Bacon-Cheese Dog

8 slices bacon
8 all-beef hot dogs
8 hot dog buns
8 slices Swiss cheese
1/2 cup barbecue sauce
1 small red onion, diced

Preheat an outdoor grill for medium-high heat.
Lightly oil grate, and set 4 inches from the heat.
Place the bacon in a large, deep skillet.
Cook over medium-high heat until evenly brown.
Place hot dogs on grill; cook until browned, 5 to 8 minutes, turning once, or until done to suit your taste.
Lightly grill hot dog buns.
To assemble sandwiches, place a slice of cheese and bacon on each bun.
Add a hot dog, top each with 1 tablespoon barbecue sauce, or desired amount, and red onion.

Panchos Argentinos

Salsa Criolla:
1 small onion, finely chopped (about 1 cup)
1 small green bell pepper, finely chopped (about 1/2 cup)
1 small tomato, seeded, finely chopped (about 1/2 cup)
1/4 cup extra-virgin olive oil
2 Tbsp. red wine vinegar or apple cider vinegar
Juice of 1 lemon
Kosher salt, freshly ground pepper
Hot Dogs and Assembly:
8 uncured natural casing all-beef sausages (such as Applegate)
Mayonnaise (for serving)
4 hot dog buns, split
Yellow mustard (for serving)

Salsa:
Mix onion, bell pepper, and tomato in a large bowl.
Add oil, vinegar, and lemon juice, then toss to combine.
Taste and season with salt and pepper, then toss again.
Do Ahead: Salsa can be made 5 days ahead.
Transfer to a jar or airtight container and chill.
Let sit at room temperature at least 30 minutes before using.
Hot Dogs:
Slice sausages in half lengthwise, going almost all the way through so they can be opened like a book, but are still attached on one side. Heat a large nonstick skillet over medium-high until hot.
Working in batches, cook sausages cut side down, weighting down with a spatula or a small pot lid and turning once,
until slightly browned, about 2 minutes per side.
Transfer to a plate.
Smear a generous amount of mayonnaise on both sides of buns.
Arrange 2 butterflied hot dogs on each side of buns, cut side facing the bread.
Top with mustard and a generous amount of salsa.

Avocado Hummus

1 (15-ounces) can garbanzo beans, drained
2 ripe avocados, peeled, seeded and cut into big chunks
1/4 cup tahini
3 tablespoons extra virgin olive oil
1/4 cup lemon juice, freshly squeezed
2 tablespoons cilantro, chopped (or use about half of a bunch or less)
2 tablespoons water (plus more if needed)
Salt and ground black pepper to taste

Combine all the ingredients in the bowl of a food processor.
Process until the mixture is smooth and creamy.
You may need to add extra water (one tablespoon at the time) to reach the proper consistency (creamy/dip).
Adjust seasoning to taste.
Spoon the hummus into a serving bowl and serve.

Carolina Tailgating Bacon Twirls

2 pork tenderloins
1 package of thick cut bacon
Honey Dijon mustard
1 bottle of your favorite apricot BBQ sauce.

Turn your grill up to high, preheat for 10 minutes.
Cut your pork tenderloins into thin strips lengthwise.
You may want to cut the thin strips in half depending how long your strips are.
You want your bacon strips to be longer than your pork strips.
Slather one side of the pork tenderloin strips with the Dijon honey mustard.
Roll the bacon up with the tenderloin with the bacon on the outside.
When your pellet grill is at 400-450 degrees place your twirls on the grill.
After about 8-10 minutes flip and slather with your favorite apricot bbq sauce.
Make sure to watch your bacon so it doesn’t get too done.
Grill the opposite side for another 8-10 minutes making sure both sides are slathered with sauce and are starting to caramelize.
Let twirls cool for 3-5 minutes before serving.

Deviled Potatoes

1 pound petite red potatoes
1 tablespoon olive oil
1/2 teaspoons kosher salt, divided
1/2 cup sour cream
2 tablespoons brined capers, drained and rinsed
2 teaspoons chopped fresh flat-leaf parsley
2 teaspoons chopped fresh dill
2 teaspoons whole grain mustard
1 teaspoon lemon zest
Garnish: chopped fresh flat-leaf parsley

Preheat oven to 350°F. Place potatoes in a small bowl, and drizzle with oil.
Sprinkle with 1 teaspoon of the salt; toss to coat.
Spread potatoes in a single layer on a baking sheet, and bake until tender when pierced, about 40 minutes.
Remove from oven, and cool 15 minutes.
Cut each potato in half crosswise.
Carefully scoop out potato pulp into a medium bowl, leaving shells intact.
Place shells, cut side up, on baking sheet, and bake in preheated oven until dry, about 10 more minutes.
Cool completely, about 30 minutes.
Stir together potato pulp, sour cream, capers, parsley, dill, mustard, zest, and remaining 1/2 teaspoon salt.
Spoon mixture generously into each potato shell.

Stone Fruit Clafoutis

2 Tbsp. unsalted butter
3 large eggs
1 cup whole milk
1 tsp. finely grated lemon zest
1 tsp. kosher salt
1 tsp. vanilla extract
1/3 cup plus 2 Tbsp. granulated sugar
1/2 cup all-purpose flour
2 cups halved and pitted cherries, or pitted and sliced apricots
Powdered sugar (for serving; optional)

Preheat oven to 350°F.
Place butter in a 2–3-qt. shallow baking dish or medium 10" ovenproof skillet.
Transfer to preheating oven and heat until butter has melted, about 4–6 minutes.
Meanwhile, blend eggs, milk, lemon zest, salt, vanilla, and 1/3 cup granulated sugar in a blender until frothy, about 2 minutes.
Add flour and blend just until combined.
Pour batter into hot baking dish. Arrange fruit evenly over.
Sprinkle with remaining 2 Tbsp. granulated sugar.
Bake clafoutis until top is puffed and lightly golden brown, 25–35 minutes.
Let cool slightly, then sift powdered sugar over (if using).

Stewed Tomato Shirred Eggs

2 tablespoons salted butter
1 yellow onion, finely chopped
1 teaspoon salt
8 cups diced fresh tomatoes, with juice
1/4 cup packed fresh basil leaves, chopped
2 tablespoons light brown sugar
1 tablespoon red wine vinegar
4 garlic cloves, minced
1/4 teaspoon crushed red pepper
1/2 cup soft, fresh breadcrumbs
8 thin country ham or prosciutto slices
6 large eggs
1/2 teaspoon salt
1/2 teaspoon black pepper
Fresh basil, flat-leaf parsley, or chervil leaves Crusty bread (optional)

Prepare the Stewed Tomatoes:
Melt butter in a 3-6 quart heavy saucepan or Dutch oven over medium.
Add chopped onion and salt; cook, stirring occasionally, until slightly caramelized, about 10 minutes.
Stir in tomatoes, chopped basil, brown sugar, vinegar, garlic, and crushed red pepper.
Cover and increase heat to medium-high; bring to a boil.
Reduce heat to medium-low, and simmer 30 minutes.
Uncover and cook 10 minutes.
Stir in breadcrumbs, and cook until tomato mixture is slightly thickened, about 5 minutes.
Proceed with recipe as directed, or chill overnight in an airtight container.
Stewed Tomatoes are best the next day.
If chilling overnight, bring to a simmer before proceeding with recipe.
Preheat oven to 350°F.
Place ham slices in a single layer on a parchment paper-lined baking sheet;
top with a second piece of parchment paper.
Place a second baking sheet on top of parchment to weigh it down.
Bake on middle rack in preheated oven until ham is crisp and brown, 12 to 15 minutes.
Cool to room temperature.
Remove and discard parchment.
Spoon simmering Stewed Tomatoes into a greased large shallow baking dish or ovenproof 12-inch skillet.
Using the back of a spoon, press 6 evenly spaced indentations in Stewed Tomatoes.
Crack eggs, and slide 1 egg into each indentation.
Sprinkle eggs evenly with salt and black pepper.
Bake at 350°F on middle rack until whites are a little jiggly and yolks are barely set, 12 to 15 minutes.
Divide eggs and Stewed Tomatoes evenly among 4 bowls.
Top evenly with herbs. Stand ham chips upright in bowls.
Serve with crusty bread, if desired.

Spanish Potato Omelet

1/2 cup olive oil
1/2 pound potatoes, thinly sliced
salt and pepper to taste
1 large onion, thinly sliced
4 eggs
salt and pepper to taste
2 tomatoes, peeled, seeded, and coarsely chopped
2 green onions, chopped

In a large frying pan or skillet, heat olive oil over medium-high heat.
Sprinkle potatoes lightly with salt and pepper.
Cook until golden brown and crisp.
Once the potatoes are golden, stir in the onions.
Cook, stirring occasionally, until onions soften and begin to brown.
Meanwhile, beat eggs together with salt and pepper.
Pour eggs into pan and stir gently to combine.
Reduce heat to low and cook until eggs begin to brown on the bottom.
Loosen bottom of omelet with a spatula, invert a large plate over the pan,
and carefully turn the omelet out onto it.
Slide the omelet back into the pan with the uncooked side down.
Cook until eggs are set.
Garnish omelet with tomato and green onion and serve warm.

Key West Chicken

3 tablespoons soy sauce
1 tablespoon honey
1 tablespoon vegetable oil
1 teaspoon lime juice
1 teaspoon chopped garlic
2 skinless, boneless chicken breasts or thighs

In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic.
Place chicken breast halves into the mixture, and turn to coat.
Cover, and marinate in the refrigerator at least 30 minutes.
Preheat an outdoor grill for high heat.
Lightly oil the grill grate.
Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.

Sweet and Sour Orange Chicken

1 cup ice water
1 egg
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups all-purpose flour, divided
4 skinless, boneless chicken breasts, cut into cubes
vegetable oil for frying
Sauce:
2 tablespoons cornstarch
2 tablespoons water
1 cup white sugar
1/2 cup ketchup
1/2 cup white vinegar
1/2 cup water
1/2 cup orange marmalade
1/2 cup chopped fresh pineapple (optional)
2 tablespoons pineapple juice
2 teaspoons soy sauce
1 teaspoon minced fresh ginger root
1 teaspoon minced garlic
1/4 teaspoon cayene pepper

Beat ice water and egg together in a bowl using a whisk or a fork.
Add baking soda and salt and mix to combine.
Add 1 cup flour to water mixture; mix until blended but lumpy.
Place remaining 1 cup flour in a separate bowl.
Cover each piece of chicken in flour, then move to egg mixture and cover, letting excess batter drip off.
Heat vegetable oil in a wok or large, deep frying pan over medium heat until a drop of water crackles when placed into oil.
Place chicken into the hot oil and fry, flipping if needed, until no longer pink in the center and golden brown. Set aside and keep warm.
Combine cornstarch and 3 tablespoons water in a small bowl.
Combine sugar, ketchup, vinegar, 1/2 cup water, orange marmalade, pineapple, pineapple juice, soy sauce, ginger, garlic, and cayene in a medium saucepan. Bring to a boil; add cornstarch mixture. Reduce heat and let simmer, stirring frequently, until desired thickness is reached.
Pour sauce over chicken and serve.

Notes
Make sure to bring the orange mixture to a boil, otherwise it will be starchy.

North Carolina-Style Pulled Pork

1 tablespoon mild paprika
2 teaspoons light brown sugar
1 1/2 teaspoons hot paprika
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon dry mustard
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/4 teaspoon salt
3 pounds pork butt roast
1 cup cider vinegar
1/2 cup ketchup
1/4 cup firmly packed brown sugar
1 teaspoon salt
1/4 teaspoons cayene pepper
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper

In a small bowl, mix mild paprika, light brown sugar, hot paprika, celery salt, garlic salt,
dry mustard, ground black pepper, onion powder, and salt.
Rub spice mixture into the roast on all sides.
Wrap in plastic wrap, and refrigerate 8 hours, or overnight.
Prepare a grill for indirect heat.
Sprinkle a handful of soaked hickory wood over coals, or place in the smoker box of a gas grill.
Place pork butt roast on the grate over a drip pan.
Cover grill, and cook pork until pork is tender and shreds easily, about 6 hours.
Check hourly, adding fresh coals and hickory chips as necessary to maintain heat and smoke.
Remove pork from heat and place on a cutting board.
Allow the meat to cool approximately 15 minutes, then shred into bite-sized pieces using two forks.
This requires patience.
In a medium bowl, whisk together cider vinegar and the rest of the ingredients.
Continue whisking until brown sugar and salt have dissolved.
Place shredded pork and vinegar sauce in a large roasting pan, and stir to coat pork.
Serve immediately, or cover and keep warm on the grill for up to one hour until serving.

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Sausage Totchos

1 package 32 ounce frozen bite-size potato nuggets
2 cups shredded Mexican cheese blend
2 cups sausage gravy, warmed
1 avocado, chopped
1 andouille sausage, sliced
1/2 cup sliced green onions
1/4 cup chopped pickled jalapeno peppers
cooking spray
6 eggs

Preheat oven to 425.
Arrange potato nuggets in a single layer on a large baking sheet.
Bake in the preheated oven, tossing often, until golden brown and crisp, about 35 minutes.
Remove from oven; sprinkle Mexican cheese on top.
Continue baking until cheese is melted, about 10 minutes more.
Drizzle sausage gravy over potato nuggets and cheese.
Scatter avocado, andouille sausage, green onions, and jalapeno peppers on top.
Grease a large skillet with cooking spray. Crack in 3 eggs;
cook until egg whites are firm and starting to brown on the bottom, about 5 minutes.
Transfer to a large plate using a wide spatula.
Repeat with remaining eggs. Arrange fried eggs over potato nuggets.

Quick One Pot Chicken Dinner

2 tablespoons vegetable oil
2 potatoes, thinly sliced
1 pound boneless skinless chicken breasts, cut into cubes
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup milk
1 onion, chopped
1/4 teaspoon garlic powder
2 cups frozen broccoli, carrots and cauliflower combination
1/2 teaspoon dried parsley
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/3 cup grated Parmesan cheese

Heat oil in large frying pan over medium high heat.
Cook potatoes, stirring frequently until tender-crisp.
Stir in chicken, and cook until no longer pink.
Reduce heat to medium. Stir in condensed soup, milk, onion, and garlic powder.
Arrange vegetables on top, and sprinkle with parsley, marjoram and basil.
Cover, and simmer over low heat until chicken is cooked through, and vegetables are tender, about 5 minutes.
Remove from heat, and stir in Parmesan.

Sunny Poutine

1 package 16 ounce frozen French fries
12 slices bacon
cooking spray
4 eggs
salt and ground black pepper to taste
1/2 cup prepared hollandaise sauce
1 tablespoon chopped fresh chives

Preheat oven to 425.
Arrange frozen French fries in a single layer on a baking sheet.
Bake in the preheated oven until golden, about 20 minutes; keep warm.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally,
until evenly browned, about 10 minutes.
Drain bacon slices on paper towels; crumble when cool enough to handle.
Heat a large skillet over medium heat; spray with cooking spray.
Crack eggs into skillet; season with salt and pepper.
Reduce heat to medium low, cover skillet loosely, and cook until egg whites are firm and yolks are still runny, about 3 minutes.
Divide French fries onto 4 plates; sprinkle evenly with crumbled bacon.
Drizzle each serving with hollandaise sauce, sprinkle with chives, and top with an egg.

Emily's Family Restaurant Famous Hash Browns

2 medium russet potatoes, shredded
1/2 medium onion, finely chopped
1/4 cup all-purpose flour
1 egg
1 cup oil for frying, or as needed
salt and pepper to taste

Rinse shredded potatoes until water is clear, then drain and squeeze dry.
Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat.
When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer.
Cover the whole bottom of the pan, or make separate piles like pancakes.
Cook until nicely browned on the bottom, then flip over and brown on the other side.
It should take at least 5 minutes per side.
If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
Remove from pan, and drain on paper towels.
Season with salt and pepper and serve immediately.

Overnight French Toast Casserole

1 cup packed light brown sugar
6 tablespoons butter, melted
1 cup pure maple syrup, divided
1 cup chopped toasted pecans, divided
12 1-inch-thick baguette slices from 1 baguette, ends discarded
5 large eggs, lightly beaten
1 1/4 cups whole milk
2 tablespoons granulated sugar
1 teaspoon orange zest plus 1 Tbsp. fresh juice
1/2 teaspoon ground cinnamon
1 1/4 teaspoons vanilla extract, divided
2 tablespoons bourbon
Powdered sugar, for serving

Stir together brown sugar, melted butter, and 1/4 cup of the maple syrup.
Spread mixture into a 13- x 9-inch baking dish lightly coated with cooking spray.
Sprinkle with 3/4 cup of the pecans.
Arrange baguette slices evenly on top.
Whisk together next 5 ingredients and 1 teaspoon of the vanilla.
Pour over baguette slices, cover, chill 8 hours.
Preheat oven to 350°F. Remove baking dish from refrigerator; let stand at room temperature 10 minutes.
Bake, uncovered, until golden brown and set, about 35 minutes.
During final 10 minutes of baking, combine bourbon and remaining maple syrup and vanilla in a saucepan.
Cook over low, stirring, until warm, 2 minutes.
Remove from heat, cover pan.
Sprinkle casserole with powdered sugar and remaining 1/4 cup pecans.
Serve with Bourbon-Maple Syrup.

Bananas Foster Sticky Buns

6 tablespoons butter, divided
3/4 cup firmly packed light brown sugar, divided
2 medium-size ripe bananas, thinly sliced
1 1/2 tablespoons light rum, divided
1/2 teaspoon ground cinnamon
6 tablespoons granulated sugar, divided
2 8 oz. cans refrigerated crescent rolls
1/2 cup butter, softened
1/4 cup heavy cream
1/4 teaspoon kosher salt
1/2 cup plus 1 to 3 Tbsp. powdered sugar, sifted
1/3 cup chopped toasted pecans

Melt 2 tablespoons of the butter in a medium skillet over medium;
stir in 1/4 cup of the brown sugar until combined.
Stir in bananas and 1/2 tablespoon of the rum, cook stirring often,
until bananas soften and begin to break down, 3 to 4 minutes.
Set aside; let cool completely, about 20 minutes.
Preheat oven to 375°F.
Stir together cinnamon, 1/4 cup of the brown sugar, and 2 tablespoons of the granulated sugar in a small bowl.
Unroll 1 can of crescent roll dough on a lightly floured surface.
Separate dough piece along center perforation to form 2 (7 1/2- x 6-inch) rectangles; press perforations to seal.
Repeat with remaining can.
Spread the 4 dough rectangles evenly with the softened butter,
and sprinkle each with about 2 tablespoons of the cinnamon-sugar mixture.
Dollop each rectangle with one-fourth of cooled banana mixture,
and carefully spread a thin layer of the mixture to within 1/4 inch of edges.
Roll up each rectangle, jelly-roll fashion, starting at long end.
Gently cut each dough log into 6 even slices, using a serrated knife.
Place rolls in 2 (12-cup) mini muffin pans lined with miniature paper baking cups.
Bake in pre-heated oven until golden brown, 14 to 16 minutes.
Let cool on wire racks 15 minutes.
Place cream, salt, and remaining 1/4 cup each butter, brown sugar,
and granulated sugar in a small saucepan over medium.
Bring to a boil, whisking constantly; boil 1 minute.
Remove from heat, and whisk in remaining 1 tablespoon rum.
Gradually whisk in 1/2 cup of the powdered sugar until smooth.
Whisk in remaining 1 to 3 tablespoons powdered sugar, 1 tablespoon at a time,
until desired consistency is reached.
Drizzle slightly warm buns with glaze, and sprinkle with toasted pecans.

Mushroom-Stuffed Chicken Breasts

4 skinless, boneless chicken breast halves
2 tablespoons butter
1 (8 ounce) package baby portabella mushrooms, sliced
2 cloves garlic, minced
1/2 teaspoon thyme
1 (8 ounce) package cream cheese
1/4 teaspoon salt
toothpicks
2 tablespoons Dijon mustard
2 tablespoons grated Parmesan cheese, or as needed

Preheat the oven to 400.
Set an oven rack in the center of the oven.
Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface.
Firmly pound with the smooth side of a meat mallet to 1/2-inch thickness.
Melt butter in a saucepan over medium heat. Add mushrooms and cook until softened, about 4 minutes.
Add garlic and thyme and cook until mushrooms are tender and most of the liquid has evaporated, 4 to 5 minutes.
Reduce heat to medium-low. Stir in cream cheese and season with salt.
Cook and stir until cream cheese has completely melted. Remove from heat.
Spoon mushroom-cream mixture onto the chicken breasts.
Wrap chicken around the mixture and secure with toothpicks.
Set chicken bundles, seam-side up, in a baking dish.
Bake in the preheated oven for 20 minutes.
Remove from oven and brush with Dijon mustard.
Sprinkle with Parmesan cheese and return to the oven.
Continue baking until no longer pink in the center and the juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted into the center should read at least 165.
Discard toothpicks before serving.

California Chicken

4 skinless, boneless chicken breasts
1 teaspoon olive oil
1/2 teaspoon onion powder
1 pinch salt
1 pinch ground black pepper
2 avocados - peeled, pitted and sliced
2 ripe tomatoes, sliced
1 package 8 ounce Monterey Jack cheese slices

Preheat oven to 350.
Warm oil in skillet and add chicken and onion.
Cook 15 minutes or until chicken is browned and just about done.
Add salt and pepper to taste.
Place chicken on cookie sheet and top each breast with 1 to 2 slices of tomato and 2 to 3 slices of cheese.
Place in oven for 10 to 15 minutes, until cheese melts. Remove from oven,
add 2 to 3 slices of avocado on top of each breast, and serve immediately.

Falafel

Falafel
8 ounces dried chickpeas, picked over and rinsed
3/4 cup fresh cilantro leaves and stems
3/4 cup fresh parsley leaves
1/2 onion, chopped fine
2 garlic cloves, minced
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 cup all-purpose flour
2 teaspoons baking powder
2 quarts vegetable oil for frying
Tahini Sauce
1/3 cup tahini
1/3 cup plain Greek yogurt
1/4 cup lemon juice (2 lemons)
1/4 cup water
Salt

Place chickpeas in large container and cover with water by 2 to 3 inches.
Soak at room temperature for at least 8 hours or up to 24 hours.
Drain well.
Tahini Sauce:
Whisk tahini, yogurt, and lemon juice in medium bowl until smooth.
Whisk in water to thin sauce as desired. Season with salt to taste; set aside.
Sauce can be refrigerated for up to 4 days. Let come to room temperature and stir to combine before serving.
Process cilantro, parsley, onion, garlic, coriander, cumin, salt, and cayenne in food processor for 5 seconds.
Scrape down sides of bowl. Continue to process until mixture resembles pesto, about 5 seconds longer.
Add chickpeas and pulse 6 times. Scrape down sides of bowl.
Continue to pulse until chickpeas are coarsely chopped and resemble sesame seeds, about 6 more pulses.
Transfer mixture to large bowl and set aside.
Whisk flour and ? cup water in bowl until no lumps remain.
Microwave, whisking every 10 seconds, until mixture thickens to stiff, smooth,
pudding-like consistency that forms mound when dropped from end of whisk into bowl, 40 to 80 seconds.
Stir baking powder into flour paste.
Add flour paste to chickpea mixture and, using rubber spatula, mix until fully incorporated.
Divide mixture into 24 pieces and gently roll into golf ball–size spheres,
transferring spheres to parchment paper–lined rimmed baking sheet once formed.
Formed falafel can be refrigerated for up to 2 hours.
Heat oil in large Dutch oven over medium-high heat to 325 degrees.
Add half of falafel and fry, stirring occasionally, until deep brown, about 5 minutes.
Adjust burner, if necessary, to maintain oil temperature of 325 degrees.
Using slotted spoon or wire skimmer, transfer falafel to paper towel–lined baking sheet.
Return oil to 325 degrees and repeat with remaining falafel.
Serve with tahini sauce.

Olive Garden Minestrone Soup

2 tablespoons olive oil
1 cup white onion diced
1/2 cup celery diced
1/2 cup carrots peeled, diced
1 zucchini diced
2 teaspoons minced garlic
14 ounces canned diced tomatoes
32 ounces vegetable stock
1 bay leaf
1 1/2 tablespoons Italian seasoning
2 tablespoons tomato paste
15 ounces canned small white beans drained and rinsed
15 ounces canned kidney beans drained and rinsed
1 cup frozen green beans
1/2 cup small shell shaped pasta
parsley for garnish

Heat olive oil in a large stockpot over medium heat.
When oil is hot add onions, celery, carrots, and garlic.
Add a pinch of salt to help the vegetables sweat.
Cook for 3 to 5 minutes or until the vegetables turn color and soften.
Add canned tomatoes, vegetable broth, tomato paste, Italian seasoning, and bay leaf to the pot.
Bring to a boil and turn down to simmer.
Add white beans, kidney beans, green beans, and pasta.
Simmer for 10 to 15 minutes or until the pasta and vegetables are tender.
Season with salt and pepper.
If desired, garnish with parsley.

Notes

You can use roasted diced tomatoes for a fun flavor.
Consider using yellow squash instead of zucchini.
Add more fresh vegetables if desired.
If you have left over vegetables in your refrigerator consider adding them to this recipe.
It's a great way to use up left overs.

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Italian Fried Chicken Thighs

1/4 cup tapioca flour
2 tablespoons all purpose flour
2 teaspoons garlic salt
1 teaspoon Italian herbs
1 1/2 pounds boneless skinless chicken thighs
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, minced
1 (8 ounce) can tomato sauce
1/4 cup heavy cream
1/4 cup milk
1 teaspoon red pepper flakes
1 (16 ounce) bag fresh spinach
2 ounces shaved Pecorino Romano cheese

Combine tapioca flour, all purpose flour, garlic salt, and Italian herbs in a small bowl.
Dredge chicken thighs through the mixture and shake off excess flour.
Heat olive oil and butter in a large skillet over medium heat.
Add chicken thighs and cook until golden brown, about 5 minutes on each side.
Remove chicken from skillet.
Wipe out skillet, leaving just a little bit of the fond.
Add minced garlic and cook until fragrant, about 1 minute.
Pour in tomato sauce, cream, and milk; stir to combine.
Season with red pepper flakes and mix in spinach.
Allow spinach to wilt, about 3 minutes.
Return chicken thighs to the skillet and heat until warmed through.
Serve topped with freshly shaved Pecorino Romano cheese.

Ham Croquettes With Peach Dipping Sauce

1 tablespoon butter
1/2 cup chopped onion
3 medium green onions, sliced
1 tablespoon minced garlic
1/2 teaspoon garlic powder
1 pound ham, finely chopped
1 1/2 cups grated cheddar cheese
3 cups seasoned breadcrumbs, divided
4 eggs, divided
1 tablespoon Creole seasoning
1 teaspoon salt, plus extra
2 cups vegetable oil, for frying
1/8 cup water
Peach Dipping Sauce
1 cup peach preserves
1 teaspoon lemon juice
1 /4 cup orange juice
1 jalapeno, cut open

Melt butter in a large skillet over medium heat.
Stir in onion, green onions, and garlic; cook until tender, about 10 minutes.
Place contents of skillet in a large bowl.
Stir in garlic powder, ham, cheese, and 11/2 cups breadcrumbs.
Beat 3 eggs and stir into ham mixture.
Sprinkle with Creole seasoning and salt.
Using your hands, make 1 1/2-inch balls out of the ham mixture.
Heat oil in a large skillet over medium heat.
Spread remaining breadcrumbs onto a plate.
In a large bowl, beat remaining egg; stir in water.
Dip balls into egg mixture and then roll in breadcrumbs.
Place balls in hot oil, being careful not to crowd.
Fry until golden brown.
Drain on paper towels.
Sprinkle with salt.

Peach Dipping Sauce

Place all ingredients in small saucepan, stir to combine, and cook on low-medium heat for 10 minutes.
Remove pepper and serve.