Hot Dog Cornbread Casserole
2 cups leftover Creamy Southern Succotash (recipe)
6 organic all-beef hot dogs cut into half-inch slices
Vegetable cooking oil spray
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/4 teaspoon salt
1 cup shredded cheddar cheese
1/4 teaspoon baking soda
1 1/4 cups buttermilk
2 tablespoons sugar
1/4 cup canola oil
Preheat oven to 375 degrees F. Spray an 8-inch baking pan with cooking oil.
Combine the succotash and hot dogs. Spread mixture in the prepared pan
For the topping
Stir together flour, cornmeal, baking powder, salt, and cheddar into a medium bowl.
In a smaller bowl, stir baking soda into buttermilk. Whisk in sugar, egg, and oil.
Pour wet ingredients into dry ingredients; combine quickly, using as few strokes as possible. Pour batter over the hot dog mixture and bake 30 minutes.
Four 8-inch tortillas
2 cups Leftover steak, peppers, and onion from \the Steak burrito recipe
2 cups Mexican Four Cheese Blend
Salsa for serving
Preheat the oven to 450 degrees Fahrenheit.
Prepare the quesadillas.
Lightly spray a large cookie sheetcovered with parchment with cooking oil. Place 2 tortillas on the baking sheet. Spread ½ cup of the cheese over each tortilla and then divide the leftover beef and pepper mixture over the cheese. Top with jalapeno slices and sprinkle each with the remaining cheese. Place a tortilla on top of each quesadilla and brush with avocado oil.
Place the baking sheet in the oven for a couple of minutes and bake for a couple of minutes. Open up the oven and with a large spoon, press down on the quesadillas.
Pressing down on the tortillas will flatten them and help them stick to the cheese. Continue to bake until brown and crispy. Remove and slice into quarters Serve with salsa.
Italian Style Swordfish
Serve with a Tomato Salad
1 Swordfish Steak, 1 inch thick, about 12 oz
Salt and pepper to taste
½ cup garlic butter, melted (see recipe)
1/4 cup Italian Panko
When ready to grill:
Brush the fish with half the garlic butter, sprinkle with salt and pepper, and press the panko onto the top of the fish.
To grill or broil
Place a sheet of heavy foil on a baking sheet and poke a few holes in the foil.
.Heat an outdoor grill or broiler to high. Slide the foil with the fish still on it onto the grill grates or the broiler pan. Lower heat to medium. Cook about 12-15 minutes until the crumbs begin to brown the and the fish is cooked through. Do not turn fish. Remove fish to a plate and pour the remaining garlic butter sauce over fish.
To air-fry or bake
Preheat the oven or air-fryer to 400 degrees F. Place the swordfish in the air-fryer basket and Cook for 10 minutes. Check the temperature of the swordfish. It is perfectly done when it reaches, 145 degrees F.
One 17 oz pkg Potato Gnocchi or
2 pounds russet potatoes
1 cup all-purpose flour
½ cup whipping cream
1 cup frozen peas, thawed
½ teaspoon salt
½ teaspoon ground white pepper
1 garlic clove, grated
1/2 cup freshly grated Parmesan cheese
3 tablespoons butter
To make homemade gnocchi
In a covered 8-quart Dutch oven cook potatoes in enough boiling water to cover about 20 minutes or just until tender (do not overcook); drain. Peel potatoes.
While potatoes are still hot, push through a ricer into a large bowl. Using a wooden spoon, stir in eggs, one at a time, mixing well after each addition. Add about half of the flour; mix well. Stir in enough of the remaining 1/2 cup flour to make a soft, pliable dough. Divide dough in thirds.
On a lightly floured surface, roll one portion of dough at a time into a 1-inch-thick rope. Cut rope into 1/2-inch pieces. Using your thumb, make an indentation in the top of each piece. Place on a baking sheet; chill while preparing the sauce (up to 2 hours).
For the sauce
In a medium saucepan heat cream over medium heat. Stir in garlic, peas, salt, and pepper. Simmer gently for 2 minutes. Stir in Parmesan cheese; simmer gently for 1 minute more. Stir in butter until melted. Cover the and keep over the lowest heat setting.
To cook the gnocchi
In the Dutch oven bring a large amount of salted water to a rapid boil. Add the gnocchi; cook for 10 to 15 seconds or until gnocchi start to float to the top. Using a slotted spoon, transfer the gnocchi as they rise to the top to the pan with the sauce.
¼ cup avocado oil
2 – 3 canned chipotle peppers in adobo sauce, finely chopped
½ teaspoons ground cumin
½ teaspoon salt
1 pound beef flank steak
1 teaspoon vegetable oil
½ teaspoon ground cumin
Half a large sweet onion cut into thin rings and rings halved
2 medium sweet bell peppers, cut into thin strips
1 jalapeno pepper, sliced into thin strips
6-8 inch flour tortillas, warmed
¼ cup snipped fresh cilantro
1 cup of salsa
Zest the lime and orange. Juice both the orange and lime. In a large resealable plastic bag combine 1/4 cup orange juice, 1 teaspoon orange zest, 1 teaspoon lime zest, 2 tablespoons lime juice, avocado oil, chipotle peppers, cumin, and the salt. Add steak. Seal bag; turn to coat. Marinate in the refrigerator for 1 to 12 hours.
Remove meat from the marinade. Reserve 2 tablespoons marinade; discard any remaining marinade. Pat meat dry with paper towels. In a large grill pan, heat 1 teaspoon oil over medium-high heat. Add steak to the pan. Cook for 14 to 18 minutes or until steak reaches desired doneness, turning once halfway through cooking. (Or, for a gas or charcoal grill, grill the steak on a greased rack of a covered grill over medium heat for 17 to 21 minutes or until steak reaches desired doneness.)
Transfer meat to a cutting board. Cover and let stand 10 minutes. Cut steak across the grain into 1/4-inch-thick slices.
Heat the same grill pan over medium-high heat. Add the onion and peppers to the drippings in the pan. Cook, stirring occasionally, for 3 minutes. Stir in the zucchini. Cook 1 minute more. Add the reserved 2 tablespoons marinade and 1/2 teaspoon cumin. Cook and stir 2 minutes more.
Lay tortillas on a flat work surface. Arrange the meat on the bottom third of the tortillas. Top with cooked vegetables, and cilantro. Roll up tortillas tightly. Serve with salsa.
If using a gas or charcoal grill, use a large skillet to cook the vegetables. Use 1 tablespoon vegetable oil in place of the drippings.
1 cup heavy cream
1 cup sharp cheddar cheese grated
1 teaspoon dijon mustard
Combine all ingredients in a large saucepan.
Stir over medium-high heat until all cheese is melted.
Creamy Southern Succotash
1 recipe cooked southern field peas (see recipe), drained
2 cups fresh or frozen corn
1 teaspoon Mexican chili powder
Cheese sauce, recipe above
After the cheese sauce is complete, stir in the drained peas and corn. Add the chili powder and simmer over low heat until hot.
Serve with the burritos.
Surf and Turf
Two 6 oz. fillet mignon steaks, flatten lightly until an even thickness
2 tablespoons steak seasoning
2 tablespoons garlic butter, recipe below
2 tablespoons olive oil
Lobster Tail Ingredients
Two 4 oz. lobster tails
4 tablespoons garlic butter, recipe below
1/2 lemon cut into wedges
Salt & pepper to taste
Chopped parsley for garnish
Air Fryer Directions ( You can use the same directions to cook the steak and lobster in the broiler.)
Sprinkle the steak seasoning on each side of the steaks. Place in the refrigerator for at least 2 hours or overnight.
Brush each side of both steaks with 1 tablespoon of olive oil each.
Butterfly lobster tails by using kitchen scissors to cut lengthwise through the center of the shells.
Carefully spread the shell open where you cut. Place your fingers under the meat in the shell and firmly, but gently, pull it out in one piece.
Close the shell so that the lobster meat rests on top of the shell.
Melt 4 tablespoons garlic butter sauce over medium heat in a small saucepan.
Transfer 2 tablespoons of the garlic butter sauce to a small bowl and brush the lobster tail meat with it. Season the lobster tails with salt and pepper to your preference.
Place the filets and lobster tails with the cut lobster meat facing up in the air fryer and cook for approximately 4 minutes at 390°F. Turn the fillets and cook them and the lobster for 4 minutes more.
Remove from the air fryer and top each filet with 1 tablespoon garlic butter.
Let the steak rest for 5 minutes before cutting.
Squeeze 1/2 a lemon over the lobster tail. Serve the remaining garlic butter sauce in a small dish to use as a dipping sauce for the lobster and steak.
If using thick steaks: If your steaks are on the thicker side, you may need to cook them for 1 minute longer on each side.
1 stick-8oz- butter, salted (at room temperature) diced
2 cloves garlic finely chopped or pressed
1/4 cup parsley finely chopped
In a medium microwave-safe bowl, mix all ingredients until well-combined.
Heat in the microwave on high until melted.
2 medium red potatoes boiled or baked until tender.
1 tablespoon olive oil
Salt and pepper to taste
Heat the oil in a small skillet. Place the potatoes in the skillet and flatten them with a potato masher. Cook over medium heat until brown. Turn over and brown the second side. Sprinkle with salt and pepper and serve.
1 bunch asparagus, woody ends removed and cut in half
2 tablespoons olive oil
Salt and pepper
Heat the oil in a large skillet. Stir fry the asparagus until tender about 4-5 minutes. Sprinkle with salt and pepper. Remove to a serving plate, sprinkle the asparagus with Parmesan cheese, and serve.
Smothered Pork Chops
1 pound boneless pork chops, about 3/4-1 inch thick.
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1/2 teaspoon cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon fresh cracked black pepper
1/2 cup all-purpose flour
3 tablespoons olive oil, divided
2 tablespoons unsalted butter
1 tablespoon unsalted butter
1 large onion, thinly sliced
Pinch of salt
2 large cloves garlic, minced
1 teaspoon poultry seasoning
1 cup chicken broth
1/2 cup buttermilk or heavy cream
Chopped fresh flat-leaf parsley, for garnish
Pat the pork chops dry with paper towels to remove any moisture. Season pork chops with garlic powder, onion powder, cayenne, salt, pepper, and 1 tablespoon olive oil. Refrigerate for several hours.
Dredge each chop in the flour; shake off the excess and reserve the remaining flour.
Heat 2 tablespoons olive oil and 2 tablespoons of butter in a deep skillet over medium heat. When hot, sear the pork chops in a single layer on each side 2 minutes per side. Remove pork chops from the pan and keep warm.
In the same pan, heat 1 tablespoon of butter over medium heat.
Add the sliced onions and a pinch of salt. Cook while stirring occasionally, until soft and caramelized, about 8-10 minutes. Stir in the garlic and poultry seasoning; cook 30 seconds.
Add 2 tablespoons of the remaining flour to the pan. Mix the flour into the onions and cook 2 minutes.
Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Let the liquid reduce and thicken slightly, about 2 minutes.
Whisk in the buttermilk (or cream) and simmer for 1-2 minutes until thick and creamy.
Return the pork chops to the pan. Coat them in the sauce and let simmer until the pork is completely cooked through, about 3 minutes (or until the pork is cooked to your desired doneness). Taste test and season with salt and pepper, if needed. Garnish with the chopped parsley before serving.
Southern Field Peas
4 cups fresh heirloom cowpeas
3 cups chicken stock
1 teaspoon salt
1 tablespoon butter
1/2 bell pepper finely diced
1/2 Vidalia onion, finely diced
Place cowpeas, bell pepper, onion, chicken stock, butter, and salt into a large saucepan. Bring to a boil. Once it reaches a boil, lower to a simmer, and cook for about 45 minutes. Taste the peas to be sure they are tender. If not, simmer for a few minutes more. Drain and serve.
Makes 9-10 cakes
3/4 cup all-purpose flour
1/2 cup cornmeal
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon black pepper
1/8 – 1/4 teaspoon cayenne pepper
1 tablespoon melted butter
1 cup whole milk
1 large egg
1 tablespoon honey
1 cup fresh corn kernels
1/2 cup shredded white cheddar cheese
2 tablespoons olive oil
Whisk together the flour, cornmeal, baking powder, salt, pepper, and cayenne in a medium bowl. Whisk together the wet ingredients in a separate bowl. Make a well in the center of the dry ingredients and incorporate the wet ingredients (do not over mix). Fold in the corn and cheese.
Heat the oil in a large nonstick skillet over medium heat. Working in batches, drop heaping ¼-cup portions of the batter into the skillet and cook until golden brown and cooked through, 2 to 3 minutes per side. Serve immediately.