LEMON LIME CHICKEN TENDERS

3 pounds boneless and skinless chicken breast tenders 1/3 cup grated Romano cheese 2 teaspoons minced fresh basil Lemon Juice Mixture: 1/3 cup lemon juice 1/3 cup lime juice 1/2 teaspoons dried thyme 1/2 teaspoons seasoned salt 1/2 teaspoons rosemary 1 teaspoon garlic powder 1 teaspoon olive oil dash of black pepper Preheat grill to medium heat. In a mixing bowl, combine thoroughly the Romano cheese and basil. Set aside. In a mixing bowl, combine thoroughly the lemon juice, lime juice, thyme, rosemary, garlic powder, olive oil and black pepper until well blended. Place the chicken tenders on the preheated grill grids and cook, uncovered, basting occasionally with the lemon lime mixture for about 18 to 20 minutes or until meat thermometer inserted in the center registers 170F. Sprinkle with the Romano cheese and basil mix before serving. Makes 6 servings. NOTE: Do not baste during the last 5 minutes of grilling. Discard lemon lime basting mixture.

ITALIAN STYLE DELMONICO STEAKS

4 Delmonico steaks dash of salt, optional 1/2 cup shredded Parmesan cheese Seasoning Mixture: 2 teaspoons fresh chopped thyme 3 teaspoons garlic cloves, minced 1 teaspoon black pepper 1 teaspoon oregano 1 teaspoon rosemary 1 teaspoon Italian Seasoning 1/2 teaspoon olive oil Preheat grill to medium heat. In a mixing bowl, combine thoroughly the thyme, garlic, black pepper oregano, rosemary, Italian seasoning and olive oil until well blended. Rub the seasoning mixture onto both sides of each steak, pressing evenly. Place steaks on heated grill grid and grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once. During last 2 minutes of grilling, sprinkle with the Parmesan cheese. Season with salt, as desired. Makes 4 servings.

SPICY HOT STUFFED POBLANO PEPPERS

6 poblano peppers 1 1/2 cups diced chorizo 2 tablespoons olive oil 1/2 cup diced onions 2 cloves garlic, finely minced 2 tomatoes, diced 4 canned chipotle chiles in adobo sauce, diced 1 teaspoon cumin 1/2 teaspoon oregano 1 cup each of cooked rice, salsa and chicken broth 1/3 cup grated Asiago cheese Cut a thin lid off top of peppers and remove the core and seeds. In a skillet, saute chorizo in olive oil. Add onions and garlic, cooking another few minutes. Next, add tomatoes, chipotle chiles, cumin oregano and rice and cook for an additional few minutes. Place peppers in an 8 by 10 inch baking dish and fill each pepper with mixture. Combine salsa and chicken broth and spoon around the peppers. Cover and bake in a preheated 400F oven for 25 minutes. Remove from the oven and baste, then sprinkle each pepper with cheese. Continue baking for another 10 to 15 minutes or until cheese is golden and melted.

DEEP DISH TURKEY PIE

6 medium potatoes, diced
3 cups turkey, cooked and chopped
6 medium carrots, diced
1 1/2 cups flour
1 small onion, chopped
2 teaspoons baking powder
1/4 cup green pepper, chopped
1/2 teaspoon salt
2 tablespoons butter
1/4 cup butter
1 can cream of chicken soup
1/2 cup milk

In a saucepan, cover the potatoes and carrots with water and cook until tender, about 15 to 20 minutes. Drain, reserving 1 cup of the liquid. In a skillet saute the onion and green pepper in 2 tablespoons of butter until tender. Blend the soup and reserve liquid in a bowl. Then place the soup mixture, turkey and cooked vegetables in a 2 quart casserole and bake at 425F for 15 minutes. Biscuits: Combine the flour, baking powder and salt in a bowl, cut in the butter until crumbly, add the milk and mix well. Knead lightly on a floured surface. Roll and cut with a 2 inch biscuit cutter and arrange over turkey mixture. Brush biscuits with additional milk and bake for 15 minutes longer.

SPAGHETTI AND CHORIZO PANCAKES

2 chunky chorizo sausages, diced
1 onion, peeled and diced
1 tablespoon minced garlic
1 chilli, finely chopped
1 pound cooked spaghetti
6 to 8 leaves sage, finely chopped or 2 teaspoon dried
1 cup grated Parmesan cheese
olive oil for pan frying
chopped fresh or sliced sundried tomatoes, olives, capers, sage leaves for garnish

Cook the chorizo sausage in a hot frying pan with the onion, garlic and chilli in 2 tablespoons of olive oil until the sausage and onion are well cooked but not burnt. Toss together the chorizo mix, cooked spaghetti, sage leaves, Parmesan cheese with a good seasoning of salt and pepper, Just coat the base of a frying pan with oil. Add 1/4 of the pasta mix and cook for around 3 to 4 minutes until the base is brown and beginning to crispen. Turn or more flamboyantly flip the spaghetti pancake over and cook a further minute or two. Serve hot topped with a mix of the suggested garnishes. Serves 2 to 3.

MESQUITE CHIPOTLE MARINATED CORNISH HENS

1 7 ounce can chipotle peppers with adobo sauce
1/2 cup extra virgin olive oil
4 cloves garlic
juice of one lime
2 tablespoons cumin seed
1 teaspoon oregano or marjoram
1 teaspoon salt
1/2 teaspoon black pepper
1/8 cup tequila
1/4 cup cilantro leaves
3 tablespoons mesquite liquid smoke
2 tablespoons brown sugar
6 to 8 Cornish hens

In a small pan toast the cumin seed, then grind to a powder in a spice mill. Mix with the oregano, black pepper, salt and sugar. In a blender or food processor, add 1/2 a can of chipotles for medium hot or the full can for hot. Add garlic cloves, tequila, liquid smoke, and the spice mixture drizzle oil in till the mixture emulsifies and is thick and smooth; then blend in the cilantro leaves. If the mixture is too thick, it may be thinned out with the addition of a little water. Marinate hens in mixture for 12 hours. Grill over hot coals until meat is no longer pink and outside is crispy. Serves 6 to 8.

CHINESE STYLE SESAME CHICKEN

3/4 pound skinless, boneless chicken breast halves
1 tablespoon soy sauce
1 tablespoon real maple syrup
2 3/4 teaspoons dry sherry
1 teaspoon chopped fresh ginger root
1/2 teaspoon Chinese five spice powder
2 tablespoons sesame seeds
3 tablespoons all purpose flour
salt and pepper to taste
1/2 teaspoon peanut oil
4 leaves red lettuce, for garnish
1 large tomato, cut into wedges

Preheat oven to 350F. Cut chicken into about 1 inch X 2 inch pieces. In a large nonporous glass dish or bowl, combine the soy sauce, maple syrup, sherry, ginger and five spice powder. Mix together. Add chicken pieces and toss to coat. Cover dish and refrigerate for 20 minutes, turning once, to marinate. After 20 minutes, drain chicken, reserving marinade. Boil reserved marinade in a small saucepan for 5 minutes to remove risk of bacteria. Meanwhile, spread sesame seeds out evenly on an aluminum foil lined cookie sheet. Bake in the preheated oven, to toast, for 10 minutes or until slightly browned. Heat oil in a medium skillet over medium high heat. In a shallow dish or bowl combine flour and salt and pepper to taste. Dredge chicken in seasoned flour, shaking off any excess. Brown chicken pieces in oil for about 1 minute each side. Spoon boiled marinade over chicken, reduce heat and saute all together for 1 more minute or until chicken is cooked through and no longer pink inside. Serves 2.

ZUCCHINI WITH BLUE CHEESE AND SOUR CREAM

2 pounds small zucchini
2 cups extra virgin olive oil
butter for greasing dish
salt and pepper
5 ounces bleu cheese
2 teaspoons finely chopped parsley
2 large eggs
6 ounces sour cream
2 tablespoons grated Parmesan cheese

Preheat the oven to 375F. Cut the zucchini into 1/4 inch thick round slices. Heat the oil in a large frying pan. Lightly fry the zucchini, a few at a time. Place the fried zucchini on paper towels to drain. Put the zucchini into a lightly greased baking dish. Season with salt and pepper. In a small mixing bowl, mash the bleu cheese with a fork, add the finely chopped parsley, eggs, sour cream, Parmesan cheese and a small amount of salt and pepper. Mix together and pour over the zucchini. Bake in the oven for 20 to 25 minutes. Serves 8.

PULLED PORK BBQ

4 pound pork roast
2 onions, sliced
1 onion, chopped
5 or 6 cloves
2 cups water
16 oz bottle of your favorite BBQ sauce
salt and pepper

Place one sliced onion at the bottom of crock pot. Stud pork roast with cloves and season with salt and pepper. Place roast in crock pot on top of the sliced onion. Cover with the second sliced onion and add enough water to fill crock pot two thirds of the way. Cover and cook on low 8 to 12 hours or overnight. Remove roast. Remove and discard cloves, bone and fat as well as any water, onions and grease remaining in pot. When meat is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded. Return the pulled pork to the crock pot. Mix in the chopped onion and BBQ sauce and cover. Heat on high for 1 to 3 hours or until the onions are soft. Serve on large, crusty buns with a mustard based Carolina style BBQ sauce. Garnish with dill pickle spears, thinly sliced raw onion and pickled pepperoncini; Italian banana peppers. Serve with crisp, homemade slaw.