Author: Kirk

Delicious Alabama White Sauce Air Fryer Wings

Ingredients

  • 1 Dozen Chicken Wings
  • 1/2 Cup Mayo
  • 3 Tbs Apple Cider Vinegar
  • 1 Tbs Lemon Juice
  • 1 Tbs Horseradish
  • 1 Tsp Ground Black Pepper
  • 1/4 Tsp Salt, Garlic Powder, Ground Mustard, Sugar
  • 1/8 Tsp Cayenne, Paprika

Directions

Alabama White Sauce

  1. Combine all of the ingredients (not the chicken) well in a container. Place the sauce in the refrigerator while you cook the wings. For the best results, allow the sauce to set for at least 1 hour.

Wings

  1. Remove the wings from their package and pat them dry. Allow them to sit in the refrigerator for 30 minutes to an hour to dry out more if possible.
  2. Pre-heat your air fryer to 400 degrees.
  3. Spray cooking spray on your basket and place the wings in the basket. Spray the top of the wings with cooking spray.
  4. Cook the wings at 380 degrees for 25-28 minutes, depending on how crispy you want your wings. Shake the basket halfway through the cooking process.
  5. Place the cooked wings in a large bowl and top with a few tablespoons (or to your liking) of the Alabama White Sauce.
  6. Toss/Mix the wings and the sauce. Place them in the serving vessel of your choice. Serve with a side of Alabama White Sauce for the option to dip the wings with more sauce.

Blue Cheese Dip

Ingredients

  • 1/2 Cup Sour Cream
  • 1/3 Cup Mayo
  • 4.5 oz Crumbled Blue Cheese
  • 1/4 Cup Buttermilk
  • 1 Tbs Lemon Juice
  • 1 Tsp Parsley Flakes
  • 1 Tsp Worcestershire
  • 1/8 Tsp Ground Black Pepper
  • Pinch of Garlic Powder
  • Pinch of Salt

Directions

  1. Combine all the ingredients in a bowl and mix well.
  2. Chill for at least 2 hours before serving.
  3. Adjust any seasonings as needed once the mixture has chilled.

Taco Pizza with St. Louis Style Crust

Ingredients

  • Dough
  • Taco Sauce
  • 1 Cup Shredded Cheddar Cheese
  • 1 Cup Shredded Jack Cheese
  • 1 Cup Leftover Taco Meat
  • 1 Cup Chopped Lettuce
  • 1/2 Cup Diced Tomato
  • 1/4 Cup Sliced Jalapenos
  • Optional – black olives and any other topping desired

Directions

  1. Pre-heat your oven and pizza stone to 400 degrees (heat your stone for 30 minutes). Without a pizza stone, pre-heat your oven to 450 degrees.
  2. Spoon a thin layer of taco sauce on the pie crust. Spread the layer of taco sauce with a spoon all the way to the edge of the pie crust.
  3. Mix the shredded cheeses and layer the pie crust from edge to edge with the mixed cheese.
  4. Spread the taco meat, lettuce, tomato and jalapenos evenly across the pizza pie. Add your optional toppings at this time (i.e. black olives).
  5. Bake on a pizza stone for 8 minutes at 400 degrees or on aluminum foil on the top rack at 450 minutes for 8 minutes.
  6. Broil the pizza for 2 to 3 minutes to finish the cook.
  7. Remove the pizza, let it cool for 10 minutes and cut into squares.
  8. Serve alone or with a side of sour cream. Enjoy!!

St. Louis Style Pizza Crust, Extra Thin and Crispy

Ingredients

  • 2 Cups All Purpose Flour
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 Tbs Olive Oil
  • 3/4 Water – room temperature

Directions

  1. Place a pizza stone in the oven and pre heat the oven to 450 degrees. If using a pizza stone let the stone heat up for 30 minutes.
  2. Place all ingredients in a bowl.
  3. Stir to combine.
  4. Use hands to mix completely.
  5. Dust a surface with flour and roll the mix into a ball. Separate the mixture into two equal portions.
  6. Roll the two portions into a balls and let them sit for up to 30 minutes.
  7. Flour your rolling surface and roll out each ball into a 12 to 16 inch pizza crust at 1/4 inch height.
  8. Using a pizza dough docker or the end of a fork, poke/roll holes throughout the dough in order to prevent bubbling when you par bake the pizza crust.
  9. Place the pie crust on a pizza stone or pan and bake for 8 minutes.
  10. Remove the pie crust and place a sheet pan on top in order to prevent curling on the edge while the crust cools.

Shredded Braised-Beef Melt With Caramelized Onions, Mushrooms and Horseradish Cream Sauce

Ingredients

  • 2 1/2 Lbs Beef – Short rib or Denver steak cut into 2 inch pieces
  • 3 Garlic Cloves – smashed
  • 1 White Onion – quartered
  • 1 Cup Carrots – 1 inch pieces
  • 1 Cup Celery – 1 inch pieces
  • 2 Cups Beef Broth
  • 1 Cup Water
  • Fresh Thyme – 4 sprigs
  • 2 Tbs Olive Oil
  • 8 Oz Mushrooms – sliced baby bella
  • 1 Sweet Onion – halved and sliced
  • 2 Tbs Butter
  • Sourdough Loaf – cut into 10 sandwich slices
  • Swiss Cheese – 10 slices
  • Salt
  • Ground Black Pepper

Horseradish Cream Sauce

  • 1/2 Cup Sour Cream
  • 1 Tbs Chives – diced
  • 1 Tbs Dijon
  • 1 Tbs Horseradish
  • 2 Tsp Worcestershire
  • 1 Tsp Louisiana Hot Sauce
  • 1 Tsp Garlic Paste
  • 1/8 Tsp Paprika
  • 1/8 Tsp Ground Black Pepper
  • 1/8 Tsp Salt

Directions

Beef

  1. Preheat the oven to 300 degrees F.
  2. Heat up the olive oil in a dutch oven over medium-high heat.
  3. Season the beef with salt and pepper and brown the beef in batches on all sides in the dutch oven. Place the browned beef on a plate.
  4. Sauté the white onions in the dutch oven for 3 to 5 minutes.
  5. Deglaze with the beef broth and scrape up all of the tasty bits (fond) on the bottom of the dutch oven.
  6. Add the smashed garlic, carrots, celery, and water.
  7. Add the beef on top of the vegetables and top with the thyme.
  8. Place in the oven and cook for 3 hours.
  9. Remove the beef from the dutch oven and shred the beef via your preferred method (i.e. two forks, tongs, etc.)

Caramelized Onions and Mushrooms

  1. Place the sweet onions, mushrooms, and butter in a large sauté pan over medium-high heat.
  2. Season with a pinch of salt and ground black pepper.
  3. Sauté for 20 to 25 minutes until the onions are brown.

Horseradish Cream Sauce

  1. Combine the ingredients for the horseradish cream sauce in a small bowl and mix well.
  2. Chill in the refrigerator until the beef is complete.

Sandwich Compilation

  1. Toast the sourdough slices of bread.
  2. Spread the horseradish cream sauce on the bottom piece of bread.
  3. Add the beef, sauteed onion and mushrooms, top with two slices of swiss cheese. Enjoy!

NOTE: You can wait until the end to toast the bread like a grilled cheese is preferred or use a panini press if you have one.

Italian Chopped Salad, CPK and Olive Garden Hybrid, Great With Herb Mustard Vinaigrette

Ingredients

  • 1 Head Iceberg Lettuce – halved and chopped into thin slices
  • 2 Romaine Hearts – halved and chopped into thin slice
  • 12-14 Pepperoncini
  • 2 Cups Cherry Tomatoes – halved
  • 1 Can (6 Oz) Whole Black Olives
  • 2 Cups Salami – chopped
  • 2 Cups Mozzarella – freshly shredded
  • 1/2 Cup Red Onion – sliced into thin strips
  • 1/4 Cup Basil Leaves – chopped
  • 1 Bag Croutons

Optional Additions

  • 1 Can (15 Oz) Chickpeas – drained and rinsed
  • 1/2 Cup Ham – chopped
  • 1/2 Cup Pepperoni – chopped

Dressing

Directions

  1. Combine all of the ingredients in a large bowl.
  2. Apply the dressing as desired and toss the salad to mix well.
  3. Continue to dress the salad until satisfied. Add ground black pepper and freshly grated parmesan if desired. Enjoy!

Herb Mustard Vinaigrette, Copycat CPK Italian Chopped Salad Dressing

Ingredients

  • 1 1/3 Cup Olive Oil – not Extra Virgin
  • 1/4 Cup Red Wine Vinegar
  • 3 Tbs Parmesan – Grated
  • 2 Tbs Dijon Mustard
  • 2 Garlic Cloves – Minced
  • 2 Tsp Dried Parsley
  • 1 1/2 Tsp Oregano
  • 1/2 Tsp Ground Black Pepper
  • 1/4 Tsp Onion Powder
  • 1/4 Tsp Salt

Directions

  1. Place all ingredients in a medium-size bowl and whisk to combine all of the ingredients.
  2. Chill if not using right away. Dressing will last a day or two in the refrigerator.

Mexican-Style Street Corn Dip (Elote Dip), You Can’t Just Have One Chip

Ingredients

  • 11 Oz Can Mexican Style Corn
  • 1/2 Cup Red Onion – diced
  • 2 Jalapenos – seeded, diced
  • 1 1/2 Cup Sour Cream
  • 1/4 Cup Mayo
  • 1 Lime – Zest
  • 2 Limes – Juice
  • 1/3 Cup Water
  • 1 Cup Shredded Monterey Jack – fresh is better than prepackaged
  • 1/4 Cup Cotija Cheese – crumbled
  • 1/2 Cup Chopped Cilantro
  • 1 Tsp Cumin
  • 1 Tsp Chili Powder
  • 1 Tsp Cayenne
  • 1 Tsp Paprika
  • 1 Tsp Dried Oregano
  • 1/2 Tsp Garlic Powder
  • 1/2 Tsp Onion Powder
  • 1/2 Tsp Ground Black Pepper
  • 1/2 Tsp Salt

Directions

  1. Drain the can of corn and sauté in a pan on med-high heat for 3 to 5 minutes with the diced red onion, diced jalapenos, 1/4 Tsp cumin, and a pinch of salt and ground black pepper.
  2. Set aside the sautéed corn mixture to cool and place it in the refrigerator to chill (about 1 hour).
  3. Combine the chilled corn mixture with the remaining ingredients and mix well (save a little cilantro to top before serving).
  4. Chill in the refrigerator before serving (2 hours to overnight), the longer the better.
  5. Adjust seasonings to your taste after it sets.
  6. Place in your choice of container, top with remaining cilantro, serve with your favorite chips and enjoy!

Swedish Meatballs and Gravy

Ingredients

Meatballs – 16 to 18 ping-pong ball sized meatballs

  • 1/2 Lb Ground Beef
  • 1/2 Lb Ground Pork
  • Alternative: 1 Lb Pre-mixed Ground Beef, Pork, Veal
  • 1 Russet Potato – cooked, peeled, riced
  • 1 Egg
  • 1/2 Medium White Onion – diced
  • 1 Tbs Flat Leaf Parsley – chopped
  • 1/2 Tsp Salt
  • 1/4 Tsp Ground All Spice
  • 1/4 Tsp Ground Nutmeg
  • 1/4 Tsp Ground Black Pepper
  • 1/8 Tsp Garlic Powder

Gravy

  • 2 Tbs Butter
  • 1/4 Cup Flour
  • 2 Cups Beef Stock
  • 1 Cup Heavy Cream
  • 2 Tsp Worcestershire
  • 2 Tsp Yellow Mustard
  • 1 Tsp Ground Black Pepper

Noodles

  • 1 Large Bag of Egg Noodles
  • 4 Qts Water
  • 2 Tbs Salt

Directions

  1. In a large bowl, combine all of the meatball ingredients and mix well. Cover with plastic wrap and let it sit in a refrigerator for at least 1 hour.
  2. Using your hands or a small ice cream scoop, form the mixture into meatballs.
  3. In a large pan over medium heat, coat the pan with cooking spray or 2 Tbs of oil. When the pan is hot place the meatballs into the pan. You may have to do this in two batches depending on the size of the pan you are using.
  4. Cook the meatballs in the pan, turning them every 3 to 5 minutes to brown all sides. The meatballs don’t have to be cooked all the way through as they will simmer in the gravy later to complete the cooking process. As you finish a batch of meatballs place them on a dish to the side.
  5. While you cook the meatballs, fill a large pot with water and put it over high heat to get the water boiling. Don’t forget to season your water with the salt.
  6. After all of the meatballs have been cooked and set to the side and add the butter to the pan. You do not have to drain the fat from the pan as that will be used to help the butter create the roux.
  7. When the butter has melted add the flour and whisk to combine and brown, forming the roux.4
  8. Add the beef stock to the pan to deglaze (get all the bits off of the bottom of the pan) and whisk together.
  9. After whisking for 2 to 3 minutes, add the heavy cream and continue to whisk to combine.
  10. Add the Worcestershire, mustard, and seasonings. Continue to whisk often to avoid burning. The gravy will thicken as it comes to a simmer.
  11. Cook the egg noodles as directed on the package.
  12. When the gravy stars to simmer, return the meatballs and any juices from them into the gravy.
  13. Gently fold the meatballs within the gravy to cover. Simmer in the gravy for 10 minutes to develop flavor between the meatballs and the gravy.
  14. Plate the noodles and cover with some meatballs and gravy. Enjoy! Skol!

Sloppy Joe

Ingredients

  • 1 Lb Ground Beef
  • 1 Cup Green Bell Pepper – diced
  • 1 Cup Medium White Onion – diced
  • 2 Garlic Cloves – minced
  • 1 Cup Ketchup
  • 2 Tbs Mustard
  • 2 Tbs Worcestershire
  • 1 Tbs Brown Sugar
  • 1 Tbs White Vinegar
  • 1 Tsp Salt
  • 1 Tsp Ground Black Pepper
  • 1/2 Tsp Cayenne
  • 1/2 Tsp Paprika

Directions

  1. Cook the ground beef in a pan over medium heat. Break up the ground beef while it browns. Drain the fat.
  2. Add all of the remaining ingredients and bring to a simmer.
  3. Simmer the sloppy joe mixture on low heat for 30 to 45 minutes to thicken.
  4. Serve on your choice of bread or lettuce wrap.