Sausage Omelet

Ingredients

• 4 eggs, beaten
• 2 tbs. canola oil
  
• 1/2 Vidalia onion, diced
• 1/2 red pepper, diced
• 6 oz. sliced mushrooms
• 2 Roma tomatoes, diced
• 2 links mild Italian turkey sausage
• 3/4 tsp. salt
• 1/2 tsp. ground black pepper
• 3/4 tsp. garlic powder
• cooking spray
  
• 1/2 tsp. parsley
• salsa
• hot sauce

Directions

1. Brown sausage in skillet over medium heat until cooked through. Transfer to a paper towel lined plate; allow to drain.
2. Meanwhile in same skillet, heat canola oil over medium heat. Add onions and peppers, allow to cook 5 minutes. Then add mushrooms, tomatoes, garlic power, salt, and pepper. Cook vegetables for 5 minutes or until tender. Add sausage and heat through.
3. Transfer sausage-vegetable mixture to a bowl. Reduce heat to low and coat pan with cooking oil spray. Add beaten eggs to the skillet. Allow eggs to set, about 5 minutes. Then add sausage-vegetable mixture to one side of eggs. Slide omelet out of pan onto a plate while folding the other side over.
   
4. Garnish with parsley, salsa and hot sauce. Serves 2.
   

Home Fries

Ingredients

• 8 small red potatoes, diced
• 3 tbs. canola oil
  
• 1/2 Vidalia onion, diced
  
• 1/2 red pepper, diced
• 3/4 tsp. salt
• 1/2 tsp. freshly ground pepper
• 3/4 tsp. garlic powder

Directions

1. Heat oil over medium heat. Add onions and peppers. Allow to cook 5 minutes. Then add potatoes, salt, pepper, and garlic powder. Cook covered over medium heat for 15 minutes. Then remove cover and allow to cook an additional 15 minutes or until tender and golden brown. Serves 3.
   

Sausage, Peppers, and Onions
recipe courtesy of Giada De Laurentiis

Ingredients

• 1/4 cup EVOO
  
• 1 pound sweet Italian turkey sausage
• 2 red bell peppers, sliced
• 2 yellow onions, sliced
• 1 teaspoon kosher salt
  
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 cup chopped fresh basil leaves
• 4 garlic cloves, chopped
• 2 tablespoons tomato paste
• 1 cup Marsala wine
• 1 (15-ounce) can diced tomatoes
• 1/4 teaspoon red pepper flakes, optional

Directions

1. Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
2. Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
3. Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
4. Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes. Serve over pasta or rice. Serves 4.
   

Honey-Mustard Pork Roast with Bacon
recipe courtesy of Giada De Laurentiis

Ingredients

• 1/4 cup Dijon mustard
• 2 tablespoons whole-grain mustard (recommended: Maille)
• 2 tablespoons honey
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh rosemary leaves
• 1 (3 1/2-pound) center-cut, boneless, pork loin roast
• 12 slices bacon (about 1 pound)

Directions

1. Special equipment: kitchen twine
2. For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
3. In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices. Serves 6.
   

Baker's Potatoes
recipe courtesy of Bon Appetit, Y'all

Ingredients

• 2 tbs. EVOO, plus more for the dish
• 1 onion, preferably Vidalia, very thinly sliced
• 2 lbs. Yukon gold potatoes, peeled
• 2 cloves of garlic, very finely chopped
• 1 tbs. chopped fresh thyme
• coarse salt and freshly ground black pepper
• 2 1/2 c. chicken broth

Directions

1. Preheat oven to 350 degrees. Brush an ovenproof gratin dish with oil. Scatter the onions on the bottom of the dish.
2. Using a sharp knife, thinly slice each potato, stopping each cut 1/4 inch from the bottom, so the potato is sliced, but still intact.
   
3. Place the potatoes in the prepared gratin. Drizzle the 2 tbs. of oil over the potatoes and onions. Sprinkle with garlic and thyme. Season with salt and pepper.
4. Pour the broth over the potatoes and bake, basting occasionally, until most of the liquid is absorbed and the potatoes are tender when pierced with the point of a knife, about 45 minutes. Taste and adjust the seasoning with salt and pepper. Serve immediately. Serves 4 to 6.
   

Roasted Asparagus

Ingredients

• 2 lbs. asparagus, tough ends removed
• 2 tbs. EVOO
• 3/4 tsp. garlic salt

Directions

1. Toss asparagus in EVOO and garlic salt; spread on roasting sheet. Roast in 400 degree oven for 10 minutes. Serves 4.
   

Stuffed Flounder for Mama
recipe adapted from Bon Appetit, Y'all

Ingredients

• 1 tbs. canola oil, plus more for baking dish
• 1 onion, preferably Vidalia, finely chopped
• 1/2 stalk celery, very finely chopped
• 1 clove garlic, very finely chopped
• 1 c. fresh or panko (Japanese) gluten-free bread crumbs
• 2 large eggs, lightly beaten
• 2 tbs. chopped fresh flat-leaf parsley
• 1/4 tsp. sweet Hungarian paprika
• pinch of cayenne pepper
• coarse salt and freshly ground black pepper
• 1/2 lb. large white, raw shrimp, chopped
• 4 (5 oz.) flounder fillets
• 1 tbs. EVOO

Directions

1. Preheat oven to 350 degrees. Brush a large baking dish with oil.
2. Heat 1 tbs. of canola oil in large skillet over medium heat. Add the onion and celery and cook until clear and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Remove from heat and transfer the mixture to a large bowl to cool slightly. Add the breadcrumbs, eggs, parsley, paprika, and cayenne. Season with salt and pepper. Using a large spatula, fold in the shrimp.
3. Season both sides of the fish fillet with salt and pepper. Place the fillets in the prepared baking dish and top each with an equal amount of shrimp mixture, patting to a uniform thickness. Drizzle 1 tbs. of EVOO over fillets. Bake until fish are cooked through, 15 to 20 minutes. Serve immediately. Serves 4 to 6.
   

Louisiana Dirty Rice
recipe adapted from Bon Appetit, Y'all

Ingredients

• 1 1/2 c. water
• 1 1/2 c. long-grain white rice
• course salt and freshly ground black pepper
• 1 tbs. canola oil
• 1/2 red onion, chopped
• 1/2 poblano chile or green bell pepper, cored, seeded, and chopped
• 1 stalk celery, chopped
• 1 1/2 tsp. prepared or Homemade Creole Seasoning
• 2 cloves garlic, very finely chopped
• 1 c. chicken broth
• 1 bay leaf, preferably fresh
• 2 green onion, white and green parts, chopped

Homemade Creole Seasoning:

• 1/3 c. cayenne pepper
• 1/4 c. coarse salt
• 1/4 c. freshly ground white pepper
• 3 tbs. dried thyme
• 1 tbs. freshly ground black pepper
• 2 tsp. dried sage
• 1 tsp. onion powder
• 1 tsp. garlic powder

Combine the cayenne, salt, pepper, white pepper, thyme, black pepper, sage, onion powder, and garlic powder in a small airtight container or mason jar. Stir to combine. Store in a cool, dry place for up to 3 months.

Directions

1. To parboil the rice, combine the water and rice in a small saucepan and bring to a boil over high heat. Season with salt and pepper. Cover and decrease the heat to low. Simmer until the rice is just tender, 10 to 12 minutes. Cover and keep warm.
2. Heat the oil in a large, heavy-bottomed skillet over medium high heat. Add the onion, chile, and celery. Sprinkle over the Creole seasoning. Cook until the vegetables start to color, stirring occasionally, 5 to 7 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
3. Add the reserved rice, chicken broth, and bay leaf. Stir to combine. Decrease the heat to medium-low and cook, stirring occasionally, until the rice is soft and tender, 10 to 15 minutes. Taste and adjust for seasoning with salt and pepper. Add the green onions and serve immediately.
   

Turkey Meat Loaf
recipe courtesy of Real Simple magazine

Ingredients

• 1 1/2 lbs. lean ground turkey
• 1 onion, chopped
• 1 bunch fresh spinach, thick stems removed and leaves chopped, about 4 cups
• 1 c. flat leaf parsley, chopped
• 1/2 c. whole wheat gluten free bread crumbs
• 2 tbs. Dijon mustard
• 1 large egg white
• 1/2 tsp. kosher salt
• 1/2 tsp. black pepper
• 1/4 c. ketchup

Directions

1. Heat oven to 400 degrees. In a bowl, combine turkey, onion, spinach, parsley, bread crumbs, mustard, egg white, salt, and pepper.
2. Transfer mixture to baking sheet and form into 10-inch loaf. Spread with ketchup. Bake until cooked through, 45 to 50 minutes.
   

Roasted Broccoli Florets with Grape Tomatoes

Ingredients

• 1 lb. frozen broccoli florets, dethawed
• 3/4 c. grape tomatoes
• 1 tbs. EVOO
• 1/2 tsp. garlic salt

Directions

1. Preheat oven to 425 degrees. On roasting sheet toss broccoli, tomatoes, EVOO and garlic salt. Bake for 8 minutes, or until tomatoes burst. Serves 4.
   

All recipes courtesy of Bon Appetit, Y'all

Classic Crab Cakes

Ingredients

• 1/3 c. fresh or panko (Japanese) breadcrumbs - gluten free
• 1 lb. jumbo lump or lump crab meat, picked over for cartilage
• 1 large egg, lightly beaten
• 2 tbs. mayonnaise
  
• zest of 1 lemon
• 1 1/2 tsp. Worcestershire sauce
• dash of hot sauce
• coarse salt and freshly ground black pepper
• 1/4 c. peanut oil, plus more if needed
• 4 lemons, cut into wedges for garnish

Directions

1. Line a plate with paper towels and set neat the cooktop.
   
2. In a bowl, combine the breadcrumbs, crab, egg, mayonnaise, lemon zest, Worcestershire sauce, hot sauce, salt, and pepper. The mixture will be slightly wet. Form into cakes: use about 1/4 cup for large cakes. Place on baking sheet and refrigerate to chill and set, about 30 minutes.
3. Heat the peanut oil in a large skillet over medium heat. Using an offset spatula, gently slip the chilled cakes, in batches, into the oil. Cook until the crab cakes are golden brown, about 5 minutes on each side. Remove from the skillet, and transfer to the prepared plate to drain. Serve hot with lemon wedges. Serves 4.
   

Mama's Potato Salad

Ingredients

• 7 russet potatoes (about 3 lbs.)
• coarse salt
• 1 1/2 c. mayonnaise
• 5 large hard-cooked eggs, peeled and grated
• 1 small onion, preferably Vidalia, finely chopped
• 4 stalks celery, finely chopped
• 1/4 c. pickle or dill pickle relish
• freshly ground black pepper

Directions

1. To cook the potatoes, peel them and cut into 1/2 in. cubes. Immediately place them in a large pot with water to cover; season with salt. Bring to a boil over high heat, and then decrease the heat to low. Simmer until tender, about 30 minutes. Drain the potatoes in a colander and transfer them to a large shallow bowl to cool.
   
2. Meanwhile, to make the dressing, combine the mayonnaise, grated eggs, onion, celery, and pickle relish in a bowl. Once the potatoes have cooled completely, pour the dressing over the potatoes and stir to combine. Taste and adjust for seasoning with salt and pepper. Serve at room temperature or chilled. Serves 6 to 8.

Heart-Healthy Cole Slaw

Ingredients

• 1/2 head green cabbage, cored and finely chopped, about 4 cups
• 1/2 green bell pepper, cored, seeded, and finely chopped
• 1 onion, preferably Vidalia, very finely chopped
• 2 tbs. sugar
• coarse salt and freshly ground black pepper
• 1/4 c. canola oil
• 1/4 c. distilled white vinegar
• 1/2 tsp. dry mustard
• 1/2 tsp. celery seed

Directions

1. Place the cabbage, bell pepper, and onion in a large bowl. Sprinkle over the sugar and season with salt and pepper, set aside
2. In a small saucepan, combine the oil, vinegar, dry mustard, and celery seed. Season with salt and pepper. Bring to a boil over high heat, then reduce the heat and let simmer for 1 minute. Pour the hot dressing over the cabbage and toss to combine. Cover with plastic wrap and marinate in the refrigerator for 2 hours. To serve, remove from the refrigerator and taste and adjust for seasoning with salt and pepper. Serves 4 to 6.

Meme's Blueberry Cobbler

Ingredients

• 1/2 c. (1 stick) unsalted butter
• 4 c. fresh blueberries
• 1 c. sugar, plus more for sprinkling, if needed
• 1 c. all-purpose flour
• 2 tsp. baking powder
• pinch of fine sea salt
• 1 c. whole milk
• 1 tsp. pure vanilla extract
• whipped cream, creme fraiche, or ice cream, for accompaniment
  

Directions

1. Preheat the oven to 350 degrees. Melt the butter in a large cast-iron skillet or ovenproof baking dish in the oven, 5 to 7 minutes.
   
2. Place the blueberries in a large bowl. Using the potato masher, mash them to release some of the juices. If the berries are tart, sprinkle over some of the sugar.
3. To make the batter, in another bowl, whisk together the flour, baking powder, and salt.
   Add the 1 c. sugar, milk, and vanilla, extract, and stir until evenly blended. Remove the skillet from the oven and add the melted butter to the batter; stir to combine. Pour the batter all at once into the skillet, then add the blueberries and juices to the center for the batter.
4. Bake until the top is golden brown and cake tester inserted into the batter comes out clean, about 1 hour. Serve hot, warm, or at room temperature with whipped cream, creme fraiche, or ice cream. Serves 6 to 8.
   

Pork Chops with Dried Plums
recipe courtesy of Bon Appetit, Y'all

Ingredients

• 4 to 6 bone-in, center-cut pork chops
• coarse salt and freshly ground black pepper
• 1 tbs. canola oil
• 2 large cloves of garlic, finely chopped
• 12 dried plums, pitted and halved
  
• 1/2 c. beef broth
• 1 teaspoon chopped fresh thyme

Directions

1. To cook the pork chops, season with salt and pepper. In a large skillet, heat the oil over high heat until shimmering. Place the chops in the skillet and decrease the heat to medium. Cook on both sides until browned and the center of each chop registers 140 degrees on an instant-read thermometer, about 6 to 8 minutes. Transfer the chops to a warm platter; cover with aluminum foil and keep warm.
2. To make the sauce, in the same skillet, saute the garlic over medium heat until fragrant, 45 to 60 seconds. Add the plums and stir to combine. Add the broth and thyme and stir to combine, scrapping up any browned bits from the bottom of the pan. Increase the heat to high and cook until the sauce is reduced by half, about 2 minutes. Taste and adjust for seasoning with salt and pepper. To serve pour the sauce over the chops and serve immediately.

Field Peas with Snaps

Ingredients

• 1-16 oz. pkg. frozen field peas with snaps, dethawed
• 1 tbs. EVOO
  
• 1/2 Vidalia onion, chopped
• 1 clove of garlic, minced
• 1 c. chicken broth
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1 tsp. dried parsley
• 3 c. water
  

Directions

1. Heat oil over medium heat in saucepan. Add garlic and cook until fragrant, about 30 seconds. Then add onion and allow to cook until translucent. Add field peas, chicken broth, salt, pepper, parsley and water. Bring to a boil and reduce heat to low. Allow to simmer for 2 hours. Serves 5.
   

Mixed Greens

Ingredients

• 1-16 oz. pkg. frozen mixed greens
• 1 tbs. EVOO
• 1/2 Vidalia onion, chopped
• 2 cloves garlic, minced
• 1 c. chicken broth
• 2 tbs. apple cider vinegar
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 3 c. water

Directions

1. Heat oil over medium heat in saucepan. Add garlic and cook until fragrant, about 30 seconds. Then add onion and allow to cook until translucent. Add mixed greens, chicken broth, vinegar, salt, pepper, and water. Bring to a boil and then reduce heat to low. Allow to simmer for 1 hour. Serves 4.
   

Fajitas with Refried Beans
and Mexican Baked Rice

Ingredients

• 1 pkg. Gluten-Free Brown Rice Tortillas
• 12 oz. raw white shrimp
• 2 tbs. canola oil
  
• 1 boneless, skinless chicken breast
• 2 Vidalia onions, thinly sliced
  
• 2 green bell peppers, thinly sliced
• 1 clove garlic, minced
  
• 1 jar of salsa, divided
  
• lettuce
  
• cheese
  
• 3/4 tsp. cumin, divided
  
• 1/2 tsp. salt
• freshly ground black pepper
• Tortilla chips (optional)
  
• Refried Beans (recipe below)
  
• Mexican Baked Rice (recipe below)

Directions

1. Heat 1 1/2 tbs. oil over medium heat. Add peppers, onions, garlic, salt, and pepper. Allow to caramelize over medium-low heat for 20 minutes.
2. Meanwhile, sprinkle chicken breasts with 1/4 tsp. cumin, salt, and pepper. Grill chicken 15 to 20 minutes, flipping once. Once cooked, thinly slice chicken.
   
3. In small saute pan, heat remaining oil. Add shrimp and sprinkle with 1/2 tsp. cumin, salt, and pepper. Cook 2 to 3 minutes per side, or until no longer pink.
4. To assemble tortilla, begin by layering Refried Beans, lettuce, shrimp & chicken, cheese (if desired), salsa, and Mexican Baked Rice. Serve with remaining salsa and tortilla chips. Serves 4.
   

Refried Beans

Ingredients

• 2 cans of pinto beans
• 1/2 jar of salsa

Directions

1. In medium sauce pan, heat pinto beans and salsa. Mash beans with potato masher. Allow to simmer until thick and creamy, 15 minutes. Serves 6.
   

Mexican Baked Rice

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 1 green bell pepper, finely chopped
• 1 clove garlic, minced
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1 cup long-grain white rice
• 1 can (14 1/2 ounce size) diced tomatoes with juices
• 1 1/2 cup boiling water
  

Directions

1. Preheat oven to 350 degrees F.
2. Heat oil in a large heavy skillet over medium heat. Add onion and bell pepper. Saute until softened. Add garlic, chili powder, cumin and salt. Stir until fragrant, about 30 seconds. Add rice and tomatoes with juices. Bring to a boil. Transfer mixture to a 13-by-9-inch dish. Stir in boiling water. Cover tightly with foil. Bake 30 to 35 minutes. Remove from oven. Let stand, covered, 5 minutes before servings. Serves 6.
   

Braised Short Ribs
recipe adapted from Bon Appetit, Y'all

Ingredients

• 4 to 6 lbs. beef short ribs
• course salt and freshly ground black pepper
• 2 tbs. canola oil
• 2 onions, preferably Vidalia, chopped
• 2 carrots, chopped
  
• 2 stalks celery, chopped
• 1 tbs. tomato paste
• 3 tbs. brown rice flour
• 1/2 c. red wine vinegar
• 1 (750-ml) bottle red wine, preferably Pinot Noir
• 6 cloves garlic, crushed
• Bouquet garni (4 sprigs of thyme, 4 sprigs of flat-leaf parsley, 2 bay leaves, preferably fresh, tied together in cheesecloth)
• 2 to 2 1/2 c. reduced sodium beef broth

Directions

1. Preheat oven to 375 degrees. To brown the ribs, season them with salt and pepper. In a large, heavy-duty Dutch oven, heat the oil over medium-high heat until shimmering. Brown the ribs on all sides, in tow or three batches so as not to crowd them, 5 to 7 minutes. Remove to a plate and set aside.
2. To make the sauce, remove all but 1 tbs. of oil from the Dutch oven. Add the onions, carrots, and celery. Cook, stirring occasionally, until the onions are golden brown, 5 to 7 minutes. Decrease the heat to medium. Add the tomato paste and flour and stir to combine. Cook stirring constantly, for 2 to 3 minutes.
3. Add the vinegar and wine to deglaze the pan, using a wooden spoon to loosen the browned bits from the bottom of the pan. Cook uncovered, until the wine is reduced, 5 to 7 minutes. Return the short ribs to the pan and add the garlic, bouquet garni, and enough stock to cover. Bring to a boil over high heat. Cover, and transfer to the oven. Cook until the meat is tender, 2 1/2 to 3 hours.
   
4. To make the sauce, using a slotted spoon, transfer the cooked short ribs to a warm platter and cover loosely with aluminum foil to keep warm. Spoon off any excess oil left on the surface of the pan and discard along with the bouquet garni. In the Dutch oven, using an immersion blender, puree the sauce and vegetables until smooth. Or, once the beef is removed, ladle the sauce and vegetables into a blender and puree a little at a time until smooth. Cook over medium-high heat until the sauce coats the back of a spoon; thin with more stock, if needed, to achieve this consistency. Taste and adjust for seasoning with salt and pepper. To serve return the ribs to the sauce and turn to coat. Heat briefly over medium heat if necessary to rewarm, then serve.
   

Okra and Tomatoes
recipe courtesy of Bon Appetit, Y'all

Ingredients

• 3 tbs. canola oil
• 1 onion, preferably Vidalia, chopped
• 2 cloves garlic, finely chopped
• 1/2 c. dry red wine
• 1 1/2 lbs. okra, stems trimmed, cut into 1/2 in. pieces
• 4 large tomatoes, cored, seeded, and chopped
• 3 sprigs thyme
• 2 bay leaves
• coarse salt and freshly ground black pepper

Directions

1. In saute pan, heat oil over medium heat. Add the onion and cook, stirring, until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the red wine, and cook until reduced by half, 3 to 5 minutes. Add the okra, tomatoes, thyme, and bay leaves. Season with salt and pepper. Cover, decrease the heat to low, and simmer, stirring occasionally, until the vegetables are just tender, about 15 minutes. Taste and adjust for seasoning with salt and pepper. Serve immediately. Serves 4 to 6.
   

Lima Beans

Ingredients

• 1 (16 oz.) package frozen Lima beans
• 1 tbs. EVOO
• 3 tbs. minced onion
• 1 c. chicken broth
• 3/4 tsp. kosher salt
• 1/4 tsp. black pepper
• 2 c. water

Directions

1. Combine all ingredients and brings to a boil. Then reduce heat and simmer for 30 to 45 minutes. Serves 4.
   

Chicken Fricassee with Garlic and Red Wine Vinegar
recipe courtesy of Bon Appetit, Y'all

Ingredients

• 1 (4 to 5 lb.) chicken, cut into 8 pieces
• course salt and freshly ground black pepper
• 2 tbs. EVOO
• 1 tbs. canola oil
• 4 cloves garlic, crushed
• 1 c. red wine vinegar
• 1 (15 oz.) can whole tomatoes, crushed, with liquid
• 1 c. chicken stock or reduced-fat, low-sodium chicken broth
• 1 bay leaf, prefereably fresh
• 2 sprigs of flat-leaf parsley
• 2 sprigs of thyme

Directions

1. To cook the chicken, season with salt and pepper. Heat the EVOO over medium in a large, straight-sided skillet or saucepan (not cast iron, as it will interact with the acidic tomatoes and vinegar). Add the chicken, skin side down, without crowding until a rich, golden brown on both sides, 3 to 5 minutes per side. Remove the chicken to a plate.
   
2. Pour off all but 1 tbs. of fat. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the vinegar and scrape with a wooden spoon to loosen any brown bits from the bottom of the skillet. Stand back when adding the vinegar, because when it hits the hot pan it will produce strong vinegar fumes. Return the chicken to the skillet. Add the tomatoes with their liquid, chicken stock, bay leaf, parsley, and thyme. Bring to a boil, then decrease the heat to medium-low, cover, and cook until the chicken is tender and the juices run clear, an additional 30 to 45 minutes. Taste and adjust for seasoning with salt and pepper.
3. To make the sauce, remove the chicken pieces to a warm serving dish. Increase the heat to high, and cook the sauce until reduced and lightly thickened, about 5 minutes. Taste and adjust for seasoning with salt and pepper. Remove and discard the herbs. Spoon the sauce over the chicken and serve.

Variation: You can make this recipe with boneless, skinless breasts instead of bone-in pieces. Simmer the breasts as directed on top of the stove along with the other ingredients, but just until the juices run clear, only 8 to 10 minutes. Remove the breasts to a warm plate and cover with aluminum foil. Let the sauce continue to simmer until the vegetables are tender and sauce is thick enough to coat a spoon. Return the breasts to the sauce and finish as directed.

Herbs de Provence Red Potatoes

Ingredients

• 3 lbs. red skinned potatoes, quartered
• 2 tbs. EVOO
• 2 tbs. Herbs de Provence
• 1 tbs. steak seasoning

Directions

1. Preheat oven to 450 degrees.
   
2. Toss potatoes in EVOO, Herbs de Provence, and steak seasoning. Spread on baking sheet and roast for 35 minutes, flipping once. Serves 5.
   

Green Beans

Ingredients

• 3 cans of green beans
• 2 tbs. EVOO
• 2 cloves garlic, minced
• 2 tsp. dried parsley
• 3/4 tsp. oregano
  
• 1 tsp. kosher salt
• 1/2 tsp. black pepper

Directions

1. Combine all ingredients and bring to a boil. Reduce heat and simmer for 30 minutes to 1 hour. Serves 6.
   

Oven Baked Chicken Wings

Hot

Mild

Ingredients

• 2 lbs. chicken wings
• salt and pepper to taste
  
• 1/2 tsp. garlic powder
• 1/2 tsp. cumin

Sauces:

Hot

• 1 tsp. Habanero hot sauce
  
• 2 tbs. Regular hot sauce
• 1/2 tsp. ground red pepper

Mild

• 2 tbs. Regular hot sauce
• 1/4 tsp. ground red pepper

Directions

1. Preheat oven to 350 degrees.
2. Cut chicken wings into thirds and discard the tips. Place wings on greased baking sheet. Season both sides with salt, pepper, garlic powder, and cumin. Bake for 30 minutes. Flip wings and bake an additional 30 minutes.
   
3. After removing wings from oven, dredge in sauce of choice (hot or mild). Serves 2.

Mixed Green Salad

Ingredients

• 1/2 bag of mixed greens
• 1/2 tomato, chopped
• 1/2 red onion, thinly sliced
• salad dressing of choice

Directions

1. Mix all ingredients together. Serves 2.
   

Oven Baked Fries

Ingredients

• 1 large russet potato, sliced into thin wedges
  
• 1 tbs. EVOO
  
• 1/2 tsp. paprika
• 1/2 tsp. garlic powder
• 1/2 tsp. Italian Seasoning
  
• salt and pepper, to taste

Directions

1. Preheat oven to 350 degrees.
2. On a greased baking sheet, toss potatoes in EVOO, paprika, garlic powder, and Italian Seasoning. Sprinkle with salt and pepper. Bake for 35 minutes.
   

Southwestern Frittata

Ingredients

• 6 eggs
• 1 link mild Italian sausage
• 1/2 onion
• 1 clove garlic
• 1 can diced tomatoes with mild green chiles
• 1/2 tsp. cumin
• 1/2 tsp. ground red pepper
• 1/4 tsp. sea salt
• 1/4 tsp. fresh ground black pepper
• canola oil
  
• hot sauce

Directions

1. Preheat oven to 375 degrees.
   
2. Crumble and brown sausage over medium heat in large nonstick oven-proof skillet. Remove sausage from pan and drain.
   
3. Coat skillet with canola oil and heat over medium heat. Add onion and garlic. Saute until onion begins to soften. Add canned tomatoes and cook until tomato and onion mixture begins to thicken; 5 to 7 minutes. Add sausage and stir to combine.
   
4. In a medium bowl, whisk together eggs, cumin, red pepper, salt, and black pepper. Add eggs to tomato mixture and shake pan to evenly distribute. Allow eggs to cook 3 to 5 minutes or until outside edges begin to set. Once eggs have set, transfer skillet to preheated oven. Allow to cook 8 to 10 minutes, or until top turns golden brown. Serve with parsley and hot sauce.
   

Not Lackin' on the Blackenin' Tilapia
recipe courtesy Guy Fieri

Ingredients

• 2 tablespoons paprika
• 1 teaspoon cayenne
• 1 teaspoon dried thyme
• 1 teaspoon chili powder
• 2 teaspoons garlic powder
• 1 teaspoon ground cumin
• 2 teaspoons sea salt
• 1 teaspoon freshly ground black pepper
• 4 (6-ounce) tilapia fillets
• 2 tablespoons canola oil
• 4 lemon wedges

Directions

1. On a plate, mix together the paprika, cayenne, thyme, chili powder, garlic powder, cumin, salt and pepper for the blackened spice mixture. Dredge the fillets in the spice mixture and set aside.
2. Heat a large cast iron fry pan or saute pan over high heat until it is "white hot".
3. Add oil to pan. When oil begins to slightly smoke, add fillets and cook on each side, about 2 to 3 minutes. Cook in batches, if necessary, and transfer cooked fillets to a preheated 200 degree F oven while cooking remaining fillets.
4. To serve, top each fillet with Country Remoulade (recipe below) and serve with lemon wedges.

Country Remoulade
recipe courtesy
Bon Appetit, Y'all

Ingredients

• 1 c. mayonnaise
• 1 tbs. whole-grain Dijon mustard
• 1 tbs. lemon juice
• 1 stalk celery, very finely chopped
• 2 to 3 green onions, finely chopped
• 1 tbs. fresh chives
• 1 clove garlic, finely chopped
• 1/2 tsp. hot sauce
• coarse salt and freshly ground black pepper

Directions

1. In a bowl, combine the mayonnaise, mustard, lemon juice, celery, green onions, chives, garlic, and hot sauce. Season with salt and pepper. Cover and refrigerate for 1 hours to blend flavors. Taste and adjust for seasoning with salt and pepper. Store in an airtight container in the the refrigerator for up to 3 days. Serve chilled. Makes 1 3/4 cups.
   

Sweet Potato Hash Browns

Ingredients

• 2 sweet potatoes, shredded
• EVOO
• salt and pepper

Directions

1. Coat nonstick skillet with EVOO and heat over medium heat. Add sweet potatoes and cook cook 5 to 6 minutes. Flip potatoes and cook an additional 5 to 6 minutes, or until potatoes turn golden brown. Serves 3.

Stewed Italian-Cut Green Beans

Ingredients

• 1 lb. frozen Italian-cut green beans
• 1 tbs. EVOO
• 1 shallot, chopped
• 1 c. chicken broth
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. dried parsley
• 3 cloves garlic

Directions

1. Heat EVOO over medium heat. Add shallot and saute until translucent. Add green beans, chicken broth, salt, pepper, parsley, and garlic. Cover beans with water and bring to a boil. Reduce heat to low and simmer for 3 hours. Serves 4.
   

Spice-Rubbed Grilled Pork Chops

Ingredients

• 2 boneless pork chops (1.5 inches thick)
• 1 tbs. chili powder
• 1 1/2 tsp. paprika
• 1 tsp. cumin
  
• 1 tsp. sugar
• 1/2 tsp. coriander
• kosher salt
• Hot sauce as desired
  

Directions

1. Mix together, chili powder, paprika, cumin, sugar, and coriander. Coat pork chops in mixture and sprinkle with kosher salt.
   
2. Over medium heat, grill pork chops, 12 minutes per side. Slice and sprinkle with Hot sauce. Serves 2.
   

Zesty Italian Broccoli

Ingredients

• 1 lb. frozen broccoli florets, defrosted
• 2 tbs. Kraft Zesty Italian Dressing
• kosher salt

Directions

1. Heat dressing over medium high heat. Add broccoli and coat with dressing. Saute over medium heat 4 minutes. Then flip broccoli and saute an additional 4 minutes. Sprinkle with kosher salt . Serves 3.
   

Spicy Sweet Potato Fries

Ingredients

• 4 small sweet potatoes, sliced into large wedges
• 1 tbs. EVOO
  
• 1 tsp. paprika
• 1/2 tsp. chili powder
• 1/2 tsp. coriander
• kosher salt

Directions

1. Combine EVOO, paprika, chili powder and coriander. Toss mixture with sweet potatoes and spread on roasting sheet. Sprinkle with kosher salt.
2. In 425 degree oven, bake sweet potatoes for 30 minutes, flipping once. Serves 3.
   

Savannah Cooking

All recipes courtesy of Bon Appetit, Y'all

Mama's Red Beans and Rice

Ingredients

• 1 lb. dried red kidney beans, washed and picked over for stones
• 1 ham bone
• 1 Vidalia onion, chopped
• 2 cloves garlic
• 6 c. water
• Hot sauce, for seasoning
• course salt and freshly ground black pepper
• 1 recipe $20,000 Rice Pilaf (listed below)

Directions

1. Place kidney beans in a large bowl and add water to cover. Soak overnight. Before cooking discard any floating beans and drain.
2. To prepare in a slow cooker, place the drained soaked beans, ham bone, onion, garlic, and water in the insert of slow cooker. Cook over low heat until beans are tender, about 6 hours. Season with Hot sauce and taste and adjust for seasoning with salt and pepper. Serve with rice pilaf. Serves 6 to 8.
   

$20,000 Rice Pilaf

Ingredients

• 2 tbs. EVOO
• 1 small shallot, chopped
• 2 cups long-grain basmati white rice
• coarse salt and freshly ground black pepper
• 3 c. chicken broth
• 2 tbs. chopped fresh flat-leaf parsley

Directions

1. Preheat oven to 350 degrees. In a large, ovenproof saucepan, heat the oil over medium heat until foaming. Add the shallot and cook until clear and translucent, 2 to 3 minutes.
2. Add the rice and stir to combine. Cook stirring constantly, until rice is coated with oil and lightly toasted. Season with 1 tsp. of the salt and pepper to taste. Add the broth and stir to combine. Bring to a boil over medium-high heat. Cover with a tight-fitting lid and cook until the liquid is absorbed and the rice is tender, 17 minutes. Remove from the oven and let stand, covered, for 5 minutes before serving. Add the parsley and fluff with a fork just before serving. Serves 4 to 6.

Smoky Collard Greens

Ingredients

• 1 tbs. canola oil
• 1 Vidalia onion, chopped
• 1 clove garlic, finely copped
• 1 medium bunch collard greens (about 1 1/2 lbs.), cleaned and very thinly sliced in chiffonade
• 4 c. water
• 2 slices bacon, chopped
• 2 tsp. apple cider vinegar
• freshly ground black pepper
• Hot Pepper Vinegar for accompaniment

Directions

1. Brown bacon in large pot over medium heat. Add oil, onion, and saute until soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the greens, water, and apple cider vinegar. Season the mixture with pepper. Increase the heat to medium-high and bring to a boil. Decrease the heat to medium-low, cover, and cook until the greens are tender, 20 to 25 minutes. Taste and adjust for seasoning with salt and pepper. Serve immediately with the hot pepper vinegar on the side. Serves 4 to 6.