Pan Fried Shrimp with Pink Sauce

Pan Fried Shrimp with Pink Sauce

Ingredients:

• 1 lb. peeled and deveined shrimp
• 1 cup of seasoned bread crumbs
• 1/4 cup of olive oil
• 1 egg, beaten
• 1 clove of garlic
• Salt and Pepper
• 1 Tbsp Lemon juice

Directions:

--Make sure the shrimp is patted dry, and start the breading shrimp process.  First season with salt and pepper, then place shrimp in beaten egg mixture and next into the seasoned bread crumbs. Heat sauté pan to medium with olive oil and chopped garlic, and begin cooking shrimp. Cook for about 2-3 minutes on each side. Squeeze lemon juice on while pan-frying.

Ingredients for Pink Sauce:

• 1/2 cup of mayonnaise 
• 1/4 cup thai sweet chili sauce
• 5-10 drops of sriracha hot sauce

Directions:

--Whisk all ingredients together and serve as dipping sauce with shrimp

Grilled Chicken Caprese with Feta

Grilled Chicken Caprese with Feta

Ingredients:

• 6 Tbsp of balsamic vinegar
• 5 Chicken breasts
• Basil Leaves
• 1 Tomato 
• 1/2 cup feta cheese (a feta cheese block may be easier)
• 1 clove of garlic
• 2 Tbsp of olive oil
• Salt and Pepper 

Directions:
--Heat balsamic vinegar in a saucepan over medium heat.  Bring to a boil then reduce to a summer, continuing to stir for about 10 minutes, until it begins to thicken. 
--Preheat oven to 400 degrees and begin heating grill. Season chicken with salt and pepper. Mix olive oil and chopped garlic together and brush on chicken. Place chicken on preheated grill until fully cooked. Put feta cheese on top of chicken and place in oven for about 5-7 minutes until slightly melted. Drizzle chicken with reduced balsamic vinegar and place basil leaves and tomato slices on top.

Semi-Homemade Cinnamon Sugar Donuts

Semi-Homemade Cinnamon Sugar Donuts

Ingredients:

• 1 can of biscuit dough
• 5 cups of cooking oil
• 3 tablespoons of cinnamon sugar

Directions:

• Pour the cooking oil in a medium size sauce pan and heat the oil to 350 degrees. Meanwhile, place cinnamon sugar mix in a large bowl. Make sure you have paper towels or paper bags set out to drain the donuts immediately after frying (so that they aren't soggy). Use the biscuit dough to roll out small 1 1/2 inch balls, and then begin frying them. Let donuts sit on paper towels for about 1-2 minutes, and then toss in cinnamon sugar mixture.

Veggie Pizza

Veggie Pizza

Ingredients:

• 1 can of pizza dough
• 1/4 cup pizza sauce of choice
• 1/2 cup of spinach
• 1 tomato, diced
• 1/2 cup mushrooms, chopped
• 1/2 cup onions, chopped
• 2 cups fresh mozzarella cheese
• 1/2 tablespoon olive oil
• 1/2 teaspoon italian seasoning (optional)

Directions:

• Preheat oven to 400 degrees. Spread out and flatten pizza crust on pizza pie sheet. Drizzle with olive oil and seasoning, then spread pizza sauce starting from the center and move towards the edges (leaving space for crust). Sauté mushrooms, spinach, and onions with olive oil until translucent.  Place veggie mixture evenly on pizza, along with the tomatoes. Sprinkle fresh mozzarella cheese over toppings. Drizzle olive oil on crust. Bake pizza for 8-10 minutes until cheese is golden brown.

Baked Brie

Baked Brie

Ingredients:

• 1 tube of crescent rolls
• 1 round of brie cheese
• 2 tablespoons of honey
• 1/2 tablespoon of brown sugar

Directions:

• Preheat oven to 350 degrees. Remove top side of rind on the brie in order for the crescent roll dough to stick better to the cheese. Lay out the crescent roll dough on a cookie sheet and place the brie cheese on top of it. Drizzle half of the honey and brown sugar on top of the cheese, and fold the dough covering the top of the brie. Cook for 25 minutes, and drizzle rest of brown sugar and honey on the top of the dough. Place back in oven for 5 more minutes to get golden brown. Let sit for 10 minutes before serving.

Baked BBQ Potato Chip Chicken Nuggets

Baked BBQ Potato Chip Chicken Nuggets 

Ingredients:

• 1 pound boneless, skinless chicken breast (cut into 1-inch nuggets)
• 6 to 7 cups barbecue potato chips, crushed
• 2 eggs, beaten
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt and pepper
• 2 tablespoons butter, melted
• Barbecue sauce of choice

Directions:

• Preheat oven to 375 degrees. Place flour, eggs, and chips all in a separate bowl to make a dredging station. Dredge chicken nuggets in flour, dip in egg, and then roll in chips. Place nuggets on aluminum foil in a baking dish with cooking spray. Drizzle with butter. Bake for 10 minutes, and then turn over and bake for another 10 minutes. Serve with barbecue sauce on the side.

Garlic Baked Chicken

Garlic Baked Chicken

Ingredients:

• 4 boneless skinless chicken breasts
• 4 garlic cloves, minced
• 4 tablespoons brown sugar
• 1 tablespoon olive oil
• 1/2 teaspoon of salt and pepper
• 1/2 teaspoon onion power (optional)

Directions:

• Preheat oven to 450°F. Line a baking dish with aluminum foil and lightly coat with cooking spray. In a sauté pan, sauté garlic with oil for about 2 minutes. Remove from heat and stir in brown sugar. Place chicken breasts in prepared baking dish and cover with the garlic and brown sugar mixture.  Add salt, pepper, and onion powder as well. Bake uncovered for 20-30 minutes, until juices run clear.

Chicken and Vegetable Pot Stickers

Chicken and Vegetable Pot Stickers 

Ingredients for Pot Stickers :

• 1/2 pound rotisserie chicken
• 1 scallion, chopped
• 1 package round wonton wrappers
• 1 cup sliced shiitake mushrooms
• 1 cup white cabbage, shredded
• 1 cup carrots, shredded
• 1 garlic clove, minced
• 1 teaspoon sesame oil
• 1 1/2 tablespoon vegetable oil
• 1/2 teaspoon salt and pepper

Directions:

• In a saute pan, add 1 tablespoon of vegetable oil and sauté garlic for about 1 minutes.  Then add mushrooms, cabbage, carrots and sauté until soft. Place rotisserie chicken slices in food processor and chop. Add chicken to sautéed vegetable mixture, along with the sesame oil and chopped scallions, salt, and pepper. 
• Place about 1 teaspoon (a cookie scooper makes this easy to measure) of the chicken mixture in the center of the wrapper. Coat edges of wrapper with a little water using a brush. Fold to form a half moon, pressing together each side by pinching slightly. When you are finished with each wrapper, place under a damp towel (if not they will become dry and start to break open). 
• When you are ready to cook, add vegetable oil 1/2 tablespoon of vegetable oil to a large, nonstick pan with a lid cover over medium-high heat. Once the oil is hot, add the wontons.  Cook for about 4 minutes uncovered, and then lower the heat to medium-low.  Pour 2 tablespoons of water on the sides and cover the pan immediately with a lid. Let them cook for another 5 minutes, then remove from pan.

Ingredients for Soy Dipping Sauce:

• 1/3 cup soy sauce
• 1/2 tablespoon honey
• 1/3 cup rice wine vinegar
• 1/3 cup sliced scallions
• 1 teaspoon sesame oil

Directions:

• Whisk together the soy sauce and honey. Add the rest of the ingredients and whisk. Serve sauce on the side for dipping.

Shrimp and Cheese Grits

Shrimp and Cheese Grits

Ingredients for shrimp:

• 2 lbs peeled and deveined shrimp (33-40 count)
• 1 tbsp fresh lemon juice
• 3 tbsp butter
• 1 medium garlic clove, minced
• 1 tsp McCormicks montreal chicken seasoning (I just love the flavors in this seasoning mix; it has garlic, onion, paprika, green bell pepper, orange peel, etc)
• 1/2 tsp salt
• 1/2 tsp pepper
• Green onions and bacon bits for garnish

Directions:

 --Make sure shrimp is very dry and begin seasoning one side with salt, pepper, and chicken seasoning. Once shrimp is seasoned, melt butter in a large skillet with the minced garlic for about 1 minute (you do not want the garlic to burn) on medium-high heat. Then place the shrimp in the pan, seasoned side down. Turn heat down to medium-low and squeeze fresh lemon juice over shrimp, while seasoning with more salt and pepper. After about 3 minutes, flip the shrimp and continue to cook for about another 2-3 minutes. Place green onions and bacons bits on top of shrimp for garnish.

Ingredients for cheese grits:

• 2 cups chicken stock
• 2 cups fat-free half and half
• 1 cup quick cook grits
• 1 1/2 tsp salt
• 1/2 tsp ground pepper
• 4 tablespoons butter
• 4 ounces sharp cheddar cheese
• 1/4 cup parmesan cheese

Directions:

 --Place the half and half, chicken stock, and salt into a large pot over medium-high heat and bring to a boil.  Once it comes to a boil, gradually adding the grits, while constantly whisking. Once grits are added, decrease heat to low and cover with lid for about 5 minutes (depending on type of grits purchased). Remove from heat, add the pepper and butter.  Once the butter is melted, add in the cheese slowly.