Cooking Instructions:

Step 1: Season chicken breasts on both sides with salt and pepper. Dredge in flour on both sides. In a large skillet heat oil and 4 tablespoons of butter over medium heat. Fry chicken breasts on both sides until fully cooked golden brown. Transfer to a plate and keep warm in the oven.

Step 2: Melt butter in the same pan, add sliced mushrooms and stir fry for a few seconds. Pour in wine, lemon juice, and stir to combine. Bring to a boil and cook for about 1 minute until the sauce has reduced. Pour and stir in cream, add capers, and add salt and pepper to taste. Add parsley and remove from heat.
Step 3: Pour sauce over chicken and linguini and top with parmesan cheese.
(Makes 6 Servings)

Cooking Instructions:

Step 1: Heat oil in a saucepan over medium heat. Add the onion and cook while stirring until tender. Stir in the rice, season with garlic salt and cumin. Cook until the rice is lightly toasted (about 5 minutes). Pour in the chicken broth and diced tomatoes. Bring to a boil, then reduce heat cover and simmer for 15-20 minutes, until all of the liquid has been absorbed. Set aside.
Step 2: In a small saucepan stir together refried beans, ¾ teaspoon of garlic salt, and ½ teaspoon black pepper. Cover and warm over low heat until heated through.
Step 3: Coat a skillet with cooking spray and heat over medium-high heat. Add shrimp and garlic, sauté shrimp until they are heated through and lightly browned.
Step 4: In a small bowl combine yogurt, mayonnaise, and chipotle peppers until smooth. Refrigerate until needed.
Step 5: To assemble each burrito. Warm tortillas in the Microwave so they are easy to fold. Place about ¼ cup of cheese on each warm tortilla. Top with about ½ cup of shrimp. Top with ¼ cup of refried beans, and then ¼ cup of rice. Spread on about a tablespoon of salsa and chipotle sauce, roll up and serve.

Cooking Instructions:

Step 1: To prepare Pico de Gallo salsa- In a medium bowl combine tomatoes, onion, jalapeno peppers, green pepper, and cilantro. Add lime juice, salt and pepper. Put into the refrigerator.
Step 2: To prepare Cilantro Mayo- In a small bowl combine mayonnaise, lime juice, honey, Worcestershire sauce, garlic, cumin, cilantro, jalapeño pepper, salt and pepper. Place into the refrigerator.
Step 3: In a large bowl combine hamburger, pork, egg, milk, ketchup, mustard, onion powder, and garlic powder. Add breadcrumbs until the meat mixture no longer sticks to the bowl. Form into about 6” patties. With your finger make a depression in the middle of each burger. Grease and heat an outdoor or indoor grill and fry burgers until they are done. Within the last few minutes of cooking top with pepper jack cheese slices and grill until the cheese has melted. Remove from the grill.

Step 4: For each burger – In a small skillet, heat and lightly brown 2 flour tortillas. Assemble burgers by spreading some Cilantro mayo onto one side of the 2 flour tortillas. Lay out one flour tortillas and put lettuce and crumbled bacon on top, Add the burger on top of that, and add some Pico de Gallo on top of the burger. Place the other flour tortilla on top. Slice in half.

Ingredients:

Cooking Instructions:

Step 1: Pre-heat the oven to 500 degrees. Lay out the crust on a pizza pan and sprinkle with top with a little oregano, basil and garlic powder to taste.
Step 2: In a medium sauté pan over medium heat add a little olive oil. Add shrimp, oregano, basil, and minced garlic cloves. Cook until the shrimp are about ¾ of the way done (just turning pink). Set aside.
Step 3: Place the crust into the oven and pre-bake at 500 degrees for 4 minutes. Remove from the oven and spread a layer of alfredo sauce over the trust. Top with tomatoes, shrimp and basil. Top with mozzarella and parmesan cheese. Return to the oven and bake for 7 minutes.

Cooking Instructions:

Step 1: Coat beef strips with cornstarch and allow to sit for 30 minutes.  In a small bowl mix sugar, rice vinegar, orange juice, salt, and soy sauce. Set aside.
Step 2: Heat oil in a deep fryer (or wok) to 375 degrees. Fry beef strips in batches until crispy and golden brown. Drain on paper towels. Set aside.

Step 3: Heat a couple tablespoons of oil in a wok, add orange zest, ginger and garlic, stir fry for 20 seconds. Add the soy sauce mixture to the wok, bring to a boil, and cook until the mixture has thickened. Coat the beef strips with the sauce, top with green onions. Serve with broccoli florets and on top of white rice.
(Makes 5 Servings)

Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees. In a large skillet add oil and heat to medium-high heat. Add ground beef, onion, and garlic. Add Italian seasoning. Cook until the beef is browned. Drain.

Step 2: Stir in pasta sauce and 3 cups of cheese into the meat mixture. Place mixture into 2 greased 9×13” baking dishes. Sprinkle with the remaining mozzarella cheese and top with pepperoni. *The dish can be covered and frozen as this point if you are freezing.
Step 3: If you are cooking it now- Bake in the oven at 350 degrees for 25-30 minutes.
(Makes 15 servings)

Cooking Instructions:

Step 1: In a medium skillet over medium heat add oil, onions, garlic, jalapeno pepper, chili powder, cumin, salt and pepper. Stirring until the vegetables are tender (about 10 minutes). Increase heat to medium-high, add tomatoes and boil for 2 minutes. Add turkey and chicken broth bring to a boil, reduce heat and simmer until the turkey is cooked through and the mixture thickens (about 12 minutes). Add cilantro and stir.
Step 2: Make up tacos with the various toppings.
(Makes 4 Servings)

Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees. In a bowl beat cream cheese, ranch dressing and hot sauce until smooth. Fold in chicken. Spray a pie plate with cooking spray and pour the chicken mixture into it.
Step 2: Place into the oven and bake at 350 degrees for 15 minutes.
Step 3: Remove from the oven and add cheddar cheese on top. Bake for an additional 10-15 minutes. Serve hot.