Q99's Feed Dave Thursdays

4 boneless skinless chicken breasts (about 2 lbs. total) ¼ cup freshly squeezed orange juice ¼ cup apricot preserves 1 tablespoon honey 1 tablespoon minced garlic 1 tablespoon soy sauce ½ teaspoon salt or more to taste ¼ teaspoon pepper 1 bunch, woody ends removed

2 pounds jumbo shrimp (10 – 12 per pound (about 20)) 2 tablespoons dry white wine 1/4 teaspoon kosher salt 1/4 teaspoon crushed red pepper flakes 3 tablespoons whole wheat bread crumbs 2 tablespoons fresh minced parsley 1 1/2 tablespoons grated Pecorino Romano cheese 2 cloves garlic, minced 1/2 teaspoon dried oregano 1 teaspoon lemon zest 2 tablespoon extra virgin olive oil fresh lemon wedges

2 cans Grands Cinnamon Rolls 1/4 cup granulated sugar 1 teaspoon cinnamon 1/2 cup brown sugar 1/2 cup butter melted

HONEY GARLIC GLAZED SALMON 4 (6 oz each) salmon filets 1/2 tsp kosher salt 1/2 tsp black pepper 1/2 tsp smoked paprika (or regular paprika)

2 russet potatoes, cut into 1/4 inch slices salt pepper garlic powder olive oil shredded cheddar green onions, thinly sliced 6 slices of bacon, cooked, drained and chopped 1 tomato, diced

2 pounds beef chuck, cut into 4 large chunks Kosher salt and freshly ground black pepper 2 tablespoons olive oil 1 yellow onion, diced 1 medium carrot, peeled and diced 1 stalk celery, diced 5 cloves garlic, minced 2 teaspoons fresh thyme, roughly chopped 1 fresh bay leaf 3 tablespoons tomato paste 1 cup dry red wine

8 frozen buttermilk biscuits thawed or Easy Cream Biscuits 1 21 oz can premium apple pie filling ½ cup butter melted ½ cup light brown sugar 1 Tbsp ground cinnamon 1 tsp pure vanilla extract ⅛ tsp nutmeg ¼ cup pecan pieces

BAKED FETA PASTA WITH CHICKEN 1 box of your favorite pasta, cooked al dente, strained 8-ounce block of feta cheese 2 cups cherry tomatoes 2 cloves garlic, chopped 1/4 cup, plus 1 tbsp olive oil 1 tsp oregano salt and pepper to taste lemon zest several fresh basil leave, chopped 1 lb chicken breast tenders, cut into bite sized pieces

2 pounds raw large shrimp, peeled, deveined (tails on or off) salt and pepper, to taste 1/3 cup melted butter, divided (about 5 tablespoons solid butter) 1/4 cup lemon juice 4 cloves garlic, minced 2 tablespoons chopped fresh parsley 1/3 cup panko bread crumbs 1/3 cup grated parmesan cheese 1/2 teaspoon, or more, to taste fresh chopped parsley, for garnish lemon wedges, to serve

JALAPENO POPPER WONTON CUPS 12 wonton wrappers 4 oz. cream cheese, softened 1/2 c. sour cream 12 oz. bacon, cooked & crumbled (reserve 2 Tbsp.) 1 c. shredded cheddar cheese (reserve 2 Tbsp.) 3-4 jalapeños, seeded and chopped 3 thinly sliced green onions (reserve 2 Tbsp.)

3 boneless chicken breasts, cut into thin strips 1/4 cup reduced sodium soy sauce 2 tbsp cornstarch 3 tbsp sesame oil 1 red bell pepper, cubed 1 green bell pepper, cubed 2 cups broccoli florets 1 bunch green onions, white and green parts, cut into 2 inch pieces 1/2 cup cashews dried red pepper flakes, to taste (the flakes will determine spice level of your dish) 5 garlic cloves, minced 1 tbsp fresh ginger, grated cooked rice for serving

4 pork chops, about 1-inch thick Salt, to taste 1 tablespoon all-purpose flour 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon smoked paprika 1/2 teaspoon ground black pepper 1 tablespoon olive oil 1 cup low-sodium chicken stock 1 tablespoon apple cider vinegar 2 teaspoons brown sugar 1 tablespoon butter 3 thinly sliced green onions, separating the white/green parts

14 oz can diced tomatoes with Italian herbs, undrained 3/4 cup tomato pasta sauce 3/4 cup evaporated milk or heavy cream 2 tablespoons corn starch 2 teaspoons minced garlic 1 teaspoon salt 1/2 teaspoon dried basil 1/4 teaspoon black pepper 4 boneless skinless chicken breasts 2 tablespoons finely chopped fresh basil

TATER TOT CASSEROLE 2 (9-ounce) packages breakfast sausage links 1 pound bacon 1 (32-ounce) package tater tots 12 large eggs 1/2 cup milk 1/4 cup green onions thinly sliced 1/2 red bell pepper finely diced 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 tsp dried Italian seasoning 1 cup Monterey jack cheese, shredded 2 cups cheddar cheese, shredded and divided 2 tablespoons green onions, thinly sliced

1 box of Betty Crocker Super Moist Yellow Cake Mix 1 Box (4 serving size) lemon instant pudding and pie filling mix ¾ cup of vegetable oil ¾ cup of water 4 eggs 2 cups of powdered sugar 2 TBLS butter melted (butter not margarine) ¾ cup of fresh-squeezed orange juice or you can use one that has plenty of pulp

4-14.5 oz cans cut green beans, drained 2-10.5 oz cans cream of mushroom soup 2-6 oz containers of French’s Fried Onions 8oz shredded cheddar cheese Milk Ground black pepper, to taste