Recipes: Bring it on Home

3) Cut each potato in half lengthwise and scoop out the cooked potato leaving a 1/2-inch thick layer of potato along the sides and bottoms of the skins. Discard scooped out potato or use for mashed potatoes.

4) Brush the hollowed potato skins (inside and outside) with melted butter and sprinkle with salt and pepper. Place potatoes skin-side-up on baking sheet and return to oven for 10 minutes. Flip the skins and bake another 8 minutes.

5) Remove from oven, sprinkle skins with crumbled turkey bacon, cheddar and Monterey Jack. Return to oven and bake 2 minutes longer or until cheese is melted. Serve warm, topped with sour cream.

Yield: 8 potato skins

Directions
1) For the chicken fingers, preheat oven to 425°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. Cut each chicken breast into 4 or 5 lengthwise strips. Place eggs in a medium bowl. In another bowl, combine Parmesan, panko, oregano, salt, pepper and paprika. Dip chicken pieces in eggs, letting any excess drip off, then dredge in Parmesan-panko mixture, pressing to adhere. Place on prepared baking sheet. Drizzle chicken strips with melted butter and bake 8 minutes. Flip the strips and bake for another 8 minutes, until cooked through and crisp on the outside.

2) For the honey mustard dip, in a small bowl, whisk mayonnaise Dijon and honey until combined.

3) For the Parmesan dip, in a small bowl, whisk Parmesan, mayonnaise, sour cream, lemon juice, garlic powder and a pinch of salt until combined.

4) For the ketchup dip, in a small bowl, combine ketchup, honey and Worcestershire sauce. All dips can be made ahead and refrigerated until ready to serve.

Serves 4-6

3) In a large bowl, combine cornmeal, flour, salt, chili powder, cumin and pepper. Remove wings from marinade (discard used marinade) and working a few at a time, coat in cornmeal mixture. Place on prepared baking sheet.

4) Bake 40-45 minutes, turning once halfway through baking.

5) For the sweet dipping sauce, in a small saucepan, combine jam, vinegar, brown sugar, Dijon mustard and ginger. Heat over medium heat until sugar has dissolved and ingredients are combined. Cool before serving.

6) For the blue cheese dipping sauce, in a medium bowl, use a fork to mash together blue cheese and buttermilk until it looks like cottage cheese. Add sour cream, mayonnaise, vinegar, sugar, salt and pepper, stirring well to combine.

Serves 4-6 (or 2 very hungry wing lovers)

3) On a large plate, combine panko, coconut, cumin, salt and pepper.

4) Taking shrimp one at a time, dip in honey and then coat in coconut mixture. Place on prepared baking sheet and bake 14 minutes, gently flipping shrimp halfway through baking.

5) For the sauce, place jam in a medium bowl. Warm in the microwave for 45 seconds. Add chili sauce and Dijon mustard, stirring to combine. Serve with baked coconut shrimp.

Serves 4-6

Directions
1) In a medium saucepan, combine chicken, barbeque sauce, lime juice, cumin and chili powder over medium heat. Reduce to a simmer and cook stirring occasionally for 10 minutes. Remove from heat.

2) Preheat oven to 350ºF. Line a baking sheet with aluminum foil and coat with non-stick cooking spray. Spread a single layer of tortilla chips on the baking sheet and top with half the chicken mixture and 1¼ cups cheese. Place another layer of chips over cheese and top with remaining chicken and cheese. Bake for 10 minutes, until cheese is melted and golden brown. Garnish nachos with chopped tomatoes, jalapenos and barbeque sauce. Serve with guacamole and sour cream.

Serves 4-6

Directions
1) For the chili, in a small bowl, mix together chili powder, cumin, oregano, paprika, salt, pepper and cayenne. Set aside. In a large pot, brown ground beef over medium-high heat, stirring to break up the meat. Drain off the fat and set beef aside. Using the same pot, heat olive oil over medium-high heat. Add onions, garlic, red and green peppers, stirring about 5-6 minutes, until vegetables are softened. Add tomato paste and the seasoning mix and cook, stirring for 1 minute. Add canned tomatoes, salsa, kidney beans and browned beef. Lower heat to a simmer and cook covered for 1 hour, stirring occasionally.

2) For the fries, preheat oven to 425ºF. Line 2 baking sheets with parchment paper. Cut baking potatoes into ½-inch thick matchsticks. In a large bowl, toss the potatoes with olive oil, salt, chili powder, paprika and pepper. Spread the potatoes in a single layer on the baking sheets. Bake 30-40 minutes, until golden and crisp, tossing a few times during cooking.

3) For the pico de gallo, combine tomatoes, jalapeno, parsley, lime juice and salt in a small bowl. Toss to combine and refrigerate until ready to use.

4) To assemble, preheat broiler to high. Place fries on an oven safe dish, top with chili and sprinkle grated cheddar cheese over top. Place under the broiler to melt cheese. Remove from oven, top with pico de gallo and serve immediately.

Serves 6-8