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Split a croissant; spread dijonnaise on the cut sides. Sandwich with 1 slice Muenster (for truly French feel, make it brie!), 1 slice ham and 1 more slice of cheese. Butter the outside of the sandwich. Preheat a nonstick skillet over medium-low heat; add the sandwich and top with another skillet. Cook until golden brown and the cheese melts, about 3 minutes per side.

What a great take on beer can chicken on the barbie! I personally like a bit of rosemary on my roasted chicken, add the herbs you like for a delicious comfort meal!

Bundt Pan Baked Chicken

Preheat oven to 425 degrees. Spray a bundt pan with non-stick spray then place on a baking sheet and set aside. Combine potatoes (or Brussels sprouts,) carrots, onion, and 6 garlic cloves in a large bowl then add oil and season with salt & pepper. Toss to coat then transfer to prepared bundt pan.

Remove any giblets in the chicken then rinse inside and out under cold running water and pat dry with a paper towel. Season insides with salt and pepper, then stuff with remaining garlic cloves and lemon halves. Invert chicken over the center of the bundt pan, brush the outsides with melted butter, then season with salt and pepper.

Move oven rack to lower position then place bundt pan and baking sheet inside. Roast for 50-60 minutes, or until a thermometer inserted into the thickest part of the thigh reads 160 degrees. Let chicken rest for 10 minutes before carving. Optional: While chicken is resting, turn oven up to 450 degrees and continue roasting vegetables in bundt pan if needed

Yummm...who doesn't love pork chops? Change it up from your typical pan fried chops with these Crispy Baked Pork Chops with Parmesan – Serves 4 Ingredients

• 1/4 c. all-purpose flour
• 1 tsp. garlic powder
• 1/2 tsp. celery seed
• 1/4 tsp. cayenne
• Kosher salt
• pepper
• 1 large egg
• 1 large egg white
• 1 tbsp. Dijon mustard
• 1 1/2 c. panko bread crumbs
• 1/2 c. chopped fresh flat-leaf parsley
• 1/4 c. Grated Parmesan cheese
• 2 tsp. olive oil
• 4 bone-in pork chops
Directions

1. Heat oven to 425 degrees F. Line a rimmed baking sheet with foil and place a rack on top.
2. On a plate, combine the flour, garlic powder, celery seed, cayenne, and 1/4 teaspoon each salt and pepper. In a shallow bowl, whisk together the egg, egg white, and mustard. On a second plate, combine the panko, parsley, Parmesan, and oil.
3. Coat the pork chops in the flour, then in the egg mixture (letting any excess drip off) and finally in the panko mixture, pressing gently to help it adhere. Place on the rack.
4. Roast the pork chops until cooked through, 20 to 25 minutes. Let rest for 5 minutes before serving.

Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.

Servings 4

• 2 lbs boneless chicken breasts, cut into bite-size pieces
• 1 -2 tablespoon olive oil
• 1 garlic clove, crushed
• 1⁄4 teaspoon ginger
• 3⁄4 teaspoon crushed red pepper flakes
• 1⁄4 cup apple juice
• 1⁄3 cup light brown sugar
• 2 tablespoons ketchup
• 1 tablespoon cider vinegar
• 1⁄2 cup water
• 1⁄3 cup soy sauce

Heat oil in a large skillet.

Add chicken pieces and cook until lightly browned.

Remove chicken.

Add remaining ingredients, heating over medium Heat until well mixed and dissolved.

Add chicken and bring to a hard boil.

Reduce heat and simmer for 20 minutes.

Serve over hot rice and ENJOY.

Mexican street style corn on the cob

Excellent side dish for grilled fish tacos! No hot kichen tonight, just rave reviews from everyone!

Serves 10

• 10 ears of the tastiest sweet corn, still in the husk, you can lay you hands on
• mayonnaise
• 2 cups grated hard cheese, Manchego, Asiago or Cotija
• 2 tablespoons Ancho Chile Powder
• 1 teaspoon garlic powder
• Kosher salt and fresh ground pepper
• 5 tablespoons cilantro, minced
• lime wedges

1. Soak the corn in a water filled sink for 2 to 4 hours.
2. Fire up your grill for direct heat grilling. While the grill is heating peel back the husks leaving them attached to the ear of corn making a handle. Remove the bulk of the silks but you are going to be grilling the corn so any remaining threads will burn off, this is one of the pluses of grilling corn. Combine the cheese and cilantro on a large plate. Combine the ancho and garlic powder.
3. When the grill is hot add the corn and cook it until cob is hot (overcooking corn will make it tough! Just grill long enough to get all the corn hot). It should get splotches of brown caramelization if the grill is hot enough.
4. When it is done use a pastry brush to paint the ears with mayonnaise. Roll them in the cheese and cilantro crust mix. Then sprinkle with chile garlic powder combo and salt and pepper. Serve with a squeeze of lime.

1/3 cup leftover potato salad
1/4 cup canned tuna fish (drained)
1 tsp balsamic vinegar (or other vinegar)
1 Tb cornstarch (or potato starch)
2 tsp chopped parsley (or other herb such as cilantro, green onions, etc.)

Mix everything together in a small bowl, chopping any chunks of potato that are too large. Divide the mixture into three parts, and shape each third into a small disc in the palm of your hand.

Heat a nonstick frying pan on medium heat, and lightly coat with vegetable oil. Pan fry until golden brown on both sides. I saw a Japanese variation of this recipe, using soy sauce for the balsamic vinegar, and aonori for the parsley. Serve with a dipping sauce if desired (around here we give a big thumbs up to tartar sauce).

After frying, these can be wrapped in plastic wrap and frozen to have a fast protein/starch item on hand for lunches. When ready to eat, just pop in the microwave (or let them defrost naturally in the lunch or refrigerator). You can also make these with leftover potatoes, although you’ll want to add additional flavoring (salt/pepper, a splash of vinegar and olive oil or mayo — maybe your favorite salad dressing).

For a little something different, interesting and very tasty!  Be adventerous and give it a try!

1/4 cup chopped almonds 

1 tablespoon olive oil 

2 cloves garlic, minced 

8 chicken thighs skinned and boned or pounded skinless chicken breasts 

1 1/2 cups bottled salsa 

1/4 cup water 

2 tablespoons dried currants or raisins

1 tablespoon honey 

3/4 teaspoon ground cumin 

1/2 teaspoon cinnamon 

3 cups hot cooked couscous or 3 cups cooked rice

Directions:

Add almonds to dry skillet and cook until golden brown. Remove and set aside. Heat oil in skillet over medium high heat until hot, add garlic and chicken. Saute, turning once, for 5 minutes or until browned. 

In large bowl, mix together salsa, water, currants, honey, cumin and cinnamon.  Add mixture to chicken and stir well.  Reduce heat to medium, cover and cook. Stir and baste occasionally for 20 minutes, 25 minutes if using chicken breasts.  Add more water if necessary.  Serve over couscous, topped with chopped almonds. 

This is a Pillsbury Cookoff Million Dollar Recipe winner and it's yummmmy!  Enjoy!  Kaijah Chrome

In addition to being a great finish to your Chinese dinner of Bourbon chicken, these make awesome Christmas gift. Buy small ball jars, fill with candied orange peel and top of with a festive bow! This recipe decidedly takes some time and effort but it's more than worth it!

15 large oranges yields about 15 cups of candied peel

• 15 Oranges, preferable thick skinned
• Water
• Salt
• 3 cups granulated sugar
• 3 cups water
• 5 Cinnamon sticks
• 10 Cloves
• 1/3 cup Brandy

1. Day 1: Cut the citrus fruit in half, squeeze out the juice, reserving the juice for other purposes. (Like sorbet!) Put the citrus halves in a very large, non-reactive pot or container and fill it with water, adding 1 Tablespoon salt for every quart of water. A large soup pot can work well for this or large plastic containers. Let sit overnight.
2. Day 2: Drain the peels and remove all the membranes leaving the pith behind. I have found a grapefruit spoon to be very effective for this.
3. Put the peels in a large non-reactive pot, cover with water, and the water to a boil. Boil the peels for a couple minutes and drain, discarding the water. Repeat this two more times always using fresh water to start with.
4. Make a simple syrup with equal amounts of sugar and water. I recommend you start with 3 cups of each. If you don't need it all, you can have it available if you need to add a little more part way through the candying. Boil for 10 minutes to ensure the sugar is completely liquified and the liquid is clear. Now you're ready to start the candy the peels.
5. Reduce the simple syrup to a simmer and add the cinnamon sticks and cloves. Stir, adding the brandy. Chop peels into large bite sized pieces and add the peels. Cook for four hours at a low simmer.
6. Test the peel by tasting it after four hours. If it still tastes raw, continue to simmer for at least another hour. To caramelize, increase the heat to a soft boil, and continue to candy the peels for 45 -60 minutes or until the syrup has turned a deep amber color. If the syrup gets too thick, add a little water to thin.
7. Turn off the heat and let the peels sit in the simple syrup overnight.
8. Day 3: Remove the peel from simple syup and drain on cooling racks placed over cookie sheets or newspaper until tacky to the touch. This can take anywhere from an hour to a day. I store them in the oven on racks overnight if they don't dry the first day.
9. When done, either roll in sugar or leave clear. Try dipping half of peel in a yummy melted chocolate (I prefer semi-sweet myself). If I roll them in sugar, I keep the sugar afterwards in a special tupperware container for cooking/baking when I want to add an orange or lemon flavor to a dish that calls for sugar.
10. The candied peel will keep for several months in a jar.

Healthy and just right for a hot summer night's dinner! Nothing better than a yummy fish taco!

2 Hass avocados—halved, pitted and peeled

1/4 cup low-fat sour cream or Greek yogurt

1 small jalapeño, seeded and thinly sliced

2 tablespoons minced red onion

2 tablespoons chopped cilantro

5 tablespoons fresh lime juice

Kosher salt and freshly ground pepper

1 small head of napa cabbage, shredded (4 cups)

2 tablespoons vegetable oil, plus more for brushing

2 pounds thick red snapper (swordfish, tuna, salmon or mahi mahi all work too!) fillets with skin, cut crosswise into ten 2-inch-wide strips

Ten 7-inch flour tortillas, warmed

2 medium tomatoes, thinly sliced

Hot sauce, for serving

Lime wedges, for serving

Light grill. In a medium bowl, mash the avocados, sour cream, jalapeño, red onion, cilantro and 3 tablespoons of the lime juice. Season the guacamole with salt and pepper and press a piece of plastic wrap directly onto the surface of the guacamole.

In a large bowl, toss the cabbage with the 2 tablespoons of vegetable oil and the remaining 2 tablespoons of lime juice. Season with salt and pepper.

Brush the fish with oil and season with salt and pepper. Grill over moderately high heat until lightly charred and cooked through, about 10 minutes (depending on thickness of fish). Transfer the fish to a platter and pull off the skin.

To assemble each taco, spread a dollop of guacamole on a tortilla. Top with a piece of fish, a few tomato slices and a large spoonful of the cabbage slaw. Serve with the hot sauce and lime wedges.

Cool and refreshing it's a crowd pleaser!
Pasta Caprese (serves 8)

Ingredients

1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 shallot, minced
1 small clove garlic, minced
Kosher salt and freshly ground pepper
1 teaspoon sugar (optional)
2 pounds mixed heirloom tomatoes, cored, seeded and cut into 1/2-inch pieces
1 pound pasta, such as campanelle, penne or fusilli
12 ounces fresh mozzarella cheese, cut into 1/2-inch pieces
1/2 cup chopped fresh basil
1/2 teaspoon grated lemon zest

Directions

Whisk the olive oil, lemon juice, shallot and garlic in a large bowl. Season with salt and pepper. Add sugar, if desired (depending on the sweetness of your tomatoes). Add the tomatoes and gently toss. Marinate at room temperature, about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain in a colander and run under cold water to stop the cooking.

Add the pasta and mozzarella to the tomato mixture and toss. Stir in the basil and lemon zest, and season with salt and pepper. Refrigerate, tossing occasionally, until serving.

Instructions

• Slice angel food cake into 2″ cubes then divide cubes in half. Divide each half into 6 portions then place 1 portion into the bottom of each mason jar. Top with 1/2 cup sliced strawberries and a dollop (2-3 Tablespoons) of homemade whipped cream then repeat with remaining ingredients.

A cool and creamy side dish for those yummy baked pork chops, who can resist Creamy Coleslaw – Serves 8

Ingredients

1 head green cabbage, finely shredded
2 large carrots, finely shredded
3/4 cup best-quality mayonnaise
2 tablespoons sour cream
2 tablespoons grated Spanish onion
2 tablespoons sugar, or to taste
2 tablespoons white vinegar
1 tablespoon dry mustard
2 teaspoons celery salt
Salt and freshly ground pepper

Once again, big 4th bbq leaves everyone with tons of leftovers! This is a unique and tasty way to use leftover potato salad! Thanksgiving isn't the only holiday you can make creative dishes from leftovers!

Cracker snacks for a crowd. Take it to a 4th of July party or block party. Fast, easy and inexpensive to make! Great crowd pleaser for kids and adults alike!

Ingredients (makes 48 snacks)

96 Ritz crackers

1 cup creamy peanut butter

1 cup marshmallow cream

2 pounds milk chocolate candy coating, melted

1. Spread half of the crackers with peanut butter. Spread remaining crackers with marshmallow creme; place creme side down over peanut butter crackers, forming a sandwich.
2. Dip sandwiches in melted candy coating, allowing excess to drip off. Place on waxed paper-lined pans; refrigerate for 15 minutes or until set. Store in an airtight container. Yield: 4 dozen.

This is a fun recipe for kids and adults alike...who doesn't love homemade ice cream?  Bring the ingredients to a back yard BBQ or the beach!  This no-cook recipe for vanilla ice cream makes about eight half-cup servings.

Ingredients:

2 cups heavy whipping cream

2 cups half-and-half cream

1/2 cup white sugar

2 teaspoons vanilla extract

1 bag crushed ice

4 cups coarse salt

For each person you'll need:

2 pint-size resealable plastic freezer bags (use quart bags for larger single portions)

1 gallon-size resealable plastic freezer bag

1. In a pitcher or large measuring cup, stir together the whipping cream, half-and-half, sugar, and vanilla extract until sugar has dissolved. 

2. Pour about 1/2 cup of mixture into a pint-size plastic bag and seal carefully, squeezing out extra air. Place each sealed bag into a second pint-size bag, again squeezing out extra air. Seal carefully.

3. Fill each gallon-size plastic bag about halfway with ice and add 1/2 cup coarse salt. Place one sealed small bag (with ice cream mixture) into the large bag, squeeze out most of the air and seal the large bag. 

4.  Shake and massage the bag for about 5 minutes or until mixture thickens into ice cream. Add more salt and ice to the outer bag if ice cream hasn't formed after 10 minutes of continuous motion.

5. Remove the outer pint-size bag before you open the inner bag so you don't get any of the salty ice on your ice cream!

6. If you don't want to go to the store, you can substitute whole milk for cream and half-and-half!

7. Experiement, red/blue/white food coloring for 4th? Some chocolate syrup and chocolate chips?  Be creative!