Grilled Chicken

Whiting Fish Platter

Wings Platter

Grilled Salmon Platter

Turkey Wings Platter

Banana Pudding with Strawberries

Shrimp Fried Rice

In a medium bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.

Prepare the Marinade

Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 8 hours for best flavor.

Marinate the Chicken

Preheat your grill to medium-high heat (about 375°F to 450°F).

Preheat the Grill

Remove the chicken from the marinade and let any excess marinade drip off. Place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C).

Grill the Chicken

Remove the chicken from the grill and let it rest for 5 minutes before slicing. This helps retain the juices.

Let it Rest

Olive oil

Lemon juice

Garlic cloves, minced

Dried oregano

Salt

Black pepper

Boneless, skinless chicken breasts

In a shallow dish, combine the all-purpose flour, cornmeal, salt, black pepper, and paprika. Mix well to ensure an even distribution of the spices.

Prepare the Breading Mixture

In another bowl, whisk together the eggs and milk until well combined.

Prepare the Egg Mixture

Dip each whiting fish fillet first into the egg mixture, allowing excess to drip off, then coat it in the breading mixture, pressing lightly to adhere. Set aside on a plate.

Coat the Fish

In a large skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.

Heat the Oil

Carefully place the coated whiting fillets in the hot oil, cooking in batches to avoid overcrowding. Fry for about 3-4 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Fish

In a large bowl, combine the coleslaw mix, mayonnaise, apple cider vinegar, salt, and black pepper. Toss well to combine, adjusting seasoning to taste.

Mix the Coleslaw

On a large serving platter, arrange the fried whiting fillets with a side of coleslaw. Serve with lemon wedges and tartar sauce on the side.

Assemble the Platter

Whiting fish fillets

All-purpose flour

Cornmeal

Paprika

Eggs

Milk

Vegetable oil

Coleslaw mix

Mayonnaise

Apple cider vinegar

Lemon wedges

Tartar sauce

Preheat your oven to 400°F (200°C). This ensures that the wings cook evenly.

Preheat the Oven

In a large bowl, toss the chicken wings with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.

Prepare the Wings

Spread the seasoned wings out in a single layer on a baking sheet lined with parchment paper.

Arrange on Baking Sheet

Bake the wings in the preheated oven for 40-45 minutes, turning them halfway through, until they are crispy and cooked through.

Bake the Wings

Once cooked, remove the wings from the oven and toss them in hot sauce until well coated.

Toss in Hot Sauce

In small bowls, pour the blue cheese dressing, ranch dressing, and honey mustard. Arrange them on a serving platter.

Set Up Dipping Sauces

Cut the celery sticks and carrot sticks into manageable lengths for dipping.

Prepare Vegetables

Place the celery and carrot sticks on the serving platter alongside the dipping sauces.

Arrange on Platter

chicken wings

olive oil

garlic powder

paprika

salt

black pepper

hot sauce

blue cheese dressing

ranch dressing

honey mustard

celery sticks

carrot sticks

In a mixing bowl, combine olive oil, lemon juice, minced garlic, salt, and black pepper. Whisk until well combined. Place salmon fillets in the marinade and let them sit for at least 30 minutes.

Marinate the Salmon

While the salmon is marinating, wash and trim the asparagus. Cut the red bell pepper into strips and halve the cherry tomatoes.

Prepare the Vegetables

Preheat your grill to medium-high heat, about 375°F (190°C).

Remove the salmon from the marinade and place it skin-side down on the grill. Grill for about 6-8 minutes per side, or until the salmon flakes easily with a fork.

Grill the Salmon

Place asparagus, cherry tomatoes, and red bell pepper on the grill. Grill for about 5-7 minutes, turning occasionally until they are tender and slightly charred.

Grill the Vegetables

Once everything is grilled, remove from the grill and let it rest for a couple of minutes. Arrange the salmon and vegetables on a platter. Garnish with fresh parsley and lemon wedges before serving.

Plate the Dish

Salmon fillets

Garlic cloves

Asparagus

Cherry tomatoes

Red bell pepper

Fresh parsley

Rinse the turkey wings under cold water and pat them dry with paper towels.

Prepare the Turkey Wings

In a large bowl, combine olive oil, garlic powder, onion powder, paprika, salt, black pepper, and lemon juice. Mix well until combined. Add the turkey wings to the bowl and coat them thoroughly with the marinade. Cover and let them marinate in the refrigerator for at least 1 hour, preferably overnight.

Season the Turkey Wings

While the turkey wings are marinating, chop the carrots, celery, and potatoes into bite-sized pieces. Place them in a large mixing bowl.

Drizzle a tablespoon of olive oil over the chopped vegetables, sprinkle with salt and pepper to taste, and toss to coat evenly.

Season the Vegetables

In a large roasting pan, arrange the marinated turkey wings on one side and the seasoned vegetables on the other side, ensuring they are evenly spaced.

Arrange the Dish

Place the roasting pan in the preheated oven and roast for 1 hour, or until the turkey wings are golden brown and the internal temperature reaches 165°F (74°C) and the vegetables are tender.

Roast the Turkey Wings and Vegetables

Once cooked, remove the roasting pan from the oven. Garnish the turkey wings platter with fresh parsley and serve hot.

Garnish and Serve

Turkey wings

Garlic powder

Onion powder

Carrots

Celery stalks

Potatoes

In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt until evenly mixed.

Combine Dry Ingredients

Gradually add the whole milk to the saucepan while continuously whisking to prevent lumps from forming.

Add Milk

Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and starts to bubble, about 5-7 minutes.

Cook the Mixture

Remove the saucepan from the heat and stir in the vanilla extract and butter until completely melted and combined. Let the pudding cool slightly.

Add Vanilla and Butter

Slice the ripe bananas into thin rounds and wash the strawberries. Remove the stems and slice them in half.

Prepare the Fruits

In a large serving dish or individual cups, start by placing a layer of vanilla wafers at the bottom, followed by a layer of sliced bananas, then a layer of pudding, and finally a layer of strawberries.

Layer the Ingredients

Repeat the layers until all ingredients are used, finishing with a layer of pudding on top.

Repeat Layers

Spread the whipped cream evenly over the top layer of pudding. Decorate with extra strawberry halves and banana slices if desired.

Top with Whipped Cream

Cover the dessert with plastic wrap and refrigerate for at least 2 hours before serving to allow the flavors to meld.

Chill and Serve

Whole Milk

Granulated Sugar

Cornstarch

Vanilla Extract

Butter

Ripe Bananas

Fresh Strawberries

Vanilla Wafers

Whipped Cream

Gather and prepare all ingredients. Ensure the shrimp is peeled and deveined, vegetables are diced, and the rice is cooked and cooled.

Prepare the Ingredients

In a large skillet or wok, heat 1 tablespoon of sesame oil over medium heat. Crack the eggs into the skillet and scramble them until fully cooked. Remove the eggs from the skillet and set aside.

Cook the Eggs

In the same skillet, add another tablespoon of sesame oil. Add the shrimp and sauté for about 2-3 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

Sauté the Shrimp

Add the remaining tablespoon of sesame oil to the skillet. Add minced garlic, diced carrots, and bell peppers. Sauté for about 3-4 minutes until the vegetables are tender.

Sauté the Vegetables

Add the cooked jasmine rice to the skillet with the vegetables. Stir well to combine and let it heat through for about 2 minutes.

Combine Rice and Ingredients

Return the cooked shrimp and scrambled eggs to the skillet. Add soy sauce, ground black pepper, and salt to taste. Stir everything together and cook for an additional 2-3 minutes until heated through.

Add Shrimp and Seasonings

Finally, add the chopped green onions and stir to combine. Remove from heat and serve hot.