Strawberry Chicken with Feta by BearNakedBaker

To make the balsamic reduction: Bring the vinegar to a boil in a small saucepan over medium heat. Turn the heat to low and reduce to 1/3 to 1/2 cup. The vinegar will thicken as it cools. Refrigerate in a covered container. *This will keep in a cool place for months

SALMON with TOMATO SALSA by BearNakedBaker

Either salsa is great with Salmon, but we had a killer frost this week. A lot of green tomatoes were picked from the garden, resulting in this dish.....

Smoked Gouda Macaroni and Cheese by BearNakedBaker

Grilled Australian Veal Chops by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Grilled Australian Veal Chops

Buffalo Bleu Sliders by BearNakedBaker

Grilled Catfish with Blackbean Relish by BearNakedBaker

Serve it up with a fresh tossed salad or corn on the cob

Fennel, Chicken Sausage and Sweet Vidalia Onion Pizza by BearNakedBaker

Blackened Shrimp with Coconut Cilantro Chutney by BearNakedBaker

Herb Talapia with Garlic by BearNakedBaker

meat and papita roll by sunil k.nayar

made with beef fillet and papaya

Skinny Sliders with Caramelized Onions by Skinny Kitchen with Nancy Fox

Minimizing is the new super-sizing and these little sliders are terrific. No need to heat up the barbecue because these mini burgers are best made on a George Forman grill, Panini maker or in a pan. The deep, subtle sweetness of the caramelized onions really add a wonderful flavor to these little gems. To make them skinny, I’m using…

Dill Mustard Salmon by Chef Smith

Beef tenderloin r/s by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Beef tenderloin r/s

Hawashe .. Spicy lamb by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

Hawashe .. Spicy lamb

SNAPPER SAYADIEH by CHEF ASHRAF ABD ALEEM ELKHARBOTLY

SNAPPER SAYADIEH