Crab Melts

Ingredients:

  • 8 slices bacon, cooked
  • 1/4 cup mayonnaise
  • 1 tbsp lemon juice
  • 1 tsp Old Bay Seasoning
  • 12 ounces crab meat, lump
  • 2 stalks celery, finely diced
  • 1/4 cup red onion, finely diced
  • 2 tbsp fresh parsley, finely chopped
  • 1/2 tsp ground black pepper
  • 1 tsp hot sauce
  • 8 slices sourdough bread
  • Unsalted butter, softened
  • 4 slices Cheddar Cheese

Directions:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a medium bowl, whisk together lemon juice, mayonnaise, Old Bay, and pepper until well blended. Then add celery, red onion, and parsley and mix to combine.
  3. Add crab meat and hot sauce to mayonnaise mixture and blend well.
  4. On a baking sheet, spread butter on one side of 4 of the bread slices and place buttered side down. Top the unbuttered sides with cheddar cheese, two slices of bacon and the crab mixture. Then add the other 4 slices of bread and butter the sides facing up.
  5. Place pan in oven and bake for 5 minutes. Then carefully flip the sandwiches over and bake for another 4 minutes.
  6. Turn your oven on broil and broil for 1 to 2 minutes until sandwiches are a nice golden brown. Keep a close eye on the sandwiches while broiling in order to prevent burning.

Bucatini with Roasted Red Pepper Sauce

Ingredients:

  • 6 tablespoons extra virgin olive oil
  • 3/4 cup Panko breadcrumbs
  • 1 tablespoon dried oregano
  • 1/2 cup Parmesan cheese, plus more for serving
  • 1 pound bucatini pasta
  • 1 (16 ounce) jar roasted red pepper strips, drained
  • 1 large shallot, finely chopped
  • 4 cloves garlic, minced
  • 1/2 teaspoon fennel seed
  • 1 pinch red pepper flakes
  • 1/2 cup tomato paste
  • 3/4 cup heavy cream
  • 3 tablespoons unsalted butter
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • Kosher salt and ground black pepper

Directions:

  1. Heat a large skillet over medium heat. Add 2 tablespoons olive oil, breadcrumbs, and 1 tablespoon oregano, and cook, stirring occasionally until the breadcrumbs are toasted all over, about 3 minutes. Add the cheese and cook another 2 minutes, until fried. Remove the breadcrumbs from the skillet. Season with salt and pepper. Set the crumbs aside.
  2. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Just before draining, remove 1 1/2 cups of the pasta cooking water. Drain.
  3. Meanwhile, place the skillet over high heat along with 4 tablespoons olive oil. When the oil shimmers, shallots, garlic, fennel seeds, 1 tablespoon oregano, and a pinch of red pepper flakes. Cook until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste, cook 2 minutes. Stir in the roasted red peppers, 1 cup pasta cooking water, cream, and butter. Season with salt and pepper. Simmer for 15 minutes or until the sauce thickens slightly. Taste and adjust seasonings as needed.
  4. Add the pasta and fresh herbs, tossing to combine. If needed, thin the sauce with additional pasta cooking water.
  5. To serve; top the pasta with breadcrumbs and additional cheese. Enjoy!

Creamy Orzo with White Beans and Asparagus

Ingredients:

  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter
  • 1 shallot, diced
  • 4 cloves garlic, minced
  • 1/2-1 teaspoon red pepper flakes
  • 2 cups orzo pasta
  • 4 cups low sodium chicken or vegetable broth
  • 1 can cannellini beans
  • Kosher salt and ground black pepper
  • 4 cups chopped kale
  • One bundle of asparagus trimmed and cut into 1” pieces
  • 1 cup grated parmesan cheese plus more for serving
  • juice of 1/2 lemon

Directions:

  1. Heat the butter and olive oil in a large dutch oven over medium-high heat. Add the shallot, garlic, and chili flakes and cook until fragrant, about 3 minutes. Stir in the orzo. Cook until golden, 1-3 minutes. Pour in the broth and bring to a boil over high heat. Season with salt and pepper. Simmer 8-10 minutes until the orzo is al dente, stirring often.
  2. Stir in the asparagus, kale, and parmesan cook another few minutes until kale is wilted and asparagus is slightly tender. Add lemon juice and stir together.
  3. Ladle the orzo and vegetables into bowls and add additional parmesan. Enjoy!


Cowboy Spaghetti

Ingredients:

  • 1 pound spaghetti
  • 3 slices thick bacon , diced
  • 1 pound ground beef
  • 1 medium onion, diced
  • 1 orange bell pepper, diced
  • 4 cloves garlic, minced
  • Kosher salt and ground black pepper
  • 2 teaspoons sriracha
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup beef broth
  • 15 ounce can diced fire roasted tomatoes
  • 8 ounce can tomato sauce
  • Shredded sharp cheddar cheese for serving
  • 3 scallions , diced

Directions:

  1. Bring a large pot of salted water to boil and cook pasta al dente according to package directions. Drain and set aside.
  2. In the meantime, heat a large, nonstick skillet; over medium-high heat. Add in the bacon and cook until brown and crispy. Remove with a slotted spoon to a paper towel-lined plate. Drain off most of the bacon grease, leaving about 1 tablespoon in the skillet.
  3. Add ground beef, onion and bell pepper to the skillet; sauté, breaking up the beef for about 3 to 4 minutes until it’s browned. Add the garlic and cook until fragrant, about 30 seconds. Season with salt and pepper.
  4. Stir in the sriracha, Worcestershire, beef broth, fired roasted tomatoes, and tomato sauce. Let simmer for about 6 minutes until thickened slightly.
  5. Add cooked spaghetti to the skillet with the meat sauce; toss to combine. Taste and adjust any seasonings, if needed.
  6. Serve pasta in bowls. Top with cheddar cheese over the pasta and sprinkle with scallions and the reserved crisp bacon. Enjoy!

Pasta Primavera

Ingredients:

  • Kosher salt and ground black pepper
  • 2 Tbsp salted butter
  • 1 Tbsp olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 cups broccoli florets
  • 8 oz. thin asparagus, trimmed and cut into 1-inch pieces
  • 1 cup low-sodium chicken broth
  • 1/2 c. heavy cream
  • 1 cup frozen peas, thawed
  • 2 cups diced ham
  • 1/2 cup grated parmesan cheese, plus more for serving
  • 1 lb spaghetti

Directions:

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside.
  2. Meanwhile, melt the butter in a large skillet over medium-high heat. Add the olive oil. Add the onion and garlic and cook, stirring, about 1 minute. Stir in the broccoli and cook 1 minute. Stir in the asparagus and cook 1 minute. Season with salt and pepper.
  3. Add the chicken broth. Cook until the liquid reduces a bit, about 3 minutes. Stir in the heavy cream and simmer 1 minute.
  4. Stir in the peas and let them heat up in the sauce. Stir in the ham and parmesan and let them heat a bit. Season with salt and pepper.
  5. Add cooked pasta to the skillet and toss. Serve with more parmesan.

Caramel Puffcorn

Ingredients:

  • 1 (9 ounce) bag puff corn
  • 1 cup butter (do not substitute)
  • 1 cup brown sugar
  • 1⁄2 cup light corn syrup
  • 1 teaspoon baking soda

Directions:

  1. Place puff corn in a large roaster pan.
  2. In 2 quart sauce pan bring the butter, sugar & corn syrup to bring to boil, then cook for 2 minutes.
  3. Add the baking soda- this will cause the caramel mixture to foam up.
  4. Stir well and remove from heat.
  5. Pour over puff corn in roaster and bake in 250* oven for 45 minutes, stirring every 10-15 minutes.
  6. Remove from oven, spread out onto wax paper to cool.

Rock Shrimp Tacos with Kale Slaw

Ingredients:

  • 2 Tbsp olive oil
  • 1 pound rock shrimp or other small shrimp, peeled and deveined
  • 4 cups chopped kale
  • 1 cup thinly sliced red onion
  • 1 cup packed cilantro leaves, chopped
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red bell pepper, sliced
  • Kosher salt and ground black pepper
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • Flour tortillas, (I used street taco size)
  • 2 avocados
  • Juice of 3 limes, divided

Directions:

  1. Ina large bowl; toss together the kale, red onion, cilantro, juice of 2 limes, salt and pepper. Set aside.
  2. In a small bowl; mix together cumin, chili powder, 1/2 tsp salt, and 1/2 tsp pepper. Season the shrimp with spice mixture.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers; season with salt and sauté 3 minutes or until tender. Add shrimp; saute 2 minutes or until pink. Turn off heat.
  4. In another small bowl; smash together the avocados, juice of one lime, pinch of salt and pepper.
  5. To assemble; smear some of the avocado mixture on the bottom of a flour tortilla. Add a portion of the shrimp and pepper mixture. Top with the kale slaw. (Optional: serve with lime wedge)

Mexican Mac

Ingredients:

  • 1 pound extra-lean ground beef
  • 1 large onion, diced
  • 1-1/4 teaspoons chili powder
  • 1 teaspoon dried Mexican oregano
  • Kosher salt and ground black pepper
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 1/2 cups fresh or frozen corn
  • 1/2 cup water
  • 2/3 cup uncooked elbow macaroni
  • shredded cheddar cheese for topping

Directions:

  1. In a large skillet cook beef with onion over medium-high heat. Season with salt and pepper. Cook until no longer pink, 5-7 minutes; crumble meat.
  2. Stir in seasonings, tomatoes, tomato sauce, corn and water; bring to a boil. Stir in macaroni. Reduce heat; cover and simmer until macaroni is tender, 15-20 minutes, stirring occasionally. Adjust seasoning as desired.
  3. Serve in bowls and sprinkle with cheese.

Sloppy Joe Casserole

Ingredients:

  • 2 tbsp. butter
  • 2 tbsp. olive oil
  • 2 large carrots, peeled and grated
  • 1 small onion, diced
  • 1 green bell pepper, diced
  • 5 cloves garlic, minced
  • 2 1/2 lb. ground beef
  • 1 1/2 c. ketchup
  • 2 tbsp. brown sugar
  • 2 tsp. chili powder
  • 1 tsp. dry mustard
  • 2 c. beef or chicken stock 
  • 2 tbsp. tomato paste
  • 2 tbsp. Worcerstershire sauce
  • Kosher salt and ground black pepper
  • 12 slider rolls, from 1, 12-16oz. package
  • 1 tsp. everything bagel seasoning

Directions:

  1. Preheat the oven to 375 degrees.
  2. Heat olive oil in a large skillet over medium heat. Add the carrot, onion and green bell pepper and cook until slightly softened, about 4 minutes. Add the garlic and cook 1 more minute. Add the ground beef, breaking up into little pieces with a wooden spoon, and cook until no pink pieces remain, 5-7 minutes. Season with salt and pepper. If a lot of liquid or fat remain in the skillet, drain most and discard.
  3. Add the ketchup, brown sugar, chili powder, dry mustard, stock, tomato paste, Worcestershire sauce, salt and pepper. Stir to combine and simmer for 3-5 minutes. Transfer the mixture to a 9-by-13-inch casserole dish.
  4. Melt the butter in a small pan. Nestle the slider rolls (tops and bottoms together) into the sloppy joe mixture and brush all over with the melted butter. Sprinkle the tops all over with everything bagel seasoning poop. Bake afor 8-10 minutes until the tops of the buns are toasty. Serve in serving bowls immediately. 

Green Chicken Chili

Ingredients:

  • 2 Tbsp olive oil
  • 1 lb chicken breast, cubed
  • Kosher salt and ground black pepper
  • 2 tsp cumin
  • 1 tsp coriander
  • 1 -2 tsp chili powder
  • 2 tsp dried oregano
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 1 small jalapeño, seeded and diced
  • 4 cloves garlic, minced
  • 1 cup corn kernels
  • 1 15 oz can cannellini beans, drained
  • 1 4 oz can green chilis
  • 4 cups chicken broth
  • 4 cups chopped kale
  • 1 cup chopped cilantro
  • 1 lime, juiced
  • Diced avocado, optional

Directions:

  1. Heat oil in a large dutch oven over medium-high heat. Add chicken and season with salt and pepper. Cook for a couple minutes then add cumin, coriander, chili powder, and oregano. Stir to coat chicken. Cook until chicken is cooked through.
  2. Add onion, bell pepper, jalapeño, and garlic. Stir to combine and cook until veggies start to soften. Add beans, corn and chilies. Add broth and bring to a boil. Reduce heat to simmer about 10 minutes.
  3. Add kale and cook until kale reduces, about 5 minutes. Taste and adjust seasoning if needed. Turn off heat. Add lime juice and cilantro. Stir to combine and serve immediately. Top with avocado if using.