Spicy chicken sandwich

Ingredients

Chicken

• 4 boneless skinless chicken breasts
• 2 cups buttermilk
• 1 TBS Cajun seasoning
• 2 TBS hot sauce
• 2 cup self rising flour
• 1 TBS cornstarch
• Canola oil for frying
• buns - toasted

Spice Blend

• 2 TBS poultry seasoning
• 1 TBS Cajun seasoning
• 1 TBS onion powder
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp cayenne pepper
• 1 tsp Accent
• 1/2 tsp celery salt

Spicy Mayo

• 1/2 cup mayo
• 2-3 TBS hot sauce
• 1 TBS Cajun seasoning
• 2 tsp paprika
• 1 tsp onion powder
• 1 tsp cayenne pepper

Spicy Mayo

• Mix all ingredients together in a small bowl.
• Refrigerate in an air tight container until ready to use. Lasts for up to 3 days if refrigerated properly.

Chicken

1. Mix the buttermilk, Cajun seasoning, and hot sauce together in a bowl.
2. Add in the chicken
3. Cover with plastic wrap and let it sit until ready to use
4. In a shallow dish, mix the flour, cornstarch, and spice blend together.
5. Pour 3 TBS of the buttermilk mixture into the flour mixture and stir until little lumps are formed.
6. Dredge each breast into the flour mixture. Be sure to press and pack the flour onto each breast.
7. Shake off the excess flour and set aside.
8. Preheat a deep fryer Or a deep skillet to 350
9. Fry each breast in canola oil for 9-10 mins or until it reaches an internal temp of 170 F
10. Drain breasts on a paper towel.
11. Allow chicken to rest for 5 minutes.
12. Assemble the sandwich with your favorite garnishes.
13. Enjoy!
    
    

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Swedish Meatballs

Ingredients

• 1 pound ground beef
• 1/4 cup bread crumbs
• 1 tablespoon parsley Flakes 
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• ¼ cup onion finely chopped
• ½ teaspoon Garlic Powder
• ⅛ teaspoonPepper
• ½ teaspoon salt
• 1 egg
• 1 tbsp. olive oil
• 1 stick of salted butter
• 3 tbsp. flour
• 2 cups beef broth
• 1 cup heavy cream
• 1 TablespoonWorcestershire sauce
• 1 tsp. Dijon mustard
• salt and pepper to taste

Instructions

1. In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.
2. Roll into 12 large meatballs or 20 small meatballs. In a [url:2]large skillet[/url] heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
3. Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
4. Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over potatoes.
   
   

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Ham W/ Raspberry chipotle glaze

Ingredients

• 1 and 1/2 cups seedless raspberry preserves
• 2 tablespoons white vinegar
• 1 to 3 canned chipotle peppers in adobo sauce, chopped small
• 3 cloves garlic, smashed and minced
• 5 - 6 pound cooked ham (rump half or shank portion)
• 24 whole cloves, for studding ham (optional)
• 1/2 cup brown sugar 

Instructions

1. Preheat the oven to 325 degrees F.
2. In a small saucepan combine raspberry preserves, vinegar, chipotle peppers  sugar 
3. and garlic. (If you are mot sure about it being spicy, start with one chipotle and taste it. Add more if you like.)
4. Cook and stir over medium high heat just until boiling. Reduce heat to medium and bring to a simmer. Cook, uncovered, about 10 minutes more. It will start to thicken up. (You will have about 1 and 1/2 cups glaze.) Set aside.
5. Set a rack inside of Roasting pan . If you don't have a roasting pan, set a large oven-safe cooling rack over a Baking sheet with raised edges. You want to keep the ham lifted from the liquids that will pool in the pan.
6. Cut open the packaging on your ham and throw away the glaze packet than probably came with it. We have loftier plans for this ham.
7. Set your ham flat side down on the rack. Which we call face down 
8. 
   
9. 
   
   
   
   Use a sharp serrated knife to score the ham by making diagonal cuts in a diamond pattern. See photos. Make the cuts about a half inch deep.
10. If you want, stud your ham with cloves. Push one clove into the crosses of the diamond cuts you made. I love the earthy undertones cloves add! But it's totally up to you and it will still be a great ham if you skip the cloves. I've done it both ways.
11. Brush the ham generously with the glaze you made. Don't use all of it, we need to brush again later too.
12. If you have an  thermometer that is safe for the oven insert it into the center of the ham. The thermometer should not touch the bone. (Or use an instant-read one later.)
13. Bake in a 325 degree oven for 1 and 1/2 to 2 and 1/4 hours or until thermometer registers 135 degrees F. (About 20-25 minutes per pound). Remember, the ham is pre-cooked, so you are just getting it nice and warm for serving, and crisping up the outside.
14. About 20 minutes before your ham is going to be done, remove it from the oven and brush with more glaze. Return to the oven.
15. When the ham reaches 135 degrees, remove from the oven and cover with foil until ready to serve. Serve with remaining glaze. 
16. 
    
17. Use your leftover bone to make soup 😃

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JERK RIBS

Ingredients

• 4 Scotch bonnet peppers 
• 6 garlic cloves
• 2 tbsp vegetable oil
• 1/2 cup light brown sugar
• 2 tbsp allspice
• 1 tbsp ground thyme
• 1 tsp nutmeg
• 1 tsp ground cinnamon
• 1 tsp red pepper flakes
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 3-4 lbs of pork baby back or spare ribs

Instructions

• Using gloves, cut the tops off the Scotch bonnet peppers and put in a food processor. Do not handle without gloves. Place all other ingredients in a food processor and blend until smooth. Scrape inside of processor to get all of the rub mix and pour into a small bowl.
• Clean the ribs up by removing the back membrane then with gloves, rub jerk sauce all over ribs. Wrap the ribs back up in the butcher's paper (it has a great wax interior side to keep juices from dripping out), and seal with aluminum foil or in a re-sealable plastic bag. Place in the refrigerator for 8 hours.

For the Grill

• If you like it low and slow, set up the grill and preheat to 225°F. Add smoker chips per package instructions if using. 
• When the wood begins to smoke, unwrap the ribs and place on a sheet of aluminum foil bone side down, meaty side up. Put the ribs and aluminum foil directly on the grill. Cover the grill and and cook the ribs about 4 to 5 hours for baby backs or 5 to 6 hours for spare ribs. 
• Remove from the grill and let the ribs rest for a few minutes, then cut the ribs 
• If you don’t have the time: Set up the grill and preheat to medium (325° to 350°F). 
• Place the ribs, bone side down, in the center of the grate, cover the grill and cook the ribs for 2 1/2 to 3 hours for spare ribs or 1 1/2 to 2 hours for baby back ribs.
• Remove from the grill and let the ribs rest for a few minutes, then cut the ribs.

For the Oven

• Preheat oven to 325°F.
  

  Place the ribs, bone side down, on top of a wire rack set in an aluminum foil lined baking tray and roast for 2 1/2 to 3 hours for spare ribs or 1 1/2 to 2 hours for baby back ribs. Halfway through, cover ribs with aluminum foil to protect them from drying out.
  

  At this point they should be tender enough to pull apart with your fingers. You want the ribs to have an internal temperature of 145°F. Allow to rest 5-10 minutes prior to cutting.

CREAM CHEESE POUND CAKE

What you need

• 3 sticks salted butter, room temperature (1 1/2 cups)
• 8 oz cream cheese, room temperature (1 bar)
• 3 cups sugar
• 6 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoons baking powder 
• nonstick cooking spray

Instructions

1. Preheat oven to 350 degrees F. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
2. Don’t over mix
3. Generously coat bundt pan with cooking spray; immediately pour in batter . Tap pan on work surface to eliminate any large air bubbles.
4. Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
5. Cool 10 minutes in the pan. Turn out the cake carefully ; cool completely, with top sides up, on a wire rack.
6. https://recipemamalinda.blogspot.com/2020/09/lemon-glaze-icing.html

CHICKEN LASAGNA

Ingredients

• 3 chicken breasts cooked and shredded
• 16 ounce package lasagna noodles cooked per box instruction

Ricotta Filling

• 15 oz ricotta cheese
• 1 egg 
• 1 tablespoon fresh basil diced
• 1 cup mozzarella cheese shredded
• 1/2 cup Parmesan cheese grated
• 1 teaspoon garlic powder
• 1/2 teaspoon salt

White Sauce

• 4 tablespoons butter
• 1/2 large onion diced
• 4 tablespoons flour
• 4 cups milk
• 1 teaspoon seasoned salt
• 1 teaspoon cayenne pepper
• 1/2 teaspoon pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 cups sharp white cheddar cheese
• 4 ounces Parmesan cheese grated
• 15 - 20 basil leaves diced
• 6 slices bacon cooked crispy
• 3 ounces sun-dried tomatoes chopped
• 3 cups mozzarella cheese shredded

Instructions

• Easy! To make this White Chicken Lasagna, start by pre-heating your oven to 350 degrees and bring a large pot of salted water to boil.  Once boiling, add in your lasagna noodles and cook per instructions. When cooked, drain and run pasta under cold water to stop the cooking process or get the mo boil noodles .  Set aside.
• In a medium sized mixing bowl, combine ricotta, egg, 1/2 cup of Parmesan, 1 cup of mozzarella cheese, garlic powder and salt. Mix to combine and set aside. 
• In a large skillet, add butter and onions. Melt butter over medium heat while cooking onions . Stir to combine and cook for one minute. Sprinkle in the flour and stir, cooking for another minute. Whisk in the milk and bring to a boil, stirring continuously so that the flour does not stick to the bottom. When your sauce comes to a low boil, add in your cheeses and spices and combine until cheese has melted. Stir in your shredded chicken. 
• Lightly grease a 13 x 9 pan and spoon 1/2 cup of sauce into the bottom of the pan. Add a layer of pasta laid out side by side and spoon the chicken white sauce on top and evenly spread out over the noodles. Add dollops of ricotta mixture on top of the pasta and spread evenly. Sprinkle a layer of basil, sun dried tomatoes, bacon and shredded mozzarella and then add another layer of noodles. Repeat this set of layers three times, ending with a layer of noodles then cover the entire dish in shredded cheese. Bake for 25 minutes, remove and let cool for 10 minutes. 

Sweet potato pound cake

Ingredients

• 3 c all-purpose flour 
• 
  
• 1 1/2 c butter
• 1 1/2 c sweet potato cooked and mashed
• 1 c sugar
• 3/4 c brown sugar packed
• 4 eggs
• 1 1/2 c sour cream
• 2 tsp vanilla
• 2 tsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp cinnamon
• 3/4 tsp salt
• 1/2 tsp ginger
• 1/4 tsp nutmeg

Maple Pecan Praline Sauce

• 1 1/4 c light brown sugar
• 1 c pecans chopped
• 1/2 c salted butter
• 1/2 c heavy cream
• 1/4 c maple syrup any kind 
• 2 tsp vanilla
• 1/4 tsp kosher salt

Instructions

• Preheat oven to 350 degrees. In a medium bowl mix together the flour, salt, baking powder, and soda, nutmeg, ginger, and cinnamon and set aside.
• Use a stand mixer to cream the butter, sugars, and vanilla together. Follow with the eggs one at a time then the sweet potato. Starting and ending with the dry mix, alternate adding sour cream and flour to the wet batter.
• Prepare a bundt or pound cake pan with butter or spray. Carefully scoop the batter in to the pan and bake for 55 to 60 minutes. A toothpick will come out clean when it’s done. Cool well before attempting to remove from the pan.

Maple Pecan Praline Sauce

• To a saucepan over low flame, add brown sugar, cream, butter, and maple syrup. Allow the butter to melt and the sauce to come to bubbling stirring consistently, about 10-15 minutes. The sugar should be fully melted and the smooth sauce should resemble a smooth caramel. 
• Turn off the flame and add the vanilla extract, pecans, and kosher salt. Allow the sauce to cool to near room temperature before serving. The sauce will thicken as it cools.