Broccoli Salad

3 Tablespoons	Vinegar
3 Tablespoons	Sugar
1/3 cup	Vegitable oil
1 Package	Ramen seasoning (chicken flavor from soup package)
	Peper, to taste

1	Add broccoli salad mix (or fresh broccoli-about 2 bunches)
2	Add 1/2 cup sunflower seeds
3	Before serving, add 1/2 cup ramen noodles

New Orleans Style Jambalaya

1/4 cup	vegetable oil
8 links	smoked sausage or emeril's kicked up smoked sausage cut into 1/4-inch rounds
2 lbs.	boneless white and dark meat chicken cut into 1-inch cubes
1/2 Tsp.	cayenne pepper
2 Tbsp	Emeril's Original Essence
3 cups	chopped onions
1 cup	chopped green bell peppers
2 Tbsp	garlic - wiped clean & halved
3 cups	long-grain white rice
5 cups	chicken stock
1	bay leaf
1 cup	chopped green onions

1	Heat oil in large saucepan over medium heat
2	Cook sausage 5 minutes and remove from pan.
3	Add chicken, cayenne papper & 1 Tbsp. Essence to pan & cook 5 minutes
4	Remove from pan.
5	Add onions, bell peppers, remaining Essence & garlic to pan; cook 8-10 minutes until vegetables are softened.
6	Add rice & cook, stirring 3-5 minutes.
7	Return sausage & chicken to pan.
8	Add stock & bay leaf.
9	Increase heat to medium-high and bring to a boil.
10	Cover and reduce heat to low.
11	Cook 25 minutes; remove from heat.
12	Let stand, covered 10 minutes.
13	Remove bay leaf & stir in grean onions to serve

Chicken, Chorizo and Tortilla Stoup (Stew-like Soup)

1 lb	chicken tenders
	Salt and pepper
3/4 lb	pound chorizo sausage, in packaged meats case near kielbasa
2 Tbs	extra-virgin olive oil
3 Cloves	garlic, smashed
1	red bell pepper, chopped
1	medium onion, chopped
6	small red potatoes, diced
1 (15-ounce) can	dark red kidney beans, drained
1 tsp	hot sauce
1 (15-ounce) can	fire roasted chopped tomatoes (recommended: Muir Glen)
1 quart	chicken stock
1 sack	red or blue corn tortilla chips
2 cups	shredded pepper jack or smoked Cheddar
3	Garlic cloves, smashed

Suggested garnishes: chopped scallions, chopped cilantro or fresh thyme leaves

1	Preheat medium soup pot over medium-high heat.
2	Chop tenders into bite-size pieces. Wash up, then season chicken with salt and pepper.
3	Dice chorizo.
4	Add extra-virgin olive oil and chicken to pot.
5	Lightly brown chicken 2 minutes, then add the chorizo and garlic.
6	Cook another 2 to 3 minutes, then add peppers, onions and potatoes.
7	Cook 5 minutes, then stir in hot sauce and tomatoes.
8	Add chicken stock and bring soup to a bubble.
9	Preheat broiler.
10	Reduce heat and simmer until potatoes are tender 10 to 12 minutes.
11	Ladle soup into shallow bowls and top each bowl with a generous handful of crushed tortillas and cheese.
12	Melt cheese under hot broiler. Garnish with scallions and herbs.

Lemon, Garlic, and Cilantro Baked Stuffed Tomatoes

2	beefsteak tomatoes
	Salt and freshly ground black pepper
1 cup	whole milk ricotta cheese
1	large lemon, zested, about 2 tablespoons
1/4 cup	chopped fresh cilantro leaves
3/4 cup	flat-leaf parsley, chopped
2 cloves	garlic, chopped
2	scallions, finely chopped
1/3 cup	grated Parmigiano-Reggiano
1	egg yolk
	Extra-virgin olive oil, for drizzling

For the baked stuffed tomatoes you need to make 4 tomato cups out of your 2 tomatoes. To do so, cut a very thin slice off both ends of each of the 2 tomatoes, this is to create 4 flat bottoms. Then cut each tomato in half across its circumference. You should have 4 cup shapes, using the thinly sliced side as the bottom of the cups. To create a cavity, use a melon ball scoop to remove the seeds and pulp from the wide, fleshy side of each tomato cup. You don't have to be too fussy about this. You are just trying to create enough room to hold the filling. When scooping take some care not to puncture through the bottoms of the cups. If you do puncture it, don't worry, it is not the end of the world, just keep moving forward. Season the inside of the tomato cavities with salt and pepper. Reserve the seasoned tomato cups while you make the filling.

In a small mixing bowl combine the ricotta cheese, lemon zest, cilantro, parsley, garlic, scallions, Parmigiano and season with salt and pepper. Taste the mixture. This is your last chance to adjust the seasoning. Once you're happy with the flavor, add the egg yolk and mix thoroughly. Divide the filling between the 4 tomato cup cavities, pushing it into the cavity with a rubber spatula or spoon. Drizzle some extra-virgin olive oil into a baking dish. Arrange your stuffed tomatoes in the dish, transfer to the hot oven, and bake for 15 to 17 minutes. The stuffing and the tomatoes should be fully cooked and the top should be lightly brown.

Barbecued Chinese Chicken Lettuce Wraps

2 cups (4 handfuls)	fresh shiitake mushrooms
1 1/3 to 1 1/2 lbs	thin cut chicken breast or chicken tenders
2 Tbs	light colored oil, such as vegetable oil or peanut oil
3 cloves	garlic, chopped
1 inch	ginger root, finely chopped or grated, optional
1	orange, zested
1/2	red bell pepper, diced small
1 small tin, 6 to 8 oz	sliced water chestnuts, drained and chopped
3	scallions, chopped grated Parmigiano-Reggiano
3 Tbsp	hoisin, Chinese barbecue sauce, available on Asian foods aisle of market
1/2 large head	iceberg lettuce, core removed, head quartered

1	Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
2	Preheat a large skillet or wok to high.
3	Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2.
4	Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more.
5	Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture.
6	Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly.
7	Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side.
8	Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

Tasty Seasoned Sour Cream Dip
(Great for fries!)

2 cups Mayonnaise
18 oz. ( 1lb. 2 oz. ) Sour Cream
1/8 cup Lemon Juice
1/8 cup thinly sliced green onions ( 1/8 in. )
1/8 cup finely diced parsley
1/2 Tablespoon granulated garlic
1 1/8 teaspoon paprika
1 1/8 teaspoon onion powder
1 1/8 teaspoon Worcestershire sauce
1/2 teaspoon celery salt
scant 1/2 teaspoon dill weed, finely diced
scant 1/2 teaspoon cayenne pepper
1/4 teaspoon curry powder

Mix mayonnaise and sour cream in large bowl.
Add remaining ingredients in order, mixing well after each addition.
Refrigerate