“This recipe is so easy to make. Chicken breasts loaded with a simply good honey barbecue sauce. I like to use the extra sauce on mashed potatoes to complete the meal.”

Original recipe yeild: 4 servings

Prep time : 15 mins

Cook time: 45 mins

Ready in : 1 hour

INGREDIENTS

• 3/4 cup barbecue sauce
• 3/4 cup honey
• 1/2 cup ketchup
• 1 onion, chopped
• 4 skinless, boneless chicken breast halves

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a medium bowl, combine the barbecue sauce, honey, ketchup and onion and mix well. Place chicken in a 9×13 inch baking dish. Pour sauce over the chicken and cover dish with foil.
3. Bake at 400 degrees F (200 degrees C) for 45 minutes to 1 hour, or until chicken juices run clear.

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 ”This recipe features lobster, the ‘Queen of the Sea’. The intensity of the richness of lobster is only amplified by the unique taste of it’s dressing. Laid on a bed of fresh salad greens, it’s a great summertime luncheon meal.”

Original recipe yield: 4 servings PREP TIME 30 Min COOK TIME 15 Min READY IN 45 Min SERVINGS About scaling and conversions

INGREDIENTS

• 1 1/2 pounds cooked lobster tails – peeled, shredded and chilled
• 1 medium head garlic
• 1/2 large onion
• salt to taste
• 1/3 cup extra virgin olive oil
• 2 large red bell peppers
• 1 large portobello mushroom, chopped
• 1/2 lemon, juiced
• 1 tablespoon fennel seed
• 1 tablespoon ketchup
• 1 tablespoon cider vinegar
• ground black pepper to taste
• 4 cups mixed salad greens

DIRECTIONS

1. Preheat oven to broil. Position rack in the center of the oven. Lightly oil a baking sheet.
2. Cut off top of garlic, place on a square of aluminum foil. Drizzle with 1 teaspoon olive oil, and sprinkle with a pinch of salt on top. Wrap in foil, and place on baking sheet. Prepare onion in the same manner.
3. Place baking sheet in the center of the oven, and bake garlic and onion for 15 minutes. Place red bell peppers on sheet; broil for 15 minutes, turning to blacken all sides. Remove peppers only, and place in a brown paper bag. Place mushroom on baking sheet, and broil for 15 minutes. Remove mushroom, onion, and garlic from oven. Set vegetables aside until cool enough to handle.
4. Peel and remove seeds from peppers; place in blender, discarding seeds and peel. Squeeze garlic and onion from skins; add to blender, discarding skins. Coarsely chop mushroom; add to blender along with remaining olive oil, lemon juice, fennel, ketchup, and vinegar. Blend until smooth. Season to taste with salt and ground black pepper.
5. Place shredded lobster meat in the center of a large bed of salad greens. Pour dressing around lobster meat.

Continue reading about Lobster Salad with Red Devil Dressing