Lemon Parmesan Chicken bites

Ingredients

Chicken & Marinade

• 3-4 Ibs Boneless Chicken Thighs, cut into 1 inch cubes (You can sub chicken breast
• 1/2 cup Olive Oil
• 1/2 cup white wine
• 1 teaspoon chicken bouillon- use"Better Than Bouillon" Chicken Bouillon-it's a paste consistency. If you don't have that brand, then you can omit from recipe or you can mix the bouillon that you do have with 1/4 cup warm water and cool to room temp and add to marinade
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon black pepper
• 1 teaspoon kosher salt

Breading

• 1 cup grated parmesan cheese
• 1 cup panko crumbs 1/2 cup bread crumbs
• 2 teaspoons red pepper flakes- you can adjust based on preference
• 1 tablespoon oregano
• 11/2 tablespoons garlic powder
• 1 teaspoon black pepper
• 1 teaspoon kosher salt

Lemon Butter Sauce

• 1 stick salted butter (8 tablespoons), sliced
• 3 tablespoons fresh lemon juice
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1. Marinade- in a large bowl, mix chicken, olive oil, lemon juice, white wine, chicken bouillon, 1/2 teaspoon black pepper, 1 teaspoon salt.

Refrigerate for at least 1 hour.

2. In another bowl mix panko crumbs breadcrumbs, parmesan, garlic powder, oregano, red pepper flakes, remaining salt & pepper.

3. Preheat grill to medium high- CLEAN WELL & OIL




Once chicken has marinaded, remove the chicken from marinade with tongs and add to the breadcrumb mixture to the chicken and toss with hands until chicken is evenly coated. Add chicken to Skewers.

Once grill is hot, add chicken skewers to grill and cook for about 5 minutes, then flip and cook for another 4 minutes

Keep your eye on grill for flame flare-ups

1. While chicken is cooking, make lemon butter sauce by placing butter in a bowl and microwaving for 45 seconds until melted. Add in lemon juice and stir. Set aside.
2. Remove skewers from grill and brush with lemon butter sauce.

Shrimp and orzo pasta salad

 Kosher salt

Good olive oil

3/4 pound orzo pasta (rice-shaped pasta)

1/2 cup freshly squeezed lemon juice (3 lemons)

Freshly ground black pepper

2 pounds (16 to 18 count) shrimp, peeled and deveined

1 cup minced scallions, white and green parts

1 cup chopped fresh dill

1 cup chopped fresh flat-leaf parsley

1 hothouse cucumber, unpeeled, seeded, and medium-diced

1/2 cup small-diced red onion

3/4 pound good feta cheese, large diced

1. Preheat the oven to 400 degrees F.
2. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
3. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
4. Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.

Whipped feta and tomato dip

Roasted Balsamic Tomatoes

12oz cherry tomatoes

1/4 cup olive oil

2 tbsp balsamic vinegar

1 tosp sugar

1 tsp salt

1 tsp pepper

Dip:

8oz feta cheese

1/4 cup olive oil

1/4 cup cream cheese

1 lemon, zested

2 tosp honey

2 tbsp milk

Crostini:

Baguette sliced thin

DIRECTIONS:

Prepare the cherry tomatoes: Line a large baking sheet with foil and add tomatoes, olive oil, balsamic vinegar, sugar, salt and pepper and mix until the tomatoes are evenly coated. Bake at 400 for 30 minutes until the tomatoes are roasted

Prepare the feta dip: Add feta cheese, olive oil, cream cheese, lemon zest, honey and milk to a food processor or high-speed blender and blend until smooth

Prepare the crostini: On a large baking sheet lined with foil, add baguette slices, drizzle with olive oil and sprinkle with salt, then bake at 400 degrees for 5 minutes, flip and bake for another 5 minutes. Assemble the dip: Add feta dip to the bottom of a shallow bowl, then top with roasted balsamic tomatoes, basil, hot honey, red pepper flakes and serve with homemade crostinis - enjoy!

Parmesan celery salad

 RECIPE:

1 bunch celery, chopped

1 large honey crisp apple, diced

1 large cucumber, diced

1 bunch Fresh parsley, chopped fine

Handful micro greens

8-10 pitted medjul dates, chopped

1/2 cup chopped pecans

	For the dressing:
	1.5 cups shaved Parmesan
	1 bunch freshly chopped dill
	2 - 3 large lemons, juiced
	1/2 cup mayonnaise
	1/4 cup avocado oil
	1 tsp. Salt
	1 tsp pepper
	2 cloves garlic, minced
	2 tsp. Maple syrup Add all your salad ingredients into a bowl. Mix together all the dressing ingredients in another bowl till smooth. Pour over salad and toss.

Manhattan clam chowder

 

• ▢ 6 strips bacon diced, optional (see note 1)
• ▢ 1 large onion diced
• ▢ 1 celery rib diced
• ▢ 1 large carrot diced
• ▢ 2 garlic cloves minced
• ▢ 1 (8-ounce) jar clam juice (see note 2)
• ▢ 1 (28-ounce) can diced tomatoes
• ▢ 1 tablespoon tomato paste
• ▢ 1 cup potatoes such as Yukon Gold, peeled and cubed (see note 3)
• ▢ 1/4 teaspoon red chili flakes optional
• ▢ Salt and freshly ground black pepperto taste
• ▢ 1 (10-ounce) can clams drained (see note 4)
• ▢ 1/3 cup heavy cream
• ▢ fresh parsley minced, for garnish
• ▢ oyster crackers for garnish

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  Instructions 

  • Line a plate with paper towels and set aside. In a large Dutch oven over medium-high heat, cook the bacon for about 7-8 minutes until crispy, flipping over halfway. Remove bacon from pan and set aside. 
  • To the bacon fat, add the onions, celery, and carrots, cook until vegetables are softened, about 5 mins. Add garlic and cook until fragrant, about 1 minute, stirring often. 
  • To the vegetable mixture, add clam juice, diced tomatoes, tomato paste, and potatoes. Season with red pepper flakes, salt and pepper (like 1 teaspoon salt and ½ teaspoon pepper). Bring to a boil, then reduce heat to low. Cover and simmer until potatoes are tender, about 15-20 minutes
    4. Chop bacon, if using, and add to pot along with clams, and heavy cream and continue to simmer uncovered, about 10 minutes. Serve individual bowls and garnish with parsley and oyster crackers.