PUMPKIN CHEESECAKE BARS

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RECIPE

• 3 tablespoons butter, melted
• 5 graham crackers, crushed
• 16 oz cream cheese, at room temperature
• 2 eggs
• 1/2 teaspoon vanilla
• 3/4 cup sugar
• 7.5 oz pumpkin puree, 1 can

FOR THE STREUSEL TOPPING

• 1/4 cup butter
• 1/2 cup flour
• 1/4 cup brown sugar
• 1 1/2  teaspoons ground cinnamon

DIRECTIONS

In a bowl, mix together the crushed Graham Crackers and Butter and press into a baking dish and Chill for 20-30 minutes. While the Crust chills, blend the Cream Cheese, Sugar, Eggs and Vanilla until very smooth. Pour 1/2of the Cream Cheese Mixture over the chilled Crust and Freeze for 45  minutes to 1 hour until very firm. Add the Pumpkin Puree’ to the remaining Cream Cheese Mixture and mix well. Remove the Crust and first Layer from the freezer and pour the Pumpkin Cream Cheese Mixture over it. Preheat the oven to 325 degrees and let the unbaked Cheesecake Bar mixture sit out at room temperature for 15-20 minutes. Bake the Pumpkin Cheesecake Bars for 30 minutes. While the Cheesecake Bars are baking, mix together the Butter, Flour, Brown Sugar and Cinnamon with a pastry cutter, a fork, or your fingers. Remove the partially baked Cheesecake Bars from the oven and top with the Streusel Topping. Return the baking dish to the over and bake for an additional 30-40 minutes until a knife or cake tester inserted comes out clean. The Cheesecake should be lightly browned and firm to the touch. Let the Cheesecake cool completely and cut it into Pumpkin Cheesecake Bars.

RECIPE

INGREDEINTS

FOR THE GRAVY (or use leftover if available)

• 3 Tablespoons Turkey Fat or Butter
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 Tablespoon chopped Fresh Sage, Rosemary, and Thyme mixed together
• 1 1/2 Tablespoon All Purpose Flour
• 1-2 cups Turkey or Chicken Stock

FOR THE PIZZA

• 1 cup Turkey Gravy
• 1 1/2 cups diced cooked Turkey
• 1 1/2 cups cooked Stuffing
• 1 1/2 cups Potatoes cooked
• 1 cup shredded Mozzarella Cheese
• 3/4 cup Dried Cranberries
• 1/2 cup shredded Parmesan Cheese

DIRECTIONS

If you are making the Gravy, melt the Turkey Fat or Butter in a sauce pan over medium heat and season with the Salt, Pepper and chopped Fresh Herbs. Sprinkle the Flour over the Fat and Herb Mixture and stir until well incorporated. Continue cooking the Roux, stirring constantly until nicely thickened. Continue cooking the Roux for an additional 3-5 minutes to cook out the starchiness of the flour. Pour the Turkey or Chicken Stock into the Roux and stir continuously until the Gravy is well thickened.

Preheat the oven to 375 degrees (or manufacturers recommended temperature). Press the Crescent Roll Dough into a 10 x 13 baking dish going about 1 inch up the sides. Spread the Gravy all over the Crescent Roll Dough and top with the shredded Mozzarella, Turkey Pieces, the Potatoes and the Stuffing.  Finish with the Dried Cranberries and shredded Parmesan Cheese and bake the Thanksgiving Pizza for 25-30 minutes until the Dough is nicely browned and the toppings browned as well. Slice and Serve.

RECIPE

INGREDIENTS

• 3 large Russet Potatoes peeled and sliced very thinly

1 medium Butternut Squash peeled, seeded and sliced very thinly

• 1/2-2/3 cup Butter at room temperature
• 1 heaping Tablespoon Salt
• 2 teaspoons Black Pepper
• 1/2 cup All Purpose Flour
• 1 Tablespoon Dried Minced Onion
• 2 teaspoons Brown Sugar
• 2 cups Heavy Cream
• 1 sleeve Ritz Crackers crushed

DIRECTIONS

Using some of the softened Butter, grease a baking pan and preheat the oven to 350 degrees.  Place the Russet Potatoes in a single layer in the bottom of the pan overlapping slightly. Sprinkle the Potatoes with 1/4 of the Salt and Pepper followed by 1/4 of the softened butter broken into small pieces and 1/4 of the Dried Minced Onion. Finish this Layer with 1/4 of the Flour and begin the second layer with the sliced Butternut Squash in a single layer overlapping slightly. Repeat the Salt, Pepper, Onion, Butter and Flour process on the Butternut Squash layer and sprinkle this layer with 1/2 of the Brown Sugar. Repeat the Layering and seasoning with another layer of Potatoes followed by another layer of Butternut Squash. Finish the Butternut Scalloped Potatoes with a single layer of Russet Potatoes. Sprinkle the top layer with a little more Salt and Pepper and more of the Dried Onion (if desired). Pour the Cream all over the Butternut Scalloped Potatoes, cover the casserole dish and bake for about 1 hour. Remove the casserole from the oven and test it for doneness by inserting a sharp knife into the layers. Crush the Ritz Crackers and spread them all over the top of the casserole and spray with nonstick cooking spray. Put the Scalloped Potatoes back in the oven and continue baking for 20-30 minutes depending on how soft they were when initially tested. Remove from the oven again and test with the knife. If the knife slides in and out with no resistance, the Creamy Butternut Scalloped Potatoes are done. Let the casserole rest for 10-15 minutes before serving.

RECIPE

INGREDIENTS

• 1 pound Bulk Sausage
• 3-4 Tablespoons Butter
• 1 small White Onion roughly diced
• 3 Celery Stalks sliced
• 1 large Granny Smith Apple cut into 3/4 inch dice
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 Tablespoons chopped Fresh Herbs (I used Sage Rosemary and Thyme)
• 1-2 loaves Portuguese Sweetbread (or equivalent, like Kings Hawaiian Rolls)
• 1 cup Apple Cider
• 1 cup Chicken Stock

DIRECTIONS

Crumble and cook the Sausage in a skillet over medium heat until it is no longer pink. Transfer the cooked Sausage Meat to a plate, reserving as much of the Pork Fat as you can in the skillet. To the skillet add the Butter and when it begins to bubble, add in the Celery, Onions and Apple pieces and stir to blend. Season the Vegetables and Apples with the Salt, Pepper and Herbs and cook, stirring frequently for 15-20 minutes until they are very soft. Add the cooked Sausage meat back to the skillet with the Vegetables and Apples and mix well. Remove from the heat. In a large mixing bowl tear up the Portuguese Sweet Bread into large chunks. Add the Sausage, Veggie and Apple Mixture and stir. Pour in the Apple Cider and the Chicken Stock and blend the mixture very well using a spoon or your hands, pressing and squeezing the Stuffing Mixture so that the Bread soaks up all the juices. The Stuffing Mixture should be very moist. Let it set for about 5-10 minutes to insure that all of the juices have been absorbed. Preheat the oven to 350 degrees. Spray a Baking dish with non stick cooking spray and add the Stuffing Mixture. Bake the Sausage Apple and Portuguese Sweet Bread Stuffing for 30-45 minutes until it is well set and the top is crispy. You can also bake the Stuffing in a Muffin Tin for about 20 minutes to create Stuffin’ Muffins or place the Stuffing inside your Turkey and let it roast.   

RECIPE

INGREDIENTS

• 3 Tablespoons Butter
• 1 Tablespoon Roasted Garlic Oil (or Olive Oil)
• 1 small White Onion roughly chopped
• 3 Celery stalks sliced
• 3 Carrots cut into 1/2 inch dice
• 2 Heads Fresh Broccoli 
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 Tablespoon Dried Chives
• 1 Tablespoon Dried Tarragon
• a Pinch of Crushed Red Pepper Flake
• 1/4 teaspoon Ground Nutmeg
• 3-4 cups Chicken or Vegetable Stock
• 1/2 cup shredded Sharp Cheddar Cheese
• 2/3 cup Creamy Sharp Cheese (such as Cooper or Kraft Meltable)
• 1/2 cup American Cheese broken up or shredded
• 1 Tablespoon Corn Starch Mixed with 2/3 cup Half & Half
• 1 additional cup Half & Half

DIRECTIONS

Cut the florets off the the Broccoli Stalks, cut them into medium sized florets and set aside. Slice the Broccoli Stalks into 1 inch pieces. Add the Butter and Roasted Garlic Oil to the Instant Pot and set the machine to the Saute' setting. When the Butter begins to bubble, add the Celery Carrots and Onions to the Pot and season with the Salt, Pepper, Dried Chives, Crushed Red Pepper Flake, and Nutmeg and stir to blend. Continue cooking on the Saute’ setting until the Mirepoix begins to soften. Remove 1 cup of the Mirepoix and set aside. Add the cut Broccoli Stalks and cook for about 8-10 minutes until the Vegetables are slightly browned. Turn off the Saute’ setting and pour in the Chicken or Vegetable Stock to cover the Vegetables by about 1 inch. Place the cover on the Instant Pot and press the Soup Setting (High Pressure for 30 minutes). Once the Timer has gone off, you can release the steam manually or just let the pressure die down (15-20 minutes). Remove the cover from the Instant Pot and test the Broccoli Stalk pieces which should be very soft. Puree’ the Broccoli mixture using an immersion blender right in the Instant Pot or you can transfer the mixture to a regular Blender and Puree’ in small batches using a kitchen towel over the lid to prevent the mixture from exploding out and possible burning.  

Add the reserved Mirepoix and Broccoli Florets back to the Instant Pot with the Pureed Broccoli Mixture, Place the cover on and cook on the Soup setting for 10-15 additional minutes until the Mirepoix (especially the carrots) is very soft and the Broccoli Florets are cooked. Turn off the Instant Pot and add the Cheeses and stir constantly until fully melted. Slowly pour in the Corn Starch and Half & Half slurry stirring constantly until the Soup begins to thicken. Add the remaining 1 cup of Half & Half and stir until heated through. When the Broccoli and Cheese Soup has reached the desired consistency, ladle into bowls and serve. Top with Croutons if desired.

RECIPE

INGREDIENTS

• 3 Tablespoons Butter
• 2 stalks Celery cut into 1/2 inch sliced
• 3 Small Rainbow Carrots cut into a 1/2 inch dice
• 1/2 White Onion diced
• 1 Tablespoon Fresh Garlic minced
• 10 small Rainbow Potatoes cut into 1/2’s and or 1/3’rds
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 Tablespoon chopped mixed Fresh Herbs (I used Rosemary, Thyme and Basil)
• 1 Tablespoon All Purpose Flour
• 3 Chicken Thighs cooked skinned and boned and cut into 1 inch pieces.
• 1 to 1 1/2 cups Chicken Stock
• 1 Sheet of Crescent Roll Dough or Puff Pastry

DIRECTIONS

Melt the Butter in a skillet over medium low heat and when it begins to bubble, stir in the Celery, Carrots, Onions and Rainbow Potatoes and stir to blend. Season with the Salt Pepper and Fresh Herbs and cook stirring occasionally for 20-25 minutes until the vegetables are very well softened. Add the minced Fresh Garlic and stir for about 1-2 minutes until fragrant. Sprinkle the Vegetable Mixture with the Flour and stir for 2-3 minutes to eliminate the starchiness. Add in the cooked Chicken pieces and any remaining cooking liquid to the pan along with the Chicken Stock and stir constantly until the Chicken Gravy is Smooth and Creamy. Set aside.

Preheat the oven to 375 degrees. Spray a baking pan with non stick cooking spray and add the Chicken Pot Pie Filling. Cut the Crescent Roll Dough (or Puff Pastry Sheet) into 4 long strips the size of the long edge of the baking dish and arrange them over the filling. Cut some more of the Dough into 4 strips that are the size of the short edge of the baking dish and lay them out across the lengthwise strips creating a lattice. Bake the Colorful Chicken Pot Pie for 20-25 minutes until the Filling is Bubbly and the Crust is Puffed and Nicely Browned. 

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RECIPE

INGREDIENTS

• 1 pound fresh Brussels Sprouts 
• 2 Tablespoons Bacon Fat
• 2 Tablespoons minced Fresh Garlic
• 1/4 medium White Onion finely diced
• 1/4 cup White Balsamic Vinegar
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 teaspoon Dried Basil
• 1 teaspoon Dried Oregano
• 4 ounce Roasted Red Pepper Strips
• 1 1/2 cups Half & Half
• 3 ounces shredded Havarti Cheese
• 1 8.8 ounce package Fresh Gnocchi cooked according to package directions
• 3 strips Bacon cooked and crumbled

DIRECTIONS

Cut the ends of the Brussels Sprouts and discard along with any loose leaves, then cut each Brussels Sprout in half lengthwise. In a skillet over medium low heat, melt the Bacon Fat and when it is liquid, add the diced Onion and minced Garlic and stir to blend. Season the Onion and Garlic with the Salt, Pepper, Basil and Oregano and cook for 5-8 minutes stirring frequently. Place the Brussels Sprout halves cut side down on top of the sautéed Onions and Garlic and cook for 15-20 minutes covered without stirring. When the Brussels Sprouts are softened and browned on the cut side, add White Balsamic Vinegar to deglaze the pan. Cover and continue cooking for about 5 more minutes. While the Brussels Sprouts are finishing up, place the Roasted Red Pepper Strips in a Blender and puree’ until smooth. Remove the browned Brussels Sprouts from the pan leaving as much of the Onions Garlic and seasonings as you can in the pan. To the Seasonings in the skillet, add the Roasted Red Pepper Puree’ and stir to blend. Pour in the Half & Half and stir until well incorporated and heated. Add the Havarti Cheese and stir until the Roasted Red Pepper Cream Sauce is smooth, and creamy. Remove the Sauce from the skillet to another container and add the cooked Gnocchi to the skillet followed by the Bacon pieces, Brussels Sprouts and the Roasted Red Pepper Cream Sauce and mix well. Serve and Enjoy!   

RECIPE

INGREDIENTS

• 6 Egg Roll Wrappers
• 1 Tablespoon Toasted Sesame Oil
• 12 ounces Shrimp peeled, deveined and cut into 1/2 inch pieces
• 1/2 cup White Onion finely diced
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 Tablespoon chopped Fresh Cilantro
• 1 teaspoon each Fresh Garlic and Fresh Ginger minced
• 4 ounces shredded Cabbage and Carrots (Cole Slaw Mix)
• 1 cup Coconut Flakes
• 1 Tablespoon Cream of Coconut
• The Juice of 1/2 Lime
• 1 Tablespoon Corn Starch mixed with 2 Tablespoons of Water (for sealing the Egg Roll edges)
• 1-2 cups Vegetable Oil (for frying) 

DIRECTIONS

Add the Toasted Sesame Oil to a skillet over medium heat and when the Oil begins to shimmer, add the diced White Onion and stir to blend. Season with the Salt, Pepper and Cilantro and cook stirring frequently until the Onion begins to soften. Add the minced Garlic and Ginger and continue cooking for an additional 1-2 minutes until fragrant. Add the Shrimp pieces and cook for 2-3 minutes until it begins to turn pink and then add the Cabbage and Carrots and stir until the Veggies are slightly softened. Remove from the heat and stir in the Coconut Flakes, Cream of Coconut and Lime Juice. Set aside to cool.

Lay out an Egg Roll Wrapper on a work surface and brush the edges with the Corn Starch and Water mixture. Spoon about 2 Tablespoons of the cooled Coconut Egg Roll Filling across the center of the Wrapper. Fold up the bottom corner to partially cover the Filling, then fold in the side corners and press to seal. Roll up the Egg Roll until the top point is reached. Make sure the edges are well sealed and the Filling is fully enclosed. Repeat the process with the remaining Egg Roll Wrappers and Filling to yields 6 Egg Rolls. Heat the Vegetable Oil in a large skillet over medium high heat. When the Oil splatters in reaction to a couple drops of water the temperature is ready for frying. Add the Egg Rolls to the hot Oil and fry on 1 side 3-5 minutes until the edges begin to turn brown. Turn the Egg Rolls Over and fry on the other side an additional 3-5 minutes until that side is crispy and nicely browned. Remove from the Oil and set on a plate lined with paper towels to drain.

FOR THE CURRIED APRICOT DIPPING SAUCE

In a microwave safe bowl add 1/2 cup of Apricot Preserves. Cover and microwave on high for 30 seconds. Add 1 Tablespoon of Curry Powder and 1/2 cup Mayonnaise and mix until well blended. Serve the Sauce with the Coconut Shrimp Egg Rolls and Enjoy! 

RECIPE

INGREDIENTS

• 1 Medium Spaghetti Squash
• 1 Tablespoon Olive Oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 3 Tablespoons Butter
• 12 ounces Breaded Popcorn Chicken (or Chicken of your choice) cooked according to package directions
• 2 1/2 cups Tomato sauce divided
• 1 cup shredded Parmesan Cheese
• 1 cup shredded Mozzarella Cheese

DIRECTIONS

Preheat the oven to 350 degrees. Cut the top (stem end) of the Spaghetti Squash off then cut  in half lengthwise and remove the seeds with a spoon. Drizzle the Squash halves with the Olive Oil and season with the Salt and Pepper. Turn the Squash flesh side down onto a baking sheet lined with parchment and bake for 45 minutes to 1 hour until the Squash flesh turns into strings when scraped with a fork (like Spaghetti). Scrape the Spaghetti Squash strings into a bowl, add the Butter and stir. When the Butter is completely melted, add 1/2 cup of the Tomato Sauce and stir to blend. Turn the Squash skin side down on the same baking sheet and spoon 1/2 of the Sauced Spaghetti Squash strings into the 2 halves (these are the “Boats”). Top with 1/2 of the Chicken pieces in an even layer and spoon 1/2 cup of Tomato Sauce over each “Boat” and spread evenly to cover. Sprinkle each “Boat” with 1/2 cup of the shredded Parmesan Cheese. Repeat the Layers using the remaining Squash followed by the remaining Chicken Pieces and Sauce. Finish the Chicken Parmesan Spaghetti Squash Boats with the Shredded Mozzarella Cheese and bake for 15-20 minutes until the Filling is heated through and the Cheese Topping is nicely browned and bubbly. Serve directly from the Spaghetti Squash Boats.

RECIPE

INGREDIENTS

• Pre-Made Pie Crust Top & Bottom (2 crust pie)
• 1 Head Cauliflower cut into small Florets
• 1 Large Leek halved and sliced into thin slices
• 4 Slices cooked Bacon roughly chopped
• 2 Tablespoons reserved Bacon Fat
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 Tablespoon Dried Chives
• 1/2 teaspoon Ground Nutmeg
• 1 Tablespoon All Purpose Flour
• 1 Tablespoon Fresh Garlic minced
• 2 cups Half & Half
• 1 teaspoon Chicken Base (or 1/2 Bullion Cube)
• 1 Tablespoon Grainy Mustard
• 1 cup shredded Cheddar Cheese
• 1 Egg beaten (egg wash)

DIRECTIONS

Preheat the oven to 400 degrees. Spread out the Cauliflower Florets onto a baking sheet lined with parchment . Drizzle the Florets with some Olive Oil and season with Salt and Pepper to taste. Roast the Cauliflower for about 20-25 minutes turning occasionally until the Florets are softened and lightly browned. Set aside to cool. In a skillet over medium low heat, melt the reserved Bacon Fat and when it is beginning to bubble, add the sliced Leeks. Season with the Salt, Black Pepper, Dried Chives and Nutmeg and cook stirring occasionally for 20-30 minutes until the Leeks are very soft and caramelized. Add the Minced Garlic and cook for an additional minute until it is fragrant. Sprinkle the Leeks with the Flour and stir to incorporate and continue cooking for 2-3 minutes to cook off the starchiness of the flour. Pour in the Half & Half, Chicken Base and Mustard and stir constantly until the Sauce is thickened and creamy. Add in the cooked Bacon pieces and the roasted Cauliflower Florets and stir until heated through. Add the Cheddar Cheese and keep stirring until completely melted. Add more Half & Half to the desired thickness if necessary and set aside.

Lower the oven temperature to 375 and press one of the Pie Crusts into a Pie Plate covering the bottom and up the sides. Pour in the cooled Cauliflower, Bacon and Leek Pie Filling. Top with the other Pie Crust, press down and press the Bottom and Top crusts together to seal in the filling, then using you thumbs and forefingers, Crimp the Crust all around to create a decorative edge. Cut a few vent holes into the Top Crust and brush with the Egg Wash. Bake the Pie for 30-45 minutes until the Crust is nicely browned and the Filling is bubbly. If the outside crust is browner than the Top Crust, tent with some foil if needed. Let the Bacon, Cauliflower and Leek Pie rest for about 5-10 minutes, slice and serve.  

RECIPE

INGREDIENTS

• 1/2 pound Elbow macaroni cooked according to manufacturers directions
• 5 tablespoons Butter divided
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• A pinch of Cayenne Pepper
• 2 teaspoons All Purpose Flour
• 3 cups Milk
• 1 pound American Cheese cut into 1/2 to 3/4 inch pieces
• 8 ounces Breaded Popcorn Chicken cooked until crispy
• 3/4 cup Buffalo Wing Sauce divided
• 1 sleeve Ritz Crackers

DIRECTIONS

In a sauce pan over medium heat melt 3 Tablespoons of the butter. When the Butter begins to bubble, season with the Salt, Pepper, and Cayenne Pepper and stir to blend. Sprinkle the All Purpose Flour into the pan and stir to incorporate the Butter and create a loose Roux. Add the Cheese pieces and the Milk and stir constantly until the Cheese is fully melted and the Sauce is creamy. When you have finished cooking the Macaroni, drain and toss with 2 Tablespoons of Butter to keep it from sticking together. Add the cooked and buttered macaroni to the Cheese Sauce, stir to blend well and remove from the heat. Preheat the oven to 350 degrees. Toss the cooked Popcorn Chicken with 1/2 cup of the Buffalo Wing Sauce to coat well. Spray a baking dish with non stick cooking spray.  Add 1/2 of the Macaroni and Cheese to the baking dish spreading it evenly all over the bottom. Add the Buffalo Sauce coated Popcorn Chicken in an even layer over the Macaroni and Cheese in the pan. Top the Buffalo Chicken with the remaining Macaroni and Cheese and spread it out to the edges of the baking dish. Crush the Ritz Crackers  and toss them with the remaining 1/4 cup of Buffalo Wing Sauce and sprinkle them all over the top of the Buffalo Chicken Macaroni and Cheese. Bake for 20-25 minutes until the Macaroni and Cheese is hot and bubbly and the Cracker crumbs are nicely browned. Let rest for 5-10 minutes before serving. 

RECIPE

INGREDIENTS

• 2 boneless Pork Chops cut into 1 inch pieces
• 2 teaspoons Salt divided
• 1 teaspoon Black Pepper divided
• 1 teaspoon Asian Five Spice seasoning
• 1 Tablespoon chopped Fresh Cilantro
• 2 Asian Pears cored and cut into 1/2 inch pieces
• 1/2 White Onion diced
• a 1 inch piece Fresh Ginger peeled and minced
• 4 Fresh Garlic Cloves minced
• 2 Tablespoons Canola Oil
• 1 Tablespoon All Purpose Flour
• 1 13.5 ounce can Coconut Milk
• 2 Tablespoons Cream of Coconut
• 1 Tablespoon Soy Sauce
• 1 Tablespoon Rice Vinegar
• 1 Tablespoon Miso Paste
• 8 ounces Asian Rice Noodles cooked according to package directions
• 3 Tablespoons Toasted Sesame Oil to toss with the Noodles when they are cooked to keep them from sticking together
• 1/2 cup Coconut Flakes toasted in a dry skillet over medium heat and additional chopped Cilantro (for garnish)

DIRECTIONS

Toss the Pork Pieces in 1 teaspoon of Salt, 1/2 teaspoon Black Pepper and the Asian Five Spice Seasoning. Heat the Canola Oil in a skillet over medium high heat and when the Oil begins to shimmer, add the seasoned Pork Pieces and saute’ for 3-5 minutes until browned. Remove the Pork from the skillet, transfer to a plate and set aside. Reduce the heat to medium and add the Asian Pears and Onions to the same skillet. Season with the remaining Salt, Pepper and Cilantro and cook, scraping up the browned bits in the pan stirring frequently until the Pears are softened and the Onion is translucent, about 8-10 minutes. Add the Ginger and Garlic and cook an additional 1-2 minutes until fragrant. Sprinkle with the Flour and stir until it is well incorporated with the Pear and Onion Mixture. Pour the Coconut Milk, Cream of Coconut, Soy sauce and Rice Vinegar over the Pears and Onions and stir to blend. Add the Miso paste and stir it into the Sauce. Reduce the heat to medium low, add the Pork pieces into the Sauce and simmer for 15-20 minutes stirring frequently until the Sauce is thickened and creamy and the Pork is cooked through. Toss the cooked Rice Noodles with the Creamy Asian Pear and Pork Sauce and serve garnished with toasted Coconut and additional chopped Cilantro if desired.   

RECIPE

INGREDIENTS

• 2 8 inch Sub Rolls cut into 3/4 inch slices
• 3 Tablespoons Roasted Garlic Oil
• 2 ounces Pine Nuts
• 2 cups Artichoke Hearts coarsely chopped
• 4 ounces Prosciutto sliced thin and cut into 1/2 inch pieces
• 1 1/2 cups crumbled Gorgonzola Cheese
• 2 cups Light Cream or Half & Half
• 1/2 cup chopped Fresh Sage Leaves
• 2 cups shredded Pecorino Romano Cheese

DIRECTIONS

Preheat the oven to 350 degrees. Lay out the Sub Roll slices on a baking sheet lined with parchment and brush each slice with the Roasted Garlic Oil. Toast the Bread in the oven for 15-20 minutes until lightly browned, crisp and fragrant. While the Bread is toasting, place the Pine Nuts in a small skillet over medium high heat and toast them stirring constantly until browned. Set the toasted Pine Nuts aside to cool. Spray a baking dish with non stick cooking spray and line the bottom of the dish with 8-10 of the toasted Bread Slices. Distribute the chopped Artichoke hearts evenly over the Bread followed by the Prosciutto pieces, the Gorgonzola Cheese, Toasted Pine Nuts, and chopped Sage Leaves. Pour the Cream or Half & Half all over the Casserole Ingredients and press lightly to moisten the mixture. Sprinkle the Pecorino Romano all over the top of the Artichoke Prosciutto Gratin Casserole and bake for 20-25 minutes until the Cheese is melty and all of the liquid has been absorbed by the Garlic Toasts. Let the Casserole rest for 5-8 minutes then scoop into a shallow bowl (or plate) and serve.

RECIPE

INGREDIENTS

20 Kings Hawaiian Rolls

8-10 Hot Dogs

1 cup Sweet and Spicy Relish

1/2 cup Yellow Mustard

12 slices Yellow American Cheese

1 cup chopped Pecans

4 Tablespoons Butter melted

2 Tablespoons Honey

DIRECTIONS

Preheat the oven to 350 degrees and slice the Kings Hawaiian Rolls in half like Hamburger Buns. Spray a baking pan with non stick cooking spray and place the Hawaiian Roll Bottoms in rows to cover the bottom of the pan and reserve the tops. Using one of the tops to measure the Roll size, cut the Hot Dogs into pieces that fit the rolls Place 2 Hot Dog pieces on each Roll then top with top each Slider with the relish, distributing it evenly over the Hot Dogs. Spread the Mustard over the Sliders evenly then top with the American Cheese slices to cover all of the Sliders. Place the Roll tops on in rows that line up with the bottoms. Mix together the chopped Pecans, the Butter and the Honey and spread the mixture evenly over the Sliders making sure that each roll top gets some butter. Bake the Honey Pecan Slider Dogs for 15 minutes until the Pecans and Rolls are nicely browned and the Cheese is melted. Divide the Sliders using a spatula and pull the individual Sliders out of the baking dish and enjoy!

RECIPE

INGREDIENTS

• Stone Ground Grits prepared according to manufacturers directions using water or milk for 4 servings
• 2 Tablespoons Butter
• 1 cup Shredded Cheddar Cheese
• 12 ounces Small Shrimp peeled and deveined (41/50 per pound)

CAJUN SEASONING

•     2 1/2 Tablespoons Salt
•     1 Tablespoon Dried Oregano
•     1 Tablespoon Smoked Paprika
•     1 Tablespoon Cayenne Pepper
•     1 Tablespoon Black Pepper
•     1 teaspoon Garlic Powder
• 2 ears of Fresh Corn, kernels cut from the cobs
• 3 cups Baby Spinach Leaves loosely packed
• 2 Tablespoons Bacon Fat (or Butter)
• 2 Tablespoons All Purpose Flour
• 3-4 cups Half & Half
• 1 teaspoon Chicken Base (or 1 Bullion Cube)

DIRECTIONS

While the cooked Grits are still hot, add in the Butter and Cheddar Cheese and stir until completely melted and well incorporated. Remove from the heat and set aside. Toss the Shrimp with 2-3 Tablespoons of the Cajun Seasoning and let sit at room temperature for about 10 minutes. In a skillet over medium high heat, melt the Bacon Fat until it is shimmery, then add the Seasoned Shrimp in a single layer. Cook for 1 minute per side, then remove to a plate, leaving the Fat in the pan. Use a spatula to scrape up the browned bits from the bottom of the skillet and stir them into the hot Fat. Add the Corn Kernels and cook, stirring frequently for about 2 minutes until slightly softened. Sprinkle the Flour all over the Corn and stir to incorporate. Cook the Corn Roux for about 5 minutes to remove the starchiness of the Flour then add the Half & Half and Chicken Base and continue cooking stirring constantly unto the Sauce is thickened about 5-10 minutes. Add the partially cooked Shrimp and Spinach to the Cream Sauce and stir until the Spinach is Wilted and the Shrimp are heated through. Adjust the Sauce thickness with additional Half & Half if necessary. Add 1/2 to 1 cup of the prepared Grits to a shallow bowl or plate and spoon the Creamy Shrimp, Corn and Spinach Sauce all around them (or just spoon the Sauce over the Grits) and serve. 

RECIPE

INGREDIENTS

• 10 ounces fully cooked Chicken Cauliflower Bratwurst Sausages
• 3 Bell Peppers (any color) tops removed, sliced in half the long way and seeded
• The Bell Pepper Tops, stems removed and diced
• 1/2 medium Onion Diced
• 1/4 head of Cauliflower riced in the food processor
• 2 Tablespoons Roasted Garlic Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 teaspoon Garlic Powder
• 1/2 teaspoon Crushed Red Pepper Flake
• 1/2 cup Horseradish Sauce
• 1 Tablespoon Dijon Mustard
• 1 Tablespoon Prepared Horseradish (optional)
• 4 ounces American Cheese cubed
• 1/4 cup Everything Bagel Seasoning

DIRECTIONS

Preheat the oven to 350 degrees and place the Bell Pepper halves open side down in a baking dish that has been sprayed with non stick cooking spray. Add 2 Tablespoons of water to the baking dish with the Peppers and cover with foil. Bake for about 20 minutes until the Peppers are pliable and set aside. While the Peppers par-cook, heat the Roasted Garlic Oil in a skillet over medium heat and when the oil is shimmery, add the diced Peppers and Onions and stir to blend. Season with the Salt, Pepper, Garlic Powder and Red Pepper Flake and cook for 10-15 minutes until the Vegetables are softened. Add the Riced Cauliflower and continue cooking 8-10 minutes longer until the softened vegetables are very well incorporated. Coarsely chop the Chicken Cauliflower Bratwurst in the food processor and stir into the Vegetable Mixture. Stir in the Horseradish Sauce, Dijon Mustard, Prepared Horseradish and stir to blend with the Bratwurst Vegetable Mixture. Add the Cheese and cook for 5-10 minutes stirring frequently until the cheese is melted. Remove from the heat and set aside to cool.

When the Peppers ore slightly softened, drain the water from the baking dish and wait until they are cool enough to handle. Fill each Bell Pepper half with 2/3-3/4 cup of the Chicken Cauli- Bratwurst Filling and arrange back in the baking dish. Sprinkle with the Everything Bagel Seasoning and bake for about 20 minutes until slightly browned and soft.