Category: Entrée

In large stock pot, add Diced tomatos (canned tomatos with liquids is fine), Chicken Stock and White Wine. Bring to a low simmer.

In large frying pan, add 2 tbsp butter, onions, peppers, and celery. Suate until just tender. Add garlic to pan and saute for 2 more minutes.

Remove all the vegetables from the pan leaving the excess butter and vegetable juices. Put the vegetables into the stock pot with the liquids.

If using raw chicken, cook the chicken until medium in the butter. Place in stock pot and finish cooking in the simmering stock.

In frying pan head each of other meat one at a time just enough to start bring out the fats in the meats, then transfer them to the stock pot.

Simmer everything for 10 minutes. Add the Cajun Seasoning and the Cayenne Seasoning to taste (recommendations below). Sime for another 20 minutes. Cajun Seasoning - 3 - 4 Tbps Cayenne - 1 - 3 Tbps (depending on the heat you desire)

(Optional) At this point you can cool the pot and put in the refrigerator for up to 24 hours for flavors to fully blend.

Bring to rolling boil and turn off heat. Add cooked rice and cover. Let sit until rice absorbs most of the liquid.

Serve hot with a side of garlic toast.

Add pepper, salt, smoked salt, granulated garlic, onion powder, and thyme into spic grinder. Grind until a fine powder.

Cover entire roast in halft the spice powder and let sit for 10 minutes. The salt should draw out some of the moisture from the roast. Add second coat to roast. Double wrap in plastic wrap ensuring there is no air between wrap and roast.

Place roast in refrigerate for 3 days.

Unwrap roast and remove rub from the roast.

Place beef in roasting pan. Season with a light coating of garlic powder, onion powder, thyme, and fresh cracked pepper. Bring to room temperature.

Preheat oven to 200 F. Cook beef until 150 internal temperature. Approximately 20 min per pound.

Rest 30 minutes before slicing.

Cook chicken with preferred seasoning. I recommend season salt, season pepper, onion powder, and garlic powder.

Rip, do not cut, lettuce to bit size pieces and place on dinner plate.

Add sliced cucumber, radish, green onions, and tomatoes. Please them on top the lettuce.

Sprinkle candied pecans and dried cranberries over salad.

Slice chicken, pear and apple and place on salad.

Use Salad dressing of choice. I recommend a light salad dressing to enjoy the fresh seasonal fruit.

Melt butter in large sauce pan. Add flour to create a rue.

Add milk salt and pepper and stir until it begins to thicken.

Add chicken base and grated cheese. Heat until melted.

Add shredded and cubed chicken. Mix thoroughly.

Add noodles to mixture and transfer into a buttered baking dish.

Sprinkle with Parmesan cheese.

Bake at 350 for 30 - 45 minutes.

Cook salt pork and onions over low head until onions are translucent.

Add potatoes and 1/2 cup water. Simmer until potatoes are cooked.

Add cream, half and half, and clam juice. Bring to a low simmer.

Simmer for 15 minutes. Add clams and butter.

Simmer for 10 minutes.

In bowl, mash the banana and cinnamon together. This is important to ensure the cinnamon mixes with the egg and doesn’t float on top.

Add eggs and beat with a fork until eggs are well mixed with banana. Color will turn more brown and will be lumpy.

Dip bread into egg mixture and flip.

Melt butter in frying pan and add dipped bread. Cook over medium heat until browned on each side.

Serve with butter, maple syrup, and fresh fruit.

In a Ziploc bag, add soy sauce, lime juice, ginger, red pepper flakes, and chicken. Marinate 2 – 4 hours.

In another Ziploc bag, add rice vinegar and sugar, close bag and shake until sugar is melted into vinegar. Taste to make sure not too sweet or sour. Add cucumber slices. Marinate 2 – 4 hours.

Clean and dry lettuce leaves.

Heat 2 tsp oil in a pan. Remove chicken from sauce (do not rinse or dry) and add to heated pan. Cook until done (3 – 5 minutes).

Drain cucumbers and place in a bowl.

Assemble wraps at the table adding different sauces and vegetables to each wrap for varied flavors.

Brown sausage. Keep sausage in large chunks. Drain and set aside.

Bring large pot of water to a boil and add Orzo.

Melt butter in pan over medium heat. Once melted, add garlic. Sauté for 3 minutes. Add onions and sauté for 3 more minutes.

Add white wine to the butter mixture and bring to a boil. Add sausage. Lower heat and simmer for 5 minutes.

Once Orzo is tender, place in wine sauce. Toss

Mix all ingredients except the tomato sauce until thoroughly blended. Form into a loaf and bake for 1.5 hours at 350.

Remove from oven. Pour the tomato sauce over loaf. Bake for 30 minutes.

Remove from over and let sit for 10 minutes before slicing.