From the Kitchen of Brett Broussard

4 Roma tomatoes, cut in half
1 large red bell pepper, cut in half (seeds and membranes removed) OR nora
peppers
4 cloves garlic (leave skin on)
1/4 cup whole skinned almonds (or a combination of almonds and hazelnuts)
1/2 cup extra virgin olive oil
2 tablespoons sherry vinegar
2 teaspoons tomato paste
1/4 teaspoon smoked sweet paprika
1/2 teaspoon salt
1 slice toast, broken into pieces

Preheat the oven to 425. Roast the almonds in a dry skillet over medium high heat until lightly browned on all sides. Set aside. Slice the bell pepper and tomatoes in half and lay
them on a baking sheet lined with parchment paper. Keep the skin on the garlic and lay the cloves on the baking sheet. Place the baking sheet in the oven and roast for 15-20
minutes or until the vegetables are charred. While still warm but cool enough to handle, remove the skins from the vegetables. Discard the skins. Place the grilled peppers,
tomatoes, and garlic in a food processor. Add half of the olive oil along with the remaining ingredients except for the bread. Pulse until smooth.

Add the bread and blend until smooth, gradually adding the remaining olive oil in a steady stream. Taste and add more salt if you prefer and add more olive oil for a smoother consistency. Transfer to a jar with
a lid and chill in the refrigerator for at least one day before serving. Will keep in the fridge
for up one week.

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From the Kitchen of Brett Broussard

1 potato
1 sweet potato
1 cup parmesan cheese
1 teaspoon salt
2 tablespoons olive oil
1 small onion
1 can rotel tomato
2 tablespoons parsley
1/2 teaspoon paprika
1/2 teaspoon pepper
2 cups spinach
1 clove garlic
1/2 cup ricotta cheese
1/2 cup mozzarella cheese

Using a mandolin, slice potatoes very thin and even. On
parchment paper, sprinkle 1/2 of the parmesan cheese and spread

out the potatoes evenly. Place the potatoes over the cheese so that each potato is overlapping the previous potato. Bake on 350 degrees for 30 minutes.

In a skillet, heat olive oil and caramelize the onions, about 15 minutes. Add tomatoes, parsley, paprika, garlic, salt, and pepper.
Fold in the wilted spinach and adjust seasoning. Remove from heat and fold in tthe he ricotta and mozzarella cheese.

Take one end of the potato sheet holding the parchment paper and begin rolling upward, making sure the ingredients are not coming out of the ends.

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From the Kitchen of Brett Broussard

1 sweet onion
1 purple onion
1 leek
2 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper
goat cheese
green onions

Slice onions and mix with oil and vinegar. Roast in a 400 degree oven for 30 minutes until cooked. Remove from the oven and lay the puff pastry over the onions, tucking in the
sides to form the crust. Bake for 15-20 minutes until the puff pastry is golden brown

Flip over onto a baking sheet and top with goat cheese and green onions.

From the Kitchen of Brett Broussard

1 pound ground chuck
4 ounces dried bread crumbs
4 large eggs
4 ounces whole milk
6 ounces Romano cheese
3 ounces onion
2 ounces garlic
2 ounces Italian parsley
2 ounces basil

Mix all ingredients and form in golf ball size meatballs. Cook at 350 degrees for 35-40 minutes.

From the Kitchen of Brett Broussard

2 pounds elbow macaroni package
1 stick butter
1 large Block of Velveeta (2lb.)
5 cans "the Pet Milk"
salt and red pepper

Boil noodles in salted water and drain. Cut butter into squares and distribute throughout the noodles. Pour Pet Milk over the noodles. Cut Velveeta into squares and mix into the pasta (may only use 2/3 of the cheese). Cover with foil and back at 350 covered for about an hour. Every now and then, stir to mix. Towards the end, uncover and brown on top.