• 1 onion, finely chopped
• 1/3 cup celery, finely chopped
• 1/4 cup red bell pepper, finely chopped
• 1 tablespoon garlic, minced
• 1½ lbs ground sirloin
• 1/2 lb Italian sausage, removed from casing
• 1/3 cup green onions, chopped
• 1/3 cup Italian (flat-leaf) parsley
• 2 eggs
• 1/3 cup half-and-half
• 1/4 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1½ teaspoons dried basil
• 1½ teaspoons dried oregano
• 3/4 cup Italian bread crumbs
• 1/3 cup marinara sauce
• salt and pepper to taste

Ultimate Italian Meatloaf

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• 2 pounds boneless skinless chicken thighs
• 1 tablespoon sweet paprika
• 2 tablespoons olive oil
• 8 garlic cloves, halved
• 3 tablespoons cooking sherry
• 1/2 cup chicken stock
• 1 bay leaf
• 2 tablespoons Italian (flat-leaf) parsley, finely chopped

Chicken In Garlic Sauce

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• 2 lbs large shrimp, peeled and deveined
• 4 ounces unsalted butter
• 2 large garlic cloves,minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 1/2 teaspoons garam masala
• 2 tablespoons tandoori paste
• 2 tablespoons tomato paste
• 10 ounces heavy cream
• 1 teaspoon sugar
• 1/3 cup plain yogurt
• 2 tablespoons cilantro, chopped
• 1 tablespoon almonds, toasted and flaked
• lemon wedges, garnish

Indian-Style Butter Shrimp

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Chicken

• 1 (4-pound) chicken, cut into pieces
• salt, black pepper, and cayenne
• 1 cup all-purpose flour
• 1⁄2 cup vegetable oil
• 1 large onion, chopped
• 1 small bell pepper, chopped
• 1 large garlic clove, minced
• 1 tablespoon prepared dark roux (or make your own)
• 2  cups chicken broth
• salt, pepper, and/or Cajun seasoning
• 2 tablespoons fresh minced parsley

Dumplings

• 2 cups baking mix, such as original Bisquick
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2/3 cup milk

Smothered Chicken Fricassee

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Relish:

• 1/4 cup fresh or frozen corn
• 1 cup tomatoes, coarsely chopped
• 1 avocado, cubed
• 1/4 cup red onion, minced
• 1/4 cup cilantro, chopped
• 2 cloves garlic, minced
• 2 limes (one for garnish, one for juicing)
• 1/2 teaspoon salt

Blackened Red Snapper:

• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 1/2 teaspoon cayenne
• 1/2 teaspoon paprika
• 1/2 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon organic cornstarch or arrowroot
• 4 red snapper fillets, patted dry
• cooking oil

Blackened Red Snapper with Corn Relish

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• olive oil
• 1 small yellow onion, diced
• 5 large cloves garlic, thinly sliced
• 1 pint grape tomatoes, halved
• salt and pepper, to taste
• 1 tablespoon tomato paste
• splash of red wine
• 2 cups mixed vegetables, bite-sized pieces, such as lima beans, artichoke hearts, swiss chard, zucchini, summer squash, asparagus, broccoli, edamame
• 2 tablespoons chopped fresh oregano
• handful fresh basil, sliced
• 1/2 pound penne pasta, cooked al dente
• 1 pound mild or hot Italian sausage links, grilled or roasted
• Freshly grated Parmesan, Reggiano, or Asiago cheese, for garnish
• Hot pepper flakes, optional

Summer Pasta with Vegetables and Sausage

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• 1/4 cup olive oil
• 4 large cloves garlic, finely minced
• 1 teaspoon red pepper flakes
• 1 lb medium shrimp, peeled and deveined
• 2 tablespoons fresh lemon juice
• 2 tablespoons dry sherry
• 1 teaspoon paprika
• salt and pepper, to taste
• chopped fresh Italian parsley, for garnish

Sautéed Garlic Shrimp

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• 1 pound boneless, skinless, chicken cut lengthwise into 1 inch-thick strips, 10 - 15 in all
• 3/4 cup all purpose flour
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 3 tablespoons cooking oil

Optional:

• 2 eggs
• 3/4 cup Panko bread crumbs
• 1/2 cup prepared marinara sauce
• 1/2 cup freshly shredded mozzarella
• 2 tablespoons freshly grated Parmesan
• wooden skewers
• ketchup; yellow, brown, and/or honey mustards; barbecue sauce; for serving

Chicken Tenders 4 Ways

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• 1 store-bought rotisserie chicken
• 1 large head Romaine lettuce, cored, torn into bite-sized pieces
• 2 carrots, peeled, sliced very thin
• 1 rib celery, sliced very thin
• 1/4 pound tasso or smoked ham, chopped
• 1/4 cup chopped green onion
• Fresh Creole Tomato Vinaigrette (recipe here)
• 4 ounces white Cheddar cheese, finely cubed
• 4 large hard-boiled eggs, peeled and quartered
• black pepper
• Garlic Baguette Melba Toast (recipe here)

Louisiana Chef's Salad

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Self-Basting Grilled Shrimp

• 36 jumbo Louisiana headless shrimp (about 3 pounds)
• Cajun Butter (recipe follows )
• 6 10-inch metal or water-soaked wooden skewers

Cajun Cabin Butter

• 2 sticks butter, at room temperature
• 1 teaspoon salt
• 1 pinch each black pepper and ground red pepper or cayenne
• 1 tablespoon chopped fresh chives
• 1 tablespooon chopped fresh parsley
• 1 small lemon, zested and juiced
• 1/4 cup finely grated Parmesan cheese

Shrimp with Cajun Butter

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