Brussels Sprouts with Pancetta

Ingredients:

• 1 pound fresh brussels sprouts, trimmed
• 2 tablespoons butter
• 3 ounces pancetta slices, coarsely chopped
• 2 garlic cloves, minced
• Sea salt and ground black pepper
• 3/4 cup chicken broth

Directions:

1. In a large pot of boiling salted water, cook brussels sprouts about 3 minutes then drain.
2. Heat a large skillet with butter. Add pancetta and saute until crisp which is about 3 minutes. Add garlic and saute until golden. Add brussels sprouts and saute until it begins to brown which is about 5 minutes. Season with salt and pepper. Add chicken broth and simmer until the broth reduces til it's just enough to cover the brussels sprouts. Serve immediately.

Ritzy Chicken Nuggets

Ingredients:

• 2 boneless chicken breasts
• 1 cup buttermilk
• 1 1/2 cup Ritz cracker crumbs

Directions:

1. Slice chicken breasts into 7 slices or nugget sized pieces.
2. Pour buttermilk and chicken slices into a zip-lock bag. Leave in the refrigerator to marinade for 1 hour or up to 1 day.
3. Preheat oven to 425º.
4. Place cracker crumbs into a large bowl. Remove chicken nuggets from the bag and shake off excess buttermilk then dip them in the cracker crumbs. Coat well and place chicken nuggets on a baking sheet. Bake for 15 to 20 minutes.

Garlic Bread

Ingredients:

• 1 loaf French or Italian bread
• 1/2 stick butter, melted
• Sea salt and ground black pepper
• 5 cloves garlic

Directions:

1. Preheat oven to 350º.
2. Slice bread in an angle and place in a baking pan. Drizzle melted butter on each bread slice. Sprinkle with salt and pepper. Bake for 5-10 minutes.
3. Remove bread from oven and immediately rub garlic on the toasty bread. Bon Appetit!

Fresh & Easy Potato Salad

Ingredients:

• 3 medium russet potatoes
• 1/4 cup olive oil
• 1 pound hot dogs, pierced
• 1/4 cup chopped fresh basil leaves
• Sea salt and ground black pepper

Directions:

1. Boil the potatoes whole until tender which is about 10 minutes. Drain and cool. Peel skin and cut potatoes into bite-size pieces.
2. Place the hot dogs into a hot grill pan and cook until golden brown, about 10 minutes. Cut the hot dogs crosswise into bite-size pieces.
3. Toss potatoes, hot dogs, basil leaves, and olive oil in a large bowl. Season with salt and pepper. Add more olive oil if salad seems dry. Toss well and serve!

Minty Fruit with Wine

Ingredients:

• 1 1/4 cups dry white wine
• 1/3 cup sugar
• 1/2 cantaloupe, cut into cubes
• 8 ounce fresh strawberries, sliced in halves
• 1 cup green grapes, halved lengthwise
• 1 tablespoon chopped fresh mint leaves

Directions:

1. Combine the wine and sugar in a small saucepan. Boil for 2 minutes. Set aside to cool.
2. Prepare the cataloupe, strawberries, grapes, and mint then combine in a large bowl. Pour the warm wine mixture over and toss to coat. Cover and refrigerate for 2 hours.