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6 boneless, skinless chicken breasts
2 tbsp lemon juice
1/4 tsp salt
1/4 tsp black pepper
1 cup crumbled feta cheese
1/4 cup finely chopped red pepper
1/4 cup finely chopped fresh parsley
Preheat the oven to 350 degrees
Arrange chicken in a 13 x 9 baking dish
Drizzle with 1 tbsp of lemon juice
Season with salt and pepper
Top with feta cheese and drizzle with remaining lemon juice
Bake 35-40 minutes or until chicken is baked through
Sprinkle with red pepper and parsley
2 tsp vegetable oil
6 boneless, skinless chicken breasts
1/2 cup Catalina dressing
1/2 cup apricot jam
1/2 package of dry onion soup mix (about 3 tbsp)
Preheat the oven to 350 degrees
Heat oil in a skillet on medium-high heat
Add chicken and cook 4 minutes on each side until browned
Remove chicken from skillet and place in a glass baking dish
Mix dressing, jam, and soup mix in a bowl and pour over the chicken
Bake for 45 minutes
12 jumbo shrimp, deveined
1/4 fresh pineapple or 1 can (14 oz) of pineapple chunks
6 slices of bacon, cut in half
Wrap shrimp and chunk of pineapple in bacon
Cook 3 minutes on each side in a heated skillet
1 whole chicken (4-5 pounds)
1/4 cup olive oil
Kosher salt
Pepper, to taste
4 green onions, cut into 1 inch pieces
1 red bell pepper, seeded and cut into 1/4 inch strips
1 yellow bell pepper, seeded and cut into 1/4 inch strips
1 red onion, halved and cut into 1/4 inch slices
1 cup beer
1 cup BBQ sauce
Prepare grill with medium-high heat
Rinse chicken and pat dry with paper towels
Brush outside of the chicken with 2 tbsp olive oil and season with salt and pepper
In large bowl, stir together onions and peppers with 2 tbsp olive oil, salt and pepper
Pour beer into center cup of chicken roaster
Place chicken on top of roaster
Set roaster on grill, away from heat and cook for 30 minutes
Add veggies to the base of the roaster and continue cooking
Baste with BBQ sauce every 15-20 minutes
Cook 90 minutes total
Remove from heat and let rest for 20 minutes before carving
1/4 cup chopped sun dried tomatoes
2 tbsp fresh chopped basil leaves
2 tbsp chopped black olives (about 10 olives)
1/4 cup olive oil
12 medium scallops
1/4 tsp salt
1/4 tsp pepper
12 slices prosciutto
Preheat the oven to 350 degrees
In food processor, combine tomatoes, basil, olives, and olive oil until finely chopped
Season both sides of the scallops with salt and pepper
Rub each scallop with the tomato mixture
Fold each slice of prosciutto in half and then wrap each scallop in 1 slice of prosciutto
Place wrapped scallops in buttered baking dish, seam side down
Bake until scallops are cooked through, about 15 minutes
6 bacon strips, cut in half
6 boneless, skinless chicken breasts
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup soy sauce
1 tsp minced garlic
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp pepper
6 thin slices of sweet onion
6 thin slices of tomato
6 thin slices of avocado
6 thin slices of Monterey Jack cheese
Cook bacon and drain
Flatten chicken to even thinness
In large bag, combine oil, vinegar, soy, garlic, salt, oregano, and pepper
Add chicken and seal for 30 minutes in refrigerator
Drain and discard marinade
Grill chicken, uncovered, over medium heat for 6 minutes on each side
Move chicken to the edge of the grill
Top with bacon, slice of onion, tomato, avocado, and cheese
Cover and grill for 4-6 minutes until the cheese is melted
8 boneless, skinless chicken breasts
8 4x4 slices of Swiss cheese
1 can of cream of chicken soup
1/2 cup of white wine
2 cups Pepperidge Farm herb stuffing
1/2 cup melted margarine
Preheat the oven to 350 degrees
Mix cream of chicken soup and wine
Place chicken in large glass baking dish
Arrange cheese slices on top of chicken
Pour soup/wine mixture on top of cheese
Top with stuffing
Melt margarine and drizzle on top of everything
Bake uncovered for 45-55 minutes
1 pound large wild sea scallops
1 clove garlic, thinly sliced
1 tbsp canola oil
1/4 cup white wine
1 tbsp unsalted butter
1/2 lemon
Salt, to taste
Chive oil (or other herb oil)
Pat scallops dry and allow to come to room temperature
Heat oil and garlic in skillet over medium-high heat
When garlic begin to brown, remove the slices from skillet
Season scallops with salt and place in skillet
Cook 1-2 minutes, turn over and cook additional 1-2 minutes
Scallops should brown on top and bottom
Remove scallops from skillet
Add wine to the skillet and scrape bottom with spatula
Add butter to the skillet (it will foam as it melts)
Squeeze in the juice of one lemon
Spoon sauce over scallops
Garnish with chive or herb oil, if desired
Whole chicken (2-3 pounds)
1 tsp dried oregano
1 tsp garlic powder
1 tbsp onion powder
1 tsp paprika
1 tsp ground ginger
1 tsp dried sage
1 tsp sea salt
1 tbsp pepper
2 cloves garlic, smashed
12 oz can of beer
1/2 pound of bacon
Preheat the oven to 450 degrees
Wash chicken with cold water and pat dry with paper towels
Mix dry ingredients in bowl and rub 1/2 ingredients on inside cavity of chicken
Gently peel skin back from chicken and rub 1/2 mixture into meat of chicken
Open beer and pour out about 1/2 cup
Drop garlic cloves into can
Place chicken, open end down, over beer can to insert beer into open chicken cavity
Place chicken, standing up, in large saute pan
Place 1/3 bacon in top cavity of the chicken and drape remaining 2/3 bacon on outside
Pierce bacon to the chicken with toothpicks
Place chicken in oven for 10 minutes and then lower the temperature to 325 degrees
Cook for an additional hour
3 pounds of chicken drummettes
10 oz soy sauce
1 small can of crushed pineapple
Combine all ingredients and bake for 40 minutes in a 400 degree oven
Optional dip: Combine 1 small container of chive cream cheese with 1 cup sour cream
1 pound jumbo lump crab meat
1/3 cup mayonnaise
1 tbsp water
1 tbsp chopped parsley
2 tsp old bay seasoning
1 tbsp dijon mustard
4 saltine crackers
Remove shells and cartilage from crab meat
Combine mayonnaise, old bay, parsley, mustard, and water
Add crab meat to the mix and do not break up the lumps
Break saltines and add to the mixture
Make into 4 patties and pan fry or boil until golden brown
1/4 cup soy sauce
1/4 cup pure maple syrup
1 piece (2 pound) center-cut salmon filet with skin
Preheat the oven to 450 degrees
Broil soy sauce and maple syrup together until glaze is reduced to 1/3 cup (about 5 minutes)
Arrange salmon, skin side down, on broiler pan and pat dry
Brush salmon generously with glaze
Let stand for 5 minutes
Brush with more glaze
Roast in the oven for 10 minutes
Turn on broiler and brush salmon with more glaze
Broil 3-5 minutes
2 tsp garlic powder
2 tsp chili powder
1 tsp salt
1 tsp ground cumin
1 tsp paprika
1/2 tsp ground red pepper
8 skinless, boneless chicken thighs
6 tbsp honey
2 tsp cider vinegar
Combine all spices in a large bowl and coat the chicken
Place chicken on broiler pan and broil 5 minutes on each side
Combine honey and vinegar in a small bowl
Remove chicken from oven and brush with honey mixture
Broil for 1 minute
Remove chicken from oven and brush the other side with honey mixture
Broil for 1 more minute
4 boneless, skinless chicken breasts
1/4 tsp salt
1/4 tsp lemon-pepper seasoning
1 tbsp vegetable oil
8 bacon strips
1 medium onion, sliced
1/4 cup packed brown sugar
1/2 cup shredded Colby-Jack cheese
Sprinkle the chicken with salt and seasoning
Cook chicken in a large skillet with oil from 13-15 minutes
Remove chicken and cook bacon until crisp
Remove bacon to drain (reserve 2 tsbp of drippings)
In the drippings, saute onion and brown sugar until onion is golden
Place 2 bacon strips on each chicken breast
Top with caramelized onions and cheese
4 large onions, chopped
4 cloves garlic, chopped
3 tbsp parsley flakes
2 pounds ground beef
1 large can (29 oz) tomato puree
2 cans tomato soup
1 large can mushrooms
1 bay leaf
1 tbsp salt
1 tbsp pepper
1 tbsp Italian seasoning
1 tbsp brown sugar
Cook onions, garlic, parsley and beef in a large skillet in oil until tender and brown
Combine with all other ingredients
Simmer for 2 hours
Scoop off excess grease and serve with pasta
2.5 pounds of boneless, skinless chicken breasts - chopped into small chunks
1 (14 oz) can of crushed pineapple (undrained)
1 (12.75 oz) jar of peach preserves
Bake chicken in a baking dish for 30 minutes at 400 degrees
Flip chicken and bake for additional 20 minutes
Mix pineapple and peach preserves
Pour over chicken and bake for additional 20 minutes
1 tbsp vegetable oil
2 tbsp flour
1/2 tsp chili powder
1/4 tsp salt
4 boneless, skinless chicken breasts
1/2 cup chicken broth
2 tbsp fresh lime juice
Heat oil in a skillet
In a plastic bag, combine flour, chili powder and salt - Add chicken and coat
Saute chicken for 3 minutes on each side
Pour broth and lime juice over chicken and heat to serving
Spoon juices over chicken to serve
10 oz package of frozen spinach chopped spinach
4 eggs, beaten
3/4 cup feta cheese, crumbled
1/2 cup milk
Cook and drain spinach
Add eggs, cheese and milk to spinach
Pour in a baking dish and bake for 35 minutes at 325 degrees
4 oz/2 small packages of honey roasted peanuts (about 2/3 cup)
1/2 cup plain breadcrumbs
1 tbsp Montreal seasoning
2 eggs
Splash of whole milk
2 tsp hot sauce
1/2 cup flour
2-3 tbsp vegetable oil
4 pieces of boneless skinless chicken breasts
Preheat the oven to 350 degrees
Put nuts, breadcrumbs, and seasoning in food processor and pulse to combine
Beat eggs and milk in a separate bowl
Pour flour onto a separate plate
Preheat skillet over medium-high heat and add oil
Dredge chicken in egg mixture and then coat with breadcrumbs
Brown chicken for 2 minutes on each side until light golden in color
Transfer to a baking dish and cook 10-12 minutes
10 frozen crab sticks - Thawed and pulled apart into strings
1/2 pound of cooked shrimp - Peeled, deveined, and chopped into small pieces
3 scallions - Chopped
1/2 cup mayonnaise
1/2 lemon, juiced
1 tbsp hot sauce
Salt, to taste
Combine all and season with salt and pepper