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Bud Light Lime Chicken

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Marinate chicken, garlic, cilantro, beer, and lime zest for one hour. Remove chicken from marinade, heating up a grill pan or barbecue to medium heat. Mix together seasoning in a small bowl, and then sprinkle over chicken, seasoning both sides. Cook chicken until it reaches 165 degrees. Serve immediately.

 

 

Quinoa

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In a saucepan, bring the broth to a boil. Add the quinoa, reduce heat to a simmer, cover and cook for about 15 minutes, or until quinoa is tender and has opened.

In a bowl, toss the quinoa with the garlic, parsley, thyme, salt and onion. Sprinkle with lemon juice and serve warm or at room temperature.

Baked Shrimp

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Preheat oven to 425 degrees.

In a bowl, combine the shrimp, garlic, white wine, lemon juice and salt and pepper. Stir to combine, then pour into an 8x10-inch baking dish, spread out evenly.

In another bowl, mix the butter, Panko and parsely until well combined. Sprinkle mixture over the shrimp.

Bake for 15 to 18 minutes or until shrimp is pink and cooked through.

Baked White Fish

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Preheat oven to 400 degrees.

Grease a baking dish and place fish in dish. Salt and squeeze lemon over the fillets.

In a bowl, mix the pine nuts, Parmesan cheese, garlic, basil pesto and mayonnaise. Spoon mixture evenly over the fish fillets using all the mixture.

Bake for 10-15 minutes or until fish is firm and crust is starting to brown.

 

Baked Ziti

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Preheat oven to 350 degrees.

Boil water, add noodles and cook al dente. While noodles are cooking, brown meat in a large skillet. Once meat is cooked, add the 2 jars of sauce to it and let simmer for 10-15 minutes.

In a 13x9-inch greased baking dish, layer as follows:

Blue-Blooded Meatloaf

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Preheat oven to 350 degrees.

In a medium bowl, combine all the ingredients except for the Gorgonzola cheese and 1/2 cup of the Sir Kensington's Ketchup. Mix with hands until well combined.

Irish Cottage Pie

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Preheat 350° and lightly grease a 2-quart bakingdish.

In a large skillet, sauté the onion with the olive oil. Add beef and butter and slowly stir in the flour. Add broth, Worcestershire, peas, carrots and salt and pepper to taste. Spoon mixture into prepared baking dish.

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