Bucatini with Butter Roasted Tomatoes and Turkey Meatballs

Meatballs

Ingredients:
1 pound ground turkey
1/2 onion, grated
Small handful parsley, chopped
1/2 tsp kosher salt
1/4 tsp ground black pepper
1 tsp Italian seasoning
1 Tbsp Worcestershire
Extra virgin olive oil

Directions:

  1. Heat 2 Tbsp olive oil in a large skillet over medium-high heat.
  2. In a large bowl mix together all ingredients. Be careful not to over mix the meat. Form into 1” sized balls.
  3. Sear meatballs on all sides until cooked through.

Butter Roasted Tomatoes

Ingredients:
8 garlic cloves, crushed and peeled
¼ cup (½ stick) unsalted butter
1 1/2 pounds cherry tomatoes or 1 28-ounce can whole peeled tomatoes
2 anchovy fillets packed in oil
½ teaspoon crushed red pepper flakes
Extra virgin okive
Kosher salt and ground black pepper
12 ounces bucatini
Freshly grated Parmesan (for serving)

Directions:

  1. Preheat oven to 425°. Cut ¼ cup (½ stick) butter into small pieces (about ½”).
  2. Place tomatoes into a 13×9″ baking dish. Scatter garlic, butter pieces, 2 anchovies, and ½ tsp. red pepper flakes over tomatoes. Drizzle with olive oil and season with salt and black pepper.
  3. Roast tomatoes, tossing halfway through, until garlic is very soft and mixture is thick and jammy, 35–40 minutes. While tomatoes are roasting, bring a large pot of water (4-6 qt.) to a boil over high heat and add a small fistful of salt.
  4. Remove pan from oven and let sauce cool slightly. Using a potato masher or fork, break up garlic and tomatoes until mixture looks like coarse applesauce.
  5. Cook 12 oz. bucatini in pot of boiling water, according to package instructions for al dente. Toward end of cook time, use a heatproof measuring cup to scoop out and reserve ½ cup pasta cooking liquid. Drain pasta in a colander; reserve pot.
  6. Return pasta to pot and add tomato sauce and pasta cooking liquid. Cook over medium-high heat, tossing with tongs, until sauce coats pasta, about 3 minutes.
  7. Serve topped with meatballs and Parmesan cheese.

Puerto Rican Spaghetti

Ingredients:

2 tablespoons extra-virgin olive oil
6 large chicken thighs
Kosher salt and ground black pepper
1 red bell pepper, thinly sliced
1 yellow onion, thinly sliced
4 cloves garlic, minced
2 tablespoons tomato paste
1 28 ounce can crushed tomatoes
2 bay leaves
1/2-1 teaspoon crushed red pepper
1/2 cup chopped cilantro
1 pound spaghetti

Directions:

1. In a large skillet, heat the olive oil over medium-high heat. Season the chicken with salt and black pepper and add to the skillet. Cook until golden on both sides, about 3-4 minutes per side; transfer to a plate.

2. Reduce heat to medium. To the skillet and add the bell pepper, onion and garlic; cook until softened, about 8 minutes. Stir in the tomato paste, then add the crushed tomatoes, bay leaves and crushed red pepper. Add the chicken and any juices; lower the heat, cover and simmer until the chicken is cooked through, about 25 minutes. Discard the bay leaves and stir in the cilantro; season with salt and black pepper.

3. Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until al dente; drain. Top with the chicken and sauce.

Kale and Ricotta Stuffed Turkey Tenderloins with Lemon-Herb Quino

For the tenderloin:

Ingredients:

  • 2 turkey tenderloin, butterflied
  • Kosher salt and ground black pepper
  • 1 Tbsp Ghee
  • Olive oil
  • 1/2 bunch kale, stemmed and chopped
  • 2 cloves garlic, minced
  • 1 cup ricotta cheese

Directions:

1. Preheat oven to 425 degree F

2. In a large skillet, melt the ghee over medium-high heat. Add garlic and stir until fragrant (30 seconds). Add kale and season with salt and pepper. Stir until kale is wilted (2-3 minutes). Remove skillet from heat and add ricotta to kale. Mix until well incorporated. Move mixture to a bowl.

3. Return skillet to stove and add 1 Tbsp olive oil. Meanwhile, stuff ricotta mixture into butterflied tenderloins. Season meat with salt and pepper. Add tenderloins to skillet and sear on both sides (3 minutes per side). Cover skillet and place in oven for 20 minutes. Remove from oven and let rest 10 minutes prior to slicing.

For the quinoa:

Ingredients:

  • 1 cup quinoa
  • 1 1/2 cups chicken broth
  • Kosher salt and ground black pepper
  • Handful of parsley, chopped
  • 5-6 large basil leaves cut chiffonade
  • Juice of 1 lemon

Directions:

1. In a medium saucepan, cook quinoa according to package directions using chicken broth in place of water.

2. When quinoa is cooked, remove pan from heat. Stir in a drizzle of olive oil, pinch and salt and pepper, lemon juice and herbs. Mix ingredients together and serve.

Creamy Pasta with Salami and Peas

Ingredients:

  • 8 ounce dry penne pasta
  • 1 cups frozen green peas
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 1 shallot, chopped
  • 2 cloves garlic, minced
  • Kosher salt and ground black pepper
  • 8 ounces thinly sliced hard salami
  • 1/2 cup freshly grated Parmesan cheese
  • 2 oz cream cheese

Directions:

1. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, and cook according to package directions. Mix in peas just before pasta finishes cooking. Drain, reserving 1 cup of pasta water.

2. Heat the oil and butter in a skillet over medium heat. Stir in shallots and garlic. Season with salt and pepper. Cook and stir until shallots are tender. Add cream cheese and half cup of pasta water. Stir until melted. Mix in salami, and continue cooking until heated through. Transfer to the pot with the cooked pasta. Add Parmesan cheese, and gently toss.

Gator Bites

Ingredients:

  • 1 pound alligator meat, cut into bite-size pieces
  • 1 tablespoons vinegar
  • salt and pepper to taste
  • Canola oil for frying
  • 1/4 cup all-purpose flour
  • 1 cup cornmeal
  • 2 tablespoons garlic powder
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons black pepper

Directions:

1. Place alligator meat in a medium bowl, and mix with vinegar, salt, and pepper. Cover, and refrigerate about 10 minutes.

2. Pour oil into a large skillet to a depth of 1 inch, and heat over a medium-high flame.

3. Add to a large resealable bag the flour, cornmeal, garlic powder, cayenne pepper, and black pepper. Squeeze off excess liquid from meat, and add one handful of meat to the resealable bag. Shake to coat. Remove meat, shake off excess flour, and set on a plate. Repeat with remaining meat.

4. When oil is hot, place meat pieces into oil, being careful not to overcrowd. Fry until golden brown, about 3 minutes. Remove to paper towels, and serve hot.

*Serve with store bought ranch dressing

One-Pan Lemon Chicken and Orzo

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 1 pound chicken breasts
  • kosher salt and pepper
  • 1 lemon, sliced
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 cup orzo pasta
  • 3 cups low sodium chicken broth
  • 1/2 a bunch kale, roughly chopped
  • Crumbled feta cheese

Directions:

1. Preheat the oven to 400 degrees F.

2. Heat the olive oil in a large skillet over medium high heat. Season the chicken with salt and pepper. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet to a plate.

3. To the same skillet, add the butter and lemon slices. Sear the lemon until golden on each side, about 1 minute. Remove the lemon from the pan and add to the plate with the chicken. 

4. To the same skillet, add the garlic and orzo. Cook until the garlic is fragrant and the orzo toasted, about 2-3 minutes. Add the chicken broth to the skillet and de-glaze the pan. Stir in the kale. Bring to a boil over high heat and stir. Slide the chicken, lemon slices, and any juices left on the plate back into the skillet. Transfer to the oven and roast, covered for 15 minutes or until the chicken is cooked through.

5. Top with crumbled feta and serve!

Taco Meatballs for Taco Bowls

Ingredients:

  • 1 lb ground beef
  • 1/4 cup Freak Flag Foods “Chimi-Verde”
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp chili powder
  • 2 cloves garlic, minced
  • 1 cup white rice
  • 3 lines
  • Handful fresh cilantro, chopped
  • Iceberg lettuce
  • 1/2 red onion, chopped
  • Tortilla chips (Doritos)
  • Shredded cheddar cheese
  • Salsa of choice

Directions:

1. Preheat oven to 425 degrees F.

2. In a large bowl mix together first eight ingredients. Be careful not to over mix meat. Form meat mixture into teaspoon size meatballs and place onto lightly greased sheet pan. Bake for 20 minutes.

3. Cook rice according to package. When rice is cooked add juice of limes, chopped cilantro, and a pinch of kosher salt. Mix together.

4. To assemble, place a handful of tortilla chips in a bowl. Top with some rice, lettuce, a few meatballs, red onion, cheese, more fresh cilantro and salsa.

Crispy Buttermilk Chicken Tenders with Cheesy Thyme Waffles

Cheesy Thyme Waffles

Ingredients:

  • 1 cup milk (or water, or non dairy milk of choice)
  • 2 Tablespoons lemon juice (juice from 1 lemon)
  • 3 Tablespoons canola (or other mild cooking oil like grapeseed, vegetable or coconut oil)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 Tablespoons baking powder
  • 3 Tablespoons sugar
  • 1 teaspoon lemon zest
  • 1 tsp chopped fresh thyme
  • 1/2 cup shredded cheddar cheese

Directions:

1. In a bowl combine milk and lemon juice and let sit for 5 minutes (this is essentially creating buttermilk, you could use buttermilk instead of this step). After 5 minutes add in canola oil, and vanilla extract.

2. In another bowl combine flour, baking powder, sugar, and lemon zest, stir to combine.

3. Pour wet ingredients into dry ingredients, stir, and let sit for 5 minutes (let the baking powder do it’s thing – the mixture thickens up a bit and bubbles a little.)

4. Warm waffle iron according to manufacture directions.

5. Spray heated waffle iron with cooking spray and spoon batter into waffle iron, cook until done. Repeat until all waffles are made.

*Top with butter and maple syrup

Crispy Buttermilk Chicken Tenders

Ingredients:

  • 2 pounds chicken tenders or 2 large boneless skinless chicken breasts sliced into 1-inch thick strips
  • 3 cups buttermilk
  • 2 tsp tobasco
  • 1 1/2 cups all purpose flour
  • 1/4 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 Tbsp seasoning salt
  • Peanut oil for frying

Directions:

1. In a bowl mix together the buttermilk and tobasco. Put chicken tender in the buttermilk. Place in refrigerator for at least 2 hours.

2. Fill a 9-inch cast iron or standard skillet with about 2 inches of oil. Start heating it over medium-high heat while you bread the chicken.

3. In a large bowl, mix the flour, seasoning salt, salt and pepper.

4. Dredge the chicken in the flour, coating well. Shake off excess flour. Set the chicken to the side to rest for about 5 minutes. (This helps the coating stick better)

5. Check your oil temperature with a candy thermometer if necessary (you should be around 365-375 degrees) or drop in a little bit of flour–if it sizzles immediately, you can add one piece of chicken.

6. If the chicken sizzles, add about 5 pieces at a time and cook until golden brown on that side–about 8 to 10 minutes or so. Turn, and repeat until all brown.

7. Cook the rest of the chicken in batches.

8. Transfer to a paper towel lined plate.

Picadillo

Ingredients:

  • 2 Tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 yellow onion, chopped
  • 1 whole red bell pepper, seeded and chopped
  • 1 (15 oz) can diced tomatoes
  • 1 pound lean ground beef
  • 2 teaspoons Worcestershire sauce
  • 1 large potato, peeled and cubed
  • 1 large carrot, peeled and cubed
  • 1/2 cup tomato paste
  • 1 cup beef broth
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • for serving white rice

Directions:

1. Heat vegetable oil a large skillet, over medium high heat. When oil is hot, sauté the garlic, onions, red peppers. Allow the onions to become translucent in about 2 minutes.

2. Add the ground beef to the saute. Sprinkle Worcestershire sauce the beef. Stir until beef is cooked through.

3. Add the tomatoes. Cook for five minutes longer. Add the tomato paste and broth. Add the potatoes and carrots. Season with salt and black pepper. Mix ingredients well. Cover the skillet and continue cooking on a low simmer for about 35 minutes until vegetables are cooked thorough.

4. Serve hot with cooked rice.

Sesame Noodles with Chicken and Broccoli

Ingredient:

  • 1/4 cup soy sauce
  • 3 Tbsp honey
  • 2 1/2 Tbsp sesame oil
  • 2 Tbsp rice vinegar
  • 1 tsp Sriracha
  • 8oz spaghetti
  • 3 cups fresh broccoli florets
  • 1 lb boneless skinless chicken breasts, diced into small strips (about 1 1/2-inches)
  • 1 1/2 Tbsp canola or vegetable oil
  • 3 garlic cloves
  • 1 Tbsp ginger, grated
  • 1 1/2 Tbsp sesame seeds

Directions:

1. In a small mixing bowl whisk together soy sauce, honey, sesame oil, rice vinegar and sriracha, set aside.

2. Cook noodles according to directions on package, adding in broccoli during last 3 minutes of boiling (preferably time the noodles to be done about the same time the chicken is done), drain.

3. Heat canola oil in a large skillet over medium-high heat. 

4. Add chicken strips and cook until pieces are golden brown on bottom, about 3 minutes then rotate and cook 2 minutes longer, toss in garlic and ginger and cook 1 minute longer or until chicken has cooked through. 

5. Remove pan from heat, then add noodles and broccoli, whisk sauce and pour over top. Too with sesame seeds.