3 Tbs Rice (Jasmine, bismati, or other long grain rice)
1/2 Cup Heavy cream
Directions
In a large pot, sauté the onions and celery with the olive oil over medium heat. Add a pinch of salt and sauté for 5 to 7 minutes, or until the onions become translucent.
Reduce the heat to medium-low, add in the minced garlic and sauté for another 1 to 2 minutes. Be careful not to burn the garlic.
Add the tomatoes, chicken brother, and spices. Bring the soup to a simmer.
Once the soup is at a simmer, add the rice and simmer for 30 to 35 minutes.
Using an immersion blender, food processor, or blender, blend the soup until smooth. When blended, the rice will thicken and lighten the color of the soup.
Add the heavy cream and whisk to combine.
Taste for seasoning, adding salt and black pepper to your liking.
Combine all of the ingredients, minus the wonton wrappers and Marinara, in a medium bowl. Stir to mix well.
Lay out the wonton wrappers, the mix makes about 24 to 28 rangoons.
Place about 1 Tbs of filling into the center of each wrapper.
Fold each wrapper diagonally across to form a triangle and lightly pinch the ends together. Then, bring up the two opposite corners toward each other. Push out the air as you combine all four corners and pinch together tightly. Squeeze all four edges together.
Spray the bottom of the air fryer with a light coating of oil. Load the rangoons into the air fryer and spray the tops lightly with oil. Cook at 370 degrees (F) for 9 to 10 minutes. Check at 8 minutes to ensure they are not burning.
Remove from the air fryer and serve with marinara.
NOTE: If you want to use the oven, pre-heat the oven to 400 degrees (F) and line a baking pan with aluminum foil. Spray the foil with a light coating of oil, place the rangoon on the foil, and spray the tops lightly. Bake for 6 to 8 minutes.
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
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.
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.
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.
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.
While the potatoes and corn chill, combine the mayo, sour cream, and lime juice in a small bowl and mix well.
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.
Refrigerate the potato salad for at least one hour to set and to incorporate the flavors throughout.
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
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.
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.
Add the oil to high-sided pan and heat over medium heat to 350 degrees (F).
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.
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
Pre-heat your oven to 375 degrees (F).
In a small bowl combine your mayo and Calabrian chili and oil.
Place your prosciutto on a baking pan covered with aluminum foil and bake for 7 to 8 minutes. Or until crispy.
Pre-heat your oven to high broil. Slice your Ciabatta rolls in half and spread the garlic butter on both sides.
Toast your rolls under the broiler for 2 to 3 minutes, keep an eye on them so they don’t burn.
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.
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.
Preheat your oven to 350 degrees F.
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.
With your hands, mix thoroughly to combine but be careful not to over mix.
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.
Remove the meatloaf and let rest for 5 minutes. Set your oven to broil.
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.
Broil on the top rack until the cheese is melted while being careful not to burn the cheese.
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!
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.
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.
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.
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.
Remove from heat, slice, and serve. Enjoy it by itself, with a creamy tomato soup, or the soup of your choice!
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
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.
Brown the ground beef in a sauté pan over medium heat and drain the grease.
Add the taco seasoning, water, and continue per package instructions.
Add the diced onions and tomatoes. Sauté for another 3 to 5 minutes to cook the onions through.
Add the salsa and simmer for 10 minutes.
Prepare the lime crema by combining the crema, sour cream, lime zest, and lime juice. Mix well.
Toast your hamburger buns so they don’t become soggy when you add the sauce or meat.
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!
