Grilled buffalo chicken salad

Serves 2

A supper awesome buffalo chicken salad!

Ingredients

• 2 Boneless chicken breast filets
• 2 tbs olive oil
• Kosher salt and pepper to season
• 1 cup Franks hot sauce
• 1/2 cup butter
• 1 head iceberg lettuce
• 2 tomatoes quartered
• 1/2 English cucumber sliced and cut in half
• 1 raw flour tortilla
• 1/4 cup blue cheese dressing

Directions

1. Rub chicken with olive oil and season well with Kosher salt and pepper
2. In a small pot add hot sauce and butter
3. Put pot on medium heat and cook until butter is melted, mix well
4. Break up lettuce and put in large serving bowl
5. To lettuce add tomatoes and cucumbers
6. Grill tortilla in pan or on griddle until crispy then set aside and let cool, then slice tortilla into strips
7. Grill chicken until fully cooked and slice into strips
8. Toss salad with dressing
9. Add sliced chicken to hot sauce mixture to baste
10. Remove chicken from sauce and top salad with chicken and tortilla strips

One Pot Brats

Makes 6

Dog simple and super delicious - and everything is cooked in the same pot. Beautiful.

Ingredients

• 1 white onion, thinly sliced
• 1 green pepper de-seeded and sliced thin
• 3 tbs butter
• 2 bottles of dark beer
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/2 tablespoon fresh ground pepper
• 6 pack of bratwurst
• 6 sliced sandwich rolls
• Mustard, for serving

Directions

1. In large throw away foil pan (if ur doing this on a grill) add onion, green pepper and butter
2. Cook over medium heat until veggies soften and get lightly brown
3. Next add beer, sugar, vinegar and pepper to pan and mix well
4. Let mixture cook until it comes to a simmer
5. Then add brats to pan and let cook for about 5-10 minutes
6. When brats are ready, toast buns , top bun with mustard, brat and some of the onions and peppers

Grilled Pork Loin Burgers

Makes 4

A great change from the usual ground up stuff.

Ingredients

• 1/2 cup Dijon mustard
• 1/4 cup chopped cilantro
• 1/4 cup honey
• 2 tablespoons curry powder
• 3 boneless pork loin chops
• Kosher salt & freshly ground pepper
• 4 ciabatta rolls
• 1 bag ready coleslaw with the little packet of dressing

Directions

1. In a large bowl mix mustard, honey, cilantro and curry powder - set aside
2. Drizzle pork with olive oil then season with kosher salt and pepper
3. Mix coleslaw withdressing, set aside
4. Grill pork loin, basting each side with mustard glaze until cooked
5. Slice rolls in half and drizzle with olive oil, grill open faced until jut getting crispy
6. Put pork on roll, add a little extra sauce and top with coleslaw

Crab and Bacon Pasta

Serves 6

Pasta, crab, bacon and peas...what?

Ingredients

• 1 pound pasta
• 1-2 ounce pack ready bacon
• 1-16 oz bag frozen baby peas
• 3-4 ounces store bought pesto
• 2 teaspoons red pepper flakes
• Extra virgin olive oil
• Fresh ground pepper to taste
• 1/2 pound lump crab

Directions

1. Bring large pot of water to a boil and cook pasta according to package directions
2. Chop bacon to a medium dice and cook in a non stick pan until crispy, set aside
3. Add peas to pasta during the last 4 minutes of cooking, then drain out the water
4. To the noodles and peas add the pesto, bacon, red pepper flakes & 3-4 tablespoons of olive oil
5. Mix well and plate - top each with crab
6. Finish each plate with fresh ground pepper

Blackberry & Mint Margarita

Makes 1

Yummmmmmmm. Oh, and muddle just means to mash up.

Ingredients

• 3 blackberries
• 5 fresh mint leaves
• ice
• 2 to 3 ounces silver tequila
• Juice of 1 lime
• 1 oz Grand Marnier

Directions

1. Put blackberries and mint in a shaker - muddle
2. Add a few cubes of ice, tequila, lime juice and Grand Marnier
3. Shake well and pour into a glass with fresh ice
4. Garnish with lime wedge and another blackberry

Pesto Grilled Cheese

Makes 2 sandwiches

My first bite and I was like "what the hell...I should have done this years ago"

Ingredients

• About 1/4 cup pre made pesto
• 4 slices sourdough bread
• 1 large tomato, thinly sliced
• 4 slices Havarti cheese
• Soft butter

Directions

1. Warm non stick skillet over medium heat
2. Spread pesto on two slices of the bread, top with tomato slices, fresh ground pepper, 2 slices of cheese on each and then top with the other slice of bread
3. Butter both sides of sandwiches and cook in pan until golden brown on both sides

Grilled Hoisin Scallops

Makes a dozen

Hoisin sauce is easily found in the Asian food aisle along with the bottled chili paste.

Ingredients

• 12 large sea scallops, defrosted
• 24 bamboo sticks
• Oil (doesn't really matter what kind)
• Kosher salt
• 1/3 cup Hoisin sauce
• 1-2 teaspoons chili sauce
• Sesame seeds

Directions

1. Preheat grill to medium high
2. Skewer scallops with 2 sticks in each - it makes life easier
3. Lightly coat skewered scallops with oil, then season with the salt
4. Combine hoisin and chili sauce, mix well and set aside
5. Grill scallops until good grill marks develop, 2-3 minutes, flip
6. Now brush sauce on the marked side
7. Cook until 2nd side is done, brush both sides well with sauce and give a little sprinkle of seeds
8. Serve

PB & J Stuffed French Toast

Serves 2

Just like the version that has cream cheese, but more kid friendly, adult friendly and everyone friendly.

Ingredients

• Four 2 1/2 inch thick slices of Challah Bread
• 1/2 cup peanut butter - chunky would be great
• 4 tablespoons jelly (I like grape)
• 3 eggs, beaten
• 2 tablespoons milk
• Butter
• Powdered sugar

Directions

1. Slice an opening in one side of the bread to make a pocket, but don't cut all the way through
2. Spread peanut butter inside each piece of bread first and and then the jelly
3. In a shallow medium sized bowl beat the eggs with the milk
4. Preheat a nonstick skillet until butter melts and starts to sizzle
5. Dip each stuffed sandwich into the egg mixture (be sure cover both sides AND the ends) and place in the skillet
6. Cook until golden brown (about 3 - 4 minutes before turning) on each side and be sure to cook the ends too
7. Put on a plate and sprinkle with powdered sugar to serve

Chili Rubbed Tri Tip

Makes one 2-3 pound tri tip

This is super simple and super good. A tri tip is full of flavor and I love it. Remember to take it out of the fridge about 30 minutes before cooking.

Ingredients

• 3 tablespoons chili powder

• 1 tablespoon cumin

• 1 tablespoon dried oregano

• 1 tablespoon garlic powder

• 1 tablespoon kosher salt

• Olive oil

• One 2-3 pound tri trip, trimmed of most of the fat

Directions

1. Heat the grill to high

2. Combine chili powder, cumin, oregano, garlic powder and salt

3. Drizzle beef with olive oil, then sprinkle with mix and rub in well all over

4. Place on the grill and cook until desired doneness, for medium rare approximately 10 minutes a side

5. Remove from grill, cover with foil and let rest about 15 minutes before slicing

Cucumber & Watermelon Salad

Serves 4

Refreshing, delicious and pretty, so what more do you need? You want it simple? Ok then, simple too. The key is to cut everything into cubes somewhere around 1 inch square.

Ingredients

• 2 cups cucumber, peeled then cut into cubes (an English cucumber is is best)
• 2 cups, seedless watermelon, cubed
• 2 avocados, cubed
• 1 tablespoon each chopped cilantro, basil and chives
• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• Kosher salt and fresh ground black pepper

Directions

1. Put watermelon, cucumber, avocado, herbs, olive oil and vinegar in a large bowl
2. Season with salt & pepper
3. Mix well, but do it carefully so you do not bust up the watermelon
4. Serve

Chipotle Baked Beans

Makes 10-12 servinggs

Burgers, dogs, or anything grilled - this is a delicious addition. Tri it with the Chili Rubbed Tri Tip. Get it..tri it? Man am I funny...

Ingredients

• 1/2 pound bacon, diced
• 1 medium onion, diced small
• 1 green pepper, diced small
• 2 - 28 ounce cans maple flavored baked beans
• 1 cup chili sauce (like Heinz, not the spicy version
• 2 tablespoons Worcestershire
• 2 tablespoons yellow mustard
• 1 tablespoon ground cumin
• 1/4 teaspoon chipotle chili powder (regular chili powder will do fine btw)
• 1/4 cup brown sugar
• 3 tablespoons chipotle peppers, minced fine
• Big pinch Kosher salt

Directions

1. Preheat oven to 350
2. In a large oven proof pot (that has a lid) cook bacon until just getting crispy, remove most of the grease then add the onion & green pepper and cook until vegetables start to soften - about 5 minutes
3. Add remaining ingredients, stir well, cover and bake about 45 minutes to an hour
4. Serve hot - was that obvious?

Baked Chicken Taquitos

Makes 12

Just like at your favorite taco shop, but you bake them instead of deep frying. And you can make and eat them at home in your jammies. Nice huh?

Ingredients

• 2 cups shredded, cooked chicken (a deli-roasted chicken is perfect)
• 1/3 cup green salsa
• 1-2 tablespoons chipotle peppers, finely minced
• 1/2 cup Monterey Jack cheese, shredded
• 12 small flour tortillas
• Oil - I like a spray for this
• For serving: sour cream, guacamole, salsa, queso fresco, limes etc

Directions

1. Preheat oven to 425
2. Combine chicken, salsa, chipotles and cheese in a large bowl - mix well
3. Warm tortillas in a non-stick pan until softened and pliable - about 30 seconds a side
4. Add some chicken to each tortilla, roll up tight and place seam-side down on a greased baking
5. Brush or spray with oil and bake about 25 minutes or until beginning to brown at the edges
6. Serve with sour cream, guac etc

BBQ Chicken Calzone

Serves 4

This is made with chicken and bacon, but could just as easily have pepperoni, or ground beef or whatever you normally like on (or in) a pizza.

Ingredients

• 1 small yellow onion, diced
• 10 slices ready bacon, diced
• 3 cups shredded deli roasted chicken
• 1 cup BBQ sauce
• 1 tube refrigerator pizza dough
• 1 cup shredded mozzarella cheese

Directions

1. Preheat oven to 425
2. Saute onion and bacon in a non stick pan until soft and mix well with chicken and bbq sauce in a bowl
3. Stretch out pizza dough on a lightly greased baking sheet
4. Spread chicken mixture on about half the dough along one long edge
5. Top chicken with mozzarella, and fold remaining dough over the chicken and seal edges tight with fingers
6. Make 3 or 4 slits in the top of the dough with a knife and bake 20 to 25 minutes or until golden brown

Mini Breakfast Muffins

Makes about 18

These are basically omelets pretending to be muffins. And the cool part is you can fill em with anything you like.

Ingredients

• 6 eggs
• Kosher salt
• Pepper
• Your choice of filling - diced ham, bacon, mushrooms, peppers, onions...you get the idea
• Shredded colby/jack cheese
• Hot sauce for serving

Directions

1. Preheat oven to 350
2. Beat eggs and season with salt & pepper
3. Spray mini muffins pan well
4. Put some of the filling in each muffin hole, and fill with beaten egg
5. Top with some cheese and bake 20 to 25 minutes, or until set

Curry Pumpkin Soup

Makes 4 servings

Tis the season...the Fall season that is.

Ingredients

• 15 ounces canned pumpkin (just pumpkin and not pumpkin pie filling)
• 2 tablespoons red curry paste
• 1 cup coconut milk
• 1 cup water
• 4 teaspoons pumpkin seeds, dried
• 1 teaspoon olive oil
• Salt & pepper

Directions

1. Put pumpkin, curry paste, coconut milk and water in a pot
2. Stir to mix well and heat until simmering
3. Season to taste with salt and pepper
4. Meanwhile, heat pumpkin seeds and oil in a non-stick pan until slightly brown and season with salt
5. Serve soup topped with some of the seeds on top

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Mini Caprese Pizzas

Makes about 18

Like a big caprese pizza? Well you really like these little ones...

Ingredients

• 6 Roma tomatoes, sliced into 1/8 inch slices1 tube refrigerator pizza dough, spread out and cut into 18 2 inch circles
• 1/4 cup basil pesto
• 6 small fresh mozzarella balls - the golf ball size, sliced into 1/8 inch slices halved
• about a dozen basil leaves, thinly sliced

Directions

1. Preheat oven to 400
2. Place dough circles on baking sheet
3. Top with a little pesto, then a tomato slice and a cheese slice
4. Bake about 20-25 minutes or until dough is crisp and cheese has started to melt
5. Remove from oven, sprinkle with chopped basil and serve

Baked Feta

Serve about 8 as an appetizer

Warm, soft and delicious...(that's what she said).

Ingredients

• 1 (8 ounce) block feta cheese1 big (or 2 small) cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon red pepper flakes
• 1-2 tablespoons olive oil

Directions

1. Preheat to oven 350
2. Place feta in an ovenproof baking dish
3. Top with crushed garlic, oregano and red pepper - drizzle liberally with olive oil
4. Bake uncovered until the feta is soft, 15-20 minutes
5. Remove carefully and serve with something crunchy

Addie's Puff Pastry Rugelach

Serves 6-10

Viewer Addie's Rugelach

Ingredients

• 1 sheet ready-made puff pastry
• 3/4 cup mini chocolate chips
• 1/4 cup brown sugar
• 3 tablespoons granulated sugar
• 1/3 cup pecans
• 1/4 tsp cinnamon
• Pinch of nutmeg
• 4 oz cream cheese, room temperature
• 2 tablespoons strawberry jelly
• 1 egg beaten with 1 Tsp water

Directions

1. Heat oven to 375 degrees
2. Thaw pastry to room temperature
3. In a bowl mix together all ingredients except for the cream cheese jam, and egg/water
4. On a cookie sheet, place a piece of parchment paper and puff pastry opened on top of paper
5. Spread the cream cheese down the center of the pastry then the jam on top of the cream cheese
6. Sprinkle mixture evenly on top of cream cheese & jam
7. With a scissor or knife, cut the dough on each side of the mixture on an angle about a half inch apart
8. Braid it starting with the first strip and overlapping side to side on top of the mixture
9. Turn the ends under or press together with a fork to seal
10. Brush the pastry with the egg/water mixture
11. Bake for 25 minutes or until golden brown
12. Let cool for 15 minutes before cutting
13. Serve warm or at room temperature

Diane's Pistachio Crusted Salmon

Serves 4

Viewer Diane's Pistachio Crusted Salmon

Ingredients

• 4 salmon fillets
• 1 tablespoon olive oil
• 2 tablespoons Dijon mustard
• 2 teaspoon grated lemon peel
• Fresh black pepper to taste
• 2 tablespoons crushed pistachios

Directions

1. Heat oven to 475 degrees
2. Line a cookie sheet with non-stick foil
3. Combine oil, mustard, lemon peel and pepper, and spread on fillets
4. I do one side at a time, add the pistachios, turn to the other side and do the same
5. Bake in oven 12 -15 minutes, depending on thickness of fish
6. Check at 8-9 minutes
7. Don't overcook

Grilled Turkey & Stuffing Sandwich

Makes 1

Think 'grilled cheese with turkey' but with the addition of stuffing. The amazing, wonderful addition of stuffing.

Ingredients

• 3 or 4 slices turkey
• 2 slices good bread, whole wheat, sourdough or even a mini baguette would be good
• 2 slices Muenster cheese
• about 1/3 cup stuffing, heated
• Mayonnaise
• Fresh ground pepper
• Softened butter

Directions

1. Preheat grill pan or non-stick pan
2. Heat turkey (in a non-stick pan or quickly in a microwave) and put on top of one slice of bread then add the cheese and the warmed stuffing
3. Add a few grinds of pepper
4. Add mayo to 2nd slice of bread and put on top
5. Spread one slice of bread lightly with butter and put butter-side down in the pan
6. Cook until golden brown, add butter to top and flip over
7. Cook until 2nd side is beautiful - eat