H&J's Polynesian Macaroni Salad

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7 Cups Chicken Broth (Reduced Sodium)

4oz Prosciutto, diced

2 Tbsp Olive Oil

2 1/4 Cups Asparagus (cut into 1in pieces)

1 Tbsp Minced Shallots

2 Tsp Garlic, minced

1 1/2 Cups Arborio Rice, uncooked

1/2 Cup White Wine (ex. Chardonnay)

2 Cups Fresh Spinach, chopped

1 Cup Green Peas

2 Tbsp Fresh Chives, chopped

1/2 Cup Shredded Parmesan

Fresh Ground Black Pepper

Kosher Salt

In a medium saucepan heat chicken broth to a low simmer. In a saute pan, add 1Tbsp olive oil and cook prosciutto over medium heat about 5mins, until crisp. Transfer prosciutto to a paper towel lined plate, reserving oil and grease in pan. Set prosciutto aside. Stir asparagus into pan and cook for 5mins over medium heat. Transfer asparagus to plate and set aside. Reduce heat to low and add 1Tbsp olive oil, garlic, and shallots to pan. Cook for 2-3mins (until translucent). Stir in rice and continue stirring until all the rice is coated in oil. Immediately deglaze the pan with white wine and increase heat to medium low. Stir constantly for 1min or until wine is completely absorbed by the rice. Stir 1/2 cup of broth into rice and stir every 30secs for about 1min 30sec or until broth is almost completely absorbed. Repeat steps (adding broth and stirring) for the next 40-45mins or until rice is no longer gritty to taste. Stir in spinach, peas, cheese, chives, and asparagus. Remove from heat. Season with fresh ground pepper and salt to taste. Top each serving with prosciutto.

1lb Petite Red Potatoes, halved

3 Tbsp Butter, unsalted, room temperature

2.5 Tbsp Fresh Parsley, chopped

3/4 Tsp Kosher Salt

1/4 Tsp Ground Black pepper

Fill a medium pot halfway with water and bring to a boil. Add potatoes, 1 Tbsp chopped parsley and reduce heat to medium low. Low boil the potatoes until fork tender, about 25mins. Drain and return potatoes to pot. Add butter, 1 Tbsp chopped parsley, sprinkle with salt, pepper and cover pot over low heat for 1min. Remove from heat, keep covered for 1min longer. Using a wooden spoon, gently stir to combine (potatoes should start to stick). Sprinkle with remaining 1/2 Tbsp chopped parsley, if desired, and serve.

4 Cups Russet Potatoes, diced

1 Cup Canned Sweet Corn

5 Slices Thick Bacon, diced

1/2 Cup Scallions, thinly sliced

1 1/4 Cups Panko Bread Crumbs, divided

1/4 Cup Fresh Parsley

1/4 Cup Red Bell Pepper, diced

1 Egg, beaten

1 Tbsp & 1 Tsp Kosher Salt

1/2 Tsp Ground Black Pepper

2 Tbsp Butter, unsalted, melted

Fill a large pot halfway with water. Add diced potatoes to pot and bring to a boil. Add 1 Tbsp kosher salt to pot, continue boiling over medium heat until potatoes are tender, about 12mins. Drain potatoes and transfer to a large glass bowl. Using a potato masher, mash potatoes coarsely. Set aside to let cool.

In a pan, cook the diced bacon over medium heat until crisp. Using a slotted spoon, transfer bacon to paper towel lined plate. 

Preheat oven to 400 degrees F and spray a baking sheet with non stick cooking spray. Also pour 1 cup of bread crumbs in a shallow glass dish.

Add bacon, corn, scallions, 1/4 cup panko bread crumbs, parsley, bell pepper, egg, salt and pepper to bowl of potatoes and stir to combine. Form a patty in the palm of your hand (like making hamburgers), then press one side down in the panko crumbs and place panko side up on the prepared baking sheet. You should be able to make 6 good size cakes. Brush top of each cake with melted butter and bake for 12mins. Then turn oven to Broiler setting and toast cakes until browned, about 3-5mins more. Season with additional salt and pepper, if desired.

1/4 Cup Vegetable oil

1/4 Cup Rice Vinegar

4 Tsp Honey

1 Tbsp Chili Garlic Sauce

1 Tbsp Scallion Whites, minced

1/2 Tsp Fresh Ginger, minced

1/4 Tsp Red Pepper Flakes

2 Tsp Orange Zest, minced

2 Tsp Chinese Mustard

1/2 Tsp Toasted Sesame Oil

3 Cups Rotisserie Chicken, chopped

4 Cups Coleslaw Mix (Shredded Carrots, Cabbage (green & red))

1 Jar (23.5 oz) Mandarin Orange segments, drained

1 1/2 Cups Chow Mein Noodles

3/4 Cup Scallion Greens, sliced

Whisk first 10 ingredients in a large glass bowl. Add remaining ingredients to the bowl and toss to coat. Season with salt and pepper to taste and serve immediately.

2 Tbsp Butter, unsalted

1 Cup White Onion, diced

3/4 Cup Red Bell Pepper, diced

4 Cups Frozen Corn kernels

1/4 Cup Sherry

2 Eggs

1 Cup Whole Milk

1 Tsp Sugar

1 Tsp Tabasco Sauce

1/2 Tsp Dried Thyme

1 1/4 Cups Ritz Crackers

1/2 Cup Green Onions, sliced

1/2 Tsp Kosher Salt

1/4 Tsp Ground Black Pepper

Preheat oven to 350 degrees F. Spray 8x8x2in glass baking dish with nonstick cooking spray. Meanwhile, in a large pan or skillet, melt butter over medium heat. Add onion, bell pepper to pan and cook 5mins. Stir in frozen corn and cook for 5mins, stirring occasionally.  Add sherry to pan and continue cooking until sherry evaporates, stirring occasionally, about 8-10mins. Remove corn from heat. In a large mixing bowl, whisk eggs, milk, tabasco, and thyme. Stir in corn mixture and then ritz crackers, green onions, salt and pepper. Pour mixture into prepared baking dish and bake until edges of corn start browning, about 50mins. Remove from oven and serve.

1 Large Russet Potato (about 1 lb), peeled & quartered

1 Large Yukon Potato (about 3/4 lb), peeled & quartered

2 Large Red Potatoes (about 3/4 lb), peeled & quartered

5 Tbsp Unsalted Butter, room temperature

1/3 Cup Heavy Cream, room temperature

1/2 Cup Whole Milk, room temperature

1 Tbsp Sour Cream

1/2 Tsp Seasoned Pepper

1 Tsp Kosher Salt

Fill a large stockpot up halfway with water and add potatoes. Bring to a boil over medium-high heat. Once boiling, lower heat to medium and continue boiling for 18-20 minutes (potatoes should be fork tender). Drain and return potatoes to stockpot, putting back on the stove over low heat. Immediately add the butter and with a potato masher, start to combine butter and potatoes. Add heavy cream,  sour cream, milk, pepper, salt and continue to mash with potato masher until smooth. Remove from heat and serve.

Note: Loosen consistency of potatoes by adding 1-2Tbsp whole milk if needed.

2 Anaheim Chile Peppers

4 Strips Thick Bacon, diced

2 Cups Frozen Corn Kernels

2 Cups White Cheddar Cheese, shredded

1/2 Cup Scallions, diced

1 Package Purchased Pie Dough (15oz, 2 sheets)

1 Egg Yolk

1 Tbsp Water

Smoked Paprika

Roast Chile peppers over open flame on stove or grill until blackened on all sides. Place peppers in a glass bowl and cover with plastic wrap. Let peppers steam covered for 15mins. Peel chile peppers and discard skins. Slice chile peppers lengthwise, remove stem and dice (should be about 1/2 cup).  Set aside. Fry bacon over medium heat in a large saute pan until crisp. Remove bacon, reserving 1Tbsp bacon grease in pan, and transfer bacon to a paper towel lined plate.  Over medium high heat, saute corn  in the reserved bacon grease about 8mins (edges of corn brown). Stir in bacon, chiles, cheese, and scallions; pour into large glass bowl. Place bowl in refrigerator for 1hr to chill. 

Remove bowl from refrigerator. Preheat oven to 400 degrees F.  Unroll pie dough onto lightly floured surface. Using a 4in biscuit cutter, cut circles from dough and place on parchment paper-lined baking sheets. Fill each round with about 1-1 1/2 Tbsp filling.  Fold rounds in half and pinch edges of dough to seal. If you are having issues sealing edges, dab edges with a little water. Crimp sealed edges with a fork. Mix egg yolk and water together in a small bowl. Brush over empanadas. Sprinkle with smoked paprika and bake until golden, about 15mins.

Serve with a side of salsa, sour cream, or other favorite. Goes perfect with the Beef Fajita Chili.