Author: Kirk

Mexican Street Corn (Elote) Potato Salad

Ingredients

  • 2lb Russet potatoes – diced into 1/2 inch squares
  • 4 hard boiled eggs – halved and diced
  • 14oz Mexicorn Niblets
  • 1 Cup Mayo
  • 1/2 Cup Sour Cream
  • 1 Lime – juiced
  • 1/2 Red Onion – small dice
  • 1 Jalapeño – small dice
  • 1/4 Cup Cilantro – chopped
  • 8oz Cotija cheese (Fresh feta if you cannot find cotija)
  • 1 1/2 Tsp Cumin
  • 1/2 Tsp Chili powder
  • 1/2 Tsp Ground black pepper
  • 1/2 Tsp Paprika
  • 1/2 Tsp Cayenne
  • 1/4 Tsp Garlic powder

Directions

  1. In a medium pot, place the diced potatoes and cover with water, one inch above the potatoes. Add a teaspoon of salt and bring to a boil over medium-high heat.
  2. Boil for 5 to 7 minutes. Check the potatoes at 5 minutes by poking them with a fork. When tender and not breaking down, remove from heat and drain in a colander.
  3. Once drained, lay the potatoes out on a baking pan lined with paper towels and let them cool for 10 to 15 minutes. Then place in the refrigerator for at least one hour to chill through.
  4. In a small pot, place the diced jalapeños and corn and cover with water. Bring to a boil and boil for 2 minutes. Remove from heat and strain. Place the mix in a small bowl and cool before placing it in the refrigerator for at least one hour to chill through.
  5. While the potatoes and corn chill, combine the mayo, sour cream, and lime juice in a small bowl and mix well.
  6. After the potatoes and corn mix have been chilled, combine the potatoes, corn mix, diced eggs, onions, and lime mayo mix in a large bowl and mix well. Add the seasoning and the cilantro and mix well again.
  7. Refrigerate the potato salad for at least one hour to set and to incorporate the flavors throughout.
  8. Serve and enjoy.

Chicken Caesar Sandwich

Ingredients

  • 4 Ciabatta rolls
  • Garlic butter spread
  • 1/2 Cup Mayo
  • 3 Tbs Calabrian chili – chopped in oil
  • Baby Arugula
  • Caesar dressing
  • 8 Slices Prosciutto
  • Parmesan cheese – shaved
  • 2 Chicken breasts (large) – butterfly and cut in half (4 thin breasts)

Fried Chicken

  • 1 1/2 Cup All-purpose flour
  • 1 Tsp Salt
  • 1/2 Tsp Ground black pepper
  • 2 Eggs
  • 1 Tbs Water
  • 1 1/2 Cup Panko
  • 1/2 Cup Italian breadcrumbs
  • 16 Oz Vegetable or Canola oil

Directions

Fried Chicken

  1. Prepare your fried chicken station with 3 pans. In the first pan mix the flour, salt, and ground black pepper. In the second pan, mix the eggs and water. In the third pan, mix the panko and breadcrumbs.
  2. One by one, take your chicken and coat in the flour mixture, move it to the egg mix and ensure you cover the chicken with the egg mix. Place in the panko and press down, get a good coating of mix on both sides of the chicken. Place the chicken on parchment paper as you repeat for the other pieces of chicken.
  3. Add the oil to high-sided pan and heat over medium heat to 350 degrees (F).
  4. Place the chicken, away from you, in the pan and cook in batches of one or two. Fry for 3 minutes and then flip the chicken and continue to fry for another 3 minutes.
  5. Remove the chicken and place on a wire rack over paper towels to cool.

NOTE: You can choose to pan sear or grill your chicken as well. Ensure that you sear or grill the chicken to an internal temp of 165 degrees (F)

Sandwich

  1. Pre-heat your oven to 375 degrees (F).
  2. In a small bowl combine your mayo and Calabrian chili and oil.
  3. Place your prosciutto on a baking pan covered with aluminum foil and bake for 7 to 8 minutes. Or until crispy.
  4. Pre-heat your oven to high broil. Slice your Ciabatta rolls in half and spread the garlic butter on both sides.
  5. Toast your rolls under the broiler for 2 to 3 minutes, keep an eye on them so they don’t burn.
  6. Build your sandwich by spreading the Calabrian chili mayo mix and the bottom, top with arugula, parmesan, prosciutto, the chicken (either fried, grilled, or pan seared), and Caesar dressing. If you want more parmesan you can add more. Adjust to your liking.

Italian Style Meatloaf Parmesan

Ingredients

Meatloaf

  • 1 Lb Ground Beef (90/10)
  • 1 Lb Ground Pork
  • 1 Yellow Onion – Diced
  • 3 Garlic Cloves – Minced
  • 1 Tsp Crushed red pepper
  • 1 Cup Italian Bread Crumbs
  • 1/2 Cup Milk
  • 2 Eggs
  • 2 Tbs Lightly Dried Italian Herbs
  • 1 Tbs Worcestershire
  • 1 Tsp Salt
  • 1 Tsp Ground Black Pepper
  • 1/2 Tsp Dried Oregano
  • 1/4 Tsp Cayenne
  • 2 Cups Mozzarella Cheese

Marinara

Directions

  1. Sauté the onions, crushed red pepper, and minced garlic in a pan with olive oil over medium heat until the onions are translucent, about 3 to 5 minutes. Season with salt and pepper. Set the mixture aside in a small bowl to cool.
  2. Preheat your oven to 350 degrees F.
  3. Once the onion mixture has cooled to the touch, place the onion mixture and the remaining meatloaf ingredients except for the mozzarella cheese in a large bowl.
  4. With your hands, mix thoroughly to combine but be careful not to over mix.
  5. Form the meatloaf mixture into a football shape by hand on a baking pan lined with aluminum foil. You can also cook it in a meatloaf pan if you desire.
  6. Bake for 50 minutes to 1 hour.
  7. While the meatloaf bakes, prepare the Marinara.
  8. Remove the meatloaf and let rest for 5 minutes. Set your oven to broil.
  9. Slice the meatloaf and place on a baking pan lined with aluminum foil. Top with a large spoonful of marinara sauce and a handful of mozzarella.
  10. Broil on the top rack until the cheese is melted while being careful not to burn the cheese.
  11. Top with fresh herbs, grated parmesan, and serve on top of your favorite pasta, by itself, between some slices of toasted garlic bread, whatever you crave!

Jalapeño Popper Grilled Cheese

Ingredients

  • 8 Slices of bread (We prefer sourdough.)
  • 12 Strips of cooked bacon
  • 8 oz Cream cheese – room temperature
  • 4 Tbs Mayo
  • 3 Jalapeños – seeded and diced
  • 16 oz Cheddar cheese – shredded fresh
  • 1/4 Tsp Garlic powder
  • 1/4 Tsp Onion powder
  • 1/4 Tsp Ground black pepper
  • 1/4 Tsp Cayenne

Directions

  1. Place all of the ingredients except for the bread and bacon in a medium-size bowl. Mix well with a hand mixer or with a spoon until thoroughly combined.
  2. Prepare 4 large sandwiches by spreading the mixture on each side of the sandwich. Place three slices, halved if necessary, of cooked bacon between the mixture. Spread butter on the outside of the sandwich and grill on a flat pan or sauté pan over medium-low heat for 2 to 3 minutes. Continuously peak at the underside of the sandwich to check for doneness.
  3. If you haven’t spread butter on both sides, use this time to do so on the top while the other side is cooking. If the sandwich is done to your liking before time hits, flip the sandwich.
  4. Flip the sandwich and grill on a flat pan or sauté pan for an additional 2 to 3 minutes. Continuously peak at the underside of the sandwich to check for doneness.
  5. Remove from heat, slice, and serve. Enjoy it by itself, with a creamy tomato soup, or the soup of your choice!

Slow Cooker Cajun Hashbrown Casserole

Ingredients

  • 2 – 20oz Shredded potato bags (Simply potato)
  • 1 Green pepper – diced
  • 1 Red pepper – diced
  • 1lb Andouille sausage – sliced
  • 1lb Cheddar jalapeno sausage – sliced (Double andouille if not available)
  • 10oz Rotel mild
  • 10.5oz Healthy Request Cream of celery soup
  • 1lb Shredded cheese
  • 2 Tbs Louisiana hot sauce
  • 1 Tsp Garlic powder
  • 1 Tsp Onion powder
  • 1 Tbs Rajin Cajun seasoning
  • 2 Tsp Creole seasoning
  • 1/2 Tsp Cayenne
  • 1/2 Tsp Ground black pepper

Directions

  1. Combine all ingredients in a 6 or 8 qt slow cooker and mix well. There is no need to add salt as there is plenty already in the other ingredients combined.
  2. Cook on high for 4 hours or low for 8 hours.

Sloppy Jose

Ingredients

Filling

  • 1 lb Ground Beef
  • 1/2 Yellow onion – diced
  • 1 Roma tomato – seeded and diced
  • 1 package Old el Paso Taco seasoning (Mild)
  • 1/3 Cup Salsa (i.e. Mild or Hot Pace)
  • 10 oz Crema
  • 4 oz Sour cream

Lime crema

  • 1 Lime – zest
  • 1/2 Lime – juiced
  • Hamburger buns

Toppings

  • Taco Bell chipotle sauce
  • Taco sauce
  • Shredded lettuce
  • Shredded cheese
  • Guacamole

Directions

  1. Brown the ground beef in a sauté pan over medium heat and drain the grease.
  2. Add the taco seasoning, water, and continue per package instructions.
  3. Add the diced onions and tomatoes. Sauté for another 3 to 5 minutes to cook the onions through.
  4. Add the salsa and simmer for 10 minutes.
  5. Prepare the lime crema by combining the crema, sour cream, lime zest, and lime juice. Mix well.
  6. Toast your hamburger buns so they don’t become soggy when you add the sauce or meat.
  7. Assemble your Sloppy Jose. Place the chipotle sauce down first, followed by shredded lettuce and then the meat. Top with shredded cheese, lime crema, and taco sauce. Spread your favorite guacamole over the top bun (crown) and get messy!

Fajita Seasoning

Ingredients

  • 2 Tsp Chili powder
  • 1 Tsp Cumin
  • 1 Tsp Paprika
  • 1 Tsp Dried oregano
  • 1/2 Tsp Salt
  • 1/4 Tsp Garlic powder
  • 1/4 Tsp Onion powder
  • 1/4 Tsp Cayenne

NOTE: This is per 1 lb of protein.

Key Lime Pie

Ingredients

  • 3/4 Cup Key Lime juice
  • 1/2 Cup Sour cream
  • 3 Cups Sweetened condensed milk
  • 1 Lime – zest
  • 1 Lime – halved and sliced
  • Whip cream

Directions

  1. Pre-heat your oven to 350 degrees (F).
  2. Combine the sweetened condensed milk, key lime juice, sour cream, and all but 1/2 Tsp of the lime zest in a bowl and mix well.
  3. Pour the mixture into 9 or 10 inch graham cracker crust pie and place it onto a baking pan.
  4. Bake in the oven for 7 to 10 minutes until bubbles are on the top of the pie.
  5. Rest the pie on a wire rack to cool, then place it in the refrigerator to chill completely for around 90 minutes.
  6. Top with the remaining 1/2 Tsp of lime zest, sliced limes, and whipped cream, if desired.

Classic Spinach Dip

Ingredients

  • 8 oz Frozen Chopped Spinach – thawed
  • 1 C Mayo
  • 1 C Sour Cream
  • 1 Packet Knorrs Vegetable Dip
  • 8 oz Water Chestnut – minced
  • 1/4 Tsp Ground White Pepper
  • 1/4 Tsp Cayenne

Directions

  1. Squeeze the excess liquid from the thawed chopped spinach and chop the spinach again to ensure the pieces are small.
  2. Mince the water chestnuts into smaller pieces.
  3. Combine all of the ingredients in a medium size bowl and mix well.
  4. Place the mixture into the refrigerator to chill and season for at least 4 hours before serving.
  5. Serve with pieces of Kings Hawaiian bread or the chips of your preference.

Chicken Tikka Masala Meatball Wrap

Ingredients

Meatball

  • 1 lb Ground chicken
  • 1 egg
  • 1/2 Cup Panko breadcrumbs
  • 2 Tbs Greek yogurt
  • 2 Tsp Salt
  • 1 Tsp Tumeric
  • 1 Tsp Cumin
  • 1 Tsp Coriander
  • 1 Tsp Chili powder
  • 1/4 Tsp Ground black pepper

Finishing Simmer Sauce

  • 1 Jar Favorite Tikka Masala sauce

Raita

  • 1 Cup Greek yogurt
  • 1/4 Cup Mint
  • 2 Garlic cloves
  • 1 Tsp Salt
  • 1 Tsp Cumin

Cucumber and Onion Salad

  • 1 English cucumber – peeled, seeded, and diced
  • 1/2 Red onion – diced
  • 1 Lemon – juiced
  • 1 Tbs Mint – finely chopped

Additional Items

  • 4 to 6 Servings of Naan
  • 1 Cup Tomatoes – Plum finely diced or cherry tomatoes halved
  • Lettuce – shredded

Directions

Meatballs

  1. Preheat your oven to 400 degrees (F).
  2. Combine all ingredients for the meatballs and mix well.
  3. Line a baking pan with aluminum foil.
  4. Roll the mixture into 1.5 oz meatballs, makes approximately 20, and place them on the baking pan.
  5. Bake for 16 to 18 minutes.
  6. While the meatballs are baking warm the jar of tikka masala sauce in a sauce pan over medium heat. Stirring occasionally to avoid burning. Bring to a simmer and lower heat to medium low.
  7. Remove the meatballs from the oven and place in the sauce pan to finish.
  8. Finish the meatballs in the tikka masala sauce for 5 to 7 minutes to incorporate some of the sauce into the meatballs.

Raita

  1. Blend all ingredients together for 10 to 15 seconds.
  2. Place in a jar and refrigerate until needed.

Salad

  1. After dicing the ingredients, place in a bowl and add the juice of a lemon.
  2. Add the chopped mint, stir to combine, and chill until needed.

Assembly

  1. Warm the Naan in the microwave or over a medium heat stovetop for 1 minute flipping frequently to avoid burning.
  2. Place some shredded lettuce on the Naan. And then top with an amount of meatballs that is preferred for the eater and add a couple of spoons of the tikka masala sauce. Or as much as the eater would like.
  3. Top with the salad, raita, and tomatoes.
  4. Wrap the Naan and enjoy!!