1 (2-1/2 lb) boneless beef chuck roast
1 tsp. salt
1 tbsp. Italian seasoning
1 large clove garlic, finely chopped
1/3 c. sun-dried tomatoes in oil, drained and chopped
1/2 c. sliced pitted Kalamata or ripe olives
1 c. beef broth
1 onion, chopped

Brown both sides in skillet. Sprinkle with salt, Italian seasoning and garlic; removed from skillet and place seasoned side up in casserole dish. Spread tomatoes and olives over the roast, add broth and onions. Bake about 2 hours, or until meat probe registers 160°F. Serves 4.

1 whole chicken
1/4 c. olive oil
1 tbsp. finely chopped fresh basil
1 tsp. salt
1/2 tsp. black pepper
1 head garlic, separate and peel the cloves

Place the chicken in a roasting pan. Mix the oil, basil, salt and pepper. Rub onto chicken. Place the garlic cloves over and inside the chicken. Roast about 2 hours, or until the chicken is golden brown and pink remains. Serve with pan juices. Serves 3.

1 whole turkey (10-14 lbs.)
1/2 c. olive oil
2 tbsp. fresh lemon juice
2 tbsp. kosher salt
2 tbsp. fresh parsley, minced
1 tbsp. fresh sage, minced
1 tbsp. fresh rosemary, minced
1 tbsp. fresh thyme leaves, minced
1 tbsp. black pepper

Move oven rack to lower third of oven. Place turkey on rack and set in large roasting pan. Tuck wings under and tie legs with kitchen string. Pour 1 cup water into bottom of roasting pan. Whisk together olive oil, lemon juice, salt, herbs and pepper. Rub over turkey. Roast 3-1/2 hours, or until meat thermometer inserted in thickest part of thigh registers 165°F. No need to baste when using the reduced pressure setting. Remove from oven, cover loosely with foil and let stand 20 minutes before carving. Serves 16.

Preheat griddle to 325°. Pan coat griddle. Place the mushrooms, onion and pepper on half the griddle, and the meat on the other side. Cook and stir each, separately. Season meat as it cooks. Butter and grill the hoagie rolls. When the vegetables are tender and the meat is to desired doneness, place the slices of Provolone over the meat to melt. Scoop the beef and cheese onto the hoagie rools and top with the onions and peppers. Serves 4.

Preheat griddle to 325°. Beat eggs ina shallow dish or pie plate. Stir in the milk, vanilla, cinnamon and pinch salt. Dip both sides in batter. Spray griddle with pan coat and grill on both sides until golden brown. Serve with butter and dust with powdered sugar and cinnamon. Serves 4.

Preheat griddle to 325°. Pan coat surface. Cook meat on one side, ginger, garlic and mushrooms on the other. Combine when meat is done. Fry rice in 3 tbsp. oil. Cook two eggs and add the meat mixture, the rice and soy sauce. Garnish with crushed red pepper flakes and chives. Serves 4.

Preheat griddle to 350°. Pan coat the griddle surface. Place the shrimp on the griddle and cook for 2 minutes, turn and season with BBQ seasoning salt, cook 2 minutes more. Perfect every time. Garnish with more sauce, if desired. Serves 4 people.

Put diced chicken breast in bowl and marinade in Zesty Italian dressing while you cut up the vegetables. Preheat griddle to 325°. Pan coat griddle. Put chicken breat on one side and onion and peppers on the other. Cook until done. Place two tortillas on griddle, top with 3/4 cup cheese on each. Put cooked 1/2 chicken and vegetables over the cheese on each one and top with another tortilla. Flip so that both sides are heated and lightly brown. Serve with your choice of garnish. Suggested garnish: sour cream, guacamole, salsa, cilantro. Makes two quesadillas.