Buffalo Wings Tangy

Ingredients:

Wings:

2 lbs chicken wings (about 12 wings)
3 Tbsp butter, melted
4 Tbsp bottled hot pepper sauce (like Crystal or Frank's Original)
1 Tbsp paprika
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
Celery sticks (optional)

Blue cheese dip:

1/2 cup sour cream
1/2 cup crumbled blue cheese
1/2 cup mayonnaise
1 Tbsp white wine vinegar or white vinegar
1 clove garlic, minced

Method:

1. Prepare wings: Cut off wing tips (discard or reserve for other use such as making stock). Cut wings at the joint. Put chicken wing pieces in a large bowl. Set aside.

Food safety note: when cutting raw chicken it is best to use a cutting board reserved just for cutting raw chicken. Wash thoroughly when finished. Do not let raw chicken juices come in contact with other food.

2. Prepare marinade: Create a marinade by stirring together the melted butter, hot pepper sauce, paprika, salt, cayenne pepper and black pepper in a large bowl. Remove 2 tablespoons of the marinade and set aside (you will use to coat the wings after they come out of the oven.)

3. Marinate the wings: Add the chicken wings to the bowl with the marinade and toss to coat all of the wings with the marinade. Let the chicken wings marinate at room temperature for half an hour.

4. Broil the wings: Remove the wings from the marinade (discard the marinade) and place them on the rack of a broiler pan. Broil 4 to 5 inches from the heat for about 10 minutes on each side, until chicken is tender and no longer pink.

5. Prepare the blue cheese dip: While the wings are cooking, place the sour cream, blue cheese, mayonnaise, vinegar, and garlic in a blender and pulse until smooth. Cover and chill. (Dip will last up to a week.)

6. Baste the wings with reserved marinade: Remove the chicken wings from oven and baste with the 2 Tbsp of reserved marinade (not the marinade that was in contact with the raw chicken).
Serve with Blue Cheese Dip and celery sticks.

Bourbon Maple Glazed Chicken Wings

Ingredients:

2 pounds chicken wings
1 Tbsp butter
2 Tbsp grated onion (use small hole grater)
1/2 cup bourbon whisky
3/4 cup maple syrup
2 Tbsp tomato paste
2-inch sprig fresh rosemary (or 1 teaspoon dry)
1/4 teaspoon salt
1/4 teaspoon black pepper

Method:

1 Make the bourbon maple glaze: Melt butter in a medium saucepan on medium heat. Add the grated onion and cook for 2 to 3 minutes. Add the bourbon whisky, the maple syrup, tomato paste, rosemary, salt and pepper. Whisk to combine. Bring to a low simmer.

2 Coat wings with glaze and arrange on roasting pan: Preheat oven to 350°F. Place chicken wings in a bowl and pour half of the bourbon maple sauce over the wings, returning the remaining sauce to the stovetop. Toss the wings with the sauce to coat. Arrange the wings on an oiled, foil-lined baking pan, with space between each wing.

3 Roast the wings: Roast the wings at 350°F for 20 minutes, then turn the wings over and roast them an additional 12- 15 minutes, or until nicely browned. Lower the heat or remove from oven if the wings start getting too dark.

4 Simmer remaining glaze until thickened: While the wings are roasting, simmer the remaining sauce until it thickens slightly and can coat the back of a spoon, then remove from heat.
If it is taking too long for the sauce to reduce, pour it into a wide shallow pan and bring to a boil. The wider pan will make sauce evaporate more easily.

5 Coat cooked wings in glaze: When wings are done, remove them to a bowl and toss with the remaining sauce.

Old Bay Chicken Wings

INGREDIENTS:

3 pounds chicken wings, separated tips from drummettes
8 Tbsp (1/2 cup or 1 stick) unsalted butter
1 Tbsp Old Bay seasoning, plus more for dusting
1 Tbsp lemon juice
Cocktail sauce for dipping

Method:

1 Preheat the oven to 425°F. Allow the wings to come to room temperature (or else the sauce will be more difficult to spread on them). Pat the chicken wings dry.

2 Make Old Bay sauce: Melt the butter in a small pot and whisk in the Old Bay and lemon juice. Let it cool enough to feel lukewarm.

3 Mix the sauce again and toss the chicken wings in half the sauce.

4 Bake: Arrange the wings in one layer on a baking sheet lined with parchment paper, aluminum foil, or Silpat and bake at 425°F for 25 minutes.

5 Broil: Take the wings out of the oven and turn on the broiler. Set a rack about 6 inches under the broiler. Turn the wings over on the baking sheet and put under the broiler for 3-4 minutes, or until they are nicely browned.

6 To serve, toss in the remaining sauce and set on a plate. Dust with more Old Bay and serve with your favorite cocktail sauce.

Smothered Pork Chops

Ingredients:

2 Tbs. cornstarch
1 3/4 C. Swanson® Beef Stock
1/4 tsp. ground black pepper
vegetable cooking spray
6 bone-in pork chops, 1/2-inch thick (about 1 1/2 lbs.)
1 med. onion, sliced (about 1 C.)

Directions:

Stir the cornstarch, stock and black pepper in a small bowl until the mixture is smooth. Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the pork and cook until it's well browned on both sides. Remove the pork from the skillet. Remove the skillet from the heat. Spray the skillet with the cooking spray and heat over med. heat for 1 minute. Add the onion and cook until it's tender-crisp. Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens. Return the pork to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the pork is cooked through.

Red Beans and Rice with Sausage

Ingredients:

1 lb. dried red or pinto beans
1 Tbs. oil
1 C. onion, chopped
1/2 C. green bell pepper, chopped
2 Tbs. garlic, minced
1 (13 oz.) pkg. turkey sausage, sliced
1 Tbs. paprika
1 Tbs. dried thyme
1/2 tsp. cayenne pepper
1/2 tsp. pepper
2 bay leaves
2 qt. chicken stock
white rice, cooked

Directions:

1.Soak the beans according to package directions, drain and set aside.

2.Put the oil in a large pot and heat over medium heat. Add the onion and pepper and cook for 6 to 8 minutes, or until the pepper is tender. Add the garlic and sausage and cook for an additional 2 minutes, stirring constantly. Stir in the beans, paprika, thyme, cayenne pepper, black pepper, and bay leaves. Pour in the chicken stock and cook until it is boiling, then reduce the heat to a simmer. Cover and simmer for 1 1/2 hours, stirring every 30 minutes.

3.Uncover, increase the heat and cook for another 30 to 40 minutes, or until the beans are tender and the liquid has thickened slightly. Remove the bay leaves and stir in the rice before serving.

Cajun Shrimp And Smoked Sausage Gumbo

Ingredients:

½ stick butter
¼ C. flour
½ C. green bell pepper, chopped
½ C. onion, diced
½ C. celery, chopped
2 cloves garlic, minced
14 oz. smoked sausage, sliced
1 (14 oz.) can diced tomatoes, drained
1 (14 oz.) can chicken broth
10 oz. okra
Salt and pepper to taste
Cajun seasoning to taste
½ tsp. thyme
½ lb. shrimp, deveined and cleaned

Directions:

In a large pot, melt butter and whisk in flour. Cook for a minute as mixture browns and add in green pepper, onion, celery, and garlic; cook until tender. Add in sausage, tomatoes, broth, okra, thyme, Cajun seasoning, salt, and pepper. Bring to a boil, reduce heat, and simmer for 5 minutes. Stir in shrimp and continue simmering for an additional 5 minutes until shrimp is translucent.

Garlic Pepper Chicken Wings

Ingredients:

3 lbs chicken party wings
1 egg
1/4 cup milk
1 1/2 cup all-purpose flour
1 teaspoon seasoning salt
1/4 cup canola oil
3 tablespoons olive oil
1 tablespoon distilled vinegar
4 cloves garlic, minced
2 teaspoons fresh cracked black pepper
1 teaspoon kosher salt
1/2 teaspoon garlic powder

Instructions:

1.Preheat oven to 425 degrees. Line a baking sheet with aluminum foil. Set aside.

2.In a bowl whisk together egg and milk. In a resealable plastic bag combine flour and seasoning salt. Dip wings in egg mixture then transfer to plastic bag and shake to coat. Transfer to a plate and allow to set for 15 minutes.

3.Place chicken wings on prepared baking sheet. Drizzle with canola oil. Bake in preheated oven for 20 minutes. Turn and cook for another 15 - 20 minutes or until browned and cooked through.

4.Meanwhile, heat olive oil in a skillet over medium heat. Add in minced garlic and cook just until fragrant, 30 seconds to 1 minute. Remove from heat, add in white wine vinegar, pepper, kosher salt and garlic powder.

5.Once wings are cooked, use tongs to transfer hot wings to bowl with garlic pepper mixture. Toss to coat. Serve hot.

6.Don't forget the wet naps, despite the fact that they are missing the traditional red sauce, these can be quite messy. Or maybe its just when you pick up the left over garlic pieces with your fingers like I have a tendency to do. Enjoy!

Braised Turkey Legs

Ingredients:

2 skin-on, bone-in turkey drumsticks (about 1½ pounds)
2 skin-on, bone-in turkey thighs (about 2 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 medium onion, chopped
2 large leeks, white and pale-green parts only, chopped
6 celery stalks, thinly sliced
8 cloves garlic cloves, crushed
1½ cups dry white wine
4 sprigs flat-leaf parsley, plus ½ cup chopped leaves
4 sprigs thyme
2 sprigs sage
6 cups low-sodium chicken broth
8 small carrots, tops trimmed to ½ inch, carrots halved lengthwise
¼ cup chopped fresh chives

Preparation:

1.Season turkey with salt and pepper. Heat oil in a large heavy pot over medium heat. Working in batches, cook, turning occasionally, until brown on all sides, 15–20 minutes per batch; transfer to a large plate.

2.Add onion, leeks, celery, and garlic to pot and cook, stirring occasionally, until softened, 5–8 minutes. Add wine, parsley, and thyme and sage sprigs; bring to a boil, reduce heat, and simmer until reduced by half, 8–10 minutes.

3.Return turkey to pot and add broth. Bring to a boil. Reduce heat, cover pot, and simmer until meat is tender and cooked through and liquid is reduced by half, 2½–3 hours. Add carrots and cook, uncovered, until carrots are soft and meat is falling off the bone, 35–45 minutes longer; season with salt and pepper.

4.Transfer turkey and carrots to a platter. Strain sauce; serve alongside. Top with chives and chopped parsley.

Braised Lamb Shanks with Fennel and Baby Potatoes

Ingredients:

1/2 teaspoon fennel seeds
6 lamb shanks (about 1 pound each)
Kosher salt and freshly ground black pepper
4 tablespoons olive oil, divided
4 garlic cloves, chopped
2 anchovy fillets packed in oil, drained, chopped
1 tablespoon chopped fresh thyme
1 tablespoon tomato paste
1 1/2 cups dry white wine or dry vermouth
2 cups low-sodium chicken broth
2 bay leaves
2 large fennel bulbs (about 1 1/2 pounds total), cut into 1-inch wedges t
1 pound baby red-skinned potatoes, halved
1/2 pound medium carrots (about 3), peeled, cut into 3-inch lengths, halved lengthwise, if large
1/4 cup pitted, halved green olives (such as Picholine or Lucques), divided
1/4 cup coarsely chopped flat-leaf parsley
Special Equipment
A spice mill (optional)

NOTE: Add the vegetables partway through braising to ensure they will have enough time to be infused with meaty flavor without overcooking. Serve with a loaf of your favorite crusty bread for sopping up the juices.

Preparation:

1.Place a rack in lower third of oven; preheat to 325°. Toast fennel seeds in a small skillet over medium heat until fragrant, about 2 minutes. Let cool. Grind in spice mill or with a mortar and pestle.

2.Season lamb shanks with salt and pepper. Heat 2 tablespoons oil in a large heavy pot over medium-high heat. Working in batches, cook lamb shanks, reducing heat as needed to prevent overbrowning, until browned on all sides, 8-10 minutes per batch. Transfer lamb shanks to a plate.

3.Add remaining 2 tablespoons oil to pot and reduce heat to medium-low. Add ground fennel seeds, garlic, anchovies, thyme, and tomato paste and stir just until fragrant, about 1 minute. Add wine, scraping up any browned bits from bottom of pot. Bring to a simmer and cook until wine is slightly reduced, about 3 minutes.

4.Add broth and bay leaves. Return lamb shanks to pot, arranging shanks 'head to toe' so they fit in an even layer (the meat should not be completely covered). Cover pot and transfer to oven. Braise for 1 1/2 hours.

5.Turn lamb shanks over. Add fennel, potatoes, carrots, and 1/4 cup olives and tuck in around lamb shanks, submerging some in the liquid (they will cook whether they are submerged or not). Braise until meat and vegetables are fork-tender, about 45 minutes longer. DO AHEAD: Lamb can be made 3 days ahead. Let cool slightly, then chill, uncovered, until cold. Cover and keep chilled. Rewarm before continuing.

6.Using tongs and a slotted spoon, transfer lamb shanks and vegetables to a serving platter. Scatter remaining 1/4 cup olives over and cover with foil to keep warm.

7.Discard bay leaves from cooking liquid. Bring to a simmer over medium heat. Skim fat from cooking liquid. Simmer liquid until it thickens slightly, 15-20 minutes (you should have about 1 1/2 cups). Season sauce with salt and pepper and pour over lamb shanks and vegetables. Sprinkle with parsley.

Pork Shoulder Braised with Apples

Ingredients:

1 tablespoon vegetable oil
4 ounces thick-cut bacon, cut into 1/2-inch pieces
1 tablespoon unsalted butter
5 pounds boneless pork shoulder, cut into 6 pieces
Kosher salt and freshly ground black pepper
3 medium shallots, thinly sliced
1/3 cup Calvados or other apple-flavored brandy
1 1/4 cups apple cider, preferably fresh
2 tablespoons (or more) apple cider vinegar
3 tart, firm apples (such as Pink Lady or Honeycrisp), peeled, cut into 1/2-inch wedges (about 4 cups)
1/2 teaspoon Dijon mustard
Chopped fresh chives

Preparation:

1.Place a rack in lower third of oven; preheat to 325°. Heat oil in a large heavy pot over medium heat. Add bacon and cook, stirring often, until browned and crisp, 6-8 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate and set aside.

2.Increase heat to medium-high. Add butter to pot with drippings. Season pork shoulder with salt and pepper. Working in batches if needed, cook pork shoulder, reducing heat as needed to prevent overbrowning, until brown on all sides, 8-10 minutes per batch. Transfer pork shoulder to a plate.

3.Add shallots to pot and cook, stirring often, until shallots begin to soften, about 4 minutes.

4.Remove pot from heat; add Calvados and stir, scraping up any browned bits from bottom of pot. Return to heat and simmer for 1 minute. Add apple cider and 2 tablespoons vinegar. Bring to a simmer, then return pork shoulder to pot, placing in a single layer on bottom of pot (the meat should not be completely covered).

5.Cover pot and transfer to oven. Braise pork shoulder, turning after 1 hour, until fork-tender, about 2 hours. Stir in reserved bacon. DO AHEAD: Bacon and pork shoulder can be cooked 2 days ahead. Let cool in braising liquid, uncovered. Chill, uncovered, until cold; cover and keep chilled. Rewarm before continuing.

6.Using tongs, transfer pork to a deep platter. Skim fat from cooking liquid. Place pot over medium heat and bring liquid to a simmer. Add apples and cook until apples are just tender and sauce is slightly reduced, 8-10 minutes.

7.Stir Dijon mustard into sauce; season with salt, pepper, and more vinegar, if desired. Pour sauce with apples over pork on platter. Sprinkle with chives.


Cheesy Grits

Ingredients:

1 1/2 cups grits (not instant)
2 tablespoons (1/4 stick) unsalted butter
6 ounces sharp white Cheddar, shredded
Kosher salt and freshly ground black pepper
Hot pepper sauce


Preparation:

Bring 4 cups water to a boil. Gradually whisk in grits and bring to a boil, whisking constantly. Reduce heat to low, cover, and simmer, stirring occasionally, until grits are tender and resemble a porridge, 15–20 minutes. Stir in butter and cheese until melted. Season with salt, pepper, and hot pepper sauce.

Red Wine-Braised Short Ribs

Ingredients:

5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1 750 ml bottle dry red wine (preferably Cabernet Sauvignon)
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 cups low-salt beef stock

Preparation:

1.Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.

2.Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.

3.Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

Caramel Chicken

Ingredients:

2 tablespoons vegetable oil
2½ pounds skin-on, bone-in chicken legs and thighs
Kosher salt
8 garlic cloves, peeled
⅓ cup (packed) light brown sugar
¼ cup (or more) unseasoned rice vinegar
2 slices ¼"-thick slices peeled ginger
1 cup low-sodium chicken broth
¼ cup reduced-sodium soy sauce
2 scallions, thinly sliced
Cooked white rice (for serving)

Preparation:

1.Heat oil in a large wide heavy pot over medium-high heat. Season chicken with salt and, working in 2 batches, cook until golden brown and crisp, 6–8 minutes per side; transfer to a plate. Add garlic to pot and cook, stirring often, until golden, about 2 minutes; transfer to plate with chicken. Pour off fat from pot.

2.Return pot to medium-high heat and add ½ cup water, scraping up browned bits. Add brown sugar; stir to dissolve, then cook, stirring, until mixture thickens and turns a deep amber color, about 4 minutes. Carefully add vinegar (it may bubble up; sugar will crystallize); stir to dissolve sugar.

3.Add ginger, broth, and soy sauce, then add chicken, skin side up, and garlic. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, 20–25 minutes. Transfer chicken to a plate.

4.Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 10 minutes. Return chicken to pot; turn to coat. Top with scallions and serve with rice.

Slow Cooker Glazed Pork Ribs with White Beans

INGREDIENTS:

1 cup dried Great Northern beans (8 ounces)
2 cups low-sodium chicken broth
One 15-ounce can diced tomatoes, drained
1/4 cup dry white wine
3 garlic cloves, smashed
One 6-inch rosemary sprig plus 1/2 teaspoon finely chopped rosemary
2 tablespoons tomato paste
2 racks baby back ribs (about 4 pounds), cut into 3-rib sections
2 tablespoons balsamic vinegar
1 tablespoon honey
Kosher salt and freshly ground pepper

HOW TO MAKE THIS RECIPE:

1.In a slow cooker, combine the beans with the broth, tomatoes, wine, garlic, rosemary sprig and 1 tablespoon of the tomato paste. Nestle the ribs into the beans, cover and cook on low until the ribs are tender, about 3 hours. Transfer the ribs to a rimmed baking sheet and cover with foil. Continue to cook the beans on low for 3 hours longer, until tender. Discard the rosemary sprig and skim off as much fat as possible.

2.Shortly before serving, preheat the broiler. In a small bowl, mix the remaining 1 tablespoon of tomato paste with the balsamic vinegar and honey. Season the ribs with salt and pepper and set them on a baking sheet, meaty side up. Brush with the balsamic glaze and broil the ribs about 3 inches from the heat for about 3 minutes, rotating if necessary, until browned and heated through. Cut into individual ribs.

3.Stir the chopped rosemary into the beans and season with salt and pepper. Spoon the beans into shallow bowls, top with the glazed ribs and serve.


MAKE AHEAD:

The ribs and beans can be refrigerated separately for up to 2 days. Bring both to room temperature, then rewarm the beans and glaze the ribs just before serving

Smoked Paprika Shrimp With Creamy Couscous

INGREDIENTS:

1 cup dried couscous
2 tablespoons cream cheese
¼ cup grated Parmesan
Kosher salt and black pepper
1¼ pounds large raw shrimp, peeled and deveined
1¼ teaspoons smoked paprika
2 tablespoons vegetable oil
8 scallions, chopped
3 tablespoons fresh lemon juice

DIRECTIONS:

1.Bring 2½ cups water to a boil in a medium saucepan. Stir in the couscous, remove from heat, and cover. Let sit 
 until the couscous is tender and ¾ of 
the water is absorbed, about 5 minutes. 
Stir in the cream cheese and Parmesan until melted, then season with salt and pepper. Keep the pot covered while you cook the shrimp.

2.Season the shrimp with the paprika, ½ teaspoon salt, and ¼ teaspoon pepper. Heat the oil in a large skillet over medium-high heat until nearly smoking. Add the shrimp in a single layer and cook, turning once halfway through, until the paprika is browned and the shrimp are cooked through, about 3 minutes. Turn off heat, add half the scallions, and toss to combine. Stir in the lemon juice.

3.Serve the shrimp over the couscous and garnish with the remaining scallions.

Crispy Thighs with Lemon

Ingredients:

2 TO 4 MAIN-COURSE
6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil

Preparation:

1.Preheat oven to 475°. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.

2.Transfer skillet to oven and cook 13 more minutes. Flip chicken; continue cooking until skin crisps and meat is cooked through, about 5 minutes longer. Transfer to a plate; let rest 5 minutes before serving.

Shrimp and Pimiento Cheese Grits

Ingredients:


Kosher salt, freshly ground pepper
1 cup medium-grind grits (not instant)
1 cup pimiento cheese spread
4 teaspoons sambal oelek, divided
1 tablespoon olive oil
4 ounces thick-cut bacon, cut crosswise into ¼-inch strips
1 pound large shrimp (about 20), peeled, deveined, divided
⅓ cup parsley leaves with tender stems, chopped
2 teaspoons fresh lime juice

Preparation:

NOTE: This is the time to buy hardwood smoked thick-cut bacon to really impress your friends (if you don’t see it stocked with the cold cuts, go to the butcher counter, smile wide, and ask nicely if they can slice some slab bacon for you). If bacon isn’t your thing, just fry the shrimp in 1 Tbsp. olive oil.

1.Bring 2 tsp. salt, ¼ tsp. pepper, and 4¾ cups water to a boil in a medium saucepan. Whisk in grits. Reduce heat to medium-low, cover, and cook, whisking occasionally, until grits are thick, tender, and creamy, 10–12 minutes.

2.Increase heat to medium, stir in cheese and 2 tsp. sambal oelek(Sambal oelek is a spicy Southeast Asian chile sauce made from hot red chile peppers, salt and sometimes vinegar. Some versions can also contain onion, lemon or lime juice, garlic, or sugar.), and cook, stirring, until cheese is melted and mixture is smooth, about 2 minutes.

3.Season with salt and pepper; cover and remove from heat.

4.Meanwhile, heat oil in a medium skillet over medium-high. Cook bacon, stirring occasionally, until crispy and golden brown, about 5 minutes. Transfer to paper towels. Do not eat all the bacon.

5.Increase heat to high and cook half of shrimp in same skillet until lightly browned and just cooked through, about 1 minute per side. Transfer to a medium bowl; repeat with remaining shrimp. Cut shrimp into ½" pieces; discard tails. Return shrimp to same bowl, then add parsley, lime juice, bacon, and remaining 2 tsp. sambal oelek; toss to combine. Season with salt and pepper.

6.Divide grits mixture among bowls and top with shrimp mixture.

Onion Blossom

Ingredients:

Canola oil
2-3 extra large onions
Chili-Horseradish Dipping Sauce:
1 C. mayonnaise
1 C. sour cream
1/4 C. prepared chili sauce
1/4 tsp. cayenne pepper
2 Tbs. horseradish sauce
Seasoned Flour:
1 C. flour
2 tsp. paprika
1/8 tsp. cayenne pepper
1 tsp. garlic powder
1/2 tsp. black pepper
Onion Batter:
3/4 C. flour
1 tsp. paprika
3/4 tsp. pepper
1/8 tsp. cayenne pepper
1 1/2 C. cornstarch
1/2 tsp. salt
1 tsp. garlic salt
12 oz. beer

Directions:

1.Mix mayonnaise, sour cream, chili sauce, cayenne pepper and horseradish sauce in a medium mixing bowl until well combined. Divide sauce among small condiment cups. Refrigerate until ready to serve.

2.Heat the oil in a deep fryer or large stock pot to 375-400 °F.

3.Prepare the seasoned flour mix by combining flour with garlic powder, paprika, cayenne pepper and pepper in a large mixing bowl. Whisk seasonings and flour to incorporate well.

4.Slice 3/4 inch off the root end of each onion. Make 12-16 slices into the trimmed end working in a clockwise manner. Do not cut completely through the onion, leaving about an inch of uncut onion near the opposite root end. Remove about 1 inch of the center petals from each onion.

5.Toss the onions in the seasoned flour to coat well. Peel back the petals slightly to allow the flour to reach between each petal, but do not remove.

6.Combine remaining flour, paprika, pepper, cornstarch, salt, garlic salt and beer in a second large mixing bowl. Whisk well until smooth. Dip the floured onions in the batter. Allow excess batter to drip off each onion.
7.Use a fryer basket to carefully place the battered onions, one at a time, into the hot oil. Cook for about 90 seconds, flip and cook for an additional 90 seconds.

8.Transfer onions to a plate lined with paper towel to drain. Place on a serving platter and insert the cup of dipping sauce in the center of each onion.

Tex Mex Nachos

Ingredients:

¾ lb ground beed
¼ C green onions; sliced
¾ C taco sauce
¼ tsp garlic powder
1 can kidney beans
1 can dried whole corn kernel
2 oz baked tortilla chips (some people prefer using Doritos)
3 C shredded lettuce
1 C diced tomatoes
1 C cheddar cheese; shredded
½ C sliced black olives
½ C sliced jalapenos
½ C sour cream
½ C guacamole
Pepper
Salt

Directions:

1.Preheat the oven to 400 F.

2.Heat some oil in a pan over medium heat and begin cooking the meat all the way through.

3.When the meat is done, remove and drain the excess oil and then return it to the same pan. Add in the taco sauce, garlic powder, salt, pepper, beans and corn and cook until well heated. Remove and set aside.

3.Arrange the chips on a oven safe tray or plate. Spoon some of the meat mixture onto the chips; add on the lettuce, tomatoes, cheese, olives and jalapenos.

4.Then, stick the entire tray into the oven and let it bake for about 1-2 minutes until cheese has melted.

5.Remove, add a dollop of sour cream and guacamole on top of it and serve hot!

Potato Cakes

Ingredients:

2-3 cups of mashed potatoes
1 C. of all-purpose flour
2 beaten medium eggs
Salt and black pepper to taste
2 Tbsp. of olive oil

Directions:

1.Mix the eggs with your mashed potatoes until well-blended. Add the flour and blend well. Add a dash each of salt and pepper. Form the mixture into small potato cakes, each about the size of a drink coaster. Heat up the olive oil thoroughly in a skillet over medium heat. Adding the potato cakes to an unheated pan will cause them to come out greasy.

2.Fry your potato cakes for about two minute per side, or until they are golden brown. Press each one gently with the back of your spatula to make sure they're cooked all the way through. Remove your cooked potato cakes onto a plate lined with a paper towel to soak up any extra oil.

Fried Shrimp

Ingredients:

1/2 cup cornstarch
2 eggs, beaten with 2 tablespoons water
3/4 cup whole wheat flour
1/2 cup breadcrumbs
1 teaspoon coarse salt or 1/2 teaspoon table salt
1/2 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
vegetable oil for deep frying
1 pound medium shrimp, peeled and deveined

Directions:

1.Add cornstarch to one bowl and beat the eggs together in another.

2.In a third bowl, whisk together the flour, breadcrumbs, salt, pepper and spices.

3.Coat each shrimp one at a time. Start with the cornstarch, move on to the eggs and finish with the bread crumb mixture.

4.Refrigerate for 20 minutes.

5.Heat 1 - 2 inches of oil in an oven or saucepan to 350 degrees F. Fry the shrimp until they turn golden brown and drain using a paper towel.

Fried Pickles

Ingredients:

Oil, for frying
2 C. flour
1 tsp. salt
1/2 tsp. pepper
1 tsp. sugar
1/4 tsp. cayenne pepper
2 C. pickle chips

Directions:

1.Heat the oil in a deep pan to 375 degrees. Mix the flour, salt, pepper, sugar, and cayenne in a large bowl. Whisk until well combined.

2.Drain the pickle chips and toss them in the flour mixture. Once the pickles are well coated, fry them in batches.

3.Once the pickles float to the surface, remove them from the oil. Drain on paper towels and serve with ranch dressing or horseradish.

Sugar Glazed Pork Tenderloin With Parmesan Potato Wedges

Ingredients:

2 lb. pork tenderloin
salt and pepper to taste
2 cloves garlic, minced
2 T. maple syrup
4 T. Dijon mustard
2 T. honey
2 T. brown sugar
1 T. white balsamic vinegar
1/2 tsp. dried thyme
1 T. cornstarch
1 T. cold water
4 potatoes, cut into wedges
2 tsp. canola oil
1/2 C. grated Parmesan cheese
1 tsp. dried basil
1 tsp. seasoning salt
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. pepper

Directions:

1.In a medium bowl, combine garlic, mustard, honey, brown sugar, vinegar, thyme, and maple syrup. Place tenderloin and crockpot and cover with mixture.

2.Cook on low for seven hours. In the last hour of cooking, begin prepping potatoes.

3.Preheat your oven to 350°F and spray the inside of a baking dish with cooking spray.

4.Combine Parmesan, basil, seasoning salt, onion powder, garlic powder, and pepper in a bowl. In another bowl, add potato wedges and drizzle with oil. Sprinkle with Parmesan mixture and toss to coat. Put potatoes in prepared baking dish and bake for 55 minutes.

5.Leave oven on warming setting until roast is done. Remove pork and cover to keep warm. Pour juices in a medium saucepan and bring to a boil. Reduce heat and simmer for eight minutes. Combine cornstarch with water and add to sauce mixture. Stir until thick.

6.Slice tenderloin and drizzle with brown sugar gravy. Serve with potatoes.

Ribs With Mashed Potatoes

Ingredients:

2 lb. pork ribs
2 T. molasses
1 C. ketchup
1/8 tsp. cinnamon  Coupons
1 T. Dijon mustard
1/4 tsp. salt
1 T. soy sauce
7 cloves garlic, divided
1 large onion, sliced
4 potatoes
1/2 C. sour cream
3 T. butter
1/4 C. milk

Directions:

1.Place ribs in crockpot for two hours. Add in molasses, ketchup, cinnamon and mustard. Cook for 30 minutes. Add salt, soy sauce, five cloves of garlic, and sliced onion. Cook for an additional four hours. In a large pot, boil the potatoes with two cloves of garlic until fork tender. Mash with remaining ingredients. Serve ribs with potatoes and drizzle with gravy from crockpot.

Beefy Vegetable Soup

Ingredients:

1 lb. beef stew meat, cubed
1 15-oz. can whole kernel corn
1 15-oz. can green beans
2 large carrots, chopped
4 potatoes, chopped
1 28-oz. can crushed tomato
1 package onion soup mix
salt and pepper to taste

Directions:

1.Add all ingredients to your crockpot and cook on low for six hours, stirring occasionally. Ladle into bowls and serve immediately.

Crockpot Paella With Clams and Sausage

Ingredients:

1 Medium Onion, chopped
1 Medium Red Sweet Pepper, chopped
2 cloves Garlic, minced
3 Medium Tomatoes, chopped
2 cups Chicken Broth
1 cup Water
1 tsp Salt
½ tsp Pepper
8 oz Smoked Sausage Link, chopped
2 cups Uncooked Long Grain Rice
8 oz Cooked, peeled deveined shrimp (tails removed)
1/2 lb clams in shell, scrubbed
1 cup Frozen Peas

Directions:

1.Place onions, sweet pepper, garlic, tomatoes, water, chicken broth, salt, and pepper into the crockpot and stir to combine ingredients.
Place sausage and clams into the crockpot
Cover and cook on high-heat for 4 to 5 hours.

2.Stir in rice after the 4 to 5 hours are up.
Cover and cook for more 40 minutes or until rice is tender.
Stir in cooked shrimp and frozen peas.

3.Let meal cool down for 10 minutes with cover still on.

Roast Sticky Chicken-Rotisserie Style

Ingredients:

4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens

Directions:

1.In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.

2.Preheat oven to 250 degrees F (120 degrees C).

3.Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

Herbed Faux-tisserie Chicken and Potatoes

Ingredients:


2 teaspoons fennel seeds
1 teaspoon crushed red pepper flakes
2 tablespoons finely chopped fresh marjoram; plus 4 sprigs, divided
2 tablespoons finely chopped fresh thyme; plus 4 sprigs, divided
1 tablespoon kosher salt, plus more
½ teaspoon freshly ground black pepper, plus more
6 tablespoons olive oil, divided
1 3½–4 pound chicken
1 lemon, quartered
1 head of garlic, halved crosswise
2 pounds Yukon Gold potatoes, scrubbed, halved, or quartered if large

Preparation:

1.Preheat oven to 300°. Coarsely grind fennel seeds and red pepper flakes in a spice mill or with a mortar and pestle. Combine spice mixture, chopped marjoram, chopped thyme, 1 Tbsp. salt, ½ tsp. pepper, and 3 Tbsp. oil in a small bowl. Rub chicken inside and out with spice mixture. Stuff chicken with lemon, garlic, 2 marjoram sprigs, and 2 thyme sprigs. Tie legs together with kitchen twine.

2.Toss potatoes with remaining 3 Tbsp. oil on a rimmed baking sheet; season with salt and pepper. Push potatoes to edges of baking sheet and scatter remaining 2 marjoram and 2 thyme sprigs in center; place chicken on herbs. Roast, turning potatoes and basting chicken every hour, until skin is browned, meat is extremely tender, and potatoes are golden brown and very soft, about 3 hours. Let chicken rest at least 10 minutes before carving.