Aunt Kim's Chicken Cordon Bleu

4 boneless, skinless chicken breasts
4 thin slices prosciutto di parma
1/2 lb. gruyere, grated
1/4 C. flour
kosher salt and freshly ground black pepper
1 C. panko bread crumbs
4 sprigs fresh thyme, leaves only
1 clove garlic, peeled and freshly minced
2 Tbsp. unsalted butter, melted
2 eggs
extra-virgin olive oil

1. Preheat oven to 350 degrees.

2. Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness.

3. Remove the top sheet of plastic and lay 1 slice of prosciutto neatly over the top to cover the breast.

4. Sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends to form a nice log. Repeat with remaining chicken.

5. Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic, kosher salt, pepper, and melted butter. The butter will help the crust brown.

6. Beat together the eggs and season so the flour, the eggs, and the crumbs are all seasoned.

7. Remove the plastic wrap. Lightly dust the chicken with flour, dip the egg mixture and gently coat in the bread crumbs.

8. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it.

9. Bake for 20-25 minutes until browned and cooked through.

10. Cut into pinwheels to serve.

Aunt Kim's Spicy Grilled Shrimp

2 large cloves garlic
1 tsp. coarse salt
1/2 tsp. cayenne pepper
1 tsp. paprika
2 Tbsp. olive oil
2 tsp. lemon juice
2 lb. large shrimp, peeled and deveined

1. Preheat grill for medium heat.

2. In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, then stir in olive oil and lemon juice to form a paste.

3. In a large bowl, toss shrimp with garlic paste until evenly coated.

4. Lightly oil grill grate. Cook shrimp for 2-3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

Aunt Kim's Sausage-Stuffed Manicotti

2 lb. crumbled Italian sausage
2 Tbsp. instant minced onion
8 oz. pkg. manicotti
3 C. (28-oz. jar) spaghetti sauce
3/4 C. parmesan cheese (grated)
2 eggs
1/2 C. seasoned bread crumbs

1. In a large skillet, cook sausage and onion until sausage is thoroughly cooked. Drain and remove from heat to cool for 10 min.

2. Cook pasta according to pkg. directions and drain.

3. Heat oven to 350 degrees.

4. Spread thin layer of sauce on bottom of 9x13 baking dish.

5. Stir 1/2 C. parmesan, eggs, and bread crumbs into sausage mixture until well blended.

6. Fill each pasta tube with mixture and place in baking dish.

7. Cover pasta with remaining sauce. Sprinkle with remaining cheese.

8. Cover with foil and bake 35 minutes.

Aunt Kim's Sausage Marinara Sauce

1 lb. Italian sausage links, casing removed
1 medium onion, thinly sliced
1 medium sweet red pepper, julienned
1 medium yellow pepper, julienned
1 tsp. olive oil
1 can crushed tomatoes (15 ounces)
1 C. chicken broth
5 Tbsp. tomato paste
3 tsp. sugar
1 1/2 tsp. dried basil
1/4 tsp. garlic powder

1. Oil skillet. Crumble sausage into skillet. Add onions and peppers and cook over medium heat until sausage is no longer pink and vegetables are tender.

2. Drain skillet. Add tomatoes, broth, tomato paste, sugar, basil, and garlic powder. Heat through.

3. Serve over cooked penne or pasta of your choice.

Aunt Kim's Shrimp Scampi

1/4 C. chopped onion
3 Tbsp. parsley
5 cloves garlic
3 Tbsp. butter
1/2 C. white wine
4 Tbsp. lemon juice
1 tsp. pepper
2 lb. shrimp

1. Sauté first 4 ingredients and add shrimp.

2. Remove shrimp after cooked.

3. Simmer first 4 ingredients with remaining ingredients until alcohol is cooked off.

4. Add about 3 Tbsp. more butter and about 1/4 olive oil to sauce.

5. Serve over pasta after shrimp warmed through.

Aunt Kim's Parmesan Crusted Chicken

1/2 C. mayo
1/4 C. parmesan cheese (grated)
4 boneless, skinless chicken breasts
Italian-seasoned panko bread crumbs

1. Combine mayo and cheese.

2. Spread onto chicken, then cover with breadcrumbs.

3. Bake at 425 degrees for 20 minutes, uncovered. (30 minutes if breasts are very large.)

4. Top with provolone cheese at the very end.

Aunt Kim's Easy Baked Ziti

1 lb. dry ziti
1 onion, chopped
1 lb. lean ground beef
1 lb. ground Italian sausage
52-oz. jar spaghetti sauce
1 pkg. sliced provolone cheese
1 1/2 C. sour cream
1 pkg. shredded mozzarella cheese

1. Bring large pot of salted water to a boil.

2. Add ziti and cook until al dente, about 8 min. Drain.

3. Brown onion, beef, and sausage in large skillet over medium heat.

4. Add spaghetti sauce and simmer 15 min.

5. Preheat oven to 350 degrees.

6. Grease a lasagna pan.

7. Layer as follows:

1/2 of ziti
provolone
sour cream
1/2 of sauce mixture
remaining ziti
mozzarella
remaining sauce mixture

8. Bake 30-45 minutes in a preheated oven or until cheese are melted.

Aunt Kim's Andouille & Beef Burgers

1/2 lb. andouille sausage, cut into tiny cubes
3/4 C. pecans, toasted, chopped
1 tsp. salt
1/4 tsp. pepper
1 1/2 lb. ground beef (20% fat)
1 1/2 lb. onions, thinly sliced
2 Tbsp. olive oil
3 cloves garlic, minced
1 Tbsp. brown sugar
8 oz. crumbled blue cheese

For burgers:
Toss first 4 ingredients in large bowl. Add beef. Blend gently. Shape mixture into six 1/2-inch-thick patties. Grill as usual over medium-high heat.
NOTE: These can be made 1 day ahead. Transfer patties to small baking sheet. Cover and chill.

For carmelized onions:
Place skillet on medium-high heat, either grill on stovetop. Cook until onions are golden, stirring often, about 25 minutes. Remove from heat. Season with salt and pepper.

Aunt Kim's Meat Marinade

This marinade can be used for boneless and bone-in chicken breasts, flank steak, or London broil.

1 C. extra-virgin olive oil
1/2 C. soy sauce
2 limes, juiced and freshly squeezed
3 cloves garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. Tabasco sauce
2 Tbsp. brown sugar
1 tsp. Mrs. Dash

Whisk all ingredients together and add your meat. Cover and soak overnight. 

Aunt Kim's Restaurant-Style Salsa

1 can whole tomatoes
2 cans Rotel
1/4 C. chopped onion
1 clove garlic, minced
1 whole jalapeño, diced small
1/4 tsp. sugar
1/4 tsp. salt
1/4 tsp. ground cumin
1/2 C. cilantro (or more, to taste)
1/2 whole lime juice

NOTE: This makes a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a mixing bowl.

1. Combine all ingredients in a blender or food processor. Pulse until you get the salsa to the consistency you'd like (10-15 pulses).

2. Test seasonings with a tortilla chip and adjust as needed.

3. Refrigerate salsa for at least an hour. Serve with tortilla chips.