• Combine the flour and salt in a large bowl. Make a well in the center and stir in the yogurt and water. Continue mixing with a spoon until everything is well combined. If the dough is too dry adjust by adding a bit more water, start with a tablespoon at a time.

• Flour your work surface and knead the dough for about 3 minutes, or until smooth and elastic. Cover with plastic wrap or a clean tea towel and set aside.

• In a medium skillet, heat the olive oil over medium heat then add the chopped onion and garlic. Saute onion and garlic for 3 to 4 minutes or until the onion is soft and translucent.

• Add the ground lamb to the skillet and break it up with a wooden spoon. Cook for about 4 to 5 minutes, until browned. Stir in the tomato paste, coriander, paprika, cumin, salt and pepper. Add the spinach, stir everything together and cook for another 2 minutes. Let the meat mixture cool slightly.

• In the meantime divide the dough into 4 equal portions. Roll each piece into a rectangle that's about 12x10 inches.

• Spoon about 3 tbsp of the lamb mixture in the middle of the rectangle and spread it out a bit. Add some fresh mint, green onions, fresh parsley, 1/4 of the crumbled feta, and some chopped tomato. Fold over the edges of the dough to seal. Repeat with remaining dough pieces.

• Spray a large skillet with cooking spray and heat over medium heat. Depending on the size of your skillet, add 1 or 2 of the gozleme and cook on each side for about 3 to 4 minutes or until golden brown and crisp. Spray more cooking spray as needed.

• Cut each gozleme in half diagonally and serve with lemon wedges and olives.

• Cook The Pasta: Cook the pasta according to package instructions in a pot of boiling salted water.

• Prep the oven: Preheat oven to 375°F.

• Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the chicken and season chicken with salt and pepper. Cook the chicken until no longer pink, about 5 minutes.

• Add Aromatics: Add the butter to skillet and melt. Stir in onions and cook for 3 to 5 minutes until the onion soften and become translucent. Add garlic and saute for another 30 seconds until aromatic.

• Finish the Sauce: Season with more salt and pepper if needed, then add the oregano, basil, oregano and red pepper flakes. Stir in the chicken broth and bring to a boil, scraping all the brown bits. Add crushed tomatoes and simmer for 5 minutes.

• Assemble the Casserole: Transfer the cooked pasta to a 9x13-inch casserole dish, pour chicken tomato sauce over the pasta and a cup of the mozzarella cheese, then toss well. Sprinkle the remaining mozzarella cheese over the top of the casserole.

• Bake: Transfer the casserole dish the the oven and bake for about 15 to 20 minutes, just until the cheese melts and gets bubbly.

SLOW COOKER FRENCH ONION SOUP

• In a large skillet, brown the andouille sausage and chicken over medium heat with 1 tablespoon of vegetable oil. Once browned, remove from heat and set aside.

• In a large dutch oven or heavy-bottomed pot over medium heat, combine the oil and flour to create a roux. Stir constantly for about 15-20 minutes until it turns a dark, rich brown color.

• Add onions, bell peppers, and celery to the pot. Season with salt and pepper. Stir frequently until the vegetables have softened, about 5 minutes.

• Add the garlic, thyme, oregano, paprika, and bay leaves. Cook for another minute until fragrant.

• Stir in the browned sausage and chicken, ensuring that they're well coated with the vegetable mixture. Cook for about 5-7 minutes until the chicken and sausage are heated through.

• Slowly pour in the chicken stock while stirring. Add in the can of diced tomatoes with green chilies. Bring the mixture to a simmer. Reduce the heat to low, cover, and let simmer for about 1 hour, stirring occasionally.

• Add the shrimp, crab meat, green onions, and parsley. Stir well, then cover and cook for about 5 more minutes until the shrimp are pink and cooked through. Adjust seasoning with salt and pepper as needed.

• Serve the gumbo over cooked rice, sprinkled with a bit of filé powder, if using.

1. Roux Patience: Achieving the perfect roux color takes patience and constant stirring. Aim for a rich, dark brown but be cautious to avoid burning it.

2. Quality Sausage: Opt for a high-quality andouille sausage for a genuine, smoky, and spicy flavor that's crucial in gumbo.

3. Seafood Timing: Add the shrimp and crab near the end of cooking to prevent them from becoming overcooked and rubbery.

4. Spice Levels: Feel free to adjust the heat by selecting mild or hot diced tomatoes with green chilies according to your preference.

5. Serving Tip: Gumbo flavors tend to deepen and meld beautifully when left to sit for a day or two, making it a wonderful dish to make ahead of time.

6. Rice Reminder: Don’t forget to start cooking the rice when the gumbo is nearly ready, ensuring everything is hot and fresh at serving time.

7. Garnishing: A sprinkle of freshly chopped parsley or green onions upon serving can add a fresh, vibrant note to contrast the rich and hearty gumbo.

• Preheat oven to 425℉. Line a baking sheet with parchment paper.

• Prep the chicken: Place all wings in a large sized bowl. Sprinkle the baking powder and salt over the wings and toss well, making sure each wing is coated in the baking powder.

• Bake the wings: Arrange the wings in a single layer on the prepared baking pan. Bake for about 40 to 45 minutes or until they're golden crisp.

• Finish the wings: Combine the melted butter with the lemon pepper and brush over the wings or drizzle the butter over them and toss. 

• Garnish and serve: Garnish with lemon wedges and parsley and serve.

1. Baking Powder: This is not the same as baking soda. Baking powder is crucial in achieving a crispy skin on the wings. Don't skip it!

2. Lemon Pepper Seasoning: You can easily find this in the spice aisle of your supermarket. If you'd like, you can make your own using my recipe.

3. Chicken Wings: If you're using whole wings, don't forget to separate the flats and drumettes before baking. You can also buy pre-cut wings to save time.

4. Serving Suggestion: These wings are great as is, but they also pair well with celery sticks, carrot sticks, and a cool, creamy dip like blue cheese or ranch.

5. Leftovers: Leftover wings can be stored in an airtight container in the fridge for up to 4 days. Reheat them in the oven or air fryer to keep them crispy.

• Add the Roma tomatoes and enough water to cover them completely to a medium saucepan over high heat. Bring to a boil and cook for 10 minutes or until softened and the skin starts to peel off.

• Reserve 1 cup of the cooking water, then remove the tomatoes from the saucepan with a slotted spoon and transfer them into a bowl or plate. Allow them to cool slightly until you can handle them.

• Remove the skin from the tomatoes and place them inside a blender along with the reserved cooking water, garlic, white onion, and salt. Blend until smooth and set aside.

• In a large skillet, heat the olive oil over medium heat. Add the blended tomato mixture and cook for 10-15 minutes until the sauce has thickened and coats the back of a spoon.

• Add the cream cheese and Mexican crema to the skillet. Whisk continuously until the cream cheese and crema are fully incorporated, about 5 minutes. Remove the skillet from the heat and set aside.

• Fill a large pot or Dutch oven with water and stir in a generous amount of kosher salt. Bring to a boil, add the spaghetti, and cook until al dente, about 10 minutes or according to package directions.

• Strain the pasta and add it back into the pot. Pour the reserved creamy tomato sauce and toss together until the pasta is evenly coated.

• Cook for an additional 1-2 minutes to allow the sauce to incorporate into the pasta.

• Serve in bowls and garnish with queso fresco.

• Tomatoes – You can use a can of peeled tomatoes in place of fresh Roma tomatoes.

• Sour cream – You can swap Mexican crema for sour cream to make it extra creamy.

• Pasta – This recipe is traditionally used with spaghetti or linguine pasta, but you can also use a short cut pasta like bowtie.

   

• 2 tablespoons olive oil (or butter)

• 1 cup long-grain white rice,rinsed and drained

• 1 clove garlic, minced

• 2 cups broth (or water)

• ½ teaspoon kosher salt, plus more to taste

• ¼ cup chopped cilantro

• 1 lime, zested and juiced

• Heat the oil in a medium saucepan or pot over medium heat. Add the rice and sauté for 1 minute, stirring frequently, until the rice turns from transparent to white in color.

• Add in the garlic and sauté for 30 seconds or until fragrant.

• Pour in the broth and the salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes.

• Remove the pan from the heat and fluff the rice with a fork.

• Gently stir in the cilantro, lime zest, and lime juice. Taste and season with more salt if necessary.