Thaw frozen shrimp according to package instructions. Remove tails. Blot dry on paper towels. Chop into bite sized pieces.

Peel and dice avocado.

Combine all ingredients in a glass, stainless steel or plastic bowl.

Cover and refrigerate for an hour or so before serving to allow flavors to mix.

Cut red potatoes into quarters (or smaller depending on size and personal preference). Bring water to a boil, and boil potatoes 10-15 minutes. Drain and let cool in the refrigerator.

Peel the shell from the eggs. Separate the egg yolk from the whites. Chop all of the egg whites, and only 2-3 yolk.

Chop the onions, celery, green onions, and pickles.

In a bowl, mix the mayo, red wine vinegar, sugar, salt, pepper, and mustard. Add the potatoes, egg, onion, celery, green onion, pickles, and pimentos. Mix well.

Cover the potato salad and refrigerate at least 3 hours. Before serving sprinkle fresh parsley or bacon crumbles on top.

Boil cubed potatoes in water with 2 tsp Kosher salt until soft, but still a little firm. Drain.

In a medium bowl, combine sour cream, mayonnaise, pepper and Tony’s seasoning.

In a larger mixing bowl, combine potatoes with bacon bits, onions, and cheddar cheese. Reserve some of the bacon, onion and cheese for the topping.

Fold the sour cream mixture into the potatoes.

Pour into a baking dish. Top with the reserved bacon, onions, and shredded cheese.

Before serving, bake in a preheated 350 F oven for 15 minutes or until the cheese melts.

This dish can be made ahead and refrigerated before baking.

Combine all of the ingredients in a large bowl

Chill

Drizzle the chicken breasts with olive oil. Season generously with salt and pepper. Bake on a cookie sheet in a preheated 350 F oven for 35-40 minutes. Cool. Remove skin and bones, shred meat, set aside.

Toast sesame seeds and slivered almonds in a nonstick pan over medium high heat for 5-10 minutes or until they begin to brown. Remove from heat, set aside.

In a small jar with a tight fitting lid, combine the salt, sugar, vinegar, black pepper, olive oil and sesame oil. Shake until everything is well combined. Set aside.

In a large bowl, add the lettuce, green onion, chow mein noodles, toasted sesame seeds and slivered almonds and the cooked chicken.

Pour dressing over the salad and gently toss. Serve immediately. The dressing will make the salad soggy if you mix it too early, so toss right before serving.

Trim excess fat from meat. Cut into 1 ½ inch cubes. Set aside.

In medium bowl, whisk together olive oil, Worcestershire sauce, garlic, pepper flakes, oregano and lemon juice.

Add in meat, toss to coat.

Pour contents of bowl (meat and marinade) into a large zip lock bag. Refrigerate overnight to allow flavors to mix. At this point, you may also freeze the meat. Before cooking, be sure to thaw the meat thoroughly.

When you are ready to cook…heat your grill or broiler to a medium cooking temperature (325 F).

If using wooden skewers, be sure to soak them for 30 min before using.

Skewer meat onto BBQ skewers and grill until meat is nicely golden brown and cooked through. (You may also wish to add a slice of onion or tomato on the skewers)

Serve with warm pita. Garnish with lemon, tzatziki and sliced onion (tomato and fresh parsley optional)

Combine all the ingredients (you may also want to double or triple the recipe to give as gifts).

Store in glass jars or airtight containers.

For the maximum shelf life (easily two years), measure into serving size portions and vacuum seal each package. When I make tacos I always use 2 pounds of meat, so I portion out my seasoning mix into 6 Tablespoon size packets. This way I don’t have to measure anything when I’m preparing dinner.

Any extra cooked and seasoned meat can be used for taco salad, breakfast quesadillas or frozen for later use.

Place all of the ingredients except the chicken wings in a blender. Combine on low speed until sauce is thoroughly mixed.

Place chicken wings in large zip lock bag and pour in sauce. Marinate in refrigerator at least 2 hours. Preheat oven to 350.

Pour wings and sauce into a 9x13 pan. Bake 60 minutes, flipping once during baking. If you are using full size chicken wings, bake an additional 30 minutes.

Preheat oven to 375

Mix together cheese, spinach, and artichoke hearts

Mix sour cream, cream cheese and mayonnaise in a separate bowl.

Combine all ingredients together

Bake for 25 minutes

Serve warm

Add the fresh basil (leaves only, no stems), garlic cloves, pine nuts, parmesan, salt and pepper to food processor.

Pulse until everything is well mixed, drizzling with olive oil while blending. The pesto will last a few days in the refrigerator or can be frozen for later use.