Lisa’s Easy Chicken
A mixture of oil, herbs, and seasoning is applied to tender chicken breasts before roasting them with vegetables.

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl mix the olive oil garlic salt parsley chives pepper Old Bay Seasoning and seasoning salt.

Rub the chicken breasts with 1/2 the mixture and place the breasts in a medium baking dish.

Toss the green bell peppers tomatoes and red onion with the remaining olive oil mixture.

Arrange over the chicken.

Bake 1 hour in the preheated oven stirring the vegetables once until the vegetables are tender the chicken is no longer pink and its juices run clear.

Instant Pot Shrimp Risotto
You don’t have to stand over the stove stirring when you make this shrimp risotto in the Instant Pot®.

Heat seafood stock in a microwave-safe container for about 3 minutes on High.

Leave in the microwave until ready to use.

Slice green onions.

Separate green and white parts.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function.

Melt 1 tablespoon butter.

Add garlic and white part of the green onions.

Season with salt and pepper and cook stirring until onion has softened and garlic is fragrant about 2 1/2 minutes.

Add rice and thyme.

Saute stirring occasionally until rice begins to have a little color about 3 minutes.

Pour in wine and cook stirring until wine evaporates about 30 seconds.

Stir in the heated seafood stock making sure contents of the pot move freely.

Turn off Saute function.

Bacon Wrapped Pork Medallions
Tempting morsels of pork are wrapped in smoky bacon in this elegant dish.

Preheat an oven to 400 degrees F (200 degrees C).

Place the bacon in a large oven-safe skillet and cook over medium-high heat turning occasionally until lightly browned and still flexible 6 to 7 minutes.

Drain the bacon slices on a paper towel-lined plate.

Remove any excess bacon grease from the skillet.

Combine garlic powder seasoning salt basil and oregano in a small bowl.

Set aside.

Wrap the pork tenderloin with the bacon strips securing with 1 or 2 toothpicks per strip of bacon.

Slice the tenderloin between each bacon strip to create the medallions.

Dip both sides of the medallions in seasoning mix.

Melt butter and oil together in the same skillet over medium-high heat.

Cook each medallion for 4 minutes on each side.

Sour Cream Peach Pie
This recipe for sour cream peach pie combines the flavorful elements of peaches, sour cream, and just a touch of almond extract.

Set the oven to 425 degrees Fahrenheit (220 degrees C).

Sour cream, white sugar, 1/3 cup flour, and almond extract are all combined in a bowl and blended until smooth.

To keep the pie crust from getting soggy, sprinkle it with 1 tablespoon of flour.

Layers of peaches and sour cream mixture should be alternated, with peaches appearing first and sour cream coming last.

For 20 minutes, bake in the preheated oven.

heat to 350 degrees Fahrenheit (175 degrees C).

35 minutes more of baking is required.

Pie should be taken out of the oven and topped with brown sugar.

Broil the food for two to three minutes, or until it turns golden.

Mexican Style Cornbread
This Mexican cornbread made with creamed corn, cheese, onion, and jalapeño peppers is delicious. A melted Cheddar crust tops makes it irresistible!

Preheat the oven to 350 degrees F (175 degrees C).

Grease an 8-inch square pan or a cast iron skillet.

Beat eggs in a small bowl; mix in buttermilk and corn oil.

Stir in 1 cup shredded cheese creamed corn onion and jalapeños.

Whisk cornmeal flour baking powder baking soda and salt together in a large bowl; stir in egg mixture until combined.

Pour batter into the prepared pan; sprinkle remaining 1/2 cup cheese on top.

Bake in the preheated oven until top is golden brown and a toothpick inserted in the center comes out clean about 30 to 35 minutes.

Grecian Pork Tenderloin
This zesty marinade makes tenderloins even more tender than they already are. Olive oil, garlic, fresh lime juice, and oregano coat the meat, sealed in a plastic bag for a few hours before grilling.

A large resealable plastic bag should be filled with lime juice, olive oil, garlic, salt, and oregano.

Shake the contents of a sealed bag thoroughly until combined.

Look for tartness in the marinade.

Add a little more oil if it’s too tart.

Add more lime if you want more zing.

The flavours of salt and garlic should also be noticeable but not overpowering.

Tenderloins should be put in a bag, sealed, and turned to coat.

For two to five hours, marinate food in the fridge.

Fire up the grill to medium.

Potato Scones
These tattie scones are a traditional Scottish breakfast side dish made with leftover mashed potatoes cooked on a hot griddle until golden brown.

Over medium-high heat, preheat a cast iron skillet or griddle that has been lightly greased.

In a big bowl, mash potatoes with flour, butter, and salt until a stiff dough forms.

Spread the dough out on a work surface that has been lightly dusted with flour.

Lightly knead the dough and then roll it out to a circle that is 1/2 inch thick.

Make 6 equal wedge cuts.

Working in batches, cook the scones on the hot griddle for 4 to 5 minutes on each side, or until golden brown.

Vegetable Cutlets
These simple vegetarian patties are excellent as an appetizer or as a snack. Serve with Indian-style mint chutney or ketchup on the side. If you’d like, you can also include corn or cauliflower.

Put the peas, carrots, and enough water to cover the vegetables in a pot.

When the potatoes are ready, simmer for 15 minutes with the lid on after bringing to a boil.

Vegetables are drained, transferred to a bowl, and mashed with a potato masher, leaving some tiny chunks behind.

The mashed vegetables should be combined with the egg, 3/4 cup of bread crumbs, garam masala, cayenne pepper, and salt in a bowl.

Make thin patties out of the mixture, about a half-inch thick.

To coat the patties, dredge them in the remaining bread crumbs.

The coated patties should be fried in oil in a large skillet over medium heat until golden brown.

Dry off with paper towels.

Chocolate Chip Pancakes
This is a fantastic recipe for homemade chocolate chip pancakes because you can make your own buttermilk and they are essentially buttermilk pancakes with chocolate chips.

Combine milk and vinegar in a bowl and set aside for 5 minutes to “sour” the milk.

You are essentially making your own buttermilk with this step.

Combine flour sugar baking powder baking soda and salt in a large mixing bowl.

Whisk egg butter and vanilla extract into “soured” milk until well combined.

Pour flour mixture into the wet ingredients and whisk until just combined.

Fold in chocolate chips.

Batter will be thick.

Allow batter to rest for 5 minutes.

Heat a large skillet over medium-low heat and coat with cooking spray.

Gingerbread Biscotti
These spicy Italian cookies are the perfect accompaniment for cocoa or coffee during the holiday season! Serve with lemon curd or drizzle with lemon flavored almond bark for a special treat.

Preheat the oven to 375 degrees F (190 degrees C).

Grease a cookie sheet.

In a large bowl mix together oil sugar eggs and molasses.

In another bowl combine flours baking powder ginger cinnamon cloves and nutmeg; mix into egg mixture to form a stiff dough.

Divide dough in half and shape each half into a roll the length of the cookie.

Place rolls on cookie sheet and pat down to flatten the dough to 1/2 inch thickness.

Bake in preheated oven for 25 minutes.

Remove from oven and set aside to cool.