Cheezy Tomato Chops

Ingredients

• Servings: 8
• 1/4 cup vegetable oil
• 8 boneless lamb chops
• 2 teaspoons minced garlic
• 2 teaspoons dried onion flakes
• 2 teaspoons seasoned salt
• 3 tomatoes, thickly sliced
• 1 (8 ounce) package monterey jack cheese, cut into 16 slices
• 8 sprigs fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a medium baking dish.
• heat the oil in a skillet over medium heat. place lamb chops in the skillet, and top with garlic and onion. sprinkle with seasoned salt. cook chops 5 minutes on each side, or until done. drain grease, and transfer chops to the prepared baking dish. top each chop with a tomato slice and 2 slices cheese.
• cover and bake 15 minutes in the preheated oven. garnish with parsley to serve.

idahoan coca-cola® cake

Ingredients

• Servings: 1
• 2 cups idahoan® boxed original mashed potatoes, dry
• 1 stick unsalted butter
• 8 ounces coca-cola® (or guinness® for an adult cake)
• 1/2 cup unsweetened cocoa powder
• 1 3/4 cups superfine sugar
• 1/2 cup sour cream
• 2 medium eggs
• 1 tablespoon vanilla
• 2 1/2 teaspoons baking soda
• frosting:
• 2 (8 ounce) packages cream cheese
• 1/3 cup heavy cream
• 3/4 cup powdered sugar

Recipe

• preheat oven to 350 degrees f. coat the sides and bottom of spring form pan with nonstick cooking spray.
• melt stick of butter in a large, wide sauce pan.
• add cola, cocoa powder and superfine sugar and whisk until smooth. remove from heat.
• whisk sour cream, eggs and vanilla thoroughly until almost a batter-like consistency and add slowly into the slightly cooled butter mixture.
• add dry original mashed potato flakes and baking soda. stir thoroughly. the batter will have a slightly grainy appearance but don't be concerned.
• pour into spring form pan and bake for 45 minutes to an hour. test center of cake with a wooden toothpick (cake is done when the toothpick comes out clean).
• cool and remove from spring form pan. note: this is a very dark and dense cake.
• frosting: the cream cheese should be at room temperature. add cream and powdered sugar and mix in a food processor or with a large whisk. adjust powdered sugar and cream to ensure a nicely thick frosting that is still spreadable.
• frost just the top of the cake once it's unmolded and serve chilled. this cake is even better the next day!

Chitterlings (chitlins)

Ingredients

• Servings: 16
• 20 pounds frozen cleaned chitterlings, thawed
• 1 large baking potato
• 2 large onions, peeled and halved
• 1 green bell pepper, chopped
• 3 cloves garlic
• 3 stalks celery, with leaves
• 1 cup apple vinegar
• 2 tablespoons salt
• 1 bay leaf
• 1 teaspoon seasoning to taste
• 1 teaspoon red pepper flakes, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs

Ready Time: 6 hrs 20 mins


• clean the chitterlings by removing all the specks and fat with specks on them. rinse in several changes of salted water. place them in a large pot and fill with enough water to cover. bring to a boil, drain, rinse and fill with enough water to cover again.
• return to the heat and add the potato, onions, green pepper, garlic, celery and vinegar. season with salt, bay leaf, seasoning and red pepper flakes. cover and simmer over medium heat for 3 to 4 hours. chitterlings should appear clear to white in color.
• cut the chitterlings into 1 inch pieces and return to the pot. pour out most of the cooking liquid. discard the potato, onions, celery and bay leaf. heat the chitterlings through and serve with your favorite side dishes. store the leftovers in the refrigerator. like so many other great soul food dishes, chitlins taste even better after the flavor has soaked in for a few hours.

Crab Stuffed Flounder

Ingredients

• Servings: 6
• 1 1/2 pounds flounder fillets
• 1 cup crabmeat - drained, flaked and cartilage removed
• 1 tablespoon finely chopped green bell pepper
• 1/4 teaspoon ground dry mustard
• 1/4 teaspoon worcestershire sauce
• 1/4 teaspoon salt
• ground white pepper, to taste
• 3 crushed saltine crackers
• 1 egg white
• 1 tablespoon mayonnaise
• 1/4 cup butter, melted
• 1 egg yolk
• 5 tablespoons mayonnaise
• 1/2 teaspoon paprika
• 1 tablespoon dried parsley

Recipe

Preparation Time: 10 mins Cook Time: 21 mins Ready Time: 31 mins


• preheat oven to 400 degrees f (200 degrees c). rinse the fillets and pat dry with paper towels.
• combine crab meat, green pepper, mustard powder, worcestershire sauce, salt, white pepper and the crushed saltines. combine the egg white and 1 tablespoon mayonnaise. stir this into the crab meat mixture.
• brush the flounder fillets with melted butter. place in a lightly greased, shallow baking dish. spoon the crab mixture over the fillets and drizzle with any remaining butter.
• bake the fillets at 400 degrees for 15 minutes.
• while the fish is baking, lightly beat the egg yolk in a small bowl. stir in 5 tablespoons of mayonnaise. remove fish from oven and spread this mixture over the stuffing; sprinkle with paprika and parsley.
• increase oven temperature to 450 degrees and bake until golden and bubbly, about 6 minutes.

grilled sea bass

Ingredients

• Servings: 6
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon paprika
• lemon pepper to taste
• sea salt to taste
• 2 pounds sea bass
• 3 tablespoons butter
• 2 large cloves garlic, chopped
• 1 tablespoon chopped italian flat leaf parsley
• 1 1/2 tablespoons extra virgin olive oil

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• preheat grill for high heat.
• in a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. sprinkle seasonings the fish.
• in a small saucepan over medium heat, melt the butter with the garlic and parsley. remove from heat when the butter has melted, and set aside.
• lightly oil grill grate. grill fish for 7 minutes, then turn and drizzle with butter. continue cooking for 7 minutes, or until easily flaked with a fork. drizzle with olive oil before serving.

asian orange chicken

Ingredients

• Servings: 4
• sauce:
• 1 1/2 cups water
• 2 tablespoons orange juice
• 1/4 cup lemon juice
• 1/3 cup rice vinegar
• 2 1/2 tablespoons soy sauce
• 1 tablespoon grated orange zest
• 1 cup packed brown sugar
• 1/2 teaspoon minced fresh ginger root
• 1/2 teaspoon minced garlic
• 2 tablespoons chopped green onion
• 1/4 teaspoon red pepper flakes
• 3 tablespoons cornstarch
• 2 tablespoons water
• chicken:
• 2 boneless, skinless chicken breasts, cut into 1/2 inch pieces
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil

Recipe

Preparation Time: 40 mins Cook Time: 40 mins Ready Time: 3 hrs 20 mins


• pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. bring to a boil. remove from heat, and cool 10 to 15 minutes.
• place the chicken pieces into a resealable plastic bag. when contents of saucepan have cooled, pour 1 cup of sauce into bag. reserve the remaining sauce. seal the bag, and refrigerate at least 2 hours.
• in another resealable plastic bag, mix the flour, salt, and pepper. add the marinated chicken pieces, seal the bag, and shake to coat.
• heat the olive oil in a large skillet over medium heat. place chicken into the skillet, and brown on both sides. drain on a plate lined with paper towels, and cover with aluminum foil.
• wipe out the skillet, and add the sauce. bring to a boil over medium-high heat. mix together the cornstarch and 2 tablespoons water; stir into the sauce. reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

bow ties with sausage, tomatoes and cream

Ingredients

• Servings: 6
• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• bring a large pot of lightly salted water to a boil. cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• heat oil in a large, deep skillet over medium heat. cook sausage and pepper flakes until sausage is evenly brown. stir in onion and garlic, and cook until onion is tender. stir in tomatoes, cream, and salt. simmer until mixture thickens, 8 to 10 minutes.
• stir cooked pasta into sauce, and heat through. sprinkle with parsley.