Recipe is as follows:
Roasted Red Pepper Cups
Ingredients:
1 Medium sized red bell pepper
1 TBSP Olive oil
As needed: Salt & pepper
Preparation:
Cut red pepper in half to form a top and bottom. Remove and discard the seeds and trim the stem to allow the top half pepper cup to stand up.
Rub the inside of the pepper cups with olive oil and season them lightly with salt and pepper.
Place them in a pie plate, cut side up, and bake them for 5 minutes in a 350 ºF, preheated oven.
During this roasting step you will be just slightly softening the pepper.
The final cooking will take place after the pepper cups are stuffed.
Allow the cups to cool upside down to allow the excess juice to drain out prior to filling with the goat cheese mixture.

Garlic Crouton Rounds (optional)
Ingredients:
1/2 loaf Cuban bread or French baguette, cut crosswise into 1/4” slices
4 TBSP Butter, softened to room temperature
1 clove Fresh garlic, minced
1 TBSP Fresh parsley, chopped
Preparation:
1. Cut the bread crosswise into 16 1/4” thick slices. Set aside.
2. In a small mixing bowl, blend the garlic, chopped parsley and softened butter until thoroughly mix.
Spread the top and bottom of each slice of bread with about 1/2 tsp of garlic butter on each side.
Place the buttered croutons on a cookie sheet.
Bake for 5 minutes in a 350 ºF, preheated oven at time of service.

Creole Baked Goat Cheese
Ingredients:
1 TBSP Olive oil
2 TBSP Garlic, fresh, minced
1/2 cup Sweet onion, 1/4” diced
4 oz wt Fresh chevre goat cheese
1 each Vine-ripened Roma tomato, seeded and diced 1/4”
1 TBSP Fresh cilantro, chopped
1 TBSP Fresh parsley, chopped
1/4 tsp Hot pepper sauce
Salt and fresh ground black pepper to taste
-- Roasted red pepper cups (see above)
-- Garlic crouton rounds (see above)
Preparation:
1. Heat olive oil in a medium saute pan over medium heat then add the garlic and onions and saute just until the onions become translucent. Remove from heat and cool to room temperature
2. Transfer the onion-garlic mixture to a mixing bowl and add the remaining ingredients. Mix with a rubber spatula to thoroughly blend. Adjust seasonings with salt and pepper to taste.
3. Fill roasted red pepper cups with goat cheese mixture and bake in a 350 ºF preheated oven for 10 minutes.
4. Remove from the oven and transfer the pepper cups to the center of a serving platter and arrange the baked croutons in a circle around the pepper cups.
(Note: When eating this dish, it is recommended cutting the pepper cups into wedges for the full experience of eating the filling with the red pepper.)

Recipe as follows:
First off, let me say that I did not attempt to make the marinade. I, instead, bought some Jerk Marinade (which works just fine, but keep in mind that the longer you marinade the meat or the smaller the piece of meat, the more thorough the flavor). The original marinade is scotch bonnet peppers, thyme, allspice, and scallions, but I don’t know the wet portion…

2 Tbsp. of jerk butter in the beginning*
8 oz. chicken breast (we used four chicken breasts totaling 2.4 lbs.), marinated overnight and fully cooked then sliced (we tried cubed and it just wasn’t quite as delicious)
½ C quartered mushrooms (I just bought a pound of sliced mushrooms for four servings)
½ C asparagus (we leave this out and it doesn’t affect the flavor in the least)
2-6 Tbsp freshly squeezed lemon juice (we used more like ½ C total for four servings)
1 ½ C heavy cream (we used 4C for four servings)
11 oz. cooked bow tie pasta (any pasta will do, just be sure and slightly undercook it so that it finishes cooking in the sauce and isn’t all mushy)
½ C of parmesan cheese (we used 2C for four servings)
1-2 Tbsp of Tony Chachere’s creole seasoning (we used 3 ½ Tbsp for four servings)

*jerk butter = 1 lb. butter, 3 Tbsp jerk seasoning, 3 tsp thyme, 1 Tbsp little red pepper flakes. Slowly heat the butter while adding the ingredients and then let it lightly simmer to infuse the flavors into the butter and then refrigerate. And of course all of the spices are added to taste so you might need to adjust for heat, saltiness, etc. Also, I make this right after I start the chicken to marinating so I can let it sit in the refrigerator overnight. That way, the flavors all meld with the butter.

1. Heat the skillet, add 2 Tbsp. butter, mushrooms, and asparagus and sautee, adding more butter as is necessary (I use approx. 1/3 lb. total for 1 lb. of mushrooms, of course use more if cooking asparagus)
2. Add the sliced chicken
3. Add about half of the lemon juice.
4. Add cream and bring to a simmer (once the simmering starts, continually stir the pot/skillet to keep from burning the cream.
5. Add the remaining lemon juice and creole seasoning while stirring.
6. Add parmesan and mix thoroughly (you should start to see the strings of melted parmesan)
7. Add the already heated bow pasta that you have already precooked.
8. Heat all of this through and EAT!

Recipe as follows:
For the ice cream, you will need an ice cream maker, ice, and rock salt. Then you'll need:
2 Half Pints of Heavy Whipping Cream
5 Half Pints of Whole Milk (2% is too watered down)
8 Tablespoons of Vanilla Extract
2 Cups of Sugar
1 Can Eagle Brand
1 Can Milnot
Mix all of the ingredients inside of your ice cream maker, then let it run until the ice cream is nice and thick. Immediately transfer to the freezer, taking care to put wax paper on top of the ice cream inside of whatever container you use so that there is as little air as is possible making direct contact with the ice cream. Wait 24 hours for all of the flavors to meld, then make the Bananas Foster portion with this recipe:
¼ cup (½ stick) butter
1 cup brown sugar
½ teaspoon cinnamon
¼ cup banana liqueur
4 bananas, cut in half
lengthwise, then halved
¼ cup dark rum

Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften Bananas Fosterand begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately.

This also makes a fantastic breakfast, btw. Especially when you put it on top of french toast.