RECIPE INGREDIENTS
6 russet potatoes, scrubbed clean
2 tablespoons butter
4 links Aidells Cajun Style Andouille, chopped
1 onion, chopped
3 cloves of garlic, chopped
6 cups chicken stock
1½ cups cream
¼ cup finely chopped fresh flat-leaf parsley
salt and freshly ground pepper, to taste
4 ounces cheddar cheese, shredded
1 cup sour cream
1 bunch chives, snipped

Preheat the oven to 400°

RECIPE DIRECTIONS
Rub the potatoes with olive oil, salt and pepper and place on a baking sheet.  Bake until tender, about 1 hour. Remove from the oven and allow to sit until cool enough to handle, but still warm.

While the potatoes are baking and cooling, melt the butter in a large soup pot.  Add the Andouille and cook until brown.  Remove from the pan with a slotted spoon and set aside.  Add the onion and garlic to the pan and cook until the onions are soft, about 3 minutes.  Remove from heat.

Peel 3 of the potatoes, add to the pot and mash until nearly smooth.  Gradually stir in chicken broth and cream until blended.  Return to the heat and cook until hot, stirring occasionally.

Cut the remaining potatoes (with skin) in ½-inch pieces and stir into the soup. Stir in the Andouille and parsley and continue to cook until heated through.  Season to taste with salt and pepper. Serve garnished with the cheese, sour cream and chives.

Serves 6

RECIPE INGREDIENTS
4 tablespoons olive oil
1 large red onion, diced
1 red bell pepper, julienned
2 jalapenos, diced and seeded
2 medium red potatoes, diced into 1/2-inch cubes
2 tablespoons minced garlic
2 pounds boneless, skinless chicken breast, cut into 1-inch strips
1 tablespoon dried oregano
1 teaspoon ground cumin
Salt and pepper
3 ounces your favorite tequila
1 lime, juiced
2 tablespoons minced fresh cilantro leaves
24 corn tortillas

RECIPE DIRECTIONS
In medium saute pan over medium to high heat, add oil, onions, red bell peppers, jalapeno pepper, potatoes, garlic and chicken. Saute until chicken is cooked and vegetables are soft. Add the oregano and cumin and season with salt and pepper, to taste.

Deglaze with tequila and the lime juice and let simmer until liquid is almost evaporated.

Remove from heat. Shred the chicken with 2 forks and let cool. Stir in the cilantro.

Wrap tortillas in paper towels and microwave for 2 minutes to make tortillas pliable. Place about 4 tablespoons of chicken mixture on 1 tortilla, roll tightly and close with a toothpick.

In large cast iron skillet, heat 1/2-inch of canola oil to 350 degrees F.

Add rolls to hot oil, placing toothpick seam down. Cook for 2 minutes or until golden brown and turn to other side.

Remove and drain on paper towel. Remove toothpicks and serve with guacamole and Ninfa's Green Sauce.

RECIPE INGREDIENTS
2 packs of chicken tenders (20 tenders)
3 slices of provolone cheese
4 garlic cloves (sliced thin)
10 slices of prosciutto ham
Pinch Italian parsley
1 tbsp of sea salt
1/2 tbsp crushed black pepper
20 wooden skewers
4 sprigs of rosemary
4 sprigs of basil
4 sprigs of thyme
4 sprigs of dill
1/4 cup of herb infused white wine vinegar

Serves 4

RECIPE DIRECTIONS
Toss chicken in vinegar, parsley, salt and pepper. Roll chicken, garlic, cheese and a fresh herb sprig with the prosciutto ham and place on skewer.

Cover baking dish with extra virgin olive oil. Bake in the oven at 425 °F for 16 minutes, flipping half way through.

RECIPE INGREDIENTS
2 finger rolls or a french bread loaf
4 oz goat cheese
1 large yellow onion
1 tablespoon extra virgin olive oil
2 tablespoons basil infused olive oil
1 tablespoon milk
Pinch Italian parsley
Pinch sea salt
Pinch crushed black pepper

Serves 4

RECIPE DIRECTIONS
Cut yellow onion in half and peel off outer skin. Place half of the onion into a garlic baker. Drizzle 1 tablespoon extra virgin olive oil over the top of the yellow onion. Add a pinch of sea salt and a pinch of crushed black pepper. Place garlic baker in the oven at 350 °F for 60 minutes. Check after 30 minutes and stir onion to reduce the edges from burning.

Cut the finger rolls into thin slices and brush with basil infused olive oil. Bake in the oven at 350 °F for 5 minutes or until golden brown.

Place 4 oz of goat cheese into a small mixing bowl. Add 1 tablespoon of milk and mix until the goat cheese has a creamy and smooth texture.

To prepare the appetizers, spoon out quarter-sized portions of the goat cheese mixture onto the toast points. Add a small piece of the caramelized sweet yellow onions on top of the goat cheese. Dust with fresh Italian parsley.