Strawberry Pina Colada cocktail. Delicious tropical,rum based mixed drink. Add this recipe to your cocktails collection!

Makes 4 servings

Ingredients:

• 4 cups (1L) diced fresh pineapple
• 13 1/2 oz (405 ml) coconut milk
• 2 cups (500 g) fresh strawberries
• 2 oz (60 ml) rum per glass
• fresh strawberries,pineapple wedges and toasted coconut for garnish

Cooking Method:

1. Place 2 cups of strawberries in a blender.Puree and put in separate bowl.
2. Rinse well blender.
3. In a blender,combine 2 cups (500 g) cubed ice,4 cups diced pineapple and coconut milk.Blend until smooth.
4. Add rum.
5. Pour reserved strawberry puree into cocktail glass and stir around bottom sides of glass.
6.  Fill glass ⅓ of the way with Ppiña Colada.
7.  Add 2 more spoons of strawberry, stirring it lightly.
8. Fill cocktail glass the rest of the way with Piña Colada.
9. Add a small amount of strawberry to the middle.
10. Garnish and serve.
11. Serves 4 adults.
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Oven grilled lobster tails with Sriracha butter. Very delicious lobster recipe.Very easy to make.!
Makes 2 servings

Ingredients:

• 2 (8 oz (240 g) each)) frozen lobster tails,thawed
• 4 tablespoons Land O Lakes® Butter with Olive Oil (just eyeball about 1/4 of the tub)
•  2 tablespoons sriracha
• chopped fresh chives
• 1 lemon,cut into wedges

Cooking Method:

1. Place thawed lobster tails in ziploc plastic bag.Seal tightly.
2. Place ziploc bag with lobster tails in a large bowl.Cover with cold water and set aside for 10 minutes.
3. Drain water and repeat a process 2 more times.
4. Rinse lobster tails under cold running water and pat dry with paper towel.
5. Using a kitchen shears,butterfly the tails by cutting lengthwise through the centers of the hard top shells and about half-way through the top of the meat.
6.  In a small mixing bowl,combine butter and sriracha.Stir well.
7. Preheat your grill at 475 F (240 C).
8. Spread 1 tablespoon of sriracha mixture over each lobster tail.
9. Arrange lobster tails on the grill, meat side down on the grates.Grill for about 4-5 minutes.
10. Turn lobster tails over and spread remaining sriracha mixture over.
11. Grill for a further 3-4 minutes.
12. Remove oven grilled lobster tails form the grill and set aside for a couple of minutes.
13. Sprinkle with chopped fresh chives and squeeze lemon juice over the meat.
14. Serve with additional sriracha sauce.

Chicken Lazone recipe. chicken breasts with spices and delicious homemade gravy.
Makes 4 servings

Ingredients:

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

Cooking Method:

1. In a small mixing bowl,combine all dry ingredients.Stir well and sprinkle over both sides of chicken breasts.
2. Add half of melted butter to the pan and heat over medium heat.
3. Add seasoned chicken breasts and cook,turning once, until browned(for about 8-10 minutes). Set aside.
4. Pour heavy cream into the same pan.Reduce heat to low and cook , stirring , until thickened.
5. Add remaining butter and continue to cook,stirring,for about 5 minutes.
6. Serve chicken Lazone over cooked spaghetti.
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Slow cooker chicken in gravy. Chicken breasts with chicken gravy cooked in slow cooker. Yummy!
Makes 4 servings

Ingredients:

• 1 pound (480 g) boneless and skinless chicken breasts
• 2 packets (0.87 oz (25g) each)) dry chicken gravy mix
• 10 3/4 oz (375g) can cream of chicken soup
• 1 3/4 cups (430 ml) water
• 1/8 teaspoon freshly ground black pepper

Cooking Method:

1. In a slow cooker,combine chicken gravy,water,chicken soup and black pepper.
2. Whisk until smooth.
3. Add chicken breasts to mixture.
4. Cover slow cooker and cook on low-heat setting for 8-10 hours.
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Ingredients:

• 1 1/4 pounds (600 g) boneless and skinless chicken breasts,pounded  until ¹⁄₄" thick (about 8)
• 1/3 cup (80 g) and 1 tablespoon all-purpose flour
• 5 tablespoons extra virgin olive oil
• 5 tablespoons unsalted melted butter
• 8 oz (240 g) mushrooms
• 2 tablespoons minced shallots
• 1 clove garlic,peeled and minced
• 1/3 cup (80 ml) Marsala wine
• 1/3 cup (80 ml) chicken stock
• 1 tablespoon fresh parsley,finely chopped
• kosher salt and freshly ground black pepper,to taste

Cooking Method: 

1. Season chicken breasts with salt and black pepper.
2. Dredge in 1/3 cup  all-purpose flour.Set aside.
3. In a large nonstick skillet,heat 2 tablespoons extra virgin olive oil and 1 tablespoon butter.
4. Working in a batches,add seasoned chicken and cook , turning once , until golden brown (for about 3 minutes per side).
5. Transfer cooked chicken to serving platter and set aside.
6.  Add 2tablespoons olive oil and 1 tablespoon melted butter, and then add mushrooms; cook until golden brown, about 8 minutes. Transfer to plate with chicken, and set aside.
7. Using the same skillet,heat remaining olive oil.Add minced shallots and garlic and cook,stirring,for 1 minute.
8. Stir in remaining all-purpose flour and cook for a further 2 minutes.
9. Add Marsala wine and chicken stock and continue to cook,stirring and scraping bottom of pan until slightly thick (for about 2 minutes).
10. Return cooked chicken and mushrooms to the skillet.Cook until heated through (for about 2 minutes).
11. Remove from the heat and stir in remaining melted butter.
12. Season with slat and black pepper.
13. Sprinkle with fresh chopped parsley and serve immediately.
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