back at grandma’s. Not to mention built in bragging rights for future family cookouts!

INGREDIENTS

3 lbs. Russet potatoes, about 6 large, peeled, cut into 1-inch cubes

1 small onion

3 celery stalks

2 scallions

For

the dressing

1 cup mayonnaise

1/3 cup sour cream

1/4 cup pickle relish

2 Tbsp apple cider vinegar

2 Tbsp yellow mustard

1/2 tsp fine sugar

1 Tbsp Tony’s Chachere’s Creole

1 tsp garlic powder

1/2 tsp smoked paprika

1/4 tsp black pepper

DIRECTIONS

• Add the potatoes into a large pot, cover with water and bring them to a boil over mediumhigh heat.

• Cook the potatoes until fork tender for about 10-12 minutes.

• Drain the water and let the potatoes cool.

• Dice the onion, celery, and scallions.

• Set them aside.

• Prepare the dressing. In a medium bowl, whisk the mayonnaise with sour cream and add the remaining ingredients to the dressing.

• Transfer cooled potatoes to a large mixing bowl. Gently stir in the dressing, onions, celery, and scallions.

• Refrigerate for at least one hour before serving.

• Serve chilled and enjoy!

SEAFOOD CORNBREAD DRESSING

SERVINGS 6-8

PREP TIME 50 Mins

COOK TIME 35 Mins per pound

TOTAL TIME 1 Hour 25 Mins

Equipment : Large bowl, 9 x 9 greased baking pan, large deep pot, 9x13 casserole dish

Personally, I would rank this dish as one of the most important dishes to have at any Thanksgiving dinner, next to the mac & cheese (you’ll love my famous Cajun Mac & Cheese by the way)! This is one that you absolutely cannot mess up, though you won’t have to worry about that when you follow along with this recipe. This dressing is made with plump shrimp and jumbo lump crab, all mixed with homemade crumbled cornbread and baked until golden brown. Let’s Eat!

INGREDIENTS

1 lb. shrimp peeled, cleaned, chopped into bite-sized pieces

1 lb. lump crab meat

2 tbsp butter

3 garlic cloves, minced

For the cornbread

One 16.93-ounce bag Kodiak Cakes 100% Whole Grain Corn Bread Mix

2 eggs

2/3 cup butter, melted

1 & 3/4 cup whole milk

For the dressing

1/4 cup butter, cubed

1 cup onion, diced

1 cup green bell peppers, diced

1 cup celery, diced

4 cups chicken or seafood broth

One 10.75 oz can of Campbell’s cream of chicken

2 large eggs

2 tbsp poultry seasoning

2 tsp sage

1 tbsp Tony Chachere’s Creole seasoning

1 tbsp garlic powder

1 tbsp black pepper

2 tsp onion powder

2 tsp smoked paprika

DIRECTIONS

• Preheat the oven to 350F.

• In a large bowl, whisk eggs, milk, and melted butter.

• Stir in corn mix until incorporated. Pour the batter into the 9 x 9 greased baking pan, and bake it for 30-35 minutes, or until the top is golden brown. When a toothpick comes out clean, the cornbread is done.

• Remove the cornbread from the oven and allow it to cool down; overnight will yield best results.

• Preheat the skillet with butter and minced garlic, then add crab. Cook it for 4 minutes, stirring. Turn off the heat and mix in chopped shrimp. You don’t need to cook them as they will cook in the oven later.

• Remove the seafood mix from the skillet and set it aside.

• Preheat a large deep pot with butter. Add onions, bell peppers, and celery, then sauté them for 3 minutes over medium-high heat, stirring. Remove from the stove.

• Add shrimp, crabmeat, and the remaining ingredients for the dressing. Crumble cooled cornbread into the mixture and stir everything well.

• Preheat the oven to 350F.

• Pour the dressing into a greased 9 x 13 casserole dish.

• Bake it for 35-45 minutes or until the top is golden brown.

• Serve immediately and enjoy!

SWEET POTATO CORNBREAD

Personally, I would rank this dish as one of the most important dishes to have at any Thanksgiving dinner, next to the mac & cheese! This is one that you absolutely cannot mess up, though you won’t have to worry about that when you follow along with this recipe. This dressing is made with plump shrimp and jumbo lump crab, all mixed with homemade crumbled cornbread and baked until golden brown. Let’s Eat!

INGREDIENTS

For the wet ingredients

2 eggs

1 1/2 cup buttermilk

12 oz canned sweet potato puree

1 tbsp vanilla extract

1/2 cup butter, melted, unsalted

2 tbsp maple syrup or honey

For the dry ingredients

1 cup yellow cornmeal

1 cup all-purpose flour

Pinch of salt

1/2 tsp baking soda

1 tsp baking powder

1 tsp nutmeg

1/2 tsp cinnamon sugar

1/2 cup brown sugar

For the maple sauce

1/4 cup butter, unsalted, melted

2 tbsp maple syrup

2 tbsp brown sugar

DIRECTIONS

• In a large bowl, whisk all wet ingredients for the cornbread.

• Next, add all dry ingredients, and stir until blended well.

• Preheat the buttered cast iron skillet and pour the cornbread mixture into it. Bake the cornbread in the oven at 400F for 40-45 minutes.

• For the sauce, whisk the melted butter with maple syrup and brown sugar. Set it aside.

• When the cornbread is done, let it cool for 5 minutes, then gently pour, or spread maple sauce over the top of the cornbread.

• Slice and serve warm!

SERVINGS 8 - 10

THANKSGIVING CAJUN TURKEY

PREP

Equipment For Cajun deep-fried turkey: : Fryer pot (specifically a turkey fryer), propane tank, work gloves, Class B fire extinguisher, thermometer, and probe thermometer

For oven roasted turkey: roasting rack, thermometer

If you’re in charge of making the Thanksgiving Turkey this year, then use this recipe to show off your skills! “Boy lookah hea” it’s juicy with a super crisp Cajun skin that’s oh so addicting! Choose your favorite method of cooking and enjoy the holiday season with your family, friends, and the best turkey you’ve ever tasted! This recipe will teach you to make a thanksgiving turkey two different ways — Cajun deep-fried, or oven roasted!

INGREDIENTS

15 lb. turkey, thoroughly defrosted, giblets removed, patted dry

For the dry brine for the turkey

2 tbsp coarse sea salt

2 tbsp Tony Chachere’s Creole seasoning

1 tbsp smoked paprika

1 tbsp brown sugar

1 tsp garlic powder

1 tsp onion powder

4 garlic cloves, minced

For the herb butter (only for Oven Roasted Turkey)

1 stick butter, room temperature, unsalted

4 tsp garlic powder

3 fresh thyme sprigs, leaves removed, minced

2 fresh rosemary sprigs, leaves removed, minced

DIRECTIONS

• In a small bowl, mix all ingredients for the dry brine.

• Use your finger to loosen up the skin from the turkey breast and legs and rub spices in between the skin and meat. Season the whole turkey, including the cavity.

• Lay the turkey in a deep pan and cover. Refrigerate for two days.

• Remove the turkey 1 hour before cooking, and let it air dry at room temperature. Remove all excess moisture with a paper towel, this is especially important for the deep-fried turkey!

For oven roasted turkey

• Preheat the oven to 325F.

• For the herb butter: In a medium bowl, mix butter with garlic powder and herbs. Loosen the turkey skin by sliding your fingers underneath and rub half of the butter between the skin and turkey breasts. Use the remaining herb butter to massage the turkey skin on the outside.

• Place the turkey on a roasting rack. Cook the turkey for 15 minutes per pound until the internal temperature reaches 160F. Allow turkey to rest for 15 minutes before carving!

For Cajun deep-fried turkey

• Add 3 gallons peanut oil to a 30-quart pot and set it over high heat on an outside propane burner with a sturdy structure! Bring the temperature to 250F, then slowly lower the turkey into the oil.

• Let it cook for a few minutes, and once the temperature reaches 350F, lower the heat and maintain this 350F during cooking.

• Fry for 30 minutes and check the temperature of the turkey breast with a probe thermometer. When the breast temperature reaches 151F, gently remove the turkey from the oil. Allow turkey to rest for 35 minutes before carving!

Safety tips

1. It is essential to have critical safety equipment such as a fryer pot specifically for a turkey, propane tank, heavy duty grilling gloves, Class B fire extinguisher (for chemical fires) and the probe thermometer.

2. Pick the proper place. Never fry a turkey indoors or inside the garage! It must be outside, making sure you are at least 10 feet away from any buildings or anything that can be caught on fire!

3. Never fry the turkey in the rain or during the strong winds, this creates fire hazards.

4. Make sure the frying place is away from running pets and kids!

5. Wear closed-toe shoes to avoid any hot oil drippings

6. The amount of oil will depend on the size of the turkey and fryer basket. Generally, you will need 3 gallons of oil for a 30 qt. pot and 3 1/3 gallons of oil for a 32 qt. pot. You can determine the proper amount of oil before cooking by placing the turkey into the pot you will be frying it in and pouring water over until the turkey is 5-6 inches below the top of the pot. This will be the amount of oil you will need.

SOMETHIN’ SWEET

BANANAS FOSTER POUND CAKE FRENCH TOAST

APPLE PIE EGG ROLLS

SERVINGS 12 egg rolls

COOK TIME 10 Mins

PREP TIME 15 Mins TOTAL TIME 25 Mins

Equipment : Large skillet or deep pot, large bowl

Listen, be prepared to share! This recipe will be perfect for the holiday season or anytime if we’re being honest! I find myself making these often. These apple pie egg rolls are crispy on the outside with sweet and juicy apples on the inside. You can serve them warm with vanilla ice cream and drizzled with caramel sauce for the ultimate dessert!

INGREDIENTS

4 Granny Smith apples, peeled and diced into 1-inch pieces

12 egg roll wrappers

1/3 cup Crown Royal Salted Caramel or Crown Royal Apple

2 tbsp lemon juice

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp all spice

1/4 cup brown sugar

1 tbsp cornstarch

1/4 cup cooking oil

To serve vanilla ice cream & caramel sauce to taste

DIRECTIONS

• In a large bowl, stir diced apples with Crown Royal, lemon juice, cinnamon, nutmeg, and all spice.

• Transfer the apple mixture to the large skillet or deep pot.

• Bring it to a boil, reduce to a simmer and add brown sugar and cornstarch.

• Stir well, cover, and simmer over low heat for 5 minutes.

• Uncover the skillet. The mixture should be sticky, and the apples will have softened.

• Transfer the egg roll stuffing into a large bowl and allow it to cool down to room temperature. Place about 1/4 cup of the apple mixture on the lower side of the wrapper. Roll the corner closest to you over the filling once, and gently tuck it under the filling. Press down on each side of the filling to flatten the wrapper. Fold over the left and right sides of the wrapper towards the middle. Make sure the mixture seals both corners then roll the egg roll toward the top edges.

• Preheat a large pan over medium-high heat with cooking oil.

• Fry 3-5 egg rolls, depending on your pan size, for 2 minutes, then flip them and fry for additional 2 minutes.

• Remove egg rolls from the pan and repeat with the rest.

• Serve topped with vanilla ice cream and drizzled with caramel sauce.

BANANAS FOSTER POUND CAKE FRENCH TOAST

My bananas foster pound cake French toast is made with decadent pound cake slices, dipped in a dark rum custard, and pan-fried until golden brown. The French toast is then topped with rich, warm, and decadent rum bananas foster, and whipped cream. This mouthwatering dessert is the perfect way to satisfy any sweet tooth craving!

INGREDIENTS

For the bread custard

2 eggs

1 cup heavy cream

1/4 cup dark rum of choice

1 tsp nutmeg

1 tsp cinnamon

1 tbsp brown sugar

For the bananas foster

1/4 cup butter

2/3 cup dark brown sugar

3 ½ tbsp rum

2 tbsp banana liquer of your choice

1 ½ tsp vanilla extract

1/2 tsp ground cinnamon

3 bananas, peeled and sliced lengthwise, or into small round pieces

2 tbsp walnuts, crushed

For the bread

2 tbsp butter

4 pound cakes, sliced

To serve

Whipped cream, to taste

DIRECTIONS

For the bread custard

• Crack two eggs into a large bowl and add heavy cream, rum, banana liquer, nutmeg, cinnamon, and brown sugar. Whisk everything together until well combined. Set custard aside.

For the bread

• Preheat a large skillet with butter over medium heat.

• Dip the pound cake slices into the custard, then transfer them to the preheated, buttered skillet. Cook slices for 3-4 minutes on each side.

For the bananas foster

• In a large, deep skillet over medium heat, melt butter, then stir in sugar, rum, vanilla, and cinnamon. Place bananas and walnuts in the pan when the mixture begins to bubble. Cook until bananas are hot, 1 to 2 minutes.

To assemble

• Place pound cake slices on a serving plate.

• Add bananas foster and top with the desired amount of whipped cream.

If you ever need a show stopping dessert, then look no further! This dark chocolate turtle cheesecake is so rich and decadent! Vanilla cheesecake layered with delicious chocolate cream, caramel, and toasted pecans to top it off is a match made in chocolate lover’s heaven. The dark chocolate crust with Oreo cookies on the bottom help to bring it all together! I don’t need any, but I’ll have two slices please!

DIRECTIONS

For the crust

• Place Oreo cookies into a food processor and pulse them until crushed.

• Microwave dark chocolate chips for about 10-12 seconds until they are melted.

• Add melted chocolate chips to the crushed Oreo cookies and pulse again.

• Scoop out the mixture and press into a 9-inch spring form pan. Use a flat spatula or mason jar to press the crust tightly into form.

• Preheat oven to 325F and bake for 5-7 minutes only. Set aside.

• For the chocolate cream:

• In a medium microwave-safe bowl, add dark chocolate chips and heavy cream. Microwave for 20 seconds and then stir. Allow chocolate to cool down for a few minutes before pouring over the cake.

For the cake

• Place the spring form pan on top of 3 layers of aluminum foil. Wrap the foil up the sides of the pan and set aside.

• Microwave white chocolate chips for about 20 seconds until they are melted. Set them aside.

• In a stand mixer, beat cream cheese with sugar until creamy. Next, reduce the speed from medium to low and incorporate eggs one at a time. Next, combine vanilla extract, sour cream, flour, and melted white chocolate chips.

• Pour this mixture into the crust.

• Place the spring form pan into a large shallow pan and add 1- inch of water.

• Bake the cheesecake for 1 hour or until the cheesecake is set on top. It should be slightly jiggly when gently shaken.

• Allow cheesecake to rest inside the water bath for one hour.

• Then refrigerate it overnight.

To serve

• Remove foil from the sides of the cheesecake.

• Gently pour the chocolate crème over the cheesecake.

• Drizzle with caramel sauce and sprinkle with crushed pecans.

• Refrigerate for 10-15 more minutes allowing the cake to set.

HAWAIIAN PEACH COBBLER

COOK TIME 15 Mins

PREP TIME 10 Mins TOTAL TIME 25 Mins SERVINGS 6

Equipment : Large bowl, large pan, baking dish

We all know a good Hawaiian sweet roll is phenomenal all by itself, but imagine them packed with rich, buttery peaches, warm nutmeg, cinnamon, toasted pecans, and vanilla ice cream! This dessert is the perfect choice when it comes to craving something sweet and comforting all in one. Hurry up and grab a spoon!

INGREDIENTS

One bag of King’s Hawaiian Sweet Rolls (12 rolls)

1 stick butter

1 lb. frozen peaches

1 tbsp vanilla extract

2 tsp cinnamon

1/2 tsp nutmeg

1/4 cup brown sugar

2 tsp cornstarch

1/4 cup white sugar

Juice from one lemon

1/4 heaping cup pecans

For the custard

1 cup heavy cream

2 eggs

1 tsp cinnamon

1/2 nutmeg

2 tbsp maple syrup

DIRECTIONS

• In a large bowl, whisk all ingredients for the custard and set aside.

• In a large pan, melt 1/2 stick of butter over medium-low heat.

• Stir in frozen peaches, vanilla extract, cinnamon, nutmeg, brown sugar, cornstarch, white sugar, and lemon juice. Let this simmer for 10 minutes on low.

• Remove from the heat and set aside.

• In a baking dish, add the remaining butter, and melt. Transfer half of the peach mixture to the dish.

• Dip Hawaiian rolls into the custard, place them over the peaches, and sprinkle them with pecans.

• Pour the rest of the peaches over the rolls.

• Bake at 375F for 15 minutes.

• Serve warm, topped with vanilla ice cream!

The best part of this recipe is that it’s a no churn ice cream! That’s right, no churn, which means the most work you’ll have to do is whipping up the cream! This sweet potato ice cream will make you pause everything to fully appreciate the harmony of flavors. It’s a super creamy, light ice cream with sweet potato and candied pecans swirled in to give you all the fall feels! Quick question before starting, do you say pronounce “pecan” like; “pee-can” or “puh-kahn” ?

INGREDIENTS

One 14 oz can sweetened condensed milk

9 oz canned sweet potato puree Pinch salt

2 tbsp vanilla extract

2 cups heavy cream

1/4 cup brown sugar

1/2 cup candied pecans

3 tbsp maple syrup

1 tbsp cinnamon sugar

1 tsp nutmeg

DIRECTIONS

• Add condensed milk, salt, and vanilla extract to a large bowl. Whisk together and set aside.

• In a separate large bowl, add heavy cream and brown sugar; using a hand blender, whip until you have stiff peaks, about 7 to 8 minutes.

• Transfer the whipped cream to a bowl to mix with the condensed milk mixture, one cup at a time, gently stirring in between, until well combined.

• Add 1/4 cup of candied pecans and fold ice cream mixture again.

• Transfer half of the ice cream into a chilled bread loaf pan.

• Top it with 1/2 sweet potato puree, using a fork, make swirls in the purée.

• Drizzle with maple syrup.

• Repeat with the rest of the ice cream mixture, covering the sweet potato purée.

• Add the rest of the sweet potato puree, create more swirls and top with candied pecans, cinnamon sugar, and nutmeg.

• Cover the loaf with aluminum foil and freeze for at least 5 hours. For the best results, keep the ice cream in the freezer overnight!

Note:

If you do not have sweet potato puree, you can boil one sweet potato until tender for about 15 minutes. Once cool, peel and mash the sweet potato.

OLE’ SCHOOL SPIKED BANANA PUDDING

Trust me when I say this banana pudding recipe is so simple to make. It’s a no-bake, quick, and easy boozy pudding dessert all topped with a homemade brown sugar whipped cream and a sweet and spiced Bambu rum drizzle. This recipe is sure to get the party started! For my booze free friends, you can still enjoy all the deliciousness of the banana pudding by subbing vanilla extract for the Bumbu!

INGREDIENTS

1/2 cup sugar

3 tbsp flour

2 egg yolks

2 cans of evaporated milk

1 tsp vanilla extract

1/4 cup Bumbu rum

3 bananas, sliced into 1-inch slices

1/2 box of vanilla wafers, crushed into large chunks

12 Chessmen butter cookies

For the sweet drizzle

1/4 cup condensed milk

2 tbsp Bumbu rum

Pinch cinnamon

Pinch nutmeg

For the brown sugar whipped cream

1 cup heavy whipping cream

1/4 cup brown sugar

1/2 tsp vanilla extract

DIRECTIONS

• In a medium pan, mix sugar and flour. Stir in egg yolks and milk, whisk until combined.

• Simmer on medium-low heat for a few minutes. Remove from heat and stir in vanilla extract and rum. Set aside.

For the sweet drizzle

• Whisk all the ingredients in one bowl.

• For the brown sugar whipped cream:

• Combine heavy whipping cream, brown sugar, and vanilla extract in a medium mixing bowl. Then, using a hand blender, beat on high for about 3 minutes, or until stiff peaks form. Refrigerate whipped cream until needed.

To assemble

In the bottom of a large, deep dish serving bowl, assemble the layers in this order:

1. All crushed wafers 2. Half of the pudding 3. Half of the sliced bananas 4. Half of the whipped cream 5. The rest of the pudding 6. The rest of the bananas

7. All Chessmen butter cookies 8. The rest of the whipped cream 9. Sweet drizzle

• After assembling the pudding, allow it to chill in the refrigerator for at least two hours before serving.

RED VELVET CHEESECAKE BROWNIES

COOK TIME 30 Mins

Equipment : Medium bowl, 8x8 baking dish pan

Two classic and well-loved desserts combine in this recipe to give you pure greatness. These red velvet cheesecake brownies are incredibly rich and a great combination of flavors! The extra fudgey red velvet brownie base is topped with a sweet and creamy cheesecake layer, creating a mouth-watering experience!

INGREDIENTS

For the brownie layer

1 1/2 stick of butter, unsalted, melted

2 cups granulated sugar

2 eggs

1 tbsp red food coloring

1 tsp white vinegar

1 tbsp vanilla extract

1 1/2 cup all-purpose flour

3 tbsp cocoa powder

1/4 cup walnuts

1/4 cup white chocolate chips

For the white top layer

One 8 oz package of Philadelphia cream cheese, room temperature, soft

1/4 cup granulated sugar

1 egg

2 tsp vanilla extract

DIRECTIONS

• Line an 8x8 baking dish pan with parchment paper.

For

the

brownie layer

• In a medium bowl, whisk the eggs with vanilla extract and vinegar.

• In a separate medium bowl, mix the sugar with melted butter. Stir this mixture into the first bowl with the eggs.

• Then, add the rest of the ingredients: red food coloring, flour, cocoa powder, walnuts, and white chocolate chips.

• Transfer into the prepared baking dish. Save 1/4 cup for decoration.

For the white top layer

• In a medium bowl, beat cream cheese with sugar, eggs, and vanilla extract.

• Gently pour it into the dish over the brownie layer.

• Drop the reserved brownie batter onto the cream cheese topping. Use the tip of a knife, or fork, to drag the red batter through the white cheesecake top to create swirls.

• Preheat the oven to 350F. Bake for 30 minutes and allow them to cool down for 15-20 minutes before serving.

STRAWBERRY CRUNCH DONUTS

Equipment

Your typical commercial donut shop will not stand a chance when you make these simple strawberry crunch donuts at home! The strawberries are a perfect complement to the sweet frosting and golden Oreo cookie crunch topping. I made these donuts for a friend’s brunch, and no crumb was left behind! Usually, I’d suggest the best occasion for a dish, but there’s always a reason for these donuts!

INGREDIENTS

12 Golden Oreo cookies

1 pack strawberry Jell-O

One 12oz can of biscuits

1 can condensed milk

1/4 cup strawberry jam

1/4 cup powdered sugar

5-7 fresh large strawberries, quartered

1 cup cooking oil

DIRECTIONS

• Place Oreo cookies in a large plastic Ziplock bag and crush them using a rolling pin. Mix in strawberry Jell-O packet and set aside.

• Open the can of biscuits and using a small mason jar or a round cookie cutter, press in the middle of the biscuits to make a hole, and repeat with all biscuits.

• Preheat the medium-deep skillet with cooking oil.

• Carefully place donuts in hot oil using tongs.

• Fry them on each side for 1 minute until they are golden brown. Don’t overcrowd the skillet. Repeat with the rest of the donuts until all are fried.

• Place donuts on a paper towel to drain any excess oil.

• For the icing: Whisk the condensed milk, strawberry jam, and powdered sugar in a medium bowl.

• To assemble: dip the cooled donuts into the icing covering about half of the donuts, then arrange them on a plate.

• Sprinkle donuts with golden Oreo strawberry mix and fresh strawberries! Enjoy!

: Small mason jar or small round cookie cutter, plastic Ziplock bag, rolling pin, medium-deep skillet

WHITE CHOCOLATE RASPBERRY CHEESECAKE

COOK TIME 1 Hour

PREP TIME 30 Mins TOTAL TIME 1 Hour 30 Mins SERVINGS 8

Equipment : Food processor, small bowl, medium bowl, spring form pan, large shallow pan, heavy-duty aluminum foil

This white chocolate raspberry cheesecake recipe is perfect for holidays and special occasions. With a sweet and silky white chocolate cheesecake base, and raspberry preserves swirled in, this cheesecake will be the biggest hit at your next big feast!

INGREDIENTS

For the crust

20-22 Oreo cookies 1/4 cup butter

For the raspberry filling 13oz Raspberry Preserves 1/4 cup honey

For the cake

1 cup white chocolate chips

3 8-oz packages full fat cream cheese, room temperature

1/2 cup white sugar

2 large eggs, room temperature

2 tsp vanilla extract

3/4 cup sour cream

3 tbsp white flour

To serve 1/2 cup fresh raspberries

DIRECTIONS

For the crust

• Place Oreo cookies into a food processor and pulse them until crushed. Add butter and pulse again.

• Scoop out the mixture and press into a 9-inch spring form pan. Use a flat spatula or mason jar to press the crust tightly into form.

• Preheat oven to 325F and bake for 5-7 minutes only. Set aside.

For the raspberry filling

• In a small bowl, whisk raspberry preserves with honey and set aside.

For the cake

• Place the spring form pan on top of 3 layers of aluminum foil. Wrap the foil up the sides of the pan and set it aside.

• Microwave the white chocolate chips for about 20 seconds until they are melted. Set them aside.

• In a stand mixer, beat cream cheese with sugar until creamy. Next, reduce the speed from medium to low and incorporate eggs one at a time. Next, combine vanilla extract, sour cream, flour, and melted white chocolate chips with this mixture.

• Pour half of the mixture into the crust. Drizzle with raspberry filling and swirl it with a fork.

• Pour the rest of the filling on top.

• Place the spring form pan into a large shallow pan and add 1- inch of water.

• Bake the cheesecake for 1 hour or until the cheesecake is set on top. It should be slightly jiggly when gently shaken.

• Allow it to rest inside the water bath for one hour.

• Then, refrigerate cheesecake overnight.

To serve

• Remove foil from the sides and top with fresh raspberries.

Acknowledgements

As a celebratory victory lap, I’d just like to thank you, the reader, for your support and time. It’s with tears of joy and gratitude that I write this conclusion. Countless hours of banging pots and pans, recipe testing, creative collaboration, and more were poured into crafting the best possible book for you. I hope you and your loved ones got just as much fulfillment from these recipes, as I did while creating them for you. My team and I definitely had a ball!

I am extremely grateful to my parents for their love, prayers, caring and sacrifices for educating and preparing me for my future. I am very much thankful to my better half, Irene, for keeping our son occupied while I’d work through the wee hours of the night, and all your suggestions on how I could change “one small thing” to give the food picture more “flare”. Finally, I’d like to give thanks to my business coach, graphic design team, videographer, and photographer for their pivotal contributions. From top tier business advice, visually bringing my ideas to life, and capturing the essence of my brand through video, it is very much appreciated.

Love, Cordarrius Green

Credits

Author: Cordarrius Green

Edited: Cord and the Kitchen LLC Team

Creative Direction: Cordarrius Green & Irene Bethel

Food Photography: Cordarrius Green & Kristin Tyler

Food Styling: Cordarrius Green & Irene Bethel