Place a baking sheet on the top rack of the oven; preheat to 425 degrees. Grease a 9-inch fluted tart pan with 1 tablespoon butter. Line the pan with the pizza dough, carefully pressing it against the sides; trim excess dough.

 

4 (3-oz.) chicken breast cutlets (about 1/2-in. thick)

¾ tsp. black pepper

1 tsp. kosher salt, divided

2 Tbsp. olive oil

⅓ cup sun-dried tomatoes (from 1[8 1/2-oz.] jar), thinly sliced

¼ cup finely chopped shallot (from 1 large [2 oz.] shallot)

½ cup dry white wine

½ cup chicken stock

½ cup heavy whipping cream

1 oz. Parmesan cheese, grated (about 1/4 cup)

½ tsp. crushed red pepper

Thinly sliced fresh basil

Sprinkle chicken evenly with black pepper and 3/4 teaspoon of the salt. Heat oil in a large skillet over medium. Working in 2 batches, cook chicken until browned and a thermometer inserted into thickest portion of meat registers 165°F, about 2 minutes per side per batch. Transfer to a plate. Do not wipe skillet clean.

Add sun-dried tomatoes and shallot to drippings in skillet. Cook over medium, stirring often, until fragrant, about 1 minute. Add wine and stock to skillet; cook, scraping bottom of skillet to loosen browned bits. Bring to a boil over medium-high; boil, stirring occasionally, until liquid has reduced by two-thirds, about 5 minutes.

Reduce heat to medium. Stir in whipping cream, Parmesan, crushed red pepper, and remaining 1/4 teaspoon salt. Return chicken and any accumulated juices on plate to skillet. Bring to a simmer over medium. Simmer over medium, stirring and swirling skillet occasionally, until sauce thickens slightly, and chicken is heated through, about 2 minutes. Garnish with basil, and serve.Yum

 

Piled high with crispy fried shrimp on crusty French bread slathered with a zesty, spicy mayo, it's the ultimate dinner sandwich.

For the sauce: Yum

 

Yum

Thaw shrimp, if frozen. Set shrimp aside. In a 12-inch skillet cook onion, celery, sweet pepper, and garlic in hot oil until tender. Stir in chicken broth, undrained tomatoes, sausage, rice, thyme, basil, black pepper, red pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in shrimp.

Return to boiling. Simmer, covered, about 5 minutes more or until shrimp turn opaque and rice is tender. Stir in ham; heat through. Discard bay leaf. Makes about 7 cups (6 main-dish servings).

Yum

 

Yum

 

Whisk together olive oil, lemon juice, basil, onion powder, thyme, garlic, and 1 tablespoon of the salt in a large bowl. Add chicken halves; toss to coat. Cover; chill for 3 to 4 hours, turning chicken halves occasionally.

Preheat grill to medium (350°F to 400°F). Remove chicken from marinade; discard marinade. Sprinkle evenly with remaining 1½ teaspoons salt. Place skin side up, on oiled grates, and grill, covered, turning occasionally, until a meat thermometer inserted into thickest portion registers 165°F, 35 to 45 minutes.

Transfer chicken to a platter; rest for 10 minutes before serving. Garnish with lemon halves and basil, if desired.Yum

6 cut in half ears of corn

6 (4 inch) links smoked sausage

12 cut in half if large red new potatoes

3 lbs unpeeled fresh shrimp

2 teaspoons per quart of water crab boil seasoning

Fill a large pot with enough water to cover all of the ingredients. Add the crab boil and bring to a boil. Adjust the crab boil to suit your taste. When the water boils, add the potatoes and sausage. Cook on medium heat for 20 minutes. Add corn and cook for an additional 10 minutes. Add shrimp and cook for no more than 3 minutes. Drain and serve with warm bread. 

A Paula Deen Recipe you can find it here.

 

Mix the mayonnaise, 1 tablespoon each ketchup and mustard, 1 teaspoon Worcestershire sauce and the parsley in a medium bowl. Refrigerate until ready to serve.Yum

 

 

1/2 pound fusilli (spirals) pasta

Kosher salt

Good olive oil

1 pound ripe tomatoes, medium-diced

3/4 cup good black olives, such as kalamata, pitted and diced

1 pound good feta cheese, medium-diced

6 sun-dried tomatoes in oil, drained and chopped

Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-dried tomatoes.Yum

 

This is a perfect one-meal salad. Romaine lettuce, red onion, bell peppers, cucumber, kalamata olives, seared flank steak, and creamy blue cheese dressing.

Toss together first 7 ingredients in a large bowl. Divide salad mixture among plates; top each with steak and desired amount of blue cheese. Serve with blue cheese dressing.Yum

 

 

Stir together salt, brown sugar, cumin, coriander, paprika, and pepper in a small bowl. (If necessary, remove giblets from chickens, and discard or reserve for another use.) Sprinkle skin and cavities of chickens with salt mixture. Chill, uncovered, at least 8 hours or up to 24 hours.

Preheat a gas grill to medium (350°F to 400°F) on 1 side. Open beer cans; pour out 1/2 cup beer from each can. (Drink the poured-out beer, or reserve for another use.) Working with 1 chicken at a time, hold chicken upright with cavity facing down, and insert 1 opened beer can into cavity. Pull legs forward to form a tripod, allowing chicken to stand upright.

Place chickens upright on unoiled grates over unlit side of grill. Grill, covered with grill lid, until the skin is crispy and a thermometer inserted in thickest portion of thighs registers 165°F, about 1 hour, 40 minutes. Remove from grill; rest 10 minutes. Carefully remove cans; cut chickens into quarters.Yum

 

Combine the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and several grinds of pepper in a small jar or other lidded container. Shake to combine. Soak 2 long wooden skewers in water for 15 minutes (alternatively, use metal skewers).Yum

 

Juice half of the lemon and add the juice to a medium glass bowl. Finely grate the garlic and add to the bowl along with the Old Bay seasoning, olive oil and shrimp. Toss to combine.Yum

In a large pot, season 4 quarts of water generously with 1/4 cup kosher salt. Bring water to boil. Cook pasta according to package instructions to al dente. Reserve 1 cup of the pasta water. Strain pasta, and set pasta and reserved pasta water aside.

In a skillet, melt 2 tablespoons of butter over medium high heat. Once butter has melted and begins to foam, add shrimp and cook, tossing occasionally, until the flesh is pink and the shrimp have just begun to curl, about 3 minutes. Remove from heat.

In a small bowl, whisk together milk and egg yolk until completely combined. Slowly stream in 1/2 cup of the reserved pasta water into the milk mixture, whisking to combine. Set aside.

In a large skillet over medium-high, melt remaining 4 tablespoons butter. Add garlic and stir into butter until foamy and fragrant, 1 minute. Add milk mixture and lemon peel to the skillet and constantly whisk until the butter is no longer separated and the mixture begins to bubble and foam. Slowly sprinkle 1 cup of the grated Parmigiano-Reggiano into the liquid as you whisk. Allow sauce to bubble and continue stirring gently until mixture thickens slightly, about 5 minutes. Remove strips of lemon peel and discard. Add cooked pasta to the sauce, and gently toss pasta to evenly coat. Once pasta is well coated, add remaining 1/4 cup grated Parmigiano-Reggiano to the pasta and continue tossing until melted and well distributed. (Note: if the sauce seems to thick, add a little of the remaining reserved pasta water to loosen the sauce.)

Remove pasta from heat, add cooked shrimp to pasta, and season with freshly ground black pepper, if desired. Garnish with additional Parmigiano-Reggiano and fresh parsley immediately before serving.Yum

I don't remember where I came across this recipe back in 2015, but this is one sauce I use from time to time.