Curried Chicken and Apricot Salad

Yields enough for 8 sandwiches

Ingredients:
1/2 Cup apricots, dried coarsely chopped
4 Each onion, green cut into 1-inch pieces
4 Cups chicken, cooked, finely chopped (one rotisserie chicken)
1/4 cup mayonnaise, light 
1/4 cup sour cream, light
1 Tbls curry powder, sweet 
2 tsp juice, lemon 
1/2 tsp salt 
1/8 tsp pepper, cayenne
8 leaves lettuce, red leaf
16 slices bread, whole wheat

Optional Ingredients:
1/2 Cup almonds, sliced

Directions: 
In a food processor, finely chop the apricots and scallions. Move to a large bowl. In a small bowl, mix together the  mayonnaise, sour cream, curry powder, lemon juice, salt, and cayenne; mix well.  Add finely chopped chicken to the large bowl and mix with the apricots and scallions.  Fold in the mayonnaise mixture.

Spread on bread half of the slices.  Top with a leaf of lettuce. Top with sliced almonds, if using and with remaining slice of bread.  Slice as desired and serve.

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Hearty Lentil Soup (Slow Cooker)

Yields 8 servings

Ingredients:
4 Tbls oil, olive, divided
3 Large beef bone, round with marrow (for soup)
2 Large onion, white large dice 
8 Cloves garlic, fresh minced
1 Pound sausage, kielbasa sliced into discs
3 Cups ham, cooked diced
2 Cups carrots, cut into 1/2-inch slices
2 Cups celery cut into 1/2-inch slices plus leaves
2 Large tomatoes, red, fresh, wedged
1 Pound lentils, dried rinsed and picked through
1 1/2 Tbls Frank's Red Hot 
1 to taste salt and pepper
1 tsp Southwestern Seasoning 
4 Cups stock, chicken, low-sodium 
24 oz (fl) beer, (Dark German beer such as Bock or Hefeweizen)
12 oz (wt) spinach, fresh baby spinach

Directions: 
In a large skillet, heat 1 tablespoon oil over medium-high heat.  Add the beef bones and sear on each side, for 1 minute.  Add the onions on top and saute for 5 minutes.  Remove bones and move to the slow cooker.  Add the garlic to the onion and saute for 30 seconds until fragrant.  Add onions and garlic to slow cooker.  Add another 1 tablespoon oil and add sausage to skillet and saute until it begins to brown, 2 to 3 minutes.  Add to slow cooker.  Add another 1 tablespoon oil and add ham to skillet.  Saute until it begins to brown, 2 to 3 minutes.  Move to slow cooker.

Add last tablespoon of oil to skillet.  Add in celery, carrots, salt, pepper and Southwest seasoning.  Saute until they begin to color slightly, 2 to 3 minutes.  Add to slow cooker, along with tomatoes, lentils, hot sauce, stock and beer.  Your cooker may be full to the top.

Add lid and set on low and cook for 5 to 6 hours, until lentils are done.  The vegetables will still be crunchy.  Remove beef bones.  Fold in the spinach and let wilt, 5 minutes.  Serve with crusty bread with an herbed butter.

Chef's Note: If you cannot find a beef soup bone, you can make this without, just add 1 to 2 teaspoons of beef bouillon granules when sautéing the sausage. 

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Chicken with White Wine, Tarragon and Cream (Slow Cooker)

Yields 6 servings

Ingredients:
6 12-ozs chicken breast, bone-in ribs removed
1 to taste salt and pepper 
1/4 Cup oil, vegetable 
1 1/4 Pound mushrooms, crimini cut in quarters
2 Large onion, white minced
2 tsp thyme, fresh minced
4 Cloves garlic, fresh minced
1/4 Cup flour, all-purpose 
3/4 Cups wine, dry white 
1 Cup stock, chicken, low-sodium 
1 Pound carrots 
2 Tbls soy sauce, low sodium 
2 Each bay leaves 
1/2 Cup cream, heavy 
1/4 Cup tarragon, fresh minced 

Directions: 
Dry chicken with paper towels and season with salt and pepper. Heat 1 tablespoon oil in a 12-inch skillet (preferably iron or other not non-stick) over medium-high heat until just smoking. Add half of the chicken, skin-side down, and brown lightly, 5 minutes; transfer to a plate. Repeat with 1 tablespoon more oil and remaining chicken; transfer to plate. Let chicken cool slightly and discard skin. 

Add remaining 2 tablespoons of oil, mushrooms, onions, thyme and 1/4 teaspoon of salt to pan. Cover and cook over medium heat until mushrooms are softened, 5 to 10 minutes. Uncover and continue to cook until mushrooms are dry and browned, 5 to 10 minutes. 

Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Slowly whisk in white wine, scraping up any browned bits and smoothing out any lumps; transfer to the slow cooker. 

Stir in stock, carrots, soy cause and bay leaves into the slow cooker. Nestle the browned (now skinless) chicken with any accumulated juices into the slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low. 

Transfer chicken and vegetables to a serving platter and tent loosely with aluminum foil. Let braising liquid settle for 5 minutes., then remove fat from surface using a large spoon. Discard bay leaves. Stir in cream and tarragon and season with salt and pepper to taste. Spoon 1 cup of the sauce over the chicken and serve with the remaining sauce on the side.

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Best Banana Bread

Yields 1 loaf

Ingredients:
2 Cups flour, all-purpose 
2 tsp baking powder 
1/2 tsp baking soda 
3/4 tsp salt, table
1/2 Cup sugar, white 
1 Large egg, whole beaten
1/2 Cup oil, vegetable 
1 Cup banana mashed, ripe (preferably overripe)
1 Tbls juice, lemon 

Optional Ingredients:
1 Cup walnuts, English chopped
OR
1 Cup chocolate chips, semi-sweet

Directions: 
Preheat oven to 350 degrees (325 degrees for a convection oven).

Sift dry ingredients together.  If using, add 3/4 cup walnuts or 1 cup chocolate chips. 

Combine remaining ingredients together and add to the dry ingredients. Stir BY HAND only until flour is moistened and you see no more flour - be careful NOT to over mix. 

Pour into greased 9x5 loaf pan. If using walnuts, sprinkle remaining 1/4 cup walnuts over top. 

Bake for 45 minutes to 1 hour (until toothpick inserted into the center comes out clean).

Let cool in pan on counter for 5 to 10 minutes, then dump out into rack to finish cooling.

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Chocolate Chip Toffee Cookie Dough Dip

Yields: 6 servings

Ingredients:
8 Ounce(wt)s cheese, cream regular softened
1/2 Cup butter softened
1 Cup sugar, powdered 
2 Tbls sugar, light brown, packed 
1/2 Tbls extract, vanilla 
1 Cup chocolate chips, semisweet 

Optional Ingredients:
1 Cup toffee pieces

Directions: 
Cream together cream cheese and butter. 

Add all remaining ingredients and mix until well-combined. 

Serve with graham crackers, Nilla wafers and apple wedges.

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Lindy's Kicked Up Ranch Buffalo Chicken Dip

Yields 8 servings (4 cups)

Ingredients:
8 Ounce(wt)s cheese, cream regular softened
1/2 Cup ranch dressing OR bleu cheese dressing
1/2 Cup Frank's Louisiana Hot Sauce 
1/2 Cup cheese, mozzarella (whole milk) shredded OR crumbled blue cheese (plus more for topping)
25 Ounce(wt)s rotisserie chicken, shredded 
                     OR
25 Ounce(wt)s chicken, canned, water packed drained 
1 tsp Silver Service Chef's Lindy's Rib Rub (plus more for sprinkling on top)

Chef's Note: If you prefer Ranch, use the ranch dressing with the mozzarella cheese.  If you prefer Blue cheese, use the blue cheese dressing with the blue cheese.  If you don't have my Rib Rub, use a combo of cayenne pepper and chili powder with a little garlic powder (use your own tastes to decide ratio).



Directions: 
Heat oven to 350 degrees. 

Place cream cheese into food processor.  Add salad dressing, Frank's RedHot Sauce and cheese.  Process until smooth.

Add in chicken and Rib Rub.  Pulse until well combined and at your desired consistency.  Spoon into 1-quart baking dish.  Top with extra cheese and sprinkle with a little extra Rib Rub.

Bake 20 minutes or until mixture is heated through and bubbly.  

Serve with tortilla chips, crackers, baby carrots and celery sticks.

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Asian-Style Beef Stew

Yields 6 servings

Ingredients:
2 Large onion, white minced
3 Tbls tomato paste 
2 Tbls oil, vegetable 
2 Tbls ginger root grated
9 Cloves garlic, fresh minced
1 Cup stock, beef 
1 Cup stock, chicken, low-sodium 
8 Ounce(wt)s carrots, baby 
1/4 Cup soy sauce, low sodium 
1/4 Cup sherry, dry or dry white wine
2 Tbls tapioca, Minute 
2 Each bay leaves 
3 Pounds beef, stew meat 
1 to taste salt and pepper 
6 Ounce(wt)s snow peas trimmed and cut in half
8 Ounce(wt)s water chestnuts, canned, sliced drained, patted dry
4 Each onion, green sliced thin
1 Tbls sugar, light brown, packed 
2 Cups rice, jasmine cooked 

Directions: 
Add onions, tomato paste, oil, ginger and garlic to slow cooker. 

Stor together the two stocks, soy sauce, sherry (or wine), and add to cooker. Add in carrots, bay leaves and tapioca. Season the beef with salt and pepper to taste and nestle into the cooker. Cover and cook until beef is tender, 9 to 11 hours on low, or 5 to 7 hours on high. 

Remove beef and transfer to a bowl or cutting board. Let cool slightly, then using two forks, shred beef into bite-sized pieces. Remove any fat from the surface of the stew. Discard bay leaves. 

Return beef to cooker, and add in the snow peas, water chestnuts, brown sugar and scallions. Let heat through. Serve over cooked rice and drizzle with extra soy sauce, if desired.

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Homey Chicken Stew

Yields 6 to 8 servings

Ingredients:
3 Pounds chicken thighs, boneless, skinless trimmed
1 to taste seasoning, Greek 
1/4 Cup oil, vegetable 
2 Large onion, white minced
6 Cloves garlic, fresh minced
1 Tbls tomato paste 
2 tsp thyme, fresh minced
1/3 Cup flour, all-purpose 
1/2 Cup wine, dry white 
4 Cups stock, chicken, low-sodium 
12 Ounce(wt)s potatoes, small red scrubbed, cut in 1/2-in pieces
4 Large carrots peeled, sliced 1/4-in thick
2 Each bay leaves 
1 Cup peas, frozen 
1/4 Cup parsley, flat-leaf minced
1 to taste salt and pepper 

Directions: 
Dry chicken with paper towels and season with greek seasoning. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown half of chicken lightly on both sides, 5 to 8 minutes; transfer to bowl. Repeat with 1 tablespoon more oil and remaining chicken; transfer to bowl. 

Heat 1 tablespoon more oil over medium-high heat until shimmering. Add onions, garlic, tomato paste, and thyme, and cook until onions are softened and lightly browned, 8 to 10 minutes. Stor in flour and cook 1 minute. Slowly whisk in wine, scraping up any browned bits. Whisk in 1 cup stock, smoothing out any lumps; transfer to slow cooker. 

Microwave potatoes and carrots with remaining tablespoon oil in covered bowl, stirring occasionally, until vegetables are nearly tender, about 5 minutes; transfer to slow cooker. Stor remaining 3 cups of stock and bay leaves into slow cooker. Nestle browned chicken with any accumulated juices into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low. 

Chef's Note: If you are cooking this for 6 hours, do NOT microwave the vegetables.

Transfer chicken to cutting board, let cool slightly, then shred into bite-sized pieces. Let stew settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves. 

Stir shredded chicken and peas into stew and let sit until heated through, about 5 minutes. Adjust stew consistency with additional hot stock, if needed. Stir in parsley, season with salt and pepper, to taste, and serve.

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Rustic Potato Leek Soup

Yields 6 to 8 servings

Ingredients:

2 Tbls butter
2 leeks, white and light green parts only, halved lengthwise, sliced thin and washed thoroughly
1 onion, white, minced
3 cloves garlic, minced
1 1/2 tsp thyme, fresh, minced
6 cups chicken stock, low-sodium
1 1/2 lbs red potatoes, scabbed and cut into 1/2-inch pieces
3 carrots, peeled and cut into 1/2-inch pieces
2 bay leaves
1/2 cup heavy cream
2 Tbls dill, fresh, minced
salt and pepper to taste

Directions:

Melt butter over medium-high heat. Add onion, garlic, leeks, and thyme and sauté until soft and slightly golden, about 10 to 12 minutes. Add 1 cup of stock to deglaze pan. Move everything to a slow cooker or Dutch oven.

Add in remaining stock, potatoes, carrots, and bay leaves. Cook on low heat, with lid for 4 to 6 hours, or until vegetables are soft.

Discard bay leaves. Stir in cream and heat about 5 minutes, or until completed heated through. Stir in dill, salt and pepper to taste and serve.

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Dijon Herbed Pork Chops

Yields 4 servings

Ingredients:
1 1/2 Cup breadcrumbs, panko 
1/2 Cup cheese, parmesan, grated 
1 Tbls Silver Service Chef's Bob's Poultry Rub 
1 Large egg, whole

1 Tbls mustard, Dijon  

1 tsp water 
4 9-ozs pork chops, loin, boneless
2 Tablespoons oil, olive 

Directions: 
Preheat oven to 350 degrees. Mix breadcrumbs, cheese, and poultry rub in pie dish; season with salt and pepper to taste, if desired. Whisk egg with mustard and water in medium bowl to blend.  Dip chops into eggs, then coat on both sides with breadcrumb mixture. 

Heat oil in heavy large ovenproof skillet over medium-high heat. Add pork chops to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet with pork to oven. Bake until pork chops are crisp on the outside and meat thermometer inserted into pork registers 150 degrees, about 20 minutes. 

Transfer chops to plates. Serve.

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Balboa Red Beans and Rice

Yields 6 servings

Ingredients:
1 Pound beans, red, dried washed and picked over
1 Large onion, yellow chopped
1 Large bell pepper, green or red, chopped
5 Each celery stalk chopped
6 Cloves garlic, fresh minced
3/4 Pounds ham hock, smoked meat diced off bone plus bone
1 Teaspoon thyme, dried rounded
6 Each bay leaves 
2 Teaspoons tabasco 
1 1/2 Tablespoon worcestershire sauce 
1/4 Cup Silver Service Chef Southwestern Seasoning 
1/2 Teaspoon salt, Kosher 
1 Teaspoon pepper, black, ground 
3/4 Pounds sausage, kielbasa sliced on the bias

Directions: 
Cover beans in cold water and soak overnight. The next day, drain and put fresh water in the pot. (This helps reduce the amount of gas in the beans). Bring the beans to a boil. Make sure the beans are always covered by water, or they will discolor and turn hard. Boil the beans for about 45 to 60 minutes, until the beans are tender but not falling apart. 

While the beans are boiling, sauté the onions, celery and bell pepper until the onions turn translucent. Add the garlic and sauté for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham meat and bones, sausage, seasonings and just enough water to cover. 

Chef's Note: If you are par-boiling fresh sausage, use the "stock" remaining instead of water. 

Bring to a boil, and then reduce heat to a low simmer. Cook for at least 3 hours, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot.

Serve over white rice and with cornbread on the side.

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Sweet and Spicy Hot Pepper Wings

Yields 2 dozen

Ingredients:

• Olive oil cooking spray
• 2 to 3 pounds chicken wings, split into drums and planks, wing tips cut off and discarded
• Silver Service Chef's Lindy's Rib Rub to taste
• 1/2 cup Silver Service Chef Hot Pepper Jelly
• 1/4 cup freshly squeezed lime juice
• 1/4 cup Frank's hot sauce
• 
  
• Directions:

Preheat the broiler. Line a sheet pan with foil, place a rack on top of the pan and spray the rack.

Sprinkle the wings with Lindy's Rib Rub. Spread the wings on the rack in 1 layer. Broil 4 to 5 inches from the heat, turning over once, until cooked through, 20 minutes.

In a small saucepan over moderate heat, whisk the hot pepper jelly, lime juice and hot sauce until smooth. Bring to a boil, reduce the heat and let simmer 3 to 5 minutes. Brush 1/4 cup sauce on the cooked wings or toss in a metal bowl) and broil 3 minutes minutes. Toss again in more sauce and broil 1 to 2 more minutes until crispy about. 

Toss with the remaining sauce before serving.

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Twinkie Cupcakes with Marshmallow Buttercream

Yields 24 cupcakes 

Ingredients:
16 1/2 Ounce(wt)s cake mix, yellow 
3 2/5 Ounce(wt)s instant pudding mix, French vanilla
7 Ounce(wt)s marshmallow fluff
1/2 Cup Crisco, butter-flavored sticks 
1/3 Cup sugar, powdered 
1/2 tsp extract, vanilla 
1/4 tsp salt, table 
2 tsp water, very hot

Directions: 
Preheat oven to 350 degrees F. Line two muffin tins with about 24 paper liners. Set aside. 

Prepare cake mix according to package directions, stirring the box of pudding mix into the cake batter to blend. Portion batter evenly among muffin cups, about 2/3 full, and bake for approx. 15 to 18 mins or until golden and a toothpick inserted in the center comes out clean. 

Cool completely, the core out the cupcake’s middles with a sharp, small paring knife, careful not to cut through the entire cupcake. Trim most of the cored out piece, leaving a top to replace after filling.  Eat or discard the rest of the cored cupcake (see below). 

First, dissolve the salt into the hot water and allow to cool. In the bowl of a stand mixer, beat together the marshmallow cream, butter, powdered sugar and vanilla extract until fluffy. Beat in the salt water. Mixture should be light but not as stiff as frosting. 

Scoop filling into a resealable plastic bag, seal tight, and snip off a corner of the bag. Pipe the filling into each cored cupcake, filling just to the top. Replace top.

Refrigerate cupcakes while you prepare the frosting. 

Buttercream:
Ingredients:

7 Ounce(wt)s marshmallow fluff
1 Cup Crisco, butter-flavored sticks
1 Teaspoon extract, vanilla
2 Pounds sifted sugar, powdered

Directions:
In the bowl of a stand mixer, beat together the fluff, Crisco and vanilla until combined and creamy, about 2 minutes. 

Sift powdered sugar into a bowl. Gradually begin adding powdered sugar in, about one cup at a time, until frosting is light and fluffy.

Pipe frosting onto cooled cupcakes, careful to cover the filled center with frosting. Store frosted cupcakes airtight, preferably in the fridge.

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Lemony Coconut Bars

Yields 12 servings

Ingredients:
1 1/2 Cup flour, all-purpose 
1/2 Cup sugar, powdered 
3/4 Cups butter cold
4 Large egg, whole 
1 1/2 Cup sugar, white 
1/2 Cup juice, lemon 
1 Teaspoon baking powder 
1 Cup coconut, dried, unsweetened 

Directions: 
Preheat oven to 350 degrees and line a 9 × 13 × 2 inch pan with foil or parchment paper and spray with non-stick cooking spray. 

In a bowl, combine flour and confectioners’ sugar; cut in the butter until crumbly (I used my food processor and pulsed the ingredients until thoroughly combined). 

Press into the bottom of a lightly greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 for 15 minutes. 

Meanwhile, in a mixing bowl, beat the eggs, sugar, lemon juice and baking powder until well mixed. Pour over crust; sprinkle coconut evenly over the top. 

Bake at 350 for 20-25 minutes or until golden brown. 

Cool on a wire rack. Cut into bars.

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Sweet and Spicy Curried Nuts

Ingredients:
1 Pound walnuts, halves 
1 Pound cashews 
1 Pound pecans 
1 Pound almonds, whole 
1 Tablespoon cumin, ground 
1 Teaspoon ginger, ground 
1 Teaspoon curry powder, sweet 
1 Teaspoons pepper, cayenne 
1/4 Cup sugar, white 
2 Teaspoons salt, Kosher 
1/4 Cup oil, canola 

Directions: 
Preheat the oven to 300 degrees. 

Line a baking sheet with parchment paper. 

In a pan heat the oil and with all the spices on low heat and stir for about 2 minutes until they’re aromatic. 

Pour the mixture over the nuts and add the sugar and salt. Mix well. 

Spread the nuts in a single layer on the baking sheet and bake for 20 minutes. 

Cool completely.Pack them in small air tight jars!

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Pecan Pie Bars

Ingredients:
1 Cup Crisco, butter-flavored sticks 
2/3 Cups sugar, dark brown, packed 
2 2/3 Cups flour, all-purpose 
1/2 tsp salt, table 
1/2 Cup butter, unsalted 
1 Cup sugar, dark brown, packed 
1/3 Cup honey 
2 Tbls cream, heavy 
2 Cups pecans chopped

Directions: 
Preheat oven to 350 degrees. Line your 9 x 13 pan with tin foil, leaving a 2 inch overhang on all sides. 

To make the crust, cream together butter and dark brown sugar until light and fluffy. Then add in the flour and salt until mixture is crumbly. 

Pour the crust mixture into the lined pan and press into an even layer. Bake for 20 minutes until nice and golden brown. 

Remove and set aside. Keep oven temperature. 

While the crust bakes, in a medium stockpot, melt butter, dark brown sugar, honey, and heavy cream. Bring to a boil then turn the heat down to a low simmer and pour the pecans in and stir to combine. 

When crust is ready, pour pecan mixture over the entire crust, using a spatula to make it a smooth, even layer. 

Return pan to oven and bake for another 20 minutes. 

When done, remove from oven and let cool completely before cutting into bars. 

Use the foil to lift out the bars and place on cutting board to slice. Peel down the foil sides and slice with a very sharp knife for a clean edge. 

Store in airtight container for up to 5 days.

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