Banana Walnut Bread

Get Ready:

  • 2 sticks unsalted butter, at room temperature
  • 1 cup sugar
  • 3 extra large eggs, at room temperature
  • 1/2 teaspoon vanilla extract
  • 2 cups unbleached all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 teaspoon fine salt
  • 3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
  • 1/2 cup toasted walnut pieces

Let’s Play:

Bake @ 350F 50 minutes.

After Play Thoughts:

Test with a toothpick (insert and come out clean when the bread is ready).

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Pork and Red Beans

Get Ready:

  • 3 lb pork shoulder cubed
  • 1 jalapeno pepper minced
  • 1 onion chopped
  • 2 yellow bell pepper diced
  • 6 cloves garlic minced
  • 1 tsp dried oregano
  • 3 bay leaves
  • 3 cup chicken stock
  • 2 16oz can light red kidney beans, drained
  • salt and black pepper to taste

Let’s Play:

Brown pork on each sides. Saute the veggies. Add the pork, chicken stock, and beans to the pot; bring it to broil. Simmer till the pork is tender. Serve over rice.

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Baked Mac N Cheese

Get Ready:

  • 2 tsp olive oil
  • 1/2 cup flour
  • 1 tsp nutmeg
  • 3 cups chicken stock
  • 3 cups whole milk
  • 4 cups Mexican blend 4 cheese, shredded
  • 2 lb elbow, cooked n drained
  • bread crumb
  • salt and pepper to taste

Let’s Play:

Whisk flour into olive oil. Add nutmeg, chicken stock and milk. Bring it to broil. Whisky in Cheese. Pour the mix over cooked pasta in a baking dish. Sprinkle bread crumbs evenly. Bake @350F till the topping starts to crisp.

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Blueberry Crumb Cake

Get Ready:

For the crumb:

  • 1/4 cup granulated sugar
  • 1/3 cup light brown sugar, lightly packed
  • 2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 stick unsalted butter, melted
  • 1 1/3 cups all-purpose flour

For the cake:

  • 1 stick unsalted butter, at room temperature
  • 1 1/4 cup granulated sugar
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup whole milk
  • 1 2/3 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 2/3 tsp kosher salt
  • confectioners’ sugar for sprinkling (optional)
  • fresh blueberries

Let’s Play:

Bake in 9*13 pan @ 350F for 40min (do the toothpick test).

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Meatloaf

Get ready:

  • 1 tablespoon vegetable oil
  • 3 cups finely chopped sweet onions
  • 3 cloves garlic, minced
  • 3 tablespoons Worcestershire sauce
  • 2 1/2 pounds ground 80/20 beef
  • 1/2 cup Italian bread crumbs
  • 2 extra-large eggs, beaten
  • 1/2 cup whole milk
  • salt and pepper to taste
  • 1/2 cup ketchup

Let’s play:

Preheat the oven at 350F. Mix all ingredients, excluding ketchup, together and shape into a loaf in a large roasting pan (16″x20″ preferably). Pour ketchup over the loaf. Insert a thermometer at the thickest part of the loaf. Bake till the temperature reaches 160F. Turn of the oven n let it rest for half an hour. Take it out the oven and rest it for another half hour. Serve with gravy and mashed potatoes if desired.

After play thoughts:

Ketchup can be substituted with your favorite BBQ sauce or simply left out.

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Salmon Cake

  • 1 1/2 lb salmon, cooked and flaked
  • olive oil
  • 3 cloves garlic, minced
  • 1 medium onion, diced
  • 1 lb red, green, yellow pepper, diced
  • 1 cup bread crumb
  • 1/2 cup mayonnaise
  • 1 1/2 tsp Old Bay seasoning
  • 1 1/2 tsp Worcestershire Sauce
  • 2 extra-large eggs, lightly beaten
  • salt and black pepper

Let’s Play:

Saute the onion till translucent. Mix all ingredients well. Shape each cake just like making burger patties. Sear both sides well over medium heat, and then lower the heat till it’s all the way cooked through.

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Fresh Pizza Dough (making 2)

Get Ready:

  • 4 1/2 tsp active dry yeast
  • 2 tsp sugar
  • 1 cups warm water (100 to 110 degrees F.)
  • 2 Tsp kosher salt
  • 3 cups unbleached all-purpose flour, plus more for dusting
  • 2 Tsp extra-virgin olive oil, plus extra for bowl

Let’s Play:

Use a stand mixer with dough hook attachment. Mix the ingredients well. Dump out and shape into a ball. Dust a large bowl with flour. Rest the dough inside. Cover with plastic. Wait till the dough doubles its size. Punch down and stretch out into pizza. Add sauce, cheese, and toppings. Bake till desired brownness.

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Curry Chicken Etouffe

Get ready:

  • 3 boneless chicken breast, 1 inch cubed
  • 2 Smoked Kielbasa sausage, 1 inch cubed
  • 2 medium yellow onion, diced
  • 3 bell pepper (prefer red, yellow, orange each), diced
  • 1 Habanero pepper, minced
  • 6 cloves garlic, minced
  • 1 Tbsp cumin
  • 1 tsp tumeric
  • 1 tsp paprika
  • 1 tsp dried oregano leaves
  • 3 bay leaves
  • salt and black pepper to taste

Let’s Play:

Brown chicken and Kielbasa in a Dutch oven. Saute onion, garlic, and peppers. Add the seasonings and water. Bring to broil and simmer till the chicken starts to fall apart.

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“Quicherole”

Get ready:

  • 4 cup chopped ham
  • 8 cup chopped green beans
  • 3 clove minced garlic
  • 1 Tsp olive oil
  • 3 cup cooked rice
  • 9 extra large eggs
  • 1 cup whole milk
  • 2 cup Mexican-style mixed cheese, plus more for topping
  • 1 cup grated Parmesan cheese
  • salt and pepper to taste

Let’s play:

Preheat oven at 350F. Infuse olive oil with minced garlic in a 12″ nonstick saute pan over medium high heat. Add green beans and ham. Cook for five minutes. Add rice and cook for another five minutes. Meanwhile, mix egg, milk and all the cheese together. Turn off the heat. Pour egg mixture into the pan. Stir to insure everything is evenly distributed and well mixed. Top with more cheese. Bake off the oven for 45-60 minutes till the top is golden brown. Cool for 15 minutes and serve (6-8 people).

After-play thoughts:

It’s a great way to use leftovers as you can change up the ingredients and season it anyway desired.

 

Old Bay Seasoning

  • 2 Tsp ground bay leaves
  • 4 tsp celery seed
  • 2 tsp salt
  • 1 Tsp dry mustard
  • 2 tsp ground black pepper
  • 2 tsp ground ginger
  • 2 tsp sweet paprika
  • 1 tsp ground white pepper
  • 1 tsp ground nutmeg
  • 1 tsp ground cloves
  • 1 tsp ground allspice
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp ground netmeg
  • 1/2 tsp ground cardamom