Ingredients:

• 2 pounds (960 g)  boneless and skinless chicken breasts
•  1/4 cup (60 g) melted butter,divided
• 1/4 teaspoon cayenne pepper
• 2 cups (500 g) heavy cream
• 2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon salt

Oven baked chicken cutlets.Chicken breasts baked in the stove.Very easy chicken recipe.

Ingredients:

• 2 boneless and skinless chicken cutlets
• 2 teaspoons seasoning salt
• 1 teaspoon freshly ground black pepper
• 1 large egg,beaten
• 1 cup 9250 g) breadcrumbs

Cooking Method:

1. Preheat oven to  325 F (160 C).
2. Wash meat and pat dry with paper towel.
3. Season with salt and black pepper.
4. Dip seasoned chicken in beaten egg,then dip in breadcrumbs.
5. Lightly grease baking sheet with nonstick cooking spray.
6. Place chicken cutlets in prepared baking sheet. 
7. Bake in preheated oven for 20-25 minutes or until cooked through.

Baked salmon with creamy dill sauce.Fried salmon fillets with homemade creamy dill sauce.Delicious!

Ingredients:

• 2 pounds (960 g) salmon fillet
• 1 teaspoon lemon-pepper seasoning
• 1 teaspoon onion salt
• 1 small yellow onion,peeled,sliced and separated into rings
• 6 slices lemon
• 1/4 cup (60 g) butter,cubed
• 1/3 cup (80 g) sour cream
• 1/3 cup (80 g) mayonnaise
• 1/4 cup 960 ml) dry white wine
• 1 tablespoon capers
• 1 tablespoon finely chopped onion
• 1 teaspoon freshly squeezed lemon juice
• 1 teaspoon prepared horseradish
• 3/4 teaspoon dried dill weed
• 1/4 teaspoon garlic salt
• freshly ground black pepper to taste

Cooking Method:

1. Preheat your oven to 375 F (185 C).
2. Line baking sheet with aluminum foil and lightly grease it with nonstick cooking spray.
3. Place salmon fillet skin side down on aluminum foil.
4. Season with lemon pepper seasoning and onion salt.
5. Top with onon rings and lemon slices.
6.  Dot with butter.
7. Fold aluminum foil around seasoned salmon fillet and seal tightly.
8. Bake in preheated oven for about 20 minutes.
9. Unseal aluminum foil and turn the oven's broiler on.
10. Cook the salmon fillet under the broiler until the flesh flakes easily with a fork, for about 10-15 minutes.
11. Meanwhile,make dill sauce.In a mixing bowl,combine remaining ingredients.
12. Stir well.Serve with baked salmon fillet.

Ingredients:

• 3 pounds (1.44 kg) lamb leg or shoulder (fat trimmed), cut into chunks
• 1/2 cup (125 ml) olive oil
•  1/2 cup (125 ml) dry red wine
• 2 teaspoons dried oregano
• 2 garlic cloves,peeled and crushed
• zest and freshly squeezed juice of 2 lemons
• salt and freshly ground black pepper,to taste

Grilled chicken souvlaki with tzatziki sauce. Delicious marinated chicken with excellent tzatziki sauce. Found here.

Ingredients:

• 1 pound (480 g) skinless and boneless chicken breasts,cut into cubes

For Marinade:

• 4 tablespoons olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 cloves garlic,peeled and minced
• 1 teaspoon dried oregano
• 1/2 teaspoon sea salt
• freshly ground black pepper,to taste

For Tzatziki Sauce:

• 6 oz (180 g) plain Greek yogurt
• 1 small cucumber,peeled and grated
• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon sea salt
• 1 tablespoon fresh mint,finely chopped

Ingredients:

• 2 packages (8 oz (240 g) each)) cream cheese,softened
• 8 oz 9240 g) unsweetened crushed pineapple,drained
• 1/4 cup (60 g) finely chopped green pepper
• 2 tablespoons chopped green onion
• 2 teaspoons seasoned salt
• 1 1/2 cups (370 g) finely chopped walnuts
• crackers

Ingredients:

• 1 pound 9480 g) ground beef
• 4 oz (120 g) chopped green chilies
• 8 oz (240 g) cream cheese,cut into cubes
• 1/4 teaspoon freshly ground cumin
• 1/4 teaspoon chili powder
• 3 tubes (8 oz (240 g) each) refrigerated crescent rolls

Ingredients:

• 3 pounds (1.44 kg) boneless pork,cut into 1-inch (2.5 cm) pieces
• 1 small yellow onion,peeled and chopped plus 1 small yellow onion,peeled and sliced for garnish
• 1 bunch fresh thyme
• 2 cloves garlic,peeled and chopped
• 1 scotch bonnet pepper,halved
• 2 tablespoons salt
• cider vinegar
• scallion,finely chopped
• 2 tablespoons olive oil 

Cooking Method: 

1. In a large glass container, combine all ingredients.
2.   Place a layer of fresh thyme followed by chopped garlic then the pork on top, repeat until all ingredients are used ending with a layer of thyme and garlic.
3.  Pour salt and cider vinegar into container and place pepper on top.
4. Cover tightly and refrigerate for 4 days.
5. Pour all ingredients in a strainer.Remove marinated pork and discard all ingredients. 
6. Pat dry with paper towel.
7.  Preheat olive oil in a large pan.
8. Add marinated pork and fry over medium heat for 5 minutes per side.
9.  Remove fried pork from the pan and set aside.
10. Add sliced onion and fry until golden brown.
11. Garnish fried garlic pork with fried onions and scallions.
    
    

Ingredients:

• 2 pork chops (1 inch (2.5 cm)thicker)
• 1 cup (250g) all-purpose flour
• 1 teaspoon freshly ground black pepper
• 1 teaspoon seasoned salt
• 1/2 teaspoon paprika
• 1/2 cup (125 ml) canola oil
• 1 tablespoon unsalted butter,melted
• 1/2 teaspoon cayenne pepper

Ingredients:

• 1 1/2 cups (370 g) fresh blueberries plus 2-3 tablespoons more
• 1 cup (250 ml) cold water
• 1 cup (250 g) granulated sugar
• vanilla extract
• 2 slices lime
• 1 1/2 oz (45 ml) tequila
• Seltzer water
• cubed ice

Ingredients:

• 1 ripe grapefruit,peeled
• 1 orange,peeled
• 1/2 lime,peeled
• 1/4 cup (60 g) pomegranate seeds

Ingredients:

• 3 pounds (1.44 kg) whole chicken wing,cut into three sections,wing tips discarded
• 1 1/2 (370 g) soy sauce
• 1 cup (250 ml) freshly squeezed orange juice
• 1 teaspoon garlic powder

Ingredients:

• 1 1/2 pounds (720 g) fingering potatoes,washed and cut in half lengthwise
• 2 tablespoons unsalted butter,melted
• 1 teaspoon salt
• 1 teaspoon dried parsley
• 1/2 teaspoon crushed rosemary
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried dill
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup (125 g) heavy cream
• 1/2 cup (125 g) shredded cheddar cheese

Ingredients:

• 1 cup (250 g) kale leaves
• 1 cup (250 g) baby spinach leaves
• 1 ripe banana,frozen
• honey melon,cut into 12-14 cubes
• 1/2 cup (125 ml) milk
• 1/2 cup (125 g) Greek yogurt
• ice cubes

1. In a large roasting pan,place pork ribs bone side down.
2. Pour 1 cup water over ribs and cover tightly.
3. Preheat oven to 350 F (175 C).
4. Bake in preheated oven for 1 1/2 hours.
5. Meanwhile,in a small mixing bowl,combine brown sugar,cornstarch,garlic powder and grated ginger.Mix well.
6. Stir in soy sauce,honey and remaining 1 cup water until smooth.
7. Drain fat from roasting pan.
8. Pour honey-garlic sauce over ribs.
9. Bake,uncovered,for a further 45 minutes or until meat is tender.

Cooking Method:

1. Cut French bread in half widthwise.
2. Cut into 1-inch (2.5 cm) slices,leaving slices attached at bottom.
3. Brush with melted butter both sides of each bread slice.
4. Arrange sliced turkey pepperoni between slices.Sprinkle with shredded cheese and minced parsley.
5. Preheat your oven to 350 F(175 C).
6. Place mozzarella pepperoni bread on an ungreased baking sheet.
7. Bake in preheated oven for 10-15 minutes or until cheese is melted.
8. Remove baked mozzarella pepperoni bread from the oven.
9. Serve immediately.

Cooking Method:

1. In a large mixing bowl,combine all-purpose flour,seafood seasoning,beaten egg and pineapple juice.Mix well until smooth.
2. Place flaked coconut in a shallow bowl.
3. Dip shrimp into egg mixture,then coat with coconut.
4. Heat cooking oil in deep fryer to 375 F(190C).
5. Working in a batches,fry shrimp for1-2 minutes or until golden brown,turning occasionally.
6. Drain on paper towel.
7. Serve fried coconut shrimp with mango salsa and your favorite dipping sauce.

Ingredients:

• 1 pound (480 g) boneless and skinless chicken breasts
• extra virgin olive oil for brushing plus 1 extra tablespoon
• 1 large shallot,minced
• 5 oz (150 g) spreadable herb cheese
• 1/2 cup (125 ml) chicken broth
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons freshly chopped tarragon
• salt and freshly ground black pepper to taste

1. Place chicken breasts in a large bowl.
2. Brush both sides of chicken breasts with extra virgin olive oil.
3. Season to taste with salt and black pepper.
4. Grease a large nonstick skillet with cooking spray.
5. Add chicken breasts and cook over medium-high heat until no longer pink in the center.
6. Remove cooked chicken breasts from the heat and set aside.
7. Reduce heat to medium,then add remaining 1 tablespoon olive oil and minced shallots.
8. Saute until shallots are lightly softened (for about 1 minute),then add herb cheese,chicken broth and lemon juice.
9. Stir well until creamy and add chopped tarragon.
10. Pour sauce over fried chicken breasts and serve immediately.

Ingredients:

• 4 cups (1L) chicken broth
• 1/2 cup (125 g) chopped carrots
• 2 teaspoons minced gingerroot
• 2 teaspoons soy sauce
• 1 teaspoon Asian sesame oil
• Chicken Wontons (see recipe below)
• 1 cup (250 g) sliced packed spinach leaves
• salt and cayenne pepper to taste

Cooking Method:

1. In a slow cooker,combine all ingredients,except sesame oil,spinach,wontons and seasoning.
2. Cover slow cooker and cook on low-heat setting for 4-5 hours,adding spinach leaves during last 10 minutes.
3. Stir in Chicken Wontons.
4. Season to taste with salt and cayenne pepper.

Chicken Wontons:

Ingredients:

• 8 oz (240 g) boneless,skinless chicken breast
• 1/2 cup (60 g) sliced green onions
• 1 teaspoon gingerroot
• 24 wonton wrappers

1. In a food processor,combine all ingredients,except wonton wrappers.
2. Process until finely chopped.
3. Spoon 1 full teaspoon of chicken mixture on each wonton wrapper;moisten edges with water,and fold in half diagonally to create triangles,sealing edges.
4. In a large sauce pan,boil 2-3 quarts (2-3 L) of water.
5. Add wontons and cook until they float to the top (for about 5-7 minutes).
6. Drain and add wontons into chicken soup.

Ingredients:

• 3 cans (14 1/2 oz (435 g)each) reduced-sodium fat-free beef broth
• 14 1/2 oz (435 g) can diced tomatoes
• 1 pound (480 g) lean beef meat,cubed
• 4 cups (1 kg) thinly sliced cabbage
• 2 cups(500 g) cubed potatoes
• 2 cups (500 g) shredded beets
• 2 cups (500 g) shredded carrots
• 1 cup (250 g) chopped onion
• 1 cup (250 g) shredded turnip
• 1 tablespoon granulated sugar
• 2 bay leaves
• 1 teaspoon dried thyme
• 3 tablespoons red wine vinegar
• Dill Sour Cream (see recipe below)
• salt and freshly ground black pepper

For Dill Sour Cream:

• 3/4 cup (180 g) reduced-fat sour cream
• 2 tablespoons fresh dill weed
• 2 teaspoons freshly squeezed lemon juice

Ingredients:

• 4 cups (1 kg) vanilla ice cream
• 3 cups (750 g) blue frosting
• 4 cups (1L) milk
• 16 Oreo cookies
• marshmallows and chocolate chips for garnish

Cooking Method:

1. In a blender,combine vanilla ice cream,milk and Oreo cookies.Blend until smooth.
2. Pour milk mixture into cocktail glasses.
3. Top with blue frosting.
4. Insert chocolate chips  into marshmallows and place into blue frosting.
5. Add more Oreo cookies into frosting and serve immediately.

Ingredients:

• 1/2 cup (125 g) Cotija cheese
• 3 medium sweet potatoes,peeled and cut into 1/4x1/4 inch wedges
• 1 teaspoon garlic powder
• salt and 1/2 teaspoon freshly ground black pepper
• 1/4 cup (60 ml) extra virgin olive oil

Cooking Method:

1. Preheat your oven to 425 F (220 C).
2. Line baking sheet with aluminum foil.  
3. Arrange chicken wings in a single layer in lined baking sheet.
4. Season with salt and black pepper.
5. Bake in preheated oven for 25 minutes or until chicken wings are tender.
6. Meanwhile,in a mixing bowl,combine remaining ingredients.Mix well and set aside.
7. Remove baked chicken wings from the oven.
8. Drain off grease.
9. Pour honey mixture over chicken wings to coat well.
10. Return chicken wings to the oven and bake for a further 5-7 minutes.
11. Remove from the oven,sprinkle with freshly chopped parsley and serve.

Cooking Method:

1. In a crock pot,combine Worcestershire sauce,beef stew,beef broth,sliced mushrooms and Lipton onion soup mix.
2. Cover crock pot and cook on low-heat setting for 5-6 hours or until meat is cooked through.
3. Stir in sour cream and half-and-half.
4. Remove beef Stroganoff from crock pot.
5. Serve over cooked noodles.

For Poppy Seed Sauce:

• 1 tablespoon poppy seed
• 1 1/2 tablespoons Dijon mustard
• 1/2 cup(125 g) unsalted butter,melted
• 1 tablespoon minced onion
• 1/2 teaspoon Worcestershire sauce

Cooking Method:

1. Lightly grease slow cooker with nonstick cooking spray.
2. Place beef ribs in slow cooker.
3. In a small mixing bowl,combine remaining ingredients.Stir well.
4. Pour honey mixture over beef ribs.
5. Cover crock pot and cook on low-heat setting for 6-8 hours.
6. Remove cooked beef ribs from slow cooker.Serve hot on the bed of Romaine lettuce.

Ingredients:

 For the Meatballs:

• 1 pound (480 g) lean ground beef
• 1 pound (480 g) lean ground pork
• 1 small yellow onion,peeled and diced
• 1 clove garlic,peeled and minced
• 2 tablespoons dried mustard
• 1/2 cup(125 g) freshly ground raw hazelnuts
• 2 large eggs,beaten
• 1 teaspoon Himalayan salt
• 1 teaspoon freshly cracked black pepper
• 1/2 teaspoon baking soda
• 1/2 teaspoon freshly ground cardamom
• 1/2 teaspoon ground Ceylon cinnamon
•  1/4 teaspoon ground allspice
• 1/4 teaspoon grated nutmeg

 Cooking Method:

1. In a large mixing bowl,combine all meatball ingredients.
2. Using a hands,knead well to combine.
3. Using ice cream scoop,form into approximately 48 meatballs.
4. Preheat a large heavy skillet.Add lard and , working in a batches, sear meatballs until golden all around  (reserve cooked meatballs in a shallow bowl).
5. Meanwhile,in a blender,combine all gravy ingredients.Blend until creamy.
6.  Once all the meatballs are cooked, transfer them back toheavy skillet along with their cooking liquid and pour the gravy all over them.
7. Switch heat to high and bring to a boil,then reduce heat to low and simmer for 20-25 minutes.
8.  Serve immediately together with gravy.

Ingredients:

• 3 pounds (1.45 kg) boneless pork tenderloin
• 1 cup (250 ml) chicken broth
• 1/2 cup 9125 ml) balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon clear honey
• 1/2 teaspoon red pepper flakes
• 2 cloves garlic,peeled and chopped

Ingredients:

• 1 tablespoon extra virgin olive oil
• 2 large yellow onion,peeled,halved and sliced
• 3.5 pounds (1.6 kg) beef brisket
• 6 cloves garlic,peeled and minced
• 2 cups (500 ml) beef broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• kosher salt and freshly ground black pepper,to taste

Ingredients:

• 3 pounds chuck roast,fat trimmed and cut into chunks
• 4 cloves garlic,peeled and minced
• 2 chipotles  in adobo sauce, chopped 
•  1 small white onion,peeled and finely chopped
• 1/4 cup (60 ml) freshly squeezed lime juice
• 2 tablespoons apple cider vinegar
• 3 bay leaves
• 1 tablespoon freshly ground cumin
• 1 tablespoon dried oregano
• 2 teaspoons salt and 1 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cloves
• 1/2 cup (125 ml) beef broth

• 1 tablespoon ketchup
• 1/2 cup (125 ml) vegetable oil
• 3 tablespoons vinegar
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• salt,to taste
• 1 1/2 tablespoons Cajun seasoning

Ingredients:

• 16 oz (480 g) Alfredo sauce
• 2 cups (500 g) cooked chicken,shredded
• 2 cups (500 g) cooked broccoli,chopped
• 1 cup(250) shredded cheddar cheese
• 1/4 cup (60 g) shredded Parmesan cheese
• 21 jumbo pasta shells,cooked
• 2 cups (500 g) spaghetti sauce
• salt and freshly ground black pepper,to taste

Cooking Method:

1. Preheat your oven to 350 F (175 C). 
2. In a large mixing bowl,combine Alfredo sauce,shredded chicken,broccoli and cheeses.Mix well.
3. Spoon mixture into cooked shells.
4. Lightly grease 13x9 baking sheet with nonstick cooking spray.
5. Evenly spread spaghetti sauce on bottom of baking sheet.
6. Place shells in a baking pan.
7. Cover with aluminum foil and bake for 35 minutes.
8. Serve hot.

Fried sesame Panko shrimp. Delicious and easy to make. An excellent appetizer!

Ingredients:

• 24-30 fresh shrimp,peeled and deveined
• 1/2 cup (125 g) all-purpose flour
• 2 large eggs,lightly beaten
• 1/2 cup (125 g) Panko bread crumbs
• 1/4 cup (60 g) sesame seeds
• 1/4 teaspoon garlic salt
• freshly ground black pepper,to taste
• 4-6 tablespoons canola oil
• fresh lime

 

Cooking Method:

1. Rinse peeled shrimp under cold water and pat dry with paper towel.
3. Place in 2 separate shallow bowls all-purpose flour and beaten eggs.
4. In another mixing bowl,combine Panko bread crumbs,garlic salt,sesame seeds and black pepper.
5. Stir well and set aside.
6. Coat the shrimp in flour and tap gently to remove excess.
7. Dip in beaten eggs,then in sesame mixture.Set aside.
8. Preheat oil in a pan over medium heat.
9. Working in a batches,fry seasoned shrimp for 1-2 minutes per side or until golden brown.
10. Serve fried sesame Panko shrimp immediately with a squeeze of lime.

Ingredients:

• 4 large russet potatoes,scrubbed and dried
• vegetable oil
• salt and freshly ground black pepper
• 2 Bratwurst sausages , sliced 
• 2 large yellow onions,peeled,quartered and sliced thinly
• 1/2 cup (125 ml) lager beer
• 2 tablespoons unsalted melted butter
• 1/2 cup (125 g) mixed grated Gruyere and cheddar cheese
• 1/2 cup (125) sauerkraut
• freshly cracked black pepper 

Add caption

Ingredients:

• 3-5 pounds (1440-2400 g) Pork Shoulder Blade Roast
• Worcestershire sauce
• 3-5 tablespoons spicy dry rub (see recipe below)

• 3/4 cup (180 g) 2% Greek yogurt
• 1/2 cup (125 g) cooked quinoa,chilled
  
• 1 blood orange,peeled and sliced
• toasted pecans
• freshly squeezed juice of 1 blood orange
• clear honey

1.  In a glass bowl,place,layer by layer,Greek yogurt,sliced blood oranges and cooked quinoa.
2. Pour over freshly squeezed blood orange juice.
3. Spoon over clear honey and top with toasted pecans.
4. Serve immediately.