GRILLED ROMAINE SALAD TWO WAYS!

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RECIPE

INGREDIENTS

• 2 Heads of Romaine Lettuce sliced in half lengthwise
• Nonstick cooking spray
• 4 ounces Sour Cream
• 2 teaspoons Prepared Horseradish
• Salt and Pepper to Taste
• 1 teaspoon Dried Tarragon
• 5-6 drops of Tabasco Sauce
• 2 Tablespoons Olive Oil or Roasted Garlic Oil
• 2-3 Tablespoons Half and Half
• 4 ounces Beef Tenderloin (Filet Mignon)
• Salt and Pepper to Taste
• 1/2 cup Crumbled Gorgonzola Cheese
• 1/4 cup Caesar Salad Dressing
• 1 cup Croutons
• 2 ounces Shaved Parmesan Cheese
• 1/2 cup Cooked Chicken (optional)

DIRECTIONS

MIx together the Sour Cream, Prepared Horseradish, Salt, Pepper, Tarragon, Hot Sauce, Olive Oil and Half and Half. Whisk until a creamy Salad Dressing consistency is reached. Refrigerate the Horseradish Sauce until ready to use.

Heat your Grill to High Heat. Spray the cut sides of the Romaine Halves with the Nonstick Cooking Spray and place on the Grill Grates. Depending on your Grill, Cook the Lettuce for 3-5 minutes until lightly charred. Remove from the Grill and set aside. Grill the Tenderloin 6-8 minutes per side until the Meat has reached an internal temperature of 130 to 135 degrees. Let the Tenderloin rest for about 5 minutes then slice across the grain into 1/4 inch slices.

Place 2 Romaine Halves each on 2 plates. On the first plate, drizzle the Grilled Romaine with 2-3 Tablespoons of the Horseradish Sauce then top with the Tenderloin slices leaving the root ends of the Romaine exposed. Drizzle the Tenderloin slices with an additional 2-3 Tablespoons of the Horseradish Sauce and Finish with the Crumbled Gorgonzola Cheese.

On the second plate, drizzle the Grilled Romaine with 1/4 cup of Caesar Salad Dressing. Top with the Croutons, Cooked Chicken (if using) and Shaved Parmesan Cheese.

Enjoy Your Grilled Romaine Salads.

Hint:

These would be Great as a Wrap. Just lay the Salads on a Tortilla, fold in the sides and roll up! 

It's Fun to Play with Broccoli!!

RECIPE

INGREDIENTS

• 1 Loaf French Bread hollowed out (save the top)
• 8 ounces Grilled Flank Steak slices into 1/4 inch slices
• 6 slices American Cheese
• 1Tablespoon Olive Oil (or Flavored Olive Oil if available)
• 1 Bell Pepper (any Color) sliced into 1/2 inch strips
• 1/2 White Onion Sliced thin
• 1/4 cup Steak Marinade (or Oil & Vinegar)
• Salt and Pepper to taste
• 1/2 stick Butter
• 1 Tablespoon Garlic Minced
• 1 Tablespoon Dried Tarragon
• Pinch Crushed Red Pepper Flake

DIRECTIONS

Pour the Olive Oil into a Skillet over medium heat and when it begins to shimmer, add the Peppers and Onions, season with the Salt and Pepper and stir to blend. Saute’ for about 10 minutes stirring occasionally util the Vegetables are softened. Set Aside. Place the hollowed out French Bread Loaf on a Baking Sheet lined with parchment. Preheat the oven to 375 degrees.

In a small skillet or sauce pan over medium low heat, melt the Butter with the Garlic, Tarragon, and Red Pepper Flake. Reduce the heat to low and let the Garlic and Herbs Steep in the Butter for 15 minutes. Meanwhile, place three slices of the American Cheese to cover end to end inside the Bread. Top with the Steak slices and drizzle with the Steak Marinade or Oil and Vinegar. Top with the Sautéed Peppers and Onions and the remaining Cheese slices to cover end to end. Place the Top of the Bread loaf on top of the stuffed bottom and press down firmly. Brush the Steak Bomb Garlic Bread generously all over with the Garlic Butter including the sides and ends as well as the top*

*Hint: You can spoon the Garlic Butter over the loaf to make sure you get all the Garlic and Herbs, then brush to make sure to get good coverage.

Bake for 20-25 minutes until the Bread is browned and crusty and the filing is heated through and melty. Slice and Serve.

YUMMY

RECIPE

INGREDIENTS

FOR THE STEAK MARINADE

• 1 cup Ketchup
• 1 cup Worcestershire Sauce
• 2 cups Pineapple Juice
• 1/4 cup Dried Tarragon
• 1/2 cup Minced Garlic
• 1 Tablespoon Green Curry Paste

Whisk all of the Ingredients together in a bowl. The above Ingredients will make 4 cups of Marinade. Cover and Refrigerate for all of your Marinating needs.

FOR THE CUCUMBER & RED ONION SALAD

• 1 English Cucumber sliced into 1/4 inch rounds
• 1/2 Red Onion sliced thin
• 2/3 cup Sour Cream
• Salt and Pepper to Taste
• 1/4 teaspoon Dried Dill Weed (optional)

DIRECTIONS

Marinate your favorite cut of Steak several hours or overnight. Bring to Room Temperature before grilling. Toss all of the Salad ingredients (except the Sour Cream) in a bowl . Add the Sour Cream and mix well to fully coat the Vegetables. Set aside. Heat your grill until it is nice and hot. Place your Steak on the grill and cook about 7-12 minutes per side depending on your cut of Meat. The internal temperature of your Steak should be 125 degrees for rare, 140 degrees for medium and 160 degrees and above for well done. Let the meat rest for 3-5 minutes before serving. Serve with the Cucumber & Red Onion Salad and Enjoy!

RECIPE

INGREDIENTS

• 4 Fresh Mexican Style Chorizo Sausages cooked to an internal temperature of 165 degrees
• 4 8 inch Flour or Corn Tortillas
• 1 Tablespoon Olive Oil
• 1/2 White Onion diced
• 1 Green Bell Pepper diced
• 1 ear of Corn with the Kernels cut off
• 1 cup canned Black Beans rinsed and drained
• 2 teaspoons chopped Garlic
• 2 Tablespoons Tomato Paste
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 teaspoon Chili Powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Smoked Paprika
• 1 teaspoon True Lime Seasoning
• 8 ounces shredded Cheddar or Monterey Jack Cheese

GREEN CHILI RANCH SAUCE

In a blender, pulse 1 cup Bottled Ranch Dressing with 1 2 ounce can of chopped Green Chilis until smooth.

DIRECTIONS

In a large skillet over moderate heat, warm the Olive Oil until it shimmers and then add the diced Peppers and Onions. Season with the Salt, Pepper, Chili Powder, Cumin, Smoked Paprika and True Lime Seasoning and cook, stirring constantly for about 10 minutes until the Vegetables have begun to soften. Add the Garlic and Corn Kernels and continued cooking for about 5 more minutes. Add the Tomato Paste and mix well with the Vegetable Blend. Finally add the Black Beans and stir to incorporate then remove from the heat and set aside to cool. 

On a work surface, lay out 1 Tortilla and sprinkle with 1 heaping Tablespoon of the Shredded Cheese. Top with 1 of the cooked Chorizo Sausages and make a cut from end to end and almost all the way through to the bottom of the Sausage. Spread open the Sliced Chorizo Sausage and fill with 2 Tablespoons of the Vegetable Mixture. Top with another heaping Tablespoon of the Shredded Cheese. To enclose the Filling, fold in the sides of the Tortilla then fold up the bottom. Roll up the Tortilla tucking in the Filling as you go until it is the shape of a Burrito and all of the Filling is enclosed. Place seam side down on the work surface and repeat with the remaining Tortilla’s and Filling. 

Spray a skillet with non stick cooking spray and bring the temperature up to medium high. Place 2 of the 4 Chorizo Burrito Dogs in the skillet seam side down and using another pan or plate, weigh down to ensure fast and even cooking. Fry for about 4-6 minutes on each side until the Burrito Dogs are evenly crisped and browned. Fry the remaining Chorizo Burrito Dogs and serve with the Green Chili Ranch Sauce.

RECIPE

INGREDIENTS

• 6 cups Baby Spinach Leaves loosely packed
• 2 Ears of Corn cut off the cob
• 1/2 medium Red Onion sliced thin

WARM BACON VINAIGRETTE

• 4 sliced Thick Cut Bacon diced
• 2 cloves Fresh Garlic chopped
• Salt and Pepper to Taste
• 1/4 cup Apple Cider Vinegar
• 3 Tablespoons Honey or Maple Syrup
• 3 Tablespoons Dijon Mustard

DIRECTIONS

In a skillet over moderate heat, cook the diced Bacon stirring occasionally until is is crispy. Remove the cooked Bacon to a plate lined with a paper towel using a slotted spoon leaving the rendered Bacon Fat in the pan.

While the Bacon is cooking, toss the Spinach, Corn and Red Onion in a large salad bowl and mix well.

To the skillet with the rendered Bacon Fat, add the Garlic and cook stirring constantly about 1 minute until it is fragrant. Season with Salt and Pepper and add the Apple Cider Vinegar. Continue cooking and stirring until the Cider Vinegar is reduced by half. Whisk in the Honey or Maple Syrup and the Dijon Mustard until the Dressing is well blended and emulsified. Keep Warm.

For individual portions, Place a serving of the Spinach Corn and Onion mixture on a plate, drizzle with some of the Warm Bacon Vinaigrette and toss. Serve with your favorite Protein.

If serving a crowd, add all of the Warm Bacon Vinaigrette to the Salad Bowl and toss until well coated and serve.

RECIPE

INGREDIENTS

• 3-4 8 inch Flour Tortillas
• 2 Boneless Skinless Chicken Breasts Grilled and Sliced
• 3 cups of your favorite Vegetables cut into 1/2-1 inch pieces
• 3 cups Shredded Cheddar Cheese
• 1 Tablespoon Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Chili Powder
• 1/2 teaspoon Smoked Paprika
• 1/2 teaspoon Ground Cumin
• 1 Tablespoon Fresh Cilantro
• 1 teaspoon chopped Garlic
• 1 teaspoon True Lime Seasoning or Lime Zest

DIRECTIONS

Heat the Olive Oil in a Skillet over medium heat until it shimmers. Add the Vegetables to the skillet and season with the Salt, Pepper, Chili Powder, Smoked Paprika, Cumin, True Lime, Cilantro and the Chopped Garlic and stir to blend. Cook the Vegetables stirring occasionally for about 10 minutes until they are crisp tender. Set Aside.

In a separate skillet over medium heat, spray with a light coating of non stick cooking spray and place 1 Tortilla in the center of the pan. Top with 1/4 - 1/3 of the Shredded Cheese evenly out to the edges. When the Cheese begins to melt, add 1/4 - 1/3 of the Vegetables to one side of the Tortilla. Top the Vegetables with 4 slices of the Grilled Chicken and cook for about 3 minutes, Fold the side of the Tortilla with no toppings over the topped side and press with something weighted ( another pan or plate, etc.). When the Cheese is melted and the Tortilla is crispy, remove from the skillet and keep warm in a low temperature oven. Repeat with the remaining Tortillas and Toppings. Serve with Sour Cream and Salsa if desired.

RECIPE

INGREDIENTS

• 1 Tablespoon Olive Oil
• 3 Large Bell Peppers (any color) seeded and cut in half lengthwise
• 1 pound Ground Beef
• 1/2 Small White Onion Diced
• 2 stalks Celery diced
• 2 small Carrots (any color) diced
• 1/4 head Cabbage chopped finely
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper 
• 1 teaspoon dried Oregano
• 1 Tablespoon dried Basil
• 2 cloves Fresh Garlic minced
• 1 can Diced Tomatoes
• 2 Tablespoons Tomato Paste
• 2 Tablespoons Worcestershire Sauce
• 1 Tablespoon White Balsamic Vinegar
• 6 slices American Cheese

DIRECTIONS

Preheat the oven to 375 degrees. Please the prepared Peppers in a baking dish that has been sprayed with non stick cooking spray and bake for 10-15 minutes until slightly softened. Set aside. Heat the Olive Oil over medium heat until it is shimmering. Add the Celery, Carrots, Onions, Cabbage and Garlic and stir to blend. Season with the Salt, Pepper, Oregano and Basil and cook for 10 minutes until the Vegetables are softened. Add the Ground Beef and continue cooking for 15 more minutes until the Meat is mostly browned. Add the Tomatoes, and Tomato Paste, Worcestershire Sauce and White Balsamic Vinegar and simmer stirring occasionally for 10-15 minutes until well incorporated and the Vegetables are soft. Spoon the Meat and Vegetable Filling evenly into each Pepper half. Cover with foil and bake for 20-25 minutes. Remove the Stuffed Peppers from the oven and top each half with a slice of American Cheese. Bake for 15 more minutes until the Cheese is melted and the Peppers are soft.

RECIPE

INGREDIENTS

• 3-4 Small Beets peeled and shredded
• 1 Fennel Bulb sliced thin
• 1 Shallot sliced thin
• 2 cloves Fresh Garlic minced
• 2 Tablespoons Butter
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 Tablespoon dried Tarragon
• 1 Tablespoon dried Mint (optional)
• 1 cup Arborio Rice
• 3 cups Chicken or Vegetable Stock
• 3/4 cup Parmesan Cheese
• Crumbled Gorgonzola Cheese for serving
• Meat of your choice

DIRECTIONS

Melt the Butter in a skillet over medium heat. Add the shredded Beets, Fennel, and Shallot to the pan when the Butter gets foamy and stir to combine.Season the Vegetables with the Salt, Pepper, Tarragon and Mint and continue cooking for about 10 minutes, stirring occasionally until the Vegetables begin to soften. Add the Arborio Rice and stir to incorporate it with the Vegetables. Cook the Vegetable Rice Mixture for an additional 10 minutes then add about 1 cup of the Chicken or Vegetable Stock. Cook the Mixture for about 15 minutes stirring frequently until all of the Stock has been absorbed. At this point, stir in another cup of the Stock and repeat the process, and when all the Stock has been absorbed, continue adding the stock 1 cup at a time until the rice is tender and the Risotto has a creamy texture (about 30 minutes total). Stir in the shredded Parmesan Cheese and stir constantly until the Cheese is melted and the Risotto has developed a creamier texture. Remove from the heat and serve topped with the crumbled Gorgonzola (if using) and a nice piece of Grilled or Sautéed Meat.

ENJOY!!!

So Yummy!!

RECIPE

INGREDIENTS

• 1 Pound Ground Beef
• 2 teaspoons Salt divided
• 1 teaspoon Black Pepper divided
• 2 Tablespoon dried Basil divided
• 2 Tablespoon dried Oregano divided
• Pinch Crushed Red Pepper Flake
• 1/2 Sweet Onion diced 
• 1 Tablespoon Fresh Garlic minced
• 1 head Cabbage cut into 1 inch pieces
• 1 15 ounce can Diced Tomatoes
• 1 15 ounce can Tomato Sauce
• 2 Tablespoons Ketchup
• 2 Tablespoons Worcestershire Sauce
• 2 cups Cooked Rice
• 2/3 cup Shredded Parmesan Cheese
• 2 cups Shredded Cheddar (or Cheddar Blend) Cheese
• 2-3 Tablespoons chopped Fresh Parsley (optional)

DIRECTIONS

Spray a skillet with non stick coking spray over medium high heat. Crumble the Ground Beef into the skillet and stir. Season the Beef with 1/2 of the Salt, Pepper, dried Basil and Oregano and the Crushed Red Pepper Flake and cook for about 10-15 minutes stirring and breaking up the beef as the meat cooks. Add the Onion and Garlic to the seasoned Beef and continue cooking for about 10 more minutes until the Onion is translucent and the Garlic is fragrant. Add the Tomatoes, Tomato Sauce, Ketchup, Worcestershire Sauce and the cooked Rice. Stir until the Meat Sauce it is well blended. Remove from the heat.

Add about 1 Tablespoon of water to another skillet over medium heat.. Add the Cabbage snd season with the remaining Salt, Pepper, Basil and Oregano. Toss the seasonings into the Cabbage, cover the skillet and cook the cabbage for 12-15 minutes util it is slightly softened (crisp Tender).

Preheat the oven to 350 degrees. Spray a baking dish with non stick cooking spray and add 1/2 of the Cabbage in a layer that covers the bottom of the baking dish. Spread 1/2 of the Meat Sauce over the Cabbage. Sprinkle the Meat Sauce with the Parmesan Cheese. Repeat the layering with the remaining Cabbage and Meat Sauce. Cover the Golumpki Casserole with foil and bake for 20 minutes until it is heated through and bubbly. Remove the foil cover and increase the oven temperature to 400 degrees. Top the Casserole with the Cheddar Cheese and return it to the oven. Bake for about 10 minutes until the Cheese is a nice golden brown. Using a spatula, cut the Golumpki Casserole into squares and lift out of the baking dish onto a plate and serve. Garnish with Fresh Parsley if desired.

RECIPE

INGREDIENTS

• 1/2 Pound Bulk Sweet or Hot Italian Sausage Meat
• 1/2 Small Sweet Onion diced
• 1 Bell Pepper (any color) diced
• 1 Medium Tomato Diced
• 1 1/2 cups Shredded Lettuce
• 3 clove Fresh Garlic minced
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Smoked Paprika
• 1/2 teaspoon ground Cumin
• 1 teaspoon Chili Powder
• 1 teaspoon dried Cilantro
• 1/2 pound Melty Cheese (such as Velveeta or American)
• 1/4 cup Medium Salsa (or hot if desired)
• 3 12 inch Flour Tortillas
• 3 Tostadas or 15 Tortilla Chips
• 1 1/2 cups Shredded Cheddar Cheese
• 6 Tablespoons Sour Cream
• 3 6 or 8 inch Flour Tortillas
• Non Stick Cooking Spray

DIRECTIONS

Spray a skillet with non stick cooking spray over medium high heat. Crumble and add the Sausage meat and stir continuously, breaking up the meat as it cooks until the Sausage is no longer pink (about 10-12 minutes). Remove the cooked Sausage from the pan, leaving the drippings and set aside. Reduce the heat to medium and to the Sausage drippings, add the Peppers and Onions and stir to blend. Season the Vegetables with the Salt, Pepper, Smoked Paprika, Cumin, Chili Powder, and Cilantro and cook until the Vegetables are softened about 10 minutes. Add the minced Garlic and continue cooking for 1-2 minutes longer. Remove from the heat and add the cooked crumbled Sausage to the Vegetables and stir to incorporate. This is our Meat Mixture.

In a microwave safe container, mix together the Velveeta and the Salsa. Cover and microwave for about 2 minutes until the Cheese is melted and creamy and stir to blend in the Salsa. This is our Queso (or Nacho Cheese).

Place a 12 inch Tortilla on a work surface. Top with about 2/3 cup of the Meat Mixture, followed by 2 heaping Tablespoons of Queso. Top the Meat and Queso with 1 Tostada or 5 Tortilla Chips, followed by 1/2 cup Lettuce, 1 Tablespoon diced Tomato, 2 Tablespoons Sour Cream and  1/2 cup Shredded Cheddar. Top the Crunch Wrap Filling with 1 of the smaller Tortillas and press slightly. Working around the edge of the larger Tortilla fold 3-4 inch sections toward the center all the way around creating a pinwheel shape. Repeat with the remaining ingredients to yield 3 Crunch Wraps. Spray the basket of your air fryer with non stick cooking spray and add 1 Crunch Wrap seam side down. Spray the top of the Crunch Wrap with more non stir cooking spray. Set the air fryer to 400 degrees according to Manufacturers directions and “fry” the Wrap for 3 minutes. Turn the Crunch Wrap over and cook for an additional 2-3 minutes until it is nicely browned and crispy. Cut the Sausage Quesadilla Crunch Wrap into halves or quarters and serve (maybe with some additional Salsa and Sour Cream if desired).

RECIPE

INGREDIENTS

• 3 Skin On Chicken Thighs
• 1/4 cup Olive Oil divided
• 2 1/2  teaspoons Salt divided
• 1 1/2  teaspoon Black Pepper divided
• 1/2 teaspoon Onion Powder
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Smoked Paprika
• 1/2 teaspoon Cumin
• 1 Russet Potato peeled and cut into 1 inch chunks
• 1 Carrot peeled and cut into 1 inch pieces
• 1/2teaspoon dried Basil
• 1/2 teaspoon dried Oregano

DIRECTIONS

Mix together 2 teaspoons of Salt, 1 teaspoon Black Pepper, the Onion Powder, Garlic Powder, Cumin and Smoked Paprika to make the Rub for the Chicken Thighs. Drizzle 1/2 of the Olive Oil on the Chicken Thighs on both sides. Coat the Chicken with the Rub making sure that they are well seasoned. Place the Potato and Carrot cubes in a bowl. Pour the remaining Olive Oil over them and toss to coat. Season the Vegetables with 1/2 teaspoon of Salt, 1/2 teaspoon of Black Pepper, the dried Basil and Oregano.

Place the Chicken Thighs in the basket of the Air Fryer skin side down and air fry them at 400 degrees for 10 minutes. Check the temperature of the Chicken (it should be between 120 and 130 degrees.) Turn the Chicken Thighs over and place them on one side of the basket. Add the Carrots and Potatoes to the empty side of the basket and air fry for 10 more minutes at 400 degrees. Check the temperature of the Chicken and if it is at least 165 degrees, the Chicken is done. Check the Vegetables to see if they are tender by inserting a knife or your meat thermometer into the center of each cube. If the tester slides in and out easily, the Vegetables are done too. If the Potatoes and Carrots are not tender, remove the Chicken from the basket and set aside and put the Vegetables back in the air fryer at 370 degrees for about 3 more minutes. When the Chicken, Potatoes and Carrots are fully cooked, plate them and serve…and savor the crispyness!

RECIPE

INGREDIENTS

• 12 soft Dinner Rolls
• 1 pound Ground Sirloin
• 1 Bell Pepper (any color) diced
• 1/2 Sweet Onion diced
• 3 cloves Fresh Garlic minced
• 3 ounces Crimini Mushrooms chopped (optional)
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• Pinch Crushed Red Pepper Flake
• 10 ounces American or Velveeta Cheese cubed
• 24 Dill Pickle Chips
• 2/3 cup Special Sauce*
• 1/2 cup Garlic Butter**

*SPECIAL SAUCE

Mix together 1/2 cup of Mayonnaise, 1/4 cup Yellow Mustard, and 1/4 cup of Ketchup in a bowl until well blended.

**GARLIC BUTTER

• 4 Tablespoons Butter
• 5 Garlic cloves minced
• 1/4 teaspoon dried Basil
• 1/4 teaspoon dried Oregano

Melt the Butter in a pan over low heat. Add the garlic, basil and oregano and cook, stirring often for about 8 minutes to allow the flavors to combine.

DIRECTIONS

In a skillet over medium heat, crumble and cook the Ground Sirloin stirring and breaking it up as you go until it is no longer pink. Remove the cooked Ground Beef from the skillet with a slotted spoon and set aside. Retain 2 Tablespoons of the fat in the skillet and return to the burner. Add the diced Pepper, Onion and Mushrooms (if using) to the skillet and stir to blend. Season the vegetables with the Salt, Pepper and Red Pepper Flake. Cook the Pepper and Onion mixture until the vegetables begin to soften about 10 minutes. Add the Garlic and cook an additional 1-2 minutes until the Garlic is fragrant. Add the cooked Ground Beef back to the pan and stir to mix well with the Pepper and Onion mixture. Add the Cheese to the Steak Bomb mixture and stir until the Cheese is completely melted and the mixture is creamy. Remove from the heat and set aside.

Preheat the oven to 375 degrees. Slice the Dinner Rolls into tops and bottoms. Spray a baking dish with non stick cooking spray and arrange the Dinner Roll bottoms in an even layer in the baking dish. Top each Roll with about 1/4 cup of the Steak Bomb mixture. Place 2 Pickle Chips on each Slider. Spread each Dinner Roll top with about 1/2 teaspoon of the Special Sauce and put the tops on the Sliders. Brush the tops of the Sliders with the Garlic Butter scooping garlic and herbs with the brush to get those flavors on. Bake the Steak Bomb Sliders for 15 minutes, until the Dinner Rolls are browned and the Steak Bomb Filling is heated through and ENJOY THEM!

RECIPE

INGREDIENTS

• 4 skin on Chicken Thighs (bone in or boneless)
• Salt, Black Pepper and Garlic Powder to taste (for seasoning the Chicken Thighs)
• 2 Tablespoons Butter
• 1/2 sweet Onion diced
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 Tablespoon dried Thyme
•  3 cloves Fresh Garlic minced
• 2 Tablespoons All Purpose Flour
• 2 cups Chicken Stock
• Juice and Zest of 1 Lemon
• 1 cup Cream or Half and Half
• 1 cup shredded Parmesan Cheese

DIRECTIONS

Preheat the oven to 350 degrees. Rub the Chicken Thighs with the Salt, Black Pepper, and Garlic Powder. Melt the Butter in a skillet over medium high heat. When the Butter is bubbly, add the Chicken Thighs skin side down and sear for about 5 minutes until the skin is nicely browned. Turn the Chicken Thighs over and continue to cook for about 5 additional minutes. Remove the Chicken Thighs to a baking dish that has been sprayed with non stick cooking spray leaving the fat in the skillet. Reduce the heat to medium and add the diced Onion and stir, scraping up the browned bits in the pan.*  Season the Onion with the Salt, Pepper and Thyme. Cook the Onion for about 10 minutes until translucent. Add the Garlic to the Onion and saute’ for about 1 minute until fragrant. Sprinkle the Flour all over the Onion and Garlic mixture and stir to incorporate.  Cook for about 2 minutes to cook out the starchiness of the Flour. Pour the Chicken Stock into the skillet and stir continuously until it reaches the boiling point and has thickened up nicely. Add the Lemon Juice and Zest and stir to blend. Add the Cream or Half and Half and stir until the Sauce is smooth and creamy. Turn off the heat and add the Parmesan Cheese and stir until it is completely melted. Pour the Sauce around the Chicken Thighs in the baking dish and bake for 20-25 minutes uncovered until the sauce is bubbly and the Chicken reaches an internal temperature of at least 165 degrees. Serve over Pasta, Rice or Mashed Potatoes.

* Hint: if the browned bits aren’t easy to scrape up, deglaze the pan with about 1 Tablespoon of the Chicken Stock. This will help loosen them up.

RECIPE

FOR THE ALFREDO SAUCE

• 2 Tablespoons Butter
• 2 Tablespoons All Purpose Flour
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 teaspoon minced Garlic or Garlic Powder
• 2 cups Half and Half
• 1 cup shredded Parmesan Cheese

DIRECTIONS

In a sauce pan over medium heat, melt the butter. When the butter is foamy, add the Salt, Pepper, Garlic and Flour and stir to blend well. Cook the Roux for about 1 minute to remove the starchiness of the flour.  Add the Half and Half, increase the heat to medium high and cook, stirring constantly until the sauce comes to the boiling point. Remove from the heat and add the Parmesan Cheese. Stir until the Cheese is melted. set the Alfredo Sauce aside.

FOR THE CANNELLONI

INGREDIENTS

• 6 Jumbo Shrimp peeled, deviated and cut into 1/2 inch pieces
• 2 large Scallions sliced
• 4 cloves Fresh Garlic minced
• 2 Tablespoons Butter
• 5 Lasagna sheets prepared according to manufacturers directions and cut in half
• 1 container of Ricotta Cheese
• 1 Egg beaten
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 teaspoon dried Oregano
• 1 teaspoon dried Basil
• Pinch Crushed Red Pepper Flake
• 3/4 cup shredded Parmesan Cheese

DIRECTIONS

In a small skillet, melt the butter over medium high heat. When the butter is melted, add the Scallions, Salt, Pepper and Red Pepper Flake and saute’ for 5-8 minutes until softened. Add the Garlic and cook for an additional minute until fragrant. Turn off the heat and add the Shrimp pieces to the Scallion and Garlic mixture and stir until well incorporated. Set the Shrimp mixture aside and cool.

Preheat the oven to 350 degrees.  In a mixing bowl mix together the Ricotta Cheese, Egg, Salt, Pepper, Oregano, Basil, and Parmesan Cheese. Add the cooled Shrimp mixture and stir to blend well.

On a work surface, lay out the Lasagna Sheet halves. Spray a baking dish with non stick cooking spray and add 3/4 cup of the Alfredo Sauce. Spread the sauce in a thin layer all over the dish. Place about 1/4 cup of the Cannelloni filling across the bottom end of each sheet and roll up, tucking in the filling as you go. Place the Cannelloni seam side down in an even row in the baking dish. Top the Cannelloni with the remaining Alfredo Sauce and spread to cover. Top with the Parmesan Cheese and Bake for 25-30 minutes until the sauce is bubbly and the cheese is lightly browned. Let the Shrimp Cannelloni Alfredo rest for about 5 minutes, plate and serve. Garnish with the green ends of the Scallions sliced if desired.