Pickled Radish

Ingredients:

• 1 large white radish, about 1 feet
• Salt
• 3 teaspoons of sugar
• 4 tablespoons of soy sauce
• 2 tablespoons of rice vinegar

Directions:

1. Wash and clean the radish. Peel the skin with a vegetable peeler. Slice the radish down the middle then slice diagonally. Slice one of the four sections into thin slices. Place in a large glass or ceramic jar then sprinkle with salt. Slice another section into thin slices and place inside the jar then sprinkle with more salt. Repeat this process with the remaining two sections. Wrap the jar with plastic food wrap and let sit for 24 hours in room temperature.
2. Remove all the radish slices from the jar and place in a large strainer. Wash with water and let drain. After water has completely drained, place all radish slices back into the jar. 
3. Add soy sauce, rice vinegar, and sugar to the jar. Mix well and wrap well with plastic food wrap. Let marinade in the refrigerator for at least two days. Serve after two days and re-season with salt or sugar to taste. 

Coconut Chicken Soup

Ingredients:

• 1 small hen
• 4 young coconut meat
• 2 corn
• Salt
• White pepper
• 1/4 tsp chicken bouillon powder

Directions:

1. Chop the hen into large chunks around 6 to 8 pieces. Chop each corn into 5 sections. Remove the coconut meat from the coconut and clean well. 
2. Place the hen, corn, coconut meat, and water in a large stock pot. Bring to a boil and add salt, to taste. Reduce to medium heat and let boil for at least 2 hours. Do not let simmer. Let the soup boil. Add chicken bouillon and white pepper to the soup before serving.

Slow Cooker Pot Roast

Ingredients:

• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 (1 ounce) package dry onion soup mix
• 1 1/4 cups water
• 5 1/2 pounds pot roast

Directions:

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on High setting for 4 hours or on Low setting for 8 hours.

Chocolate Covered Strawberries

Ingredients:

• 16 ounces milk chocolate chips
• 2 tablespoons shortening
• 1 pound fresh strawberries with leaves

Directions:

1. Insert toothpicks into the tops of the strawberries.
2. In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
3. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.

Brown Sugar Smokies

Ingredients:

• 1 (16 ounce) package little smokie sausages
• 1 pound bacon
• 1 cup brown sugar

Directions:

1. Preheat oven to 350º.
2. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them with brown sugar.
3. Bake until bacon is crisp and the brown sugar melted.

Zuppa Toscana

Ingredients:

• 1 pound bulk mild Italian sausage
• 1 1/4 teaspoons crushed red pepper flakes
• 4 slices bacon, cut into 1/2 inch pieces
• 1 large onion, diced
• 1 tablespoon minced garlic
• 5 (13.75 ounce) cans chicken broth
• 6 potato, thinly sliced
• 1 cup heavy cream
• 1/4 bunch fresh spinach, tough stems removed

Directions:

1. Cook the Italian sausage and red pepper flakes over medium-high heat until crumbly and browned, about 10 to 15 minutes. Drain and set aside.
2. Cook the bacon over medium heat until crisp, about 10 minutes. Drain and stir in the onions and garlic. Cook about 5 minutes.
3. Pour the chicken broth into the Dutch oven with the bacon and onion mixture. Bring to a boil over high heat. Add the potatoes and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream, spinach and the cooked sausage. Let boil and serve.

Walnut Tarts

Ingredients:

• 1 packaged frozen store-bought tart shells
• 2 eggs, beaten
• 1 1/2 cup sugar
• 1 stick butter, melted
• 2 teaspoons vanilla extract
• 1 cup chopped walnuts

Directions:

1. Preheat oven to 325º. Place tart shells into tins. 
2. In a bowl, combine eggs, sugar, butter, vanilla extract, and walnuts. Mix until well blended. Pour mixture into each tart shell and fill each tart until it is half full.
3. Bake for 30 minutes or until pastry is golden brown and the filling is set.

Raisin Pound Cake

Ingredients:

• 1/2 pound (2 sticks) butter

• 3 cups sugar

• 5 eggs

• 3 cups all-purpose flour

        • 1 cup raisins

• 1/2 teaspoon baking powder

• 1 cup milk

• 2 teaspoons vanilla extract

Directions:

1. Preheat oven to 350º.

2. Cream butter, milk, and sugar together in a mixer. Add eggs, 1 at a time. Turn mixer to low setting and add in flour, baking powder, raisins, and vanilla extract. Turn mixer to medium setting and mix for 5 minutes. Pour batter into a greased cake pan or bundt cake pan. Bake for 1 1/2 hours. Test cake by inserting a toothpick into the center of the cake, if it comes out clean then it's ready. Garnish with powdered sugar and serve.

Prosciutto & Ham Panini

Ingredients:

• 4 slices of fontina cheese
• 2 slices of ciabatta bread
• Butter
• Salt & pepper
• 5 fresh baby spinach leaves
• 4 slices of prosciutto
• 2 slices of ham
• 1 tomato, sliced

Directions:

1. Spread butter on bread slices. Place 2 slices of fontina cheese on top of each bread slice. Season with salt & pepper then add spinach, prosciutto, ham, and tomato. Add remaining slices of fontina cheese. Top with the second bread slice. Brush both sides of the sandwich with melted butter.

2. Heat a grill pan and grill the sandwich until the bread is golden brown and cheese melts which is about 4 minutes per side.

Candied Pecans

Ingredients:

• 1 pound pecans
• 1 cup sugar
• 1 teaspoons ground cinnamon
• 1/4 sea salt
• 6 tablespoons milk
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350º. Spread pecans over a baking sheet. Roast for approximately 8 to 10 minutes or until pecans start to turn brown.
2. Stir sugar, cinnamon, sea salt, and milk together in a medium saucepan. Cook over medium-high heat for 8 minutes.  Remove from heat and stir in vanilla immediately.
3. Combine pecans with the syrup mixture. Stir and coat very well. Spoon nuts onto a sheet of waxed paper and separate nuts with a fork. Store in an airtight container after pecans are completely cool.

Crunchy Chicken Tenders

Ingredients:

• 1/2 cup extra-virgin olive oil
• 1 cup buttermilk
• 1 1/2 pounds chicken tenders (about 17)
• 4 garlic cloves, minced
• Salt & black pepper
• 3 tablespoons balsamic vinegar
• 1 cup Italian-style seasoned bread crumbs

Directions:

1. Preheat the oven to 500º.
2. Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
3. Mash the garlic in a medium bowl and whisk in the vinegar then the remaining 1/2 cup of oil. Season with salt and pepper. Transfer the vinaigrette to a small serving bowl.
4. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 15 minutes.
5. Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.

Brisket with Veggies

Ingredients:

• 6 pounds beef brisket
• Salt & black pepper
• 4 cloves of garlic, minced
• 2 teaspoons dried oregano leaves
• 1 pound carrots, peeled and cut into 2-inch chunks
• 8 stalks celery, cut into large chunks
• 6 yellow onions, peeled and sliced
• 6 dried bay leaves
• 1 (46-ounce) can tomato juice

Directions:

1. Preheat the oven to 350º.
2. Place the brisket in a heavy roasting pan. Combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper then with aluminum foil. Don't skip the parchment paper because the tomato juice will react with the aluminum foil. 
3. Bake for 4 hours or until the meat is tender. Remove the meat from the pan then place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes or until the sauce is thickened. Keep the meat warm and serve when the sauce is ready.

Penne with Spinach Pesto

Ingredients:

• 1 pound whole wheat penne pasta
• A handful of walnut pieces
• 1 cup packed spinach or baby spinach leaves
• 1/2 cup packed arugula leaves
• 1/3 cup chopped basil
• 2 cloves of  garlic, peeled and smashed
• 1/3 cup extra-virgin olive oil
• Salt & pepper
• 2/3 cup grated parmigiano-reggiano cheese
• 1 tablespoon honey

Directions:

1. Bring a pot of salted water to a boil then add the pasta and cook until al dente. Drain and reserve 1 cup of the cooking water.
2. In a small skillet, toast the walnuts over medium heat for 5 minutes. In a food processor, puree the nuts, spinach, arugula, basil and garlic then season with salt and pepper. With the machine on, pour in the olive oil and honey. Mix until a thick paste forms. Transfer the pesto to a large pasta bowl and stir in the parmigiano-reggiano and reserved pasta cooking water.
3. Add the pasta to the pesto, toss to combine and serve.

Shrimp & Tomato Pasta

Ingredients:

• 1 pound fettuccine pasta
• 1/4 cup extra-virgin olive oil
• 3 flat fillets anchovies
• 1 hot red or green chile, finely chopped
• 4 cloves garlic, finely chopped
• 1/2 cup dry white wine 
• 1/2 cup chicken stock
• One 28-ounce can Italian tomatoes in puree
• 1/2 teaspoon dried oregano
• Salt & pepper
• 3/4 pound large shrimp—deveined, tails discarded, and halved lengthwise
• Juice of 1/2 lemon
• 2 tablespoons butter
• 10 basil leaves, chopped roughly

Directions:

1. Bring a large pot of salted water to a boil, add the pasta and cook until al dente. Drain, reserving about 1/2 cup of the pasta cooking water. 
2. Heat the olive oil in a pan. Stir in the anchovies, chile, and garlic then cook for 2 minutes. Stir in the wine and cook for 2 minutes. Stir in the chicken stock, the tomatoes, and crush the tomatoes with a masher. Season with oregano, salt and pepper. Simmer over medium heat until reduced which is about 20 minutes. 
3. Season the shrimps with salt and the lemon juice. In a large skillet, melt the butter over medium heat then add the shrimps and cook until pink which is about 2 minutes. Add to the sauce. Stir in the pasta, reserved pasta cooking water, basil, and toss to combine. Serve immediately!

Oatmeal Raisin Walnut Cookies

Ingredient:

• 2 sticks of butter, melted
• 1 1/2 cups brown sugar
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 2 cups oatmeal
• 1 cup raisins
• 1 cup walnuts, roughly chopped
• 2 teaspoons vanilla extract

Directions:

1. Preheat oven to 375º.

2. Mix butter, sugar, and eggs together. In another bowl, combine flour, cinnamon, baking soda, and oatmeal. Cream both mixtures together. Add the raisins and vanilla extract. Blend until smooth.

3. Drop dough by round teaspoonfuls or mini ice cream scoop on to baking sheet. Bake for 10 to 15 minutes until golden brown. Let cool and serve!

Corn Bisque

Ingredients:

• 1 (16 ounce) package Smoked Sausage
• 1 medium onion, chopped
• 1/4 cup butter
• 1/4 cup all-purpose flour
• Salt & black pepper
• 1 can whole kernel corn, drained
• 4 cups milk
• 2 cups cubed potatoes, cooked, drained

Directions:

1. Cut sausage into 1/2 inch cubes. Melt butter in large saucepan over medium heat then add onion. Cook until tender. Add flour, salt and pepper. Add milk and increase heat to medium-high and bring to a boil, stirring constantly. Boil and stir 1 minute. Add corn and sausage and return to a boil.
2. Reduce heat to medium-low and simmer 10 minutes. Stir in potatoes and cook for 5 minutes. Serve. 

Baked Rice Cake

Ingredients:

• 1 tablespoon Olive oil
• Japanese pre-sliced round rice cake (6 pieces)
• Japanese seaweed (6 pieces)
• 3/4 cup Chicken broth
• 2 slices Cheddar cheese
• 1 tablespoon Soy sauce
• 2 teaspoons Sugar
• 1 tablespoon fried onion pieces

Directions:

1. In a large skillet, heat the oil then add the rice cakes. Pan-fry the rice cakes with low heat until soft. 
2. Combine the soy sauce and sugar then brush the sauce on the rice cakes. Wrap each rice cake with a piece of seaweed and place in a baking dish. Set aside. Preheat oven to 250º.
3. In a saucepan, boil the chicken broth and add cheddar cheese. Stir until combined. Pour the cheese sauce over the rice cakes.
4. Bake the rice cakes for 10 minutes or until golden brown. Serve immediately. 

Garlic Mushroom Risotto

Ingredients:

• 6 cups chicken broth, divided
• 3 tablespoons olive oil, divided
• 1 pound portobello mushrooms, thinly sliced
• 1 pound white mushrooms, thinly sliced
• 2 shallots, diced
• 2 cloves of garlic, minced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• Sea salt and ground black pepper
• 3 tablespoons finely chopped chives
• 4 tablespoons butter

• 
  
• 
  
• Directions:

1. In a saucepan, warm the broth over low heat.
2. In a large saucepan, warm the olive oil and stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and its liquid. Set aside.
3. Add 1 tablespoon olive oil to skillet and stir in the shallots and garlic. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 minutes.
4. Remove from heat, and stir in mushrooms, butter, and chives. Season with salt and pepper to taste.