Recipes


  • Q: Lemon Basil Chicken Breast

    Ingredients:

    Lemon Juice
    Olive Oil
    Lemon Pepper
    Basil
    Chicken Breast

    Preparation:

    1) Combine oil, lemon pepper, basil, and lemon juice for marinade. Mix until well blended.
    2) Pour marinade over chicken, turning to evenly coat. Refridgerate for 1-3 hours.
    3) Place chicken on chargrill over medium-high heat. Cook for 2 minutes. Rotate 90 degrees and cook for 2 more
    minutes to create cross marks and internal temperature is 165 degrees.
    4) NOTE: If you don’t have a chargrill Bake in a 300 degree F. standard oven for 35 minutes or until minimum internal
    temperature is 165 degrees F. (for 15 seconds).

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  • Q: Chicken Marsala

    Ingredients:

    Chicken Breasts
    Salt
    Pepper
    All-Purpose Flour
    Olive Oil
    Garlic
    Shallots
    Mushrooms
    Marsala Wine

    Preparation:

    Sauce:

    1. Bring oil to medium heat in a pan
    2. Add garlic, shallots, and mushrooms. Saute until tender
    3. Add wine to deglaze pan. Cook until liquid is reduced by 1/2.


    Chicken:

    1. Place between plastic paper, pound until even.
    2. Season with salt and pepper, coat in flour.
    3. Cook into pan until white all through. Internal temp at 165 for min of 15 seconds.

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  • Q: Italian Herb Baked Chicken

    Ingredients:

    Italian Dressing
    Italian Seasoning
    Parsley - Fresh
    Boneless Chicken Breast

    Preparation:

    1. Blend Italian Dressing, Italian Seasoning, and Parsley into marinade
    2. Pour marinade over chicken, allow to sit in fridge for between 30 min and 2 hours. (Greater time will result in better seasoning)
    3. Preheat oven to 325 F. Cook until white throughout.
    4. Recommended to serve with white rice and fresh vegetables.

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  • Q: Grilled Ahi Tuna w/ Mango Salsa

    Ingredients

    Fresh Tuna
    Olive Oil - Virgin
    Salt & Pepper
    Lime Juice
    Mango
    Red Peppers (Fresh)
    Red Onions (Fresh)
    Onion
    Cilantro (Fresh)

    Instructions

    Salsa: Combine ingredients in bowl, mix until consistent. Refrigerate.

    Tuna

    1. Remove any skin or bloodlines from fish.
    2. Coat with olive oil, season with salt and papper.
    3. Place fish presentation side down on grill. Cook for 3-5 minutes until internal temp is 145 degrees F for 15 seconds.
    4. Serve alongside mango salsa.
    5. Perfect when paired with roasted potatoes and fresh vegetables!

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  • Q: Shrimp Scampi

    Ingredients:

    Vegetable Stock
    Olive Oil
    Garlic
    White Wine
    Butter
    Lemon Zest
    Shrimp (Peeled & Deveined)
    Salt
    Oregano
    Basil

    Preparation

    1. Heat oil in pan on medium heat
    2. Add 1 tsp garlic, 1/4 cup white wine, 1/4 cup vegetable stock, 1 tsp butter. Stir.
    3. Add 1 1/4 tsp lemon zest and 6 shrimp. Cook until shrimp are entirely opaque.
    4. Add 1/8 tsp salt, 1 1/4 tsp oregano and 1 1/4 tsp basil. Toss and serve.
    5. Garnish with chopped scallions. Suggested serving with rice pilaf or angel hair pasta. 

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  • Q: Orange Marinated Salmon with Tomato Basil Topping

    Ingredients:

    Salmon Filet
    Olive Oil
    Orange Rind
    Orange Juice
    Olives - Green, Pitted
    Tomatoes - Fresh
    Basil
    Salt
    Pepper - Black
    Butter
    Optional:
    Shallots
    Saffron
    Almonds

    Preparation:

    1. Place salmon in a container with 1st listed olive oil, orange rind, and orange juice. Turn salmon over to coat.
    2. Mix together olives, diced tomato and basil. Set aside.
    3. Place browned salmon on a lined sheet pan.  Bake in a 350 degree F. standard (300 degree F. convection)
    4. Remove salmon from marinade and reserve for later use. Season salmon with salt and pepper. Melt butter in a skillet or flat top grill on high heat. Cook salmon in skillet approximately 2 minutes or until light brown; turn over and cook other side. Cook in oven for 8 to 10 minutes or until minimum internal temperature is 145 degrees F. for 15 seconds.
    5. Place olive oil in a sauce pan on medium heat. Add shallots and cook for 1 minute. Add reserved marinade and saffron and bring to a boil. Remove from heat and add orange segments.
    6. Serve & enjoy!

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  • Q: Grilled Dijon Rosemary Lambchops

    Ingredients:

    Ingredients:

    Parsley
    Rosemary
    Salt
    Black Pepper
    Canola Oil
    Dijon Mustard
    Lamb Rack

    Preparation:

    1. Wash and chop parsley to medium fine consistency.
    2. Combine parsley, rosemary, Salt, pepper, and oil. Rub mixture over chops.
    3.Preheat grill to 400 degrees and oven to 275 degrees.
    4. Mark chops on grill.
    5. Back in oven until minimal internal temp is 155 degrees for 15 seconds.
    6. Serving Suggestion: serve with Tzatziki Sauce or Apple Mint Jelly.

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  • Q: Turkey Cutlet Bruschetta

    Ingredients:

    Turkey Breast Cutlet
    Cajun Seasoning
    Olive Oil
    Sauteed Spinach
    Bruchetta Topping

    Preparation:

    1. Pound turkey cutlets to even thickness. Dredge into seasonings, shaking off excess. 
    2. Heat oil in skillet, blacken cutlets for 2-3 minutes per side. Make certain that internal temperature is 165 degrees for minimum of 15 seconds.
    3. Serve one turkey cutlet over bed of spinach and top with bruschetta. (see video)
    4. Serve with sides of choice. Wonderful accompaniments include garlic roasted potatoes and green beans.

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