- 400 g spaghetti - 2 cups packed fresh arugula (rocket) - 60 g walnuts, toasted - 1 garlic clove - 50 g Parmigiano-Reggiano, grated - 100 ml extra-virgin olive oil - Juice of 1/2 lemon - Salt and freshly ground black pepper - Reserved pasta cooking water
1. In a food processor, pulse arugula, toasted walnuts, garlic and cheese; with the motor running, stream in olive oil and lemon juice until a coarse, spreadable pesto forms. Season to taste. 2. Cook the spaghetti in salted water until al dente; reserve 1 cup pasta water and drain. 3. Combine hot spaghetti with the arugula–walnut pesto, tossing and adding reserved pasta water a little at a time to achieve a silky coating. 4. Adjust seasoning, finish with a drizzle of olive oil and extra cracked pepper, and serve.
- 400 g spinach spaghetti (fresh or dried spinach-infused spaghetti) - 60 g unsalted butter - 80 g Parmigiano-Reggiano, finely grated - Freshly ground black pepper - Pinch of grated nutmeg (optional) - Salt to taste - Reserved pasta cooking water
1. Bring a large pot of salted water to a boil and cook the spinach spaghetti until al dente; reserve about 1 cup of cooking water and drain. 2. In the now-empty hot pasta pot, melt the butter gently; add a splash of reserved pasta water to create a light emulsion. 3. Return the hot spaghetti to the pot, add grated Parmigiano and toss vigorously, adding more pasta water as needed to form a creamy coating. 4. Season with black pepper and a tiny pinch of nutmeg if using, taste for salt, and serve immediately.
- 12 jalapeños - 8 oz (225 g) cream cheese, softened - 1 cup shredded sharp cheddar - 1 tsp garlic powder - 1 tsp lime zest - 12 slices bacon, halved - Salt and black pepper
1. Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a rack on top. 2. Halve jalapeños lengthwise and remove seeds/membranes (leave some seeds for extra heat if desired). 3. Mix cream cheese, cheddar, garlic powder, lime zest, salt and pepper until smooth. 4. Fill each jalapeño half with the cheese mixture, mounding slightly. 5. Wrap each filled half with a bacon slice, securing with a toothpick, and place on the rack. 6. Bake 20–25 minutes until bacon is crisp and filling is bubbly; broil 1–2 minutes if extra browning is desired. Serve warm.
- 8 oz (225 g) cream cheese, softened - 1/2 cup sour cream - 1 cup shredded sharp cheddar - 3–4 jalapeños, seeded and finely chopped - 1/2 cup cooked bacon, chopped - 1 tsp lime zest - 1/2 tsp garlic powder - Green onions, sliced (for garnish) - Tortilla chips or crackers for serving
1. Preheat oven to 350°F (175°C). In a bowl, combine cream cheese and sour cream until smooth. 2. Stir in cheddar, chopped jalapeños, chopped bacon, lime zest and garlic powder; season to taste. 3. Spread mixture into a small baking dish and smooth the top. 4. Bake 20–25 minutes until hot and bubbly and edges are lightly golden. 5. Garnish with sliced green onions and additional crumbled bacon or lime zest. Serve immediately with chips.
- 24 mini sweet peppers - 8 oz (225 g) cream cheese, softened - 3/4 cup shredded cheddar - 1/3 cup cooked bacon, crumbled - 1 tsp lime zest - 1 tbsp chopped cilantro (optional) - Salt and black pepper
1. Preheat oven to 375°F (190°C). Halve mini peppers lengthwise and remove seeds. 2. Mix cream cheese, cheddar, half the crumbled bacon, lime zest, cilantro, salt and pepper. 3. Spoon filling into each pepper half and place on a baking sheet. 4. Top each stuffed pepper with remaining bacon. 5. Bake 12–15 minutes until filling is set and peppers are tender. Serve warm.
- 16 large white or cremini mushroom caps, stems removed - 8 oz (225 g) cream cheese, softened - 1/2 cup shredded cheddar - 2 jalapeños, finely chopped (seeds optional) - 1/2 cup cooked bacon, chopped - 1/4 cup panko breadcrumbs - 1 tsp lime zest - 1 tbsp olive oil - Salt and pepper
1. Preheat oven to 375°F (190°C). Brush mushroom caps with olive oil and place gill-side up on a baking sheet. 2. Combine cream cheese, cheddar, chopped jalapeños, half the bacon, lime zest, salt and pepper. 3. Fill each mushroom cap with the cheese mixture, pressing to mound slightly. 4. Sprinkle panko breadcrumbs over the filled mushrooms and top with remaining bacon. 5. Bake 18–22 minutes until mushrooms are tender and tops are golden. Serve hot.
- 12 jalapeños - 8 oz (225 g) cream cheese, softened - 1 cup shredded Monterey Jack or cheddar - 12 slices bacon, halved - 1 cup panko breadcrumbs - 1/3 cup grated Parmesan - 2 eggs, beaten - 1/2 cup all-purpose flour - 1 tsp lime zest - Oil for shallow frying or baking spray - Salt and pepper
1. Halve and seed jalapeños. Preheat oven to 400°F (200°C) if baking. 2. Mix cream cheese, shredded cheese, lime zest, salt and pepper. 3. Fill jalapeño halves with mixture and wrap each with a bacon half, securing with a toothpick. 4. Set up dredging stations: flour, beaten eggs, and panko mixed with Parmesan. Dredge each bacon-wrapped popper in flour, egg, then panko mixture. 5a. To bake: place on a rack-lined sheet, spray with oil, and bake 20–25 minutes until golden and bacon cooked. 5b. To fry: shallow-fry in 350°F (175°C) oil until golden and cooked through, drain on paper towels. Serve immediately.
- 4 large flour tortillas - 8 oz (225 g) cream cheese, softened - 1 cup shredded cheddar - 4 cooked bacon slices, crumbled - 2 jalapeños, seeded and finely chopped - 1 tsp lime zest - 2 tbsp chopped green onions - Salt and pepper
1. In a bowl, combine cream cheese, cheddar, chopped jalapeños, crumbled bacon, lime zest, green onions, salt and pepper until well mixed. 2. Spread an even layer of the mixture onto each tortilla, leaving a small border. 3. Tightly roll each tortilla into a log and wrap in plastic wrap. Chill at least 1 hour to firm up. 4. Unwrap and slice each log into 1-inch pinwheels. Arrange on a platter and serve chilled or at room temperature.
- 2 cups cooked shredded beef (leftover roast or minced beef) - 3 tbsp butter - 3 tbsp all-purpose flour - 1 1/2 cups milk - 1 small onion, finely chopped - Salt and freshly ground black pepper - Pinch of nutmeg (optional) - 2 eggs, beaten - 1 1/2 cups breadcrumbs - Vegetable oil for frying
1. Sauté the onion in butter until translucent, stir in flour and cook 1–2 minutes to form a roux. 2. Gradually whisk in milk until smooth, simmer until thickened into a thick béchamel; season with salt, pepper and nutmeg. 3. Stir shredded beef into the béchamel, cool mixture until firm (chill 1–2 hours). 4. Form chilled mixture into small logs or balls, dip in beaten egg, then roll in breadcrumbs. 5. Fry in hot oil (175–180°C / 350–360°F) until golden brown, drain on paper towels and serve hot.
- 1 lb ground beef - 1 small onion, grated - 1/2 cup breadcrumbs - 1/4 cup milk - 1 egg - 2 tbsp chopped fresh parsley - 1 tsp dried oregano - Salt and black pepper - Olive oil for frying
1. Soak breadcrumbs in milk until absorbed, then combine with ground beef, grated onion, egg, parsley, oregano, salt and pepper. 2. Mix gently until just combined; form into walnut-sized meatballs. 3. Heat olive oil in a skillet over medium heat and fry meatballs, turning, until evenly browned and cooked through (8–10 minutes). 4. Drain on paper towels and serve warm with lemon wedges or tzatziki.
- 4 eggs - 1 lb ground beef - 1/2 cup breadcrumbs (plus extra for coating) - 2 tbsp milk - 1 egg, beaten (for coating) - 1 small onion, finely chopped (optional) - Salt and black pepper - Vegetable oil for frying (or use oven at 200°C / 400°F)
1. Hard-boil the 4 eggs (7–8 minutes), cool in ice water and peel. 2. Mix ground beef with 1/2 cup breadcrumbs, milk, chopped onion (if using), salt and pepper until combined. 3. Divide meat into 4 portions, flatten each into a patty, wrap around each peeled egg to fully enclose. 4. Roll each wrapped egg in beaten egg, then in breadcrumbs. Fry in hot oil until browned and cooked through (or bake on a tray 25–30 minutes until golden). 5. Drain briefly and serve sliced or whole.
- 1 lb ground beef - 1/2 cup breadcrumbs - 1/4 cup milk - 1 egg - 2 garlic cloves, minced - 2 tbsp chopped parsley - Salt and black pepper - Olive oil for frying
1. Combine breadcrumbs and milk; let soak briefly. Mix with ground beef, egg, garlic, parsley, salt and pepper until just combined. 2. Shape into small, bite-sized meatballs. 3. Heat olive oil in a skillet over medium-high heat and fry meatballs in batches until browned and cooked through (6–8 minutes). 4. Drain on paper towels and serve hot with toothpicks and a side of simple tomato sauce or alioli.
- 1 1/2 lb (700 g) ground beef - 1 cup fresh breadcrumbs - 1/2 cup milk - 1 large egg - 1 small onion, finely chopped - 2 cloves garlic, minced - 2 tbsp Worcestershire sauce - 1 tsp salt - 1/2 tsp black pepper - 1/4 cup ketchup (plus 2–3 tbsp for glaze) - 1 tbsp fresh parsley, chopped (optional)
1. Preheat oven to 350°F (175°C). Lightly grease a loaf pan or line a baking sheet. 2. In a bowl, soak breadcrumbs in milk for a few minutes until softened. 3. Add ground beef, beaten egg, chopped onion, garlic, Worcestershire, salt, pepper and parsley to the breadcrumb mixture; mix gently until combined. 4. Shape mixture into a loaf and place in the prepared pan. Spread 2–3 tbsp ketchup over the top. 5. Bake 50–60 minutes, or until internal temperature reaches 160°F (71°C). 6. Let rest 10 minutes before slicing; spoon any pan juices over slices and serve.
- 1 1/2 lb (700 g) ground beef - 3/4 cup breadcrumbs - 1/3 cup milk - 1 large egg - 1 cup shredded mozzarella (or 8–10 slices) - 1/2 cup grated Parmesan - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 tsp dried basil - 1 tsp dried oregano - Salt and pepper to taste - 1/3 cup marinara sauce - 2 tbsp ketchup
1. Preheat oven to 350°F (175°C). Grease a loaf pan or line a baking sheet. 2. Soak breadcrumbs in milk. In a bowl combine beef, beaten egg, soaked breadcrumbs, Parmesan, onion, garlic, basil, oregano, salt and pepper; mix gently. 3. On parchment, form half the mixture into a rectangle. Place mozzarella in a log down the center, then cover with remaining meat mixture and seal edges. 4. Place loaf in pan. Mix ketchup and marinara and spread over the top. 5. Bake 55–65 minutes until internal temperature reaches 160°F (71°C). Let rest 10 minutes, slice and serve with extra warmed marinara if desired.
- 1 1/2 lb (700 g) ground beef - 3/4 cup breadcrumbs - 1/2 cup milk - 1 large egg - 1 small onion, finely chopped and lightly sautéed - 1/2 tsp ground allspice (or nutmeg) - 1 tsp salt - 1/2 tsp black pepper - 2 tbsp ketchup (for glaze) - 2 tbsp brown sugar (mixed with the ketchup for glaze) - 2 tbsp butter - 2 tbsp flour - 2 cups beef stock - Lingonberry jam (for serving)
1. Preheat oven to 350°F (175°C). Sauté onion until soft; let cool. 2. Soak breadcrumbs in milk. Combine ground beef, soaked breadcrumbs, beaten egg, sautéed onion, allspice, salt and pepper; mix gently and shape into a loaf. 3. Place loaf in a baking dish. Mix ketchup and brown sugar, brush over the top. 4. Bake 50–60 minutes until cooked through. Remove loaf and keep warm. 5. For gravy, melt butter in a pan, whisk in flour to form a roux, gradually add beef stock and simmer until thickened; season to taste. 6. Slice meatloaf, serve with gravy and a spoonful of lingonberry jam at the side.
- 1 1/2–2 lb ground beef - 1 cup breadcrumbs - 2 large eggs - 1/2 cup milk - 1 small onion, finely chopped - 2 cloves garlic, minced - 1/2 cup ketchup (plus extra for glaze) - 1 tbsp Worcestershire sauce - 1 tsp salt - 1/2 tsp black pepper - 2 tbsp brown sugar (for glaze) - 1 tbsp chopped parsley (optional)
1. Preheat oven to 350°F (175°C). Lightly grease a loaf pan or line a baking sheet. 2. In a large bowl, combine ground beef, breadcrumbs, eggs, milk, onion, garlic, ketchup, Worcestershire sauce, salt, pepper, and parsley; mix until just combined. 3. Shape the mixture into a loaf and place in the prepared pan. 4. Mix extra ketchup with brown sugar and spread over the top of the loaf. 5. Bake 55–65 minutes, or until internal temperature reaches 160°F (71°C). 6. Let rest 10 minutes before slicing and serving.
- 2 lb ground beef - 1 1/4 cup breadcrumbs - 2 eggs - 1/3 cup milk - 1 small onion, grated - 2 cloves garlic, minced - 3/4 cup ketchup (divided) - 3 tbsp brown sugar - 1 tsp salt - 1/2 tsp black pepper - 1 tsp Dijon mustard (optional)
1. Preheat oven to 350°F (175°C). Combine breadcrumbs and milk in a small bowl and let soak 5 minutes. 2. In a mixing bowl, stir together ground beef, soaked breadcrumbs, eggs, onion, garlic, salt, pepper, and Dijon until just blended. 3. Form into a loaf shape and place on a baking pan or in a loaf pan. 4. Combine 1/2 cup ketchup with brown sugar and brush over the top of the loaf. 5. Bake 1 hour or until internal temperature reaches 160°F (71°C), basting once with remaining ketchup if desired. 6. Rest 10 minutes before slicing to allow glaze to set.
- 1 1/2 lb ground beef - 1 cup breadcrumbs - 2 eggs - 1/3 cup milk - 1/2 cup onion, finely chopped - 2 cloves garlic, minced - 1/2 cup ketchup (plus extra for topping) - 1 tbsp Worcestershire sauce - 1 tsp salt - 1/2 tsp black pepper - Chopped parsley for garnish (optional)
1. Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin. 2. In a bowl, combine breadcrumbs and milk and let sit 2–3 minutes. Add ground beef, eggs, onion, garlic, ketchup, Worcestershire, salt, and pepper; mix gently. 3. Press mixture into the muffin cups, filling each about three-quarters full. 4. Spoon a little ketchup on top of each mini loaf. 5. Bake 25–30 minutes, until cooked through and internal temperature reaches 160°F (71°C). 6. Let rest a few minutes, then remove from tin and serve garnished with parsley.
- 2 lb ground beef - 1 cup breadcrumbs - 2 eggs - 1/2 cup milk - 1 small onion, finely chopped - 2 cloves garlic, minced - 1/2 cup ketchup (plus 1/4 cup for glaze) - 1 cup shredded sharp cheddar - 1 tbsp Worcestershire sauce - 1 tsp salt - 1/2 tsp black pepper
1. Preheat oven to 350°F (175°C). Line a baking sheet with foil. 2. In a bowl, mix breadcrumbs and milk; then add ground beef, eggs, onion, garlic, ketchup, Worcestershire, salt, and pepper until just combined. 3. On the foil, shape half the meat mixture into a rectangle, press shredded cheddar down the center, then top with remaining meat mixture and seal edges to encase the cheese. 4. Brush the top with the extra ketchup. 5. Bake 55–65 minutes, until internal temperature is 160°F (71°C). 6. Allow to rest 10 minutes before slicing to keep the cheese from spilling out excessively.
- 1 1/2 lb ground beef - 1/2 cup breadcrumbs - 1 egg - 2 tbsp milk - 1 small onion, finely chopped (half for patties, half for gravy) - 2 tbsp ketchup (in gravy) - 1 tbsp Worcestershire sauce - 1 tsp salt - 1/2 tsp black pepper - 2 cups beef broth - 1–2 tbsp flour or cornstarch (for thickening) - 2 tbsp butter or oil
1. In a bowl, combine ground beef, breadcrumbs, egg, milk, half the chopped onion, Worcestershire, salt, and pepper; form into 4-6 oval patties. 2. In a skillet, brown patties in butter or oil over medium-high heat until sealed (they need not be fully cooked); remove and set aside. 3. In the same skillet, add remaining onion and cook until softened; stir in ketchup and sprinkle flour, cooking 1 minute to form a roux. 4. Gradually whisk in beef broth, scraping browned bits, and simmer until slightly thickened. 5. Return patties to the skillet, spoon gravy over them, cover, and simmer 10–15 minutes until patties are cooked through. 6. Serve hot with mashed potatoes or egg noodles, spooning extra gravy over the top.
- 2 lb ground beef - 1 cup stale breadcrumbs - 2 eggs - 1/2 cup milk - 1 medium onion, diced (plus extra for gravy) - 2 cloves garlic, minced - 1/2 cup ketchup (for loaf and a little for gravy) - 1 tbsp Worcestershire sauce - 1 tsp salt - 1/2 tsp black pepper - 2 tbsp butter - 2 tbsp flour - 2 cups beef stock
1. Preheat oven to 350°F (175°C). Soak breadcrumbs in milk for a few minutes. 2. Mix ground beef, soaked breadcrumbs, eggs, diced onion, garlic, ketchup, Worcestershire, salt, and pepper until just combined; form into a loaf and place in a baking dish. 3. Bake 55–65 minutes until internal temperature reaches 160°F (71°C); remove loaf and keep warm. 4. In a skillet, melt butter and sauté extra diced onion until translucent; stir in flour and cook briefly. 5. Whisk in beef stock and a spoonful of ketchup, simmer until gravy thickens; season to taste. 6. Slice meatloaf, pour onion gravy over slices, and serve.
- Salmon fillets (skin-on) - Extra-virgin olive oil - Garlic cloves, thinly sliced - Baby spinach - Salt and freshly ground black pepper - Lemon wedges - Optional: a knob of butter for finishing
1. Pat salmon dry, season with salt and pepper. Heat a skillet over medium-high heat with a thin film of olive oil. 2. Place salmon skin-side down, press briefly to ensure contact, and cook until skin is crisp and the fish is cooked about two-thirds of the way through; flip and cook another 1–2 minutes. Remove and keep warm. 3. Lower heat to medium, add a little more olive oil (and butter if using) to the pan. Add sliced garlic and cook until fragrant but not browned. 4. Add spinach in batches, tossing with olive oil and garlic until just wilted. Season with salt and pepper. 5. Plate the garlic spinach and top with the salmon. Serve with lemon wedges for squeezing over the fish.
- Salmon fillets - Extra-virgin olive oil - Baby spinach - Shallot, finely chopped - Garlic, minced - Heavy cream - Grated Parmesan or Pecorino - Nutmeg, a pinch - Salt and pepper - Lemon zest (optional)
1. Preheat oven to 375°F (190°C). Sauté shallot and garlic in olive oil over medium heat until translucent. 2. Add spinach, cook until wilted, season with salt, pepper and a tiny pinch of nutmeg. Spread wilted spinach in an ovenproof dish. 3. Season salmon and sear briefly in a hot pan with olive oil to color both sides (optional). Place fillets on the spinach. 4. Stir cream and grated cheese into any residual pan juices, warm gently, then pour over the salmon and spinach. 5. Bake 10–15 minutes until salmon is opaque and the sauce is bubbling. Finish with lemon zest if desired and serve hot.
- Salmon fillets - Extra-virgin olive oil - Baby spinach - Lemon slices - Fresh dill or parsley - Garlic clove, smashed - A splash of white wine or fish stock (optional) - Salt and pepper - Parchment paper or foil
1. Preheat oven to 400°F (200°C). Cut parchment into large squares. 2. Place a handful of spinach in the center of each square, top with a salmon fillet. Drizzle with olive oil, season with salt and pepper. 3. Add a lemon slice, a sprig of dill (or parsley), smashed garlic, and a splash of white wine or stock. 4. Fold parchment to seal packets tightly. Place on a baking sheet and bake 12–15 minutes until salmon is cooked through and spinach is tender. 5. Cut open packets at the table and serve straight from the parchment.
- Salmon fillets - Extra-virgin olive oil - Baby spinach - Red onion, thinly sliced - Cherry tomatoes, halved - Capers or toasted pine nuts (optional) - Lemon juice - Dijon mustard - Salt and pepper
1. Make the vinaigrette: whisk olive oil, lemon juice, Dijon, salt and pepper. Reserve. 2. Preheat grill or grill pan and oil the grates. Brush salmon with olive oil, season, and grill skin-side down until grill-marked and cooked to preferred doneness. 3. In a skillet, warm a little olive oil over medium heat, add sliced onion and cook until soft. Add cherry tomatoes and cook briefly. 4. Add baby spinach to the skillet and toss with the warm onion and tomatoes until slightly wilted; remove from heat and toss with most of the vinaigrette so spinach remains warm. 5. Plate the warm spinach salad, top with grilled salmon, finish with remaining vinaigrette and optional capers or toasted pine nuts.
- 2–3 lb chicken wings (flats and drumettes) - Salt and black pepper - Vegetable oil for frying - 4 tbsp unsalted butter - 1 cup hot sauce (Frank's RedHot preferred) - 1/2 tsp garlic powder - Celery sticks, for serving - Blue cheese dressing, for serving
1. Pat wings dry, season with salt and pepper. Heat oil in a deep fryer or heavy pot to 375°F (190°C). 2. Fry wings in batches until golden and crisp, about 8–10 minutes per batch; drain on paper towels. 3. Meanwhile melt butter in a saucepan, stir in hot sauce and garlic powder until smooth. 4. Toss hot wings in the sauce to coat evenly. 5. Serve immediately with celery sticks and blue cheese dressing.
- 1 large bag tortilla chips - 1 lb ground beef - 1 packet taco seasoning (or homemade) - 2 cups shredded cheddar and Monterey Jack blend - 1 can refried beans (optional) - Pickled or fresh jalapeños - Salsa, sour cream, and guacamole for serving - Chopped cilantro and diced red onion (optional)
1. Preheat oven to 375°F (190°C). Cook ground beef in a skillet until browned; drain, add taco seasoning and a splash of water, simmer to thicken. 2. Spread a layer of chips on a baking sheet or ovenproof platter; dollop refried beans if using. 3. Sprinkle half the cheese, then half the seasoned beef, then another chip layer; top with remaining beef and cheese. 4. Bake until cheese is melted, about 8–10 minutes. 5. Top with jalapeños, salsa, sour cream, guacamole, cilantro, and onion before serving.
- 1 package cocktail sausages or mini hot dogs - 1 can refrigerated crescent roll dough (or puff pastry) - 1 egg beaten (for egg wash) - Yellow mustard and ketchup for serving
1. Preheat oven to 375°F (190°C). Unroll dough and cut into strips to wrap each sausage. 2. Wrap each cocktail sausage in a dough strip, seal edges, and place seam-side down on a baking sheet. 3. Brush with beaten egg for a golden finish. 4. Bake 12–15 minutes until pastry is puffed and golden. 5. Serve warm with mustard and ketchup.
- 4 large russet potatoes - Olive oil - Salt and black pepper - 1 1/2 cups shredded cheddar cheese - 6 slices bacon, cooked and crumbled - 1/2 cup sour cream - 3 green onions, thinly sliced
1. Preheat oven to 400°F (200°C). Scrub potatoes, prick with a fork, rub with oil and salt, and bake until tender, about 45–60 minutes. 2. Let cool slightly, cut potatoes in half lengthwise and scoop out most of the flesh, leaving a thin shell. Brush insides with oil and season. 3. Return shells to the oven, bakes 10 minutes to crisp. Fill with cheese and bacon, then bake until cheese melts, about 5–7 minutes. 4. Top with sour cream and green onions before serving.
- 6 large eggs - 3 tbsp mayonnaise - 1 tsp Dijon mustard - 1 tsp white vinegar - Salt and black pepper to taste - Paprika for garnish
1. Place eggs in a saucepan, cover with cold water, bring to a boil, then cover and remove from heat; let sit 10–12 minutes. Transfer to ice bath, then peel. 2. Halve eggs lengthwise, remove yolks and place yolks in a bowl. Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth. 3. Spoon or pipe yolk mixture back into egg white halves. 4. Sprinkle with paprika and refrigerate until serving.
- 2–3 lb chicken wings (drumettes and flats) - Salt and freshly ground black pepper - Vegetable oil for frying - 1/2 cup Frank's RedHot or other cayenne hot sauce - 4 tbsp unsalted butter - 1/4 tsp garlic powder - Celery sticks, for serving - Blue cheese dressing, for serving
1. Pat wings dry, season with salt and pepper, and let sit 15 minutes. 2. Heat oil in a deep pot to 375°F (190°C) and fry wings in batches until golden and crisp, about 8–10 minutes; drain on paper towels. 3. Meanwhile, melt butter in a small saucepan, stir in hot sauce and garlic powder, and heat until combined. 4. Toss hot wings in the sauce until evenly coated. 5. Serve immediately with celery sticks and blue cheese dressing.
- 1 package cocktail sausages (about 24) - 1 can refrigerated crescent roll dough - 2 tbsp Dijon or yellow mustard (optional for spreading) - 1 egg beaten (for egg wash, optional) - Sesame or poppy seeds (optional)
1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment. 2. Unroll crescent dough and cut into strips about the width of each sausage; optionally spread a thin line of mustard. 3. Wrap each sausage with a dough strip, place seam-side down on the sheet. 4. Brush with beaten egg and sprinkle seeds if using. 5. Bake 12–15 minutes until golden brown. Serve warm with mustard or ketchup.
- 12–16 oz sturdy tortilla chips - 1 lb ground beef - 1 packet taco seasoning (or homemade) - 2 cups shredded cheddar and Monterey Jack blend - 1 can pickled jalapeños, sliced - 1 cup diced tomatoes or pico de gallo - 1/2 cup sliced black olives (optional) - Sour cream and guacamole, for serving
1. Preheat broiler (or oven to 425°F/220°C). Brown ground beef in a skillet, drain, stir in taco seasoning and a little water, simmer until thickened. 2. Spread half the chips on a large baking sheet or ovenproof platter, sprinkle half the cheese, then half the beef; repeat to form layers. 3. Top with jalapeños and olives. 4. Broil or bake until cheese is melted and bubbly, 3–6 minutes under broiler or 6–8 minutes at 425°F. 5. Remove, scatter diced tomatoes or pico de gallo, and serve with sour cream and guacamole.
- 10 oz frozen chopped spinach, thawed and squeezed dry - 14 oz can artichoke hearts, drained and chopped - 8 oz cream cheese, softened - 1/2 cup sour cream or mayonnaise - 1/2 cup grated Parmesan cheese - 1 cup shredded mozzarella cheese, divided - 1 garlic clove, minced - Salt and pepper - Toasted baguette slices or tortilla chips, for serving
1. Preheat oven to 375°F (190°C). In a bowl, combine cream cheese, sour cream, Parmesan, minced garlic, salt and pepper until smooth. 2. Fold in drained spinach, chopped artichokes, and half the mozzarella. 3. Transfer to a baking dish, top with remaining mozzarella. 4. Bake 20–25 minutes until bubbly and lightly golden. 5. Serve hot with toasted baguette slices or chips.
- 4 large russet potatoes - Olive oil - Salt and pepper - 1 1/2 cups shredded sharp cheddar cheese - 6 slices bacon, cooked crisp and crumbled - 3 green onions, thinly sliced - Sour cream, for serving - 2 tbsp melted butter (optional)
1. Preheat oven to 400°F (200°C). Scrub potatoes, prick with a fork, rub with oil and salt, and bake 45–60 minutes until tender. 2. Let cool slightly, halve lengthwise and scoop out most of the flesh, leaving a 1/4-inch shell. Reserve scooped potato for another use. 3. Brush insides with melted butter or oil, season with salt and pepper, and return to oven skin-side up for 10 minutes to crisp. 4. Flip, fill each skin with cheddar and bacon, and bake another 5–8 minutes until cheese melts. 5. Top with green onions and serve with sour cream.
- 1 lb ground beef (80/20) - Salt and freshly ground black pepper - 8–12 mini slider buns or dinner rolls - 4–6 slices cheddar cheese, cut to size - 1 small onion, thinly sliced and lightly sautéed or pickled - Pickle slices, ketchup, and mustard - 2 tbsp butter, melted (for toasting buns)
1. Divide beef into 8–12 equal portions and form small, slightly larger-than-bun patties; season both sides with salt and pepper. 2. Heat a griddle or skillet over medium-high heat and cook patties 2–3 minutes per side for medium, adding cheese in the last minute to melt. 3. Split and toast slider buns brushed with melted butter on the griddle until golden. 4. Assemble sliders with patties, sautéed onions, pickles, and condiments. 5. Serve warm on a platter for easy passing around during the game.
- 2 tuna fillets (6–8 oz each), sashimi-grade - 3 tbsp white and black sesame seeds, mixed - 1 small cucumber, thinly sliced - 1 medium carrot, julienned - 2 green onions, thinly sliced - 2 tbsp soy sauce - 1 tbsp rice vinegar - 1 tsp sesame oil - 1 tbsp neutral oil (for searing) - Salt and freshly ground black pepper
1. Pat tuna fillets dry and season lightly with salt and pepper. 2. Press both sides of fillets into the sesame seeds to form an even crust. 3. Heat neutral oil in a heavy skillet over high heat until shimmering. 4. Sear tuna 1–1½ minutes per side for rare (adjust time for desired doneness); remove and let rest 2 minutes, then slice thinly. 5. Meanwhile whisk soy sauce, rice vinegar, sesame oil and a pinch of pepper to make the dressing. 6. Toss cucumber, julienned carrot and green onions with the dressing. 7. Serve sliced tuna over the salad, garnish with extra sesame seeds.
- 12 oz sashimi-grade tuna fillet, finely diced - 1 small cucumber, seeds removed and diced - 1 medium carrot, very finely diced (optional for texture) - 2 green onions, finely sliced - 1 tbsp toasted sesame seeds - 1 tbsp soy sauce - 1 tsp sesame oil - 1 tsp lime juice - 1 tsp finely grated ginger - Salt and pepper - Toast points, wonton crisps, or cucumber rounds for serving
1. In a bowl whisk soy sauce, sesame oil, lime juice, grated ginger, salt and pepper to taste. 2. Add diced tuna, cucumber, carrot and green onions to the dressing and gently fold to combine. 3. Taste and adjust seasoning; chill 10–15 minutes to meld flavors. 4. Plate by mounding tartare on toast points or on cucumber rounds; sprinkle with toasted sesame seeds. 5. Serve immediately as an entree portion (divide between 2–3 plates).
- 2 tuna fillets (6–8 oz each) - Juice and zest of 1 orange (or a mix of orange and lime) - 2 tbsp olive oil - 2 cloves garlic, minced - 1 tsp dried oregano - 1 small cucumber, thinly sliced or julienned - 1 large carrot, julienned - 2 green onions, sliced - 1 tbsp sesame seeds, toasted - Salt and pepper
1. Whisk orange juice and zest, olive oil, minced garlic, oregano, salt and pepper to make a marinade. 2. Marinate tuna fillets 20–30 minutes in the refrigerator (no longer to avoid “cooking”). 3. Meanwhile toss cucumber, carrot and green onions with a little olive oil, salt and pepper; refrigerate. 4. Preheat grill or grill pan to high. Oil grates. 5. Grill tuna 3–4 minutes per side for medium-rare (adjust to preference); remove and rest 3 minutes. 6. Toss slaw again and divide between plates. Place grilled tuna atop slaw, sprinkle with toasted sesame seeds. 7. Serve with lime wedges or extra citrus if desired.
- 2 tuna fillets (6–8 oz each) - 1 cup basmati rice - 2 cups water - 2 tbsp olive oil, divided - 1 tbsp soy sauce - 1/2 tsp freshly ground black pepper - 1 green bell pepper, finely diced - 2 green onions, thinly sliced - 1 small carrot, julienned or finely grated - Salt to taste
1. Rinse basmati rice and cook with 2 cups water according to package instructions; keep warm. 2. Combine 1 tbsp olive oil, soy sauce, and black pepper; brush over both sides of the tuna fillets and let rest 5 minutes. 3. Toss diced green bell pepper, green onions, and carrot with remaining 1 tbsp olive oil and a pinch of salt to make the relish; set aside. 4. Heat a heavy skillet over high heat until hot. Add tuna and sear 1.5–2 minutes per side for rare–medium-rare (longer to desired doneness). 5. Remove tuna, let rest 2 minutes, then slice across the grain. 6. Serve tuna slices over basmati rice and spoon the pepper relish on top.
- 3 cups cooked basmati rice (preferably day-old) - 2 tuna fillets (or 2 cups cooked, flaked tuna) - 2 tbsp olive oil - 3 tbsp soy sauce - 1/2 tsp freshly ground black pepper - 1 green bell pepper, diced - 2 green onions, sliced - 1 large carrot, diced - Optional: 1/2 cup shredded cheddar for finishing
1. If using raw tuna fillets, season with black pepper and sear quickly in 1 tbsp olive oil until medium; flake and set aside. 2. Heat remaining olive oil in a large skillet or wok over medium-high heat; add carrot and bell pepper and stir-fry 3–4 minutes until just tender. 3. Add cooked rice to the pan, breaking up any clumps; stir-fry 2–3 minutes to heat through. 4. Return flaked tuna to the pan, add soy sauce and green onions; toss gently to combine and heat 1–2 minutes. 5. Taste and adjust seasoning with more soy or black pepper. If using cheddar, sprinkle over hot rice off the heat to melt slightly and serve immediately.
- 2 cups cooked basmati rice - 2 tuna fillets (cooked and flaked) or 2 cans tuna, drained - 1 cup shredded cheddar cheese, divided - 1 cup diced green bell pepper - 1 cup diced carrots - 2 green onions, sliced - 2 tbsp olive oil - 2 tbsp flour - 1 1/2 cups milk - 1/2 tsp freshly ground black pepper - Salt to taste - Optional: 1/2 cup breadcrumbs or crushed crackers for topping
1. Preheat oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish. 2. In a skillet, heat olive oil over medium heat and sauté diced carrots and green bell pepper 5–6 minutes until softened; stir in green onions. 3. Sprinkle flour over the vegetables; cook 1 minute while stirring, then gradually whisk in milk to make a smooth sauce. Simmer until slightly thickened, about 3–4 minutes. 4. Stir in flaked tuna, cooked basmati rice, half the cheddar, and black pepper; season with salt to taste. 5. Transfer mixture to the prepared dish, top with remaining cheddar and optional breadcrumbs. 6. Bake 20–25 minutes until cheese is melted and top is golden. Let rest 5 minutes before serving.
- 4 large green bell peppers, tops cut off and seeds removed - 2 cups cooked basmati rice - 2 tuna fillets, cooked and flaked (or 2 cans tuna, drained) - 1 cup grated cheddar cheese, divided - 1/2 cup finely diced carrots - 2 green onions, thinly sliced - 1 tbsp olive oil - 1 tbsp soy sauce - 1/2 tsp freshly ground black pepper - Salt to taste
1. Preheat oven to 375°F (190°C). Blanch hollowed peppers in boiling water 3 minutes, then drain and set in a baking dish. 2. In a bowl, combine cooked rice, flaked tuna, diced carrots, green onions, soy sauce, olive oil, black pepper, and half the cheddar. Adjust salt to taste. 3. Spoon the filling evenly into each pepper, pressing gently to pack. 4. Sprinkle remaining cheddar over the tops and cover the dish loosely with foil. 5. Bake 25–30 minutes, remove foil and bake 5–10 minutes more until cheese is bubbly and peppers are tender. 6. Let rest a few minutes, then serve warm as an entree.
- 2 tuna fillets, sliced into thick strips - 2 cups cooked basmati rice - 2 tbsp olive oil - 3 tbsp soy sauce - 1/2 tsp freshly ground black pepper - 1 green bell pepper, sliced - 1 large carrot, thinly sliced - 2 green onions, chopped - Optional: splash of water or broth to loosen sauce
1. Heat 1 tbsp olive oil in a wok or large skillet over high heat. Add tuna strips and sear quickly 1–2 minutes per side; remove and keep warm. 2. Add remaining olive oil to the pan, then add carrot and bell pepper and stir-fry 3–4 minutes until crisp-tender. 3. Return tuna to the pan with green onions, add soy sauce and black pepper, and stir just to heat through (add a splash of water or broth if needed to create a light sauce). 4. Serve the stir-fry immediately over warm basmati rice.
- 2 cups cooked basmati rice - 2 tuna fillets, cooked and flaked (or 2 cans tuna, drained) - 1 cup shredded cheddar cheese, divided - 1 small carrot, grated - 1 green bell pepper, diced - 2 green onions, sliced - 2 tbsp olive oil - 2 tbsp soy sauce - 1/2 tsp freshly ground black pepper - Salt to taste
1. Preheat oven to 375°F (190°C). In an ovenproof skillet or mixing bowl, combine cooked rice, flaked tuna, grated carrot, diced bell pepper, green onions, soy sauce, olive oil and black pepper; season with salt as needed. 2. Transfer mixture to an ovenproof skillet (if not already in one) and spread evenly. 3. Sprinkle half the cheddar over the top and press lightly. 4. Bake 15–18 minutes until heated through and cheese begins to melt. 5. Turn on broiler for 1–2 minutes to brown and bubble the cheddar, watching closely to avoid burning. 6. Remove, let rest a few minutes, then serve hot as a hearty entree.
- White Eggs (3) - Oyster Mushrooms (100 g), sliced - Unsalted Butter (1 tbsp) - Garlic (1 clove), minced - Green Onion (1), thinly sliced - Cheddar (30 g), grated
1. Heat a nonstick skillet over medium heat and melt the unsalted butter. Add the oyster mushrooms and garlic and cook until mushrooms are tender. Remove from pan and keep warm. 2. Beat the white eggs lightly with the sliced green onion until just combined. 3. Wipe the skillet, add a little more butter if needed, pour in the eggs and cook gently, stirring briefly then letting the eggs set at the edges. 4. When eggs are almost set but still slightly runny on top, spread the cooked mushrooms over one half and sprinkle with grated cheddar. 5. Fold the omelette in half, let the residual heat melt the cheddar, slide onto a plate and serve immediately.
- White Eggs (6) - Tomato (2 medium), sliced - Oyster Mushrooms (150 g), sliced - Unsalted Butter (2 tbsp) - Garlic (2 cloves), minced - Cheddar (100 g), grated - Green Onion (2), chopped
1. Preheat the oven to 180°C (350°F). In an ovenproof skillet, melt 1 tbsp unsalted butter and sauté the oyster mushrooms and garlic until softened; remove and set aside. 2. In the same skillet melt remaining butter and arrange tomato slices in an even layer; cook briefly to warm the tomatoes. 3. Whisk the eggs with the grated cheddar and chopped green onion, then stir in the cooked mushrooms. 4. Pour the egg mixture over the tomatoes in the skillet and cook gently on the stovetop until the edges begin to set. 5. Transfer the skillet to the oven and bake until the frittata is fully set and golden on top, about 12–18 minutes. Slice and serve warm.
- 1 lb chicken gizzards, cleaned - 2 cups buttermilk - 1 1/2 cups all-purpose flour - 1/2 cup yellow cornmeal - 1 tsp salt - 1 tsp black pepper - 1 tsp garlic powder - 1/2 tsp onion powder - 1/4 tsp cayenne pepper (optional) - Vegetable oil for frying
1. Soak cleaned gizzards in buttermilk for 2–4 hours (or overnight) in the refrigerator. 2. Combine flour, cornmeal, salt, pepper, garlic powder, onion powder and cayenne in a bowl. 3. Heat oil in a deep pot to 350°F (175°C). Remove gizzards from buttermilk, dredge thoroughly in flour mixture. 4. Fry gizzards in batches 3–5 minutes until golden brown and crisp, maintaining oil temperature. 5. Drain on paper towels and serve hot with hot sauce or country gravy.
- 1 lb chicken gizzards, cleaned - 1 cup all-purpose flour - 1 tsp salt - 1/2 tsp black pepper - Vegetable oil for frying - 4 tbsp unsalted butter - 1/3 cup Frank's-style hot sauce - 1 tsp honey (optional) - Celery sticks and blue cheese dressing for serving
1. Pat gizzards dry, toss with flour, salt and pepper to coat. 2. Heat oil to 350°F (175°C) and fry gizzards in batches until golden and cooked through, about 4–6 minutes; drain. 3. In a saucepan, melt butter, stir in hot sauce and honey until combined and warmed. 4. Toss fried gizzards in the buffalo sauce to coat evenly. 5. Serve immediately with celery sticks and blue cheese dressing.
- 1 lb chicken gizzards, cleaned and fried (see Southern Fried Chicken Gizzards) - 12 slider buns or small rolls - 2 cups shredded lettuce - Dill pickle slices - 1/2 cup mayonnaise - 2 tbsp ketchup - 1 tbsp Creole mustard or Dijon - 1 tsp horseradish - 1 tsp paprika - 1 tbsp chopped pickles or relish
1. Make remoulade: mix mayonnaise, ketchup, Creole mustard, horseradish, paprika and chopped pickles; refrigerate. 2. Split and lightly toast slider buns. 3. Place a layer of shredded lettuce on each bottom bun, add 1–2 fried gizzards per slider. 4. Spoon remoulade over gizzards and top with a pickle slice, then close sliders. 5. Serve immediately while gizzards are hot and crisp.