Piña Colada Cupcakes by Krystina Castella

Filet Mignon Topped With Shrimp, Crab with a Garlicy Wine Sauce by Claudia lamascolo

This tender filet is bursting with flavor. Starting with a mouth watering filet, portabello mushrooms, shrimp, centered with a mound of crab meat, with a creamy butter,wine garlic sauce over the top~.

CEVICHE! ~ Costa Rican Style by Amos Miller

My buddy, Ed, of Puerto Rican descent, spent his time in the Air Force in Central and South America. Ed's favorite dish: ceviche! He tells endless tales of trying ceviche, which is seafoods 'cooked' in nothing but citrus juice. Ed always said that the ceviche he would eat by the gallon, if he could get it, was that he had in Costa…

Cedar-Plank Salmon by John Howie

Banana Split Pops by Krystina Castella

This king of pops is based on the classic flavors of a banana split. Traditionally, the banana is split lengthwise, but I put the banana on the pop stick to make it a hidden surprise. Pineapple topping is poured over the vanilla ice cream, chocolate syrup over the chocolate ice cream, and strawberry topping over the strawberry; the…

My Dry Rub by Amos Miller

Its that time of year when the barbecue hits the grills & smokers and so I thought I'd post my favorite dry rub recipe. I only use this rub & a variation of it on pork products and It is well- liked. Remember that you want to wash & pat your meats dry before you apply a rub, then add rub to one side, wait about 10 minutes, then…

Chimichurri by Jeremy Cheng

Caribbean Shrimp by Chef Smith

Cajun Bread Pudding with Praline Sauce by Amos Miller

I am surprised more folks haven't tried this. I have been asked for this recipe more times than I can remember. I have served the following dish to more than 300 diners (at a time) and got a substantial number of raves, so I want to pass it on for anyone who wants something a little more like home, more New Orleans, more than a Red…

Chicken Wings or Drummies - Orange Glazed by Amos Miller

Just make PLENTY for those Bowl Games! I had one trim couple eat 4 lbs and then look for more. This is very simple, but does take some lapsed time because I bake the wings, so the skin is crisp, yet the meat is moist and very tender. No eggs, flour, oil or milk are used in this recipe. This recipe makes enough glaze to coat…

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.....

Avocado, Tomato and Mango Salsa by Bombdiggity Hot Dogs

This is a great salsa on hot dogs or tortilla chips

Tex Mex Guacamole with Serrano & Jalapeno Peppers by Wendi Taylor

A delicious treat that can be served as a topping for tacos or taco salad, a dip for corn chips, a spread for tortillas or pita bread, or on a bed of shredded lettuce as a salad in itself.

Perfect Clear Chicken Broth by Claudia lamascolo

Step by Step and the secrets to make the perfect broth, suggestions on what to make with it and use the leftover chicken for more than one use. Take a look a this one.

Pomegranate Apple Pops by Krystina Castella

In college I had an assignment to choose a fruit and use the structure to inspire a design. I picked the familiar but somewhat boring banana. My friend chose the pomegranate. I had never seen one before and was fascinated by its color, shape, taste, and the number of seeds (I counted almost six hundred). Today, with evidence of the…