Chef Jernard's Lobster Pancakes with Maple Bacon Syrup

(Air Date: 05-06-22)

Serves 3-4 people
Prep time 5 minutes Cook time 20 minutes

INGREDIENTS

1 cup all-purpose flour
3 tsp Baking Powder
Pinch of kosher Salt
2 tbsp White Sugar
1 cup milk
1 Large Egg, beaten
2 tbsp Unsalted Butter, melted
1 tbsp Pure Vanilla Extract
Vegetable Oil for cooking or butter
1-2 Lobster tails
1 teaspoon Cajun spice
4-5 slices of thick cut bacon diced
1/2 cup of maple syrup

DIRECTIONS

Combine flour, sugar, salt, and baking powder into a bowl and mix well.
In a separate bowl, mix the egg, milk, vanilla, and melted butter together. Be careful not to use hot, melted butter, as that may end up cooking your eggs!
Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated. The batter should be thick and a little lumpy, but without any visible streaks of flour. If it is too thick to work with, add a little milk. Set the batter aside for 5-10 minutes.
Remove lobster tail from shell and dice in quarter Size chunks, coat with Cajun spice.
Heat a heavy-bottomed, non-stick pan over a low-medium heat and coat it with oil. Add seasoned lobster sauté for 3-5 minutes until done. Use a measuring cup about ¼ cup to scoop and drop the batter into the pan right on top of diced lobster so that you get evenly sized pancakes.
Cook until the first side is golden brown, or until the top surface forms bubbles. Turnover and repeat on the other side.
In a separate skillet, heat on medium-high temp, add diced bacon sauté until done, about 5-7 minutes add syrup, stir together until it starts to simmer. Remove from heat and pour over stacked pancakes and serve.

Chef Jernard's Turkey Bacon Candied Yams

(Air Date: 11-22-21)

Serves 3-4 people
Prep time 5 minutes Cook time 20 minutes

INGREDIENTS

3 Sweet Potatoes cut into 1/2 inch Chunks
4-5 slices of diced Turkey bacon
1/2 cup brown sugar
6 tablespoons salted butter
1 tablespoon Vanilla Extract
1 teaspoon cinnamon
1 teaspoon nutmeg

DIRECTIONS

In cast Iron skillet, cook bacon for about two minutes.
Remove bacon from skillet Add butter to skillet Fold in brown sugar to start the glaze.
Once brown sugar melts, add 1/4 cup of warm water.
Allow mixture to start simmering about 1 minute, then add diced sweet potatoes to pan Sauté on medium to low heat for five minutes.
Add Vanilla extract & Cinnamon Sauté for another two minutes
Cover with lid and allow to simmer for 10 minutes
Remove lid Add bacon back on top of sweet potatoes and serve

Trisha Yearwood's Galaxy Doughnuts

(Air Date: 09-29-21)

INGREDIENTS

4 cups confectioners’ sugar, plus more if needed

1/2 cup milk, plus more if needed

2 tablespoons coconut oil, liquid or melted from solid

1 tablespoon vanilla extract

Purple, black, pink, and blue gel food coloring

6 plain (unfrosted) doughnuts, store-bought

Food-grade edible silver glitter

DIRECTIONS

In a large bowl, whisk together the confectioners’ sugar, milk, coconut oil, and vanilla until smooth. Add more sugar if the mixture is too thin, or a little more milk if it’s too thick; the icing should have a thick liquid consistency, not too drippy.

Add 2 drops of purple food coloring to the icing and mix to tint the base. Add 1 or 2 drops of each remaining color and swirl the surface of the icing several times with a skewer or toothpick, making sure not to overmix. (Coffee stirring sticks work well.)

Set a wire rack over a rimmed baking sheet. Dip one side of a doughnut into the icing, letting the excess drip off for a moment before turning it over and placing it icing-side up on the rack. Continue with the remaining doughnuts. As the food coloring drops becomes more muddled, every 2 or 3 doughnut dips, skim off the top layer of icing and add new color combinations.

Sprinkle the doughnuts with edible glitter and let the icing set completely before serving.

Grilled BBQ Shrimp

(Air Date: 05-28-21)

INGREDIENTS

• 2 pounds jumbo shrimp
• 1/4 cup olive oil
• 1/2 teaspoon fresh ground pepper
• 5 tablespoons Chef Jernard’s Southern BBQ seasoning

DIRECTIONS

1. Peel and de-vein shrimp
2. Toss shrimp with olive oil, BBQ seasoning & pepper
3. Preheat grill with a low fire
4. Turn shrimp every 1-2 minutes
5. Repeat 1-2 times until shrimp is cooked through, about 3-4 minutes

Pineapple Salsa

INGREDIENTS

• 2 cups of diced pineapples
• 1 small red onion, peeled and diced
• 1 diced red bell pepper
• 1 jalapeños, seeded and diced
• 1/4 cup chopped fresh cilantro
• 1 lime juice

DIRECTIONS

1. Toss all ingredients together until combined
2. Season with a little salt and pepper if needed
3. Serve immediately, or refrigerate

Grilled Steak

INGREDIENTS

• 6 tablespoons unsalted butter, divided
• 4 cloves garlic (or 1 tablespoon minced garlic)
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon olive oil
• 4 favorite cuts of steak
• Salt and pepper

DIRECTIONS

1. Blend butter, garlic and fresh chopped parsley. Refrigerate
2. Heat grill over high heat. Lightly grease grill plates with oil
3. Dry steaks with paper towel
4. Brush with oil and season with salt and pepper
5. Grill steaks for 4-5 minutes each side until browned and cooked to desired doneness
6. Spread butter and garlic mixture over the steaks
7. Transfer steaks to a warm plate and let rest for 5 minutes. Slice and serve

Pineapple Agave Sheet Pan Chicken with Green Beans and Potatoes

(Air Date: 02-12-21)

INGREDIENTS

1/4 cup Agave
2 tablespoon unsalted butter
5 tablespoons Pineapple juice
1 tablespoon finely chopped garlic
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/2 teaspoon Chef Jernard’s Lemon
Pepper Ranch
1/2 teaspoon of All-purpose seasoning
4- 6-ounce boneless, skinless chicken breasts
1-pound baby potatoes, peeled Yukon gold
1-pound green beans

DIRECTIONS

Preheat oven to 400°F. Cover with foil and lightly grease a baking tray.

Combine the melted butter, Agave, pineapple juice, garlic, parsley, thyme and rosemary together in a bowl.
Place chicken on the baking sheet and arrange the potatoes all around the chicken. Toss 1/2 cup of sauce through the chicken and potatoes, and season well with Lemon Pepper Ranch spice.

Bake in preheated oven for 25 minutes.

Carefully remove baking tray from the oven and flip each chicken breast.
Move the stir potatoes to one side and add the green beans to the tray.
Pour any remaining Agave pineapple herb butter sauce over the beans, toss well, and return to the oven for 20 more minutes, or until chicken is cooked through and potatoes are fork tender.

Optional: you can Broil for 2-3 minutes after chicken is done until chicken is golden and potatoes crisp.
Sprinkle with fresh chopped herbs like minced green onions.

Beer Can Chicken

(Air Date: 11-25-20)

“Rosemary Chicken Dressing” VS stuffing..
1 whole chicken already roasted available at your local grocery store..

“Corn Bread” instructions..
2 Cups Buttermilk Cornmeal
1/4 Cup Minced Sage
1/4 Cup Rosemary
1/4 cup Thyme minced
1 Large Egg
1 Tablespoon Sea Salt
1/2 Onion Diced
1/4 Cup Vegetable oil
1/4 Cup Diced Celery
1/4 Cup Diced Bell Pepper
2 Tablespoons of Sugar
1-1/2 Cup of Milk

Place in greased Cast iron skillet or pan and bake at 400 degrees for 25 minutes..

Rosemary Chicken Dressing
Pulled cooked chicken off the bone
1 Skillet of Cook Cornbread broken up into pieces
1 Tablespoon of sage
1 tablespoon of rosemary
1 Can Cream of Chicken
1 Can Cream of Mushroom
16 oz of Chicken Stock

Blend all ingredients together bake for 30 minutes at 350 to stiffing up let cool and serve with Cranberry sauce..

“Instant From Scratch mash potatoes”
1 cup vegetable broth
1 cup of water
2 Tbsp salted butter
1 tsp salt
1/2 cup sour cream
2 tablespoons of Garlic powder
2 tablespoons of onion powder
1 teaspoon of Parsley flakes for garnish
1-1/2 cup potato flakes

Add vegetable broth, water, butter, and salt into a medium pot, and bring to a boil. As soon as the mixture starts to boil, remove from heat.

Add the sour cream and potato flakes, and mix with whisk blend in garlic powder and onion powder, to insure that all the flakes are blended well, let them sit until all the liquid has been absorbed.

“Rosemary Cornish Hens..”
2 whole Cornish hens
2 sprigs rosemary
4 sprigs thyme
1 large onion sliced
5 cloves garlic
1 lemon sliced
2 tbsp olive oil
Dry Rub
1 tsp salt
1 tsp pepper
1 tbsp Italian seasoning
3 tsp smoked paprika
1 tsp garlic powder
1 tsp red pepper flakes
1 tsp brown sugar

Combine all the dry rub ingredients together in a small bowl.

Pat the hens dry with paper towels and season with the dry rub inside and out.

Preheat oven to 400°F.

In a baking dish add the rosemary, thyme, garlic, onion, and lemon slices. Put the hens in the dish over the onions and herbs light pour olive oil over each one.
Place hens in oven and bake for 55 mins minutes.

California Pizza Kitchen Original BBQ Pizza

(Air Date: 02-21-20)

INGREDIENTS:

• 8 ounces chicken breasts grilled
• 1 tablespoon olive oil
• 2 tablespoons barbecue sauce (we use a spicy-sweet sauce).

For the pizza

• 16 ounces pizza dough
• 2 tablespoons semolina for handling the dough
• 1/2 cup barbecue sauce (we use a spicy-sweet sauce).
• 2 tablespoons Gouda cheese shredded
• 2 cups mozzarella cheese shredded
• 1/4 cup red onion sliced
• 2 tablespoons chopped fresh cilantro

INSTRUCTIONS

1. In a large frying pan, cook the chicken in olive oil over medium-high heat until just cooked, 5 to 6 minutes. Do not overcook. Set aside in the refrigerator until chilled through. Once chilled, coat the chicken with two tablespoons BBQ sauce; set aside in the refrigerator.

To make the pizza Place a pizza stone in the center of the oven and preheat to 500 degrees for one hour before cooking pizzas. Use a large spoon to spread 1/4 cup BBQ sauce evenly over the surface of the prepared dough within the rim. Sprinkle 1 tablespoon smoked Gouda cheese over the sauce. Cover with 3/4 cup shredded mozzarella.

Distribute half the chicken pieces evenly over the cheese (approximately 18 pieces). Place approximately 18 to 20 pieces of red onion over the surface. Sprinkle an additional 1/4 cup mozzarella over the top of the pizza. .

Transfer the pizza to the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly (about 8 to 10 minutes). When the pizza is cooked, carefully remove it from the oven; sprinkle 1 tablespoon cilantro over the hot surface. Slice and serve. Repeat with the remaining ingredients for a second pizza. (The two pizzas may be prepared simultaneously if you are careful in placing the pizzas at opposite corners of your pizza stone.)

RED LOBSTER CHEDDAR BAY BISCUITS

(Air Date: 02-12-20)

Presented by Grubhub

INGREDIENTS:

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

TOPPING:

• 3 tablespoons unsalted butter, melted
• 1 tablespoon chopped fresh parsley leaves
• 1/2 teaspoon garlic powder

DIRECTIONS

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

2. Combine flour, sugar, baking powder, garlic powder, salt and cayenne pepper in large bowl.

3. Whisk together buttermilk and butter. Pour mixture over dry ingredients and stir until moist. 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.

SIMPLE BROWNIE HEARTS

(Air Date: 02-11-20)

(Secret tip… heart shaped cut out, personalize with a special message!) As Valentine’s Day approaches, it’s all about finding a chocolate treat that will woo your sweet heart. A great short cut is to make it from box instead from scratch.

INGREDIENTS:

• 3 sticks (24 tablespoons, 12 ounces) butter>
• 1-pound bittersweet or semisweet chocolate, chopped
• 1/2 cups (3.75 ounces) granulated sugar
• 1 cup (7 ounces) light brown sugar
• 5 large eggs (about 8.75 ounces)
• 1 1/2 tablespoons vanilla extract
• 1 1/3 cups (6.75 ounces) all-purpose flour
• 1/2 tablespoon baking powder
• 1/2 teaspoon salt
• 1 to 2 cups (6 to 12 ounces) semisweet chocolate chips


(* Make sure to also have a heart shaped cookie cutter.)

DIRECTIONS

Preheat the oven to 350 degrees F. Lightly grease a large, rimmed baking sheet (12X18-inches) and set aside.

In a large microwave-safe bowl, combine the butter and chocolate; microwave in 1-minute intervals, stirring in between, until the mixture is melted and smooth (don't overheat, it should be slightly warm, if at all). Add the sugar and stir until combined.

Whisk in the eggs and vanilla and mix until large bubbles pop at the surface - it will go from looking slightly curdled to really glossy and thick so keep stirring until you see the change. In a separate smaller bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the batter and mix once or twice. With dry streaks remaining, add the chocolate chips and mix until well-combined.

Spread the batter evenly in the prepared pan.

Bake for 25-30 minutes until edges are set but the middle is still slightly gooey. If you want extra dense, fudgy brownies, halfway through the baking time, carefully lift the baking pan and let it drop on the oven rack to release any air bubbles (totally optional). Let the brownies cool completely in the pan (I like to refrigerate them after they have baked and cooled - easier cutting. Decorate with festive icing and sprinkles.

CHOCOLATE-COVERED BACON (Air Date: 2-11-20)

(Air Date: 02-11-20)

(Get creative with this sexy snack that’s sweet and savory) Sweet and salty flavors go so well together, and chocolate covered bacon is no exception! This is a fun recipe to make as you can experiment with different toppings.

INGREDIENTS:

• 12 thick-sliced bacon strips (about 1 pound)
• 6 ounces white candy coating, coarsely chopped
• Optional toppings: chopped dried apple chips, apricots and crystallized ginger, finely chopped pecans and pistachios, toasted coconut, kosher salt, brown sugar, cayenne pepper and coarsely ground black pepper
• 1 cup (6 ounces) semisweet chocolate chips
• 1 tablespoon shortening

DIRECTIONS

Preheat oven to 400°. Thread bacon strips, weaving back and forth, onto twelve 12-in. soaked wooden skewers. Place on a rack in a large baking pan. Bake until crisp, 20-25 minutes. Drain on paper towels; cool completely.

In a microwave, melt candy coating; stir until smooth. Brush onto both sides of six bacon strips; sprinkle with toppings as desired. Place on a waxed paper-lined baking sheet.

In a microwave, melt chocolate chips and shortening; stir until smooth. Brush onto both sides of remaining bacon; decorate as desired.

Refrigerate until set. Store in refrigerator.

Arroz con Gandules (Puerto Rican rice and beans)

(Air Date: 12-20-19)

Ingredients:

• 2 Tablespoon cilantro finely chopped
• 1 medium onion chopped
• 1 small jalapeno pepper , seeded and minced
• 2 tablespoons minced garlic
• 1 tablespoon smoked paprika
• 1 tablespoon cumin
• 1 bay leaf
• 1 medium bell pepper chopped
• ½ teaspoon cayenne pepper
• 1/2 cup of Olives stuffed with pimentos
• 1/2 cup tomato sauce
• 4 cups cooked red beans
• 2 cups vegetable broth
• 1 large Potatoes chopped
• 1 tablespoon Ground coriander
• 1 tablespoon Garlic powder
• 1 tablespoon Dried oregano
• 1 tablespoon of kosher Salt
• 2 cups of cooked white rice to serve along side main dish

Al Cooks with Grandma recipes

(Air Date: 11-27-19)

Turkey:

• 1 butter injectable, Tony.
• Poultry season pepper or a pack of butter

Green Beans:

• 2 cans green beans.
• 3 slices of bacon.
• 1 onion.
• 1 piece of butter.
• 1 pinch of salt.

Cook bacon in skillet on medium turning make sure it doesn't burn drain on paper towel you'll need cutting board chop bacon till small bite size pieces. Chop 1/4 of onion open green beans place in sauce pan cook on medium heat add butter onion and bacon pieces salt and pepper to taste for 12 to 20 minutes.

Mac N Cheese:

• 1 box of elbow macaroni.
• 1 bag of mild cheddar cheese.
• 1 bag of fiesta mix cheese.
• 1 box of Velveeta cheese.
• 1 cup milk
• 2 eggs.
• Salt 1/4 teaspoon.
• 2 pieces of butter
• Oil small to boil macaroni in.

Put water on to boil add salt and 1 teaspoon of oil bring to a boil lower heat to medium and then add macaroni cover let cook for ten to 15 minutes. Stir and test a macaroni if a little firm turn off and drain add 2 pieces of butter 1 teaspoon of sugar, pinch of salt stir add cheese and milk stirring melt half of Velveeta in microwave stirring as you go Add to macaroni place in Pyrex cook 30 to 45 minutes until cheese is bubbly and beautiful crust appears.

Emily’s Chia Seed Pudding

(Air Date: 11-20-19)

Ingredients: (makes 5-7 servings)
• 4 cups of coconut milk
• 4 TBSP chia seeds
• 4 cups of Blueberries
• 3 cups of Pecans
• 2 scoops of protein powder -
• Cinnamon to taste

Directions:

Mix all together in a mason jar. Put in refrigerator for at least 2 hours.

Emily’s Turkey Burgers

(Air Date: 11-20-19)

Ingredients:
• 1 pound ground turkey or ground chicken
• 1/4 diced onion
• 1-2 TBSP almond flour
• 1 cup of chopped spinach
• Add a lot of spice! (Tandoori, crushed red pepper, cumin, ranch, salt, pepper)

Directions:

Mix all together in a bowl. Heat pan to medium high. Coat pan with 1 TBSP avocado oil. Cook 5 minutes each side until no pink. Add on top of 2 cups greens of choice. Add ¼ avocado and a handful of plantain chips.

Frozen Crumb Cake

(Air Date: 11-18-19)

Ingredients:
Crumbs

• 1 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/3 cup granulated sugar
• 2 tablespoons ground cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted

Cake

• 1 cup all-purpose flour
• 3/4 tsp baking powder
• 1/8 tsp baking soda
• 1/4 tsp salt
• 5 Tbsp unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 2 tablespoons vanilla extract
• 1 teaspoon of Nutmeg
• 1/4 cup (2 oz) milk
• 1/4 cup (2 oz) sour cream
• 1/4 cup International Delight Irish Coffee Creamer

Instructions
Preheat oven to 350 degrees. Butter an 8 by 8-inch baking dish then line with two sheets of parchment, spray non stick butter on parchment.

For the crumbs:
In a mixing bowl whisk together brown sugar, granulated sugar, cinnamon and salt. Pour in melted butter and stir to combine.

Slowly add flour and mix with wooden spoon or a spatula until no streaks of flour remain. Set aside to rest while cake batter is prepared.

For the cake:
In a mixing bowl whisk together flour, baking powder, baking soda, nutmeg and salt for 30 seconds, set aside.

In the bowl of an electric mixer using the paddle attachment, whip together butter and granulated sugar until pale and fluffy. Mix in egg, vanilla, sour cream and Irish creamer with milk.

Add in 1/3 of the flour mixture to the butter mixture and blend just until combined, then add 1/2 of the milk mixture and mix just until combined. Repeat process once more, then end by mixing in last 1/3 of the flour mixture until nearly combined. Scape down sides and bottom of bowl using a rubber spatula and fold batter to fully incorporate.

Pour batter into prepared baking dish and spread into an even layer. Break crumb mixture into small size crumbs and drop evenly over batter.

Bake in preheated oven until toothpick inserted into center comes out free of batter and cake doesn't sink when touched in center, about 32 - 35 minutes. Cool in cake pan 10 minutes, then using parchment overhang lift cake from pan and cool on a wire rack. Slice in squares and deep in whip cream place or parchment paper on sheet pan and place in Frezzer for 30 mins to 1 hour. Remove and serve with chocolate drizzle if desired

Frozen whip cream

• 1 1/2 cups cold heavy whipping cream
• 2 tablespoons sugar
• 2 tablespoons Vanilla extract

In a large bowl, whisk together the cream, sugar and Vanilla extract until the cream reaches a soft peak. Chill in refrigerator until ready to use for cake.

Items needed:

• Mixer
• 2-3 Mixing bowl
• Square pan
• Parchment paper
• Wire rack
• Brown sugar
• Granulated sugar
• Vanilla extract
• Irish creamer
• Heavy whipping cream
• Sour cream
• Nutmeg
• Large eggs
• Butter
• Salt
• Baking soda
• Baking powder
• Cake flour
• All purpose flour
• Salt
• Milk
• Chocolate syrup from drizzle

Popeyes Chicken Sandwich

(Air Date: 11-18-19)

CHICKEN MARINADE

• 2 chicken breasts, pounded and cut in half to sandwich size
• 1 cup full-fat buttermilk
• 1 teaspoon paprika, cayenne, sea salt, pepper
• 1 tablespoon Louisiana hot sauce

CHICKEN BREADING & FRYING

• Vegetable oil – enough for frying
• 1.5 cups all purpose flour
• 3/4 cup corn starch
• 1.5 tablespoons paprika
• 1.5 tablespoons garlic powder
• 1.5 tablespoons onion powder
• 1.5 tablespoons Cajun seasoning
• 1.5 tablespoons cayenne pepper
• 2 teaspoons fine sea salt
• 2 teaspoons ground pepper

SPICY MAYO & ASSEMBLY

• 3/4 cup mayo (Duke’s preferred)
• 2 tablespoons Louisiana hot sauce
• 2 teaspoons paprika
• 2 teaspoons Cajun seasoning
• 1 teaspoon cayenne pepper
• 1/2 tsp garlic powder
• 2 tablespoons butter
• 4 Brioche buns
• Kosher dill pickle slices

INSTRUCTIONS

4-24 hours before serving, marinate the chicken. In a medium bowl, add the buttermilk and all marinade ingredients. Mix well. Place the prepared pounded chicken breasts into the marinade, be sure it’s fully submerged. Cover tightly and refrigerate.

Prepare the spicy mayo my mixing all ingredients in a small bowl; mayo, hot sauce, paprika, Cajun, cayenne and garlic powder. Cover and set aside in the fridge to allow time for the flavors to meld together while frying.

BREADING & FRYING:

In a heavy duty pot, heat oil to 350 degrees. While the oil is heating, prepare a landing destination for the finished chicken.

Prepare the dry flour mixture by combining all the breading ingredients in a medium bowl. Remove the chicken marinade from fridge, scoop 1/3 cup of the marinade liquid and add it into the flour mixture. Use a fork to mix the liquid into the flour mixture.

Remove the chicken one at a time from the marinade and pat excess moisture with paper towels before placing in the flour mixture. Coat chicken thoroughly with flour mixture, adding more marinade liquid as needed. Place the chicken into the oil, frying for 4-6 minutes. Remove the chicken and place onto lined baking sheet.

PREPARE THE SANDWICH:

Generously add spicy mayo to both sides of the buns. Add pickle slices to bottom bun, add chicken breast and place top bun. Enjoy!

Credit to badbatchbaking.com

McDonald's Apple Pie

(Air Date: 09-27-19)

INGREDIENTS:

• 2 sheets Puff Pastry, thawed
• 1 can Apple Pie Filling
• 1 Egg White, whisked with 1 Tbsp Cold Water
• 2 Tbsp Sugar
• 1/2 tsp Cinnamon

DIRECTIONS:

Preheat oven to 375 degrees. In a small dish, mix together the sugar and cinnamon. Set aside.

Roll out puff pastry into a 12"x12" square. Using a ruler, cut the puff pastry into four 3" wide strips. Then cut each strip in half to create a 3"x6" rectangle.

Divide the apple pie filling among one half of the rectangles. Using a knife cut four diagonal cuts into the remaining puff pastry rectangles. Top the apple filled puff pastry with the cut puff pastry and press the seams together. Use the tines of a fork to secure the seams. Brush the tops of the puff pastry apple pies with the egg wash, and sprinkle with the cinnamon sugar mixture.

Bake for 13-15 minutes, or until the pies are deep golden brown. Set aside on a wire rack to cool slightly before eating.

Cheesecake Factory Oreo Cheesecake

(Air Date: 08-13-19)

Please note there is an additional 1 cup of butter that was added to the batter when I made it for the video. This is an optional ingredient. It simply adds some extra richness to the cheesecake. You can leave it out, or add it as I did for the video.

This recipe was developed for a 9-inch baking pan.

For optimal flavor, allow the baked cheesecake to rest for 1 day before seving

Chick-Fil-A Sauce

(Air Date: 06-19-19)

INGREDIENTS:

• 2 Tablespoons Honey
• 1 Tablespoon Yellow prepared mustard
• 2 Teaspoons Dijon Mustard
• 1/4 Cup Mayonnaise
• 2 Tablespoons Barbecue Sauce
• 2 Teaspoons Lemon Juice

Combine all ingredients in a small bowl and stir!

ROASTED CHEESY POTATOES w/ Bacon and Red Chili | Toasted Coconut & Chocolate Smores Dip | Grilled Kabobs w/ Spicy Pineapple Chicken

(Air Date: 06-12-19)

ROASTED CHEESY POTATOES w/ Bacon and Red Chili Serves 4 – Takes 15 min
INGREDIENTS:

• 1 bag of (Steamable/ Precooked) Baby Potato
• 2 T Tajin ( any Mexican seasoning)
• 2 medium green onions (sliced)
• 1-cup mozzarella (shredded)
• 2 T Butter
• 2 T Bacon Bits
• Salt and Pepper
• 1 cup Red Chili (any salsa works as a substitute) ( idea that people bring chips and salsa while they go camping) Here in Denver love our southwestern flavors
• Avocado (optional)

Need: Cutting Board Aluminum Foil 1. Get Campfire to medium coals 2. Slice Potatoes and Butter- season (place in aluminum packet) 3. Flip a couple times, so its not burning on each side 4. When at the 10 min mark, Open packets, place cheese, scallions and bacon inside 5. Let it finish for 4-5 more min till cheese melts, you can leave the packets open! Dessert:

Toasted Coconut & Chocolate Smores Dip Serves 6 - Takes 10 min
INGREDIENTS:

• 2 cups Milk Chocolate Chips (Hershey’s Bars are fine)
• Little Shooter of Baileys
• ½ pack Vanilla Wafer Cookies
• 1 ½ cup toasted coconut flakes
• 20-30 marshmallows
• Graham Crackers to dip

Need: Cast Iron Pan w/Lid Aluminum Foil 1. Add chocolate chips in the bottom of the pan with your shooter of baileys: layer cookies and then ½ the coconut 2. Place Marshmallows on top in a circular pattern 3. Place over medium coals, lid closed or covered until everything is melted and marshmallows are golden (5-10 min) 4. Add rest of coconut on top 5. Serve with graham crackers for your dip!

Grilled Kabobs w/ Spicy Pineapple Chicken Serves 4 - Takes 20-25 min
INGREDIENTS:

• 1½ pound boneless skinless thighs (cut into 1 inch) (can marinate overnight with (Salt/pepper/ soy sauce, garlic)
• 1 green bell pepper (diced)
• 1 orange bell pepper (diced)
• 1 red onion (diced)
• 1 yellow zucchini (diced)
• 1 pineapple (cubed)
• 1 orange ( Juice)
• Ginger Sesame Dressing (any brand works)
• 12 Skewers

Need: Cutting Board Grill or Roasting rack Knife Bowl/ spoon Tongs Skewers Some sort of plate Oil to grill on grate 1. Soak skewers in water while you start your prep 2. Cut all veggies and chicken, about the same size 3. Take dressing and fresh orange juice and mix in a bowl 4. While placing the meat and veggies on the skewers, get the grill hot, you want to create a nice sear/ char 5. Lather dressing on to Kabobs while rotating 6. Cook until finished ( 20-25 min)

Elote Slaw, Loaded Macaroni Salad, Mashed Potato Salad

(Air Date: 06-03-19)

INGREDIENTS:

Elote Slaw

• 1/2 cup mayo
• 1/2 cup sour cream
• 1 lime juiced
• 1/2 cup cotija
• 1 small red onion, small dice
• 1 Tablespoon granulated garlic
• 1 Tablespoon salt
• 1 Tablespoon pepper
• 1lb shredded cabbage
• 1/2 cup grilled corn kernels cut off the cobb
• Cotija for garnish
• Cilantro for garnish

Mix all ingredients except the cabbage and corn. Fold in the cabbage and corn. Garnish with more cotija and cilantro.

Loaded Macaroni Salad

• 1lb Elbow Macaroni cooked and drained
• 3/4 c mayonnaise
• 2T Dijon mustard
• 1c shredded white cheddar
• 1c diced ham
• 3 poblanos, roasted and diced
• Salt and pepper to taste

Mix mayo, mustard, salt and pepper together. Fold in remaining ingredients. Refrigerate 3-4 hours before serving.

Mashed Potato Salad

• 6 c pre-made or leftover mashed potatoes
• 1c mayonnaise
• 1c sour cream
• 2T apple cider vinegar
• 1T salt
• 1T pepper
• 1c shredded cheddar (1/4 c reserved)
• 1c chopped cooked bacon (1/4 c reserved)
• 1/4c green onions (1T reserved)

Mix first 6 ingredients together (potatoes, mayo, sour cream, vinegar, salt, and pepper) together. Fold in remaining ingredients (excluding reserved). Refrigerate for 3 hours before serving. Garnish with reserved ingredients.

Chef Hosea's Skirt Steak a la Plancha with Chimichurri Sauce

(Air Date: 05-24-19)

INGREDIENTS:

• 2 lbs cleaned and trimmed skirt steak
• 4 Tbsp olive oil
• 2 sprigs rosemary
• 2 cloves garlic
• fresh cracked black pepper
• 1 bunch parsley chopped
• 1 bunch cilantro chopped
• 1 large clove garlic minced
• 1/2 tsp salt
• 1/2 tsp fresh cracked pepper
• 1/2 tsp red chile flake
• 1 C olive oil
• 1/4 C lemon juice

INSTRUCTIONS:
For Steak:

- Combine first five ingredients and let steak marinate overnight in refrigerator.

- Prior to cooking, remove steak and set out for at least 20 minutes to come to room temp

- Season to with salt and pepper and cook (on grill or cast iron pan) to desired temp

For Chimichurri:

- Combine remaining ingredients except lemon juice

- If you have a mortar and pestle this can all be ground up that way, instead of chopping.

- Can be made 1 day ahead and kept in refrigerator

- Just before serving, stir in lemon juice

- Spoon over steak for the most delicious homemade condiment!

Chili's Skillet Queso

(Air Date: 05-01-19)

INGREDIENTS:

• 16 oz Velveeta
• 3/4 cup Milk
• 1/2 tsp Cayenne Pepper (optional, if you like it spicy)
• 15 oz Wolf Chili (No Beans)
• 2 tsp Chili Powder
• 2 tsp Lime Juice
• 1/2 tsp Cumin

INSTRUCTIONS:

FIRST: Cut the Velveeta into cubes.

THEN: Heat all ingredients in pan over medium heat stirring frequently.

FINALLY: Serve with warm tortilla chips.

Tropical Pavlova

(Air Date: 04-17-19)

Serves 6-8
INGREDIENTS:
Meringues

• 1 ½ Cups (10½ ounces) sugar
• ¾ cup (6 ounces) egg whites (5 to 7 large eggs)
• 1 ½ teaspoons distilled white vinegar
• 1 ½ teaspoons cornstarch
• 1 teaspoon vanilla extract

Fruit Topping

• 2 cups small diced pineapple
• 2 cups small dice pineapple
• 3-5 tablespoons of vanilla sugar (depending on sweetness of fruit)
• ¼ cup passion fruit juice

White Chocolate Whipped Cream

• 2 cups heavy cream, chilled
• 3 ½ ounces white chocolate, melted
• 2 teaspoons of powdered gelatin bloomed(slightly less than 1 pkg.) or 2 leaves of sheet gelatin bloomed.

INSTRUCTIONS:

1. For the Meringues: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 200-250F degrees. Combine sugar and egg whites in bowl of stand mixer; place bowl over saucepan filled with 1 inch simmering water, making sure that water does not touch bottom of bowl. Whisking gently but constantly, heat until sugar is completely dissolved – about 5 to 8 minutes.

2. Fit stand mixer with whisk attachment and whip mixture on high speed until meringue forms stiff peaks, is smooth and creamy, and is bright white with sheen, about 4 minutes (bowl may still be slightly warm to touch). Stop mixer and scrape down bowl with spatula. Add vinegar, cornstarch, and vanilla and whip on high speed until combined, about 20 seconds.

3. Spoon (or pipe from a bag) about ¼ teaspoon meringue onto each corner of 2 rimmed baking sheets. Line sheets with parchment paper, pressing on corners to secure. Spoon heaping ½ cup (or pipe from bag) meringue into 6-8 evenly spaced piles on each sheet. Spread each meringue pile with back of spoon to form 3½-inch disk with slight depression in center.

4. Bake meringues until exteriors are dry and crisp and meringues release cleanly from parchment when gently lifted at edges with thin metal spatula, about 50 minutes. Meringues should be quite pale white. Turn off oven, prop door open with wooden spoon, and let meringues cool in oven for 1½ hours. Or bake until set on outside at 200F for 45 to 55 minutes. Remove from oven and let cool completely before topping, about 15 minutes. (Cooled meringues can be wrapped tightly in plastic wrap and stored at room temperature for up to 1 week.)

5. For the Fruit Topping: Dice fresh mango and pineapple. Sprinkle with vanilla sugar and dress with passion fruit juice. Season to taste.

6. For the Whipped Cream: Heat cream to just before boiling. Meanwhile, place white chocolate in medium mixing bowl and bloom gelatin in cold water - place on top of white chocolate. Pour scalded cream over white chocolate and gelatin and let sit for 2 minutes. Whisk together till homogenous. Place in fridge to cool at least 4 hours – ideally overnight. When needed whip in bowl of stand mixer fitted with whisk attachment as you would for whip cream.

7. To plate and serve: Carefully peel meringues away from parchment and place on individual plates or serving platter. Spoon ½ cup whipped white chocolate cream into center of each meringue. Using slotted spoon, spoon ½ cup fruit topping on top of whipped cream. Let stand for at least 5 minutes or up to 1 hour. Serve, drizzling pavlovas with any fruit juice from bowl or top with your favorite tropical ice cream or sorbet.

Texas Roadhouse Cinnamon Butter

(Air Date: 04-03-19)

INGREDIENTS:

• ½ CUP UNSALTED BUTTER AT ROOM TEMPERATURE
• ¼ CUP LIQUID HONEY
• ¼ CUP POWDERED SUGAR
• 1 TEASPOON GROUND CINNAMON
• 1 PINCH SALT

In a medium bowl, beat butter, honey, powered sugar and cinnemon until smooth. Add salt and mix until smooth.
Serve with bread or baked goods.

Waffle Iron Hash Browns & Whipped Cream Siphon Cake

(Air Date: 03-19-19)

Waffle Iron Hash Browns
INGREDIENTS:

• -2 cups shredded potatoes
• -1 cup shredded cheese
• -1/2 Tablespoon kosher salt
• -1/2 Tablespoon pepper

INSTRUCTIONS:
Mix everything together very well. Get waffle iron nice and hot. Spray waffle iron with nonstick spray. Put potato mix in waffle iron and spread out evenly. Cook for 10 minutes. Garnish with sour cream and chives Whipped Cream Siphon Cake INGREDIENTS:

• -190 g milk
• -110 g oil (vegetable)
• -105 g egg whites
• -18 g egg yolks
• -190 g sugar
• -105 g flour
• -5 g salt

INSTRUCTIONS:
Blend everything in a blender, blend very well. Pour into whipped cream siphon, charge with two N20 cartridges. Shake very well. Poke hole in a paper soup cup. Dispense into a paper cup (fill cup halfway).
Microwave on high for 38 seconds. Flip upside down for two minutes to cool Garnish with powdered sugar and berries.
*You can make different kinds of cake: Lemon- add 10g lemon zest, Chocolate- add 50g cocoa powder, Sesame- substitute sesame oil for vegetable oil.

Ragin’ O’Hagen – Irish Corned Beef Tacos (Air date: 3-15-19)

(Air Date: 03-15-19)

• 1 Corned Beef, diced – cooked according to package directions and diced
• Shredded Red and Green Cabbage with shredded Carrots
• Thinly Sliced Green Onions
• Potato Sticks or Fried Country Style Potatoes
• 6” Flour Tortillas

O’Hagan Sauce

• 1 cup mayonnaise
• ½ cup ketchup
• ¼ cup rice wine vinegar
• 1-2 T. Sriracha
• 1-2 t. minced garlic

Combine all ingredients in food processor or blender and blend well. Pour into squeeze bottle and refrigerate

To Assemble

Toss the cabbage mixture with a little O’Hagan sauce. Place cabbage on bottom of tortilla. Top with hot corned beef, green onion, potatoes and drizzle with a little more O’Hagan sauce.

Panera Bread's Broccoli Cheddar Soup

(Air Date: 03-06-19)

• 1/4 cup melted butter
• 1/2 medium chopped onion
• 1/4 cup flour
• 2 cups half-and-half cream
• 2 cups chicken stock
• 3 cups chopped broccoli
• 1 cup matchstick carrots
• 1/4 teaspoon nutmeg, (optional)
• 2 cups shredded sharp cheddar cheese
• salt and pepper

1. Sautee onion in 1/4 cup butter until soft. Sprinkle the flour in and cook and stir over medium heat for 1-2 minutes.
2. Whisk in half & half and chicken stock.
3. Add the broccoli and carrots.
4. Cook over low heat for 20-25 minutes or until veggies are tender.
5. Add salt, pepper, and nutmeg.
6. Stir in the cheese.

Thai Spicy Noodles

(Air Date: 03-05-19)

Makes: 3 Servings

• 10 oz Dried Pasta (Spaghetti)
• 5 cups Water
• ¼ cup Peanut Butter (Skippy Chunky is my favorite)
• ½ Cup Chicken Stock
• 2 T Siracha
• 3 Green Onions
• 1-2 Cooked Chicken Breast, chopped
• 6 oz Bell Pepper
• 4 oz Mushrooms

Optional: Cilantro, Lime, Chopped Peanuts, Mint
(If you do not have Chicken or Fresh Veg, canned ingredients are great!)
1. Place Spaghetti in water cook for 7-10 min
2. Drain Noodles, save 1/3c of water; it’s a chefs secret
3. In same pot, add 2 T of Oil: add veggies, cook until soft
4. Add Peanut Butter, Siracha, pasta water and Chicken Stock into pot, bring to a simmer
5. Combine Pasta, Chicken, and Peanut Sauce
6. Toss in green onions. Add cilantro, mint and some lime for a kick

Prosciutto & Fresh Mozzarella Flatbread

(Air Date: 02-20-19)

Servings: 10

FOR THE DOUGH:

• 1 pkg Active yeast
• ½ tsp Sugar
• 1 ¾ C AP flour
• 1 tsp Kosher salt
• ¾ C Warm water
• 1 tsp Evoo

In a standing mixer bowl, combine yeast, sugar, flour, salt. While mixer is running, add warm water slowly until a ball forms. If sticky, add more flour until it doesn’t stick and a ball forms. If too dry, add more water. Knead ball until firm.

Coat large bowl with oil and set dough ball inside. Cover with plastic wrap and allow to rise at room temperature for about 1 hour. Dough should double in size.

Turn dough out on floured surface and knead lightly into smooth ball. Cut ball into 4 equal pieces.

If you don't have time to make the dough you can always get pre-made pizza dough from your local pizzeria or use pre-cooked pizza crust from the grocery store.

FOR THE FLATBREAD:

• dough recipe (above)
• 20 oz Fresh mozzarella cheese, sliced or shredded
• 2-3oz Prosciutto sliced thin
• a few basil leaves
• Fresh cracked black pepper
• 4 oz Fresh arugula leaves
• 1 Lemon
• Olive oil

Preheat oven to 475 degrees.

Roll balls of dough into thin circles. Place on pre-heated pizza stone or cast iron pan.

Top with sliced cheese, sliced prosciutto, picked basil leaves, drizzle of olive oil. Bake in oven for about 5-6 minutes, or until edges of dough are dark brown.

Take out and allow to rest for about 2 minutes. Slice into wedges, top with arugula tossed in lemon juice, salt and pepper, and serve immediately.

Chinese Cabbage Salad with Chicken made with Veggie spiralizer

(Air Date: 02-27-19)

INGREDIENTS:

• 1 English cucumber
• 1 carrot ( blanched)
• 1/2 cup Jicama (julienne)
• 1/2 cup Celery (bias cut)
• 4 cups Shredded cabbage
• 2 cups cooked chicken
• Sesame seeds
• Wonton strips

Sesame vinaigrette

• 2 oz sesame oil
• 4 oz canola oil
• 3 oz rice wine vinegar
• 6 oz sweet chili sauce (Mae ploy)
• 1 Tablespoon kosher salt
• 1/2 Tablespoon black pepper

INSTRUCTIONS:

• Spiral cut the cucumber and carrots, mix all salad ingredients in a bowl. Toss with dressing to desired taste.
• Place everything in a blender and blend for 1 minute.
• Garnish with sesame seeds and wonton strips.

Spicy garlic wings

(Air Date: 02-15-19)

INGREDIENTS:

• 2lbs Chicken wings drums and flats
• 1 Tablespoon kosher salt
• 1 Tablespoon granulated garlic
• 1 T black pepper
• 2 oz canola oil

Buffalo sauce

• 1/2 lbs Butter
• 1/2 cup Peeled garlic cloves
• 23oz bottle of Frank’s red hot sauce
• 1 Tablespoon Crushed red pepper flakes
• 1 Tablespoon Kosher salt

INSTRUCTIONS:

Preheat air fryer to 360 degrees F
Mix wings with oil, salt, garlic and pepper in a bowl.
Once fryer is heated, add wings to the fryer basket cook for 30 minutes turning every 10 minutes
Check wings with thermometer, ensure internal temp to 165 degrees
Toss in a bowl with warm buffalo sauce

Pozole

(Air Date: 02-07-19)

INGREDIENTS

• 1.5 lbs pork butt cut into small dice
• 3 Tablespoon granulated garlic
• 1 Teaspoon white pepper
• 1 Teaspoon black pepper
• 2 Tablespoon ground coriander
• 2 Tablespoon kosher salt
• 2 Tablespoon chili powder (preferably guajillo or New Mexico)
• 1 Tablespoon hot paprika
• 1 teaspoon cayenne pepper
• 1 large yellow onion (small dice)
• 1 # tomatillos peeled, (medium dice)
• 2- 29oz cans of hominy, strained
• 6 cups pork or chicken stock
• 1/2 cup lime juice

For garnish:

• 1 small Yellow onion (small dice)
• 1 cup Shredded cabbage
• 1 radish, sliced

INSTRUCTIONS:

Mix all spices with the diced pork butt. Put everything into the instapot and cook for 60 minutes. Garnish with raw yellow onion, cabbage and slice radish.

Steak Tacos & Chipotle Hot Wings

(Air Date: 01-31-19)

Servings: Enough for a Super Bowl Party

Steak Tacos

2 lbs Skirt Steak

Chile Rub Marinade, recipe as follows:

• 1 TBSP Sweet Paprika
• 2 tsp Ancho Chile Powder
• 2 tsp Chipotle Chile Powder
• 2 tsp Garlic Powder
• 2 tsp Onion Powder
• 2 tsp Cumin
• 2 tsp Coriander
• 2 tsp Brown Sugar

Distribute rub onto steak evenly and let marinate covered in the refrigerator for 24 hours.

Grill the steak to your desired doneness. While steaks are on the grill, make Pico de Gallo and Guacamole.

For Pico de Gallo, stir together:

• 5 Roma Tomatoes, diced
• 1/2 a Yellow Onion, diced
• 1 Jalapeno, diced
• 1/2 bunch Cilantro, chopped
• Juice of 1 lime
• Salt to taste

For Guacamole, smash together:

• 4 Avocados
• 1/4 cup of Pico de Gallo
• 1/2 bunch Cilantro
• Salt to taste

Serve your tacos with:

• Corn Tortillas
• Fresh limes
• Sour Cream
• Hot Sauce

Chipotle Hot Wings

• 16 oz Hot Sauce (maybe Franks)
• 11 oz Brown Sugar
• 1 oz Chipotle de Arbol, blended
• 1 # Unsalted Butter
• Dash of Cayenne, or as much to your liking
• 1 cup Rice flour
• 1 cup water
• ¼ cup of Bleu Cheese crumble
• Peanut oil set at 325 degrees
• 30 wings
• Celery leaves, optional

Melt butter in a sauce pot, once completely melted whisk in brown sugar, chipotle, hot sauce and cayenne. Once everything is incorporated transfer to a container and put aside.

Combine rice flour and water, look for crepe batter consistency, if more water or flour is needed act accordingly.

Toss wings in rice flour mixture and fry until wings reach 350 degrees F, once the wings are done toss them in the chipotle sauce and crumble the bleu cheese over them. Garnish with celery leaves with if you choose.

Crunchwrap Supreme

(Air Date: 01-30-19)

Servings: 4

• 1 cup Sour cream
• ½ cup Nacho Cheese
• 2 cups Lettuce
• 1 cup Shredded cheese
• 1 cup Diced tomatoes
• 1 lb. Ground Beef
• 4 Tostada Shells
• 8 Large Tortillas
• 1 Packet taco seasoning

Cook ground beef on medium heat with taco seasoning, breaking up meat, until no longer pink.

Stack 4 large flour tortillas and put a tostada shell in the center. Trace around tostada edges with a knife, creating 4 small tortilla rounds. Set aside.

Take an uncut tortilla and start building crunchwrap, adding a scoop of ground beef, and drizzling nacho cheese over. Spread sour cream on tostada shell and place on top. Add lettuce, tomato, and shredded cheese on top of tostada. Put a small tortilla cutout on top and fold the edges of the large tortilla in, inverting each fold.

Over medium heat, cook Crunchwrap fold-side down and cook 3 minutes per side or until golden brown.

Grilled Red Chicken

(Air Date: 01-18-19)

Servings: 2 - 3 lbs boneless / skinless chicken thighs (1/2lb per person)

Step #1
Marinade: All the following into a blender

• 1/2 cup yogurt
• 1 small beet peeled, chopped coarse
• 1/2 small onion chopped coarse
• 1 tablespoon Madras spice
• + Basic Fresh Curry items: adjust to taste
• 1 tablespoon minced ginger
• 1/2 tablespoon minced garlic
• Juice of 1 fresh lemon
• 1 medium jalapeno
• 1 tsp coarse salt

Step #2

• Coat chicken thoroughly, set in fridge at least 4 hours or overnight.

Step #3

• Grill on high heat, finish with a squeeze of fresh lemon and coarse salt

Steamed Rice: into a rice cooker or follow stove top directions

• 2-4 cups of Basmati rice, RInse in cool water, drain. Add equal parts water (adjust for group size)
• 4- 6 bay leaves
• 1 tablespoon coconut oil
• 1/2 tsp coarse salt

When rice is finished cooking, gently fold in 1 cup of frozen or fresh green peas, let rest.
For more go to www.LittleCurryShop.com or find Chef Biju on Instagram

Kale, Brussels Sprouts, & Sweet Potato Salad

Servings: 6
Ingredients

• 1 large sweet potato, small dice
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 bunch kale, about 4-5 cups - stems removed and julienned (I used the dark green Lacinato Kale)
• 16 ounces brussels sprouts, thinly sliced
• 1/2 cup sliced almonds
• 1/4 cup currants
• 1/2 cup quinoa, cooked

Lemon Dressing

• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 2 teaspoons dijon mustard
• 1 tablespoon minced shallot
• 1/2 teaspoon salt
• 1/4 cup olive oil

Instructions

Preheat oven to 400 degrees. Toss diced sweet potatoes on a sheet pan with the olive oil, salt and pepper, and roast in the oven for about 20-25 minutes or until golden brown.

Cook quinoa according to package. Set aside. (I cook 1 cup of dried quinoa, and use the leftovers for other recipes throughout the week)

Prep the kale and brussels sprouts. To julienne kale simply remove stem, stack a few kale leaves on top of each other, roll it up like a tight burrito, and thinly slice to create long strands. (You can also easily buy bags of pre chopped, or shredded kale in most grocery stores.) To slice brussels sprouts hold the root end and thinly slice.

Toast sliced almonds in a dry pan or toaster oven until slightly golden. About 3-5 minutes. Be careful not to let them burn!

In a large salad bowl add the kale, brussels sprouts, sweet potato, almonds, currants, and quinoa. Toss lightly with the lemon dressing. You may not need all of the dressing, but you can store the rest in the fridge for up to 1 week.

Lemon Dressing

In a bowl whisk together the lemon juice, lemon zest, mustard, shallot, and salt. Slowly whisk in the olive oil until well combined.

Recipe Notes

*Part of the reason we chose these ingredients is because Jen loves to make large batches of recipes and use it to eat throughout the week. I'm the same way! So this salad simply gets better as it sits. Feel free to make this ahead of time. It won't get soggy!

Cauliflower Mac & Cheese

Servings: 3

Ingredients

• 2 cups uncooked macaroni, can also use gluten-free pasta
• 5 cups chicken stock, or vegetable stock
• 1 12 ounce bag cauliflower florets, or 1 head cauliflower cut into florets
• 1 cup shredded cheese, I use a mixture of fontina, gruyere, and parmesan
• 3/4 teaspoon salt

Garnish with chopped chives and extra shredded parmesan cheese

Instructions

Bring a pot of water to a boil. Add the macaroni and cook according to package, about 7-8 minutes. Drain noodles and set aside.

In the same pot bring the chicken stock to a boil. Add the cauliflower and cook until fork tender, about 5-7 minutes. Once cooked, reserve 1 cup of the chicken stock and set aside. Drain the rest of the cauliflower.

Place the cooked cauliflower in a blender and add the reserved 1 cup of stock. Blend until very smooth. Pour the sauce back into the pot and warm over low heat. Add the cheese and stir continuously until cheese has melted and sauce is smooth. Add 3/4 teaspoon salt or more to taste. Add the cooked noodles to the cheese sauce and stir until well coated.

Remove from heat and serve immediately. Garnish with chopped chives and extra shredded parmesan cheese if desired.

Recipe Notes

* I like the combination of the three cheeses in this dish. The fontina is mild and melts beautifully. The gruyere is a little sharp and compliments the mildness of the fontina. And the parmesan gives it a nice salty bite. Together they make the perfect trio for this restaurant style, "healthy-ish" mac and cheese.

Digestion Booster Shot

• ½ an ounce of lemon juice
• ½ an ounce of organic apple cider vinegar
• A pinch of organic ground ginger

Kale and Romaine Chop

Ingredients

• 1 cup chopped romaine lettuce
• 1 cup chopped fresh kale
• 1 beet, cooked and chopped
• 1 cup chopped broccoli
• 1/3 cup shredded carrot
• 1 cup shaved Brussels sprouts
• 1 tablespoon sunflower seeds
• 1/2 avocado, pitted, peeled, and diced, or 1 ounce shredded cheese (any type) (optional)
• 1/2 cucumber, chopped
• Bottled salad dressing, low-calorie/low sugar

In a medium bowl, combine the romaine, kale, cucumber, beet, broccoli, carrot, Brussels sprouts, sunflower seeds, and avocado or cheese (if using) and mix well. Transfer to a plate and serve with the salad dressing on the side. Dip your fork into the dressing, then spear your salad for each bite.