Author: mbuford

Ingredients:

8 chicken breasts, boneless and skinless
1/2 cup finely chopped pecans
1/2 cup Panko breadcrumbs
1/4 cup butter, melted
1/4 cup Dijon mustard
1/4 cup brown sugar
2 tablespoons bourbon whiskey (I use Maker’s Mark)
2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
3/4 cup butter

Directions:

1. In a small bowl, stir together the pecans and panko breadcrumbs.  In a separate small bowl, melt 2 tablespoons of butter in the microwave.  Dip the chicken breasts into the melted butter and then transfer to the pecan/breadcrumb mixture and press until thoroughly coated.
2. Heat the remaining 2 tablespoons of butter in a large skillet over medium heat.  Place coated chicken breasts in the pan and cook approximately 10 minutes per side, or until the chicken is nicely browned and juices run clear.
3. In a small saucepan over medium heat, whisk together Dijon mustard, brown sugar, bourbon whiskey, soy sauce, and Worcestershire sauce.  Bring to a simmer and then remove from burner.  Stir in 3/4 cup butter until smooth.
4. Plate the chicken and top with Bourbon sauce.

Ingredients:

12 ounces chicken tenderloins, shredded
3 tablespoons ketchup (I use all-natural ketchup)
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon brown sugar
3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon coarse black pepper
1/8 teaspoon ground ginger
4 sandwich buns (I used sweet Hawaiian rolls)

Directions:

1. Combine ketchup, apple cider vinegar, Dijon mustard, brown sugar, chili powder, cumin, black pepper and ginger in a medium saucepan over medium-high heat and bring to a boil. Add shredded chicken and cook until chicken is done.
2. Serve on sandwich buns.

Preheat oven to 400 degrees Fahrenheit.

Ingredients:

Ciabatta bread, diced
8oz thin spaghetti
2 chicken breasts, boneless and skinless, sliced
1/2 cup mushrooms, sliced
2 garlic cloves
4 tablespoons butter
3 fl. oz. heavy cream
Salt and pepper, to taste
Optional: Grated parmesan

Directions:

1. Ciabatta Bread for Croutons: Cut ciabatta bread into 1 inch pieces.  Place on a baking sheet and drizzle with olive oil.  Toast for 8-10 minutes in the oven and then remove to cool.
2. Boil a pot of water over the stove.  Once the water is boiling, add the thin spaghetti and cook for 7-9 minutes or until al dente.
3. In a medium pan over medium-high heat, add 1 tablespoon of olive oil and cook sliced chicken, approximately 5 minutes.  Once done, remove chicken to a plate.
4. Add 1 more tablespoon of olive oil to the pan and cook the garlic for approximately 1 minute or until slightly browned.  Add butter, heavy cream, mushrooms, salt, and pepper to pan and bring to a boil.  Once boiling, add the cooked spaghetti to the pan and stir.
5. Serve with ciabatta croutons on the top and grated Parmesan cheese (optional).

Preheat oven to 400 degrees Fahrenheit.

Ingredients:

8oz shrimp, cooked
1 Sweet Italian Sausage link
1 ear of corn
12-14 small red potatoes (approximately 10oz)
1 red bell pepper
1 tablespoon Old Bay Seasoning
4 tablespoons butter
1/2 tablespoon lemon juice
1 clove garlic, minced
salt and pepper, to taste

Directions:

1. Prep Work: Cut 1 ear of corn into 4 equal pieces.  Slice red potatoes in half.  Dice red bell pepper into 1 inch pieces.
2. On a large baking sheet, lay out potatoes, corn, and sausage link.  Drizzle with olive oil and sprinkle 1/2 tablespoon of Old Bay Seasoning evenly over the food.  Place in the preheated oven and bake for 20 minutes.
3. While vegetables and sausage are baking, place the diced red bell pepper and shrimp in a bowl.  Drizzle with olive oil and the remaining 1/2 tablespoon Old Bay Seasoning and mix thoroughly to coat.
4. After 20 minutes, remove the baking sheet from the oven carefully and top with the shrimp and bell pepper mixture.  Place baking sheet back into the oven and bake for another 10-12 minutes.
5. While the shrimp and sausage boil is baking, melt butter in a bowl in the microwave for approximately 40 seconds.  Combine lemon juice, garlic, salt and pepper with the melted butter and stir.  Serve with shrimp.
6. Once boil is done, remove from oven and cut sausage link into pieces.  Serve and enjoy!

Ingredients:

1 teaspoon ground cumin
1/4 teaspoon Himalayan sea salt
1/4 teaspoon black pepper
3/4 pound chicken tenderloins
1 cup red onion
1 cup zucchini
2 ears of corn
1/2 cup salsa verde
4 flour tortillas
Optional: shredded cheese

Directions:

1. Prep work: Dice chicken tenderloins and set aside.  Dice zucchini and red onion and place into a medium bowl.  Remove corn from the cob and place in the medium bowl to complete your vegetable mixture.
2. Heat a large skillet over medium-high heat.  Once skillet is hot, add 2 teaspoons of olive oil and add chicken.  Sprinkle the cumin evenly over the chicken.  Cook chicken for 4-5 minutes or until done.
3. Add the vegetable mixture into the skillet.  Sprinkle salt and black pepper evenly.  Saute for 2 minutes.
4. Stir in salsa verde and cook for an additional 2 minutes.
5. Set oven to BROIL and place flour tortillas in the oven on a baking sheet for approximately 1 minute or until warm and a slightly crispy.

Yield: Make 4 tortillas