1. Mix the paprika, garlic powder, oregano, salt and cayenne pepper in a shallow bowl or pie plate to combine. Press the flesh side of each salmon filet into the seasoning to evenly coat it. Or, you can sprinkle on the seasoning and pat onto the flesh side.

2. Heat the oil in a large nonstick or cast iron skillet oven medium heat until it is shimmering. Add the fillets, skin side up, and cook until blackened, about 3 minutes. Flip the fillets and continue to cook until cooked through to your ,liking 5 to 7 minutes depending on the thickness of your fillets. If the skin is starting to burn before fillets are cooked, turn the heat down to medium low. If the fillets are extra thick (1 1/2 to 2 inches) in the middle) you may need to turn the fillets on their sides for a minute on each side to cook them through. An instant read thermometer inserted into the middle of the thickest fillet should read 120 to 130 for medium rare or 135-145 for more well done. Serve with lemon wedges.

1. Cut the chicken into VERY small pieces (the smaller the better). Place chicken pieces in a bowl and add in the egg, flour, paremesan, mozzarella, garlic and seasonings. Mix well
2. Heat a large frying pan over medium to low heat. Add the oil. You can also spray in some non stick spray to keep them from sticking and so you don’t have to add more oil.
3. Once the pan is hot, add in about 1/4 cup of the chicken mixture per fritter. Do not overcrowd the pan too much. Cook fritters about 10 minutes each, turning a few times. Don’t have the pan too hot or the chicken will not cook through and the outside will burn.
4. These freeze well

1. In a medium sauce pan melt butter. Add flour and whisk for 1 minute. Add flour, onion, salt, dry mustard, pepper and celery salt. Mix well. Slowly add milk, stirring constantly. Once all milk is added, cook until smooth and thickened.
2. In a casserole, layer 1/3 of the cooked carrots, ½ of the cheese, 1/3 of the sauce, then repeat, 1/3 carrots, remaining cheese, 1/3 sauce, remaining carrots and remaining sauce. Sprinkle on breadcrumbs.
3. Bake at 350 for 25 minutes or until bubbly.

1. Preheat oven to 350.

2. Combine the cottage cheese, greek yogurt and seasonings in a blender and blend until smooth.

3. In a bowl, mix together chicken and cottage cheese sauce. Add in bacon.

4. Pour in a casserole dish. Top with shredded cheese

5. Bake at 350 for 20-25 minutes or until heated through and cheese is melted.

1. Preheat oven to 375. Spray a 9×9 inch baking pan with nonstick spray

2. In a large skillet, brown ground beef. Drain.

3. Add taco seasoning and water and simmer until thick and flavors blend. about 5 minutes. Add in refried beans if you are using them. Mix until well combined

4. Place 2 whole tortillas in bottom on baking pan, then cut one in half and fit it in to cover bottom

   

5. Layer 1/2 of the meat mixture over the tortillas, then 1 cup of salsa over the meat, then 1/2 of the cheese. At this point, if you would like to add in black beans, corn, etc, you can. Repeat layers, tortillas again, the rest of the meat, 1 cup salsa, 1/2 the cheese, any "add ins" and end with tortillas. Top with remaining 1/2 cup salsa. Cover and bake for 25-30 minutes, uncovering the last 5 minutes.

6. Cut into 4 servings, garnish each with 2 Tbsp sour cream.

1. Preheat oven to 375. Spray a 9×13 dish with non stick spray

2. Cut each of the 10 biscuits into 8 pieces, giving you 80 pieces of dough.

3. In a large bowl, mix together softened cream cheese, mayonnaise, sour cream, parmesan cheese, garlic and salt and pepper. Mix well

4. Chop up the artichoke hearts and spinach and stir into mixture, then stir in chicken.

5. Place half of the dough pieces into the chicken mixture and gently fold in. Then place the other half in an gently fold in again.

6. Place mixture into casserole dish and spread out evenly, making sure there are no lumps of biscuits stuck together.

7. Bake for 30 minutes, remove from oven, sprinkle mozzarella on top then return to the oven for 10 more minutes.

8. Let sit 5 minutes before cutting into 6 servings.

For the Roux

1. Heat 2 Tbsp oil and 2 Tbsp butter in a medium saucepan then sprinkle the flour on top. Whisk quickly until well combined. Cook, whisking occasionally, until the roux turns light golden brown. Slowly, while whisking, add 1 cup chicken broth to the roux and whisk vigorously until smooth. Remove the roux from the heat and set it aside while combining other ingredients.

For the Soup

1. In a large Dutch oven, heat 1 Tbsp butter and 1 Tbsp oil over med-high. Add the carrots and celery, saute 5 minutes; stir occasionally. Add the diced onions and cook 3 additional minutes or until the onions are translucent Add the minced garlic and cook 30 seconds-just long enough for the garlic to bloom.
2. Slowly add 1 cup of broth while scraping the bottom of the pot to deglaze the pan. Add the rest of the broth and the wine, the roux and stir well. Bring the mixture to a boil and stir often.
3. Reduce the heat to low and add all other ingredients.
4. Simmer 15 minutes then taste and adjust seasonings if necessary. This is the time to add salt and pepper, if desired. Continue to simmer the soup until it thickens about 30-45 minutes more or to desired consistency.
5. Discard bay leaves.
6. ***If soup is not thick enough for you, make a slurry with 2 Tbsp cornstarch and 3 Tbsp of water. Bring soup to a boil and add slurry, simmer until thick to your likeness.***