S: My Girl Can Cook
FC: She brings home the bacon and fries it up, too! | My Girl Can Cook
1: Bon Appetit! | Everyone can use a little bit of variety in their kitchen, so we put this book together to help jump start your home-cooked meals as Mrs. Jared Johnson. Enjoy!
2: Ingredients 1 lb lean ground beef or turkey 1 10 oz can enchilada sauce 1 8 oz can tomato sauce 1 tsp cumin 1 12 oz can black beans 1/2 cup shredded cheddar (or preferred) cheese 1 can reduced fat refrigerator biscuits | Directions Preheat oven to 350 degrees. Grease a shallow casserole dish. Brown meat and drain, if needed. Mix in the enchilada sauce, tomato sauce, cumin and beans. Cut the refrigerated biscuits into fourths and stir them in the meat mixture. Then simply dump it all in the casserole dish and bake for 25 minutes (or less, to be cautious). Take out of oven and sprinkle cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving. This is actually a Weight Watchers recipe. Very easy to play with the ingredients, too! | Bubble Up Enchiladas | Even Deb makes fake Mexican food sometimes! | Entrees
4: One-Pot Stewed Chicken | Ingredients 1/4 cup garlic, chopped 1 small onion, chopped 1 small Anaheim chili pepper (Hatch variety) 1/2 large bell pepper (yellow, orange or red) 1 can diced tomatoes 2 tbsp chili powder 2 tbsp cumin powder 1 tbsp oregano 1 tbsp black pepper 1 tbsp chipotle sauce 2 cups cooked chicken breast (leftover roasted chicken breast!) 1/2 can low sodium V8 juice (or one small) | Directions In a medium stockpot, sauté onions & garlic in a tbsp of olive oil until onions are translucent. Add chili, bell pepper, tomatoes and spices. Simmer until chili & bell pepper are soft. Add chicken & vegetable juice. Cover and simmer for 30 minutes. Serve with fresh tortillas and sliced avocado. | MOM'S FAVORITE!
7: Farmer's Casserole | Ingredients 3 cups frozen hash brown potatoes 3/4 cup shredded Monterey Jack cheese (with jalapeños) 1 cup diced cooked ham, bacon, or chicken 1/4 cup diced green onion 4 beaten eggs 1 cup milk 1/8 tsp salt 1/8 tsp pepper | Directions Preheat oven to 350 degrees. Coat square baking dish with cooking spray. Arrange potatoes in bottom of dish. Sprinkle with cheese, meat, and green onions. Combine eggs, milk, salt, and pepper and pour over potatoes. Bake uncovered for 40-45 minutes. | Ultimate comfort food from Hill's Kitchen (not to be confused with Hell's Kitchen)
9: Baked Ziti/Mostaccholi | Ingredients Ziti pasta or Mostaccholi pasta 1 can tomato sauce 1 can diced tomatoes 1 package of ground turkey 1 package of mozzarella cheese 1 tbsp ketchup 1 tsp Sugar 1 tsp garlic powder 1 tsp onion powder 1 tsp seasoning salt 1 tsp black pepper 1 tsp chili powder 1 tsp celery seed 1 tsp paprika 1 tsp Italian seasoning 1 bay leaf (break into pieces) 1 tbsp Extra Virgin Olive oil | Directions Preheat oven to 350 degrees. Boil, drain, & rinse pasta, set aside. In a skillet, heat oil & brown ground turkey. Add diced tomato & tomato sauce. Add seasonings. Simmer for about 10-15 minutes on low heat. Add pasta to sauce mixture & pour into a baking dish. Sprinkle cheese to your liking & place in oven for about 20 minutes or until cheese is melted. | Darilyn went and got fancy with the cooking terms!
10: Ingredients 1 tbsp lemon juice 1/2 cup olive oil 1 tsp salt 1 tsp paprika 1/8 tsp white pepper 1/8 tsp garlic powder or teaspoon minced garlic 2 (10 oz) lobster tails | Directions Preheat grill for high heat. Squeeze lemon juice into a small bowl, and slowly whisk in olive oil. Whisk in salt, paprika, white pepper and garlic powder. Cut lobster tails lengthwise with kitchen shears, and brush flesh side of tail with marinade. Refrigerate for 20 minutes. Lightly oil grill grate. Place tails, flesh side down, on preheated grill. Cook for 10 to 12 minutes, turning once, and basting frequently with marinade. Discard any remaining marinade. Lobster is done when opaque and firm to the touch. | J's Grilled Lobster Tails
12: Lasagna Toss | Ingredients 1 jar spaghetti sauce 1 lb sweet Italian sausage (or other desired ground meat) 1 box of "no boil" lasagna noodles (8-12 noodles) 1/4 cup Italian salad dressing 1 3/4 cup water Mozzarella cheese (I like to grate my own – it melts so much better!) | Directions Brown the sausage in a big skillet, drain. Break the lasagna noodles into small pieces (1" or so) and set aside. Add sauce, Italian dressing and water to the ground beef in the skillet and bring to a boil, then add the noodles and reduce to a simmer. Cover and cook until the liquid is all absorbed by the noodles and the noodles are tender (roughly 30-45 minutes). Stir occasionally so it doesn't stick to the pan. Sprinkle with shredded mozzarella and serve! | DEB'S go-to weeknight meal
14: Ingredients 1 - 1 1/2 lbs salmon, skin intact 3/4 cup mayonnaise 3/4 cup grated Parmesan Cheese 6 tbsps minced green onions 3 tbsps combination of Basil, Dill, Parsley, and Thyme 2 tbsps minced red bell pepper or 1 tbsp dry crushed red pepper flakes Juice of lemon Dash of salt Dash of pepper Dash of cayenne pepper | Directions Preheat oven to 350 degrees. Spray shallow baking dish with nonstick cooking spray and warm in oven for 20 minutes. Mix mayo, Parmesan cheese, green onions, herbs, bell pepper (red pepper flakes), lemon juice, salt, pepper, and cayenne pepper in a small bowl. Spread over salmon (non skin side). Place salmon in preheated dish, skin side down, and it should sizzle. Bake 30 minutes or until salmon is flaky and topping is browned. | Herb Baked Salmon | Hill's salmon is slammin'!
17: Baked Ziti, Mandy Style | Ingredients 16 oz of ziti pasta 1 lb of ground beef 15 oz of ricotta cheese 1/2 cup grated Parmesan cheese 1/4 cup parsley 1 egg slightly beaten 3/4 tsp salt 1/4 tsp pepper 1 jar spaghetti sauce 8 oz shredded mozzarella cheese | Directions Cook ziti, drain, and set aside. Cook ground beef and remove from heat. Stir in ricotta, Parmesan cheese, parsley, egg, salt and pepper. Stir in half of spaghetti sauce. Add ziti and toss. Pour into 9 X 13 inch pan. Pour remaining sauce on top and sprinkle mozzarella over sauce. Bake for 20 minutes at 350 or until bubbly.
19: Chicken Crescent Roll Ups | Ingredients TOPPING 2 8 ox cans Pillsbury Refrigerated Crescent Dinner Rolls 1 10 3/4 oz can cream of chicken soup, undiluted 3/4 cup grated cheddar cheese (or any cheese of choice) 1/2 cup whipping cream FILLING 4 oz cream cheese (very soft) 4 tbsps butter (very soft but not melted) 1/2 - 1 tsp garlic powder (optional) 1/3 cup onion, finely chopped 2 large cooked chicken breasts, finely chopped (or use about 2 cups; can also use cooked turkey) 1/2 - 3/4 cup finely grated cheddar cheese 1/2 tsp seasoning salt 1/2 tsp ground black pepper (or to taste) 2-4 tbsps mayonnaise or whipping cream 1-2 cup grated cheddar cheese (for topping) | Directions Set oven to 350 degrees. Butter a casserole dish (any size). In a saucepan, mix cream, 3/4 cup grated cheese and undiluted chicken soup (can season with black pepper if desired). Heat just until the cheese melts (do not boil). For the filling: In a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using). Add in the chopped chicken, onion and cheddar cheese; mix well until combined. Add in 2 tbsps cream; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt or white and black pepper to taste. Unroll the crescent rolls. Place 1 heaping tbsp chicken mixture on top of each crescent triangle, then roll up starting at the thicker end. Drizzle a small amount of soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole. Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. Bake for about 30 minutes. | Deb's #1 substitution tip: Greek yogurt for any cream base (i.e. sour cream, mayo, cream, etc.) Works in almost every recipe and is much healthier!
21: Lemon-Garlic Herb Rubbed Chicken | Ingredients 1 tbsp finely minced or pressed garlic 1 large or 2 small lemons, zested and juiced 1/3 - 1/2 cup minced fresh herbs, preferably a combo of basil, rosemary, and oregano 1 tsp kosher salt 1/4 tsp black pepper 4 - 6 tbsps (or more) extra virgin olive oil 1 - 2 lbs boneless, skinless chicken breasts | Directions Combine garlic, lemon zest, lemon juice, herbs, salt and pepper. Add olive oil until mixture comes together like a thick sauce. If you have a mini food processor, you can blend the mixture until it becomes the consistency of a chunky pesto. Rub mixture over chicken and/or vegetables and let sit for 20-30 minutes. When ready to cook, preheat outdoor grill or indoor grill pan. Cook a few minutes on each side, turning only once, until done (Internal temp should be about 165 degrees). | Now this is chicken done Wright!
22: Ashley's Famous Sweet Meat Pasta | Ingredients 1 lb ground sweet Italian sausage (If you can't find it already ground up just buy the sausages and take the meat out of the clear sausage case) 1 lb ground veal or ground beef (80/20 is best) 1 can of diced tomatoes (I usually get the garlic and herb one) 1 can of tomato paste Italian seasoning 4 - 5 tbsps sugar Minced garlic Olive oil 1/4 cup of red wine (whatever you have open will work) Salt and pepper Fresh basil Pasta (I usually use penne) | Directions Start by putting some olive oil in a big sauce pan, and add the minced garlic on medium heat. Just enough to give off the aroma. Then add the sausage and ground veal. Cook until slightly brown. Now add the can of tomato paste. Cook it for a few minutes. (Should look like thick Sloppy Joes right now). Now add the wine. Cook the wine for a couple minutes. Now add the can of diced tomatoes and sugar. Taste to make sure enough sugar was added. We like it sweet! Now add your Italian seasoning to your preference. Don't forget salt and pepper! Once you have the right amount of seasoning, cover it and let it simmer on low for about 20-30 minutes. While you wait, cook your pasta. Once it's done, pour the sweet meat sauce on the pasta and finish it off with some fresh basil. Enjoy with some Parmesan cheese and red wine. | Regis's fave!
24: Ingredients 4 - 6 chicken thighs (bone-in, skin on) 1/2 cup soy sauce 1/2 cup brown sugar 2 tbsp Dijon mustard 1 tbsp fresh ginger, grated 2 cloves garlic, minced Crushed red pepper flakes for a kick | Directions Place chicken in a large bowl. In a separate bowl, combine the rest of the ingredients. Pour mixture over chicken. Cover and marinate 2 - 24 hours in the refrigerator. Bake in a greased casserole dish at 350 degrees for 50 - 60 minutes, basting with sauce from the pan halfway through, if desired. Serve over rice and accompany with a green veggie. (Rice from the rice cooker is DIVINE with this!) Tip: Grease your pan very well, because the sauce can get sticky. | Deb's Chicken Teriyaki | I | T's number one request!
26: Light Fare
27: Aiesha's Mmm Mmm Good Baked Potato Soup | Ingredients 3 tbsps butter 2 - 3 cloves garlic, minced 1/2 cup flour 4 1/2 cups milk (low fat works great) 1 14 oz can chicken broth 4 medium baking potatoes (about 2 1/2 lbs), baked 2 cups grated cheddar (or sharp cheddar) cheese, divided 1 1/2 tsp salt 1/2 tsp black pepper 1 1/2 cups sour cream (low fat is fine), divided 1/2 cup chopped green onions, divided 8 slices bacon, cooked and crumbled, divided | Directions Melt butter in a stock pot over medium heat. Add garlic and sauté for 30-60 seconds until fragrant. Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. (Now, if you get to this point and don't have a smooth liquid, stop! Save your soup by popping the mixture in the blender, then continue.) Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes. Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot. Use a wooden spoon to smash potatoes, breaking up large clumps. Add 1 1/2 cups grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 cup sour cream, 1/4 cup green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese and bacon. | Don't have time to bake potatoes in the oven? Just pierce them with a fork a few times and then pop them in the microwave. Cook in 5 minute intervals until a knife easily pierces through them. It usually takes 5-10 minutes. To bake in the oven, pierce each potato with a fork and place directly on oven rack. Bake at 375 for 45-60 minutes.! | HELPFUL HINT:
28: D's Fabulous Seafood Salad | Ingredients 1 package of cooked shrimp 1 - 2 packages of imitation flake style crab meat 1 chopped/diced red onion Creole seasoning (sprinkle to your liking) 1/2 tsp lemon juice (keep from browning) Celery seed (sprinkle just a little bit) 1 tbsp jalapeño relish (any relish will do) 1 cup cooked & rinsed elbow macaroni 2 tbsps Miracle Whip 2 tbsps spicy brown mustard | Directions In one large bowl, combine all the ingredients. It should come out nice & creamy. Serve cold with your favorite crackers. | T loves this! (The Chicago D & T)
31: Bangin' Shrimp Tacos | Ingredients MARINADE 5 tbsps light mayonnaise or Greek yogurt 3 tbsps Thai Sweet Chili Sauce 1 tsp Sriracha (or more, to taste) SHRIMP: 1 lb large raw shrimp 2 tsp cornstarch 1 tsp salt 1 tsp pepper 1 tsp garlic powder 1 tsp olive or coconut oil Shredded iceberg lettuce Shredded purple cabbage Scallions, chopped Cilantro, chopped Lime(s) Whole wheat tortillas | Directions In a medium bowl, combine Greek yogurt, Thai sweet chili sauce and Sriracha. Set aside. Coat shrimp with cornstarch and seasonings, mixing well with your hands. Heat oil in a large skillet or wok on high heat. When oil is hot, add the shrimp to hot pan and cook, tossing a few times until cooked through (about 3 minutes.) Remove from pan and combine with the sauce coating. Heat soft tortillas on a skillet. Place shrimp in tortillas and top with onions, cabbage and cilantro. Squeeze a dash of lime juice over each taco. Also great with a veggie stir fry and rice! | Yes, Deb officially loves shrimp now!
33: Fresh and Light Tilapia and Mango Tacos | Ingredients Olive oil 3 tilapia fillets Salt and pepper 1 avocado 1 mango Arugula Tacos shells or soft tacos (I like soft) Limes Sour cream | Directions In a large, nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Drizzle the tilapia fillets with olive oil and season with salt and pepper, to taste. I usually add some Lawry's. Arrange the fish in a single layer in the pan and cook until the flesh is flaky and cooked through, about 2 to 3 minutes on each side. Set aside to cool slightly. Once cooled you can break apart. In a small bowl mix a couple tablespoons of sour cream with the squeezed lime juice. Sometimes I even add a splash of orange juice. Should be sauce consistency. Not too runny. Now cut up your mango and avocado into cubes. Then cook your taco shells or soft tacos. Arrange your tacos. First put in the tilapia, then some arugula, then some cubed mango and avocado, topped with the sour cream sauce. I usually serve with black beans and white rice. | These are delicious with margaritas or coronas! | ACCORDING TO ASH:
34: Spiced Black Bean, Grilled Avocado, and Goat Cheese Tacos | Ingredients Pinch of dried pepper flakes Dash of Tabasco 1/2 cup black beans, with liquids 1 AVOCADO!!!* 1 tsp olive oil Juice and zest from one lime (can also use orange juice) 2 tsps honey 1/4 cup goat cheese (or any other cheese that you like better) 4 corn or flour tortillas | Directions Preheat grill. In a dry skillet over medium-low heat, add black beans and liquid, pepper flakes, and Tabasco. Heat until thickened (5 to 10 minutes). Take avocado and slice in half. Brush with one teaspoon of olive oil and place cut side down on the grill. Let cook until lightly charred. Remove and carefully slice avocado out of skin. To assemble tacos, place of black bean mix in center of tortilla, layer avocado, and goat cheese on top. Finally, whisk together juice and zest from half a lime along with honey. Lightly drizzle over taco filling. . | *Mandy's fave
36: Ingredients 2 cups self-rising flour (make sure its self-rising, regular flour won’t work) 1 cup (2 sticks) butter, at room temperature 1 cup sour cream | Directions Preheat the oven to 400 degrees F. Grease miniature muffin pans. Just spray lightly with Pam. Believe the biscuits have so much butter in them that they won't stick! Mix the flour and butter together, add the sour cream, and blend well. Place spoonfuls of the batter in the muffin pans. Bake until golden, 8 to 10 minutes. | Easiest Biscuits Ever | "These are the easiest, yummiest things! Everyone will think you spent hours making dough." | Side Dishes
39: Cauliflower and Brussel Sprouts Gratin with Pine Nut Breadcrumb Topping | Ingredients 1 1/2 lbs Brussels sprouts, trimmed, quartered lengthwise through the core 1 1/2 to 1 3/4 1b head of cauliflower, trimmed, cut into small florets 2 3/4 cups heavy whipping cream 1/2 cup chopped shallots 1 tbsp chopped, fresh sage 1 tbsp olive oil 1/2 cup plain, dry breadcrumbs 1/2 cup pine nuts, lightly toasted 2 tbsps chopped, fresh Italian parsley 3 cups grated Parmesan cheese, divided | Directions Fill large bowl with ice and cold water. Cook Brussels sprouts in large pot of generously salted boiling water 2 minutes. Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water to cool. Drain well. Combine cream, shallots, and sage in large saucepan. Bring to boil. Reduce heat; simmer until mixture is reduced to 2 1/2 cups, about 10 minutes. Season with salt. Remove from heat and cool slightly. Heat oil in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl to cool. Stir in pine nuts and parsley. Season with salt and pepper. Butter 13 X 9 X 2 inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1/2 cup Parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining Parmesan. Pour cream mixture evenly over. Preheat oven to 375. Cover gratin with foil. Bake covered 40 minutes. Uncover; sprinkle breadcrumbs over and bake uncovered 15 minutes longer. | Go 'head, Mandy!
40: Ingredients 1 medium/large green tomato 1 egg Yellow cornmeal Black pepper Canola/vegetable oil | Directions Pour enough oil to cover bottom of a shallow skillet & put on medium heat. You don't want to drown the tomatoes in oil. Rinse/wash/dry & Slice green tomato (cut stem off). Beat 1 egg in a bowl. Pour a sufficient amount of cornmeal into a separate dish/pan. Sprinkle black pepper in beaten egg & cornmeal (to your liking). Dip each tomato slice in the egg first to coat, then dip in cornmeal to coat. Place in skillet & fry till golden brown. Once cooked, place on paper towel to absorb oil & season with salt. Serve with hot sauce or whatever dips/sauces you think you may want to try with it! | Fried Green Tomatoes | Darilyn's fave!
42: Ingredients 2 pkgs Jiffy Cornbread Mix 1 pkg frozen chopped broccoli – thawed 2 sticks of butter – melted 1/2 cup chopped onion 1 cup small curd low-fat cottage cheese 4 eggs | Directions Preheat oven to 350 degrees. Mix all ingredients. Pour into a greased 9 X 13 pan and bake for 45 minutes. | Broccoli Cornbread | "I always take this to potlucks because it is super easy and can be served cold." | - Mandy Jo
45: Hill's Buffalo Chicken Dip | Ingredients 4 chicken breasts boiled and shredded (or 1 rotisserie chicken, shredded) 16 oz cream cheese softened to room temperature 1 cup Ranch dressing 3/4 bottle Texas Pete Buffalo Wing Sauce 1/2 cup finely chopped celery Shredded Cheddar Cheese | Directions Preheat oven to 350 degrees. Mix all ingredients except cheddar cheese and pour into square casserole dish. Bake for 45 minutes or until bubbly and browned on top. Top with cheddar cheese for the last 5 minutes of baking. | Excellent for parties and football games...it is always a crowd favorite! | BRAGGING RIGHTS:
47: World Famous* Schulz Spinach Dip | Ingredients 1 box of chopped, frozen spinach – thawed and drained 1/2 cup sour cream 1/2 cup mayo 1/2 chopped onion Salt/pepper to taste A touch of dill weed A drop or two of Tabasco 1 – 2 cloves of garlic – minced 2 loaves of rye/pumpernickel bread | Directions Mix spinach, sour cream, and seasoning (to your taste). Add up to 1/2 cup of mayo to desired consistency. Chill dip in fridge. Cut center out of one loaf and pour in dip. Tear excess bread into chunks and serve alongside the loaf. Use extra loaf for additional dipping. | *At least in small circles | "Hands down, best appetizer ever!"
48: Desserts | Peanut Butter Cookies | Ingredients 1 jar of creamy peanut butter 1 tsp pure vanilla 1 egg, beaten 1 cup of sugar | Directions Preheat oven to 325 degrees. Mix all ingredients in a bowl & stir with a large spoon. Do not use a mixer. Scoop dough with one tbsp & use another to scrape onto cookie sheet. Use the back of fork to flatten. Bake for 10-15 minutes. | From Darilyn's Oven
50: Ingredients 1 cake mix 1/2 cup shortening 2 eggs | Directions Preheat oven to 350 degrees. Combine cake mix, shortening and eggs. The dough will be VERY stiff. Drop by tablespoonful onto cookie sheet. Bake for 5-7 minutes. You want them slightly underdone because if you're making ice cream sandwiches, you're going to freeze them and you want them to still be soft when they're frozen. Also, I let mine cool completely on the cookie sheet instead of transferring them to a wire rack because they're so soft that they break and fall through the wire. When making ice cream sandwiches, spoon a couple tablespoons of ice cream onto the flat side of a cookie. Top with another cookie, press together gently, and freeze ASAP. Assuming your cookies and ice cream are both soft enough, you can serve them straight out of the freezer. | Cake Mix Cookies | "I hear from Aiesha that these work great in ice cream sandwiches!"
53: Pecan Sandies | Ingredients 1 cup margarine 2 tsps vanilla 2 cups flour 1/3 cups flour 2 tsps water 1 cup pecans Powdered sugar | Directions Cream butter and sugar. Stir in vanilla and water. Add flour and mix well. Stir in pecans. Refrigerate to harden. Shape into balls and bake at 325 degrees for 17-20 minutes. Cool slightly and roll in powdered sugar. | Hill's Sandies bring all the boys to the yard!
54: Kitchen Staples | Peek inside our fridges and pantries
55: sparkling water Simply Lemonade with Mango Juice Welch's Passion Fruit Juice pasta cereal (Frosted Flakes and Honey Bunches) Greek yogurt honey roasted almonds (healthy snack) protein bars (love Think Thin bars) Justin's Honey Peanut Butter Sugar in the Raw Food Should Taste Good Sweet Potato Chips Jamba Juice Frozen Coconut and Pineapple Yogurt Bars fresh fruit | EVOO (extra virgin olive oil) Canola Oil Broth (Chicken/Veggie) Garlic powder/salt Onion powder Celery seed Creole seasoning Seasoning salt Chili powder Paprika | Ground turkey breast Canned tuna in water Cumin Frozen mixed veggies Cream of Chicken/Mushroom Soups Egg noodles | lemons fresh spinach red onions bell peppers frozen broccoli fresh garlic | string cheese brown sugar Dijon mustard Panko bread crumbs | mozzarella cheese coconut oil Sweet Baby Ray's BBQ Sauce cornstarch | dark chocolate chips cayenne pepper rice kosher salt | tuna packets | canned tomatoes good quality coffee coconut milk (it is dairy free) Red wine (Kenwood Cabernet or any good Syrah blend) White Chocolate Covered Oreos (for a serious sweet tooth, one does the job)