1 lb. processed cheese food – cubed
1/2 cup milk – low-fat okay
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1 lobster tail OR 1/4 lb. crawfish tail meat – broiled, chopped
1/2 cup chopped red bell pepper
2 Tbsp. fresh minced parsley
Combine all ingredients except red pepper and parsley in a saucepan.
Heat on medium-low heat, stirring constantly, until cheese has melted.
When ready to serve, garnish with red bell pepper and parsley.
1 package frozen dinner roll dough
½ cup flour, for dusting
3 qt water
2 tsp baking soda
1 egg, beaten
1 Tbsp water
1 ½ Tbsp butter
1 ½ Tbsp flour
¾ cup milk
½ tsp salt
¼ tsp pepper
1 cups shredded sharp cheddar
½ cup shredded smoked Gouda
¼ cup beer
1 tsp ground mustard
¼ tsp cayenne
1 tsp Worcestershire sauce
4 slices thick cut bacon, chopped
1 ½ Tbsp chives, thinly sliced
1 Tbsp red onion, finely diced
Preheat oven to 400ºF. Thaw the dough for 2 hours on countertop or 8 hours in the fridge.
Cut each dough ball in 3 equal pieces and roll into 3-4 inch rods, dusting with flour as necessary. Lay on baking sheets, 1 inch apart. Proof for 1–2 hours.
Boil water in a stockpot, add baking soda and stir. Drop pretzel rods 10 at a time and leave in water for 30 seconds. Lift out using a spider, shaking off as much water as possible. Transfer to a baking sheet lined with parchment paper, 1 inch apart.
Beat egg and water together and brush on pretzels. Sprinkle with coarse salt. Bake 15–20 minutes, until lightly browned. Allow to cool on tray.
Melt butter and stir in flour. Cook flour, stirring constantly for 3 minutes. Add milk, whisking quickly to not form lumps. Season with salt and pepper. Continue whisking until thickened. Add cheese, beer, mustard, cayenne and Worcestershire and whisk until combined.
Place pretzel fries in a large serving dish and pour cheese sauce overtop. Garnish with bacon, chives and red onion.
4 pork loin chops (each 3 oz)
1/4 cup almond flour
1 tbsp tapioca flour
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1 pinch salt
2 tbsps olive oil
Pound each pork chop to about 1/4 inch thickness. Set aside.
Combine the almond flour, tapioca flour, cayenne pepper, oregano and salt in a pie plate. Beat the eggs in another pie plate.
Heat the olive oil in a large skillet over medium heat. Press the pork chops into the almond flour mixture, then dip into eggs. Shake off excess and the dip again in almond flour mixture and beaten eggs.
Place two pork chops in a heated skillet and cook for 2-3 minutes per side or until golden. Transfer to a paper towel-lined plate. Repeat with remaining pork chops.
Divide the schnitzels among plates, garnish with lemon wedgies and serve with your favorite salad.
(1) 15oz can Chick Peas
1 tsp Garlic Powder
½ tsp Cayenne Pepper
1 tsp Chili Powder
¼ tsp Cumin
½ tsp Salt
1 tsp Paprika
2 tbsp Olive Oil
Preheat oven to 400 degrees fahrenheit.
Rinse and drain chick peas throughly.
Lay them out to dry on a towel and gently pat them until they are completely dry.
In a bowl, mix all of the spices together; set aside.
Put the dried chick peas in a bowl and toss with olive oil.
Pour spice mixture over and toss until everything is coated.
Lay out on a baking sheet line with parchment, and bake for about 30-40 mins or until crispy and crunchy.