6 Whole Turkey Wings
1 red onion, diced finely
1 yellow bell pepper, diced finely
1 red bell pepper, diced finely
2 green bell peppers (1 diced finely, 1 diced coarsely)
 1 head of garlic, peeled and diced
1 bunch of green onions, sliced finely
1 yellow onion, chopped coarsely
2 celery stalks, diced coarsely
1 bottle of Tony Chachere’s Jalapeno butter, Cajun injector
1 stick of butter
Garlic Powder, to taste
Onion Powder, to taste
Black Pepper, to taste
Smoked Paprika, to taste
Culture Creole Seasoning, to taste
Slap Ya Mama Seasoning, to taste
1 package of Lipton Onion Mushroom Soup
2 tbs of cornstarch
4 cups of chicken broth
Directions:

1. Preheat the oven to 420 degrees F.
2. In a bowl, mix the finely diced red onions, bell peppers, garlic and green onion. Set aside.
3. Rinse the turkey wings and place in a large, deep, coated roaster pan.
4. Pat the turkey wings dry.
5. Pour about half of the Tony Chachere’s Cajun Injector in another bowl.  Use the provided syringe to inject each turkey wing with the marinade. 
6. Add the remaining marinade to the turkey wings and rub it all over each wing.
7. Season the turkey wings with the dry seasonings.
8. Use kitchen shears or a knife to create a deep slit, lengthwise on the inner portion of the middle wing. 
9. Stuff each slit with the finely diced raw seasoning mix.
10. Flip the wings back over so that they are right side up and the stuffed side is touching the bottom of the pan.
11. In a large bowl or measuring cup, add the chicken broth and dissolve the onion mushroom soup and cornstarch in it.
12. Pour all of the broth mixture along the perimeter of the pan.  I don’t pour it over the meat because I don’t want to rinse away the seasonings.
13. Add the roughly chopped onions, bell peppers and celery.
14. Chop the butter into small chunks and place each piece evenly on top of the turkey.
15. Cover and bake for 2 hours.
16. Remove the covering and bake an additional hour or until a safe internal temperature is reached.
17. Serve over warm rice. 

1 loaf of French Bread
2 cups of shredded mozzarella
1 14oz jar of pizza sauce
1 package of Hormel Pepperoni
1lb of Italian Sausage
½ red onion, chopped finely
½ green bell pepper, chopped finely
2 tbs of butter
Freeze dried basil, to taste
Freeze dried parsley, to taste
Freeze dried oregano, to taste
1 tbs of garlic paste
Garlic Powder, to taste
Onion Powder, to taste
Italian Seasoning, to taste
Badia Complete Seasoning, to taste
 
Directions:

1. Preheat the oven to 400 degrees F.
2. Slice the French bread in half, lengthwise.
3. In a small bowl, melt the butter and stir in parsley, oregano, basil and Italian seasoning.
4. Using a small brush, spread the butter/herb mixture onto each piece of bread.
5. Place in the oven about 5 minutes, remove and set aside.
6. In a skillet on medium heat, season the Italian sausage to taste with the dry seasonings and cook until done.
7. Drain the grease and set aside.
8. Spread a thin layer of pizza sauce on each piece of bread.  I didn’t measure here, I just didn’t make the layer of sauce very thick to prevent the bread from being soggy.
9. At this point, add as much or little cheese as you like and follow with your meat and veggie toppings.
10. Top the pizza off with a final layer of cheese and bake for about 8-10 minutes or until cheese is melted.
11. Enjoy!

 
Ingredients
1 lb of grounds beef
Garlic Powder, to taste
Onion Powder, to taste
Adobo Seasoning, to taste
Culture, Creole Seasoning
Taco seasoning (follow package instructions)
 1 yellow onion, diced finely
4 large burrito tortillas
4 tostados
Shredded cheese
Suggested Toppings:
Pico de Gallo
Cilantro
Fresh jalapeno, sliced and deseeded
Shredded Lettuce
 
Directions:

1. Preheat the oven to 350 degrees F.
2. In a skillet, season and cook the ground beef.
3. Add in the diced onion and cook until softened.
4. Place the tostados in the oven and heat about 5 minutes.
5. Remove from the oven and set aside.
6.  Layer some shredded cheese onto the burrito shell.
7. Add the ground beef on top.
8. Add toppings, here I added Pico de Gallo, chopped cilantro, fresh jalopenos.
9. Next, layer the tostado shell.
10. Add sour cream (the amount is up to you) and spread it on the tostado.
11. Add more meat, cheese and toppings (here I added shredded lettuce, pico, jalopenos.
12. Fold the tortilla, vertically on each side and the fold the remaining edges to form a circle.  Press it tightly to seal.
13. In an oiled skillet, on medium heat, place the crunch wrap in the skillet. Brown each side for a minute or two.  Enjoy!

​I adapted this recipe from Once Upon A Chef. You can find that recipe here. The only changes I made was the seasoning of the beef. I also added
celery to the list of raw seasonings used.
I used the following:
Onion Powder, to taste
Seasoned Meat Tenderizer, to taste
Italian Seasoning, to taste
Garlic Powder, to taste
Black Pepper, to taste
Badia Complete Seasoning, to taste
Culture Creole Seasoning, to taste
2 stalks of celery, chopped roughly and sautéed with the onions and garlic.

​6-8 Catfish Filets
Tooth picks
Garlic Powder, to taste
Onion Powder, to taste
Badia Complete Seasoning, to taste
Paprika, to taste
Culture Creole Seasoning, to taste
1 stick of Butter (6 tbs for stuffing, 2 tbs for lemon butter sauce)
1 yellow Onion, Finely Chopped
1 Bell Pepper, Chopped
1/4 Cup Celery, Finely Chopped
2 tbs of Minced Garlic
1 Pound Shrimp, Peeled and Deveined
1 lb of lump crab meat or claw crab meat
1/4 Cup Shrimp/Seafood/Chicken Stock
1 Tbs of Worcestershire Sauce
2 Cups of Italian Breadcrumbs
1 tbs of mustard
1 tbs of mayonaise
2 Tablespoons Lemon Juice
1 Teaspoon Fresh Parsley, Minced
Parsley, to garnish

1. Preheat oven to 375°F.
2. In a large skillet, melt 6 tbs of cubed butter over medium-high heat.
3. Stir in onion, celery, bell pepper and green pepper, and sauté until tender. Add in garlic and parsley, and sauté until garlic is fragrant.
4. Add in the chicken stock and Worcestershire sauce and stir.
5. Season shrimp with dry seasoning to taste, and stir into skillet mixture. Cook the shrimp until they turn pink. 
6. Stir in the crab meat.
7. Remove the shrimp and crab mixture from heat and stir in breadcrumbs until well combined. Season to taste
8. Stir in the mustard and mayo. 
9. Combine 2 tbs of melted butter and lemon juice in a separate bowl and set aside.
10. Season catfish with dry seasonings, to taste. Flip catfish so that they’re bottom side up. Spoon about 1/4 – 1/2 cup of seafood stuffing onto each fillet.
11. Place another catfish filet (bottom side down) on top of the stuffing.  The order should be catfish-stuffing-catfish.
    
12. Insert multiple toothpicks through the top filet and bottom filet to hold the stuffed catfish together.
    
13. Place the stuffed catfish into a greased baking dish and pour the combined melted butter and lemon juice over the filets.
14. Bake uncovered for 20-25 minutes, or until fish flakes with a fork. Transfer baking dish to top rack and set oven to broil for 3-5 minutes.
15. Remove from oven, garnish with more parsley and serve.

4 large Russet Potatoes
Olive Oil
1 cup of Colby Jack Cheese, finely shredded
1 cup of Mild Cheddar Cheese, finely Shredded
6 pieces of cooked bacon, chopped
2 tbs of sour cream
Garlic Powder, to taste
Badia Complete Seasoning, to taste
Onion Powder, to taste
Black Pepper, to taste
Seasoned Salt, to taste
Culture Creole Seasoning, to taste
1 stick of butter, melted
4 green onions, diced finely
1 tbs of parsley, diced finely
Parsley, for garnish.
 
Directions:

1. Preheat the oven to 400 degrees Celsius
2. Coat each potato with olive oil.
3. Poke multiple holes, on all sides of the potatoes with a fork.
4. Bake for 1 hour or until softened.
5. Slice the top of each potato off with a knife and discard.
6. Gently scoop the contents of the potato into a bowl.
7. Save each potato skin and set aside.
8. Season the potatoes with the dry seasonings.
9. Add the melted butter, sour cream, green onions, parsley and half of the cheese to the potatoes.
10. Use a spoon to mix potato and toppings together.
11. Use a potato masher to smooth and mix the potatoes even further.
12. Refill each potato skin with the potato mixture.
13. Top each potato with the remaining cheese and bake until the cheeses melt.