Chicken Salad


1 1/2 lb. boneless, skinless, chicken tenders, cut in half lengthwise
2 large garlic cloves, minced
1 tablespoon Greek Seasoning
1 lemon, juiced
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup mayonnaise
Half a sweet onion, finely diced
1 celery stalk, finely diced
Salt and pepper to taste
Paprika for garnish


Combine all marinade ingredients in a ziplock bag and shake well to mix.
Add chicken and shake to ensure the marinade is covering the chicken. Allow to marinate in the refrigerator overnight or for at least 6 hours.

Preheat the oven to 400 degrees F/ Oil a baking dish. Pour the chicken and marinade\de into the baking dish. Bake for 20-25 minutes until a meat thermometer registers 160 F. Drain the chicken and place it in a bowl to cool.
For the salaf
Cut the chicken into small dice, add onion, celery and m, and mayonnaise. Mix well. Adjust salt and pepper seasoning to taste. Cover and chill. When ready to serve, garnish with paprika.


Green Bean and Potato Salad


1 lb green beans, trimmed and cut into 1-inch pieces and cooked al dente
1 lf baby Yukon gold tomatoes, boiled in salted water until tender
Half a red onion, sliced
½ cup of your favorite Italian salad dressing
Salt and pepper to taste


Quarter the potatoes while warm and place them in a serving dish. Add the Italian dressing and let marinate for 10 minutes. Add remaining ingredients. Mix well. Leave at room temperature until serving time.


Oven Fried Green Tomatoes

Serves: 2


2 medium-sized green tomatoes
½ cup all-purpose flour
1 cup panko bread crumbs
¼ teaspoon salt
¼ teaspoon pepper
1 egg, beaten


Preheat oven to 400 degrees F.
Line a sheet tray with parchment paper or aluminum foil.
Place the flour in a shallow dish.
Place panko in a second shallow dish.
Add the egg to a third dish.
Slice tomatoes and pat dry.
Sprinkle tomato slices evenly with salt and pepper.
Dredge tomato slices in flour, then egg, and then in panko to coat evenly.
Place on the prepared baking sheet tray.
Bake for 20 minutes at 400 degrees F turn over after 10 minutes.


Fried Tomato Sauce Ingredients

1 cup good quality mayonnaise
1 tablespoon Dijon mustard
1 teaspoon Creole seasoning
1 tablespoon horseradish
1/2 tablespoon minced jalapeno pepper


Mix all ingredients together and whisk to combine.
Store in an airtight container in the refrigerator for up to 2 weeks.