I love chicken, I love butter, and I love garlic. Do you? Well if you do you will definitely enjoy this recipe to the fullest. Today I have the ultimate chicken recipe for garlic butter lovers everywhere, a recipe for none other than garlic chicken breasts. This garlic chicken recipe took very little time (the oven did most of the work), was moist, had great flavor, and made a perfect Sunday dinner. I have a few recommendations for anyone making this… the cheddar cheese for the breading mixture needs to be grated finely. You want it to be well incorporated into the coating. I would suggest grating the cheese in a blender if you have one. Also, if the chicken breasts are real thick I would recommend pounding them a little with a mallet to even the thickness.If you would like to add a little lemon flavor to the recipe just add a couple tablespoons of lemon juice to the garlic/butter mixture. You could also replace the cheddar cheese on top for mozzarella if you like. Enjoy.

Ingredients:
4 boneless skinless chicken breasts
2 tablespoons garlic (minced)
1/3 cup butter (melted)
1 teaspoon garlic powder
½ teaspoon seasoning salt
¾ cup seasoned dry breadcrumbs
¾ cup cheddar cheese (finely grated)
½cup grated parmesan cheese
½ teaspoon ground black pepper
1 bag shredded cheddar cheese
Cooking Instructions:

Step 1:Pre-heat the oven to 350, and grease a baking pan (big enough to fit your chicken breasts).
Step 2:In a bowl combine 1/3 cup melted butter, 2 tablespoons minced garlic, 1 teaspoon garlic powder, and ½ teaspoon seasoning salt.
Step 3:In a separate bowl combine ¾ cup breadcrumbs, ¾ cup grated cheddar cheese, ½ cup parmesan cheese, and ½ teaspoon black pepper. Dip the chicken in the garlic/butter mixture and then roll in the breadcrumb mixture until fully coated.
Step 4:Bake in the oven for 30-35 minutes (If they are really thick, they might take a few extra minutes). Within the last 5 minutes of cooking top chicken breasts with shredded cheddar cheese.
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Yes, another recipe for meatballs! However, this time I’m posting something a little different – Pineapple meatballs. I have to admit when I first looked at the recipe I had no idea how this was going to taste, but to my surprise the flavors were all amazing. As you can see by looking at the ingredients, the sauce is very similar to sweet and sour sauce. I feel the Worcestershire sauce plays a huge role in the flavor of this recipe. This will take a little time to make, but if you want to speed things up you can brown the meatballs in the oven while you’re making the sauce. I know brilliant right :)?This recipe for pineapple meatballs would be a great dish for a graduation party or for a dinner. I would suggest white rice as a side dish. Enjoy.

Ingredients:
Meatballs-
2 lbs ground beef (lean)
2 large eggs
½ cup dry breadcrumbs
1 teaspoon salt
¼ teaspoon black pepper
1 ½ teaspoon Worcestershire sauce
¼ teaspoon garlic powder
Sauce-
1 cup brown sugar
3 tablespoons cornstarch
1 ¾ cups pineapple juice (reserved from pineapple tidbits)
¼ cup white vinegar
1 ½ tablespoon soy sauce
1 ½ teaspoon Worcestershire sauce
1 (14 oz) can pineapple tidbits
Cooking Instructions:

Step 1:Pre-heat your oven to 350 degrees. Make the meatballs by combining all meatball ingredients in a large bowl. Mix well and shape into about 1” meatballs.
Step 2:Brown Meatballs in a non-stick frying pan and drain on paper towels (or if you want to save time brown in the oven on a cookie sheet while you’re making the sauce).
Step 3:Make the sauce by combining cornstarch and brown sugar in a sauce pan. Then add 1 ¾ cup pineapple juice and blend until the mixture is smooth. Add vinegar, Worcestershire sauce, soy sauce and stir. Simmer uncovered on medium low until thickened (about 8 minutes).

Step 4:In a casserole dish pour sauce over meatballs and add pineapple tidbits. Lightly mix meatballs until they are coated with the sauce. Bake in the oven for 30-40 minutes or until fully cooked
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Today I’m back with yet another Chinese-American dish – Orange Chicken. It seems as though you can find orange chicken almost anywhere you want to eat these days. It is most commonly found at fast food restaurants, but don’t worry, this is so much better than anything you will find there. What really makes this recipe stand out is the combination of both orange and lemon juice. Once again we are also using the deep dryer for cooking the battered chicken. Now I get a lot of questionsfrom people wondering if they can use a wok instead. The answer is yes; a wok would work just about as good as a deep fryer and can be used without a problem. Just be sure to add enough oil.Great oil for frying this battered chicken would be peanut oil. Using peanut oil will give you the most flavorful chicken. If you’re looking for a simple Chinese dish for dinner this evening be sure to give this recipe for orange chicken a try.

Ingredients:
Chicken-
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)
Orange Sauce-
1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water
Cooking Instructions:

Step 1:Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.

Step 2:Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
Step 3:Combine 3 tablespoons of cornstarch with1/4 cupof water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions. Enjoy.
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Today is a great day for this site because today I am posting the first shrimp recipe – Shrimp Scampi. The term scampi is often used in the US for the name of the word shrimp in many restaurants, so I guess shrimp scampi literally means “Shrimp Shrimp”?There are many recipes for shrimp scampi out there, and almost all of them are basically made the same. The combination of white win, butter, and garlic and lemon juice goes nearly perfect with shrimp.The combination of flavors just creates an outstanding dish. What’s also amazing is the amount of time it takes to make this recipe. If you wanted to you could almost literally have this on the table within 15-20 minutes. I usually serve the shrimp mixture on top of angel hair pasta, but you could also go with linguini or whatever you prefer. Sprinkling Parmesan cheese on top is a must! If you love the taste of shrimp you need to give this recipe for shrimp scampi a try – it’s fast, simple, and will easily impress almost anyone.

Ingredients:
2 lbs raw shrimp (peeled and deveined)
1lb angel hair pasta (or linguini)
1 cup butter
2 shallots (minced)
8 garlic cloves (minced)
1/3 cup white wine
3 tablespoons lemon juice
¼ cup fresh parsley (chopped)
¼ teaspoon salt
1/8 teaspoon ground black pepper
Cooking Instructions:

Step 1:Cooking angel hair pasta or linguini according to package directions. Meanwhile, melt 1 cup of butter in a skillet. Add in shallots and garlic and cook for about 5 minutes stirring constantly (you don’t want them to burn)

Step 2:Add shrimp and cook over medium heat (4-5 minutes or until shrimp turn pink, make you sure flip them over so both sides are cooked)
Step 3:Add wine, lemon juice, parsley, salt and pepper. Cook for another minute or two and pour shrimp mixture over pasta and serve.
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Being from the north I had always wondered how they served breakfast down south, and tonight I found out. Tonight I made a traditional southern breakfast dish – Sausage gravy with buttermilk biscuits. I decided it might be a good idea to add a little heat to the recipe by throwing in a few red pepper flakes and some cayenne. I was indeed right; the spices gave it a perfect amount of heat and really enhanced the flavor of the gravy. This recipe also goes great served with other traditional breakfast items such ascrispy baconorfried eggs.If you’re feeling really creative you can even make your own biscuits. I was running short on time so I usedPillsbury biscuits, and they worked just fine.If you’re in the mood for something different for breakfast, give this traditional southern dish of sausage gravy and biscuits a try.

Ingredients:
¾ lb bulk pork sausage
1 pinch dried red pepper flakes
1 pinch cayenne pepper
¼ cup and 2 tablespoons flour
2 cups half and half (or milk)
1 teaspoon Worcestershire sauce
½ teaspoon seasoning salt
1 teaspoon ground black pepper
8 biscuits
Cooking Instructions:

Step 1:Cook pork sausage in a skillet until no longer pink. Drain the fat off, and add in cayenne pepper and red pepper flakes. Cook stirring until the meat is completely.
Step 2:Stir in all the flour and mix until it is dissolved into the meat (2-3 minutes). Add in half and half and Worcestershire sauce. Cook over medium-low heat until thickened.
Step 3:Add in salt and pepper, and serve of biscuits.
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Today I tried a recipe for blueberry bread (or maybe it’s more like a cake or a loaf) that I’m going to share with you. Yeah, before you say anything – my blueberries all sunk to the bottomL. I wasn’t very happy about that but it still tasted great at least. I wanted to use wild blueberries as they work better, but unfortunately I couldn’t find any at this time of year. I came across this recipe on Smitten Kitchen and decided to give it a try. If you choose a lot of variations could be made to this recipe - maybe instead of using blueberries use blackberries or raspberries? You could also consider adding some of your favorite chopped nuts into the bread. What I really like about this recipe is how moist it came out and the great lemon flavor it has. This recipe for blueberry bread is a great combination of yogurt, blueberries, and lemon. Give it a try and let me know what you think.

Ingredients:
1 1-/2 cups all purpose flour
1 tablespoon flour (for blueberries)
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup plain yogurt
1 cup sugar
1 tablespoon sugar
3 extra large eggs
2 teaspoons grated lemon zest
½ teaspoon vanilla extract
½ cup vegetable oil
1 ½ cups blueberries (fresh of frozen)
1/3 cup lemon juice (freshly squeezed)
Cooking Instructions:

Step 1:Grease and flour a 8 ½ x 4 ¼ x 2 ½ inch baking pan. Preheat the oven to 350 degrees. In bowl mix 1 ½ cups flour, salt, and baking powder. Set aside.
Step 2:In another bowl whisk together yogurt, eggs, sugar, lemon zest, oil and vanilla extract. Slowly mix the wet and dry ingredients together into one bowl.

Step 3:Lightly toss blueberries in 1 tablespoon of flour to coat, and fold them gently into the batter. Pour the batter into your baking pan and bake for 50-60 minutes or until done. Stick a tooth pick in the loaf and if it comes up clean, it’s done.While the loaf is baking cook 1/3 cup lemon juice and 1 tablespoon of sugar until sugar is dissolved. Set aside.
Step 4:When the loaf is done allow it to cool for 10-15 minutes, and place on a cooling rack. When the loaf is still warm pour the lemon-sugar mixture over it and allow it to soak in. Allow to fully cool.
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It keeps getting warmer and warmer here in Michigan, and the weather is becoming great for outdoor grilling. So today I decided to fire up my grill again and make chicken teriyaki sandwiches. These sandwiches are a great combination of sweet and savory. For this recipe not only are you grilling the chicken, but you are grilling the pineapple as well! This was my first time ever putting pineapple on the grill and I think it turned out great. To get the most flavorful chicken it’s best to marinate overnight, but if you’re in a rush a few hours will work just fine. Some choices for toppings would be lettuce, tomato, onions, or just whatever you like. This recipe is great if you’re looking for a quick, great tasting meal that’s easy to prepare.

Ingredients:
4 boneless skinless chicken breasts (if they are too thick cut them in half)
1-2 cups teriyaki sauce
Slices of Swiss cheese
1 can of pineapple rings
Hamburger buns
Mayonnaise
Lettuce (optional)
Tomato (optional)
Onions(optional)
Cooking Instructions:

Step 1:Place chicken breasts between 2 sheets of wax paper and pound to an even thickness. Marinate for 4-6 hours (or overnight for best results) in a covered bowl or zip loc bag.
Step 2:Place pineapple rings on the grill and cook 3-4 minutes on each side. Remove and set aside.

Step 3:Grill chicken breasts 5 minutes on the first side, turn over and add pineapple rings and Swiss cheese slices and cook for an additional 3-4 minutes or until fully cooked. Remove from grill and place on a bun.Spread mayonnaise under the top half of the bun and add any additional toppings as desired.
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If you like grilled salmon or even if you don’t like grilled salmon you might appreciate this recipe. But this recipe isn’t about the salmon – it’s all about the sauce. Tonight I prepared a tangy, sweet, and spicy sauce that goes great with grilled salmon or even ribs or chicken.Be careful to not over cook the sauce, as it will thicken as it cools. If the sauce sits for too long and becomes too thick then just add a little bit of water to thin it out. This delicious sauce called ‘honey pepper sauce’ is very similar to the one served at the Applebee’s restaurant. This meal is very easy to prepare and the fish and the sauce should be on the table within just a few minutes.Also, if you don’t have a grill, or prefer not to use one baking the salmon in the oven will work just as good.

Ingredients:
Honey Pepper Sauce-
¾ cup honey
1/3 cup soy sauce
¼ cup dark brown sugar
¼ cup pineapple juice
2 tablespoons lemon juice
2 tablespoons white distilled vinegar
2 teaspoons olive oil
1 teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon paprika
¼ teaspoon garlic powder
Salmon-
4 (8 oz) salmon fillets
salt (to taste)
pepper (to taste)
Vegetable oil

Cooking Instructions:

Step 1:To make the sauce combine all of the sauce ingredients in a sauce pan over medium heat. Stirring occasionally bring the sauce to a boil. Simmer uncovered for 15 minutes. Watch the sauce to make sure it doesn’t bubble over while boiling. The sauce will thicken as it cools.
Step 2:Rub each salmon fillet with vegetable oil and season lightly with salt and pepper.

Step 3:Grill salmon for 4-7 minutes on each side or until fully cooked.
Step 4:Serve Salmon with a cup of honey pepper sauce for dipping or pour sauce over salmon fillets.
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As promised in the sweet and sour chicken recipe, here it is – sweet and sour pork.According to the Wikipedia the origin of sweet and sour pork dates back to 18thcentury Canton or earlier. There’s a record that shows the renowned Long Family used sweet and sour pork to test the skills of their family chefs. The secret to this amazing recipe lies in the sauce. Instead of using the white vinegar, we are using apple cider vinegar. I find that this goes much better with the pork than normal vinegar, but I love just about any sweet and sour sauce. Another thing I love about sweet and sour dishes are the vegetables. Speaking of vegetables, instead of using tomatoes I decided to throw in some sliced celery instead and I thought it made a great edition to the dish. Now to the question – which is better, sweet and sour chicken or sweet and sour pork? I’d love to hear what you think.

Ingredients:
1 pound pork butt (cut into 1 “ cubes)
¼ cup white sugar
1 teaspoon salt
1 teaspoon soy sauce
1 egg white
2 green onions (chopped)
1 quart vegetable oil (for frying)
½ cup cornstarch
Vegetables-
1 tablespoon vegetable oil
3 stalks celery (sliced)
1 green bell pepper (sliced)
1 medium onion (cut into wedges)
white sugar (to taste)
salt (to taste)
Sweet and Sour Sauce-
1 cup water
¼ teaspoon salt
¾ cup white sugar
1/3 cup apple cider vinegar
¼ cup ketchup
½ teaspoon soy sauce
1 (8oz) can pineapple chunks (with juice)
2 tablespoons cornstarch
¼ cup waterCooking Instructions:

Step 1:Put cubed pork in a bowl, and season with 1 teaspoon salt, ¼ teaspoon sugar, and 1 teaspoon soy sauce. Mix in the green onions and egg white. Cover, and put in the refrigerator to marinade for at least 1 hour.
Step 2:Heat 1 quart of oil to 375 degrees in your deep fryer or wok. Fry pork in oil until evenly browned (should be about 10 minutes per batch). Drain on paper towels.

Step 3:Heat a tablespoon of oil in your wok over medium heat. Stir fry celery, onions, and green peppers, cook until tender. Season with sugar and salt – remove from pan and set aside.
Step 4:To make the sweet and sour sauce- In your wok (or saucepan) mix 1 cup of water, ¼ teaspoon salt, ¾ cup sugar, 1/3 cup apple cider vinegar, ¼ cup ketchup, and ½ teaspoon soy sauce. Bring to a boil, and stir pineapple chunks with juice. Return to a boil and mix 2 tablespoons of cornstarch in ¼ cup of water to thicken the sauce. Cook until thick and well blended. In a bowl pour sauce over fried pork, and add vegetables and mix well.
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Chances are you’ve probably haveeaten chicken fettuccinialfredo at some of your favoriterestaurantssuch as the olive garden, and tonight I have a chicken alfredo recipe for you that rivals restaurants. That’s right; this is some of the best homemade chicken alfredo that iv ever tasted. This dish is based off the original called fettuccini alfredo, which is basically fettuccini noodles topped with a delicious creamy cheese sauce. We are adding chicken and going even further by putting sliced mushrooms, roma tomatoes, and onions in the mix. The original recipe calls for cooking the chicken in the frying pan, but sometimes I feel like something different so I’ll grill it instead.This recipe might seem like it takes a little work, but it’s really easy and the end result is worth it. This recipe is sure to impress almost anyone. Cook it for some guests and see for yourself.

Ingredients:
6 boneless skinless chicken breast halves (cut into cubes)
6 tablespoons butter (divided)
4 garlic cloves (minced and divided)
1 tablespoon Italian seasoning
1 pound fettuccini pasta
1 onion (diced)
1 (8 oz) package sliced mushrooms (or use sliced canned mushrooms)
1/3 cup all-purpose flour
1 tablespoon salt
¾ teaspoon ground white pepper
3 cups milk
1 cup half and half
¾ cup grated parmesan cheese
8 ounces shredded Colby-Monterey jack cheese
3 roma tomatoes (diced)
½ cup sour cream
Cooking Instructions:

Step 1:In a large skillet over medium heat combine chicken, half of the minced garlic cloves, 2 tablespoons of butter, and Italian seasoning. Cook chicken until its no longer pink inside. Remove from the pan and set aside.
Step 2:Cook fettuccini according to package directions.

Step 3:While fettuccini is cooking melt 4 tablespoons of butter in your skillet. Sauté onion, 2 tablespoons of garlic, and mushrooms until the onions are transparent. Stir in the flour, salt and pepper, and cook for a couple minutes. Slowly add the milk, half and half, and stir until it’s creamy and smooth. Stir in the Colby-jack and parmesan cheeses, and stir until cheese is melted. Stir in the chicken mixture, diced tomatoes, and sour cream. Serve over fettuccini.
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