Chicken Parmesan Casserole

A comforting twist on the classic chicken parmesan dish, this casserole brings together tender pasta, succulent shredded chicken, flavorful marinara sauce, and gooey cheese, all baked to perfection.

Ingredients:

• 4 cups cooked pasta
• 2 cups cooked shredded chicken
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Fresh basil leaves for garnish optional

Instructions:

Preheat the oven to 375F 190C

In a large bowl, mix together the cooked pasta, shredded chicken, marinara sauce, half of the mozzarella cheese, half of the Parmesan cheese, olive oil, Italian seasoning, salt, and pepper

Transfer the mixture to a greased casserole dish

In a small bowl, combine the remaining mozzarella cheese, Parmesan cheese, and breadcrumbs

Sprinkle this mixture evenly over the top of the casserole

Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly and the top is golden brown

Garnish with fresh basil leaves, if desired, before serving

Godzilla Rolls

Godzilla Rolls are a spicy and delicious sushi roll filled with fresh salmon, crunchy cucumber, creamy avocado, and a spicy mayo sauce. They are perfect for sushi lovers who enjoy a kick of heat in their rolls.

Ingredients:

• 2 cups sushi rice
• 4 nori seaweed sheets
• 8 ounces cooked sushi-grade salmon, thinly sliced
• 1 cucumber, julienned
• 1 avocado, sliced
• 1/4 cup mayonnaise
• 2 tablespoons Sriracha sauce
• Soy sauce, for serving
• Pickled ginger, for serving
• Wasabi, for serving

Instructions:

Cook sushi rice according to package instructions and let it cool

Place a nori sheet on a bamboo sushi mat

Spread a thin layer of sushi rice over the nori, leaving a small border around the edges

Arrange slices of salmon, cucumber, and avocado on top of the rice

Mix mayonnaise and Sriracha sauce, then drizzle it over the filling

Roll the sushi tightly using the bamboo mat, pressing gently to seal

Slice the roll into 8 pieces using a sharp knife

Repeat with remaining ingredients

Serve Godzilla rolls with soy sauce, pickled ginger, and wasabi

Instant Pot Beef and Barley Soup

A hearty and tasty beef and barley soup that is easy to make in the Instant Pot. Great for a meal on a cold day to warm you up.

Ingredients:

• 1 lb stew beef, cubed
• 1 cup pearl barley
• 4 carrots, sliced
• 2 celery stalks, chopped
• 1 onion, diced
• 3 cloves garlic, minced
• 6 cups beef broth
• 1 can 14 oz diced tomatoes
• 2 tsp dried thyme
• 2 tsp dried rosemary
• Salt and pepper to taste

Instructions:

Add salt and pepper to the stew beef

Set the Instant Pot to saut mode and brown the beef cubes

Put in the garlic and onions, and cook them until they get soft

Put in beef broth, diced tomatoes, thyme, rosemary, carrots, and celery

Turn off saut mode, put the lid back on the Instant Pot, and set it to high pressure for 15 minutes

After that, let the pressure drop naturally for 10 minutes, and then quickly let go of any extra pressure

Add more salt and pepper if you think it needs it

Enjoy while hot!

Horseradish Deviled Eggs

Horseradish Deviled Eggs are a spicy take on the simple deviled egg. Horseradish gives it a spicy kick, and Dijon mustard and mayonnaise make the filling creamy and tasty. You can serve these deviled eggs at parties, get-togethers, or just as a fun and tasty appetizer.

Ingredients:

• 6 hard-boiled eggs
• 2 tablespoons mayonnaise
• 1 tablespoon prepared horseradish
• 1 teaspoon Dijon mustard
• 1/2 teaspoon white vinegar
• Salt and pepper to taste
• Paprika for garnish
• Fresh chives for garnish

Instructions:

Separate the hard-boiled eggs into halves along their length

Remove the yolks with care and put them in a bowl

Use a fork to mash the egg yolks, then add the horseradish, Dijon mustard, white vinegar, salt, and pepper

Mix everything together well

Make a smooth mound on top of each egg white half by adding the yolk mixture

Add some paprika to the deviled eggs to make them taste better and give them some color

Add some fresh chives as a garnish to make it look nicer and more fresh

Put the deviled eggs in the fridge for at least 30 minutes before you serve them so that the flavors can mix

Horseradish Deviled Eggs are a tasty snack or appetizer that you can serve

Summer Garden Pizza with Chipotle Peach and Bacon Dressing

Enjoy the flavors of summer with this delicious pizza featuring fresh garden vegetables and a zesty chipotle peach and bacon dressing. It's the perfect combination of sweet, spicy, and savory, making it a delightful summer treat!

Ingredients:

• 1 pizza dough store-bought or homemade
• 1/2 cup tomato sauce
• 1 cup shredded mozzarella cheese
• 1 cup cherry tomatoes, halved
• 1/2 cup yellow bell pepper, thinly sliced
• 1/2 cup red onion, thinly sliced
• 1/2 cup zucchini, thinly sliced
• 1/4 cup fresh basil leaves
• Salt and black pepper to taste
• For Chipotle Peach and Bacon Dressing:
• 2 ripe peaches, peeled, pitted, and diced
• 2 chipotle peppers in adobo sauce, minced
• 3 slices of bacon, cooked and crumbled
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• Salt and black pepper to taste

Instructions:

Set your oven to 475F 245C before you start cooking

On a floured surface, roll out the pizza dough to the thickness you want

Put the dough on a baking sheet or pizza stone

To make the pizza dough even, spread the tomato sauce over it

Add the mozzarella cheese shreds on top of the sauce

Cut the cherry tomatoes in half and then slice the yellow bell pepper, red onion, and zucchini

Spread them out evenly on top of the cheese

Feel free to add more salt and black pepper to your liking

It should be baked in a hot oven for 12 to 15 minutes, or until the crust is golden brown and the cheese is bubbly

Make the Chipotle Peach and Bacon Dressing while the pizza is baking: Dice the peaches, mince the chipotle peppers, crumble the bacon, add the olive oil, honey, apple cider vinegar, salt, and black pepper, and blend or process the ingredients until smooth

Mix everything together until it's smooth

Take the pizza out of the oven when it's done and let it cool down a bit

Spread the Chipotle Peach and Bacon Dressing on top of the pizza

Add some fresh basil leaves as a garnish

Cut your Summer Garden Pizza into pieces and serve it with Chipotle Peach and Bacon Dressing

San Giorgio 2016 Wine Pairing

This recipe pairs succulent duck breasts with the rich and fruity flavors of Lungarotti San Giorgio 2016 wine, creating a luxurious dining experience. The wine's notes of dark berries and spices complement the savory duck perfectly, while the balsamic marinade adds depth and complexity to the dish.

Ingredients:

• 2 duck breasts
• 1 cup Lungarotti San Giorgio 2016 wine
• 2 tablespoons balsamic vinegar
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh rosemary sprigs for garnish

Instructions:

Score the duck breasts' skin in a crisscross pattern, being careful not to cut into the meat

Season the duck breasts with salt, pepper, and minced garlic

In a bowl, mix the Lungarotti San Giorgio 2016 wine and balsamic vinegar

Marinate the duck breasts in the wine and vinegar mixture for at least 30 minutes, turning occasionally

Heat olive oil in a skillet over medium-high heat

Remove the duck breasts from the marinade and pat them dry with paper towels

Sear the duck breasts, skin side down, for about 5-7 minutes until golden brown and crispy

Flip the duck breasts and cook for another 4-5 minutes for medium-rare, or longer to desired doneness

Remove the duck breasts from the skillet and let them rest for a few minutes before slicing

Serve the sliced duck breasts with a drizzle of the remaining marinade and garnish with fresh rosemary sprigs

Smoked Beef Short Ribs

Indulge in the rich flavors of perfectly smoked beef short ribs, seasoned with a savory dry rub. Bradley Smoker enhances the taste, providing a smoky aroma that will make these ribs a BBQ favorite.

Ingredients:

• 4 lbs beef short ribs
• 1/4 cup kosher salt
• 1/4 cup black pepper
• 2 tbsp paprika
• 2 tbsp brown sugar
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper
• Wood chips for smoking

Instructions:

Use the wood chips of your choice to heat the Bradley Smoker to 225F 107C

Cut off any extra fat from the short ribs and use paper towels to dry them

Take a bowl and mix together paprika, brown sugar, garlic powder, onion powder, cayenne pepper, salt, and black pepper

This will make a dry rub

Spread the dry rub all over the short ribs, making sure to cover all sides

Putting the ribs in the smoker and keeping the temperature steady for 4 to 5 hours is what it takes

Use a meat thermometer to check if the ribs are done

They are done when the internal temperature reaches 203F 95C

Take the ribs out of the smoker when they're done and let them rest for 15 minutes before you serve them