Cilantro Lime Chicken Breasts

Cilantro Lime Chicken Breasts
  • 4 chicken breasts
  • 1 bunch cilantro (stems included)
  • Juice of 4 limes
  • 3 garlic cloves
  • 2 tbsp Olive Oil
  • 1 tbsp cumin
  • 3/4 tsp salt
  • 1/8 tsp black pepper
  1. In a food processor or blender, add cilantro, lime juice, garlic, olive oil, cumin, salt, and black pepper. Process until completely mixed
  2. Add chicken in a medium bowl and poke with a fork. Pour marinade on top and toss to coat well. Cover and refrigerate for 30 mins – 48 hours
  3. Preheat oven to 450 degrees F. Rub bottom of large baking dish with oil and lay chicken breasts in a single layer. Bake uncovered for approx. 35 minutes

Crustless Quiche

Crustless quiche
  • 6 eggs
  • 1 cup milk
  • 1 cup cheese (cheddar cheese, swiss cheese or mozzarella)
  • 2 tbsp parmesan cheese
  • salt & pepper to taste
  • 1 cup additional ingredients (tomatoes, green onions, asparagus, ham). Other options: potatoes, spinach, broccoli)
  1. Preheat oven to 350 degrees.
  2. Whisk together milk, eggs, cheese and salt & pepper.
  3. Stir in any additional ingredients.
  4. Pour the egg mixture into an pie dish, and bake uncovered for about 45 minutes.

Balsamic Pork Loin in Slow Cooker

  • 3 pound pork loin
  • 1 tsp salt
  • 1 tsp paprika
  • 1/2 tsp onion pwder
  • 1/4 tsp ground pepper
  • 1/2 cup chicken broth
  • 4 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 5 garlic cloves
  • 1/2 tbsp Italian seasoning
  1. Pat dry pork with paper towels
  2. Combine salt, paprika, onion powder, and pepper in a small bowl. Mix spices.
  3. Sprinkle the spices all over the pork
  4. Add 1 tbsp of olive oil to a skillet and sear pork for a couple of minutes on each side
  5. Add chicken broth to slow cooker
  6. Place pork loin in slow cooker fat side up
  7. In a blender combine remaining olive oil, balsamic vinegar, and garlic. Add Italian seasoning and whirl for a couple of seconds
  8. Brush this mixture on the pork
  9. Cook for 5 hours on LOW.

Beer-Glazed chicken

  • 4 chicken leg quarters
  • 1 tbs dried oregano
  • 1 tsp ground pepper
  • 3/4 tsp salt
  • 1/2 tsp ground cumin
  • 3/4 cup beer
  • 6 cloves garlic
  • 3 tbs brown sugar
  • 1/2 tsp crushed red pepper
  1. Preheat grill to medium high
  2. Mix oregano, pepper, salt and cumin in small bowl
  3. Combine beer, garlic, brown sugar, red pepper and 1 tbs of the spice mixture in a small saucepan. Bring to a simmer over medium heat. Reduce heat to maintain a low simmer and cook, stirring often, until the sauce is reduced to about 1/4 cup, 20 to 25 minutes.
  4. Pat chicken dry and rub with the remaining spice mixture.
  5. Oil the grill rack. Grill the chicken, until a thermometer registers 155 degrees F about 15 minutes. Brush the chicken with about half of the beer glaze. Grill until slightly charred. Turn the chicken over and brush with the remaining glaze. Grill until slightly charred and a thermometer registers 165 degrees F.


Garlic Parmesan Roasted Potatoes


  • 1.5 pounds potatoes, halved
  • 1 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/4 cup freshly grated Parmesan
  • Salt and Pepper, to taste
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped parsley leaves

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet
  2. Place potatoes in a single layer on the prepared baking sheet. Add olive oil, garlic, thyme, oregano, basil and Parmesan; season with salt and pepper, to taste. Toss to combine.
  3. Place in oven and bake for 25-30 minutes, or until golden brown and crisp. Stir in butter until melted, about 1 minute.
  4. Serve garnished with parsley, if desired.