Ingredients

• 1 pound of yukon potatoes, thinly sliced
• Salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1 3/4 pounds ground beef
• 1/4 pound of prosciutto
• 1 carrot, peeled and chopped
• 1 onion, chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup beef stock
• 2 teaspoons Worcestershire
• 1/2 cup frozen peas
• 1 teaspoon sweet paprika
• 2 tablespoons parsley
• 1/4 cup shredded cheese (cheese of your choice)

Directions

1. Preheat a large skillet over medium high heat. Add oil to pan with beef, prosciutto and onions. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add chopped carrot and peas. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables.
2. Place the meat mixture in the bottom of a greased 9x13 casserole pan. Toss the sliced potatoes with salt, pepper and a dash of olive oil. Arrange evenly on top of the meat mixture in 3 different layers. Sprinkle with the shredded cheese. Bake at 350 for 15 minutes then increase temperature to 400 and bake another 15 minutes until the potatoes are nice and golden, crispy brown.

Ingredients

• 1 pre-made pie crust dough
• 4 pears, peeled and cut in fourths vertically
• 6 ounces sweetened dark chocolate and 6 ounces of semi-sweet chocolate
• 2 eggs
• 1/3 cup sugar
• 3/4 cup heavy cream
• 1 tsp coffee liqueur
• 1 tsp grated orange zest
• 2 teaspoons of vanilla
• 2 tablespoons sugar

Directions

1. Fit the pie dough to a tart pan or pie tin and pierce the bottom in several dozen places places with the tines of a fork. Cut the chocolate into bite size chunks and place on the bottom of the tart pan. Place the sliced pears on top of the chocolate.
2. Beat the eggs with the sugar then add in the cream and vanilla, liqueur and zest. Pour over the pears. Sprinkle with a the 2 TBSP of sugar and place in a preheated 400 degree oven for 10 minutes. Reduce temperature to 375 and bake another 30 minutes or until the top is nice and golden and the custard is set.

Ingredients

• 1.25 pounds of ground pork
• 1/2 cup onion, chopped
• 1/2 cup green bell pepper, chopped
• 1 tsp garlic powder
• 1 tsp Worcestershire sauce
• 1/2 tsp salt and pepper each
• dash of All Things Southern hot sauce (kidding! You can use your choice of hot sauce)
• 1 tsp cajun seasoning
• 1 tsp creole mustard or spicy brown mustard

Directions

1. Combine all ingredients in a large mixing bowl. Mix until just combined. Form into 4 large pork patties and cover with plastic wrap. Refrigerate for at least 2 hours.
2. Heat your indoor grill pan or outdoor grill to 500 degrees. Cook each patty 4-5 minutes per side- making sure the internal temperature is 160 degrees. That was easy wasn't it? Your done! Now enjoy!

Ingredients

• Pecan Pesto: (from Blue-Kitchen)
• 1/2 cup pecans
• 2 large garlic cloves, minced
• 1/2 teaspoon salt
• 1 cup packed fresh basil leaves, washed and dry
• 1 cup sage leaves
• 1/2 cup good quality olive oil
• 1/3 cup freshly grated Parmesan
• hot water
• 1/2 tsp each of salt and freshly ground black pepper
• Pasta:
• 16 ounces of noodles of your choice
• 2 TBSP olive oil
• 1/2 tsp salt
• 2 cups of fresh broccoli florets or 1 bag of frozen broccoli
• 1 tsp minced garlic
• 1/2 cup parmesan cheese

Directions

1. Toast pecans in a nonstick skillet over a medium-low flame, stirring occasionally, until golden and fragrant—about 5 minutes. Transfer to a shallow bowl or plate in a single layer to cool completely.
2. Transfer pecans to a food processor and pulse until you have fine pecan crumbs. Reserve 1/2 cup of pecan crumbs and set aside. Mince garlic and mix with 1/2-teaspoon salt in a small bowl, mashing with a fork to form a paste of sorts. Combine basil, sage, pecan crumbs, garlic and Parmesan in bowl of food processor. Pulse several times to coarsely chop and combine everything. Add olive oil and 2 tablespoons hot water [you can steal some from the boiling pasta water] and blend to proper consistency. Don’t overprocess—you want a little texture to the pesto.
3. Meanwhile, boil your pasta according to package directions. Heat olive oil in medium skillet and saute the broccoli and garlic until slightly tender. Stir in 1/4 cup of reserved pasta water. Mix in the pasta and pesto. Toss with parmesan cheese and remaining pecan crumbs.

Ingredients

• 2 ripened pears, mashed
• 2 ripened bananas, mashed
• 1 cup sugar
• 1/4 cup unsweetened applesauce
• 1/4 cup canola oil
• 3 eggs
• 3 1/4 cups all-purpose flour
• 3 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cloves
• 1/2 teaspoon salt
• For the Frosting: (from my kitchenaddiction.com)
• 1 cup sugar
• 1 tablespoon water
• 1/4 cup (4 tablespoons, 1/2 stick) unsalted butter
• 1/2 cup half and half (or cream)
• 1 teaspoon sea salt
• 1/2 cup shortening (or softened butter)
• 3-4 cups powdered sugar

Directions

1. Combine the dry ingredients together and set aside. Mix together the remaining ingredients in a large bowl leaving the bananas, pears for last. Stir in the dry ingredients and pour your mixture into individual greased muffin tins. Bake at 350 for 15-20 minutes until nice and golden brown. Top with Caramel Frosting
2. For the Frosting:
3. To prepare the caramel, combine the sugar and water in a saucepan. Heat over medium-high heat, stirring with a wooden spoon as the sugar melts. Stop stirring when the sugar starts to boil. Let the sugar boil until it is amber colored (but not too dark!). Remove the saucepan from the heat, and add the butter and the half and half. The caramel will foam up and steam, but that’s OK (just keep your face and hands clear and be careful!). Add the sea salt, and whisk vigorously until the caramel comes together. Cool to room temperature.
4. Transfer the caramel to a large mixing bowl. Add the shortening (or softened butter), and beat on medium speed until light and fluffy. Gradually add the powdered sugar, beating on medium speed, until the icing reaches a spreadable consistency.

Ingredients

• 1 1/2 pounds peeled and deveined shrimp, tails on
• 2 TBSP oil
• 2 TBSP butter
• 2 garlic cloves, minced
• 4 TBSP flour
• 2 cups chicken stock
• 1 onion, diced
• 1 tsp salt and pepper each
• 1 tsp cajun seasoning
• 2 TBSP fresh basil, chopped
• 2 TBSP fresh parsley, chopped
• 1/2 bunch green onions, chopped
• For the Grits:
• 6 cups water
• 3 cups of grits
• 1/2 tsp cajun seasoning
• 1/2 tsp black pepper
• 1/2 tsp jalapeno juice
• 1/4 cup cheddar cheese, shredded
• 1 stick butter
• 1/4 tsp garlic powder

Directions

1. In a large skillet or Dutch oven heat the oil and butter. Saute the onion and garlic for 5-6 minutes. Add in the flour and stir til combined. Slowly incorporate the chicken stock until the mixture is smooth and there are no lumps. Season with salt, pepper, cajun seasoning and herbs. Bring to a boil and add in the shrimp and green onions. Simmer for 3-4 minutes until the shrimp are pink and firm.
2. Meanwhile, to make the grits. Combine all ingredients in a medium sauce pan over medium to low heat. Bring to a boil then simmer for 10-15 minutes until the grits are smooth but still thick. We want them still thick in order to make the muffins. Grease a standard 12 cup muffin tin or a large 6 cup muffin tin and pour the grits into each cup 3/4 full. Bake at 350 for 20-30 minutes until nice and golden brown. Allow to cool completely before removing them from the pan. I typically slide a knife around the grits and then invert them onto a plate. Serve with the shrimp mixture and enjoy

Ingredients

• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon
• 1/2 tsp ground cardamon
• 1 stick very cold butter, cut into small cubes
• 1/2 cup dried cranberries
• 3/4 cup eggnog

Directions

1. Combine the flour, baking powder, spices and salt in a medium bowl. Whisk to combine. Incorporate the butter into the flour with your hands, a mixer or a pastry blender. Mix in the cranberries and raisins. Form a well in the center and pour in the eggnog. Using a wooden spoon slowly mix well just until combined. Flour your work surface and turn out the dough. Form it into a rough rectangle with your hands. Flour the top surface lightly, then roll it to a thickness of about 1/2 inch thick. Fold it into thirds, then roll it again and fold in thirds. Roll it to about 1/2- to 3/4-inch thick then use a 2 1/2-inch biscuit cutter to cut rounds from the dough.
2. Place the rounds on a baking sheet. If you prefer crisp edges, keep them separated. If you prefer tender edges, arrange them on the sheet so the edges touch.
3. Bake at 400 degrees until the biscuits are lightly browned, 12-15 minutes.

Ingredients

• 3 TBSP Devo Olive Oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 garlic cloves
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 can green chiles
• 1 tsp cumin
• 2 cups chicken broth plus 1+ cup water (water based on whether you like it chucky or soupy)
• 2 cans white beans, drained
• 1 ½ lbs chicken tenders
• 1 cup shreeded montery jack cheese
• 1 cup frozen corn
• ½ cup chopped cilantro
• 2 tsp Salt and pepper each
• 1 tsp oregano
• 1 tsp sugar
• 1 tsp Cajun seasoning
• 1 tsp paprika

Directions

1. Season the chicken tenders with 1 tsp salt and pepper each, paprika, sugar and oregano. Pan-sear the chicken tenders in 1 TBSP of olive oil in a large dutch oven or pot over medium to high heat until cooked. Remove the chicken and set aside.
2. Saute the onions, bell peppers and garlic in 2 TBSP of olive oil until slightly tender (they will continue to cook throughout the process). Add in the green chiles. Mix in the flour and stir until your veggies and flour are all incorporated (note we are not doing the traditional roux here). Pour in the warm chicken stock and whisk continually until there are no lumps. Season with the remaining salt, pepper and cumin.
3. Bring to a boil add in the frozen corn and beans.Simmer for 20-30 minutes. Before serving stir in the cilantro and top each individual bowl with shredded cheese.