Balsamic Glazed Salmon Fillets I used a long filet instead of individual portions, and after it came out of the oven I folded the foil over it while I finished other things.

Ingredients

6 (5 ounce) salmon fillets

4 cloves garlic, minced

1 tablespoon white wine

1 tablespoon honey

1/3 cup balsamic vinegar

4 teaspoons Dijon mustard

salt and pepper to taste

1 tablespoon chopped fresh oregano

Preparation of Balsamic Glazed Salmon Fillets

Preheat oven to 400 degrees F (200 degrees C). 

Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.

Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. 

Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.

Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.

Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. 

Brush fillets with remaining glaze, and season with salt and pepper. 

Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

Barbeque Halibut Steaks The skin will fall right off after the small layer of fat between the skin and the flesh melts off.

Ingredients

2 tablespoons butter

2 tablespoons brown sugar

2 cloves garlic, minced

1 tablespoon lemon juice

2 teaspoons soy sauce

1/2 teaspoon ground black pepper

1 (1 pound) halibut steak

Preparation of Barbeque Halibut Steaks

Preheat grill for medium-high heat.

Place butter, brown sugar, garlic, lemon juice, soy sauce, and pepper in a small saucepan. 

Warm over medium heat, stirring occasionally, until sugar is completely dissolved.

Lightly oil grill grate. Brush fish with brown sugar sauce, and place on grill. 

Cook for 5 minutes per side, or until fish can be easily flaked with a fork, basting with sauce. Discard remaining basting sauce.

Chickpea Curry was very quick and so easy to make, and tasted very authentic. I added kale to the curry so it wouldn't have just chickpeas in it.

Ingredients of Chickpea Curry

2 tablespoons vegetable oil

2 onions, minced

2 cloves garlic, minced

2 teaspoons fresh ginger root, finely chopped

6 whole cloves

2 (2 inch) sticks cinnamon, crushed

1 teaspoon ground cumin

1 teaspoon ground coriander

salt

1 teaspoon cayenne pepper

1 teaspoon ground turmeric

2 (15 ounce) cans garbanzo beans

1 cup chopped fresh cilantro

Preparation of Chickpea Curry

Heat oil in a large frying pan over medium heat, and fry onions until tender.

Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. 

Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. 

Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.

Chicken Garlic and Sundried Tomato Pasta I used half of the butter. Also I used Basil and Oregano stewed tomatoes instead of sundried tomatoes because that is what I had on hand.

Ingredients of Chicken Garlic and Sundried Tomato Pasta

1 (16 ounce) package farfalle pasta

1/2 cup butter

3 cloves garlic, minced

1 (10.75 ounce) can condensed cream of chicken soup

1/2 cup milk

1 tablespoon dried parsley

1/2 teaspoon salt

1/4 teaspoon ground black pepper

3 cooked skinless, boneless chicken breast halves, cut into bite-size pieces

1/3 cup sun-dried tomatoes, rehydrated in water

2 tablespoons grated Romano cheese

Preparation of Chicken Garlic and Sundried Tomato Pasta

In a large pot with boiling salted water cook farfalle pasta until al dente. Drain.

Meanwhile, melt butter in a large saucepan. 

Add garlic cloves and cook until garlic browns. Add the cream of chicken soup and milk, stirring until smooth. 

Stir in the dried parsley, salt, and ground fresh pepper. Let simmer for 2 to 3 minutes. 

Add bite size chicken pieces and hydrated sun dried tomatoes. Simmer for 6 to 8 minutes. Mix in grated Romano cheese.

Toss cooked and drained pasta with chicken sauce. Serve warm.

Chicken Tikka Masala was so delicious that my toes curled up, I fell over in a pleasure-induced coma, and floated to heaven. I will never have to go to an Indian restaurant again for my favorite dish.

Ingredients of Chicken Tikka Masala

1 cup yogurt

1 tablespoon lemon juice

2 teaspoons ground cumin

1 teaspoon ground cinnamon

2 teaspoons cayenne pepper

2 teaspoons freshly ground black pepper

1 tablespoon minced fresh ginger

4 teaspoons salt, or to taste

3 boneless skinless chicken breasts, cut into bite-size pieces

4 long skewers

1 tablespoon butter

1 clove garlic, minced

1 jalapeno pepper, finely chopped

2 teaspoons ground cumin

2 teaspoons paprika

3 teaspoons salt, or to taste

1 (8 ounce) can tomato sauce

1 cup heavy cream

1/4 cup chopped fresh cilantro

Ingredients of Chicken Tikka Masala

In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. 

Stir in chicken, cover, and refrigerate for 1 hour.

Preheat a grill for high heat.

Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.

Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. 

Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. 

Transfer to a serving platter, and garnish with fresh cilantro.

Chicken Souvlaki Gyro Style had fantastic flavor and really hit spot. Reminded me of my husband and its favorite college Pita haunt

Ingredients of Chicken Souvlaki Gyro Style

Souvlaki Marinade:

3/4 cup balsamic vinaigrette salad dressing

3 tablespoons lemon juice

1 tablespoon dried oregano

1/2 teaspoon freshly ground black pepper

4 skinless, boneless chicken breast halves

Tzatziki Sauce (cucumber sauce):

1/2 cup seeded, shredded cucumber

1 teaspoon kosher salt

1 cup plain yogurt

1/4 cup sour cream

1 tablespoon lemon juice

1/2 tablespoon rice vinegar

1 teaspoon olive oil

1 clove garlic, minced

1 tablespoon chopped fresh dill

1/2 teaspoon Greek seasoning

kosher salt to taste

freshly ground black pepper to taste

4 large pita bread rounds

1 heart of romaine lettuce, cut into 1/4 inch slices

1 red onion, thinly sliced

1 tomato, halved and sliced

1/2 cup kalamata olives

1/2 cup pepperoncini

1 cup crumbled feta cheese

Preparation of Chicken Souvlaki Gyro Style

In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. 

Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour.

Preheat an outdoor grill for high heat.

Toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. 

Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.

Remove chicken from marinade and place on prepared grill. Discard remaining marinade. 

Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.

Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. 

Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.

Chicken Scarpariello was incredibly quick to prepare, as well as delicious. Instead of cutting the chicken into strips, I sliced the chicken where I had thin fillets

Ingredients of Chicken Scarpariello

1 1/4 pounds skinless, boneless chicken breast halves

3 tablespoons all-purpose flour

2 tablespoons olive oil

2 teaspoons butter

2 tablespoons shallots, minced

2 cloves garlic, minced

1 cup water

1/2 cup white wine

1 cube chicken bouillon

1/2 teaspoon dried rosemary, crushed

1/4 teaspoon salt

1 pinch ground black pepper

Preparation of Chicken Scarpariello

Cut chicken breasts into 1 x 3 inch strips, and dredge in flour.

In 10 inch skillet, heat oil and butter.

Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet. Set aside and keep warm.

To same skillet, add shallots and garlic. Saute until softened (1 minute). Add water, wine, broth mix, and seasonings. 

Mix well. Cook, stirring frequently, until liquid is reduced by 1/2 (3 to 4 minutes). 

Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes).

Chicken Breasts with Lime Sauce very elegant recipe, my family loves this recipe! Instead of using Chicken Breasts. I used Chicken tenders. It worked very well. Made it kind of like chicken strips.

Ingredients of Chicken Breasts with Lime Sauce

4 skinless, boneless chicken breast halves

pounded to 1/4 inch thickness

1 egg, beaten

2/3 cup dry bread crumbs

2 tablespoons olive oil

1 lime, juiced

6 tablespoons butter

1 teaspoon minced fresh chives

1/2 teaspoon dried dill weed

Preparation of Chicken Breasts with Lime Sauce

Coat chicken breasts with egg, and dip in bread crumbs. Place on a wire rack, and allow to dry for about 10 minutes.

Heat olive oil in a large skillet over medium heat. 

Place chicken into the skillet, and fry for 3 to 5 minutes on each side. Remove to a platter, and keep warm.

Drain grease from the skillet, and squeeze in lime juice. Cook over low heat until it boils. Add butter, and stir until melted. 

Season with chives and dill. Spoon sauce over chicken, and serve immediately.

Chicken Breasts with Balsamic Vinegar and Garlic I thought this was such a great and quick dish. The aroma of it cooking made everyones mouth water. Only thing I will do different next time is pound the chicken breast to get them really thin so they can absorb the sauce more. 

Ingredients of Chicken Breasts with Balsamic Vinegar and Garlic

4 skinless, boneless chicken breasts

salt and pepper to taste

3/4 pound fresh mushrooms, sliced

2 tablespoons all-purpose flour

2 tablespoons olive oil

6 cloves garlic

1/4 cup balsamic vinegar

3/4 cup chicken broth

1 bay leaf

1/4 teaspoon dried thyme

1 tablespoon butter

Preparation of Chicken Breasts with Balsamic Vinegar and Garlic 

Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. 

Season the flour with salt and pepper and dredge the chicken breasts in the flour mixture. 

Heat oil in a skillet over medium high heat and saute the chicken until it is nicely browned on one side (about 3 minutes).

Add the garlic. Turn the chicken breasts and scatter the mushrooms over them. Continue frying, shaking the skillet and stirring the mushrooms. 

Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.

Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. 

Swirl in the butter or margarine and discard the bay leaf. Pour this mushroom sauce mixture over the chicken and serve.

Chicken and Bacon Shish Kabobs Everyone loved these kabobs. The chicken was tender and juicy. I also marinated the mushrooms and the chicken individually. I marinated the chicken overnight, and the mushrooms for about 3 hours.

Ingredients of Chicken and Bacon Shish Kabobs

1/4 cup soy sauce

1/4 cup cider vinegar

2 tablespoons honey

2 tablespoons canola oil

10 large mushrooms, cut in half

2 green onions, minced

3 skinless, boneless chicken breast halves - cut into chunks

1/2 pound sliced thick cut bacon, cut in half

1 (8 ounce) can pineapple chunks, drained

skewers

Preparation of Chicken and Bacon Shish Kabobs

In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. 

Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.

Preheat grill for high heat.

Remove the mushrooms and chicken from the marinade and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. 

Reduce heat to medium-low and simmer for 10 minutes; set aside.

Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.

Lightly oil the grill grate. Arrange skewers on the prepared grill. 

Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.

Corned Beef Stir Fry excellent. I will probably cut back on the oil too but all and all this was a great recipe and one I enjoyed very much. 

Ingredients

7 tablespoons vegetable oil, divided

3 tablespoons vinegar

2 tablespoons sugar

1 teaspoon celery seed

1/4 teaspoon salt

6 cups coarsely chopped cabbage

1 cup shredded carrots

1/4 cup chopped green onions

1/2 pound thinly sliced fully cooked corned beef

Preparation of Corned Beef Stir Fry

In a bowl, whisk 4 tablespoons oil, vinegar, sugar, celery seed and salt until sugar is dissolved; set aside.

In a large skillet, saute the cabbage, carrots and onions in remaining oil until crisp-tender, about 15 minutes. 

Stir in vinegar-oil mixture and corned beef. Cover and simmer for 10 minutes or until heated through.

Corned Beef Stir Fry

Boilermaker Tailgate Chili is the best chili I've ever made! I followed the recipe exactly except I used my croc pot. I browned the meat and then threw everything in the croc pot. Very delicious recipe. Mama licious

Ingredients of Boilermaker Tailgate Chili

2 pounds ground beef chuck

1 pound bulk Italian sausage

3 (15 ounce) cans chili beans, drained

1 (15 ounce) can chili beans in spicy sauce

2 (28 ounce) cans diced tomatoes with juice

1 (6 ounce) can tomato paste

1 large yellow onion, chopped

3 stalks celery, chopped

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

2 green chile peppers, seeded and chopped

1 tablespoon bacon bits

4 cubes beef bouillon

1/2 cup beer

1/4 cup chili powder

1 tablespoon Worcestershire sauce

1 tablespoon minced garlic

1 tablespoon dried oregano

2 teaspoons ground cumin

2 teaspoons hot pepper sauce 

1 teaspoon dried basil

1 teaspoon salt

1 teaspoon ground black pepper

1 teaspoon cayenne pepper

1 teaspoon paprika

1 teaspoon white sugar

1 (10.5 ounce) bag corn chips such as Fritos

1 (8 ounce) package shredded Cheddar cheese

Preparation of Boilermaker Tailgate Chili

Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.

Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. 

Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. 

Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. 

Remove from heat and serve, or refrigerate, and serve the next day.

To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Boilermaker Tailgate Chili

Beef Tenderloin With Roasted Shallots I also put roasted mushrooms in it. I had a couple of people literally licking their plates I will definitely make this again.

Ingredients of Beef Tenderloin With Roasted Shallots

3/4 pound shallots, halved lengthwise and peeled

1 1/2 tablespoons olive oil

salt and pepper to taste

3 cups beef broth

3/4 cup port wine

1 1/2 teaspoons tomato paste

2 pounds beef tenderloin roast, trimmed

1 teaspoon dried thyme

3 slices bacon, diced

3 tablespoons butter

1 tablespoon all-purpose flour

4 sprigs watercress, for garnish

Preparation of Beef Tenderloin With Roasted Shallots

Preheat oven to 375 degrees F (190 degrees C). 

In 9 inch pie pan, toss shallots with oil to coat. Season with salt and pepper. 

Roast until shallots are deep brown and very tender, stirring occasionally, about 30 minutes.

In a large saucepan, combine beef broth and port. Bring to a boil. Cook over high heat until the volume is reduced by half, about 30 minutes. Whisk in tomato paste. Set aside.

Pat beef dry; sprinkle with thyme, salt and pepper. In a large roasting pan, set over medium heat on the stove top, saute bacon until golden. 

Using a slotted spoon, transfer bacon to paper towels. Add beef to pan; brown on all sides over medium high heat, about 7 minutes.

Transfer pan to oven. Roast beef until meat thermometer inserted into center registers 125 degrees F (50 degrees C) for medium rare, about 25 minutes. 

Transfer beef to platter. Tent loosely with foil.

Spoon fat off top of pan drippings in roasting pan. Place pan over high heat on stove top. Add broth mixture, and bring to boil; stir to scrape up any browned bits. 

Transfer to a medium saucepan, and bring to simmer. Mix 1 1/2 tablespoon butter and flour in small bowl to form smooth paste; whisk into broth mixture, and simmer until sauce thickens. 

Whisk in remaining butter. Stir in roasted shallots and reserved bacon. Season with salt and pepper.

Cut beef into 1/2 inch thick slices. Spoon some sauce over, and garnish with watercress.

Beef Tenderloin With Roasted Shallots

Restaurant Style Beef and Broccoli was really good. I made as written. The broccoli takes longer than indicated. Also, I added water chestnuts halfway through the broccoli cooking time for the crunch. Restaurant Style Beef and Broccoli

Ingredients of Restaurant Style Beef and Broccoli

1/3 cup oyster sauce

2 teaspoons Asian (toasted) sesame oil

1/3 cup sherry

1 teaspoon soy sauce

1 teaspoon white sugar

1 teaspoon cornstarch

3/4 pound beef round steak, cut into 1/8-inch thick strips

3 tablespoons vegetable oil, plus more if needed

1 thin slice of fresh ginger root

1 clove garlic, peeled and smashed

1 pound broccoli, cut into florets

Preparation of Restaurant Style Beef and Broccoli

Whisk together the oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. 

Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.

Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic. 

Let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove and discard. Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. 

Remove the broccoli from the wok, and set aside.

Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. 

Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.

Restaurant Style Prime Rib Roast is a great recipe and excellent au jus! But I would recommend adjusting the ingredients to the size of the roast. I had a 9-pound roast and followed the recipe accordingly (for a 14-pound roast) and had LOTS of ingredients left over. Restaurant Style Prime Rib Roast

Ingredients of Restaurant Style Prime Rib Roast

1 (14 pound) roast-ready prime rib roast (ribs cut off and tied to roast)

3/4 cup all-purpose flour

2 teaspoons freshly ground black pepper

2 teaspoons salt

2 teaspoons paprika

1 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon celery seed

Preparation of Restaurant Style Prime Rib Roast

1.Remove prime rib from refrigerator and allow the meat to come to room temperature, about 3 hours depending on the size of the roast.

2.Preheat oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.

3.Unwrap the roast and place onto roasting pan; blot with paper towels. Sift together flour, pepper, salt, paprika, onion powder, garlic powder, and celery seed into a small bowl. 

4.Coat the roast all over with the flour mixture.

5.Roast in preheated oven until cooked to your desired degree of doneness; about 4 1/2 hours (20 minutes a pound) for medium-rare. 

6.Roast to an internal temperature of 120 degrees F (49 degrees C) for medium-rare; 130 degrees F (54 degrees C) for medium; or 140 degrees F (60 degrees C) for well done.

7.When the roast has finished cooking, take it out of the oven, and cover with aluminum foil. Allow to rest in a warm spot for 30 minutes to 1 hour before slicing.