Mini Cookies ‘n Cream Stuffed Cakes

Ingredients:

Cake Layers:

1 box chocolate fudge cake mix

Water, vegetable oil and eggs called for on cake mix box

Cookies ‘n Cream Layer:

1 package (8 oz) cream cheese, softened

1/2 cup butter, softened

3/4 cup sugar

1/2 cup whipping cream

1 teaspoon vanilla

12 creme-filled chocolate sandwich cookies, crushed

Ganache Layer:

8 oz semisweet baking chocolate, chopped, or chocolate chips

1 cup whipping cream

Garnish:

6 creme-filled chocolate sandwich cookies, crushed

Directions:

Make cake batter using cake mix, water, oil and eggs as directed on box. Bake 24 cupcakes in greased muffin cups (do not line cups with paper baking cups). Cool completely.

Meanwhile, in large bowl, beat cream cheese, butter, sugar, 1/2 cup whipping cream and the vanilla with electric mixer on medium speed until smooth and fluffy. Fold in 12 crushed cookies. Refrigerate until ready to assemble cakes.

Place chocolate in heatproof bowl; set aside. In 2-cup microwavable measuring cup, microwave 1 cup whipping cream on High (or heat in 1-quart saucepan over medium-low heat) until cream is hot but not boiling. Pour hot cream over chocolate; let stand 1 to 2 minutes. When chocolate is softened, mix with spoon until all chocolate is melted and mixture is silky and smooth.

To assemble cakes, cut each cake in half horizontally. Spoon about 1 teaspoon cream cheese mixture onto bottom halves of cakes; cover with top halves of cakes. Drizzle chocolate mixture over tops of cakes. Sprinkle crushed cookies over tops for garnish. Store in refrigerator until ready to serve.

Recipe shared from: http://www.bettycrocker.com/recipes/mini-cookies-n-cream-stuffed-cakes/56c04a50-2a7c-489d-bcc0-572cf1255927#?st=6&term=chocolate fudge cupcakes&ps=9&pi=9

Double Dark Chocolate-Coconut Cupcakes

Ingredients:

Cupcakes:

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsweetened baking cocoa

1 teaspoon baking soda

1/2 teaspoon salt

1 cup original- or vanilla-flavored soymilk

1/2 cup canola oil or vegetable oil

1 tablespoon cider vinegar

1 1/2 teaspoons vanilla

1/2 cup miniature chocolate chips

Chocolate-Coconut Frosting:

1/2 cup butter, softened

1/3 cup virgin unrefined coconut oil (solid, not melted)

1 teaspoon vanilla

2 to 4 teaspoons water

3 tablespoons unsweetened baking cocoa

3 cups sifted powdered sugar

Directions:

Heat oven to 350°F. Line 12 mini and 12 regular-size muffin cups with paper baking cups. In large bowl, using whisk, mix flour, granulated sugar, 1/2 cup cocoa, the baking soda and salt. In medium bowl, using whisk, mix soymilk, canola oil, vinegar and 1 1/2 teaspoons vanilla. Pour wet mixture into dry mixture; beat with whisk until well mixed. Stir in chocolate chips. 

Fill each mini muffin cup with 1 level measuring tablespoon batter. Divide remaining batter among regular-size muffin cups.

Bake mini cupcakes 12 to 16 minutes or until toothpick inserted in center comes out clean. Bake regular-size cupcakes 22 to 26 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.

For frosting, in large bowl, beat butter, coconut oil, 1 teaspoon vanilla and 2 teaspoons of the water with electric mixer on low speed until smooth. Beat in 3 tablespoons cocoa and the powdered sugar, 1 cup at a time. Gradually beat in just enough remaining water until smooth and spreadable.

To assemble cupcake stacks, remove paper baking cups. Pipe frosting on top of 1 regular-size cupcake. Top with 1 mini cupcake; frost top of mini cupcake. Repeat with remaining cupcakes and frosting. Garnish with chocolate curls and coconut, if desired.

Recipe shared from: http://www.bettycrocker.com/recipes/double-dark-chocolate-coconut-cupcakes/bbc14af7-dd30-4e8c-97d3-306cedcc6bc1#?st=6&term=chocolate cupcakes&ps=9&pi=9

Baked Crab & Shrimp Rangoon with Sweet & Sour Dipping Sauce

Ingredients:

1-8 oz chive and onion cream cheese or low fat cream cheese, softened
1 scallion, thinly sliced
1 garlic clove, minced
1/2 cup imitation crab meat, crumbled

1/4 lb salad shrimp

1/4 tsp pepper
Wonton wrappers

Cooking spray

Sweet and sour sauce (see recipe below)

Directions:

Preheat oven to 375. Liberally spray a large baking sheet with cooking spray and set aside.

In a medium bowl, mix the sour cream, cream cheese, scallion, garlic and pepper together until well combined. Fold in the crab and shrimp meat.

Lay a wonton wrapper on your work surface. Place about 2 teaspoons of the filling mixture in the center of the wrapper, then brush two adjacent sides of the wrapper lightly with water. 

Fold the wrapper over on the diagonal. Press around the filling to remove air pockets, then press the sides to seal the wrapper tightly. Transfer to the prepared baking sheet. Repeat with remaining wrappers and filling.

Spray the tops of the wonton wrappers with nonstick cooking spray. Bake for about 12 minutes. Broil tops for approximately 2 minutes or until golden brown. Remove from oven and serve with sweet and sour sauce.

Sweet & Sour Sauce

Ingredients:

1/3 cup rice vinegar
4 tablespoons brown sugar
1 tablespoon ketchup
1 teaspoon soy sauce
2 teaspoons cornstarch mixed with 4 teaspoons water

2 tbsp pineapple, diced (optional)

Directions:

Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.

Rosemary & Paprika Sausage Gravy with Flaky Honey Biscuits

Ingredients:

12-ounces spicy bulk pork sausage or pork sausage links with casings removed
2 tablespoons all-purpose flour
2 cups milk

1 tsp rosemary, finely chopped

1/2 tsp paprika

1/2 tsp seasoning salt

1/2 tsp red pepper flakes
1/2 tsp sugar

1/4  cup plus 2 tbsp green onions, finely sliced
Freshly ground black pepper, to taste
Flaky honey biscuits, recipe follows

Directions:

Heat a large non stick fry pan or a cast-iron skillet over medium-high heat. Add the sausage, break it up with a wooden spoon, and cook, stirring occasionally, until well browned and cooked through, about 7 minutes. Add red pepper flakes and half of the rosemary and cook another minute.

Using a slotted spoon, transfer the sausage to a bowl, leaving the rendered fat in the skillet. Whisk the flour into the fat and cook, stirring, for about 1 minute. While whisking, pour the milk into the skillet and bring the gravy to a boil. Lower the heat and simmer gently for 2 minutes. Stir in the sausage, paprika, remaining rosemary, seasoning salt, sugar, pepper and 1/4 cup green onions. Split the biscuits in half and divide them among plates. Top each biscuit with some of the gravy and sprinkle with green onions. Add additional salt and pepper to taste. Add a dash of paprika a pepper and serve immediately.

Flaky Honey Biscuits

Ingredients:

3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1/4 cup honey
1 1/2 sticks (3/4 cup) cold unsalted butter

Directions:

Preheat the oven to 400 degrees and line a baking sheet with parchment paper. In a medium bowl, combine the flour, baking powder, and salt. In a small bowl, combine the milk and honey. Stir until it is completely combined.

Cut the butter into chunks and add it to flour. With a pastry cutter or two knives, cut the butter into the flour until it's the size of small peas. Add the milk and honey mixture to the flour and mix gently just until there are no dry spots.

Flour your work surface and turn the dough out. Pat it into a rough rectangle, then roll it until it's about 1/2 inch thick. Fold it in thirds, like a letter, and roll it again. Fold in thirds again. This time, roll it again to about an inch thick. With a 3-inch biscuit cutter, cut as many biscuits as you can. Re-roll the scraps and cut more biscuits. 
Place the biscuits on the prepared baking sheet, If you like soft sides, place the biscuits so they touch. If you want the sides more crisp, keep them separated. If you like, brush the top of the biscuits with milk, butter, or cream. Bake at 400 degrees until the tops are nicely browned, 12-14 minutes.

Biscuit recipe shared from: http://www.seriouseats.com/recipes/2012/01/honey-biscuits-recipe.html

Crispy Dill Coleslaw

Ingredients:

4 cups of thinly sliced green cabbage
2 carrots, shredded

3 tbsp mayonnaise

1 tbsp sugar

1-2 tsp dill

2 tsp apple cider vinegar

1/4 cup sweet onion, finely diced

Salt and pepper to taste

Directions:

Starting with a half of a head of cabbage, use a mandoline and  thinly slice until you have approximately 4 cups of sliced cabbage. Add to a large mixing bowl.  Grate 1 large carrot and add to cabbage. Finely dice 1/2 of a small sweet onion (1/4 cup) and add to cabbage and carrot mixture.

For the dressing, add mayo, sugar, dill, vinegar, and salt and pepper. Mix thoroughly and add to cabbage, carrot and onion mixture and mix well. Adjust salt and pepper to taste.

Beer Batter Fried Colossal Shrimp

Ingredients:

2 quarts vegetable oil for frying
1 1/2 pounds colossal shrimp, deveined and tails removed
salt and pepper to taste
1 cup all-purpose flour
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
1 egg, beaten
1 (12 fluid ounce) can or bottle beer

Directions:

Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse shrimp, pat dry, and season with salt and pepper.

Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the shrimp through the batter after it has been dipped.

Dip shrimp into the batter, then drop one at a time into hot oil. Fry shrimp, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

Beer Batter Fried Cod

Ingredients:

2 quarts vegetable oil for frying
8-4 ounce cod fillets
salt and pepper to taste
1 cup all-purpose flour
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
1 egg, beaten
1-12 ounce bottle of beer

Directions:

Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.

Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.

Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

Decadent Salted Caramel Brownies

Ingredients:

Brownies:

½ cups butter
6 ounces semisweet, coarsely chopped
¾ cups sugar
2 eggs
½ tbsp vanilla
½ cups plus 2 tbsp all purpose flour
¼ teaspoons salt

Caramel Layer:

14 ounces caramels, unwrapped
4 tbsp plus 4 tsp heavy whipping cream
1/4 teaspoons sea salt, plus 1/2 tsp for sprinkling on top

Directions:

Preheat your oven to 350 F. Line a 9×9 pan with aluminum foil, leaving a few inches hanging over the sides. Spray the bottom and sides of the foil generously with nonstick spray. Set aside.

Put the stick of butter into a microwave-safe bowl. Put it into the microwave for several seconds and melt the stick of butter. Add the chocolate and let it sit for 30 seconds to 1 minute. Stir and if the chocolate isn’t fully melted, microwave for additional 30-second intervals until smooth, stirring in between.

In a large mixing bowl, mix together sugar, eggs and vanilla until incorporated. Add in the butter/chocolate and mix until thick and glossy (about a minute). Stir in the flour and table salt until just combined.

Pour half of this mixture into the greased pan and spread it to the corners. Bake for 20 minutes, then remove it from the oven and let it cool for 20 minutes.

Place the caramels, cream and 1/4 teaspoon sea salt in a microwave-safe bowl. Heat it in the microwave in 30-second intervals, stirring in between, until smooth and creamy. Pour half of the caramel over the cooked brownies and spread to the corners. Pour the rest of the brownie mixture evenly over the caramel and spread to the corners.

Sprinkle 1/4 teaspoon of sea salt on top of the brownie batter. Bake for 18-20 minutes or until the center is set. Allow to cool for at least 15 minutes and then pour remaining caramel over the top of brownies and sprinkle remaining sea salt over caramel layer. if caramel sauce gets too thick, you can microwave it for 10 seconds intervals to make spreading a bit easier. Cool completely before lifting the brownies out of the pan.

Adapted from: http://tastykitchen.com/recipes/desserts/salted-caramel-brownies-4/

Fried-Catfish Rolls

Ingredients:

Vegetable oil, for frying
1 to 2 jalapeno or serrano peppers, diced (remove seeds for less heat)
2 scallions, roughly chopped
1/2 cup mayonnaise
1 to 2 tablespoons pickling liquid, plus sliced pickles for garnish
Kosher salt and freshly ground pepper
1/2 cup instant flour (such as Wondra)
1 pound catfish fillets, cut into 1/2-inch chunks
1 12-count package miniature potato buns (do not separate)
2 tablespoons unsalted butter, melted
1 large ripe tomato, thinly sliced
1 stalk celery, thinly sliced

Directions:

Heat about 2 inches of oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 350 degrees.

Combine the jalapeno, scallions, mayonnaise and pickling liquid in a blender; puree until almost smooth. Season with salt and pepper.

Place the flour in a bowl and season with salt and pepper. Dredge the catfish in the flour; shake off any excess in a strainer. Working in batches, fry the fish until lightly golden and just cooked through, about 1 minute. Remove from the oil with a slotted spoon and drain on a paper-towel-lined plate; let cool. Preheat the broiler.

While the fish cools, divide the buns into four 3-roll rows (they'll look like hot dog buns). Split open down the center; brush the tops and insides with the melted butter; broil until golden, 1 to 2 minutes.

Toss the fried catfish with the spiced mayonnaise; divide among the buns. Garnish with tomato, pickles and celery.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/fried-catfish-rolls-recipe/index.html

Marbled Cheesy Stuffed Potatoes

Ingredients:

4 large russet potatoes
1 large sweet potato
1/4 cup sour cream
3 tablespoons unsalted butter, cut into pieces and softened
2 scallions, thinly sliced
3/4 cup shredded sharp cheddar cheese Pinch of freshly gratednutmeg
Kosher salt and freshly ground pepper
Extra-virgin olive oil, for brushing

Directions:

Preheat the oven to 400 degrees F. Put the russet and sweet potatoes directly on the oven rack and bake 30 minutes. Pierce each potato a few times with a fork and continue to bake until tender, 15 to 20 more minutes for the sweet potato and 20 to 25 more minutes for the russet potatoes. Let cool slightly.

Peel the sweet potato. Transfer to a bowl and mash lightly with a fork until almost smooth. Trim a thin slice off the top of each russet potato, cutting lengthwise. Scoop most of the flesh into another bowl, leaving the shells intact. Add the sour cream and butter to the bowl and mash with a fork. Stir in the scallions, 1/2 cup cheese, the nutmeg, 1 1/4 teaspoon salt, and pepper to taste. Gently fold in the sweet potato.

Brush the potato skins with olive oil and season with salt and pepper. Generously fill with the marbled potato mixture and sprinkle with the remaining 1/4 cup cheese.

Reduce the oven temperature to 375 degrees F. Place the stuffed potatoes on a baking sheet and bake until the cheese melts, 25 to 30 minutes.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/marbled-stuffed-potatoes-recipe/index.html

Steak and Hummus Sandwich

Ingredients:

1/2 red onion, thinly sliced
1/2 cup sliced pickled banana peppers, plus 1/2 cup juice from the jar
1/2 cup hummus
1 pound grilled flank steak
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 pocketless pitas (preferably whole wheat)
8 romaine lettuce leaves, thinly sliced
Hot sauce, for topping (optional)

Directions:

Preheat a grill or grill pan to medium high. Toss the onion, banana peppers and 1/3 cup of the pickle juice in a bowl. Whisk the hummus with 3 to 4 tablespoons water in another bowl until smooth and pourable.

Thinly slice the steak against the grain, then cut crosswise into bite-size pieces. Toss with the remaining 3 tablespoons pickle juice, 1 tablespoon olive oil, and salt and pepper to taste.

Brush the pitas on one side with the remaining 1 tablespoon olive oil and season with salt and pepper. Grill, oiled-side down, until lightly toasted, about 1 minute.

Remove the pitas from the grill and top with the steak. Drain the onion and peppers; divide evenly among the pitas. Top with the lettuce and drizzle with the hummus sauce. Top with hot sauce, if desired.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/steak-and-hummus-sandwiches-recipe/index.html

Zucchini Bread with Golden Raisins and Walnuts

Ingredients:

3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1-1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
4 eggs
1 1/2 cups white sugar

1/2 cup brown sugar
1 cup vegetable oil
1/4 cup applesauce

2 teaspoons vanilla extract
2 cups grated zucchini
3/4 cups walnuts, chopped

1/3 cup golden raisins

Directions:

Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans.

Sift together flour, baking powder, salt, spices and baking soda.

In a large bowl, beat eggs until light and fluffy. Add sugars and continue beating until well blended. Stir in oil, applesauce, vanilla, zucchini, walnuts and raisins. Stir in sifted ingredients. Pour into prepared loaf pans.

Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool.

Chocolate Chip Zucchini Bread

Ingredients:

3 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
4 eggs
2 cups white sugar
1 cup vegetable oil
1/4 cup applesauce
2 teaspoons vanilla extract
2 cups grated zucchini
1 cup milk chocolate chips
1/2 cup pecans, chopped (optional)

Directions:

Preheat oven at 350 degrees F. Grease (2) 9 by 5-inch loaf pans.

Sift together flour, baking powder, salt, spices and baking soda.

In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, chocolate chips, and pecans (optional). Stir in sifted ingredients. Pour into prepared loaf pans.

Bake for 50 minutes, or until a skewer inserted in the middle comes out clean. Remove loaves from pans and cool before slicing.

Simple Tropical Rotisserie Chicken Nachos

Ingredients:

Nachos:

1 rotisserie chicken, shredded
1 bag (7-10 oz) tortilla chips
1 1/2 cups cheddar cheese, grated, divided in half
1 1/2 cups Monterrey jack cheese, grated, divided in half

1/4 cup sweet onions, finely chopped

1/3 cup fresh pineapple, chopped

1/4 cup mango, chopped

1 earn of fresh corn, cooked and chopped

1 cup lettuce, finely shredded

1/4 cup cilantro, finely chopped

light sour cream

fresh corn and pineapple salsa, see recipe below

Directions:

Preheat oven to 350 degrees. Place chips on baking sheet and bake for approximately 10 minutes to crisp up the chips. Watch them in order that they do not over brown.  Remove from oven and set aside.

Remove meat from one rotisserie chicken.  Set aside. Place bones and extra skin in a ziplock bag and freeze for soup stock.

Spread a thick layer of prepared tortilla chips on large platter.

Over the tortilla chips, spread half the cheddar and half the Monterrey cheese, reserving the remaining cheese for the top. Evenly sprinkle the shredded chicken over the cheese. Cover the meat layer with the chopped onions. Add the remaining cheese over the entire dish and microwave for 45-60 seconds. 

Cover with shredded lettuce, corn, mango and pineapple. Serve with a dollop of sour cream, salsa and cilantro.

Pineapple & Vidalia Corn Salsa 

Ingredients:

Roma tomatoes, finely chopped
1/2 Vidalia onion, finely chopped
1 can diced green chilies, finely chopped
2 cloves garlic, finely minced
1/2 cup fresh cilantro, finely chopped
2-14.5 ounce cans diced tomatoes with green chiles
2 tsp sugar
1/4-1/2 tsp salt
1/2-3/4 cup fresh pineapple, chopped
1/2 cup roasted sweet corn, removed from cob

Directions:

Prepare pineapple and fresh vegetables by hand or a food processor and place in a large mixing bowl. Add remaining ingredients and mix thoroughly. Allow to sit at least 2 hours in refrigerator before serving. The longer the salsa can rest, the greater the depth of flavor will be.

Cinnamon Raisin Bread

Ingredients:

2 cups plus 1 1/2 teaspoons warm water (100 degrees to 110 degrees)
2 1/2 teaspoons active dry yeast
5 3/4 cups bread flour, plus more for dusting
2 tablespoons nonfat powdered milk
4 teaspoons sugar, plus more for sprinkling
1 tablespoon salt
3 tablespoons unsalted butter, melted and cooled
2 cups dark raisins
Canola oil, for bowl and plastic wrap
3/4 cup sugar
7 teaspoons cinnamon
1 large egg, beaten
4 tablespoons unsalted butter, melted and cooled
1 large egg white, beaten

Directions:

In the bowl of an electric mixer, combine 1/4 cup warm water and yeast. Let sit until yeast is foamy, about 10 minutes. Add flour, powdered milk, sugar, salt, 3 tablespoons melted butter, and 1 3/4 cups warm water. Mix, using the paddle attachment, on low speed for 1 minute. Change to dough hook, and mix on medium-low speed for 7 minutes. Or knead by hand, 15 or 20 minutes. Add raisins, and mix on medium-low speed until dough is firm but not dry, 3 minutes.

Transfer to a lightly floured surface, and knead by hand into a ball. Place dough, smooth side up, in a large, lightly oiled bowl. Cover with plastic wrap; let rise in a warm place until doubled in bulk, about 1 1/2 hours.

Butter two 9-by-5-inch loaf pans generously, and set aside. In a small bowl, combine sugar and cinnamon, and set aside. Transfer dough to a lightly floured surface, and cut in half. Cover one piece of dough loosely with lightly oiled plastic wrap.

Press the other piece of dough into a 10-by-12-inch rectangle. Brush with half of the beaten egg, sprinkle with half the cinnamon sugar, and drizzle with half the melted butter. Rub the surface with the back of a spoon to blend butter and cinnamon sugar. Starting at a short end, roll up dough tightly, and pinch together along crease. Roll the dough back and forth to make it cylindrical, and pinch the ends together. Transfer to a loaf pan, seam side down, and cover loosely with lightly oiled plastic wrap. Repeat process with second piece of dough. Let loaves rise in a warm place, 45 minutes to 1 hour. Thirty minutes before this final rise is completed, place a baking stone, if using, in the lower third of oven. Heat oven to 425 degrees.

Brush tops of loaves with egg white, and sprinkle each loaf with 1 1/2 teaspoons sugar. Bake 15 minutes; lower oven to 400 degrees, and bake 15 minutes more. Remove from oven; cool on a wire rack for at least 30 minutes before slicing.

Chipotle Beef Tostadas

Ingredients:

2 tablespoons vegetable oil
1 pound ground beef chuck
1 large white onion, minced
Kosher salt
1 to 1 1/2 teaspoons chipotle chile powder
1 10-ounce can Mexican-style diced tomatoes with green chiles
1 15-ounce can pinto beans, drained
1 medium zucchini or yellow squash, diced
2 cups coleslaw mix or shredded cabbage
Juice of 1 lime, plus lime wedges for serving
Freshly ground pepper
8 tostadas (flat crisp tortillas) or taco shells
1 1/2 cups shredded cheddar cheese (about 4 ounces)

Directions:

Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef, half of the minced onion, 1 teaspoon salt and the chipotle chile powder; cook, stirring and breaking up the meat with a wooden spoon, until the meat is browned and the onion is tender, about 7 minutes.

Add the tomatoes, beans and zucchini and cook, stirring occasionally, until the zucchini is just tender, about 6 minutes.

Meanwhile, toss the coleslaw mix, lime juice, and salt and pepper to taste in a bowl.

Divide the tostadas among plates and spoon the beef mixture on top. Top with the cheese, slaw and the remaining minced onion. Serve with lime wedges.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/chipotle-beef-tostadas-recipe/index.html

Four-Cheese Scalloped Potatoes

Ingredients:

1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
1/2 clove garlic
1/3 cup shredded mozzarella cheese
1/3 cup shredded asiago cheese
1/3 cup shredded raclette or comte cheese*
2 pounds russet potatoes, peeled and sliced 1/8 inch thick
Kosher salt and freshly ground pepper
2 cups heavy cream
1/4 teaspoon freshly grated nutmeg
4 fresh bay leaves
1/4 cup grated parmesan cheese

*if you can't find these cheeses in your local grocery store you can substitute with Tilsit, Gruyère, Appenzeller or Emmentaler .

Directions:

Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Combine the mozzarella, asiago and raclette in a bowl.

Heat the skillet over medium-high heat. Add half of the potatoes, spreading them out. Sprinkle with 3/4 teaspoon salt, half of the cut-up butter, half of the shredded cheese blend, and pepper to taste. Arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the cream over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes. Dot the potatoes with the remaining cut-up butter.

Generously brush a shallow baking dish with butter; slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes in the skillet.)

Sprinkle the potatoes with the parmesan and the remaining shredded cheese blend. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.

Recipe shared from: http://www.foodnetwork.com/recipes/food-network-kitchens/four-cheese-scalloped-potatoes-recipe/index.html

Buffalo Chicken Nachos

Ingredients:

3/4 cup hot sauce, such as Frank's RedHot
1 stick (8 tablespoons) unsalted butter
1 clove garlic, smashed
1 rotisserie chicken
1/3 cup plus 1 tablespoon heavy cream
1/4 cup crumbled blue cheese, softened
6 ounces low-sodium or unsalted tortilla chips (about 7 cups)
1 stalk celery, split lengthwise and thinly sliced
2 tablespoons chopped celery leaves
1 cup shredded white Cheddar

Directions:

Preheat the oven to 400 degrees F. Combine the hot sauce, butter and garlic in a small saucepan and bring to a simmer over medium-low heat. Cook until slightly thick, about 15 minutes. Discard the garlic.

Remove the meat from the chicken, discard the skin and shred the meat into small pieces (you should have about 2 cups). Toss in a bowl with 1/2 cup sauce. Whisk 1/3 cup heavy cream and the blue cheese in another bowl to combine.

Spread the tortilla chips in an even layer on a large pizza pan or ovenproof skillet lined with parchment paper. Scatter the chicken on top, and then spoon 1/4 cup more sauce over the meat and chips. Sprinkle the sliced celery and Cheddar evenly over everything. Dollop half of the blue cheese sauce over top, reserving the rest for additional topping. Bake until hot and the cheeses melt, about 10 minutes.

Top with the celery leaves. Stir in the remaining 1 tablespoon heavy cream to the reserved blue cheese sauce and drizzle over the finished nachos.

Recipe shared from: http://www.foodnetwork.com/recipes/buffalo-nachos-recipe/index.html

Easy Mini Crab Cake Pies

Ingredients:

Crab Mixture:

2 cans (6 oz) crabmeat, drained, flaked

1/2 teaspoon seafood seasoning

1 tablespoon vegetable oil

1 medium onion, chopped (1/2 cup)

1/2 cup chopped red bell pepper

1/2 cup chopped green bell pepper

1 cup shredded mozzarella cheese (4 oz)

Baking Mixture:

1/2 cup Original Bisquick® mix

1/2 cup milk

2 eggs

Crab Cake Aioli:

1/2 cup mayonnaise

1/2 teaspoon seafood seasoning

1 tablespoon fresh lemon juice

Directions:

Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.

In small bowl, mix crabmeat and 1/2 teaspoon seafood seasoning; set aside. In 10-inch skillet, heat oil over medium-high heat until hot. Cook onion and bell peppers in oil 4 minutes, stirring frequently. Add crabmeat mixture, stirring until mixture is heated through. Cool 5 minutes; stir in cheese.

In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup crab mixture. Spoon 1 tablespoon baking mixture onto crab mixture in each muffin cup.

Bake about 30 minutes or until toothpick inserted in center comes out clean and tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer.

While crab cake pies are cooling, in medium bowl, mix aioli ingredients. Serve each mini pie topped with generous tablespoonful of aioli.

Recipe shared from: http://www.bettycrocker.com/recipes/impossibly-easy-mini-crab-cake-pies/0aec8f1b-2740-4e68-b532-9614cd97beac

Frosted Toast Crunch™ Cheesecake Cupcakes

Ingredients:

Crust:

2 cups Frosted Toast Crunch™ cereal, crushed

1/4 cup butter, melted

Filling:

2 packages (8 oz each) cream cheese, room temperature

1/2 cup granulated sugar

2 eggs

2 teaspoons grated lemon peel

2 tablespoons fresh lemon juice

1 teaspoon vanilla

Garnish:

Whipped cream topping

Fresh raspberries

Powdered sugar

Directions:

Heat oven to 325°F. Place paper baking cup in each of 12 regular-size muffin cups; lightly spray paper cups with cooking spray.

In medium bowl, mix crushed cereal and melted butter. Press about 1 tablespoon crumb mixture firmly in bottom of each muffin cup. Set aside.

In large bowl, beat cream cheese and granulated sugar with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in eggs, one at a time, just until blended. Add lemon peel, lemon juice and vanilla; beat just until blended. Spoon filling evenly into muffin cups, filling each about three-fourths full.

Bake 25 minutes or until filling is set and edges are lightly browned. Cool 10 minutes; remove from pan to cooling rack. Cool completely. Refrigerate until chilled, about 2 hours.

To serve, remove paper cups from cheesecakes. Garnish with whipped cream topping, raspberries and powdered sugar. Store covered in refrigerator.

Recipe shared from: http://www.bettycrocker.com/recipes/frosted-toast-crunch-cheesecake-cupcakes/4719b3b0-1539-4ee5-8f1f-c3654af8be3e#?st=6&term=brunch&ps=9&pi=9

Easy Chicken Pot Pie with Herb and Cheddar Crust

Ingredients:

Crust:

1 box refrigerated pie crusts, softened as directed on box

2 tablespoons all-purpose flour

1 tablespoon chopped fresh thyme leaves

1/2 cup shredded Cheddar cheese 

Filling:

1/3 cup butter

1/4 small onion, chopped

1 large carrot, chopped

1 stalk celery, chopped

Salt and pepper to taste

1/3 cup all-purpose flour

1 1/4 cups chicken broth 

1/2 cup milk

2 1/2 cups shredded or cubed cooked chicken

1 cup frozen mixed vegetables

Directions:

Heat oven to 425°F. Remove pie crusts from pouches; unroll 1 crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom of plate. 

Sprinkle 2 tablespoons flour on work surface; unroll second crust on surface. Sprinkle cheese and thyme evenly over crust, pressing into crust with hands, then with rolling pin so most of the cheese gets pressed into the dough. 

In 2-quart saucepan, melt butter over medium heat. Add onion, carrot and celery; cook 2 minutes, stirring frequently, until tender. Season well with salt and pepper. Stir in 1/3 cup flour until well blended. Gradually add broth and milk, stirring until thickened. Stir in chicken and mixed vegetables; heat until hot. Remove from heat. 

Spoon hot chicken mixture into crust-lined plate. Place herb and cheese crust, cheese side up, over filling; seal edge and flute. Cut slits in several places in top crust. 

Bake 30 to 40 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Recipe shared from: http://www.bettycrocker.com/recipes/chicken-pot-pie-with-herb-and-cheddar-crust/edc67eab-d694-4755-b488-580d52942502

In a Pinch Chicken Pot Pie Cupcakes

Ingredients:

1 can (18.5 oz) Progresso® Rich & Hearty chicken pot pie style soup

1/3 cup mashed potatoes (dry)

1/2 cup frozen mixed vegetables, cooked

1/4 teaspoon dried thyme leaves

1/4 teaspoon pepper

2 cans (8 oz each) pizza dough

1 tablespoon butter, melted

Directions:

Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.

In medium bowl, mix soup, potatoes (dry), cooked vegetables, thyme and pepper.

Unroll 1 can of dough; spread with half of soup mixture. Starting at shortest side, roll up; pinch edges to seal. Cut into 6 slices. Place 1 slice in each of 6 muffin cups. Repeat with remaining dough and soup mixture.

Bake 25 to 30 minutes or until golden brown. Brush top of each with melted butter; remove from pan. Serve immediately.

Recipe shared from: www.bettycrocker.com

Chocolate-Stuffed French Toast

Ingredients:

Orange Butter:

1/2 cup butter, softened

2 tablespoons powdered sugar

1 tablespoon grated orange peel

French Toast:

1 cup milk

1/3 cup Original Bisquick® mix

1 tablespoon vanilla

1 teaspoon grated orange peel

1 tablespoon fresh orange juice

4 eggs

6 slices (1 inch thick) day-old French bread

6 tablespoons hazelnut spread with cocoa

2 tablespoons 

Powdered sugar

Additional hazelnut spread with cocoa

Directions:

In small bowl, stir orange butter ingredients with wooden spoon until blended. Cover; refrigerate until serving time.

In shallow dish, stir milk, Bisquick mix, vanilla, 1 teaspoon orange peel, the orange juice and eggs with fork or whisk until blended. In each slice of bread, cut 3-inch pocket through top crust. Spread 1 tablespoon hazelnut spread in each pocket.

Heat griddle or skillet over medium heat (350°F); melt 2 tablespoons butter on griddle. Dip bread in egg mixture, coating both sides. Place bread on hot griddle; cook about 4 minutes, turning once, until golden brown.

Sprinkle French toast with additional powdered sugar; top with additional hazelnut spread. Serve with orange butter.

Recipe shared from: http://www.bettycrocker.com/recipes/chocolate-stuffed-french-toast/f6d1dd66-cff6-4bb2-b01c-215847ad74c8

Slow Cooker BBQ Beef with Creamy Slaw on Cheese-Garlic Biscuits

Ingredients:

1 boneless beef rump roast (4 lb)

2 cups barbecue sauce

1 bottle (12 oz) dark beer

Creamy Coleslaw:

6 oz Greek fat free plain yogurt

1/4 cup mayonnaise

1 tablespoon sugar

3 tablespoons apple cider vinegar

1/4 teaspoon salt

4 cups thinly sliced cabbage

2 tablespoons chopped green onions (2 medium)

Easy Cheese-Garlic Biscuits:

2 pouches (7.75 oz each) Bisquick® Complete cheese-garlic biscuits

Directions:

Spray 4- to 5-quart slow cooker with cooking spray. Place beef into slow cooker. In small bowl, mix barbecue sauce and beer; pour over beef. Cover; cook on Low heat setting 8 to 10 hours or until beef is tender.

Meanwhile, in large bowl, mix yogurt, mayonnaise, sugar, vinegar and salt until smooth. Stir in cabbage and green onions. Cover; refrigerate until ready to serve.

About 30 minutes before serving, remove beef from slow cooker; place on cutting board. Shred beef with 2 forks; return to slow cooker to keep warm.

Heat oven to 450°F. Make and bake biscuits as directed on pouches, making 8 biscuits per package.

To serve, split biscuits in half. Spoon about 1/2 cup beef mixture over each biscuit; top with about 3 tablespoons coleslaw.

Recipe shared from: http://www.bettycrocker.com/recipes/bbq-beef-with-creamy-slaw-on-cheese-garlic-biscuits/8d37c9fc-27a1-422b-8767-afb5e7bee5c9#?st=6&term=yoplait&ps=9&pi=9

Blueberry-Oatmeal Muffins

Ingredients:

1 cup vanilla yogurt

1 cup old-fashioned or quick-cooking oats

1 egg or 2 egg whites, slightly beaten

1/4 cup canola oil

1/2 cup packed brown sugar

2/3 cup all-purpose flour

2/3 cup whole wheat flour

1 tsp baking soda

1 tsp ground cinnamon

1/4 tsp salt

1cup fresh or frozen (do not thaw) blueberries

Directions:

Heat oven to 400°F. Place paper baking cups in 12 regular-size muffin cups, or grease bottoms only of muffin cups.

In small bowl, mix yogurt and oats. In large bowl, mix egg, oil and brown sugar. Stir in flours, baking soda, cinnamon, salt and yogurt mixture (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups.

Bake 18-20 min or until golden brown. Immediately remove from pan.

Recipe shared from: http://www.bettycrocker.com/recipes/blueberry-oatmeal-muffins/35572797-3db3-4be2-95b8-50b52dc196fa#?st=6&term=yoplait&ps=9&pi=9

Pineapple-Coconut Strata

Ingredients:

12 cups cubes (1 inch) soft French bread (about 1 lb)

8 eggs

1 can (13.66 oz) coconut milk (not cream of coconut)

1 cup half-and-half

1 jar (12 oz) pineapple preserves

1 teaspoon vanilla

1/4 teaspoon salt

1/2 cup flaked coconut

1/3 cup chopped macadamia nuts (2 oz)

Directions:

Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread bread cubes evenly in baking dish.

In medium bowl, beat eggs, coconut milk, half-and-half, preserves, rum extract and salt with wire whisk. Pour over bread. Cover; refrigerate 8 hours or overnight.

Heat oven to 350°F. Uncover baking dish; let stand at room temperature 15 minutes. Sprinkle with coconut and nuts. Bake 40 to 50 minutes or until set and knife inserted in center comes out clean.

Recipe shared from: http://www.bettycrocker.com/recipes/pineapple-coconut-strata/d0dc9ea5-b917-4931-8516-85e836a3cb98

Panko Breaded Swai with Fresh Avocado Salsa & Sour Cream

Ingredients:

4- 8 ounce Swai fillets
1 cup flour
2 cups Panko bread crumbs
1/2 tsp sea salt
1/2 tsp pepper
2 eggs, beat with 2 tsp water
olive oil
avocado salsa (see recipe below)
scallions, thinly sliced

Directions:

Rinse and pat dry the Swai fillets and place on a paper towel, set aside.

Add flour, Panko, and salt to a gallon sized plastic zip bag, mix and set aside.

Beat 2 eggs and water together in a medium sized bowl or a deep plate.

Prepare a baking sheet covered with paper towels for fish when it is done cooking and set aside. Heat a frying pan with oil until it reaches 350 degrees.

Dip fillets, one at a time, in egg mixture and allow excess to drip off. Place the fillet in the panko mixture, zip bag closed and shake until coated.

Press breadcrumbs into fish. Place one large fillet in pan and cook for 4 minutes on each side. You may to cook a little longer depending on the thickness of the fillet.

When the fish is golden brown, remove from pan and set on prepared baking sheet to remove excess oil. Repeat with remaining fillets. Serve with avocado salsa, sour cream, and sliced scallions.

Fresh Avocado Salsa:

Ingredients:

1 avocado, pitted and diced
1 tomato, diced
1-14.5 ounce can of diced tomatoes with garlic and peppers
2 cloves garlic, finely chopped
handful of cilantro, finely chopped
1/2 tsp sugar
salt & pepper to taste
juice of 1/2 a lime
4 large jalapeno flour tortillas
cooking spray

Directions:

In a medium sized bowl, combine diced avocado, tomato, canned tomatoes, garlic, cilantro, lime juice, sugar, and salt & pepper. Serve with prepared panko Swai.

Fresh Avocado Salsa with Baked Jalapeno Tortilla Chips

Ingredients:

1 avocado, pitted and diced
1 tomato, diced

1-14.5 ounce can of diced tomatoes with garlic and peppers

2 cloves garlic, finely chopped
handful of cilantro, finely chopped
1/2 tsp sugar
salt & pepper to taste
juice of 1/2 a lime
4 large jalapeno flour tortillas
cooking spray
sour cream
green onions, thinly sliced

Directions:

In a medium sized bowl, combine diced avocado, tomato, canned tomatoes, garlic, cilantro, lime juice, sugar, and salt & pepper. Set that aside.

Spray each tortilla with cooking spray. Sprinkle lightly with salt. Stack tortillas and cut in half, in quarters, in eighths. Single layer on cookie sheet. Bake or broil 5 minutes at 350 degrees. Serve with avocado salsa, sour cream and green onions.

Crispy Panko Breaded Tilapia Fillets

Ingredients:

4- 8 ounce Tilapia fillets
1 cup flour
2 cups Panko bread crumbs
1/2 tsp sea salt
1/2 tsp pepper
2 eggs, beat with 2 tsp water
olive oil

Directions:

Rinse and pat dry the tilapia fillets and place on a paper towel, set aside.

Add flour, Panko, and salt to a gallon sized plastic zip bag, mix and set aside.

Beat 2 eggs and water together in a medium sized bowl or a deep plate.

Prepare a baking sheet covered with paper towels for fish when it is done cooking and set aside. Heat a frying pan with oil until it reaches 350 degrees.

Dip fillets, one at a time, in egg mixture and allow excess to drip off. Place the fillet in the panko mixture, zip bag closed and shake until coated.

Press breadcrumbs into fish. Place one large fillet in pan and cook for 4 minutes on each side. You may to cook a little longer depending on the thickness of the fillet.

When the fish is golden brown, remove from pan and set on prepared baking sheet to remove excess oil. Repeat with remaining fillets.

Summer Squash with Caramelized Garlic & Shallots

Ingredients:

1 -2 tablespoon olive oil 

4 large shallots, finely diced

4 cloves garlic, finely diced

1 medium onion, sliced into thin crescents 

1 tsp sugar

1 small green zucchini, sliced  

1 small yellow zucchini, sliced

1 pinch red pepper flakes 

salt and pepper 

French fried onions

Directions:

Heat oil over medium high heat. 

Add onions, shallots, and garlic cook stirring for 5 minutes.

Add sugar, cook about 7 minutes until caramelized. Make sure to continually turn to prevent over browning.

Add zucchini, cook about 5 minutes until tender.

Add pepper flakes. 

Cook until heated through and tomato begins to release juices, about 5 minutes Add salt and pepper. Garnish with French fried onions.

Squash & Tomato Pie

Ingredients:

2 lbs. assorted summer squashes
2 medium red onions
4 ears sweet corn, kernels shaved and reserved
4-5 medium-sized heirloom tomatoes
4 cloves garlic, chopped coarse
Extra-virgin olive oil
1 bunch fresh basil leaves, chiffonade
2 cups Italian Fontina cheese, shredded
2 cups seasoned bread crumbs
½ cup Parmigiano-Reggiano, grated
Kosher or sea salt and cracked black pepper to taste

Directions:

Preheat oven to 375ºF.

Prep vegetables; cut tomatoes and squashes into slices about a fingers width thick. Remove tops and bottoms of onion; cut each onion in half, lay each half on its side and cut into ¼-inch-thick strips (lyonnaise).

Cook squash over medium-high heat with a little olive oil until caramelized on both sides. Remove from the pan and set aside. In the same pan, sauté onions and garlic until golden brown, then add corn kernels and cook for another 3-5 minutes; add fresh basil.

In an 8- to 9-inch baking dish, layer the ingredients, beginning with the squash, next a layer of tomatoes and sprinkling of salt and pepper, followed by a layer of the corn and onion mixture, and finally a layer of Fontina cheese; repeat once more. Drizzle olive oil over the mixture and a little more salt and pepper.

In a bowl, mix breadcrumbs and Parmigiano-Reggiano together until well mixed. Sprinkle this mixture over the top of the vegetables and place dish in the oven on the center rack. Bake for about 45 minutes; crust should be golden brown.

Remove from oven and let stand 10 to 15 minutes before serving or refrigerate and chill overnight for a great addition to a picnic.

Recipe shared from: http://www.nuggetmarket.com/recipes.php?id=204

Orange Macadamia Nut Fried Rice

Ingredients:

2 cups long-grain white rice
3 navel oranges
2-inch piece fresh ginger, peeled and grated
1 pinch kosher or sea salt
3 tablespoons vegetable oil
1 bunch scallions, diced
1 red bell pepper, diced
1 bunch of cilantro, chopped
2 cups fresh pineapple, cut into tidbits; or 1, 14 oz. can pineapple tidbits, drained
1½ cups macadamia nuts
3 tablespoons soy sauce
dash of Tabasco sauce

Directions:

Zest all 3 naval oranges and set aside. Juice the oranges and add water to orange juice to equal 3¾ cups liquid. Pour orange-water liquid into a saucepot and add half of chopped orange zest, half of grated ginger and salt. Bring to boil and add rice. Reduce heat to low and simmer until liquid is absorbed, about 20 minutes. Transfer cooked rice to a shallow dish and place in refrigerator to chill completely, about 2 hours.

Place macadamia nuts in a 350°F oven for 5-7 minutes or until they are lightly toasted. Chop nuts rough and set aside.

When rice has cooled, add vegetable oil to a preheated wok or skillet (high heat). To skillet, add scallions, red bell pepper and the rest of the grated ginger and orange zest – stir-fry until bell pepper is tender, 1-2 minutes.

Add the rice to wok with other vegetables and stir-fry for a few minutes. Then mix in the macadamia nuts, pineapple tidbits and ⅔ of cilantro.

Add soy sauce and Tabasco to rice and stir to combine. Add more soy sauce and Tabasco to taste. Garnish rice with remaining ⅓ of cilantro and serve.

Recipe shared from: http://www.nuggetmarket.com/recipes.php?id=82&image=212

Chocolate Cheesecake Muffins

Ingredients:

Filling:
1 8oz. cream cheese
1 egg
1 cup chocolate chips
⅛ teaspoon salt
⅓ cup sugar
1 tablespoon lemon juice

Muffin:
1½ cup flour
1 cup sugar
¼ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup water
½ cup cooking oil
1 tablespoon white vinegar
1 teaspoon vanilla

Directions:

Combine all ingredients for the filling and set aside. Sift the dry ingredients. Mix water, oil, vinegar, and vanilla. Mix until well blended. Line muffin pan with paper liners.

Fill 1/3 full and then add 1 tablespoon cream cheese mixure. Then fill with batter to 2/3 full.

Bake at 325° F for 24 to 26 minutes.

Recipe shared from: http://www.nuggetmarket.com/recipes.php?id=86

Sweet Corn Fritters with Spicy Honey Aioli

Ingredients:

8 ears of corn, shucked and grilled
¼ cup milk
2 eggs
¼ cup scallions, sliced
½ teaspoon garlic, minced
2 tablespoons cilantro, minced
1 yellow onion, small dice
1 cup all-purpose flour
½ cup cornmeal
¾ tablespoon salt
¾ tablespoon sugar
1⅛ tablespoons baking powder
½ teaspoon ground coriander
2 tablespoons ground black pepper

For the Sauce:
1 cup mayonnaise
1 tablespoon Sriracha hot sauce
2 tablespoons honey

Directions:

Mix sauce ingredients together and store in refrigerator until ready to serve. Grill the corn on the BBQ and cut kernels from the cobbs. 

Place kernels in a bowl with the milk and the eggs; puree until fairly smooth with an immersion blender (this can also be done in a food processor). Stir in the scallions, garlic, cilantro and yellow onions.

Combine all the dry ingredients in a separate bowl. Fold dry ingredients into the corn mixture. Scoop batter with a small 1 ounce scoop and cook in oil at 350°F until cooked through, about 5 minutes. 

Place fritters on paper towels to drain. Serve with the sauce.

Recipe shared from: http://www.nuggetmarket.com/recipes.php?id=433

Littleneck Clams & Chorizo in White Wine

Ingredients:

¼ lb. Chorizo
3 lbs. littleneck clams
1½ cups dry white wine
3 tablespoons parsley, chopped fine

Directions:

Brown the Chorizo on medium-low heat until completely cooked; this will take 8-10 minutes. Toss your clams in and coat with the oil from the Chorizo. Turn the pan to medium-high and deglaze with the wine; bring to a boil, then reduce the heat to simmer – cover and cook 5-7 minutes or until all the clams have opened. Discard any clams that do not open.

Recipe shared from: http://www.nuggetmarket.com/recipes.php?id=237&image=475

Carnitas the Lazy Way

Ingredients:

1 whole de-boned pork shoulder (trimmed and cut into 2-inch chunks)
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons ground coriander
5 limes, juiced and zested
2 tablespoons garlic powder
2 tablespoons kosher or sea salt
1 teaspoon cracked black pepper
4 jalapeño peppers, julienned
2 onions, julienned

Directions:

In a mixing bowl, toss together the cumin, coriander, chili powder, garlic powder, lime zest, salt and pepper. Coat the pork pieces with lime juice, then sprinkle liberally with spice rub. Allow to marinate overnight or for at least 4 hours.

In a large skillet or Dutch oven, place the pork pieces in an unheated pan. Pour in enough water to cover the meat all the way up. Place on medium-high heat until the liquid comes to a boil, then reduce to a simmer. Let the water slowly boil off; this should take up to 1½ hours or more. Flip the pork over onto its other side after 45 minutes, add the peppers and onions, and continue to cook until all the water is boiled off.

When the water is gone, there will be plenty of fat left in the pan to brown the pieces of pork on all sides, giving it that crispy golden-brown exterior. After browning, shred the pork and serve with tortillas and pico de gallo to make some wonderful tacos.

Recipe shared from: http://www.nuggetmarket.com/recipes.php?id=62&image=353

Savory Chicken Parmigiana

Ingredients:

8 boneless, skinless chicken breasts
2 cups grated Parmesan
1 dozen eggs
1 cup milk
3 tablespoons garlic, minced
2 cups flour
3 tablespoons crushed red peppers
2 tablespoons ground coriander
4 cups Muir Glen tomato sauce
4 cups whole milk Mozzarella, shredded
8 cups extra-virgin olive oil
4 cups seasoned bread crumbs

Directions:

In a medium-sized mixing bowl, whisk together eggs and milk; set aside. In a separate bowl, mix flour, Parmesan, garlic, chili flakes and coriander together (blend in garlic a little at a time to prevent clumping); set aside. Spread bread crumbs out onto a large plate; set aside.

Place one chicken breast in between two pieces of plastic wrap. With the smooth side of a tenderizer, pound the breast evenly until it doubles in size, then place in flour; repeat process with remaining breasts. Remove each breast from the flour and dip in egg mixture, then dredge in bread crumbs, transferring each to a large sheet pan when finished.

Warm tomato sauce over a low flame, stirring occassionally. Preheat oven to 350ºF.

Heat olive oil in a large sauté pan over a medium-high flame. Test oil for readiness by sprinkling in a few bread crumbs; the oil is ready if the bread crumbs immediately begin to bubble and float to the top. Carefully add one breaded chicken breast at a time to the pan; do not overcrowd. Gently fry each side for 3-4 minutes, then transfer chicken to an oven-safe serving dish, repeating the process until all breasts have been cooked.

Pour sauce evenly over chicken, topping each with Mozzarella. Place serving dish in oven and bake until cheese has melted and begins to brown, about 8-10 minutes. Remove from oven; serve while hot.

Recipe shared from: http://www.nuggetmarket.com/recipes.php?id=175