• In a large cast iron skillet, heat Olive Oil over medium high heat.
• Add Garlic and cook for 1 minute and then add ground turkey.
• Use a wooden spoon to break apart meat and continue cooking approximately 8 minutes until browned.
• Add Cumin, Chili Powder, Salt and Pepper. Stir well to incorporate.
• Add Onions and Bell Pepper and cook for 3-4 minutes.
• Add Diced Sweet Potatoes and Water. Stir and cover with a lid for approximately 6-8 minutes until the Sweet Potatoes soften.
• Add additional water during this process if needed to keep the meat from drying out.
• Remove lid and add additional Salt and Pepper if needed.
• Top with Shredded Mozzarella and allow to melt.
• Remove skillet from heat and garnish with fresh Cilantro before serving.

• Rinse wings under cold water then pat dry with paper towels.
• Place wings on a baking sheet lined with a cooling rack then season wings on both sides with salt and pepper.
• Refrigerate for 1 hour.
• In a shallow bowl, stir together flour and spices then season with salt and pepper.
• Working one at a time, coat chicken in flour mixture.
• In a large pot over medium heat, heat 2" oil until shimmering (about 350° F).
• Working in batches, fry chicken until deeply golden and cooked through, 8 minutes.
• Drain on a paper towel lined plate.
• Serve warm.

• Combine Broth, Undrained Tomatoes and Corn in Medium saucepan.
• Bring to a boil over high heat.
• Reduce heat to medium-low; stor in Chicken and Hot Pepper Sauce.
• Simmer 5 minutes or until hot, stirring occasionally.
• Top with Tortilla Chips.
• Garnish with Cheese, onions, cilantro and Avocado, if desired.

• Preheat oven to 350 degrees F
• Spray 9×13 inch baking dish with cooking spray
• In a medium bowl combine Cream Cheese, Celery, Onion, and Blue Cheese Dressing until well blended.
• Stir in Sweet Relish, French Onion Dip, Chopped Scallops or Crabmeat, Garlic Salt and Celery Salt, mix until well blended.
• Butterfly Chicken Breasts and place 2 heaping Tbsp of Seafood Mixture on one side of the breast (more may be used if breast are extremely large)
• Fold over undressed side forming a stuffed breast.
• Sprinkle 1/4 tsp of oregano on each breast.
• Wrap 2 slices of Bacon crosswise around each breast and place in baking dish with bacon ends down.
• Drizzle Italian Dressing evenly over all 4 breasts and spoon any remaining seafood mixture around breasts in pan.
• Bake in a 350 degree F oven for 25-30 minutes.
• To crisp Bacon, increase temperature to 400 degrees F and cook an additional 15 minutes or until juices run clear or until internal temperature reaches 160 on a meat thermometer

White Sauce

• Melt 3 Tbsp of the Bitter in a medium saucepan.
• Stir in Flour until smooth.
• Gradually stir in Broth and Milk.
• Bring all to a boil, stirring for about 2 minutes.
• Remove from heat and set aside

Chicken

• In a large skillet melt remaining 1 Tbsp Butter and sauté onion over medium heat until tender.
• Add Crab. Mushrooms, Cracker Crumbs, Parsley, Salt, Pepper and 2 Tbsp of the prepared white sauce. Heat through.
• Preheat oven to 350 degrees F
• Pound Chicken Breasts to 1/4 inch thickness.
• Spoon about 1/4 of the Crab mixture onto the edge of each Chicken Breast.
• Roll up and secure with toothpicks.
• Place Chicken Rolls in a lightly greased 9×13 inch baking dish, then top with the remaining white sauce.
• Cover dish and bake at 350 degrees F for 30 minutes or until Chicken juices run clear.
• Sprinkle with Cheese and Paprika and bake, uncovered, for another 5 minutes or until Cheese is melted and bubbly.
• Remove toothpicks and serve.

• combine boiling water and Tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop.
• Heat 1 tsp oil in a large non-stick skillet over medium heat.
• Add 1/3 cup Shallots, Sugar and Garlic; cook 4 minutes or until lightly browned, stirring frequently.
• Spoon into a bowl, stir in 1 1/2 tsp vinegar.
• Combine chopped Tomatoes, Shallot mixture, Cheese, Basil and 1/4 tsp Salt, stirring well.
• Cut a horizontal slit through the thickest portion of each Chicken Breast half to form a pocket.
• Stuff about 2 Tbsp cheese mixture into each pocket,
• Sprinkle Chicken evenly with 1/2 tsp Salt and Black Pepper.
• Heat 1 tsp oil in pan over medium-high heat.
• Add Chicken; cook 6 minutes on each side or until done.
• Remove Chicken from pan; cover and keep warm.
• Add Broth, remaining Shallots, 2 Tbsp Vinegar, and Thyme; bring to a boil.
• Combine Cornstarch and Water, stirring with a whisk.
• Add Cornstartch mixture to pan; bring to a boil.
• Cook 1 minute or until sauce is slightly thick, stirring constantly.
• Serve sauce over Chicken.

• Clean and cut Chicken into small 1 inch bite-size pieces or thin strips.
• Place Chicken and 2 tsp Cajun Seasoning in a bowl and toss to coat. (If Cajun seasoning does not have salt add salt to seasoning)
• Heat 1 Tbsp Butter in a heavy skillet over medium-high heat.
• Sauté Chicken until it's lightly brown and tender, about 5 minutes. Once done, keep it aside.
• Clean Shrimp and marinate it with 2 tsp Cajun Seasoning in a bowl, again add salt if needed.
• Heat 1 Tbsp Butter in the same pan. Add Shrimp and Sauté it until done. Keep it aside.
• Thinly slice the Onion, Bell Pepper, and Mushrooms. Finely chop the Garlic.. Cut Sun-Dried Tomatoes into bite sized peices.
• Add remaining Butter to the pan. Once heated, add the Onion, Bell Pepper, Mushroom, Sun-Dried Tomato, and minced Garlic. Make sure the pan is not overcrowded.
• Sprinkle Cajun Seasoning and Salt. Add extra Butter if needed. Sauté and stir for 4-5 minutes until lightly brown, over high heat.
• Reduce heat to low. Add back the cooked Chicken and Shrimp.
• Add the Cream, Milk, Salt, Black Pepper Powder and sprinkle Cajun Seasoning.
• Mix everything well. Heat Through.
• Add 1/4 Cup Parmesan Cheese. Let it get melted. Stir until the sauce has the desired consistency.
• Meanwhile, cook Pasta in another pan. Bring a large pot of lightly salted water to a boil. Add Pasta and cook for 8-10 minutes or until done.
• Drain Pasta.
• Add the cooked Pasta into the Sauce. Mix everything well and heat through.
• Sprinkle with the rest if the grated Parmesan Cheese, Parsley and serve.

• Preheat oven to 400 F
• Bring Water to a boil in a large dutch oven over medium-high heat.
• Add Broccoli and cook 5 minutes or until crisp-tender.
• Transfer Broccoli to a large bowl with a slotted spoon.
• Add Chicken to boiling water, reduce heat and simmer 15 minutes or until done.
• Transfer Chicken to a cutting board: cool slightly.
• Cut Chicken into bite-sized pieces and add Chicken to bowl with Broccoli.
• Combine Evaporated Milk, Flour, Salt, Pepper and nutmeg in a saucepan, stirring with a whisk until smooth.
• Bring to a boil over medium-high heat: cook 1 minute, stirring constantly.
• Remove from heat.
• Add Mayonnaise, Sour Cream, Dry Sherry, Colonel Pabst Worcestershire Sauce, Soup and 1/2 cup cheese, stirring until well combined.
• Add Mayonnaise mixture to Broccoli mixture; stir gently until combined.
• Spoon mixture into 9×13 inch baking dish coated with cooking spray.
• Sprinkle with remaining 1/2 cup of Cheese.
• Bake at 400 F for 50 minutes or until mixture bubbles at the edges and Cheese begins to brown.
• Remove from oven let cool on wire rack 5 minutes

• Heat a large skillet over medium-high heat. Add 1 1/2 tsp oil to pan, swirl to coat.
• Sprinkle Chicken evenly with 3/8 tsp Salt and 3/8 tsp Pepper.
• Add Chicken to pan: cook 4 minutes on each side or until Chicken is done. Remove from pan.
• Combine Stock and Mustard, stirring with a whisk. Add remaining 1 Tbsp Oil to pan, swirl. Add remaining 3/8 tsp Salt, remaining 3/8 tsp Pepper, Sage, Rosemary, Apple, and Onion to pan: Cook 4 minutes, stirring occasionally.
• Stir in Stock mixture.
• Return Chicken to pan: Cook 3 minutes or until liquid is reduced by half.