Crawfish Mac and Cheese

Ingredients:

  • 16 ounces cavatappi or elbow macaroni
  • 2 tablespoons unsalted butter
  • 1 (16-ounce) package crawfish tail meat
  • 2 cups shredded mozzarella cheese
  • 2 cups shredded sharp Cheddar cheese
  • 1 cup shredded Parmesan cheese
  • 1 cup shredded Gruyère cheese
  • 1 cup shredded gouda cheese
  • 1 cup shredded fontina cheese
  • 1 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup Panko crumbs

Directions:

1. Preheat oven to 350°. Spray 9” x 13” baking dish with nonstick cooking spray, and set aside. Cook pasta according to package directions, and drain.

2. In a large bowl, combine butter and pasta, stirring until butter melts. Add crawfish tails, cheeses, milk, salt, pepper, garlic powder, and cayenne.

3. Pour pasta mixture into prepared dish, and smooth top with a spoon. Transfer to oven, and bake 10 minutes. Top with panko crumbs. Return to oven and bake until edges are bubbly, about 5 minutes. Serve immediately.

Citrus Kale Salad

Ingredients:

  • 3 large oranges
  • 2 Ruby Red grapefruit
  • 3 tablespoons fresh orange juice
  • 2 tablespoons white wine vinegar
  • 2 1/2 teaspoons Dijon mustard
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon honey
  • 1/2 teaspoon freshly ground black pepper 1/4 cup extra virgin olive oil
  • 1 (5-oz)package baby kale
  • 1/2 cup thinly sliced red onion
  • 3-oz. feta crumbles

Directions:

1. Peel oranges and grapefruit; cut away bitter white pith. Holding 1 peeled grapefruit in the palm of your hand, slice between membranes, and gently remove whole segments. Repeat with remaining grapefruit.

2. Whisk together orange juice and next 6 ingredients. Add oil in a slow steady stream, whisking constantly until smooth. Toss together kale, onion, and 1/2 cup dressing in a large bowl. Add salt and pepper to taste. Top salad with citrus, and sprinkle with cheese. Serve with remaining dressing.

Chicken, Leek, and Pea Pasta Bake

Ingredients:

  • 1 tablespoon butter , plus extra for greasing
  • 8 oz spaghetti pasta
  • olive oil
  • 2 leeks, cut into half moons and washed
  • 2 cloves of garlic, minced
  • 1 cup chicken stock
  • 1 cup frozen peas
  • 2 cooked chicken breasts, diced
  • 1 cup milk
  • 1/3 cup ricotta cheese
  • 1/4 cup Parmesan cheese

Directions:

1. Preheat the oven to 350°F. Grease a 9” x 13” baking dish.

2. Cook the pasta in a large pan of boiling salted water, for slightly less time than given on the packet so it’s just undercooked. Drain and run under cold water to stop it from cooking further. Return to the saucepan and coat with a drizzle of.

3. Put the butter in a frying pan and gently fry the leeks for 10 minutes or until they’re soft. Add the garlic and cook for 1 minute. Add the stock and then cook for 8 to 10 minutes, or until almost all the liquid has evaporated. Add the peas, stir and cook for 30 seconds.

4. To the drained pasta, add the leek mixture, chicken, milk and ricotta. Mix gently to combine and season with salt and pepper.

5. Spoon the pasta mixture into the baking dish. Top with the Parmesan and drizzle with olive oil, if you like. Bake in the oven for 25 minutes or until piping hot and starting to crisp up on top.

Easiest Cream Corn

Ingredients:

  • 2 (10 ounce) packages frozen corn kernels, thawed
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 2 tablespoons granulated sugar
    1/4 teaspoon freshly ground black pepper
  • 2 tablespoons butter
  • 1 cup whole milk
  • 2 tablespoons all-purpose flour
  • 1/4 cup freshly grated Parmesan cheese

Directions:

In a skillet over medium heat, combine the corn, cream, salt, sugar, pepper and butter. Whisk together the milk and flour, and stir into the corn mixture. Cook stirring over medium heat until the mixture is thickened, and corn is cooked through. Remove from heat, and stir in the Parmesan cheese until melted. Serve hot.

Chori Chorizo

Ingredients:

  • 1 pound boneless, skinless chicken breasts cut into 1-inch chunks
  • 1 pound ground Chorizo sausage (raw/not cured) casings removed
  • 1 small onion sliced or diced
  • 1 tablespoon low-sodium taco seasoning
  • 1/2 teaspoon paprika
  • 1-2 cups shredded cheddar or colby jack cheese
  • 1/4 red onion, thinly sliced
  • 1/2 cup green olives, thinly sliced
  • Handful fresh cilantro, roughly chopped
  • 1 cup white rice

Directions:

1. In a 10-inch skillet, add chorizo and onions. Cook about 5 minutes or until there is not pink in chorizo and onions are translucent.

2. Meanwhile, cook the rice according to package directions.

3. With a slotted spoon, remove chorizo and onions from the skillet. Leave drippings in the pan.

4. Add cubed chicken to the pan and cook 5 to 6 minutes or until cooked through.

5. Add chorizo and onions back to the skillet. Add taco seasoning and paprika. Stir. Simmer 5 minutes. Stir in cooked rice. Sprinkle cheese on top, let cheese melt.

6. Top with red onion, green olives, and cilantro.

Garlic Cheddar Biscuits

Just like Red Lobster!

Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 2 teaspoons garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper, optional
  • 1 cup buttermilk
  • 1/2 cup unsalted butter, melted
  • 1 1/2 cups shredded sharp cheddar cheese

FOR THE TOPPING

  • 3 tablespoons unsalted butter, melted
  • 1 teaspoon dried parsley leaves
  • 1/2 teaspoon garlic powder

Directions:

1. Preheat oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.

2. In a large bowl, combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper, if using.

3. In a large glass measuring cup or another bowl, whisk together buttermilk and butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist. Gently fold in cheese.

4. Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet. Place into oven and bake for 10-12 minutes, or until golden brown.

5. For the topping, whisk together butter, parsley and garlic powder in a small bowl. Working one at a time, brush the tops of the biscuits with the butter mixture. Serve immediately.

Homemade Chicken Stock

Ingredients:

  • 2 (5-pound) roasting chickens or 10 chicken breasts
  • 3 large yellow onions, unpeeled and halved
  • 6 carrots, unpeeled and halved
  • 4 celery stalks with leaves, cut into thirds
  • 20 sprigs fresh flat-leaf parsley
  • 10 sprigs fresh thyme
  • 1 head garlic, unpeeled and cut in half crosswise
  • 2 tablespoons kosher salt
  • 2 teaspoons whole black peppercorns

Directions:

Place the chicken, onions, carrots, celery, parsley, thyme, garlic, salt, and peppercorns in a 16- to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Lower the heat and simmer uncovered for 4 hours, skimming off any foam that comes to the top. Set aside until cool enough to handle. Remove chicken meat to use. Strain the entire contents of the pot through a colander and discard the solids. Divide into 4 cup airtight containers. Freeze or use promptly.

*Use this exact recipe without the chicken to make vegetable broth.

Vietnamese Caramelized Pork Bowls

Ingredients:

  • 1 1/2 tbsp peanut oil
  • 1/2 red onion , finely diced
  • 2 tsp ginger , grated
  • 2 garlic cloves , minced
  • 1 jalapeño, deseeded and finely chopped
  • 1 lb ground pork
  • 5 tbsp brown sugar
  • 2 tbsp fish sauce

For serving:

  • 2 green onions, sliced
  • 8 oz cooked vermicelli noodles
  • cucumber slices
  • Carrot ribbons
  • Cilantro leaves

Directions:

1. Heat the oil in a large skillet over high heat.

2. Add the onion, ginger, garlic and chili and cook for 2 minutes.

3. Add the pork and cook for 2 minutes or so until white all over, breaking up the meat with a wooden spoon.

4. Add the sugar and fish sauce. Stir, then leave it to cook without touching until all the juices cook out and the pork starts caramelised – about 2 minutes. Then stir it and leave it again, without stirring, for around 30 seconds to get more caramelisation. Repeat twice more until caramelised to your taste.

5. Serve over vermicelli noodles, garnished with sliced green onion, cucumber, carrot, and cilantro.

Coq au Vin Turkey Meatballs with Mashed Cauliflower

Ingredients:

  • 1 pounds ground turkey or chicken
  • 1/3 cup plus 1/4 cup grated parmesan cheese
  • kosher salt and black pepper
  • 3 slices thick-cut bacon, chopped
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 carrots, chopped
  • 2 cups cremini mushrooms, sliced
  • 2 tablespoons tomato paste
  • 2 1/2 cups low sodium chicken broth
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1/2 cup fresh parsley, chopped
  • 1 head cauliflower, cut into florets
  • 2 Tbsp butter
  • 1/4 cup heavy cream

Directions:

1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment.

2. Add the turkey, parmesan, and a pinch each of salt and pepper to a bowl. Roll the meat into tablespoon-size balls (will make about 15 meatballs), placing them on the prepared baking sheet. Transfer to the oven and bake for 15 minutes or until the meatballs are crisp and cooked through.

3. Spring a large pan of salted water to a boil. Add cauliflower florets and boil about 6-8 minutes. Drain and add back to pan. Add butter, half and half, salt and pepper and 1/4 cup parmesan cheese. Using an immersion blender blend ingredients together until smooth.

4. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Remove the bacon and reserve. If there’s excess bacon grease, drain off all but 1 tablespoon. To the skillet, add the onion and cook for 5 minutes, until softened and fragrant. Stir in the garlic, carrots, and mushrooms. Cook another 5 minutes, until the vegetables are caramelizing on the edges. Add the tomato paste. Cook 1 minute.

5. Add chicken broth, bay leaves, and thyme. Season with salt and pepper. Stir to combine, bring the sauce to a boil, cook 10 minutes or until the sauce thickens slightly. Stir in the meatballs, cover and cook 5 minutes, until the meatballs are coated in the sauce. Remove the bay leaves and thyme and discard. Stir in the parsley and reserved bacon.

6. Serve the meatballs and sauce over mashed cauliflower.

40 Clove Chicken

Ingredients:

  • 1 whole chicken (broiler/fryer) cut into 8 pieces
  • 1/2 cup plus 2 tablespoons olive oil
  • 10 sprigs fresh thyme or 1 tsp dried
  • 40 peeled cloves garlic
  • Salt and pepper

Directions:

1. Preheat oven to 350 degrees F.

2. Season chicken with salt and pepper. Heat 2 tablespoons olive oil in a skillet over high heat. Brown chicken on both sides, about 2 minutes per side. Remove skillet from heat, add 1/2 cup oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.

3. Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.