Serves: 4


  • 6 ounces sharp Cheddar cheese, divided
  • 4 tbsp butter, softened
  • 8 slices sourdough bread
  • 8 tsp grainy Dijon mustard, divided
  • 1 small Gala or Fuji apple, cored and very thinly sliced



Preheat oven to 425 degrees, placing top rack in upper third of the oven.

Line a sheet pan with parchment paper. Spread the butter on one side of each bread slice. Arrange 4 slices of bread butter sides down on the prepared sheet. Spread the bread with the mustard then top with the apple slices, cheddar and remaining 4 slices of bread, butter sides up. Press down gently.

Bake the sandwiches 10-12 minutes, until cheese is melted and bread is golden brown, turning once halfway through.


** I substituted

 I’m tired of everything. Used most of what I had in the house. Feel free to improvise the type of chicken and vegetables. To me, this dish is all about the sauce!

Serves: 4


  • 2 packages cut up chicken
  •  (I used a package of Bell & Evans wings and 1 package of legs)
  • 1 stick unsalted butter
  • 1 can golden mushroom soup
  • ½ can cooking sherry
  • 4 -6 cloves garlic, minced
  • Fresh mushrooms, diced
  • 2 stalks celery, diced
  • 2 large sweet potatoes, diced
  • 1 large onion, sliced

Serves: 4


1-1/2 pounds of chicken cutlets, sliced thin

**¾ cup of Sweet Vidalia Dressing

1-1/2 cups cornflake crumbs

Oil for sautéing

2 large onions, diced

1 pound sliced pastrami, diced

½ cup of duck sauce


Preheat oven to 350 degrees.

Pour Sweet Vidalia dressing over the chicken and dip into cornflake crumbs.

Spray an ovenproof pan and place the cutlets in the dish. Cover and bake for 15 minutes.

Heat frying pan and heat oil. Add onions until golden. Add

 Serves: 4


  • 1 package Sweet Italian Sausages (5-6 links)
  • 2 limes
  • 1 orange
  • 1 tablespoon honey
  • 1 package vegetable slaw
  • ¼ cup lightly salted peanuts, chopped (I did it whole)
  • 1 bunch scallions, thinly sliced, and divided


In a large bowl, grate the zest of 1 lime and orange. Squeeze in the juice from both limes and orange. Whisk in the honey. Add the vegetable slaw, peanuts and half of the scallions. Toss to combine. Season with salt and pepper and set

Serves: 4

Needed something a little different. I will definitely make it this way again.


  • 1-1/2 pounds of skin-on salmon fillet, preferably center cut (I use Coho)
  • 2 tablespoons light brown sugar
  • ½ teaspoon paprika
  • 1/ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • Kosher salt and freshly ground pepper
  • ¼ cup panko breadcrumbs
  • ½ cup parsley leaves, chopped
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon Dijon mustard


Preheat oven to 425 degrees. Line

 Serves: 2


  • 1/2 cup dry bread crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/2 cup all-purpose flour
  • 1 large egg, beaten
  • 3/4 pound cod fillets, cut into 1-inch strips (I used pollack)
  • Butter-flavored cooking spray


Preheat oven to 400°. In a shallow bowl, mix bread crumbs and seasonings. Place flour and egg in separate shallow bowls. Dip fish in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture

 Serves: 4


1-pound uncooked shrimp, peeled and deveined

8 ounces of pasta (I used whole wheat)

1 tablespoon olive oil

2 tablespoon unsalted butter

½ teaspoon lemon pepper or to taste

½ lemon juiced

1 lemon zested

5 cloves garlic, minced

¼ cup chicken broth (or you could use white wine)

1 cup cherry tomatoes, halved (I used multi colored)

2 tablespoons fresh chopped basil

Parmesan Reggiano for sprinkling


In a medium bowl, combine the shrimp with the lemon

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