CHICKEN CHILI

Chicken Chili

15

Minutes Prep Time

120

Minutes Cook Time

6

Servings

INGREDIENTS

1 cup pinto beans
1 cup black beans
1 cup great northern beans
1 cup chili beans
1 cup kidney beans
½ cup fire roasted garlic diced tomatoes
1 serrano pepper small, diced
1 poblano pepper small, diced
1 medium green pepper small, diced
1 medium red pepper small, diced
1 medium sweet onion small, diced
3 tablespoon oil blend
¼ cup cajun blend
1 garlic glove, minced
1 bunch green onion, cut on bias
2 oz parsley chopped
1 lb ground chicken
¼ cup grape tomatoes, cut in half
1 cup sour cream
1 cup green onions
1 cup shredded cheddar
Salt & pepper to taste

INSTRUCTIONS

1. In a medium stock pot, add ground chicken. Season with Salt & Pepper. While cooking, add onions and allow to cook for about 1 minutes. Add green and red peppers and garlic allow to cook for another minute.

2. Season with the Cajun spice & add 1 tbsp tomato paste. Allow to cook for 5-7 minutes.

3. Add Jalapenos and Serrano Peppers and allow to cook for 1 – 2 minutes.

4. Add beans, do not drain. (add flavors one at a time to the pot, stirring in-between)

5. Add Fire roasted tomatoes

6. Add Grape tomatoes

7. Add fresh aromatics, green onions & parsley

NOTES

Chef’s Tips: Allow to cook on low for 2-3 hours. The longer it cooks the better the flavor!

WHITE BEANS AND RICE

White Beans and Rice

20

Minutes Prep Time

45

Minutes Cook time

8

Servings

INGREDIENTS

WHITE BEANS

1 lb dry beans or 30 oz canned white beans
2 tablespoons cooking oil
1 cup onions, diced
½ celery diced
½ cup peppers, diced
½ cup red peppers, diced
2 tablespoons garlic, minced
2 tablespoons unsalted butter
1 cup green onions
1 cup cubed ham
6 cups chicken stock
2 tablespoons cajun spice
Salt and pepper

RICE

1 tablespoon unsalted butter
1 cup parboiled rice
1 ½ cup water
Salt and pepper

INSTRUCTIONS

BEANS

1. Rinse beans thoroughly, soak dry beans overnight, typically 16-24 hours for the best results. Be sure there is plenty of water to soak beans. Rinse beans the next day and prepare for cooking.

2. In a medium stock pot, add oil***add onions, celery & red & green peppers. Add garlic and sauté until translucent. Add Cajun spice.

3. Add butter & diced ham; continue to cook for 5-7 minutes. Add the beans to the pot along with chicken stock.

4. Bring pot up to a simmer and allow to cook for 20-25 minutes. Turn off heat and allow to sit for 10-15 minutes.

5. If you want the beans more creamy, mash the beans with a spatula or use an immersion blender and pulse beans until the desired consistency.

6. Serve over rice and garnish with green onion! Enjoy!

7. Taste, Salt & Pepper if needed.

RICE

1. In small pot, add water salt & pepper. Bring to boil and add rice. Bring back to boil and cut off the heat. Allow to sit for 20-25 minutes. Add butter and stir rice. Ready to serve!

NOTES

Chef’s Tip: You can add collard greens to this recipe as well. Serve with buttermilk cornbread, French bread or over rice.

Chef’s Tip: bacon fat can be used as a substitute to oil

Chef’s Tip: For more flavor, replace ham with tasso or andouille sausage.

Chef’s Tip: The longer the beans cook, the more flavor will come out in this dish

WHITE CHOCOLATE BREAD PUDDING WITH ORANGE CARAMEL BOURBON SAUCE

White Chocolate Bread Pudding with Orange Caramel Bourbon Sauce

30

Minutes Prep Time

40

Minutes Cook Time

6

Servings

This decadent southern dessert will liven up any watch party.

INGREDIENTS

Bread pudding
4 large eggs
1 ½ cup whole milk
1 cup heavy cream
2 teaspoons vanilla
4 cups day old butter croissants
½ cup white sugar
½ pound unsalted butter
1 tablespoon unsalted butter
½ pound brown sugar
¼ cup white chocolate
½ cup bourbon or pecan bourbon
1 orange

INSTRUCTIONS

BREAD PUDDING INSTRUCTIONS

1. Tear croissants into small pieces, set aside

2. Combine eggs, heavy cream, whole milk, vanilla extract, pecan liquor and whisk thoroughly.

3. Combine custard with croissants. Allow to soak for 5-7 minutes **

4. Place mixture in greased baking pan, cast iron or a loaf pan. Be sure it is coated with unsalted butter for best results.

5. Bake for 25 minutes at 350 degrees or until golden brown. ***

6. **Chef’s Tip: Custard should fully absorb. You should be able to press down on the croissant/custard mixture and custard should rise slightly above the croissants.

7. ***Chef’s Tip: After the first 10-12 minutes, heat may be reduced to 300. This will depend on the oven settings and how quickly the bread pudding browns.

8. Pull bread pudding out of the oven and allow to rest. Add Sauce and enjoy!!

9. Chef’s Tip: If there are any leftovers, cube the bread pudding into quarter-inch cubes, heat and add sauce.

SAUCE INSTRUCTIONS

1. In a medium saucepan, Melt brown sugar on medium heat.

2. Slowly add cubed unsalted butter, melt and whisk together. Once fully incorporated, bring smooth caramel to a low boil. Add pecan liquor. Bring back to a boil and continue to whisk for 1-2 minutes.

3. Add Vanilla

4. Slowly add heavy cream*, continue to whisk. This will help cool the sauce.

5. Return temperature to low heat and add ½ an orange, allow orange too steep for 20 minutes.

6. *Chef’s tip: add the heavy cream slowly and whisk quickly while adding. Caramel will bubble up and will be very hot!

INSTRUCTIONS FOR SERVICE

1. In a hot skillet with some raw unsalted butter, heat bread pudding cubes, add sauce and serve. Serve over ice cream as a nice treat.

NOTES

Chef’s Tip: Custard should fully absorb. You should be able to press down on the croissant/custard mixture and custard should rise slightly above the croissants.

Chef’s Tip: After the first 10-12 minutes, heat may be reduced to 300. This will depend on the oven settings and how quickly the bread pudding browns.

Chef’s Tip: If there are any leftovers, cube the bread pudding into quarter-inch cubes, heat and add sauce.

** Chef’s tip: add the heavy cream slowly and whisk quickly while adding. Caramel will bubble up and will be very hot!

FSU SEMINOLES LEGENDARY TAILGATE CHILI

FSU Seminoles Legendary Tailgate Chili

20

Minutes Prep Time

30

Minutes Cook Time

4

Servings

Garnet and Gold Grub presented by TECO Peoples Gas and FSU is back with new recipes from your Florida State University Seminole favorites! This episode features Seminole legend and voice of the Seminoles Gene Deckerhoff!

This recipe is quick an and easy chili to make for game day or any day of the week.

INGREDIENTS

3 cans black beans
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons extra virgin olive oil
1 pound fresh pork sausage
1 pound ground beef
2 large onions, chopped
5 cloves garlic, chopped
3 tablespoons chili powder
1 tablespoon cumin
1 teaspoon cayenne pepper
2 28 oz canned chopped tomatoes
1 12 oz can or bottle of beer full-bodied beer
2 tablespoons flour

INSTRUCTIONS

1. Heat a large pot over medium heat.

2. Add the extra virgin oil and onions.

3. Cook for 3-4 minutes until onions start to turn color (keep stirring the onions throughout this process.)

4. Add the beef and sausage and continue to cook until all pink is gone in meat.

5. Add garlic and flour and mix very well.

6. Keep cooking and stirring for 2 minutes until meat and flour are mixed well.

7. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

8. Add the beer and incorporate well for about 1 minute.

9. Add chili powder, cumin, cayenne pepper, tomatoes and stir well.

10. Decrease the heat to medium and keep stirring until all products are very well mixed.

11. Reduce heat to low and simmer for 15-20 minutes.

NOTES

Top with sour cream, cheddar cheese, and chopped scallions. 

COWBOY CAVIAR

Cowboy Caviar

60

Minutes Prep Time

15

Minutes Cook Time

4

Servings

Head Coach of FSU Baseball, Mike Martin Jr. in the kitchen with Chef Mike Smith creating a favorite tailgate recipe dip.

Roasting Bell peppers on a natural gas grill add to the fresh flavors of this quick recipe that is simple to make. Chef Mike enjoys cooking with natural gas for controlling temperature and even cooking.

Cowboy Caviar is a favorite tailgate item because it can be made the night before the game, throw it in the cooler with chips and be good to go.

INGREDIENTS

3 tablespoons apple cider vinegar
2 Jalapeno peppers, seeded and diced
2 teaspoons honey
6 tablespoons extra virgin olive oil
2 15 oz cans of black-eyed peas, rinsed and drained
2 15 oz cans of black beans, rinsed and drained
1 cup frozen corn, thawed
½ cup fresh cilantro, roughly chopped
4 scallions, chopped
2 plum tomatoes, seeded and chopped
Tortilla chips for serving
Salt & pepper to taste

INSTRUCTIONS

1. Wash the red pepper(s) in cold water and pat dry. 

2. Lightly oil the pepper and place on the preheated grill.  Turn the pepper every 2-3 minutes until you have a good char on all sides of the pepper.

3. Remove from grill and place the pepper in a bowl and cover. Let rest for 5-10 minutes while you are preparing the other items. 

4. Whisk together the vinegar, honey, ½ teaspoon of kosher salt, and black pepper to taste.  Whisk in the oil to make a smooth dressing.

5. Add black-eyed peas, black beans, corn, cilantro, jalapeño, scallions, tomatoes,and grilled red pepper.  Toss to coat in the dressing.

NOTES

Season to taste w/ additional salt and pepper if necessary.  Cover and refrigerate for at least 1 hour to blend flavors together.  Serve with tortilla chips. 

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.