Recipes

Seared tuna & popcorn cod tacos with pear lime pepper slaw

Ingredients:

Slaw

• 2 large stalks celery julienned

• 2 large Asian pears peeled and julienned 1/4” thickness

• 1/4 cup fresh cilantro leaves finely chopped

• 2 green onions diagonally sliced

• 1 tsp fresh grated ginger

• 2 tbsp lime juice freshly squeezed

• 2 tbsp rice vinegar

• 1/2 tsp Sambal Alek hot sauce

• 1 tbsp honey

Tuna | Cod

• 2 fresh tuna steaks

• kosher salt, ground pepper and toasted sesame seeds for rolling tuna sides for coating

• 1 fresh cod filet, cut into 1” chunks

• 1 cup of panko bread crumbs

• 1/2 cup AP flour, seasoned with black pepper, salt and paprika

• 1 beaten egg

• 4-6 small flour tortillas

• sliced red cabbage for topping

• for tuna, few glugs of olive oil for searing

• for cod, about an inch of canola oil for frying

Optional: Spicy Honey Cream

• 1/3 cup sour cream

• 1 tsp Sambal Alek

• 1 tbsp honey

Instructions: To make the slaw, mix everything together but the liquid ingredients to right before fixing your taco, so that the slaw doesn’t sit too long and start to mush. It will be most fresh if you do wait until the end to mix. You can also thinly slice the red cabbage at this point and set aside. In a medium skillet, set heat to medium-high to sear tuna. Grab a small plate for rolling the sides of tuna steaks in the sesame seeds, pepper and salt. Once you see ripples in a thin coating of olive oil, cook tuna steaks for 1 min and 30 seconds on each side. Slice the steaks immediately after removing from pan. For cod chunks, add the canola oil to skillet. Set to medium-high as well. Quickly roll the cod pieces in flour first, then coat in beaten egg, and lastly toss in the panko crumbs to coat. Do this for all remaining pieces. Once skillet oil is ready, fry cod until golden brown on all sides, about 3-4 minutes total. Make sure to keep them moving the whole time to cook evenly. Remove cod from skillet and set on paper towels to dry and soak oil. Now you can grab your tortillas and build your tacos! We like to use the spicy honey cream first then the pear slaw, fish and garnish with red cabbage.

Tomatillos pepper verde salsa

Ingredients:

• 6 tomatillos, halved

• 4 peeled garlic cloves

• 1 poblano pepper (remove seeds and cut in half, also removing the stem)

• half bundle of chopped cilantro

• juice of 1 lime

• 1 Serrano pepper (remove seeds and cut in half, also removing the stem)

Instructions: Set oven to 400°F. Place all peppers, garlic and tomatillo halves on lined baking sheet. Drizzle heavily with olive oil, season with salt and pepper. Roast for 25 minutes. Remove from oven, place all in food processor and puree. Add in lime juice and cilantro.

chicago-style veggie supreme deep dish skillet pizza

Ingredients:

Crust

• 4 cups King Arthur Unbleached All-Purpose Flour

• 3 tablespoons yellow cornmeal

• 1 3/4 teaspoons salt

• 2 3/4 teaspoons instant yeast

• 2 tablespoons olive oil

• 4 tablespoons butter, melted

• 2 tablespoons vegetable oil or salad oil

• 1 cup + 2 tablespoons lukewarm water

Filling

• 3/4 lb. mozzarella cheese, sliced

• 1 pound chopped canadian bacon, cooked and sliced; and about 3 cups total of sautéed mushrooms, olives, bell peppers and red onions

• 28-ounce can plum tomatoes, lightly crushed; or 28-ounce can diced or chopped tomatoes

• 2 to 4 garlic cloves, peeled and minced

• 1 tablespoon sugar

• 1 to 2 teaspoons Pizza Seasoning or mixed dried Italian herbs (oregano, basil, rosemary), to taste

• 1 cup freshly grated Parmesan

• 2 tablespoons olive oil, to drizzle on top

• basil for topping

Instructions: To make the crust: Mix the dough ingredients, and knead — by hand, mixer, or bread machine — to make a smooth crust. This will take about 7 minutes at medium-low speed in a stand mixer. Place the dough in a lightly oiled container, cover, and let rise till very puffy, about 60 minutes. While the dough is rising, ready your 12" deep-dish pizza pan. Grease it with non-stick vegetable oil spray, then pour in 3 to 4 tablespoons olive oil, tilting it to cover the bottom of the pan, and partway up the sides. After dough has risen, set aside 1/3 of dough for additional flatbread pizza, and freeze. Stretch the dough to make as large a circle as you can. You can do this on a lightly oiled baking mat, if you choose; or simply stretch the dough in your hands. Lay the dough in the pan, and stretch it towards the edges till it starts to shrink back. Cover, and let it rest for 15 minutes. Start preheating the oven to 425°F while the dough rests. Stretch the dough to cover the bottom of the pan, then gently push it up the sides of the pan. The olive oil may ooze over the edge of the crust; that's OK. Let the crust rest for 15 minutes or so, as your oven comes up to 425°F. Bake the crust for 10 minutes, with parchment paper and baking beads, until it's set and barely beginning to brown. While it's baking, prepare the filling. Drain the tomatoes thoroughly. Combine them with the Pizza Seasoning or herbs, and the garlic and sugar (if you're using them). Add salt to taste; you probably won't need any additional salt if you've used the Pizza Seasoning. Cover the bottom of the crust with the sliced mozzarella, fanning it into the crust. Add the sausage (or sautéed vegetables), then the tomato mixture. Sprinkle with the grated Parmesan, and drizzle with the olive oil. Bake the pizza for about 25 minutes, or until the filling is bubbly and the topping is golden brown. Remove it from the oven, and carefully lift it out of the pan onto a rack. A giant spatula is a help here. Allow the pizza to cool for about 15 minutes (or longer, for less oozing) before cutting and serving. Add chopped basil before serving.

cauliflower & crawfish dressing casserole

Ingredients:

• 1 whole cauliflower

• 2 T dijon mustard

• 1 peeled avocado

• 1 T siracha sauce

• 1/2 tsp salt

• 3/4 cup mayonnaise

• 1 lb packaged crawfish tail meat, defrosted

• 2-3 glugs of olive oil

• 1 diced yellow onion

• 1 diced green bell pepper

• 2 diced celery stalks

• 4 minced garlic cloves

• 1/2 tsp cayenne pepper

• 1 T fresh chopped thyme

• 1 T black pepper

• 1 T paprika

• 1 cup shredded sharp cheddar cheese

• 1 cup panko bread crumbs

• 1/3 cup melted butter

• 1/2 cup chopped green onions

Instructions: Preheat oven to 325°F. Boil cauliflower in water until tender. Remove from water after about 15 minutes, break into florets and pat down broken cauliflower with dry kitchen towel until all/most moisture is out. Set aside. In large skillet, use olive oil to sauté yellow onion, garlic, bell pepper and celery until tender, about 3-5 minutes. Season with salt, pepper, cayenne pepper and thyme. Add in crawfish to cook for another 5 minutes, adding in cauliflower once off heat and folded into mixer in skillet. Set aside. Blend mayonnaise, siracha, avocado and dijon mustard. In baking oil spray prepared 9X13” baking dish, spread cauliflower and crawfish dressing mixture over entire bottom of dish. Then spread the spicy avocado mayonnaise over the seafood mixture. use 3/4 cup of the cheddar to sprinkle over the mayonnaise. Melt the butter and pour into the panko bread crumbs and mix with hands or spoon to spread evenly over the cheese. Use the remaining cheese to top the bread crumbs, and bake until cheese is melted, about 25 minutes. Sprinkle with paprika and green onions.

pistachio cream cheese & chocolate chip cookie dough

Ingredients:

• 1 cup unsalted butter, softened

• 8 oz package cream cheese

• 1/2 cup granulated sugar

• 1 egg

• 2 tsp vanilla

• 2.25 cups AP flour

• 1 tsp baking powder

• 1/2 tsp granulated salt

• 1, 3.4 oz package of instant pistachio pudding mix

• 3/4 cup crushed pistachios

• 1/2 cup chocolate chips

• dusting of rock pink salt

Instructions: Preheat oven to 350°F. Place butter, cream cheese and sugar in mixer until combined. Add egg and vanilla until mixed. Add flour, baking powder, pistachio pudding mix and granulated salt and mix until combined. Stir in pistachios, then fold in chocolate chips. Use a standard cookie scoop and place balls on cookie sheets. Press down in centers to flatten dough a bit. Bake in middle of oven for 15-20 min. They should be a little soft to the touch and slightly browned on the edges. Let rest to harden slightly. Sprinkle with pink rock salt.

turkey & cauliflower gnocchi stuffed peppers

Ingredients:

• 6 whole bell peppers any color

• 1 pound lean ground turkey

• 1 white onion diced

• 3 cloves garlic minced

• 1 15oz can diced tomatoes, drained

• 1 cup cooked white rice

• 1 package cauliflower gnocchi

• 1 tablespoon Worcestershire sauce

• 1 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon red pepper flakes

• 1 1/2 cups shredded sharp cheddar

• 1/2 cup goat cheese crumbles

• 1/2 cup chopped parsley

Instructions: Preheat oven to 350 degrees F. Lightly grease a 9x13 pan. Trim the tops off each bell pepper and remove seeds and membrane from inside. Place the bell peppers into the prepared pan. In a large skill over medium high heat, cook ground turkey and onion until browned. Drain any excess liquids. Set aside. Add in garlic and cook 1 minute. Brown gnocchi in separate skillet. Remove from heat and stir in tomatoes after draining the tomato juice, cooked rice, browned cauliflower gnocchi, Worcestershire sauce, spices, and shredded sharp cheddar to the cooked turkey. Spoon mixture into bell peppers until full. Sprinkle feta over the top. Bake in preheated 350°F oven for 30 minutes. Sprinkle parsley on top each pepper.

double chocolate sheet cake with hazelnut spread

Ingredients:

• 1/3 cup dark brown sugar

• 1/3 cup strong brewed coffee

• 1/2 cup cocoa powder

• 1 T unsalted butter

• 1 tsp vanilla

• 1 1/2 cup AP flour

• 1/2 tsp baking powder

• 1 tsp baking soda

• 1/2 cup warmed salted butter

• 1/2 cup granulated sugar

• 1/2 cup dark brown sugar

• 2 large eggs, lightly beaten at room temperature

• 1/2 cup buttermilk

• 1 tsp vanilla

Instructions: Place first 5 ingredients into a sauce pan on low heat and stir for 5-7 minutes. Remove from heat and allow to cool a bit. It should be a little thick like custard. Separately, sift flour, baking soda and baking powder together. Add 1/2 cup of warm butter, sugar, eggs, buttermilk and vanilla to the flour mixture and mix. Add the custard-like mixture that was made first to the second round of ingredients in flour bowl. Spread cake batter evenly into 9x13” sheet cake pan, and bake for 25 minutes. For hazelnut spread icing, ingredients are 1 cup unsalted butter, 2 cups powdered sugar, 2/3 cup hazelnut spread, 2 tsp vanilla extract, pinch of kosher salt, 2 T heavy whipping cream, 1 T cocoa powder. Beat butter and powdered sugar until mixed, add hazelnut spread and whip for 2 minutes. Add salt and vanilla extract, whip 30 seconds adding whipping cream and cocoa powder for 30 more.

raspberry white chocolate & butterscotch skillet cookie

Ingredients:

• 2 sticks unsalted butter, 1 cup

• 3/4 cup light brown sugar

• 3/4 cup granulated sugar

• 2 large eggs, lightly beaten

• 1 tsp vanilla extract

• 2 cups AP flour

• 1 tsp baking soda

• 1 tsp salt

• 3/4 cup butterscotch chips

• 1/2 cup white chocolate semi sweet chips

• 1.2 cup chopped pecans

• 1 cup fresh raspberries, rinsed

• ice cream or whipped cream for topping/serving

Instructions: Set oven to 375°F. Melt 2 sticks of butter in 12” cast iron skillet over low heat. Turn off heat, add both sugars and whisk lightly into melted butter. Fold in the eggs and vanilla, whisk gently to completely mix. In a bowl, mix flour, baking soda and salt. Add the flour mixture to the bitter/sugar mixture and stir until smooth. Fold in the butterscotch and white chocolate chips and pecans until well incorporated and smooth. Make sure cookie batter is level in skillet. Place raspberries lightly around top of batter to where they are partially sunken. Bake in oven until the edges are lightly browned and the center is a little soft to the touch. This should be around 25-30 minutes. Usually on the longer side for my baking. Remove from oven and serve with ice cream or whipped cream.

salmon courtbouillon with sautéed broccolini

Ingredients:

• 4-6 fresh salmon filets, brush lemon juice on filets first, season with cayenne pepper, smoked paprika, salt and black pepper

• 3/4 cup canola oil

• 3/4 cup AP flour

• 2 small onions, diced

• 3 stalks of celery, diced

• 1 orange bell pepper, diced

• 1 green bell pepper, diced

• 5 cloves of garlic, minced

• 1, 16 oz can of whole peeled tomatoes, chopped

• 2 tablespoons tomato paste

• 2 cups vegetable broth

• 1/2 cup dry white wine

• 1 oz red wine vinegar

• 1 oz Worcestershire sauce

• 2 oz fresh squeezed lemon juice

• 2-3 cups cooked white rice

• parsley chopped for topping

• season to taste with black pepper, salt, thyme, red pepper flakes, smoked paprika, Tabasco sauce

• fresh broccolini to sauté with lemon juice, red pepper flakes, black pepper, garlic powder

Instructions: Make a light brown roux with the oil and flour. Add in onions, garlic, bell peppers, celery, and tomatoes (with a 1/2 of its juices). Stir in vegetable broth, Tabasco sauce, Worcestershire sauce and red wine vinegar. Simmer for 10 minutes. Deglaze middle of cast iron casserole pot with 1/2 cup of white wine to get up any sticky bits. Set on simmer and let sauce cook for 1.5 hours. Season salmon filets on top only with suggested seasoning. Be generous with smoked paprika. To time with sauce, wait until 5 minutes before done simmering the sauce to flash sear the salmon in separate skillet. Sear for 4 minutes, meat side down, skin side up. After a good sear, place skin side down in the pot of sauce to simmer/cook for 10 additional minutes. Sauté the broccolini in separate skillet for 10 minutes with suggested seasoning. To serve, scoop up sauce in plate or bowl, then a few helpings of rice, with parsley, and place a filet on the side. Enjoy with the sautéed broccolini!

stovetop crawfish boil

Ingredients:

• 4 lbs live crawfish

• 1 bag in box Zatarain’s crab boil seasoning

• 1 4 oz liquid Zatarain’s crab boil

• 1/2 cup Tony Chachere’s Cajun seasoning

• 10-16qt boiling pot for stove with steam basket/handle

• 2 oranges, halved slices

• 2 lemons, halved slices

• 8 small ears of corn

• 2 large garlic bulbs

• 1 lb chopped fresh andouille sausage

• 2 dozen bella mushrooms

Instructions: Fill boiling pot wit water to the top of the steam basket. Set on high heat to boil. Once near rolling boil, add in bag and liquid Zatarain’s seasoning and Tony Chachere’s Cajun seasoning. Stir to mix around slightly. Squeeze in the lemon and orange halves’ juices and stir again, then drop in those halves. Add in corn, garlic bulbs, mushrooms, potatoes and andouille sausage. Cover with lid and boil for 20 minutes. Add crawfish (preferably purged beforehand) to boil, and cover with lid for 15 minutes. Lift steam basket and lay out on the newspaper-lined table and dig in! I hope you have a good crawfish sauce!

Cajun chicken & andouille turnip pot pie

Ingredients:

• 1 2–3 lb rotisserie chicken, shredded and deboned

• 8oz sliced smoked andouille sausage

• 2 medium onions

• 1 lb. turnips

• 2 medium carrots, diced

• 8 garlic cloves

• 1 tablespoon fresh thyme leaves

• 3 tablespoon unsalted butter

• 3 teaspoons kosher salt

• 2 tablespoon. freshly ground black pepper

• 3 tablespoons all-purpose flour, plus more for surface

• 1 tablespoon Tabasco Sauce

• 1 cup dry white wine

• 2 cups heavy cream, divided

• 1 10-oz. bag frozen peas

• 2 diced celery stalks

• 1/2 cup diced green onions for topping

• butter cubes for topping after pulled from oven

• 1 14-oz. box puff pastry, thawed overnight, using glass top as cutter for circular pastries as topping

Instructions: Place a rack in center of oven; preheat to 400°. Remove and discard skin of 1 rotisserie chicken, then shred meat into 1" pieces. Set aside chicken pieces with sliced andouille. Finely chop onions and celery and transfer to a medium bowl. Peel and dice turnips and carrots. Transfer to another medium bowl. Coarsely chop garlic and transfer to bowl with turnips. Add thyme to bowl with turnips and garlic. Melt 3 Tbsp. butter in a 12" cast iron skillet, over medium heat. Add onions and cook, stirring occasionally, until very soft but not browned, 5–6 minutes. Add turnip mixture, season with salt and pepper, stirring often, until just beginning to soften, 3 minutes. Sprinkle 3 tbsp. flour over vegetables and cook, stirring constantly, until flour begins to stick to bottom of pan, about 30 seconds. Add 1 cup wine and cook, stirring constantly, to burn off some of the alcohol, about 1 minute. Set aside 1 tbsp. cream. Add remaining cream, reserved chicken and andouille, 10 oz. peas, and 1½ tsp. salt and bring to a simmer. Taste and adjust for seasoning. Cook, tossing occasionally, until warmed through, 3–4 minutes. Transfer skillet to a rimmed baking sheet, which will prevent any juices that bubble out of the pan from spilling onto your oven floor. Roll out 14 oz. puff pastry on a lightly floured surface into a 13" square. Use a small glass and cut circular pastry pieces to layer over the pot pie filling. Using a pastry brush, brush top of pastry with reserved cream. Bake pot pie until crust is light golden brown, 22–24 minutes. Reduce oven temperature to 350° and continue to bake until filling is bubbling around the edges and crust is well browned, 25–35 minutes longer. Let sit 10 minutes before serving.

lemon and cream cheese pancakes

Ingredients:

• 1 3/4 cups GoGo Quinoa vegan pancake flour

• 1 tablespoon sugar

• 1 tablespoon baking powder

• 1/2 teaspoon baking soda

• 1 pinch salt

• 2 large eggs, separated (for vegan replacement, use 1 tablespoon milled flaxseed with 3 tablespoons water, per egg)

• 1 cup oat milk

• 3 ounces vegan Miyokos cream cheese, cut up

• 3 teaspoons melted vegan Miyokos butter

• 1 teaspoon vanilla

• 2 tablespoons lemon juice

• 1 1/2 tablespoons lemon zest (approximately the zest from one large lemon)

• 1 cup fresh berry mixture, strawberries and blueberries

• dark cane syrup for topping

  Instructions: In a medium bowl, mix together flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together egg yolks with oat milk. Add cream cheese and mix until cream cheese has separated into uniformly small lumps, about the size of large cottage cheese lumps. Stir in melted butter, vanilla, lemon juice and lemon zest. Add dry ingredients to wet, then stir to combine. Whisk two egg whites until stiff but not dry; fold gently into batter. Heat a griddle or cast iron pan over medium high heat, until a drop of water sizzles. Lower heat to medium; butter or oil pan. Drop batter into pan by 1/3 cupfuls. These need to be cooked a bit longer than you might expect; they won't bubble as quickly or as much as plain pancakes. Turn down the heat if necessary, to keep them from over-browning, and let them puff up to their full extent after you turn them, which will take 2-3 minutes. Serve with fresh cut berries and drizzle with cane syrup.

cane syrup sticky buns

Ingredients:

• 1 1/4C 2% milk

• 1/4C stick butter

• 1/4C sugar

• 1t salt

• 1 large egg

• 2 active yeast packets

• 4 1/2C AP flour

• glaze: 4C powdered sugar, 1/3C 2% milk (may need more for your desired consistency), 1t vanilla extract

• filling: to your taste 1/2C brown sugar, 1/3C chopped pecans, cane syrup drizzle

• topping: pecans to drizzle

• egg beaten for glazing

• spare cane syrup for brushing on buns
  
  Instructions: Microwave milk for 1 min 40 sec. Add butter, sugar, salt, stirring to melt butter. Add beaten egg. Stir in yeast packets. Pour all into mixer and slowly add in flour until dough is balled on bread hook. Brush melted butter over dough and let proof for hour. Roll dough into a long rectangle. Spread brown sugar over rectangle leaving an inch border. Drizzle cane syrup but not a lot because it will spill out when rolled. Roll into tight log from long bottom side, upwards. Cut bun medallions about an inch wide and toss ends to the side. Baste each bun with butter and let proof for 30 minutes. After proofing, glaze each bun with a beaten egg with brush. Set oven to 375°F and bake for 17 min. Cool for 30 min. Brush extra cane syrup over each bun for a sticky, darker texture. Mix glaze and drizzle over buns then adding the sprinkled pecans.

Loaded vegetable puff pastry quiche

Ingredients:

• 1 sheet thawed puff pastry

• 6 large eggs

• 3/4 cup heavy whipping cream

• 1 cup chopped broccoli

• 1/2 cup chopped baby bella mushrooms

• 1 bunch asparagus, chopped

• 1 tablespoon Worcestershire sauce

• 1 tablespoon tabasco sauce

• 1 tablespoon crushed red pepper

• Salt and pepper, To Taste

• 1 tablespoon cajun seasoning

• 1 tablespoon cumin

• 1 yellow onion, diced small

• 1 cup shredded cheddar

• 1 tablespoon unsalted butter

• 1 tablespoon olive oil

• 2 tablespoons fresh thyme

• 1/2 cup halved cherry tomatoes

Instructions: Preheat oven to 375°F. Lightly flour rolling pin and work surface rolling out the puff pastry to the 8" square dish pan. Make sure the pan is oiled or buttered. Tear off any overhanging dough. Meanwhile, in a large skillet, melt butter over medium-high heat with oil. Add chopped asparagus, broccoli and onion, all seasoning and herbs, and cook for 8-10 minutes. In a medium bowl, whisk together eggs, cream, Worcestershire sauce and tabasco. Add the cooked mixture and cheese to the puff pastry lined dish. Pour cream mixture over the cooked vegetables, and bake until center of quiche is set. About 40-45 minutes. Add a little more shredded cheese and sliced cherry/grape tomatoes to the top of each serving. Enjoy!

raspberry swirl cheesecake brownies

Brownie Ingredients:

• 1 stick unsalted butter

• 1 box yellow cake mix

• 2 eggs

• 1 8oz package cream cheese

• 4 cups confectioner sugar

Raspberry Swirl Puree:

• 3/4 cup fresh washed raspberries

• 1 tsp granulated sugar

Instructions: Melt 1 stick of unsalted butter. Mix with 1 box of yellow cake mix. Press the mixture into a greased 13” by 9” pan. In another bowl, mix 2 eggs and 1 8oz pack of cream cheese with 4 cups of powdered sugar. Mix until there are no lumps. Pour over the pressed yellow cake crust in pan. Puree 3/4 cup of fresh raspberries with sugar and strain through cheese cloth or strainer. Mix with 1/4 cup of granulated sugar. Drizzle over the pan of cheesecake, then take toothpick and swirl into desired pattern. Place pan in preheated oven to 350°F. Bake for 40-45 minutes. Let cool for an hour, it will need to set.

Lafayette style steamed cabbage rolls

Steamed Cabbage Ingredients:

• 2 large green cabbage heads

• 1 full stock pot boiling water for the 2 cabbages

• 1/2 can of tomato paste

Stuffing for Cabbage Rolls:

• 1 lb ground turkey meat

• 3 slices bacon, chopped (we used smoked applewood)

• 2 celery stalks, diced

• 1 green bell pepper, diced

• 4 garlic cloves, minced

• other 1/2 remaining of tomato paste

• 3/4 cup uncooked white rice

• 1 T chopped fresh thyme

• 1/2 tsp red pepper flakes, 1 T Cajun seasoning (Slap Ya Mama), 1/2 tsp cayenne pepper, 1 tsp black pepper, 1/2 tsp salt, 1/2 tsp smoked paprika, 1 T Worcestershire Sauce, 1/2 tsp Tabasco Sauce

• 1 large jar of organic heirloom marina sauce

• 1/2 cup chopped parsley and green onions

Lining the Dutch Oven First:

• 2 sliced tomatoes for lining dutch oven

• 1 sliced yellow onion for lining the dutch oven

• 1 small can of tomato sauce

• 1 1/2 cup chicken stock

• Dusting of Slap Ya Mama Cajun seasoning, black pepper, red pepper flakes and salt

Instructions: Fill large stock pot with water. Once boiling, add the 1/2 can of tomato paste. Place cabbage in boiling water. You may need to boil 1 head at a time, depending on room. Boil cabbage heads until you can slice off the leaves near stem easily, you will need to cut about 16-18 leaves for the end result of 8-9 rolls. I use 2 leaves per roll. Boiling usually goes on for 20 minutes with intermittent checking. Set softened leaves aside and cut out the thick spine. You will no longer need the boiled water, so you can set aside or discard. Next, spray oil, lining the dutch oven. Slice the onions thinly and spread rings to cover bottom. Cut tomatoes thinly the same way, and spread over the onions. Use seasoning to dust over the onions and tomatoes, then sprinkle a quick coat of olive oil over it. Pour the 1 can of tomato sauce coating the vegetables, and then pour chicken stock along the outer rim of the vegetables, along the wall of the dutch oven so that it goes under the onions and tomatoes. I recommend cooking the ground turkey or whichever meat you choose at least half way to get some browning. It absorbs more seasoning first before the mixture. Lastly, mix together all the stuffed cabbage roll ingredients in a large bowl, and set soft cooked leaves next to dutch oven and bowl for an easy transfer. Set 2 leaves, slightly overlapping in the middle, with cut spine side outwards so you can tuck inward first with the cut side covering the mixture stuffing, and the round outer side seals the wrap nicely once stuffed. I tend to put a large scoop in the middle covering the overlap, tuck in the top and bottom slightly, and then roll in the cut side to start the roll, then take the round uncut other leaf to finish the nicely tucked roll. Place each roll (should be 8-9 rolls) “open end” down in dutch oven. Pour the heirloom marinara over entire surface of rolls. Set on medium to medium low heat (depends on your stove), covered for 1 1/2 hours. I like to top with more parsley. When serving, the bottom bits are cooked down so much that it adds a rich browned texture to the marinara to pour over your rolls. Enjoy!

pistachio milk kiwi smoothies

Pistachio Milk Ingredients:

• 1 cup pistachio nuts

• 3 cups filtered water

• 1 date, pit removed

• pinch of salt

Smoothie Ingredients:

• 2 cups pistachio milk

• 1 avocado

• 2 bananas

• 1 cup spinach greens

• 1 cup cubed pineapple

• 2 sliced kiwis to line each smoothie glass

• 1 pressed kiwi for juice

Instructions: For the pistachio milk first, soak the nuts in 3 cups filtered water for at least 2 hours or overnight. Strain and place in blender with date, salt and water, blitz until smooth. Strain mixture through a cheese cloth. Measure out 2 cups of the milk and blend together with avocado, bananas, pineapple, kiwi juice and spinach. Add a natural sweetener if desired! I added chia seeds and fresh berries.

cajun trust me dip with rosemary & olive oil spicy saltines

Dip Ingredients:

• 2 80z packages of whipped cream cheese

• 1 cup sharp cheddar cheese, shredded

• 3 T any brand pepper jelly

• 3 T minced leeks

• 2 T minced red onion

• 1/2 cup chopped pecans

• separate bowl of strawberry jam for topping

Cracker Seasoning:

• 4 sleeves from 1 box of Saltines

• 2 Gallon ziplock bags

• 3/4 cup light extra virgin olive oil for each bag

• 1/2 T diced fresh rosemary for each bag

• 2 T smoked paprika for each bag

• 1 tsp dried minced onion flakes for each bag

• 1 tsp cayenne pepper for each bag

• 1 tsp red pepper flakes for each bag

• 1 tsp coarse sea salt for each bag

• 1 tsp dark brown sugar - dried for reach bag

Instructions: For the crackers, All you need is a standard size box of saltines, the usual 4 pack, olive oil and the Cajun seasoning mix above. I take 2 gallon ziplock bags, and place 2 packs of crackers in each. If I can suggest anything, it would be the amount of olive oil, which is a 3/4 cup per bag. I also use light olive oil. Pour the oil in each bag of crackers, do this gently, the crackers aren’t strong. Toss in the Cajun seasoning mix, seal bags, and gently move them side to side, closed in your hand to avoid breaking crackers. You do this until you see it is spread full throughout each bag. Let it sit overnight, and flip halfway through. I usually flip before bed, and back over in the morning. Best to make the day before you plan on feasting! The dip is the easiest. Combine all ingredients into large serving bowl, and have another smaller bowl for a jar of strawberry jam so you can top each cracker of dipped goodness! Remember, the most important part of eating this dip is spreading the a nice spoonful on a cracker. Top it with a dollop of strawberry jam, and enjoy!

skillet smoked gouda mac n cheese with brown sugar pecan crumble

Ingredients:

• 1 lb cooked cavatappi noodles

• 1/2 cup unsalted butter

• 4 T AP flour

• 1 T mustard powder

• 2 cups half and half

• 4 oz cream cheese

• 3 cups sharp grated cheddar

• 1.5 cups smoked grated gouda

• 1 cup panko bread crumbs

• 1/4 cup unsalted butter, melted

• 1/4 cup light brown sugar

• 1 tsp granulated garlic

• 1 T smoked paprika

• 1/2 chopped pecans

• 1 tsp black pepper

• 1/2 tsp seal salt

• 1 tsp Tabasco sauce

  
  Instructions: Preheat oven to 350°F. In a 12” cast iron skillet, heat a 12 inch cast iron skillet over medium heat. Melt 1/2 cup of butter and whisk in the flour until a smooth, thin paste forms. Then whisk in the mustard powder. Carefully pour in the half and half and bring up to a boil while whisking. Reduce the heat and whisk in the cream cheese until smooth. Whisk in the sharp cheddar cheese and smoked gouda cheese and stir until melted. Turn off the heat and pour in the cooked cavatappi noodles. Stir gently until the noodles are coated by the cheese sauce. Combine the melted butter, 1/2 cup brown sugar, smoked paprika, granulated garlic powder, salt, pepper and Tabasco sauce with panko bread crumbs and pecans in a small bowl. Sprinkle over the top of the mac and cheese. Place skillet in oven for 35 minutes until top is golden brown. I like to serve a bowl with a side of phyllo cups for some extra crunch!

Hasselback sweet potatoes with creamy cane syrup & brown sugar quinoa

Cane Syrup Cream Sauce Ingredients:

• 4oz vegan butter

• 1/4 cup dark brown sugar

• 3 T Steen’s cane syrup or dark molasses

• 1/2 cup oat milk

Sweet Potatoes Ingredients:

• 2 large sweet potatoes or 3 medium

• 6oz vegan butter

• 6 T olive oil

• 1 tsp dried rosemary

• 1/4 cup dark brown sugar

• 2 T Steen’s cane syrup or dark molasses

• coarse sea salt

• 1/2 cup chopped pecans

• 1/2 cup cooked Go Quinoa red and white quinoa (or any color really)

Instructions: For the sauce, in a sauce pan over medium heat, melt the butter. Add the brown sugar and cane syrup, stirring until it melts. Immediately pour in the oat milk and whisk vigorously until well blended. Turn off the heat and continue whisking to set the mixture. Remove from the stove and set aside. For the potatoes, preheat oven to 400°F. Remove most potato skins, and hasselback the potatoes using chopsticks to ensure not cutting through all the way. The slices should create an accordion shape and be consistently 1/8” thick. In the same sauce pan used earlier on medium heat, bring the butter and olive oil to a low sizzle. Add rosemary and sauté briefly. Add the brown sugar and cane syrup, along with sea salt and pecans. Spoon this mixture over the potatoes in a baking disk and make sure you place some pecans in between the thinly cut potatoes so that sauce gets in the grooves. Place a foil sheet loosely over the tray, and bake for 1 1/2 hours. Check the potatoes half way and spoon some of the mixture onto the potatoes from the tray itself. Remove from oven, and spoon quinoa along the top ridges of the potatoes. Then drizzle more sauce from the tray bottom over the quinoa.

louisiana crawfish étouffée

Ingredients:

• 1 lb frozen packaged crawfish tail meat, defrosted fully

• 1 lemon fresh squeezed for juice

• 1/2 cup unsalted butter

• 1 cup diced onion

• 1/2 cup diced celery

• 1/2 cup diced green bell pepper

• 1/2 cup diced red bell pepper

• 1/2 cup diced tomatoes

• 2 T minced fresh garlic

• 3 bay leaves

• 1 cup AP flour

• 1/2 cup tomato sauce

• 1 quart seafood stock

• 1 oz red wine vinegar

• 1 cup sliced green onion

• 1/2 cup chopped fresh parsley

• 3 T Tabasco sauce

• 2 cups of fresh cooked rice

• salt, cayenne pepper, black pepper to taste

  
  Instructions: In a 12” cast iron skillet, melt butter over medium-high heat. Add onions, celery, bell peppers, tomatoes, garlic and bay leaves. Sauté for 3-5 minutes or until wilted. While vegetables cook, toss crawfish tails in lemon juice, set aside. Whisk flour into the sautéed vegetables, stirring constantly until a white roux is achieved. Fold in crawfish tails and tomato sauce into mixture and stir for 5 minutes to prevent any scorching. Slowly add seafood stock until well blended. Bring to a rolling boil, stir in Tabasco sauce and red wine vinegar, and set on simmer for 30 minutes stirring occasionally. Remove from heat, and garnish with chopped parsley and green onions as desired over cooked rice.

sweet potato puree babka with cranberry relish cream cheese

Ingredients:

• 1 1/4C 2% milk

• 1/4C stick butter

• 1/4C sugar

• 1t salt

• 1 large egg

• 2 active yeast packets

• 4 1/2C AP flour

• Glaze: 4C powdered sugar, 1/3C 2% milk (may need more for your desired consistency), 1t vanilla extract

• Filling: to your taste -whipped cream cheese, sweet potato puree, cranberry relish, 1/2C brown sugar, 1/3C chopped pecans, chocolate kisses, honey drizzle | Topper: Sprinkles
  
  Instructions: Microwave milk for 1 min 40 sec. Add butter, sugar, salt, stirring to melt butter. Add beaten egg. Stir in yeast packets. Pour all into mixer and slowly add in flour until dough is balled on bread hook. Brush melted butter over dough and let proof for hour. Cut into two equal pieces. Roll doughs into long rectangles. Roll out to 1/4” thickness and spread fillings down the middle. Roll up length wise into cinnamon roll logs. Connect top ends of both rolls and twist around each other. Fold wet dough into large loaf pan. Baste with butter and let proof for 30 minutes. Set oven to 375°F and bake for 18 min. Cool for 30 min before serving.

spiced vanilla carrot souffle

Ingredients:

• 1lb of quartered carrots

• 1/2C unsalted butter

• 3 eggs

• 3T of AP flour

• 1t vanilla extract

• 1t ground cinnamon

• 1/2t ground clove

• 1 8X8 square or circular cake pan for baking

Instructions: Boil carrots until easily pierced by fork. Put all ingredients into food processor or blender. Pour into pan and place in preheated oven of 350°F for 45 minutes or until not jiggly in center.

Classic chicken & andouille sausage gumbo

Ingredients:

• 1/4C canola oil

• 4 chicken thighs

• 1 chicken breast

• 2 chicken legs

• 1C diced yellow onion

• 1C diced green bell pepper

• 1C diced celery

• 2T minced garlic

• 1/2C chopped parsley

• 1C sliced andouille sausage

• 10C chicken stock

• 1T cayenne pepper

• 1C dark roux

• salt/pepper to taste

• cooked white rice

• 1C diced onion tops

• 3T Tabasco sauce

• 2T Worcestershire sauce

• 3 bay leaves

Instructions: Heat oil in large skillet. Add chicken skin side down, browning all sides. Set aside. In same skillet, sauté onions, bell pepper and celery, 5min. Add in garlic and parsley. Add in andouille, sautéed until brown. Stir in pepper, salt, cayenne, Tabasco, Worcestershire and bay leaves. Add 1 cup of chicken stock to scrape bottom. In large dutch oven, add back in the chicken and sautéed vegetables and andouille. Stir in dark roux. Slowly pour in remaining stock to just cover chicken. Cook for an hour, slightly covered.

louisiana mardi gras king cake

Ingredients:

• 1 1/4C 2% milk

• 1/4C stick butter

• 1/4C sugar

• 1t salt

• 1 large egg

• 2 active yeast packets

• 4 1/2C AP flour

• Glaze: 4C powdered sugar, 1/3C 2% milk (may need more for your desired consistency), 1t vanilla extract

• Filling: to your taste -whipped cream cheese, 1/2C brown sugar, 1/3C chopped pecans, honey drizzle
  
  Instructions: Microwave milk for 1 min 40 sec. Add butter, sugar, salt, stirring to melt butter. Add beaten egg. Stir in yeast packets. Pour all into mixer and slowly add in flour until dough is balled on bread hook. Brush melted butter over dough and let proof for hour. Roll dough into a long rectangle. Cut 1/2” diagonal lines on each side and spread fillings down the middle. Braid over the center line until reaching end but leaving a few braids. Curve ends together to form circle and braid loose dough over connection. Baste with butter and let proof for 30 minutes. Set oven to 375°F and bake for 18 min. Cool for 30 min, mix glaze and drizzle over with your favorite Mardi Gras sprinkles.