Recipes — home cooking

Ingredients 32 oz frozen corn thawed 1/2 cup mayonnaise 1/2 cup sour cream 5 tsp Chipotle Blizzard Dry Rub or to taste 5 oz queso fresco grated or crumbled For Garnish 1/4 cup fresh cilantro chopped   Directions Preheat the oven to 350˚F Pour the corn into a large casserole dish.  Mix in the mayo, sour cream, Chipotle Blizzard Dry Rub, and half of the queso fresco until combined. Bake for 30-40 minutes or until heated through and the sides begin to bubble. Sprinkle the remaining queso fresco over the casserole and top with chopped cilantro. 

Ingredients 14 oz smoked Andouille sausage, cut into small slices  12 oz pasta *I use Rotini 2 cups heavy cream 1 tbsp Cajun Ragin Storm seasoning 1/2 cup Parmesan cheese, grated Instructions Cook pasta according to package directions, drain water and put aside. In a medium skillet, add the sausage slices over medium heat and allow to sauté about 5-8 minutes, or until golden brown in color. Pour in the heavy cream and Cajun Ragin Storm seasoning and stir to combine. Reduce heat to low and allow to simmer for about 4 minutes, or until sauce begins to thicken slightly. Remove sauce from heat and stir in the Parmesan cheese. Add...

  Ingredients: Fresh vegetables such as cherry tomatoes, bell peppers, red onions, mushrooms, broccoli, zucchini Optional: Diced raw meat such as chicken, beef or shrimp Skewers 1 bottle of Polar Bear Kitchen Honey Mustard Sauce  Directions: For best results; pre-soak skewers in water for at least 30 minutes. Thread veggies and/or meats onto skewers. Grill until well-cooked while basting with Polar Bear Kitchen Honey Mustard Sauce  Serve extra Polar Bear Kitchen Honey Mustard Sauce on the side for dipping.

Serves: 10   Ingredients: 1 to 1 ¼ pounds pork tenderloin 2 Tbps butter 1 bottle of Polar Bear Kitchen Honey Mustard Sauce Directions: Cut tenderloin crosswise into 12 equal slices and season with salt and pepper. Melt butter in an extra-large nonstick skillet over medium-high heat. Add pork and cook 2-3 minutes or until almost cooked through. Add ½ bottle of Polar Bear Kitchen Honey Mustard Sauce to the pan and bring mixture to a simmer and cook until pork is done. Serve 3 slices per person and pour remaining glaze over top.

CROCK POT JAMAICAN JERK CHICKEN SOUP Ingredients 1 1/2 pounds boneless chicken, cut into strips 3 tablespoons plus 1 teaspoon Maad Jerk or Hot Maad Jerk to spice it up 1 tablespoon olive oil 3/4 cup diced onion 3/4 cup diced onion 1 tablespoon minced garlic 1 teaspoon cumin 1 teaspoon ground black pepper 1/2 teaspoon salt 6 cups chicken broth 1/4 cup long grain white rice, rinsed well 1 can black beans, rinsed well Directions Toss the chicken strips with 3 tablespoons Maad Jerk rub and set aside. Heat the olive oil in the new Crock-Pot 6-Quart 5-in-1 Multi-Cooker set on...