Recipes

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  • Chinese Chicken Salad

    In a small bowl, whisk together oil, vinegar, salt, pepper and poppy seeds, set aside. Wash lettuce and tear into bite sized pieces.

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  Spicy Pesto Chicken and Pasta

  Bring a large pot of water to a boil. Place pasta in and cook 8-10 minutes and drain. Heat olive oil in a large skillet over medium heat.

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  Turkey with Balsamic Pears

  Season turkey with salt and pepper. In a large skillet, heat 1 T. oil and cook turkey until cooked through. Transfer to a plate, cover and keep warm.

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  Buffalo Chicken-Topped Potatoes

  Scrub and pierce potatoes. Bake at 375 for 1 hour. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells.

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  Bob’s Easy Chicken Vesuvio

  Cut backbone out of chicken, flatten out so that chicken lays flat in baking pan. Drizzle olive oil in pan to coat, lay chicken in pan.

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  Balsamic Poached Chicken

  Heat oven to 400. Place the potatoes in a roasting pan. Add the oil, salt and pepper and toss. Roast for 30 minutes, shaking the pan once.

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  Baked Chicken with Onions, Garlic & Rosemary

  Spread half of the onion mixture in a shallow baking dish or roasting pan just large enough to hold the chicken pieces in a single layer.

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  Provolone, Prosciutto & Balsamic Onion Pizza

  Spread sauce over crust. Layer cheese on sauce. Heat oil in small pan, add onion slices, cook until very tender, then add vinegar and cook 1 more minute.

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  Apple Walnut Pizza with Caramelized Onions

  Heat oil in a small saucepan, add onion and balsamic. Reduce heat to medium low and cook until onions caramelize, let cool.

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  Broiled Tomato Sandwich

  Preheat oven to broil. In a shallow bowl, whisk together the oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally. Meanwhile in a small bowl, combine mayonnaise, seasonings and 4 t. cheese. Spread mixture on each slice of toasted bread. Place marinated tomatoes on 2 slices and sprinkle with remaining cheese. Place on baking sheet and broil 5 minutes, until cheese turns golden. Serve immediately, open faced or closed.

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  Scallops with Prosciutto

  Wrap each scallop with a thin slice of prosciutto and secure with toothpick. Heat the oil in a skillet over medium-high heat. Place the scallops in the pan and cook about 2 minutes per side. Season with salt and pepper while cooking. Once each side is done, drizzle wine over the scallops and cook one more minutes. Remove, drain and serve on tray.

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  Beef Tenderloin with Chocolate Sauce

  Brush filets with 1 T. oil and sprinkle with salt and pepper. Heat remaining oil in skillet, add steaks and cook to desired doneness. Once done, remove meat from skillet and keep warm. Stir in shallot and cook for 1 minute. Add port and balsamic. Simmer until reduced to syrupy consistency. Add the beef stock and crushed rosemary, return to a simmer. Once the sauce starts to simmer, whisk in chocolate until it melts. Pour sauce over steaks to serve.

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