• 6 chicken breasts- skin on
• Olive Oil
• Salt and Pepper
• 8 oz. unsalted butter
• 1 medium onion chopped fine
• 6 Tablespoons fresh lemon juice
• 1-2 tsp salt
• Tabasco
• 2 bunches collards or 4 bunches kale
• Olive oil

Prep collards by removing rib from either green and tearing into bite size pieces.
Wash, drain and set aside.

Melt butter in a pan. Add onions and cook on low heat until translucent. Add lemon juice.Season to taste with salt. Add couple dashes of Tabasco to taste.
Keep warm.

Season chicken with salt and pepper. Heat small amount of olive oil in a skillet. Sear breasts 2 min on each side.
Place in a 375 oven and bake for 16- 20 min until done depending on thickness and weight of breast.
Keep warm.

In a larger pan or pot, heat oil and add greens. Stir greens in oil until tender. May add a little water and cover pot to steam them. Season with salt to taste.

To plate, place greens on plate or platter. Place chicken breast on top and spoon sauce over the chicken and greens.
Delicious served with corn pudding and jasmine rice.

• 2 cups sugar
• 1 cup all-purpose flour
• 1 teaspoon salt
• 2 cups milk (whole)
• 2 cups half and half
• 2 teaspoon vanilla extract
• 2 tablespoon butter
• 8 egg yolks
• box of Vanilla wafers
• 10 ripe bananas

Meringue:

• 8 egg whites, at room temperature
• 10 tablespoons sugar
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract

Lightly beat yolks in a large size mixing bowl and set aside.
Whisk together in a large saucepan, the sugar, flour and salt. Slowly mix in milk and half and half, whisking constantly until pudding is thick. When thickened, add butter. Gradually add hot pudding  to yolks, whisking constantly. (If you have a standing mixer, it makes this part easier)
When pudding fully incorporated, add vanilla.
In a separate mixing bowl, beat whites, sugar and cream of tartar until peaks form. Then fold vanilla in.
Assembly:
In a 9×13 baking or casserole, make a layer of bananas, then wafers, then pudding. Repeat again.
Top with meringue and place in 350 oven  until meringue  browns.
Serve warm.

• 3 1/2 cups shredded sharp cheddar cheese
• 1/2 cup diced pimento
• 1 oz. cream cheese
• 3 Tablespoons mayonnaise
• 1/8 teaspoon cayenne
• 1/4 teaspoon tabasco
• 1/8 teaspoon kosher salt

Place all ingredients in a bowl and mixed well with hands until cream cheese is incorporated into mixture.

• 4 tablespoons minced shallot
• 3 tablespoons red wine vinegar
• 4 teaspoons Dijon mustard
• 1 teaspoon sugar
• 1/2 cup Extra Virgin Olive Oil
• salt
• Tabasco
• 4-6 heads young lettuces, washed and torn into pieces
• 1 1/2 cups sliced mushrooms
• 12 radishes. trimmed and sliced
• 6 tablespoons crumbled bleu cheese

Whisk first 4 ingredients in a bowl to blend or in a glass jar and shake. Season with salt and Tabasco to taste.
On plates or in bowls, place washed lettuce leaves. Scatter mushrooms and radishes on the leaves. Spoon vinaigrette on the salad.
Sprinkle cheese all over.

Serves 6

• 2 cups heavy cream
• ½ cup half & half
• 5 oz dark chocolate (75% works great)
• 6 egg yolks
• 1/3 cup granulated sugar

Bring cream and milk just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate; whisk until melted and smooth.
Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.
Divide custard mixture among six 3/4-cup custard cups or soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead.) Cover and keep chilled.

Enjoy!

Serves 8

• Olive oil – about 2 cups
• Garlic – 2 cloves, sliced thin
• Basil – 1 bunch
• Lemon – 1
• Asparagus – 1 pound, trimmed of woody ends
• Salt
• Feta cheese – 4-ounce block (about 1/2 cup), grated or crumbled

Bring a large pot of water to a boil.  Pour the oil into a loaf pan or one quart casserole dish.  Add the garlic and 2 tablespoons of small leaves from the basil to the oil.  Wrap the remaining basil in a damp paper towel, cover, and refrigerate until time for serving.  Using a fine microplane grater, zest 1/2 of the lemon directly into the oil.  Using a vegetable peeler, strip two large pieces of the peel into the oil; make sure you have a little peel left on the lemon.  Drop the asparagus in the boiling water for 1 minute.  Using tongs, remove the asparagus from the water, tap the tongs on the side of the pot, shaking off any excess water, and lay the asparagus into the dish with the oil.   The asparagus should be completely submerged; add a little more oil if needed.  Wrap the pan with plastic wrap and refrigerate until thoroughly chilled, about 4 hours.

• 3 tablespoons unsalted butter
• 1 pound onions, coarsely chopped
• 1 small garlic clove, minced
• 6 cups chicken stock
• ½ pound potatoes, peeled and coarsely chopped
• ¾ pound sorrel, trimmed and torn in large pieces
• salt and freshly ground pepper, to taste
• sour cream

Heat butter in a deep pot and sauté onions until wilted and turning golden, about 5 minutes.  Add garlic and cook for another minute.  Add stock and heat, then add potatoes. Simmer until potatoes are done, about 10 minutes.  Stir in sorrel and heat thoroughly.
Transfer to a food processor and puree.  Return to the pot and heat for another few minutes, correcting seasoning with salt and pepper if necessary.