Author: Kirk

Toast Skagen/Skagenrora, Shrimp on Toast Swedish Edition

Ingredients

  • 16 Oz Frozen Small Cooked Shrimp, Peeled-Deveined-Tail Off
  • 3 Tbs Mayo
  • 3 Tbs Sour Cream
  • 3 Tbs Fresh Dill – Chopped
  • 1 Tbs Dijon
  • 1/2 Tbs Lemon Juice
  • 1/2 Tbs Horseradish
  • 1 Tbs Chives – Chopped
  • 1/4 Tsp Hot Sauce
  • 1/4 Tsp Ground Black Pepper
  • 1/4 Tsp Salt
  • 6 Slices of White Bread
  • Butter
  • 4 Lemon wedges

Directions

  1. Thaw your shrimp and then lay out on paper towels. Dry the shrimp very well to remove most of the moisture.
  2. Divide the shrimp in half and give half of the shrimp a rough chop. Place all of the shrimp in a bowl.
  3. Add the remaining ingredients, minus the bread-butter-lemon wedges, to the bowl and mix well.
  4. Place the mixture in the refrigerator to set and chill for at least 1 hour.
  5. When ready to serve, toast the six slices of white bread. Cut two of the slices of toasted bread diagonally.
  6. To serve, place just under 1 cup of the mixture on each of the 4 whole slices of toasted bread. Top with some fresh dill and enjoy with a lemon wedge on the side and an extra half slice of bread.

“Hot-Ketchup” BBQ Sauce, Kid Creation

Ingredients

  • 2 Cups Ketchup (No fructose)
  • 1/2 Cup White Vinegar
  • 1/3 Cup Dark Brown Sugar
  • 1/3 Cup Molasses
  • 2 Tsp Cayenne
  • 1 Tsp Salt
  • 1 Tsp Ground Black Pepper
  • 1 Tsp Smoked Paprika
  • 1/2 Tsp Chili Powder
  • 1/8 Tsp Onion Powder
  • 1/8 Tsp Garlic Powder

Directions

  1. In a medium sized bowl, combine all of the ingredients and mix well with a whisk.
  2. Place the mix in a jar, bottle, or whatever you have to store the sauce.
  3. Best to prepare at least 1 day in advance of use to maximize the flavors.

BBQ Sauce, Sweet-Heat With a Hint of Smoke

Ingredients

  • 2 Cups Ketchup (No fructose)
  • 1/2 Cup White Vinegar
  • 1/3 Cup Dark Brown Sugar
  • 1/3 Cup Molasses
  • 1 Tsp Cayenne
  • 1 Tsp Salt
  • 1 Tsp Ground Black Pepper
  • 1/2 Tsp Worcestershire
  • 1/2 Tsp Liquid Smoke
  • 1/2 Tsp Ground White Pepper
  • 1/2 Tsp Smoked Paprika
  • 1/2 Tsp Chili Powder

Directions

  1. In a medium sized bowl, combine all of the ingredients and mix well with a whisk.
  2. Place the mix in a jar, bottle, or whatever you have to store the sauce.
  3. Best to prepare at least 1 day in advance of use to maximize the flavors.

Classic Marinara

Ingredients

  • 28 Oz Crushed Tomatoes (Large Can)
  • 1/2 Yellow Onion – Diced
  • 2 Tbs Extra Virgin Olive Oil
  • 3 Garlic Cloves – Minced
  • 1 Tbs Dried Oregano
  • 1 Tbs Dried Basil
  • 1 Tbs Dried Parsley
  • 2 Tsp Crushed Red Pepper
  • 1 Tsp Salt
  • 1 Tsp Ground Black Pepper
  • 1/2 Tsp Granulated Sugar
  • 2 Bay Leaves

Directions

  1. Heat the olive oil in a small to medium sized pot on the stove over medium heat.
  2. Add the minced garlic and crushed red pepper and sauté for 2 to 3 minutes.
  3. Add the crushed tomatoes and stir to combine.
  4. Season the sauce with the remaining herbs and bring to a simmer for 30 minutes.
  5. Remove the bay leaves before using.

Pickle Spear Egg Rolls with Havarti Cheese and Sriracha-Ranch Dipping Sauce

Ingredients

Egg Roll

  • 6 Egg Roll Wrappers
  • 3 Kosher Dill Pickle Spears
  • 6 Havarti Cheese Slices

Dipping Sauce

  • 3 Tbs Ranch Dressing
  • 1 Tbs Sriracha

NOTE: Just double or triple the amounts as needed or desired

Directions

  1. Slice your kosher dill pickle spears in half lengthwise and pat them dry with paper towels. You want to remove some of the pickle juice from the spears so they do not soak through the egg roll wrappers.
  2. Lay out your egg rolls, diamond shaped, and place a single slice of Havarti cheese in the middle of the wrappers.
  3. Using water, wet the edges of the egg roll.
  4. Place a pickle spear in the bottom corner and fold the wrapper over the pickle. Roll the pickle in the wrapper up towards the top.
  5. Fold in the right and left corners of the wrapper toward the center. Lightly press down to seal the edges. Adding more water to the wrapper if necessary.
  6. Continue rolling up until the pickle is completely wrapped inside the egg roll. Press and seal all of the edges.
  7. Pre-heat your air fryer to 400 degrees F.
  8. Place the egg rolls into the air fryer and lightly spray them with cooking spray. Cook for 3 to 4 minutes, rotate the egg rolls, and repeat the cooking instructions.
  9. Meanwhile, in a small bowl mix the ranch and the sriracha for dipping.
  10. Remove the egg rolls, let them rest for a few minutes and enjoy!

Sun Dried Tomato with Pesto and Goat Cheese Pizza

Ingredients

  • 5 Thin Crust 6-inch Pizza Crust
  • 8 oz Jar Classico Traditional Basil Pesto
  • 7.5 oz Jar Sun Dried Tomatoes
  • 8 oz Creamy Goat Cheese

Directions

  1. Pre-heat your oven to 425 degrees F.
  2. Slice the sun dried tomatoes into strips, about 2 to 3 tomatoes per pizza.
  3. Spread 2 Tbs of pesto from edge to edge, covering the pizza crust.
  4. Top the pizza with the sun dried tomato and place pieces of the goat cheese around the pizza, about 1.5 oz per pizza.
  5. Either on the rack, a pizza stone, or pizza pan, cook the pizzas in the oven for 8 to 10 minutes.
  6. Remove the pizzas and place on a rack if possible to keep the crust crispy for 3 to 4 minutes.
  7. Slice the pizza and serve.

Buffalo Chicken Cheeseburger

Ingredients

  • 1 Lb Ground Chicken
  • 1 Tbs Chopped Parsley
  • 1 Tbs Frank’s RedHot Wings Sauce
  • 1 Tsp Salt
  • 1/2 Tsp Ground Black Pepper
  • 1/2 Tsp Ground Onion
  • 1/2 Tsp Ground Garlic
  • Frank’s RedHot Wings Sauce
  • 4 Slices Pepper-jack Cheese
  • 1 Cup Chopped Lettuce
  • 2 Roma Tomatoes – Sliced
  • Dill Pickle Slices
  • Ranch or Blue Cheese
  • Hamburger Buns

Directions

  1. In a bowl, combine the ground chicken, parsley, Frank’s RedHot Wings Sauce, salt, ground black pepper, ground onion, and ground garlic. Mix until combined and separate into 4 – 4 oz chicken patties.
  2. Heat-up a cast iron skillet, a large frying pan, or a flat griddle of your choice over medium/high heat.
  3. Toast your hamburger buns until golden brown and set aside.
  4. Cook the chicken patties two at a time, if space is available, for 4 to 5 minutes. Place a spoonful of Frank’s on top of the burger while it is cooking. Flip the patties and cook for an additional 4 to 5 minutes. Again, place a spoonful of Frank’s on top of the burger. Ensure you cook the chicken past an internal temperature of 165 degrees.
  5. Flip one last time, place another spoonful of Frank’s on the burger and top with a slice of pepper-jack cheese.
  6. Cook an additional 30 seconds to minute to help melt the cheese.
  7. Remove the chicken and set aside to cook the remaining chicken. Repeat these steps for the remaining chicken patties until you have cooked all of your patties.
  8. Assemble your burger by first spreading some Frank’s on the top and bottom buns. Next, starting from the bottom, place a layer of pickles and then some of the shredded lettuce. Follow that with a couple slices of tomato. Add the chicken burger and top with either ranch or blue cheese. Get a napkin, a beer, and enjoy!!!

Chicken Green Chili Cheeseburger

Ingredients

  • 1 Lb Ground Chicken
  • 1 Tbs Chopped Cilantro
  • 1 Tsp Cumin
  • 1 Tsp Salt
  • ½ Tsp Ground Black Pepper
  • 1/2 Tsp Ground Onion
  • 1/2 Tsp Ground Garlic
  • 8 oz Diced Green Chilis (2 – 4 oz cans)
  • 4 Slices Pepper-jack Cheese
  • 1 Cup Chopped Lettuce
  • 2 Roma Tomatoes – Sliced
  • Hamburger Buns
  • Chipotle Mayo (Kraft, Taco Bell, McCormick, or whatever is your favorite)

Directions

  1. In a bowl, combine the ground chicken, cilantro, cumin, salt, ground black pepper, ground onion, and ground garlic. Mix until combined and separate into 3 oz balls (approximately 5 or 6 patties).
  2. Place the chicken between parchment paper and press down to flatten into a thin patty. You can use a plate or alternate flat object to press out the chicken. Repeat until all of the chicken has been pressed and formed into a patty.
  3. Sauté the green chilis in a small pan over medium/low heat. About 12 to 15 minutes.
  4. Heat-up a cast iron skillet, a large frying pan, or a flat griddle of your choice over medium/high heat.
  5. Toast your hamburger buns until golden brown and set aside.
  6. Cook the chicken patties two at a time, if space is available, for 3 to 4 minutes. Flip the patties and cook for an additional 3-4 minutes. If you made a larger patty instead, ensure you cook the chicken past an internal temperature of 165 degrees.
  7. Place a spoonful of the sautéed green chilis on top of the patty and cover with one slice of pepper-jack cheese. Cook an additional 30 seconds to minute to help melt the cheese.
  8. Remove the chicken and set aside to cook the remaining chicken. Repeat these steps for the remaining chicken patties until you have cooked all of your patties.
  9. Assemble your burger by first spreading the chipotle mayo on the top and bottom buns. Next, starting from the bottom, place a layer of the shredded lettuce, followed by either one or two chicken patties depending on how much you want. Top with tomatoes and enjoy!

NOTE: You can also place the tomatoes between the lettuce and the first chicken patty as well. Or leave the lettuce and tomatoes out completely. After all, it is your burger!

Sausage Gravy

Ingredients

  • 1 Lb Breakfast Sausage (Jimmy Dean Regular or Hot)
  • 1/4 Cup All-Purpose Flour
  • 2 Cups Milk (a few tablespoons more if it is too thick for you)
  • 1 Tbs Hot Sauce (Texas Pete, Louisiana or other)
  • 1/2 Tsp Paprika
  • 1/2 Tsp Ground Black Pepper

Note: The breakfast sausage contains enough salt already that you won’t need to add any.

Directions

  1. In a medium pan break down and brown the breakfast sausage over med/hi heat.
  2. Once all of the sausage is browned, sprinkle the flour over the sausage and mix well. Continue to cook the sausage for 2 to 3 minutes, stirring frequently to reduce the flour taste in the sausage.
  3. Slowly pour in the milk and add the hot sauce, paprika, and black pepper.
  4. Continue to stir the gravy mixture until it starts to boil. When it starts to boil, the gravy will start to thicken. After 2 to 3 minutes the thickening will be complete. If it is too thick for your liking, add in milk a tablespoon at a time and stir.
  5. When it reaches your desired thickness, cut off the heat and serve on biscuits, eggs, whatever you want. Enjoy!

Tex-Mex Lasagna

Ingredients

Meat Filling

  • 1 Lb Ground Beef
  • 1 Packet Taco Seasoning
  • 1/3 Cup Water
  • 1 Can (11 Oz) Mexican Corn
  • 1 Can (10 Oz) Rotel – Serrano or Habanero for heat
  • 1 Can (4 Oz) Green Chilis – Chopped
  • 1 Can (2.5 Oz) Black Olives – Sliced
  • 1 Tsp Red Pepper Flakes
  • 1 Cup Sour Cream
  • 4 Cups Cheese – Shredded Mexican Cheese

Sauce

Noodles

  • 1 Lb Dry Lasagna Noodles

Toppings (Optional)

  • Lettuce
  • Cilantro
  • Crema

Directions

Meat Filling

  1. Cook the taco meat in accordance to the directions on the taco seasoning packet.
  2. Drain and add the corn, rotel, chilis, and black olives. Cook over low heat for 3-5 minutes and add the red pepper flakes. (see photo below)

Assembly

  1. In a 9 x 13 pan, spread out 5 Oz of enchilada sauce or hot sauce.
  2. Place a layer or lasagna noodles lengthways, about 4 noodles.
  3. Spoon half of your meat filling on top of the noodles and spread it out evenly.
  4. Spoon 1/2 Cup of the sour cream in equal amounts across the filling. Top with 1 Cup of shredded cheese. (see photo below)
  5. Repeat steps 2 thru 4 for another layer.
  6. Place the top layer of lasagna noodles lengthways, about 4 noodles. Spread the remaining 5 Oz of enchilada sauce or hot sauce.
  7. Top with the remaining 2 Cups of shredded cheese.

Cooking

  1. Pre-heat your oven to 400 degrees.
  2. Bake the lasagna uncovered for 30 minutes. Finish on Broil-High for 3-5 minutes to brown the top layer of cheese.
  3. Let the lasagna rest for at least 15 minutes before cutting and serving.
  4. Serve with your favorite toppings: lettuce, cilantro, more sour cream or crema, whatever you want! Enjoy!