BEST LEMON CHICKEN

MAKES 4 SERVINGS
4 BONELESS-SKINLESS CHICKEN BREAST,FROZEN
1/3 CUP FRESH LEMON JUICE, 1/4 CUP OLIVE OIL, 2 TABLESPOON FINELY CHOPPED RED PEPPER(OPTIONAL), 1 TABLESPOON DIJON MUSTARD, 2 LARGE GARLIC CLOVES:FINELY CHOPPED, 1/2 TEASPOON SALT, 1/4 TEASPOON PEPPER.

PLACE CHICKEN IN SHALLOW DISH IN SINGLE LAYER.
WASH HANDS.
COMBINE LEMON JUICE, OIL RED PEPPER(OPTIONAL),MUSTARD, GARLIC, SALT, PEPPER, RESERVE1/4 CUP, POUR REMAINING MARINADE OVER CHICKEN. COVER AND
REFRIGERATE 20 MINUTES.
PREHEAT GRILL TO MEDIUM OR PREHEAT BROILER. PLACE CHICKEN ON GRILL OR RACK OF BROILER PAN:BASTE WITH REMAINING MARINADE. GRILL (OR BROIL 4 INCHES FROM HEAT SOURCE) 5 MINUTES. BASTE CHICKEN:GRILL 3 MINUTES OR UNTIL GOLDEN. TURN CHICKEN, BASTE. GRILL ANOTHER 6 TO 8 MINUTES OR UNTIL JUICES RUN CLEAR WHEN THICKEST PART OF CHICKEN IS PIERCED AND TEMPERATURE OF INSIDE CHICKEN REACHES 170^F ON A THERMOMETER.
(REFRIDERATE LEAFTOVERS)

BRIE, HAM & SPINACH PIZZA

MAKES 2 TO 4 SERVINGS
1 PRE-BAKED (12 INCH) PIZZA CRUST, 3/4 CUP RED ONIONS: JULIENNED, 1/2 CUP
PIZZA SAUCE, 2 TEASPOON OLIVE OIL, 1/2 TEASPOON GARLIC:CHOPPED, 1 CUP
SHREDDED MOZZARELLA CHEES, 1 CUP BRIE(RIND ON), SLICED 1/4 INCH THICK,
1/2 TEASPOON GROUND CUMIN, 3 OUNCES HAM OR CANADIAN BACON:DICED 1/4 INCH THICK, 12 TO 15 LEAVES(1 OUNCE) SPINACH:STEM REMOVED.

TOSS RED ONION AND GARLIC WITH HALF THE OLIVE OIL(1 TEASPOON). THEN ROAST AT 475^F UNTIL SOFT, ABOUT 5 MINUTES:LET IT COOL. SPREAD PIZZA CRUST WITH SAUCE. ARRANGE HAM AND MOZZARELLA ON TOP, SPRINKLE COOLED ONION MIXTURE ON HAM, PLACE BRIE ON TOP AND SPRINKLE WITH CUMIN, TOSS REMAINING OLIVE OIL(1 TEASPOON) WITH SPINACH TO COAT LIGHTLY, ARRANGE ON TOP OF PIZZA.
BAKE AT 475^F FOR 8 TO 10 MINUTES OR UNTIL THE CRUST IS LIGHTLY BROWN.

SUN-DRIED TOMATO PESTO DIP

MAKES ABOUT 1 & 1/2 QUARTS
SERVE WITH CRACKERS OR SLICE BAGUETTES, EITHER TOASTED OR PLAIN.

3 JARS [8OZ] SUN-DRIED TOMATOES IN OLIVE OIL, 2 (8OZ) PACKAGES FETA CHEESE,
1 (8OZ) PACK CREAM CHEESE, 1 CUP MINCED PARSLEY, 1/8 TEASPOON CRUSHED GARLIC, SALT, PEPPER AND DRY OREGANO TO TASTE, 1/3 CUP FANCY SHREDDED PARMESAN CHEESE.

PUREE THE TOMATOES IN A FOOD PROCCESSOR, ADD CRUMBLE FETA CHESSE
IN LARGE BOWL ADD GARLIC, SOFTEN CREAM CHEESE, TOMATO PUREE.
MIX WELL AND ADJUST THE SEASONINGS TO YOUR TASTE ADD PARSLEY AND PARMESAN CHEESE AND MIX AGAIN, REFRIGERATE.
BEFORE SERVING, MICROWAVE FOR 20-30 SECONDS OR WARM IN OVEN TO IMPROVE SPREADABILTY.

DELUXE BREAD SPREAD

SERVE WITH MEATSAUCE OR BBQ


2 CUPS[8OZ.] SHREDDED MOZZARELLA CHEESE, 1/2CUP BUTTER, SOFTENED,
3TABLESPOONS DRY SHERRY, 1 TABLESPOON DUJON MUSTARD, 1/2 TEASPOON LOUISIANA HOT SAUCE SLICE THICK BREAD 1 INCH
COMBINE ALL INGREDIENTS IN MEDIUM BOWL, MIX WELL UNTIL THOROUGHLY BLENDED.
LIGHTLY TOAST THE BREAD SLICES 1 INCH THICK
SPREAD WITH THE BUTTER MIXTURE AND BROIL UNTIL HOT AND BUBBLY.
MAKES ABOUT 2 & 1/2 CUPS.

Swiiss BLT with basil mayonnaise

Servings 4 Prep time: 20 mins.
1/4cup mayonnaise, 2Tbsp, fresh chopped basil, 8 slices whole wheat bread-lightly toasted, 8 slices ce=risp bacon,4 slices tomato, 4 slices deli style baby swiss cheese, 4 leaves romaine lettuce.

spread toast with basil mayonnaise mix, layer bacon, cheese, lettuce and tomato
between slices of toast

CRAB AND ROASTED RED PEPPER STRATA

PREHEAT OVEN TO 350^F.
6 EGGS ,2CUPS HALF & HALF , 3 TABLESPOONS BUTTER, 1CUP CHOPPED ONIONS, 1/2CUP
CHOPPED CELERY, 1CUP DRAINED AND CHOPPED ROASTED RED PEPPER FROM A JAR, 1 GARLIC CLOVE MINCED, 2 GREEN ONIONS CHOPPED, 2TABLESPOONS CHOPPED FRESH PARSLEY, 1TEASPOON CHOPPED FRESH THYME, 1 POUND FRESH CRABMEAT, 8CUPS 1-INCH BREAD CUBES FROM CRUSTLESS FRENCH BREAD, 1TEASPOON SALT, 3/4TEASPOON PEPPERGROUND, 1/2CUP SHREDDED PARMESAN CHESSE BLEND {FONTINA,ASIAGO,AND ROMANO CHEESE}.
BUTTER 10-INCH-DIAMETER CAKE PAN WITH 2-INCH-SIDES. WHISK EGGS AND 1/2AND 1/2 IN BOWL. MELT BUTTER IN LARGE HEAVY SKILLET OVER MEDIUM HEAT . ADD ONIONS,AND CELERY. SAUTE UNTIL SOFT, ABOUT 5 MINUTES. ADD PEPPERS AND GARLIC, SAUTE 2 MINUTES, REMOVE FROM HEAT ADD GREEN ONIONS, PARSLEY, THYME. TRANSFER TO LARGE BOWL ADD CRAB AND BREAD CUBES AND TOSS TO COMBINE. ADD EGG MIXTURE, SALT PEPPER AND MIX UNTIL WELL COMBINED. TRANSFER TO BUTTERED DISH AND LETSTAND FOR30 MINUTES OR COVER AND REFRIG OVERNIGHT.
SPRINKLE STRATA WITH CHESSE MIXTURE BAKE UNTIL PUFFED AND BROWN, ABOUT 1 HOUR.
COOL ON RACK 30 MINUTES {CENTER WILL FALL} USING SHARP KNIFE, CUT AROUND EDGE TO LOOSEN THEN INTO WEDGES AND SERVE.
MAKES 8 SERVINGS.