Book Confessions of an Ex-Ballerina

• Preheat the oven to 450ºF.
• Using a fork, poke holes through washed potatoes.
• Place the potatoes on a standard baking sheet with a rack over the top of it and use a basting brush to coat them with melted butter.Sprinkle each potato with a bit of salt and pepper.
• Bake for 55 minutes or until fork tender.
• In a small bowl, mix together the shredded chicken and buffalo sauce.
• Split your potatoes and baste the inside with leftover melted butter.
• Sprinkle the insides of the potatoes with salt and pepper.
• Place about ¼ cup of the chicken mixture into each potato.
• Drizzle with extra buffalo sauce, if desired, then drizzle with ranch dressing.

sausages:

• Heat 1 tablespoon olive oil in a skillet over medium high heat. Add 1 pound sausage and 3 ounces stout beer. Cover with lid and crack just to allow enough steam to escape. Cook covered for about 10 minutes, turning half way through.
• After they've cooked for 10 minutes, remove lid and allow the liquid to reduce a bit and coat the sausages. When the liquid is almost gone, lower heat to medium low and continue cooking with the lid on, rotating occasionally, until evenly browned and cooked through, about another 10 minutes.

gravy:

• In a separate pot, heat 2 tablespoons butter over medium high heat. Add sliced 1 medium sized onion and cook until slightly brown and fragrant, 5-10 minutes. Sprinkle with 2 tablespoons flour and allow to cook 2-3 minutes.
• Add 1 cup stout beer and scrape bottom of pan to deglaze. Add 1 cup beef broth and allow to simmer until no longer foamy, 10-15 minutes.

potatoes:

• In large pot cover 3-4 russet potatoes with water and bring to a boil. Cook until soft. Drain and add 2 tablespoons butter and 1/2 cup buttermilk. Mash to your preferred consistency.
• To serve, top potatoes with sausage(s) and top with as much gravy as your heart desires.

• Heat a large skillet over medium to medium-high heat.
• Add the olive oil, mirepoix mix, and smoked sausage to the heated skillet. Cook just until the veggies thaw out and begin to soften.
• Stir in the creole seasoning, salt & pepper, and bay leaf.
• Stir and blend in the spices for a minute or two.
• Pour in the tomatoes, chicken stock, and rice.
• Stir to combine.
• Bring the mixture to a boil.
• Reduce heat to medium-low, cover, and cook for 20 minutes or until the rice is cooked and tender.
• Stir and fluff with a fork.
• Remove the bay leaf before serving.

• Make the Avocado Cilantro Lime Crema
• Place all the crema ingredients into a medium mixing bowl or a blender or food processor, if not using an immersion blender.
• Blend with the immersion blender until smooth.
• Make the Brisket Tacos
• Warm the chopped brisket in a low 325 degree F oven on a baking sheet wrapped in foil until warmed through.
•  Place the brisket into the warmed corn tortillas and top with your favorite toppings.