• Preheat your propane oven to 375°F. Season the chicken breasts with salt and pepper, then place them on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until cooked through. Let cool, then dice into small pieces.
• In a mixing bowl, combine the diced chicken, diced pickles, diced red onion, mayonnaise, Dijon mustard, chopped dill, salt, and pepper. Stir until well combined.
• Toast the bread slices to your desired level of crispiness.
• To assemble the sandwiches, place a lettuce leaf on each slice of bread, followed by a generous scoop of the dill pickle chicken salad mixture. Top with sliced tomatoes and another slice of bread.
• Enjoy!

Instructions to Prepare Chicken Cutlets

• Prepare Chicken:

  Place each chicken breast between two sheets of plastic wrap or in a plastic bag.

  Use a meat mallet or the bottom of a heavy pan to pound the chicken breasts until they are about 1/2 inch thick.
• Create the Dredge:

  In a shallow bowl, combine the flour, salt, pepper, garlic powder, and paprika. Mix well to ensure even seasoning.
• Dredge the Chicken:

  In a separate bowl, whisk together the eggs and milk to create an egg wash.

  Coat the chicken in the seasoned flour mixture, pressing the flour onto the chicken to ensure an even coating.

  Dip each chicken cutlet into the egg wash, allowing any excess to drip off.

  Coat the chicken in the Italian bread crumbs, pressing them onto the chicken, ensuring each side is coated evenly.
• Heat the Oil:

  On a propane stove, use a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat until it reaches 350-375°F .
• Fry the Chicken:

  Carefully place the breaded chicken cutlets into the hot oil, working in batches if necessary to avoid overcrowding.

  Fry each cutlet for 3-4 minutes per side or until golden brown and cooked through. The internal temperature should reach 165°F.
• Drain and Arrange in Greased Pan:

  Once cooked, transfer the fried chicken cutlets to a paper towel-lined plate to drain excess oil. Allow the chicken to rest for a couple of minutes before placed in a greased pan.

Instructions to Prepare Cheese Sauce

• Cheese Sauce:

  Shred the cheddar cheese if not already shredded.

  Measure out the dry white wine.
• Make the Béchamel Base:

  On your propane stove, use a medium saucepan to melt the butter over medium heat.

  Once melted, add the flour and whisk continuously to form a smooth paste (roux). Cook for 1-2 minutes, but do not let it brown.
• Add Milk:

  Gradually whisk in the milk, ensuring there are no lumps in the mixture.

  Continue to whisk constantly until the sauce thickens, usually about 5-7 minutes.
• Incorporate Cheese and Wine:

  Once the béchamel has thickened, reduce the heat to low.

  Stir in the shredded cheddar cheese until it's fully melted and the sauce is smooth.

  Pour in the dry white wine and continue to stir until well combined.
• Seasoning:

  Season the sauce with salt and pepper to taste. If you like, add a pinch of nutmeg for additional flavor.
• Simmer and Pour over Chicken:

  Allow the sauce to simmer on low heat for an additional 2-3 minutes, stirring occasionally to meld the flavors.

  PRO TIP: If the sauce is too thick, you can adjust the consistency by adding a little more milk. If it's too thin, let it simmer a bit longer to thicken.

  Pour over cooked chicken.

Cooking Instructions:

• Cook chicken and cheese sauce at 300 - 325°F for 20 minutes checking occasionally. Be careful not to left the sauce break by overheating.

  Option to serve with rice pilaf and favorite vegetable.

• In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed.
• While the quinoa is cooking, chop the rainbow cherry tomatoes, halve the mozzarella balls, and shred or thinly slice the fresh basil leaves.
• Once the quinoa is finished cooking, fluff quinoa with a fork. Using a large mixing bowl, combine all ingredients.

  Begin with the fluffed quinoa, followed by halved rainbow cherry tomatoes, halved mozzarella balls, and shredded basil. Season with salt and pepper to taste, drizzle with olive oil and stir together until well combined.
• Refrigerate large mixing bowl with ingredients for at least 30 minutes to let the flavors meld.
• Toast each slice of bread on the grill for 1-2 minutes or until golden brown.
• Bring out the refreshing Quinoa Caprese Salad, top with balsamic glaze and garnish with additional basil leaves.
• If desired, add walnuts or protein to elevate this meal.
• Serve and enjoy!

• Begin by seasoning salmon filet with salt and pepper to taste and set aside. Continue prepping by slicing tomato, mincing garlic, and zesting lemon.
• Next, place the bacon on a skillet and cook over medium heat until it reaches your preferred level of crispiness. Carefully place slices of bacon on a paper towel then remove excess grease on skillet.
• Once the pan is clear, set the grill to medium-high heat, brush it with olive oil to prevent sticking and add the salmon filet. Cook for 4-5 minutes per side or until the salmon flakes easily with a fork, reaching desired level of doneness.
• While salmon is grilling, create the lemon garlic aioli by combining ½ cup mayonnaise, minced garlic, ½ teaspoon lemon zest, 1/2 tablespoon lemon juice – whisk ingredients together while adding salt and pepper to taste.
• Toast each slice of bread on the grill for 1-2 minutes or until golden brown.
• Assemble the sandwiches by laying out the toasted bread slices, add lemon garlic aioli to each side of bread, then layer with grilled salmon, bacon, tomato slices, and fresh lettuce.
• Serve and enjoy!

• One of the key elements of this mouthwatering prime rib recipe, is for the meat to come to room temperature to ensure the prime rib is cooked evenly. This may take approximately 2-hours prior to cooking.
• Preheat your propane oven to 450°F.
• While the oven is heating, mix together the minced garlic, chopped rosemary, thyme, salt, pepper, and butter to create a flavorful herb rub. Place the prime rib roast on a cutting board and generously coat the entire surface with the herb rub, ensuring it's evenly distributed, the transfer to a roasting pan with the fat side facing up.
• Place roast in the preheated oven for 15 minutes to get a perfect sear on the outside.
• Reduce the oven temperature to 325°F and continue roasting for approximately 20 minutes to reach medium-rare doneness. Increase time in oven to achieve your desired level of doneness.
• Once done, remove the prime rib from the oven, cover it loosely with foil, and let it rest for at least 1 hour. The meat will continue to cook outside the oven and allow the juices and seasoning to redistribute.
• Carvethe prime rib into thick, juicy slices, and enjoy!

• Preheat your oven to 375°F (190°C).
• Place the acorn squash halves on a baking sheet, cut side up. Brush the insides with olive oil and sprinkle with salt and pepper. Roast in the preheated oven for 30-40 minutes or until the squash is tender.
• While the squash is roasting, prepare the quinoa. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and the liquid is absorbed.
• In a skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened.
• Add the cooked quinoa to the skillet with the sautéed onion and garlic. Stir in the cumin, paprika, cinnamon, dried cranberries, and chopped walnuts. Season with salt and pepper to taste. Cook for an additional 5 minutes, allowing the flavors to meld.
• Once the acorn squash is tender, fill each half with the quinoa mixture.
• Garnish with fresh parsley for a burst of color and freshness.