Worlds Best Cookies

Hope you like these awesome cookies, my grandmothers specialty

Cream together:
1 cup butter
1 cup sugar
1 cup brown sugar

Beat in:
1 egg
2 tsp. vanilla
1 cup oil

Add:
3 ½ cups flour
1 tsp. soda
1 tsp. salt

Fold in:
1 cup oats
1 cup crushed cornflakes
½ cup coconut
½ cup nuts
2 cup chocolate chips

Roll into walnut size balls. Flatten with hand.
Bake at 325 oven on lightly greased cookie sheet for 12 mins.

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5 MINUTE CHOCOLATE MUG CAKE

Hey everyone!!! Sorry its been so long since Ive posted a recipe!! Ive been doing the work thing at full force for awhile. But I came across this recipe from my Aunt Robin, so hope you enjoy.

Keep checking back for new updates and new mouth-watering recipes..


1 Coffee Mug
4 tablespoons flour (that's plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
some nuts (optional)
Small splash of vanilla

Add dry ingredients to mug, and mix well.

Add the egg and mix thoroughly.

Pour in the milk and oil and mix well.

Add the chocolate chips (if using) and vanilla, and mix again.

Put your mug in the microwave and cook for 3 minutes on high.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired. EAT! (This can serve 2 if you want to share!)

And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

CHICKEN FAJITAS

I know it has been a while since Ive posted a new recipe.... Anyways I hope you enjoy!!!


1 1/2 pounds boneless, skinless chicken breasts
2 tablespoons olive oil
3 tablespoons lime juice
2 cloves garlic
1 cup packed cilantro leaves
1/2 jalapeno, seeded
Salt and pepper
1 tablespoon olive oil
1 large onion, peeled and cut into
1/2 inch slices
1 green bell pepper, seeded and sliced
2 tablespoons olive oil
3 potatoes, cut into 1/2 inch cubes
Salt and pepper
Cayenne
10 flour tortillas

Flatten chicken breasts to 1/2 inch thickness between two sheets of plastic wrap with a mallet or rolling pin. Place chicken breasts in glass baking dish. In a blender combine oil, lime juice, garlic, cilantro, jalapeno and salt and pepper. Blend until smooth and pour over chicken. Cover with plastic wrap and let chicken marinate for 30 minutes. In a large skillet over medium heat oil. Add onions and peppers and cook until they are tender and begin to brown. In a 9x13 glass baking dish toss potatoes with oil and seasonings. bake in 375 degree oven until crispy, about 30 minutes. Stir occasionally to prevent sticking. Heat a cast iron grill pan or an outdoor grill. Toast flour tortillas for about 30 seconds per side and keep warm in an aluminum foil pocket. Grill the chicken on each side for 4-5 minutes. To serve slice chicken into even strips. Serve hot with onions and peppers, potatoes, grated jack cheese, salsa and sour cream.

ICE CREAM CAKE

Hey yall, one more specialty for today!!! hope you enjoy

1 pound cake, vanilla, chocolate, or swirl
1 rectangular box vanilla, chocolate, or swirl ice cream, slightly softened
1/4 cup spiced rum or any liqueur you have on hand
1 jar chocolate sauce
1 cup cocoa powder

Line a meat loaf pan with plastic wrap so that it is completely covered, with lots of extra hanging over the edges. Cut the pound cake lengthwise in 4 equally thin rectangular slabs. Cut 1 of the rectangles in 1/2 widthwise, then cut another 1 of the rectangles in 1/2 lengthwise. You should have 2 full slabs, 2 thin rectangular strips, and 2 squares.

Begin layering the meatloaf pan with 1 of the full slabs on the bottom, then the 2 strips on either side. Place the 2 squares of pound cake vertically on each end of the pan. The loaf pan should now be completely encased in pound cake. Lightly brush the pound cake with the liqueur. Scoop the ice cream into the cavity of the pound cake and smooth it out with a small offset spatula or your fingertips so that it is all even around the pan. Once the pan is full of ice cream, top it with the remaining piece of pound cake and press down. Cover the cake with the plastic wrap and put back in the freezer for at least an hour.

Using the overhanging plastic wrap, remove the ice cream cake from the loaf pan. Place the loaf on a serving platter and drizzle with the chocolate sauce. Sprinkle with the cocoa powder and serve

COUNTRY FRIED STEAK with BISQUITS AND GRAVY

Hey yall. Sorry for the delay in posting the recipes!! So since I lagged in posting a new one im gonna let you all in on a little secret family recipe that is really one of my favorites, zI hope you all like it.

Remember to keep checking back for more details on the Family Recipe Cookbook soon to be ready for you all.


Steak and Gravy:
1 1/2 cups, plus 2 tablespoons all-purpose flour
1/2 teaspoon freshly ground black pepper
8 (4-ounce) tenderized beef round steak (have butcher run them through cubing machine)
1 teaspoon House Seasoning, recipe follows
1 teaspoon seasoning salt
2 cups buttermilk
2/3 cup vegetable oil
1 1/2 teaspoons salt
1 quart whole milk
1/2 teaspoon monosodium glutamate (recommended: Ac'cent),
optional
1 bunch green onions, or 1 medium yellow onion, sliced

Basic Biscuits:
1 package yeast
1/2 cup lukewarm water
5 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons sugar
3/4 cup solid shortening (recommended: Crisco)
2 cups buttermilk

Steak and Gravy:
Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl. Sprinkle 1 side of the meat with the House Seasoning and the other side with the seasoning salt, and then dredge the meat in buttermilk and then flour. Heat 1/2 cup oil in a heavy skillet over medium-high heat. Add 2 or 4 of the steaks to the hot oil and fry until browned, about 5 to 6 minutes per side. Remove each steak to a paper towel-lined plate to drain. Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.

Make the gravy by adding the 2 tablespoons remaining flour to the pan drippings, scraping the bottom with a wooden spoon. Stir in the remaining 1/4 teaspoon pepper, and the salt. Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly. Slowly add the whole milk and the Ac'cent, if using stirring constantly. Return the steaks to the skillet and bring to a boil over medium-high heat. Reduce the heat to low, and place the onions on top of the steaks. Cover the pan, and let simmer for 30 minutes.

Biscuits:
Preheat oven to 400 degrees F. Dissolve yeast in warm water; set aside. Mix dry ingredients together. Cut in shortening. Add yeast and buttermilk and mix well. Turn dough onto lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter and place on greased baking sheet. Bake for 12 minutes or until golden brown.
Split biscuits in half and top with country fried steak and drizzle with gravy.

Chef Chatos Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

CHUNKY QUACAMOLE

Heres an easy recipe for today! Chunky Quacamole!!! Remember, keep checking in for more details on the all original family recipes cookbook, coming soon!!!

4 ripe avocados
3 limes, juiced
1/2 red onion, chopped
1 garlic clove, minced
2 serrano chiles, sliced thinly
1 big handful fresh cilantro, finely chopped
Extra-virgin olive oil
Kosher salt and freshly ground black pepper

Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.

SPRINGTIME BURGERS

Hey yall! Heres your next recipe!! Hope you enjoy!!

Coming Soon: An old family recipe cookbook is soon gonna be up for sell. You will not be able to find any of the recipes in it anywhere on the net. Keep checking back for more details.


For burgers:
2 pounds lean ground beef
1/4 cup barbecue sauce
1 teaspoons steak seasoning
1/2 teaspoon seasoning salt
1/2 cup grated sharp Cheddar, divided
4 sesame seed hamburger buns, lightly toasted
Lettuce leaves Sliced tomatoes
Grilled Onions, recipe follows

Mix first 4 ingredients in large bowl until blended. Shape into 4 balls. Poke deep hole in each ball and fill each with 1 1/2 tablespoons of cheese. Mold meat around cheese to enclose. Flatten each filled burger to 3/4-inch-thick patty. (Can be made 8 hours ahead, covered and chilled.)
Grill burgers to desired doneness, about 5 minutes per side for medium.

Place burgers on bottom halves of buns. Top with lettuce, tomatoes, onions and upper halves of buns.

Grilled Onions:
2 yellow onions
1 teaspoon vegetable oil
1/2 teaspoon salt

Peel onions, leaving root end intact. Slice into 3/4-inch thick rounds. Lay onion flat and insert a toothpick horizontally through at least 1/2 of the onion. This will prevent onion from falling apart on the grill. Brush with oil and season with salt. Place on a preheated grill at medium heat. Cook for 5 minutes on each side or until caramelized and softened. Remove toothpicks before serving.

SPICY CHILI

Hey yall, heres todays recipe, another one thats on the spicy side! But BOY DOODY is it YUMMY!!! Hopes yall likes it!!!


Sauce:
12 ounces tomato paste
16 ounces tomato sauce
1 (24-ounce) can kidney beans, drained
3 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons cumin
1/2 cup chili powder
2 tablespoons parsley
2 teaspoons oregano
1 (24-ounce) can pork and beans
1/2 teaspoon salt
1/2 teaspoon pepper
1 (24-ounce) can chili hot beans
1 tablespoon chipotle powder
1 teaspoon habenero chile powder
4 whole red habaneros
6 jalapenos
2 New Mexican chiles

1/2 pound elbow macaroni or spaghetti
1 pound steak, cut of choice
1 pound ground beef
1 pound ground pork
1/2 (12-ounce) can or bottle of beer

Serving suggestions:
crackers and cheese

In a large kettle on low simmer combine tomato paste, tomato sauce, kidney beans, garlic powder, onion powder, cumin, chili powder, parsley, oregano, pork and beans, salt, pepper, chili hot beans, chipotle powder, habenero powder, habaneros, jalapenos, New Mexico chiles, and dry pasta and bring to a simmer. While that is simmering, grill the steak, and brown the pork and beef in a large saute pan. Drain the meat, season to taste, and add to sauce. Add the beer and cook for 30 minutes.

Serve with crackers and cheese.

CHILI RELLENO

Hey yall, heres a great mexican dish that im sure your all gonna love!!! Let me know whatcha think!!


12 chilies poblanos
1/3 cup canola oil
2 pounds lean ground round beef
1 cup chopped yellow or green onion
1 garlic clove, chopped
2 cups fresh diced tomatoes
1 teaspoon salt
1/2 teaspoon cumin
1 teaspoon ground black pepper

Batter:
8 eggs, separated
2 cups flour
3 cups cooking oil
Ranchero Sauce, recipe follows
Queso Blanco, shredded, for garnish
Chopped cilantro, for garnish

Roast the poblanos over a gas flame, turning until blistered and slightly charred all over. Put them in a heavy plastic bag and set aside to steam for 10 to 20 minutes. Peel the skin. Carefully make a lengthwise slit in each of the peppers and remove the seeds and membranes. Rinse and drain well using paper towels pat the peppers dry. Heat oil in a large skillet or saucepan, add meat and brown. Add chopped onion, and garlic stirring for one minute. Add tomatoes, salt, cumin and black pepper and cook for 10 to 15 minutes. Stir constantly until meat stuffing is dry. Set aside to cool. Stuff the peppers with the filling and secure with a toothpick. In a bowl beat egg whites until stiff and foamy. Add egg yolks to egg whites and blend. In a separate bowl add flour for dusting peppers and set aside. In a deep skillet heat the oil. Batter and flour dust peppers and drop into hot oil. Fry to a golden brown on both sides. Lay peppers on paper towels to soak up excess grease. Serve chili rellenos topped with Ranchero Sauce, garnished with shredded queso blanco and chopped cilantro.

Salsa Ranchero:
1/3 cup cooking oil
1 onion, chopped
1 garlic clove, chopped
2 bell peppers, green or red
4 tomatoes, diced
1 can chopped tomatoes
Dash cumin

In skillet heat oil until hot. Brown onion, garlic, peppers, and tomatoes for 2 minutes or until transparent. Add the tomatoes and cumin, and simmer for 10 to 15 minutes until sauce is lumpy. Set aside.

SPAGHETTI AND MEATBALLS

BOY DOODY!!! Heres another old favorite that yall should love! Hopes yall likes it!!

Extra-virgin olive oil
1 onion, chopped
2 garlic cloves, smashed
2 tablespoons roughly chopped fresh parsley leaves
1 cup milk
4 thick slices firm white bread, crust removed
1 1/2 pounds ground beef
1 1/2 pounds ground pork
1 large egg
1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
Kosher salt and freshly ground black pepper
4 cups heated Pomodoro Sauce, recipe follows, or good quality jarred tomato sauce
1/2 pound mozzarella cheese, cut into chunks
Leaves from 3 sprigs fresh basil
1 pound spaghetti

Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool. Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Divide into 10 equal pieces and shape them into 10 nice looking meatballs. Preheat the oven to 350 degrees F.

Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Shower with the mozzarella and drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes. Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves. Serve immediately along with extra cheese.

Pomodoro Sauce:
1/2 cup extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, chopped
2 (28-ounce) cans whole peeled San Marzano tomatoes, drained and crushed by hand, liquid reserved
Kosher salt and freshly ground black pepper
1/4 cup fresh basil leaves, torn into pieces

Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes. Carefully add the tomatoes (nothing splashes like tomatoes) and about 1/2 cup of the reserved liquid and season with salt and pepper. Cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper. Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes. Reduce the heat and let simmer for 20 to 25 minutes. Stir in the fresh basil and season again.

Yield: 4 cups

CHICKEN ENCHILADAS

Hey yall, Im back with the new recipe for today. A great tasting one from south of the border. I hopes yall likes it!!!


3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses

Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

HASHBROWN CASSEROLE

Hey yall! Its me again!! Just stopping by to drop off your new recipe for the day! Hopes yall likes it!!

Hashbrown Casserole

3 tablespoons butter
1 small yellow onion, chopped
4 cups frozen shredded hash browns
1 pound bulk sausage, mild, hot or sage
2 1/4 cups whole milk
8 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
2 tablespoons Dijon mustard
8 cups cubed French or Italian bread, crusts removed
2 cups (1/2 pound) grated Cheddar
2 cups (1/2 pound) freshly grated Parmesan

Preheat the oven to 350 degrees F.

Spray a deep 13 by 9-inch casserole dish with vegetable oil cooking spray.

Melt the butter in a large frying pan. Add the onion and saute over medium-low heat until soft, about 5 minutes. Add the hash browns and break apart. Saute until soft, about 5 minutes.
In a second frying pan, saute the sausage, breaking apart large clumps. When the sausage is cooked through, remove it from pan.

In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard, briskly to blend.

To assemble, spread the onions and hash browns evenly at the bottom of the greased dish. Place the bread cubes evenly on top of hash browns. With a slotted spoon distribute sausage as the third layer. Pour the milk and egg mixture over these layers. Add Parmesan as the next layer, while then adding the Cheddar.

*Che Chatos Note: Save a few tablespoons of Cheddar for the last 10 minutes of baking, where you can add a fresh topping of melted Cheddar.

Bake the casserole, uncovered for 45 to 50 minutes, until puffed and golden brown.

OLD FASHIONED FRIED CHICKEN

Hey everybody! Been a little while since ive been able to post up a new mouthwatering recipe!! My computers hard drive decided to take a dive on me, so I was out of commission for a little while. But now Chef Chato has returned and Ill be posting recipes just like before! A new mouthwatering recipe will be posted daily. Sorry for the delay, and thanks for sticking by.

Todays recipe is a yummy new recipe for good ole fashioned Fried Chicken, hope ya all likes it!!!


1 (3 to 4 pound) chicken, cut up into 10 pieces
Kosher salt
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons sweet paprika
2 teaspoons cayenne
Freshly ground black pepper
1 quart buttermilk
2 tablespoons hot chili sauce (recommended: Srirachi)
Peanut oil, for frying
1/4 bunch fresh thyme
3 big sprigs fresh rosemary
1/4 bunch fresh sage
1/2 head garlic, smashed, husk still attached
Lemon wedges, for serving

Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.

In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper.

Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture, then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil.

Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.

Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Repeat with the remaining chicken pieces. Once all the chicken is fried, scatter the fried herbs and garlic over the top. Serve hot, with big lemon wedges.

CAST IRON HOME FRIES

YEE HAW!!!! Heres my next recipe for alls yall. Good ole french fries!! Hopes you all likes...


2 pounds new red potatoes, cooked until tender and halved
1 Spanish onion, peeled and cut into 1/4-inch thick slices
1 red bell pepper
1 yellow bell pepper
2 jalapeno chiles
Vegetable oil
Salt and freshly ground pepper
2 tablespoons butter

Heat grill to high. Brush potatoes halves, onion slices, peppers, and chiles with oil and season with salt and pepper, to taste. Grill potatoes and onions for 2 to 3 minutes per side or until just cooked through and slightly charred. Remove from heat, cut each potatoe half in half again, and finely chop the onions.

Grill peppers and chiles until charred on all sides. Remove from the grill, place in a bowl, cover, and let steam for 5 minutes. Remove skin and finely dice.

Melt butter in a 9-inch cast iron skillet on the grates of the grill. Add the potatoes, onions, peppers, and chiles all in 1 layer and pack down. Cook until crisp and nicely browned.

POTATO SALAD

Hey everybody, guess whos back!! Sorry I wasnt able to update with a new recipe for a few days, because I was out camping for Easter. But here is the next installment, I will try to throw up a few more today.


2 pounds small red potatoes scrubbed and quartered
1 pound bacon, chopped
2 tablespoons red wine vinegar
3/4 cup mayonnaise
3 tablespoons whole-grain mustard
6 scallions, chopped in 1/4-inch segments
1 red onion, diced
2 tablespoons sugar
Salt and pepper
2 hard boiled eggs, chopped

Place potatoes in cold water in a medium saucepan. Bring to a boil and turn down the heat to medium, letting them cook until fork tender, about 15 minutes. In a skillet, saute bacon on low heat until crispy. Place bacon on a paper towel and discard the grease. Drain the potatoes, but DO NOT rinse them under cold water. Rather let them cool for about 6 to 8 minutes on a sheet pan. In a small bowl combine vinegar, mayonnaise, mustard, scallions, onion, sugar, and salt and pepper. Transfer potatoes to a mixing bowl and sprinkle bacon and hard boiled eggs over them. Then fold mayonnaise mixture into the potatoes and serve at room temperature

SPRING GREEN SALAD with CREAMY LEMON VINAIGRETTE

Hey yall, heres todays new recipe! Its quite an easy one. A wonderful salad with a great salad dressing. Hopes yall likes it!!!


2 pints sunflower shoots (or 1/2 pound mixed baby greens)
1 handful fresh mint
1 tablespoon grainy mustard
1 tablespoon hot water
1 lemon, juiced
1/3 cup extra-virgin olive oil
1 heaping tablespoon creme fraiche
1/2 teaspoon sugar
Kosher salt and freshly ground black pepper

Wash and dry the shoots and mint, place in a large bowl.

In a mason jar, combine the mustard, water, lemon juice, oil, creme fraiche, sugar, salt and pepper. Put the cap on and shake vigorously to emulsify. Drizzle the vinaigrette over the greens and toss well to coat. Serve immediately. Store any remaining vinaigrette in the jar in the refrigerator.

NEW ENGLAND BOILED DINNER

Hey everyone, guess whos back?? Im really sorry that I havent posted a new recipe in a couple of days! I hope you can understand, ive been really busy trying to get ready for the Easter camping trip. But I do have a recipe for yall today..... oooooohweee


2 1/2 pounds corned beef brisket
3 tablespoons pickling spices
3 bay leaves
5 black peppercorns, tied in a cheesecloth bag
2 potatoes peeled and cut into large chunks
3 carrots, cut into 4 pieces
1 onion, quartered
2 parsnips, cut into chunks
2 turnips, cut into chunks
1 small cabbage, cut into wedges
1 tablespoon salt

Horseradish cream:
1 cup sour cream
Up to 1 tablespoon prepared horseradish
Salt and pepper
Hot pepper sauce

In a large pot combine meat, spice bag and enough cold water to cover. Bring to a boil, reduce heat and simmer 2 hours. Add vegetables and salt. Simmer 30 minutes more.

Make horseradish cream: In a small bowl combine sour cream and horseradish; season to taste with salt, pepper and hot pepper sauce. To finish, remove corned beef to a carving board and slice against the grain. Transfer to a large, warmed, deep platter. Drain broth and reserve for soup if desired. Arrange vegetables around meat and serve.

CHICKEN OVER CHESSEY RICE PILAF

HOOOOOOOOOOWEEEEE!! Heres the next installment from Chef Chato.... HOWDY DOODY, im sure yous will all likes this one!! Let me know whats ya think!


6 bacon slices, roughly chopped
1 pound boneless, skinless chicken breasts, cut into strips
1 teaspoon Chatos Creole Seasoning, recipe follows
1 tablespoon unsalted butter
1 cup finely chopped yellow onions
1/4 teaspoon freshly ground black pepper
2 teaspoons minced garlic
8 ounces button mushrooms, wiped clean and thinly sliced
1 teaspoon chopped fresh thyme
1 cup chicken stock, or canned low-sodium chicken broth
1/4 cup minced green onions
Cheesy Rice Pilaf, recipe follows
2 tablespoons minced parsley, garnish

In an electric skillet or a large heavy skillet, cook the bacon over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels. Season the chicken with the Creole Seasoning, and add to the fat in the pan. Cook, stirring occasionally, until just cooked through, about 5 minutes. Transfer to a plate.

Melt the butter in the pan. Add the onions, and pepper, and cook, stirring, until soft, about 4 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and thyme, and cook until the mushrooms give off their liquid, about 5 minutes. Add the chicken stock and bring to a boil, stirring to deglaze the pan. Add the chicken, lower the heat, and simmer until heated through, 1 to 2 minutes. Add the bacon and green onions, and stir well. Remove from the heat and serve over the Cheesy Rice Pilaf, and garnish with the parsley.

Cheesy Rice Pilaf:
3 tablespoons unsalted butter
1/2 cup finely chopped yellow onions
1/2 cup finely chopped yellow bell peppers
1 cup long-grain rice
1 teaspoon salt
1 bay leaf
2 cups chicken stock
1/2 cup frozen peas
1/4 cup chopped fresh parsley
1/2 pound fontina or mozzarella, diced

In a heavy, medium saucepan, melt the butter over medium-high heat. Add the chopped onions and bell peppers, and cook, stirring until soft, about 4 minutes. Add rice, salt, and bay leaf and cook, stirring, for 1 minute. Add the stock and stir. Reduce the heat to low, cover, and simmer until the rice is almost tender, about 15 minutes. Add the peas, cover and continue simmering until the liquid is absorbed, about 5 minutes. Remove from the heat and let sit covered for 10 minutes.

Remove the bay leaf and fluff the rice with a fork. Add the cheese and parlsey, and stir. Serve immediately.

Yield: 4 servings

Chatos Creole Seasoning:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

EGGS BENEDICT

Good morning to all yall out there! Heres my next mouthwatering recipe for yalls. It surely will be YUMMY FOR YOUR TUMMY.... Hopes yalls likes it!


4 English muffins split in 1/2
4 tablespoons butter, at room temperature
4 (6-ounce) beef fillets, split in 1/2
Essence, recipe follows
2 tablespoons olive oil
3 cups water
1/2 teaspoon white vinegar
Salt
Pinch cayenne pepper
8 eggs, individually cracked into a cup
4 egg yolks
2 tablespoons fresh lemon juice
1 tablespoon water
1 tablespoon Creole mustard or other whole-grain mustard
1/2 pound butter, melted and warm
2 teaspoons finely chopped parsley leaves

Preheat a griddle or large skillet. Brush the muffins with the butter. Place the muffins on the hot griddle and pan-fry for 2 minutes on each side. Remove the muffins from the griddle and set aside. Using a sharp knife, split the fillets in half, horizontally.

Season the fillets with Essence. Heat the olive oil in a large skillet over medium-high heat. Sear the fillets for 2 minutes on each side for medium-rare. Remove the fillets from the pan and set aside.

In a large skillet, combine the water and vinegar. Season the water with salt. Bring the mixture to a boil. Slide 4 of the eggs into the water. When the water returns to a boil, reduce the heat to low and simmer until the eggs are set, 2 to 2 1/2 minutes. Watch carefully and remove the eggs when the yolks are still soft, and drain on a paper-lined plate. Season the eggs with salt and pepper. Return the water to a boil and repeat the process with the remaining eggs.

In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, mustard, and parsley. Season with salt and cayenne. Whisk the mixture until pale yellow and slightly thick. Be careful not to let the bowl touch the water. Remove the bowl from the pot and, while whisking vigorously, gradually add the butter, little by little, until all is incorporated. Season, to taste, with salt and cayenne.

To assemble, place the steaks on the English muffins. Top the steaks with the poached eggs. Spoon the Hollandaise sauce over the eggs. Garnish the eggs with parsley.

Chef Chatos Bayou Blast

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

CORNED BEEF AND CABBAGE and more

Heres a great recipe for St. Patricks Day.... Hopes yall likes it!!


One 3-pound corned beef brisket (uncooked), in brine
16 cups cold water
2 bay leaves
2 teaspoons black peppercorns
4 whole allspice berries
2 whole cloves
1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
8 small new potatoes (about 1 1/4 pounds), halved
Freshly ground black pepper

Serving suggestion:
Whole-grain mustard or HORSERADISH SAUCE, recipe follows

Preheat the oven to 300 degrees F.

Place the corned beef in a colander in the sink and rinse well under cold running water.
Place the corned beef in a large Dutch oven with a tight-fitting lid; add the water, bay leaves, peppercorns, allspice, and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes.

Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.

Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce.

Chef Chato's Note: Leftover corned beef makes great corned beef hash. In fact, you can make it just to make my morning-time favorite, corned beef hash with poached eggs.

HORSERADISH SAUCE

3/4 cup mayonnaise
3/4 cup sour cream
1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)
1/2 teaspoon grated lemon zest
2 teaspoons kosher salt
Freshly ground black pepper

In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving.

Yield: about 1 3/4 cups

CORNED BEEF HASH WITH POACHED EGGS

HASH
2 cups roughly chopped boiled red new potatoes, preferably leftover from CORNED BEEF AND CABBAGE, recipe follows
2 cups diced leftover cooked corned beef
1/4 cup corned beef cooking liquid or chicken broth
1/2 medium yellow medium onion, grated
1/2 clove garlic, mashed with a fork
1 tablespoons whole-grain mustard
1/4 teaspoon dried thyme Pinch of nutmeg
Freshly ground black pepper
1 tablespoon chopped flat-leaf parsley
1/4 cup plus 1 tablespoon unsalted butter

EGGS
4 cups cold water
1/2 cup distilled white vinegar
1/2 teaspoon kosher salt
8 fresh large eggs

In large bowl, place 1 cup of the potatoes and mash with a fork. Add the remaining 1 cup potatoes, corned beef, cooking liquid, onion, garlic, mustard, thyme, and nutmeg. Season generously with pepper and mix well. Store in the refrigerator overnight.
Remove the hash mixture from the refrigerator and stir in the parsley.

Heat 1/4 cup butter in a large cast-iron skillet over medium-high heat. When the foaming subsides, add the hash mixture and cook, stirring, for 30 seconds. Using a spatula, press the mixture down into a round cake the size of the skillet. Cook, shaking the skillet occasionally, for 4 minutes. Reduce the heat to medium and continue cooking, moving the skillet occasionally, until the underside is browned and crusty, about 6 minutes more.

To flip the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls on to the plate as an intact cake. Invert the hash onto another plate, cooked-side up. Return the skillet to the heat, raise to medium-high, and heat the remaining 1 tablespoon butter. When the foaming subsides, slide the hash into the skillet cooked-side up. Cook, shaking the skillet occasionally, for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more. Set aside covered with foil to keep warm.

While the corned beef hash is cooking, combine the water, vinegar and salt in a large skillet and bring to a simmer. Crack the eggs into separate cups. Carefully slide the eggs into the skillet and cook, turning occasionally with a spoon, until firm, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to kitchen towel. Lightly dab the eggs with a kitchen towel to remove any excess water.

Divide the hash among plates and top with the poached eggs.

Yield: 4 servings

BLOODY MARY SHRIMP COCKTAIL

Hey yall, Chef Chato has returned for todays new recipe!!!! YUMMMMMMMMMY Here ya go, I hopes yall likes it....


1 lemon, juiced, plus lemon wedges for garnish
16 jumbo shrimp cooked and cleaned
Salt
1 (28-ounce) can chunky style crushed tomatoes
2 tablespoons horseradish
2 tablespoons Worcestershire, eyeball it
2 teaspoons hot sauce, eyeball it
2 ribs celery, finely chopped
4 shots ice cold vodka
1 teaspoon ground black pepper

Squeeze half of the lemon over the shrimp and sprinkle them with a little salt. Mix together the remaining lemon juice, tomatoes, horseradish, Worcestershire, hot sauce, celery, vodka and pepper in a small pitcher. When ready to serve, pour the sauce into martini glasses. Hook the shrimp, 4 per glass, around edges. Make garnish wedges of lemons to hook on the edges of the glasses and serve.

TIP: Chill some martini glasses in your freezer the morning of your dinner club party to serve these cocktails.

MEAT LOAF

Hey yall, heres the next installment of Chef Chatos kitchen. A tasty dish thats really well known..... Good ole fashioned Meat Loaf..... Hope yall likes it!!!


1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats

Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard

Preheat oven to 375 degrees F.

Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.

Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.

JUMBALAYA

Yeeee Hawwww, heres a southern style dish thats very easy and tastes really yummy! let me know how yall like it!!

Jumbalaya

1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/2 pound andouille sausage, diced
1 (28-ounce) can diced tomatoes
1 medium onion, chopped
1 green bell pepper, seeded and chopped
1 stalk celery, chopped
1 cup reduced-sodium chicken broth
2 teaspoons dried oregano
2 teaspoons Cajun or Creole seasoning
1 teaspoon hot sauce
2 bay leaves
1/2 teaspoon dried thyme
1 pound frozen peeled and cooked shrimp, thawed
2 cups cooked rice

In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme. Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.

COWBOY CHICKEN CASSEROLE

Howdy folks, just thought id post up a real cowboy recipe!!! Hope yall likes it!


2 pounds skinless, boneless chicken breasts
2 1/2 cups chicken stock
1/2 cup dry white wine
1/4 cup coarsely chopped fresh cilantro leaves
1 1/2 tablespoons fresh lime juice
2 garlic cloves, smashed
1 teaspoon black peppercorns
1 1/4 teaspoons salt
1/4 teaspoon dried Mexican oregano
2 bay leaves
6 tablespoons unsalted butter
1 pound white button mushrooms, wiped clean and stems trimmed, quartered
Pinch freshly ground black pepper
4 tablespoons all-purpose flour
1 1/2 cups whole milk
12 cups tortilla chips
2 cups finely chopped onions
1 cup finely chopped bell peppers
2 jalapeno peppers, stem and seeds removed, finely chopped, optional
8 ounces grated Pepper Jack
8 ounces grated Cheddar
1 tablespoon Chef Chatos Southwest Seasoning, recipe follows

2 teaspoons chili powder
1 teaspoon ground cumin
1 cup chopped drained canned tomatoes
1 (4-ounce) can diced green chiles, drained

Combine the chicken, chicken stock, wine, cilantro, lime juice, garlic, peppercorns, 1 teaspoon of the salt, the oregano, and bay leaves in a medium saucepan and bring to a boil. Reduce the heat to a simmer and cook, uncovered, for 10 minutes. Remove from the heat and allow the chicken to cool in the poaching liquid for 45 minutes. Remove the chicken from the cooking liquid and tear or cut into bite-size pieces. Reserve the chicken. Strain the cooking liquid and reserve.

Preheat the oven to 350 degrees F.

Heat the butter in a large skillet over high heat until foamy. Add the mushrooms, the remaining 1/4 teaspoon salt, and the black pepper and cook, stirring occasionally, until the mushrooms release their liquid. Continue to cook until the mushrooms are golden brown and all the liquid has evaporated, about 6 minutes. Sprinkle the mushrooms with the flour, stir to blend, and cook for 1 minute. Add the milk and stir, scraping up any bits from the bottom of the pan. Cook until the mixture begins to thicken. Add 1 1/2 cups of the reserved chicken cooking liquid, stir, and cook until very thick and flavorful, about 10 minutes. Remove from the heat.

Place the tortilla chips in the bottom of a 9 by 13-inch glass casserole. Crush the chips with your hands so they form a thin layer on the bottom of the dish. Pour 1 cup of the reserved cooking liquid over the tortilla chips and allow them to soak up the liquid. Scatter the chicken over the top of the tortilla layer. Spread the chopped onions, bell peppers, and jalapenos evenly over the chicken. Top with half of the grated cheeses. Sprinkle with the Southwest Seasoning, chili powder and ground cumin. Spoon the reserved mushroom mixture evenly over the top of the spices, then top with the tomatoes and green chiles. Cover with the remainder of the cheeses. Bake uncovered for 40 to 45 minutes, or until the cheese is bubbly and the casserole is heated through. Let sit for 5 minutes before serving.

Tip: This casserole may be prepared in advance and frozen until ready to use. Simply allow it to thaw 1 day in the refrigerator and come to room temperature before baking.

Chef Chatos Southwest Seasoning:

2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano

Combine all ingredients thoroughly.
Yield: 1/2 cup

COUNTRY FRIED STEAK WITH BISCUITS AND GRAVY

HOWDY DOODY!!! Heres another great breakfast classic for all you breakfast lovers. Sure hope yall like it!!

Steak and Gravy:
1 1/2 cups, plus 2 tablespoons all-purpose flour
1/2 teaspoon freshly ground black pepper
8 (4-ounce) tenderized beef round steak (have butcher run them through cubing machine)
1 teaspoon House Seasoning, recipe follows
1 teaspoon seasoning salt
2 cups buttermilk
2/3 cup vegetable oil
1 1/2 teaspoons salt
1 quart whole milk
1/2 teaspoon monosodium glutamate (recommended: Ac'cent), optional
1 bunch green onions, or 1 medium yellow onion, sliced

Basic Biscuits:
1 package yeast
1/2 cup lukewarm water
5 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons sugar
3/4 cup solid shortening (recommended: Crisco)
2 cups buttermilk

Steak and Gravy:
Combine 1 1/2 cups flour and 1/4 teaspoon of pepper in a small bowl. Sprinkle 1 side of the meat with the House Seasoning and the other side with the seasoning salt, and then dredge the meat in buttermilk and then flour. Heat 1/2 cup oil in a heavy skillet over medium-high heat. Add 2 or 4 of the steaks to the hot oil and fry until browned, about 5 to 6 minutes per side. Remove each steak to a paper towel-lined plate to drain. Repeat with the remaining steaks, adding up to 1/4 cup more oil, as needed.

Make the gravy by adding the 2 tablespoons remaining flour to the pan drippings, scraping the bottom with a wooden spoon. Stir in the remaining 1/4 teaspoon pepper, and the salt. Reduce the heat to medium and cook, stirring frequently, until the flour is medium brown and the mixture is bubbly. Slowly add the whole milk and the Ac'cent, if using stirring constantly. Return the steaks to the skillet and bring to a boil over medium-high heat. Reduce the heat to low, and place the onions on top of the steaks. Cover the pan, and let simmer for 30 minutes.

Biscuits:
Preheat oven to 400 degrees F. Dissolve yeast in warm water; set aside. Mix dry ingredients together. Cut in shortening. Add yeast and buttermilk and mix well. Turn dough onto lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter and place on greased baking sheet. Bake for 12 minutes or until golden brown.

Split biscuits in half and top with country fried steak and drizzle with gravy.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

SMOKED SALMON OMELETS

YUMMMMMMMMY!!!!!!!!!! The best part of wakin up!!! No its not Folgers but its up there with the best breakfasts in the world....

Smoked Salmon Omelets

6 large eggs
2 tablespoons half-and-half or water
1/4 teaspoon fine salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
2 ounces cream cheese, cut into small bits
2 ounces thinly sliced smoked nova salmon or lox, cut into 1-inch long thin strips
2 tablespoons finely diced red onion
2 teaspoons drained small capers
4 lemon slices
Snippets of fresh dill, for garnish

Equipment: 8-inch seasoned omelet skillet (like black steel or cast iron)
Preheat the broiler and arrange the oven rack in the highest position.

Put the eggs, half-and-half, salt and pepper in a bowl and whisk until frothy.

Melt the butter in the skillet over medium-high heat. Pour in the egg mixture and let sit until the bottom starts to cook. Using a rubber spatula, slowly push the cooked egg from 1 side of the skillet to the other, allowing the raw egg to reach the bottom and cook--this creates fluffiness and keeps the bottom from burning.

When the omelet is cooked on the bottom and the top is still runny, place the skillet just under the broiler with the oven door open and the handle sticking out, and broil until the omelet rises and browns lightly, about 1 minute. (Alternatively, flip the omelet in the skillet and cook briefly, to finish.)

Scatter the cream cheese and smoked salmon over the omelet; then sprinkle with the onion and capers. Broil again to warm the topping, about 30 seconds

Transfer the omelet to a cutting board, and cut into 4 triangles. Divide the omelets among plates and garnish with the lemon slices and dill.

ULTIMATE LASAGNA

Heres a great recipe that i found for all of you out there!! This is the best Lasagna you will ever eat! Let me know if you like it.

2 pound dried lasagna noodles
Extra-virgin olive oil
2 pounds ground beef
2 pound ground Italian sausage
1 onion, chopped
2 cloves garlic, sliced
3 carrots, chopped
2 stalks celery, chopped
2 tablespoons chopped fresh basil
1/4 cup finely chopped Italian flat-leaf parsley
1 tablespoon chopped oregano leaves
2 tablespoons all-purpose flour
2 cups red wine
2 (28-ounce) cans tomatoes (recommended: San Marzano)
3 tablespoons heavy cream
1 teaspoon ground cinnamon
2 quarts ricotta cheese, (2 containers)
2 eggs, lightly beaten
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper
1 pound mozzarella cheese, shredded
Grated Parmesan and mozzarella, for topping

Preheat oven to 350 degrees F.

Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly and coat with olive oil to keep them moist and easy to work with.

Coat a large skillet with olive oil, add beef and sausage and brown until no longer pink, about 10 minutes. Season with salt and pepper. In a food processor, combine the onion, carrots, celery, garlic, basil, parsley, an oregano. Process until pureed, add to the pan with the ground meat and stir to combine. Stir in the flour. Add the wine and cook until it has reduced by half. Stir in the tomatoes and add the heavy cream and the cinnamon.

In a mixing bowl, combine ricotta and the parmesan. Stir in the eggs and season with salt and pepper.

To assemble the lasagna:

Coat the bottom of a deep 13 by 9-inch pan with olive oil. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Dollop 1/2 of the ricotta mixture over the pasta, spread to the edges with a spatula. Spread 1/2 of the meat mixture over the ricotta. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of sauce, spread evenly. Repeat with the next layer of noodles, ricotta, sauce, and cheeses. Top last layer with noodles, sauce, shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.

MUSTARD CRUSTED BAKED SALMON

Baked Salmon:

1 pound butter
1/4 cup minced garlic
1 cup whole grain mustard
1/4 cup chopped fresh thyme
2 lemons, juiced
2 tablespoons Old Bay seasoning
2 tablespoons salt
2 teaspoons freshly ground black pepper
3 cups panko bread crumbs (Japanese bread crumbs) Do not substitute regular bread crumbs
1 (3 to 4 pound) side of salmon, skin on, pin bones removed

Whip butter with an electric mixer until fluffy. Add the garlic, mustard, thyme, lemon juice, Old Bay, salt, pepper, and panko, and mix well. Line a small sheet pan with parchment paper or waxed paper and lay salmon, skin side down, on pan. Blot salmon with paper towels to remove any moisture. "Crust" the salmon while the butter is still soft, allowing a 1/4-inch crust. At this point, the salmon may be refrigerated (cover with plastic wrap after butter has hardened).

Preheat the oven to 425 degrees F.

Bake for approximately 10 minutes for a still slightly pink fish. Use 2 long flat spatulas, coming in from either end, to lift the salmon off the paper and transfer to a serving platter.

Chefs Note: Use your imagination, substitute dill for the thyme, horseradish for the mustard, substitute crushed potato chips for the Panko (try different flavors of chips or use pretzels or tortilla chips). This dish can also be prepared for individual portions

CHICKEN KEBAB SALAD

For the kebabs:

8 links sweet Italian pork sausage
1 crusty baguette
2 to 3 medium, boneless, skinless chicken breasts
12 fresh bay leaves
1/2 cup extra-virgin olive oil
2 lemons
Kosher salt and freshly ground black pepper

For the salad and dressing:

2 anchovies
2 cloves garlic
1/2 lemon, juiced
2 egg yolks*
1/4 cup grated Parmigiano-Reggiano, plus shavings for garnish
1 cup extra-virgin olive oil
2 tablespoons water
Kosher salt and freshly ground black pepper
2 heads romaine lettuce, chopped
Flat-leaf parsley, for garnish
2 lemons, cut into wedges, for garnish

Special equipment:

4 large foot-long skewers, metal or thick bamboo work best, soaked in water for half an hour if using bamboo or wood.

Preheat grill to medium-high heat.

For the kebabs:
Slice chicken thinly, cut the baguette into 1/2-inch rounds, and cut the sausage links up into chunks, alternating cuts at 45 degree angles for nice triangular shapes.

Now prepare the kebabs. Take the skewers 1 at a time and begin threading the components alternately. Start with a piece of bread, then chicken, bay leaf, sausage, and bread; repeat this 3 times to fill the skewers, ending with bread.

Lay the prepared kebabs out on your board and drizzle liberally with extra-virgin olive oil. Squeeze the lemon juice all over and season well with salt and freshly ground black pepper. Place the prepared kebabs onto preheated grill and cook for about 7 to 10 minutes per side, or until cooked through.

While kebabs are roasting you can prepare the salad. In a blender combine the anchovies, garlic, lemon juice, egg yolks and grated Parmesan. Pulse a couple of times to combine, then add the water and blend again. With the motor running, gradually pour the oil through the feed tube and continue to blend until emulsified. Season, to taste, with salt and some freshly ground black pepper.

In a large mixing bowl add the chopped romaine. When the kebabs are done, remove from the oven and slide the kebab components off the skewers directly into the bowl. Add some dressing and gently toss to combine.

To plate, garnish with parsley leaves, shaved Parmesan and fresh lemon wedges.

*RAW EGG WARNING Chef Chato suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

BAKED MACCARONI AND CHEESE

Hey, im back for todays mouthwatering recipe!!!! This one will be sure to bring out the kid in you again! I hope you all like it as much as I did.


Baked Maccaroni and Cheese

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper

Topping:
3 tablespoons butter
1 cup panko bread crumbs

Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving. Remember to save leftovers for fried Macaroni and Cheese

FISH AND CHIPS

1 cup white flour
1/2 teaspoon baking powder
Salt and freshly ground black pepper
3 egg yolks
1 cup water, or enough as needed to create correct consistency for dipping fillets
Canola oil
4 to 6 large potatoes, peeled and cut in batonnets
6 (6 to 8-ounce) tilapia fillets, sliced in 1/2 lengthwise into 12 strips
Malt vinegar, as an accompanying condiment

Combine the flour and baking powder in a mixing bowl and season with salt and pepper. Beat egg yolks with a small amount of the water in a small bowl (a 2 cup glass measuring pitcher works great for this). Whisk the egg mixture a little at a time into the flour and add additional water, as necessary, to achieve a smooth consistency for the batter.

Heat the canola oil in a deep-fryer to 375 degrees F or as instructed in the manufacturer's instructions for potatoes and fish or similar foods.

Fry potatoes in deep-fryer until golden brown and drain on paper towels. Season with salt.
Dip tilapia into batter, deep-fry until golden brown and transfer to paper towels to drain.

Serve with malt vinegar or your choice of condiments.

TEXAS STYLE BEEF BRISKET

Heres for all you backyard cooks. Hope you enjoy!!!

TEXAS STYLE BEEF BRISKET

1 (4-pound) beef brisket, trimmed
2 tablespoons dark brown sugar
2 tablespoons kosher salt
4 tablespoons paprika
2 teaspoons granulated garlic powder
1 tablespoon granulated onion powder
1 1/2 teaspoons ground black pepper
1 teaspoon cayenne pepper
2 teaspoons ground cumin
Mesquite wood chips
Barbecue Sauce, recipe follows

Set the brisket on a large sheet of plastic wrap. In a medium bowl combine the dark brown sugar, kosher salt, paprika, granulated garlic, granulated onion, black pepper, cayenne pepper and cumin. Rub the mixture onto the brisket and wrap tightly in the plastic wrap. Place on a baking sheet and refrigerate for at least 6 hours or up to overnight. Remove the meat from the refrigerator and let come to room temperature. Soak mesquite wood chips in a large bowl of water for 1 to 2 hours. Remove, drain and set aside.

Remove the meat from the refrigerator and let come to room temperature. Prepare a stove-top smoker according to the manufacturer's instructions. Remove the plastic wrap and place the brisket on the rack over low heat. Close the lid and smoke for 2 hours.

Preheat the oven to 275 degrees F.

Remove the meat from the smoker and wrap in a large sheet of heavy aluminum foil. Place on a baking sheet and roast until meat is tender and an instant-read thermometer registers an internal temperature of 140 to 145 degrees F, about 3 to 4 hours. Remove the meat from the oven and let rest for 20 minutes before carving the meat against the grain.

Serve with Barbecue Sauce on the side for dipping.

Barbecue Sauce:

1/2 tablespoon vegetable oil
1/4 cup chopped yellow onion
1 teaspoon chopped garlic
1 cup ketchup
2 tablespoons dark brown sugar
1 1/2 teaspoons molasses
2 tablespoons apple cider vinegar
1 tablespoon fresh squeezed lemon juice
1 tablespoon fresh squeezed orange juice
1 tablespoon dry mustard
1 tablespoon Worcestershire sauce
1 teaspoon hot red pepper sauce

In a large saucepan, heat the oil over medium-high heat. Add the onions and cook until soft, stirring, for 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ketchup, brown sugar, molasses, vinegar, lemon juice, orange juice, mustard, Worcestershire and hot sauce, and bring to a boil. Lower the heat to a simmer and cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon and the flavors marry, 15 to 20 minutes. Remove from the heat and let cool slightly before serving.

Yield: about 2 1/2 cups

ITALIAN MEATLOAF

Hey people, are you ready for the next installment in Chatos Kitchen. I think youll love it!!!! Let me know whatcha think!!!

ITALIAN MEATLOAF

2 tablespoons extra-virgin olive oil
1 red pepper, seeded, small diced
1 onion, diced
2 teaspoons (about 3 cloves) chopped garlic
1 pound ground beef
2 eggs
3/4 cup bread crumbs
1 cup grated Parmesan
1 tablespoon Worcestershire sauce
1 tablespoon balsamic vinegar
2 tablespoons chopped basil leaves
1 tablespoon chopped parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper
1 cup marinara sauce

Preheat oven to 350 degrees F.

Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat and add the peppers, onions and garlic. Saute until just soft, remove to a plate and cool.

When the peppers and onions are cool, combine all of the remaining ingredients together except for the marinara. Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top.

Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf. Remove from the oven and let rest for 5 minutes. Slice and serve.

BLT APPETIZERS

Heres ans easy one for yall today. BLT appetizers!! here ya go


1 cup mayonnaise
1 cup sour cream
Iceberg lettuce, shredded
2 large vine-ripe tomatoes, chopped
1 pound lean bacon, cooked crisp and crumbled
Sea salt bagel chips


Combine the mayonnaise and sour cream in a small bowl with a snap-on lid. When well mixed, refrigerate until serving time. When ready to serve, place the mayonnaise mixture in a large serving bowl. Top with the lettuce, tomatoes and bacon. Serve with bagel chips.

CHICKEN POT PIE

Hey everyone, how are you doing today? I just thought that for todays recipe, i would post one of my favorites of all-time!! I hope you all like it as much as I do. Thanks for all your support.



4 sheets frozen puff pastry
1 egg, beaten
4 chicken breast halves, or 2 cups leftover cooked chicken
Seasoned salt and pepper
2 tablespoons cooking oil
1/3 cup butter
2/3 cup all-purpose flour
1 quart heavy cream
1/4 cup chicken base
1 tablespoon minced garlic
1/2 small yellow onion, minced
1 cup frozen green peas, cooked
1 cup chopped cooked carrots
Pinch fresh grated nutmeg, optional

Crust:
Preheat oven to 350 degrees F.

Cut each sheet of frozen puff pastry into 1-inch strips, 8 inches long. On a large cookie sheet, weave strips into a lattice large enough to cover each pot pie. Brush beaten egg onto each lattice square. Bake for 5 minutes, or until dough has risen and turned light golden brown. Set aside until ready to assemble pies. Leave oven on at 350 degrees F.

Filling:
Season chicken with seasoned salt and pepper. Heat oil in a large skillet over medium-high heat. Add chicken and saute until cooked through. Remove from heat and cut into chunks. Alternatively, you may use precooked chicken.

In a large saucepan, melt butter and then slowly add flour, stirring until consistency of peanut butter, but not brown like a roux. Slowly add cream and keep stirring. Add chicken base, garlic, and onion and stir until thickened. Add peas, carrots, nutmeg, if using, and cut up chicken. Remove from heat. Fill 4 individual oven-proof bowls with chicken mixture and then top each with a pre-cooked lattice square. Bake for 5 minutes or until bubbly. Any remaining pie filling may be frozen.

TEX-MEX CHICKEN TOSTADAS

Cooking spray
4 (6-inch) corn tortillas
4 cups shredded lettuce
4 cooked chicken breast halves, cut into 1-inch pieces
1 tomato, diced
1 cup frozen corn kernels, thawed
1 can black beans, rinsed and drained
1/4 cup diced pickled jalapenos
Chopped fresh cilantro leaves, to garnish
Cilantro-Lime Vinaigrette

Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.

Arrange tortillas on prepared baking sheet and spray tortillas with cooking spray. Brush in cooking spray to coat. Bake 5 to 6 minutes, until golden brown. Transfer tortillas to individual plates and top with lettuce, chicken, tomatoes, corn, black beans, and jalapenos. Sprinkle cilantro over top to garnish, if desired. Drizzle with Cilantro-Lime Vinaigrette.

Cilantro-Lime Vinaigrette:

1/3 cup chicken broth
2 tablespoons olive oil
2 teaspoons honey mustard
1 teaspoon lime zest
2 tablespoons fresh lime juice
2 tablespoons fresh cilantro leaves, finely chopped
Salt and ground black pepper

In a container or jar, place chicken broth, olive oil, honey mustard, lime zest, lime juice, cilantro, salt and pepper. Cover with lid. Shake to combine. To serve, drizzle over Chicken Tostada.

PRIME RIB WITH SHOESTRING FRIES AND CABRALES BLUE CHEESE DIP

Roast:

1 (3 rib) roast, about 5 pounds, rimmed of excess but not all fat
2 cloves garlic, finely sliced
Salt and freshly ground pepper
1/2 cup white wine
2 cups beef stock

Preheat oven to 450 degrees. Bring meat to room temperature by removing it from the refrigerator at least 1 hour before roasting. Using a paring knife, poke small holes in the meat and insert the garlic into them. Season the meat with salt and pepper to taste. Place the roast in a large roasting pan, bone side down. Roast for 15 minutes. Turn the heat down to 350 degrees and continue to roast for 1 hour to 1 hour and 15 minutes for medium-rare doneness. Remove meat to a carving board and let rest. Place roasting pan on top of stove over high heat. Add the wine and cook, stirring and scraping up any brown bits and reduce. Add stock and reduce by half, season with salt and pepper. Slice beef and drizzle with some of the sauce.

Shoestring Potatoes:

4 russet potatoes, peeled
1 quart vegetable oil
Salt

Blue Cheese Dip:

3 tablespoons unsalted butter
3 tablespoons flour
3 cups hot milk
1 1/2 cups cabrales blue cheese, crumbled
Dash cayenne pepper
Salt

Potatoes:

Slice the potatoes and cut them into 1/8-inch slices. Then cut the slices into long strips 1/8-inch wide. Heat oil to 375 degrees F. Add them in batches, separating them when they hit the oil. Fry until golden brown, remove and drain on paper towels and salt liberally.

Dip:

Heat butter in medium saucepan over medium heat until melted. Whisk in flour and cook for 2-3 minutes. Whisk in the hot milk and cook until the sauce has thickened. Stir in the blue cheese and cook until the cheese has melted. Season with cayenne and salt. Pour into ramekins and serve with the fries.

Grilled Vegetables:

2 zucchini, cut on bias into 1/2-inch thick slices
1 yellow squash, cut on bias into 1/2-inch thick slices
2 red peppers, seeded, stemmed, and cut into 4 pieces
2 yellow peppers, seeded, stemmed, and cut into 4 pieces
1/4 cup olive oil

Toss vegetables with olive oil. Season with salt and pepper. Grill until tender.

SWEET CHICKEN BACON WRAPS

SWEET CHICKEN BACON WRAPS

1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

Preheat oven to 350 degrees F.

Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp

PARMESEAN TATER-TOTS

PARMASEAN TATER-TOTS

5 cups frozen tater tots
1/4 cup olive oil
Salt and freshly ground black pepper
1 1/2 tablespoons crushed garlic
3 tablespoons chopped flat-leaf parsley
1/2 cup grated Parmesan

Preheat the oven to 400 degrees F.

Combine the tater tots and the olive oil in a bowl. Toss to coat, spread on a baking sheet and bake until golden brown and crisp, about 30 minutes.

Remove the tater tots from the oven, season with salt and pepper and transfer to a mixing bowl.

To the taters, add the garlic, parsley and cheese.

Toss to combine and serve immediately.

CHOCOLATE PIZZA

Heres a great dessert for you all Chocolate Pizza. Hope you enjoy!


1 pound homemade pizza dough, recipe follows, or purchased pizza dough
2 teaspoons butter, melted
1/4 cup chocolate-hazelnut spread (recommended: Nutella)
1/2 cup semisweet chocolate chips
2 tablespoons milk chocolate chips
2 tablespoons white chocolate chips
2 tablespoons chopped hazelnuts, toasted

Position the oven rack on the bottom of the oven and preheat to 450 degrees F.

Line a heavy large baking sheet with parchment paper. Roll out the dough to a 9-inch-diameter round. Transfer the dough to the prepared baking sheet. Using your fingers, make indentations all over the dough. Brush the dough with butter, then bake until the crust is crisp and pale golden brown, about 20 minutes. Immediately spread the chocolate-hazelnut spread over the pizza then sprinkle all the chocolate chips over. Bake just until the chocolate begins to melt, about 1 minute. Sprinkle the hazelnuts over the pizza. Cut into wedges and serve.


Pizza Dough:

1/2 cup warm water (105 to 110 degrees F)
2 teaspoons active dry yeast
2 cups all-purpose flour, plus more for kneading
1 teaspoon salt
3 tablespoons olive oil, plus more for bowl

Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.

Yield: 1 (16-ounce) ball of pizza dough
Prep Time: 10 minutesInactive
Prep Time: 1 hour

ORANGE CHICKEN

2 pounds boneless chicken pieces, skinned
1 egg
1 1/2 teaspoon salt
White pepperOil (for frying)
1/2 cup cornstarch
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon minced ginger root
1 teaspoon minced garlic
1 dash crushed hot red chilies
1/4 cup chopped green onions
1 tablespoon rice wine
1/4 cup water
1 teaspoon sesame oil

***Orange Chicken Sauce***
1 1/2 tablespoon soy sauce
1 1/2 tablespoon water
5 tablespoons sugar
5 tablespoons white vinegar

Directions:
Cut chicken pieces into 2-inch squares and place in large bowl. Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir cornstarch and flour together.

Add chicken pieces, stirring to coat.

Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken pieces, small batch at time, and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.)

Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.

Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chilies and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil.

Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thickened. Stir in 1 tablespoon oil and sesame oil. Serve at once. You may want to add grated zest of 1 orange to the sauce ! for flavor.

SALMON SALAD WITH RED CHILE-CEASAR DRESSING

Heres a great salad recipe, for all you salad lovers. Hope you like it.




1/3 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons grated Parmesan
2 peeled garlic cloves
1 1/2 teaspoons anchovy paste
1 teaspoon red chili paste
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
6 cups chopped Romaine lettuce leaves
2 cooked salmon fillets, broken up into 2-inch pieces (about 2 cups)
1 cup seasoned croutons

In a blender or food processor, combine lemon juice, oil, Parmesan, garlic, anchovy paste, red chili paste, mustard, and Worcestershire sauce. Puree until smooth. Season, to taste, with salt and black pepper.

Arrange lettuce leaves on a serving platter and top with salmon and croutons. Pour over dressing and serve

RACK OF LAMB WITH CARAMELIZED SHALLOTS AND THYME CRUST

Heres a hit for your special someone on that special day. Hope you all like it!! Let me know.


Rack of Lamb with Caramelized Shallots and Thyme Crust


1 1/2 tablespoons olive oil
3 large shallots, chopped (about 1/2 cup)
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
1/2 cup pulverized fresh bread crumbs
1 1/2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme, crumbled
1 rack of lamb (7 or 8 ribs), frenched, at room temperature, trimmed of as much fat as possible
1 tablespoon vegetable oil
1 teaspoon Dijon mustard

Preheat oven to 400 degrees F.

In a small skillet, heat oil over moderate heat until hot but not smoking and cook shallots with salt and pepper, stirring, until golden, about 5 minutes. Add vinegar and boil until liquid is evaporated. Remove skillet from heat and stir in bread crumbs and thyme. Season with salt and pepper, to taste.

Season lamb with salt and pepper. Heat vegetable oil in a saute pan and sear the lamb on all sides. Transfer, rib side down, to a small roasting pan. Spread the meat side with mustard and pat on crumb mixture, making an even coating. Roast lamb in middle of oven until a meat thermometer registers 120 degrees F for medium-rare, about 25 to 30 minutes.

Carefully transfer lamb to a cutting board and let stand 5 to 10 minutes. Slice lamb into chops.

Wine Suggestions: Penfold Shiraz Rosemount Shiraz

Keiths MEXICAN STUFFED HAMBURGERS

Mexican Stuffed Burgers

2 pound ground beef
1 pack sliced Monterey-jack cheese
1 pack sliced cheddar cheese
1 cup Chipotle sauce
1 can pickled jalapeño peppers
1 small onion diced
1 bell pepper diced
2 Table spoons minced garlic
1 pack bacon
Salt and Pepper to taste
1 egg
1 pack of you favorite buns


In a skillet fry half the bacon to desired doneness.

In a larger bowl mix ground beef, ½ cup chipotle sauce, onions, bell peppers salt and pepper, garlic, about ¼ of the pickled jalapeno peppers diced, and egg and mix well.

Make mixture in to patties. Cut both cheeses to fit with in the patty, place one slice of Monterey-jack cheese, two slices of cooked bacon and 1 spoon ofChipotle sauce and top with cheddar cheese, cover with another patty and seal edges.

Grill burger to desired doneness, place Cooked burger on bun top with Monterey-jack cheese, bacon, and any other toppings you like.

ITALIN STUFFED HAMBURGERS by Keith

Italian Stuffed Buggers

2 pound ground beef
1 pack of pepperoni
1 pack sliced mozzarella cheese
1 small onion diced
1 bell pepper diced
2 Table spoons minced garlic
2 Table spoons Italian seasoning
1-½ cup marinara sauce (your favorite)
Salt and Pepper to taste
1 egg
1 pack of you favorite buns

In a large bowl mix ground beef, onion, bell pepper, garlic, Italian seasoning, salt and pepper, ½ cup marinara sauce and egg.

Make in to patties, cut cheese to be smaller the patty.

Place on patty cheese, pepperoni and one spoon of marinara sauce.

Place another patty on top and pinch edges together to seal.

Grill until burger is complete done to your taste.

Place cooked patty on bun and top with cheese and sauce.

Keiths MARINATED DEEP FRIED TURKEY

Heres another one of Keiths great recipes!! Let me know what you think!


Marinated Deep Fried Turkey
I know, Turkey is for the holiday’s right, wrong.

1 large Turkey Breast
Peanut Oil enough to cover turkey this will vary depending on pot size

Marinade
1 small onion coarsely chopped
3 celery stalks chopped
1 bell pepper chopped
2 beers (the kind you like) or your favorite Wine
5 cloves of garlic chopped
1 cup spicy brown mustard
3 Table spoons crushed cayan pepper
2 Table spoons Thyme (crushed)
2 Table spoons Rosemary (crushed)
½ cup honey½ cup lemon juice
1 Table spoons salt
1 Table spoons black pepper
1 Large zip lock bag

Coating
3 Table spoons crushed cayan pepper
1 Tablespoon Thyme (crushed)
1 Tablespoon Rosemary (crushed)
1 Tablespoon Salt
1 Tablespoon Black pepper
1 Tablespoon garlic powder
1 table spoon onion powder

Mix all ingredients in a bowl, place turkey in bag poor mixture over turkey. If there is not enough liquid to completely cover the turkeyAdd water or more beer or wine to cove. Partially close bag and squeeze all the air from the bag and seal. Let stand in the refrigeratorFor 12-24 hours, the long it marinades the better.

Heat oil to 375 degreesRemove turkey from bag and pat dry and dust with coating mix; the amount is up to you, if you like it hot go heavy if not go light. Place turkey in oil and keep oil at no less than 350 degree. Cook 4-5 minuets per pound. Most turkey breast will take about 15-30 minuets.Once turkey is cooked remove from oil and let stand for 5 minuets before carving. The skin is the best part, nice and crunchy.

DO NOT COVER turkey while it is resting, covering will moisten the skin.

SHRIMP SCAMPI

SHRIMP SCAMPI

3/4 lb. shrimp, shelled and deveined
6 Tbsp. margerine
1 Tbsp. green oninon, minced
1 Tbsp. oil
4 to 5 garlic cloves, minced
2 tsp. lemon juice
1/4 tsp. salt
2 Tbsp. parsley, minced
Dash of Hot Liquid Pepper
Lemon wedges


In a skillet, melt butter.

stir in onions, oil, garlic, lemon juice, and salt.

Cook until bubbly.

Add shrimp and cook until pink (approx. 5 mins.)

Blend in parsley, lemon peel, and hot sauce.

Serve with lemon wedges

BBQ PORK SANDWICHS

Hey there, time to put a new recipe up for all you hungry people out there! This should be pretty easy, but yet very good. Hope you all like it!!! Let me know what you think.


Dry rub:
2 tablespoons salt
2 tablespoons black pepper
2 tablespoons dark brown sugar
2 tablespoons paprika
1/2 tablespoon cayenne
4 pound shoulder pork roast

2 cup apple juice
1 cup apple cider vinegar
2 tablespoons Worcestershire
1/2 tablespoon liquid smoke
1/2 tablespoon garlic powder
6 soft hamburger buns with seeds
BBQ sauce
Cole slaw

Preheat oven to 325 degrees F.

Mix the dry rub ingredients in small bowl. Sprinkle dry rub all over the pork roast, pressing into the pork. Cover with plastic and refrigerate for at least 2 hours.

Combine liquid ingredients and the garlic powder in a medium bowl and pour into a large Dutch oven. Place pork in the oven and tightly cover with aluminum foil then lid. Roast for 4 hours or until fork tender and shreds easily. Brush the roast with cooking liquid every hour.

Remove from oven and let stand until cool enough to handle. Shred the pork with a fork or tongs into bite size pieces.

Serve on hamburger buns topped with BBQ sauce and cole slaw

HONEY LEMON SALAD DRESSING

Heres a recipe for a salad dressing ive received. Hope you like it!


Honey Lemon Salad Dressing

1/3 cup honey
1/4 cup orange juice
1/4 cup canola oil
1/2 teaspoon fresh lemon juice
1 1/2 teaspoons poppy seeds
1/4 teaspoon salt
1/4 teaspoon prepared mustard


Combine the honey, orange juice, oil, 1/2 teaspoon lemon juice, poppy seeds, salt, and mustard in a jar with a tight lid; cover and shake well.

Keiths MEATBALL SUBS

Heres another one of Keiths very tasty recipes!! You know its gonna be mouthwatering!!



Meatball Subs.

1 small onion diced
1 bell peppers diced
4 cup of your favorite marinara sauce
2 table spoons crushed garlic
1 table spoon Italian seasoning
1 pound ground beef
Salt and pepper to taste.
1 package sausage (Italian is best)
1 package mozzarella cheese (6-8 slices) use more if you like lots of cheese
1 egg
¼ cup bread crumbs
1-2 packs of your favorite buns or Italian sub bread.

Preheat oven to 350 degreesIn a bowl mix the ground beef and sausage, onion, bell pepper, garlic, Italian seasonings, egg, and salt and pepper. Take enough meat mixture and roll in your hands to make a ball.

In a large Pot place your marinara sauce and 4 cups of water and bring to a boil, reduce heat to medium and place the meat balls in the sauce and cook until done (about a Hour).Cut open one of the larger meatballs to insure they are done.Place the bottom half of the bun on a cookie sheet and place 4 meatballs on the bun, spoon a little sauce over meatballs and layer with cheese. Back for about 5 minuets and eat.

Hope you all like it! Let me know. Your input is greatly appreciated

TENDERLOIN AND PORTOBELLO MUSHROOM SANDWICH

Hey, heres a great tasting sandwich for all of you sandiwich lovers. Hope you like it!


4 small portobello mushrooms, stems removed
Salt
Freshly ground black pepper
2 cups port
1/2 pound beef tenderloin
2 tablespoons olive oil
1/2 cup Garlic Aioli,

recipe follows
4 large onion rolls, split in half
4 thin slices of Fontina
1 cup baby arugula, washed and patted dry
Drizzle extra-virgin olive oil
1 1/2 pounds fried sweet potato chips

Preheat the oven to 400 degrees F. Season the portobellos with salt and pepper. Place the mushrooms in a small glass baking dish. Pour the wine over the mushrooms. Cover the dish with plastic wrap and refrigerate overnight. Season the meat with 1 tablespoon of olive oil, salt and pepper. In a hot saute pan, sear the tenderloin for 2 minutes on all sides. Place the pan in the oven and roast for about 6 to 8 minutes for medium rare. Remove from the oven and cool completely.

Remove the portobellos from the refrigerator and drain. In a large saute pan, heat the remaining olive oil. When the pan is hot, add the mushroom caps and cook for 2 minutes on each side. Remove the mushrooms from the pan and cool.

Slice the mushrooms 1/4-inch thick. Slice the tenderloin 1/4-inch thick. Spread both sides of the onion rolls with the aioli. To build the sandwich, place a fourth of the tenderloin on one half of each roll. Top the beef with a layer of the mushrooms and cheese. In a mixing bowl, toss the lettuce with a drizzle of the extra virgin olive oil. Season with salt and pepper. Pile the seasoned lettuce on top of the cheese. Top the sandwiches with the remaining halves of bread.

Serve the sandwiches with the sweet potato chips.

Garlic Aioli:
3 garlic cloves, chopped
1 large egg*
1 tablespoon freshly squeezed lemon juice
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil

Combine the garlic, egg, lemon juice, parsley, salt, and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion. Yield: about 3/4 cup


Ok there its is! Please let me know what you think. Your input is greatly appreciated!

BEEF AND BEAN CHILI W/ AVOCADO RELISH

Hey here is a good dish for a cold day. Beef and Black bean chili w/ avacado relish. Hope you all like it.


1/4 cup olive oil
2 pounds beef, cut into 1/2-inch cubes
Salt and freshly ground black pepper
1 large red onion, finely diced
4 cloves garlic, finely chopped
3 tablespoons ancho chili powder
1 tablespoon pasilla chili powder
1 tablespoon ground cumin
1 bottle dark beer
5 cups homemade chicken stock, or canned low-sodium or water
1 (16-ounce) can chopped tomatoes, drained and pureed
1 tablespoon chipotle pepper puree
1 tablespoon honey
2 cups cooked or canned black beans, rinsed and drained
2 tablespoons fresh lime juice

Toasted Cumin Crema, recipe follows
Avocado Relish, recipe follows

Heat oil in a large Dutch oven over high heat. Season the beef with salt and pepper, and saute until browned on all sides. Transfer the meat to a plate and remove all but 3 tablespoons of the fat from the pan.

Add the onions to the pan and cook until soft. Add the garlic and cook for 2 minutes. Add the ancho powder, pasilla powder, and cumin and cook an additional 2 minutes. Add the beer and cook until completely reduced. Return the beef to the pot, add the chicken stock, tomatoes, chipotle puree, and honey, and bring to a boil. Reduce the heat to medium, cover the pan, and simmer for 45 minutes. Add the beans and continue cooking for 15 minutes. Remove from the heat, add the lime juice, and adjust seasonings.

Serve with a dollop of Toasted Cumin Crema and Avocado Relish.

Toasted Cumin Crema:
1 tablespoon cumin seed
1 cup Mexican crema or creme fraiche
Salt and freshly ground black pepper

Place the cumin in a small saute pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.

Avocado Relish:
2 ripe Hass avocados, peeled, pitted and diced
1/2 small red onion, finely diced
1 jalapeno or serrano chile,
finely diced Lime juice Chopped cilantro leaves
Salt and pepper

Combine all ingredients in a small bowl and season with salt and pepper.

MEXICAN BITES

Heres todays great recipe! Bite sized snacks for the Big Game. Hope you like them!


24 ounces chorizo or other hot sausage, removed from casings and crumbled
2 cups finely chopped yellow onions
1 1/2 tablespoons finely chopped garlic
1 tablespoon Essence, recipe follows
1 tablespoon chili powder
2 cups grated Monterey Jack
2 cups grated cheddar
4 large fresh jalapenos, stems and ends removed, cut into 20 slices about 1/4-inch thick each
12 corn tortillas


Preheat the oven to 400 degrees F.

In a skillet, cook the sausage over medium-high heat, stirring, until browned and the fat is rendered, about 4 minutes. Add the onions, garlic, Essence, and chili powder, and cook, stirring, until the onions are soft, 3 to 4 minutes. Remove from the heat and let cool.

In a bowl, combine the cheeses.

Place 4 tortillas on a work surface. Top each tortilla with about 1/4 cup of the sausage mixture.
Top each with some cheese and a few jalapeno slices and top with another tortilla.
Add another layer of sausage, cheese, and jalapeno finishing with 1 more tortilla. Each stack should be 3 tortillas and 2 layers of filling.
Press firmly down on the top of each stack.

Lightly oil the grill or griddle and cook the stacks for about 3 minutes per side, or until the tortillas are golden brown and the cheese is melted. Cut each into 4 pieces.
Place on a serving platter and garnish with the cilantro. Serve hot with Sour Cream if desired

SUPER PIZZA by Keith

Hey people, heres another mouthwatering recipe. Super Pizza. Yumm!! Thanks Keith for all your support. Hope you all like it!!


Super Pizza.

I won’t give you a crust recipe, use your favorite or a premix.

1 small onion chopped
2 bell peppers chopped
1 cup sliced Mushrooms (can be left out)
¼ cup of your favorite Pizza sauce
¼ cup Extra Virgin olive oil
2 table spoons crushed garlic
4 garlic cloves sliced
1 table spoon Italian seasoning
1 package of prosciutto ham or any good Italian ham
1 package Pepperoni
1 pound ground beef
1 package sausage
½ cup graded Parmigiano cheese
mozzarella cheese (6-8 slices or graded 2 cups for topping) use more if you like lots of cheese
¼ cup mozzarella cheese graded

Preheat oven to 350 degrees

In a bowl prepare your pizza curst as you normally would but before adding the water to make the dough and ¼ cup Parmigiano cheese, Italian seasoning, ¼ cup mozzarella cheese, crushed garlic, and 2 table spoons Olive oil, and add your water. Let stand to rise.

In a large skillet combine ground beef and sausage and brown, drain and rinse.

Slice the onions and bell peppers in to rings.

Brush pizza pan or stone with olive oil, spread dough, brush dough with olive oil and pizza sauce, layer curst with mozzarella cheese, Brush with more pizza sauce, layer onions, bell peppers, mushrooms, garlic slices, ground beef/sausage mixture, and ham.Layer with remaining mozzarella cheese and Parmigiano cheeseBack till crust is nicely browned on the bottom about 15 min.

Let stand for 5 minuets, cut in to slices and serve.

SUPERBOWL NACHOS

Hey everyone. Ive had a request to add some nachos, so that you may have them for the Big Game. So heres the recipe!! Hope you like it!


80 corn tortilla chips, approximately
8 ounces 3 to 4 jalapenos, thinly sliced*
4 1/2 ounces diced red onion,
approximately 1 cup 6 ounces finely grated Cheddar,
approximately 2 1/4 cups 6 ounces finely grated Oaxaca cheese,
approximately 2 1/4 cups 2 tablespoons finely chopped fresh oregano leaves
2 cups fresh salsa
2 cups sour cream
2 cups guacamole

*Cook's Note: Depending on your heat preference, you may remove the seeds from the jalapenos or leave them intact.

Set 1 of the oven racks on the lowest shelf and preheat oven to 350 degrees F.

Line a baking pan with parchment paper.

Make 8 (2-inch) balls out of aluminum foil.

Spray 3 wire cooling racks with non-stick cooking spray and place 1 of the aluminum balls in each of the corners of 2 of the racks.

Lay 1/3 of the chips on one of the racks. Top each chip with a jalapeno slice and sprinkle the chips with 1/3 of the red onions, and 1/3 of both the Cheddar and Oaxaca cheeses. Repeat with the remaining chips and the other 2 racks.

Stack the racks on top of one another and set into the parchment lined baking pan. Bake in the oven on the bottom rack for 7 minutes or until the cheese begins to bubble. Sprinkle with fresh oregano.

Serve immediately with the salsa, sour cream, and guacamole

Hope you like them!!!

Keiths LOBSTER AND SHRIMP CHOWDER

Heres another by Keith. Man he sure has some great recipes. Thanks a bunch for him and all his support.


Lobster & Shrimp chowder

2-3 Lobster tails (frozen or fresh)
1 small onion chopped (save the peals)
4 celery stalks diced (save the ends)
2 bell peppers chopped (save the veins and tops)
1 can of evaporated milk
1-1/2 stick of butter
Salt
Pepper
½ teaspoon paprika
½ teaspoon thyme
½ teaspoon rosemary
4 medium potatoes diced
1 to 1-1/2 pounds of shrimp
4 cups of chicken broth
3-4 table spoons of flower.

Remove lobster meat and the shrimp from their shell, chop lobster in ½” peaces and set a side.

In a large pot with chicken broth, place lobster and shrimp shells, onion, celery and pepper scraps and salt pepper, thyme, rosemary, and bring to a boil.

Lower heat to medium simmer for 30 minuets, drain and save broth.

Place the diced potatoes, celery, peppers, onions, paprika, and 1 stick butter in the pot with the chicken broth, cook until the veggies are tender, add the evaporated milk.In a small pan and melt the remaining butter, add flower a table spoon at a time until the roux is to the thickness you like. A heavy roux for a think chowder andLightly think roux for thin chowder.

Once you have made the roux, place the lobster and shrimp in the pot and cook on medium heat, once the lobster and shrimp are about half way cooked add the roux A little at a time stirring constantly to blend well, if there are any lumps us a whisk to help combine the mixture better. Once the chowder has reached the thickness youLike remove from the heat and let stand for 5 minuets. Sever with your favorite bread.

6 LAYER DIP

Another day, another mouthwatering recipe!! Todays is another on the list for Superbowl Favorites! Many might already have their own version of this favorite, but try mine for something a little different. Hope you all like it! Feel free to leave comments, your input is greatly appreciated!



2 cloves garlic
2 teaspoons kosher salt
1(15-ounce) can black beans, drained and rinsed
1 (15-ounce) can pinto beans, drained and rinsed
2 teaspoons chili powder
2 tablespoons water
1 tablespoon extra-virgin olive oil
2 cups lowfat shredded Cheddar
2 ripe avocados, preferably Hass
1 jalapeno, stemmed, finely chopped, (with seeds for more heat)
2 cups chopped romaine lettuce
1 1/2 cups nonfat yogurt, preferably Greek
1/2 cup fresh cilantro, leaves and some stems, roughly chopped, plus more for garnish
3 ripe medium tomatoes, diced
5 scallions (white and green), thinly sliced

Baked tortilla chips, for dipping

On a cutting board, smash the garlic cloves, sprinkle with 1 teaspoon of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Put the garlic, beans, chili powder, water, and olive oil in the bowl of a food processor and blend until smooth. Spread in the bottom of a 2 quart casserole or gratin dish, or in individual sized dishes, as desired.


Scatter the cheese over the beans. Halve and seed the avocados, then mash with the jalapeno and another teaspoon of salt in a small bowl. Spread a layer of the avocado over the cheese, and then scatter the lettuce on top.

Mix the yogurt with the cilantro and then spread over the lettuce. Add a layer of tomatoes and finally scatter the scallions on top. Chill until ready to serve. Garnish with a few cilantro sprigs and serve with baked chips.


Well there you go. Hope its yummy on your tummy!!!!

ITALIN WRAPPED SHRIMP by Keith

Hey guys, heres another mouthwatering recipe!! This one looks like it could make the Superbowl list!! Again I want to think Keith from rakereport.net for this recipe! I hope you all like it!!! Let me know what you think. Your input is greatly appreciated!!


Italian Wrapped Shrimp.

1-2 pounds of Jumbo or the largest shrimp you can get.
1 package of prosciutto ham (if you can’t get this use your favorite sliced ham)
½ cup graded Parmigiano cheese
1 package of mozzarella cheese
3 eggs
2 table spoons of crushed garlic
Pepper to taste
¼ cup Extra Virgin olive Oil
2 oz of lump crab meat

Beat the two eggs.

Combine crab meat garlic and pepper, and the last egg.

Dip shrimp in egg bath,

Take crab mixture and spread on to one slice of Ham.

Place mozzarella cheese on ham and crab mixture and wrap around one Jumbo shrimp, and dip in egg and dust with Parmigiano cheese.

Place in skillet and sear on all side in the olive oil, reduce heat and cook till shrimp is completely done.

Serve as an appetizer or as a second main dish.


Yummm dont this one look yummy??? Thanks again Keith

SEAFOOD STUFFED BACON WRAPPED CHICKEN by Keith

Hey everyone, here is a special recipe that was sent to me by a buddy on rakereport.net..... It looks like its pretty good, ill have to try it soon. But since I havent posted yet today, he gave me permissin to use his recipe. Thanks Keith!!! Let me know what you guys think. Comments are incouraged and your input is greatly appreciated! Once again, Thanks Keith!!


Hey dude below is one that i came up with one day looking for something new to fix for the family.

This is seafood stuffed bacon wrapped chicken breast. 4-6 servings

4-6 boneless chicken breasts
1 cup breadcrumbs (Italian)
1 pack bacon slices or prosciutto ham (this is the best)
½ pound small shrimp (chopped)
2-3 oz of lump crab meat
2 can’s of your favorite marinara sauce (home made is best)
1 pack Mozzarella cheese
1 package of ricotta cheese
¼ cup of Parmigiano cheese (fresh is best)
1 small onion (diced)
2-3 table spoons garlic
1 bell pepper (diced)
3 celery stalks (diced)
2 eggs
Salt & pepper to taste

In a bowl mix onions, bell peppers, celery, ricotta cheese, shrimp, crab meat breadcrumbs, salt and pepper, garlic, eggs.

Add enough of the sauce to moisten the mixture.

Cut small pocket in each of the chicken breast.

Place one slice of Mozzarella cheese in the pocket and one to two heaping spoons of stuffing mixture and wrap chicken with prosciutto ham or bacon slice.

Pre-heat oven to 350 degrees.

Place wrapped and stuffed chicken in skillet and sear on all sides.

Once this is done place all chicken breast in a backing dish and cover with the remaining stuffing mixture and any slices of mozzarella cheese and poor the remaining marinara sauce over the chicken.

Place dish in pre-heated oven and back for 20-30 minutes or until chicken is done

Serve over your favorite pasta.


Ok everyone there it is. Sure sounds yummy dont it?? Let me know what you think. Keith your the man, Thanks