• 4 bone-in, skin-on chicken thighs
• salt and pepper to taste
• 1 tablespoon butter
• 1 teaspoon pressed garlic
• 1 teaspoon dried herbs: Rosemary, oregano, thyme, etc.
• ½ pound baby potatoes, halved if large
• 1 small onion, peeled, halved lengthwise, and sliced ½ inch thick crosswise
• 1 cup grape tomatoes, halved
• 1 tablespoon garlic, chopped
• 1 tablespoon olive oil

Slow-Roasted Chicken Thighs

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• 4 tablespoons (2 fl oz/60 ml) olive oil 
• 8 ounces (250 g) white or brown mushrooms, brushed clean and sliced 
• kosher salt and freshly ground pepper 
• 10 ounces (315 g) spinach leaves, tough stems removed 
• 4 boneless, skinless chicken breasts, about 2 pounds (1 kg) total 
• ½ cup (2½ ounces/75 g) all-purpose flour
• 1 cup (4 oz/125 g) plain dried bread crumbs 
• 2 large eggs 
• 3½ cups (28 oz/875 g) prepared 
• marinara sauce 
• 8 oz (250 g) fresh mozzarella cheese, 
• preferably buffalo, thinly sliced 
• 6 tablespoons (1 ½ oz/45 g) freshly grated Parmesan cheese

Chicken Parmesan with Sautéed Mushrooms and Spinach

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• 4 6- to 8-ounce thick-cut pork loin chops
• Salt and pepper to taste
• 2 tablespoons butter
• 2 large onions, peeled, halved lengthwise, and cut crosswise into ¼ inch slices
• 4 cloves garlic, thinly sliced
• ½ cup flour
• 2 tablespoons vegetable oil
• 1 cup chicken stock, or as needed

Caramelized Onion-Smothered Pork Chops

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• 8 (5-to 7-ounce) bone-in chicken thighs, trimmed 
• Salt and pepper 
• 1 tablespoon extra-virgin olive oil, plus extra for drizzling 
• 2 ounces pancetta, chopped fine 
• 5 garlic cloves, peeled and smashed 
• 2 (15-ounce) cans cannellini beans, rinsed 
• ½ cup water 
• 2 sprigs fresh rosemary 
• 1 tablespoon chopped fresh parsley

   

Braised Chicken Thighs with White Beans

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• 1 tablespoon pure olive oil 
• 2 tablespoons unbleached all-purpose flour 
• 1 sweet onion, chopped 
• 1 stalk celery, diced 
• 1 small green bell pepper, diced 
• 3 cloves garlic, finely chopped 
• 1 tablespoon tomato paste 
• ¾ cup homemade chicken stock or reduced-fat, low-sodium chicken broth 
• 1 pound large shrimp (21/25 count), shelled and deveined 
• 2 tablespoons chopped fresh flat-leaf parsley 
• 1/2 teaspoon smoked paprika 
• ¼ teaspoon cayenne pepper or to taste
• Coarse kosher salt and freshly ground black pepper 
• Cooked long grain white or jasmine brown rice, for accompaniment 
• 2 green onions, trimmed and chopped 

Smoky Seafood Etouffee

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Stock & Beans:

• 8 ounces dried kidney beans, red or white
• 3 teaspoons salt plus more to taste
• 1 smoked pork shank
• 1 large onion, quartered
• 2 celery ribs, coarsely chopped
• 1 medium carrot,  coarsely chopped
• 4 cloves garlic, smashed
• 1 tablespoon peppercorns
• 2 bay leaves
• 1 sprig rosemary
• several parsley sprigs
• salt to taste
•  
• Base:

• 4 ounces pancetta, ¼ inch dice
• olive oil as needed
• 1 cup minced onion
• ¾ cup diced carrot
• 2 celery stalks, diced
• salt to taste
• 1 tablespoon minced garlic
• 1 tablespoon tomato paste
• 1 14½-ounce can diced tomatoes in juice
• Parmesan rind, if desired
• 1 tablespoon minced rosemary
• black pepper to taste

To finish:

• 3 cups, cut into pieces similar in size to the cooked beans, any mixture of your favorite vegetables: zucchini, yellow squash, green beans, broccoli, cauliflower, etc.
• 1 cup small pasta such as ditalini or elbow macaroni
• ½ cup chopped parsley
• red wine vinegar to taste
• grated Parmesan, for serving

Weekend Minestrone

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• 1 pound smoked sausage, sliced crosswise
• ½ cup vegetable oil, or as needed
• ½ cup flour
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 2 pounds peeled and deveined shrimp
• 1 to 2 cups water
• salt, black pepper, and cayenne pepper to taste
• ¼ cup chopped parsley
• ¼ cup sliced green onion tops
• hot cooked rice for serving

Old Fashioned Shrimp Stew

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• 2 pounds russet potatoes, peeled and cut into rough 1-inch chunks
• 2 quarts peanut, vegetable, or canola oil
• 2 teaspoons kosher salt
• Flavor additions such as Creole seasoning, Italian seasoning, granulated onion and/or garlic, etc. if desired
• 1 tablespoon cornstarch or potato starch
• ½ teaspoon granulated sugar
• freshly ground black pepper to taste
  
  
  
  Toppings of Choice: Sour cream, bacon, cheddar, and green onions pictured here; try crawfish in cream sauce; crawfish étouffée; any kind of queso; your favorite chile; etc.

Loaded Tater Tots

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• 1 medium onion, finely chopped or grated
• 1/2 bell pepper, finely chopped
• 4 tablespoons butter
• 5 tablespoons flour
• 1 cup cold milk or chicken stock
• salt and pepper to taste
• 1 tablespoons Lea & Perrins
• juice of 1/2 lemon
• 2 cups chopped or ground cooked chicken
• cooking oil for frying
• 1 egg beaten with 2 tablespoons cold water
• bread or cracker crumbs
• lemon wedges for serving

Chicken Croquettes

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• 8 cups Fritos® original corn chips 
• 8 cups warm West Texas Chili (link here) or your favorite chili
• 2 cups (8 oz.) shredded sharp Cheddar 
• 1/2 cup diced white onion 
• Toppings: sour cream, sliced fresh jalapeño peppers

Frito Pie

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