Zack's Chicken Marsala

Heat olive oil in pan; add chicken and brown on both sides. Remove chicken to a plate and add onions, mushrooms and garlic to pan. Sauté until tender. Add chicken broth, chicken breasts, marsala wine and simmer for 10 minutes.

Remove chicken, cook sauce to reduce by half. Place butter in pan and swirl pan to mix. Add salt and pepper to taste. Pour sauce over chicken and serve.

Roasted Garlic-Rosemary Potatoes

Preheat the oven to 425 degrees, Cut potatoes into chunks, unpeeled. Toss the potatoes with the garlic, rosemary, red pepper flakes, salt, pepper and olive oil in a bowl. Spread the potatoes about in a small roasting pan. Roast, stirring occasionally for about 40 minutes or until they are golden brown.

Remove from the oven and stir in the olives. Add salt and pepper to taste. Sprinkle with parsley and serve.

Green Bean Bundles

Roll six or seven whole green bean in bacon strips (cut in half) to make bundles. Place in 9 by 13 pan. Heat remaining ingredients in saucepan until butter is melted. Pour over bundles. Bake covered in 350-degree oven for 30 minutes- then uncover and bake 15 more minutes.

Julie's Spaghetti Carbonara

Cook the pasta (spaghetti) according to directions on the box; do not rinse. Chop pancetta into small pieces. Sauté in a pan until cooked, add garlic and cook until lightly browned. Mix cream and eggs in a cup; pour over hot pasta and immediately stir in pancetta and garlic. Stir until egg thickens into a sauce. Add grated cheese and parsley. Sprinkle with pepper and serve.

French Vinaigrette Salad

Whisk vinegar, shallot and mustard together in a small glass bowl. Slowly drizzle in the oil, whisking constantly. Add salt and pepper to taste. Allow to sit at room temperature for 30 minutes. Toss with mixed lettuce and serve.
Shown here with a baked goat cheese medallion.

Turkey in a Pot

Put turkey breast in slow cooker. Drizzle cider over turkey and sprinkle with salt, pepper, and freshly chopped sage. Pour melted butter over all ingredients. Cover and cook on high 3-4 hours. Remove breast and let stand 15 minutes before slicing.


Hint: You may add a sliced celery stalk and a chopped onion to the crockpot and you may also use .5 tsp. dried sage.

Bacon Mashed Potatoes

Peel and quarter potatoes, boil until tender. Cut bacon into small strips. Place bacon and onion in pan and sauté until bacon is just short of crisp and onions are soft, but not brown. Mash potatoes; add bacon, onions and broth. Sprinkle with parsley flakes and serve.

Carrots

Place carrots in a microwavable dish, heat on high for 4 minutes. Stir and heat an additional 3-4 minutes. Add salt and pepper to taste.

Pork Marinade

Place all ingredients in a large ziplock bag, add meat, shake and marinate for at least 1 hour in refrigerator.

Pork Tenderloin with Figs

Place pork tenderloin in zip lock bag with marinade.
Marinate 1 hour in refrigerator.
Brown tenderloins in oven-proof pan on stove, place in preheated, 350 oven for 20-30 minutes. Internal temperature of at least 160. Should be slightly pink inside. Remove from oven, place on stove. Remove pork to plate. Add consommé, wine, and figs cut in half to pan, reduce by 1/4th. Mix water and corn starch to make a slurry. Stir in cornstarch slurry and thicken. Return pork to pan for 2 minutes. Slice and serve, spoon gravy on top of pork.

Creamy Polenta

Simmer milk, cream and broth for 5 minutes. Add cornmeal and stir continually until polenta reaches a thick, creamy texture. Stir in cheese and place butter on top just prior to serving.

Walter Raymond's Sweet and Sour Cucumbers

Cut cucumbers into thin slices. Dissolve sugar in vinegar on low heat. Thinly slice red onion. Add cucumbers, onions and liquid in a bowl and let marinate for 1 hour. Salt and Pepper to taste.

Fingerling Potato and Green Bean Salad

Scrub fingerling potatoes to remove all dirt. Boil in salted water until tender, drain and cool. Cook trimmed fresh green beans in salted water 3- 5 minutes until crisp tender then drain. Whisk together lemon zest, olive oil, salt, pepper and chopped fresh parsley. Toss together with potatoes and beans. Serve at room temperature or cold.

Hint: You may also add any chopped herbs you desire, such as rosemary, thyme, tarragon, etc;

Chicken Breasts with Garlic Butter

Allow butter to soften; mince garlic and cilantro and blend into the softened butter. Place the butter in plastic wrap, roll into a log and set in the refrigerator to firm up. Cut a pouch into the chicken breast on a diagonal about 11/2 inches wide and 11/ inches 'deep. Stuff a Tb of the butter into each pouch. Pour a little of the olive oil over the breasts and salt and pepper them to taste. Heat grill to high temperature then cook the breast 10 -15 minutes, until juices run clear.

Note: garlic butter is also great on steaks and burgers.

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