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    111 Recipes

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    Roasted chicken is an easy meal any day of the week. It’s not as hard as you think. Preparation takes about 20 minutes and while it is in the oven you could prepare other side dishes--or take a nap. It really is that simple! To enhance this meal, you could add potatoes and carrots to the pan to roast along side the chicken.

    Recipe #241599

    This is a great way to make fish. This will work with any dense fish like salmon or mahi mahi or even tuna. I like to do this in the winter when I can't get to my snow covered grill. A great wine to pair with this is a pinot noir--I'm partial to Schug.

    Recipe #241455

    I know this sounds strange, but Mmm. My friend Melissa brought this to a party in the summer. It was a cool treat on a really hot day. Different than any other dip I had ever had. It was gone in a flash!

    Recipe #241443

    This is a great marinade for chicken or fish, but be warned… its got a kick! I Use Melinda’s hot sauce. Best to use fresh squeezed citrus juices, but if you don’t have them on hand, store bought will work as well. I like to marinade for at least. If you are looking to pair a wine with this, go for a Riesling. The high sugar content and low alcohol will cleanse the pallet. A chardonnay will magnify the heat of the sauce.

    Recipe #241043

    This recipe was something I saw on Iron Chef but I have modified it to fit my taste. It is a fantastic mixture of textures. The crust is primarily made up of Panko,a Japanese breadcrumb that I am really amazed by. You can find it in pretty much any grocery store. The marinade for the fish is something I discovered when I lived in Santa Cruz, CA. It’s called Soy Vay and is now available in any grocery store. It is a ginger, sesame, soy, garlic mixture and it is FULL of flavor.

    Recipe #241039

    This is a great fall/winter recipe. I don’t use my oven in the summer for obvious reasons. Letting boneless chicken marinate in either sour cream or plain yogurt makes it really tender and almost fluffy. You can really customize this recipe to your liking--it's more of a method than a recipe.

    Recipe #241031

    I get lots of requests to bring this to dinner parties. There are many different variations but this one is my favorite. I like to use fat free cream cheese because then I don’t feel so guilty. Ideally, you SHOULD use fresh lump crab meat, but it’s a bit pricy--canned is fine. For a Mexican flare, add a ½ cup of salsa.

    Recipe #241027

    This recipe is minimal effort and maximum yumminess. Unbeatable flavor and so easy! To make these more festive, You could peel the cukes so that they are striped, or put ½ a grape tomato on the top of each.

    Recipe #241026

    These fritters are a comfort food in my house. My dad always made them when I was feeling down and they are so tasty. For added texture, add a 1/4 cup of thawed frozen corn. If you feel like the mixture is too thin, add a few more crushed Ritz crackers.

    Recipe #241024

    This is my grandmother's recipe. She lived in Portland, Maine, so blueberries were a fruit staple. Try sprinkling them with brown sugar before baking for extra yumminess! Hope you love these as much as I do.

    Recipe #241022

    This fantastic cookie is one of my favorites. Its chewy AND crunchy. I have to make a lot of these at a time because they get eaten up fast by my family. I suggest mixing the whole thing by hand so you don't break up the cereal.

    Recipe #240717

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