CHIPOTLE CHICKEN AND PINEAPPLE KABOBS

Chipotle Chicken and Pineapple Kabobs

20

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

1 tablespoon chipotle in adobo
2 limes zested, juiced
1 tablespoon garlic minced
1 tablespoon tarragon minced
¼ cup extra virgin olive oil
Kosher salt and ground black pepper
2 lb chicken boneless skinless chicken breast, large dice
1 large pineapple peeled, cored, large dice
1 large red bell pepper large dice
18 6-inch wooden skewers

INSTRUCTIONS

1. Whisk together chipotle peppers, lime juice and zest, garlic and tarragon. Slowly whisk in oil; season marinade to taste with salt and pepper.

2. Toss chicken pieces in marinade; refrigerate 15-20 minutes.

3. Preheat grill to medium-high heat.

4. Assemble kabobs starting with a piece of bell pepper, add a piece of chicken and then pineapple. Repeat until each skewer is full.

5. Grill kabobs 3 minutes on each side, or until chicken is 165°F. Serve right off the grill.

ITALIAN SHRIMP AND ROSEMARY SPIEDINI

Italian Shrimp and Rosemary Spiedini

30

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

¼ cup extra virgin olive oil
2 tablespoons lemon juice
3 cloves garlic minced
1 tablespoon rosemary minced
1 ½ lb extra-large shrimp peeled, deveined
Kosher salt and ground black pepper
8 9-inch skewers

INSTRUCTIONS

1. Whisk together oil, lemon juice, garlic, and rosemary in a large bowl. Add shrimp; gently toss to coat shrimp. Refrigerate 15 minutes.

2. Heat grill to medium-high.

3. Remove shrimp from refrigerator; skewer 3-4 per skewer. Season with salt and pepper to taste. Grill shrimp 2-3 minutes on each side. Remove from grill to serving platter.

KOREAN BARBEQUE TACOS

Korean Barbeque Tacos

45

Minutes Prep Time

15

Minutes Cook Time

4

Servings

INGREDIENTS

6 large cloves garlic
1 white onion rough top
¾ soy sauce
¾ cup light brown sugar
¼ cup sesame oil
1 bunch green onions sliced thin, reserve green part
2 lb skirt steak
8 flour tortillas
2 cups green leaf lettuce shredded
1 jalapeno sliced thin
1 tablespoon sesame seeds toasted
1 cup crema

INSTRUCTIONS

1. Place garlic and onion in food processor; puree until smooth. Add soy sauce, sugar, sesame oil, and white portion of green onions; blend until smooth. Add to zip top plastic bag with skirt steak; marinate steak 30-45 minutes.

2. Remove steak from marinade; pat dry. Warm to room temperature, 30 minutes.

3. Heat grill to medium-high heat. Place steak on grill, 4-5 minute per side; remove from grill to cutting board and rest 10 minutes. Slice steak in this slices against the grain.

4. Warm tortillas on grill. Assemble tacos by adding meat to tortilla along with lettuce, jalapeno, sesame seeds and crema.

ROASTED PORK TENDERLOIN WITH PEACH JAM

Roasted Pork Tenderloin with Peach Jam

30

Minutes Prep Time

30

Minutes Cook Time

4

Servings

INGREDIENTS

½ cup apple cider vinegar
2 cups sugar
½ jalapeno pepper seeded
1 cinnamon stick
1 inch ginger sliced
1 lb frozen peaches 1-inch pieces
1 box pectin
1 ½ pork tenderloin trimmed
2 tablespoons Caribbean spice blend
3 tablespoons vegetable oil

INSTRUCTIONS

PEACH JAM INSTRUCTIONS

1. Add vinegar, sugar in a 4 quart sauce pot over high heat. Heat to a boil; reduce heat to a simmer. Add pepper, cinnamon, and ginger; heat to a boil. Add peaches and pectin; stir for 2 minutes.

2. Transfer mixture to a bowl; refrigerate 2-3 hours. Remove pepper, cinnamon, and ginger.

PORK TENDERLOIN INSTRUCTIONS

1. Season pork with spice blend.

2. Heat sauté pan over medium-high heat. Add oil; sear pork 4 minutes on all sides, or until internal temperature is 145°F. Remove from pan and rest 10 minutes.

3. Slice pork and serve with peach jam.

EMPANADAS

Empanadas

20

Minutes Prep Time

30

Minutes Cook Time

6-8

Servings

INGREDIENTS

1 quart vegetable oil
⅛ teaspoon adobo seasoning
1 lb ground beef
3 tablespoons salsa
1 packet Sazon with achiote
¼ cup yellow onion finely diced
¼ cup green bell pepper finely diced
1 small potato cooked, peeled, finely diced
1 teaspoon cilantro finely chopped
20 empanada discs

INSTRUCTIONS

1. Heat a medium sauté pan over medium-high heat; add 1 tablespoon of oil, ground beef, salsa, Sazon, onion, green pepper, and potato. Sauté until meat is cooked through; mix in cilantro and cool to room temperature.

2. Lay a disc on the work surface. Place a tablespoon of filling in the center; fold the disc over to resemble a half moon. Seal the dough using a fork, pressing the dough together with the tines. Repeat until all discs and filling has been used.

3. Heat remaining oil to 360°F.

4. Place an empanada into oil; fry until golden brown on all sides. Remove from oil to a paper towel lined platter. Slightly cool before serving.

LAMB SLIDERS WITH FETA CHEESE SPREAD

Lamb Sliders with Feta Cheese Spread

20

Minutes Prep Time

20

Minutes Cook Time

8

Servings

INGREDIENTS

3 oz feta cheese
2 oz cream cheese softened
3 tablespoons fresh mint leaves
2 tablespoons fresh cilantro leaves
1 jalapeño seeded and minced
1 lemon zested and juiced, divided
1 lb ground lamb
½ teaspoon ground cumin
2 tablespoons garlic paste
1 teaspoon rosemary finely chopped
Kosher salt and ground black pepper
Olive oil
8 thin red onion slices
8 slider buns lightly toasted

INSTRUCTIONS

1. Blend feta cheese, cream cheese, mint, cilantro, jalapeño and lemon juice in food processor. Season to taste with salt. Refrigerate until ready to use.

2. Thoroughly mix lamb, cumin, garlic paste, rosemary, and lemon zest in a medium bowl. Shape into 8 (2 oz) patties; chill 20 minutes.

3. Preheat grill (or grill pan) on high heat.

4. Grill lamb patties, flipping once, until internal temperature reaches 160°F. Transfer patties to slider buns, top with red onion. Scoop a portion of the feta mixture on each slider; garnish with fresh herbs.

MOROCCAN LAMB APRICOT KABOBS

Moroccan Lamb Apricot Kabobs

30

Minutes Prep Time

60

Minute Cook Time

2

Servings

INGREDIENTS

LAMB INGREDIENTS

¼ cup extra virgin olive oil
3 tablespoons lime juice
1 tablespoon honey
2 cloves garlic minced
¼ cup harisa
1 ½ lb boneless leg of lamb trimmed, 1-inch pieces
16 dried apricots
Kosher salt and ground black pepper
8 9-inch skewers

HARISA INGREDIENTS

2 oz dried guarillo chiles
2 oz dried Anaheim chiles
5 large cloves garlic
2 tablespoon water
2 tablespoon extra virgin olive oil
½ teaspoon ground caraway seeds
¼ teaspoon ground coriander seeds
1½ teaspoons kosher salt

INSTRUCTIONS

1. Whisk together oil, lime juice, honey, garlic and harisa in a medium mixing bowl. Add lamb; toss to coat. Marinate lamb overnight in refrigerator.

2. Remove from refrigerator; warm to room temperature, 30 minutes.

3. Add apricot to microwave proof bowl; cover with water. Heat 3 minutes; remove form water and cool to room temperature.

4. Thread 3 pieces of lamb and 2 apricots onto skewers, alternating. Season kabobs with salt and pepper. Grill 3 minutes on each side. Remove from grill and serve.

5. Soak chiles in warm water for 45 minutes; drain and remove stems and seeds. Place in food processor with garlic, water, and oil; blend until smooth paste forms. Add caraway, coriander seeds, and salt; blend to incorporate.

BUFFALO CHICKEN FLATBREAD PIZZA

Buffalo Chicken Flatbread Pizza

10

Minutes Prep Time

20

Minutes Cook Time

4

Servings

INGREDIENTS

BUFFALO DIP

1½ cups wing sauce
8 oz cream cheese
½ cup heavy cream
¼ cup cilantro chopped
1 sweet onion chopped fine
Kosher salt and ground black pepper
1 rotisserie chicken shredded

COLE SLAW

¼ cup white vinegar
¼ cup sugar
1 teaspoon ground mustard
½ cup mayonnaise
1 teaspoon celery seed
1 teaspoon onion powder
Kosher salt and ground black pepper
1 bag shredded slaw mix

FLATBREAD

1 premade pizza dough
1 tablespoon olive oil
3 cups sharp cheddar cheese shredded

INSTRUCTIONS

BUFFALO DIP

1. Add ingredients into a large mixing bowl; mix until well combined. Season with salt and pepper to taste.

COLE SLAW

1. Place vinegar and sugar into a small sauce pot; place on grill. Cook, stirring occasionally, until sugar is fully dissolved. Remove from heat; stir in ground mustard and cool to room temperature.

2. Add mayo, celery seed, and onion powder; stir until mixture is creamy and smooth.

3. Mix slaw mix and dressing in a mixing bowl; toss until well combined. Season slaw with salt and pepper to taste.

FLATBREAD

1. Preheat grill over medium-high heat.

2. Work dough to desired size. Brush one side with olive oil. Place oil side on grill; cook until light golden brown. Remove from grill; brush uncooked side with oil; grill until light brown. Remove from grill.

3. Spread buffalo dip onto pizza dough; sprinkle with cheddar cheese and chicken. Top with more cheddar cheese. Slide pizza on grill and lower top; cook 4-5 minutes. Remove from grill; top with cole slaw and additional wing sauce.

DORO WAT CHICKEN WINGS

Doro Wat Chicken Wings

60

Minutes Prep Time

60

Minutes Cook Time

4

Servings

These crispy chicken wings get their sweet and spicy flavor using Doro Wat spices. This episode of with Jacksonville Jaguars player Dawuane Smoot in the kitchen with Publix’s Chef Tony show a new take on an old classic.

INGREDIENTS

CHICKEN WINGS

20 chicken wings, blanched in fryer
4 tablespoons unsalted butter
2 large onions, julienned
6 cloves garlic, minced
2 teaspoons cayenne pepper
1 teaspoon ground cardamom
1 teaspoon ground cumin
1 teaspoon ground fennel
1 teaspoon ground nutmeg
½ cup African Berbere sauce
¼ cup tomato paste
2½ cups chicken stock
4 hard-boiled eggs, pierced with a fork Kosher salt and ground black pepper
2 quarts vegetable oil
½ cup cilantro, chopped

BERBERE SAUCE

5 tablespoons dried red pepper flakes
1 tablespoon cumin seed
1 tablespoon black peppercorns
2 teaspoons kosher salt
4 cardamom pods
½ teaspoon dried oregano
½ teaspoon ground nutmeg
2 teaspoons whole cloves
½ teaspoon ground cinnamon
2 teaspoons allspice berries
2 teaspoons coriander seeds
1 ¼ cups cayenne pepper
3 tablespoons paprika
6 cloves garlic, minced
2 cups water
3 tablespoons vegetable oil

BUTTERMILK RANCH DRESSING

½ yellow onion
3 cloves garlic
¼ cup semi-dried parsley
⅛ cup semi-dried chives
2 teaspoons ground celery seed
1 cup buttermilk
1 cup sour cream
1 cup mayonnaise
Kosher salt and ground black pepper

INSTRUCTIONS

CHICKEN WINGS

1. Heat a large Dutch oven over medium-high heat; melt butter.

2. Add onions, garlic, and spices; cook 15 minutes, stirring frequently.

3. Add Berbere sauce and tomato paste; cook 5 minutes.

4. Nestle wings into Dutch oven; add stock and heat to a boil over high heat. Reduce heat to medium; simmer chicken 1 hour.

5. Add eggs and cook 10 minutes.

6. Remove eggs and cut in half.

7. Remove wings to a baking sheet to cool.

8. Season stew with salt and pepper to taste; puree until smooth.

9. Heat oil to 360⁰F. Fry wings 5 minutes to crisp skin. Add to pureed sauce and toss to coat.

10. Serve on a platter with eggs; garnish with cilantro.

BERBERE SAUCE

1. Place first 11 ingredients in a large sauté pan and cook over medium heat, stirring constantly. Toast until aroma fills the air and color has darkened slightly, about 5 minutes. Transfer to a food processor and set aside.

2. Place cayenne pepper and paprika in same pan over medium heat for 5 minutes stirring constantly. Add cayenne mixture to spice mixture in food processor. Add water, garlic, and oil; puree until smooth, stopping occasionally to scrape down sides.

3. Return pureed mixture to sauté pan and cook over medium-low heat for 15 minutes stirring frequently to prevent sauce from burning. Remove sauce from heat and cool to room temperature. Store in a tightly sealed container in refrigerator for up to 5 months.

CRISPY BACON GRILLED CHEESE ROLL UPS

Crispy Bacon Grilled Cheese Roll Ups

15

Minutes Prep Time

15

Minutes Cook Time

8

Servings

Get ready for game day with this twist on grilled cheese.

INGREDIENTS

8 slices of bread, crusts removed
8 slices of cheese or 1 cup+ grated cheddar
8 slices precooked bacon
¼ cup butter

INSTRUCTIONS

1. Using a rolling pin, roll slices of bread flat.

2. Place one slice of cheese (or 2-3 tablespoons grated cheddar) on bread slice. Roll up bread and cheese. Wrap one slice of bacon around each roll, securing with a toothpick.

3. Place in a pan over medium-low heat. Add a small spoonful of butter & using tongs, rub the rolls in the butter ensuring the bread edges are covered. Continue adding bits of butter and turning with tongs until all sides are browned and cheese is melted.

4. Serve immediately.

NOTES

You can use cheese slices or real cheddar cheese.

CRUSTLESS ARTICHOKE QUICHE

Crustless Artichoke Quiche

15

Minutes Prep Time

40

Minutes Cook Time

8

Servings

This delicious spin on quiche is a perfect pre-game meal.

INGREDIENTS

1 (14-ounce) can artichoke hearts
4 ounces fresh mushrooms, sliced
1 tablespoon melted reduced-calorie margarine
2 cups shredded Muenster cheese
4 eggs, beaten
1 cup skim milk
⅛ teaspoon pepper
¼ teaspoon basil
¼ to ½ teaspoon garlic powder
Paprika to taste

INSTRUCTIONS

1. Drain and chop the artichoke hearts. Place on a paper towel; squeeze until most of the moisture is absorbed. Arrange in a 9-inch quiche dish sprayed with nonstick cooking spray.

2. Sautée the mushrooms in the margarine in a skillet until tender; drain. Pour over the artichokes. Sprinkle with the cheese. Combine the eggs, skim milk, pepper, basil and garlic powder in a bowl and mix well. Pour over the cheese. Sprinkle with paprika.

3. Bake at 350 degrees for 30 to 40 minutes or until a knife inserted near the center comes out clean.

GATOR GUMBOLAYA

Gator Gumbolaya

20

Minutes Prep Time

140

Minutes Cook Time

6

Servings

INGREDIENTS

1 pound bacon
5 pounds boneless skinless chicken fillets
1 cup flour
1 ¼ cups vegetable oil
4 green bell peppers chopped
5 pounds onions chopped
2 bunches shallots chopped
1 stalk celery chopped
3 cans Dawn’s mushroom steak sauce
2 cans tomatoes with green chiles
1 bottle Worcestershire sauce
1 3-ounce jar garlic powder, or to taste
1 3-ounce jar Italian seasoning, or to taste
6 can chicken broth
4 cans beef broth
Salt and pepper to taste
6 pounds lean pork cubes or chopped ham
6 pounds smoked sausage cut into halves lengthwise, sliced
Cooked rice

INSTRUCTIONS

1. Fry the bacon in a large skillet until crisp. Crumble the bacon and set aside.

2. Brown the chicken in the bacon drippings in the skillet. Add enough water to cover the chicken. Simmer until cooked through. Let cool. Cut the chicken into bite-size pieces and set aside.

3. Cook a mixture of the flour and oil in a large heavy skillet over medium heat until rich brown, stirring constantly; watch carefully to avoid burning. Add the green peppers, onions, shallots and celery. Cook until the vegetables are tender.

4. Pour the vegetable mixture into a large stockpot. Add the mushroom steak sauce, tomatoes, Worcestershire sauce, garlic powder, Italian seasoning, chicken broth, beef broth, salt, pepper, and MSG and mix well. Simmer for 10 minutes. Add the chicken, pork, cubes, bacon and sausage. Simmer for 2 hours.

5. Serve over rice. Recipe may be cut in half. May be prepared ahead and frozen.
   

BLUEBERRY PIE

Blueberry Pie

15

Minutes Prep Time

50

Minutes Cook Time

8

Servings

A little orange peel makes this blueberry pie a real treat for Gator fans.

INGREDIENTS

1 unbaked pie shell
4 cups blueberries
1 cup sugar
3 tablespoons cornstarch
½ teaspoon salt
¾ teaspoon grated orange peel
¼ cup water
⅛ teaspoon nutmeg
2 tablespoons butter or margarine
Whipped cream topping

INSTRUCTIONS

1. Bake the pie shell at 350 degrees until brown. Pour half the blueberries into the cooled pie crust.

2. Combine the remaining blueberries, sugar, cornstarch, salt, orange peel, water, nutmeg and butter in a saucepan. Cook until thickened. Pour the filling over the blueberries in the crust.

3. Chill until serving time. Top with whipped topping.

ARROZ CON POLLO

Arroz Con Pollo

20

Minutes Prep Time

45

Minutes Cook Time

6

Servings

Browning the chicken first gives this classic dish some extra flavor.

INGREDIENTS

1 chicken (cut up)
Olive oil
1 large clove of garlic minced
1 medium onion chopped
½ green bell pepper chopped
1 small can tomato sauce
2 cans chicken broth
Basil and oregano to taste
Salt and pepper to taste
Hot sauce to taste
Saffron to taste
2 cups cooked rice
1 small can baby peas
1 small jar chopped pimentos (drained)

INSTRUCTIONS

1. Rinse the chicken and pat dry. Brown the chicken in olive oil in a medium skillet. Remove and set aside.

2. Sauté the garlic lightly in olive oil in a large skillet. Add the onion and green pepper. Sauté until the vegetables are tender.

3. Add the tomato sauce, chicken broth, basil, oregano, salt, pepper, hot sauce and saffron and mix well. Cook until heated through. Add the chicken. Cook for 30 minutes or until the chicken is cooked through. Stir in the rice, peas and pimentos.

4. May substitute pink beans for the peas and a small onion for the medium onion and omit the Tabasco sauce; cook over low heat for 15 minutes before adding the chicken.

SCALLOPED POTATOES

Scalloped Potatoes

30

Minutes Prep Time

120

Minutes Cook Time

10

Servings

Scalloped potatoes are a great alternative to potato salad for your next gameday feast.

INGREDIENTS

2 teaspoon grated onion
3 teaspoon melted butter
3 teaspoon flour
1 ½ cups milk
1 ½ teaspoon salt
⅛ teaspoon cayenne or to taste
1 cup or more shredded cheddar cheese
¾ cup shredded green bell pepper
¾ cup chopped pimentos
4 cups thinly sliced potatoes

DIRECTIONS

1. Sauté the onion in the butter in a skillet. Stir in the flour. Cook until heated through. Add the milk gradually, stirring constantly. Season with salt and cayenne. Bring to a boil, stirring until smooth; reduce the heat. Add the cheese, green pepper and pimentos.

2. Alternate layers of the potatoes and cheese sauce in a greased 1 ½ quart baking dish until all the ingredients are used.

3. Bake, covered, at 350 degrees for 30 minutes. Bake, uncovered, for 1 ½ hours longer.

GATOR ORANGE CAKE

Gator Orange Cake

15

Minutes Prep Time

60

Minutes Cook Time

12

Servings

INGREDIENTS

2 ½ cups self-rising flour
3 ½ cups sugar
½ cup shortening
3 eggs
1 cup milk
1 teaspoon vanilla extract
3 oranges
Cream cheese frosting

INSTRUCTIONS

1. Sift the flour and 1 ½ cups sugar together. Cream the shortening in a mixer bowl until light and fluffy. Add the flour mixture. Add the eggs and ¼ cup of the milk.

2. Beat for 1 minute. Add the remaining ¾ cup milk and vanilla. Beat for 2 minutes.

3. Pour into 2 greased and floured 8- or 9-inch round cake pans.

4. Bake at 325 degrees for 1 hour or until the cake tests done.

5. Let cool.

6. Juice the oranges, reserving 1 cup juice. Grate the orange peel. Remove and discard the seeds and pulp. Combine the orange peel, 2 cups sugar and reserved juice in a saucepan. Cook until the mixture forms a light syrup. Spoon the syrup over the cake layers.

7. Both the cake and icing freeze well separately.

BACON CORN DIP

Bacon Corn Dip

10

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Chomp on This with Florida Gators and Peoples Gas present a perfect game day recipe. Cooking with natural gas sizzles up instant temperature control for crispy and delicious Bacon Corn Dip for your next tailgate party.
Just a few ingredients and quick cooking time are sure to impress your crew and be ready by game time.
Find this recipe and more info on natural gas efficiency and available rebates at peoplesgas.com/cooking.

INGREDIENTS

4 slices bacon diced
3 cups sweet corn canned
½ cup onion diced
1 jalapeno seeded and diced, optional
4 ounces cream cheese cubed
2 tablesppon sugar or more to taste
2 green onions thinly sliced
Salt and pepper to taste

INSTRUCTIONS

1. Heat a large skillet over medium-high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Drain excess fat, reserving 1 tablespoon.

2. Add corn, onion, bell pepper and jalapeño to the skillet. Cook, stirring occasionally, until tender, about 4-5 minutes.

3. Stir in cream cheese and milk until well combined, about 2-3 minutes. If the mixture is too thick, add more milk as needed until desired consistency is reached.

4. Stir in green onions and sugar;season with salt and pepper, to taste.

5. Serve immediately, sprinkled with bacon.

NOTES

To reheat, bake for 15-20 minutes at 325 degrees F or until completely heated through.

JOE HAWLEY'S SHRIMP FRIED RICE

Joe Hawley’s Shrimp Fried Rice

15

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Buccaneers center, Joe Hawley, shares his take on an easy shrimp fried rice that’s perfect for a quick weeknight dinner.

INGREDIENTS

2 tbsp olive oil
1 large egg
1 teaspoon minced garlic
1 cup frozen peas and carrots
½ teaspoon sesame oil
½ lb shrimp, peeled, deveined and thawed
3 cups cooked rice
½ teaspoon salt
¼ teaspoon sugar
1 tablespoon soy sauce
1 teaspoon DARK soy sauce
1 green onion, chopped, for garnish

INSTRUCTIONS

1. Heat olive oil in pan until hot. Scramble egg in bowl and and pour into hot pan. Cook egg and move aside in pan.

2. Add garlic, cook until fragrant. Add peas and carrots.

3. Joe’s Tip: Add any other veggies you like at this time, too, like corn, water chestnuts and broccoli.

4. Add sesame oil and shrimp. Cook thoroughly, until shrimp becomes pink in color.

5. Add rice (Joe’s Tip: Cold rice cooked the night before works best!)

6. Add salt, sugar, soy sauce and dark soy sauce.

7. Heat thoroughly, garnish with chopped green onion and serve.

NOTES

1. Joe’s Tip: Dark soy sauce can be hard to find, so you can add a little more regular soy sauce if you don’t have this on hand.

EVAN SMITH'S MEATLOAF MUFFINS

Evan Smith's Meatloaf Muffins

15

Minutes Prep Time

25

Minutes Cook Time

12

Servings

Buccaneers starting center, Evan Smith, doesn’t just win championships—he makes a mean meatloaf muffin! Check out his quick twist on a family favorite.

INGREDIENTS

FOR THE MEATLOAF & MEATLOAF SAUCE

1 lb ground beef
1 tablespoon minced garlic
1 cup of chopped onions
1 cup Italian seasoned breadcrumbs
1 egg, beaten
2 tablespoon of mustard
¼ teaspoon salt
⅛ teaspoon of pepper
3 tablespoon ketchup
1 tablespoon brown sugar

FOR THE MASHED POTATOES

2 lbs peeled potatoes
1 cup milk
¼ cup sour cream
3 tablespoon butter
½ cup shredded cheese
¼ teaspoon salt
⅛ teaspoon pepper

INSTRUCTIONS

1. Preheat oven to 350 degrees.

2. Combine all meatloaf ingredients together in large bowl. Mix until thoroughly incorporated.

3. Spray muffin pan with cooking spray. Divide meatloaf mixture evenly among muffin pan cups.

4. In separate small bowl, combine meatloaf sauce ingredients and mix well. Top each uncooked meatloaf muffin in pan with sauce.

5. Place pan in oven and cook for approximately 25 minutes.

6. In medium/large pot, boil water and potatoes over medium heat and boil until soft. Drain potatoes and place in mixing bowl. Mix in all ingredients and mash until smooth.

7. Assemble meatloaf muffins by spooning or piping mashed potatoes on top of meatloaf. Top with green onions or favorite garnish!

CHRIS BAKER'S PEACH COBBLER CRUMBLE

Chris Baker’s Peach Cobbler Crumble

15

Minutes Prep Time

25

Minutes Cook Time

12

Servings

Buccaneers defensive tackle Chris Baker shares his favorite homestyle dessert. It’s even better with ice cream!

INGREDIENTS

FOR THE CRUMBLE

1 cup all-purpose flour
½ cup brown sugar
½ cup pecans
½ teaspoon cinnamon
¼ teaspoon salt
6 tablespoon unsalted butter
¼ cup old-fashioned rolled oats

FOR THE PEACH FILLING

1 can of peaches
1 teaspoon cornstarch
2 tablespoon unsalted butter
¼ cup brown sugar
½ teaspoon cinnamon
⅛ teaspoon salt
Vanilla bean ice cream

INSTRUCTIONS

FOR THE CRUMBLE

1. Add the flour, brown sugar, nuts, cinnamon, and salt to a bowl and whisk (or use a fork) to combine.

2. Melt the butter in a large non-stick skillet set over medium heat. Add the oats and let cook for 1-2 minutes. Add the flour mixture and stir until clumps form and there are no more flour spots. Let cook over medium-low heat, stirring often, until slightly browned. This should take about 8-10 minutes. Transfer to a plate to cool.

FOR THE PEACH FILLING

1. Add the peaches and cornstarch to a bowl and toss to coat. Melt the butter over medium heat in the same skillet you used for the crumble. Add the brown sugar, cinnamon, and salt and stir until incorporated. Carefully add the peaches and toss to coat. Cover and cook for 8-10 minutes, or until the peaches are tender.

2. Top the peaches with the crumble. You can do this right in the skillet, or transfer to a serving dish. Top with Ice cream.