Chicken Oscar

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Course Entrées
Prep Time 25 minutes
Cook Time 18 minutes
Servings
people
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Instructions
  1. Preheat oven to 350°. In wide, shallow dish, combine flour, salt, paprika and white pepper. In large skillet, heat 1 tablespoon oil and butter over medium heat. Dip chicken in flour mixture to coat both sides; shake off excess flour. Add chicken to s
  2. Meanwhile, in same skillet, heat remaining oil over medium heat. Add garlic and cook 30 seconds; stir in crabmeat and cook 30 seconds. Add wine and lemon juice; heat to simmering and cook 30 seconds. Stir in asparagus and broth, and cook 3 minutes, stirri
  3. To serve, preheat broiler. Place chicken on rimmed baking pan; evenly spoon crabmeat mixture over chicken and top each with 1 slice cheese. Broil chicken 2 to 3 minutes or until cheese is melted and lightly browned. Sprinkle chicken with pepper.

Grilled Romaine Salad with Creamy Blue Cheese Dressing

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Your backyard BBQ doesn't have to be all about hamburgers and hot dogs. Try adding this grilled salad to your cookout menu!
Instructions
  1. Prepare Creamy Blue Dressing: In medium bowl, combine all ingredients. Cover and refrigerate until ready to serve.
  2. Prepare Grilled Romaine Salad: Soak skewers in water 15 minutes. Preheat oven to 300°. Line rimmed baking pan with nonstick foil or parchment paper. Spread cheese in single layer on prepared baking pan and bake 5 to 6 minutes or until golden brown. L
  3. In large nonstick skillet, cook bacon over medium heat 13 to 15 minutes or until crisp, turning occasionally. Transfer bacon to paper towels to drain. Let cool and crumble.
  4. Prepare outdoor grill for direct grilling over medium-low heat. Place 5 shrimp on each skewer; sprinkle both sides with Cajun seasoning. Trim core from romaine and cut each head lengthwise in half through core. Brush cut sides of lettuce with oil; sprinkl
  5. Oil grill rack. Place shrimp skewers and lettuce, cut side down, on hot grill rack. Cook shrimp 4 to 6 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°, turning once halfway through cooking; cook lettuce 3 to 5 min
  6. Place lettuce halves, cut side up, on each of 4 plates and insert 1 shrimp skewer into lettuce. Top with dressing, sprinkle with crumbled bacon, tomatoes, and onion, and garnish with cheese crisp to serve.

Poached Eggs Florentine

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Invite your friends over for brunch this weekend and impress them with this healthy and delicious dish!
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Course Breakfast
Prep Time 25 minutes
Cook Time 5 minutes
Servings
people
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Instructions
  1. In small bowl, whisk together 2 tablespoons milk and flour. In small saucepan, heat remaining milk over medium-high heat 3 minutes or just until simmering. Slowly pour in milk-flour mixture while whisking constantly. Cook 2 minutes, whisking constantly. R
  2. Heat oil in large skillet over medium-high heat. Add spinach and cook 2 minutes or until wilted, stirring frequently. Stir in _ teaspoon salt; keep warm.
  3. To large skillet with 2 inch high sides, add water to fill halfway, remaining ¼ teaspoon salt, and vinegar, and bring to a boil. Carefully crack eggs, 1 at a time, into small cup. Slowly slide eggs into water while immersing cup slightly in water. Co
  4. Place 1 muffin half on 4 individual serving plates and top each with 2 tomato slices and ¼ of the spinach. With slotted spoon, remove eggs from skillet and place 1 egg over spinach on each muffin half. Top eggs with sauce and serve with additional to

Seasoned Sweet Potato Wedges

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Low in calories, fat, and sodium. High in flavor, taste, and deliciousness!
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Course Side Dishes
Prep Time 10 minutes
Cook Time 55 minutes
Servings
people
Course Side Dishes
Prep Time 10 minutes
Cook Time 55 minutes
Servings
people
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Rating: 0
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Instructions
  1. Preheat oven to 425°. Line large rimmed baking pan with aluminum foil or parchment paper; spray with nonstick cooking spray. In small bowl, combine cinnamon, salt, cayenne pepper, allspice and white pepper.
  2. In large bowl, toss potatoes with oil and cinnamon mixture until well combined; transfer potatoes to prepared pan. Roast potatoes 55 to 60 minutes or until tender and lightly browned, stirring once halfway through roasting; transfer potatoes to large bowl
  3. Toss potatoes with parsley until well combined.