APRICOT WILD RICE STUFFED LAMB CHOPS

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RECIPE 

INGREDIENTS

1.5 Pounds of Lamb Loin Chops

Non Stick Cooking Spray

2 Tablespoons of Butter 

1+ Tablespoon of Olive Oil

1 teaspoon Salt

1/2 teaspoon Black Pepper

2.5 Cups of Apricot Wild Rice Dressing***

2 Tablespoons of All Purpose Flour

1 1/4 Cups of Chicken Stock

2 Tablespoons of Apricot Jam

DIRECTIONS

Preheat the oven to 350 degrees. In a skillet over medium high heat, spray with Non Stick Cooking Spray and add the Butter and Olive Oil. When the Butter Oil gets bubbly place the Lamb Chops in the Skillet and season with Salt and Pepper. Sear the Chops for 1-2 minutes and turn them over. Season the second side with Salt and Pepper as well and sear for an additional 1-2 minutes. Spray a baking dish with Non Stick Cooking Spray and transfer the seared Lamb Chops from the skillet to the baking dish. Leave the Fat in the skillet and remove from the heat. Arrange the Lamb Chops in a circle in the center of the baking dish and top each Chop with 1/2 cup of the Apricot Wild Rice Dressing. Bake the Stuffed Lamb Chops for 15-20 minutes until a minimum internal temperature of 145 degrees is reached. While the Lamb Chops are baking, place the skillet with the Fat on a burner set at medium heat. When the Fat gets bubbly, sprinkle it with the Flour and stir to incorporate and create a Roux. When the Roux is thick, pour in the Chicken Stock and whisk constantly for 5-10 minutes until the Lamb Gravy is smooth and creamy. With the Gravy still over the heat, add the Apricot Jam and continue cooking and stirring until the Jam is fully melted. Reduce the heat to Low to keep the Lamb Gravy warm until the Stuffed Lamb Chops are done. Transfer 1 or 2 Stuffed Lamb Chops to a plate, top with your desired amount of Apricot Lamb Gravy, serve with your favorite vegetables and Enjoy!

THE RECIPE FOR MY WILD RICE APRICOT DRESSING

***INGREDIENTS

1 cup of Wild Rice

1 cup of Brown Rice

4 cups of Chicken Stock

6 Tablespoons of Butter

2 stalks of Celery diced

1/2 Small Sweet Onion diced

1 teaspoon Salt

1/2 teaspoon Black Pepper

2 Tablespoons chopped Fresh Sage

1 Tablespoon chopped Fresh Rosemary

1 Tablespoon chopped Fresh Parsley

2 cloves chopped Fresh Garlic

1/2 cup of Apricot Preserves

2 Large Eggs beaten

Non Stick Cooking Spray

DIRECTIONS

Preheat the oven to 325 degrees. Spray 2 oven proof baking dishes with non stick cooking spray and add 2 Tablespoons of Butter to each dish. Add the Wild Rice to one of the baking dishes and add the Brown Rice to the other and season the rices with salt and Pepper to taste. Add 2 cups of Chicken Stock to each pan and stir to blend with the Rices. Cover the baking dishes with an oven proof cover or a sheet of aluminum foil and bake the Rices for about 1 hour until all of the liquid is absorbed and the Rices are soft and fluffy. Set the Rices aside to cool. In a skillet over medium heat, melt the remaining 2 Tablespoons of butter. When the Butter is bubbly, add the diced Celery and Onion and stir to blend. Season the Celery and Onion with the Salt and Pepper and cook for 8-10 minutes stirring frequently until the Vegetables are beginning to soften. Add the Fresh Herbs to the Celery and Onions and continue to cook for 6-8 more minutes until the Celery is softened and the Onions are translucent and softened as well. Add the Chopped Garlic to the Herbed Celery and Onions and stir to blend. Continue to cook for about 1 more minute until the Garlic is fragrant. Add on the Apricot Preserves and stir until it is melted and well incorporated into the Vegetables and Herbs. Remove from the heat and set aside. Add the cooked Wild and Brown Rice to the Vegetables and stir to blend well. Cool down the Rice and Vegetable mixture for about 15 minutes until it is just slightly warm. Add the Beaten Eggs to the Rice and Vegetable Mixture and stir until the Eggs and Veggies are well incorporated. Spray a baking dish with Non Stick Cooking Spray and add in the Rice Vegetable and Egg Mixture. Place in the oven (still at 325 degrees) for 25 to 30 minutes until the Wild Rice Dressing is lightly browned and well formed. Serve and Enjoy the  Yummy Wild Rice Dressing!

RECIPE

INGREDIENTS

• 9 Lasagna Noodles cooked according to package directions (or 3 Fresh Lasagna Sheets)
• 12 slices of Smoked Bacon cooked and cut into 1/2-3/4 inch pieces
• 1 pound of Sea Scallops, Tough Muscles removed and cut into bite sized pieces
• 3 Tablespoons of Butter
• 2 teaspoons of Salt divided
• 1 teaspoon of Black Pepper divided
• 1 teaspoon of Onion Powder
• 1 teaspoon of Garlic Powder
• 1/2 teaspoon of Nutmeg
• 4 Tablespoons of All Purpose Flour
• 2-3 cups of Half & Half or Whole Milk
• 1 cup of grated Gruyere Cheese
• 1 2/3 cups of Shredded Parmesan Cheese divided
• 16 ounces of Whole Milk Ricotta Cheese
• 1 rounded Tablespoon of Dried Oregano
• 1 rounded Tablespoon of Dried Basil
• 1 Large Egg beaten
• 2/3 cup of Tomato Sauce
• 2 cups of Shredded Mozzarella Cheese

DIRECTIONS

TO MAKE THE MORNAY SAUCE

In a sauce pan over medium heat, melt the Butter and season with 1 teaspoon of Salt, 1/2 teaspoon of Black Pepper, the Garlic and Onion Powder and Nutmeg. Stir to incorporate the seasonings into the Butter and when the Butter gets bubbly, add the Flour and stir to create a thick Roux. Pour in the Half & Half or Milk and whisk to blend with the Roux. Continue cooking, stirring constantly until a boiling point is reached and the Bechamel Sauce thickened. Add the Gruyere and 2/3 cup of the Parmesan Cheese and continue cooking and stirring until the Cheese is fully melted and the Mornay Sauce is smooth, thick and creamy. Remove the Sauce from the heat and set aside. Add the Ricotta Cheese to a mixing bowl and add the remaining 1 teaspoon of Salt, the 1/2 teaspoon of Black Pepper, the Basil and Oregano and the beaten Egg and stir until well blended. Save and thin out (a little) 1 cup of the Mornay Sauce and add the remaining Sauce to a mixing bowl. Add the Scallops and Bacon to the Sauce in the mixing bowl and stir until they are fully coated with the Mornay Sauce. 

TO ASSEMBLE THE SCALLOP AND BACON LASAGNA

Preheat the oven to 350 degrees and spray a 13 X 9 inch baking dish with Non Stick Cooking Spray. Spread the Tomato Sauce all over the bottom of the baking dish and top with 1/3 of the Lasagna Noodles. Spread 1/2 of the Seasoned Ricotta Cheese over the Lasagna Noodles in an even layer and top with 1/2 of the Scallop, Bacon and Mornay Sauce Mixture. Sprinkle 1/2 cup of the remaining Shredded Parmesan Cheese and top with another 1/3 of the Lasagna Noodles. Repeat the layering process with the remaining Seasoned Ricotta and the Scallop and Bacon mixture and top with the remaining Shredded Parmesan Cheese. Top the Lasagna layers with the remaining Lasagna Noodles and spread the reserved thinner Mornay Sauce all over the top of the Noodles all the way out to the edges to prevent the Noodles from drying out. Sprinkle the Shredded Mozzarella Cheese all over the top of the Scallop and Bacon Lasagna and bake for 40-50 minutes until the Mozzarella Cheese is lightly browned and the Lasagna is fully heated through. Let the Lasagna rest for about 7-10 minutes, cut into several 4 inch squares, serve and enjoy!

RECIPE

INGREDIENTS

• 1 Pound of boneless skinless Turkey Breast in 2 pieces
• 1 Pound of boneless skinless Chicken Breast in 2 pieces
• 1 Pound of boneless skin on Duck Breast in 2 pieces
• 1 1/2 cups of Cornbread Cranberry Stuffing divided (Recipe to follow)
• 1 1/2 cups of Bacon Ranch Stuffing divided (Recipe to follow)
• 1 1/2 cups of Wild Rice Dressing divided (Recipe to follow)

MASHED POTATOES

• 2 Large Russet Potatoes peeled and cut into 1 inch cubes
• 3 Tablespoons of Butter
• 1/4 cup of Half and Half or Milk
• Salt and Pepper to taste

GRAVY

• 1/2 cup of drippings from the baking sheet that the Turducken Loaves were baked on
• 2 Tablespoons of Butter
• Salt and pepper to Taste
• 4 Tablespoons of All Purpose Flour
• 2-3 cups of Chicken Stock

DIRECTIONS

Pound out the Poultry Breasts until about 1/4 to 1/2 inch thick and cut them into equal pieces. Save the extra pieces and set aside in case you need to use them. There will probably be more Turkey because the Turkey Breasts are the largest. Preheat the oven to 350 degrees. Lay out the pounded Chicken Breast on a work surface and top with half of the Bacon Ranch Dressing and press to form. Top the Bacon Ranch Dressing with a Turkey Breast and top the Turkey with half of the Cornbread and Cranberry Dressing and press it to form as well. Top the Cornbread Cranberry Dressing with some of the Turkey trimmings and top with the Wild Rice Dressing and press to form. Top the Wild Rice Dressing with one of the pounded Duck Breast skin side up. Use some Butchers Twine to tie up the Turducken Loaves using 3 the short way and 2 the long way until the loaves are secured and well formed. Repeat the process with the remaining ingredients to create a second Turducken Loaf. Place the Turducken Loaves on a sheet pan topped with a rack and sprayed with non stick cooking spray. Bake the Turducken Loaves for 1 to 1 1/2 hours until an internal temperature of 165 degrees is reached. While the Loaves are baking, place the Potato Pieces in a saucepan and fill with water to cover by 1 inch. Bring the Potatoes to a boil over high heat and when the boiling point is reached, reduce the heat to medium and cook for 15-20 minutes until the Potato Pieces are well softened. To check for doneness, insert a sharp knife into the pieces and if it slides in and out with no resistance, they are done. Drain the Cooked Potatoes and add the 3 Tablespoons of Butter and Salt and Pepper to Taste. Mash the Potatoes with a potato masher and then add in the Half & Half or Milk and continue mashing until nice and creamy. Cover the Potatoes in the saucepan and place over low heat to keep warm while the Loaves are Baking. When the Turducken Loaves are done, place them on a cutting board and pour the drippings from the sheet pan into a skillet over medium heat and add the 2 Tablespoons of Butter and season with Salt and Pepper to taste, When the Butter gets bubbly, sprinkle the Flour into the skillet and stir constantly until a thick Roux is formed. Add the Chicken Stock 1 cup at a time and whisk until a creamy Gravy has been created. Slice the Turducken Loaves into 1 inch thick slices and place a serving on a plate. Add the Mashed Potatoes, top with the Gravy and serve with your favorite prepared Vegetables and enjoy! Happy Thanksgiving!

RECIPE

INGREDIENTS

• 24 ounces of Boneless Skinless Chicken Thighs
• 1 teaspoon of Salt
• 1/2 teaspoon Black Pepper
• 1/2 cup of Water
• 4 Tablespoons of Butter
• 1/2 of a Sweet Onion diced
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 teaspoon Dried Thyme
• 2 cloves of Fresh Garlic minced
• 2 1/2 to 3 cups of Frozen Mixed Vegetables (Carrots, Green Beans, Green Peas, Corn)
• 3 Tablespoons of All Purpose Flour
• 2-3 cups Chicken Stock
• 1 cup of Half & Half (or Cream)
• A triple batch of Bisquick Biscuit Dough or 12 Pillsbury Grands
• Non Stick Cooking Spray

DIRECTIONS

Preheat the oven to 350 degrees and place the Chicken Thighs in a baking dish. Season the Thighs with 1 teaspoon of Salt and 1/2 teaspoon of Black Pepper and pour in the 1/2 cup of Water. Cover the baking dish with an oven proof cover or a sheet of Aluminum Foil and bake for 45 minutes to 1 hour until the Chicken has reached an internal temperature of 165 degrees. When the Chicken Thighs are cool enough to handle, pull the Chicken into 1-2 inch pieces and set aside. Heat the Butter in a skillet over medium heat and when it becomes bubbly, add the diced Onions, season with 1 teaspoon of Salt and 1/2 teaspoon of Black Pepper and 1 teaspoon of Dried Thyme and stir to blend in the seasonings. Cook the seasoned Onions stirring frequently for about 10-15 minutes until they are beginning to soften, add in the Minced Garlic and continue cooking for about 1 minute until the Garlic is fragrant. Add the Mixed Vegetables to the softened Onions and Garlic and continue cooking for 10-15 minutes until they are softened as well. Sprinkle the Flour over the Vegetables and stir to incorporate. Continue cooking for an additional 2-3 minutes to reduce the starchiness of the Flour and then pour in the Chicken Stock and cook, stirring constantly for about 10 minutes until the Sauce has reached the boiling point and is nicely thickened. Add the Half & Half (or Cream) and continue cooking and stirring until a desired Sauce thickness is reached. Adjust the thickness with more liquid or a Slurry of Cornstarch and Water if necessary. Add the Pulled Chicken to the Sauce and stir to blend well. Remove from the heat and set aside. Increase the oven temperature to 400 degrees and prepare the Bisquick Biscuits according to the package directions, create 12 Biscuits and lay them out on a sheet pan. If you are using pre-packaged Biscuits, lay out 12 of them on a sheet pan as well. Spray a 9 X 13 inch baking dish with Non Stick Cooking Spray and fill it with the Chicken Pot Pie Filling. Top the Pie Filling with the prepared Biscuits in an even layer, set the baking dish on a sheet pan lined with parchment and bake for 20-25 minutes until the Biscuits are firm and lightly browned and the Pot Pie Filling is bubbly. Let the Biscuit Topped Chicken Pot Pie rest of 2-3 minutes, scoop out a single Biscuit and all of the Pot Pie Filling underneath it, serve and enjoy!

RECIPE 

INGREDIENTS

• 1 pound of Ground Beef
• 2 Tablespoons of Roasted Garlic Oil (or Olive Oil)
• 2 teaspoons of Salt divided
• 1 teaspoon of Black Pepper divided
• 1/2 Sweet Onion finely diced
• 1/2 pound of sliced Mushrooms
• 2-3 cloves of Fresh Garlic minced
• 2 Tablespoons of All Purpose Flour
• 1 cup of Beef Broth
• 1 cup oF Half and Half (or Cream)
• 1-2 Tablespoons of Worcestershire Sauce
• 1 cup of Sour Cream
• 1 pound of Wide Noodles cooked according to package directions
• 4 Tablespoons of Butter
• Fresh Chopped Tarragon for garnish (optional)

DIRECTIONS

Heat the Roasted Garlic Oil in a deep skillet over medium heat and when the Oil reaches a shimmery temperature, crumble the Ground Beef in the pan. Season the Ground Beef with 1 teaspoon of Salt and 1/2 teaspoon of Black Pepper. Cook and chop up the Ground Beef until no linger pink and well crumbled (about 12-15 minutes). Using a slotted spoon, remove the cooked Ground Beef from the skillet, transfer to a plate and set aside. When the Noodles are cooked to an al dente texture, drain them and place them back in the sauce pan with the 4 Tablespoons of Butter. Stir until the Butter is melted and the Noodles are coated with the melted Butter. Leave the skillet on the medium heat burner and when the Beef is fully removed, add the diced Onion and stir to coat the Onions with the Fat in the pan.. Add the sliced Mushrooms to the Onions in the pan and stir to combine. Season the Mushrooms and Onions with the remaining Salt and Pepper and cook the Onions and Mushrooms for 8-10 minutes, stirring frequently until the Onions are translucent snd the Mushrooms are well softened. If there is a lot of liquid from the Mushrooms in the pan, continue cooking until it is mostly evaporated. Add the Garlic to the Mushrooms and Onions and continue to cook for about 1 minute until the Garlic is fragrant. Sprinkle the Vegetable Mixture with the Flour and stir until well blended, making sure there are no clumps. Cook the Mixture in the pan for another minute or so to reduce the starchiness of the Flour. Add the Beef Broth and stir to incorporate with the Flour coated Vegetables and when they are well blended, add the Half & Half and stir to blend. Add the Worcestershire Sauce and bring the mixture to the boiling point stirring constantly and when it reaches a boil it should be creamy and nicely thickened. Remove the Beef Stroganoff Sauce from the heat and stir in the Sour Cream until well blended. Turn the burner heat down to low and add the cooked Noodles, stir to combine them with the rest of the ingredients and continue cooking and mixing until well blended and heated through. Garnish with the Tarragon if using, transfer to a plate, serve and enjoy!

RECIPE

INGREDIENTS

• 1 Sheet of Puff pastry Thawed  
• 3 Large Granny Smith Apples,  cored and thinly sliced (about 6 cups)

• 2 teaspoons  Cinnamon
• 8 Tablespoons  Butter 
•  3 Tablespoons All Purpose Flour 

• 1/4 cup Water
1 cup Granulated Sugar 
• Vanilla Ice Cream for a topping (optional)

FOR THE STREUSEL TOPPING

• 1/4 cup All Purpose Flour
• 1/4 cup Brown Sugar
• 2 Tablespoons of Cold Butter 

DIRECTIONS

Melt the Butter in a small sauce pan over medium heat. When the Butter is bubbly, sprinkle the Flour over it and whisk constantly to create a thin Roux. Cook the Roux for 2-3 minutes to reduce the starchiness of the Flour then add in the Granulated Sugar and stir until well blended with the Roux. Add the Water and whisk until the Sweet Apple Pie Sauce is well blended. Remove the Sauce from the heat and set aside to cool. Preheat the oven to 400 degrees. Lay out the Puff Pastry Sheet on to a work surface and using a 3-4 inch biscuit cutter, cut the Dough into 6 circles. Save any remaining pieces of the Puff Pastry Dough. Press the Puff Pastry Circles into a 6 cup muffin tin and if the circles are too small to reach the top of the cups, press in the remaining Dough pieces around the sides until the Puff Pastry Cups have filled the Muffin Tin all the way around the edges and up to the top. Toss the Apple Slices with the Ground Cinnamon until the slices are well coated then add the Apple Pie Sauce and stir to fully coat the Seasoned Apple Slices. Add about 2/3 - 1 cup of the Apple Pie Filling in to each of the Puff Pastry muffin tin cups and arrange them using your fingers so the filling is well formed. In a small bowl, mix together the streusel Topping Ingredients and blend them together with a fork or your fingers until the Topping is crumbly. Sprinkle the Streusel Topping over the top of each Apple Pie Cup and spread it evenly. Bake the Apple Pie Puff Pastry Cups for 20-25 minutes until the Apple Pie Filling is browned and bubbly and the Puff Pastry Crust is browned and puffed. Let the apple Pie Cups rest for 1-2 minutes and then run a knife around the entire edge and lift the Cups out of the muffin tin. Place a Cup on a plate, top with Vanilla Ice Cream and serve.

RECIPE

INGREDIENTS

FOR THE SAUCE


• 1/2 cup Water

• 1 Red Apple peeled, cored & chopped

• 1/2 Sweet Onion diced
• 1 Tablespoon minced Fresh Garlic 

• 6 Tbsp Soy Sauce
•  
2 Tbsp Brown Sugar

• 2 Tbsp Hot Honey

• 2 Tbsp Rice Wine (Mirin)

• 1 tsp Sesame Oil


• 3 pounds of  Bone-in Beef Short Ribs (3.3 pounds)
• 1 Tablespoon Salt
• 3 teaspoons Black Pepper divided
• 2 Tablespoons of Canola Oil

• 3 Large Carrots  peeled & cut in medium size chunks

• 1 head of Fresh Broccoli cut into Florets
• 1 cup of Brown jasmine Rice (or White Rice)
• 2 Tablespoons of Butter
• 1 cup of Water
• 1 cup of Beef Broth
• 1/2 cup of Sesame Seeds
• 3 Scallions sliced

DIRECTIONS

Make the Sauce first so that the flavors have time to marry! Place all of the Sauce Ingredients in a food processor and puree’ until smooth and very well mixed. Set the sauce aside in the refrigerator while preparing the Short Ribs. Sprinkle the Short Ribs with 1 Tablespoon of Salt and 2 teaspoons of Black Pepper, then rub the Seasonings all over each Rib. Add the Canola Oil to the Instant Pot and press the Saute’ setting. When the Oil is Hot, add the Short Ribs in Batches to the Oil in the Instant Pot and sear all sides of each Short Rib. When the Short Ribs are seared, remove them from the Instant Pot and transfer them to a plate and set aside. Drain the Fat out of the Instant Pot and place the Ribs back in. Pour the Korean Sauce over the Short Ribs and set the Instant Pot to the Meat/Stew setting (or manual, high pressure for 45 minutes). Lock the Instant Pot cover on and let the Ribs cook in the Sauce for the 45 minutes. While the Short Ribs are cooking, preheat the oven to 350 degrees. Spray a baking dish with Non Stick Cooking Spray, add in the Butter, Jasmine Rice,1 teaspoon of Black Pepper and the 2 sups of liquid (water & beef broth). Cover the baking dish with an oven proof cover or a sheet of aluminum foil and bake for 25-45 minutes (depending on what kind of Rice you are using) until all of the liquid is absorbed and the Rice is light and fluffy. When the Instant Pot timer goes off, turn the Pot off and let the steam dissipate naturally for 15-20 minutes. Remove the cover from the Instant Pot and remove the cooked Short Ribs with a slotted spoon and transfer them to a large bowl. Add the Carrot Chunks to the Sauce. Place the cover back on the Instant Pot and cook the Carrots on manual high pressure for 15 minutes, release the steam and remove the cover. To check for the doneness of the Carrots, insert a sharp knife into each of the Carrot Chunks and if it slides in and out with no resistance, the Carrots are perfectly done. While the Carrots are cooking, place the Broccoli Florets in a microwave safe container Add about 2 Tablespoons of Water, cover and microwave on high for about 2 minutes until the Broccoli is bright green and crisp tender. Add the cooked Carrots and Broccoli to the Short Ribs in the bowl and if the Sauce is too thin, turn the Instant Pot to the Saute’ setting and when the boiling point is reached, pour in a slurry of 1-2 Tablespoons of Corn Starch mixed with 1/8 to 1/4 cup of Water and stir until the desired Sauce thickness is reached. Add the sauce to the Short Ribs, Carrots and Broccoli and stir to mix them together. Place a serving of Rice on a plate and top with the Korean Short Rib and Vegetable Mix. Sprinkle the Korean Short Ribs with a garnish of the Sesame Seeds and the sliced Scallions, serve and enjoy!

RECIPE

INGREDIENTS

• 8 Mini Breakfast Sausage Patties
• 8 Kings Hawaiian Slider Rolls
• 8 Large Eggs 
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 teaspoon Freeze Dried Chives (optional)
• 1 1/3 cup of Half & Half or Milk divided
• 4 Tablespoons Butter Divided
• 1 Tablespoon All Purpose Flour
• 1/4 cup of Chicken Stock
• 1/4 cup Beef Stock
• 4 slices of American Cheese
• 1/4 cup of Melted Butter
• 2-3 Tablespoons of Everything Bagel Seasoning

DIRECTIONS

Preheat the oven to 350 degrees. Place the Eggs in a mixing bowl and season them with the Salt and Pepper. Add 1/3 cup of Half & Half or Milk and whisk together until well blended. Spray a 6 X 9 inch baking dish with Non Stick Cooking Spray and grease with 1 Tablespoon of Butter as well. Pour in the Beaten Eggs and bake for about 15 to 25 minutes until the Eggs are cooked through. Set the Baked Scrambled Eggs aside to cool. While the Eggs are cooking, spray a skillet over medium high heat with Non Stick Cooking Spray and place the Mini Breakfast Sausage Patties in the pan. Sear the Patties for 3-5 minutes until browned on one side, then turn the Patties over and sear the other side for an additional 3-5 minutes. Transfer the cooked Sausage Patties to a plate and set aside. Reduce the heat to medium and in the same pan, add the remaining 3 Tablespoons of Butter and stir until the Butter is bubbly. Sprinkle with the Flour and stir constantly for about 2 minutes to create a thick Roux. Stir in the Freeze Dried Chives (if using). Mix the Chicken and Beef Stock together and pour over the Roux and cook, stirring constantly for 4-6 minutes until the sauce reaches the boiling point and is very thick. Add the remaining 1 cup of Half & Half or milk and continue cooking and stirring with a whisk constantly until the boiling point is reached again and the Sauce has become a thick and creamy Gravy. Add the cooked Sausage Patties to the Gravy and stir until well coated with the Gravy. Continue cooking the Sausages for 5-7 minutes until they have reached an internal temperature of 165 degrees. Remove the Sausage Gravy from the heat. Lay out the 8 Kings Hawaiian Rolls on a cutting board and slice them in half to create a bottom and tops. Using a biscuit cutter, portion the cooked Scrambled Eggs into eight 2 inch circles. Spread 1 Tablespoon of the Sausage Gravy over each of the Slider bottoms and top with the Scrambled Egg Rounds. Top the Eggs with the Sausage Patties and spread the remaining Gravy over the top of the Sausages. Finish the Slider bottoms with the American Cheese and place the Slider tops on. Press the assembled Sliders to keep them together. Brush the tops of the Sliders with the Melted Butter and sprinkle with the Everything Bagel Seasoning. Bake for 15-20 minutes until the Sliders are lightly browned, the Cheese is melted and the Creamy Sausage Egg and Cheese Sliders are heated through. Slice the Sliders into 8 portions, serve and enjoy!

RECIPE

INGREDIENTS

• 1-2 cups seeded and finely chopped Hot Peppers
• 2 cups seeded and finely chopped Cucumbers
• 1/2 Red Onion finely chopped
• 1/8 cup of Salt
• 1/2 cup of Cold Water
• 1.5 cups Apple Cider Vinegar
• 2.5 cups of Sugar
• 1+ Tablespoon of Pickling Spice

DIRECTIONS

Place the chopped Peppers, Onions and Cucumbers in a bowl and sprinkle them with the Salt. Add the Water and stir to blend. Soak the Veggies in the Salted Water for 1-2 hours in the refrigerator. Transfer the soaked Veggies to a strainer lined with Cheesecloth and press them to remove as much of the liquid as possible. Lift the Veggies up from the strainer in the Cheesecloth, form a ball with the Cheesecloth enclosed Veggies and twist and squeeze to remove more of the liquid. Transfer the soaked and drained Veggies to a bowl. In a sauce pan, bring the Apple Cider Vinegar and Sugar to a boil. Wrap the Pickling Spice in another piece of Cheesecloth and tie it tight to enclose the Spices. Place the packaged Spices into the boiling Sugar and Vinegar Mixture, reduce the heat and simmer for 12-15 minutes. Remove the Spice Package from the Sugar and Vinegar Mixture and dispose it. Transfer the Pepper, Onion and Cucumber Mixture into the simmering Pickling Liquid and simmer for an additional 10 minutes. Remove the Hot Pepper Relish from the heat and transfer to an air tight container and refrigerate until cold. If you are familiar with canning methods, you can store them in sterilized jars, but the Hot Pepper Relish should keep for several weeks in the air tight container. 

RECIPE

INGREDIENTS

FOR THE SAUCE

• 3/4 Cup of Chicken Stock
• 3 Tablespoons of Soy sauce
• 2 Tablespoons of Hot Honey
• 1 Tablespoon of Rice Wine Vinegar
• 2 teaspoons of Miso Paste
• 1 Tablespoon of Corn Starch

FOR THE NOODLES, CHICKEN AND VEGETABLES

• 8 ounces of Lo Mein Noodles cooked according to package directions (I used regular Spaghetti and it was good)
• 3 Tablespoons Toasted Sesame Oil
• 1 pound of Boneless Skinless Chicken Thighs cit into bite sized pieces
• 3 Tablespoons of Canola Oil
• 2 teaspoons of Salt (divided)
• 1 Tablespoon of chopped Fresh Cilantro
• 1 teaspoon of Black Pepper (divided)
• 1 Tablespoon of Minced Garlic
• 1 Tablespoon of grated Fresh Ginger
• 3 cups of Broccoli Slaw (prepackaged) or shredded Cabbage, Matchstick Carrots, and Broccoli Florets
• 1 medium Red Bell Pepper seeded and sliced into thin strips
• 3 Scallions sliced, white and green slices separated
• 1 ear of Fresh Corn with the kernels cut off the cob
• 20 Snow Peas with the ends trimmed and strings pulled off
• Sesame Seeds for garnish (optional)

DIRECTIONS

In a small mixing bowl, whisk together all of the Sauce Ingredients and set aside. When the Noodles are cooked, strain them and place back into the sauce pan with the Toasted Sesame Oil and toss together to keep the Noodles from sticking together and give them a nice Toasted Sesame flavor. Set the cooked Noodles aside as well. Heat the Oil in a skillet over medium high heat and when the Oil begins to shimmer, add the Chicken Thigh pieces and season them with 1 teaspoon of salt and 1/2 teaspoon of Black Pepper. Cook the Chicken on all sides until it is no longer pink and lightly browned and crisp. Remove the cooked Chicken pieces to a plate and set aside. Lower the burner heat to medium and add the Minced Garlic and the Grated Ginger and cook for about 1 minute until it is fragrant. Add the Broccoli Slaw, Red Pepper Strips, the White Parts of the Sliced Scallions, Corn Kernels and the Snow Peas and season with the remaining Salt and Pepper and the Fresh Cilantro. Saute’ the Vegetables for 8-10 minutes stirring frequently until crisp tender. Add the cooked Chicken Pieces back into the pan with the Vegetables and cook for an additional 1-2 minutes until the Chicken is warmed through. Pour the Sauce Mixture over the Chicken and Vegetables and cook, stirring constantly for about 5-7 minutes until the coiling point is reached and the Sauce is thickened. Add the Noodles into the Chicken, Vegetable and Sauce Mixture and toss to incorporate the Noodles with the rest of the Ingredients. When the Chicken and Vegetable Lo Mein is well mixed together, transfer a serving to a plate and garnish with the Green Sliced Scallions and some Sesame Seeds (if Using) and Enjoy!