Creamy Sour Cream Mashed Potatoes with Gravy

Ingredients:

• 4-6 red potatoes, cut into quarters
• ½ C. whole milk
• ½ C. sour cream 
• 2 Tbs. chives, chopped finely
• 1 C. beef or chicken broth
• ¼ C. flour
• ¼ C. cornstarch
• Salt and pepper, to taste

Directions:

In a medium-sized stock pot, boil the red potatoes 20 minutes or until soft. Drain them and place them into a large mixing bowl. Add the whole milk and sour cream and mix on high speed until creamy, approximately 3-5 minutes. Add salt, pepper and chives and mix until just incorporated.
In a separate, shallow saucepan, heat the broth until it is just beginning to simmer. Stir in the flour gradually, tablespoon by tablespoon to prevent clumping. Add the cornstarch with the same method. Continue to stir until the mixture thickens, adding more flour if necessary. Season to taste with salt and pepper.
Serve the gravy hot on top of the mashed potatoes.

Chef John's Juicy Jambalaya

Ingredients:

• 1/2 lb. Chaurice sausage
• 1 lb. Andouille sausage
• 1 lb. boneless skinless chicken breast
• 2 C. chopped onion 
• 1 green pepper, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, chopped
• 1 (28 oz.) can diced tomatoes in juice
• 2 C. raw rice
• 3 C. chicken stock
• 3/4 lb. diced smoked ham
• 4 green onions, sliced
• 1/4 C. chopped parsley
• 1/2 lb. shrimp, raw (tails removed)
• 1/2 tsp. thyme
• 2 Tbs. cajun seasoning
• 3 bay leaves
• 1/8 tsp. salt
• 1/8 tsp. pepper

Directions:

Sauté chaurice (or another spicy sausage), Andouille, and chicken, adding oil if necessary, for several minutes, until cooked. Add the onions to the same oil, cook them thoroughly, then add the bell pepper and celery. Cook until tender. Add bay leaf and thyme. Add the rice and stir until coated in the oil. Add the tomatoes, chicken stock, garlic, and ham. Bring the mixture to a boil. Cover and let simmer about 30 minutes or until rice is cooked. Before serving, add the green onions, shrimp, and parsley.

Juicy Cajun Roast Chicken

Ingredients:

• A baking tray or glass ovenware
• Cajun seasoning
• Salt
• Lemons 
• Pepper
• A defrosted chicken
• Olive oil

Directions:

First, preheat the oven to approximately 420 degrees Fahrenheit.  While the oven is warming, rub olive oil all over the chicken, including inside the cavity.  Next, season the chicken generously with Cajun seasoning, salt, and pepper.  You may add a dash of lemon to the seasoning if you want to add a tangy taste to your roast.  Finally, place the chicken in the oven and cook on high.  After 15 minutes, turn the heat down to 375 degrees and leave until fully cooked.  Serve hot with a side dish of salad and mash potatoes.

Cajun Potatoes

Ingredients:

• 4 to 5 medium potatoes
• 1 Tbs. cajun seasoning
• 1 Tbs. of cooking oil
• cayenne pepper 
• pepper and salt for taste

Directions:

Preheat your oven to about 375 to 400 degrees F
With a fork score all over the potatoes, whether peeled or not. This makes them crisp.
Slice the potatoes into one and a half to two-inch chunks
Warm the pan first then put the oil in it
Introduce potatoes and sprinkle the seasonings over them
Do not put a lot of salt at this stage since you may need to add more after cooking
Stir and toss potatoes with two forks
Make sure all chunks are coated as you stir and toss the potatoes
Bake them for 15 minutes and use the forks to stir again
Bake again for an extra 10 to 15 minutes and they will be ready to be served

Baked Parmesan Garlic Chicken Wings

Ingredients:

1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon ground cumin
1 teaspoon kosher or sea salt (1/2 tsp table salt)
2 1/2 pounds chicken wings
2 tablespoons extra-virgin olive oil (or melted butter)
2 tablespoons minced fresh basil
2 garlic cloves, finely minced
1/4 cup grated parmesan cheese
1/2 teaspoon seasoning salt (like Lawry's)
1 cup blue cheese dressing
1-2 teaspoons Dijon mustard (or to taste)

Directions:

1. Preheat oven to 425F. In a small bowl, mix together the oregano, rosemary, cumin, and salt. Lay the chicken wings on a baking sheet and season the chicken wings with this mixture.

2. Bake the chicken wings for 20-25 minutes. While the chicken is baking, mix together the oil, fresh basil, garlic, parmesan cheese and seasoning salt.

3. In a separate bowl, mix together the blue cheese dressing with the mustard (this is your dipping sauce)

4. When the chicken is cooked through, toss the wings with the garlic/cheese/olive oil (or butter) sauce. Serve with the blue cheese/mustard dressing.

BBQ Chicken Quesadillas

INGREDIENTS:

4 whole wheat tortillas

6 oz chicken, grilled

1 small vidalia onion

1 tablespoon olive oil

2 oz shredded, low-fat monterey jack cheese

2 oz shredded, low-fat cheddar cheese

1/4 cup barbeque sauce

DIRECTIONS:

Heat a skillet on medium heat and add 1 tablespoon olive oil. Slice the onion, sprinkle with salt and add it to the pan to caramelize – about 10- 15 minutes. Transfer onions to a bowl when finished.

To assemble quesadillas, add 1 ounce of cheddar cheese on the bottom. Top with 3 ounces of chicken, a drizzle of barbeque sauce, caramelized onions, and another ounce of monterey jack cheese on top.

Heat the same skillet you used for the onions on medium heat and spray it with cooking spray. Add quesadilla to the pan, letting cook on each side about 5 minutes, or until tortilla is crispy and cheese is melted.

Spicy Honey-roasted Wings

Ingredients:

• 3 lbs. chicken wings
• 2 Tbsp. Country Crock® Spread, melted
• 1/3 cup hot pepper sauce*
• 1/2 tsp. salt
• 2 Tbsp. honey

Preparation:

1. Preheat oven to 425°. Spray bottom of broiler pan with nonstick cooking spray; set aside. Cut tips off chicken wings (save tips for soup). Cut wings in half at joint.
2. Arrange chicken in prepared pan. Bake 1 hour or until chicken is thoroughly cooked and crisp.
3. Meanwhile, combine melted Country Crock® Spread, hot pepper sauce, honey and salt in large bowl. Add cooked chicken wings; toss to coat.

Stout-Braised Short Ribs with Soy and Honey

INGREDIENTS:
2 pounds bone-in short ribs
1 small yellow onion, diced
3 garlic cloves, chopped
12 ounces Guinness (or other stout)
1 cup beef broth
1/4 cup amber honey
2 tablespoons dark soy sauce

DIRECTIONS:

Preheat the oven to 350 degrees.

Heat 1 tablespoon of olive oil in a medium Dutch or oven-proof saucepan with a tight fitting lid over a high flame. Season the short ribs with salt and pepper. Brown the short ribs on each side, about 2 minutes per side. Set aside. Pour out the fat, leaving just a thin layer.

Return the heat to medium-low and add the onions. Saute until translucent, about 5 minutes. Add the garlic and cook for another 2 minutes. Stir in the stout, stock, honey, and soy. Bring to a simmer, cover, and cook in the oven for 2 to 2 and a half hours, until the meat is very tender, but not falling off the bone. Remove the short ribs to a platter or plate. Spoon some of the oil off the top, and taste the sauce for seasoning. Pour the sauce over the ribs, and serve.

Grilled Halibut with Garlic Cilantro Sauce

Ingredients:

• 4 cloves garlic (finely minced)
• 1 cup chicken stock (or use a combination of chicken stock and white wine)
• 2 tsps lime zest (from 2 limes)
• 2 lime (2-3 T or more)
• 4 tbsps olive oil
• 3 tbsps chopped cilantro fresh (very finely, or more, I used about 1/4 cup)

Directions:

1. Preheat a grill for high heat. Squeeze lime wedges over the fish, then season them with salt and pepper.
2. Grill fillets for about 5 minutes on each side until browned and fish can be flaked with a fork. Remove to a warm serving plate.
3. Heat oil in a skillet over medium heat. Add garlic; cook and stir just until fragrant, about 2 minutes. Stir in butter, 1 tablespoon fresh lime juice, and cilantro. Serve fish with the cilantro butter sauce.

Garlic and Lemon Shrimp

Ingredients:

• 1 lb jumbo shrimp (thawed if frozen, I used 21-25 per pound size, which was good for this recipe. Buy pre-peeled shrimp or peel them when they have thawed.)
• 2 tbsps olive oil
• 1 tbsp butter 
• 2 tbsps minced garlic (finely)
• 2 tbsps lemon juice (fresh-squeezed)
• 1 tbsp lemon zest (or a little less if you're not that fond of lemon zest)
• sea salt (to taste, I did not use much salt)

Directions:

1.Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly whisk in the grits, 1 teaspoon salt, and 1/2 teaspoon pepper. Reduce the heat to medium-low and cook, stirring occasionally, until thickened, about 5 minutes. Stir in the Parmesan and 1 tablespoon butter. Remove from the heat and season with salt and pepper. Cover to keep warm.

2.Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp, garlic, and cayenne, if using, and cook, tossing, until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 tablespoons water, the lemon juice, and parsley; stir to coat the shrimp with the sauce and season with salt and pepper.


3.Divide the grits among shallow bowls and top with the shrimp and sauce. Serve with lemon wedges.

Quick and Crispy Home Fries

Ingredients:

1 1/2 pounds Russet potatoes (about 3 medium or 2 large potatoes)

2 tablespoons olive oil, divided

1 tablespoon unsalted butter

1 medium onion, diced

1/2 teaspoon garlic powder

1 teaspoon smoked paprika

Salt

Pepper

Instructions:

1.Cut the potatoes: Once the potatoes are washed and scrubbed well, cut into half-inch cubes.

2.Add the potatoes to a pot and cover with water: Add the cubed potatoes to a large saucepan and cover with cold water to about one inch above the potatoes. Add a pinch of salt.

3.Parboil the potatoes: With the saucepan uncovered, bring the water to a boil, then cook for an additional minute or two to parboil the potatoes.

4.Cook the onions: While the water comes to a boil, heat 1 tablespoon of olive oil in a skillet, over medium heat. When hot, add the onions, season with salt and pepper, and cook, stirring occasionally, until soft and fragrant, about 5 minutes.

5.Test the potatoes for doneness: To test the potatoes for doneness, stick the tip of a paring knife into a few of the potato cubes. The flesh should feel slightly firm, but softer and more tender than before cooking. The potatoes should not feel mushy.

6.Drain the potatoes: Drain the potatoes in a colander, shake off any excess water, and cool for about 5 minutes.

7.Heat oil and butter in a large skillet: Heat the remaining olive oil and butter in a wide cast iron pan or large skillet over medium heat.

8.Add potatoes, season, and cook: When the oil is hot and shimmering, add the potatoes, season with salt and pepper, and toss to coat with the oil. Spread the potatoes in a single layer across the bottom of the pan, working in batches if necessary. Cook the potatoes, without stirring, for 8 to 10 minutes, so the bottoms become nicely browned and crispy.

9.Add cooked onions and spices: Add cooked onions, garlic powder, and paprika to the skillet and stir to combine.

10.Serve immediately: Remove the pan from the heat and serve immediately.

Recipe Notes:
1.If working in batches, add additional oil and butter to the pan for the second batch.


2.Home fries are best eaten immediately. However, you can store leftovers in a covered container in the refrigerator for up to a few days, and reheat on the stovetop. They won't be as crispy as when they were first cooked, but will certainly still be good.

Lemon Pepper Chicken & Rice

Ingredients:

• 1 lb. boneless, skinless chicken breasts, cut into thin strips
• 1 Tbsp. I Can't Believe It's Not Butter!® Spread
• 1 package Knorr® Rice Sides™ - Chicken Broccoli
• 2 cups water
• 1 to 2 Tbsp. lemon juice

Preparation:

1. Season chicken, if desired, with salt and black pepper. Melt Spread in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked, about 5 minutes. Remove chicken from skillet and keep warm.
2. Stir Knorr® Rice Sides™ - Chicken Broccoli and water into same skillet. Bring to boil over high heat. Reduce heat to low and cook, stirring occasionally, 7 minutes, until rice is tender. Stir in chicken and lemon juice; heat through.

Herb Grilled Chicken Wings

Ingredients:

• 4 garlic cloves, finely chopped
• 1/4 cup chopped fresh oregano
• 1/4 cup chopped fresh rosemary
• 1/4 cup olive oil
• Kosher salt, freshly ground pepper
• 2 pounds chicken wings

Preparation:

Combine garlic, oregano, rosemary, and oil in a large resealable plastic bag; season with salt and pepper. Add chicken wings, seal bag, and turn to coat. Chill at least 1 hour or overnight.

Prepare grill for medium heat. Remove wings from marinade and grill, covered and turning occasionally, until golden brown and crisp, 15-20 minutes.

DO AHEAD: Chicken can be marinated 1 day ahead. Keep chilled.