Homemade Pancakes

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1 1/4 cups whole milk
• 1 egg
• 3 tablespoons unsalted butter melted
• 1 tsp vanilla extract optional

Instructions

• Melt the butter in microwave for 30 seconds, set aside.
• In a medium bowl, mix together flour, sugar, salt, and baking powder.
• Stir milk and egg together.
• Create a well in the center of the flour mixture.
• Pour the butter, vanilla, and milk mixture into the well.
• Use a wire whisk to stir everything together until just combined. It will be slightly thick and lumpy, but should be well incorporated.
• Allow the batter to rest while heating a lightly oiled skillet or griddle to medium high heat.
• Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
• Cook each side for 3-6 minutes, until lightly golden brown.

Cinnamon rolls

Ingredients

• 1 1/2 tablespoons Active Dry Yeast
• 1 1/2 tablespoons granulated sugar
• 1/2 cup warm water 115 degrees F.
• 8 tablespoons 1stick unsalted melted butter
• 3/4 cup warmed whole milk or heavy cream 115 degrees F.
• 3/4 cup granulated sugar
• 1 large egg
• 4 cups All-Purpose flour plus more for dusting counters
• 1 teaspoon kosher salt

Cinnamon/Sugar Layer

• 8 tablespoons 1stick unsalted softened butter
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 3 tablespoons ground cinnamon
• 4 tablespoons softened unsalted butter for buttering pan
• 1/4 cup packed light brown sugar for sprinkling over buttered pan

Frosting

• 8 ounces softened cream cheese
• 8 tablespoons 1 stick softened unsalted butter
• 2-3 cups powdered sugar

Instructions

• Place yeast and sugar into stand mixer then add warm water and gently stir. Let sit until yeast has doubled, about 10 minutes. In a medium bowl, mix melted butter and warm milk. Add butter and milk mixture to yeast mixture with the dough hook attachment on low speed then add sugar and egg mixing until combined. In a large bowl, stir together the flour and salt. 
• Add 2 cups of flour mixture to the mixer at a time scraping sides of bowl, continuing to add remaining flour until the dough starts to clean sides of mixing bowl. Kneed dough on low speed for 7 minutes. Place dough onto a floured counter and kneed dough until it does not stick to your hands. Place dough into a large bowl that has been sprayed with cooking spray. Cover with a damp cloth and let rise in a barely warm oven for 45-60 minutes, until dough doubles in size. 
• Remove dough from bowl and place onto a floured counter top. With a floured rolling pin, roll dough into an approximate 14x24 inch rectangle, about 1/4 inch in thickness. Spread softened butter over entire surface of dough. In a medium mixing bowl, stir together the brown sugar, sugar and cinnamon. Sprinkle evenly over buttered dough. Starting at long end of dough, carefully roll into a log shape. Using dental floss or knife, cut rolls into 1 1/2 inch pieces. 
• Take 4 tablespoons softened butter and spread on bottom of 9x13 inch pan then sprinkle with brown sugar. Place 4 rolls per row close to each other, about 1/2 inch apart. Place into a barely warm oven (turn oven to warm for 5 minutes, then turn off right before placing rolls in oven to let rise) for 45-60 minutes or until rolls have doubled in size. Remove rolls from oven and preheat oven to 350 degrees F. Bake rolls for 15-17 minutes or until rolls are golden brown and baked through. Set aside to cool slightly. 
• Place cream cheese and butter into your clean stand mixer bowl and beat until smooth and combined. Slowly add powdered sugar until desired consistency is achieved. I prefer 2-3 cups. Spread cream cheese frosting over warm rolls. Serve warm or let cool and enjoy room temperature. If serving the next day refrigerate then warm in the microwave individual rolls for 10-15 seconds in the microwave.
  
  

Garlic Parmesan wings

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• 3 lbs. chicken wings (I like a mix of wings and drums) see notes
• 1 tbsp canola oil (or olive oil)
• 1 tsp kosher salt
• 1 tsp black pepper
• cooking spray for spraying wire rack for cooking

PARMESAN GARLIC SAUCE

• 1 tsp canola oil (or olive oil)
• 6 cloves garlic miced, or 3 tsp bottled minced garlic
• 1/2 cup mayo
• 3 tbsp parmesan cheese (bottled is great) *more to taste if desired
• 1 1/2 tbsp light corn syrup
• 1 tsp garlic powder
• 1/2 tsp dried basil leaves
• 1/2 tsp kosher salt
• 1/4 tsp ground oregano 
• 1/4 tsp black pepper
• 1-2 pinches dried red pepper flakes *optional, add more or less to taste

Sauce makes about 3/4 cup – perfect for 3 lbs of wings. Sauce can be doubled if you want sauce for dipping or heavily sauced wings.

Instructions

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper (this is not necessary but it makes for easy clean up so the wings drip on the parchment paper). Place an oven safe wire rack on the baking sheet. Spray wire rack with cooking spray.
• Using a paper towel, pat the wings to get them as dry as possible.
• Drizzle canola oil over the wings and toss to make sure they are evenly covered.
• Mix your kosher salt and pepper together. Sprinkle the salt and pepper over the wings with oil and toss gently. Try and get the wings as evenly covered with the salt and pepper as you can.
• Line the wings up on the wire rack, trying to make sure they are not touching each other for even cooking. You can also bake them wings in batches if you don't have enough room all at once on the wire rack.
• Place the wings in the oven. Bake for 25 minutes. Flip the wings and bake for another 25 minutes.
• After the 50 minutes of baking, keep the wings in the oven and turn the oven temperature up to 450° and set your oven on broil. Let the wings broil for 3-5 minutes, then flip them over and let them broil for another 2-3 minutes or until they get crispy and browned to your liking.

  Remove from the oven when done

PARMESAN WING SAUCE

• While the wings are baking, in a small saucepan add the canola oil and garlic. Saute the garlic on medium heat until the garlic becomes fragrant. Remove from heat and set aside.
• In a small bowl add all of the sauce ingredients. Add in the sautéed garlic. Mix the ingredients well. Add more or less parmesan cheese to taste. Add more or less red pepper flakes to taste.
• After the wings have baked and broiled, toss the wings in the Parmesan Garlic Sauce and enjoy! 
• We love our wings dipped in ranch dressing.

Chicken fried steak and gravy

Ingredients

• 4 cubed steaks
• sea salt and pepper
• 2 large eggs
• 2 tablespoons heavy cream
• 1 cup crushed pork rinds
• 1 cup powdered Parmesan cheese
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 cup ghee or coconut oil

Gravy

• 1/4 cup minced onion
• 1 garlic clove minced
• 4 ounces cream cheese softened
• 1/3 to 1/2 cup beef broth
• chives or parsley for garnish optional

Instructions

1. Season cubed steak with salt and pepper. Only use a pinch of salt since both the Parmesan cheese and pork rinds will add lots of salt.
2. Whisk together eggs and heavy cream in a shallow bowl. Set aside.
3. In a shallow dish, combine pork rinds, Parmesan cheese, paprika, and garlic powder. Mix well and transfer half of it to a second shallow dish.
4. Coat cubed steaks in pork rind mixture, dip in egg and then coat in the second pork rind mixture.
5. Place ghee in cast-iron pan over medium heat. When hot, add cubed steak. Cook 2 to 3 minutes per side, or until cooked through. Remove steak to a plate.
6. Discard all but 1 tablespoon of grease from pan. Add onion and garlic and cook for 2 to 3 minutes to soften the onion.
7. Add cream cheese and whisk until it is melted. Gradually whisk in beef broth. Simmer gently for a few minutes to thicken. Season to taste with salt and pepper.
8. Serve steak topped with gravy. I like it with Cauliflower mashed.

Shrimp burrito bowl

Ingredients

• Spicy Shrimp:
• 2½ teaspoons chili powder
• 2½ teaspoons cumin
• ½ teaspoon garlic powder
• ½ teaspoon cayenne pepper
• 1½ pounds raw shrimp, deveined & shelled
• Corn Salsa:
• 2 cups corn, (thawed if frozen)
• ½ red onion, diced
• 1 can black beans, drained and rinsed
• 1 cup diced tomatoes (I used cherry)
• 1 lime juiced
• ½ teaspoon garlic powder
• Cilantro Rice:
• 4 cups, cooked rice
• 2 limes, juiced
• ⅓ cup chopped cilantro
• 1 Tablespoon sugar
• ½ teaspoon salt
• Optional Toppings:
• fresh cilantro, avocado, shredded cheese, sour cream, or hot sauce

Instructions

1. Cilantro Rice:
2. Start by cooking the rice according to the package directions. Once the rice is done mix in the lime juice, sugar, cilantro, and salt.
3. Corn Salsa:
4. In a medium sized bowl mix the corn, black beans, red onion, tomatoes, lime juice and garlic powder.
5. Spicy Shrimp:
6. Mix the spices together in a small bowl and set aside.
7. In a large skillet over medium-high heat add 1 tablespoon of coconut oil or olive oil. Add the shrimp and sprinkle the spice mixture over the shrimp, stir. Cook the shrimp until cooked through, about 3-5 minutes (depending on the size). remove from heat.
8. To assemble the bowls layer rice, corn salsa, and shrimp. Top with any of the toppings that you desire.

Fried crab legs

2 lbs crab legs 
38 saltine crackers (1 whole sleeve)
1 -2 teaspoon garlic powder
cayenne pepper
1⁄2 cup butter
2 -3 eggs, beaten
flour (for dredging)
chopped parsley(optional)
chives (optional)
lemon wedge, cut up

How to make it :

crack legs and remove meat trying to get out whole pieces.
crush crackers in a food processor (preferred method) until fine or use a freezer bag and crush with a rolling pin or a bottle (this method doesn’t get them as fine as i like though).
season one side of legs with garlic and cayene (or use the.
seasonings you like).
roll crab in flour then egg and last in crackers, place on a plate or cookie sheet until all are ready to fry.
heat butter in a non-stick skillet on med heat until melted and add crab to pan cook a few minutes and turn. Should be a light brown.
turn again to allow further browning, remove to paper towles to drain excess grease
serve while hot with lemon wedges and garnish with chives or parsley if desired.

Buttered Lobster tails

INGREDIENTS

• 4 6oz (170g) lobster tails
• 1 teaspoon salt or to taste
• Cracked pepper to taste
• 2 tablespoons cooking oil
• 1/2 cup unsalted butter, divided
• 2 tablespoons fresh lemon juice, (adjust to your taste)
• 4 large cloves garlic crushed
• Lemon slices to serve
• 1 tablespoon fresh chopped parsley to garnish

INSTRUCTIONS

• Thaw out lobster tails, if frozen, in a pot of cold water for 30 minutes or more, until fully thawed. Rinse and pat dry with paper towels. 
• Using sharp kitchen shears, cut the top shell down the centre of the back to the end of the tail, leaving tail fan intact. Remove vein or shell shards, if any. Run your finger between the meat and the shell to loosen it. Spread the meat slightly open. Pull and lift the lobster meat off of the bottom of the shell, being careful not to pull the tail out completely.
• Season lobster tails generously with salt and pepper. 
• Heat 2 tablespoons butter and oil in a pan or skillet over medium-high heat. Swirl in 1 tablespoon of lemon juice and sear lobster, flesh side down on the pan, for 2 minutes until edges are crisp and golden.
• Flip all tails, cover pan and let cook for a further 1-2 minutes, or until shells are pink and meat has just cooked through (opaque) -- be careful not to overcook!

  (TIP: If shells have not completely changed color, simply use tongs to rotate the lobster in the hot pan juices until shells have changed colour.)
• Melt the remaining butter in the centre of the pan; sauté the garlic until fragrant (about 1 minute). Squeeze in remaining lemon juice and spoon pan juices over the lobster meat.
• Take off heat immediately and garnish with parsley

  Serve immediately 

Lemon baked flounder

Ingredients

1 1/4 lb. flounder fillets

1 medium lemon, thinly sliced

3 tbsp. melted butter

1/2 c. Italian- seasoned croutons

Chopped parsley, for garnish

Directions

1. 1. In 3-quart baking dish, arrange flounder fillets in single layer; season with 1/4 teaspoon each salt and pepper. Top with lemon; drizzle with 3 tablespoons melted butter. Bake at 450°F 12 to 15 minutes, until fish just turns opaque in center.
2. Pulse Italian- seasoned croutons in food processor until coarsely crushed; sprinkle over flounder. Garnish with chopped parsley. Serve with sautéed greens and yellow rice or wild rice.

Honey garlic chicken

Ingredients

• 3 lbs chicken thighs (you can use any chicken really, not only thighs I don’t  like to use boneless breast they tend to dry out)
• 4 – 6 cloves garlic, finely minced
• 1 small onion, Diced  into fine pieces
• 1/4 cup soy sauce (I used the reduced sodium’s from any  kind)
• 1/3 cup ketchup
• 1/3 cup  honey
• Pinch of red pepper flakes
• 1 tbsp rice wine vinegar
• 1 1/2 tbsps brown sugar
• 1 teaspoon of seasoned salt

For the Sauce on the Side:

• 2 tsps cornstarch
• Drippings from the baking dish

Instructions

1. Pre-heat the oven to 375°F.
2. In a glass 9″x10″ baking dish whisk together all ingredients except for the chicken. Combine well.
3. Place the chicken into the dish and spoon some of the mixture over top of each piece.
4. Optional: You can marinade the chicken in this mixture ahead of time if you like.
5. Place the baking dish in the oven uncovered and bake for 45 – 60 minutes.
6. Once the chicken is finished cooking, remove from the baking dish and place on a serving plate.
7. Serve with rice, and  veggies or anything else you might enjoy it with!
8. For me My boys like to have this with Mac and cheese.
9. They also this I run a restaurant so I also have to make a side of broccoli 😂

How to make the Sauce on the side:

1. Skin the fat off the top of the drippings as much as possible. If there’s a little fat left, that’s ok too. You can also remove most of the fat using a gravy separator if you have one.
2. Combine about 1/4 of the drippings and the cornstarch or flour in a small dish and set aside. Mix it together using a whisk to make sure there are no lumps. I used to tell my son the lumps were chicken. I didn’t want him to think I couldn’t cook 😂
3. Pour the remaining drippings into a sauce pot and bring to a boil.
4. Add the cornstarch mixture and lower the heat. Stir constantly using a whisk until the sauce reaches the desired consistency. Remove from the heat and serve with the chicken.