Category: Winning-recipes

Warm up from the tips of your lips to the bottom of your toes with Egg Drop Soup! Six simple ingredients come together to make a tantalizingly delicious soup. Pair it with garlic bread as a main entrée or enjoy as an appetizer before beef & broccoli. Ingredients 4 Cups                  Chicken Stock 1 Tablespoon     Corn Starch ½ Teaspoon        Salt ¼ Teaspoon        Black Pepper ½ Teaspoon        Granulated Garlic 3                              Scallions/Green Onions, Sliced 2                             Eggs Procedure Mix 3 ½ cups of chicken stock, garlic, salt, and pepper in a saucepan over medium-high heat. Stir cornstarch into the remaining half-cup of chicken stock and set aside. In a small bowl, whisk two eggs and set aside. When seasoned stock comes to a boil, add in cornstarch mixture, and stir. Add sliced green onions. Bring the broth back to boil. Once rolling, stir the broth in one direction. While stirring, slowly pour in eggs, to achieve ribbons of egg in the soup. Eggs will cook as soon as they hit the broth. Top with extra sliced green onions, if desired.   Were your taste buds delighted by the simple, powerful taste of this egg drop soup recipe? Now that you know how to make something so good with things usually in your fridge, you can enjoy it all winter long! Find more recipe favorites with our winning recipes.

It’s a great feeling on a cold day to indulge in a warm cup of our Roasted Red Pepper & Mascarpone Cheese Soup.  Ingredients 4 1/4 tbs.  Butter 1 lrg. Stalk Celery, diced 1/4 Onion, diced 1 tbs. Garlic & Shallot, minced 2 tbs. Chicken Base (low sodium) 8 c. Tap Water 15 Roasted Red Peppers 20 oz. Diced Tomatoes 1 /12 tsp. Canned Chipotle Peppers Black Pepper (To Taste) 2 tsp. Sugar Kosher Salt (To Taste) 20 oz. Mascarpone Cheese 6 tbs. Sour Cream ­Preparation Preheat oven to 450° and roast peppers until they blister. Remove peppers from oven and once they are cool enough to handle, remove skin, stem and seeds. Sauté the celery and onions in the butter until translucent. Add 8 cups of water and everything else except for the mascarpone and sour cream. Bring to a simmer for 10 minutes then blend with a stick blender. Continue simmering for 20 minutes. Add the sour cream and mascarpone cheese and blend until soup is velvety smooth. Adjust thickness to desired level using water to loosen.   Now that you’ve made a soup perfect for a cold winter day, share photos of your masterpiece on social media with #FourWindsCasino or by emailing photos to social@fourwindscasino.com. Emailed or tagged photos could be featured on our Facebook, Twitter, Instagram, Pinterest, and Google+ pages! The Culinary Team at Four Winds Casinos is dedicated to the art of preparing and serving delectable dishes. We enjoy sharing recipes with our guests and fans because we know you love our restaurants—which are some of the finest restaurants in New Buffalo, Michigan and South bend, Indiana. From a quick bite at Timbers to casual dining at Kankakee Grille, The Buffet, and Edgewater Café, to fine dining at Copper Rock Steakhouse; Dining is better with us.

Dig in – it’s crab cake time! Crab cakes are the perfect way to enjoy a delectable seafood feature with full flavor and less fuss. Blue, Stone, Snow, King. . . There are so many types of crab, what do you use? It’s easier than you think. As long as you can get lump crab meat, a variety of crabs can work – especially if you can find already hand-picked, fresh picked, or jarred crab meat. Be careful with using some canned crab meat as it could have a higher sodium level and possibly make your crab cakes salty and more fishy tasting. Now that you’re dreaming of crab cakes, let’s open the pantry and get cooking! Ingredients 2                              Eggs ¾ Cup                    Mayonnaise ¼ Teaspoon        Old Bay Seasoning 2 Tablespoons   Dijon Mustard ¼ Teaspoon        Salt ¼ Teaspoon        Black Pepper 1 Pound               Jumbo Lump Crab Meat 3 Cups                  Panko Breadcrumbs ½ Cup                    Yellow and Red Peppers, Small Diced 2 Ounces             Olive Oil Procedure Preheat oven to 425° In a medium mixing bowl, combine mayonnaise, old bay seasoning, mustard, salt, black pepper, and eggs. Marry all ingredients using a whisk. Fold in half of the breadcrumbs and all of the diced peppers. We have used red and yellow peppers for a hint of sweetness, but green and orange work great too. With your hands or a large spoon, gently fold in the crab meat. Trying not to break up the jumbo lump meat pieces as that is the juicy, fluffy part of your crab cake you want to bite into. Looking at your mixture, if it appears too wet, add in more breadcrumbs a little at a time until the desired consistency is reached. Let your mixture marinate at room temperature for 10 minutes for the flavors to marry together. Patty your crab into three-ounce portions, or about the size of a cookie. Coat each cake with the remainder of breadcrumbs. Heat a large sauté pan to medium heat with olive oil, brown both sides of the crab cakes and place in the preheated oven. Cook until internal temperature reaches 150° Once done serve with your favorite tarter, remoulade, or aioli sauce.   How did it turn out? Did you enjoy them as an appetizer or pair them with some slaw, fries, or salad for a main entrée? Either way we hope they are phenomenal. Share your success on social media by tagging us or using #FourWindsCasino. If you want to enjoy the bold and delicious flavors of a crab cake but don’t want to do the work at home, join us at Kankakee Grille or Copper Rock Steakhouse! Find the perfect recipe for your favorite ingredients with more of our winning recipes or send us a recipe request, social@fourwindscasino.com.

It’s getting hot in the kitchen with these Buffalo Cauliflower wings! Coming from the same family as broccoli, kale, cabbage, and brussels sprouts, cauliflower is highly nutritious and versatile. Using this simple recipe, you can make an appetizer or main entrée that is not only delicious, but also low in calories and packed with nutritional value. Ingredients 6 Oz                       Cauliflower Florets 2 Oz                       Milk (Vegan Option, Almond Milk) 2 Oz                       Cornstarch 1 Oz                       Montreal Steak Seasoning 2 Oz                       Buffalo Sauce 2 Oz                       Ranch (Vegan Option, Vegan Ranch) Procedure Steam cauliflower florets for three and a half minutes until tender. Cool cauliflower and place in milk. Toss cauliflower in cornstarch and steak seasoning mix. Deep fry cauliflower until florets float and are golden brown. Toss in buffalo sauce. Serve with ranch or favorite dipping sauce and enjoy.   Five steps and you’re done! Did you go with the basic buffalo sauce, or did you spice it up even more? Share your buffalo cauliflower wings masterpiece on social media by tagging us or using #FourWindsCasino. Find more recipe favorites with our winning recipes or send us a recipe request, social@fourwindscasino.com. If you don’t feel like cooking at home, join us at Kankakee Grille, Timbers, The Buffet, Edgewater Café, or Copper Rock Steakhouse!

Be the ultimate host or the ideal party guest with delicious and quick party snacks like Chili Con Queso, Sliders, and Kettle Corn!

All the flavors of the holidays come together in a delicious dessert bread. This Cinnamon Sweet Potato Bread recipe can also be easily altered to make it vegan or gluten-free to allow all your party guests the opportunity to enjoy it!

Fill the kitchen with the sweet aroma of a handcrafted pie! This simple, delicious dessert is perfect for the upcoming holidays, so give it a try and don’t forget to share your photos! Ingredients 5                             Large Eggs 1 Cup                     Corn Syrup 1 Cup                     Granulated Sugar ½ Teaspoon        Vanilla Extract 2 Ounces             Unsalted Butter 1 Tablespoon     Myers Rum 1                             Egg Yolk 1 ½ Cups              Pecans 1                             Pie Crust   ­Preparation Pre-bake your pie crust by placing it in your pie pan and crimping the edge of the dough. Bake for 6 minutes at 425°F. Shake the pan to deflate, cool, and repeat until the crust is evenly golden brown and looks crisp. Warm the sugar, corn syrup, butter, vanilla, and rum in a pot. (Do not heat above 140°F) Slowly pour sugar mixture into the whole eggs, whisking as you pour to temper the eggs. If you pour the hot sugar mixture into the eggs too fast they will scramble. Brush the pie crust with the egg yolk and pour 1 ½ cups of pecans into the pie shell. Pour batter over pecans and bake immediately at 375°F for 10 minutes. Then drop the oven temperature to 300°F and cook for another 10 minutes or until set.   Now that you’ve filled your home with the enticing aroma of pecan pie, share photos of your masterpiece on social media with #FourWindsCasino or by emailing photos to social@fourwindscasino.com. Emailed or tagged photos could be featured on our social pages! The Culinary Team at Four Winds Casinos is dedicated to the art of preparing and serving delectable dishes. We enjoy sharing recipes with our guests and fans because we know you love our restaurants, which are some of the finest restaurants in New Buffalo, Michigan and South Bend, Indiana. Enjoy incomparable dining with us at Copper Rock Steakhouse, Kankakee Grille, The Buffet, Timbers Fast Food & Deli, and Edgewater Café.

It’s the time of year when holiday cooking is in full swing. From turkey and ham to homemade cookies and treats, this time of year is one of our favorite times at Four Winds Casinos. Our team brings a staple side dish of sweet and savory perfectly paired with the main dish! Bacon Apple Walnut Dressing will be gone in a flash and have you ready for another excuse to make this recipe. Ingredients 8 Cups Pretzel Bread, Diced into ¼” pieces 1 Pound Bacon, Diced into large pieces 2 Cloves              Minced Garlic ½ Cup                   Diced Celery ½ Cup Diced Carrot 1 Cup Diced Onion 1 Cup Diced Apples ½ Cup Chopped Walnuts 2 Tablespoons Brown sugar ½ Tablespoon Rubbed Sage 3 Eggs (beaten) 3 Cups Apple Juice ½ Tablespoon Black Pepper 1 tablespoon Kosher Salt   Preparation Preheat oven to 250˚. Place the diced pretzel bread on a sheet tray and place in the oven for 10 to 15 minutes to dry out the bread, paying attention not to brown it. Once the bread is dried out, remove it from the oven and turn the heat up to 350˚. Place the bacon into a heavy bottom sauté pan, and place on stove top over medium-high heat. Render the bacon fat for 15 to 20 minutes, being careful not to crisp the bacon.  Once the fat has rendered, remove and reserve the bacon. Return the sauté pan to the stove and turn the heat to high. Add the garlic and stir with a heat-resistant spoon for approximately one minute. Add celery, carrot, and onion sauté for three to four minutes. Add the apples and walnuts and sauté for an additional three minutes. Then add the brown sugar, sage, and reserved bacon. Remove the mixture from the heat and place in a large bowl to cool. Once the mixture has cooled, stir in the dried pretzel bread. Add apple juice and beaten eggs. Mix everything together with a spoon to help the bread adsorb the juice and finish with salt and pepper. Spray a baking pan with nonstick vegetable spray and place the dressing mixture into the pan. Cover with foil and bake at 350˚ for 20 to 25 minutes, then remove foil and continue to cook for 10 to 12 minutes to color the top.   We hope you’ll try this amazing, one-of-a-kind recipe and share it with your family. When you don’t feel like cooking or just want to treat yourself, join us at one of our delicious venues: Copper Rock Steakhouse, Kankakee Grille, The Buffet, Timbers, or Edgewater Café. We hope you have a great holiday!

‘Tis the season for pumpkin! Give our pumpkin fudge a try for a delicious festive treat. Ingredients 1 lb.       Granulated Sugar 8 oz.       Light Brown Sugar 6 oz.       Butter 5 oz.      Heavy Whipping Cream 4 oz.      Pumpkin Puree 2 tsp.     Pumpkin Spice 12 oz.    Premium White Chocolate – Chopped or Coins 7 oz.      Marshmallow Cream 4 oz.      Chopped Pecans – Toasted 1 tsp.     Pure Vanilla   ­Preparation Combine sugar, brown sugar, heavy cream, pumpkin, butter and spice in appropriately sized, heavy-duty saucepan. Bring to a full, rolling boil over medium heat, stirring constantly. Boil, stirring constantly for 10-12 minutes or until candy thermometer reaches 234°F. Remove from heat and quickly stir in white chocolate, marshmallow cream, nuts, and vanilla extract. Stir vigorously for 1 minute or until chocolate is melted. Immediately pour into prepared pan(s) and spread evenly with a spatula. Let stand on a rack for 2 hours or until completely cooled. Refrigerate tightly covered until ready to serve.   Now that you’ve made a delicious treat, share with friends and family or freeze to keep a piece for yourself! Don’t forget to tag us in photos of your masterpiece on social media and you could be featured on our pages. The Culinary Team at Four Winds Casinos is dedicated to the art of preparing and serving delectable dishes. We enjoy sharing recipes with our guests and fans because we know you love our restaurants—Copper Rock Steakhouse, The Buffet, Edgewater Café, and Kankakee Grille. We hope you can join us in New Buffalo, Michigan or South Bend, Indiana for dinner sometime! Want to stay in and enjoy a recipe from our chefs? Check out more of our Winning Recipes or send us a recipe request.

Roasted Butternut Squash and Wild Mushroom Salad is a simple and delicious dish to bring to your parties all year long! Ingredients 2 lb.                       Diced Butternut Squash 8 oz.                       Shallots Minced 1/4 oz.                  Sage Minced 1/2 oz.                  Salt 1/4 oz.                  Pepper 2 1/2 oz.              Garlic Minced 4 oz.                      80/20 Oil 1 1/2 lb.               Cooked Wild Mushrooms 3 lb.                       Cooked Barley 6 oz.                       Sherry Vinegar 2 each                   Oranges juice and zest 4 oz.                      Toasted Pine Nuts or Slivered Almonds   ­Preparation Combine the first eight ingredients and mix together to coat with oil. Roast at 425 degrees for approximately 18-20 min, let cool. Combine with all remaining ingredients and season to taste with salt and pepper. Serve as is or with your favorite greens.   Now that you’ve made a delicious treat, share photos of your masterpiece on social media and don’t forget to tag us. The Culinary Team at Four Winds Casinos is dedicated to the art of preparing and serving delectable dishes. We enjoy sharing recipes with our guests and fans because we know you love our restaurants—which are some of the finest restaurants: Copper Rock Steakhouse, Timbers, Kankakee Grille, The Buffet, Edgewater Café.

Here is a fresh, seafood appetizer idea for your events. Lemon Beurre Blanc Sauce (Lemon Butter Suace)  Ingredients 3 oz. Chopped Fine Shallot, Peeled Fresh 8 fl oz. Chardonnay ¼ tsp. Fresh Thyme ½ tsp. Cracked Black Pepper 4 oz. Whipping Cream 1 lb. Unsalted Butter (solid and cut 1” thick) ½ Fresh Lemon Juice Kosher Salt to Taste Ground Black Pepper Black to Taste Preparation Combine the shallots, chardonnay, thyme, and cracked pepper in a heavy bottomed saucepan Gently simmer until almost (90%) all the liquid has evaporated Add the heavy cream and heat until mix is reduced by half Whisk in the butter over high heat until all the butter has been incorporated Add salt and ground pepper to preference and add lemon juice Strain and keep warm in an insulated thermos   Grilled Prawns Ingredients 4 Jumbo Shell on Shrimp 3 oz. of Lemon Beurre Blanc Sauce ½ oz. Herb Salad Mix ½ Grilled Lemon Steak Seasoning to Taste 1 lb. Butter 1 tsp. Fresh Minced Garlic 1 tsp. Chopped Chives   Preparation – Garlic Herb Butter Add minced fresh garlic to pound of butter and slowly melt in a small sauce pot Set aside for prawns   Preparation – Prawns Remove the head, if still attached Cut the body in half lengthwise but leave enough flesh and shell to keep the two halves attached Season the prawns with the steak seasoning Place on grill and cook till done; prawns should be firm to the touch Remove from the grill and toss the melted garlic herb butter over the prawns   Presentation Place the herb salad mix in the middle of a large, round plate and top with the grilled lemon Place the shrimp around the herb salad mix Ladle Lemon Beurre Blanc Sauce around the shrimp Sprinkle with finely chopped chives to taste Now that you’ve made this impressive appetizer, please enjoy and share photos of your masterpiece. You can email photos to social@fourwindscasino.com and we may feature them on our Facebook, Instagram, and Pinterest! The Culinary Team at Four Winds Casinos is dedicated to the art of preparing and serving delectable dishes. We enjoy sharing recipes with our guests and fans because we know you love our restaurants—which happen to be some of the finest restaurants in New Buffalo, Michigan, South Bend, Indiana, and the surrounding areas.

Be ready to impress on your next date night in with our Petite Filet with Orzo Pasta Salad recipe. This great dish will not only keep you at the top of their favorites list, but it is a great entrée all year long!   Ingredients 2 3 oz. Tenderloin Steak 2 oz. Crab Meat 2 tbsp. Balsamic Vinegar 1 cup Orzo Pasta 1/4 Red Onion, Finely Diced 1/2 English Cucumber, Finley Diced 8 Cherry Tomatoes, Quartered 1/4 cup Feta Cheese, Crumbled 1 tbsp. Fresh Oregano, Chopped 1 tsp. Fresh Mint, Chopped 3 tbsp. Red Wine Vinegar 1/2 cup Extra Virgin Olive Oil Kosher Salt Fresh Cracked Pepper   ­Preparation In a shallow baking dish, season steaks with kosher salt and fresh cracked pepper. Toss seasoned steak in olive oil and Balsamic Vinegar to coat and set aside at room temperature Heat a salted pot of water to a boil Add orzo to boiling water and cook until al dente (about 3-4 minutes) Drain orzo and set in fridge to cool 15 minutes Heat grill to medium high heat and grill steaks 3-4 minutes per side for medium rare Remove from heat and allow steaks to rest Remove chilled orzo from fridge and gently stir in remaining ingredients along with ½ cup of extra virgin olive oil Place desired portion on a plate Slice steaks thin or leave whole and plate with orzo Serve immediately   Now that you’ve made a  Petite Filet with Orzo Pasta Salad sure to impress, share photos of your masterpiece on social media with #FourWindsCasino or by emailing photos to social@fourwindscasino.com. Emailed or tagged photos could be featured on our Facebook,  Instagram, and Pinterest pages! The Culinary Team at Four Winds Casino is dedicated to the art of preparing and serving delectable dishes. We enjoy sharing recipes with our guests and fans because we know you love our restaurants—which are some of the finest restaurants including Copper Rock Steakhouse, Kankakee Grille, Edgewater Café, Timbers, and The Buffet.

Do you turn your nose up when you hear the word brussels sprouts? Or have you been interested in trying them but just haven’t taken the plunge? Brussels sprouts are high in fiber, vitamins, minerals, and antioxidants, making them a great addition to your side-dish recipes. On Cooking Creations with Chef Brandon, we dive into a simple yet flavorful brussels sprouts recipe that will have your taste buds excited for more of this culinary masterpiece. Ingredients 2 Lbs.            Whole Brussels Sprouts, Ends Trimmed 2 Tbsp.         Extra Virgin Olive Oil 2 1/2 Tsp.    Kosher Salt, Divided 1/4 Tsp.        Ground Black Pepper 3 Tbsp.         Parmesan, Finely Grated Pinch             Red Pepper Flakes (Optional) Preparation Did you go extra crispy or add a punch with the red pepper flakes? We’d love to see your smashed brussels sprouts. Share photos on social media with #FourWindsCasino or by emailing photos to social@fourwindscasino.com. Tune in to more Cooking Creations with Chef Brandon on our Instagram and Facebook accounts for step-by-step videos.

Not your average salad! Chef Brandon brings you an Asian Peanut Noodle Salad that includes a mixture of textures and flavors. It’s a great recipe for a BBQ or Asian themed night. Are your taste buds ready to dig in? Ingredients Asian Noodle Salad 10 oz                             Spaghetti Noodles 1                                     Red Bell Pepper, Thinly Sliced 2                                     Large Carrots, Grated 1 C                                  Lightly Packed Green Onions, Finely Chopped 1 C                                  Lightly Packed Cilantro, Finely Chopped 2 C                                  Napa Cabbage, Finely Chopped or Grated Peanut Sauce 1 Tbsp                           Minced Ginger 3 Cloves                       Minced Garlic ½ C                                 Peanut Butter 1 ½ Tbsp                      Rice Wine Vinegar ¼ C                                 Soy Sauce 2 Tbsp                           Lime Juice 2 ½ Tbsp                      Honey ½ tsp                             Red Pepper Flakes 2-4 Tbsp                       Water, to adjust consistency Toppings Peanuts Chopped Cilantro Lime Wedges Preparation Cooking Creations has done it again. We’d love to see your masterpiece. Share your photos by using #FourWindsCasino or emailing photos to social@fourwindscasino.com. Tune in to our on our Instagram and Facebook accounts for more step-by-step Cooking Creations videos.

Simple and delectable, Lobster Corndogs are going to be the most desired item at your picnic. Chef Brandon brings life back and some spice to an old favorite. But lobster, really? Really! This recipe is refreshing and uses a tempura batter, so the entrée is light and crispy.  The batter is so perfect because we use club soda. It sounds strange but the carbonation helps aerate the batter and most importantly allows the lobster to fully cook. Club soda got it. But if you’re not sold on lobster, try steak. However, we highly suggest you give this whole recipe a try. It’s not your average corndog, it’s a lobster corndog; let’s get started.  Ingredients Lobster Corndogs 2                     Lobster Tails 8                     corndog sticks or wooden skewers Vegetable oil, enough to fill a skillet 2 inches deep Tempura Batter 1 2/3 Cup     Flour 1 1/2 Cup    Cornstarch 2 Cup             Club Soda Salt and pepper to taste Creamy Thai Chili Sauce 1/3 Cup        Mayonnaise 1/3 Cup        Sweet Thai Chili Sauce 2 Tbsp           Sriracha Sauce 1 tsp              Lemon Juice Preparation Add some green onion and tuxedo seeds for color and there you have it! You have a new favorite, don’t you? Share your photos by using #FourWindsCasino or emailing photos to social@fourwindscasino.com. Tune in to more Cooking Creations on our Instagram and Facebook accounts for step-by-step videos.

You’ve probably had a similar dish at many Asian dining spots, but Chef Brandon says this recipe from Chef Kuo is the bees’ knees. That’s enough for us to get excited, so let’s dive in. Ingredients ½ Cup            Water ½ Cup            Sugar ½ Cup            Walnuts 1 lb.               Medium Shrimp, Peeled and Deveined Salt and Pepper to Taste Canola or Peanut Oil 2                     Egg Whites ½ Cup            Cornstarch ¼ Cup            Mayonnaise 2 Tbsp           Sweetened Condensed Milk 2 Tbsp           Honey Preparation The aroma is tantalizing, and the flavor is remarkable! Pair this with stir fried rice or ramen noodles and get ready to add it to your dinner rotation. Share your photos by using #FourWindsCasino or emailing photos to social@fourwindscasino.com. Tune in to more Cooking Creations on our Instagram and Facebook accounts for step-by-step videos.

Thirst quenching and refreshing flavor, Brazilian Lemonade is a must try. Chef Brandon and Cooking Creations bring you a three-ingredient beverage perfect for summer. Ingredients 4                     Limes 5 Cups           Cold Water 1                     Can (14 ounces) Sweetened Condensed Milk Ice Cubes Preparation What did you think? Tell us in the comments or on social media! Share your photos by using #FourWindsCasino or emailing photos to social@fourwindscasino.com. Tune in to more Cooking Creations on our Instagram and Facebook accounts for step-by-step videos.

Risotto is great to enjoy but can be very intimidating to make at home as your sole focus must be on the entrée to have it turn out perfect. Chef Thomas takes us step by step on Cooking Creations with a Mushroom Parmesan Risotto. His 6-year-old loves it and it’s a recipe that can be easily adapted for personal tastes: vegan, steak, shrimp, chicken, tofu. If you have the time, let’s get started on making your new favorite entrée! Ingredients 1 C                  Arborio Rice 1 Tbsp           Butter 8 oz                Mushrooms 1 Shallot, Whole 1Tbsp            Thyme ¾ C                 White Wine ½ C                 Parmesan Cheese 4 C                  Beef Broth ½ tsp             Salt Preparation You’ve done it! Top it with steak, shrimp, or tofu, and enjoy. Share your photos by using #FourWindsCasino or emailing photos to social@fourwindscasino.com. Tune in to more Cooking Creations on our Instagram and Facebook accounts for step-by-step videos.

Simple and delectable, Lobster Corndogs are going to be the most desired item at your picnic. Chef Brandon brings life back and some spice to an old favorite. But lobster, really? Really! This recipe is refreshing and uses a tempura batter, so the entrée is light and crispy.  The batter is so perfect because we use club soda. It sounds strange but the carbonation helps aerate the batter and most importantly allows the lobster to fully cook. Club soda got it. But if you’re not sold on lobster, try steak. However, we highly suggest you give this whole recipe a try. It’s not your average corndog, it’s a lobster corndog; let’s get started.  Ingredients Lobster Corndogs 2                     Lobster Tails 8                     corndog sticks or wooden skewers Vegetable oil, enough to fill a skillet 2 inches deep Tempura Batter 1 2/3 Cup     Flour 1 1/2 Cup    Cornstarch 2 Cup             Club Soda Salt and pepper to taste Creamy Thai Chili Sauce 1/3 Cup        Mayonnaise 1/3 Cup        Sweet Thai Chili Sauce 2 Tbsp           Sriracha Sauce 1 tsp              Lemon Juice Preparation Add some green onion and tuxedo seeds for color and there you have it! You have a new favorite, don’t you? Share your photos by using #FourWindsCasino or emailing photos to social@fourwindscasino.com. Tune in to more Cooking Creations on our Instagram and Facebook accounts for step-by-step videos.

A dipping sauce that works great for marinating and more! Chef Drew’s Carolina BBQ Dipping Sauce is a must try. What makes it a Carolina sauce? The oh-so tasty vinegar base. Let’s give it a try. Ingredients 3 C                  Apple Cider Vinegar 1/4 C             Light Brown Sugar, Packed 2 tsp              Salt 2 tsp              Garlic Powder 2 tsp              Onion Powder 1 tsp              Black Pepper 1 Tbsp           Red Pepper Flakes 1 tsp              Hot Sauce of Choice 1/3 C             Ketchup Preparation What did you think of this flavor combo? Share your photos by using #FourWindsCasino or emailing photos to social@fourwindscasino.com. Tune in to more Cooking Creations on our Instagram and Facebook accounts for step by step videos.

These are not your average fries! Chef Drew’s Brined French Fries take time to prepare but every bite is worth the wait. Ingredients 3 lbs.             Yukon Potato 5 Tbsp           Kosher Salt 8 C                  Water 5                      Napa Cabbage Leaves Fry Seasoning 5 Tbsp           Salt 1 Tbsp           Black Pepper 2 Tbsp           Garlic Powder 3 Tbsp           Fresh Dill, Chopped Preparation Fries will never be the same, right? We’d love to hear what you thought of Chef Drew’s Brined Fries and see if you paired it with his Coffee Rubbed Brisket. Share your photos by using #FourWindsCasino or emailing photos to social@fourwindscasino.com. Tune in to more Cooking Creations on our Instagram and Facebook accounts for step-by-step videos.

A rack of Lamb is not only impressive and delicious to eat but intimidating to think about cooking! Chef Brian of Copper Rock Steakhouse takes us through the 6 steps to grilling a rack of lamb that will impress everyone at the table. Let’s get started on your lamb lollipops! Want a video tutorial? We’ve got you covered. Check out this episode of Cooking Creations here. Ingredients 1/2 Rack                               Lamb (Frenched) 4 Cloves                               Garlic 1 Tbsp                                   Fresh Rosemary 4 Tbsp                                   Extra Virgin Olive Oil 1/2 tsp                                  Salt 1/4 tsp                                  Black Pepper Preparation How did your masterpiece turn out? We’d love to see! Share your photos by using #FourWindsCasino or emailing photos to social@fourwindscasino.com. Are you ready for more recipes? Tune in to more Cooking Creations on our Instagram and Facebook accounts for step by step videos.

Brisket is king of the party and rightfully so. When done right brisket is moist and flavorful, but it tends to be intimidating for people to cook themselves because of the trimming, seasoning ratios, and cooking time. Chef Drew is a brisket man and has brought a sweet, bitter, and savory seasoning combo to Cooking Creations! Clear out some space in your refrigerator and countertop because we’re all in with the brisket recipe. Ingredients 1                     16 lb. Beef Brisket Whole Kosher Salt (Enough to coat the brisket) 6 Tbsp           Coffee (finely ground) 4 Tbsp           Garlic Powder 4 Tbsp           Smoked Paprika 4 Tbsp           Brown Sugar 4 Tbsp           Chili Powder 2 Tbsp           Coriander 2 Tbsp           Onion Powder 2 tsp              Crushed Red Pepper Flakes 2 tsp              Cayenne Preparation Are you ready to be king of the party? Don’t expect any leftovers because we are sure you rocked this cooking Creations recipe. Chef Drew paired his brisket with Brined Fries. Share your photos by using #FourWindsCasino or emailing photos to social@fourwindscasino.com. Tune in to more Cooking Creations on our Instagram, Facebook, and YouTube accounts for step by step videos.

You’ve seen it on the menu at most Italian spots and your taste buds love it! But what is Gnocchi? Gnocchi is a simple to make Italian dumpling. How simple? You probably already have the three main ingredients in your kitchen: Flour, Eggs, and Potatoes! It is a perfect change-up of pasta and can be topped with your favorite sauces or sautéed butter and herbs. Chef Dustin takes you step-by-step in the simple process of creating Gnocchi from scratch on Cooking Creations. Ingredients 2 lbs                       Russet Potatoes ½ tsp                     Kosher Salt 3.75 oz                  All – Purpose Flour ¼ C                         Parmesan Cheese 1                             Large Egg (Beaten at Room Temp) 4 Tbsp                   Unsalted Butter ½ Bunch               Sage Preparation Tasty, right? Now that you’ve learned the basics, get fancy with it. Gnocchi is a fun entrée to make into fun shapes and textures! We’d love to hear what you thought of Chef Dustin’s Gnocchi with Sage Brown Butter! Share your photos by using #FourWindsCasino or emailing photos to social@fourwindscasino.com. Tune in to more Cooking Creations on our Instagram and Facebook accounts for step-by-step videos.

Have a craving for oysters but it’s too late for reservations at your favorite restaurant? Chef Brandon has you covered with Chargrilled Oysters on Cooking Creations. In three easy steps you’ll have delicious oysters perfect for an appetizer, side dish, or anytime snack. Go get some oysters and open the pantry, it’s time to get cooking. Ingredients 12                        Fresh Shucked Oysters, On the Half Shell 1/2 lb                  Unsalted Butter 1 Tbsp                 Fresh Lemon Juice 1/2 Tbsp              Worcestershire Sauce 1 bunch               Green Onion, Finely Chopped 10                        Garlic Cloves, Pureed 1/2 tsp                 Crushed Red Pepper Flakes 1 1/2 Tbsp           Fresh Thyme, Finley Chopped 1 1/2 Tbsp           Fresh Oregano, Finley Chopped 1 Tbsp                 Creole Seasoning 1 oz                     White Wine 1/2 C                   Grated Romano Cheese Preparation They were gone in no time, right? Great job! We’d love to know your thoughts on this recipe and see your masterpiece. Share your photos by using #FourWindsCasino or emailing photos to social@fourwindscasino.com. Tune in to more Cooking Creations on our Instagram and Facebook accounts for step-by-step videos. If you want to try perfectly crafted oysters without the work, make reservations at Copper Rock Steakhouse New Buffalo or South Bend or Edgewater Café.

Chef Brandon has brought a simple, fulfilling recipe you make the night before using your favorite cheese and jam combinations. Monte Cristo Breakfast Bake allows you to tailor the ingredients to your flavor favorites and use up the bread from spaghetti night. Let’s get breakfast started. Ingredients 1 (16-oz)      Loaf French Bread 1/3 C             Honey Mustard Dressing 20 Slices       Canadian Bacon or Ham, Thinly Sliced 20 Slices       Swiss Cheese, Sliced Very Thin (or another of your favorite cheese) 8                     Eggs 2 C                  Half-and-Half 1 C                  Milk 2 Tbsp           Sugar 1 tsp              Vanilla Powdered Sugar Strawberry Jam (or another of your favorite jam flavors) Instructions What combination did you go with; strawberry and Swiss? We would love to know how it turned out. Share your comments below and photos on social media with #FourWindsCasino or by emailing photos to social@fourwindscasino.com. Tune in to more Cooking Creations with Chef Brandon on our Instagram and Facebook accounts for step-by-step videos.

Appetizer, side dish, or the main show, Chef Brandon has brought you a cooking creation that does it all. Lobster stuffed mushrooms! We are loving this recipe because it is adaptable. Not a fan of lobster? Switch to chicken, steak, or tofu. You can add a little more zest with a Boursin cheese instead of the cream cheese. Any combo you choose, this is a must try recipe. Let’s get cooking. Ingredients 2              Lobster Tails, Rough Chopped into 1/4″-1/2” Pieces 2              Shallots, Cut into Quarters Lengthwise and Sliced Thin 3 Oz       Cream Cheese 1/2 C     Panko Breadcrumbs 2 tsp      Old Bay Seasoning 2 Tbsp   Chives 1/3 C     Shredded Aged White Cheddar Cheese 8 Oz.      Mushrooms, Stems Removed Chopped Green Onions for Garnish Instructions Did you stick with the lobster or switch to tofu or chicken? Let us know and share photos on social media with #FourWindsCasino or by emailing photos to social@fourwindscasino.com. Tune in to more Cooking Creations with Chef Brandon on our Instagram and Facebook accounts for step by step videos.

Something sweet for your sweetie, or just to surprise your friends and family with your dessert skills! Chef Brandon brings you a pink raspberry cheesecake mousse. Oh yeah! Our taste buds are smiling already. This recipe is adaptable for your favorite fruits. Not a raspberry fan, try strawberry or blueberry. Whatever your fruit fancy is this will become a go-to dessert for all your events. Ingredients Graham Cracker Crumble 1 C                  Graham Cracker Crumbs 4 Tbsp           Butter, Melted 2 tsp              Sugar Raspberry Puree 2 C                  Raspberries 2 Tbsp           Lemon Juice 2 Tbsp           Sugar Cheesecake Mousse 2/3 C             Heavy Whipping Cream 3/4 C             Powder Sugar, Divided 8 Oz               Cream Cheese 1 tsp              Vanilla 1 C                  Raspberries for Garnish Instructions Graham Crumble Raspberry Puree Cheesecake Mousse Were you smiling from ear to ear with happy taste buds? We know our team was thrilled to try this cooking creations treat.  Let us know and share photos on social media with #FourWindsCasino or by emailing photos to social@fourwindscasino.com. Tune in to more Cooking Creations with Chef Brandon on our Instagram and Facebook accounts for step by step videos.

Did someone say pudding? We did! Everyone should be able to enjoy bread pudding, so Chef Brandon has crafted a Maple Pecan Vegan Bread Pudding recipe sure to impress! Ingredients 5 C.                        Day-Old Bread (Torn into 2-Inch Pieces) 1 14 oz. Can         Full-Fat Coconut Milk 2/3 C.                    Maple Syrup 2 tsp.                     Ground Cinnamon 1 tsp.                     Salt, Divided 1 1/4 C.                Unflavored Almond Milk, Chilled 1/3 C.                    Cornstarch 2 tsp.                     Vanilla Extract 1 C.                        Pecan Halves 1/4 C.                    Brown Sugar 1/4 C.                    Vegan Butter, Melted Why use day-old bread? The aged bread is perfect for soaking up all the gooey goodness and it becomes fresh again after baking. However, a dish is only as good as its ingredients and not all breads are baked equal. Which one should you use for this yummy dish? We suggest a vegan sourdough, ciabatta, focaccia, or baguette. Now that we have that sorted. Let’s get to baking. Instructions Waa-lah! It’s time to dig in! Share photos on social media with #FourWindsCasino or by emailing photos to social@fourwindscasino.com. Tune in to more Cooking Creations with Chef Brandon on our Instagram and Facebook accounts for step-by-step videos.

Winter is near and that means soup season! There’s something so warming and satisfying about a homemade soup after an afternoon of winter adventures. Chef Brandon has outdone himself with an Italian Sausage, Kale, and Bean Soup recipe. This recipe has a lot of quick steps, but it is worth it when you get a whiff of it simmering in the Dutch oven. Roll up your sleeves and let’s get started. Ingredients 3 Tbsp.                 Olive Oil, Divided 1 Lb.                      Italian Sausage 1                            Yellow Onion, Diced 2                            Large Carrots, Rinsed, Peeled and Sliced 3                            Celery Stalks, Rinsed and Sliced 1                            Bay Leaf 1                            Sprig Fresh Thyme 2 tsp.                     Italian Seasoning 4                            Cloves Garlic, Minced Salt and Pepper To Taste 1 Bunch                Kale, Stems Removed and Rough Chopped 2 Cans                   White Cannellini Beans, Drained and Rinsed 6-8 C.                    Chicken or Vegetable Stock 1/2 C.                    Shredded Parmesan Cheese, Optional Instructions 1.) Heat one tablespoon olive oil over medium heat in a large Dutch oven or soup pot. 2.) Add sausage and cook for about 8-10 minutes or until browned, stirring occasionally to break into smaller pieces. 3.) Transfer with a slotted spoon to a plate and set aside. 4.) Pour remining olive oil into the soup pot and heat it up. 5.) Add onions, carrots, celery, bay leaf, thyme, and Italian seasoning; cook for about 8 minutes or until vegetables are tender. 6.) Stir in garlic, salt, and pepper, and continue to cook for 1 minute. 7.) Mix in kale and cook until it starts to wilt, about 1-2 minutes. 8.) Stir in beans, prepared sausage, and broth; bring to a boil. 9.) Lower heat to a simmer and cook uncovered for 15 minutes to combine all the flavors. 10.) Remove from heat and take out the bay leaf and sprig of thyme. 11.) Divide soup among bowls and top with cheese. We’re ready for soup season and so are you with this robust and hearty soup recipe! Tell us how much you love it and share photos on social media with #FourWindsCasino or by emailing photos to social@fourwindscasino.com. Tune in to more Cooking Creations with Chef Brandon on our Instagram and Facebook accounts for step-by-step videos.

Some guests like appetizers and some like the desserts but this Cooking Creations recipe will have them singing PO-TAT-OES! Mashed Potato Casserole is a game changer and the perfect twist for the holidays. Ingredients 1 Lbs.                    Russet Potatoes, Peeled and Cut into Cubes 1/2 Tbsp.             Salt 5                              Garlic Cloves 1 Pkg.                    (8 oz.) Cream Cheese, Cubed and Softened 1 C.                        Sour Cream 1/2 C.                    Milk, Warmed 1/2 Stick               (4 Tbsp.) Butter, Softened 1 tsp.                     Salt Pepper to Taste 1 C.                        Panko Breadcrumbs 1/4 C.                    Parmesan Cheese, Grated 1/4 tsp.                Paprika 3 Tbsp.                 Butter, Melted  Instructions 1.) Add potatoes, salt, and garlic to a large pot of water. 2.) Bring to a boil, then reduce heat to a simmer until the potatoes are tender to the fork touch, about 20 minutes. 3.) Drain then pour potatoes into a large bowl. Mash potatoes and garlic with a masher or whisk if you don’t have a masher. 4.) Preheat the oven to 350°F. 5.) Add cream cheese, sour cream, milk, and butter to the potatoes and stir until smooth. Then add salt and pepper to taste. 6.) Pour into a greased 9×13 baking dish and smooth evenly on top. 7.) In a small bowl, stir together the panko, Parmesan, and paprika. Drizzle with the melted butter and toss to coat. Sprinkle over the potato mixture. 8.) Bake until the potatoes are heated through and the topping is golden brown, about 30 minutes. Creamy, crispy, and cheesy! Give it a try and we’re sure the dish will be scrapped clean. Share photos on social media with #FourWindsCasino or by emailing photos to social@fourwindscasino.com. Tune in to more Cooking Creations with Chef Brandon on our Instagram and Facebook accounts for step-by-step videos.

Fall is here and it’s time for holiday treats! A couple fall ingredients, chocolate and pumpkin, are perfect together to make a show stopping dessert. Chef Brandon brings you a Chocolate Pumpkin Pound Cake in four simple steps.

Chef Brandon twists your favorite potato skins into a bite-sized gourmet treat. Packed with flavor, these bites are perfect for gatherings and tailgate parties. Let’s dive into another Cooking Creations favorite.

It’s a classic for all the right reasons and when it’s done right there won’t be a smear left in the bowl! What makes the classic phenomenal? The ingredients. Fresh is always best but it can be hard to pick the perfect produce. How do you know when an avocado is ripe enough for today or for a dish you plan to make over the weekend; look and feel. When the avocado is darker, more purple in color, it is riper. Next is the feel. Be nice and don’t squish all around the mid-section, that leads to bruising, just lightly touch the top of the fruit by the stem. Ripeness can be determined by comparing to the feel of your hand: Thumb – over ripe; middle finger – perfect today; pinky – best in a day or two.  Now that you have picked the best avocados, gather the rest of your fresh ingredients and let’s get started. Ingredients 3                Medium Mashable – Soft Avocados 1 to 2 Tbs Fresh Lime Juice 1/4 Cup     Finely Chopped Onion (less than a quarter inch pieces) 2/3 Cup     Chopped Tomatoes (a little larger than ¼ inch pieces) 2                Cloves Garlic, Pressed or Finely Grated 2 Tbs          Very Fine Chopped Fresh Jalapeno 4 Tbs          Chopped Fresh Cilantro Salt to Taste  Preparation 1.      Remove the little “button” at the stem end of each avocado. Cut around the pits, starting at the stem end, continuing to the blossom end, then coming back up to the steam end again. Twist the two halves apart, then remove the pits (either with a spoon or by wedging the knife blade into the pit and twisting to dislodge it). With a large spoon, scoop the flesh from the skin into a bowl. With a potato masher, a large fork, or the back of a large spoon, roughly mash the avocado. 2.      Season with salt and lime juice: start with a tablespoon of salt and a tablespoon of lime, gently stir them in, then taste and continue adding salt and lime until desired taste. 3.      Scoop the chopped onion into a strainer and rinse under cold water. Shake off the excess water, then add to the bowl, along with the tomato, jalapeno, and cilantro. Stir everything gently together, then taste and add more until you achieve your desired flavor. 4.      Scoop your guacamole into a bowl, garnish it with additional cilantro and serve it as a condiment for tacos, with tortilla chips, or sliced vegetables as a dip. Was it phenomenal? Did you use it with chips, or did you top your burger for an extra kick? Don’t forget to share photos on social media with #FourWindsCasino or by emailing photos to social@fourwindscasino.com. Emailed or tagged photos could be featured on our Facebook, Twitter, Instagram, and Pinterest pages! The Culinary Team at Four Winds Casinos is dedicated to the art of preparing and serving delectable dishes. We enjoy sharing recipes with our guests and fans because we know you love Copper Rock Steakhouse, Kankakee Grille, Timbers, and White Birch Market.

Breakfast, Dessert, Pepperoni, Hawaiian, you can enjoy pizza anytime, any day of the week! Chef Brandon mixes up the sauce and toppings to create a new twist on a family favorite.

Bacon is always a great idea, especially when Chef Brandon puts his twist on it. This simple recipe brings the heat and sweet to your breakfast favorite.

Do you really want to impress your dinner guests but are not confident in your baking skills? Bread pudding is the perfect place to start. Bread pudding is sweet, creamy and very versatile. Chef Brandon explains that you can use fresh, day-old or stale bread making this dessert not only delicious but a great way to utilize your pantry! Not a fan of blueberries? Try strawberries, peaches, or another favorite. Now that your mind is racing with possibilities to get started.

From summer picnics to tailgating, slaws are a must have and are so easy to change up to use seasonally fresh ingredients and flavors. Chef Brandon and Chef Tammy have teamed together to create a fruity and nutty summer slaw ready in just two steps.

A healthy Peruvian dish with so much flavor is Ceviche! Traditionally made with raw fresh fish or shrimp, this traditional dish can make some new cooks wary of attempting so Chef Brandon has crafted an introductory ceviche recipe. This first step recipe will have you falling in love with ceviche and we are excited to learn how much you enjoy this one.

Heat up your deep fryer and get ready to be amazed! Not your average wings, with not your average flavoring!

Strawberries right off the vine are so juicy and flavorful it is a mesmerizing experience and makes us super excited for strawberry season this June! With so many local patches, you can find the freshest ingredients to indulge in. One of our favorite ways to use strawberries is a crumble. Crumbles are perfect for any after-dinner treat, coffee break, or the occasional breakfast.

This simple recipe will delight your senses and make a splash at any meal or cookout. Avocado, cheese, tomatoes, and peaches; what more could you need?

Hot summer days just got better with these boozy adult treats!

Spring is finally arriving and it’s the best time to start prepping your grill for all your spring and summer meals. Brats, steaks, and corn on the cob are great, but our Pineapple Salmon Skewers are full of flavor and just what your grilling rotation needs.

Creamy, spicy, and full of flavor. Chef Brandon brings a Creamy Sriracha Crab Salad to Cooking Creations. Also known as a Kani Salad, this recipe is a Japanese style salad that is quick and easy and pairs great with everything from burgers to filet mignon. So, grab a cutting board and let’s get started.

We love bruschetta and it’s a perfect appetizer for all those tasty tomatoes you grew, but sometimes it’s nice to mix it up! Chef Art twists the flavors of bruschetta into a delicious bruschetta chicken sandwich that’ll become a staple rotation in your dinner line-up. Grab your gardening gloves and let’s gather some ingredients.

Salads are so delicious but can get boring and repetitive. Here is a simple way to jazz up your salad and revive your love for them.

Perfect for your anniversary, birthday, or to just blow the socks off your guests. Give our Dry Aged Lamb Chop with Mint Chimichurri and Roasted Tri-Color Carrots recipe a try. Already intimidated? Don’t worry. Chef Philip has given us a step-by-step to creating this luxury dinner.

A perfect pick-me-up afternoon treat or a delicious way to enjoy coffee and dessert! This simple recipe can be tailored to your tastes. Want dark chocolate? Sounds great. Need a little more oomph of espresso? You got it. Chef Michael shows you how to rule the dessert game with his chocolate coffee truffles on Cooking Creations.

Summer is here and so is the abundance of fresh fruit. There are so many dessert recipes using fresh fruit we could go on all day. Today however, we are going tropical with grilled pineapple! But won’t grilling dry it out? Not at all. This simple, quick recipe adds a complexity of rich flavors into a perfect sweet treat.

Southwest Michigan has an abundance of beautiful orchards to cruise through on a lovely summer’s day. Using fresh, local ingredients when cooking gives your dishes extra flavor and using fruit in your entrees adds an extra level of excitement for your taste buds. Today we are creating a pairing of salmon with fruit and a dash of spice, Coconut Crusted Salmon with a Peach Chili Sauce.

Quick and tasty; that’s just what this dish is. Blackened Salmon Tacos with Pineapple Salsa is great for evenings on the patio. Since salmon cooks fast, you won’t be stuck at the cooktop while the rest of the guests are sipping on margaritas and cervezas. There are only four steps, so let’s get started!

Cooking Creations with Chef Brandon is thrilled to have summer just around the corner and to celebrate the warming season with great summer recipes. One of the best parts of summer in Southwest Michigan and Northern Indiana is all the fresh fruit available! Enjoy a day of picking at a local grove or pick up fresh ingredients from the farmers market for the best tasting salads. Side salad for a party or a main entrée for any day of the week, the Strawberry Spinach Salad will have your taste buds basking in flavorful delight.

Grilling season has arrived, and pickled red onions are just the topping your taste buds have been missing! Burgers, hotdogs, tacos and more, it is as simple as 1,2,3! Let’s get started.

Where’s the meat? Not here! A flavorful cauliflower steak with citrus cumin slaw will have your taste buds so thrilled you will be wondering if you have room for a second.

Get ready for a real treat! Empanadas are a great side dish or main entrée because you can alter the filling to be anything you want! The sky is the limit but today we are sticking with the classic cheese empanada. Chef Brandon takes a stab at his wife’s traditional fried cheese empanadas recipe on Cooking Creations.

Let’s talk vinaigrettes. Salad dressings, marinades, red wine, apple cider vinegar, basil, the list is endless and so are the opportunities. With so many types to choose from, vinaigrettes must be complicated, right? Wrong! A vinaigrette is simply mixing an oil with something acidic such as vinegar and lemon juice.

On Cooking Creations with Chef Brandon, we explore a forgotten favorite, Quiche! Quiche is a French dish that consists of a pastry crust with savory custard and pieces of cheese, meat, seafood, vegetables or any combination that you can dream of! Hot or cold, Quiche is a dish that is very versatile and can be served for any meal.

Cut the winter chill with a perfectly crafted soup topped with bread and melted cheese – it doesn’t get much better.