Garlic Chicken with Roasted Tomatoes

Ingredients

---

• 6 chicken things
• 1 cup olive oil
• 2 medium onions, sliced
• 18 cloves garlic, thinly sliced
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2 tablespoons olive oil
• kosher salt and ground black pepper
• 1 cup red cherry tomatoes
• 1 cup tiny yellow pear tomatoes
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme

Cooking Steps

---

1. For the marinade, in a medium bowl combine the 1 cup oil, half of the onions, half of the garlic, the 1 tablespoon rosemary, and the 1 tablespoon thyme. Place chicken in a resealable bag set in a shallow bowl. Pour marinade over chicken. Seal bag. Marinate the chicken in the refrigerator for 24 hours.
2. Preheat oven to 350 degrees F. In a large heavy roasting pan heat the 2 tablespoons oil. Once the oil is hot, remove the chicken from the marinade, discarding the marinade. Season the chicken with salt and pepper. Place the chicken in the roasting pan, skin side down. Sear the skin for 3 minutes. Turn chicken over and cook for another 4 to 5 minutes, adding the remaining onions and garlic, all the tomatoes and the rosemary and thyme sprigs.
3. Transfer to the oven and roast for 15 to 20 minutes or until chicken is cooked through (180 degrees F) 
4. Note: Great if served over brown rice or with sautéed broccoli

Brown Sugar Carmel Pound Cake

Brown Sugar Carmel Pound Cake

Ingredients:
1 ½ cups butter softened
2 cups light brown sugar, packed...
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips
1 cup pecans, chopped

Carmel Drizzel:
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract

Directions:
Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour

Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.

Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.

Directions for Caramel Drizzle
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT. When cooled the caramel does somewhat harden.

Blood Orange Mojito

Ingredients 1   lime, juiced 2   blood oranges 3   fl oz rum 2   tbsp sugar 11   mint leaves 1   c sparkling water 1   c ice cubes

155 Calories 02:00m 0 Reviews

INSTRUCTIONS

Peel and cut oranges in half. Add ingredients to jar in order listed and secure lid. Select “Ice Crush.”

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Best Ever Brownies

Ingredients 3⁄4   c butter 2⁄3   c semisweet chocolate chips 3   large eggs 1⁄2   c cocoa powder 11⁄2   c granulated sugar 1   tsp vanilla extract 7⁄8   c all-purpose flour

270 Calories 50:00m 0 Reviews

INSTRUCTIONS

Preheat oven to 350⁰F. Add butter and chocolate chips to WildSide jar. Secure lid and select "Batters." Add eggs, cocoa, sugar, and vanilla to jar and secure lid. Press "Pulse" 3–5 times. Add flour and secure lid. Pulse 3–5 times, and use spatula to scrape down sides of jar. Pour into greased 9" x 9" or 11" x 7" pan. Bake for 30 minutes or until wooden toothpick inserted in center comes out clean.

- See more at: http://www.blendtec.com/recipes/best_brownies?utm_source=Facebook&utm_medium=Social&utm_campaign=recipe#sthash.ztMZQIpc.dpuf

Old Fashioned Carrot Cake

2 1/2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons cinnamon

1/2 teaspoon salt

1 1/4 cups oil (I use Canola)

1 1/2 cups sugar

4 eggs

1 teaspoon vanilla extract

2 cups carrots, grated (Remove ends and scrape carrots before grating)

1 cup nuts or raisins, Optional

 

In a large mixing bowl mix flour, baking soda, baking powder, cinnamon and salt together with a wire whisk.  In a small bowl cream oil, sugar, eggs and vanilla with a mixer.  Add creamed mixture to dry ingredients and mix well with mixer.  Add carrots and keep on mixing.  If using nuts or raisins fold them in with a spoon. (I don’t use nuts or raisins in my cake. We like it without them better.)  Spray 2 round cakes pans or a 9 x 13 pan and add batter.  Bake in preheated 350 degree oven for 35 to 40 minutes until toothpick comes out clean.  Let cool before frosting. Frost with cream cheese frosting below.

Cream Cheese Frosting

 

1 (8 oz.) package cream cheese, softened

1 stick butter or margarine or 1/2 cup or 8 tablespoons

1 box confectionary sugar (16 oz) or about 2 cups

1 tsp. vanilla

Whip all frosting ingredients together with mixer until smooth and of spreading consistency.

Enjoy!

Hummingbird Cake

3 cups all-purpose flour

1 1/2 cups white sugar

1 teaspoon baking soda

1 teaspoon salt

1 1/2 teaspoons ground cinnamon

3 eggs

2 teaspoons vanilla extract

1 1/2 cups oil (I used Canola)

1 (8 ounce can) crushed pineapple, undrained

2 cups bananas, mashed or about 3 large bananas

1 1/2 cups pecans, chopped

 

Combine flour, sugar, soda, salt, cinnamon.  Mix together with whisk.  Add eggs, vanilla extract, oil, pineapple, bananas and pecans and mix with a spoon until all ingredients are wet.  Spray 3 (9 inch) round cake pans or a 9 x 13 inch pan.  Add batter and bake in preheated 350 degree oven 30 to 35 minutes until cake is done in center.  Frost with cream cheese frosting.  Enjoy!

Cream Cheese Frosting:

 

1 (8 oz.) package cream cheese, softened

1 stick butter or margarine or 1/2 cup or 8 tablespoons

2 cups confectionery sugar

1 tsp. vanilla

Whip all frosting ingredients together with mixer until smooth and of spreading consistency.

Taco Casserole

Easy Taco Casserole

1 pound lean ground beef
1 can Ranch Style beans
1 10-12 oz bag tortilla chips, crushed...
1 can Ro-tel tomatoes (hot)
1 small onion, chopped
2 c shredded cheddar cheese, divided
1 pkg taco seasoning
1 can cream of chicken soup
1/2 c water
sour cream and salsa for serving

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.

Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

Pillsbury Pizza Bake

Ingredients

2

tablespoons butter, melted

1

teaspoon garlic salt

1

can Pillsbury® Grands!® Flaky Layers refrigerated biscuits

1

can (14.5 oz) Muir Glen® organic diced tomatoes, drained

1/2

teaspoon sugar

1/2

teaspoon salt

1 1/2

teaspoons Italian seasoning

4

slices (1/4 inch thick) fresh mozzarella cheese

1

cup mini pepperoni slices

       

More stores

 

Directions

• 1Heat oven to 375°F. Spray 4 (4-inch) tart pans with cooking spray.
• 2In medium bowl, beat butter and garlic salt with whisk. Separate dough into 8 biscuits; cut each into quarters. Dip biscuit pieces into butter mixture; divide pieces evenly among tart pans.
• 3In large bowl, mix tomatoes, sugar, salt and Italian seasoning. Spoon equal amounts of tomato mixture on top of biscuit pieces in each pan. Top each with slice of cheese and 1/4 cup pepperoni.
• 4Bake 14 to 16 minutes or until bread is dark golden brown and cheese is bubbly. Serve immediately

Orange Chicken

2 lbs boneless skinless chicken, chopped into bite sized pieces

1 egg

1 1/2 teaspoons salt

white pepper

oil (for frying)

1/2 cup cornstarch, plus

1 tablespoon cornstarch

1/4 cup flour

1 tablespoon gingerroot, minced

1 teaspoon garlic, minced

1/2 teaspoon crushed hot red chili pepper

1/4 cup green onion, chopped

1 tablespoon rice wine

1/4 cup water

1/2 teaspoon sesame oil

Orange Sauce for Stir Fry

• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons water
• 5 tablespoons sugar
• 5 tablespoons white vinegar
• 1 orange, zest of

Directions:

1. 1
   Place chicken pieces in large bowl.
2. 2
   Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
3. 3
   Stir cornstarch and flour together.
4. 4
   Mix flour mixture and egg mixture.
5. 5
   Add chicken pieces, stirring to coat.
6. 6
   Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
7. 7
   Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.
8. 8
   (Do not overcook chicken).
9. 9
   Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
10. 10
    Clean wok and heat 15 seconds over high heat.
11. 11
    Add 1 tablespoon oil.
12. 12
    Add ginger and garlic and stir-fry until fragrant; about 10 seconds.
13. 13
    Add and stir-fry crushed chiles and green onions.
14. 14
    Add rice wine and stir 3 seconds.
15. 15
    Add Orange Sauce and bring to boil.
16. 16
    Add cooked chicken, stirring until well mixed.
17. 17
    Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.
18. 18
    Heat until sauce is thickned.
19. 19
    Stir in sesame oil and orange zest if desired.
20. 20
    Serve over jasmine rice.

Minestrone Soup

3 tablespoons olive oil

1 cup minced white onion (about 1 small onion)

1/2 cup chopped zucchini

1/2 cup frozen cut Italian cut green beans

1/4 cup minced celery (about 1/2 stalk)

4 teaspoons minced garlic (about 4 cloves)

4 cups vegetable broth (Swanson is good *note ( Do not use chicken broth!*)

2 (15 ounce) cans red kidney beans, drained

2 (15 ounce) cans small white beans or 2 (15 ounce) cans great northern beans, drained

1 (14 ounce) can diced tomatoes

1/2 cup carrot (julienned or shredded)

2 tablespoons minced fresh parsley

1 1/2 teaspoons dried oregano

1 1/2 teaspoons salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried basil

1/4 teaspoon dried thyme

3 cups hot water

4 cups fresh baby spinach

1/2 cup small shell pasta

Directions:

1. 1
   Heat three tablespoons of olive oil over medium heat in a large soup pot.
2. 2
   Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
3. 3
   Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
4. 4
   Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
5. 5
   Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
6. 6
   Makes about eight 1 1/2 cup servings.

Limoncello Limon

1/4 cup hot water

1/4 cup granulated sugar

4 teaspoons lemon juice

1 ounce smirnoff citrus-infused vodka

1 ounce lemon-flavored liqueur, lemoncello liqueur

4 ounces lemonade concentrate (like Minute Maid or Country Time)

1 -2 cup ice

Directions:

1. 1
   Make lemon syrup by combing hot water, sugar and lemon juice.
2. 2
   When syrup is cool, make drink by combining 1/4 ounce of lemon syrup with citrus vodka, limoncello, lemonade and ice in a blender. Blend on high speed until ice is crushed. Start with one cup of ice and add additional ice, if needed, to make drink slushy. Serve in a 16-ounce glass with a straw and a thin slice of lemon on the rim of the glass.

Creamed Chicken and Biscuit Cassrole

1 small onion

1 1/2 teaspoons butter

2 lbs chopped cooked chicken breasts or 2 lbs boneless skinless chicken thighs

1 (10 3/4 ounce) can cream of chicken soup

1/2 cup mayonnaise

1 cup milk

1/2 cup chopped pimiento or 1/2 cup sauteed red bell peppers or 1/2 cup jarred roasted red pepper

1 1/2 cups shredded mild cheddar cheese

refrigerated biscuit

Directions:

1. 1
   Preheat oven to 350.
2. 2
   Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish.
3. 3
   Chop the onion.
4. 4
   Heat butter in a small nonstick skillet and saute until tender.
5. 5
   Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish.
6. 6
   Bake for 15 minutes and remove from oven.
7. 7
   Sprinkle 1 cup of the cheese over the baked mixture.
8. 8
   Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them.
9. 9
   Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.
10. 10
    NOTE: 02/16/09: This is RICH! You may sub sour cream for all or part of the mayo if you wish to cut back on the heaviness. The last time I made this I used a 1/4 cup of fat free mayo and 1/4 cup of sour cream. I think it was delicious! Also -- I took the suggestion of adding a cup of cooked green peas. What a terrific idea! I LOVED it! I think I might add two cups next time. Thanks to you all for making my humble recipe and leaving your suggestions. You GREATLY improved a recipe I was already proud of. Thanks so much.

Better than Sex Cake

10 1/4 ounces German chocolate cake mix

1 1/4 cups water

1/3 cup oil

3 eggs

1 (14 ounce) can sweetened condensed milk

1 (16 ounce) jar caramel topping (OR butterscotch topping)

8 ounces Cool Whip

1 (8 ounce) bag toffee pieces (or bits)

Directions:

1. 1
   Pre-heat oven to 350.
2. 2
   Make and bake cake as directed on package in a 9 x 13 pan.
3. 3
   Poke top of warm cake every 1/2" with handle of wooden spoon.
4. 4
   Drizzle sweetened condensed milk evenly over cake and let stand until milk has absorbed into cake.
5. 5
   Drizzle with caramel or butterscotch topping.
6. 6
   Run knife around sides of pan to loosen cake.
7. 7
   Cover and refrigerate about 2 hours or until cake has chilled.
8. 8
   Spread cool whip over top of cake.
9. 9
   Sprinkle with toffee chips.
10. 10
    Store cake covered, in the refrigerator

Spinach & Artichoke Dip

2 fresh artichokes

1 lemon, juice of, squeezed

1 teaspoon salt

OR

• 1 (14 ounce) can artichoke hearts, drained and sliced
• 1 lb cream cheese, room temperature
• 8 ounces mascarpone cheese, room temperature
• 2 tablespoons all-purpose flour, sifted
• 1 cup parmesan cheese, grated
• 1/4 teaspoon fresh thyme leave
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon fresh flat leaf parsley, chopped
• 1 fresh garlic clove, minced
• 5 green onions, chopped
• salt
• ground black pepper
• 1 (6 ounce) package fresh spinach, chopped
• 8 slices crusty Italian bread
• extra virgin olive oil (to drizzle)

Directions:

1. 1
   Preheat oven to 325ºF.
2. 2
   Artichoke Preparation:.
3. 3
   TRIM off stems and dry leaf ends.
4. 4
   BOIL artichokes in 3 quarts water with 1 tsp salt and lemon juice for 30 minutes.
5. 5
   COOL artichokes. Clean, peel, remove center “choke” (the hairy part) and slice artichoke.
6. 6
   FOLLOW Dip Preparation steps below.
7. 7
   Dip Preparation:.
8. 8
   MIX all ingredients in a large bowl, except bread and extra virgin olive oil.
9. 9
   COAT a large non-stick baking pan with pan spray; fill pan with mixture. Bake at 325ºF for about 25 minutes or until bubbling and center is hot.
10. 10
    DRIZZLE both sides of bread with extra virgin olive oil. Grill bread on both sides.
11. 11
    SPRINKLE top of heated dip with parmesan cheese. Serve hot with grilled bread

Red Lobster Shrimp and Pasta

1/3 cup extra virgin olive oil

3 garlic cloves (I added more!)

1 lb shrimp, peeled, deveined and tails removed

2/3 cup clam juice (or chicken broth)

1/3 cup white wine

1 cup heavy cream

1/2 cup parmesan cheese, freshly grated

1/4 teaspoon dried basil, crushed

1/4 teaspoon dried oregano, crushed

8 ounces pasta, cooked and drained, I used linguine

Directions:

1. 1
   Heat oil in large skillet over medium heat. Add garlic; reduce heat to low. Simmer until garlic is tender.
2. 2
   Add shrimp and cook over medium-low heat until opaque. Remove, reserve liquid in pan.
3. 3
   Add clam juice (or chicken broth) and bring to a boil.
4. 4
   Add wine; cook over medium high heat for three (3) minutes, stirring constantly.
5. 5
   Reduce heat to low; add cream, stirring constantly.
6. 6
   Add cheese, stirring until smooth. Cook until thickened.
7. 7
   Add shrimp back in to sauce. Heat thoroughly.
8. 8
   Add remaining ingredients except pasta.
9. 9
   Put pasta in a large bowl and pour sauce over pasta; toss gently to coat.
10. 10
    Serve with additional grated parmesan cheese.

Bang Bang Shrimp

1 lb shrimp, shelled and deveined smaller shrimp works best

1/2 cup mayonnaise

1/4 cup Thai sweet chili sauce

3 -5 drops hot chili sauce, just a few drops

1/2-3/4 cup cornstarch, to coat the shrimp in

Directions:

1. 1
   Mix mayo and sauces for coating.
2. 2
   Bread shrimp in cornstarch.
3. 3
   Deep fat fry the shrimp until lightly brown.
4. 4
   Drain on paper towel, put shrimp in a bowl and coat with the sauce.
5. 5
   Serve in a lettuce lined bowl, top with chopped scallions

Peach Cobbler

Ingredients

• 4 cups peeled, sliced peaches
• 2 cups sugar, divided
• 1/2 cup water
• 8 tablespoons butter
• 1 1/2 cups self-rising flour
• 1 1/2 cups milk
• Ground cinnamon, optional

Directions

Preheat oven to 350 degrees F.
Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
Put the butter in a 3-quart baking dish and place in oven to melt.
Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.
To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream

Brussel Sprouts with Bacon

Ingredients

• 12 ounces thickly sliced lean bacon, cut crosswise into thin strips
• 1 Spanish onion, thinly sliced
• 8 garlic cloves, halved lengthwise
• 2 pounds Brussels sprouts, trimmed and halved, if desired
• Coarse salt and freshly ground black pepper
• Sugar, optional

Directions

In a large, deep skillet, cook the bacon over moderately-high heat until browned, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Add the onion and garlic to the pan, reduce the heat to moderate and cook, stirring, until softened, 3 to 4 minutes. Remove the softened vegetables from the pan and set aside. Add the Brussels sprouts in batches and continue to cook, stirring occasionally, until they are golden brown on the outside. Add the reserved bacon and vegetables to the Brussels sprouts in the pan along with salt and pepper, to taste, and a pinch of sugar. Cover skillet with a lid and cook, stirring occasionally, until sprouts are just tender, 10 to 12 minutes.

Coconut Rice Pudding

Coconut Rice Pudding

By dash

• Serves

  4

• Active Time

  5 min.

• Total Time

  50 min.

• Save Recipe
• Print

Ingredients

• 3 eggs
• 1 cup cooked rice
• 1 cup coconut milk
• ½ cup milk
• ⅓ cup sugar
• ½ tsp nutmeg
• 1 tsp vanilla extract

Directions

1. Pre-heat the oven to 325°F.
2. In casserole, combine eggs, rice, coconut milk, milk, sugar, nutmeg, and vanilla extract.
3. Bake for 45 minutes.

Lime Cheesecake Parfaits

Ingredients

• 1 cup finely ground graham cracker crumbs
• 1 Tbsp granulated sugar
• 4 limes, (plus extra lime slices for serving, if desired)
• 8 oz cream cheese, room temperature
• 1 (10-oz) can sweetened condensed milk
• Pinch of salt

Directions

1. In a small bowl combine the graham cracker crumbs and sugar. Divide the graham cracker evenly among six serving glasses.
2. Zest and juice the limes, setting the zest aside for topping.
3. To make the cheesecake filling, beat the cream cheese in a standing mixer until smooth. With the mixer running on low, add the sweetened condensed milk and pinch of salt. Mix until evenly combined. Stir in the lime juice. Spoon the cheesecake mixture into 6 small glasses or clear bowls. Sprinkle with lime zest.
4. Refrigerate for at least 3 hours and up to 3 days. Serve chilled

Grilled Shrimp

Mediterranean Grilled Shrimp Kebabs

Yield: 4

Prep Time: 15 min.

Cook Time: 10 min.

Total Time: 25 min.

Ingredients:

2 lbs of shrimp
1 tbsp olive oil
1 tbsp canola oil
1 cup of plain panko crumbs
1 tbsp fresh basil, chopped
1 tbsp fresh parsley, chopped
2 tsp fresh oregano, chopped
3 cloves of garlic, minced
Sea salt and freshly cracked pepper, to taste
Cherry Tomatoes
Skewers

Directions:

Place the cleaned shrimp into a large zip lock bag then add the oil. Mix until evenly coated.
Combine the panko crumbs with the basil, parsley, oregano, garlic, sea salt, and freshly cracked pepper, to taste, together in a bowl then mix until well combined. Pour the panko mixture into the zip lock bag and shake until evenly coated. Place the sealed bag into the refrigerator for at least one hour.
Soak the kebab skewers in water for a few minutes to prevent them from burning. Spear the shrimp with the tail pointing in the same direction, three shrimp followed by a tomato then three more shrimp followed by a tomato, per skewer. Repeat.
If using a grill, grill the skewers on HOT for 2 minutes per side.
If using a grill pan, heat a large grill pan over medium high heat. Coat the pan with cooking spray. Add the skewers once the pan is HOT. Cook for 2-3 minutes, making sure to press down a bit so the shrimp get golden brown, then flip for 2 minutes, making sure to press them down again. Remove from the grill pan and place on the serving dish. Repeat the cooking process with the rest of the skewers. Serve with lemon juice on the side if desired. Serve immediately. Enjoy.

Crab and Artichoke Dip

Crab and Artichoke Dip

Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 30 min.

Ingredients:

1 8 oz can of lump crab meat
1 cup of chopped artichoke hearts (canned or frozen)
1/2 cup of cheddar cheese
1/2 cup of Parmesan cheese
1/2 cup of sour cream
1/2 cup of mayonnaise
Juice of 1 lemon
1 tbsp of fresh parsley, chopped
1 clove of minced garlic
Sea salt and freshly cracked pepper, to taste

Directions:

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.
Add the crab, chopped artichoke hearts, cheddar cheese, Parmesan cheese, sour cream, mayonnaise, lemon juice, and minced garlic together in a bowl. Season with sea salt and freshly cracked pepper, to taste. Pour into the prepared baking dish.
Place into the oven and bake for 20-25 minutes or until golden on the top. Serve with crostini, crackers, or tortilla chips. Enjoy.

Cajun Jambalya Pasta

2 fz. - Olive Oil

1 lb. - Boneless/Skinless Chicken Breasts, cut into 1" pieces
2 Tbls. - Cajun Spice Blend

4 oz. - Red, Yellow, Green Peppers, cut into thin strips
4 oz. - Red Onions, cut into thin strips

6 oz. - Shrimp (shells, tails, and veins removed)

1 Tbl. - Blanched Garlic, minced
2 tsps. - Cajun Spice Blend
1/2 tsp. - Kosher Salt
1/4 tsp. - Ground Black Pepper

4 oz. - Roma Tomatoes, diced 1" pieces
1-1/2 cups - Spicy Chicken-Seafood Broth

1 Tbl. - Chopped Parsley

1 lb. - Linguini Pasta (fresh)

Heat the olive oil in a large sauté pan.  Place the chicken into a clean mixing bowl.  Sprinkle the Cajun spice over the chicken and into the bowl.  Gently toss the chicken until each piece is evenly coated with the spice.

Add the chicken into the sauté pan and cook until it is about half done.  Add the peppers, onions and shrimp into the pan.  Cook until the shrimp are about half done.  Add the garlic into the pan.  Season all of the ingredients with kosher salt, ground black pepper, and a little more Cajun spice.

Add the diced tomatoes and chicken-seafood broth into the sauté pan.  Gently stir the ingredients together.  Continue to cook until the chicken and shrimp are done, and the vegetables are tender.

Drop the pasta into boiling salted water, and cook until “al dente.”

Place the pasta into serving bowls.  Spoon the jambalaya over the pasta.  Garnish with a sprinkle of freshly chopped parsley.

Bourbon Steak

Marinade

• 2 tablespoons Worcestershire sauce
• 2 tablespoons soy sauce
• 4 teaspoons chili powder
• 4 teaspoons minced garlic
• 1 1/2 teaspoons meat tenderizer (McCormick is good)
• 2 teaspoons paprika
• 2 teaspoons ground black pepper
• 1 teaspoon ground cayenne pepper
• 1 teaspoon onion powder
• 1/2 teaspoon oregano, ground
• 2 cups water

Garlic Butter

• 3 tablespoons salted butter
• 1/8 teaspoon garlic powder
• 1 pinch salt

On The Side

• 1 tablespoon olive oil
• 1 tablespoon salted butter
• 2 cups thinly sliced white onions (about 1/2 onion)
• 2 cups sliced white mushrooms
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper

Directions:

1. 1
   Combine all marinade ingredients in a medium bowl.
2. 2
   Pound steaks with a kitchen mallet until about 3/4-inch thick.
3. 3
   Submerge steaks in marinade, cover and store in the refrigerator. This is effectively done in a sealable plastic bag. Marinade 12 to 24 hours.
4. 4
   When your steaks have completed marinating, preheat a barbecue grill to medium/high heat. Blot steaks with paper towels to remove excess marinade. Grill the steaks for 3 to 5 minutes per side or until cooked as desired.
5. 5
   For the garlic butter: Melt 3 tablespoons butter and combine it with 1/8 teaspoon garlic powder and a pinch of salt; set aside.
6. 6
   For the side: Combine 1 tablespoon butter and 1 tablespoon olive oil in a medium skillet over medium/low heat. When the butter is melted add the sliced onion and saute for 2 to 3 minutes or until onion begins to soften. Add sliced mushrooms, salt and black pepper to pan and saute for another 2 to 3 minute or until onions and mushrooms begin to lightly brown.
7. 7
   When the steaks are done, spoon a couple teaspoons of garlic butter over the top of each steak and serve with mushrooms and onions on the side.

Delmonico Steak

Ingredients:

• 4 14 ounce rib-eye steak
• 2 portabello mushrooms, stems and gills removed
• 12 sun-dried tomatoes
• 4 fresh rosemary sprigs
• salt and pepper to taste
• Steak Sauce:
• 1 cup beef stock
• 1/2 cup balsamic vinegar
• 1/4 cup fresh ginger, finely chopped
• 1/4 cup shallots, finely chopped
• 1/4 cup carrots, finely chopped
• 1/4 cup celery, finely chopped
• salt and pepper to taste

Preparation:

Combine ginger, shallots, carrots and celery in a saucepan over a medium high heat. Caramelize (that means sauté until browned slightly). Slowly pour in balsamic vinegar, stirring. Reduce by 1/2 and add beef broth. Bring to a boil. Season to taste. Meanwhile, preheat your grill. Grill steak. Season mushrooms with salt and pepper and place on grill. Grill steak to desired doneness and mushrooms until they are tender. Remove everything from the grill. Cut mushrooms into small triangles. Skewer mushrooms pieces with sun-dried tomatoes on to rosemary sprigs. Place grilled steak on plate. Top with rosemary skewers and sauce. Serve.

Frappuccino

1 cup coffee ice cream

1/4 cup strong coffee

chocolate syrup

whipped cream

Directions:

1. 1
   put ice cream in glass.
2. 2
   add coffee and syrup.
3. 3
   stir or use blender.
4. 4
   top with whipped topping.

Steak, Chicken or Pork Marinade

Ingredients:FOR BEEF AND STEAKS
1/2 cup ketchup
2/3 cup tomato juice
1/4 cup red wine or purple grape juice
1 dash Worcestershire sauce
FOR CHICKEN OR PORK
1/2 cup soy sauce
1/2 cup pineapple juice
1/4 cup white wine or white grape juice
Cooking Directions:Mix ingredients for each marinade.
Use mixture to marinate steaks, chicken or pork for up to 24 hours in the refrigerator

Spicey Shrimp Stir Fry

Ingredients:
1 pound medium or large shrimp -- cooked, peeled, tail left on 1/2 pound rice noodles
(or 2 packs of ramen type noodles)
2 tablespoons vegetable oil
2 carrots -- cut into matchsticks
1/2 pound snow peas -- trimmed
1 small green chili -- cored, seeded,
and cut into julienne strips
1 small red chili -- cored, seeded,
and cut into julienne strips
1 tablespoon very-thinly-sliced ginger
1 garlic clove -- minced
1 bunch scallions - (8 to 10 ea) -- sliced thin
1 tablespoon rice wine vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
3 tablespoons orange juice

Cooking Directions:
If you are cooking your own shrimp be sure not to over cook them.
Prepare the rice noodles or ramen noodles according to their directions (for ramen noodles do not add seasoning packet).
Drain well and hold warm.
In a large skillet, heat oil over medium-high heat.
Add carrots, snow peas, peppers, ginger, garlic, scallions, and stir-fry for 2 to 3 minutes.
Add shrimp and cook for 1 to 2 minutes.
Add vinegar, soysauce, sesame oil, and orange juice.
Stir-fry for 1 minute.