Directions:

1 pound boneless beef top sirloin steak, ¾ inch thick
1 Tbsp vegetable oil
½ lb small mushrooms, quartered
1 medium onion, sliced
1 clove garlic, minced
¼ c water
1 (12 oz) jar beef gravy
1 (10 oz) package frozen peas and carrots
¼ tsp dried thyme
1 small (4 ½ oz) can refrigerated buttermilk-flavor biscuits

Heat oven to 400°
Cut beef steak lengthwise in half, then crosswise into ¼ in thick strips
Heat oil in large ovenproof skillet over medium high heat until hot.
Add beef, cook 1 to 2 minutes or until outside surface of beef is no longer pink. Remove.
Combine mushrooms, onion, ¼ cup water and garlic in the same skillet.
Cook and stir 3 minutes or until onion is tender.
Stir in gravy, vegetables and thyme; bring to a boil.
Remove from heat; stir in beef.
Cut biscuits in half; arrange in a ring on top of beef mixture.
Bake 12 to 14 minutes or until biscuits are golden brown.

For the vinaigrette:
¼ cup freshly squeezed lemon juice
½ cup olive oil
½ tsp kosher salt
¼ tsp freshly ground pepper

For the chicken
¾ cup shredded asiago cheese
¼ cup Japanese breadcrumbs (panko)
1Tbsp chopped fresh flat leaf parsley
½ cup of all purpose flour
1egg
2Tbsp water
4 boneless, skinless chicken breast halves
1 ½ tsp salt
1 ½ tsp freshly ground pepper
¼ cup of olive oil

Directions:

• 8 ounces uncooked spaghetti
• 2 cups (1-inch) sliced asparagus (about 3/4 pound)
• 2 eggs
• 1/2 cup milk
• 2 teaspoons olive oil
• 1/2 cup chopped onion
• 2 cups chopped skinless, boneless rotisserie chicken breast meat
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• 3 tablespoons finely chopped fresh flat-leaf parsley
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 bacon slices, cooked and crumbled

Cook pasta in boiling water 10 minutes or until al dente; add asparagus during final 2 minutes of cooking. Drain pasta mixture in a colander over a bowl, reserving 1/3 cup cooking liquid. Combine reserved cooking liquid, eggs, and milk, stirring with a whisk.

Heat a large nonstick skillet over medium-high heat. Add oil and onion to pan; sauté 2 minutes. Add pasta mixture; stir to combine. Remove from heat; stir in milk mixture, chicken, and cheese. Place pan over medium heat, and cook 4 minutes or until slightly thick, stirring frequently. Remove from heat; stir in parsley, salt, pepper, and bacon. Serve immediately.

2 bone-in chicken breast halves
1 tablespoon olive oil
4 ounce can diced green chile peppers, drained
1/2 jalapeno pepper, chopped
1/2 clove garlic, minced
4 ounces cream cheese
1 cup shredded Monterey Jack cheese, divided
1/4 cup water
4 (10 inch) flour tortillas
1/2 cup heavy cream

Place the chicken breast halves into a saucepan, and fill with enough water to cover. Bring to a boil, and cook until the chicken is cooked through, about 20 minutes. Remove from the water, and set aside to cool.

Preheat the oven to 375 degrees F (190 degrees C). Remove the chicken meat from the breasts, and discard the skin and bones. Chop the meat. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the green chilies, jalapeno and garlic. Cook and stir for a few minutes, until fragrant, then stir in the cream cheese and half of the Monterey Jack.

As the cheese begins to melt, gradually stir in the water. Add the chicken meat, and stir into the skillet. Remove from the heat.

Spoon the chicken mixture into tortillas, and roll up. Place the rolls seam side down in a 8×8 inch baking dish. Sprinkle the remaining Monterey Jack cheese over the top, pour cream over all.

Bake for 30 minutes in the preheated oven, or until the enchiladas are golden brown on the top.

4, 4-to 5- ounces fresh or frozen halibut steaks, 1inch thick
1 small lime
¼ tsp salt
¼ tsp cayenne pepper
1 cup chopped fresh strawberries
¼ cup finely chopped seeded fresh jalapeno pepper
2 tsp snipped fresh cilantro
½ tsp cumin seeds, toasted*
1/8 tsp salt
2 T olive oil

Thaw fish, if frozen. Rinse fish; pat dry w/ paper towels. Finely shred lime peel. Peel, section, and chop lime; set aside.

In a small bowl combine lime peel, the ¼ tsp salt, and cayenne pepper. Sprinkle evenly over both sides of each fish steak; rub in with your fingers.

Sear fish in olive oil on medium high heat until opaque, about 4-5 minutes on each side.

Meanwhile, in a medium bowl combine chopped lime, strawberries, jalapeno pepper, cilantro and the 1/8 tsp salt. Serve with the fish.

4 skinless and boneless chicken breasts
Salt and freshly ground black pepper
All-purpose flour, for dredging
4 tablespoons unsalted butter
3 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
½ cup chicken stock
¼ cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper.
Dredge chicken in flour and shake off excess.
In a large skillet over medium heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes.
Remove pan from heat and remove chicken to a plate.
Into the pan add the lemon juice, stock and capers.
Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return the chicken to the pan and simmer for about 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

8 slices bacon, diced
½ lb. deli corned beef, sliced thin and chopped
½ small green cabbage, thinly sliced
1 T Caraway Seed
1 tsp Apple Cider vinegar
1, 16 oz prepared pizza crust
2 Tbsp Dijon Mustard
¾ c grated Mozzarella cheese
¾ c grated Swiss cheese
2 T grated Parmesan cheese

Preheat oven to 400°. Sauté bacon in large skillet over medium heat, until brown and crispy. Using slotted spoon, transfer bacon to a paper towel to drain. Pour off drippings and discard. Add cabbage to same skillet and sauté until wilted, about 5 minutes. Sprinkle caraway seeds and vinegar over and blend well. Season cabbage with salt and pepper.

Place pizza crust on baking sheet. Sprinkle with mustard, then cabbage. Add bacon and corned beef. Top with cheeses, spreading evenly.

Bake until cheese is melted and crust is crisp, about 15 minutes.

32-ounce of sauerkraut, rinsed and drained
½ cup chopped onion
¼ cup snipped fresh parsley
2 teaspoons caraway seed
4 cups shredded Swiss cheese (16 ounces)
1 1/3 cups Thousand Island salad dressing
1 pound thinly sliced cooked corned beef, coarsely chopped
6 slices rye bread, cut into ½- cubes (5 cups cubes) toasted in the oven

Toast bread, cut into cubes, set aside.
In a large bowl combine drained sauerkraut, onion, parsley, and caraway seed.
Spoon mixture into a 3-quart rectangular baking dish; spread the mixture evenly.
Layer with half of the cheese, half of the salad dressing, and all of the corned beef. Repeat with the remaining salad dressing and cheese.
Sprinkle bread cubes over the top of the casserole.
Bake covered in a 375° oven about 3 minutes or until heated through. Uncover and bake 5-10 more minutes until bread cubes are browned.

½ c chopped pecans, toasted
1 pound baby carrots, halved
1 cup water
½ tsp salt
3 Tbsp butter
2 shallots, minced
½ cup Marsala wine
½ cup sugar

Preheat oven to 300°. Spread pecans in a single layer on a baking sheet.
Bake in the preheated oven for 5 to 8 minutes, stirring once or twice,
watching carefully as they will burn easily.
Remove from the oven when browned and fragrant.

Cut baby carrots in half cross-wise. In a saucepan over medium heat,
bring water, carrots, salt and 1 T of butter to a gentle boil.
Reduce heat to low. Cover and simmer 10-15 minutes,
or until tender but firm. Drain and set aside.

Return pan to the stove on medium heat, and melt the remaining 2 Tbsp butter.
Cook shallots, stirring occasionally, until translucent.
Add Marsala and sugar, and stir continually until sugar is completely dissolved.
Continue simmering until sauce has thickened slightly.

Once thickened, toss carrots and pecans with the sauce until well coated.
Garnish with parsley if desired. Serve immediately.