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Today I’m going to the telling you guys how to make Shrimp stir-fry.

INGREDIENTS:

1 tablespoon of butter

1 tablespoon of olive oil

2 pounds of jumbo shrimp, peeled and deveined, tails on

4 cloves of garlic, minced

2 large zucchini, diced

2 large ears of corn, kernels removed 

3/4 cups of red grape tomatoes, sliced in half lengthwise

3/4 cups of yellow grape tomatoes, sliced in half lengthwise

Salt and freshly ground black pepper

12 to 18 fresh basil leaves, cut in chiffonade 

Parmesan shavings 

Juice of 1 lemon 

Rice or pasta, for serving, optional

INSTRUCTIONS:

1. Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the shrimp and garlic, then saute until the shrimp are opaque, about 3 minutes. Remove the shrimp to a plate.
2. Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.
3. Then throw the shrimp back in. Stir everything around for about 45 seconds, or until it’s all combined and hot. Then pour it onto a big platter.
4. Sprinkle on the fresh basil and some Parmesan shavings then … this is the best part … squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.
5. You can serve this with rice, with pasta or it’s just perfect on its own.

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Today im going to telling you guys how to make Funnel Cake Fries.

INGREDIENTS:

1/4 cup of granulated sugar

2 cups of flour

1/2 cups of whole milk

1 teaspoon of baking powder

1 teaspoon of vanilla extract

1/2 teaspoon of finely grained salt

1/2 cups of marshmallow fluff

3-4 cups of canola/vegetable oil

2 eggs

INSTRUCTIONS:

Place flour, baking powder, and salt in a bowl, then mix until you have a fine consistency.

Place eggs, sugar, milk, and vanilla in a large bowl, and mix until it is foamy and well mixed.

Slowly add in the flour mixture until there is a consistent texture and thick batter.

Place the batter into an icing bag or bottle to pipe.

Add around an inch of the oil into a large pan with high sides over heat. Heat to oil to 350°F. If you don’t have a candy thermometer, wait about 5 minutes or test the oil with a small amount of batter. If the oil is smoking, it’s too hot.

Pipe the batter straight into the oil in straight lines and fry for about 30-60 seconds on each side until they are golden brown. Remove the fries and place on a paper towel to drain the oils.

Add marshmallow dip to a small bowl and heat for 15-20 seconds. Stir until smooth.

Transfer to a plate and serve hot. Add confectioners sugar on top and dip in the marshmallow dip.

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Today im going to be telling you guys how to make a Funnel Cake.

INGREDIENTS:

2 cups of milk

1 egg, beaten

1 teaspoon of vanilla

2 cups of all-purpose flour

1 teaspoon of salt

1 teaspoon of baking soda

1 tablespoon of sugar

1/2 stick (4 tablespoons) of melted butter

Powdered sugar, for topping

INSTRUCTIONS:

Combine milk, egg, vanilla in a large bowl. In a separate bowl, combine flour, salt, baking soda, and sugar and gradually add to wet ingredients. Beat with a mixer until a smooth batter forms. Fold in melted butter. Pour batter into a funnel or squeeze bottle while using your index finger to stop the flow of the batter. Bring the funnel over the hot oil and release your finger to start a stream of batter while moving the funnel in a circular motion to create spiral-like shapes. Fry for 2 to 3 minutes until golden brown and slightly puffed. Sprinkle with powdered sugar.

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Today im going to be telling you guys how to make Crepes.

INGREDIENTS:

1 cup of all-purpose flour

2 eggs

1/2 cup of water

1/2 cup of milk

1/4 teaspoon of salt

2 tablespoons of butter, melted

INSTRUCTIONS:

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

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Today im going to be telling you guys how to make Buffalo Chicken Wings.

INGREDIENTS:

½ cup of all-purpose flour

¼ teaspoons of paprika

¼ teaspoons of cayenne pepper

¼ teaspoon of salt

10 chicken wings

oil for deep frying

¼ cup of butter

¼ cup of hot sauce

1 dash of ground black pepper

1 dash of garlic powder

INSTRUCTIONS:

In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture over them until they are evenly coated. Cover dish or bowl and refrigerate for 60 to 90 minutes.

Heat oil in a deep fryer to 375 degrees F (190 degrees C). The oil should be just enough to cover wings entirely, an inch or so deep. Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended. Remove from heat and reserve for serving.

Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together. Serve.

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Today I’m going to be telling you guys how to make garlic shrimp.

INGREDIENTS

1 1/2 tablespoons of Olive oil

1 pound of shrimp, peeled and deveined

Salt to taste

1 tablespoon of Caper brine

1 1/2 teaspoons of cold butter

6 cloves of garlic, fiber minced

1/4 teaspoons of red pepper flakes

3 tablespoons of Lemon juice

1/3 cups of chopped Italian flat leaf parsley, divided

Water, as needed

INSTRUCTIONS

Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.

Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.

Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, caper brine, 1 1/2 teaspoon cold butter, and half the parsley.

Cook until butter has melted, about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon cold butter. Cook and stir until all butter has melted to form a thick sauce and shrimp are pink and opaque, about 2 to 3 minutes.

Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Season with salt to taste.

Serve shrimp topped with the pan sauce. Garnish with remaining flat-leaf parsley.

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Today I’m going to be telling you guys how to make Pasta Alfredo for 4 servings.

INGREDIENTS:

½ cup grated Parmesan cheese

½ cup whole milk

1 box (12 ounce) tri-color fettuccine or linguine pasta, cooked, drained

2 tablespoons freshly chopped parsley freshly ground black pepper

2 tablespoons unsalted butter

INSTRUCTIONS:

Cook the pasta according to the package directions, drain, and place in a large bowl.

In a saucepan, add the milk, butter, parmesan cheese and seasoning mix and stir over a medium heat until creamy.

Pour the cheese mixture over the pasta and toss until well coated.

Serve immediately garnished with the parsley and pepper.

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Today I’m going to be telling you guys how to make Avo-Cottage cheese toast.

INGREDIENTS

– 2 (1/2-inch thick) slices of rustic bread

1/4 cup of Real California Cottage Cheese (4% milkfat)

1 ripe fresh avocado, halved, pitted, peeled and cut into small dice

2 teaspoons of diced ripe tomato

1 teaspoon of snipped fresh basil– Freshly ground pepper to taste

INSTRUCTIONS

Toast bread and spread with diced avocado. Top with cottage cheese. Sprinkle with tomato, olives, and basil. Season with pepper. Makes 2 servings.

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Today I’m going to tell you guys how to make Chocolate Chip cookies.

INGREDIENTS

1 Cup of Butter, softened

1 Cup of White sugar

1 Cup of packed brown sugar

2 Eggs

2 Teaspoons of Vanilla extract

1 Teaspoons of Baking soda

2 Teaspoons of Hot water

1/2 Teaspoons salt

3 Cups of all-purpose flour

2 Cups of semisweet chocolate chips

1 Cup of Chopped walnuts

INSTRUCTIONS

Preheat oven to 350 degrees F (175 degrees C).

Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.

Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

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Today I’m going to be telling y’all how to make Prime Rib.

INGREDIENTS

4 Pounds of Prime rib roast

1/4 Cup of Unsalted butter, softened

1 Tablespoon of Freshly ground black pepper

1 Teaspoon of Herbes de Provence

Kosher Salt

INSTRUCTIONS

Place rib roast on a plate and bring to room temperature, about 4 hours.

Preheat an oven to 500 degrees F (260 degrees C).

Combine butter, pepper, and herbes de Provence in a bowl; mix until well blended. Spread butter mixture evenly over entire roast. Season roast generously with kosher salt.

Roast the 4-pound prime rib (see footnote if using a larger and smaller roast) in the preheated oven for 20 minutes. Turn the oven off and, leaving the roast in the oven with the door closed, let the roast sit in the oven for 2 hours. Remove roast from the oven, slice, and serve.

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