Old School Cookie Recipes

https://www.tasteofhome.com/collection/cookies-grandma-knew-by-heart/

47 Great looking cookie recipes!

Brigsten’s Gumbo

1 cup Andouille sausage

1 cup Chicken thighs, boneless and skinless

1 cup Shrimp, peeled and deveined

1 cup Okra, sliced

1 cup Onion, diced

1 cup Green bell pepper, diced

1 cup Celery, diced

4 cloves Garlic, minced

4 cups Chicken broth

1 can Diced tomatoes, canned

2 leaves Bay leaves

1 tsp Thyme, dried

1 tsp Cayenne pepper

to taste0 Salt

to taste0 Black pepper

1 tbs Vegetable oil

to taste0 Green onions, sliced (for garnish)

to taste0 Parsley, chopped (for garnish)

to taste0 Cooked rice (for serving)

Cooking Directions

1. Prepare the Roux

In a large pot, heat the vegetable oil over medium heat. Add the flour gradually while stirring constantly to create a roux. Cook until it turns a dark brown color, about 15-20 minutes.

2. Add the Vegetables

Once the roux is ready, add the diced onion, green bell pepper, celery, and minced garlic. Stir and cook for about 5-7 minutes until the vegetables are softened.

3. Add the Meats

Stir in the andouille sausage and chicken thighs. Cook for an additional 5 minutes until the chicken is browned.

4. Add the Broth and Seasonings

Pour in the chicken broth, followed by the diced tomatoes, bay leaves, thyme, cayenne pepper, salt, and black pepper. Bring to a boil.

5. Simmer

Reduce the heat to low and let the gumbo simmer for at least 30 minutes, stirring occasionally.

6. Add Seafood

In the last 10 minutes of cooking, add the shrimp and sliced okra. Cook until the shrimp are pink and cooked through.

7. Serve

Remove bay leaves before serving. Serve the gumbo over cooked rice and garnish with green onions and parsley.

Brigsten’s Mashed Potatoes

FRANK BRIGTSEN’S MASHED POTATOES

e two best mashed potato dishes I have eaten in my life were from my friend

and famed New Orleans chef, Frank Brigtsen’s and at my grandmother’s dining

room table (and I’d have a hard time choosing a winner between the two).

INGREDIENTS

4 lbs. small red potatoes (preferably “B” size)

16 cups water

2 cups heavy whipping cream

½ lb. unsalted butter

½ cup potato water (the water in which the potatoes were boiled)

1 tablespoon salt

½ teaspoon ground white pepper

INSTRUCTIONS

Recipe from Frank Brigtsen – Brigtsen’s Restaurant

Yield: 10 cups (10-12 servings)

CHEF’S NOTES: Mashed potatoes seem like such a simple dish, and they are.

However, I have learned many things about mashed potatoes over the years and one

thing is true – little things can make a big difference. Whether you are using Idaho

Russet potatoes or red potatoes, size does matter. I have found that smaller potatoes

are better for mashing than large ones. e smaller potatoes come out sweeter and less

starchy. At Brigtsen’s, we use “B” size red potatoes, skin-on, for our mashed potatoes.

https://robertstjohn.com/recipe/frank-brigtsens-mashed-potatoes/ 10/1/25, 6:06 PM

Page 1 of 3ey are about the size of a golf ball. I add a little salt to the water when I wash them

and this seems to help remove any dirt from the potatoes.

Always use the best cream and butter available. We use 40% butterfat heavy

whipping cream and unsalted butter. Always cook the potatoes until they are very

tender, almost falling apart. Always mash the potatoes while they are still hot. Always

make your mashed potatoes by hand. Don’t use an electric mixer. If you over-work the

potatoes, gluten forms and your mashed potatoes will be, well, gluey. I use a heavy-

duty wire whisk, with an up-and-down motion, to mash the potatoes. Always reserve a

little bit of the water that you cook the potatoes in and add a little bit to the mashed

potatoes. is helps keep them light and fluffy. Finally, try and make your mashed

potatoes at the last minute, just before dinner is served. is is when they are at their

best.

Wash the potatoes very well and put them in a deep pot with 8 cups of water.

Bring to a boil and cook until very tender, about 30 minutes. Drain the water off

the potatoes, reserving ¼ cup of the water.

In a small pot, add the cream and cook over low heat just until the cream is

scalded. Add the butter and cook, stirring occasionally, just until the butter is

melted. Remove from heat and set aside.

In a mixing bowl, add the cooked potatoes, potato water, salt, and white pepper.

Mash the potatoes with a heavy-duty wire whisk until the potatoes are broken

up into small pieces.

Add the cream/butter mixture and continue mashing with the whisk until the

potatoes have absorbed all the cream. Use a spoon to scrape the bottom and

sides of the bowl. Serve immediately.

https://robertstjohn.com/recipe/frank-brigtsens-mashed-potatoes/ 10/1/25, 6:06 PM

Page 2 of 3© Copyright 2025 unless otherwise noted. New South Restaurant Group • 3904 Hardy St

Hattiesburg MS 39402 • 601.264.0657

https://robertstjohn.com/recipe/frank-brigtsens-mashed-potatoes/ 10/1/25, 6:06 PM

Page 3 of 3

Brigsten’s BBQ Shrimp

ingredients

1. 1 dozen fresh, head-on jumbo, wild (Louisiana) shrimp (10-15 count per pound)
2. 3 tablespoons + 4 tablespoons unsalted butter, softened
3. 1 teaspoon finely chopped fresh rosemary leaves
4. 1/2 teaspoon fresh ground black pepper
5. 3/4 teaspoon Chef Paul Prudhomme’s Seafood Magic seasoning (or your favorite low-sodium Cajun seasoning blend)
6. 1 teaspoon minced fresh garlic
7. 1 tablespoon Worcestershire sauce
8. 3 tablespoons dark beer (enjoy the rest while cooking)
9. 1/4 cup shrimp stock*

directions

1. IF SERVING PEELED SHRIMP: Peel the shrimp and devein, reserving the heads and shells for stock*. To make the stock, place the shrimp heads and shells in a small pot and add just enough cold water to cover the shells. Bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 5 minutes. Strain through a sieve into a bowl and set aside. Or cool completely and freeze in ice cube trays until ready to use.
2. Heat a heavy-bottom skillet over high heat for 1-2 minutes. Add 3 tablespoons of the butter, the rosemary, black pepper, shrimp stock and peeled shrimp (or shell-on shrimp). Cook just until the shrimp turn pink on the outside. Shake the skillet vigorously back and forth, with a push/pull motion, while cooking the shrimp.
3. Add the seafood seasoning and garlic and cook, shaking the skillet constantly, for 5 seconds. Add the Worcestershire and beer. Cook until the beer is almost completely evaporated, 15-20 seconds.
4. Add the remaining 4 tablespoons of butter. Reduce heat to low. Shake the skillet vigorously back and forth, with a push/pull motion, just until the butter melts into the sauce and the sauce is emulsified. Serve immediately in shallow bowls with lots of hot French bread for soaking up every last drop of sauce.

Brigstens Pecan Pie

Pecan Pie

Frank Brigtsen - Brigtsen's Restaurant

Yield: One 8 ½ inch pie

For the dough:

1 cup all-purpose white flour

½ teaspoon salt

7 tablespoons cold unsalted butter

¼ cup ice water

*Preheat oven to 350 degrees.

Sift the flour and salt into a mixing bowl. Using the large holes of a hand grater, grate the butter

into the mixing bowl with the flour mixture. Lightly blend the butter and flour mixture with your

fingertips until the texture is like coarse cornmeal. Be careful not to overwork the dough.

Add the ice water and blend until thoroughly incorporated. Form the dough into a ball and

blend until thoroughly incorporated. Form the dough into a ball and place it on a floured cutting

board.

Roll out the dough, adding flour as necessary, to 1/8-inch thick. Place an 8 ½ inch pie pan face

down on the dough and cut the dough to fit the pan, leaving a border of about 1 inch.

Line the pan with the dough, trim the edges, and refrigerate until ready to use.

For the filling:

½ cup darkly roasted pecans, ground

3 eggs

1 cup granulated white sugar1 cup dark corn syrup

2 tablespoons melted unsalted butter

1 ½ teaspoons pure vanilla extract

1/8 teaspoon salt

1 cup medium pecan pieces

In an electric mixer with the wire whisk attachment, add the eggs and beat on high speed until

frothy, about 1 minute. Add the sugar, corn syrup, butter, vanilla, salt, and ground roasted

pecans. Beat on medium speed until well blended. Stir in the pecan pieces.

Pour the filling into the pie shell. Bake at 350 degrees for 40 minutes. Reduce heat to 325

degrees and bake until the filling is browned on top and the crust is light golden brown, 35-40

minutes. Remove from oven and cool at room temperature for 1 hour before serving. Serves

Brigsten’s Trout Meuniere with Shrimp & Pecans

Trout Meuniere with Shrimp & Pecans

Frank Brigtsen - Brigtsen's Restaurant

Yield: 2 servings

Ingredients:

2 eggs

2 cups milk

2 cups all-purpose flour

5-6 teaspoons Chef Paul Prudhomme's Seafood Magic seasoning

2 5-ounce speckled trout filets

½ cup vegetable or peanut oil

5 tablespoons softened unsalted butter, in all

6 medium-sized peeled fresh shrimp

½ cup roasted pecan pieces

2 Tablespoons thinly sliced green onions

¼ teaspoon minced fresh garlic

½ teaspoon Lea & Perrins

6 Tablespoons shrimp stock

½ teaspoon lemon juice

In a mixing bowl, add the eggs and whisk until frothy. Add the milk and whisk until thoroughly

blended. Transfer the egg/milk mixture to a shallow pan and set aside.

In a separate shallow pan, add the flour and 4 teaspoons of the seafood seasoning. Blend well

and set aside.

Heat the oil in a large (12") skillet over medium-high heat. Season both sides of the trout filets,

lightly and evenly, with the seafood seasoning. (Use about 3/4 teaspoon per filet).

When the oil is hot, dredge the trout filets in the seasoned flour, then the egg/milk wash, then

back again in the flour. Carefully place the battered trout filets into the hot oil. Cook the fish,

turning once, until both sides are brown and crispy, 2-3 minutes per side.

Transfer the fish to a sheet pan lined with paper towels to drain. Set aside and keep warm while

you make the sauce:

Discard the oil, reserving any browned bits of flour in the bottom of the pan. Return the skillet to

the stove over high heat.Add 1 Tablespoon of the softened butter and cook, shaking the skillet constantly, until the butter

turns dark brown, 10-20 seconds. Add the shrimp and cook until the outside of the shrimp turn

pink, 1-2 minutes.

Add the pecans, green onions, garlic, and ¼ teaspoon of seafood seasoning. Cook, shaking

the skillet constantly, for 10 seconds. Add the Lea & Perrins, stock, and lemon juice. Bring to a

boil. Add the remaining 4 Tablespoons of butter. Cook, shaking the skillet constantly, just until

the butter melts into the sauce and becomes fully incorporated. Remove from heat.

To serve, place 1 trout filet on each plate and top each filet with 3 shrimp and ¼ cup of sauce.

Serve immediately.

Brigsten’s Butternut Shrimp Bisque

Butternut Shrimp Bisque

Frank Brigtsen - Brigtsen's Restaurant

Yield: 6 servings

Ingredients:

3 Tablespoons unsalted butter

2 cups diced yellow onion

1 bay leaf

4 cups butternut squash (peeled, de-seeded, and diced into ½ - inch cubes)

2 cups peeled fresh shrimp

2 ¼ teaspoons salt

3/8 teaspoon ground cayenne pepper

1/8 teaspoon ground white pepper

½ cup shrimp stock (see NOTE)

6 cups heavy whipping cream

NOTE: To make shrimp stock, place shrimp heads and shells into a saucepan and cover with

cold water. Bring to a boil. Reduce heat to low and simmer for 15 minutes. Strain.

Heat the butter in a heavy-duty saucepan over medium-high heat. Add the onions and bay leaf

and cook, stirring constantly, until the onions become soft and clear, 3-4 minutes.

Reduce heat to medium and add the butternut squash. Cook this mixture, stirring occasionally,

until the squash begins to soften, 6-8 minutes.

Reduce heat to low and add the shrimp, salt, cayenne, and white pepper. Cook, stirring

occasionally, until the shrimp turn pink, 2-3 minutes.

Add the shrimp stock and cook, stirring occasionally, for 6-8 minutes. If the mixture begins to

stick to the pan, scrape it with a spoon and continue cooking. This will intensify the flavor of the

bisque.

Remove bay leaf and discard. Transfer the squash/shrimp mixture to a food processor and

puree. Return the puree to a saucepan and add the cream. Whisk until thoroughly blended.

Bring to a boil. Reduce heat to low and simmer for 2-3 minute

How to velvet chicken

To get chicken breast soft and velvety smooth (like in Asian restaurants) marinate your chicken pieces in baking soda for 20 min and thoroughly rinse before cooking.

3/4 tsp per 8 oz of chicken

Baked Mac & Cheese

This is enough for a potluck…not dinner

NOLA MAC & Cheese

1. Cook 2 pounds long macaroni
2. Combine and cook sauce on stovetop till melted and smooth:

-2cups whole milk

-1 cup sour cream

-6 TBS Butter

-2 lg eggs

-1 pepper

-1 tbs onion powder

-1 tbs cajun seasoning

-garlic powder

-1 cup Colby Jack 

-1 cup shredded shedder 

-8 oz shredded velveta

-1 cup mild cheddar

-Salt to taste

3.Combine sauce w noodles in a buttered aluminum pan

4.Top with shredded cheddar 

5.Bake covered for 20 min

6.Bake uncovered for 10 min 

Creamy Thai Peanut Butter Ramen

This has potential but it’s VERY salty. I think half the soy sauce and use reduced sodium. I’d also use reduced sodium broth. Needs more peanut butter- but it’s hard to tell because it’s so salty. I added pan fried velveted chicken. Maybe add some rice vinegar and fresh ginger.

Ingredients

1. 1 ¼ cups vegetable stock, 300 ml
2. 2 tablespoons soy sauce, 30 ml 
3. ½ teaspoon toasted sesame oil, 2 ml 
4. 1 teaspoon garlic powder, 3 grams 
5. ¼ teaspoon red pepper flakes, .25grams 
6. 1 ½ tablespoons sweet chili sauce, 22ml 
7. 2 tablespoons creamy peanut butter, 34 grams 
8. 2 scallions, thinly sliced (whites and greens)
9. 1 (3-ounce) pack instant ramen noodles, flavor packet discarded, 85grams
10. 1 teaspoon sesame seeds for garnish, 2 grams

optional: add a protein like chicken

Instructions 

1. In a large, microwave-safe bowl, whisk together the vegetable stock, soy sauce, sesame oil, garlic powder, red pepper flakes, and sweet chili sauce. Microwave for 2 minutes. Whisk in the peanut butter and the whites of the scallions. Whisk until smooth.
2. Add the ramen to the bowl and turn it over several times to thoroughly coat it in the broth. Microwave for 1 minute. Flip the ramen and microwave for another minute. Stir until the noodles have separated and are coated in the flavorful broth. If the noodles are still a little firm, microwave for an additional 30 seconds.
3. Allow the noodles to sit in the broth for a few minutes. The broth will thicken into a sauce.
4. Serve warm garnished with the greens of the scallions and sesame seeds.

Cream Cheese Mints

Bring back the nostalgia with these melt-in-your-mouth Christmas Mints! A vintage favorite for the holidays. ❤️🍬

INGREDIENTS

🍬⅓ cup granulated sugar

🍬4 ounces cream cheese, room temperature

🍬2 tablespoons unsalted butter, room temperature

🍬2 tablespoons light/clear corn syrup, I used Karo brand

🍬1 teaspoon peppermint extract

🍬4¼ to 5 cups powdered sugar, divided

🍬6 drops green liquid food coloring

🍬6 drops red liquid food coloring

James Beard’s Deviled Crab

“I have maintained all my life that this is the best cooked crab I have ever known.” —James Beard

5 tablespoons unsalted butter, divided

1. 1 medium onion, finely diced
2. 4 tablespoons all-purpose flour
3. 1 1/2 teaspoons dry mustard powder
4. 1/2 teaspoon cayenne pepper
5. 1 tablespoon Worcestershire sauce
6. Kosher salt
7. 1/2 teaspoon freshly ground black pepper
8. 1 cup fish stock, chicken broth, or clam broth
9. 4 egg yolks, lightly beaten
10. 1 pound crabmeat
11. 1/4 cup chopped parsley
12. 3/4 cup plain breadcrumbs

Preheat oven to 375°F.

In a large sauté pan over medium heat, melt 4 tablespoons of butter and sauté the onions until softened, about 5 minutes. Stir in the flour and whisk until it is completely absorbed and lightly browned, about 3 minutes. Whisk in the dry mustard, cayenne pepper, Worcestershire sauce, 1 teaspoon salt, and black pepper. Stir in the stock in small increments, mixing well between additions to prevent clumping. Bring the mixture to a simmer and continue stirring until thickened, about 3 minutes. Turn off the heat.

In a medium bowl, temper the egg yolks by adding small spoonfuls of the sauce while continuously stirring. Continue to do so until all of the sauce has been mixed in. Fold in the crabmeat and parsley.

Melt the remaining tablespoon of butter in a small pan and add the breadcrumbs, stirring until lightly toasted. Spoon the crab mixture into individual baking dishes or one large baking dish and top with the toasted breadcrumbs. Bake until the crab mixture is warmed through and the breadcrumbs are golden brown, 15 to 18 minutes. Serve immediately.

Hawaiian Huli Huli Chicken

 Marinade

 1 tablespoon sesame oil

 1 teaspoon grated fresh ginger

 2 cloves garlic, finely chopped

 2 tablespoons packed brown sugar

 1/4 cup soy sauce

 1/2 cup pineapple juice

 1 cup teriyaki sauce

Chicken and Pineapple

 1 ripe pineapple, cut into circles

 4 pieces boneless, skinless chicken thighs or breasts

Garnish

 Chopped green onions

 Toasted sesame seeds

Serve With

Jasmine Rice

Get your grill nice and hot, set to medium-high.

Dump all your marinade bits—teriyaki sauce, pineapple juice, soy sauce, brown sugar, garlic, ginger, and sesame oil—into a bowl. Stir it all up well to blend everything together.

Put your chicken pieces in a dish or a zip bag. Pour the marinade on top, seal it up or cover, and chill for at least 2 hours or just leave it overnight if you can spare the time.

Lift chicken out from the marinade, but keep the leftover liquid aside to brush while grilling. Grill the chicken for 6-7 minutes on each side, brushing with the extra marinade now and then. Take it off once it's cooked through and hits 165°F inside.

Put your pineapple rings on the hot grill and cook each side for about 2-3 minutes. Take them off when they're charred and smell sweet.

Throw away any leftover marinade that touched raw chicken. Lay out your grilled chicken, pop the grilled pineapple on top, and sprinkle over chopped green onions and sesame seeds to your liking. Serve over Jasmine rice

Notes

Letting the chicken hang out in the marinade all night makes the flavor even better. Pull the chicken out of the fridge early so it isn’t super cold—this helps it cook more evenly.

1905 Salad

Just like the one at the restaurant. 

Cuisine: American 

 

Servings: Serves 4-6

Author: Kristy Norrell 

FOR THE DRESSING:

1. 1/2 cup olive oil
2. 4 cloves garlic, minced
3. 2 teaspoons dried oregano
4. 2 tablespoons Worcestershire sauce
5. 1/4 cup white wine vinegar
6. Juice of 1 lemon
7. 1/2 teaspoon salt
8. 1/4 teaspoon black pepper

FOR THE SALAD:

1. 1 head iceberg lettuce, roughly chopped
2. 2 tomatoes, cut into wedges
3. 1 cup Swiss cheese, julienned
4. 1 cup smoked ham, julienned
5. 1/2 cup pimento-stuffed green olives
6. 1 cup quartered marinated artichokes, halved
7. 1/4 cup grated Parmesan or Romano cheese

PREPARATION

1. First, make the dressing:
2. In a small bowl, whisk together the olive oil, garlic, oregano, lemon juice, and Worcestershire sauce. Gradually beat in vinegar to form an emulsion, then whisk in salt and pepper. Chill until ready to use.
3. In a large serving bowl, combine lettuce, tomato, ham, Swiss cheese, olives, artichokes, and Parmesan cheese.
4. Add dressing, toss to combine, and serve. Enjoy!

Cheesy Crab Rollups

I want to try this a some edits- real crab, different cheese blend

Southern Smothered Chicken Casserole

INGREDIENTS

1. 6-8 chicken thighs (boneless, preferred)
2. 2 (10.75 oz.) cans condensed cream of cheddar soup
3. 1 (10.75 oz.) can condensed cream of herbed chicken
4. 3 cups cooked white or brown rice
5. 1 1/2 cups milk (whole or 2%)
6. 1 cup sharp cheddar cheese, grated
7. 5 cloves garlic, minced
8. 1 teaspoon onion powder
9. 1 teaspoon paprika
10. 1/4 teaspoon red pepper flakes
11. kosher salt and freshly ground pepper, to taste
12. bacon bits, garnish, optional

PREPARATION

1. Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray.
2. In a large bowl, combine cheddar and herbed chicken soups and whole milk and whisk until combined, then whisk in garlic, onion powder, paprika and red pepper flakes. Optional: stir in cheddar cheese if you don’t want to top the casserole with it later.
3. Spread cooked rice out on the bottom of greased baking dish, then top with chicken thighs. Season liberally with salt and pepper.
4. Pour soup mixture over chicken and rice, making sure everything is evenly coated, then top with cheddar cheese (if you didn’t already stir it into sauce) or bacon bits, if using.
5. Place baking dish in oven and bake for 45-50 minutes, or until chicken is cooked through.
6. Remove from oven and serve hot.

Greek Moussaka

Ingredients

1. 3 eggplants, cut into 1/2 inch slices
2. 3 potatoes, peeled and sliced
3. 2 cups parmesan cheese or kefalotiri
4. olive oil, for brushing on vegetables
5. salt and black pepper to taste
6. 2 Bay leaves
7. 1/4 teaspoon ground cinnamon
8. dried oregano

For the Béchamel sauce:

1. 5 cups whole milk
2. 3/4 cup olive oil
3. 3/4 cup all purpose flour
4. salt and pepper
5. 1/4 teaspoon nutmeg
6. I cup grated parmesan cheese
7. 2 whole eggs
8. 2 egg yolks

For the Meat Sauce:

1. 1 onion, finely chopped
2. 5-6 garlic cloves, grated
3. 1/4 cup olive oil
4. 2 pounds lean ground beef
5. 1 teaspoon salt
6. Freshly ground black pepper to taste
7. 1 15oz can crushed tomatoes

Instructions

1. Preheat the oven to 425°F, 220 °C.
2. Place the potato slices on a baking tray. Drizzle 3-4 tablespoons of olive oil over them and season both sides with salt, pepper, and oregano.
3. Bake 20-25 minutes or until fork-tender and golden.
4. Slice the eggplants and layer them in a colander or on a tray. Sprinkle salt on top of each of the layer of eggplant and set aside for 20-30 minutes.
5. Prepare the meat sauce: Place the onion in a large skillet along with the olive oil and sprinkle with a pinch of salt. Cook over medium heat for 10 minutes or until soft and golden. Add the garlic and warm through for a few seconds. Add the ground
   
6. beef, salt, pepper, and crushed tomatoes. Rinse the can with a cup of water and add it to the skillet. Cover and cook for about 20 minutes or until the sauce is very thick. Taste and adjust the seasoning. Add the oregano and set aside.
7. Cook the eggplant: Pat the eggplant dry with. a paper towel. Heat a large skillet over medium-high heat and add a layer of olive oil to cover the bottom of the pan. Pan-fry the eggplant slices until soft and golden on all sides. Drain them on a tray that has been lined with paper towels.
8. Make the béchamel sauce by combining the flour and oil in a saucepan over medium heat. Whisk well while cooking a few minutes until toasted
9. Slowly add the milk in a few batches, whisking to incorporate so that it is smooth and creamy. Adding the milk all at once will create lumps.
10. Cook until it comes to a boil and thickens. Season with salt, pepper and nutmeg.
    
11. Remove from heat.
12. Whisk the eggs together in a bowl. Add some of the hot milk mixture into the eggs and whisk to temper them so that they don't scramble when added to the cream sauce.
13. Add the eggs to the sauce and whisk well.
14. Add the parmesan cheese and mix to combine.
15. Place the roasted potato slices on the bottom of a 9 x 13 inch baking pan. Use a deep pan. Sprinkle grated cheese over the potatoes.
16. Top with a layer of roasted eggplant slices and sprinkle grated cheese over them.
17. Top with the meat sauce and spread.
18. Make a final layer of roasted eggplant over the meat sauce and top with the béchamel sauce.
19. Sprinkle any remaining cheese over the sauce if desired.
20. Adjust oven temperature to 400 °F, 200 °C.
21. Bake 45 minutes - 1 hour until the cream is golden brown on top.
22. Allow to rest for about 45 minutes before slicing so that the pieces hold their shape.
23. Serve with a nice salad and enjoy!

Roasted Brussels Sprouts

My favorite way to make Brussels sprouts...marinated overnight! In a gallon size zip bag combine juice of 1 lemon, 1 T olive oil, pepper, paprika and garlic salt. Add in Brussels (cut in half or quartered), seal bag and toss around until well coated. Refrigerate overnight. When ready to roast, preheat oven to 400, place Brussels on baking sheet and bake for 15-20 minutes. Feel free to eat the entire pan, they are that good!

Crockpot Peanut Chicken

Crockpot Thai Peanut Chicken

Ingredients:

1 1/2 lbs Chicken breasts or thighs, boneless skinless

1 cup Coconut milk, canned

3 cloves Garlic, minced

1 tbsp Ginger, minced

3/4 cup Peanut butter, natural creamy or crunchy

2 tbsp Honey

1 tbsp Lime juice

3 tbsp Soy sauce, low-sodium

2 tbsp Rice wine vinegar

1/2 tsp Red pepper flakes

2 tbsp Cornstarch mixed with 2 tbsp water (for thickening)

Fresh cilantro, for garnish

Cooked rice or rice noodles, for serving

Peanuts, for garnish (optional)

1. Place the chicken in the bottom of your slow cooker.

2. In a mixing bowl, whisk together the peanut butter, coconut milk, soy sauce, honey, rice vinegar, garlic, ginger, red pepper flakes (if using), and chicken broth until smooth.

3. Pour the sauce over the chicken, ensuring it's evenly coated.

Step 2: Cook

1. Cover and cook on low for 6-8 hours or high for

3-4 hours, until the chicken is tender and cooked through.

Step 3: Shred the Chicken

1. Remove the chicken from the slow cooker and shred it using two forks.

2. Return the shredded chicken to the sauce and stir to combine. If the sauce is too thick, stir in a splash of broth or water to reach your desired

Hotdog Chili (no beans)

INGREDIENTS

1. 1 tablespoon olive oil
2. 1 lbs ground beef, you can use either 90/10 or 80/20
3. 2 cups beef or chicken broth
4. 1/2 cup tomato sauce or puree
5. 1 tablespoon chili powder
6. 1 tablespoon unsweetened cocoa powder
7. 2 teaspoons Worcestershire sauce
8. 2 teaspoons chili flakes
9. 2 teaspoons paprika 
10. 2 teaspoons soy sauce
11. 1 teaspoon onion powder
12. 1 teaspoon garlic powder
13. 1/2 teaspoon cayenne pepper
14. Kosher salt and freshly ground black pepper, to taste

PREPARATION

1. In a large pot heat oil over medium heat and then add in ground beef. Use your spoon or spatula to break up the meat. Cook for 3 to 5 minutes, until most of the pink is gone.
2. Add in broth, tomato sauce, chili powder, cocoa powder, Worcestershire sauce, chili flakes, paprika, soy sauce, onion powder, garlic powder, and cayenne pepper.
3. Bring to a simmer, and then lower the flame. Cover the pot, and cook for 35 to 40 minutes, stirring frequently to prevent chili from sticking to the bottom.
4. Season with salt and pepper and enjoy.

Lemony Chicken and Potatoes

By: Melissa Jo

INGREDIENTS  

1. 5-6 russet potatoes peeled & sliced 
2. 8 bone in skin on chicken thighs
3. 2 lemons juiced + zested
4. 1/2 cup olive oil
5. 2 tsp oregano
6. 2 tsp kosher salt 
7. 2 tsp pepper
8. 1 tsp paprika
9. 1-2 tsp Italian herb seasoning
10. 1 tsp garlic powder
11. 4 tsp minced garlic with red chili peppers

INSTRUCTIONS 

1. In a bowl add in lemon juice, olive oil, minced garlic with red chili peppers, oregano, 1 tsp salt, 1 tsp pepper, and whisk everything together. (taste and adjust as needed).
2. Peel the potatoes & cut into wedges and add them to a 9 x 13 baking dish.
3. Pour half of your lemon oil mixture over the potatoes. Toss.
4. Add chicken thighs evenly over the top of the potatoes.
5. Season chicken with garlic powder, paprika, Italian herb seasoning, 1 tsp salt, and 1 tsp pepper.
6. Over the chicken pour the rest of the lemon oil mixture evenly.
7. Bake in the oven at 375° for 1 hour.
8. Then take chicken out of the pan and put potatoes back in the over on broil until they are slightly browned. 
   

Louisiana Gumbo

Benihana Ginger Salad Dressing

Grandpa's Benihana Ginger Dressing

Dressing:

▪️1/4 Cup Celery, chopped

▪️1/3 Cup Carrot, peeled and chopped

▪️1/4 Cup + 1 Tbsp Yellow Onion, chopped

▪️1/4 Cup Fresh Ginger Root, chopped

▪️1 tsp Fresh Lemon Juice

▪️1 Tbsp Tomato Paste▪️3 Tbsp Sugar▪️1 Tbsp Kosher Salt▪️1/4 tsp Pepper▪️1/4 Cup Avocado Oil (or other neutral oil)▪️1/3 Cup Rice Vinegar▪️1 Tbsp + 2 tsp Soy Sauce▪️1/2 Cup Water▪️

Salad:▪️Iceberg Lettuce, torn in bite sized pieces▪️Carrot, sliced in matchsticks▪️Cherry Tomatoes, sliced in half▪️

1️⃣ Place all the ingredients for the dressing into a blender or food processor and blend until smooth.

2️⃣ Place the iceberg lettuce, carrot, and cherry tomatoes in bowls and pour the dressing on top.

3️⃣ Store extra dressing in an airtight container in the fridge for up to 4 days (mix it before using), or freeze it in an ice cube tray for longer shelf life. Enjoy!

⏲20 minute total prep + cook time

Recipe makes ~1+1/2 cups of dressing

Mexican Shrimp Salad

Ingredients:

1 ½ pounds cooked shrimp, peeled and deveined

1 medium white onion, finely chopped

½ cup lime juice (freshly squeezed)

2 medium tomatoes, diced

1 cucumber, peeled and diced

1 jalapeno pepper, seeded and minced

1 bunch fresh cilantro, chopped

1 cup tomato and clam juice cocktail (such as Clamato)

½ cup ketchup

1 tablespoon hot pepper sauce (to taste)

1 large avocado, diced

Salt and freshly ground black pepper to taste

Instructions:

Marinate the onion: In a small bowl, combine the chopped onion with lime juice and let it sit for about 10 minutes to mellow the onion’s flavor.

Mix the shrimp and vegetables: In a large bowl, combine the shrimp, tomatoes, cucumber, jalapeno, cilantro, salt, and pepper.

Prepare the sauce: Stir the tomato and clam juice, ketchup, and hot pepper sauce into the shrimp mixture. Mix until everything is well combined.

Fold in the avocado and marinated onion: Gently fold in the avocado and the marinated onions with their lime juice.

Chill and serve: Let the mixture chill in the refrigerator for at least one hour before serving to allow the flavors to meld together

Sheet Pan Lasagna, Chicken and Brocoli

recipe by: Melissa Weist

▪️16 oz. Dry Lasagna Noodles

▪️Olive Oil

▪️6 Tbsp Butter

▪️6 Tbsp Flour

▪️6 Cups Milk

▪️2 tsp Kosher Salt

▪️1/2 tsp Fresh Ground Black Pepper

▪️1/4 tsp Nutmeg

▪️1/8 tsp Cayenne Pepper

▪️3 Cloves Garlic, finely chopped

▪️16 oz. Broccoli, finely chopped

▪️5 oz. Baby Spinach, roughly chopped

▪️8 oz. Shredded Rotisserie Chicken Breast (2+1/2 Cups)

▪️1 Cup Grated Parmesan Cheese, divided▪️

1️⃣ Preheat the oven to 425F. Bring a large pot of generously salted water to a boil. 

2️⃣ Boil the lasagna noodles according to package directions, then drain and toss in olive oil to prevent them from sticking. Let cool then cut into ~3” squares with scissors. (Alternatively, you can break the noodles into pieces before boiling). 

3️⃣ Place the pot back on the stove and preheat it over medium-high heat. Add the butter, and once it’s melted add the flour. Cook the flour for 1 min, whisking constantly, then start gradually adding the milk 1 cup at a time, whisking so that the milk gets fully incorporated before adding more. Once all of the milk is mixed in, add the salt, pepper, nutmeg, and cayenne. Cook, stirring often, until the white sauce starts to simmer and thicken (3-4 mins).

4️⃣ Add the garlic and broccoli and cook for 2 mins, then add the spinach, chicken, and 1/2 cup grated parmesan. Cook for 2-3 more mins until the sauce bubbles are veggies are tender, then turn off the heat and stir in the lasagna noodles pieces.

5️⃣ Transfer the mixture to a large baking sheet (or two small baking sheets) and spread into one even layer. Sprinkle 1/2 cup more parmesan cheese on top and bake uncovered for ~30 mins until golden brown. Enjoy!

⏲ 20 minute prep time / 1 hour 10 minute total time