1. Gather ingredients.
   
2. Preheat Oven to 350 degrees.
3. Prepare two loaf pans with oil or shortening and floured. Note: I used two different sizes of loaf pans and they were perfect for the amount of batter (one was 8.5″ x 4.5″ x 2.75″ and the other one was 9″ x 5″ x 2.75″)

Dry Ingredients

1. In a medium-sized bowl, combine the flour, baking powder and salt using a fork or whisk.

Wet Ingredients

1. In a large bowl, combine the sugar and lemon zest using a fork. Mix until it resembles wet sand.
   
2. Next, add the rest of the ingredients (eggs to the plain yogurt) one at a time, stirring with a fork after each addition until well mixed (I beat the eggs in a separate bowl before adding them to the mixture).
3. Add the dry ingredient mixture 1 cup at a time, mixing well after each cup.
4. Pour mixed batter into the prepared loaf pans (about 2/3 full).
   
5. Bake in the preheated oven for 35-45 minutes (cook time varies by oven and pan size) until top of loaf is a golden brown and toothpick comes out clean.
   
6. Let loaves cool completely (if you can wait!) before drizzling the glaze over the top. (Note: I opted to let each person add the glaze to their individual servings)
7. Enjoy plain, with glaze or vanilla ice cream!

Preparation

1. Gather all ingredients.
   
2. Trim, rinse and dry chicken breasts. Place them in a large ziploc baggie and set aside while you prepare the marinade.

Making the marinade

1. In a medium-sized bowl, combine the Melted Butter, Lemon Juice and Spices. Mix well.
   
2. Pour the marinade into the baggie with the chicken and seal well. Gently turn bag over several times to completely coat the chicken breasts with the marinade. Place the baggie in a large baking dish (the one you will be using to bake the chicken) and refrigerate for at least 2 hours (or overnight/the morning of, if you’re making it ahead of time).
   

Baking the Chicken

1. Preheat oven to 325 degrees.
2. While the oven is preheating, pull the marinated chicken out of the refrigerator and dump the entire contents into the large baking dish ~ Note: the butter in the marinade will have solidified…I just place these “chunks” of solidified butter onto the chicken breasts, so they will melt into the chicken while baking.
3. Bake for 40-45 minutes, uncovered.

1. In a small bowl, combine the mayonnaise, mustard and honey until well-blended. I add the mustard and honey 1 tablespoon at a time in order to get the desired consistency and flavor.
2. Refrigerate until ready to use.

1. In a small bowl, mix the sour cream and Sriracha (add 1 teaspoon at a time) until well blended.
2. Add water 1 teaspoon at a time until sauce reaches desired consistency.
3. Add a dash of salt and taste. If more salt is desired, add 1/4 teaspoon at a time.

Making the Meatballs

1. Preheat Oven to 350 degrees. Line a cookie sheet with a baking mat or parchment paper.
2. Gather all Ingredients.
   
3. In a large bowl, place the following ingredients: ground meat, bread crumbs, minced garlic, chopped parsley, egg, Parmesan Cheese, salt and pepper.
   {Please Note: I tripled this recipe, thus the reason why the photo shows 3 eggs and larger quantities of ingredients.}
   
4. Mix the meat ingredients together.
   
5. If making these for an entree, use a Medium-sized scoop to form 2″ meatballs (for an appetizer, use a small-sized scoop for 1″ meatballs).
   Place on the prepared cookie sheet, leaving a little room between each meatball to allow for even cooking/crisping.
   
6. Bake in preheated oven for 20-25 minutes until the meatballs are lightly golden and a little crisp.

Making the Sauce

1. In a medium-sized bowl, combine the Catsup, Brown Sugar, Liquid Smoke (I used Colgin brand, Natural Hickory flavored), Garlic Powder and Chopped Onion.
2. Pour the well-mixed sauce over the lightly-baked, crisp meatballs and spread evenly to coat all of the meatballs.
   {Please Note: I transferred the lightly-baked meatballs to a deep baking dish to allow room for the sauce}
   
3. Bake in the 350 degree oven for approximately 45 minutes, or until bubbly.
   

Making the Marinade

1. Gather ingredients.
   
2. Mix the sherry, soy sauce and garlic together and pour into a Large Ziploc baggie.
3. Add the trimmed and halved chicken breasts to the bag with the marinade, seal and marinate for 1 hour in refrigerator ( you can marinate for longer, if desired/needed).
   

Flouring the Chicken

1. In another Large Ziploc baggie, mix the flour, salt and pepper together.
2. Drain the marinated chicken, reserving the marinade in a medium-sized bowl, and put the chicken into the baggie with the flour mixture. Seal bag and coat the chicken well with the flour.
   

Cooking the Chicken

1. In a large skillet, heat the oil over medium to medium-high heat – I usually start with the temperature at medium-high and then lower it a little as the chicken starts browning.
2. Add the well-floured chicken to the heated oil.
   
3. Cook for 10 minutes on one side and then carfully turn over to cook the other side for 10 minutes.
   
4. While the chicken is browning, add the honey to the reserved marinade and mix well until honey is dissolved.
5. Once the chicken is browned on both sides, pour the marinade over the chicken and reduce temperature to low. Cover and simmer for about 15 minutes.
   

1. Preheat oven to 275 degrees.
2. Line two cookie sheets with parchment paper or Silpat Baking Mats and set aside.
3. Gather all of your ingredients.
   

Make the Brown Sugar Syrup

1. In a large microwave-safe glass bowl (minimum size of 4 cups, so it does not boil over) mix the Water and Brown Sugar. Microwave for 5 minutes…until sugar is fully dissolved. Remove from microwave, stir and add in the Salt and Vanilla Extract. Stir well to make certain that salt is completely dissolved.
   

The Dry Ingredients

1. While the syrup is cooking, combine the oats, nuts and/or seeds in a VERY large bowl.
   

Combining the Ingredients

1. Once the syrup is prepared, pour it over the Oat mixture and stir well to evenly coat the dry ingredients.
   
2. Spread mixture onto the two prepared cookie sheets and bake for 45-60 minutes…should be lightly golden.
   
3. Once out of the oven, add the dried fruit (I do this in the same VERY large mixing bowl that I used before, cleaned and dried first). Let cool completely before putting into storage container/baggies.
   

1. Preheat Oven to 400 degrees.
2. Cover 2 large baking sheets with foil and lightly spray with non-stick cooking oil.
3. Gather all of your ingredients.
   
4. In a Large Mixing Bowl, place the Ground Turkey, the whisked Eggs, the Worcestershire Sauce and the Salt and Pepper. Blend well.
   
5. Add the Italian Bread Crumbs to the Turkey mixture and stir until VERY well blended.
6. Scoop the mixture onto the prepared baking sheet pans using a Medium-sized scooper – balls should be about 2″ in size. I do not roll them with my hands, but you may do so….I simply scoop and place on the cooking sheets. I leave space between each meatball to ensure even cooking.
   
7. Bake at 400 degrees for 18-20 minutes.
   
8. Serve with your favorite dip/sauce and a nice fresh salad!
   

1. Cook Rice according to package directions. Add butter, salt and pepper once the rice is finished cooking and stir well.
2. Heat 1 Tablespoon Olive Oil in a large saute pan or skillet over medium heat. Add the sliced white parts of the scallions and cook for about 1-2 minutes.
3. Add the ground chicken to the cooked scallions and cook thoroughly. Stir in 5 tsp of the White Wine Vinegar and pour the Bulgogi sauce over the top, mixing well. Reduce heat and simmer, stirring occasionally.
   
4. While the chicken is cooking, wash the cucumbers and carrots (if you’re shredding your own carrots) and dry. Remove the ends from both the carrots and the cucumbers. With a vegetable peeler, shave the cucumber lengthwise into thin ribbons (continue peeling until you reach the core where the seeds begin).
5. In a medium-sized bowl, combine 5 teaspoons of the White Wine Vinegar and 1 teaspoon sugar; mix well. Add the cucumber ribbons to this mixture and place in the refrigerator.
   
6. To make the Sriracha Crema, combine the sour cream and 2 teaspoons Sriracha (more if you like it really spicy). Add 1 teaspoon of water at a time until you get the desired consistency for drizzling. Place in refrigerator until ready to eat.
   
7. I cook the carrots just before I’m ready to serve, so that they are nice and warm. Drizzle oil in saucepan and heat over medium-high heat. Add the carrots, salt and pepper to taste, and cook for about 2 minutes…you want them still a little crispy and tender.
   

Assembling the Bowls

1. Spread about 1/2 cup of rice in the bottom of a bowl. On top of the rice arrange the chicken, carrots and cucumbers (amounts of each topping depend on the person, but I usually serve about 1/4 cup of each topping). Add green scallions and drizzle some of the Sriracha Crema sauce over the top. Enjoy!

1. Preheat oven to 350 degrees.
   Shred the cooked chicken and place it in a large sauce pan.
   
2. Add 1 of the cans of Enchilada Sauce and mix well over Medium heat.
3. Add the sour cream and 1 cup of the shredded cheddar and stir until completely melted. Remove from heat.
   
4. Set up a “Work Station” like the one in the photo to make life easier. Pour the 2nd can of Enchilada sauce into a deep dish pan (I use a square baking dish). Place a large plate out to serve as a “working surface.” Spray a 9″x13″ baking dish with non-stick cooking spray.
   
5. First step, using either your fingers or tongs, dip a tortilla shell into the Enchilada sauce and turn over to coat both sides. Place onto the “working surface” plate.
6. Next, plop a large spoonful of the chicken mixture towards one end of the tortilla shell and gently spread the mixture out a little with the backside of the spoon.
   
7. Roll up and place seam side down in the 9″x13″ baking dish. Repeat until all tortilla shells are gone. Sprinkle the remaining Shredded Cheddar Cheese over the top.
8. Bake for 18-20 minutes or until nice and bubbly.
   
9. Serve with sour cream and chopped green onions.