From the Kitchen of Brett Broussard

3 cups milk
2 small Vanilla Pudding
8 ounces Cool Whip
1 box graham crackers
1 cup sugar
1/3 cup cocoa powder
1/4 cup milk
1 stick butter
1 teaspoon vanilla

Mix Pudding with milk and fold in Cool Whip. Line dish with Graham Crackers, bottom and sides. Pour pudding over crackers and add another layer of graham crackers and repeat.

Heat sugar, cocoa powder, and milk for 1 minute. Remove from heat and add butter and vanilla.

From the Kitchen of Brett Broussard

2 cups Italian parsley
4 medium cloves garlic
1/4 cup oregano
1/4 cup red wine vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
fresh ground pepper
1 cup extra virgin olive oil

Blend all ingredients together slowly drizzling in olive oil

From the Kitchen of Brett Broussard

1 pound boneless skinless chicken thighs
1/4 cup fresh lime juice
1/4 cup canola oil
1 tablespoon garlic powder
1 tablespoon cumin
1 tablespoon chili powder
1/4 cup fresh cilantro (chopped)
1 teaspoon salt
1/2 cup sour cream (Lime crema)
1 tablespoon lime zest

Add chicken to a Ziploc bag. In a small bowl, whisk together lime juice, oil, seasonings, and cilantro. Pour mixture over chicken and refrigerate for 2-4 hours. Remove from marinade and grill, about 5-6 minutes each side. Mix sour cream and lime zest. Slice chicken and serve in a corn or flour tortilla with lime crema, avocado, cilantro, and
chopped tomatoes.

From the Kitchen of Brett Broussard

1 1/2 pounds tri-tip or ground meat
1 pound thick ground chuck
1/2 pound Jimmy Dean pork sausage
1 large onion
8 ounces Tomato Sauce (El Pato)
5 ounces spicy V-8® vegetable juice
1 Can Mild green chilis
3 cups beef broth
SPICE ONE
1 tablespoon onion powder
2 teaspoons garlic powder
1 teaspoon chicken base
1 tablespoon Sweet Paprika
1 tablespoon Mexene Chili powder
1/8 teaspoon cayenne
1/4 teaspoon black pepper
1 teaspoon salt

1 package Goya spice
SPICE TWO
1 tablespoon Mexene Chili Powder
1 tablespoon Gebhart's Mild Chili powder (Hatch)
2 tablespoons Light Chili powder (Cowtown)
1/2 teaspoon salt
1 tablespoon cumin
1/4 teaspoon white pepper
SPICE THREE
1 teaspoon onion powder
1 teaspoon salt
1/4 teaspoon cayenne
3/4 tablespoon Light chili powder (El Guapo)
1 tablespoon cumin

Brown meat and drain the grease. Slowly boil meat in beef broth, tomato sauce, and V-8.

Add SPICE ONE and simmer for 1 hour and 45 minutes. Add SPICE TWO and simmer for 45 minutes. Add SPICE THREE and simmer for an additional 20 minutes. In the last 5
minutes adjust seasoning to taste.

From the Kitchen of Brett Broussard

1 whole chicken cut up
1/2 cup white wine
3/4 cup olive oil
1 tablespoon salt
1 tablespoon black pepper
8 cloves garlic
1 tablespoon rosemary
1 tablespoon oregano

Season chicken and mix with white wine. Transfer chicken to a plate reserving wine. Add olive oil to a pot and brown chicken, about 25 minutes.
Add garlic, rosemary, oregano and saute for a couple of minutes. Add wine and simmer for 10-15 minutes.