Back Breads Soups & Salads Entres Sides Desserts
-
2 Tbs Garlic EVOO
- 2 Tbs Balsamic Vinegar
- 2 Tbs Honey
- 4 Oz Satsuma
- 1/2 Cup Bacon Jam
- Pinch of salt Reduce in saucepan over medium heat
-
2 Tbs Black Pepper
- 2 Tbs Seasoned Salt
- 4 Tbs Garlic Salt
- 4 Tbs Onion Powder
-
7 Tbs Yellow Mustard
- 5 Tbs Chopped Jalapeño Peppers
- 4 Tbs Sweet Pickle Relish
- 3 Tbs Chopped Dill Pickles
- 3 tsp Red Louisiana/Cajun (Cayenne Pepper) Hot Sauce
- 1/2 tsp Cayenne Pepper
Great over Brats, Hot Dogs and Hamburgers!
-
1 Cup Yellow Mustard
- 2 Finely Chopped Jalapeño Peppers
- 2 Finely Chopped Serrano Peppers
- 2 Finely Chopped Habanero Peppers
- 2 Tbs Sweet Pickle Relish
- 1 tsp Worcestershire Sauce
- 1 tsp Onion Powder
- 1/2 tsp Paprika
Great over Brats, Hot Dogs and Hamburgers!
- 1 cup Ketchup
- 6 Tbs Dark Brown Sugar
- 3 Tbs Vinegar
- 4 tsp Worcestershire Sauce
- 2 tsp Hickory Liquid Smoke
- 1 tsp Salt
- 1 tsp Cayenne Pepper
- 1/2 tsp Paprika
Mix all ingredients in a small pot and simmer over low heat for 5-10 minutes,
stirring frequently. Refrigerate left-over sauce.
- 2
cups warm water
- 2/3 cups white sugar
- 1 1/2 tablespoons active dry yeast
- 1 1/2 teaspoons salt
- 1/4 cup vegetable oil
- 6 cups bread flour
In large bowl dissolve sugar in warm water and stir in Yeast. Allow to proof
until yeast resembles creamy foam. Mix salt and oil into the yeast. Mix in
flour one cup at a time. Knead dough to coat. Cover with a damp cloth and allow to rise until doubled in bulk
(about 1 hour). Punch dough down. Knead for a few minutes and divide in half. Shape
into loaves and place into well-oiled 9x5 loaf pans. Allow to rise for 30
minutes or until dough had risen 1 inch above pans.
Bake at 350 degrees F for 30 mins.
- 3 Tbs
Olive Oil
- 24 oz Cooked Crawfish Tails
- 1-1/2 Tbs Paprika
- 1-1/2 tsp Cayenne Pepper
- 2 tsp Sea or Kosher salt
- 1 Whole Chopped White or Yellow Onion
- 3 large Garlic cloves
- 1 cup Chopped Red Tomato (about 4 small-medium sized
or 2 large)
- 1 Tbs Tomato Paste
- 2 Celery Stalks
- 1 large Jalapeño
- 1 Tbs Tomato Paste
- 20 oz (2 cans) Condensed Creme of Celery Soup
- 5 oz Heavy Whipping Cream
- 5 oz Low Fat or 2% Milk
- 3 oz (3/4 stick) Butter
- 2 Tbs Roux (light or dark)
- 6 oz Brandy
Over medium heat, heat oil in sauce pan. Finely chop onion, garlic,
jalapeño and celery stalks and stir into oil with butter, paprika,
cayenne, salt and 2oz of brandy. As the onion starts to soften, stir in the
tomato, tomato paste and roux. Cook for about 5 minutes, remove from heat, stir
in the crawfish tails and set aside.
In a separate large pot over low heat: mix creme of celery, milk and whipping
cream until warm.
Pour the crawfish mix and 4 oz of brandy into the large pot and mix thoroughly.
Let simmer altogether for about 15 minutes.
Salt and black pepper to taste (add more cayenne or tabasco sauce for spicier
bisque). Serve hot with French bread or over steamed white rice.
- 1
Can Condensed Creme of Potato Soup
- 1 1/3 C of Heavy Whipping Cream
- 3/4 C of Grated Mozzarella Cheese
- 1/4 C of Grated Parmesan Cheese
- 2 tsp Italian Seasoning
- Salt and Black Pepper
Mix can of condensed soup and whipping cream in a pot
over medium heat. Add cheeses and Italian seasoning, stirring frequently until
cheese is completely melted into soup. Salt and pepper to taste. Serve hot.
- 32
oz Chicken Broth
- 13 oz Kielbasa Sausage
- 1 &Yellow Onion
- 4-5 Russet Potatoes
- 6 oz Shredded Sharp Cheddar Cheese
- 2 oz Grated Parmesan Cheese
- 1/3 cup Heavy Cream
- 2 cups Chopped Kale
- 3 Tbs Olive Oil
- 1 ½ Tbs Lemon Juice
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1/4 tsp Dried Thyme
- 1/4 tsp Dried Rosemary
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 tsp Red Pepper Flakes
Prepare the Potatoes:
1. Peel and chop the potatoes into ½” - 1” cubes and set
aside
Sauté the Base:
2. In a large soup pot, drizzle 2 Tbs Olive Oil
3. Add chopped onion and sliced kielbasa and saute
over medium heat until the onions are soft and kielbasa
starts to caramelize.
4. Remove onion and kielbasa from pot into a bowl and set aside.
Cook the Potatoes:
5. In the same pot add cubed potatoes, garlic powder, onion powder, dried thyme
and rosemary, salt, black pepper and red pepper flakes.
6. Stir well
7. Pour in chicken broth and lemon juice
8. Cover pot and bring to a light boil for 10-15 mins
(until potatoes are tender)
9. Lower the heat to a simmer and mash about 75% of the potatoes, leaving 25%
whole
10. Incorporate Cream & Cheeses stirring in gradually until cheese is filly
melted
Combine and Finalize:
11. Return onion/kielbasa mixture to pot
12. Add chopped kale and mix well
13. Salt and pepper to taste then remove from heat. Serve hot.
-
Redfish Filet (Blackened)
- Mixed Greens
- Ranch Dressing
- Cherry Tomatoes
- Sliced Sweet Peppers
- Grated Carrots
- Capers
- Pickled Red Onions
- Pumpkin Seeds
Cook fish, make salad, eat.
-
Flank Steak
- Arugula
- Blue Cheese Crumbles
- Sliced Radishes
- Honey Mustard Dressing
- Fried onion rings
- Capers
Grill steak medium-rare, make salad, eat.
- 1/2 C Molasses
- 1/4 C coarse-grained Dijon Mustard
- 2 Tbs Apple Cider Vinegar or White Vinegar
- 1 tsp Salt
Mix molasses, mustard, vinegar and salt. Brush half of the mixture over
uncooked pork loin, cover and chill for 8 hours. Grill pork over medium-hot coals turning once and basting meat with the remainder of
the molasses glaze.
- 1 C Cooked Crawfish Tails
- 1 C Chardonnay
- 1 Crushed Chicken Bouillon Cube (1 tsp)
- 1/4 C Finely Chopped Yellow Onion
- 6 Tbs Butter
- 1 Tbs Flour
- 1/4 C Chopped Celery
- 1 1/2 tsp Finely Chopped Garlic
- 1 tsp Tabasco Sauce (or hot sauce)
- Salt, Black Pepper, Cayenne Pepper and Paprika
Cook Chardonnay, garlic and onion together over low heat until wine reduces and
onion is very soft and transparent. Set aside.
Melt 4 Tbs of butter in a saucepan over medium heat. Add flour and whisk until blended. Add crawfish meat and mix thoroughly. Add
celery, chicken bouillon and Tabasco sauce. Simmer until celery is soft. Remove
from heat and add 2 Tbs of butter. Add the Chardonnay mixture (which should be
like a glaze by now). Blend well over very low heat. Season
to taste with salt, black pepper, cayenne and paprika. Serve hot over
grilled fish.
- 3/4 Tbs Chopped Fresh Basil
- Freshly Squeezed Juice From
One Lime
- 3 Tbs Extra Virgin Olive Oil
- 1 tsp Garlic Powder
Mix basil, lime juice and garlic powder in oil. Brush the mixture over uncooked
snapper filets. Grill fish over medium-hot coals turning once.
- 1 1/2 lbs. unsalted butter (6
sticks)
- 1 1/2 quarts finely chopped yellow onion
- 1/2 cup chopped garlic
- 2 cups finely chopped celery
- 1 1/2 cups finely chopped bell peppers
- 1 cup dark/gumbo roux
- 1 cup blond roux
- 1/2 Tbs ground black pepper
- 1/2 Tbs cayenne pepper
- 1/2 Tbs crushed red pepper flakes
- 1/2 Tbs paprika
- 2 Tbs salt
- 6 cups seafood stock (Kitchen Basics)
- 1 1/2 cups canned diced tomatoes
- Shrimp or Crawfish Tail Meat
In a saucepan, melt butter until almost clarified then add yellow onions and
garlic. Cook for 20-30 mins until onions start to
brown and caramelize. Stir.
Add celery and bell peppers, cook until limber (about 10 mins).
Pre-heat roux in microwave.
Add black pepper, cayenne pepper, red pepper, paprika, salt, blond roux and
dark roux to butter and vegetables in pan. Cook until roux dissolves (about 10
mins).
Heat seafood stock. Add stock to pan mixture and bring to simmer. Let cook for 15 mins.
Add tomatoes, blend and cook for 1 min. Remove from heat and place in
container. Cool. (If not serving, store in
refrigerator).
Add shrimp or crawfish tails to the etouffee and warm before serving.
- 1 pint half and half
- 1/2 stick butter
- 3/4 cup grated Parmesan/Romano cheese
- 1/2 cup shredded Mozzarella cheese
- 1 tsp Black Pepper
- Salt and Basil to taste
Melt butter and add cream, mozzarella & pepper in saucepan. Simmer for 5
mins stirring occasionally. Slowly mix in Parmesan/Romano cheese stirring
constantly. Place on low heat and continually stir until simmering, salting to
taste. Remove from heat and stir in Basil until sauce thickens. Serve over
Fettuccini.
- 2 Tbs Olive Oil
- 1 1/2 Tbs Minced Garlic
- 1 lb Shrimp
- 3/4 cup diced white onion
- 1 tsp Crushed Red Pepper
- 1/2 tsp Basil
- 1/2 tsp Oregano
- 2 Tbs Tomato Paste
- 1 Tbs Lemon Juice
- 1 3/4 cups Canned Crushed Tomatoes
- 1/4 tsp Salt
- 1 can Diced Tomatoes (drained)
Start pasta in boiling pot. Sauté 1 Tbs Oil, 1 1/2 tsp Garlic and Shrimp
for 3-5 mins. Set aside. Sauté 1 Tbs Oil and Onion to a large skillet or
shallow pot for 5 mins. Stir in 1 Tbs Garlic, Pepper, Basil and Oregano cook 1
min. Stir in Tomato Paste and Lemon Juice; cook 1 min. Stir in Crushed
Tomatoes, Diced Tomatoes and Salt; cook 5 mins. Add Shrimp; cook for 2 mins.
Serve over pasta.
- 4-6
Thin sliced chicken breasts
- 1 Tbs Olive Oil
- 2 Tbs Minced or Chopped Garlic
- 3/4 cup chicken broth
- 1/4 cup white wine
- 1/4 tsp Crushed Red Pepper
- 1/4 cup fresh Basil
- 1/2 cup heavy whipping cream
- 1/4 cup packed sundried Tomatoes
- 1/4 cup grated parmesan
- Salt & Pepper to taste
Heat the oil in a pan over medium-high heat, add the chicken and cook until
lightly golden brown on both sides and cooked through, about 5 minutes per
side, before setting aside.
Add the garlic and red pepper flakes and sauté until fragrant, about a
minute.
Add the wine and deglaze the pan.
Add the broth, cream, sundried tomatoes and parmesan, bring to a boil, reduce
the heat and simmer until the sauce thickens a bit, about 3-5 minutes.
Mix in the chicken along with any juices, season with salt and pepper to taste,
remove from heat and mix in the basil.
-
Salmon Filets
- Olive Oil (Garlic Infused)
- Salt and Freshly ground Black Pepper
- 3 cups chicken broth
- 3-4 cloves Minced Garlic
- 1 Tbs Cornstarch
- 1 Tbs Grated Parmesan Cheese
- 1 cup Heavy Cream
- 1 Lemon
- White wine
- Fresh Dill & Parsley
- Rosemary
- Capers
Season salmon filets with garlic olive oil, lemon juice, rosemary, salt and
black pepper. Bake at 350 for 15-20 mins (depending on
size).
In a large skillet sauté garlic in oil until fragrant. Add white wine
scraping up any browned bits off pan. Pour in chicken broth.
Thicken with cornstarch & water slurry.
Reduce to low heat and add cream, lemon juice, zest, parmesan, dill and
parsley. Simmer until the sauce thickens a bit, about
3-5 minutes.
Spoon sauce over salmon filets and sprinkle with capers.
-
Salmon Filets
- Asian seasoning
- Salt and Freshly ground Black Pepper
- Forbidden (black) rice
- Edamame Beans
- Sesame Ginger Sauce/Dressing
- Broccoli
- Chopped Red Cabbage
- Shredded Carrots
- Sliced Sweet Peppers (red/orange/yellow)
- Green Onion
- Jalapeño Pepper
- Cilantro
- Peanut Sauce
- Soft boiled eggs
Prepare Rice per directions.
Season salmon filets with sesame infused olive oil, Asian seasoning, salt and
black pepper. Bake at 350 for 15-20 mins (depending on
size).
In a large skillet sauté all veggies (except green onion and cilantro)
in sesame ginger and peanut sauces until soft.
Soft boil eggs for 6 ½ mins and immediately place into ice bath.
In a bowl, layer rice, veggie sauté, salmon filet and hard boiled egg. Garnish with
green onion and cilantro.
-
Smoked Sausage Links
- Butternut Squash (cubed)
- Brussels Sprouts
- Garlic infused Olive Oil
- Balsamic Vinegar
- Cracked rosemary
- Thyme
- Paprika
- Salt & Black Pepper
Toss butternut squash in olive oil, rosemary, salt and pepper.
Slice brussels sprouts in half, Toss in olive oil, balsamic vinegar, salt and
pepper.
Roast butternut squash and brussels sprouts at 400 for
30 mins (separate baking sheets).
Slice sausage into coins and cook in large skillet with olive oil.
Add roasted squash, sprouts and thyme to skillet with sausage. Mix well to coat
veggies then season to taste with salt, pepper and paprika
- New Potatoes cut into quarters
- Asparagus tips
- Garlic infused Olive Oil
- Balsamic Vinegar
- Salt and Black Pepper
Preheat oven to 400.
Toss potatoes in olive oil, balsamic vinegar and salt & pepper. Roast for
20 mins.
Toss asparagus tips in olive oil, balsamic vinegar and salt & pepper. Add to potatoes and cook a further 15 mins.
- ¾ cup diced Onion
- 1 Tbs Olive Oil
- 1 Tbs minced Garlic
- 1 cup dry Orzo Pasta
- 1 cup Chicken Broth (hot)
- 1 cup Water (hot)
- 6 cups fresh Spinach
- 2 Tbs minced Lemon
Zest
- 1 Tbs Butter
- 1 tsp each Salt
& Black Pepper
- ½ tsp
grated/ground nutmeg
Sauté onion in olive oil in a saucepan over medium-high heat until
softened, 3-5 minutes, Add garlic; cook until fragrant, 1 minute.
Add orzo and stir to coat with oil; cook 1-2 minutes. Stir in broth and water,
stirring often until liquid is absorbed and orzo is cooked, 9-10 minutes.
Off heat, stir in spinach, zest, butter, salt, pepper, and nutmeg until spinach
wilts.
- 5 cups plus more if needed
- 1 pinch saffron
threads (optional)
- 4 tablespoons butter
softened
- 1 cup finely chopped
white onion approximately 1 medium onion
- 2 cloves garlic
finely chopped
- 1 ½ cups dry
risotto rice unrinsed
- ½ cup dry
white wine or water
- 1 teaspoon salt more
or less to taste
- fresh cracked black
pepper to taste
- 1 tablespoon butter
softened
- 2/3 cup freshly
grated parmesan cheese at room temperature
Place large saucepan on stovetop over high heat. Add 5 cups chicken stock to
saucepan and bring liquid to rolling boil. Once stock begins to boil,
immediately reduce heat under saucepan to low. Note: keep saucepan of stock
warm over low heat throughout entire process.
Transfer 1 ladle (approximately 1/2 to 3/4 cup) of chicken stock to small bowl.
Add 1 pinch saffron threads to reserved stock and set bowl aside.
Place second saucepan on stovetop over high heat. When saucepan is warm, add 4
tablespoons butter and allow butter to melt completely, tilting and swirling
saucepan as needed to distribute butter.
Once butter has melted and begins to foam, add 1 cup finely chopped white onion
and stir to incorporate onion into melted butter. Sauté onion for 2
minutes, stirring frequently.
When onions begin to soften, add 2 cloves garlic and stir to incorporated.
Continue sautéing until onions and garlic have softened, approximately 1
minute. Note: do not brown onions or garlic.
Add 1 1/2 cups dry risotto rice to saucepan with
onions. Cook rice 2 to 3 minutes, stirring constantly, until rice appears
golden and translucent.
When rice is ready, pour in 1/2 cup dry white wine and stir to incorporate,
making sure to scrape up any bits of onion, garlic, or rice that may have stuck
to bottom of saucepan.
After deglazing saucepan, reduce heat under saucepan to low and allow mixture
to simmer until liquid in saucepan is mostly reduced.
Once liquid has reduced, add 1 ladle of warm stock from saucepan, entire bowl
of saffron-infused stock, 1 teaspoon salt, and freshly cracked black pepper to
rice mixture. Gently stir ingredients together until liquid
has been fully absorbed into rice.
Continue adding warm stock in small increments, stirring after each addition
until rice has completely absorbed liquid before
adding more.
Stir mixture constantly until all stock has been added to rice and fully
absorbed.
Once all stock has been added and fully absorbed, risotto should be golden and
creamy, with tender (not mushy) rice. Note: process
can take 20 to 25 minutes. Do not rush!
Remove saucepan from heat. Add remaining
1 tablespoon butter and 2/3 cup freshly grated parmesan cheese and gently stir
mixture until butter has melted completely.
Taste risotto and adjust salt and pepper as desired. Divide risotto evenly
between serving plates (or bowls), top with additional
1/3 cup freshly grated parmesan cheese (if desired), and serve hot.
- 1/2 cup firmly packed light brown
sugar
- 1/4 cup (1/2 stick) butter melted
- 1/2 tsp. cinnamon
- 1 can 15 oz. of pear halves, drained and sliced into
1/4 in. slices (or 6 rings pineapple)
- 1/2 cup fresh or frozen cranberries (or 6 maraschino
cherries)
- 1 pkg. yellow cake mix
Preheat oven to 350 combine brown sugar, butter and cinnamon in a small bowl,
mix well. Spread over bottom of a 9
inch round cake pan. Place sliced pears and
cranberries in concentric circles on top of brown sugar mixture,
or place the pineapple rings onto of the mixture with the cherries in
the center. Prepare cake mixture according to package directions. Pour batter
over fruit in pan. Bake until toothpick inserted in
center comes out clean. 45-50 minutes. Run tip of a knife around side of cake
to loosen. Invert pan immediately onto a serving plate. Leave pan on top of
cake for 1-2 minutes. Remove pan carefully. Serve warm
- 1 2/3 cups sugar
- 2/3 cup vegetable oil
- 2 teaspoons vanilla
- 4 eggs
- 1 can (15 oz) pumpkin (NOT pumpkin pie mix)
- 3 cups flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cloves
Heat oven to 350F. Grease bottoms only of 11 miniature loaf pans, 4-1/2 X 2-3/4
X 1-1/4 inches. Mix sugar, oil, vanilla, eggs and pumpkin in large bowl. Stir
in reamining ingredients.
Divide batter among pans (about 1/2 cup each). Bake 25 to 35 minutes or until center is done (toothpick comes out clean).
Cake:
- 1 1/2 Cups Sugar
- 1/2 Cup Cocoa
- 1 1/2 tsp baking soda
- 2 cups flour
- 3/4 tsp salt
- 1 1/2 tsp Vanilla
- 3/4 cup Vegetable oil
- 1 1/2 cups water
In an ungreased 9x13 pan, sift all dry ingredients. Add liquids and stir just until blended. Bake for 25 minutes at 350 degrees.
Icing:
- 1 cup sifted powdered sugar
- 1/4 tsp vanilla
- 1 1/2 tablespoon milk
In a mixing bowl stir together powdered sugar, vanilla and enough milk to make
of drizzling consistency. Drizzle over top of cake.
-
1 1/4 Cups Sugar
- 4 Cups Milk
- 4 Cups Light Cream
- 1 1/2 tsp Ground Cinnamon
- 1 1/2 tsp Ground Clove
- 12 Egg Yolks
- 2 1/2 tsp Vanilla
- 1/2 tsp Ground Nutmeg
- 1 1/2 cups water
Combine milk, cream, cloves, cinnamon and 1/2 tsp vanilla in saucepan and
slowly bring to a boil over low heat.
In large bowl combine egg yolks and sugar. Whisk until fluffy.
Strain milk mixture and then slowly whisk into the eggs.
Strain milk/egg mixture and return to saucepan. Heat over medium heat, stirring
constantly until it thickens (DONT BOIL or overcook).
Let cool about 1 hr. Stir in cream, 2 tsp vanilla and nutmeg.
Refrigerate overnight.
Spiced
Cranberry Gin Fizz
- 1 large egg white
- 2 ounces gin
- 1 ounce lemon juice
- 2 ounces cranberry juice
- 1 tsp simple syrup optional
- 2 dashes
orange bitters
- 2 dashes angostura bitters
- 2 ounces ginger beer
Garnish
(Optional)
- rosemary or thyme sprig
- orange peel
- fresh cranberries
Combine the egg white, gin, lemon juice, cranberry juice, and simple syrup
(optional) in a cocktail shaker.
Shake
vigorously for about 15 seconds.
Add
ice, then shake again.
Strain
the drink into a glass filled with ice.
Add
in the ginger beer and bitters.
Garnish
and enjoy!
-
Gluten Free Pie Crust
- 15oz Pumpkin Puree
- 3 Large Eggs
- 1 & 1/4 Cups Brown Sugar
- 1 1/2 tsp Ground Clove
- 1 Tbs Cornstarch
- 1/2 tsp Salt
- 1 & 1/2 tsp Ground Cinnamon
- 1/2 tsp ground Ginger
- 1/4 tsp ground Nutmeg
- 1/8 tsp ground Clove
- 1/8 tsp ground Chinese 5-Spice
- 1 cup heavy Cream
- 1/4 cup milk
Preheat Oven to 350
Whisk Pumpkin, eggs and brown sugar until combined. Add remainder of
ingredients and vigorously whisk until everything is combined
Bake the crust
Pour pie filling into warm crust. About 3/4 of the way full
After 25 mins baking, cover pie crust edges. Bake for another 30-35 min
checking doneness every 5 mins starting at 25 mins in
Let cool at least 3 hours.
-
2 cups half and half
- 2 Tbs butter
- 2 Large Eggs
- 1 tsp Vanilla
- 1/3 cup Light Brown Sugar
- 1/2 Croissant Toast Loaf - cut into 1-2 inch cubes
- Pinch of Salt
- 1/2 tsp Ground Cinnamon
- 1/4 tsp ground Clove
- 1 shot French Calvados, Dark Rum or Bourban
- Optional: Pecans or Walnuts, Raisins, Dark Chocolate
chunks/shavings
Preheat Oven to 350
In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt.
Continue cooking just until butter melts; cool.
Butter a 4-to-6-cup baking dish and fill it with cubed bread (plus optional
other ingredients). Pour 1 shot of select liquor over bread.
Add eggs to cooled milk mixture and whisk; pour mixture over bread. Let bread
soak 20-30 mins
Bake for 30 to 45 minutes, or until custard is set but still a little wobbly
and edges of bread have browned.
Serve warm or at room temperature.