Orange Fire Chicken


  • 6 boneless, skinless chicken breasts
  • 1 cup vegetable oil
  • 1/2 cup fresh orange juice
  • 1 Tbsp salt
  • 1 tsp paprika
  • 2 tsp dried oregano
  • 2 tsp onion powder
  • 1/2 tsp dried thyme leaves, crushed
  • 1 tsp garlic powder
  • 1 tsp crushed red pepper flakes


  1. Whisk together oil, orange juice and all seasonings.
  2. Place chicken in a gallon ziplock bag. Lightly pound the chicken with a meat mallet or rolling pin to an even thickness. Pour marinade over chicken.
  3. Refrigerate chicken overnight.
  4. Remove chicken from marinade.
  5. Prepare grill and grill chicken until done, approximately 12 to 15 minutes.
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Italian Chicken Mozzarella Skillet


  • 2 Tbs olive oil divided
  • 2 large chicken breasts cut into thin cutlets to make 4
  • 1 medium onion diced finely
  • 4 cloves garlic minced
  • 1/2 cup water
  • 2 14oz cans diced tomatoes
  • 3-4 Tbs basil pesto
  • 1 tsp dried oregano
  • salt and pepper
  • 2 cups mozzarella cheese shredded
  • 1 lb linguine pasta cooked


  1. Heat 1 Tbs oil in a large cast iron or other oven proof skillet, over medium high heat.
  2. Season the chicken then cook on both sides, until browned and fully cooked. Remove from skillet and keep warm.
  3. Add the other 1 Tbs olive oil to the skillet, and heat.
  4. Add the onions, and cook until softened. Add the garlic and cook another minute.
  5. Add the water and deglaze the skillet, scraping up the flavor from the bottom.
  6. Add the tomatoes, basil pesto, dried oregano, salt and pepper, and stir until fully combined.
  7. Bring the sauce to a simmer, and allow to cook a further 10 minutes on low. (Now is a good time to cook your pasta)
  8. Taste test the sauce and adjust seasoning if necessary.
  9. Add the chicken back into the skillet, and submerge in the sauce.
  10. Top with cheese (use more or less, as to your own taste), and melt until the broiler until browned on top.
  11. Serve with cooked linguine.
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Summer Green Bean Salad

Green beans, ends trimmed
  • Olive oil
  • Red wine vinegar
  • Salt
  • Pepper
  • Garlic powder
  • Dried mint
  1. Boil green beans until fork tender, around 5-7 minutes.
  2. Then put them into an ice bath to stop the cooking (you do not want over cooked green beans!).
  3. Once they’ve cooled, dress with oil and vinegar.
  4. Season with salt, pepper, garlic and dried mint to taste.
  5. Refrigerate until you’re ready to serve and toss once more before serving to redistribute the dressing.
  6. Enjoy!
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Squash Fritters with Basil Butter

Squash Fritters
  • 3 squash, shredded
  • ½ onion, finely diced
  • 2 eggs, beaten
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 cup shredded cheddar cheese
  • 4-5 tbsp flour
  • 3 tbsp butter
Basil Butter
  • 4-5 basil leaves, chopped
  • ¼ cup salted butter, softened
  1. SQUASH FRITTERS:In a small bowl whisk together eggs and salt and pepper. In a large mixing bowl, mix together shredded squash, diced onion, and shredded cheese. Stir in egg mixture and make sure everything is well combined. Add flour one tablespoon at a time, stirring after each addition. You should need about 4 tablespoons to bring the mixture together, but you may want to add the fifth tablespoon if the batter still seems too loose.
  2. Heat a cast iron pan or griddle over medium-high heat. Add 1 tablespoon of butter and melt.
  3. Using a large cookie scoop or spoon, add squash fritter mixture to pan. Press down gently to Work in batches to ensure they have plenty of room to cook. Cook on each side for 2-3 minutes, until outside is brown and crunchy and middle is cooked through. They will have the fluffy, bouncy feel of cooked pancakes. Add more butter to pan as needed between batches.
  4. Remove to a plate and serve with basil butter.
  5. BASIL BUTTER: In a small bowl, combine softened butter and fresh basil. Keep at room temperature until ready to serve with squash fritters.
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Green Chili Chicken Bake

  • 3-4 Boneless skinless chicken breasts, trimmed
  • 1 8 oz package cream cheese, softened – You can use light cream cheese here if you prefer, but fat free will not work well since it doesn’t melt like normal cream cheese. Also, make sure the cheese is nice and soft before you begin to mix it so it combines well. If you don’t have time to leave it out, then put it in a glass bowl, cover, and microwave for about 30 seconds, then stir and add 30 more seconds if necessary. Softening the cream cheese will ensure that it isn’t lumpy and the flavor infuses every bit of the cheese for a delicious dinner.
  • 1 4 oz can chopped green chilis- As I might have mentioned above I really love green chilis. I have tried a lot of brands, but I really prefer Old El Paso. I feel like their chilis are diced but instead of just being pieces in water, the liquid is thicker like pureed chilis which I find to be so much more flavorful than just chili pieces.
  • 1 cup monterey jack cheese, shredded
  • 1/2 tsp garlic powder
  • 1/4 tsp ground cumin
  • 1/4 tsp salt
  • 1/4 tsp pepper
  1. Heat the oven to 375F.
  2. In a medium bowl, mix the cream cheese, garlic powder, cumin, salt and pepper until combined. Then stir in the green chilis and stir until evenly mixed.
  3. Lay the chicken breasts flat in a baking dish. Cover the chicken breasts with the green chili mixture. Then top with the monterey jack cheese.
  4. Bake on the middle rack for 35-45 minutes or until chicken is cooked through and the juices run clear.
  5. Serve hot over spanish rice, greens, tortillas, or mashed potatoes. Enjoy!
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Lemon Herb Mediterranean Pasta Salad

  • 12 ounces | dry pasta (Penne)
  • ⅓ cup olive oil
  • 2 tablespoons fresh squeezed lemon juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoons water
  • 2 tablespoons finely chopped fresh parsley
  • 2 teaspoons garlic, minced
  • 2 teaspoons dried oregano, minced
  • 1 teaspoon dried basil
  • ½ teaspoon salt
  • Cracked pepper, to taste
  • 4 cups Romaine lettuce leaves, washed and dried
  • 1 large cucumber, diced
  • 1 avocado, peeled, pitted and chopped
  • ½ of a large red pepper , deseeded and cut into thin strips
  • 9 ounces grape or cherry tomatoes, halved
  • ½ a red onion, thinly sliced
  • ½ cup pitted kalamata olives, sliced
  • ⅓ cup sun-dried tomatoes packed in oil, drained
  • 5-6 tablespoons crumbled feta cheese
  1. Boil the pasta in a large pot of salted water until al dente. Drain in a colander or strainer, then rinse under cold water to take the heat out. Transfer the pasta to a large mixing bowl.
  2. While pasta is boiling, prepare your dressing. Whisk together all of the marinade/dressing ingredients in a large jug.
  3. Add all of the salad ingredients into the salad bowl along with the pasta, and drizzle with the dressing. Toss all of the ingredients together until everything is coated evenly in dressing. Season with extra salt and pepper, if desired.
  4. Serve immediately.
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Honey Sriracha Chicken


  • 6 pounds skin-on chicken drumsticks (approximately 24 drumsticks)
  • 1/2 cup Sriracha
  • 1/4 cup gluten-free tamari
  • 2 Tablespoons raw honey
  • 2 teaspoons freshly grated ginger root
  • pinch kosher salt
  1. Mix together marinade ingredients in a resealable plastic bag and allow to marinate 8-12 hours in the refrigerator.
  2. Remove chicken from fridge 20 to 30 min prior to cooking. Set oven racks at 2nd and 4th positions and preheat oven to 400F and line two baking sheets with tinfoil and insert raised cooking racks or bake sheet.
  3. Arrange the chicken on each rack so that there is ample space between them (to get crispy!).
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No Bake Strawberry Lemon Pie

  • 1 prepared graham cracker crust (store-bought or homemade)
  • One 3.4 ounce package lemon instant pudding mix
  • 2 cups milk
  • 6 tablespoons lemon juice
  • One 8 ounce tub whipped topping (or 3 cups homemade whipped cream)
  • 8 ounces fresh strawberries
  • 2 tablespoons sugar
  1. In a medium mixing bowl, whisk together the pudding mix and milk for 2 minutes, or until thickened. Add the lemon juice and whisk to combine.
  2. Add the whipped topping to the pudding and fold together until evenly combined. Set aside.
  3. Remove the leaves from the strawberries and cut each strawberry in half. Place the fruit in a food processor with the sugar and puree until smooth. Scrape the sides of the bowl as needed.
  4. Pour half of the lemon pie filling into your prepared crust and spread evenly in the dish. Pour half of the strawberry puree over the lemon filling and spread evenly over the filling. Place the rest of the lemon filling over the puree and spread into an even layer.
  5. Drizzle the remaining strawberry puree over the top of the pie. Use a knife to swirl the puree into the filling.
  6. Cover the pie and freeze until set, about 2-3 hours.
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Zucchini Pizza Boats


  • 4 large zucchini, halved lengthwise
  • 1 (16-oz.) jar marinara sauce
  • 2 c. shredded mozzarella
  • 1 c. mini pepperoni
  • Chopped fresh basil, for garnish


  1. Preheat oven to 350 degrees F. Score zucchini (like you’re dicing an avocado) and scoop out insides into a large bowl.
  2. In a large skillet over medium heat, heat olive oil. Add zucchini and sauté until tender, 6 to 8 minutes, then pour in marinara.
  3. Place hollowed zucchini on a large baking sheet. Spoon on sauce, then top with mozzarella and mini pepperoni. Bake until zucchini is tender and cheese is golden, about 15 minutes.
  4. Garnish with basil.
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Chicken Bacon Caesar Pasta

  • 12 oz angel hair pasta
  • 1 lb boneless, skinless chicken breasts, cut into strips or chunked
  • salt & pepper, to taste
  • 6 slices of thick cut bacon, sliced
  • 2 cloves of garlic, minced
  • 1/2 cup chicken broth
  • 1 pint creamy Caesar dressing
  • 1/2 cup freshly grated Parmesan cheese, plus extra for garnishing
  • 2 tbsp lemon juice
  • 1/4 cup finely diced fresh flat leaf parsley, optional
  1. Cook the pasta according to the package directions. Reserve one cup of pasta water before straining.
  2. In a large skillet over medium heat, add the chicken and season it with salt and pepper, to taste. Cook, stirring occasionally, until the chicken is cooked through- about 5-6 minutes. Remove the cooked chicken to a plate, set aside.
  3. To the same skillet, add the bacon and fry until crispy. Transfer the bacon to a paper towel lined plate to soak up any excess grease. Drain excess grease, reserving about two tablespoons worth in the skillet.
  4. Reduce the heat to medium low. Add in the garlic, stirring and cooking, about a minute or until fragrant. Slowly stir in the broth, scraping the bottom of the skillet to deglaze the pan and loosen up those yummy browned bits. Cook until the broth has reduced by half.
  5. Stir in the dressing and bring the sauce to a slow simmer. If the sauce is too thick, stir in some of the pasta water, a few tablespoons at a time until your desired consistency is reached.
  6. Stir in the cheese, lemon juice, and parsley- if using- until evenly incorporated and the cheese is melted.
  7. Add the cooked pasta to the skillet and gently toss until it’s evenly coated in the Caesar sauce.
  8. Garnish with additional Parmesan to serve. You can also sprinkle with extra bacon crumbled and parsley when plating to serve. Enjoy.
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