Chef Roger's Recipes!

1. ROASTED CHICKEN RUB:


Prep: 10 minutes

Yield: 6 servings

Ingredients:

1 tbsp celery flakes

1 tbsp kosher salt

1 tbsp paprika

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp ground thyme

2 tsp dried sage

1 ½ tsp ground black pepper

1 ½ tsp dried rosemary

12 drumsticks

DIRECTIONS:

Stir celery flakes, salt, paprika, garlic powder, onion powder, thyme, sage, black pepper and rosemary together in a bowl.

Transfer spice mixture to a spice grinder or food processor and blend until smooth.

Put drumsticks and spice mixture into a bowl and stir to coat chicken thoroughly.

Lay drumsticks in greased baking pan and bake at 375 degrees until fully cooked.




2. HOME STYLE MACARONI AND CHEESE:


Prep: 20 minutes

Cook: 20 minutes

Yield: 6 servings

INGREDIENTS:

7 oz macaroni

¼ cup butter

3 Tbsp all-purpose flour

2 cups milk

8 oz. cream cheese

½ tsp salt

½ tsp black pepper

2 tsp Dijon mustard

10 oz green chilis

2 cups shredded cheddar cheese

1 cup bread crumbs

2 Tbsp butter

2 Tbsp chopped fresh parsley

DIRECTIONS:

1. Preheat oven to 400 degrees.

2. Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8-10 minutes or until al dente; drain.

3. In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, green chilis, and Dijon mustard. Continue cooking until sauce is thickened. Add cooked macaroni and cheddar cheese.

4. Pour into 2 quart casserole dish. In small bowl mix together bread crumbs, butter, and parsley; spread over macaroni and cheese. Bake for 15-20 minutes or until golden brown and heated through.



3. SEVEN LAYER SALAD:



Serving size: ½ cup

INGREDIENTS:

8 oz. baby spinach, chopped

1 cup bacon bits

1 lb frozen green peas, thawed

8 oz. cauliflower, chopped

3 oz. green onion, chopped

1 cup shredded cheddar cheese

1 cup ranch dressing

DIRECTIONS:

1. Place the baby spinach in the bottom of your serving dish.

2. Dice the cauliflower and green onion and layer into dish.

3. Place peas on top of cauliflower.

4. Cover all with ranch dressing.

5. Top with shredded cheese and bacon bits.

6. Refrigerate covered overnight.

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