You are going to love this cheesy chicken meal. What flavor it has when you use fresh herbs and fying it with cheese breadcrumbs was the best!

3 Tbsp. mixed fresh herbs, finely chopped (flat leaf parsley, marjoram, sage and thyme
6 cloves garlic, crushed
3.5 oz. butter, softened
Sea salt and freshly ground black pepper
4 chicken breast fillets
3 oz. plain flour
2 eggs, whisked
3.5 oz Cheddar Cheese, finely grated
3 oz. Panko breadcrumbs
Vegetable oil, for frying
1. Preheat the oven to 350 degrees.
2. In a bowl, mix together 2 Tbsp of the fresh herbs, the crushed garlic and softened butter, and season with salt and pepper. Spoon the garlic and herb butter together, place it into a plastic wrap, roll it up like a sausage and place in the freezer for 10 minutes.
3. Place the chicken breasts fillets on two sheets of plastic wrap. Flatten the fillets by bashing them gently with a wooden rolling pin until they are all even in size and about 1/4-inch thick.
4. Remove the garlic and herb butter from the freeze and slice into 1/4-inch thick discs. Place a disc of butter on one side of each of the chicken breast fillets, and fold the non-buttered side over it. Press down the edges of the chicken breast and pinch with your fingers.
5. Place a frying pan over a medium-high heat and add enough vegetable oil to fill about an inch up the sides. Place the flour on a plate and season with salt/pepper. On another plate, pour the wisked eggs and on another plate mix together the breadcrunbs, remaining fresh heabs and cheedar cheese.
6. Dip each chicken breast in seasoned flour, then the egg and lastly the cheese and herb breadcrumbs. Fry each breast in the oil for 2 minutes on each side, or until golden. Then trasfer to the pre-heated oven to cook for 20 minutes.
I the serve the chicken with a good green salad. ENJOY!!

Serves: 4 Prep: 15
Cook: 20 minutes
3 Tbsp. habanero hot sauce
2 tsp. ground allspice
2 tsp. jerk seasoning
1/2 tsp. ground nutmeg 3 scallions- finely chopped
1 Tbsp. fresh chopped ginger
4 bone-in, skin-on chicken thighs (6 to 7oz)
2 cups diced fresh pineapple
2 limes-1 juiced (about 2 tbsp.)
2 jalapenos , seeded and chopped
1.Position a rack in the lower third of the oven and preheat to 450 degrees, or preheat a grill over medium. In a small bowl mix the hot sauce, allspice, jerk seasoning and nutmeg with the finely chopped scallions and 1 tbsp. ginger.
2.Place the chicken on a rimmed baking sheet. Spoon 1 tbsp. scallion mixture under the skin of each chicken thigh; spread the remaining scallion mixture all over the chicken. Bake, basting once with the pan drippings, or grill until cooked through, about 10 minutes.
3.In a medium bowl, mix the pineapple, lime juice and jalaperos with the sliced scallions and remaining, 1 1/2 tsp. ginger; season. Serve the chicken with pineapple salsa and lime wedges. ENJOY!!

What  a great vegetarian dish! Sometimes you just want something different and tasty. These tocos are very appealing and have a very distinct flavor.  Yes they are oven roasted and hot to taste.  I had people tell me they didn’t know cauliflower could taste sooo good!

Prep: 20 min   Makes: 6 serving

1/4 cup of Sour Cream

1/2 cup of Salsa- you pick – hot-med-mild, they all taste great!

2 egg whites

3 Tbsp. hot pepper sauce

8 cups small cauliflower florets (1 inch)

1 package of extra crispy seasoned coating (like Shake N’ Bake works great)

12 corn tortillas, warmed

3/4 cup Mexican style finely shredded cheese (get the one that has 4 kinds of cheese

1.Heat oven to 400 degrees.

2.Mix sour cream and salsa until blended

3.Whisk the egg whites and hot sauce. Add to cauliflower in a large bowl; mix lightly. Add coating mix; toss until cauliflower is evenly coated.

4.Spread onto a rimmed baking sheet sprayed with cooking spray.

5.Bake 25 min or until cauliflower is tender and lighty browned.

6. Spread sour cream mixture onto tortillas; top with cauliflower and cheese. Fold in half. Top  with chopped fresh cilantro if you like. ENJOY!!

Thump! There it is. The bag of Zucchini left on your doorstep by your favorite neighbor. Me! Oh yes, lots of zucchini and your thinking what am I going to do will this!  Here are some favorite recipes you are really going to enjoy.

Total Time: 35 min         Servings: 8

8 oz. dried spaghetti

3 to 4 oz. cubed pancetta

1 Tbsp. EVOO

3 medium zucchini (about 1 1/2 lbs.) ends trimmed and spiral cut

1 tsp. saffron threads, finely ground (or 1/2 tsp. paprika and 1/4 tsp. ground turmeric)

3/4 cup heavy cream

1/2 cup freshly grated Parmesan cheese, plus more for topping

1. Cook spaghetti according to package directions. Drain, reserving 1/2 cup cooking liquid. Meanwhile, in a 120inch skillet cook and stir pancetta in hot oil 10 minutes or until crisp. Tranfer to a paper towel-lined plate.
2. Add zucchini noodles and saffron to skillet. Using tongs, toss zucchini to caot with skillet drippings. Add cream, increase heat to medium-high. Cook just until boiling. Remove skillet from heat.
3. Toss spaghetti with zucchini in skillet. Sprinkle with cheese; toss again. Add enough reserved cooking liquid to reach creamy consistency. Top with pancetta and additional cheese to taste.  Enjoy!

5 very large zucchini, end trim, cut lengthwise into 1/2 inch thick.

1/4 cup butter

1 small onion, finely chopped

3 Tbsp. flour

2 cups milk

2 Tsp. chopped basil.

1/4 tsp. grated nutmeg

8 oz. thinly sliced mozzarella cheese

1 cup grated Parmesan cheese

1. Lighty coat zucchini slices with cooking spray on one size, season with salt , pepper. Working in batches, grill zucchini on both side about 4 to 8 minutes to get char marks. Preheat oven to 350 degress. Butter a baking dish and place zucchini.

2. For the white sauce, melt butter and cook onion, add flour cook 3 minutes. Add milk whisking to combine. bring to boil. Stir in basil, nutmeg, salt , pepper. Remove from heat.

3 Layer a third of white sauce, a third of zucchini slices, half of the mozzarella and Parmesan; repeat layers. Bake uncovered 30 to 40 minutes. Remove and let stand. Top off with fresh basil. ENJOY!!

Here are some more to try!

Zucchini and Feta Fritata

Meatballs and stuffed zucchini

Quick-Pickled Zucchini and Zucchini-Walnut Cake

I like to use my slow cooker or crockpot alot! So when food stores have a good beef brisket on sale, I buy it. Put that in your crockpot and let it cook for the day! You can make wonderful meals with Beef Brisket, I know my mama taugh me.
1 8 oz. tomato sauce
1/4 cup molasses
2 Tbsp. cider vinegar
2 Tsp. Brown sugar
1 Tbsp. chopped chipoties in adobo plus 2 tsp. adobo sauce
2 tsp chili powder
kosher salt and pepper
2 red onions, sliced
2 cloves garlic, chopped
2 1/2 lb beef brisket, trimmed of excess fat
6 rolls
Coleslaw, pickles and of course potato chips
1. In a 5 to 6 qt slow cooker, combine the tomato sauce, molasses, vinegar, brown sugar, chipotles, adobo sauce, chili powder, 1/2 tsp. salt and 1/4 tsp. pepper, mix in onions and garlic.
2. Cut the beef crosswise into 3 pieces and add it to the slow cooker, nesting it among the onions. Cook, covered, until the meat is tender and easily pulls apart, on low for 7 to 8 hours or on high for 5 to 6 hours.
3. Using 2 forks, shred the beef, then stir it into the cooking liquid and onions. Service on the rolls with coleslaw, pickles and chips, if desired.
This is just one meal you can make with the beef brisket. You can make tacos, add cabbage and potatoes to it, use your imagination. ENJOY!!