Pan Seared Salmon

Ingredients:

6-ounce salmon fillets
Pinch of Salt
1 tsp. Black or Cayenne Pepper
1 tsp. Onion Powder 

1 tsp. Paprika

1 tsp. Garlic & Herbs

1 tsp. Obay
1 tbsp. Olive oil

1/2 Onion

1 tbsp. Minced Garlic

Directions:

Sprinkle the salmon fillets generously with seasonings.

Coat the bottom of a large, heavy-bottomed pan with oil. Once the oil is hot, add the minced garlic and chopped onions. Cook 3 mins. Add in Salmon fillets skin side down. Cook, without moving, until the sides are cooked just past halfway up the fillets. Flip and cook, without moving, until the sides are fully cooked, then remove from the heat for medium-rare. Serve warm.

Philly Cheese Steak Stuffed Peppers

Ingredients:

• thinly sliced roast beef
• 8 slices provolone or pepperjack cheese
• 2 large green bell peppers
• 1 medium sweet onion, sliced
• 6 oz. baby bella mushrooms, sliced
• 2 tablespoons butter
• 2 tabelspoons olive oil
• 1 tablespoon garlic, minced
• salt and pepper, to taste

Directions:

1. Preheat oven to 400°.
2. Slice the peppers in half lengthwise and remove ribs and seeds.
3. Add butter, olive oil, garlic, mushrooms, onions and salt and pepper to a large sauté pan and cook over low-medium heat.
4. Sauté until onions and mushroom are tender (approximately 30 minutes).
5. Slice roast beef into thin strips and add to the onion & mushroom mixture. Cook for 3-5 minutes until heated through.
6. Line the inside of each pepper with a slice of cheese and fill with the meat mixture and top with another slice of cheese.
7. Bake for 15-20 minutes until the cheese on top is golden brown.

Honey Garlic Chicken

Ingredients

• 1 cup vegetable oil
• 1 cup all-purpose flour
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 pound boneless, skinless chicken breasts, cut crosswise in half
• Kosher salt and freshly ground black pepper, to taste
• 2 large eggs, beaten

For the honey garlic sauce
• 1/2 cup honey, or more, to taste
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch

Directions 

• In a medium saucepan over medium high heat, combine honey, garlic and soy sauce. In a small bowl, combine cornstarch and 1/4 cup water. Stir mixture into the saucepan until thickened, about 1-2 minutes; set aside.
• Heat vegetable oil in a large skillet over medium high heat.
• In a large bowl, combine flour, thyme, oregano, paprika and cayenne pepper.
• Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour mixture, dip into eggs, then dredge in flour mixture again, pressing to coat.
• Working in batches, add chicken to the skillet, 2 or 3 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.
• Serve immediately with honey garlic sauce.

Butter Garlic Shrimp

Ingredients

• 2 pounds extra large or jumbo shrimp
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper

• 2 large cloves garlic, minced
• 4 tablespoons unsalted butter, softened 
• Pinch freshly chopped parsley, for garnish (optional)
• Lemon wedges, for serving (optional)

Directions 

1. Preheat the oven to 350°F. 
2. Place the shrimp on a baking sheet and toss with the olive oil, salt, pepper and garlic. Roast for 6-8 minutes, or until the shrimp are pink and just cooked through. Immediately add the butter directly on the hot baking sheet and stir until melted. Transfer the shrimp and butter sauce to a serving dish and sprinkle with a bit of fresh parsley, if desired. Serve with lemon wedges.

South Western Chili

INGREDIENTS

1. 1 tablespoon olive oil
2. 2 carrots, chopped
3. 1 onion, chopped
4. 1 poblano or bell pepper, chopped
5. 1/2 pound ground beef
6. 2 tablespoons tomato paste
7. 2 15-ounce cans black beans, rinsed
8. 1 tablespoon chili powder
9. kosher salt and black pepper
10. 1/2 cup corn kernels (from 1 ear, or frozen and thawed)
11. 1/2 cup grated Cheddar (2 ounces)
12. 2 scallions, sliced

DIRECTIONS

1. Heat the oil in a large saucepan over medium-high heat. Add the carrots, onion, and poblano and cook, stirring, for 3 minutes.
2. Add the beef and cook, breaking it up with a spoon, until no longer pink, 3 to 5 minutes.
3. Add the tomato paste and cook, stirring, until it is slightly darkened, 1 minute.
4. Stir in the beans, chili powder, 3 cups water, ½ teaspoon salt, and ¼ teaspoon pepper.
5. Simmer over medium heat until the vegetables are tender, 8 to 10 minutes. Stir in the corn.
6. Divide the chili among bowls and top with the Cheddar and scallions.

Parmesan Garlic Wings

INGREDIENTS:

1 teaspoon dried oregano

1 teaspoon dried rosemary

1/2 teaspoon ground cumin

1 teaspoon kosher or sea salt (1/2 tsp table salt)

2 1/2 pounds chicken wings

2 tablespoons extra-virgin olive oil (or melted butter)

2 tablespoons minced fresh basil

2 garlic cloves, finely minced

1/4 cup grated parmesan cheese

1/2 teaspoon seasoning salt (like Lawry's)

1 cup blue cheese dressing

1-2 teaspoons Dijon mustard (or to taste)

DIRECTIONS:

1. Preheat oven to 425F. In a small bowl, mix together the oregano, rosemary, cumin and salt. Lay the chicken wings on a baking sheet and season the chicken wings with this mixture.

2. Bake the chicken wings for 20-25 minutes. While the chicken is baking, mix together the oil, fresh basil, garlic, parmesan cheese and seasoning salt.

3. In a separate bowl, mix together the blue cheese dressing with the mustard (this is your dipping sauce)

4. When the chicken is cooked through, toss the wings with the garlic/cheese/olive oil (or butter) sauce. 

Serve with the blue cheese/mustard dressing.

Crab Stuffed Salmon

Ingredients

* 1/2 Lemon

* 16 oz Lump Crab Meat

* 3 cloves Garlic, minced

* 3 Tbsp Parsley, minced

* 1 tsp Salt

* 1 tsp Black Pepper

* Salmon, 4, 6 oz filets

Instructions 

1. Preheat oven to bake at 400°F.

2. In a small bowl, season crab meat with minced garlic, parsley, the juice of half of a lemon, salt, and pepper.

3. Slice salmon filet lengthwise down the center to create a space for stuffing.

4. Stuff salmon with seasoned crab meat, using about 1/4 cup of crab per salmon filet.

5. On a broiling pan, bake salmon for 18 minutes at 400°F.

6. Switch to broil, move rack to the top layer, and broil salmon at 500°F for an additional 5 minutes.

7. Garnish with fresh parsley and lemon.