Hush Puppies

Hush Puppies
Perfect Accompaniment To Any Seafood Platter!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 30 minutes

Ingredients

1 (8.5 oz.) box Jiffy Corn Muffin Mix

1 1/2 cups self rising flour

2 eggs

1 cup milk

1/4 cup green onions, sliced thin + garnish

1 tsp garlic powder

1 tsp onion powder

1/2 tsp salt

1/2 tsp pepper

vegetable oil for frying

Cooking Tools

Medium mixing bowl

Deep frying pan

Small ice cream scoop

Directions
In a mixing bowl, add; corn muffin mix, flour, eggs, milk, green onions, garlic powder, onion powder, salt and pepper.  whisk well, making sure there is not lumps.  Pour enough oil in deep fryer, or pan, so the hush puppies can float. Heat oil to 325 Degrees F.  Using a ice cream scoop, dollop 3-4 into the heated oil and cook for 4 minutes, turning to cook evenly.  Remove and drain on some paper towels. Cook in batches, do not over fill. Garnish with green onions.
Yields 2 dozen

Mexican Huevos & Carne Tortilla Bowls

Mexican Huevos & Carne Tortilla Bowls
Pretty To Look At And Yummy To Eat!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 30 minutes

Ingredients
6 Tortillas
6 eggs
1/2 cup milk
8 oz. filet of tenderloin, diced
1 cup green pepper, diced
1 cup red onion, diced
1 cup tomatoes, diced
1 garlic clove, pressed
2 tbsp olive oil
2 tbsp butter
pinch of chili powder
1 cup shredded Mexican cheese blend
minced parsley, garnish
sour cream
hot sauce

Cooking Tools

6 count muffin tin

2 medium skillets

Small mixing bowl 

Directions
Preheat oven to 370 Degrees F.  Place each tortilla into each muffin insert and creat a bowl.  Place tortillas in oven and bake for 15-20.  Let cool slightly to harden in place. In a medium skillet on medium heat, melt butter.  Add in, green pepper, onions and garlic and saute until tender.  Whisk eggs and milk together and pour into the skillet with the green pepper, onions, salt and pepper, fold gently until a soft scramble.  Remove eggs from heat until ready to assemble.  In a skillet on medium high heat, add olive oil and diced beef and saute very quickly, season with salt, pepper and chili powder. Place some scrambled eggs in the bottom of the tortilla bowls.  Top with beef, tomatoes, cheese, sour cream and garnish with minced parsley.  Hot sauce is optional.
Serves 6

You Can Easily Omit The Beef!

Cranberry Corn Muffins

Cranberry Corn Muffins
A Holiday Twist For An Old Staple!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 20-25 minutes

Ingredients 

2 (8.5 oz.) Jiffy Corn Muffin Mix

1 cup prepared cranberry sauce (not the jelly)

2/3 cup milk

1/2 cup walnut bits

2 eggs

1/2 stick butter, melted

zest of 1 orange

Cooking Tools

Muffin Tin

Muffin liners (optional)

Medium mixing bowl

Directions
Preheat oven 350 Degrees F. Mix all ingredients in a mixing bowl until well incorporated. Pour evenly into muffin tins. (the total numbers it yields depends on the size of the muffin tin).  Pour 3/4 the way up and bake in oven for 20-25 minutes.
Serve with some honey butter.
Yield 8-12

Serve Warm With Some Honey Butter!

Pan Seared Halibut On A Potato Galette

Pan Seared Halibut On A Potato Galette 
With Sauteed Kale And Tomatoes In A Orange Butter Reduction!
Difficulty:Easy
Prep Time: 30 minutes
Cooking Time: 40 minutes

Ingredients
4 Halibut Filet
2 large yellow potatoes, sliced thin
2 cups grape tomatoes, quartered
4 cups baby kale
juice of 1 orange
2 tbsp butter
1/4 tsp garlic powder
olive oil for drizzle
salt
pepper

Cooking Tools

Parchment lined sheet pan

Mandolin

Medium skillet

Directions
Preheat oven 375 degrees F. Slice the potatoes on a mandolin and place slices on the sheet tray, creating a bed of potatoes by slightly overlapping each other. Drizzle potato slices with olive oil, salt and pepper.  Place in oven and bake 20 minutes.  In a skillet on medium high heat, melt butter.  Dry off any moisture from the Halibut and sprinkle with salt, pepper and garlic powder.  Pan sear halibut a few minutes on each side.  Remove potatoes from oven and place seared Halibut on the bed of potatoes and place back in oven and bake for additional 10 minutes.  In the skillet that the fish was seared, add in a drizzle of olive oil with the butter and quickly saute the baby kale and tomatoes. Pour in the orange juice and allow to to reduce for a minute. Season with salt and pepper to taste. Remove Halibut from the oven and place on serving dish and top the the saute kale and tomatoes and drizzle with the orange butter reduction.
Serves 4

Artichoke Salad

Artichoke Salad
Very Light And Satisfying!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: No cooking required

Ingredients

1 canned 8.5 oz. artichoke, quartered, drained

2 cups grape tomatoes, halved

1/4 red onion, sliced thin

1/2 cup pitted Kalamata olives, halved

2 tbsp capers, drained

2 tbsp Pignoli nuts

1/2 cup feta cheese crumbles

1/4 cup olive oil

juice of 1/2 lemon

1 tsp dried & fresh oregano 

pepper

Cooking Tools

Medium mixing bowl 

Directions
Place all ingredients into the mixing bowl and gently fold in the olive oil.  Can be chilled before serving.
Serves 4

Key lime Cheesecake

Key lime Cheesecake
With a Heavenly Candied Gingersnap Nut Crust!
Difficulty: Moderate
Prep Time: 45 minutes
Cooking Time: 1 hour, 20 minutes
Cooling Time: 3-4 hours

Key Lime Pie Is My Favorite, So Why Not Make It Into A Cheesecake!

Ingredients
4 packages of cream cheese, room temperature
zest of 6 key limes
juice of 6 key limes
1 cam sweetened condensed milk
1/2 cup superfine sugar
1 tsp vanilla extract
4 eggs

Crust
Ingredients
10 gingersnap cookies, crushed
1 cup candied pecans, crushed
1/2 cup Macadamia nuts, crushed
1/2 stick butter, melted

Key Lime Is Essential For This Dessert!

Cooking Tools

Bottom & side release pan

Food processor

Large mixing bowl

Electric hand mixer

Foil

Directions
Preheat oven to 325 Degrees F.  In a food processor, add in candied pecans and macadamia nuts first and pulse until it resembles crumbs.  Then add in the gingersnap cookies and pulse to medium size crumbs before adding melted butter.  Place buttered crumbs into the bottom and line the bottom evenly.  In a large mixing bowl, add; cream cheese and zest and whip cream cheese on high for a minute.  Add in the key lime juice, sweetened condensed milk. sugar, vanilla extract and whip until smooth.  Add in one egg at a time until thoroughly incorporated. Line some foil at the outside bottom of pan, just in case it leaks.  Place cheesecake mixture into your crumb lined pan and bake in the oven for 1 hour. Turn off oven and leave the oven door slightly ajar and keep cheesecake in the oven for additional 20 minutes.  Remove cheese cake and set aside to come to room temperature.  Release sides and remove before chilling in the refrigerator for a few hours. Garnish with whip cream and a slice of key lime (optional).
Serves 8-10

Pain Perdu

Pain Perdu
This Classic "French Toast" Is Golden Crusty On The Outside, Buttery Custard Like On The Inside!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 35-40 minutes

Ingredients
1 French Baguette
7 eggs
2 cups milk
1 tsp vanilla extract
1 tsp almond extract
1/2 tsp cinnamon
1/4 tsp fresh grated nutmeg
2 tbsp superfine sugar
butter for frying
1 cup powdered sugar
maple syrup (optional)

Cooking Tools

Medium mixing bowl

Medium non-stick skillet

Sheet pan 

Directions
Preheat oven to 400 Degrees F.  Slice baguette approximately into 2-2 1/2 inch rounds.  In a mixing bowl, add; eggs, milk, vanilla extract, almond extract, cinnamon, nutmeg, superfine sugar and whisk well.  Place bread into the egg mixture and coat well.  Soak bread for 10 minutes to absorb the egg mixture.  In a skillet, on medium heat, melt enough butter to coat bottom of pan.  Take each bread slice out of the liquid and fry cut sides a few minutes to a light golden brown.  Place each fried slice on a sheet pan and bake in oven for 15-20 minutes.  Remove from oven and cool slightly before dusting with powdered sugar.  can be served with syrup.
Serves 4

Layered Tostadas

Layered Tostadas
Love Using Different Vegetables and Protein Combinations!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 30-40 minutes

Ingredients

12 small tortillas

1 cup cooked Chorizo sausage or Andouille, diced

1 green pepper. diced

1 red pepper, diced

1 small onion, diced

1 garlic clove, minced

1 small zucchini, diced

1/2 cup olives, sliced

2 tbsp cilantro, minced

1 cup canned black beans, rinsed & drained

1 tbsp minced parsley

2 tbsp olive oil

1/4 tsp oregano

1/4 tsp smoked paprika

1/4 tsp ground smoked chipotle pepper

2 cups quesadilla cheese

1 small tomato, diced

Mexican crema

vegetable oil for frying

salt

pepper

Cooking Tools

2 medium skillets 

Directions
In a skillet on medium heat, add; olive oil, green pepper, red pepper, onion, garlic, zucchini, olives, cilantro, sausage.  Saute until slightly tender.  Toss in black beans, paprika, smoked chipotle pepper, salt and pepper to taste. In a second skillet coat bottom lightly with vegetable oil and cook each tortilla on medium heat a minute or two on each side.  Set aside tortillas until ready to layer.  Place 1 fried tortilla on a serving dish, add a layer of filling and sprinkle with cheese.  Add a second layer of tortilla with filling and cheese.  cap off with the last tortilla and some filling, fresh diced tomatoes, cheese and crema.   garnish with minced parsley.
Serves 4

Breakfast Baskets

Breakfast Baskets
The Perfect Addition To Your Christmas Brunch!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 50 minutes

Ingredients
3 cups raw shredded potatoes
1/2 cup shredded cheddar cheese
1/2 cup Monterrey Jack cheese
1/4 cup grated Parmesan cheese
1/2 tsp garlic powder
1 tbsp butter, melted + greasing
1 tbsp parsley, minced
1 tbsp sour cream
1/2 tsp salt
pinch pepper
1 egg

Filling
Ingredients
1/2 cup onion, small dice
1/2 cup green pepper, small dice
1/2 cup ham, small dice
1/2 tsp garlic powder
1 tbsp minced green onion + garnish
6 small eggs
1 tbsp butter
salt
pepper

Cooking Tools

6 capacity muffin tin (large)

Medium mixing bowl

Small skillet

Directions
Preheat oven 400 Degrees F. In a medium mixing bowl, add; potatoes, cheddar, Monterrey, Parmesan cheeses, garlic powder, melted butter, parsley, sour cream, egg, salt, pepper and mix well.  Grease muffin tins and scoop potato mixture and press down bottom and up the sides, creating a basket.  Bake in oven for 25 minutes, check half way through the baking process. Cook's Note: If the sides collapse in, just take out of the oven and by using the back of a spoon, press potatoes back up and place back in to finish cooking. While the basket portion is cooking, in a small skillet on medium heat melt butter.  Add in onions, green pepper, ham, garlic powder, green onions, salt & pepper. Saute for 5 minutes and set aside.  Pull out the potato baskets out of the oven and place about a tablespoon of filling into the basket, add 1 small egg into the basket with the filling. Repeat with the rest of the baskets.  Place back in oven for 15 minutes. Remove from oven and let cool slightly before attempting to remove the baskets from tin.  Garnish with minced green onions.
Serves 6 

Savory Pumpkin Mac & Cheese

Savory Pumpkin Mac & Cheese
Pumpkin Puree Can Be Used For Sweet Or Savory Dishes!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 50 minutes

A Yummy Walnut Crumb Topping!

Ingredients

1/2 box macaroni

1 cup heavy cream

1 1/2 cups canned pumpkin puree

1 cup Mascarpone cheese

1 1/2 cups Mexican shredded cheese

3 tbsp butter, melted + greasing

1/2 cup Parmesan cheese

1 cup Applewood Smoked Gouda, cubed

1 cup Velveeta cheese, cubed

pinch of nutmeg

salt

pepper

Cooking Tools

Baking dish

Large mixing bowl

Small mixing bowl

Large stock pot

Directions
Preheat oven 375 Degrees F.  Cook pasta according to directions, drain and place in large mixing bowl.  Add in butter, heavy cream and Mascarpone cheese and blend until incorporated.  Add in pumpkin puree, shredded cheese, Parmesan cheese, Gouda, Velveeta and nutmeg, mix well.  Season with salt and pepper to taste.  Grease baking dishes and place macaroni in dish and top with Panko Walnut Breadcrumbs ( recipe below) and bake in oven for 40 minutes.
Serves 4-6

Topping
Ingredients
1 cup Panko bread crumbs
1 cup crushed walnuts
1/4 cup grated Parmesan cheese
1/2 stick butter, melted
1 tbsp parsley, minced
pinch of nutmeg
salt
pepper

Directions
Place Panko breadcrumbs, crushed walnuts, Parmesan cheese and parsley in mixing bowl.  Pour melted butter on crumbs and toss.  Mix in minced parsley, nutmeg, salt and pepper.

 

 

 

Potato Hash

Potato Hash
Great Side Dish For Breakfast, Lunch Or Dinner!
Difficulty: Easy
Prep Time: 25 minutes
Cook Time: 35-40 minutes

Ingredients
3 large red potatoes, diced
1 small onion, diced
1 small green pepper, diced
1 garlic clove, pressed
3 tbsp butter
1/2 tsp garlic powder
1/2 tsp onion powder
salt
pepper

Cooking Tools

Large skillet with lid

Directions
Melt butter on medium heat, then add in the diced potatoes.  Cook potatoes for 15 with lid on, toss occasionally to not burn.  Add in green pepper, onion, garlic, garlic powder and onion powder.  Cook until tender, approximately additional 15 minutes.  Season with salt and pepper to taste.
Serves 4 

Chicken Taco Twice Baked Potatoes

Chicken Taco Twice Baked Potatoes
You Can Pretty Much Stuff A Baked Potato With Almost Anything, And It Taste Delish!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 1 hour, 30 minutes

Ingredients
4 large Idaho baking potatoes
1 small Rotisserie chicken, white meat shredded
1 small onion, sliced thin
3 tbsp butter
1/2 cup sour cream + garnish
1/2 cup tomatoes, diced
1/4 cup green onions, chopped + garnish
1/2 cup black olives, sliced
1 cup lettuce, shredded
1 cup shredded Mexican blended cheese
1 tbsp taco seasoning
2 tbsp olive oil
4 tbsp guacamole
salt
pepper

Cooking Tools

Medium skillet

Medium mixing bowl

Sheet pan 

Add caption

Directions
Preheat oven 425 Degrees F. Place clean and dried baking potatoes directly on the oven rack and bake for 1 hour and 15 minutes. While the potatoes are baking, shred cooked chicken.  In a skillet on medium heat, add olive oil and onion slices and saute for 15 minutes until tender.  Add chicken to the skillet with the onions and sprinkle with taco seasoning.  Continue to saute on low heat and adjust seasoning as necessary. Set chicken aside and keep warm until needed.  Once the potatoes are cooked, remove from oven with oven cloves.  Slice 1/4 top portion from the potato and scoop out filling from the potatoes and place in mixing bowl.  Using a fork, break down the cooked potato in the mixing bowl and add green onions, butter and sour cream.  Mix until well blended, salt and pepper to taste.  Place potato filling back into the potato shells and level off at the top, and place on baking sheet.  Bake back in oven for additional 15-20 minutes. Remove potatoes and top with the shredded chicken, lettuce, tomatoes, olives, shredded cheese. Top with a dollop of guacamole and sour cream.
Serves 4

Pumpkin Mousse

Pumpkin Mousse
Rich, Creamy & Decadent!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: No cooking required

Ingredients

2 1/2 cups heavy whipping cream

1 small can of sweetened pumpkin pie filling

8  gingerbread man cookies, crushed

2 tbsp butter, melted

1/4 cup sweetened condensed milk + drizzle

Cooking Tools

Large mixing bowl

Small mixing bowl

Hand mixer 

Directions
In a mixing bowl, whip heavy cream until peaks are formed.  Fold in sweetened pumpkin pie filling and sweetened condensed milk until incorporated. Place in refrigerator to chill. Crush gingerbread man cookies and toss crumbs in melted butter.  Line small dessert cups with crumbs, leave some for topping.  Fill each dessert cup with the pumpkin mouse and top with additional crumbs. Place back in refrigerator. Can be prepped a few hours ahead and placed in refrigerator.
Serves 6-8 

Age Dashi Tofu

Age Dashi Tofu
Healthy Eating Does Not Have To Be Tasteless!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 30 minutes

Ingredients

1 container Hinoki tofu (soft)

1 cup flour

3/4 cup water

1 package Katsuo Dashi

3 tbsp mirin

3 tbsp light soy sauce

2 tbsp Bonito flakes

1 green onion, chopped

1 tsp grated ginger

1 tbsp grated daikon (optional)

1/2 tsp salt

vegetable oil

Cooking Tools

Shallow non stick pan

Small mixing bowl

Small sauce pan

Paper towels

Grater 

Directions
Drain tofu from container.  Slice tofu into 1 inch steaks and place tofu slices on paper towels to drain moisture from the tofu on both side. In a small mixing bowl, add flour and salt and mix.  Dredge tofu in flour on all sides and set aside in refrigerator until flour sets, about 15 minutes.  In the meantime, pour water, Katsuo dashi, mirin, light soy sauce and heat on low for 10- 15 minutes.  Pour enough oil into the pan to shallow fry the tofu.  Fry tofu steaks until golden brown, repeat on the other side. Drain tofu on paper towels to absorb the extra oil.  Slice tofu into cubes (optional) and place into 2 serving bowls and pour about 1/4 cup of sauce around the fried tofu and garnish with chopped green onions, grated ginger, grated daikon and bonito flakes.  Cook's Note: The ingredients above can be found in a Japanese market.
Serves 2

Chocolate Chip Cookie Bowls

Chocolate Chip Cookie Bowls
What A Sweet Way To Serve Up Your Favorite Ice Cream!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 20-25 minutes

Serve Up Your Favorite Ice Cream Or Pudding!

Ingredients
36 oz. tub Nestle's Toll House Cookie Dough
3 tbsp butter, melted
1 carton ice cream
whipped cream
maraschino cherries

Cooking Tools
Sweet Creations Bake-a-Bowl pan https://www.amazon.com/Sweet-Creations-04936-Bake-a-Bowl-Pan/dp/B00LA5LPI0

Directions
Preheat oven to 370 Degrees F.  Allow refrigerated chocolate chip cookie dough soften for 30 minutes before using. Grease the bottom half of pan lightly with melted butter. Line cookie dough 1/4" thick into each muffin tin, the bottom as well as the sides.  Leave a 1/4 inch from the top rim of the pan. Place the top half of the pan on and lock in.  Place in oven and bake for 20-25 minutes.  Remove pan and allow to cool before disconnecting the top.  Remove bowls and serve your favorite ice cream, or pudding and top with whip cream and a maraschino cherry.
Yields 6

Shrimp & Mushroom Linguine With A Cognac Cream Sauce

Shrimp & Mushroom Linguine With A Cognac Cream Sauce
This Is My Re-creation Of A Delicious Pasta Dish I Had At A Local Restaurant, Giuseppe's Ritrovo!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 25-30 minutes

Ingredients
1 box linguine
1 1/2 lbs. jumbo shrimp, shelled, de-veined (tail on)
2 cloves garlic, sliced
2-3 tbsp olive oil + drizzle
4 tbsp butter
3 cups heavy cream
1-2 cups pasta water
1/2 cup Cognac
1/2 cup Parmesan cheese, grated + garnish
2 cups assorted mushrooms, sliced
minced parsley
salt
pepper

Cooking Tools

Stock

Large deep skillet 

Directions
Cook past according to directions in salted water, reserve 1-2 cups of the pasta water.  In a large deep skillet, melt butter and olive oil on medium heat.  Saute mushrooms for 5 minutes then add in sliced garlic and cook for additional few minutes. Pour in Cognac and reduce heat to a simmer. Cook for a few minutes to cook out the alcohol. Add in the heavy cream and reduce down to a thick consistency. Stir in some pasta water and the shrimp and cook for 2 minutes, the shrimp will start to turn pink and curl.  Toss in the cooked pasta and mix throughout.  Mix in the grated Parmesan cheese and toss pasta, season with salt and pepper to taste.  Cook's Note:  If the sauce is thick, add in more pasta water.  Place pasta in a serving bowl, drizzle with olive oil and garnish with minced parsley.
Serves 4