00 IRRESISTIBLE RECIPES
CONTENTS Coconut Macaroons 04 Japanese Meatballs 58 Crispy “Fried” Fish Nuggets 112 Bbq Bacon 166 French Toast Sticks 06 Roasted Garlic & Herb Chicken 60 Fiesta Mini Pizzas 114 Lemon Herb Panko Crusted Cod 168 Chocolate Chip Muffins 08 Barbeque Chicken 62 Pepperoni Mini Pizzas 116 Chimichurri Spice Rubbed Chicken Breasts 170 Beef & Broccoli 10 Garlic Lemon Chicken Legs 64 Cheeseburger Sliders 118 Pork Loin With Vegetables 172 Loaded Baked Potatoes 12 Mustard Roasted Chicken
COCONUT MACAROONS Ingredients 1/3 cup sweetened condensed milk 1 egg white ¼ teaspoon almond extract ¼ teaspoon vanilla extract 1/8 teaspoon salt 1¾ cups shredded, unsweetened coconut Instructions 1 MIX together condensed milk, egg white, almond extract, vanilla extract, and salt in a bowl. 2 ADD in 1½ cups shredded coconut and mix until well combined. Mixture should be able to hold its shape. 3 FORM 1½-inch balls with your hands. On a separate plate, add ¼ cup of shredded coconut.
FRENCH TOAST STICKS Ingredients 4 eggs 1/2 cup milk 1/4 teaspoon vanilla extract 1/4 teaspoon ground cinnamon 1/3 cup granulated sugar 6 slices white bread, cut in thirds Cooking spray Maple syrup, for serving Instructions 1 In a small bowl, whisk together eggs, milk, vanilla extract, cinnamon, and sugar. 2 Working one at a time, dip each piece of bread in the egg mixture 3 Set temperature to 400°F (200°C), and set time to 10 minutes. Begin preheating.
CHOCOLATE CHIP MUFFINS Ingredients 1 pound russet or Idaho potatoes, cut in thin 2-inch strips. 1/2–3 tablespoons canola oil Instructions 1 MIX together flour, cocoa powder, baking powder, baking soda, and salt in a separate bowl and set aside. 2 MIX your dry ingredients into your wet, gradually, until smooth. Then fold in chocolate chips and pistachios. 3 Preheat to 300°F (150°C) 4 GREASE muffin cups with cooking spray and pour batter in until cups are ¾ full.
BEEF & BROCCOLI Ingredients 1 jar (12 ounces) teriyaki sauce, divided 1 tablespoon garlic powder 1/4 cup soy sauce 1 teaspoon crushed red pepper (optional) 1 pound uncooked sirloin steak, thinly sliced 1 head broccoli, cut in 1-inch florets 1 tablespoon canola oil 1 teaspoon kosher salt 1 teaspoon pepper Cooked rice, for serving Instructions 1 In a large resealable plastic bag, mix together 3/4 cup teriyaki sauce, garlic powder, soy sauce, crushed red pepper, and beef.
LOADED BAKED POTATOES Ingredients 2 russet potatoes 1/2 cup shredded cheddar cheese 1/2 can (7.5 ounces) chili without beans 2 teaspoons kosher salt FOR SERVING 2 tablespoons cooked bacon bits 2 tablespoons sour cream Fresh scallions, thinly sliced Instructions 1 Pierce each potato 4 times with a fork. 2 Set temperature to 390°F (180°C), and set the timer 35 minutes. After 35 minutes, Slice them in half and spoon chili and cheese into 3 each one.
TATER TOT EGG BAKE Ingredients 5 eggs 1/4 cup whole milk 1 teaspoon kosher salt 1 teaspoon black pepper Cooking spray 2 pre-cooked andouille sausages (3 ounces each), cut in 1/4-inch slices 1 cup shredded cheddar cheese 1 pound frozen tater tots Fresh scallions, sliced, for serving Instructions 1 Preheat to 390°F (180°C), and setting time to 3 minutes. 2 In a bowl, whisk together the eggs, milk, salt and pepper. 3 Pour the egg mixture into the basket. 4 Cook for 5 minutes.
PEANUT BUTTER, JELLY & BANANA BITES Ingredients Creamy peanut or almond butter, as desired 8 slices white or whole wheat bread Jam, jelly, or preserves (grape, strawberry, or raspberry), as desired 2 ripe bananas, sliced 1/4 cup white sugar 2 teaspoons ground cinnamon Cooking spray Chocolate hazelnut spread, for serving Marshmallow spread, for serving Instructions 1 Start by building the sandwiches. Spread the nut butter on one slice of bread and jelly or jam on another.
PROSCIUTTOSTUFFED CHEESY CHICKEN BREASTS Ingredients 3 uncooked boneless, skinless chicken breasts (6–8 ounces each), butterflied 6 slices prosciutto 1 bunch asparagus, trimmed 1/4 cup sundried tomatoes in oil 1 cup shredded mozzarella, divided 1 tablespoon kosher salt 1 teaspoon ground black pepper Cooking spray Instructions 1 Lay out butterflied chicken breasts, insides facing up, on a clean work surface. Place 2 slices of prosciutto on each breast.
RANCH CHICKEN TENDERS Ingredients 2 pounds uncooked chicken tenderloins 1 tablespoon olive oil 1 packet (1 ounce) ranch dressing seasoning mix 1 tablespoon kosher salt 4 cups corn flakes, finely crushed Instructions 1 In a large mixing bowl, toss chicken with oil. Add ranch seasoning and toss to coat. Cover bowl with plastic wrap and refrigerate for 1 hour. 2 In a separate bowl, combine the kosher salt and crushed corn flakes. Working in batches, coat the marinated chicken in the corn flake mixture.
GREEKSTYLE POTATOES Ingredients 1 pound red bliss potatoes, cut in quarters 2 tablespoons olive oil 1 teaspoon kosher salt 2 teaspoons dried oregano 1 teaspoon black pepper 1 teaspoon paprika 1/4 cup red onion, diced 1/2 cup crumbled feta cheese 1 tomato, diced 1/4 cup sliced black olives 2 tablespoons lemon juice Fresh dill, for serving Instructions 1 Pierce each potato 4 times with a fork. 2 Set temperature to 390°F (180°C), and set the timer 35 minutes.
ITALIAN PORK LOIN & ROASTED VEGETABLES Ingredients 1 uncooked boneless pork tenderloin (1 1/2–2 pounds), cut in half widthwise 1/2 cup Italian dressing 1 eggplant, peeled, cut in 1-inch pieces 2 Roma tomatoes, diced 1 zucchini, sliced in half moons 1 summer squash, sliced in half moons 1 red bell pepper, diced 3 cloves garlic, peeled, minced 2 tablespoons extra virgin olive oil 1/4 cup fresh basil, torn 3 teaspoons kosher salt, divided Instructions 1 Place pork loin in a bowl or large resealable plas
CUBAN-STYLE BISCUITS Ingredients 1 tube (16.3 ounces) refrigerated biscuit dough 1/4 cup Dijon mustard, divided 4 kosher dill pickle spears, chopped 16 slices deli ham (honey, oven roasted, etc.) 8 slices Swiss cheese Instructions 1 Preheat to 325°F (160°C). 2 Unpackage the biscuit dough and separate the biscuits. 3 Once is preheated, place 4 biscuits. 4 Set temperature to 325°F (160°C), and set time to 10 minutes. 5 After 8 minutes, check biscuits for doneness. If necessary, cook up to 2 more minutes.
GARLIC PARMESAN HAND-CUT FRENCH FRIES Ingredients 1 pound russet potatoes (about 3 medium potatoes), cut in thin matchsticks 2 tablespoons canola oil, divided 2 cloves garlic, peeled, minced 1 teaspoon garlic powder 1 teaspoon kosher salt 2 tablespoons fresh parsley, chopped 1/4 cup grated Parmesan cheese Instructions 1 Soak raw fries in cold water for 30 minutes to remove excess starch. After 30 minutes, strain fries and pat completely dry. The drier the fries, the better they will crisp.
STRAWBERRY CREAM SCONES Ingredients 2 cups all-purpose flour ¼ cup granulated sugar 2 teaspoons baking powder 1/8 teaspoon salt 6 tablespoons butter, cold, cut into pieces ½ cup fresh strawberries, chopped ½ cup heavy cream 2 large eggs 2 teaspoons vanilla extract 1 teaspoon water Instructions 1 SIFT together the flour, sugar, baking powder, and salt in a large bowl. 2 CUT the butter into the flour using a pastry blender or your hands until the mixture resembles coarse crumbs.
GINGER BLUEBERRY SCONES Ingredients 2 cups all-purpose flour ¼ cup granulated sugar 2 teaspoons baking powder 1/8 teaspoon salt 6 tablespoons butter, cold, cut into pieces ½ cup fresh blueberries 2 teaspoons fresh ginger, finely grated ½ cup heavy cream 2 large eggs 2 teaspoons vanilla extract 1 teaspoon water Instructions 1 SIFT together the flour, sugar, baking powder, and salt in a large bowl.
BAKED POTTED EGG Ingredients Nonstick cooking spray 3 eggs 6 slices smoked streaky bacon, diced 2 cups baby spinach, washed 1/3 cup heavy cream 3 tablespoons Parmesan cheese, grated Salt & pepper, to taste Instructions 1 Preheat to 350°F (180°C). 2 SPRAY three 3-inch ramekins with nonstick cooking spray. 3 ADD 1 egg to each greased ramekin. 4 COOK the bacon in a pan until crispy, about 5 minutes. 5 ADD the spinach and cook until wilted, about 2 minutes. 6 MIX in the heavy cream and Parmesan cheese.
FRENCH TOAST STICKS Ingredients 4 slices white bread, 1½ inches thick, preferably stale 2 eggs ¼ cup milk 1 tablespoon maple syrup ½ teaspoon vanilla extract Nonstick cooking spray 3 tablespoons sugar 1 teaspoon ground cinnamon Maple syrup, for serving Powdered sugar, for dusting Instructions 1 CUT each slice of bread into thirds making 12 pieces. Set aside. 2 WHISK together the eggs, milk, maple syrup, and vanilla. 3 Preheat to 350°F (180°C).
MUFFIN BREAKFAST SANDWICH Ingredients Nonstick cooking spray 1 slice white cheddar cheese 1 slice Canadian bacon 1 English muffin, split 1 tablespoon hot water 1 large egg Salt & pepper, to taste Instructions 1 SPRAY the inside of a 3-ounce ramekin with cooking spray 2 Preheat to 320°F (150°C). 3 ADD the cheese and Canadian bacon to 1 half of the English muffin. 4 PLACE both halves of the muffin. 5 POUR the hot water and egg into the heated ramekin and season with salt and pepper.
COFFEE STREUSEL MUFFINS Ingredients CRUMB TOPPING 1 tablespoon white sugar 1½ tablespoons light brown sugar ¼ teaspoon cinnamon ¼ teaspoon salt 1 tablespoon unsalted butter, melted 3 tablespoons all-purpose flour MUFFINS ¾ cup all-purpose flour ¼ cup light brown sugar 1 teaspoon baking powder 1/8 teaspoon baking soda ½ teaspoon cinnamon 1/8 teaspoon salt ½ cup sour cream 3 tablespoons unsalted butter, melted 1 egg 1 teaspoon vanilla Nonstick cooking spray Instructions 1 MIX all the crumb topping ingr
STUFFED FRENCH TOAST Ingredients 1 slice brioche bread, 2½ inches thick, preferably stale 4 ounces cream cheese 2 eggs 2 tablespoons milk 2 tablespoons heavy cream 3 tablespoons sugar 1 teaspoon cinnamon ½ teaspoon vanilla extract Nonstick cooking spray Pistachios, chopped, for topping Maple syrup, for serving Instructions 1 Preheat to 350°F (170°C) 2 CUT a slit in the middle of the brioche slice. 3 STUFF the inside of the slit with cream cheese. Set aside.
BREAKFAST PIZZA Ingredients 2 teaspoons olive oil 1 pre-made pizza dough (7 inches) 1 ounce low-moisture mozzarella cheese 2 slices smoked ham 1 egg 2 garlic cloves, minced 1½ tablespoons cilantro, chopped Instructions 1 BRUSH olive oil on top of the premade pizza dough. 2 ADD mozzarella cheese and smoked ham onto the dough. 3 Preheat to 350°F (170°C) 4 PLACE the pizza and cook for 8 minutes at 350°F (170°C). 5 After 5 minutes and crack the egg on top of the pizza.
SANTA MARIA RIBEYE Ingredients ¾ teaspoon kosher salt ¾ teaspoon finely ground black pepper ¾ teaspoon garlic powder ¾ teaspoon onion powder ¾ teaspoon dried oregano A pinch dried rosemary A pinch cayenne pepper A pinch dried sage 1 ribeye (16 ounces), boneless 1 tablespoon olive oil Instructions 1 Preheat 2 MIX together the seasonings and sprinkle over the steak evenly. 3 DRIZZLE olive oil onto the steak. 4 PLACE the steak 5 SET 350°F (170°C) for 15 minutes 6 REMOVE the steak when done cooking.
NEW YORK STEAK WITH CHIMICHURRI Ingredients CHIMICHURRI SAUCE ¼ cup extra-virgin olive oil ¾ cup fresh basil ¾ cup cilantro ¾ cup parsley 4 anchovy fillets 1 small shallot 2 garlic cloves, peeled 1 lemon, juiced A pinch crushed red peppe STEAK 2 teaspoons vegetable oil 1 New York strip steak (16 ounces) Salt & pepper, to taste Instructions 1 COMBINE all of the chimichurri sauce ingredients in a blender, and blend until your desired consistency is reached. 2 Preheat .
STEAK SANDWICH Ingredients 1 ribeye (16 ounces), boneless 1 tablespoon olive oil 1 teaspoon salt ½ teaspoon black pepper ½ cup sour cream 3 tablespoons prepared white horseradish, drained 2 teaspoons chives, freshly chopped 1 small shallot, minced ½ teaspoon lemon juice Salt & pepper, to taste Toasted sesame seed buns, for serving Baby arugula, for serving Shallots, sliced, for serving Instructions 1 Preheat 2 COAT your steak with olive oil and season with the salt and pepper.
BALSAMIC MUSTARD FLANK STEAK Ingredients ¼ cup olive oil ¼ cup balsamic vinegar 2 tablespoons Dijon mustard 16 ounces flank steak Salt & pepper, to taste 4 basil leaves, sliced Instructions 1 COMBINE olive oil, balsamic vinegar, and mustard. Whisk together to make a marinade. 2 PLACE steak directly into the marinade. Cover with plastic wrap and marinate in the fridge for 2 hours or overnight. 3 REMOVE from the fridge and let it come to room temperature. 4 Preheat .
ITALIAN MEATBALLS Ingredients ½ pound ground beef (75/25) ¼ cup panko breadcrumbs 1/8 cup milk 1 egg 1 teaspoon garlic powder 1 teaspoon onion powder 2 teaspoons dried oregano 1 tablespoon dried parsley Salt & pepper, to taste 3 tablespoons Parmesan cheese, grated, plus more for serving Nonstick cooking spray Marinara sauce, for serving Instructions 1 COMBINE the ground beef, breadcrumbs, milk, egg, spices, salt, pepper, and Parmesan and mix well. 2 ROLL the meat mixture into medium-sized balls.
MEDITERRANEAN LAMB MEATBALLS Ingredients 1 pound ground lamb 3 garlic cloves, minced ¾ teaspoon salt ¼ teaspoon black pepper 1½ tablespoons mint, freshly chopped 1 teaspoon ground cumin ½ teaspoon hot sauce ½ teaspoon chili powder 1 scallion, minced 2 tablespoons parsley, finely chopped 1 tablespoon fresh lemon juice 1 teaspoon lemon zest 2 teaspoons olive oil Instructions 1 MIX together the lamb, garlic, salt, pepper, mint, cumin, hot sauce, chili powder, scallion, parsley, lemon juice, and lemon ze
JAPANESE MEATBALLS Ingredients 1 pound ground beef 1 tablespoon sesame oil 1 tablespoon Awase miso paste 10 fresh mint leaves, finely chopped 4 scallions, finely chopped 1 teaspoon salt ½ teaspoon black pepper 3 tablespoons soy sauce 3 tablespoons mirin 1 tablespoon sake 1 tablespoon water ½ teaspoon brown sugar Instructions 1 MIX together the ground beef, sesame oil, miso paste, mint leaves, scallions, salt, and pepper until everything is well incorporated.
ROASTED GARLIC & HERB CHICKEN Ingredients 3 chicken thighs, bone-in, skin on 3 chicken legs, skin on 2 tablespoons olive oil 2 tablespoons garlic powder 1 teaspoon salt ½ teaspoon black pepper ½ teaspoon dried thyme ½ teaspoon dried rosemary ½ teaspoon dried tarragon Instructions 1 COAT the chicken thighs and legs in olive oil and all seasonings. Allow to marinate for 30 minutes.
BARBEQUE CHICKEN Ingredients ½ tablespoon smoked paprika ½ tablespoon garlic powder ½ tablespoon onion powder ½ tablespoon chili powder ½ tablespoon brown sugar 1 tablespoon kosher salt 1 teaspoon cumin ½ teaspoon cayenne pepper ½ teaspoon black pepper ½ teaspoon white pepper 1 pound chicken legs, skin on ½ pound chicken wings Barbecue sauce, for basting & serving Instructions 1 COMBINE all the seasonings together in a small bowl.
GARLIC LEMON CHICKEN LEGS Ingredients 2 tablespoons olive oil 1 lemon, juiced & zested 1 tablespoon garlic powder 2 teaspoons paprika 1½ teaspoons salt 1 teaspoon dried oregano ½ teaspoon black pepper ½ teaspoon brown sugar 6 chicken legs, skin on Instructions 1 MIX together the olive oil, lemon juice, lemon zest, garlic powder, paprika, salt, oregano, black pepper, and brown sugar in a small bowl. 2 COVER the chicken legs in the marinade and let sit for 30 minutes.
MUSTARD ROASTED CHICKEN THIGHS Ingredients 2 tablespoons Dijon mustard 1 tablespoon maple syrup ½ teaspoon onion powder ½ teaspoon garlic powder ¼ teaspoon paprika ¼ teaspoon salt ¼ teaspoon black pepper 4 chicken thighs, bone-in, skin on Instructions 1 MIX together the mustard, maple syrup, onion powder, garlic powder, paprika, salt, and black pepper in a small bowl. 2 COAT the chicken thighs in the mustard glaze and set aside.
CHICKEN TIKKA DRUMSTICKS Ingredients 1/3 cup coconut milk 1½ tablespoons tomato paste 1 teaspoon garam marsala 1 teaspoon cumin 1 teaspoon turmeric 1 teaspoon cardamom 1 teaspoon garlic powder 1 tablespoon ginger, grated 1 teaspoon salt 4 chicken drumsticks Instructions 1 COMBINE everything except chicken into a bowl and mix. 2 SOAK chicken legs in the coconut marinade and toss until legs are well covered. Marinate for up to 1 hour.
HONEY LEMON CHICKEN Ingredients 3 tablespoons honey, plus more for drizzle 1 tablespoon soy sauce 1 lemon, juiced 2 garlic cloves, minced 4 chicken thighs, bone-in, skin on Salt, to taste Lemon slices, for garnish Instructions 1 COMBINE honey, soy sauce, lemon juice, and garlic in a bowl and mix. Soak chicken thighs and marinate for up to 1 hour.
FIVE-SPICE STICKY CHICKEN Ingredients 3 tablespoons hoisin sauce 1 tablespoon oyster sauce 3 garlic cloves, finely grated 2 teaspoons Chinese Five-Spice Powder 4 tablespoons honey, divided 2 tablespoons dark soy sauce, divided 4 chicken thighs, boneless, skin on Instructions 1 COMBINE the hoisin, oyster sauce, garlic, Chinese Five-Spice Powder, 2 tablespoons honey, and 1 tablespoon dark soy sauce in a large bowl. Add the chicken thighs and mix until well coated. Marinate for at least 2 hours.
"FRIED" CHICKEN Ingredients 2 chicken legs 2 chicken thighs, bone-in, skin on 1 cup buttermilk 1½ cups all-purpose flour 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika ½ teaspoon black or white pepper 1 teaspoon salt 2 tablespoons oil Nonstick cooking spray Instructions 1 COMBINE chicken legs, thighs, and buttermilk in a ziplock bag. Marinate for 1-1½ hours. 2 MIX flour, spices, and salt in a bowl. 3 TAKE chicken legs and thighs straight from the bag and dredge in flour.
CHICKEN PARMESAN Ingredients ½ cup Italian style breadcrumbs ¼ cup Parmesan cheese, grated 2 chicken breasts (1 pound), boneless, skinless ½ cup all-purpose flour 2 eggs, beaten Nonstick cooking spray 2 slices mozzarella cheese Marinara sauce, for serving 2 sprigs parsley, freshly chopped, for garnish Instructions 1 Preheat to 360°F (170°C) 2 MIX the breadcrumbs and Parmesan cheese in a bowl. 3 DREDGE each chicken breast in the flour, then dip in the beaten eggs, and then roll in breadcrumb mixture.
NORT CAROLINA STYLE PORK CHOPS Ingredients 2 pork chops, boneless 2 teaspoons vegetable oil 2 tablespoons dark brown sugar, packed 2 teaspoons Hungarian paprika 1 teaspoon ground mustard 1 teaspoon freshly ground black pepper 1 teaspoon onion powder 1 teaspoon garlic powder Salt & pepper, to taste Instructions 1 Preheat . 2 COAT the pork chops with oil. 3 COMBINE all the spices and liberally season the pork chops, almost as if it were breeding.
GROUND BEEF WELLINGTON Ingredients 1 tablespoon butter 1/2 cup chopped fresh mushrooms 2 teaspoons all-purpose flour 1/4 teaspoon pepper, divided 1/2 cup half-and-half cream 1 large egg yolk 2 tablespoons finely chopped onion 1/4 teaspoon salt 1/2 pound ground beef 1 tube (4 ounces) refrigerated crescent rolls 1 large egg, lightly beaten, optional 1 teaspoon dried parsley flakes Directions 1 Preheat to 300°F (150°C). In a saucepan, heat butter over medium- high heat.
PORK KATSU Ingredients 2 pork chops (6 ounces), boneless ½ cup panko breadcrumbs 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt ¼ teaspoon white pepper ½ cup all-purpose flour 2 eggs, beaten Nonstick cooking spray Instructions 1 PLACE pork chops into a ziplock bag or cover with plastic wrap. 2 POUND the pork with a rolling pin or meat hammer until it has a ½ inch thickness. 3 COMBINE the breadcrumbs and seasonings in a bowl. Set aside.
PROSCIUTTOWRAPPED PORK ROULADE Ingredients 6 pieces prosciutto, thinly sliced 1 pork tenderloin (1 pound), cut in half, butterflied & pounded flat 1 teaspoon salt ½ teaspoon black pepper 8 ounces fresh spinach leaves, divided 4 slices mozzarella cheese, divided 1/3 cup sun-dried tomatoes, divided 2 teaspoons olive oil, divided Instructions 1 LAY OUT 3 pieces of prosciutto on parchment, slightly overlapping one another. Place 1 pork half on the prosciutto. Repeat with the other half.
CAJUNBLACKENED CATFISH Ingredients 2¼ teaspoons paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon ground dried thyme 1 teaspoon ground black pepper ¼ teaspoon cayenne pepper ¼ teaspoon dried basil ¼ teaspoon dried oregano 2 catfish fillets (6 ounces) Nonstick cooking spray Instructions 1 Preheat to 350°F (170°C) 2 MIX all of the seasonings together in a bowl. 3 COAT the fish liberally on each side with the seasoning mix.
CHIPOTLE TUNA MELT Ingredients 1 can (5 ounces) tuna 3 tablespoons La Costeña Chipotle Sauce 4 slices white bread 2 slices pepper jack cheese Instructions 1 Preheat to 320°F (160°C) 2 MIX the tuna and chipotle sauce until combined. 3 SPREAD half of the chipotle tuna mixture onto each of 2 bread slices. 4 ADD a slice of pepper jack cheese onto each and top with the remaining 2 bread slices, making 2 sandwiches.
CORNMEALCRUSTED FISH TACOS Ingredients 1 pound tilapia, cut into 11/3-inch thick strips 1/3 cup yellow cornmeal ½ teaspoon ground cumin ½ teaspoon chili powder ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon salt ¼ teaspoon black pepper Nonstick cooking spray Corn tortillas, for serving Tartar sauce, for serving Lime wedges, for serving Instructions 1 CUT the tilapia into 11/3-inch thick strips. 2 MIX the cornmeal and seasonings together in a shallow dish.
TERIYAKI-GLAZED SALMON Ingredients TERIYAKI SAUCE ½ cup soy sauce ¼ cup sugar ¼ teaspoon grated ginger 1 garlic clove, crushed ¼ cup orange juice SALMON 2 salmon fillets (5 ounces) 1 tablespoon vegetable oil Salt & white pepper, to taste Instructions 1 COMBINE all teriyaki sauce ingredients in a small sauce pot. 2 BRING the sauce to a boil, reduce by half, then let cool. 3 Preheat to 350°F (170°C) 4 COAT the salmon with oil and season with salt and white pepper.
LEMON BUTTER SALMON Ingredients 2 salmon fillets (6 ounces) Salt & pepper, to taste Nonstick cooking spray tablespoons butter 2 tablespoons fresh lemon juice 1 garlic clove, grated ½ teaspoon Worcestershire sauce Instructions 1 SEASON the salmon to taste with salt and pepper. 2 Preheat to 350°F (170°C) 3 SPRAY the preheated with cooking spray and place the fish inside.
CAJUN-STYLE SHRIMP Ingredients 2 russet potatoes 1/2 cup shredded cheddar cheese 1/2 can (7.5 ounces) chili without beans 2 teaspoons kosher salt FOR SERVING 2 tablespoons cooked bacon bits 2 tablespoons sour cream Fresh scallions, thinly sliced Instructions 1 Preheat to 370°F (185°C). 2 COMBINE all the seasonings together in a large bowl. Set aside. 3 TOSS the shrimp with olive oil until the shrimp is evenly coated. 4 SPRINKLE the seasoning mix onto the shrimp and toss until well coated.
CRAB CAKES Ingredients RÉMOULADE ¼ cup mayonnaise 1 teaspoon capers, washed & drained ½ tablespoon sweet pickles, minced ½ tablespoon red onion, finely diced Salt & pepper, to taste CRAB CAKES 1 large egg, beaten 1¼ tablespoons mayonnaise ¾ teaspoon Dijon mustard 1 teaspoon Worcestershire sauce 1 teaspoon Old Bay seasoning ¼ teaspoon salt A pinch white pepper ¼ cup celery, finely diced ¼ cup red bell pepper, finely diced 2 tablespoons fresh parsley, finely chopped ½ pound lump crab meat 1/3 cup p
CRISPY TOFU Ingredients 8 ounces firm tofu, cut into 1-inch cubes 2 tablespoons soy sauce 2 teaspoons rice vinegar 2 teaspoons sesame oil 3 tablespoons cornstarch Instructions 1 TOSS the tofu, soy sauce, rice vinegar, and sesame oil together in a shallow bowl. Allow to marinate for 10 minutes. 2 Preheat to 370°F (180°C) 3 DRAIN the tofu of the marinade and then toss the tofu in cornstarch until evenly coated.
AVOCADO FRIES Ingredients 2 avocados, cut into 1-inch thick wedges 1 cup panko breadcrumbs ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon smoked paprika ¼ teaspoon cayenne Salt & pepper, to taste ½ cup all-purpose flour 2 eggs, beaten Nonstick cooking spray Ketchup or ranch, for serving Instructions 1 CUT the avocados into 1-inch thick wedges. 2 COMBINE the breadcrumbs, garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper in a bowl.
EGGPLANT SCHNITZEL Ingredients 1 egg, beaten 1 tablespoon milk 1 cup Italian style breadcrumbs ½ teaspoon salt ¼ teaspoon black pepper 1 Japanese eggplant, cut into ½-inch thick slices ½ cup all-purpose flour Olive oil, for brushing Instructions 1 WHISK together the egg and milk in a shallow dish. Combine the panko breadcrumbs, salt, and pepper in a separate dish. 2 CUT the eggplant into ½-inch thick slices. 3 COAT the eggplant slices with flour, then dip in egg, and roll in breadcrumbs.
GRILLED CHEESE Ingredients 3 tablespoons butter, melted 4 slices white bread ½ cup sharp cheddar cheese, shredded, divided Instructions 1 Preheat to 320°F (150°C) 2 BRUSH butter on each side of the bread slices. 3 SPLIT the cheese evenly on 2 slices of bread and top with remaining slices to make 2 sandwiches. 4 PLACE the grilled cheese sandwiches in the preheated 5 Set 360°F (180°C) adjust time to 20 minutes 6 CUT diagonally and serve.
CAJUN CHICKEN TENDERS Ingredients 1 pound chicken tenderloins 1½ cups buttermilk 1 tablespoon Louisiana hot sauce 1½ cups all-purpose flour 2½ teaspoons salt 1½ teaspoons black pepper 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons paprika 1½ teaspoons ground mustard 1 teaspoon cayenne pepper 1½ tablespoons cornstarch Nonstick cooking spray Instructions 1 MARINATE chicken tenders in buttermilk and hot sauce for 4 hours or overnight.
STROMBOLI Ingredients 10-12 ounce pizza dough, refrigerated All-purpose flour, for dusting 8 slices ham, cooked 3 slices provolone cheese 3 slices mozzarella cheese ½ cup roasted red bell peppers, chopped 1 teaspoon Italian seasoning 1 egg, beaten 1 tablespoon milk ¼ teaspoon salt ¼ teaspoon dried oregano ¼ teaspoon garlic powder ¼ teaspoon black pepper Instructions 1 ALLOW the dough to rest at room temperature for 30 minutes. 2 DUST the dough with flour and roll the dough out to ¼-inch thickness.
CRISPY “FRIED” FISH NUGGETS Ingredients 1 pound whitefish, or other mild fish, cut into 1½ x ½-inch long strips ¼ cup all-purpose flour 1 tablespoon Old Bay seasoning 2 eggs, beaten 2 cups panko breadcrumbs Nonstick cooking spray Tartar sauce, for servings Instructions 1 CUT fish into 1½ x ½-inch long strips. 2 MIX together the flour and Old Bay seasoning in a bowl. 3 COAT each piece of fish with the seasoned flour, then dip in beaten eggs, and roll in breadcrumbs.
FIESTA MINI PIZZAS Ingredients 1 pre-made pizza crust (7 inches) Olive oil, for brushing 4 tablespoons salsa 3 ounces Mexican cheese blend, shredded 2 tablespoons frozen corn, thawed 2 tablespoons cooked black beans 1 tablespoon frozen peas, thawed Instructions 1 Preheat to 320°F (150°C) 2 BRUSH the top of the pizza crust with olive oil. 3 PLACE the pizza crust in the preheated and cook for 10 minutes at 320°F (150°C).
PEPPERONI MINI PIZZAS Ingredients 1 pre-made pizza crust (7 inches) Olive oil, for brushing 3-4 tablespoons marinara sauce 5-6 slices pepperoni 3 ounces mozzarella cheese, shredded 1 tablespoon Parmesan cheese Instructions 1 Preheat to 320°F (150°C) 2 BRUSH the top of the pizza crust with olive oil. 3 PLACE the pizza crust in the preheated and cook for 10 minutes at 320°F (150°C). 4 ADD the marinara sauce, pepperoni slices, mozzarella, and Parmesan 5 minutes before cooking is finished.
CHEESEBURGER SLIDERS Ingredients 1 pound ground beef (80/20) ½ teaspoon salt ½ teaspoon black pepper 1 teaspoon Worcestershire sauce 1 teaspoon Dijon mustard 1 small onion, grated 1 egg, beaten 2 tablespoons olive oil 4 slices cheddar cheese Slider buns, for serving Instructions 1 MIX together the ground beef, salt, black pepper, Worcestershire sauce, Dijon mustard, grated onion, and egg until well combined. 2 FORM the beef into 4 even patties and chill in the fridge for 1 hour.
TURKEY BURGERS WITH ASIAN SLAW Ingredients ASIAN SLAW PATTY ¼ small red onion, thinly sliced ½ carrot, grated 2 garlic cloves, minced 1-inch piece ginger, grated 2 tablespoons cilantro, chopped 2 tablespoons hoisin 2 tablespoons soy sauce 2 teaspoons sambal oelek 1 tablespoon sesame oil ¼ teaspoon black pepper Salt & pepper, to taste 1 tablespoon sesame oil 2½ cups cabbage, shredded 1 pound ground turkey (85/15) 2 green onions, thinly sliced 2 green onions, chopped 2 tablespoons rice wine vi
PROSCIUTTOWRAPPED ASPARAGUS Ingredients 12 spears asparagus 2 teaspoons olive oil Salt & pepper, to taste 12 slices prosciutto Instructions 1 Preheat to 300°F (150°C) 2 CUT off the woody ends of the asparagus spears and discard. 3 DRIZZLE AND COAT the asparagus spears with oil. Season with salt and pepper. 4 WRAP 1 slice of prosciutto around each asparagus spear, top to bottom, and place into the preheated.
DRY RUBBED CHICKEN WINGS Ingredients 1 tablespoon granulated garlic 1 chicken bouillon cube, reduced sodium 1 tablespoon salt-free garlic and herb seasoning blend 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon smoked paprika 1 teaspoon cayenne pepper 1 teaspoon Old Bay seasoning, less sodium 1 teaspoon onion powder ½ teaspoon dried oregano 1 pound chicken wings Nonstick cooking spray Ranch, for serving Instructions 1 Preheat to 380°F (190°C) 2 COMBINE seasonings in a bowl and mix well.
MONGOLIAN CHICKEN WINGS Ingredients 1½ pounds chicken wings 1½ tablespoons vegetable oil Salt & pepper, to taste ¼ cup low-sodium soy sauce ¼ cup honey 2 tablespoons rice wine vinegar 1 tablespoon Sriracha 3 garlic cloves, minced 1 tablespoon fresh ginger, grated 1 green onion, chopped, for garnish Instructions 1 Preheat to 380°F (190°C) 2 TOSS chicken wings, oil, salt, and pepper together until well coated.
HONEY-SRIRACHA WINGS Ingredients ½ teaspoon smoked paprika ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon salt ¼ teaspoon black pepper 2 tablespoons cornstarch 1 pound chicken wings Nonstick cooking spray 1/3 cup honey 1/3 cup Sriracha 1 tablespoon rice wine vinegar ¼ teaspoon sesame oil Instructions 1 MIX together the smoked paprika, garlic powder, onion powder, salt, black pepper, and cornstarch. 2 TOSS the wings in the seasoned cornstarch until all the wings are evenly coated.
GARLIC PARMESAN CHICKEN WINGS Ingredients 2 tablespoons cornstarch 4 tablespoons Parmesan, grated 1 tablespoon garlic powder Salt & pepper, to taste 1½ pounds chicken wings Nonstick cooking spray Instructions 1 Preheat to 380°F (190°C) 2 COMBINE the cornstarch, Parmesan, garlic powder, salt, and pepper in a bowl. 3 TOSS the chicken wings into the seasoning and dredge until the wings are well coated. 4 SPRAY with cooking spray and add the wings, spraying the top of the chicken wings as well.
JERK CHICKEN WINGS Ingredients 2 teaspoons ground thyme 2 teaspoons dried rosemary 2 teaspoons allspice 2 teaspoons ground ginger 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon cinnamon 1 teaspoon paprika 1 teaspoon chili powder ½ teaspoon nutmeg 1/3 teaspoon salt ¼ cup vegetable oil 1-2 pounds chicken wings 1 lime, juiced Instructions 1 Preheat to 380°F (190°C) 2 COMBINE all spices and oil together in a bowl to make a marinade.
ONION RINGS Ingredients 1 small white onion, cut into ½-inch thick rounds & separated intorings 1 cup panko breadcrumbs 1 teaspoon smoked paprika 1 teaspoon salt 2 eggs 1 cup buttermilk ½ cup all-purpose flour Nonstick cooking spray Instructions 1 SLICE the onion into ½-inch thick rounds and separate the layers into rings. 2 COMBINE the breadcrumbs, paprika, and salt in a bowl. Set aside. 3 WHISK the eggs and buttermilk together until fully mixed.
HOMEMADE TORTILLA CHIPS Ingredients corn tortillas (6-inch), cut into 8 pieces each 1 tablespoon olive oil ½ teaspoon salt Salsa, for serving Instructions 1 CUT the tortillas in half, then each half into quarters, making a total of 8 pieces per tortilla. 2 Preheat to 300°F (150°C) 3 TOSS the tortillas in the olive oil and salt until all the chips are well coated. 4 PLACE the tortillas chips in the preheated and cook for 8 minutes at 300°F (150°C). 5 SERVE with salsa.
PIGS IN A BLANKET Ingredients ½ sheet puff pastry, thawed 16 cocktail-size smoked link sausages 1 tablespoon milk Instructions 1 Preheat 2 CUT the puff pastry into 2½ x 1½-inch strips. 3 PLACE a cocktail sausage on one end of the puff pastry and wrap the dough around the sausage, sealing the dough together with some water. 4 BRUSH the upside (seam-side down) of the wrapped sausages with milk and place in the preheated 5 COOK at 400°F (200°C) for 10 minutes, or until golden brown.
SAUSAGE-STUFFED MUSHROOMS Ingredients 6 extra-large crimini mushrooms 3 tablespoons olive oil, divided ¼ large onion, diced 1 garlic clove, minced 4 ounces sweet Italian sausage, casing removed 2 tablespoons Italian style breadcrumbs ½ cup mozzarella cheese, shredded, plus more for topping ¼ cup Parmesan cheese, grated 1 tablespoon parsley, freshly chopped Salt & pepper, to taste Instructions 1 REMOVE the mushroom stems from the caps. Mince the stems and set aside.
“FRIED” MOZZARELLA BITES Ingredients 6 pieces string cheese 2 tablespoons all-purpose flour 1 teaspoon cornstarch ½ teaspoon salt ¼ teaspoon black pepper 2 eggs, beaten 1 tablespoon milk 1 cup panko breadcrumbs 1 teaspoon dried parsley flakes Nonstick cooking spray Marinara sauce or ranch, for serving Instructions 1 CUT the string cheese into thirds, making 18 pieces. 2 MIX together the flour, cornstarch, salt, and pepper in a bowl. Whisk together the eggs and milk in a separate bowl.
BACON-WRAPPED STUFFED JALAPEÑOS Ingredients 6 medium jalapeños, halved lengthwise & deseeded ¼ pound ground pork 2 ounces cheddar cheese Salt & pepper, to taste 6 strips bacon, halved Instructions 1 CUT the jalapeños in half, lengthwise, and remove all seeds. Set aside. 2 COMBINE ground pork, cheddar, salt, and pepper in a bowl and mix until well combined. 3 SPOON about 1 tablespoon of pork mixture into each jalapeño half. 4 PUT the jalapeño halves back together and wrap each jalapeño with bacon.
BACONWRAPPED SHRIMP Ingredients 16 jumbo shrimp, peeled & deveined 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon onion powder ¼ teaspoon ground black pepper 8 strips bacon, sliced lengthwise Instructions 1 PLACE the jumbo shrimp in a bowl and season with spices. 2 WRAP the bacon around the shrimp, starting at the top and finishing at the tail, and secure them with toothpicks. 3 Preheat to 320°F (150°C) 4 ADD half the shrimp to the preheated 5 Set 360°F (180°C) set time for 10 minutes.
COCONUT SHRIMP Ingredients ¼ cup all-purpose flour 1 teaspoon salt, divided ½ teaspoon black pepper, divided ½ teaspoon garlic powder, divided ½ teaspoon paprika, divided 2 large eggs, beaten 1 tablespoon milk ¼ cup panko breadcrumbs ½ cup unsweetened flaked coconut ½ pound large shrimp, peeled (tails left on) & deveined Nonstick cooking spray Instructions 1 MIX together the flour and half of the seasonings and spices in one bowl. Whisk together the eggs and milk in a separate bowl.
SCOTCH EGG Ingredients 10 ounces ground pork sausage ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon dried sage ½ teaspoon salt ¼ teaspoon black pepper 4 eggs, medium boiled, peeled ½ cup all-purpose flour 1 egg, beaten ¾ cup Italian style breadcrumbs Nonstick cooking spray Instructions 1 MIX together the sausage, garlic powder, onion powder, sage, salt, and pepper. Divide into four balls. 2 WRAP the sausage around each of the peeled medium boiled eggs until the egg is fully covered.
GARLIC & HERB CHICKEN SKEWERS Ingredients 3 tablespoons olive oil 3 garlic cloves, grated 1 teaspoon dried oregano ½ teaspoon dried thyme ½ teaspoon salt ¼ teaspoon black pepper 1 lemon, juiced 1 pound chicken thighs, boneless, skinless, cut into 1½-inch pieces 2 wooden skewers, halved Instructions 1 MIX together the olive oil, garlic, oregano, thyme, salt, black pepper, and lemon juice together in a large bowl. 2 ADD the chicken to the marinade and marinate for 1 hour.
YOGURT CHICKEN SKEWERS Ingredients ½ cup plain whole milk Greek yogurt 1 tablespoon olive oil 1 teaspoon paprika ¼ teaspoon cumin ½ teaspoon crushed red pepper 1 lemon, juiced & zested 1 teaspoon salt ¼ teaspoon freshly ground black pepper 4 garlic cloves, minced 1 pound chicken thighs, boneless, skinless, cut into 1½-inch pieces 2 wooden skewers, halved Nonstick cooking spray Instructions 1 MIX together the yogurt, olive oil, paprika, cumin, red pepper, lemon juice, lemon zest, salt, pepper, and garli
KOREAN-STYLE BEEF SKEWERS Ingredients 1 tablespoon ssamjang 1 tablespoon gochujang 1 tablespoon soy sauce 1 tablespoon sesame oil 1 tablespoon honey 1 teaspoon rice wine vinegar 1 pound beef flap meat, cut into 1½-inch pieces 2 wooden skewers, halved Instructions 1 MIX the ssamjang, gochujang, soy sauce, sesame oil, honey, and vinegar in a bowl. 2 TOSS the cut beef into the marinade and marinate for 1 hour.
TERIYAKI PORK SKEWERS Ingredients 1 tablespoon cornstarch ½ cup water ¼ cup soy sauce ¼ cup light brown sugar, lightly packed 1 garlic clove, minced ½ teaspoon grated ginger Black pepper, to taste 1 pound pork loin chop, cut into 1½-inch cubes 2 wood skewers, halved Nonstick cooking spray Salt & pepper, to taste Instructions 1 WHISK the cornstarch and water together. 2 COMBINE the cornstarch slurry, soy sauce, brown sugar, garlic, and ginger in a small saucepan.
LAMB SHAWARMA SKEWERS Ingredients ¾ pound ground lamb 1 teaspoon cumin 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon cinnamon ½ teaspoon turmeric ½ teaspoon fennel seeds ½ teaspoon ground coriander seed ½ teaspoon salt 4 bamboo skewers (9 inches) Instructions 1 COMBINE all ingredients in a bowl and mix well. 2 SKEWER 3 ounces of meat onto each stick, then place in the fridge for 10 minutes.
BALSAMIC MUSTARD FLANK STEAK Ingredients ¼ cup olive oil ¼ cup balsamic vinegar 2 tablespoons Dijon mustard 16 ounces flank steak Salt & pepper, to taste 4 basil leaves, sliced Instructions 1 COMBINE olive oil, balsamic vinegar, and mustard. Whisk together to make a marinade. 2 PLACE steak directly into the marinade. Cover with plastic wrap and marinate in the fridge for 2 hours or overnight. 3 REMOVE from fridge and let it come to room temperature.
FROZEN FRENCH FRIES Ingredients 2 pounds frozen French fries Instructions 1 Setting temperature to 350°F (170°C), and setting the time to 3 minutes. begin preheating. 2 Once the unit is preheated, add fries 3 Set temperature to 350°F (170°C), and set time to 23 minutes. 4 After 10 minutes, Check for desired crispiness, cooking up to 4 more minutes if needed 5 When cooking is complete, serve with your favorite dipping sauce.
BBQ BACON Ingredients 1 tablespoon dark brown sugar 2 teaspoons chili powder ¼ teaspoon ground cumin ¼ teaspoon cayenne pepper 4 slices bacon, halved Instructions 1 MIX together the seasoning until well combined. 2 DREDGE the bacon in the seasoning until fully coated.Set aside.
LEMON-HERB PANKO CRUSTED COD Ingredients 2 uncooked cod fillets (6 ounces each) 3 teaspoons kosher salt, divided 3/4 cup panko bread crumbs 2 tablespoons butter, melted 1/4 cup fresh parsley, minced Zest and juice of 1 lemon Instructions 1 Setting the temperature to 360°F (180°C), and setting the time to 3 minutes. 2 While the unit is preheating, season each cod fillet on all sides with 1 teaspoon salt.
CHIMICHURRI SPICE-RUBBED CHICKEN BREASTS Ingredients 2 teaspoons kosher salt 1 tablespoon ground paprika 1 tablespoon chili powder 1 tablespoon ground fennel 1 teaspoon fresh cracked black pepper 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon ground cumin 2 uncooked bone-in, skin-on chicken breasts (3/4–1 1/4 pounds each) 1 tablespoon canola oil Chimichurri 1/4 cup olive oil 1/2 bunch fresh cilantro 1/2 bunch fresh parsley 1 shallot, peeled, cut in quarters 4 cloves garlic, peeled Zest and jui
PORK LOIN WITH VEGETABLES Ingredients 1 medium zucchini, cut in 1-inch pieces 1 medium yellow squash, cut in 1-inch pieces 1 red onion, peeled, cut in eighths 3 teaspoons kosher salt, divided 3 teaspoons ground black pepper, divided 2 teaspoons fresh oregano, chopped 1 tablespoon olive oil 1 uncooked pork loin roast (24 ounces) Instructions 1 In a large mixing bowl, toss zucchini, squash, and onion (making sure to separate the onion layers) with 1 teaspoon salt, 1 teaspoon pepper, oregano, and olive oil.
FRENCH BREAD PIZZA Ingredients 1 (12-inch) baguette, cut in half lengthwise, then cut in half across to make 4 pizza crusts 1/2 cup pizza or marinara sauce 1 cup shredded mozzarella cheese, divided TOPPINGS 12 pieces sliced pepperoni or sausage 1/2 green bell pepper, thinly sliced 2 button mushrooms, thinly sliced Black olives GARNISHES Grated Parmesan cheese Dried oregano Crushed red pepper Instructions 1 Coat each piece of bread with 2 tablespoons pizza sauce, allowing bread to absorb sauce.
HAND-CUT FRIES Ingredients 1 pound russet or Idaho potatoes, cut in thin 2-inch strips 1/2–3 tablespoons canola oil Instructions 1 Soak cut potatoes in cold water for 30 minutes to remove excess starch. Drain well, then pat with a paper towel until very dry. 2 Place all ingredients into a large mixing bowl; toss to combine. Use at least 1/2 tablespoon oil. For crispier results, use up to 3 tablespoons oil. 3 Preheat the unit by setting the temperature to 390°F (195°C), and setting the time to 3 minutes.
ROASTED POTATOES WITH SPICY MAYO Ingredients 1 pound baby potatoes, cut in quarters 2 tablespoons extra virgin olive oil 3 teaspoons hot paprika, divided 1 tablespoon plus 1 teaspoon smoked paprika, divided 1 tablespoon plus 1 teaspoon garlic powder, divided 4 teaspoons kosher salt, divided 1/2 cup mayonnaise 2 tablespoons sundried tomato paste 2 tablespoons sherry or white wine vinegar 1/2 cup fresh parsley, finely chopped, for garnish Instructions 1 In a large mixing bowl, toss the potatoes in olive oil,
BRUSSELS SPROUTS & BACON Ingredients 1 pound Brussels sprouts, cut in half 5 strips uncooked bacon, cut in 1/8-inch pieces 2 teaspoons garlic powder 2 teaspoons black pepper 4 teaspoons kosher salt 1 tablespoon olive oil Instructions 1 Place all ingredients into a large mixing bowl; toss to combine. 2 Preheat the unit by setting the temperature to 390°F (185°C), and setting the time to 3 minutes.
BACON & PEPPER BREAKFAST HASH Ingredients 1/2 package (8 ounces) uncooked bacon, cut in 1/4-inch pieces 1 small yellow onion, peeled, diced 1 red bell pepper, diced 2 russet potatoes, peeled, diced 1 teaspoon paprika 1 teaspoon black pepper, plus more for seasoning 1 teaspoon celery or garlic salt 1 teaspoon kosher salt, plus more for seasoning 4 eggs Instructions 1 Preheat, setting the temperature to 300°F (150°C), and setting the time to 3 minutes.
ZUCCHINI STICKS WITH MARINARA Ingredients 2 large zucchini, cut in sticks 1/4 inch thick and 3 inches long 2 teaspoons kosher salt 1 1/2 cups all-purpose flour 2 eggs, beaten 2 cups seasoned bread crumbs 1/4 cup grated Parmesan cheese 1 tablespoon garlic powder 2 teaspoons onion powder 1/2 cup marinara sauce, for serving Instructions 1 Place zucchini sticks and sprinkle with salt. Allow to sit at room temperature for15 minutes to remove excess water. Pat dry. 2 Place flour in a shallow bowl.
MINI CHEESEBURGER MEATLOAVES Ingredients 2 pounds uncooked ground beef (80/20 blend) 5 slices uncooked bacon (6 ounces), chopped 1/2 cup white onion, diced 2 eggs, lightly beaten 1/2 cup seasoned bread crumbs 1/2 cup ketchup, plus more for serving 1/4 cup yellow mustard 2 tablespoons sweet relish 1 cup shredded cheddar cheese 1 tablespoon kosher salt 1 teaspoon black pepper 8 slices American cheese 8 slices bread Instructions 1 Preheat setting temperature to 390°F (185°C), and setting time to 3 minutes.
HOMEMADE FISH STICKS Ingredients 4 frozen tilapia fillets (4 ounces each) 1 cup all-purpose flour 2 large eggs, beaten 1 1/2 cups seasoned bread crumbs 1 tablespoon kosher salt FOR SERVING 1 lemon, cut in wedges Tartar sauce Ketchup Instructions 1 Remove tilapia from the freezer. Allow to sit at room temperature for 10 minutes, then cut each fillet into quarters. 2 Place flour in a shallow bowl. Add eggs to another bowl. Combine bread crumbs and salt in a third bowl.
BREAKFAST POCKETS Ingredients 2 sheets puff pastry (one 17.25 ounce box), room temperature 1 package (6 ounces) ground breakfast sausage, crumbled 2 eggs, lightly beaten 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1 cup shredded cheddar cheese 2 tablespoons canola oil Instructions 1 Cut each puff pastry sheet into 4 equal-sized rectangles; set aside. 2 Place crumbled sausage 3 Set temperature to 375°F (180°C), and set time to 15 minutes.
BEEF JERKY Ingredients 1/4 cup soy sauce 2 tablespoons Worcestershire sauce 2 tablespoons dark brown sugar 1 teaspoon ground black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika 2 teaspoons kosher salt 1 pound uncooked beef eye of round, cut in 1/4-inch slices Instructions 1 Whisk together all ingredients, except beef. Place mixture into a large resealable plastic bag. 2 Add beef to bag and rub to coat. Marinate in the refrigerator for 8 hours or overnight.
FRIED PICKLES Ingredients 20 dill pickle slices 1/4 cup all-purpose flour 1/8 teaspoon baking powder 3 tablespoons beer or seltzer water 1/8 teaspoon kosher salt 2 tablespoons water, plus more if needed 2 tablespoons cornstarch 1 1/2 cups panko bread crumbs 1 teaspoon paprika 1 teaspoon garlic powder 1/4 teaspoon cayenne pepper 2 tablespoons canola oil, divided Instructions 1 Pat the pickle slices dry and place them on a dry plate in the freezer.
JALAPEÑO POPPERS Ingredients 1/2 block (4 ounces) cream cheese, softened 1/2 bag (4 ounces) shredded cheddar cheese 1 tablespoon kosher salt 8 jalapeño peppers, cut in half lengthwise, stems left on, seeds and membranes removed 8 strips uncooked bacon Instructions 1 In a small mixing bowl, mix together the cream cheese, cheddar, and salt. 2 Using a small teaspoon or coffee spoon, fill each jalapeño half with the cheese mixture, making sure not to overfill.
FUDGE BROWNIES Ingredients 1/2 cup all-purpose flour 1/4 cup unsweetened cocoa powder 3/4 teaspoon kosher salt 2 large eggs 1 tablespoon water 1/2 cup granulated sugar 1/2 cup packed dark brown sugar 1 tablespoon vanilla extract 1/2 bag (6 ounces) semisweet chocolate chips, melted 1 1/2 sticks (3/4 cup) unsalted butter, cut in pieces, melted Instructions 1 In a medium bowl, whisk together flour, cocoa powder, and salt.
BAKED APPLES Ingredients 2 apples (Fuji, Gala, or other baking apples), cut in half, core removed, skin left on Juice of 1 lemon 4 teaspoons light brown sugar 1/2 stick (1/4 cup) butter, cut in 16 pieces 8 teaspoons granulated sugar TOPPINGS Vanilla ice cream Caramel syrup Chopped peanuts Crushed vanilla wafers Crumbled graham crackers Instructions 1 Pierce each apple half with a fork 6 times. 2 Preheat, setting the temperature to 325°F (165°C), and setting the time to 3 minutes.
FRENCH TOAST BREAD PUDDING Ingredients 4 eggs 3/4 cup heavy cream 1 tablespoon sugar 2 teaspoons orange liqueur 1 teaspoon kosher salt 1/4 teaspoon ground cloves 9 pre cooked pecan sticky or cinnamon buns (2 1/4 ounces each), cut in quarters 1/2 cup dried cherries Instructions 1 In a large mixing bowl, whisk together eggs, heavy cream, and sugar until smooth. Add orange liqueur, salt, and ground cloves and whisk to incorporate. 2 Add sticky buns and cherries to the egg mixture and liberally coat.
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