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Head Cook Recipes, 10308 Taylorsville Road, Louisville, AL (2026)

09/01/2026

Winter Spiced Pumpkin Orange Jam

This Winter Spiced Pumpkin Orange Jam is a cozy homemade spread filled with the warm flavors of pumpkin, fresh orange, cinnamon, ginger, nutmeg, and cloves. The orange adds a bright citrus note that balances the sweetness and makes this jam especially delicious during the colder months.

It’s easy to prepare on the stovetop and makes a wonderful spread for toast, biscuits, pancakes, waffles, scones, or even cheesecake. No canning equipment is needed—just cook, cool, refrigerate, and enjoy.

Ingredients
2 cups pumpkin purée
1 cup orange juice
1 tablespoon finely grated orange zest
2 cups granulated sugar
2 tablespoons fresh lemon juice
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
⅛ teaspoon ground allspice
Pinch of kosher salt
Instructions
Combine the ingredients.
Add the pumpkin purée, orange juice, orange zest, granulated sugar, and lemon juice to a medium heavy-bottomed saucepan.
Add the spices.
Stir in the cinnamon, ginger, nutmeg, cloves, allspice, and kosher salt until evenly combined.
Dissolve the sugar.
Cook the mixture over medium heat, stirring frequently, until the sugar has completely dissolved.
Bring to a simmer.
Allow the mixture to come to a gentle simmer, then reduce the heat to medium-low.
Cook the jam.
Continue cooking for 25–35 minutes, stirring frequently to prevent the pumpkin mixture from sticking or scorching on the bottom of the pan.
Check the consistency.
The jam is ready when it has become noticeably darker in color and has a thick, smooth, glossy consistency. Keep in mind that it will thicken a little more as it cools.
Cool slightly.
Remove the saucepan from the heat and let the jam cool for 10–15 minutes.
Transfer to jars.
Spoon the warm jam into clean glass jars or containers. Allow it to cool completely before sealing.
Chill.
Refrigerate for at least 1 hour, or until thoroughly chilled and set.
Serve.
Spread it over warm biscuits, toast, pancakes, waffles, or scones. It also makes a delicious topping for cheesecake.

09/01/2026

Devil’s Spit A1 Smash Sauce Meatball Sub Cups

These Devil’s Spit A1 Smash Sauce Meatball Sub Cups turn classic meatball subs into a fun, bite-sized appetizer. Juicy homemade meatballs are layered with marinara and melty mozzarella inside crispy wonton cups, then finished with a bold, spicy A1 smash sauce loaded with smoky paprika and pickled jalapeños.

They’re easy to make, packed with flavor, and perfect for game days, parties, family gatherings, or anytime you want a fun twist on a classic meatball sub.

Ingredients
For the Meatballs
1 lb ground beef
⅓ cup breadcrumbs
1 large egg
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
For the Cups
12 wonton wrappers
1 cup shredded mozzarella cheese
½ cup marinara sauce
For the Devil’s Spit A1 Smash Sauce
⅓ cup A1 steak sauce
2 tablespoons mayonnaise
1 tablespoon hot sauce
1 teaspoon smoked paprika
1 tablespoon finely chopped pickled jalapeños
For Garnish
Chopped fresh parsley
Extra smash sauce, if desired
Instructions
Prepare the oven.
Preheat the oven to 375°F (190°C). Lightly grease a 12-cup muffin pan.
Make the meatballs.
In a large bowl, combine the ground beef, breadcrumbs, egg, garlic powder, onion powder, and black pepper. Mix gently until everything is evenly combined.
Shape the meatballs.
Divide the mixture into 12 equal portions and roll each portion into a small meatball.
Brown the meatballs.
Heat a skillet over medium heat. Add the meatballs and cook for about 5–6 minutes, turning occasionally, until browned on the outside. They don't need to be fully cooked yet because they'll finish cooking in the oven.
Make the smash sauce.
In a small bowl, stir together the A1 steak sauce, mayonnaise, hot sauce, smoked paprika, and chopped pickled jalapeños until smooth.
Build the wonton cups.
Press one wonton wrapper into each muffin cup, gently pushing it down and allowing the edges to extend above the sides.
Add the fillings.
Spoon a small amount of marinara sauce into each wonton cup. Add a little mozzarella, then place one browned meatball into each cup.
Add the spicy sauce.
Spoon some of the Devil’s Spit smash sauce over each meatball, then sprinkle with the remaining mozzarella.
Bake.
Bake for 12–15 minutes, or until the cheese is melted and bubbly, the meatballs are cooked through, and the wonton edges are golden and crispy.
Garnish and serve.
Remove the meatball cups from the muffin pan and let them cool for a few minutes. Garnish with chopped parsley and drizzle with additional smash sauce if desired. Serve warm.
Tips for the Best Meatball Sub Cups
Don't overmix the ground beef mixture, as this can make the meatballs tough.
For easier removal, lightly grease the muffin pan before adding the wonton wrappers.
Keep an eye on the wonton edges during baking—they should be crisp and golden but not overly dark.
Adjust the amount of hot sauce and jalapeños to control the heat.
Serve immediately for the crispiest wonton cups.

09/01/2026

Banana Split Cake

Best of all, there’s no oven and no complicated preparation. Just layer everything in one dish, let it chill, and you’ll have a creamy, crowd-pleasing dessert that disappears fast.

Ingredients
2 cups graham cracker crumbs
½ cup unsalted butter, melted
8 ounces cream cheese, softened
1 cup powdered sugar
3 medium bananas, sliced
1 can (20 ounces) crushed pineapple, very well drained
1 container (8 ounces) whipped topping, thawed
Maraschino cherries, for topping
Instructions
Prepare the crust.
Combine the graham cracker crumbs and melted butter in a bowl. Stir until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9×13-inch dish.
Make the cream cheese layer.
Beat the softened cream cheese and powdered sugar together until smooth and creamy. Spread evenly over the graham cracker crust.
Add the fruit.
Arrange the sliced bananas over the cream cheese layer. Spoon the well-drained crushed pineapple evenly over the bananas.
Top with whipped topping.
Spread the thawed whipped topping over the pineapple, smoothing it gently into an even layer.
Add the cherries.
Finish by arranging maraschino cherries over the top.
Chill.
Cover and refrigerate for at least 4 hours, or preferably overnight, before slicing.
Serve.
Cut into squares and serve cold. Keep any leftovers refrigerated.
Tips for the Best Banana Split Cake
Drain the pineapple extremely well to prevent the dessert from becoming watery.
Let the cream cheese soften at room temperature so the filling spreads easily.
For the best texture and cleanest slices, chill the cake overnight.
Add the banana slices shortly before assembling to help keep them fresh.
Store leftovers covered in the refrigerator and enjoy within 2–3 days.
Recipe Details

Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 12–15
Method: No-Bake

09/01/2026

Garlic Butter Shrimp with Broccoli & Avocado

This Garlic Butter Shrimp with Broccoli & Avocado is a fresh, flavorful meal that comes together in just 20 minutes. Juicy shrimp are cooked in a rich garlic-butter sauce and served with tender-crisp broccoli and creamy avocado for a simple, satisfying plate.

It’s protein-packed, naturally low-carb, and perfect for a quick lunch or light dinner when you want something delicious without spending hours in the kitchen.

Ingredients
1 lb large shrimp, peeled and deveined, tails left on
1 large ripe avocado
3 cups broccoli florets
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, minced
½ teaspoon garlic powder
½ teaspoon freshly ground black pepper
¼ teaspoon dried parsley
Salt, to taste
1 teaspoon fresh lemon juice, optional
Instructions
Season the shrimp.
Pat the shrimp dry with paper towels. Place them in a bowl and season with garlic powder, salt, black pepper, and dried parsley. Toss well to coat.
Heat the skillet.
Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter has melted, add the minced garlic and sauté for about 20–30 seconds, just until fragrant.
Cook the shrimp.
Add the shrimp to the skillet in a single layer. Cook for 1–2 minutes per side, or until the shrimp are opaque, pink, and lightly golden around the edges. Avoid overcooking, as shrimp can become rubbery quickly.
Steam the broccoli.
While the shrimp are cooking, steam the broccoli for about 5–6 minutes, until bright green and tender-crisp. Drain well.
Prepare the avocado.
Cut the avocado in half and remove the pit. Scoop out the flesh and slice it into thick wedges or bite-sized pieces.
Assemble the plate.
Divide the steamed broccoli between two plates. Arrange the avocado alongside the broccoli, then add the warm garlic-butter shrimp.
Finish and serve.
Add a little freshly cracked black pepper and drizzle with fresh lemon juice, if desired. Serve immediately while the shrimp are warm.
Tips for the Best Garlic Butter Shrimp
Pat the shrimp dry before seasoning to help them brown instead of steaming.
Cook the shrimp in a single layer and avoid overcrowding the skillet.
Don't overcook the shrimp. They are ready as soon as they turn opaque and curl into a loose “C” shape.
Add the lemon juice just before serving for a bright, fresh finish.
For extra flavor, garnish with a little fresh parsley or red pepper flakes.
Recipe Details

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Calories: Approximately 450 kcal per serving

09/01/2026

Garlic Chicken & Roasted Veggie Meal Prep

It’s high in protein, loaded with vegetables, and easy to prepare ahead of time for busy weekdays.

Ingredients
For the Chicken
2 boneless, skinless chicken breasts, cut into bite-sized pieces
3 garlic cloves, minced
1 teaspoon Italian seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon olive oil
For the Roasted Vegetables
12 baby potatoes, halved
2 cups broccoli florets
2 large carrots, sliced into thick rounds
1 medium onion, roughly chopped
1 tablespoon olive oil
½ teaspoon paprika
Half of the minced garlic
Salt and black pepper, to taste
Instructions
Preheat the oven.
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper if desired.
Start with the potatoes and carrots.
Add the halved baby potatoes and sliced carrots to a large bowl. Toss with 1 tablespoon olive oil, paprika, half of the minced garlic, salt, and black pepper.
Roast the vegetables.
Spread the potatoes and carrots evenly on the baking sheet. Roast for about 20 minutes.
Add the remaining vegetables.
Remove the baking sheet from the oven and add the broccoli and chopped onion. Toss everything together, then return the tray to the oven and roast for another 10–15 minutes, or until the vegetables are tender and lightly caramelized.
Cook the chicken.
While the vegetables are roasting, season the chicken pieces with Italian seasoning, garlic powder, onion powder, salt, and black pepper.
Brown the chicken.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until golden brown and cooked through.
Add the garlic.
Stir the remaining minced garlic into the chicken during the final minute of cooking. Cook just until fragrant.
Assemble the meal prep.
Divide the garlic chicken and roasted vegetables evenly among 4 meal-prep containers.
Cool and store.
Allow the meals to cool slightly before sealing the containers. Refrigerate for up to 4 days.

08/28/2026

How to make pickled cherry tomatoes, red onions, and cucumbers

Pickled Cherry Tomatoes, Red Onions, and Cucumbers
Ingredients:
- 1 pint cherry tomatoes
- 1/2 red onion, thinly sliced
- 1/2 cucumber, thinly sliced
- 1 cup white vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/4 cup fresh dill, chopped
Instructions:
1. Prepare the vegetables: Wash and dry the cherry tomatoes, red onion, and cucumber. Thinly slice the red onion and cucumber.
2. Make the pickling liquid: In a small saucepan, combine the white vinegar, water, sugar, salt, oregano, and red pepper flakes. Bring to a boil over medium heat, stirring until the sugar and salt dissolve.
3. Pour the pickling liquid over the vegetables: Place the cherry tomatoes, red onion, and cucumber in a jar or container. Pour the hot pickling liquid over the vegetables, making sure they are completely covered.
4. Add the dill: Stir in the chopped fresh dill.
5. Seal and refrigerate: Seal the jar or container tightly and refrigerate for at least 2 hours, or up to 2 weeks. The pickled vegetables will become more flavorful the longer they are refrigerated.
6. Serve: Serve the Pickled Cherry Tomatoes, Red Onions, and Cucumbers as a condiment or appetizer. Enjoy!

08/18/2026

Cinnamon Roll Bread

Soft, fluffy, and filled with buttery cinnamon sugar, this cinnamon roll bread combines the comforting flavors of homemade cinnamon rolls with the easy-to-slice shape of a loaf. Finished with a simple vanilla glaze, it's perfect for breakfast, brunch, or an afternoon treat.

Ingredients

For the Dough

• 3 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 teaspoon salt
• 3/4 cup warm milk
• 1/4 cup unsalted butter, melted
• 1 large egg

For the Cinnamon Filling

• 1/2 cup packed brown sugar
• 2 tablespoons ground cinnamon
• 1/4 cup unsalted butter, softened

For the Vanilla Glaze

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Instructions

In a small bowl, combine the warm milk, yeast, and a small pinch of the granulated sugar. Let stand for 5–10 minutes, until foamy.
In a large bowl, whisk together the flour, remaining sugar, and salt.
Add the yeast mixture, melted butter, and egg to the dry ingredients. Mix until a soft dough forms.
Transfer the dough to a lightly floured surface and knead for 8–10 minutes, or until smooth and elastic.
Place the dough in a lightly greased bowl. Cover and let rise in a warm place for about 1 hour, or until doubled in size.
Roll the dough into a large rectangle on a lightly floured surface.
Spread the softened butter evenly over the surface of the dough.
In a small bowl, combine the brown sugar and cinnamon. Sprinkle the mixture evenly over the butter.
Starting from one long side, roll the dough tightly into a log. Pinch the seam closed and place the loaf seam-side down in a greased 9×5-inch loaf pan.
Cover and let rise for another 30–45 minutes, or until noticeably puffy.
Preheat the oven to 350°F (175°C).
Bake for 30–35 minutes, or until the loaf is golden brown and cooked through.
While the bread cools slightly, whisk together the powdered sugar, milk, and vanilla extract until smooth.
Drizzle the vanilla glaze over the warm bread.
Slice and serve warm.

08/17/2026

Southern Chow Chow Relish

This classic Southern-style chow chow relish combines crunchy cabbage, tangy green tomatoes, sweet onions, and colorful peppers in a sweet-and-tangy mustard brine. It's delicious served alongside beans, burgers, hot dogs, grilled meats, sandwiches, or fried foods.

Ingredients

• 3 cups finely chopped green cabbage
• 2 cups finely chopped green tomatoes
• 1 cup finely chopped sweet onion
• 1 cup finely chopped red bell pepper
• 1 cup finely chopped green bell pepper
• 1 cup apple cider vinegar
• 3/4 cup granulated sugar
• 1 tablespoon yellow mustard seeds
• 1 teaspoon celery seeds
• 1/2 teaspoon ground turmeric
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Directions

Add the chopped cabbage, green tomatoes, onion, red bell pepper, and green bell pepper to a large saucepan.
Pour in the apple cider vinegar and add the granulated sugar.
Stir in the mustard seeds, celery seeds, turmeric, salt, and black pepper.
Bring the mixture to a gentle boil over medium heat, stirring occasionally until the sugar dissolves.
Reduce the heat to low and simmer for 15–20 minutes, stirring occasionally, until the vegetables are tender but still retain some crunch.
Remove the saucepan from the heat and let the relish cool completely.
Transfer the cooled relish to clean jars and seal tightly.
Refrigerate overnight before serving to allow the flavors to develop.

08/11/2026

Chocolate Chia Pudding.

Strawberry Chia Pudding.

Mango Chia Pudding.

Peanut Butter Banana Chia Pudding.

Coconut Chia Pudding.

Blueberry Chia Pudding.

Apple Cinnamon Chia Pudding.

08/10/2026

🫐 Blueberry Antioxidant Smoothie 🫐 ( Kill Tummy Fat Smoothie )
1/2 banana
1 cup blueberries
1 tbsp chia seeds
1/2 cup yogurt
1 tsp cinnamon
1 tsp peanut butter
Blend all ingredients until smooth

Head Cook Recipes

09/01/2026

09/01/2026

09/01/2026

09/01/2026

09/01/2026

08/28/2026

08/18/2026

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08/11/2026

08/10/2026

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