Vikki's Italian Sausage and Ravioli Skillet

You can make this with any kind of Italian Sausage (regular, chicken or turkey).  It all works fine.

1 1/2 lbs. ground sausage.  If using links, remove the casings.
1 small red pepper, chopped
1 small green pepper, chopped
1 small red onion, chopped
1 bulb of garlic, minced.

1 tsp each of oregano and thyme
1 tsp. Italian seasoning
Pepper to taste
1 (14.5) can diced tomatoes (do not drain)
1 (8 oz.) can tomato sauce
1 (24 oz.) bag frozen ravioli
Shredded Mozzarella

Brown the sausage in a skillet all the way through.  Add the chopped vegetable and herbs.  Pour in the tomatoes and the tomato sauce.  Once this comes to a simmer, add the ravioli.  Cover and simmer until the ravioli is tender.  Remove from heat.  Sprinkle the mozzarella.  You can quickly put under the broiler to melt the cheese, if you prefer.  

4th of July Macaroni Salad

2 lbs. of Cavatappi Pasta 

1/2 red onion (diced)
3 stalks of celery (diced)
2 carrots (peeled and diced)
Parsley (a handful, finely minced)
1/4 tsp. dill (I used dried)
2 cups mayonnaise
1/4 cup sour cream
1/8 cup apple cider vinegar
2 Tbsp. honey
1 Tbsp. dijon mustard
1 tsp. salt
1/2 tsp black pepper
1/2 tsp. paprika

Season Salt

Prepare Pasta according to package direction.  Drain.

In a large bowl mix the onion, celery, carrots, parsley and dill.
Add mayo, sour cream, vinegar, honey, mustard, salt, pepper and paprika.  Mix well.  Cover and chill for 30 minutes in the refrigerator.

Toss macaroni with 1 1/4 Tbsp season salt.  Add the dressing and mix well.

Vikki's Notes:  If you prefer a creamier pasta salad, use 1 1/2 lbs. pasta only).  There's a lot of chopping with this recipe.  I used my food processor and pulsed it to chop.  

Pepperoni Rolls

This recipe comes from West Virginia. The Italians worked the coal mines there and made these for a quick and easy lunch.

Rhodes dinner Rolls
Pepperoni (I used turkey pepperoni)
Mozzarella Cheese (I used part skim mozzarella from a block and cut it into strips)
Butter (1 Tbsp) 
Garlic Power (About 1 tsp)
Parsley (I used dried about 1 tsp).

Thaw the Rhodes Dinner Rolls according to thawing directions.  (Spray cookie sheet, put rolls on sheet, cover with plastic wrap) and let thaw for about 3 hours.

Once thawed, with your finger, spread out the dough to a little rectangle.

Put some pepperoni on the dough.  Top with a little more pepperoni.

Roll up to close.  Be sure to tuck in the ends also.

Melt the butter and add the garlic powder and parsley.  Brush onto the pepperoni rolls.

Bake at 350 for about 12 minutes. Serve with Marinara sauce.

Vikki's Banana Crumb Coffee Cake

 Crumb Layer

1/2 cup cold, unsalted butter, cut into small cubes.
1 cup flour
1 cup brown sugar
1/2 cup sugar
1 tsp. cinnamon

Cake
2 cups flour
3 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
3 ripe bananas, peeled and mashed
1/2 cup of unsalted butter, softened to room temperature
1 cup sugar
2 large eggs
1 tsp. vanilla
1 cup milk

Glaze
1 cup powdered sugar
2 tbsp. milk

Grease a 9x13 pan with butter or cooking spray.  Preheat oven to 350.

Make the  crumb mixture:  In a large bowl, crumble the cold butter cubes with the flour, sugars and cinnamon.  Set aside.

Make the cake:  In a stand mixer, mix the softened butter on medium until creamy (about 2 minutes).  Add the sugar and mix for another minute, until well incorporated.  Add the eggs, vanilla and mashed banana.  Mix to incorporate, but don't over mix.

Turn the mixer down to low and alternate mixing the milk and flour, baking powder and salt  until everything is combined.

Pour 1/2 of the cake mixture into the prepared baking dish.  Top with 1/4 to 1/2 of the crumb mixture.  Then, pour the rest of the cake mixture on top of that layer.  Top with the remaining crumb mixture.

Bake for about 45-50 minutes.  I checked it at 45 minutes and the cake tester came out clean.  Every oven is different though.  

Make the glaze.  In a small bowl, whisk the powdered sugar and milk.  Keep adding milk until you get the consistency you prefer.  

Cool the cake for about 10 minutes and then drizzle the glaze over top.  

Vikki's Brown Gravy Chicken Bake

2 large chicken breasts
Italian Seasoned Bread Crumbs
Grated Parmesan Cheese

2 eggs

1 onion

1 pkg. sliced mushrooms
1 Tbsp. flour

1 cup marsala wine
2 cups chicken broth

Kitchen Bouquet

Fresh Mozzarella Cheese
Parsley

Slice chicken breasts into thin slices.  In a bowl, beat 2 eggs and stir the chicken inside.

In a plate, mix the breadcrumbs and some Parmesan Cheese.  Take each piece of chicken and coat with the breadcrumb mixture and pat it down.

I used the air fryer for this next part.  I preheated my air fryer to 375.  Then, I put in an air fryer liner and placed the chicken on the tray.  I sprayed the top of each chicken piece with Pam.  Then, air fried for 8 minutes.  *** If no air fryer, you can fry the chicken in oil in a pan.

Put chicken in a large baking dish.  

In a fry pan, melt 2 tbsp of butter and saute the onion until softened.  Then, add the mushrooms and cook those.  Add 1 tbsp. flour and stir.  Add the marsala wine, chicken broth and a little Kitchen Bouquet.  Cook for a few minutes until thickened.  

Top each piece of chicken with a slice of fresh mozzarella.  Pour the gravy mixture over the top of the chicken and sprinkle with the parlsey.

Bake at 400 for about 25 minutes.  I served with mashed potatoes and a vegetable.  

Restaurant Style Rice

I make this with tacos.  This comes out light and fluffy.  Perfect every time.

Basmati Rice
Better than Bouillion (or something like it)
Unsalted Butter

In a 9 x 13 put in 1 cup of rice.

Heat up 2 cups of water in the microwave for 3 minutes.  This is important because your bouillion may be cold and if it isn't heated up first, your rice won't cook right.  

After your water is heated up, add some of your bouillon.  Put in microwave for 1 more minute.

Pour over your ride and stir.

I had a few grape tomatoes or a couple of plops of crushed tomatoes (optional).

Cut 2 tbsps. of unsalted butter into 4-5 blocks and plunk on top of your rice.

Cover tightly with foil.  Make sure you have a good seal.  

Bake at 350 for 45 minutes.  Remove from oven and let sit for 10 minutes.  

*** BROWN RICE NEEDS TO BE AT 375 FOR AN HOUR ***

Crispy Air Fryer Chicken

 

INGREDIENTS

• 2 pounds of boneless skinless chicken breast (whole or pre-sliced fillets) 
• 1 teaspoon kosher salt
• ½ teaspoon coarsely ground black pepper
• 2 large eggs
• 2 tablespoons mayonnaise
• 2 cups Panko bread crumbs
• 1 cup freshly grated Parmesan cheese
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• Olive oil cooking spray

 

INSTRUCTIONS

1. Prepare and season the fillets. Slice whole chicken breasts in half horizontally and pound to ¼- to ⅙-inch thick. Combine the salt and pepper in a small bowl and season the chicken cutlets on both sides; set aside.
2. Make the egg mixture. Add the eggs and mayonnaise to a shallow bowl and whisk to combine. 
3. Prepare the Panko mixture. In a separate, medium-sized shallow bowl, combine the Panko, Parmesan, paprika, and garlic powder and mix until well incorporated. 
4. Preheat the air fryer to 375°F. If you will be freezing some or all of the chicken fillets, line a baking sheet with parchment paper or foil.
5. Bread the cutlets. Using a fork, transfer 1-2 chicken fillets to the egg mixture and turn to coat evenly on both sides. With the same fork, transfer the chicken to the Panko bowl. Use a spoon to sprinkle the top of the chicken with the breadcrumb mixture and gently press down on the chicken to help the breadcrumb-mixture stick. Using tongs, transfer the breaded chicken to a clean plate.  Repeat until all fillets are breaded. Lightly spray both sides of the cutlets with olive oil or cooking spray just before cooking.
6. Cook cutlets in the preheated air fryer. To cook, air fry the fillets in a single layer at 375°F for about 8 minutes (10 minutes if frozen), or until golden brown on the outside and cooked through. Remove them from the air fryer and allow them to cool slightly. Repeat with the remaining chicken until all cutlets have been cooked.

Cory's DIY Shake N Bake (w My Modifications)

1 cup Panko Plain Crumbs
1 cup Plain Bread Crumbs
1 TBSP salt
2 tsp. sugar (I added more like 4 tsps)
1/2 TBSP Onion Powder
1/2 TBSP Garlic Powder
1 tsp. chili powder
1 tsp. ground coriander
1 tsp. oregano
1 tsp. paprika
1 tsp. basil
1 tsp. marjoram
1/2 tsp. black pepper
1/2 tsp. white pepper
2-3 TBSP corn meal (my addition)

Put all ingredients in food processor and pulse.  You want some of the Panko to turn to powder, but not all, so don't over pulse.

Put mixture in Ziplok bag and coat chicken.

Place on sheet pan.  I usually line with parchment paper.  Bake at 400 for 40-45 minutes or until chicken is cooked.

Halifax Donairs

The Meat

 2 lbs. ground beef
1 Tbsp ground coriander
2 Tbsp. onion powder
2 Tbsp. garlic powder
2 Tbsp. oregano
2 1/2 tsp. Kosher salt
1 Tbsp. black pepper
1/2 tsp. cayenne pepper

The Sauce

1 can evaporated milk
3/4 cup of white sugar
3 tsp. garlic powder
6 Tbsp. white vinegar

Toppings

Tomatoes, chopped
Onions, chopped.

Put all of that in a mixer and let the paddle work it for 5-6 minutes.  You want it to turn almost into a paste.  Put some parchment paper into a loaf pan and put the meat mixture inside.  Then, push the meat mixture down to remove all of the air out of it.  Bake at 350 for 90 minutes.  

Once done, take out of pan and let cool down.  Slice it nice and thin.

For the sauce:  Mix the evaporated milk with the sugar.  Add in the garlic powder and stir.  
Add in the vinegar.  DO NOT STIR.  LET IT CURDLE.  LET IT SIT FOR 3-4 MINUTES.  The sauce will thicken and then stir.  

To assemble:

Heat up pita bread and your sliced meat on the griddle. 
Put meat in pita.  Top with the sauce, tomatoes and onion.  Roll it up and put foil around the bottom half.  

Vikki's Colcannon Potatoes

This is a great St. Patrick's Day side dish.

2 1/2 lbs. red potatoes, washed and quartered

6 Tbsp. butter
2 tsp. minced garlic
1/2 good sized cabbage, roughly chopped (I tried to avoid the harder leaves towards the core of the cabbage for this dish)
1/2 to 3/4 cup of milk
1 tsp. onion powder
4 slices bacon, cooked and crumbled.
2 green onions, thinly sliced
Salt, pepper

In a large pot, cook the potatoes in water that has 1 tsp. of salt.  Cook until tender.  Drain and transfer to a bowl and set aside.

Dry the pot and add 2 Tbsp. of butter.  Melt butter and add garlic.  Saute garlic until fragrant.

Add chopped cabbage.  Cook and stir until the cabbage is softened.  This takes several minutes.  Season with 1/2 tsp salt and 1/2 tsp pepper. Remove from heat.

Using a hand masher, mash the potatoes with the cabbage.  Add 1/2 milk, the onion powder, remaining butter salt and pepper.  Mash until smooth, but kind of chunky.  Add milk as needed to obtain this consistency.  Season with more salt and pepper to taste.

Transfer to serving dish.  Sprinkle with crumbled bacon and chopped green onions.  

Vikki's Baked Macaroni & Tomatoes

 A good side dish or as a meal.

1 lb. macaroni
4 Tbsp. butter
2 cups half and half
3 Tbsp. flour
1/4 tsp. pepper
1/2 tsp. garlic powder
2 cups shredded mild cheddar
1 (14-15 oz.) can stewed tomatoes (keep the juice)

Cook pasta according to package direction.  It will cook in the oven later, so al dente is fine.

I use a cast iron skillet for this dish because I do everything else in the skillet, but you could use a regular baking dish (but, if you do, I would spray with a little cooking spray).

Melt the butter in skillet.  Add the flour and stir to combine.  You are making a roux here.

Add the half and halt, pepper and garlic powder.  Simmer on medium for 4-5 minutes.
'
Pour the juice from the Stewed Tomatoes into a small bowl.  Then, chop the tomatoes a bit.  Add the tomatoes and the juice to the skillet and simmer for about 5 minutes.  The sauce will thicken.

Remove from heat.  Stir in the shredded cheddar and mix well.  Then, stir in the cooked macaroni.

Bake at 350 for about 35-40 minutes and is golden brown.

Vikki's Swedish Meatballs

Make the Meatballs

1 lb. ground beef
1 lb. ground pork
1/2 cup onion, minced
3/4 cup dry bread crumbs
1 1/2 tsp. salt
1 Tbsp. parsley
1/8 tsp. pepper
1 tsp. Worcestershire sauce
1 egg
1/2 cup milk

Combine meatball  mixture together and shape into balls the size of walnuts.  Brown meatball in olive oil in a skillet (about 2 minutes each side...they don't have to be fully cooked as there will be more cooking later).  Remove meatballs and make the gravy.

Stir this below mixture into the fat in the skillet.  

1/4 cup flour
1 tsp. paprika
1/2 tsp. salt
1/8 tsp. pepper

Once the above is stirred in. Make the gravy.

Add 2 cups of boiling water and an 8 oz. container of sour cream.  At this point, I am adding 3 Beef Bouillion cubes, more parsley, a capful of Kitchen Bouquet or Gravy Master for color.  Bring to a boil.  Add the meatballs back into the pot.  Cover and reduce heat to simmer about 25-30 minutes  Stirring about 1/2 way through.  Taste the sauce.  Add more salt and pepper, if needed.

I serve this over egg noodles.

Vikki's Farfalle with Butternut Squash

I modified this recipe from Melissa's Clark's Dinner in One (Exceptional and Easy One Pot Meals)..

5 Tbsp. butter
1/2 of a medium red onion, sliced thin
1 lb. butternut squash, seeded, peeled, trimmed and cut into 1/4 inch cubes (about 3 cups)
1 tsp. Rosemary
Salt and Pepper
1 lb. Farfalle (or some kind of thick pasta...like Cavattapi or Rigatoni).  We liked the Bow Ties
1/2 cup whole milk ricotta
Fresh or dry herbs (I use dry chives and some basil)
Garlic Salt
Chicken granules
Red Pepper flakes

Melt butter and saute the onions for a few minutes.
Add the squash, rosemary and a pinch of salt and pepper.  Cook until the squash is golden.  I had previously cooked and frozen some squash, so I used this, so I used this.  
Add 3 1/4 cups of water and stir in the pasta. 
Reduce heat to medium low.  
Add 1 tsp. of red pepper flakes (This gives it a little kick to it).
Cooked for about 25 minutes until the pasta is al dente. Be sure to stir frequently or it will stick the pan.  Add a little more water if needed.  Sprinkle with garlic salt.  
When about done, stir in some chives and basil.
Remove from heat.
Stir in 12/ cup whole milk ricotta.

Sprinkle with Parmesan Cheese to serve. 

Vikki's Boston Cream Poke Cake

THIS IS A GREAT DESSERT.   BE SURE TO WHISK WHERE I INDICATED, OR THIS WON'T TURN OUT RIGHT.

1 (15.25-oz.) box yellow cake mix

1 cup water

3 large eggs

1/2 cup vegetable oil

1 (3.4-oz.) box instant vanilla pudding mix

2 1/3 cups heavy cream, divided

1/2 cup milk

1 3/4 tsp. vanilla extract, divided

1 1/3 cups dark chocolate morsels (about 8 oz.)

2 tsp. light corn syrup

Pinch salt

1. Center a rack in oven and heat to 350 degrees. Grease a 9x13" baking pan and set aside.

2. In a medium bowl, whisk cake mix, water, eggs, and oil until smooth. MAKE SURE YOU WHISK AND NOT WHIP.  Transfer to prepared pan and smooth top. Bake until a toothpick inserted in center of cake comes out clean, 25 to 30 minutes, rotating halfway through.

3. Let cool 5 minutes, then use the handle of a wooden spoon to poke holes all over cake, spacing them about 1" apart and poking all the way to the bottom of pan.

4. In a medium bowl, WHISK pudding mix, 1 2/3 cups heavy cream, the milk, and 1 teaspoon vanilla until combined, about 30 seconds. Immediately pour mixture onto warm cake and spread into an even layer, covering all the holes. Refrigerate until pudding is set, 1 to 2 hours.

5. Combine chocolate morsels and remaining 3/4 teaspoon vanilla in a medium bowl and set aside. Bring remaining 2/3 cup heavy cream, the corn syrup, and salt to a simmer in a small saucepan, then pour over chocolate mixture and let sit 2 minutes without stirring.

6. Stir chocolate mixture until smooth and glossy, then pour over chilled cake and spread into an even layer. Refrigerate until ganache is set, about 1 hour, before serving.

Vikki's Shrimp Francese over Angel Hair Pasta

Most Shrimp Francese recipes have a big lemon sauce flavor, which is not my preference.  This is not a typical Shrimp Francese recipe.  Using what I like from 2 different recipes.  I'm still working on this recipe, but it's getting there.  

1 lb. Medium shrimp peeled and deveined.
Salt and pepper

2 eggs

Floir

Olive oil

1/2 stick butter

2-3 Garlic cloves, minced.

1 1/4 chicken broth

1/4 cup Pinot Grigio

1/4 cup whipping cream

1 teaspoon lemon juice

1 lb. angel hair pasta.

Fresh parsley

1.  Peel and devein the shrimp.

2.  Whisk the two eggs in a bowl.  Add some salt and pepper.

3   In another bowl, add flour (about 2 cups)
4.  Dip shrimp in egg mixture and then the flour.  Place on a plate.

5.  Heat about 2 Tbps. Olive Oil and 1/2 stick butter.

6.  Saute garlic cloves, until fragrant.  Don't burn.
7.  Add chicken broth, wine and lemon juice. Bring to a boil.

8.  Add whipping cream and stir until thickened.

9.  Give it a taste.  Add some salt, pepper and garlic powder, if needed.  I also add another tablespoon of butter.  

10. Sprinkle some chopped fresh parley over the shrimp.

10.Cook pasta according to directions.

11.  Serve shrimp over the pasta.  Sprinkle with fresh Parmesan cheese.  

** NOTE:  We thought there needed to be more sauce for all that pasta, so next time, I'll double up on the sauce and see how that works out. **

Vikki's BBQ Chicken Sliders

12 package of slider rolls (King's Hawaiian, potato or any kind of slider rolls)
1 bottle of BBQ sauce (I used Guy Fieri's, but any will do)
Pepper Jack Cheese
Red Onion, sliced thin
3-4 Tbsp. Butter
Garlic Salt
Parsley Flakes

Spray crock pot with Pam.  Put chicken breasts in crock pot, pour BBQ sauce over it. Cook on high for about 4 hours.

Using hand mixer, shred chicken.

Crinkle some parchment paper on a baking pan.  Put the bottoms of the rolls in the pan.  Top with pepper jack cheese.  Add on BBQ chicken.  Then, top with the onion.. Put the slider roll tops on top.

Melt butter.  Add the garlic salt and parsley flakes.  Brush onto the tops of the rolls. 

Cover with foil.  Bake at 350 for 10 minutes.  Uncover. Bake for another 5 minutes.

Vikki's Skillet Beans, Rice & Kielbasa

1 Tbsp. Olive Oil

1 Tbsp. Butter

1 Pkg. Kielbasa, diced (I used Turkey kielbasa for less fat)

1 Medium onion, diced.

3 Cloves, garlic, minced

1 cup Basmati Rice

2 cups Low Sodium Chicken Broth

15 oz, can pinto beans, drained

1/2 tsp. Italian Seasoning

1/4 tsp. Red Pepper flakes (careful here, this gives it a kick, if you don't like spice, put less).

Pinch of Salt and Pepper

Parsley

Heat Oil and butter in a skillet.  Stir in Kielbasa and onion and saute until onion is softened.

Add in minced garlic and saute until fragrant.

Add in Basmati Rice, chicken broth, pinto beans, Italian Seasoning, red pepper flakes.

Bring to a boil, cover and reduce heat to medium.

Gently simmer for about 20 minutes or until rice is done.  Stir to prevent sticking at the end.  

Sprinkle with Parsley.

Vikki's Mini Pigs

12 Slider or small Potato Rolls
1 Pkg of Italian Sausage 
Spaghetti Sauce
Shredded Mozzarella
3 Tbsp. butter
Garlic Powder
Parsley
Parmesan Cheese

Preheat oven to 350.

On cookie sheet, spread some parchment paper.
Take tops off rolls and set aside.
On bottom of roll, spread a little spaghetti sauce.
Put some cheese on top of the ssuce.

Cook the sausage in until fully cooked in a little olive oil.  Turning frequently.  Once done, I patted them with a paper towel to dry them off.  Slide the sausages.

Put sliced sausage on top of the sauce and cheese.  Add top of the roll.

In microwave melt the butter.  Add some garlic powder, parsley and cheese to the melted butter.  Brush on top of the sandwiches.

Bake for about 10 minutes or until golden on top.  Keep an eye on them or the top roll could burn.  

Vikki's Chicken Parm Pizza

Make the crust.  

Mix together

2 lbs. ground chicken
2 eggs

Parmesan cheese (about 1/2 cup)
Italian bread crumbs (about 1 cup)

Orgeano, Salt and Pepper

I used a a 13 x 9 cookie sheet lined with Parchment paper.  Mix the ground chicken, eggs, Parmesan Cheese, bread crumbs and salt and pepper.

Spread and flatten the crust mixture on the cookie sheet.  Sprinkle with a little more bread crumbs.

Spray with Pam and then bake in the oven at 400 for about 25-30 min.

Once the crust is done. Top with marinara sauce. Sprinkle with Parmesan Cheese and shredded mozzarella.  Sprinkle with some oregano.

Put back in the oven and back until cooked, cheese is melty and looks like a pizza.  

Vikki's Cajun Shrimp and Corn Chowder

 We love this recipe. Total comfort food on a cold day.

1 lb. raw shrimp, peeled and deveined.
Kosher Salt
2 tsp. Cajun Seasoning
Black pepper
6 Slices bacon, chopped
1 Tbsp. butter
1 Medium onion, chopped
2 cloves garlic
2 Tbsp. flour
1 lb. yellow potatoes, chopped
4 cups low salt chicken broth
Thyme
2 Green onions, sliced
3 cups frozen corn
3/4 cup heavy cream
1/2 tsp papria

In a large pot, cook bacon until crisp.  Remove from pot and drain on paper towel.
Sprinkle shrimp with cajun seasoning on a plate.
Cook shrimp in bacon fat until no longer pink.  Remove from pot.  Discard bacon grease.
Melt butter and saute onions for 5 minutes (or until soft).  Add garlic and flour.  Stir.
Add potatoes, thyme, green onions and chicken brother.  Cook for about 10 minutes or until potatoes are soft.
Add corn, cream and paprika and simmer for 5 minutes.  Add shrimp and chopped bacon. Serve.

Vikki's Crinkle Dessert

So easy and you won't be able to stop eating this...

Phyllo Dough (looks like this picture).  2 rolls come in this package.  You will use 1 roll.
2 sticks, unsalted melted butter

Custard
1 cup sugar
1 cup milk
2 eggs
2 tsp.vanilla
1-tsp. cinnamon (We used 1 tsp and we liked it, but not all Crinkle recipes have cinnamon).

Simple Syrup
1 cups sugar
1/2 cup water
Cornstarch

Preheat oven to 350.

Brush some melted butter on a 13 x 9 x 2 baking dish.  The pan matters.  A glass one worked best for me.

Take the 2 Phyllo sheets at a time.  Crinkle them like an accordion and lay them in the pan side by side.  Make sure it's 2 sheets or this won't come out.  Bake for 10 minutes.

Remove Phyllo dish and spread melted butter over it evenly.  Bake another 10 minutes.

Make the custard.  Mix all ingredients with a whisk until combined.

After the Phyllo dish has baked for the second round of baking, take out of the oven and pour the custard over the Phyllo.  Bake for another 30 minutes until golden brown.  

Make the simple syrup.  You want this to get a little thick.  I boiled it for a bit and then let it sit and it thickened a bit. However, a little cornstarch stirred in helps to thicken it up.  I ended up using about 3/4 tsp. adding and stirring a little at a time until it thickened to the consistency I wanted.

Pour most of the simple syrup over the Crinkle Dessert, but leave a little in the saucepan.  The syrup in the sauce pan we thicken more and turn a whitish color. (Reminds me of Ma's Honey-dipped Donuts).  Put the rest of that on top of the dessert.  

Vikki's Buffalo Chicken Tenders

2 lbs. chicken tenders.  (I couldn't find them, so used 2 large breasts and cut them into thick strips)
1 cup flour
1 cup plain bread crumbs
1/2 tsp. paprika
1/2 tsp. garlic powder
1 egg
1/2 tsp salt
1/4 cup milk
Buffalo Wing Sauce

Preheat oven to 400.  Prepare a baking sheet with cooking spray or parchment paper.  (I prefer parchment paper).  

Put flour in a bowl or Ziploc bag and put chicken in the bag and shake to coat.

Prepare 2 separate bowls.

Whisk egg and milk in one bowl.  Mix bread crumbs, paprika, garlic power and salt in another bowl.

Dip chicken into the egg mixture and then the bread crumb mixture.  Please on baking sheet.

Bake for 15 minutes. Turn them over.  Bake for another 10 minutes (or until done).

Remove from oven and brush with Buffalo chicken sauce.  Put back in over for another 3-4 minutes.

Vikki's Baked Ravioli with Vodka Cream Sauce

I saw this basic recipe on Tik Tok, but have since perfected it and here it is.  Makes a lot, so be ready for yummy leftovers.  A comforting dish that everyone will love.  So easy too.

What you will need.........

2 Tbsp. butter

1 medium onion, diced

4 cloves garlic minced

1 cup vodka

1 (28 oz.) can crushed tomatoes

1 Tbsp. sugar

1 tsp. Oregano

1/2 tsp. crushed red pepper

1 tsp. salt

1/2 tsp. black pepper

1 cup heavy cream

2 Tbsp. fresh, chopped basil

1-36 oz. package of ravioli.  You have some flexibility with this.  You can use frozen or fresh.  Any kind too (cheese, meat, mushroom, spinach..whatever you prefer).  The first time I made this we used Portobello Mushroom raviolis from BJs, as we wanted meatless.

1 1/2 cups shredded mozzarella

1/2 cup Peccorino-Romano cheese.  ** Use Parmesan, if you prefer **

Chopped, fresh parsley

Seasoned Panko Breadcrumbs

1/2 stick butter

Make the Sauce

Melt 2 tbsp. butter and sauce onion until soft (about 5 minutes).  Add garlic and cook another minute.  Add red pepper and carefully add the vodka and simmer. uncovered until liquid is reduced by half.  About 5-6 minutes.  

Add the crushed tomatoes, sugar, salt, black pepper oregano.  Simmer uncovered for 15 minutes.  Taste.  If too bitter, add a little more sugar, salt and black pepper. 

Whisk the basil and heavy cream into the tomato sauce.  Set aside.

Cook ravioli's according to package directions and drain.  ***You want them to be al dente, as there will be some baking of this dish.  

Preheat oven to 400 degrees.

In a 19x 13 baking dish.  Spread some sauce at the bottom.  Add a layer of ravioli.  Then sauce.  Sprinkle with the mozzarella and pecorino-romano cheese.  Repeat with another layer of ravioli, sauce

and cheeses.

Once put together, top with a generous amount of the Panko bread crumbs.  Don't hold back on this, as this makes a nice crunchy crust to this dish.  Cut up the 1/2 stick of butter into squares and place on top of the last layer of ravioli.  

Bake for about 30 minutes or until bubbly and the top is golden and appears baked on top.

Buon Appetito!!!!

Vikki's Chuck Roast

Sear a Chuck roast in a very hot cast iron skillet in a little olive oil.  Salt and pepper it. After all sides are seared, put it in the crock pot.   Add 2 cups of beef broth to the skillet, stir it around.  Add a sliced onion. (you can add carrots and celery if you want).  Add 1 brown gravy packet, 1 dry ranch packet, some garlic powder and paprika.  Pour that over the Chuck roast and cook on low for 8 hours.

Vikki's Baked Scallops

 2 lbs. Sea Scallops
1 tsp. Thyme
1/2 cup Buttermilk
20 Ritz crackers, crushed
1/4 cup melted butter
1 lemon (optional)

Heat oven to 400 degrees.

In a bowl, season the scallops with salt and pepper.  Add thyme and buttermilk and toss to coat. 

Evenly place the scallops in a casserole dish.  Sprinkle the cracker crumbs over top and then top with the melted butter.

Bake for 20 minutes.  Remove from oven, squeeze lemon over top (optional)

Vikki's Cajun Rice

 

Ingredients

• 1 lb bulk breakfast sausage (I use Jimmy Dean)
• 1/4 cup Worcestershire sauce
• 1 small green bell pepper diced
• 1 small red bell pepper diced
• 1 medium sweet onion diced
• 1 rib celery diced
• 4 cloves garlic minced
• salt & black pepper to taste
• 1 1/2 cups long grain rice [I used Basmatic Rice]
• 5 cups low sodium chicken stock or water
• 2 tsp Cajun or Creole seasoning adjust to taste
• 2 bay leaves
• 1/4 cup chopped flat leaf parsley or cilantro

Instructions

1.                In a large stove top saucepan, over medium-high heat, sauté the sausage until no pink remains. Drain excess fat reserving 3 Tbsp in the pan.

2.                Deglaze the pan with Worcestershire sauce scraping any brown bits off the bottom of the pan. Add the diced veggies and garlic. Season with salt and black pepper to taste.

3.                Cook for 5-7 minutes until the veggies begin to soften and brown.

4.                Add the rice. Stir the rice and cook for 1-2 minutes until it begins to brown.

5.                Add the chicken stock, creole seasoning and bay leaves. Lower the temperature and simmer over medium-low heat covered for 25 minutes.

6.                Cook until the rice is fully tender and the broth has been absorbed.

7.                Remove from the heat and stir in the chopped parsley. Keep covered until serving.

Vikki's Split Pea Soup

 This is best made with a leftover meaty ham bone.

1 package (16 oz) dried yellow split peas
8 cups water
2 medium potatoes, peeled and cubes
2 large onions, chopped
2 medium carrots, chopped
2 cups cubed cooked ham
1/2 cup chopped celery
5 tsp. chicken bouillon granules
1 tsp dried marjoram
1 tsp poultry seasoning
1 tsp sage
1/2 tsp pepper
1/2 tsp basil
1/2 tsp salt

In a large pot, combine all ingredients and bring to a boil.  Reduce heat. Cover. Simmer 1/1/4 to 1 1/2 hours until peas and vegetables are tender.  

Vikki's Cannoli Cake

Ingredients
1 16 oz. “family size” store bought frozen pound cake (see notes)
1 15 oz. container whole milk ricotta cheese
1 12 oz. bag mini chocolate chips, divided
1 tsp. vanilla
2 c. heavy whipping cream, divided
3/4 c. powdered sugar



If your cake isn’t frozen, place in the freezer.

 
Place 1 cup of the heavy whipping cream in a medium microwave-safe bowl and heat on high for 90 seconds. Add 1 cup of the mini chocolate chips. Let sit for two minutes and then stir until the chocolate is all melted and the mixture is smooth. If the chocolate isn’t melting all the way after stirring, microwave the mixture in 15 second increments until smooth, stirring in between. Place in the refrigerator.

 
Place the ricotta cheese, powdered sugar, and vanilla in a medium bowl. Whisk until combined and smooth. Add 1/2 cup of mini chocolate chips and stir to combine.

 
Using an immersion blender or hand beaters, beat the remaining 1 cup of heavy whipping cream to stiff peaks. (If you are using an immersion blender, place the cream in a tall-sided container.) Add half of the whipped cream to the ricotta mixture and gently fold in. Then fold in the remaining whipped cream. Set cannoli filling aside.

 
Cut the frozen pound cake into 1/4 inch slices using a serrated knife. Layer some of the cake pieces into an 8 x 8 inch pan so the bottom is completely covered in one layer of cake. Depending on the size and shape of the cake pieces, you may need to trim some of the pieces to fit. It’s ok if the pieces overlap slightly. If they do, give them a gently press down into the pan.

 
Add half of the cannoli filling on top of the bottom cake layer and spread it so the filling is even. Add another layer of cake to the top. If you see gaps between the filling and top layer of cake, gently press the cake pieces down so the cake adheres to the filling underneath. (If you are using an opaque baking pan and can’t see the layers on the side, gently press the corners down just in case!)

 
Repeat this process by adding the remaining filling and one more layer of cake on top.

 
Retrieve the ganache from the fridge and stir until smooth. Pour all of the ganache over the top and smooth out with a spoon if necessary. Top with as many of the remaining mini chocolate chips as you like. Place in the fridge for a minimum of three hours. Cover the cake after it has been in the fridge for 15 minutes; this allows the ganache to firm up so the cover will be less likely to stick.

I used Sara Lee Pound Cake (Freezer section at the Grocery Store). There will be some left over if you use the 16 oz. cake. If you can’t find the 16 oz. pound cake, you can buy 2 regular size Sara Lee (10.75 oz) frozen pound cakes; you will have about half of the second one left over. Or, you can buy any pound cake or make your own. I used about 12 oz. of cake in total, but if you are buying a non-frozen cake of a different brand or making your own, buy a little extra to make sure you don’t run out in case your cake is denser or you cut your slices thicker.

The Best Portuguese New England Clam Boil

A summertime favorite.  All other clam boils will be bland compared to this.

Note:  You will need 2 large pots.

Serves 6

Ingredients

5 qts clams
2 lbs. linguica
12 hot dogs
18 sausages (the small links)
6 medium potatoes
6 medium onions
1 bay leaf
1 garlic clove
1/2 cup white wine
1 tbsp. wine vinegar
parsley
3 Tbsp. crushed red pepper (the liquid Portuguese kind).  See below.
Salt and pepper taste (I usually don't add more)

1. Cleaning the clams.  In a large pot, clean clams by filling the pot with water to cover the clams and sprinkling with cornmeal.  Leave for a about an hour.  Rinse out and brush the clams removing any leftover cornmeal or anything stuck to the shells.

2.  Pour 6 cups cold water into a 6 qt. pot.  Wash potatoes and halve them.  Clean the onions and slice the linguica into 3" pieces.  Add to the pot with the sausage, bay leaf, garlic, vinegar, salt and pepper.  Bring to a boil.

3.  Put the clams in another pot, placing the hot dogs on top of the clams.  Add the wine, crushed red pepper and parsley.

4. When the pot with the potatoes, linguica, sausage comes to a boil.  Pour 1/2 of the broth into the pot with the clams.

5.  Lower heat on the pot with the potatoes, but keep boiling.  Items in this pot are done when the onion is soft.

6.  Keep cooking the clams at a boil until the hot dogs open.

7.  When cooked.  Wait 15 minutes.  Place all ingredients on serving platter.  Serve with cups of hot broth from the pot with the clams.

Vikki's Double Coated Air Fried Chicken

1 3/4 cups of Corn Flake Crumbs
1 egg
1 cup low fat milk
1 cup flour
1/2 tsp. salt
1/4 tsp. pepper
3 lbs. chicken pieces (we prefer boneless, skinless chicken thighs)

Place corn flake crumbs in shallow dish.

In mixing bowl, combine egg and milk.  In a second bowl, add flour salt and pepper.   In a third bowl, add the corn flake crumbs.

Dip chicken in egg/milk mixture and then in the flour.

Dip in chicken in egg/milk mixture again.   Then, in corn flake crumbs until coated.

Your chicken is now double coated.  Your hands will be a mess.

Let sit for our about 15 minutes.

Spray cooking spray in air fryer.  Add chicken and spray the top of the chicken with cooking spray. 

Cook in air fryer for about 6-7 minutes each side. 

French Canadian Meat Pie

This recipe brings back many childhood memories, when it was made for special occasions, like Christmas Eve.  Mom and Memere would be proud.  Bon Appetit!

Crust
3 cups All Purpose Flour
1 tsp. Kosher salt
2 sticks unsalted butter, sliced, frozen
7 Tbsp. iced cold water
2 tsp. distilled, white vinegar

Spice Blend
2 tsp. Kosher salt
1 tsp. freshly ground black pepper
1 tsp. dried thyme
1/2 tsp. dried sage
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. freshly grated nutmeg
1/4 tsp. ground all spice
1/4 tsp. ground mustard
1/8 tsp. ground cloves (easy on this)
1 pinch cayenne pepper

Filling

1 large Russet potato, peeled and quartered
1 tsp. Kosher salt
1 Tbsp. butter
1 large onion, finely chopped
1 pinch salt
4 cloves garlic, minced
1/2 cup finely diced celery
1 lb. ground pork
1 lb. lean ground beef
1 cup potato cooking water, more as needed.

Egg Wash

1 large egg
1 Tbsp. water

Directions:

Place flour, salt and frozen butter slices into the bowl of a food processor.  Pulse off and on until the butter is the size of peas.  Stir the vinegar into the cold water in a small dish.  Drizzle into the flour mixture.  Pulse on and off until the dough holds together when you pinch it.  Add more water as needed.  Note:  I finished this off in my Kitchen Aid with the tool that makes dough.

Transfer mixture to a work surface.  Press together until you have a lump of dough.  Wrap in plastic and chill in the refrigerator for an hour.

Mix salt, pepper, thyme, sage, cinnamon, ginger, nutmeg, all spice, mustard, cloves and cayenne pepper in a little dish. Set aside.

Place potato quarters in a saucepan and cover with cold water.  Add 1 tsp. of Kosher salt. Bring to a boil over high heat and then simmer until potatoes are tender (about 10-15 minutes).  When potatoes are tender, scoop out potato and mash the potato.  Keep the water you cooked the potato in.  You will need this later.  Set aside.

Melt butter in a skillet.  Add chopped onion and a pinch of salt.  Cook and stir over medium heat until onions are golden.  Around 10-15 minutes.  

Stir in celery, garlic and spice blend into the onion mixture until well blended. Add ground beef and ground pork.  Ladle 3/4 cup of the potato liquid into the meat mixture.  Cook and stir until the meat is brown and has a fine texture.  Keep stirring and cooking for about 45 minutes or until most of the liquid has evaporated.  Stir in potatoes. Remove from heat and let cool down.

Preheat oven to 375.

Divide dough into 2 pieces, 1 slightly large than the other.  Roll the larger piece into a 12" circle on a lightly floured surface.  Place in a 9 inch deep dish pie plate.  Pour meat filling into the pie plate.  Roll remaining dough for the top crust to about 11".  Put crust on top and make slits in the top crust to allow for steam to escape.  

Whisk egg and water in small dish to make egg wash. Press tightly to seal the edges of the crust with a fork.  Brush all over the top crust.  Trim excess dough.  

Bake in preheated oven for about 50 minute to an hour.  You want to cook it until the crust is a nice, golden brown.  Let cool before serving. 

Vikki's Notes:  When I made this with my Mom, she would have me roll out the dough remnants from the pie trimming.  Once it was rolled, I slathered it with butter and coarse sugar.  Added chocolate chips or whatever was around.  Rolled it up and added more coarse sugar on top.  Put in a small pie plate and stuck it in the oven with the meat pie.  Cook about 25 minutes.  Just a little treat to make while cooking the meat pie.  

I serve the meat pie with brown gravy, but some people like with ketchup.  

Make sure you have a 9 inch, deep dish pie plate.  It makes a difference.

Follow the spices to the letter.  Not everyone is a clove-lover, so go easy on that and the all spice.  However, both of these spices are needed to give it the authentic, meat pie flavor.

Smothered Green Beans

5 cans green beans (drained)
1 lb. bacon
2/3 cup brown sugar
1/4 cup butter, melted
1/4 cup low sodium soy sauce
1 1/2 tsp. garlic powder

Preheat oven to 350.  Pour green beans into 9 x 13 dish. 

Cook bacon until crispy.  Drain on paper towel.  Chop up and put over green beans.

Whisk brown sugar, melted butter, soy sauce and garlic powder.

Bake uncovered for 40 minutes.

Quick and Easy Buffalo Chicken Dip

2 chicken breasts (cooked and shredded)

2 cups of shredded cheddar
1/2 cup Frank's hot sauce
1 cup sour cream

1 cup cream cheese, softened

Mix all ingredients.  Bake at 350 until mixture is bubbly. 

Vikki's Stuffed Chicken Breasts

This recipe is a mixture of two recipes, that came out quite good for a large group of people.  Easy and quick.  Nothing fancy, but everyone liked it a lot.

4 chicken breasts (the ones I had were large and bit too big, so I sliced them length-wise, that made 8 of them.  I then put each in a Ziploc bag and pounded them until they were flatted out).  Put aside.

To make the stuffing.  Saute 2 sliced celery and 1 onion in 4 tablespoons of butter until softened.  Add 2 cups of chicken broth.  Take off the burner and add a 12 oz. package of Pepperidge Farm Herb Stuffing.  Stir and mash a little.  Set aside and let cool down.

After stuffing has been cooled down, add 2 beaten eggs and mix well.

Put some stuffing in the chicken breast and roll up from the small end to the larger end and place in a baking dish.

To make the sauce:  I made 3 packages of Knorr Chicken Gravy (according to package directions).  Pour over the chicken breasts. 

Bake at 350 for about 40 minutes or until chicken registers at 165 degrees.

Ribs

Makes about 6 racks (Makes a lot of rub, so you can save some for another time)

1 cup Brown Sugar
1/2 cup Granulated Garlic (this is like minced garlic.  When I couldn't find it, I used 1/4 cup garlic powder)
1/2 cup Kosher Salt (I've reduced this down to 1/4 cup and the ribs were fine)
1/2 cup Old Bay
2 Tbsp. Granulated Onion
1 Tbsp. Dry Mustard
1 Tbsp. Chili Powder
1 Tbsp. Crushed Red Pepper
1 Tbsp. Black Pepper
1 Tbsp. Cumin
St. Louis Ribs

Trim fat and remove membrane from ribs.  In a food processor, pulse all dry ingredients into a dry rub.  Rub ribs, wrap in foil and put in the refrigerator overnight.

The next day,  Slow cook ribs (still wrapped in foil) in a 275 degree oven for 2 1/2 hours.  

Set to broil.  Remove foil and cook until ribs have brown color to them.  (Note:  If you like BBQ sauce, you can brush a little on at this point.

Let sit for a bit before cutting and serving.  

Portuguese Turkey Chourico & Egg Breakfast Ring

I got the basic recipe from Taste of Home, Most Requested Recipes, but gave it my own Portuguese twist.  

2 Tubes of crescent rolls (I used the reduced fat kind)
1/2 lb. turkey chourico, casings removed and chopped up.
8 large eggs
1 tbsp. butter or margarine
1 cup pepper jack cheese (cut up)
Salt and pepper

Saute chopped up chourico until cooked. Drain and set aside. Wash pan.

In a bowl, beat eggs.  Heat up the same pan, melt the butter or margarine and scramble the eggs.

Put foil over the pizza pan.  Spray with cooking spray.  Lay out the crescent rolls, with the pointed side out (like a sun!).  Make sure you don't overlap the rolls, because they won't cook as well.

Put egg mixture on top of crescent rolls, then the chourico and then the cheese.  Fold the pointed end inward, so it's over the mixture and making a ring.

Cook at 375 for 20 minutes.

Grape Jelly Meatballs

2 lbs. good frozen Italian Meatballs (We like the "Our Best" brand)
1 bottle of chili sauce (12 oz.)
1 1/2 cups of grape jelly

Mix chili sauce and jelly.  Add meatballs to crock pot.  Pour sauce/jelly mixture over top.
Cook in crock pot on low for 4 hours.

Chicken Parmesan Panini

So easy for weeknights. You just have to slap it together.  

1 Pkg of Tyson Grilled and Ready Chicken Breast Strips (Frozen)
1 Jar of good Marinara Sauce
1 loaf of thick bread (I use the Texas Toast White Bread) in the Bread aisle
Sliced Mozzarella Cheese

Cook chicken according to package directions.

Assemble sandwiches.  Chicken, then sauce and then a slice of cheese.

Heat up George Foreman Grill.  Spray grill with cooking spray.

Put sandwich in grill until toasted and cheese is melted.

Serve with warm marinara. 

Italian Meat & Cheese Stromboli

1 lb. store bought pizza dough
1/4 cup good marinara sauce (I liked the one made by Jon Bon Jovi), plus some for dunking
Some thinly sliced deli meats (i.e. prosciutto, ham, salami, pepperoni).
Sliced or shredded mozarella
Olive Oil 
Pepper
Garlic powder

Preheat oven to 375.  Line a sheet pan with parchment paper.

On a slightly floured surface, roll out dough to a rectangle, about 10 x 14 inches.

Spread the marinara sauce over the dough, leaving an inch wide around the border.

Layer the meat and cheese over the sauce.

Starting from the long edge, roll into a log.

Put seam down on the pan. Folding in the edges.

Brush with olive oil.  Sprinkle with pepper and garlic powder.

Baked for about 30 minutes.  Let cool down a bit before serving.  

Serve with warm marinara sauce.  

Vikki's Pig Pickin' Cake

Ingredients

1 yellow cake mix
1 small can mandarin oranges
4 eggs
1/4 cup vegetable oil
1 container (16 oz.) frozen whipped topping, thawed
1 (15 oz.) can crushed pineapple, drained
1 (3.5 oz.) package vanilla instant pudding

Mix together cake mix, oranges with juice, eggs and oil.  Pour into 3, greased and floured pans (8" round pans).  Note:  I only had 2 of them and that worked too). 

Cook cakes.

Make frosting:
Mix whipped topping, crushed pineapple instant pudding and frost cake.  Chill and serve.

Vikki's Notes:  This tasted better the next day. 

Cheddar Beef Enchiladas

Ingredients

1 lb. ground beef
1 envelope taco seasoning
1 cup water
2 cups cooked rice
1 (16 oz.) can refried beans
2 cups shredded cheddar, divided
10-12 flour tortillas (8 inches)
1 jar (16 oz.) salsa
1 can (10 oz.) cream of chicken soup, undiluted.

In skillet, cook ground beef, drain.  Stir in taco seasoning and water.  Reduce heat and cook until liquid is almost evaporated.  Stir in cooked rice.  Set aside.

Spread about 2 tbsps of refried beans, 1/4 cup of beef miture and 1 tbsp. cheese down the center of the tortilla. Wrap like a burrito and place seam down in a greased 13 x 9 x 2 pan.

Combine salsa and soup. Pour over enchiladas.  Sprinkle with more cheese.

Bake at 350 for about 25 minutes uncovered.

Serve with sour cream or guacamole. 

Cheesesteak Crescent Ring

4 tbsp. butter or margarine, divided
1 lb. ribeye, thinly sliced (or some kind of shaved steak).  I get the one at Market Basket.
1 onion, peeled and sliced
1 green pepper, seeded and sliced
1 tsp. garlic powder
2 cans crescent dough (I go the reduced fat one)
10 slices of cheese (I used 5 slices of mozzarella and 5 slices pepper jack.
Salt and pepper
Italian seasoning

Egg Wash
1 egg
1 tbsp. water

Preheat oven to 375.

In skillet, melt 2 tbsp. of margarine or butter.  Saute steak. Remove from pan.  If there is water in the pan, dump it out.

In remaining 2 tbsp, of margarine or butter, saute green pepper and onion with garlic powder until cooked.

Put foil on a round pizza pan.  Line with foil. Spray with cooking spray.  

Arrange crescent rolls, thick side in the middle and the pointed side spread out.  Overlap as needed.

Place a slice of cheese in the middle and all the way around with 5 slices. 

Top with beef.  Then top with green peppers and onions.  Top with remaining 5 slices of cheese.

Fold triangles over to seal.

Mix egg with 1 tbsp. water to make egg wash. Brush the crescent rolls.  Sprinkle with Italian Seasoning.

Bake for about 25 minutes or looks like this picture.  Keep an eye on it, so the crescent rolls don't burn.  

Sheet Pan New England Clam Bake

So easy and delicious.  I made some slight modifications to give it a Portuguese twist.  

• 1 lb small yellow-fleshed or white new potatoes
• 1 tbsp olive oil
• 1 ⁄2 tsp salt
• 1 ⁄4 tsp freshly cracked black pepper
• 1 lb mussels scrubbed
• 1 lb littleneck clams scrubbed
• 2 corn cobs, cut crosswise into 2-inch 2
 pieces
• 1 package linguica or chourico (I used turkey chourico) cut into 2-inch pieces.  (You can use any smoked sausage)
• 2 1/2 sticks butter, cut up into smaller pieces
• 2 tsp Old Bay
• 1 lb jumbo shrimp peeled and deveined
• Suggested Accompaniments
• Chopped fresh parsley
• Lemon wedges
• Crusty bread

1.  Preheat oven to 450.  

2.  Line large baking sheet with foil.

3.  In the pan, toss the potatoes with oil, salt and pepper.  Roast for 25 minutes.

4.  Remove pan from oven. Scatter clams, mussels, corn and chourico. 

5.  Top with butter and sprinkle the Old Bay Seasoning.

6.  Roast for about 8 minutes.

7.  Remove pan.  Add the shrimp and stir to combine.

8.  Roast for another 8-10 minutes or until clams open up.  (Discard any clams/mussels that do not open).

9.  Sprinkle with fresh chopped parsley and lemon wedges (optional).

**  Serve in bowls with crusty bread to soak up the juices.