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Garlic Garden Chicken

Here is a delicious and easy-to-prepare grilled chicken dish that will make a perfect summer meal! Prep Time: 35 minutes Cook Time: 10 minutes Servings: 4 Ingredients: 2 tablespoons cilantro, chopped 2 tablespoons olive oil 1 tablespoon honey 1 teaspoon sea salt 2 cloves garlic, minced 1 tablespoon lime juice ½ teaspoon black ground pepper 4 boneless skinless chicken breast halves

Directions: 1. In a mixing bowl, add all of the ingredients except the chicken breast halves and mix well.

2. Add the chicken breast halves and coat with the marinade. 3. Cover the bowl, and set aside for about 30 minutes. 4. Set your grill for medium heat setting and lightly grease the grill grate. 5. Cook your chicken breast halves on the grill for 5 minutes per side. Serve chicken hot and enjoy!

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Parsley Lemon Grilled Steak

A flavourful steak recipe that will delight your barbecue guests! Prep Time: 20 minutes Cook Time: 30 minutes Servings: 4 Ingredients: Butter: 1 tablespoon parsley, chopped 4 tablespoons butter, softened 1 tablespoon lemon juice ¼ garlic powder Steak: 4 sirloin steaks ¼ cup sugar 1 teaspoon ground coriander ½ teaspoon red pepper flakes

1 ½ teaspoons white pepper ¼ cup ground black pepper 1 teaspoon sea salt 1 teaspoon garlic powder

Directions: 1. Mix in a bowl your butter along with all the ingredients and mix well. 2. Place the butter mixture in the center of a plastic wrap and roll into a log shape. 3. Place in the fridge and allow to set. 4. Set your grill to high heat setting and lightly grease the grill grate. 5. In a mixing bowl, add all of the ingredients for the steak, except the steak and combine well. 6. Rub each steak with the spice mixture, then shake off the excess. 7. Cook the steaks on the grill for about 4 minutes, flipping once half way through cook time. 8. Place steak on cooler area of grill and cook until desired doneness. 9. Slice the lemon butter into desired sized slices. 10. Serve your steaks alongside the lemon butter slices and enjoy!

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Grilled Cabbage

Enjoy this healthy and tasty recipe for grilled cabbage that is a perfect summer dish! Prep Time: 10 minutes Cook Time: 40 minutes Servings: 4 Ingredients: 4 teaspoons of butter 1 head cabbage, sliced into 4 wedges 4 slices turkey bacon Spice Mix: 2 tablespoons Parmesan cheese, grated ¼ teaspoon black pepper ½ teaspoon garlic powder 1 teaspoon sea salt

Directions: 1. Set your grill to the medium heat setting. 2. In a mixing bowl, combine spices and mix well. 3. Put 1 cabbage wedge over 1 piece of foil, then top each with butter pieces, followed by the spice mixture. 4. Wrap each cabbage wedge with 1 slice of turkey bacon. 5. Fold the foil tightly around each piece of cabbage to seal. 6. Place your wrapped cabbage parcels on the grill and cook for 40 minutes, turning twice during cook time. Serve warm and enjoy!

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Grilled Mushrooms

An easy recipe to prepare for tasty grilled mushrooms! Prep Time: 5 minutes Cook Time: 5 minutes Servings: 6 Ingredients: 6 large portabella mushrooms, stems removed 3 tablespoons extra virgin olive oil 1 teaspoon rosemary 1 teaspoon fresh thyme 3 tablespoons balsamic vinegar 2 garlic cloves, sliced salt and black ground pepper

Directions: 1. Set your grill to medium heat setting and lightly grease grill grate.

2. In a mixing bowl, add your ingredients, except the mushrooms and mix well. 3. Coat your mushrooms with the mixture generously. 4. Cook your mushrooms onto the grill for about 10 minutes, flipping once half way through cook time. 5. Serve the grilled mushrooms warm and enjoy!

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Grilled Buttered Steak

Enjoy a yummy grilled steak dish that will make a tasty summer meal! Prep Time: 3 hours Cook Time: 30 minutes Servings: 4 Ingredients: Steak: 1 teaspoon sea salt 2 teaspoons ground black pepper 6 large garlic cloves, minced ¼ cup olive oil 1 (2 lb.) porterhouse steak 1 teaspoon rosemary, chopped 1 tablespoon fresh thyme, chopped Butter: 2 teaspoons Parmesan cheese, grated 3 tablespoons butter 1 teaspoon paprika

½ teaspoon Dijon mustard ¼ teaspoon hot pepper sauce ¼ teaspoon ground black pepper ½ teaspoon Worcestershire sauce

Directions: 1. For your butter, mix in a bowl the ingredients until well combined. 2. Refrigerate butter mix before using. 3. For your steak, in a bowl add ingredients except the steak and mix until well combined. 4. Add the steak and coat with the marinade generously. 5. Cover the bowl, and place in the fridge for 3 hours, flipping the steak often. 6. Set your grill to medium heat and lightly grease the grate. 7. Remove your steak from the bowl and shake off the excess marinade. 8. Place your steak on the grill and cook for 30 minutes, flipping steak half way through cook time. 9. Remove your steak from the grill and place it on a cutting board. 10. Cover your steak with a piece of foil for 5 minutes. 11. With a sharp knife remove the meat from the bone. 12. Slice the steak meat into 1/3-inch thick slices. 13. Enjoy your steak slices with a topping of Parmesan butter!

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Jet Inspired Tom Yum Goong

Unlike many other soups that appear more like western varieties, this soup looks authentic with its broth like appearance. Coming with the Thai trinity, it has all the authentic flavors you can expect. With lemongrass, lime leaves, and galangal, your taste buds will experience the land of the east. Servings: 6 Preparation Time: 10 minutes Cooking Time: 15 minutes Ingredients 6 x whole Thai chili peppers 6 tbsp. lime juice 6 tbsp. fish sauce 6 sprigs fresh cilantro 6 kaffir lime leaves 3 tbsp. Thai garlic chili paste 2 quarts of Thai chicken broth 1 x 15 oz. can of whole straw mushrooms, drained

1 cup of medium shrimp, peeled and deveined

Instructions 1. Preheat your broiler and place the rack approximately 6 inches away from the heat. 2. Cover a baking sheet in aluminum foil. Arrange the peppers into the prepared baking sheet. 3. Broil for around 5 minutes while turning from time to time until the skin of the peppers blisters and blackens 4. Transfer the blackened peppers into a bowl and wrap tightly in cling wrap. Steam the peppers while cooling, approximately 20 minutes. 5. After cooled, peel off and discard the skin, seeds, and stems. Chop up the roasted peppers. 6. Place the chicken broth in a large pot and bring to a low boil over medium- high heat. 7. Stir in shrimp, mushrooms, and diced roast peppers. 8. Reduce to a simmer for about 1 minute and cook until your shrimp is no longer translucent in the middle. 9. Stir in the fish sauce, lime juice, and your chili paste until paste dissolves. 10. Heat through and place in bowls. Garnish bowls with lime leaves and cilantro sprigs.

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Speedy Red Curry Soup

Chicken leads to some of the fastest dishes you can make. While the cooking time is comparable to many other soups, it is super easy and very fulfilling. One bowl is plenty and serves it with rice or your favorite bread, and you will want to put your feet up when you are delighted. Servings: 8 Preparation Time: 20 minutes Cooking Time: 30 minutes Ingredients Sea salt and ground black pepper to taste 1 cup chicken breast, cooked and shredded 1 tbsp. fresh cilantro, roughly chopped 3 cups of coconut milk 2 tbsp. of Extra Virgin olive oil 2 limes, for juice 2 cups of cherry tomatoes 3 cups of chicken stock

1/4 cup of red curry paste 1 x 14 oz. can of bean sprouts, drained 1-pound shrimp, shelled and deveined 1 medium lime, zested

Instructions 1. Place a pot on a low heat and add the curry paste and oil—Cook for up to 5 minutes or until fragrant. 2. Add the coconut milk, chicken broth, lemon juice, and lemon peel to the pot. 3. Bring mixture to a boil, reduce to medium-low, and simmer gently for approximately 10 minutes. 4. return mixture to low heat add cherry tomatoes with cilantro and simmer for 10-15 minutes until tomatoes become soft 5. Stir in the cooked chicken; then add in the shrimp, bean sprouts and simmer until the shrimp are pink on the outside, and the flesh is no longer transparent in the center, around 10-15 minutes, 6. Taste and season with sea salt and pepper.

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Curry and Peanut Infused Soup

If two flavors will perk up interest in the taste buds, it’s curry and peanut butter. Put them together, and then you will have heaven in a bowl. In this soup, you have a unique flavor. It is warm and full of texture and is ideal for filling your belly after a long day of activities; or when the weather is on the cool. Servings: 6 Preparation Time: 25 minutes Cooking Time: 35 minutes Ingredients 3 stalks of celery, minced 2 tbsp. of curry powder 2 tbsp. of butter 2 tbsp. of all-purpose flour 2 x 14.5 oz. cans of chicken broth 1 small onion, minced

1 cup of creamy peanut butter 1 x 14 oz. can of coconut milk 1/2 tsp. garlic, minced 1/2 cup of peanuts, chopped 1/4 teaspoon of red pepper flakes

Instructions 1. In a large skillet on medium heat, melt the butter 2. Add the celery and onions and cook for 5 minutes in the butter, stirring frequently. 3. Add your garlic and then cook for an additional 2 minutes. 4. Stir in the flour, the curry powder, and some red pepper, cook while stirring for another minute. 5. Add your chicken broth to the pot and bring to a boil. 6. Lower the heat to low, and then simmer on a low heat while often stirring for 20 minutes. 7. Mix in the coconut milk and peanut butter. Keep heating as you stir until the mixture is hot. Remove from heat. 8. Transfer small portions of the soup to a blender and process until smooth. 9. Heat in the pot before ladling the soup into bowls and then garnishing with finely chopped peanuts to serve.

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Tom Kha Gai (Keto Thai Chicken Soup)

Anyone who wants to stick to a diet yet wants something super tasty; I recommend you this bowl of keto soup that packs nothing but goodness. Tom Kha Gai is full of Thai flavors and is spicy, sweet, and salty all at the same time. Servings: 6 Preparation Time: 10 minutes Cooking Time: 40 minutes Ingredients 4 chicken breasts, skinless and boneless, diced 2 1/2 cups chicken broth 2 1/2 cups water 1 x 14 oz. can coconut cream 2 tbsp. of Thai garlic chili paste 2 tbsp. of coconut aminos (can use low sodium soy sauce) 1 tbsp. of lime juice

1 tsp. of salt 1 tsp. of ground ginger 1 tsp. of finely chopped Thai basil 1 tbsp. of fresh cilantro

Instructions 1. Add water, chicken broth, the chicken, cream of coconut, chili garlic paste, coconut aminos, lime juice, salt, basil, and ginger to a multi-purpose pressure cooker. 2. Close and lock the cover securely. 3. Set for 30 minutes to the soup or broth setting as instructed by the manufacturer. 4. Leave for 10-15 minutes to build up pressure. 5. As per the manufacturer’s directions, release pressure cautiously using the slow release procedure, for approximately 10 minutes. 6. Release residual pressure with the quick-release method, approximately 5 minutes. 7. Unlatch and remove the cover. 8. Ladle soup into bowls and garnish with fresh cilantro.

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Easy Chicken Tender Thai Coconut Soup

If you love Thai coconut chicken soup, but you think you don’t have all the authentic, exotic Ingredients the recipes desire. Think again because through trial and error, this Thai soup recipe came to life with all the right flavors anyone will love, all without needing the local specialty store. You can even swap the tenders for breasts if you wish. Servings: 4 Preparation Time: 20 minutes Cooking Time: 50 minutes Ingredients 6 x chicken tenders 4 green onions, white and green parts separated 2 cups of chicken stock 1 1/2 tsp. of red pepper flakes 1 tsp. of paprika 1 x 8 oz. can of bamboo shoots, sliced and drained

1 x 14 oz. can of coconut milk 1 tsp. of vegetable oil, or as needed 1 tsp. of turmeric powder 1 tsp. of ground ginger 1/3 cup lemon juice 1 tsp. of garlic powder 1 tbsp. of curry powder 1 red bell pepper, diced 1 large carrot, sliced into 1/4-inch rounds 1/3 yellow onion, diced

Instructions 1. Preheat the oven to 375 degrees F. Grease a 9-inch baking dish lightly and arrange chicken pieces. 2. Bake in the oven for approximately 20 to 25 minutes. The chicken should be no longer pink in the center, and its juices run clear—cube the chicken when cooked. 3. Add the oil to a pot on medium heat, add the yellow onion, and stir to cook until the onion lightly browns, approximately 10 to 15 minutes. 4. Pour in the chicken broth and return to the boil. Reduce heat to simmer and add your carrots, the bamboo shoots, and red peppers. 5. Chop the white part of the green onions into lengths and throw it into the soup. 6. Mix in the chicken squares, coconut milk, lemon juice, curry powder, red pepper flakes, paprika, ginger, turmeric, and garlic powder. 7. Return to a boil, and then lower the heat. Simmer for another 10 minutes to soften the vegetables. 8. Snip portions of the remaining green bits of the onions and add to the soup. 9. Remove from heat and serve hot.

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Thai Chicken Soup (Gluten-Free)

Anyone who suffers from gluten issues can take full advantage of this traditional healthy Thai chicken soup. The zingy limes and the spice of the red curry paste pierce the creamy coconut taste. It can be filling although it appears light in appearance, but as you dig deep and find the chicken and mushrooms lurking under the surface. Servings: 8 Preparation Time: 30 minutes Cooking Time: 20 minutes Ingredients 8 lime wedges 3 tbsp. of lime juice 4 cups of chicken stock 3 tbsp. of fish sauce 3 shallots, chopped

2 x 14 oz. cans coconut milk 2 tsp. of red curry paste 2 tbsp. of chopped cilantro 2 serrano chili peppers, remove seeds and thinly sliced 1 x 8 oz. package of cremini mushrooms, sliced 1 tbsp. of grapeseed oil 1 tbsp. of agave nectar 1 lb. Chicken breast, skinless and boneless, thinly sliced 1 head broccoli, cut into florets 1/2 cup of fresh cilantro, roughly chopped 1/4 cup of green onions, roughly chopped

Instructions 1. Place a large pot over medium heat and heat the grapeseed oil. 2. Stir in the shallots and 2 tablespoons of chopped coriander. Continue to cook for roughly 4 minutes until shallots are tender and translucent. 3. Add the chicken broth, the coconut milk, as well as the agave nectar, and then bring back to a boil on medium-high heat. 4. Once your broth reaches boiling, pour it through a mesh strainer into a clean pot. Dispose of solids. 5. Reduce heat to low; toss in broccoli and mushrooms and simmer for about 4 minutes until the broccoli becomes tender. 6. Add your chicken, and then continue cooking until no longer pink, stirring frequently. 7. In a small bowl, combine the curry paste, the fish sauce, as well as the lemon juice. Dissolve the curry paste, add it to the pot, and stir while cooking. 8. Ladle into bowls and garnish with chopped coriander, peppers, onions and wedges of lime.

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Pepper Jack and Bacon Stuffed Tomatoes

These little party bites are always a hit when served with some dry whitewine. I usually serve them with a toothpick poked through to make themeasier to eat.Total Prep Time: 15 minutesYield: 24Ingredient List:2 dozen large cherry tomatoes4 cooked slices of bacon, crumbled8 oz. pepper jack cheese, shredded1 oz. seasoned bread crumbs

1 oz. olive oil

Instructions:1. Preheat oven’s broiler2. Line a baking sheet with aluminum foil3. Preheat the broiler on your over and line a baking pan with foil.4. Hollow out the cherry tomatoes with a small spoon and lay them facedown on a paper towel to drain5. Put 3 pieces of bacon and 1/3 oz. of cheese in each tomato6. Arrange the stuffed tomatoes in a baking dish and drizzle with 1 oz. ofolive oil, then sprinkle bread crumbs over the top of each7. Broil for 4 minutes or until golden brown

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Sausage Wontons

These sausage filled appetizers have a lovely texture you will love and tastemuch fresher than the frozen variety you find at the supermarket. I like toeat these with a little bit of Dijon mustard, so I usually serve them withsome on the side.Total Prep Time: 15 minutesYield: 12Ingredient List:16 oz. cooked sausage, crumbled1 tsp. seasoned salt12 oz. shredded cheddar cheese12 oz. shredded Monterey Jack cheese8 oz. buttermilk ranch salad dressing

4 oz. green pepper, chopped1 dozen wonton wrappers

Instructions:1. Preheat oven to 350 degrees Fahrenheit2. Coat 2 6-cup muffin tins with cooking spray and place one wontonwrapper in each cup3. Bake for 5 minutes or until browned lightly4. Remove from heat and set aside to cool5. Put sausage and seasoned salt in a frying pan and cook over low heat oruntil heated through. Stir to completely coat meat in salt6. Drain excess grease from the meat and transfer to a bowl7. Mix in cheddar, Monterey jack, ranch dressing and peppers until fullycombined8. Spoon mixture into each wonton, transfer to a cookie sheet and bake for5 minutes or until cheese bubbles

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Buffalo Chicken Cups

Who knew you could use a muffin pan for such delicious party bites? Thesesavory treats will not last long when you put them out on the appetizertable.Total Prep Time: 15 minutesYield: 8Ingredient List:8 oz. of cooked chicken breast meat, shredded4 oz. buffalo sauce2 chopped scallions

8 oz. of shredded mozzarella, divided4 oz. crumbled blue cheese1 package of Pillsbury Grands Biscuits

Instructions:1. Preheat your oven to 375 degrees Fahrenheit2. Coat 8-cup muffin tin with cooking spray3. Combine chicken, 5 ½ oz. of mozzarella, scallions, sauce and blue cheesein a bowl4. Pull biscuits in half and flatten into thin round pieces of 1” thick5. Line each muffin cup with a biscuit half and press them down until theyline the cup6. Evenly divide chicken mixture between the muffin cups7. Top with the rest of the mozzarella and bake for 12 minutes or untilgolden brown

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Tortilla Pinwheels

This pinwheel recipe is delicious and a feast for the eyes too. I like to servethis appetizer with some sriracha mayonnaise for dipping.Total Prep Time: 20 minutesYield: 25Ingredient List:8 oz. sour cream8 oz. softened cream cheese4 oz. drained can of green chilies, diced4 oz. drained can of black olives, chopped8 oz. cheddar cheese, shredded4 oz. green onions, chopped1 tsp. garlic powder1 tsp. seasoned salt8 flour tortillas (10”)

Instructions:1. Combine all ingredients except for tortillas in a large bowl2. Spread filling evenly over tortillas and roll them up in plastic wrap. Sealthe wrap by twisting the ends3. Chill overnight4. Remove from refrigerator and slice into pinwheels

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Mini Taco Cups

I have also served these with a slice of jalapeno on top of those guests thatprefer spicy food. These cups are addictive and have just the right amountof crunch when you take a bite.Total Prep Time: 20 minutesYield: 4Ingredient List:1 bag Scoops Tortilla Chips16 oz. lean ground beef1 package of taco seasoning mix1 jar of mild salsa1 container sour cream16 oz. shredded cheddar cheese

Instructions:1. Cook ground beef in a large frying pan until browned evenly, then stir intaco seasoning as per the package instructions. Add water if you find thetaste overwhelming2. Arrange the Scoops chips on a microwaveable plate with the open end up3. Scoop ground been into each Scoop and sprinkle with cheese. Microwaveon high for 45 seconds4. Serve with salsa, sour cream and any other toppings you want

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Chicken Bites

The coating on the chicken in this recipe is scrumptious and will have youreaching for seconds before finishing the first. Try serving this party bitewith some sweet barbecue sauce for dippingTotal Prep Time: 20 minutesYield: 12Ingredient List:16 oz. sliced bacon, cut into three pieces across16 oz. boneless skinless chicken breast meat, cut into pieces ofdesired size that are small enough to allow for a piece ofbacon to wrap around it5 ½ oz. brown sugar

1 ½ tsp. cayenne pepper1/3 oz. tsp. chili powder1/8 tsp. peppertoothpicks

Instructions:1. Line a baking sheet with tin foil2. Wrap a piece of bacon around each chicken piece and fasten with atoothpick. Set wrapped chicken aside on a large plate3. Mix the rest of the ingredients together in a shallow bowl and coat eachwrapped chicken piece in the mixture until completely covered. Transfercoated chicken to the baking sheet and sprinkle the rest of the mixture fromthe bowl over top4. Bake for 35 minutes or until chicken is no longer pink in the center andthe bacon is crispy