Place veggies on a cutting board. Cut the mushrooms into slices and then cut in half. Dice the green pepper and tomato slices and set all aside. In a small mixing bowl crack open 4 eggs using 4 egg whites and 1 egg yolk. Season with a dash of basil and garlic powder and mix. Set aside. Coat a medium skillet with vegetable ...

This recipe servers two, but you can add more steaks and a little more dressing, depending on the number of servings needed. Place the swordfish in a non-metallic shallow dish or a Ziploc bag and pour the Italian dressing over the steaks. Then add the cayenne pepper. Cover and refrigerate the marinade for 30 minutes to 1 hour, turning at least once or twice. Preheat ...

In a large pot bring 4 quarts of water to a boil and season with salt. Once boiling, add the pasta and cook as per box directions. Place the peas in a small sauce pan and fill with only enough water to cover the peas. Cover and simmer. Cook until the peas just start to boil, then set aside for 5-10 ...

Combine all of the above ingredients into a medium mixing bowl. Whisk thoroughly till mixture is combined. Refrigerate until ready to serve. Tip: This can be made ahead and refrigerated for a few days in an airtight container.

Cut the green beans and assorted peppers into 1- 2 inch strips. It is visually nice to combine at least 2 different color peppers in the salad. Fill a medium sauce pan with water and bring to a boil. Place the beans and peppers into the boiling water and blanch for 4 minutes. When done, drain and place into a shallow bowl ...

Coat a 9x12 baking dish with 1 tbs of olive oil, set aside. Pre-heat oven to 450 degrees. FOR THE POTATOES In a medium sauce pan fill with 2 quarts of water and bring to a boil. Add the potatoes and boil for 10 minutes. After boiling, drain the potatoes and let cool for approximately 10 minutes. Cut the potatoes in half and place skin ...

Cut the rinsed potatoes in half. Cut the cauliflower into large florets. Peal the garlic, but leave whole. Place all of the above ingredients into a pot with enough water to cover and add 1 tsp of salt. Bring to a boil and then simmer for 20-25 minutes until the potatoes are fork tender. Drain and let sit for at least 5 minutes so ...

In a small bowl combine the melted butter, the oil, and the minced garlic to make a paste. Lightly cover both sides of salmon fillets with the butter, oil & garlic mixture. Coat a medium skillet that has a grooved surface with the additional oil and preheat it to medium-high heat. Cook the salmon skin-side down 3-4 minutes until the skin is crispy. ...

Mix all of the ingredients together (except for the shrimp) in a small mixing bowl. Chill for at least 20 minutes before serving. For a beautiful presentation, serve the chilled cocktail sauce in a cocktail glass and rim the glass with the shrimp - see picture. This is the perfect appetizer for 4 people, but can easily be doubled or tripled if ...