Golden Idaho Potatoes 5 Lbs.
Water: 1.5 Gallons
Salt: 4 Tb sp.
Hickory Smoked Bacon 1.5 Lbs.
Garlic: 1.5 Tb sp.
Mayonnaise: 12 Oz.
Sour Cream: 5 Oz.
Shredded Cheese: 3 Cups
Chopped Green Onions: 1/2 Cup
Black Pepper: 2 Tb sp.
Salt: 2 Tsp.
Smoked Paprika: 1/2 Tsp.
Wash all potatoes, with a sharp knife cut all potatoes into 3/4" cubes leaving the skin on.
Place water into a stock pot on high heat, bring to a boil. Add salt. Once water is boiling, put the potato cubes into water. Let cook for 10 minutes or until the potatoes become slightly tender. Potatoes will continue to cook as they are cooling. Drain the potatoes and place on a large sheet tray. Put into refrigeration to cool.
While the potatoes are cooling, cut the bacon into 1/4" strips, put into a sauté pan to cook. Once bacon is cooked turn off the heat and while the grease is still hot, carefully place the garlic into the oil and cook. This will open up the flavors of the garlic. Reserve all grease with the bacon.
In a large mixing bowl add the mayonnaise, sour cream, cheese, onions, and seasoning into the bowl, fold together.
Once the bacon and garlic have cooled to room temp add them to the mayonnaise mixture.
Now that the mixture is complete and the potatoes are cool, remove potatoes from refrigeration and fold together using a rubber spatula to mix all ingredients. Once fully mixed taste for proper seasoning.
Now place potato salad into a bowl for service, garnish with more cheese bacon and onions. ENJOY!!!
2 Cups Wild Rice Blend
5 Cups Water
1.5 Tablespoons Salt for the water
2 Tablespoons EVOO
2 Lbs Rainbow Carrots Chopped
.5 Lb Celery Chopped
.25 Lb White Onion Chopped
1 Teaspoon Silk Chili
.5 Teaspoon Cured Sumac
.25 Teaspoon Paprika
1.5 Teaspoon Cracked Black Pepper
3 Tablespoons Minced Garlic
2 Lbs. Chicken Breast
1/2 Gallon Water
12 Oz . Corn
1 Sprig of parsley
1 Squeeze of lime wedge
Let's Make Soup:
In a sauce pan or rice cooker place the rice, water and salt into pan. Bring to a boil. Once boiling, turn down heat and cover. Cook rice until done and tender to the touch, all water should be cooked out.
Chop all vegetables into 1/4" pieces. Using dutch oven, place oil in pot and heat on high, approximately 3 minutes. Place all veggies into the pot and sweat. The veggies will become bright in color and start to become tender, do not over cook.
While the vegetables are cooking, add in all seasonings and garlic. Make sure to mix well to ensure all vegetables are seasoned and spices start to open up.
Once cooked, move all of the vegetables to one side of the pot, place the chicken skin side down in the container and top with the vegetables, let sear for 3 minutes. Flip the chicken over and repeat same steps on the other side of the chicken. Add water then cover and bring to a simmer on medium heat. Let simmer for 20 minutes, this will completely cook the chicken and let it start to pull apart.
Once chicken is fully cooked to (165 Degrees) remove from pot and use tongs to pull apart/ shred the chicken. Once shredded, return chicken to the pot with the vegetables. Add in the corn and cooked rice. Mix the soup together and let simmer on low heat for 5 more minutes.
Ready for soup!!!!! Ladle soup into bowl top with parsley and give a generous squeeze of lime, and enjoy!
The Dough: 4 1/2 Cups Bread flour, 1 Teaspoon instant yeast, 3 Teaspoons Sugar, 1 1/2 Teaspoon salt, 1/2 Teaspoon Garlic Powder, 4 Tablespoons EVOO, 12 Floz. warm water.
Using a mixer with the hook attachment place the flour in the mixer and start mixing on low speed. Add in the yeast, sugar, salt, and garlic powder, and mix for 1 minute. Set the mixer to medium speed and slowly add in the oil. Once oil is added slowly add in the warm water, the dough will start to take form and start to form a ball. Once the dough in not sticking to the sides of the bowl and is on the hook, turn off and remove from the bowl. On a clean surface separate the dough into portions balls of dough will be about 10 oz each. For thick crust double the ball size. Kneed the dough balls rolling them with in your hands and tucking at the bottom. Once rolled lightly rub with oil and place under a towel at ambient temperature for 30 minutes. Once proofed hand stretch or roll into the shape and thickness that you desire.
The Sauce: 1 Floz. EVOO, 2 Tablespoons minced garlic, 1 Tablespoon dried minced onion, 1/2 Teaspoon Cayenne pepper, 2 Tablespoons dried oregano, 1 Tablespoon dried basil, 1 Teaspoon red pepper flakes, 1/2 Teaspoon paprika, 3 Tablespoons Parmesan Romano, 2 Tablespoons white sugar, 1 1/2 Teaspoons sea salt, 28 Oz. fire roasted tomatoes, 1 Tablespoon red wine vinegar, 1 1/2 Tablespoons tomato paste.
In a sauce pan, place the oil in the pan on low heat and heat for 2 minutes this will create a nice warm pan. Place the garlic in the pan and mix with the oil, the pan cannot be too hot as this will burn the garlic. Let the garlic cook for 1 minute or until it starts to brown and the aromas start to come out. Once browned add in all of the dried spices, cheese, salt, and sugar, combine with the garlic and let cook for an additional minute, this will open up the spices. Add in the tomatoes, vinegar, and tomato paste mix and bring to a simmer on medium heat for 20 minutes.
Once Simmered remove from heat and using an immersion blender, blend and combine all ingredients to finish the sauce. You may use this sauce once cooled and you can store under refrigeration for up to a week.
Pizza has an unlimited amount of options from toppings, to sauces, to cheeses, and the list goes on. Add in fresh herbs to the crust, butter or oil the crust before cooking and top with seasonings. Add deeper flavors to the sauce with balsamic or more vegetables. Pizza is specific for the one who is eating it have fun and eat more PIZZA!!!!
This is a quick and easy recipe to follow, this is great for all ages and all types of toppings that can be changed for different flavor profiles.
Flour 5 1/2 Cups
Baking Soda 2 Teaspoons
Baking Powder 1 Teaspoon
Butter Softened 2 Cups
White Sugar 3 Cups
Eggs 2 Each
Vanilla Extract 1 Teaspoon
Almond Extract 1 Teaspoon
1. Preheat oven to 375 Degrees F, (190 Degrees C.) In a small mixing bowl, stir together the flour, baking soda, and baking powder and set aside.
2. In a large mixing bowl using a whisk, cream together the butter and sugar until smooth. This will ensure that you have proper distribution in the cookie mixture. Beat in the eggs, vanilla, and almond extract. Slowly add in and continue to blend all of the dry ingredients with the wet ingredients. Roll rounded tablespoons of dough into balls and place onto and ungreased cookie sheet.
3. Bake for 8-10 minutes in oven or until the edges start to turn golden brown. Cookies will continue to cook for a couple minutes when pulled from the oven. Let cookies stand on the cookie sheet for two minutes, then transfer to a cooling rack.
Now time to frost and top, spread the cream cheese frosting on the cookie and top with the caramel corn mix, gently press the caramel corn into the frosting to make sure that the caramel corn sticks. (See recipes below) ENJOY!!!!!!!!!!
Cream cheese 16 Ounces
Butter Softened 1 Cup
Confectioners Sugar 6 Cups
Vanilla Extract 3 Teaspoons
Using a hand mixer on low start to beat the cream cheese and the butter. Slowly add in the sugar two cups at a time. After each two cups of sugar have been added add in 1 Teaspoon of Vanilla extract. This will ensure even flavor throughout. Once all of the ingredients have been added blend for 30 seconds then remove the mixer and place into a pastry bag for decorating.
Granulated Sugar 1 Cup
Kosher Salt 1/4 Teaspoon
Water 1/4 Cup
Heavy cream 1/4 Cup
Butter Cubed 4 Tablespoon
Popcorn Cooked 4 Cups
1. In a sauce pan over medium heat, add in the sugar and salt and cover with water. Bring the mix to a simmer over medium heat, make sure to stir every so often until the sugar is dissolved. Once simmering increase heat to medium high, and continue to cook until the mix in deep golden in color.
2. Once the mixture is deep copper in color, turn off the heat and immediately stir in the cream and the butter. The mixture will bubble up and fill the pan make sure to use a large enough pan. Once all mixed transfer to a container to cool completely.
3. Once cooled using cooked popcorn toss the caramel with the popcorn and place in a oven set at 350 degrees and cook for 8 minutes stirring the caramel corn half way through. This will ensure that all of the popcorn is covered with caramel. Remove from oven and let cool continuing to move the corn so it does not stick together.
Ground Turkey 3 Lbs. / Olive Oil 2 Tsp. / Celery Chopped 4 Oz. / Carrots Chopped 5 Oz. / Onion Chopped 2 Oz.
Red Pepper Flakes 3 Tsp. / Italian Seasonings 3 Tbls. / Pink Sea Salt 4 Tsp. / Black Pepper 3 Tsp. / Garlic Minced 3 Tbls. / Chicken Broth 16 Floz. / Water 32 Floz. / Bay leaf 3 Each / Kale Cleaned and Chopped 6 Cups /
Mis en Place all ingredients, chop all vegetables, measure seasonings, measure broth and water. Meanwhile using a large stock pot heat oil then place turkey in the pot and to brown. Add all dried seasonings and mix well. Do not let turkey stick to the sides, brown for 8-10 minutes until cooked throughout.
Once the turkey is browned add in the vegetables, and garlic, mix well. Let sear for 10 minutes until vegetables are cooked throughout and tender.
Deglaze the pot with chicken broth and water, mix well to combine then add bay leaves. Let mixture simmer for 10 minutes. Add the chopped Kale and let simmer for 5 additional minutes.
Once soup has simmered out remove the bay leaves mix well and serve. Can be stored and reheated. Makes 8 Servings cook time 45 minutes. Skill level 2 out of 5.
This incredible Sunday soup is quick to prepare skill level is a 2 out of 5.
Chicken Thighs 4 Lbs.
Black Pepper 1 Teaspoon
EVOO 2 Tablespoons
Red Curry paste 2 Tablespoons
Coconut Milk 20 Floz.
Minced Ginger 1 Tablespoon
Minced Garlic 2 Tablespoons
Broccoli 1/2 Lb.
Carrots 1/2 Lb.
Red Bell Peppers 1/4 Lb.
Yellow Bell Peppers 1/4 Lb.
White Onions 1/4 Lb.
Yellow Curry Powder 2 Teaspoons
Water 32 Floz.
Cilantro Chopped 1/2 Cup
Lime Wedges 6 Each
Using a large high wall saute pan, heat on high heat and season the chicken with black pepper. Place the oil in the pan to coat the pan. Once hot place the chicken skin side down in the pan and fully cook to 165 Degrees. Once Cooked remove from the pan and place on holding surface. This will take about 8-10 minutes.
While chicken is cooking mix the curry paste and the coconut milk in a bowl and set aside to add in future steps.
On a clean cutting board dice the carrots, peppers, and onions. After the chicken has been cooked and removed from the pan, using the renderings of the chicken add the vegetables into the pan and sear. Pan should be at medium to high heat to sear and cook the vegetables. Cook and toss on medium to high heat for 5 minutes or until the vegetables are seared and becoming tender. Once tender add in the cooked chicken and curry powder. Let continue to sear for 5 minutes.
After cooking the vegetables and chicken mixture, deglaze the pan with coconut milk and curry paste mixture mix well until incorporated and then add water and mix. Turn down heat and let simmer for 10 minutes, soup will start to thicken up. Let simmer and stir every couple minutes.
Once cooked and soup has thickened up this is now ready to serve. Ladle into bowl and top with cilantro and fresh squeezed lime. ENJOY!
This will serve 6 each 12 Floz. Portions
Cook time 40 Minutes