INGREDIENTS FOR 4 SERVINGS -

• 1/2 an iceberg lettuce, shredded 

• 2-3 Tbsp. sour cream

• 2 jalapenos (sliced)

• 2 green chilies (sliced)

• 1 tsp tomato puree

• 1 red onion

• 1/3 red, yellow and green bell pepper

• 100 gm cottage cheese (paneer) / Chicken

• 150 gm rajma (kidney beans) (cooked)

• 1.5 Tbsp. olive oil

• 2-3 cloves bashed garlic

• 1 tsp chilly powder

• 1 tsp cumin powder

• 2 green tomatoes

• 1.5 tsp black pepper

• Juice of 1 lemon

• 2 Tbsp. coriander leaves (chopped)

• 50 gm grated cheddar

• Taco shells

LET'S MAKE IT - 

• In a pan, heat olive oil, add the bell peppers, onions, garlic, green chilies and saute nicely.​

• Add the cooked kidney beans / fried chicken to this mixture.​

• Crumble the cottage cheese into the pan.​

• Add the cumin and chilly powder.​

• Mix all the ingredients together well.​

• Add 1 teaspoon of tomato puree to the mix.​

• Season with salt and pepper, add lime juice and chopped coriander and mix well.​

• In a mix add 2 green tomatoes, 1.5 teaspoon olive oil, a big pinch of salt and a small bunch of coriander leaves to make a nice green salsa​

• Warm the taco shells in a moderate oven 170°C for 5 to 6 minutes​

• Start with adding the shredded lettuce in the taco, and then add the kidney beans and cottage cheese mixture, jalapenos, cream cheese and grated cheese with the green tomatillo salsa. And we are good to eat the delicacy!

INGREDIENTS FOR 4 SERVINGS -

• 2 large chicken breasts (1 3/4 pounds)

• 1/2 medium onion

• 2 large garlic cloves

• 2 bay leaves

• 1 large carrot

• 1 celery stalk

• enchilada sauce (see recipe below)

• 1 cup shredded cheddar cheese

• 1 1/2 cups shredded Monterey jack cheese

• sour cream and cilantro for serving

• 1 tbsp. canola oil (if using corn tortillas)

• 8 corn or flour tortillas

INGREDIENTS FOR SAUCE -

• olive oil or canola oil

• onion 

• garlic

• tomato paste 

• chicken stock 

• spices: coriander, chili powder, salt, sugar, chipotle chili powder (optional), oregano

• apple cider vinegar

​

MIX THE  INGREDIENTS AND THE SAUCE IS ALL SET

LET'S MAKE IT - 

• Preheat oven or your cooking pan to 375 degrees.

• Grease a 9x12 baking dish with non-stick cooking spray.​

• Place chicken in a large stock pot and cover with water.

• Add onion, garlic, bay leaves, carrot, and celery.

• Season with a few teaspoons of salt.

• Bring to a boil and reduce to a simmer.

• Continue to simmer until chicken is cooked through, about 12-15. minutes.

• To make sure it's cooked through, you an instant read thermometer, when it reaches 165 degrees, the chicken is done.

• Remove chicken from the cooking liquid and cool until it's easy enough to handle.

• Shred chicken, discard leftover liquid and veggies in the pot.​

• While the chicken cooks, make the enchilada sauce.

• Heat a medium saucepan to a medium heat.

• Add 2 teaspoons oil and garlic.​

• Sauté until slightly softened, about 2-3 minutes.

• Add tomato paste, cook 1 minute.

• Whisk in chicken stock.

• Add chili powder, chipotle powder, oregano, coriander, garlic powder, apple cider vinegar, sugar, and 3/4 teaspoon salt.

• Whisk to combine.

• Bring to a boil and reduce to a simmer.

• Simmer for 10-15 minutes until thickened.​

• Transfer chicken to a large bowl.

• Add 1/2 cup of the enchilada sauce and cumin, toss until coated. Season the chicken to taste with salt and pepper.​

• Spoon enough enchilada sauce into the casserole dish to lightly coat the bottom.​

• Mix cheeses together in a small bowl.​

• If using corn tortillas, add canola oil to a medium skillet.

• Heat the oil over medium heat until hot.

• Use tongs to pull the corn tortillas through the oil until pliable.

• Place chicken filling in the tortilla and then sprinkle with a tablespoon of cheese.

• Roll up and place in the casserole dish, seam-side down.

• Continue with remaining tortillas.

• If using flour tortillas, simply roll, fill with chicken and cheese, and skip the oil.​

• Pour remaining sauce over the enchiladas and sprinkle with remaining cheese.

• Place in the oven and bake until the cheese is melted and the enchiladas are hot and bubbly, about 15-20 minutes.

• Serve with sour cream and cilantro

INGREDIENTS FOR 4 SERVINGS -

• Olive oil

• Chili (how about using green chilies rather than the red ones)

• 1 tbsp.- Lime Juice 

• Salt (as per your taste) 

• 1/2 tbsp.- Pepper

• 2 tbsp.-  lime juice

• 2 tbsp.- olive oil

• 1 - garlic clove (minced)

• 1 and 1/2 tbsp.- ground cumin

• 1 tbsp.- salt

• 1/2 to 1 tbsp.- ground chili 

• 1 tbsp.- fresh chopped cilantro (optional)

• 650 gms - chicken thighs 

• 3 large bell peppers (or capsicums), cut into strips (I use green, red and yellow)

• 2 onions (thinly sliced)

• 2 avocados (peeled, seeded and sliced)

LET'S MAKE IT -

• In a large shallow bowl, combine lime juice, oil, garlic, cumin, salt, chili and cilantro; mix together.

• Add the chicken thighs and If time allows, let marinate for 30 minutes.

• Heat a large skillet or pan on medium-high heat until smoking.

• Add a drizzle of olive oil to lightly coat the bottom of the pan.

• Sear the chicken on both sides until golden.

• Flip them a couple of times while cooking so they get a nice even char.

• Transfer chicken to a warm plate, loosely tent with foil and let rest. 

• Add the peppers and onions to the skillet (drizzle with a little extra oil only if needed)

• Cook until the onion is soft and the peppers are slightly charred and cooked to your liking.

• Season with salt and pepper.

• Slice chicken into strips. Serve with warmed tortillas, chopped cilantro and sliced avocado (plus your desired fillings).

INGREDIENTS FOR 4 SERVINGS -

• 400 gms - macaroni

• 115 gms - Cheddar cheese

• 85 gms - Gruyere cheese

• 85 gms - Mozzarella cheese

• 4 tbsp. - Flour

• 4 tbsp. - Butter

• 4 cups - Milk

• 1 tbsp. - Salt

• 1/4 tbsp. - Pepper

• 1/4 tbsp. - Nutmeg

LET'S MAKE IT -

• Preheat oven to 360F (180C).

• In a large bowl combine all the cheeses and set aside.

• Heat large pot of salted water, cook the macaroni to al dente (1-2 minutes less then package instructions)

• While the pasta is cooking make the sauce:

1. In a large pot, melt the butter, add flour and whisk over medium-low heat.

2. Cook for a couple of minutes, whisking constantly.

3. Gradually add the milk and whisk until smooth.

4. Cook until slightly thickens, about 5-6 minutes.

• Gradually add 3/4 of the cheeses to the sauce and whisk until melted after each addition.

• Season with salt and pepper and mix.

• If you want to add more additions like bacon, herbs or spices, now it’s the time.

• Drain the pasta and add to the sauce. 

• Transfer to a round baking dish, sprinkle the remaining 1/4 of the cheese and bake for 20-25 minutes or until golden and bubbly.

INGREDIENTS FOR 4 SERVINGS -

• 2 - eggs

• 1 tbsp. - mayonnaise

• 1 Tbsp. - chopped fresh parsley 

• 2 tbsp. - dijon mustard

• 2 tbsp. - Worcestershire sauce (you can also make it at home) 

• 1 tbsp. - Old Bay seasoning 

• 1 tbsp. - fresh lemon juice, plus more for serving

• 1/8 tbsp. - salt

• 1 pound fresh lump crab meat*

• 2/3 cup - cracker crumbs (about 14 crackers)

• optional: 2 Tablespoons and melted salted or unsalted butter

LET'S MAKE IT -

• Whisk the egg, mayonnaise, parsley, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl.

• Place the crab meat on top, followed by the cracker crumbs.

• With a rubber spatula or large spoon, very gently and carefully fold together. You don’t want to break up that crab meat!​

• Cover tightly and refrigerate for at least 30 minutes and up to 1 day.​

• Preheat oven to 450°F (232°C).

• Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.​

• Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. (Don’t flatten!)

• Use your hands or a spoon to compact each individual mound so there aren’t any lumps sticking out or falling apart.

• For extra flavor, brush each with melted butter. This is optional but recommended​

• Bake for 12-14 minutes or until lightly browned around the edges and on top.

• Drizzle each with fresh lemon juice and serve warm.​

• Cover leftover crab cakes tightly and refrigerate for up to 5 days or freeze for up to 3 months.

INGREDIENTS FOR 4 SERVINGS -

• 3 to 4 cubes - butter

• 2 - onions (chopped)

• 2 - garlic (minced)

• 1 bunch - fresh parsley (chopped)

• 2 to 4 - tomatoes

• 2 cups - chicken broth

• 2 - bay leaves

• 1 tbsp. - dried basil

• 1/2 tbsp. - dried thyme

• 1/2 tbsp. - dried oregano

• 1 cup - water

• 1 and 1/2 cups - white wine

• 1 and 1/2 pounds - large shrimp (peeled)

• 1 and 1/2 pounds - chicken pieces

• 1 and 1/2 pounds - bay scallops

• 18 - small clams

• 18 - large mussels (cleaned)

• 1 and 1/2 cups- crabmeat

• 1 and 1/2 pounds - cod fillets (cubed)

LET'S MAKE IT -

• Over medium-low heat melt butter in a large pot, add onions, garlic and parsley.

• Cook slowly, stirring occasionally until onions are soft brown. ​

• Stew the tomatoes and add to the pot.

• Add chicken broth, bay leaves, basil, thyme, oregano, water and wine.

• Mix well. Cover and simmer 30 minutes.​

• Stir in the shrimp, scallops, clams, mussels, crabmeat, chicken. Stir in fish, if desired.

• Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open.

• Ladle soup into bowls and serve with warm, crusty bread!

INGREDIENTS FOR 4 SERVINGS -

• 6 - chicken drums/wings

• 2 cups - buttermilk

• 2 cups - pickle juice

• 2/3 cup - hot sauce

• 1 tbsp. - butter

• 1/3 cup - mayonnaise

• 1.5 tbsp. - white vinegar

• 1/4 tbsp. - Worcestershire sauce

• Salt (to taste)

• Cayenne pepper (to taste)

• Garlic powder (to taste)

• 1.5 cups - potato starch

• 2 tbsp. - garlic powder

• 2 tbsp. - truffle salt

• 2 tbsp. - onion powder

• 2 tbsp. - chili powder

• Pepper (to taste)

LET'S MAKE IT -

• Brine wings in buttermilk and pickle juice for 30 minutes.

• Combine hot sauce, butter, mayo, vinegar, Worcestershire, truffle salt, cayenne pepper, and garlic powder in a small pot over medium heat until well combined.

• In a medium bowl, combine potato starch, garlic powder, truffle salt, onion powder, chili powder, and fresh cracked pepper.

• Whisk to combine. 

• Dredge wings in potato starch mixture and tap off excess.

• Fry wings at 325 Fahrenheit for 5-6 minutes or well cooked.

• Heat oil to 375 Fahrenheit, then fry again a few minutes until golden brown. 

• Toss in buffalo sauce and enjoy. 

INGREDIENTS FOR THE REMOULADE SAUCE -

• 1 cup - mayonnaise

• 2 tbsp. - dill pickle relish

• 1 tbsp. - fresh lemon juice

• 2 tbsp. - hot sauce

• 2 tbsp. - capers, roughly chopped

• 1and 1/2 tbsp. - paprika

• 1 tbsp. - Dijon mustard

• 1 tbsp. - Worcestershire sauce

• 2 - garlic cloves (minced)

INGREDIENTS FOR THE FRIED SHRIMP :-

• 3 tbsp. - kosher salt

• 2 tbsp. - paprika

• 1 tbsp. - garlic powder

• 1/2 tbsp. - cayenne pepper

• 1/2 tbsp. - black pepper

• 1 kg - raw medium shrimp (peeled, deveined and tail off)

• Canola or Vegetable oil for frying

• 1 and 1/2 cup - all purpose flour

• 1 cup - cornmeal

• 1 cup - buttermilk

• 3 tbsp. - hot sauce

INGREDIENTS FOR THE PO'BOY :-

• 4 8 inch long French loaves split horizontally

• Dill pickles for garnish

• Shredded iceberg lettuce

• Sliced tomato

LET'S MAKE IT -

   PREPARE THE REMOULADE SAUCE 

• Mix everything together and chill in the refrigerator until you are finished frying the shrimp​​

   MAKE THE FRIED SHRIMP​

• Mix the salt, paprika, garlic powder, cayenne pepper, and black pepper together then divide the spice mixture in half​

• Season the shrimp with half of the spice mixture​

• Mix the flour, cornmeal and the rest of the spice mixture together in a bowl​

• In a separate bowl, mix the buttermilk and hot sauce together​

• Dip seasoned shrimp in the buttermilk, then coat with flour mixture shaking off any excess. If you like a thicker coating you can repeat this step. Chill the shrimp in the refrigerator for 20 minutes.​

• Pour the oil into a deep, wide pot to the depth of about 2 inches. Heat the oil to 350° Fahrenheit​

• Working in batches, fry shrimp until golden brown about 3-4 minutes per batch. Transfer to paper towels to drain.​​

    MAKE THE PO'BOY​

• Build your sandwich with on the French bread with mayonnaise or Remoulade, dress your sandwich with lettuce, tomato, and pickles then pile on the shrimp.

INGREDIENTS FOR MAKING THE CRUST -

• 300 gms - Digestive Biscuits

• 1/2 cup - Melted Butter

• 1 tbsp. - Honey

INGREDIENTS FOR MAKING THE CREAM CHEESE FILLING-

• 600 gms - Cream Cheese

• 1 cup - Granulated White Sugar

• 3/4 cup - Whipping Cream 

• 1/4 cup - Unsweetened Natural Plain Yogurt

• 1 tbsp.- Lemon Zest

• 1 tbsp.- Vanilla Paste

• 4 Eggs

• 1 tbsp.- Cornstarch

INGREDIENTS FOR MAKING THE RASBERRY SAUCE :-

• 12 ounces - fresh raspberries

• 1/2 cup - granulated sugar 

• 1/2 cup - water

LET'S MAKE IT - 

   PREPARE THE CRUST

• Crush the biscuits using a food processor until crumbs form.

• Pour the melted butter and the honey over the crumbs.

• Process until evenly moistened.

• Press the crumbs mixture with the back of the spoon into the bottom and 1 inch-3 cm up side of a 10 inch-25 cm greased springform pan (with a removable base).

• Refrigerate until prepare the filling.

   MAKE THE FILLING

• In a large bowl mixing the cream cheese until smooth (about one minute).

• Add the sugar and mix until creamy.

• Add the whipping cream, the yogurt and the eggs one at a time: when you add the eggs don’t overbeat the batter and stop just until combined.

• Add lemon zest, vanilla paste, sifted cornstarch and mix just until combined (don’t overbeat it! You’ve to incorporate as little air as possible).

• Pour the cream cheese filling over the prepared crust.

• Place the cake in a preheated oven at 320° F - 160° C and put a pan with boiling water just under the cake: the steam will keep moist the cake during the baking.

• Bake for about 45-55 minutes (the baking time depends to your oven: in some oven you can even bake it for 1 hour and 15 minutes): when the cake is baked the center should jiggle a little.

• Then turn off the oven, open the oven door and leave the cake in there for another 30-40 minutes so it starts to cool.

• Then take it out and let it cool completely at room temperature.

• Cover and refrigerate for at least 4 hours, better overnight.

• Run a sharp knife around the inside edge of the pan.​​

   MAKE THE RASPBERRY SAUCE​

• Place raspberries, sugar, and water in a small saucepan.

• Use a potato masher to mash the raspberries.

• Heat on medium, whisking, about 5 minutes, until the sauce begins to thicken.

• Remove from heat. Let cool.​

   FINAL STEPS​​

• ​Remove the cake from the refrigerator.

• Remove the foil from the sides of the pan, and place the cake on your cake serving dish. Run the side of a blunt knife between the edge of the cake and the pan.

       (EASY TIP - USE A HAIR DRYER TO DRY THE SIDES OF THE PAN)

• Spread the top with the sour cream mixture. Serve plain or drizzle individual slices with raspberry sauce. And you're so gooooooooood to eat!