STEAK & SOUTHWESTERN CORN CHEESE CRUNCH WRAPS

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RECIPE

INGREDIENTS

1 Pound of Steak (I used Thick Cut Filet Mignon)

1 Tablespoon Salt

1 1/2 teaspoons Black Pepper

1 Tablespoon Chili Powder

1 1/2 teaspoons Smoked Paprika

1 Tablespoon Ground Cumin

2 tablespoons Butter

2 sprigs of Fresh Cilantro

1 1/2 cups Southwestern Corn Cheese (find the Recipe on www.culinarilyyours.org the Leftover Project Page)

2 10 inch Flour Tortillas

2 4 inch Fried Corn Tostadas or an Equal Amount of Tortilla Chips (12-14)

1 cup Shredded Lettuce

1 cup Diced Roma Tomatoes

2Tablespoons Sour Cream plus extra for serving

2 Tablespoons Fresh Medium Salsa

2 cups Shredded Cheddar Cheese

2 4 inch Flour Tortillas

Non Stick Cooking Spray 

Chopped Fresh Cilantro for Garnish (optional)

DIRECTIONS

Blend together the Salt, Pepper, Chili Powder, Smoked Paprika and Ground Cumin and season the Steak with the Southwestern Seasonings. Spray a skillet with Non Stick Cooking Spray and place it on a burner set at medium high heat. Place the Steak Pieces in the skillet and sear for 2-3 minutes until a crispy crust has formed. Turn the Steaks over and sear the other side for an additional 2-3 minutes, Turn off the heat and place the Butter and Cilantro in the skillet and when it is melted, tip the pan up and baste the Steaks for 1 minute. Turn over and baste the other side for an additional minute. Continue flipping and basting the Steaks until the butter has stopped bubbling. Remove the skillet from the stove and set the seared Steaks aside to rest. Slice the Steaks into 1/2 inch slices. Place the 10 inch Tortilla on a work surface and spread the center with 3/4 cup of the Southwestern Corn Cheese leaving a 2 inch border all the way around. Line up 1/2 of the Streak Strips on top of the Corn Cheese and top with 1 Tostada or 6-7 Tortilla Chips. Top the Tostada with 1/2 cup of the Shredded Lettuce and 1/2 cup of the Diced Tomatoes. Top the Vegetables with 1 Tablespoon each of the Sour Cream and Salsa. Sprinkle the Crunch Wrap Filling with 1 cup of the Shredded Cheddar Cheese. Top the Fillings with the 4 inch Flour Tortilla and press. Fold the border of the 10 inch Tortilla up over the 4 inch Tortilla to fully enclose all of the Ingredients. Turn the Assembled Crunch Wrap seam side down onto the work surface and press again to make the folded edges stay put. Spray the basket of an Air Fryer with Non Stick Cooking Spray and place the Crunch Wrap seam side down in the sprayed basket. Spray the top of the Crunch Wrap with some additional Non Stick Cooking Spray and Air Fry the Crunch Wrap at 350 degrees for 5-6 minutes until the top is crispy and lightly browned. Turn the Crunch Wrap over and Air Fry for an additional 2-3 minutes until the entire Crunch Wrap is crispy and lightly browned. Repeat the process with the remaining Ingredients to create a second Crunch Wrap. Remove the Steak and Southwestern Corn Cheese Crunch Wraps from the Air Fryer,  cut into quarters, transfer to a plate, top with additional Sour Cream and a sprinkle of Chopped Fresh Cilantro, serve and Enjoy!

RECIPE

INGREDIENTS

1 pound package of fresh Gnocchi cooked according to manufacturers directions and drained

1 pound of Jumbo Shrimp (16/20) peeled, deveined and tails removed

Salt and Black Pepper to taste

6 Tablespoons Butter divided

1/4 Sweet Onion finely diced

1 Tablespoon minced Garlic

1 teaspoon Salt

1/2 teaspoon Black Pepper

1 teaspoon dried Oregano

1 Tablespoon dried Basil

2 Tablespoons Tomato Paste

1/2 cup Vodka

3 Roma Tomatoes seeded and diced

1 cup of Tomato Sauce

1 Tablespoon Sugar 

1 Cup Half and Half or Cream

1 cup Baby Spinach Leaves loosely packed

1 cup Baby Arugula Leaves loosely packed

Parmesan Cheese finely grated and Chopped Italian Herbs for garnish

DIRECTIONS

When the Gnocchi id cooked, add it back into the sauce pan, add 2 Tablespoons of Butter and stir until well coated to keep the Gnocchi from sticking together. Dry the Shrimp with some paper towels and season them with the Salt and Pepper to taste. Heat 3 Tablespoons of the the Butter in a skillet over medium high heat until foamy. Place the Shrimp in the Butter and sear for 1 minute. Turn the Shrimp over and sear for an additional 1 minute until they are slightly pink and curled. Transfer the Seared Shrimp to a plate and set aside. Add an additional Tablespoon of butter to the skillet and reduce the heat to medium low. When the Butter is bubbly, add the diced Onion and Tomatoes. Season the Onions and Tomatoes with the Salt,  Pepper, Basil and Oregano and stir to blend. Cook the seasoned Onions and Tomatoes for 15-20 minutes until well softened. Add the Garlic and cook an additional minute until fragrant. Increase the heat to medium high and pour in the Vodka and stir for about 5 minutes to cook off the alcohol. Return to medium heat and add the Tomato Paste and stir to incorporate and then pour in the Tomato Sauce. Stir the Vegetables and Sauce until it is heated through then sprinkle the Sauce with the Sugar and stir to blend. Pour in the Half and Half or Cream and cook stirring constantly about 8 minutes until the Vodka Sauce is thick, creamy and heated through. Move the Gnocchi in the sauce pan to the turned on burner, add in the Spinach and Arugula Leaves and cook for 5-7 minutes until the Gnocchi is heated through and the Greens are wilted. Add the Vodka Sauce and stir it into the Pasta and Greens. Add the Shrimp and any drippings on the plate to the Pasta, Greens and Sauce and cook, stirring constantly until the Shrimp Greens and Gnocchi alla Vodka is heated through. Spoon a serving of the Shrimp, Greens and Gnocchi alla Vodka onto a plate or a shallow bowl and sprinkle with about 2 teaspoons of the Grated Parmesan Cheese and finish with a sprinkle of the Chopped Fresh Herbs. Serve and Enjoy!

RECIPE

INGREDIENTS

AMERICAN STYLE

1 1/4 pound Hamburger Patty (80/20%)

Salt & Black Pepper to taste

1 6 inch Flour Tortilla

3 slices American Cheese

2 Tablespoons Diced Red Onion

1/2 small Roma Tomato diced

2/3 cup Shredded Iceberg Lettuce loosely packed

1/2 cup Mayonnaise

2 Tablespoons Sweet Relish

2 Tablespoons Ketchup

1 Tablespoon Yellow Mustard

1 teaspoon White Vinegar

1/4 teaspoon Garlic Powder

1/4 teaspoon Onion Powder

MEXICAN STYLE

1 1/4 Pound Hamburger Patty (80/20%)

Salt & Black Pepper to taste

1 6 inch Flour Tortilla

1 teaspoon Chili Powder

1/2 teaspoon Ground Cumin

1 1/2 cups Shredded Cheddar Cheese

3 Tablespoons Fresh Medium Salsa

2/3 cup Shredded Iceberg Lettuce loosely packed

2 Tablespoons Sour Cream

DIRECTIONS

To Make the Special Sauce for the American Style Smash Burger Taco, combine the Mayonnaise, Relish, Ketchup, Mustard, Vinegar, Garlic and Onion Powders in a small mixing bowl and whisk together blend well. Make the Sauce first and set it aside to allow the flavors of the Ingredients to develop into the tasty tangy Sauce. Season the American Style Smash Burger Patty with the Salt and Pepper and Season the Mexican Style one with the Salt, Pepper, Chili Powder and Cumin. To Make the Smash Burgers One at a Time  (unless you have a griddle), place the seasoned Hamburger Patty in a skillet over medium high heat and after about 30 seconds, top the Burger with a Tortilla and press down using a Smash Burger Press or the palm of your hand or a flat pan to smash the Burger until thin and the size of the Tortilla and cook for about 2 minutes. Turn down the heat and flip the Smash Burgers over to the Tortilla side and top with the Cheese. Cover the pan and cook for an additional 1-3 minutes until the Tortilla is toasty and the Cheese is melted. Remove the Smash Burger from the pan and transfer it to a plate. Top the American Style Smash Burger with the Diced Red Onion followed by the Diced Tomatoes and Shredded Lettuce. Drizzle the Special Sauce all over the Burger and the Toppings, then fold the Smash Burger in half to resemble a Taco. Top the Mexican Style Smash Burger with the Salsa, Shredded Lettuce and Sour Cream and also fold in half to resemble a Taco. Enjoy your Smash Burger Tacos!

RECIPE

INGREDIENTS

• 1 Package of Puff Pastry Dough thawed (2 sheets)
• 3 Boneless Skinless Chicken Thighs
• 3 Small Carrots peeled and finely dced
• 3 Celery stalks finely diced
• 1/2 small Sweet Onion finely dced
• 3 Tablespoons Butter
• 2 teaspoons Salt
• 1 teaspoon Black Pepper
• 1/2 teaspoon Garlic Powder (optional)
• 2 teaspoons Dried Thyme
• 1 Tablespoon chopped Fresh Rosemary
• 1 Tablespoon chopped Fresh Sage
• 3 Tablespoons All Purpose Flour
• 1 cup Chicken Stock
• 2/3 cup Half & Half or Milk
• 1 Large Egg beaten (Egg Wash)
• Several drops of Red Food Coloring (optional)

DIRECTIONS

Preheat the oven to 350 degrees. Place the Chicken Thighs in an oven proof baking dish and season with Salt and pepper to taste. Add about 1/4 cup of water to the Chicken and cover the baking dish with an oven proof cover or aluminum foil. Poach the Chicken Thighs in the oven for about 45 minutes until an internal temperature of 165 degrees is reached and set aside to cool. In a skillet over medium low heat, melt the Butter and when t begins to bubble, add the diced Celery Carrots and Onions and stir to blend. Season the Vegetables with the Salt, Pepper, Garlic Powder, Thyme, Rosemary and Sage and cook, stirring frequently for 15-20 minutes until the Mirepoix Vegetables are very soft. While the Vegetables are cooking, dice the Chicken Thighs into the same size dice as the Vegetables. Sprinkle the Flour over the Mirepoix and stir to coat the Vegetables well, creating a thick Roux. Pour the Chicken Stock into the skillet with the Mirepoix and stir constantly for 6-8 minutes until the Sauce has reached the boiling point and is nicely thickened. Pour the Half & Half into the Sauce and stir until creamy.Add the diced Chicken to the Sauce and Vegetables and stir until very well blended. Adjust the Sauce thickness with more Cream or Stock if necessary If the Sauce is too thin, add 2 Tablespoons of water to 1 Tablespoon of Cornstarch to make a thickening Slurry. Stir the Slurry into the Sauce when it is hot and stir until nicely thickened. This is the Chicken Pot Pie Filling and it should be very thick so that it doesn’t flow out of the Puff Pastry Crust. Set the Filling aside to fully cool down. Increase the oven temperature to 400 degrees and lay out  the first sheet of Puff Pastry Dough. Cut the Pastry Sheet into 8 equal pieces (a Square, a Circle or a Heart). Repeat the process with the second Puff Pastry Sheet making sure the cut shapes are the same size. Cut a vent hole in the second set of Puff Pastry pieces making the vents the same shape as the piece (Square, Circle, or Heart).Place 1/2 to 1/3 cup of the Chicken Pot Pie Filling on the center of the first set of Puff Pastry Shapes. Move the Filling so that it fits the shape leaving a 1/4 inch edge all around. Top the Filling with the second set of Puff Pastry Shapes and place each piece on a lightly floured surface one at a time. Stretch the top edges out a little bit and pull the seams down to meet the bottom seams. Lightly pinch the seams together with your fingers and then press them with a fork to fully enclose the Filling. Place the Chicken Hand Pies onto a baking sheet lined with parchment. Brush the Hand Pies with the Egg Wash working around the vent holes on the top center. If you are making these for Valentine's Day like I did, brush the outer edge of each hand Pie with the Red Food Coloring using a small paint brush. Place the Egg Washed Hand Peas in the preheated oven for about 20 minutes until the Puff Pastry Crusts are lightly browned and puffed up. Let the Hand Pies rest for a few minutes and then pick them and eat them.

RECIPE

INGREDIENTS

FOR THE EGG ROLLS

• 12 ounces of Boneless Skinless Chicken Thighs
• 1 cup Orange Juice
• 2 teaspoons Salt divided
• 1 teaspoon Black Pepper divided
• 2 Tablespoons Toasted Sesame Oil
• 3 1/2 cups Coleslaw Mix (shredded Cabbage and Carrots)
• 1/2 cup sliced Scallions
• 2 teaspoons Garlic Powder
• 2 Tablespoons Minced Fresh Ginger
• 2 Tablespoons Sesame Seeds
• 9-10 Egg Roll Wrappers
• 1-2 cups Canola Oil (for frying)

FOR THE ORANGE DIPPING SAUCE

• 1 2/3 cups Orange Juice
• 5 Tablespoons Granulated Sugar
• 3 Tablespoons Soy Sauce
• 2 Tablespoons Rice Vinegar
• 1 Tablespoon Minced Fresh Ginger
• 1 teaspoon Garlic Powder
• The Zest of 1/2 of an Orange
• 1 Tablespoon Corn Starch
• 3 Tablespoons Water

DIRECTIONS

Preheat the oven to 350 degrees. Cut the Chicken Thighs into 2-3 inch pieces and place them in an oven proof baking dish. Season the Chicken with 1 teaspoon of Salt, 1/2 teaspoon of Black Pepper and toss to coat. Pour 1 cup of Orange Juice over the seasoned Chicken pieces and cover the baking dish with an oven proof cover or some aluminum foil. Poach the Chicken for 40-45 minutes until an internal temperature of 165 degrees is reached. Set the Chicken aside to cool. In a skillet over medium heat, add the Toasted Sesame Oil. When the Oil begins to shimmer, add the Shredded Cole Slaw Blend, Scallions, Garlic Powder Minced Ginger to the pan and stir to blend. Season the Cabbage Mixture with the remaining Salt and Pepper and cook, stirring frequently for about 10 minutes until the Vegetables are crisp tender. Remove from the heat, stir in the Sesame Seeds and set aside as well. While the Cabbage Mixture is cooking, pull the Chicken pieces and shred them into 1/2-3/4 inch pieces. Mix the Shredded Chicken with the Vegetable Mixture and set the Egg Roll Filling aside while we make the Orange Sauce. Add the 1 2/3 cups of Orange Juice to a sauce pan over medium high heat. Add the Sugar, Soy Sauce, Rice Vinegar, Ginger, Garlic Powder and Orange Zest. Bring the Sauce to a boil stirring constantly and let the Sauce boil for 5-7 minutes until it is slightly (or more) thickened. Mix together the Cornstarch and Water to create a slurry to thicken the Sauce if necessary. While the Sauce is still boiling, pour the Cornstarch Slurry into the pan and stir constantly until the desired Dipping Sauce consistency is reached.  Add some water to the slurry bowl, place an Egg Roll Wrapper on a work surface, dip your forefinger into the water bowl and moisten the edges of the Egg Roll Wrapper all the way around. Keep the unused Egg Roll Wrappers wrapped in plastic wrap until ready to use so they don’t dry out. Place about 1/2 cup of the Egg Roll Filling  across the center of the wrapper. Fold up the bottom half of the Wrapper, then fold in the sides and pinch to seal. Roll up the Wrapper tucking in the Filling as you go util the top edge is reached. Check the Egg Roll to make sure the Filling is fully enclosed. Use some of the Cornstarch Water to seal any tears in the Wrapper if necessary. Repeat the process with the remaining Egg Roll Wrappers and Filling until they are all used up. Heat the Oil in a Fry Daddy or deep skillet until is is very hot (325-350 degrees). Fry the Orange Chicken Egg Rolls in the hot Oil for 5-8 minutes rolling them around occasionally so they are evenly fried. When the Egg Rolls are nicely browned and float to the surface, remove them from the Oil using a slotted spoon and transfer them a paper towel lined plate. Serve the Egg Rolls with the Orange Dipping Sauce. 

RECIPE

INGREDIENTS

• 3.5-4 Pound Pork Shoulder (or Pork Butt) bone in or boneless
• 3 Tablespoons Brown Sugar
• 2 teaspoons Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Smoked Paprika
• 1/4 teaspoon Cayenne Pepper
• 1 1/2 cups Chicken Stock
• 1 Tablespoon Worcestershire Sauce
• 2 Tablespoons Canola Oil
• 1/2-1 cup Barbecue Sauce
• 1 cup of 3 Color Cole Slaw (shredded Green & Red Cabbage and shredded Carrots)
• 1/4 cup Cole Slaw Dressing**
• 6 slices of American Cheese 
• 1 Small Round Loaf of Sourdough Bread (Boule)
• 2 Tablespoons Roasted Garlic Oil

DIRECTIONS

Cut the Pork into 3 or 4 pieces of similar size and trim off most of the Fat. In a mixing bowl, combine the Brown Sugar, Salt & Pepper, Onion & Garlic Powders, Smoked Paprika and Cayenne Pepper and stir with a whisk until the Dry Rub is very well blended. Season each Pork piece all over with the Dry Rub and rub it into the Meat. When the pieces are well coated with the Dry Rub, transfer the Pork to a plate and set aside. Place the 2 Tablespoons of Canola Oil into an Instant Pot and turn the Pot to the Saute’ Setting. When the Instant Pot displays the “HOT” message, place the Pork pieces into the hot Oil and sear for 5-7 minutes. Turn the Pork pieces over and sear the other side for an additional 5-7 minutes and continue turning the pieces until all of the surfaces are well seared. Remove the seared Pork from the Instant Pot and turn it off. Pour about 1/4 cup of the Chicken Stock into the Instant Pot and using a wooden spoon, stir and scrape up all the browned bits from the bottom. Add in the remaining Chicken Stock and the Worcestershire Sauce and stir until well blended with the browned bits. Return the Pork Pieces to the Instant Pot with the Liquid. Set the Instant Pot to the “Meat/Stew” or “Manual Hugh Pressure” setting and increase the timer to 45 minutes. Cover the Instant Pot and Pressure Cook until the timer goes off. Turn the Instant Pot off, leave the cover on and let the pressure release for 10-15 minutes. At this time, the Instant Pot Cover should be easily removed. Using tongs, test the Meat for doneness by pulling the Meat apart. If is separates and shreds easily it is done. Transfer the Pork pieces to a plate and set aside to cool. Add the Cooking Liquid to a sauce pan over high heat and bring it to a boil. Reduce the heat to medium high and reduce the Cooking Liquid for about 20 minutes until it is the consistency of a thin Gravy. While the Cooking Liquid is reducing, pull the cooked Pork pieces with your fingers or using 2 forks. Add the Barbecue Sauce to the reduced Cooking Liquid and whisk together until well blended. Add the Pulled Pork to the Cooking Liquid and Barbecue Sauce Mixture and stir to coat it well. Preheat the oven to 375 degrees. On a work surface, slice the top off of the Sourdough Boule and partially hollow out the top and bottom of the the Bread using your fingers to remove the centers. Brush the hollowed out Bread Boule with the Roasted garlic Oil and place on a baking sheet lined with parchment. Bake in the oven for 10-12 minutes until lightly browned and toasty. Remove the Bread from the oven and line the sides and bottom of the bottom half of the Boule with 3 slices of American Cheese. Fill the bottom half of the Boule with 1-2 cups of the Barbecue Pulled Pork on top of the Cheese. Top the Pulled Pork with 3 more slices of American Cheese. Spray a piece of parchment with non stick cooking spray and set it on top of the Filled part of the Bread Boule. Place the top of the Bread Boule next to the Filled Bottom and cover the sheet pan with foil. Place the baking sheet in the oven and bake for 15-20 minutes until the Pulled Pork os heated through and the Cheese is melted. While the Picnic Sandwich is baking, prepare the Cole Slaw by mixing the Shredded Vegetables with the Dressing. Remove the pan from the oven and uncover. Top the filled bottom of the Boule with 1/2 to 3/4 cup of the Cole Slaw and spread it evenly over the Cheesy BBQ Pulled Pork. Place the top of the Bread Boule on top of the filled bottom and press down. Using a serrated knife, cut the BBQ Pulled Pork Picnic Sandwich into quarters and serve.   

**COLESLAW DRESSING

3/4-1 cup Mayonnaise

2 tablespoons Sugar

1 Tablespoon White Wine Vinegar

1 Tablespoon Lemon Juice

1 Tablespoon Dijon Mustard

Salt and pepper to taste.

Poppy Seeds (optional)

Mix all the Ingredients in a mixing bowl until ver well blended.

RECIPE

INGREDIENTS

• 3 Tablespoons Butter
• 1 Tablespoon Olive Oi
• 1/2 cup chopped Walnuts
• 1 Tablespoon chopped Fresh Sage divided
• 2-3 cloves Fresh Garlic minced
• 3 cups cubed Butternut Squash
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 cup Chicken or Vegetable Stock
• 1/4 cup Half and Half or Cream
• 1/2 pound Angel Hair Pasta cooked according to packages directions 
• 2/3 cup Grated Parmesan Cheese divided

DIRECTIONS

Heat the Butter in a large sauce pan over medium heat. When the Butter gets bubbly, add the chopped Walnuts and cook for 5-7 minutes until the Walnuts and the Butter are browned. Using a slotted spoon, remove the Walnuts from the pan, transfer them to a paper towel lined plate and set aside. Keep the browned Butter on the heat in the sauce pan and add the Garlic and 2 teaspoons of the Sage and cook, stirring constantly for about 1 minute until very fragrant. Add the Butternut Squash cubes to the pan and stir to coat it with the seasoned Brown Butter. Add the Chicken or Vegetable Stock and cover the pan. Cook the Butternut Squash for 10-15 minutes until it is very soft. Test for doneness by inserting a knife into the cubes and if it slides in and out with no resistance, it s done. Puree the Squash with an immersion blender in the pan or transfer the pan contents to a blender and puree it. If using the blender, make sure to place a kitchen towel over the lid to prevent the contents from spilling out and burning you. Pour the Butternut Squash Puree back into the sauce pan and place it back on the heat. When the Angel Hair is cooked, reserve 1/2 cup of the pasta water and drain the Pasta. Return the Pasta to the pot with 2-3 Tablespoons of Butter and toss to coat. Set the Pasta aside until the Sauce is ready.  Add the reserved Pasta Water to the Butternut Squash Puree in the pan along with the Half and Half (or Cream) and 1/3 cup of the Grated Parmesan Cheese and cook, stirring constantly until the Sauce reaches the boiling point and has thickened to your desired consistency. Add some more Cream or Pasta Water if needed. Add the cooked Angel Hair Pasta to the Creamy Butternut Squash Pasta Sauce and toss to coat it well. Transfer a desired serving size to a plate or bowl and top with the Toasted Walnuts, a sprinkle of Chopped Sage, and more Grated Parmesan and serve. 

RECIPE

INGREDIENTS

• 6 ounces Country Ham sliced and broken up
• 3  Bacon slices, chopped
• 4 Celery stalks, sliced (about 1 1/2 cups)
• 1 medium-sized Yellow Onion, chopped (about 1 1/2 cups)
• 1 small  Bell Pepper (any color), finely chopped (about 1 cup)
• 3 Garlic cloves, chopped (about 1 Tbsp.)
• 1 tsp. Dried  Thyme
• 1/2 tsp. Black Pepper
• 1/4 tsp. Cayenne Pepper
• 1 tsp.  Salt, divided
• 8 cups lower-sodium Chicken Stock
• 4 cups fresh Black-eyed Peas soaked rinsed and drained according to package directions
• 2 Tbsp. Olive Oil
• 1 1/2 cups uncooked Carolina Gold Rice
• Fresh Scallions, sliced

DIRECTIONS

Cook the chopped Bacon in a dutch oven or deep skillet over medium heat until crispy. Reduce the heat to medium low and add the Celery, Peppers, and Onions to the Bacon (and Bacon Fat) and stir to blend. Season the Vegetables with the Salt, Pepper, Thyme and Cayenne Pepper and cook the Vegetables stirring frequently for about 8 minutes until they begin soften. Add the Ham to the skillet along with the prepped Black Eye Peas. Pour in the Chicken Stock and increase the heat back up to medium and bring the mixer to the boiling point. When the boiling point is reached, reduce the heat back down to medium  low, cover the pan and simmer the ingredients for 45-60 minutes until the Black Eye Peas are completely cooked and soft. Remove the pan from the stove and drain off the cooking liquid into a colander set over a bowl. Reserve the liquid and cover the dutch over containing the Hoppin’ John to keep warm. In a sauce pan over medium heat, add the olive oil and when it gets shimmery, add the Yellow Rice and stir for about 5 minutes until it begins to brown. Add 3 1/2 cups of the  Cooking Liquid and stir until the Liquid comes to a boil. Cover the Rice and reduce the heat to medium low and simmer for about 20 minutes stirring occasionally until the rice is tender and fluffy. Add the cooked Rice to the Hoppin’ John in the dutch oven and stir to blend. Add the remaining Cooking Liquid a little at a time until the completed Hoppin’ John has reached your desired consistency. Sprinkle the Hoppin’ John with the sliced Scallions and served with Sauteed Collard Greens and Corn Bread if desired.

RECIPE

INGREDIENTS

• 1 pound Ground Beef
• 2 slices white bread (preferably stale)
• 2/3 cup Milk
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 teaspoon Garlic Powder
• 1 teaspoon Chili Powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Smoked Paprika
• 1 Tablespoon chopped Fresh Cilantro plus more for garnish (optional)
• 1 Tablespoon Dried Minced Onion
• 1 large Egg beaten
• 2 Tablespoons Tomato Paste
• 24 half inch cubes of Pepper Jack Cheese
• 7-8 ounces of Nacho Cheese Doritos
• 3/4 cup Fresh Medium (or Hot) Salsa
• 3/4 pound American Cheese cut into cubes
• 1 heaping Tablespoon Sour Cream 

DIRECTIONS

Begin by placing the Bread Slices in a shallow bowl and pour the Milk over the Bread. Set the Bread aside to soak up the liquid while you assemble the Meatballs. Place the Ground Beef in a mixing bowl and season it with the Salt, Pepper, Garlic Powder, Cumin, Chili Powder, Smoked Paprika, Minced Onion and Cilantro. Using your hands or a spoon, incorporate the Seasonings into the Meat until it is very well blended. Add the beaten Egg and Tomato Paste to the Seasoned Beef. Squeeze any excess liquid out of the Bread Slices and break them up into smaller pieces. Add the soaked Bread pieces to the Ground Beef Mixture and mix well, squeezing and turning the Mixture as you go. Preheat the oven to 350 degrees. When all of the ingredients are very well blended and the consistency of the Mixture is formable, portion the Meatball Mixture into Tablespoon size portions and place them on a sheet pan or a work surface. The Recipe should yield 24 Meatballs. Press a cube of Pepper Jack Cheese into the center of each Meatball, then working one at a time, pick up an individual Meatball, press the Cheese a little deeper, form the Meat around the Cheese until the Cheese is fully enclosed, then roll each Meatball using both hands until it is nice and round. Repeat the process with all 24 Meatballs. When the Meatballs have been formed, break up the Nacho Cheese Doritos in small batches into a food processor and pulse until fine crumbs are made. Place the Dorito Crumbs into a shallow dish and roll and press each Meatball in the Crumbs until each Meatball is well coated. Place the Dorito coated Meatballs onto a rack set over a baking sheet the has been sprayed with Non Stick Cooking Spray. When the Meatballs are arranged on the rack, spray the tops with Non Stick Cooking Spray as well and bake the Crispy Nacho Cheese Meatballs for 15 to 20 minutes until they are crispy on the outside and the Meatballs are cooked through (an internal temperature of about 150 degrees). While the Meatballs are cooking, add the Salsa and American Cheese to a sauce pan over medium heat and stir constantly until the Cheese is melted. Add the Sour Cream to the Queso and mix it in to smooth it out and prevent any curdling. Place the Crispy Nacho Cheese Meatballs on a plate, drizzle with the Creamy Queso Sauce, sprinkle with some chopped Fresh Cilantro and serve.

RECIPE

INGREDIENTS

• 6 slices Bacon cooked
• 3 Chicken Thighs boneless skinless or bone in skin on
• 12 ounces Bow Tie Pasta (Farfalle) cooked according to package directions
• 3-4 Tablespoons Olive Oil
• 3 Tablespoons Bacon Fat
• 2 Tablespoons Dried Chives plus extra for garnish
• 3 Tablespoons Ranch Seasoning (like Hidden Valley)
• 1-2 Tablespoons All Purpose Flour
• 1 cup Chicken Stock
• 2-3 cups Cream (preferably heavy) or Half & Half
• Finely Shredded Cheddar Cheese for garnish (optional)

DIRECTIONS

Preheat the oven to 350 degrees. Place the Chicken Thighs in an oven proof baking dish and season them with Salt and Black Pepper to taste. Add about 1/4 cup of Water to the baking dish and cover with foil (or an oven proof cover). Bake the Chicken for 35-45 minutes until an internal temperature of 165 degrees is reached. Set the Chicken aside to cool. Place a rack in a baking sheet and line the Bacon slices side by side on the rack. Bake the Bacon in the oven (still at 350) for 20-25 minutes until it is browned and crispy. Set the Bacon aside. When the Chicken Thighs are cool enough to handle, pull the Meat off the Bone if necessary and cut the Chicken into bite sized pieces. Move the cooked Bacon to a plate and pour any Bacon Drippings left in the sheet pan into a large skillet. Heat the Bacon Fat over medium heat until it is shimmery or begins to sizzle. At this time, add the Chives to the pan and stir followed by the Ranch Seasoning. Stir until the Seasonings and Fat are well incorporated, then sprinkle the Flour all over the mixture. Using a whisk, blend the Flour into the Seasoned Fat to create a moderately thick Roux.  Whisk the Chicken Stock into the Roux and stir constantly until the boiling point is reached and the Sauce is still thick. Add the Cream and stir or whisk to create a Sauce that is  a little thinner and very creamy. Add the Chicken Pieces to the Sauce and stir to blend. Crumble the Bacon slices into the Sauce as well and stir until well incorporated. Finally, add the cooked Bow Tie Pasta to the Sauce and toss until all of the Ingredients are well mixed and heated through. Place the Chicken Bacon Ranch Bowtie Pasta in a bowl or on a plate and serve, garnished with Cheddar Cheese and additional Chives (if using).

RECIPE

INGREDIENTS

• 1/2 package of Dried Lasagna Noodles individually Broken into 4 pieces (or similarly shaped Noodles) cooked according to package directions.
• 1 1/2 cups of the Pasta Cooking Liquid
• 1 medium to large Zucchini
• 1 medium to large Summer Squash
• 1/2 medium Sweet Onion
• 1 Tablespoon minced Garlic
• 2 Tablespoons Butter
• 1 Tablespoon Roasted Garlic Oil or Olive Oil
• 1/2-1 teaspoon Crushed Red Pepper Flake
• 1 Tablespoon Dried Chives
• Juice of 1 1/2 Fresh Lemons
• 1 Tablespoon All Purpose Flour
• 1/4 cup Grated Parmesan Cheese plus extra for serving
• 1/4 cup roughly chopped Fresh Basil
• 2 cups Half & Half or Cream

DIRECTIONS

Using a box grater or food processor, grate the Zucchini, Summer Squash and Sweet Onion onto a clean kitchen towel. Add the Garlic and enclose the Vegetables into the towel and squeeze out as much of the liquid as possible. Heat the Butter and Oil in a skillet over medium heat and add the Red pepper Flake and Chives and stir to blend. Cook the seasoned Butter and Oil for 1-3 minutes stirring constantly. Add the Vegetables to the skillet (dumping the Vegetable ball from the towel is the easiest way to do this). Stir to blend the Vegetables well and cook, stirring often for 8-10 minutes until lightly browned and softened. In a bowl combine 1 cup of the Lemon Juice with the Parmesan Cheese and Basil and mix well. Sprinkle the Vegetables with the Flour and stir to incorporate. Cook for about 1 minute to reduce the starchiness of the Flour. Pour in 2/3 cup of the Pasta Cooking Liquid and stir constantly until the Sauce begins to thicken. Add in the Lemon Juice Mixture and stir. Pour in the Half & Half and stir until the Liquid is heated through and the Cheese is completely melted. Adjust the Sauce thickness if necessary with more Pasta Liquid of Half & Half to taste. Add the Pasta to the Sauce and toss to completely coat the pasta. Remember that the Pasta will absorb some of the Sauce so adjust the thickness as necessary again. Test the Sauce to see if it is Lemony enough for you. Remove the Lemony Zucchini Pasta from the heat, add more Lemon Juice if you want and stir it in well or serve as is according to taste.