Southwest Grilled Chicken Salad

Ingredients:

• 2 skinless, boneless chicken breast halves
• 1 head romaine lettuce
• 1 cup cherry tomatoes, cut in half
• 1 bunch cilantro, chopped
• 1/2 corn
• 1 avocado
• 1/2 cup Ranch dressing
• 1/4 cup BBQ sauce

homemade BBQ sauce recipe under: BBQ Ribs Recipe

Marinate chicken breasts in Italian dressing for at least 3 hours for a moist chicken breast!
Directions:

1. Preheat the grill for high heat.
2. Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.
3. In a large bowl, mix the lettuce, tomato, cilantro, corn, and avocado. Top with the grilled chicken slices.
4. In a small bowl, mix the Ranch dressing and BBQ sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.

Enjoy :)

Lava Shrimp With Honey Chipotle Lime Sauce

This recipe reminds me of the flavors in Bang Bang Shrimp, spicy savory and delicious!

Recipe courtesy Guy Fieri

Ingredients

Honey Chipotle Lime Sauce:

• 1 cup barbecue sauce
• 1/4 cup honey
• 1/4 cup lime juice (about 1 1/2 limes)
• 1/4 cup canola oil
• 2 teaspoons Dijon mustard
• Pinch red chile flakes
• Pinch chile powder
• Pinch cayenne pepper
• 2 chipotles in adobo

Rock Shrimp:

• 1/2 cup all-purpose flour
• 1/2 cup panko bread crumbs
• 1 teaspoon kosher salt
• 1 teaspoon fresh cracked black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon chili powder
• 12 ounces rock shrimp (about 1 1/2 cups)
• Canola oil, for frying
• 1 cup cooked rice noodles, optional, for garnish
• 6 lime wheels, optional, for garnish
• 1 pinch chile threads, optional, for garnish
• Lotus chips, optional, for garnish
• 2 lime wedges, for service

Directions

For the honey chipotle lime sauce: In a food processor, puree all the ingredients until combined and add to a saucepan to heat through over medium heat.

For the shrimp: While the sauce is reducing, combine the flour with the salt, pepper, cayenne and chili powder and stir to combine. Add the shrimp in batches to the flour and toss gently to coat evenly. 

Preheat a couple inches canola oil to 350 degrees F in a deep skillet and add the shrimp. Cook until golden brown, turning as needed, 3 to 4 minutes. Work in batches to avoid crowding. Remove from the oil and drain on a paper towel-lined plate. Saute a head of broccoli in oil to cook through.

Divide and add the rice noodles to the bottom of 2 martini glasses. Top the noodles with 3 lime wheels each and set aside until service.

Add the shrimp and broccoli to the reduced sauce and toss gently to coat evenly. Remove from the sauce with a slotted spoon or tongs and place in the prepared martini glasses. Serve immediately.

• Enjoy :)

BBQ RIBS!

Here is my ultimate favorite meal since the first grade! YUM!

Adapted from The Neelys

Sauce:

• 8 ounces ketchup
• 4 ounces water
• 2 ounces brown sugar
• 1 ounce white sugar
• 1/4 tablespoon freshly ground black pepper
• 14 tablespoon onion powder
• 1/4 tablespoon dry mustard powder
• 1/2 ounces lemon juice
• 1/2 ounces Worcestershire sauce
• 2 ounces apple cider vinegar
• 1/2 ounces light corn syrup
• 2 pounds baby back ribs
• 1/2 ounces Neely's Seasoning Mix, recipe follows

Directions

Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 30 minutes. Meanwhile, trim the spare ribs, removing the upper brisket bone and any excess fat; this will produce a St. Louis-style rib. Rinse the ribs and season with Neely's Seasoning, and then cover and refrigerate for 4 to 12 hours.

Preheat oven to 300 degrees 


Rub the ribs, paying special attention to the meaty side, with 1/2 cup of the sauce. Lay meat side up on cookie sheet.  Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 2 1/2 hours.

Neely's Seasoning Mix:

• 4 ounces paprika
• 2 ounces sugar
• 1 teaspoon onion powder

Mix all ingredients together in a bowl.

BBQ Ribs with sauteed zucchini and mint fresh from the garden!

Guacamole 2 Ways!

#1  Traditional Guacamole:
2 avocados
juice of 1 lime
1/4 cup chopped fresh cilantro
2 small garlic cloves minced
dash of hot sauce
salt and pepper


Mix all ingredients and enjoy with your favorite tortilla chip!

#2  Bruschetta Guacamole

Courtesy of Alli Duff :)

This is a great recipe if you are on the run!

1/2 container of Wegmans pre-made bruschetta (from olive bar!)

1 avocado

Mix and Enjoy!

 HINT:  To keep guacamole fresh, keep the avocado pit in the guacamole until ready to eat!

Veal Cutlets with Sun-Dried Tomato Puree

Ingredients

• 4 veal cutlets
• Flour for dredging
• Salt and pepper to taste
• 4 fresh sage leaves, minced
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/2 cup dry white wine
• 2/3 cup beef broth
• 1/2 cup sun-dried tomato puree
• Fresh sage leaves for garnish

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Sun-dried Tomato Puree

• 2 dried sun-dried tomatoes
• Water to cover
• 2 garlic cloves
• 1/2 cup extra virgin olive oil
• Salt and pepper
• Fresh Basil Leaves
• Cover dried tomatoes with water and bring to a simmer. Turn off heat. Let cool down in liquid to plump up tomatoes. Drain well and set in food processor with garlic and olive oil Puree until you have a smooth mixture but one which still has texture. Season to taste with salt and pepper. Incorporate additions if you wish, or leave that to last minute. Store as is (or incorporate additions) in the freezer or transfer to a jar and cover the top with a film of olive oil.

Veal topped with sun-dried tomato puree, cauliflower
croquettes, and sauteed sugar snap peas! YUM!

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Directions

Dredge the veal cutlets in the flour and season with salt, pepper and fresh sage. In large skillet set over moderately high heat and heat the oil and butter until hot. Add the veal cutlets and cook them for 2 minutes on each side or until just cooked. Transfer the veal to a plate. Add the wine to the skillet and reduce it by half. Add the broth and tomato puree and bring to a simmer. Return the veal cutlets to the pan and simmer for 2 to 3 more minutes, or until veal is heated through. Transfer to a serving platter and garnish with the fresh sage leaves.

Potato Salad with Blue Cheese Dressing

• 1 1/2 lbs fingerling potatoes
• 3 slices bacon or real bacon bits
• 1 red pepper, cut into 1/2-inch pieces
• 2 green onions, thinly sliced

Dressing

• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup buttermilk
• 1/2-3/4 cup crumbled blue cheese
• 2 garlic cloves, finely minced
• salt and pepper

Directions:

1 Peel potatoes if you wish, then cut into bite-size chunks. Place in a large saucepan of salted water, set over high heat and bring to the boil. Partially cover and simmer until potatoes are just tender, 8 to 10 minutes.

1. 2 Drain well, then set aside in a bowl.
2. 3 Meanwhile, cook bacon over medium heat until crispy. Set aside on a paper-towel-lined plate, then crumble.
3. 4 For dressing, whisk mayonnaise with sour cream,and  buttermilk in a bowl.
4. 5 Stir in ½ cup (125 mL) blue cheese, fresh cracked pepper and garlic. Taste and if desired add remaining blue cheese.
5. 6 Stir dressing with cooled potatoes until mixed. Add bacon, red pepper and green onions.

ENJOY :)