Community Chatter: What is your go to recipe or signature dish?

It's that time of year... With the various winter holidays and get-togthers, one of the main attractions will always be what is being served and those special dishes that you only get to eat a few times a year.   So of course with American Thanksgiving just around the corner, I asked the team about their go to recipes or signature dishes and they absolutely didn't disappoint!  

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From Rose:

Over the last year or so and all the time spent at home, I have developed several new hobbies. One of which is cooking things from complete scratch. My sister and I both received stand mixers as a gift last year and since then, we have gotten every attachment possible including the pasta roller and meat grinder. Interestingly enough, my sister also works for a meat supply company which allows us to get high quality meat for low prices. With all of these pieces falling into place, we decided to give homemade lasagna a whirl. Now, I'm not talking about the heavy ricotta or freezer version of lasagna, but homemade, from scratch, real Italian lasagna. From grinding our own filets for the Bolognese to making a fresh béchamel with a hint of grated nutmeg to freshly rolled pasta sheets, it was truly made from 100% scratch. This has since become our go-to entertainment and/or special occasion recipe. But keep in mind, it's an all day affair. To check out the recipe inspiration, follow this link: https://foodtasia.com/lasagna/ Happy cooking!

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From Morgan:

My go-to homemade meal is, hang on this is a long one, Roasted Red Pepper Cajun Chicken Alfredo! Wowza is it a good one. This is what my family has on special occasions, or any excuse we can find to make it. My favorite things about this meal are that it feeds a crowd, it’s filling, IF there are leftovers it’s even better the second day once the flavors fully combine, and it’s actually really budget friendly. I don’t have an exact receipt but this is what we’ve based it off of and added our own twist my seasoning grilled chicken with Cajun spices. https://damndelicious.net/2013/12/02/roasted-red-pepper-alfredo/

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From Kiala:

As soon as the weather drops down below 70, it's time to break out the crockpot/instant pot and make some soups! This one is a classic but made completely from scratch...Chicken Noodle Soup! My kids prefer ramen noodles instead of egg noodles, but other than that, I follow this recipe to a T. Using chicken thighs for the broth gives it depth, and fresh herbs gives it the complexity you can't find in a can.
https://www.jocooks.com/recipes/instant-pot-chicken-noodle-soup/

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From Sasha:

I have many signature dishes, but if I had to pick one, it would be Grilled Stuffed Jerk Snapper Fish. This is a family and friends favorite. Here is just a little run of how I prepare it:
Since my family has a commercial fishing company, I usually get the fish straight from the boat. I then clean it and add some limes to cut down on the smell. Once this is completed, I proceed to chop up some veggies. This includes onions, garlic, season peppers, sweet peppers, carrots, thyme, potatoes, and the star of the show, okras. From there, I use seasoning salts like Adobo, garlic salt and powder, onion powder, cayenne peppers, black pepper, and jerk seasoning. I then use foil and grease it with some garlic butter, and place the fish. I proceed to add the stuffings and garlic butter to the belly of the fish and some on top. Yes, I love garlic butter if you can't tell! I wrapped up the fish and placed it on the grill for about 20-30, depending on how thick the fish is at 400 degrees. We usually serve this with spinach rice or grilled garlic bread or by itself! If you are a fish lover, I urge you to try this and let me know!

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From Lisa:

When we are having a family potluck, my go to recipe is for crockpot BBQ meatballs.  A friends' mom shared her recipe with me years ago and it's so simple I almost feel bad for how quick and easy it comes together. :D  Starting with a bag of frozen Italian style meatballs, you add them to your crockpot and then cover them with 2 bottles of Heinz Chili Sauce and one bottle of Grape Jelly.  Put the lid on, turn it on low for 4-5 hours and walk away.  The jelly adds just a bit of sweetness to the chili sauce and it all melds together to a lovely BBQ sauce.  If you want to get creative (and trust me, I have) you can try adding flavors like Asian sweet chili or ground ginger and a touch of Chinese 5 spice for a bit of a kick.  They are especially popular at a certain big bowl party at the end of January.  ;) 

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So tell us, what is your favorite dish?  What does everyone ask you to bring?