Fried Chicken Tenders

Ingredients

• 2 boneless chicken breasts
• 1 jar of pickle juice
• A bottle of vegetable oil
• 2 cups plain flour
• 1 cup panko bread crumbs
• 2 tsp salt
• 2 tsp paprika
• 2 tsp lemon pepper seasoning
• 1 tsp granulated garlic
• 1 tsp onion powder
• Optional: Cajun spice to taste
• Optional: Egg wash or heavy cream as binding agent (soak tenders between Steps 3 and 4)

Directions

1. Cut chicken breasts into strips of preferred size, removing any fat, tendons, or red spots in the process.
2. Brine and refrigerate the cut chicken strips in an air-tight container of pickle juice for a minimum of 1½ hours.
3. In a deep bowl, mix the flour, bread crumbs, salt, paprika, lemon pepper, garlic and Cajun spice, if applicable.
4. One by one, toss and coat the chicken strips with the flour mix, tightly squeezing the breading into the chicken to remove moisture and make the breading stick on.
5. Fill a pot with vegetable oil to the height that it can fully submerge the chicken strips, then heat it to about 350 °F on a stovetop.
6. Once the oil is ready, use a pair of tongs to place the chicken strips in. Flip and turn chicken strips as necessary to ensure they are evenly fried.
7. Regularly check the chicken tenders by removing the largest one and cutting it in half. If the inside no longer has any pink spots, the chicken strips are about ready.
8. When ready, place the chicken strips on a plate, add any seasoning or dipping sauces you please, and enjoy!

Heirloom Tomato & Ricotta Cheese Pizza

Ingredients

• 1 recipe your favorite pizza dough (or store bought, at room temperature)
• 1–2 tablespoons olive oil
• ½ teaspoon dried basil
• ¼ cup parmesan cheese
• 1 cup ricotta cheese
• 3 medium heirloom tomatoes (sliced about ¼ inch thick)
• Torn basil (sea salt, & fresh cracked pepper for garnish)

Directions

1. Preheat oven to 475 °F. Spread the dough into a circle on a lightly oiled sheet pan.
2. Brush oil onto pizza dough. Sprinkle evenly with dried basil and parmesan cheese.
3. Bake for 10-12 minutes until cheese is bubbly and crust is golden.
4. Remove from oven and turn on the broiler.
5. Spread ricotta over pizza. Then place the tomatoes evenly on pizza and place under broiler for 1-2 minutes until tomatoes start to soften.
6. Remove and garnish with torn basil, a pinch of sea salt, and fresh cracked pepper.
7. Serve and enjoy!

Grilled Shrimp

Ingredients

• Shrimp
• Extra-virgin olive oil (EVOO)
• Garlic
• Lemon
• Paprika
• Cayenne pepper

Directions

1. Marinate shrimp in EVOO, garlic, lemon, paprika and cayenne.
2. Skewer and grill.

Grilled Chicken

Ingredients

• Chicken
• Yogurt
• Salt
• Pepper
• Lime juice
• Turmeric
• Chili powder
• Optional: Coriander and cumin powder
• Optional: Garam masala

Directions

1. Marinate chicken overnight in other ingredients.
2. Grill until charred. Apply a bit of butter with a brush while grilling.

Beef Kebabs with Corn & Orzo Salad

Directions

1. Combine chili powder, garlic, salt, cumin, and 3-4 tbsp of olive oil in a resealable bag. Add meat pieces, and refrigerate for 3+ hours.
2. Grill skewers.
3. Cook orzo according to package directions. Add corn in the first minute of cooking.
4. Dressing: lemon zest and juice, 2 tbsp olive oil, cilantro, ½ tsp. salt.

Sun-Dried Shrimp Pasta

Ingredients

• Pasta (brown rice thin spaghetti)
• 1 lb peeled shrimp
• 1 large onion
• Chopped garlic (as much as you like)
• Sun dried tomatoes (I like them in oil, if not add oil)
• Fresh grated parmesan
• Salt
• Pepper
• Cholula® hot sauce
• Cumin
• Cayenne to taste

Directions

1. Boil pasta as instructed.
2. Sauté sun dried tomatoes, onions and garlic, cayenne, cumin, fresh ground pepper.
3. Add shrimp and cook until red, don't overcook.
4. Toss with pasta and top with grated parmesan.
5. Trés Bon.

BBQ Chicken & Strawberry Parmesan Salad

Ingredients

• Fresh spinach
• Chopped strawberries
• Shaved parmesan
• Barbeque sauce (your choice)
• Optional: Chicken/grill seasoning (your choice)

Directions

1. Mix fresh spinach with chopped strawberries and shaved parmesan.
2. Add in strawberry, parmesan, and Ken's™ salad dressing.
3. Marinate chicken breast in your favorite barbeque sauce, and grill (optional to add your favorite chicken, grill seasoning).
4. Add cut strips on top of salad.

Golden Chickpea Soup

Ingredients

• 2 tbsp coconut oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 tbsp ground turmeric
• 2 tsp ground coriander
• 1 ½ tsp kosher salt
• ½ tsp freshly ground black pepper
• 1 lb dried chickpeas (or 2 cans)
• 8 oz Yukon gold potatoes, peeled and diced
• 8 cups (2 qts) low-sodium vegetable or chicken broth
• Greek yogurt
• 1 medium lemon, cut into wedges
• Chopped fresh cilantro

Directions

1. Heat the oil in a large skillet over medium heat until shimmering.
2. Add the onion and cook, stirring occasionally, until soft, about 5 minutes.
3. Add the garlic, turmeric, coriander, salt, and pepper, and cook, stirring occasionally, for 2 minutes.
4. Transfer to a 6-quart or larger slow cooker.
5. Add the chickpeas, potatoes, and broth, and stir to combine.
6. Cover and cook on the LOW setting until the beans are tender, 8-10 hours.
7. Use an immersion blender to purée the soup until smooth in the slow cooker, or purée the soup in a blender, working in batches if necessary.
8. Ladle into bowls, then garnish with a dollop of Greek yogurt, a squeeze of lemon juice, and cilantro.

Summer Squash Pizza

Ingredients

• 1 yellow summer squash (thinly sliced/shaved, about 250 g)
• 1 zucchini (thinly sliced/shaved, about 250 g)
• 55 g (1 bunch) parsley (chopped)
• 12 g (2 cloves) garlic (minced)
• 125 g extra-virgin olive oil
• 60 g lemon juice
• 2 g (1 T) lemon zest
• 7 g salt (plus more to taste)
• 75 g stracciatella
• 25 g pumpkin seeds
• 450 g dough ball
• 200 g shredded mozzarella
• semolina/flour

Directions

1. Combine parsley, garlic, olive oil, lemon juice, lemon zest and salt in a large bowl.
2. Add thinly sliced squash and zucchini and mix until each piece is coated. Let sit for an hour or up to 24.
3. Push out dough ball into 16-inch round.
4. Top with shredded mozzarella.
5. Bake at 625 °F for 7 minutes or until cooked to your liking.
6. Take out and cut into 6 slices.
7. Top with squash and gremolata mixture. Evenly distribute stracciatella and pumpkin seeds.
8. Eat and enjoy!

Hibachi

Ingredients

• Zucchini
• Onion
• Ground turkey
• Rice
• Soy sauce
• Sriracha and mayo
• Everything bagel seasoning

Meril's Linguine with Clam Sauce

Ingredients

• 1 lb linguine or spaghetti
• 3 tbsp extra-virgin olive oil
• 1 cup chopped onion
• 2 tbsp minced garlic
• ¼ tsp crushed red pepper, plus more to taste
• ¼ tsp freshly ground black pepper
• 2 lbs littleneck clams, scrubbed, discarding any that won't close
• 1 cup dry white wine
• 1 cup clam juice
• 3 tbsp unsalted butter
• 2 tbsp chopped fresh flatleaf parsley
• Salt

Directions

1. Bring a large pot of salted water to a boil. Add the linguine and cook until just al dente, 8 to 9 minutes.
2. Remove the pot from the heat and allow the pasta to sit in the water 30 seconds longer. Remove ½ cup pasta water from the pot and set aside. Drain the pasta.
3. Set a 14-inch skillet on the stovetop with its lid nearby. If you don't have a lid, use another 14-inch skillet as the top. Add the oil to the skillet and heat it gently over medium heat.
4. Add the onion, garlic, red pepper, and black pepper and cook, stirring a few times, until the onion is softened and the garlic fragrant, about 5 minutes.
5. Add the clams and wine to the pan, increase the heat to high, and cook for 3 minutes. Add the clam juice and cover the skillet.
6. Steam the clams, shaking the pan intermittently, until all the clams have opened, 10 to 12 minutes. Discard any that aren't opened.
7. Add the pasta to the skillet along with the reserved pasta water, the butter, and parsley and cook until the pasta is warmed through and coated with the sauce.
8. Season with salt and additional red pepper to taste.
9. Serve immediately, making sure the servings have equal amounts of clams.

Cheeseburger Tacos

Ingredients

• 1lb ground beef
• Flour tortillas (medium sized)
• Cheese slices
• Condiments of your choosing
• Iceberg lettuce
• Any other fun toppings (I love jalapeños)

Directions

1. Season the ground beef with garlic powder, onion powder, salt, pepper, paprika, and cayenne pepper.
2. Mash the ground beef onto the tortilla in a patty-like form (do not fold the tortilla like a taco yet).
3. Fire up your grill or your skillet and cook the burger side of the tortilla low and slow.
4. Once the meat is cooked, turn the heat up and char both sides, until your tortilla has a little crisp to it.
5. Add your cheese, condiments, lettuce, and any other toppings, then fold it like a taco and enjoy!