Kris is always changing this recipe around, and making the salad a bit different everytime, but I will give you the main ingredients and let you play around with it as you like. Note: this salad is seriously so good that I could eat it EVERY night!

Ingredients:
>1 cup flour
>2/3 cup vegetable oil
>1/2 cup chopped onion
>1/2 cup chopped green pepper
>1 1/2 stalks celery, diced
>2 cloves garlic, minced
>2 lbs. boneless, skinless chicken thighs, cubed
>6 cups water
>1 pkg. smoked sausage (hot or original)
>Salt & Pepper to taste
>1 bag frozen sliced okra (optional)
>Cajun Seasoning to taste
>Additional Seasonings: chili powder, chipotle seasoning, File Seasoning, Cumin, crushed red pepper flakes, couple shakes hot sauce, garlic powder, season salt & Paprika>Hot Cooked Rice - about 6-8 servings worth

Directions:
Prepare okra first *if using* - add about an inch of oil to a skillet or pan and fry okra to remove filmy taste. Only a couple of minutes. Remove from pan to cool and drain. Set aside

In a large saucepan, combine the flour and oil and cook over medium-low heat for about 20 minutes or until mixture is caramel-colored. Stir constantly to keep from burning.

Add onion, green pepper, celery, garlic and okra to the rue. Cook 5 minutes. Add chicken, sausage, water and seasonings to the pot. Bring to a boil. Reduce heat to medium-low, cover and simmer about one hour or until chicken is done and no longer pink. Ladle gumbo over rice and serve with a bakery roll.

Ingredients:
>2 tbsp extra virgin olive oil
>1 1/3 lb. ground turkey breast
>1/2 red onion, chopped
>1/2 red bell pepper, chopped
>1 tbsp grill seasoning
>2 tbsp brown sugar
>1 tbsp Worcestershire Sauce
>1 cup tomato sauce
>Pkg Hamburger buns or Crusty Rolls

Directions:
Place a big skillet over medium-high heat. Add oil and turkey, crumbling the meat as it cooks with your spoon.

Add onion and red bell pepper.
In a small mixing bowl, combine grill seasoning, brown sugar, Worcestershire and tomato sauce. Pour Special sauce evenly over browning meat and veggies.

Stir well together. Turn heat down and simmer 10 minutes.
Pile on buns and serve!

Ingredients:

>3-5 good Ribeye or Fillet Steaks

>Olive Oil

>2/3 cup Merlot or Rose wine

>Sea Salt, cracked pepper, garlic, onion powder, & Montreal steak seasoning

Reduction Sauce:

>2 cups Merlot wine

>2 shallots, chopped fine

>1/4 stick butter

>salt, pepper & garlic to taste

>1 tsp rosemary

>1/8 cup heavy whipping cream

>1 tbsp flour

Directions:

In rubbermaid container big enough to hold all your steaks, pour enough olive oil to coat the bottom. Add 2/3 cup Merlot. Place steaks in container & coat both sides with the wine/oil mixture. Season steaks with herbs. Cover and refrigerate for 2 hours or more. Set the steaks out of the refrigerator 1 hour prior to cooking.

For sauce: In a small saucepan, heat 2 cups Merlot until boiling. Add shallots. Reduce heat to simmer. Add butter and stir in seasonings. Simmer for 3-4 minutes while stirring. Add the cream and whisk in flour. Stir for 20-30 seconds. Remove from heat and let sit for 5 minutes. If not thick enough, add 1 tsp flour. Strain sauce.

Grill steaks to desired doneness. Liberally garnish with the Reduction Sauce.

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