Category: Dinner

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

Preheat oven to 375 degrees Fahrenheit

Ingredients:

2 packages of Crescent Rolls (makes 16)
10 large eggs
4 strips bacon
1/4 cup onions
1/4 cup bell pepper
1/4 cup mushrooms, chopped

Directions:

1. Prep Work: In a medium skillet over medium-high heat, cook bacon until crispy.  Once cooked, remove from pan and place on paper towels to absorb the grease and allow to cool.  Once cooled, chop bacon in pieces and set aside.  Dice onion, mushrooms, and bell pepper.  In a medium skillet, cook onion, mushrooms, and bell pepper for 3-5 minutes until onion is translucent and mushrooms and bell pepper are slightly charred.  Set aside.
2. Spray each cup of a muffin pan so dough doesn’t stick.  Put one triangle of Crescent Roll dough into each muffin cup and use your fingers to spread the dough, making sure it completely covers the cup up to the top.  Cut off any excess dough hanging over the top.
3. In a bowl, whisk together the eggs, then add to the egg mixture the bacon, onions, bell pepper, and mushrooms.
4. Pour egg mixture into each muffin cup being careful to not overflow the cup.  Only fill the muffin cup 3/4 full.  The eggs will rise up when baking in the oven.
5. Place muffin pan in the pre-heated oven for approximately 15-20 minutes or until the egg is thoroughly cooked.  Dough should turn dark brown.

Yield: 16 mini quiches

Preheat oven to 375 degrees Fahrenheit.

Ingredients:

4oz basil pesto
1 jar sun-dried tomatoes in olive oil
1 pound chicken tenderloins
Salt and pepper, to taste

Directions:

1. Prep Work: Remove sun-dried tomatoes from jar and chop into pieces.
2. Rinse chicken tenderloins and pat dry.  Place on a baking sheet.
3. With a knife, cut a slit in the middle of each chicken tenderloin without completely going through.
4.  With a spoon, place a generous amount of basil pesto on each tenderloin and spread around.
5. Top each slit in the chicken with sun-dried tomatoes.  Salt and pepper, to taste.
6. Bake chicken in the pre-heated oven for 10-15 minutes or until done and juices run clear.

Preheat oven to 350 degrees.

Ingredients:

6 naan flatbreads
1/2 pound chicken
1 1/2 cups barbeque sauce (I prefer Sweet Baby Ray’s)
1 red onion
1 cup fresh spinach
3 cups mozzarella cheese
salt and pepper, to taste

Directions:

1. Prep Work: Cut red onion into slices and set aside.  Dice chicken and set aside.
2. Place a medium-sized skillet over medium-high heat.  Once skillet is hot, add 2 tsp of avocado oil and sliced red onions.  Cook for 4-5 minutes or until slightly browned.  Remove onions from skillet into a small bowl.
3. Return skillet used for red onions back to the stovetop on medium-high heat and cook chicken until juices run clear.  Salt and pepper chicken to taste.
4. Dress the Pizzas: Lay each naan flatbread out flat onto a baking sheet.  Divide up the ingredients amongst the pizzas.  Spread 1/4 cup barbeque sauce evenly onto each naan flatbread.  Top each flatbread evenly with onions and chicken.  Spread 1/2 cup mozzarella cheese onto each flatbread.  Top each flatbread with fresh spinach.
5. Place baking sheets in the oven and cook for 15-20 minutes or until crust is golden brown.

Yield: 6 personal-sized pizzas

Ingredients:

1 1/2 pounds fresh chicken tenderloins
1 package strawberries
2 shallots
1 tablespoon brown sugar
1/4 cup cilantro
salt and pepper, to taste

Directions:

1. To Make Strawberry Salsa: Cut the strawberries into small pieces.  Dice the shallots and cilantro.  Combine strawberries, shallots, cilantro, and brown sugar in a bowl and allow to sit for an hour to meld flavors.
2. Skillet Work:  Place a large skillet over medium-high heat.  Once skillet is hot, add 2 tsp of avocado oil and chicken tenderloins.  Cook until juices run clear.  Salt and pepper chicken to taste.
3. To Serve: Spoon salsa over grilled chicken.

Ingredients:

16oz ground turkey (or beef)
1 onion
2 ears of corn
1 – 16oz can chili beans
1 – 16oz can kidney beans
2 – 16oz cans petite diced tomatoes, no salt
1 – 8oz can tomato sauce
1 – 4oz can chopped green chiles
1 package taco seasoning
Garnish with: Sour cream, cheese, and tortilla strips

Directions:

1. Prep Work:  Dice the onion.  Remove the corn from the cobs.
2. Skillet Work:  Place a large skillet over medium-high heat.  Once skillet is hot, add 2 tsp of olive oil and add ground turkey and onion.  Stir occasionally until turkey is browned (approx. 8 minutes).
   
3. In a crockpot, combine the chili beans, kidney beans, diced tomatoes, tomato sauce, green chiles, corn, ground turkey/onion mixture, and taco seasoning.
4. Cook on low for 4 hours or high for 6 hours.
5. Garnish in individual bowls with sour cream, cheese, and tortilla strips.

Yields 8 servings.