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.