Champagne Jelly Flutes

   Ingredients
three 1/4-ounce packets unflavored powdered gelatin
1/2 cup sugar
1 bottle dry sparkling wine, such as Champagne or Prosecco, chilled
2 cups sparkling pale white grape juice, chilled
8 raspberries
1 tablespoon half and half

   1. Prepare an ice bath in a large bowl and set an 8-cup glass spouted measuring cup inside of it. Put eight 8-ounce Champagne flutes in the refrigerator to chill.
   2. Sprinkle the gelatin evenly over 2 cups cold water in a medium saucepan. Let sit until the gelatin softens (it will become translucent), about 5 minutes. Add the sugar then cook over medium-low heat, stirring gently, until the sugar and gelatin dissolve completely, about 5 minutes (dont let the liquid come to a boil). Pour the gelatin mixture into the prepared measuring cup over the ice bath, stirring the mixture a few times until it feels lukewarm. Stir in the sparkling wine and grape juice. Pour 1/2 cup of the sparkling wine mixture into a small bowl then neatly pour the remaining mixture into the 8 flutes.
   3. Refrigerate the flutes and the reserved mixture in the bowl for 30 minutes (the jelly will be lightly thickened). Gently push a raspberry down into the center of each flute with a skewer, letting some gelatin cover it, until the raspberry is held in place.
   4. Add the half and half to the reserved gelatin mixture in the bowl and whisk vigorously until the mixture looks like foam. Spoon the foam on top of each flute of jelly. Return the flutes to the refrigerator and chill until the gelatin sets completely, about 2 hours.

Slow Roasted Chicken with Vegetables

   Ingredients
2 medium carrots, halved lengthwise and cut into 3-inch pieces
2 celery ribs, halved lengthwise and cut into 3-inch pieces
8 small red potatoes, quartered
3/4 teaspoon salt, divided
1/8 teaspoon pepper
1 medium lemon, halved
2 garlic cloves, crushed
1 broiler/fryer chicken (3 to 4 pounds)
1 tablespoon dried rosemary, crushed
1 tablespoon lemon juice
1 tablespoon olive oil
2-1/2 teaspoons paprika

   1. Place carrots, celery and potatoes in a 6-qt. slow cooker, toss with 1/4 teaspoon salt and pepper. Place lemon halves and garlic in chicken cavity. Tuck wings under chicken, tie drumsticks together. Place chicken over vegetables in slow cooker, breast side up. Mix rosemary, lemon juice, oil, paprika and remaining salt, rub over chicken.
   2. Cook, covered, on low 6-8 hours or until a thermometer inserted in thickest part of thigh reads 170°-175° and vegetables are tender.
   3. Remove chicken to a serving platter; tent with foil. Let stand 15 minutes before carving.

Strawberries and Champagne Cheesecake

   Ingredients
1 cup champagne or other sparkling wine
2 cups chocolate graham cracker crumbs (about 14 whole crackers)
2 cups sugar, divided
1/2 cup butter, melted
1 cup sliced fresh strawberries
3 packages (8 ounces each) cream cheese, softened
1/2 cup sweetened condensed milk
2 tablespoons cornstarch
2 large eggs, lightly beaten
2 large egg yolks
   Topping
20 fresh strawberries, hulled
1/3 cup milk chocolate chips
1 teaspoon shortening, divided
1/3 cup white baking chips
1 cup heavy whipping cream
1/4 cup confectioners sugar

   1. Place champagne in a small saucepan. Bring to a boil, cook until liquid is reduced to about 1/4 cup, about 8 minutes. Set aside to cool.
   2. In a small bowl, combine the cracker crumbs, 1/2 cup sugar and butter. Press onto the bottom and 1-1/2 in up the sides of a greased 9-in springform pan, set aside. Arrange sliced strawberries over the bottom.
   3. In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in the sweetened condensed milk, cornstarch and reduced champagne. Add eggs and egg yolks, beat on low speed just until combined. Pour over strawberries. Place pan on a baking sheet.
   4. Bake at 325° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen, cool 1 hour longer. Refrigerate overnight.
   5. Remove sides of springform pan. For topping, wash strawberries and gently pat with paper towels until completely dry. Slice and arrange over cheesecake. In a microwave, melt chocolate chips and 1/2 teaspoon shortening, stir until smooth. Drizzle over strawberries. Repeat melting and drizzling with white baking chips and remaining shortening.
   6. In a small bowl, beat cream until it begins to thicken. Add confectioners sugar, beat until soft peaks form. Serve cheesecake with whipped cream.

Sear-Roasted Beef Tenderloin with Port and Cranberry Sauce

   For the beef
1 trimmed whole beef tenderloin (3-1/2 to 4 lb.)
Kosher salt
1 Tbs. Dijon mustard
1 Tbs. Worcestershire sauce
1 medium clove garlic, mashed to a paste
1 tsp. honey
1 tsp. soy sauce
1 tsp. finely chopped fresh thyme
Freshly ground black pepper
2 Tbs. olive oil
   For the sauce
1-1/2 tsp. olive oil
1/3 cup minced shallot
Kosher salt
1-1/2 cups tawny port
1 small hot dried red chile, such as chile de arbol
2 cups unsalted or lower-salt beef stock or broth; more as needed
1/3 cup dried cranberries or cherries, chopped
2 Tbs. cornstarch mixed with 2 Tbs. cool water
1-1/2 tsp. balsamic vinegar
1 tsp. Worcestershire sauce
Freshly ground black pepper
2 Tbs. unsalted butter

   Sear-roast the beef
1. Fold the thinner end of the tenderloin under to create an evenly thick roast, secure with twine. Rub the beef all over with 1 Tbs. salt. Wrap it in butcher paper or plastic wrap, put it on a platter or rimmed baking sheet, and refrigerate for at least 2 hours and up to 2 days.
2. Remove the beef from the refrigerator and let sit for about an hour before roasting. Meanwhile, position a rack in the center of the oven and heat the oven to 475°F.
3. In a small bowl, combine the mustard, Worcestershire sauce, garlic, honey, soy sauce, thyme and a few grinds of pepper, set aside.
4. Heat a flame-proof roasting pan over medium-high heat, using 2 burners if necessary. Add the oil, swirling the pan to coat and then add the beef. Cook, turning with tongs, until well browned on all sides, about 12 minutes total. Transfer to a cutting board, wipe out the pan.
5. Brush the glaze over all of the beef, return it to the roasting pan, and roast to an internal temperature of 120°F for rare, 16 to 20 minutes or 125°F for medium rare, 22 to 26 minutes. Transfer to a cutting board, tent with foil and let rest for 15 minutes.
   Make the sauce
1. Heat the oil in a 2-quart saucepan over medium low heat. Add the shallot and 1/4 tsp. salt and cook, stirring, until tender, 3 to 5 minutes. Add the port and dried chile, turn the heat up to medium and boil gently until the mixture is reduced to about 1/3 cup, 12 to 15 minutes. Add the stock and the cranberries, bring to a gentle boil, and cook until reduced to about 2 cups, 5 to 8 minutes.
2. Remove the chile and discard it. Whisk in half of the cornstarch slurry and simmer, whisking, for a minute. For a thicker sauce, whisk in a bit more of the slurry; if its too thick, add a little stock. Add the vinegar, Worcestershire sauce and 1/2 tsp. black pepper. (If making the sauce ahead, take it off the heat, let cool, and refrigerate for up to 1 day, reheat gently.) Whisk in the butter until incorporated and season to taste with salt and pepper.
3. Slice the tenderloin 1/2 inch thick and pour any juice that has accumulated over the sliced beef. Serve the beef with the sauce.
      Heat and sweet come together in this deep burgundy sauce thats simply stunning on the holiday table.

Butter and Herb Roasted Turkey in a Bag

   For the turkey
1 16- to 18-lb. turkey (preferably fresh)
1/2 medium lemon
Sea salt
1 medium head garlic, separated into cloves and peeled
4 oz. (1/2 cup) unsalted butter, softened
1 Tbs. finely chopped fresh thyme
Freshly ground black pepper
4 sprigs fresh sage (7 to 8 inches long)
4 sprigs fresh rosemary (6 to 7 inches long)
2 medium carrots, chopped
2 large celery ribs, chopped
4 medium shallots, chopped
1 dried bay leaf
   For the gravy
5 Tbs. all-purpose flour
1 cup lower-salt chicken or turkey broth; more as needed
1 tsp. finely chopped fresh thyme leaves
1/2 tsp. finely chopped fresh rosemary leaves
1/4 tsp. finely chopped fresh sage leaves
Freshly ground black pepper
1 Tbs. unsalted butter
Kosher salt

   Roast the turkey
1. Position a rack in the bottom of the oven and heat the oven to 325°F. Rinse and dry the turkey. Rub the inside of the body and neck cavities with the cut side of the lemon half and sprinkle 1 tsp. salt inside the cavities.
2. Thinly slice three garlic cloves. Carefully slide your hands under the skin of the turkey to loosen it from the breast. Push the garlic slices between the skin and the breast, being careful not to tear the skin.
3. Mix the butter with the thyme, 2 tsp. salt, and a few grinds of pepper in a small bowl. Spread half of the butter inside the body cavity of the turkey. Put the lemon half, 3 sage sprigs, 3 rosemary sprigs, and about three-quarters of the remaining garlic cloves in the cavity. Put the remaining herb sprigs and garlic cloves in the neck cavity. Rub the remaining butter mixture over the skin.
4. Tie the legs together for a neater appearance, if you like. Tuck the wing tips behind the neck, securing any loose skin over the neck cavity beneath the wing tips.
5. Put the turkey, breast side up, in an If You Care Extra Large Parchment Roasting Bag, with seam side up on a large baking sheet. Don't push the turkey all the way to the back of the bag. Add the carrots, celery, shallots, and bay leaf. Seal the open end of the bag by folding tightly as many times as possible toward the top until it snugly fits the turkey.
6. Roast the turkey for 1-1/2 hours. Remove the turkey from the oven and raise the oven temperature to 375ºF. Cut or rip the top of the bag (do this carefully, as the steam will be very hot) to expose the turkey, and put it back into the oven. Roast uncovered until an instant-read thermometer registers 165°F in the thickest part of the thigh, about 30 minutes more.
7. With silicone oven mitts, carefully lift and remove the turkey from the bag. Transfer the turkey to a serving platter or cutting board, and tent it loosely with foil. Let the turkey rest for at least 30 minutes (and up to 1 hour) while making the gravy.
   Make the gravy
1. Strain the juices from the bag through a fine-mesh sieve into a large saucepan, and discard the solids. Bring the juices to a simmer over medium-high heat.
2. In a small bowl, whisk the flour and the chicken broth together until the mixture is smooth. Slowly pour the flour mixture into the saucepan, whisking continuously until the gravy begins to thicken, 3 to 5 minutes. If the gravy gets too thick, thin it with more chicken broth until it reaches the consistency you like. Reduce the heat to medium, and continue cooking, whisking frequently, to eliminate any raw flour flavor, about 5 minutes more.
3. Whisk in the thyme, rosemary, sage, 1/4 tsp. black pepper, and the butter. Continue to whisk until the butter melts. Adjust the seasoning with salt, if necessary.
4. Carve the turkey and serve with the gravy.

Mildly Sweet Whiskey Chicken

   Ingredients
2 pounds chicken thighs
salt and ground black pepper to taste
1 1/4 cups pineapple juice
3 tablespoons bourbon whiskey or more to taste
2 tablespoons soy sauce
3 cloves garlic
1 tablespoon brown sugar
1/4 teaspoon ground black pepper
2 teaspoons butter or to taste
2 large mushrooms, sliced

 1. Preheat an outdoor grill for high heat and lightly oil the grate.
 2. Season chicken thighs with salt and pepper.
 3. Cook the chicken thighs until no longer pink in the center and somewhat charred on the outside, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
 4. Let chicken cool until able to handle easily, cut into strips and put into a large glass bowl.
 5. Stir pineapple juice, bourbon whiskey, soy sauce, garlic cloves, brown sugar and black pepper together in a saucepan over medium-low heat, stir until the sugar dissolves, bring to a simmer and cook until thickened, 15 to 20 minutes.
 6. While the sauce simmers, melt the butter in a small skillet over medium-high heat. Saute mushrooms in hot butter until softened, 3 to 5 minutes. Stir into the simmering sauce.
 7. Pour the mushrooms and sauce over the chicken strips and toss to coat.

Shredded Beef Chimichangas

   Ingredients
2 pounds boneless beef chuck roast, trimmed of fat
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 teaspoon ground cumin
4 (8 inch) flour tortilla
3 tablespoons butter, melted
1 cup salsa
1/2 cup shredded Monterey Jack cheese
1/2 cup sour cream

 1. Place beef in a Dutch oven over medium heat. Pour in water. Cover and cook for 30 minutes. Remove cover and cook until liquid has evaporated and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover and cook until meat is very tender and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.
 2. Preheat oven to 500 degrees F (260 degrees C).
 3. Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.
 4. Bake in preheated oven for 8 to 10 minutes or until golden brown. Serve with shredded cheese, sour cream and salsa.

Herb Roasted Pork

   Ingredients
1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1 (5 pound) boneless pork loin
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup vinegar
1/4 cup water
2 tablespoons soy sauce

 1. Preheat oven to 325 degrees F (165 degrees C).
 2. In a bowl, combine sage, salt, pepper and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
 3. Bake in the preheated oven approximately 3 hours or until the internal temperature reaches at least 145 degrees F (63 degrees C), depending upon your desired doneness.
 4. Meanwhile, place sugar, cornstarch, vinegar, water and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast and serve.

Delicious Black Bean Burritos

   Ingredients
2 (10 inch) flour tortillas
2 tablespoons vegetable oil
1 small onion, chopped
1/2 red bell pepper, chopped
1 teaspoon minced garlic
1 (15 ounce) can black beans, rinsed and drained
1 teaspoon minced jalapeno peppers
3 ounces cream cheese
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro

 1. Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
 2. Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
 3. Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
 4. Spoon mixture evenly down center of warmed tortilla and roll tortillas up.

Easy Barbeque Beef Tenderloin Steak

   Ingredients
2 (2 inch thick) steaks beef tenderloin
1 tablespoon olive oil
2 cloves crushed garlic
1 teaspoon meat tenderizer

 1. Rub meat with olive oil and crushed garlic. Sprinkle with tenderizer. Cover and refrigerate for 30 minutes.
 2. Preheat grill for medium high heat.
 3. Brush grate with oil, and place steaks on the grill. Cook for 5 to 7 minutes per side or until done.

Pickled Citrus Shrimp

    Ingredients
  Marinade
1 1/2 teaspoons celery seeds
1 teaspoon mustard seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1/2 cup lemon juice
1/4 cup white wine vinegar
2 tablespoons extra virgin olive oil
4 large cloves garlic, grated
1 tablespoon kosher salt
1/4  teaspoon white pepper
2 small Spanish (yellow) onions, cut into thin rings
2 lemons, cut into very thin circles (be sure to remove the seeds)
  Remaining ingredients
2 tablespoons old bay seasoning
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 pounds fresh medium-sized shrimp (16-20 count with tails on), peeled and deveined olive oil
6 large bay leaves or 12 small ones
3 arbol chilies (dried red chili or you can substitute 1/2 teaspoon red pepper flakes or a large pinch of cayenne)

  1. In a dry pan, lightly toast the seeds. Let cool. In a large glass heatproof bowl, whisk together the lemon juice, vinegar, olive oil, garlic, salt, pepper, and all of the seeds. Add the onion and the lemon slices. Toss gently to coat. Set aside.
  2. In a small bowl, combine the Old Bay Seasoning, salt and pepper. Place the shrimp in one layer on a sheet pan. Do not overlap. You will need to do several batches. Drizzle the shrimp with olive oil. Toss well. Sprinkle with the Old Bay mixture. Roast for 7 or 8 minutes for the medium 16-20 count shrimp. You may need a longer or shorter cooking time depending on the size of your shrimp but do not overcook - they will be tough. When they curl up and turn pink, they are done. Remove immediately and transfer the hot shrimp and the juice on the pan into the bowl with the marinade. Toss to coat. Add bay leaves and red chilies. Allow the mixture to cool and then refrigerate for at least 8 and up to 24 hours before serving.
        Remove the chilies. Check the seasoning. You can add a dash or two of Tabasco if you like. Serve in a large chilled glass bowl. The shrimp are delicious served at room temperature in colder weather but on a hot day, serve chilled.

Sizzling Fajitas

   Ingredients
 Marinade
4 cloves garlic
1 tablespoon kosher salt
3 tablespoons lime juice
3 tablespoons olive oil
3 tablespoons minced fresh cilantro, or more to taste
1 teaspoon chili powder
1/2 teaspoon white sugar
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 1/2 pounds beef skirt steak, cut across the grain into
1/4-inch strips
6 whole wheat tortillas, or as needed
1 tablespoon canola oil, divided
1 large onion, cut into slices
1 red bell pepper, cut into strips
1 clove garlic, minced
1/4 teaspoon salt

   1. Grind garlic with kosher salt with a mortar and pestle until a paste forms. Whisk garlic paste, lime juice, olive oil, cilantro, chili powder, sugar, paprika, and cayenne pepper together in a bowl; pour marinade into a resealable plastic bag. Add skirt steak strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 2 hours to overnight.
   2. Remove steak from marinade and shake off excess; discard remaining marinade.
   3. Preheat oven to 300 degrees F (150 degrees C). Wrap tortillas tightly in aluminum foil to form a packet and place packet on a baking sheet.
   4. Bake in the preheated oven until warmed through, about 10 minutes. Keep warm.
   5. Heat 1 teaspoon canola oil in a large skillet over high heat until oil begins to smoke. Saute onion and bell pepper in hot oil until browned and almost tender, 4 to 5 minutes. Transfer onion and pepper to a plate.
   6. Heat 1 teaspoon canola oil in the same skillet over high heat until oil starts to smoke. Cook 1/2 of the steak in hot oil until browned on all sides but still pink in the center, 4 to 6 minutes. Transfer cooked steak to the plate with onion and pepper.
   7. Heat remaining canola oil in the same skillet. Cook remaining steak in hot oil until browned on all sides but still pink in the center, 4 to 6 minutes. Stir cooked steak, onion, bell pepper, and any accumulated juices back into the skillet. Add minced garlic and salt; cook and stir until fragrant and heated through. Remove from heat. Divide steak mixture between warm tortillas.

Spicy Beef Fajitas

   Ingredients
1 pound beef round steak, cut into thin strips
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1 red onion, thinly sliced
2 anaheim chile peppers, thinly sliced
1 (1.27 ounce) packet spicy fajita seasoning
6 tablespoons olive oil
4 large cloves garlic, crushed

   1. Combine beef strips, red bell pepper, yellow bell pepper, onion, anaheim chile peppers, fajita seasoning, olive oil, and garlic in a large bowl. Cover and refrigerate for at least 2 hours.
   2. Heat a large skillet over medium heat; cook and stir the beef and vegetable mixture in hot skillet until beef is no longer pink in the center and vegetables are tender, about 10 minutes.

Tangy Grilled Beef

   Ingredients
1 can (10 3/4 ounces) Campbells Condensed Tomato Soup or Campbells Healthy Request Condensed Healthy Request Tomato Soup Microwavable Bowl
2 tablespoons packed brown sugar
2 tablespoons lemon juice
2 tablespoons vegetable oil
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1/4 teaspoon dried thyme, crushed
1 1/2 pounds boneless beef sirloin steak, 3/4-inch thick

   1. Stir the soup, brown sugar, lemon juice, oil, Worcestershire, garlic powder and thyme in a medium bowl.

   2. Lightly oil the grill rack and heat the grill to medium. Grill the steak for 10 minutes for medium-rare or to desired doneness, turning the steak over once halfway through grilling and brushing often with the soup mixture.

   3. Heat the remaining soup mixture in a 1-quart saucepan over medium-high heat to a boil.  Slice the steak and serve with the soup mixture.

Jalapeno Lime Skillet Shrimp

   Ingredients
1 tablespoon olive oil
2 tablespoons butter
1/4 teaspoon red chile flakes
1 small onion, chopped
1 jalapeno, seeded and minced
2 cloves garlic, minced
2 tomatoes, chopped
1 cup chicken broth
1 pound shrimp, peeled (I removed the tails, but that is up to your preference)
1 lime, zested
juice of half the lime
3 tablespoons cilantro, chopped
salt to taste
lime wedges for serving

   To a cast iron skillet over medium-high heat, add the oil and butter. Stir in the red chile flakes. Saute the onions and jalapeño until tender, 2-3 minutes. Add the garlic and stir until fragrant, but not browned, about 1 minute. Toss in the tomatoes and cook until the tomatoes begin to break down and release their juices, another 2-3 minutes. Add the chicken broth and bring to a simmer. Then, add the shrimp to the skillet and season with salt, cooking and tossing until shrimp just turn pink and are cooked through but still tender, being careful not to overcook. Add the lime zest, lime juice, and cilantro. Taste for seasoning and add more salt as needed. Serve promptly with crusty bread, or over rice or noodles.

Cilantro Lime Salmon Baked in Foil

   Ingredients
1-1 1/2 pound salmon fillet
extra virgin olive oil
salt and black pepper
3 garlic cloves, minced
3 tablespoons cilantro, finely chopped
1 tablespoon honey

2 tablespoons freshly squeezed lime juice

 1. Preheat oven to 400. Lay a sheet of aluminum foil onto a rimmed baking sheet.

 2. Pat the salmon fillet dry and place it onto the center of the foil. Rub the salmon with olive oil to coat, then generously season the salmon with salt and pepper.

 3. To a small bowl, add the garlic, cilantro, honey, and lime juice. Stir to combine. Pour the mixture over the salmon fillet, distributing evenly with your fingers. Fold the edges of the foil up toward the salmon to hold in the juices (pictured), but do not cover the top of the salmon with the foil.

 4. Bake for 15-20 minutes or until cooked to medium in the center, being careful not to dry out (cooking time may vary depending on the size and thickness of your fillet). Spoon the pan juices over top of the fillet just prior to serving.

Salmon Taco Salad

      Ingredients
   Lime Crema
1/2 cup sour cream
1/2 cup milk, for thinning
1 lime, juiced
3/4 teaspoon garlic powder
several dashes Tapatio hot sauce
salt to taste
   Mango Avocado Salsa
1 large ripe mango, cubed
1 large ripe avocado, cubed
1/4 cup red onion, diced
2 tablespoons jalapeno, minced
1/2 cup cilantro, finely chopped
1 lime, juiced
salt
   Salmon
1 pound wild sockeye salmon, skin and pin bones removed, cut into four fillets
2 tablespoons oil for the pan
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon sugar
   Salad
4 cups mixed greens (i used leaf lettuce and spinach)
1 cup shredded cabbage
1 (15 ounce) can black beans, rinsed and drained
2 cups crumbled corn chips

   Lime Crema

In a small bowl, whisk together the sour cream, milk, lime juice, garlic powder and Tapatio until smooth and combined. More milk can be added as needed to thin the mixture so that it is a pourable consistency. Season generously with salt. Cover and refrigerate until ready to serve.

   Mango Avocado Salsa

To a medium bowl, add the mango, avocado, red onion, jalapeño and cilantro. Squeeze lime juice over top, season with salt and stir to combine. Cover and refrigerate until ready to serve.

   Salmon

Heat a heavy-bottomed skillet to medium high heat. Add the avocado oil to the pan. Pat each fillet dry and season each with salt and pepper. In a small bowl, stir together the chili powder, cumin and sugar. Sprinkle the seasoning mixture over each fillet to coat, patting the seasoning down so that it adheres to the fish. Sear the salmon fillets in the hot pan, about 2-3 minutes per side for medium (cooking times will vary depending on the thickness of your fillets), being careful not to overcook.

   Salad

Lay out four salad plates or shallow bowls. Divide the greens evenly into each of the bowls. Top the greens with the shredded cabbage, followed by black beans.Top the beans with the salmon fillets, followed by the mango avocado salsa. Drizzle everything with lime crema and sprinkle with crumbled corn chips. Serve the salad with more corn chips, lime wedges, and Tapatio hot sauce on the side. 

Fish Tacos

   Ingredients
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup beer
1/2 cup plain yogurt
1/2 cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon dried dill weed
1 teaspoon ground cayenne pepper
1 quart oil for frying
1 pound cod fillets, cut into 2 to 3 ounce portions
1 (12 ounce) package corn tortillas
1/2 medium head cabbage, finely shredded

   1. To make beer batter: In a large bowl, combine flour, cornstarch, baking powder and salt. Blend egg and beer, then quickly stir into the flour mixture (dont worry about a few lumps).

   2. To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill and cayenne.

   3. Heat oil in deep-fryer to 375 degrees F (190 degrees C).

   4. Dust fish pieces lightly with flour. Dip into beer batter and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas, not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage and white sauce.

Texas Pork Ribs

   Ingredients
6 pounds pork spareribs
1 1/2 cups white sugar
1/4 cup salt
2 1/2 tablespoons ground black pepper
3 tablespoons sweet paprika
1 teaspoon cayenne pepper, or to taste
2 tablespoons garlic powder
5 tablespoons pan drippings
1/2 cup chopped onion
4 cups ketchup
3 cups hot water
4 tablespoons brown sugar
cayenne pepper to taste
salt and pepper to taste
1 cup wood chips, soaked

    1. Clean the ribs, and trim away any excess fat. In a medium bowl, stir together the sugar, 1/4 cup salt, ground black pepper, paprika, 1 teaspoon cayenne pepper and garlic powder. Coat ribs liberally with spice mix. Place the ribs in two 10x15 inch roasting pans, piling two racks of ribs per pan. Cover and refrigerate for at least 8 hours.

    2. Preheat oven to 275 degrees F (135 degrees C). Bake uncovered for 3 to 4 hours or until the ribs are tender and nearly fall apart.

    3. Remove 5 tablespoons of drippings from the bottom of the roasting pans and place in a skillet over medium heat. Cook onion in pan drippings until lightly browned and tender. Stir in ketchup, and heat for 3 to 4 more minutes, stirring constantly. Next, mix in water and brown sugar and season to taste with cayenne pepper, salt and pepper. Reduce heat to low, cover and simmer for 1 hour, adding water as necessary to achieve desired thickness.

   4. Preheat grill for medium-low heat.

   5. When ready to grill, add soaked wood chips to the coals or to the smoker box of a gas grill. Lightly oil grill grate. Place ribs on the grill two racks at a time so they are not crowded. Cook for 20 minutes, turning occasionally. Baste ribs with sauce during the last 10 minutes of grilling, so the sauce does not burn.

Harvest Ratatouille

   Ingredients
½ cup Jordan Extra Virgin Olive Oil
1 onion, diced
2 tsp tomato paste
1 garlic clove, minced
2 black garlic cloves, crushed
1 medium eggplant, diced
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
3 sprigs fresh thyme
3 sprigs fresh marjoram
1½ cups Heirloom tomatoes, peeled, seeded and diced
½ tsp coriander, toasted and crushed
½ tsp fennel seeds
½ tsp fennel pollen
1 small yellow zucchini, diced
1 small green zucchini, diced
20 basil leaves, chiffonade
Salt and pepper to taste

    Heat two tablespoons of olive oil in a heavy bottomed sauce pot or rondeaux. Sauté the onion with the tomato paste over medium heat for one minute. While occasionally stirring, add the garlic and sauté for four to five minutes or until completely translucent. Increase the heat to medium-high, add three tablespoons of olive oil, and after one minute, the diced eggplant. Continue to cook while occasionally stirring, approximately five minutes. Add the bell peppers, thyme and marjoram and cool until the eggplant is cooked through (two to three minutes). Fold in the tomatoes, coriander, fennel seed and fennel pollen. Cook for another six minutes.

    Remove pot from the heat and allow the ratatouille base to rest and for the flavors to marry and deepen. The ratatouille base will continue to improve over the next twenty-four hours. It is best to prepare one day prior to service.

    Just prior to serving, re-warm the base in a non-reactive pan. In a separate sauté pan, heat the remaining two tablespoons of olive oil to a simmer over medium-high heat. Add the zucchini and sauté until just cooked through to retain color and bite. Season the squash with salt and pepper and fold into the warm base. To finish, stir in the sliced fresh basil, adjust the seasoning with salt and pepper once more and serve either hot or at room temperature.

    For a complete meal, serve over rice, top with roasted lamb and garnish with truffles.

New York Cheesecake

   Ingredients
  For the crust
85g butter melted, plus extra for tin
140g digestive biscuit, made into fine crumbs
1 tbsp sugar, granulated or golden caster
  For the cheesecake filling
3 x 300g/11oz pack Philadelphia cheese, or other full-fat soft cheese
250g golden caster sugar
3 tbsp plain flour
1½ tsp vanilla extract
finely grated zest of 1 lemon (about 2 tsp)
1½ tsp lemon juice
3 large egg, plus 1 yolk
284ml carton soured cream
For the soured cream topping
142ml carton soured cream
1 tbsp golden caster sugar
2 tsp lemon juice

   1. Position an oven shelf in the middle of the oven. Preheat the oven to fan 160C/conventional 180C/gas 4. Line the base of a 23cm springform cake tin with parchment paper. For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs and sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.

   2. For the filling, increase the oven temperature to fan 200C/conventional 240C/gas 9. In a table top mixer fitted with the paddle attachment, beat the soft cheese at medium-low speed until creamy, about 2 minutes. With the mixer on low, gradually add the sugar, then the flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.

   3. Swap the paddle attachment for the whisk. Continue by adding the vanilla, lemon zest and juice. Whisk in the eggs and yolk, one at a time, scraping the bowl and whisk at least twice. Stir the 284ml carton of soured cream until smooth, then measure 200ml/7fl oz (just over 3/4 of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but dont over beat. The batter should be smooth, light and somewhat airy.  

   4. Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Bake for 10 minutes. Reduce oven temperature to fan 90C/conventional 110C/gas 1⁄4 and bake for 25 minutes more. If you gently shake the tin, the filling should have a slight wobble. Turn off the oven and open the oven door for a cheesecake thats creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.

   5. Combine the reserved soured cream with the 142ml carton, the sugar and lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.

   6. Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.

Sticky ribs with Dirty rice

   Ingredients
1/2 cup tomato passata
1/4 cup tomato sauce
1/3 cup brown sugar
1 garlic clove, crushed
1 1/2 tablespoons worcestershire sauce
2 teaspoons dijon mustard
1.8kg American style pork ribs
Coleslaw, to serve
   Dirty Rice
20g butter
1 cup SunRice basmati rice
1/2 teaspoon Mexican chilli powder
1 teaspoon ground turmeric
1/2 teaspoon salt
1/2 cup frozen corn kernels
2 green onions, thinly sliced
2 tablespoons fresh coriander leaves, roughly chopped

   1. Preheat oven to 200C/180C fan forced. Line a large roasting pan with baking paper.

   2. Combine passata, tomato sauce, sugar, garlic, worcestershire sauce and mustard in a bowl. Place ribs in prepared pan. Brush ribs all over with marinade. Cover tightly with foil. Bake for 40 minutes. Remove foil. Turn ribs over. Baste with pan juices. Bake, uncovered, for a further 40 minutes, basting halfway through with pan juices.

   3. Meanwhile, make Dirty Rice, Melt butter in a large saucepan over medium heat. Add rice, chilli powder, turmeric and salt. Cook, stirring, for 1 minute or until rice is coated in spices. Add corn and 1.5 litres cold water. Bring to the boil. Reduce heat to low. Cook, covered for 20 minutes or until water is absorbed and rice is tender. Remove from heat. Stir in onion and coriander.

   4. Cut ribs into pieces. Serve ribs with Dirty Rice and coleslaw.

Cheesy Chili Mac

   Ingredients
2 tablespoon vegetable oil
1 large onion, finely chopped (about 1 1/2 cups)
1 red bell pepper, diced (about 3/4 cup)
3 medium cloves garlic, microplaned (about 3 teaspoons)
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons dried oregano
1 1/2 pounds fresh ground chuck
1 (28-ounce) can whole peeled tomatoes packed in juice, roughly chopped, juice reserved
2 (15-ounce) cans kidney beans, rinsed and drained
1/4 cup hot sauce (like Franks)
kosher salt and freshly ground black pepper
1 pound elbow macaroni
4 tablespoons butter
1 (12-ounce) can evaporated milk
1 pound grated Cheddar or Jack cheese
4 ounces finely grated Parmigiano-Reggiano (about 2 cups)
2 tablespoons chopped cilantro leaves or scallion greens for garnish

   1. Heat the vegetable in a large saucepan over high heat until shimmering. Add the onion and red pepper and cook, stirring frequently, until lightly softened, about 2 minutes. Add the garlic, chili powder, cumin, and oregano. Cook, stirring constantly until fragrant, about 1 minute. Add the beef and cook, stirring occasionally and using a wooden spoon to break up the meat until it is no longer pink, about 7 minutes. Add the tomatoes and their juice, the beans, and the hot sauce. Season to taste with salt and pepper. Simmer until thickened, about 30 minutes.

   2. Meanwhile, adjust the oven rack to the middle position and preheat the oven to 400°F. Place the pasta in a large saucepan and cover with water by 2 inches. Add 1 tablespoon salt. Heat over high heat until boiling, stirring occasionally to prevent pasta from sticking. Once it comes to a boil, cover pot and remove from heat. Let sit until pasta is fully cooked (see package for cooking time). Drain pasta and return it to the pot. Add the butter and evaporated milk and return the pot to low heat. Add half of the cheese and stir to combine until the cheese is fully melted.

   3. Add the chili to the pot and stir until well combined. Season to taste with salt and pepper.

   4. Transfer mixture to a large casserole dish (or two smaller ones). Top with remaining cheddar and parmesan cheese. Bake until lightly browned and bubbly, about 20 minutes. Remove from oven, allow to rest 10 minutes, sprinkle with scallions or cilantro and serve.

American T-bone

   Ingredients
700g T-bone steak
2 garlic cloves, bashed
½ small pack thyme
½ tbsp olive oil
50g butter

   1. Heat oven to 200C/180C fan/gas 6. Put an ovenproof griddle pan on a high heat. Season the steak on both sides, then rub both sides with the garlic cloves, thyme and olive oil. Put the steak in the hot pan and char the underside for 2 mins or until griddle lines appear. Turn the steak over to brown the other side, rub the top with the thyme again, then lay the thyme and garlic on top of the meat.

   2. Once evenly browned all over with griddle lines, put the thyme and garlic to one side, hold the steak with a pair of tongs to cook its fatty side and render it down so its soft rather than gristly. This will take a few mins. Lay the steak flat again, put the thyme, garlic and butter on top and transfer the pan to the oven to finish cooking for 4-5 mins, until the meat reaches 62-65C on a probe thermometer (or until cooked to your liking).

   3. Rest the meat for 5-6 mins. Serve on a board or large plate in the middle of the table.

Cobb Salad

   Ingredients
1/4 cup red wine vinegar
2 teaspoons salt
1 teaspoon lemon juice
1 small garlic clove, minced
3/4 teaspoon coarsely ground pepper
3/4 teaspoon Worcestershire sauce
1/4 teaspoon sugar
1/4 teaspoon ground mustard
3/4 cup canola oil
1/4 cup olive oil
   Salad
6-1/2 cups torn romaine
2-1/2 cups torn curly endive
1 bunch watercress (4 ounces), trimmed, divided
2 cooked chicken breasts, chopped
2 medium tomatoes, seeded and chopped
1 medium ripe avocado, peeled and chopped
3 hard-cooked eggs, chopped
1/2 cup crumbled blue or Roquefort cheese
6 bacon strips, cooked and crumbled
2 tablespoons minced fresh chives

   1. In a blender, combine the first eight ingredients. While processing, gradually add canola and olive oils in a steady stream.

   2. In a large bowl, combine the romaine, endive and half of the watercress; toss lightly. Transfer to a serving platter. Arrange the chicken, tomatoes, avocado, eggs, cheese and bacon over the greens, sprinkle with chives. Top with remaining watercress. Cover and chill until serving.

   3. To serve, drizzle 1 cup dressing over salad. Serve with remaining dressing if desired.

Baked Buffalo Chicken Wings

   Ingredients
3 garlic clove, crushed
2 tbsp olive oil
3 tbsp cider vinegar
1 tbsp paprika
1 tbsp Worcestershire sauce
2 tsp celery salt
4 tbsp pepper  sauce (we used Franks hot sauce)
3 tbsp honey
1½ kg chicken wing, halved at the joint

1. In a large bowl, mix together the garlic, olive oil, cider vinegar, paprika, Worcestershire sauce, celery salt, hot sauce, honey and a couple of cracks of black pepper. Add the chicken wings and toss around to make sure theyre fully covered in the marinade. If you have time, leave the wings to marinate for a couple of hrs in the fridge or ideally overnight.

2. Heat oven to 180C/160C fan/gas 4. Drain and reserve the marinade, then spread the wings out on a very large baking tray. Bake for 30 mins, then pour off the excess oil, add the reserved marinade and toss well. Increase oven to 200C/180C fan/ gas 6. Return to the oven and cook for a further 30 mins, tossing a few times to coat in the glaze as they cook. They should be sticky and glazed with most of the marinade evaporated. Serve on a large platter alongside other party snacks.

Kansas City Style Ribs

   Ingredients
1-1/3 cups packed brown sugar
2 teaspoons each garlic powder, onion powder and smoked paprika
1-1/4 teaspoons each ground cumin, coarsely ground pepper and cayenne pepper
12 bone-in country-style pork ribs (about 7 pounds)
   SAUCE
2 tablespoons canola oil
1 medium onion, finely chopped
1 cup tomato sauce
1/3 cup dark brown sugar
1/4 cup ketchup
1/4 cup molasses
1 tablespoon apple cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon salt
1 teaspoon ground mustard
1/4 teaspoon smoked paprika
1/4 teaspoon cayenne pepper

   1. In a small bowl, mix brown sugar and seasonings, sprinkle over ribs. Refrigerate, covered, at least 1 hour.

   2. For sauce, in a large saucepan, heat oil over medium heat. Add onion, cook and stir 5-6 minutes or until tender. Stir in remaining ingredients, bring to a boil, stirring occasionally. Remove from heat.

   3. Wrap ribs in a large piece of heavy duty foil, seal edges of foil. Grill, covered, over indirect medium heat 1-1/4 to 1-3/4 hours or until ribs are tender.

   4. Carefully remove ribs from foil. Place ribs over direct medium heat; baste with some of the sauce. Grill, covered, 8-10 minutes or until browned, turning and basting occasionally with remaining sauce.

Picnic Fried Chicken

   Ingredients
1 broiler/fryer chicken (3 pounds), cut up
3/4 to 1 cup buttermilk
   Coating
1-1/2 to 2 cups all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon paprika
1/4 teaspoon ground sage
1/4 teaspoon ground thyme
1/8 teaspoon baking powder
Oil for frying

  1. Pat chicken pieces with paper towels; place in large flat dish. Pour buttermilk over chicken; cover, and allow to soak at least 1 hour or overnight in refrigerator.

  2. Combine coating ingredients in large resealable plastic bag. Add chicken pieces, one at a time, and shake to coat well. Lay coated pieces on waxed paper for 15 minutes to allow coating to dry (will cling better in frying).

  3. In an electric skillet or deep fryer, heat 1/2 inch oil to 350°-360°. Fry chicken, several pieces at a time, for about 3 minutes on each side. Reduce heat to 325°; cook chicken, turning occasionally, for 25-35 minutes or until juices run clear and chicken is tender. Remove to paper towels and keep warm.

Homemade Chicago Deep Dish Pizza

   Ingredients
2 to 2-1/2 cups all purpose flour
1/4 cup cornmeal
1 package (1/4 ounce) quick rise yeast
1-1/2 teaspoons sugar
1/2 teaspoon salt
1 cup water
1/3 cup olive oil

   Toppings

1/2 pound sliced fresh mushrooms

4 teaspoons olive oil, divided

1 can (28 ounces) diced tomatoes, well drained

1 can (8 ounces) tomato sauce

1 can (6 ounces) tomato paste

2 to 3 garlic cloves, minced

1/2 teaspoon salt

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon pepper

3 cups (12 ounces) shredded part-skim mozzarella cheese, divided

1 pound bulk Italian sausage, cooked and crumbled

24 slices pepperoni, optional

1/2 cup grated Parmesan cheese

Thinly sliced fresh basil leaves, optional

  1. In a large bowl, combine 1-1/2 cups flour, cornmeal, yeast, sugar and salt. In a small saucepan, heat water and oil to 120°-130°. Add to dry ingredients, beat just until moistened. Stir in enough remaining flour to form a soft dough.

  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in warm place until doubled, about 30 minutes.

  3. In a large skillet, saute the mushrooms in 2 teaspoons oil until tender. In a large bowl, mix the tomatoes, tomato sauce, tomato paste, garlic and seasonings.

  4. Generously grease a 13-in x 9-in baking pan or dish with the remaining 2 teaspoons oil. Punch dough down. Roll out into a 15-in x 11-in rectangle. Transfer to prepared pan, pressing onto the bottom and halfway up the sides of pan. Sprinkle with 2 cups mozzarella cheese.

  5. Spoon half of the sauce over the cheese (save remaining sauce for another use or for dipping). Layer with the sausage, sauteed mushrooms and if desired, pepperoni, top with the remaining mozzarella cheese and Parmesan cheese.

  6. Cover and bake at 450° for 35 minutes. Uncover, bake about 5 minutes longer or until lightly browned. Sprinkle with basil if desired.

Crab Cakes

   Ingredients
3 spring onions
1/2 a bunch of fresh flat-leaf parsley
750 g cooked crabmeat, from sustainable sources
300 g mashed potatoes
1 teaspoon cayenne pepper
1 large free-range egg
plain flour, for dusting
olive oil
watercress
tartare sauce

 1. Trim and finely chop the spring onions, and pick and finely chop the parsley. Beat the egg.
 2. Combine the crabmeat, potatoes, onion, parsley, pepper, cayenne and egg in a bowl with a little sea salt.
 3. Refrigerate for 30 minutes, then shape into 6cm cakes.
 4. Dust with flour and shallow-fry in oil over a medium heat for about 5 minutes each side or until golden-brown.
 5. Serve with pinches of watercress and a dollop of tartare sauce.

Delicious Chicken Pot Pie

   INGREDIENTS
1 cup potato, diced
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/3 cup melted margarine
1/2 cup all purpose flour
2 cups chicken broth
1 cup half and half
1 teaspoon salt
1/4 teaspoon pepper
4 cups chicken, cooked and chopped
2 pie crusts (either store bought or your own recipe)

1. Preheat oven to 425 degrees F (220 degrees C.)

2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Classic Deviled Eggs

   Ingredients
6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika for garnish

  1. Place eggs in a single layer in a saucepan and cover with enough water that theres 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.

  2. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.

  3. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

Salt beef club with Cajun fries

   Ingredients
1 big potato, cut into thin chips
2 tsp olive oil
1/2 tsp Cajun seasoning
1 heaped tbsp mayonnaise
1 tsp chopped chive
1 tsp Dijon mustard
3 slices white or brown bread, lightly toasted
2 radish, thinly sliced
1 baby or 1/2 avocado, sliced
2 slices salt beef
couple Little Gem lettuce leaves

 1. Heat oven to 200C/180C fan/gas 6. Place the chips on a non-stick baking tray, toss with oil and Cajun seasoning, then spread out in a single layer. Pop in the oven and bake, turning once, for 20-25 mins or until golden and crisp. Season.

 2. Meanwhile, mix the mayonnaise, chives and mustard in a small bowl and season. Spread the mix onto 2 of the slices of bread. Layer 1 spread slice with radishes and avocado. Place the other slice, spread-side up, on top and add the salt beef and lettuce. Top with the final slice.

 3. Cut up and secure with cocktail sticks if you like, then serve alongside the fries.

Tomato Basil Chicken Cups

   Ingredients
1 package fillo shells
1 (9 oz.)  Smart Ones® Tomato Basil Chicken with Spinach
1/3 cup shredded part-skim mozzarella cheese

 1. Preheat oven to 350°F. Place fillo shells on a baking sheet and bake for 3 minutes. Remove from oven.
 2. Meanwhile, prepare the Smart Ones® dinner according to package directions. Then, using the side of a spoon, break up chicken into small pieces and stir well to combine all ingredients.
 3. Place a pinch of cheese on the bottom of each fillo shell. Top with approximately 1 teaspoon of the tomato basil chicken dinner (you may have a small amount left over). Top each with another pinch of cheese.
 4. Bake for about 5 minutes or until cheese begins to melt. Cool briefly before serving.

Sriracha Glazed Chicken with Paprika Butternut Squash

   Ingredients
 Sriracha-glazed chicken:
2 Tbsp. Sriracha hot sauce
2 Tbsp. canola oil
2 tsp. maple syrup
1 Tbsp. balsamic vinegar
1/4 tsp. ground black pepper
4, 6- oz. thinly sliced chicken breasts
 Butternut squash:
1, 4- lb. large butternut squash, peeled, seeded, diced OR
2, 2- lb. medium butternut squashes, peeled, seeded, diced
2 Tbsp. canola oil
1 tsp. sweet paprika or smoked paprika
1/4 tsp. salt
1/4 tsp. ground black pepper

   Sriracha-glazed chicken:

1. Into a large resealable plastic bag, add marinade ingredients: Sriracha, canola oil, maple syrup, balsamic vinegar, and black pepper. Add chicken breasts into the bag, making sure the chicken is well-coated with marinade. Let sit for 10 to 15 minutes (and start the butternut squash while it sits) or place chicken in the refrigerator to marinate for up to 24 hours.

2. To cook, into a large nonstick skillet over medium-high heat, add chicken breasts and all the marinade liquid. Use tongs to frequently turn the chicken breasts to be coated in marinade, and sauté until chicken is fully cooked, around 8 to 10 minutes depending on thickness. Remove from heat and serve.

   Butternut squash:

1. Preheat the oven to 400°F.

2. Cut the butternut squash in half vertically. Use a vegetable peeler or a knife to remove the peel. Remove the seeds with a spoon and discard. Cut squash into a 1-inch dice.

3. Add butternut squash cubes onto a large foil-lined rimmed baking sheet. Drizzle with oil, paprika, salt, and pepper. Use a spatula or clean hands to toss ingredients together. Make sure the squash is on a single layer on the baking sheet.

4. Cook in preheated oven until soft, about 30 to 35 minutes, shaking the pan halfway through the cooking process. Serve with the chicken.

Roasted Salmon With Potatoes and Mushrooms

   INGREDIENTS
1 pound small new potatoes, halved
8 ounces button mushrooms
3 tablespoons olive oil
kosher salt and black pepper
1 11/4-pound piece skinless salmon fillet
1 tablespoon red wine vinegar
1 tablespoon whole grain mustard
1 teaspoon honey
2 tablespoons fresh flat leaf parsley, chopped

 1. Heat oven to 400° F. On a rimmed baking sheet, toss the potatoes, mushrooms, 1 tablespoon of the oil and ½ teaspoon each salt and pepper.

 2. Roast, tossing once, until the potatoes begin to soften, about 20 minutes.

 3. Push the vegetables to the edges of the pan and place the salmon in the center. Season with ¼ teaspoon each salt and pepper.

 4. Roast until the salmon is opaque throughout, the mushrooms are tender, and the potatoes are golden brown, 12 to 15 minutes.

 5. Meanwhile, in a bowl, whisk together the vinegar, mustard, honey, and parsley, the remaining 2 tablespoons of oil and ¼ teaspoon each salt and pepper. Drizzle over the salmon and vegetables before serving.

Angelas Awesome Enchiladas

   Ingredients
2 pounds skinless, boneless chicken breast meat - cut into chunks
1 (10.75 ounce) can condensed cream of chicken soup
1 1/4 cups sour cream
1/4 teaspoon chili powder
1 tablespoon butter
1 small onion, chopped
1 (4 ounce) can chopped green chilies, drained
1 (1.25 ounce) package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 cup water
1 teaspoon lime juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
5 (12 inch) flour tortillas
3 cups Cheddar cheese, shredded, divided
1 (10 ounce) can enchilada sauce
1 (6 ounce) can sliced black olives

   1. Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.

   2. Heat the butter in a skillet over medium heat. Stir in the onion, cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder, simmer for an additional 10 minutes.

   3. Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.

   4. Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.

   5. Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

Sweet Potato Casserole Marshmallows

   Ingredients
50 g pecans
1/2 teaspoon cinnamon
1 whole nutmeg for grating
6 sweet potatoes
2 tablespoons marmalade
50 g unsalted butter
200 g plain marshmallows

1. Preheat the oven to 200ºC/400ºF/gas 6.

2. Toast the pecans in a frying pan until golden, then add the cinnamon and a good grating of nutmeg. Cook for another 30 seconds, then transfer to a chopping board.

3. Bake or steam the sweet potatoes (doing this in the microwave will be quickest) until cooked through. Transfer to the board with the nuts and scoop out the flesh, discarding the skins.

4. In a bowl, combine the sweet potato, marmalade and butter, mashing it all together, then season. Spoon into an ovenproof dish and top with the marshmallows.

5. Bake for 25 minutes until the marshmallows are golden and puffed up. Cool slightly before serving.

Comstock Cherry Chocolate Lovers Pie

   Ingredients
1 ½ cups chocolate wafer crumbs
¼ cup butter, melted
1 8-ounce package cream cheese, softened
½ cup granulated sugar
2 tablespoons light cream (half and half)
1 teaspoon vanilla
1 1-ounce square unsweetened chocolate, melted
½ cup whipping cream, whipped
1 can Duncan Hines Comstock® Country Cherry
1 cup heavy whipping cream
¼ cup powdered sugar
10-12 maraschino cherries with stems
Some dark melting chocolate

1. Preheat oven to 375ºF.

2. Mix chocolate wafer crumbs and melted butter in bowl. Press onto bottom and up sides of ungreased 8-inch pie pan. Bake 8 minutes in preheated oven. Cool.

3. Beat cream cheese, sugar, cream and vanilla in a medium size bowl. Divide mixture in half.

4. Stir melted chocolate into half of the cream cheese mixture. Fold whipped cream into remaining cream cheese mixture. Pour chocolate mixture into cooled crust.

5. Top with half of cherry pie filling, then top with whipped cream mixture and remaining pie filling. Chill well.

6. Combine cream and powdered sugar in cold mixing bowl. Beat until stiff peaks form. Refrigerate until ready to use.

7. Drain stemmed cherries on paper towels. Melt chocolate in melting pot or microwave. Dip cherries into chocolate and set on waxed paper.

8. Garnish chilled pie with cream and dipped cherries.