Chef Billy Parisi

This amazing Pumpkin bread recipe is incredibly easy to make and is loaded with chocolate chips and walnuts making it light, fluffy, and delicious! Pumpkin bread is a simple quick bread recipe that consists of a standard wet to dry ingredient mix that is mixed with pureed pumpkin and then baked. Believe it or not, pumpkin bread has a rich history stemming back to Native Americans and Indians. The cultivation of gourd produce, and utilizing every single piece of food, led to the creation of gourd breads which is essentially how pumpkin bread was born. You can also use fresh cooked down pumpkin if you’d like to make this recipe completely from scratch. Ingredients for this recipe: • 2 sticks melted unsalted butter • 1 cup packed light brown sugar • ¾ cup sugar • 4 large eggs • 1 tablespoon vanilla extract • ¼ cup vegetable oil • ¼ cup whole milk • 3 cups pumpkin puree • 1 ½ teaspoons baking soda • 2 teaspoons baking powder • 1 teaspoon ground cinnamon • ¼ teaspoon ground nutmeg • pinch of sea salt • 4 cups all-purpose flour • 1 cup roughly chopped walnuts • 1 cup semi-sweet chocolate chips Serves 16 Prep Time: 15 Cook Time: 60 minutes Instructions 1. Preheat the oven to 350°. 2. In a large bowl whisk together the butter and sugar until completely mixed. 3. Next, add in 1 egg at a time until completely mixed in. 4. Pour in the vanilla, oil, and milk until combined and then pour in the pumpkin puree and whisk them in. 5. Now, whisk in the baking soda, baking powder, cinnamon, nutmeg, and salt until completely mixed. 6. Whisk in the flour until it is combined and then thoroughly fold in the walnuts and chocolate chips using a rubber spatula. 7. Divide the batter between 2 9x5 loaf pans that have been sprayed with nonstick spray. 8. This part is optional but mix together 1/2 cup of packed light brown sugar with 1/2 cup of pepitas (pumpkin seeds) and evenly sprinkle it over the top of the bread loaves. 9. Bake at 350° for 75-80 minutes or until browned and cooked in the center. If you press a toothpick in the center, it should come out relatively clean. It should have an internal temperature of 198°. 10. Remove from the oven and set on a rack and cool for at least 20 minutes before slicing and serving. Chef Notes: Make-Ahead: You can make this pumpkin bread recipe up to 1 day ahead of time. How to Store: Keep covered at room temperature for up to 3 days or cover and keep in the refrigerator for up to 5 days. This will freeze well covered for up to 3 months. Thaw in the refrigerator until soft. You can just use oil, or just use milk, or a combination of both like I did in this recipe. You can also swap out the milk for full-fat yogurt. Feel free to swap out the walnuts with pecans if you’d prefer. You can easily make 24 muffins using this recipe if you prefer pumpkin muffins instead. Bake them for 25-28 minutes. Discard the use of chocolate chips if you do not want them. If you do not want the pepita brown sugar topping, you can swap out for a glaze. Once the bread is completely cooled, make the glaze from my polenta cake recipe and pour it over the top.

This honey garlic salmon recipe comes together in minutes and is the most amazing weeknight meal that will definitely go into your regular cooking rotation. Honey garlic salmon is a very simple dish consisting of pan-seared, grilled, baked, or boiled salmon that is served with sweet honey and garlic sauce. This is the perfect last-minute weeknight meal for you and your family that is absolutely loaded with flavor. I’m a huge fan of using fresh seafood at every stop, and in the video, for this honey garlic salmon, I show you how to store the salmon or freeze it for a later date. Any salmon bread is great to use in this recipe and you can cook it with the skin on or off. I always recommend asking the fishmonger at the counter to remove the bones before purchasing. Ingredients for this recipe: • 4 8-ounce skin off salmon fillets • 2 tablespoons olive oil • 2 tablespoons unsalted butter • 4 finely minced cloves of garlic • 2 tablespoons water • 2 tablespoons soy sauce • juice of ½ lemon • ¼ cup honey • ½ teaspoon crushed red pepper flakes • salt and pepper to taste Serves 4 Prep Time: 5 minutes Cook Time: 15 minutes Procedures: 1. Season the salmon on both sides with salt and pepper. 2. Add the olive oil to a large frying pan over high heat and wait a few minutes until it begins to lightly smoke. 3. Add the salmon into the pan flesh side, not skin removed side, down in the pan. 4. Place 1 tablespoon of butter in the pan and turn the heat down to medium-high and cook the salmon for 3-4 minutes. 5. Turn the salmon over and cook for a further 3-4 minutes or until the desired internal temperature is achieved. 6. Remove the salmon from the pan and set it aside. 7. Discard any oil if there seems to be too much in the pan. There should be a few tablespoons in it. 8. Add the garlic to the pan and cook for 1 minute over low to medium heat. 9. Pour in the water, soy sauce, lemon juice, and honey and cook over medium heat for 2 minutes or until it has slightly thickened. 10. Finish with pepper flakes and the remaining 1 tablespoon of unsalted butter. 11. Place the salmon back in the pan and glaze with the sauce in the pan. 12. Garnish with optional finely sliced fresh chives. Chef Notes: Make-Ahead: This recipe is meant to be eaten right away; however, you can make it up to 30 minutes ahead of time, just keep it warm before serving. How to Store: Cover and keep in the refrigerator for up to 5 days. This will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating. How to Reheat: Add the desired number of salmon and sauce to a pan and cook in the oven at 350° for 4-5 minutes or until warmed. You can also heat in the microwave until warm. You can also grill the salmon instead of cooking in a pan over medium to high heat for 3-4 minutes per side and then make the sauce separate in a pan. The oils I prefer to use are olive, safflower, canola, peanut, or grapeseed. Any bread of salmon is good to use in this recipe. You can use your favorite frying pan for this. It is absolutely ok to cook salmon to temperature. I enjoy serving and eating it at a medium to medium-well internal temperature.

This delicious Hungarian Goulash Recipe is jam-packed with roasted vegetables and beef in an amazing spice-filled broth that is loaded with flavor. Goulash is a traditional Hungarian stew that has origins all the way back to Magyar shepherds in the 9th century. The stew back then was dried out and held in sheep stomachs which were the olden day's version of a plastic container. When it was time to eat they would rehydrate it with water and feast. Fast forward several centuries and goulash finally made its way to a big pot or kettle where meat, vegetables, and of course paprika, were stewed for hours over a fire until everything was tender. We take the same approach nowadays, but my guess is it’s on your stovetop. Some very basic ingredients for goulash include beef, onions, carrots, potatoes, peppers, caraway seeds, paprika, cumin, salt, and pepper. Ingredients for this recipe: • 6 strips of chopped bacon • 2 pounds of beef shanks cut into 1” cubes • 2 peeled and medium diced yellow onions • 3 finely minced garlic cloves • 1 seeded and medium diced red bell pepper • 1 banana or cubanelle pepper cut into rings or medium diced • 3 cored and medium diced vine ripe tomatoes • 1 ½ teaspoons ground cumin • 1 tablespoon sweet Hungarian paprika • 1 cup red wine • 4 cups beef stock • 2 bay leaves • 2 peeled russet potatoes cut into 1” chunks • 3 peeled and large diced or thickly sliced carrots • optionally add 1 cup each of large diced peeled celeriac root and turnips • salt and pepper to taste Serves 10 Prep Time: 25 minutes Cook Time: 3 ½ hours Procedures: 1. Start by cooking some bacon in a large pot over medium heat until it is browned. Set the crisp-cooked bacon lardons aside. 2. Add the beef to the pot with rendered bacon fat and cook over high heat until they are well browned on all sides and then set them aside, which takes about 10-12 minutes. The beef drippings will absorb after 5-6 minutes and the beef will be brown much better after that. 3. Next, add the onions to the same pot and cook over low heat until they are browned and caramelized, which takes about 20-25 minutes. 4. Pour in the garlic and peppers and sauté over medium heat for 4 to 5 minutes while occasionally stirring. 5. Place in the tomatoes and stew for 6-8 minutes or until a lot of the liquid has been absorbed. 6. Next, add back in the beef and bacon, along with the cumin, paprika, and optional caraway seeds, and cook for 4-5 minutes. The flavor and color should really intensify. 7. Deglaze with the red wine and cook for an additional 4 to 5 minutes or until the amount of liquid is reduced by one-half. 8. Pour in the beef stock along with bay leaves, salt, and pepper, and place a lid on the pot and cook over low to medium heat for about 90 minutes or until the beef is tender. 9. Add your desired root vegetables to the stew and cook for 20-25 minutes or until the vegetables are tender. 10. Serve in a bowl with a garnish of chopped parsley. Chef Notes: Make-Ahead: You can make this up to 4 to 6 hours ahead of time. Keep the goulash warm over low heat until ready to serve. How to Store: Cover and keep in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating. You may also need to add more beef stock and re-season. How to Reheat: Add the desired amount to a small saucepot and heat over low heat until it is warmed. You can also reheat in the microwave until warm. Serve the goulash with some homemade bread. Caraway seeds are classically used, but I personally am not a fan of using them in this recipe. Feel free to adjust the seasonings with more cumin, caraway, or paprika. I almost always use cabernet sauvignon when cooking with red wine. You can additionally add celeriac root, turnips, and parsnips.

Bring your favorite Japanese take-out to your own kitchen with this delicious easy to make homemade teriyaki chicken recipe. Chicken Teriyaki is simple to prepare recipe featuring lightly marinated chicken that is pan-seared and then braised in sweet soy and mirin-based sauce that thickens as it cooks with the chicken. While there are several variations and cultures that make chicken teriyaki, this recipe specifically is Japanese-based. The typical cut of chicken used in chicken teriyaki is boneless skinless thigh meat due to its ability to stay moist, flavorful, and tender with slightly longer than normal cooking times. I used my homemade teriyaki sauce in this recipe which really helps elevate the flavor. Ingredients for this recipe: 2 ½ to 2 pounds boneless skinless chicken thighs 1 tablespoon soy sauce 1 tablespoon mirin or sherry wine 1 egg yolk ¼ cup corn starch 3 tablespoons peanut oil 1 cup teriyaki sauce salt and pepper to taste Serves 6 Prep Time: 10 minutes Cook Time: 20 minutes Procedures: 1. Mix the chicken in a large bowl with salt, pepper, soy sauce, mirin, egg yolk, and garlic until well combined. 2. Next, thoroughly mix in the corn starch until combined. 3. Pour the cooking oil into a large frying pan or rondeau pot and heat on medium heat for 3 minutes. 4. Place in the chicken thighs and cook for 3-4 minutes per side, they should be lightly browned. 5. Pour the teriyaki sauce into the pan with the chicken and cook over medium heat for 8-10 minutes or until the sauce becomes thick like a syrup and the chicken is cooked through. 6. Slice the chicken and serve over rice and garnish with optional sesame seeds and sliced green onions. Chef Notes: Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking. You can keep the chicken warm in the sauce on very low heat or no heat and covered it for 20-30 minutes before serving. How to Store: Cover and keep in the refrigerator for up to 4 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating. How to Reheat: Add the desired amount of chicken and sauce to a small pan over low heat and heat until the chicken is warmed. You can also microwave until warm. You can serve this teriyaki chicken with rice, noodles, or vegetables. Feel free to use boneless skinless chicken breasts or drums. I prefer to use peanut oil or sesame oil in this recipe. If you do not have access to mirin, you can use sherry wine. You may need to cook the chicken in batches if your pan isn’t big enough. If this is the case add all the chicken back to the pan before pouring in the teriyaki sauce. Occasionally stir the sauce and move the chicken around to ensure it cooks.

Bring new life to a delicious old-school classic with this tasty Salisbury Steak Recipe that is topped off with tasty mushroom gravy. Salisbury steak is essentially a chopped steak with a few extra ingredients mixed in with the ground meat and then is served with pan gravy. Since its birth during the civil war era by Dr. James Henry Salisbury, it has evolved with the addition of different ingredients to the chopped beef as well as the sauce. The reason the Salisbury steak was created was that Dr. James believed the union soldiers needed a protein-rich diet and this was an easy fix. Ingredients for this recipe: • 2 pounds ground beef 85/10 • ½ pound ground pork • 1 peeled small-diced yellow onion • 4 finely minced garlic cloves • 2 egg yolks • 1 egg • 1 cup breadcrumbs • 2 teaspoons Worcestershire sauce • ¼ cup cooking oil • 4 cups sliced button mushrooms • 2 tablespoons unsalted butter • ¼ cup all-purpose flour • 4 cups beef stock • Salt and pepper to taste • finely minced fresh parsley for garnish Serves 8 Prep Time: 15 minutes Cook Time: 30 minutes Procedures: 1. Add the beef, pork, onions, 2 finely minced garlic cloves, eggs, breadcrumbs, Worcestershire, salt, and pepper to a large bowl and mix thoroughly. 2. Form 7-8 large beef patties and place on a platter and set aside. 3. Add the oil to a very large frying pan or rondeau pot over medium to medium-high heat. 4. Once the oil is lightly smoking, which takes about 3-4 minutes, add in the beef patties and cook for 4 to 5 minutes per side or until well browned on each side and just about cooked through. You may need to cook the patties in batches depending on the size of your pot. 5. Remove the hamburger patties and set them on a platter. 6. Add the mushrooms to the pan with rendered fat and turn the heat up to high. Cook for 10 to 12 minutes tiring occasionally until the mushrooms are very browned. 7. Move the mushrooms to one side of the pan ad on the other side add in the remaining 2 finely minced garlic cloves and butter and cook for 30 to 45 seconds or until you smell the garlic. 8. Mix everything together in the pan then sprinkle in the flour and stir until completely combined and mixed in. 9. Pour in the beef stock and cook for 10 minutes. The sauce will be thick and slightly reduced. 10. Season the sauce with salt and pepper, and then add back in the precooked beef patties to reheat for about 1 to 2 minutes. 11. Garnish with chopped parsley and serve. Chef Notes: Make-Ahead: This recipe is meant to be served right away, but you could leave the cooked chicken breasts in the sauce covered in a pan and over very low heat for up to 20 minutes ahead of time. How to Store: Cover and keep in the refrigerator for up to 4 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating and serving. Feel free to store the sauce separately from the cocked chicken breast. How to Reheat: Add the desired amount of meat patties and sauce to a medium size pan and heat over low heat until warmed. You can also heat in the microwave. Feel free to add ¼ cup to 1/3 cup of chicken stock to the sauce to help loosen it up more. You can use all beef instead of a combination of beef and pork. Feel free to use assorted wild mushrooms. If you want the sauce to be a little thicker, add a small amount of roux. You will most likely need to cook the beef patties in batches.

Bring your favorite Italian restaurant to your own house with this very easy-to-make delicious Italian Chicken Marsala Recipe. Chicken marsala is a classic Italian dish that has been served since the 19th century. Since marsala wine was first produced in Sicily, the creation story of this recipe is a little muddy, but rest assured it is still Italian. It’s a combination of lightly floured and fried chicken scallopini that is served with a delicious mushroom, marsala wine, and chicken stock gravy. There are also some variations that use veal as the main protein, but it seems to feature lightly pounded and tenderized chicken breasts most commonly. This traditional recipe is still served on Italian restaurant menus across the world. Ingredients for this recipe: 4 7-9 ounce boneless skinless chicken breasts 1 cup all-purpose flour 1/3 cup olive oil 4 cups sliced cremini or baby Bella mushrooms 1 peeled small-diced shallot 2 finely minced garlic cloves 2 tablespoons unsalted butter 2/3 cup marsala wine 2 cups chicken stock salt and pepper to taste finely chopped fresh Italian parsley for garnish Serves 8 Prep Time: 15 minutes Cook Time: 35 minutes Procedures: 1. Slice the chicken breasts in half widthwise and then gently pound each sliced breast between two pieces of plastic wrap using a mallet. Maybe 15 to 20 gently pounds. 2. Season each chicken breast on each side with salt and pepper and set aside. 3. In a medium-size bowl mix together the flour and salt, and pepper until combined. 4. Next, lightly dredge each chicken breast in the seasoned flour and knock off any excess. Set aside on a plate, platter, or cookie sheet tray lined with parchment paper. 5. Heat the olive oil in a very large frying pan over medium heat to 350° F. Add a sprinkle of flour to the oil and if it turns light brown quickly, then you are good to go. 6. Add in the chicken breasts and cook for 4 to 5 minutes or until browned. Flip over and cook for an additional 2 minutes. 7. Set the chicken breasts aside and then add the sliced mushrooms to the pan and turn the heat up to high. 8. Brown the mushrooms very well on all sides, which takes about 10 to 12 minutes while occasionally stirring. 9. Push the mushrooms to 1 side of the pan and on the other side of the pan add in the shallots, garlic, and butter and cook while stirring for 1 minute or until lightly browned. 10. Mix all of the ingredients together and then remove the pan from the burner. 11. Deglaze with the marsala wine and then return the pan to the heat and cook until the amount of liquid is reduced in half. 12. Add in the chicken stock and cook until the amount of liquid is reduced in half. 13. Season the mushroom sauce with salt and pepper and then add the chicken back to the pan and cook for 30 to 45 seconds or until it is warmed. 14. Garnish with parsley and serve. Chef Notes: Make-Ahead: This recipe is meant to be served right away, but you could leave the cooked chicken breasts in the sauce covered in a pan and over very low heat for up to 20 minutes ahead of time. How to Store: Cover and keep in the refrigerator for up to 4 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating and serving. Feel free to store the sauce separately from the cooked chicken breast. How to Reheat: Add the desired amount of chicken and sauce to a medium size pan and heat over low heat until warmed. You can also heat in the microwave. Feel free to add ¼ cup to 1/3 cup of chicken stock to the sauce to help loosen it up more. You can also use chicken thighs or drums in this recipe. Feel free to use assorted wild mushrooms.

Leave the can on the shelf because this fresh tuna salad is loaded with grilled ahi and vegetables in this mouthwatering recipe. Tuna salad is known as a “bound salad” and combines roughly chopped tuna fish with vegetables and a mayonnaise dressing while being served cooled. During the late 1800s, it was common practice that no scraps would ever go to waste. Any leftover fish would be simply tossed with vegetables and mayonnaise and then served on lettuce for lunch. While tuna hadn’t become popularized yet at this point, the gesture or technique had already been in place. So, when canned tuna showed up in the early 1900s the tuna salad sandwich became a quick staple at lunch tables across America. Ingredients for this recipe: • two 10 ounce fresh tuna fillets • 2 tablespoons olive oil • 1 peeled and small diced red onion • 3 small, diced stalks of celery • 2 small, diced pickles • 2 tablespoons roughly minced capers • 1 finely minced garlic clove • 4 small-diced hard-boiled eggs • 1/3 cup mayonnaise • 1 tablespoon Dijon mustard • 2 teaspoons lemon juice • salt and pepper to taste Serves 6 Prep time: 10 minutes Cook Time: 15 minutes Procedures: 1. Preheat the grill to high heat, 450° to 550°. 2. Coat the tuna in olive oil and season with salt and pepper. 3. Add the tuna to the grill and cook for about 7-8 minutes per side or until dark grill marks have formed and the tuna is cooked throughout, no pink. Place the tuna on a plate and chill in the refrigerator until completely cooled. 4. In the meantime, prep all the vegetables and add them to a large bowl along with the eggs, mayonnaise, mustard, lemon juice, salt, and pepper. 5. When the tuna is done cooling roughly mince it until it is in bite-size pieces and then add it to the bowl with the vegetable mixture. 6. Mix until everything is well mixed in and serve. Chef Notes: Make-Ahead – You can make this up to 1 day ahead of time. How to Store – Cover and chill for up to 3 days. This will not freeze well. If you plan on serving this the next day, drain off any excess liquid and re-season with salt, pepper, and toss with a little more mayonnaise. You can substitute out the fresh tuna in this recipe with frozen-thawed, or even canned. Feel free to pan-sear or broil the tuna if you do not have access to a grill.

This delicious Filipino soy and vinegar marinated chicken adobo recipe is cooked to golden brown and served up in under 1 hour. Chicken adobo is a classical Filipino dish better known as adobong manok. In addition to using chicken, it would also be traditional to use pork as well. Chicken adobo is soy and vinegar marinaded chicken that is then pan-fried until browned and then braised in the marinade liquid until it is cooked throughout. The word adobo is Spanish for,” adobar” which means to marinade. Pedro de San Buenaventura labeled the Filipino version 'adobo de los naturales' – adobo of the natives, and then name stuck The most common chicken parts used are thighs and drums, but I believe it is more economical to always fabricate and use a whole chicken so you can use the leftover chicken bodies and bones for chicken stock. Ingredients for this recipe: • 1 peeled julienne yellow onion • 16 smashed garlic cloves • 1 ½ cups dark soy sauce • 1 cup coconut vinegar • 4 bay leaves • 1 tablespoon peppercorns • ¼ cup palm sugar • 2 cups water • 1 whole broken-down chicken into parts • 3 tablespoons peanut oil Serves 4 Prep Time: 10 minutes Marinade Time: 12 hours Cook Time: 45 minutes Procedures: 1. In a large bowl whisk together onions, garlic, soy sauce, vinegar, bay leaves, peppercorns, and water until combined. 2. Divide the marinade into two bowls or containers and set it aside. 3. Add the chicken directly to one of the bowls with the marinades or transfer the chicken and marinade to a plastic zip bag and marinate in the refrigerator overnight or for at least 12 hours and up to 24 hours. Reserve the other marinade in the refrigerator until the next day. 4. Heat the oil in a large frying pan or rondeau pot over medium heat for two minutes and then add the chicken directly from the marinade skin side down into the oil and cook for 10-12 minutes or until well browned. Discard the marinade that the chicken was marinating in. 5. Flip the chicken over and cook for 2 more minutes. 6. Pour the reserved marinade right into the pan and cook covered on low heat for 20-30 minutes. 7. Remove the chicken and serve with some of the braising liquid and garnish with sliced green onions. Chef Notes: Make-Ahead: This is meant to be eaten as soon as it is done cooking. You can keep it warm in the braising liquid in the pan and cover it for up to 1 hour over very low heat. How to Store: Cover and keep in the refrigerator for up to4 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating. How to Reheat: Add the chicken to a cookie sheet tray lined with parchment paper and bake at 350° for 8-10 minutes or until warm. You can also heat in the microwave until hot. If you reserved some of the braising liquid, you could also reheat the chicken in some of the liquid in a pan over low heat until warm. You do not have to double the marinade and then split it, you can cook the chicken in the marinade but first, bring it to a boil for 5 minutes before putting the chicken in and finishing cooking it. Feel free to use all chicken thighs or drums for this recipe. If you do not have dark soy sauce you can substitute with light soy sauce or you can even use coconut aminos if you are soy-free. Substitute the palm sugar with brown sugar.

These delicious homemade blueberry muffins come together in under 30 minutes and are the perfect way to start your day. Blueberry muffins are essentially small light muffins that are baked with blueberries. Muffins have been around since the 18th century in England. They were easy to make and quickly became popularized. In no time, other ingredients like fruit and nuts were added to them to expand their makeup. They are incredibly easy to make and served in bakeshops and breakfast cafes and restaurants all across the world. Ingredients for this Recipe: For the Blueberry Muffins: • 1 teaspoon salt • 5 cups all-purpose flour + 3 tablespoons • 1 ½ tablespoons baking powder • 1 teaspoon baking soda • 1 cup buttermilk • 1/4 cup milk • 1/4 cup oil • 1 cup softened unsalted butter • 1 cup sugar • 1 cup brown sugar • 4 eggs • 1 tablespoon vanilla • 4 cups blueberries For the Crumb Topping: • 1/2 cup softened unsalted butter • ¾ cup all-purpose flour • ¾ cup packed light brown sugar • 1 teaspoon ground cinnamon (optional) Makes 12 jumbo muffins Prep Time: 15 minutes Bake Time: 35 minutes Procedures: 1. Preheat the oven to 375°. 2. Start by making the crumb topping. Add all of the ingredients to a medium-size bowl and using a pastry knife, or a fork, cut in butter with the other ingredients until it is about the size of rice. Set aside. 3. For the muffins, Mix the salt, baking powder, baking soda, and 5 cups flour together until completely mixed together. Set aside. 4. Next, in a separate medium-size bowl whisk together the milk and oil and set aside. 5. In a stand mixer with the paddle attachment cream together butter and the sugars on medium speed until light and fluffy, about 5-7 minutes. 6. Add in 1 egg at a time until completely mixed in and then add in the vanilla. 7. Turn the speed down to low and alternate in three batches adding in the dry flour ingredients with the wet milk ingredients just until mixed in. 8. In a medium-size bowl quickly toss the blueberries with 3 tablespoons of flour until coated and then add them to the mixing bowl the batter and fold them in using a rubber spatula until combined. 9. Evenly distribute the batter between 12 jumbo muffin cups. 10. Sprinkle on the crumb topping evenly to cover the tops of each muffin. 11. Bake at 375° for 30-35 minutes or until the tops are lightly brown and firm in the center. 12. Cool on a rack until room temperature before serving. Chef Notes: Make-Ahead: You can make these muffins up to 1 day ahead of time. How to Store: Cover and keep in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before serving. You can also leave these covered at room temperature for up to 3 days. If you are using a regular standard 12 muffin tin cut the recipe in half and reduce the amount of baking time by 5-7 minutes. You can substitute the stand mixer with an electric hand mixer.

This classic Greek Salad Recipe is loaded up with fresh tomatoes, vegetables, feta cheese, and herbs in a light red wine vinaigrette. A Greek salad, which is better known as a Horiatiki Salata in Greece, is a classic vegetable salad that is mixed with herbs, cheese, and a light vinaigrette. The tradition of eating a salad before the main meal was actually founded in ancient Greece. They believed that consuming fresh raw vegetables before a big main meal, that would aid in digestion. Ingredients for this recipe: • 5 cored vine ripe tomatoes cut into bitesize pieces • 1 cucumber sliced into half-moons • 1 seeded and julienne green bell pepper • ½ peeled and julienne red onion • ¼ cup capers • 10 to 12 pitted kalamata olives • 10 to 12 pitted green Greek olives • 8-ounce block of feta cheese broken into bitesize pieces • ¼ cup extra virgin olive oil • 2 tablespoons red wine vinegar • 1 ½ teaspoons dry oregano • salt and pepper to taste Serves 8 Prep Time: 15 minutes Cook Time: 0 Procedures: 1. Rinse and prepare all of the vegetables accordingly. 2. Add the tomatoes, cucumbers, peppers, and red onions to a large platter or bowl. 3. Evenly place on the capers, olives, and feta cheese. 4. Drizzle on the olive oil and red wine vinegar. 5. Sprinkle the oregano, salt, and pepper over top, and serve. Chef Notes: Make-Ahead: Keep the dressing separate, but you can make this up to 1 day ahead of time. I would also advise keeping the feta cheese separate until ready to serve. Don’t season it either until ready to serve. How To Store: If you can keep the seasoning and vinaigrette separate and cover and keep in the refrigerator for up to 3 days. Use pitted olives to make it easier to consume. It is more classic to use a block of feta cheese rather than crumbles. Any tomato will work for this recipe.

The old fast-food chain fries will never taste the same again once you try these perfect homemade Pommes frites. Pommes frites is a French term that translates to fried potatoes. To break it down, even more, they are simply French fries. The most interesting thing is that the Belgians are the creators and founders of Pommes frites, which literally makes no sense. They are said to be founded from soldiers in WWI who thought they were in France because everyone was speaking French and when the folks from Belgium were serving them up, they were considered French Fries. Weird, I know. Classically Pommes frites would be fried in something called tallow, which is rendered beef or mutton fat. Good luck getting enough of that to make some Pommes frites. I also make truffle parmesan fries and garlic chives pommes frites! Ingredients for this recipe: • 4-6 russet potatoes, cut into French fry sizes • oil for frying • salt Serves 6 Prep time: 20 minutes Cook time: 9 minutes Procedures: 1. Preheat some oil in a deep fryer or a pot to 300°. 2. Add the prepared potatoes to a large container filled with cold water. 3. Submerge the cut potatoes in the water and let them stand for about 10 minutes. 4. Next, move the potatoes around in the water with your hand to get off some starch, and then strain them in a colander and rinse them well with cold water for 3 to 4 minutes. 5. Let the potatoes drain off any excess water for an additional 2-4 minutes. 6. Add a few handfuls of the cut potatoes to the hot oil and cook for 3 minutes. Move them around after 90 seconds. You may need to do this in batches. 7. Remove the fries from the oil and keep them in the fryer basket or place them on a sheet tray lined with parchment paper. 8. Turn the oil up to 350°. 9. Add a few handfuls of the pre-fried potatoes to the hot oil and cook for 5-6 minutes or until crispy and browned on the edges. You can cook an additional 1 to 2 minutes to crisp up and brown more. 10. Drain the potatoes in the basket for no longer than a minute and then transfer them to a bowl and toss with salt. Serve immediately. Chef Notes: Make-Ahead: These are meant to eat right away. You could keep them warm in the oven on a cookie sheet tray lined with parchment paper at 175° for 10-20 minutes before serving. How to Store: Cover and keep in the refrigerator for 3 days. Once they are cooked, they will not freeze that well. How to Reheat: Add the desired amount of pommes frites to a cooked sheet tray lined with parchment paper and bake in the oven at 350° for 3-6 minutes or until hot and crispy. You can re-fry in oil at 350° for 1 to 2 minutes or until hot. You can substitute for Yukon gold potatoes. Feel free to cut them thinner or thicker to your liking. Cook the fries for 1 to 2 minutes longer if you like them to be crisper and more browned. These would go incredible with aioli or comeback sauce. Pommes frites are classically fried in rendered beef fat, which can be hard to come by. For French fries, I prefer to fry them in vegetable, canola, or peanut oil. Feel free to use whichever oil you’d like.

You will absolutely love this chicken salad recipe that is loaded up with celery, grapes, and almonds that comes together in no time. Chicken salad is a bound salad consisting of cooked chicken, mayonnaise, vegetables, and herbs. It is said to be created by a meat market in the mid 19th century in Rhode Island and immediately became a hit. There are many variations for making chicken salad and one of the best things about it, is that it can be customized to your liking. Please use my recipe as a guide and swap out or add to any ingredients you’d like. Ingredients for this recipe: • 2 pounds cooked and cooled chicken, medium diced • 1 peeled and small diced red onion • 1 finely minced garlic clove • 4 small diced celery stalks • ½ cup sliced almonds • 1 ½ cup red grapes, sliced in half • 2 tablespoons finely minced fresh dill • 3/4 cup mayonnaise • 1 tablespoon Dijon mustard • salt and pepper to taste Serves 8 Prep Time: 15 minutes Cook Time: 0 Procedures: 1. Prepare the chicken in your desired way. See notes on options. 2. Next, add all of the ingredients to a large bowl. 3. Using a spatula, or clean hands, mix together everything until it is completely combined. 4. Serve or cover and store in the refrigerator until ready to use. Chef Notes: Make-Ahead: You can make this up to 1 day ahead of time. How to Store: Cover and store in the refrigerator for up to 3 days. If you do not want to grill the chicken as I did in this recipe, please feel free to use chilled roast chicken, pan-seared chicken breasts, or one of those rotisserie chickens from your favorite grocery store. It is best to add grapes into the recipe when you are ready to serve it. Keep them aside if you plan to store the chicken salad for longer than 1 day. In addition to salt and pepper, chicken salad is good when seasoned with Lawry’s or Old Bay seasoning. Feel free to substitute the fresh dill for fresh tarragon or use both.

Hush Puppies just make the seafood meal, what else is there to say? Those delicious balls of cornmeal with the perfect crunch outside but are tender and moist on the inside with that hint of onion flavor. Yeah. their good and even better news is that they're super simple to make. Recipes to serve this with Fried Shrimp https://youtu.be/FnPnhwxnWBU Fish Fry https://youtu.be/mrEXq7BZJ8c Shrimp Scampi https://youtu.be/8QNRI8-O2u4 Crab Cakes https://youtu.be/eU6QAiQpZOg HUSH PUPPIES RECIPE https://www.billyparisi.com/homemade-hush-puppies-recipe/

Shrimp can be crazy intimidating to make so my goal is to show you a few really easy recipes that you can literally make today. I learned how to make the best shrimp cocktail recipe of all time without overcooking them at a country club I used to work at. I've been frying shrimp for years, but a local seafood smokehouse got my attention and showed me how to make an insane fried shrimp recipe. Lastly, what would either of these recipes be without a tasty cocktail sauce to dip in? More Recipes from my old country club days Perfect Pound Cake https://youtu.be/Ey4Wu4-DgR8 Twice Baked Potato https://youtu.be/waN223MRDX0 Italian Pasta Salad https://youtu.be/dYP-pOPMu78 Chicken Fricassee https://youtu.be/rzzigBfvB1I SHRIMP COCKTAIL RECIPE https://www.billyparisi.com/easy-shrimp-cocktail-recipe/ FRIED SHRIMP RECIPE https://www.billyparisi.com/amazing-fried-shrimp-recipe/ COCKTAIL SAUCE RECIPE https://www.billyparisi.com/homemade-cocktail-sauce-recipe/ TIMESTAMPS: 0:36 Cocktail Sauce 2:06 Cocktail Shrimp 5:38 Fried Shrimp

This delicious homemade zucchini bread is the perfect light and fluffy summer snack to serve up to your family and guests. Zucchini bread is known as a quick bread which is bread that utilizes baking powder or baking soda, or a combination of both, as the leavening agent over traditional yeast. They mix together easily and baking in no time. Most food historians believe zucchini bread was invented in America in the mid 19th century following the invention of baking powder. Since zucchini is in peak season during the early to mid-summer months, this recipe will absolutely taste at its best during this time, however, you can still make this delicious bread all year long. Ingredients for this recipe: • 2 sticks melted unsalted butter • 1 ¾ cups sugar • 4 eggs • ¼ cup whole milk • ¼ cup vegetable oil • 1 ½ teaspoons baking soda • 2 teaspoons baking powder • 1 tablespoon cinnamon • ½ teaspoon nutmeg • 1 teaspoon salt • 3 ½ cups grated fresh zucchini • 4 cups all-purpose flour • 1 ½ cups pecans Makes 16 Prep Time: 15 Cook Time: 60 minutes Procedures: 1. Preheat the oven to 350°. 2. In a large bowl whisk together the butter and sugar until completely mixed. 3. Next, add in 1 egg at a time until whisked in. 4. Pour in the oil, and milk until combined and mix them in. 5. Now, whisk in the baking soda, baking powder, cinnamon, nutmeg, and salt until it is completely mixed together. 6. Add in the shredded zucchini and whisk until it is combined. 7. Whisk in the flour until combined and then fold in the pecans using a rubber spatula. 8. Divide the batter between two 9x5 loaf pans that have been sprayed with no-stick spray. 9. This part is optional but mix together ¼ cup of packed light brown sugar with ¼ cup of roughly chopped pecans and evenly sprinkle it over the top of the bread. 10. Bake at 350° for 50-55 minutes or until browned and cooked in the center. If you press a toothpick in the center, it should come out relatively clean. In addition, it will have an internal temperature of 198°. 11. Remove from the oven and set on a rack and cool for 20 minutes before slicing and serving. Chef Notes: Make-Ahead: You can make this zucchini bread up to 1 day ahead of time. How to Store: Keep covered at room temperature for up to 3 days or covered and in the refrigerator for up to 5 days. This will freeze well covered for up to 3 months. Thaw in the refrigerator until soft. You can just use oil, or just use milk, or a combination of both like I did in this recipe. You can also swap out the milk for full-fat yogurt. Swap out the pecans with walnuts or almonds. You can easily make 24 muffins using this recipe if you prefer banana muffins instead. Bake them for 25-28 minutes.

These deliciously easy-to-make stuffed pork chops are loaded with flavor and will absolutely blow your guests away. Stuffed pork chops are an incredibly versatile dish that consists of an agreed-upon stuffing that is then inserted into a small slit of a bone-in or boneless pork chop. It’s versatile because you can decide on any stuffing you’d like to use. One of the most important factors in making this a successful recipe is ensuring your pork chops are at least 1” thick. If it’s too thin the stuffing will break through the pork. This is a sponsored conversation written by me on behalf of the Michigan Cherry Committee. The opinions and text are all mine. Ingredients for this recipe: For the Pork: • 5 tablespoons olive oil • 3 finely minced cloves of garlic • 2 cups packed baby spinach • 1 cup cubed sourdough bread • ½ cup Montmorency tart cherries • 1 tablespoon whole grain mustard • 1 cup shredded fontina cheese • 6 thick-cut bone-in pork chops • 2 sprigs each fresh rosemary and thyme • salt and pepper to taste For the Sauce: • 2 cups beef stock • 1 tablespoon whole grain mustard • ¼ cup Montmorency tart cherries Serves 6 Prep Time: 10 minutes Cook Time: 30 minutes Procedures: 1. Preheat the oven to 350°. 2. Add two tablespoons of olive oil to a large frying pan over low heat and cook the garlic from 1 to 2 minutes or just until done. 3. Stir in the spinach and cook until it’s wilted, about 4-5 minutes while stirring occasionally. 4. Add in the bread and cherries and cook for 1 to 2 minutes or until the bread is lightly toasted. 5. Season with salt and pepper and set aside until it is slightly cooled. 6. In the meantime, make a small slice into the side of the pork chop and slice it inside from front to back. Do not make the initial slit into the side of the pork chop any bigger than the width of the knife. 7. Evenly stuff each pork chop with the dried cherry stuffing by pressing it into the slit of the pork chops with your thumbs. 8. Season the pork chops on both sides with salt and pepper. 9. Add the remaining 3 tablespoons of olive oil to large frying over high heat. Once it begins to lightly smoke add in the pork chops, and butter, and cook for 5-6 minutes or until well browned. 10. Flip the pork chops over, baste using the rosemary and thyme by dipping into the rendered fat and butter in the pan and brushing the tops of the pork chops. 11. bake the entire pan in the oven at 350° for 12-15 minutes or until cooked throughout. To make the optional sauce, boil some beef stock in a pot over high heat until it is reduced by ¾ or thick. 12. Stir in whole grain mustard and dried cherries. 13. Serve the pork chops with the sauce and garnish with chopped parsley. Chef Notes: Make-Ahead: These are meant to be eaten as soon as they are finished cooking. How to Reheat: Add the desired amount to a small pan and heat in the oven at 350° F for 10-12 minutes or until warm. You can also heat in the microwave until warm. How to Store: Cover and keep in the refrigerator for up to 3 days. Cover and freeze for up to 3 months. Thaw in the freezer for 1 day before reheating. You may use any artisan-style bread you’d like such as sourdough. The thick-cut pork chops will be 8-12 ounces in weight. Use a paring knife or a boning knife when cutting into the pork.

This tasty homemade blueberry crostata recipe comes together very quickly and is the perfect dessert for all those berry and pie crust-loving fans. A crostata is a free-formed open-face tart that will often have a decorative dough lattice on top. It is essentially a rolled-out homemade pie crust where the fruit is placed in the center and the outside edges are folded in. Crostata’s have become more popularized in the last 10-15 years and are lauded for its few basic household ingredients and ability to make a tasty pie-like dessert without having to worry about the perfection of pie. It is a very forgiving dessert while the filling can be customized to your liking. Ingredients for this recipe: For the Dough: • 1 ½ cups all-purpose or bread flour • 1/2 teaspoon salt • 8 ounces cold unsalted butter cut into chunks • 4 to 5 tablespoons ice-cold water • 1 egg and 1 tablespoon of milk whisked to make an egg wash • 2 tablespoons turbinado sugar For the Filling: • 4 cups fresh blueberries • 1 cup of sugar • 3 tablespoons corn starch • ½ teaspoon ground cinnamon • juice and zest of 1/2 lemon Serves 8 Prep Time: 15 minutes Cook Time: 45 minutes Procedures: 1. Preheat the oven to 375° 2. In a food processor add in the flour and salt and pulse to mix. 3. Next add in the butter and pulse until the butter is the size of a small grain. 4. Slowly drizzle in the water while pulsing until it is combined. 5. Lightly dust a clean surface with flour and roll out the dough until it is 14 to 16 inches big and transfer it to a sheet pan lined with parchment paper and chill in the refrigerator until ready to use. 6. In a large bowl mix together the berries, sugar, corn starch, cinnamon, lemon juice, and lemon juice using a rubber spatula. 7. Pour the mixed berries into the center of the dough and fold up the dough on all sides to the center. 8. Brush the outside of the dough with the egg wash and sprinkle the turbinado sugar on top. 9. Bake at 375° for 40 to 45 minutes or until golden brown. 10. Serve warm or completely cooled with optional whipped cream. Chef Notes: Make-Ahead: You can make this up to 1 day ahead of time. How to Store: Cover and keep in the refrigerator for up to 5 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before serving. The blueberry filling can absolutely be swapped out with your favorite berries or fruit such as apples to make an apple galette. You can serve this recipe warm or cold, it’s up to you.

These delicious Korean-style short ribs known as Kalbi are marinated overnight in a deliciously sweet fruit marinade and grilled to perfection for an amazing sweet tender taste. LOVE CHEF BILLY PARISI AND WANT MORE AMAZING RECIPES? -WEBSITE: https://billyparisi.com LET'S CONNECT -INSTAGRAM: https://www.instagram.com/ChefBillyParisi -FACEBOOK: https://www.facebook.com/ChefBillyParisi -PINTEREST: https://www.pinterest.com/ChefBillyParisi -TWITTER: https://www.twitter.com/ChefBillyParisi PRINT THIS RECIPE: https://www.billyparisi.com/kalbi-korean-beef-short-ribs-recipe Ingredients for this Recipe: • ½ peeled yellow onion • 5 large garlic cloves • 1 teaspoon fresh ginger, trimmed • 1 cup water • 1 cup soy sauce • ½ cup packed light brown sugar • 3 tablespoons mirin • ¼ cup honey • 3 tablespoons sesame oil • 2 teaspoons sesame seeds • 1 peeled and seeded Asian pear • 1 peeled and seeded Fuji apple • ½ peeled kiwi • ¼ cup sliced green onions • ½ teaspoon ground pepper • 3 pounds kalbi cut short ribs Serves 4 Prep Time: 20 minutes Cook Time: 10 minutes Marinating Time: 12 hours Procedures: 1. Add all of the ingredients except for the ribs to a blender and blend on high speed until smooth. 2. Transfer the mixture to a plastic zip bag and completely submerge the ribs in the marinade. 3. Marinate in the refrigerator for 12 hours or overnight. 4. Add the ribs right from the marinade to a hot grill in between 450° and 550° and cook for 3 to 4 minutes per side or until dark grill marks have formed. 5. Remove from the grill, garnish with sesame seeds and sliced green onions, and serve right away. CHEF NOTES: • You can also add in 1 teaspoon of salt and 2 tablespoons of regular sugar to make the marinade more intense in flavor. • The marinade will last up to 4 days if you choose not to marinate the short ribs right away. • I like to move the marinated ribs around in the bag every 4-6 hours to make sure they are getting exposed to the marinade. • Don’t marinate the ribs for more than 24 hours

No need to ever buy the canned version again because this easy-to-make homemade baked beans recipe from scratch is jam-packed with flavor. Baked beans have a very long history stemming all the way back to Native American tribes. They would soak native or “navy” beans with bear fat, venison meat, and maple syrup and then cook them over the open fire for long periods of time until tender. Fast forward to the present day and we still are essentially preserving that same ancient method of slow cooking beans with sweeteners and protein. This dish is loved globally and is an excellent source of protein, fiber, and healthy fat. Ingredients for this recipe: • 1 pound dried navy beans • 6 strips thick-cut bacon, cut into thick slices • 2 medium-size peeled and small diced yellow onions • 3 finely minced cloves of garlic • ½ seeded and small diced red bell pepper • ½ seed and small diced green bell pepper • 1 cup tomato puree • 3 tablespoons yellow mustard • 2 tablespoons tomato paste • 2 tablespoons apple cider vinegar • 1/3 cup molasses • 1/3 cup packed light brown sugar • dash of hot sauce • 3 cups beef stock • salt and pepper to taste Serves 10 Prep Time: 10 minutes Cook Time: 3 hours Procedures: 1. Add the navy beans to a large container and cover them with water by about 4 inches. Set aside overnight. 2. Preheat the oven to 325°. 3. Drain the beans, rinse them, and set them aside. 4. In a medium to large size cassoulet pot or Dutch oven, add in the bacon and cook over medium heat until crispy, about 6-8 minutes. 5. Set the crispy bacon lardons aside and then add in the onions. Turn the heat down to low and cook until well browned about 30-40 minutes. Stir occasionally. 6. Add in the garlic and peppers and cook for 6-8 minutes on low to medium heat. Stir occasionally. 7. Add in the remaining ingredients, tomato puree, mustard, tomato paste, vinegar, molasses, brown sugar, hot sauce, beef stock, salt, and pepper, and mix until completely combined. 8. Cover with a lid and bake in the oven at 325° for 2 to 2 ½ hours or until the beans are tender and the mixture is thick. You may need to add ½ to 1 cup more of beef stock at the 90-minute cooking mark. 9. Garnish with additional crispy bacon and optional chopped parsley or sliced chives. Chef Notes: Make-Ahead: You can make these up to 1 day ahead of time, simply reheat them before serving. How to Reheat: Add the desired amount to a small saucepot and heat over low heat until warmed. You can also heat in the microwave. How to Store: Cover and store for up to 7 days. Cover and freeze for up to 3 months. Thaw them in the refrigerator for 1 day before reheating. If you don’t have a Dutch oven pot you can use your favorite oven-safe pot with a lid. To slow cook these, simply follow procedures 2-4 on the sauté function, and then once you add in all of the ingredients, slow cook on high heat for 6-7 hours. You can substitute the tomato puree for canned tomato sauce or blended or finely pureed fresh tomatoes. Swap out the dried beans for 6 15-ounce canned beans and reduce the baking time to 30 minutes. In addition, remove the beef stock completely.

Where in the heck did the last 40 years go? I mean I feel like I just graduated college a year or two ago. Time flies when you're having fun, I guess. I appreciate all of you very much and just wanted to share a few thoughts on my journey thus far. For any cooking questions or the written printed version of any of my recipes, go to https://www.billyparisi.com

BBQ sauce can be an excellent way to finish off food that is cooked on the smoker or simply served up as a sauce for other grilled foods as well. The sauce in general has a very long rich history and BBQ specifically sauce originally was more of a butter sauce that included cayenne and fresh herbs. The earliest recordings believe African American slaves and Creoles were the first to introduce the sauce to the new Western world and for good reason considering their history with smoked meats. Sweet BBQ Sauce Recipe at: https://bit.ly/2UQvfnv East Carolina Vinegar BBQ Sauce Recipe at: https://bit.ly/2UNn7Eb South Carolina Mustard BBQ Sauce Recipe at: https://bit.ly/361wJxr Alabama White BBQ Sauce REcipe at: https://bit.ly/3xTviNs

This delicious refreshing Memphis style creamy coleslaw recipe is the perfect side dish to any friends and family backyard get together Coleslaw has origins all the way back to ancient Rome, but the dish as we now know it in the United States can be traced to Dutch settlers. They have recipes stemming back to the late 1700s for both mayonnaise and vinegar coleslaw. Ingredients for this recipe: For the Dressing: • 2/3 cup mayonnaise • 3 tablespoons buttermilk • 2 tablespoon apple cider vinegar • 1 tablespoons sugar • salt and pepper to taste For the Vegetables: • ½ head thinly sliced green cabbage • ¼ head thinly sliced red cabbage • 3 peeled julienne carrots • ½ peeled and thinly sliced yellow onion • ¼ cup thinly sliced green onions • 1 teaspoon celery seed • salt and pepper to taste Serves 8 Prep Time: 15 minutes Cook Time: 0 Procedures: 1. Dressing: Combine all the ingredients into a medium-size bowl and whisk together until combined. Refrigerate until ready to use. 2. Vegetables: Combine everything together in a large bowl and coat the outside of the bowl with dressing and mix gently with tongs until completely combined. If you want to salt the cabbages and carrots, see above in the blog post for procedures. 3. Garnish the coleslaw with more sliced green onions. Chef Notes: Make-Ahead: You can make this recipe up to 2 hours ahead of time, but it is best to dress and mix right before serving. How to Store: It is best if you can keep the dressing separate from the vegetables and cover both and keep it in the refrigerator for up to 3 days. Salting the cabbages and carrots will make the coleslaw a bit saltier. Feel free to add more ingredients such as bell peppers, jalapeños, celery, etc. It is vital that you season and dress the coleslaw only right before serving. If the coleslaw sits for too long liquid will form at the bottom of the bowl. The best way to counter that is by draining and re-tossing in 2-3 tablespoons more dressing.

This tasty classic homemade pound cake recipe features only 6 common household ingredients and is incredibly simple to prepare. Pound cake has been around since the 1700s and was created in Britain. It is the simple concept of a pound per ingredient that is then combined and baked to make a tasty, sweet cake. The recipe has transformed slightly in the last 50-75 years as people add different flavor profiles to the cake and seek to add ingredients that can help soften up the dense heavy cake like sour cream or cream cheese. Ingredients for this recipe: • 4 sticks softened unsalted butter • 2 cups sugar • 7 large eggs • 2 teaspoon vanilla extract • ½ teaspoon salt • 2 ¾ cups all-purpose flour Serves 8 Prep Time: 15 minutes Cook Time: 60 minutes Procedures: 1. Preheat to 325°. 2. Add the butter to a stand mixer with the paddle attachment and whip on medium speed until it becomes light and fluffy. 3. Next, pour in the sugar and mix until combined. Stop stand mixer and scrape with a rubber scraper. 4. Add 1 egg at a time until they are completely mixed in and then add in the vanilla. 5. Sprinkle in the salt. 6. Next, add the flour in 1/3 batches until all mixed in. Stop stand mixer and scrape with a rubber scraper and then mix for another minute or so. 7. Transfer the batter to a large 9” fluted pan or to two 8.5” x 4.5” loaf pans and bake on a rack in the bottom third of the oven at 325° for 55-65 minutes or until browned on top and firm. 8. Rest on a rack in the pan for 90-120 minutes or cooled to room temperature. 9. Serve with whipped cream and fresh berries. Chef Notes: Make-Ahead: You can make this up to 2 days ahead of time. How to Store: Cover and keep at room temperature for up to 4 days. Cover and keep in the refrigerator for up to 6 days. Cover and freeze for up to 3 months. Thaw from the freezer before slicing and serving. You can substitute the all-purpose flour for cake flour. I believe it’s important to have a digital scale in your toll drawer and here’s the one that I used (this is an affiliate link that allows me to make a little money on the sale should you chose to buy it): https://amzn.to/3iswqTI If you only have medium-sized eggs, then I would use 8 Here is the fluted pan that I used (this is an affiliate link that allows me to make a little money on the sale should you chose to buy it): https://amzn.to/3x4zj0V If you do not have a stand mixer you can substitute it for electric hand beaters.

Deviled eggs are an American staple at any backyard party. They became popularized during and after WWII as appetizers at small gatherings. Believe it or not, deviled eggs were created in ancient Rome where they would boil eggs and then served with different spicy sauces. Just about every country in the world has its own version of these tasty appetizers, but this recipe is specific to the classic deviled eggs we know and love in the United States. Classic Deviled Egg Recipe: https://bit.ly/3xuiP2C Southern Deviled Egg Recipe: https://bit.ly/3gA6iVs Bacon Deviled Egg Recipe: https://bit.ly/2TJidri Avocado Deviled Egg Recipe: https://bit.ly/3gA0efN

This delicious incredibly easy-to-make homemade funnel cake recipe will immediately bring back all the feels like a child from your county fair. The funnel cake was invented by German immigrants who settled in Pennsylvania in the 18th century. The earliest known recipe was found in a cookbook in 1935. They were always served hot and frequently consumed at festivals and get-togethers. Since they are so easy to make with readily available ingredients and delicious, local fairs and carnivals began to serve them. The concept of a funnel cake began when the concession stand workers would pour the batter from a water pitcher through a funnel and would make a zig-zag circular motion into a deep fryer. The batter immediately expands into a fluffy dough making it stick together to form a circular-shaped fried pastry. It is then served warm with a lot of powdered sugar sprinkled over top. Ingredients for this recipe: • 2 large eggs • 2 3/4 cups whole milk • ½ stick melted unsalted butter extract • 1 teaspoon vanilla • 3 cups all-purpose flour • 3 tablespoons sugar • 1 tablespoon baking powder • ¼ teaspoon salt • Oil for frying • Powdered sugar for garnish Makes 8 funnel cakes Prep time: 10 minutes Cook Time: 2 minutes Procedures: 1. Add 4 to 6 cups of oil to a medium to a large size saucepot over medium-low heat until it reaches and holds at 375° Fahrenheit. 2. Next, add the eggs, milk, melted butter, and vanilla to a large bowl and whisk until completely combined. Set aside. 3. In a separate medium-size bowl whisk together the flour, baking powder, and salt until well combined. 4. In batches of 3 add the flour mixture to the wet ingredient bowl and vigorously whisk until it is smooth before adding in the next batch. 5. Once combined transfer to a large squeeze bottle with a large open top. In addition, you can do this the original way and transfer the batter to a water pitcher and pour the batter through a funnel directly into the hot oil. 6. Whether you are adding the batter through the squeeze bottle or through the funnel you want to add a total of about ¾ cup of the batter in zig-zag circular motions overlapping the batter to form a large circle. 7. Cook for 90 seconds or until lightly browned and then flip over and cook for a further 30 seconds. 8. Remove the funnel cake and quickly drain it on a paper towel. Garnish with powdered sugar and serve. Chef Notes: Make-Ahead: These are meant to be eaten right away. However, you could make them up to 1 hour ahead of time and keep them warm at very low temperatures in the oven or under a heat lamp. How to Store: Place covered in the refrigerator for up to 3 days. Cover and place in the freezer for up to 3 months. Thaw completely before reheating. How to Reheat: Add the funnel cake to a pan and place it in the oven at 350° for 2-3 minutes or until warm. You can also heat in the microwave until warm. Please feel free to use any oil you desire except olive oil. This will not bake in the oven. You can also serve this up with jelly, jam, whipped cream, or fresh fruit.