Balsamic Chicken

Ingredients:

• 1/3 cup balsamic vinegar
• 1/2 cup chicken broth
• 2 tablespoons white sugar
• 1 clove garlic, minced
• 1 teaspoon dried Italian herb seasoning
• 4 skinless, boneless chicken breast halves
• 1 tablespoon olive oil

Directions:

1. Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
2. Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

Blackened Salmon Fillets

Ingredients:

• 2 tablespoons ground paprika
• 1 tablespoon ground cayenne pepper
• 1 tablespoon onion powder
• 2 teaspoons salt
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 4 salmon fillets, skin and bones removed
• 1/2 cup unsalted butter, melted

Directions:

1. In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
2. Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.
3. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.

Baby Carrots with Dill Butter

Ingredients:

1 (16 ounces) package baby carrots

2 tablespoons margarine

1 tablespoon chopped fresh dill

1 tablespoon fresh lemon juice

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

Directions:

1.Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Remove from heat, and drain. Gently toss with margarine, dill, and lemon juice. Season with salt and pepper.

Cheddar Bay Biscuits

Ingredients:

• 4 cups baking mix
• 3 ounces Cheddar cheese, shredded
• 1 1/3 cups water
• 1/2 cup melted butter
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon onion powder
• 1/8 teaspoon dried parsley

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the baking mix, cheese, and water. Mix until dough is firm. Using a small scoop, place dough on the prepared pan.
3. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes, or until golden brown.
4. Combine the melted butter, garlic powder, salt, onion powder and parsley. Brush over baked biscuits immediately upon removing from oven.

Spanish Rice

Ingredients:

• 2 tablespoons oil
• 2 tablespoons chopped onion
• 1 1/2 cups uncooked white rice
• 2 cups chicken broth
• 1 cup chunky salsa

Directions:

1. Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
2. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Spicy and Sticky Baby Back Ribs

INGREDIENTS:

1. 1 cup dark brown sugar
2. 3 tablespoons kosher salt
3. 1 tablespoon dry mustard
4. 1 tablespoon ground fennel
5. 1 tablespoon freshly ground black pepper
6. 1 tablespoon cayenne pepper
7. 1 tablespoon sweet smoked paprika
8. 4 racks baby back ribs (about 2 1/2 pounds each), membrane removed from the underside of each rack
9. 1 tablespoon unsalted butter
10. 1 small onion, minced
11. 3 garlic cloves, minced
12. 1 1/2 teaspoons dried thyme
13. 1 cup ketchup
14. 1 cup cider vinegar
15. 1 cup beef broth
16. 1/4 cup hot sauce
17. 1/4 cup Worcestershire sauce
18. 2 tablespoons unsulfured molasses

DIRECTIONS:

1. In a small bowl, combine the brown sugar, salt, mustard, fennel, black pepper, cayenne and paprika. On 2 large rimmed baking sheets, sprinkle the spice mix all over the ribs, pressing and patting it. Cover with foil and refrigerate overnight.
2. Preheat the oven to 250°. Pour off any liquid on the baking sheets, cover the ribs with foil and roast for about 3 hours, until the meat is tender but not falling off the bone. Pour off any liquid on the baking sheets.
3. Meanwhile, in a saucepan, melt the butter. Add the onion, garlic and thyme and cook over moderate heat until the onion is softened, about 5 minutes. Add the ketchup, vinegar, beef broth, hot sauce, Worcestershire sauce and molasses and bring to a boil. Simmer over low heat, stirring occasionally, until thickened, about 30 minutes.
4. Preheat the broiler and position a rack 10 inches from the heat. Brush the ribs liberally with the barbecue sauce and broil for about 10 minutes, turning and brushing occasionally with the sauce, until well-browned and crispy in spots. Transfer the ribs to a work surface and let rest for 5 minutes. Cut in between the bones and mound the ribs on a platter. Pass any extra barbecue sauce on the side.

MAKE AHEAD The roasted ribs and barbecue sauce can be refrigerated separately for up to 4 days. Return to room temperature and broil just before serving.