Rosemary and Lamb Crispy Roast Potatoes

Ingredients

• 4 large baking potatoes, peeled and quartered
• 1/2 teaspoon dried rosemary
• 1/2 cup lamb roast drippings, cooled to room temperature
• salt to taste

Directions

1. Preheat the oven to 425 degrees F (220 degrees C). Place the potatoes in a large pan and fill with enough water to cover. Bring to a boil and cook for about 10 minutes, just cooking partially.
2. Place the potatoes into a large lidded tub and pour in the lamb drippings. Season with rosemary and salt. Close the lid and shake to coat the potatoes. Pour them out onto a baking sheet.
3. Bake for 45 minutes in the preheated oven, or until dark brown and crispy.

Hasselback Potatoes

Ingredients

• 4 (8 ounce) baking potatoes
• 2 tablespoons butter, melted
• salt and pepper to taste
• 2 tablespoons finely grated fresh Romano cheese
• 1 tablespoon seasoned dry bread crumbs

Directions

1. Preheat the oven to 425 degrees F (220 degrees C).
2. Peel the potatoes, and place in bowl of cold water to prevent browning. Place potatoes into a large wooden or metal spoon. Using a sharp knife, make slices across the potato the short way about 1/8 to 1/4 inch apart, making sure to cut down to the lip of the spoon, not all the way through the potato. The slices should stay connected at the bottom, and the spoon helps keep the depth even. Return the potato to the bowl of water, and proceed with the remaining potatoes.
3. When all of the potatoes are cut, place them cut side up in a shallow baking dish or small roasting pan. Drizzle with half of the butter, then season with salt and pepper.
4. Bake for 35 to 40 minutes in the preheated oven. Remove from the oven, and drizzle with the remaining butter. Sprinkle Romano cheese and bread crumbs onto the tops of the potatoes, and season with a little more salt and pepper. Return to the oven, and bake for an additional 20 minutes, or until nicely browned.

Grapefruit and Avocado Salad

Ingredients

• 4 large red grapefruit, peeled and sectioned
• 4 avocados - peeled, pitted, and sliced
•  
• 1/3 cup orange juice
• 1/3 cup olive oil
• 3 tablespoons lime juice
• 2 tablespoons honey
• salt and cracked black pepper to taste

Directions

1. Arrange the grapefruit sections and avocado slices attractively in a shallow serving dish. In a bowl, whisk together the orange juice, olive oil, lime juice, and honey until well combined; drizzle the dressing over the grapefruit and avocado slices. Season to taste with salt and black pepper. Serve immediately.

Outrageously Good Holiday Salad

Ingredients

• 4 red grapefruit, peeled and sectioned
• 1 (8 ounce) package baby salad greens
• 2 bunches green onions, thinly sliced
• 3 avocados - peeled, pitted and sliced
• 8 ounces shredded Swiss cheese
• 1 cup poppy seed salad dressing (such as Marie's®)

Directions

1. Drain off excess juice from grapefruit sections; gently mix the grapefruit sections with the salad greens, green onions, avocados, and Swiss cheese. Toss with dressing just before serving.

Party Mimosa

Ingredients

• 1 (12 ounce) can apricot-mango nectar
• 1 (12 ounce) can pineapple juice
• 3/4 cup cold water
• 1 (6 ounce) can frozen orange juice concentrate, thawed and undiluted
• 1 (750 milliliter) bottle cold champagne

Directions

1. Stir together apricot nectar, pineapple juice, water, and orange juice concentrate in a large pitcher until combined. Pour in bottle of sparkling wine just before serving.

Spicy Buttermilk Fried Chicken

Ingredients

• 3 cups buttermilk
• 1/4 cup Original TABASCO® brand Pepper Sauce
• 3 teaspoons salt, divided
• 1 (2 1/2 to 3 pound) chicken, cut up into 8 pieces
• 2 cups all-purpose flour
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon pepper
• Canola oil for deep frying

Directions

1. Combine buttermilk, TABASCO® Sauce, and 1 teaspoon of the salt in a large bowl or large resealable plastic bag and mix well. Add the chicken and cover bowl or seal bag; refrigerate for 6 to 24 hours.
2. Combine flour, remaining 2 teaspoons salt, garlic powder, onion powder, and pepper in a shallow dish. Remove chicken pieces from marinade and allow excess buttermilk to drip off. Dredge chicken pieces in flour mixture and let chicken sit for 10 minutes.
3. Add about 1-inch of oil to a large, deep skillet. Attach a deep-fry thermometer and, over medium-high heat, bring oil to 350 degrees F.
4. Fry chicken in batches of four, turning occasionally, until golden brown and cooked through, about 10 minutes per side. Transfer chicken to a wire rack set on a baking sheet.

Cajun Chicken Burgers

Ingredients

• 1 pound freshly ground chicken or turkey
• 1 small onion, finely chopped
• 1/4 cup chopped bell pepper
• 1 clove garlic, minced
• 1 teaspoon Original TABASCO brand Pepper Sauce
• 3 green onions, minced
• 1 teaspoon Worcestershire sauce
• Ground black pepper to taste

Directions

1. Combine all ingredients in a bowl and mix well. Form into four 4-inch patties. Broil or grill 4 to 6 minutes per side, or to desired doneness.