Dr. Lathon’s Buffalo Cauliflower Wings

Buffalo Cauliflower WingsServes 2 to 4
Prep time: 10-to-15 minutes; cooking time: 40-to-50 minutes
Ingredients

  • 1 head of cauliflower (approx. 5 cups of florets)
  • 1 cup coconut milk
  • 1 cup all-purpose gluten-free flour
  • 2-3 Tbsps. garlic powder
  • 1 tsp. cumin
  • 2 tsp. smoked paprika
  • ½ tsp. sea salt
  • ¼ tsp. cracked pepper
  • 1 cup favorite Buffalo wing sauce

Directions

  1. Line baking sheet w/parchment paper or spray well w/oil.
  2. Preheat oven to 425° F.
  3. Wash, cut cauliflower head into bite sized pieces/florets.
  4. In medium bowl, add coconut milk, flour, spices (set aside Buffalo wing sauce for later); mix until batter is thick, can coat cauliflower w/o dripping.
  5. Dip cauliflower in batter. (Shake off excess batter before placing cauliflower on baking sheet.)
  6. Lay cauliflower single layer on the baking sheet. (Make sure to coat cookie sheet well w/ oil, so cauliflower doesn’t stick.)
  7. Bake for 20-25 minutes (or until golden brown), flipping florets over half way through to get all sides crispy.
  8. Once cauliflower has done its first bake in batter, remove from oven, put all baked florets into mixing bowl w/Buffalo wing sauce; toss to coat evenly.  Return cauliflower to baking sheet; bake in oven for another 20-25 minutes.
  9. Serve w/Dr. Lathon’s Vegan Ranch Dressing (or your favorite dipping sauce).

*Recipe provided by Rubylathon.com

Chef Tee’s Peach Glazed Buffalo Wings

T peach glazed wingsServes 2 to 4
Prep time: 5-to-10 minutes; cooking time: 20 minutes

Ingredients

  • 2 lbs. party chicken wings (aka wings and dings)
  • 2 Tbsps. vegetable oil
  • 2 Tbsps. seasoned salt
  • 2 cups favorite hot sauce (I recommend sweet chili sauce)
  • 1 cup peach preserves
  • 2 Tbsps. water
  • ¼ cup red onions, diced
  • 2 Tbsps. cilantro, roughly chopped

Directions

  1. Preheat oven to 500° F.
  2. Remove chicken from package; rinse wings and dings in sink w/cold water.
  3. Pat chicken dry w/paper towel.
  4. In large bowl, combine wings, dings, oil, salt.
  5. Spread out chicken pieces on large cookie sheet (make sure wings and dings don’t touch).
  6. Bake chicken uncovered for 10 minutes or until golden brown.
  7. Remove chicken from oven; use tongs to turn meat over; continue cooking for 10 more minutes to brown other side.
  8. Remove chicken from oven; drain off excess fat; put wings and dings in large bowl; set aside.
  9. In small bowl, whisk together hot sauce, preserves, water, onions and cilantro; pour over wings; toss; serve.

Brian’s Cheap Lobster Roll

S n p logoServes 4
Prep time: 5 minutes; cooking time: 5 minutes

Ingredients:

  • 1 lb. imitation lobster meat (can substitute crab)
  • Mayonnaise to taste (can substitute yogurt)
  • ¼ cup green onions, roughly chopped
  • ½ cup celery, diced
  • Garlic powder to taste
  • Salt & Pepper to taste
  • 4 hot dog buns
  • ½ stick butter, softened
  • 2 Tbsps. cilantro, chopped
  • Garnishes — lettuce, sliced tomatoes

Directions

  1. In medium bowl, add meat; use fork to loosen meat until it’s flaky.
  2. Add just enough mayo to hold meat together.
  3. Add onions, garlic powder, Salt & Pepper, onions, celery, cilantro; fold together ingredients until just combined; cover; refrigerate.
  4. Butter insides of buns; toast in broiler or toaster oven until golden brown (can also grill).
  5. Spoon meat mixture into buns; top w/lettuce, tomatoes.
  6. Serve w/chips or fries.

Chef Tee’s Baked Salmon with Spinach Stuffing

stuffed-salmon-cookedIngredients

  • 1 (5-to-7 lbs.) salmon, with or without head and tail, boned, butterflied (ask seafood / fishmonger butterfly fish for you)
  • 2 Tbps. butter, unsalted
  • ½ cup onion, chopped
  • ¼ cup celery, chopped
  • 1 cup baby spinach, chopped
  • 4 cups bread, cubed (preferably dried)
  • ¼ cup parsley, chopped
  • 1 egg, beaten
  • ¼ cup chicken broth (can substitute stock)
  • Olive oil
  • Salt & Pepper to taste

Directions

  1. Preheat oven to 325° F.
  2. In small sauté pan, add onion, celery, butter; cook over medium-high heat until soft; set aside.
  3. In medium mixing bowl, add sautéed onion /celery, spinach, bread cubes, parsley, egg, broth, Salt & Pepper; mix well, refrigerate.
  4. On flat surface, season butterflied salmon with Salt & Pepper.  Spoon spinach stuffing onto seasoned fish, leaving 1-inch border around edges.  Gently roll up salmon; tie with cooking twine to secure.
  5. Transfer stuffed salmon onto oiled baking sheet.  Brush top, sides of salmon with oil; season with Salt & Pepper.
  6. Bake uncovered about 20-30 minutes or until salmon is just cooked through.
  7. Rest fish for 5 minutes; remove, discard twine; serve.

Yams

Makes 2-to-3 cupsS n p logo
Ingredients

  • 2 large sweet potatoes
  • ¼ tsp. ground cinnamon
  • 2 Tbsps. sugar (or to taste)

Directions

  1. Preheat oven to 400°F.
  2. Poke holes in sweet potatoes w/fork.
  3. Bake 45 minutes-to-1 hour (or until softened), or microwave for about 5-6 minutes (or until softened); cool.
  4. Peel potatoes; discard skin; cut potato into 1-inch slices.
  5. In large bowl, add slices, cinnamon, sugar; gently stir until slices are coated.

Chef Tee’s Sweet Potato Tater Tots

Tator Tot editServes 6 to 10
Prep time: 10-to 15 minutes; cooking time: 40-to50 minutes
Ingredients

  • 2 cups yams, chilled and mashed
  • 1 cup panko bread crumbs
  • 1 Tbsp. butter
  • 2 Tbsps, sugar (or to taste)
  • ¼ tsp. sea salt (or to taste)
  • 1 tsp. ground cinnamon (or to taste)
  • Pinch of cayenne or chili powder (optional)
  • Cilantro salad (optional garnish)

Directions

  1. Preheat oven to 375°F.
  2. Add all ingredients except yams, butter to food processor; blend until mixed (slowly add butter while mixing).
    Spray baking sheet w/nonstick spray; set aside.
  3. Scoop out 1 Tbsp. mashed yams; form scoop into oblong shape; use spoon to gently coat scoop w/panko mixture; put on baking sheet.
  4. Repeat step 4 for rest of mashed yams.
  5. Spritz top of scoops w/olive or canola oil.
  6. Bake 20 minute; gently flip tots; bake 20 minutes more (if want firmer, bake additional 10-to-15 minutes).
  7. Serve plain, with ketchup or cilantro salad.

Note: To freeze and bake later, form tots, roll in coating, transfer to baking sheet, freeze. Transfer frozen tots to freezer-safe bag or container; store. When ready to bake, place tots on greased baking sheet; bake 30 minutes, flip, bake 25-to-30 minutes more or until desired doneness.

Chef Tee’s Cranberry Sauce Bread Pudding

CSB pudding editServes 6 to 10
Prep time: 40-to-50 minutes; cooking time: 55 minutes
Ingredients

  • 1 tsp. butter, unsalted
  • 4 large eggs
  • 1 cup firmly packed light brown sugar
  • ½ tsp. ground cinnamon (optional)
  • 1/8 tsp. freshly grated nutmeg (optional)
  • 1 tsp. vanilla extract
  • 2 cups cranberry sauce (make sauce by mixing 1 cup cranberry sauce with 1 cup dried cranberries)
  • 2 cups half-and-half
  • 4 cups hearty day-old bread (brioche, French bread or other white bread), crusts removed and cut into ½ -inch cubes
  • Garnishes — whipped topping, powdered sugar, remaining cranberry sauce

Directions

  1. Preheat the oven to 350° F.
  2. Grease a 6-cup (9 ¼ by 5 ¼ by 2 ¾ -inch) loaf pan w/butter.
  3. In medium bowl, whisk together eggs, sugar, cinnamon, nutmeg, vanilla, 1 cup cranberry sauce until well combined; stir in half-and-half, bread.
  4. Let mixture sit for 30 minutes, stirring occasionally; pour into prepared pan.
  5. Bake until pudding is set in center, about 55 minutes.
  6. Cool for 5 minutes.
  7. Cut pudding into 1-inch thick slices; garnish with whipped topping, powdered sugar, leftover cranberry sauce.

Brian’s Collard Greens & Cheese Omelet

Collard Greens Scrambled eggs editServes 1 to 2
Prep time: 5 minutes; cooking time: about 5 minutes
Ingredients

  • 2 Tbsps. vegetable oil (can substitute butter)
  • ½ cup cooked collard greens, chopped
  • ¼ cup ham, cut into bite-size pieces
  • ¼ cup onions, chopped
  • ¼ cup cheddar (or favorite) cheese
  • Garlic powder to taste
  • Salt & Pepper to taste
  • 3 eggs
  • Garnish — sliced strawberries (optional)

Directions

  1. In 8-inch nonstick skillet, heat oil over medium-high heat; add onions, cook a few minutes.
  2. In mixing bowl, whisk together eggs, Salt & Pepper, garlic powder, collard greens, ham; pour mixture into skillet, cook a few minutes over medium heat.
  3. As eggs set, lift edges w/spatula, allowing uncooked eggs to flow underneath; when eggs are nearly set, add cheese; fold omelet over to form half moon shape.
  4. Cover omelet; cook for 1-to-2 minutes or until cooked through.
  5. Carefully remove omelet from skillet; garnish with strawberries; serve.

Note: If omelet breaks when you fold it over, no worries. Just scramble the mixture instead.

Chef Tee’s Holiday Catfish

Serves 2 to 4catfish cooking
Prep time: 5 minutes; cooking time: 5-to-10 minutes

Ingredients

  • 1 lb. catfish fillets
  • Favorite seafood spice rub
  • 2 Tbsps. canola or vegetable oil
  • ¼ cup sherry
  • Juice from ½ lemon
  • 1 Tbsp. parsley, chopped
  • 2 Tbsps. butter (optional)
  • Salt to taste

Directions

  1. Season catfish with spice rub.
  2. In large skillet, heat oil over medium-high heat; add catfish; cook until done (about 2-to-3 minutes per side; fish is done when flakes apart easily w/fork).
  3. Add sherry to deglaze pan.
  4. Add lemon juice.
  5. Add parsley, butter; carefully stir until butter melts.
  6. Season to taste with salt.

 

Chef Tee’s Turkey Stuffing

Prep time: 10 minutesS n p logo

Ingredients

  • 1 lb. ground turkey meat
  • ¼ cup oats
  • 2 tsps. ancho chili powder
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 Tbsp. parsley, chopped
  • 1 Tbsp. flour
  • ¼ cup sherry
  • ½ cup chicken stock
  • 1 cup craisins

Directions

  1. In large bowl, add ingredients; use hands to form large meatball.
  2. Stuff in Chef Tee’s Boneless Turkey Breast.