*** See Note ***
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 ½ cups vegetable oil
1 ½ cups granulated sugar
½ cup brown sugar
2 teaspoons vanilla
3 large apples, peeled and cut into large pieced
1 cup chopped walnuts (optional)
For the Glaze
3 tablespoons butter
3 tablespoons brown sugar
3 tablespoons granulated sugar
3 tablespoons heavy cream
¼ teaspoon vanilla
Preheat oven to 325 degrees. Grease and flour a 12-cup Bundt pan and set aside.
In a large bowl, sift together flour, baking soda, cinnamon, nutmeg and salt. Sift two additional times and set aside.
In the bowl of a stand mixer, combine oil and both sugars, and mix until well blended.
Add eggs one at a time, mixing thoroughly after each addition. Add vanilla and mix again.
Add the sifted dry ingredients to the batter and mix thoroughly. By hand, fold in apples and walnuts and mix until evenly combined.
Spoon the batter into the prepared bundt pan. Bake for 1 hour and 15 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove cake from the oven and allow to cool in the bundt pan for 20 minutes.
While the cake is cooling, prepare the glaze. In a saucepan, over medium heat, combine all of the glaze ingredients. Bring to a boil and allow the mixture to boil for 1 minute.
Remove the cake from the pan, onto a serving plate. Spoon the glaze over the warm cake.
Cool for a little longer before serving.
Note: We use a mandolin to slice the apples thin and soak them over night.
2 Tablespoons of Cinnamon
1/2 cup sugar
1 Tablespoon of lemon juice
Several good splashes of whiskey or brandy
We don’t even put the glaze on it.
Source: Best Apple Cake Ever – A Family Feast®
4 tablespoons Oil
1/2 cup Red Onion, diced
1/2 cup Red bell pepper, diced
1/2 cup Celery, diced
1/2 pound 41/50 sized shrimp
Jambalaya Base (see recipe) 1 batch
1/2 cup Chicken Stock
Cooked White Rice (heated) 16 ounces
2 teaspoons chive
1 pound Andouille Sausage, ground
1/4 pound smoked sausage, sliced
4 tablespoons Oil
1 pound yellow onion, diced 1/4″
1/2 pound celery, diced 1⁄4”
1/2 pound green peppers, diced 1⁄4”
1 2/3 tablespoons garlic cloves, rough chopped
4 tablespoons ounces chicken base
8 tablespoons vegetable base
2 teaspoons thyme, dried
2 teaspoons oregano, dried
2 teaspoons Kosher salt
1/3 teaspoon white pepper
1 1⁄3 teaspoons crushed red pepper flakes
6 tablespoons flour
2 cups water
Diced Tomato (drained)
1 1⁄4 cup Rotel Tomatoes
1 ⁄3 cup Worcestershire Sauce
1 1⁄2 pounds raw chicken breast, diced 1″
Heat sauté pan then add blended oil and vegetables.
Add shrimp and sauté until shrimp are cooked halfway (shrimp should no longer be translucent).
Add chicken stock and sauté for an additional 30 seconds.
Add jambalaya base and bring to a simmer.
Add heated cooked rice and bring to an internal temperature of
Mound jambalaya in the center of your bowl.
Sprinkle with chives.
Sauté smoked and Andouille sausage in olive oil until heated.
Remove sausages while leaving oil behind.
Add onions, celery, and green peppers to tilt skillet and sauté until tender.
Add garlic, chicken base, and vegetable base. Cook for 2 minutes.
Stir in all dry spices.
Add flour to thicken.
Whisk in water slowly, making a smooth mixture.
Add all remaining ingredients.
Bring to a boil and simmer 20 minutes. Temperature must reach 165° Fahrenheit.
Source: Jimmy Buffett’s Jammin’ Jambalaya – Margaritaville Orlando Recipe – (4.1/5)
1 russet potato, cut into evenly sized strips
1 quart vegetable oil for frying
salt to taste
Soak potatoes in a large bowl of water for about 30 minutes. Pat dry thoroughly with paper towels.
Heat oil in a deep-fryer or large saucepan to 275 degrees F (135 degrees C). Gently add the potatoes in the hot oil for about 5 minutes, stirring and flipping the potatoes occasionally. Remove potatoes from oil with a slotted spoon to drain on paper towel and to cool completely.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry the potatoes again until golden brown, 5 to 6 minutes. Blot with a paper towel. Sprinkle with salt to serve.
Source: Chef John’s French Fries | Allrecipes
6 LBS Chicken Wings
2 Tablespoon Olive oil
2 Tablespoons Chili Powder
2 Tablespoons Smoked Paprika
1 teaspoon Cumin
1 teaspoon Onion powder
1 teaspoon Garlic powder
2 teaspoons Kosher salt
3 teaspoons Fresh Ground Pepper
1 teaspoon Cayenne
Separate wings into drumettes and wings, if necessary. Pat wings dry.
Combine spices to form the rub.
Place wings in a container, add and mix rub and olive oil over chicken.
Let wings rest for at least an hour.
Heat the smoker or grill to a temperature between 225-250 F.
Place wings over indirect heat.
Add wood for the smoke to coals.
Smoke for 2 to 2 1/2 hours, maintaining a constant smoke for at least 1 1/2 hours, the chicken should have an internal temperature of 160.
Place directly over coals to crisp, approximately 5 minutes each side.
Remove from heat and let rest for approximately 10 minutes.
Source: The Secrets To Amazing Smoked Chicken Wings Every Time – Don’t Sweat The Recipe
1 tbsp. extra-virgin olive oil
4 boneless skinless chicken breasts
Freshly ground black pepper
1 tsp. dried oregano
3 tbsp. butter
3 cloves garlic, minced
1 1/2 c. cherry tomatoes, halved
3 c. baby spinach [I use more]
1/2 c. heavy cream [I use 2 1/2 cups]
1/4 c. freshly grated Parmesan [I use at least 1 cup]
Lemon wedges, for serving
In a skillet over medium heat, heat oil. Add chicken and season with salt, pepper, and oregano. Cook until golden and no longer pink, 8 minutes per side. Remove from skillet and set aside. [See note]
In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return chicken to skillet and cook until heated through, 5 to 7 minutes.
Serve with lemon wedges.
Note: I cut the chicken in to bite size pieces before I cook it. I serve is over pasta which is why I increase the sauce.
Source: Best Creamy Tuscan Chicken Recipe – How To Make Creamy Tuscan Chicken