Ingredients

• Chicken breast halves, marinated in salt, pepper, dijon mustard
• Heavy cream
• Dijon mustard
• Chopped fresh tarragon/rosemary

Directions

1. Melt the butter and heat the oil in a skillet over medium-high heat. Brown chicken on both sides.Set aside and keep warm.
2. Stir cream into the pan, scraping up brown bits. Mix in mustard and tarragon. Cook and stir 5 minutes, or until thickened.
3. Return chicken to skillet to coat with sauce. Drizzle chicken with remaining sauce to serve.

Carbonara & Pesto Pasta

Ingredients:

• Pasta of choice
• Yellow onion
• Leggo's carbonara sauce
• Leggo's pesto sauce
• Tomatoes, cut into eighths.
• Red cheddar cheese, cut into strips (alternative: romano cheese)
• Black pepper
• Parsley to garnidh

Directions:

1. Cook pasta according to package directions. Drain and set aside.
2. Saute onion in butter over low heat. Be careful not to burn the butter.
3. Add carbonara and pesto sauce (in 4:1 ratio). Cook until sauce is warm, stirring constantly.
4. Turn off heat. Stir in tomatoes. Cover for 2 minutes to slightly soften.
5. Pour sauce over cooked pasta. Sprinkle cheese and ham. Top with parsley.

Source: My own recipe.

Peppered Shrimp Alfredo Penne

Ingredients:

• Penne pasta
• Shrimp, peeled and de-veined
• Red bell pepper, chopped
• Portobello mushrooms, diced
• Alfredo sauce
• Romano cheese, grated
• Cream
• Butter
• Olive oil
• Onion, chopped
• Garlic, minced
• Cayenne pepper, to taste
• Salt and pepper to taste
• Parsley, chopped

Directions:

1. Cook pasta, drain, toss with olive oil, and set aside.
2. Meanwhile, saute onions in butter and olive oil until translucent. Stir in garlic, red pepper, and mushroom; cook  until soft.
3. Stir in the shrimp, and cook until firm and pink, then pour in alfredo sauce, romano cheese, and cream; bring to a simmer stirring constantly until thickened. 
4. Season with cayenne, salt, and pepper to taste. 
5. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

Source: Allrecipes.com

Roasted Garlic Cauliflower

Ingredients:

• Garlic, minced
• Olive oil
• Cauliflower, separated into florets
• Parmesan cheese, grated
• Salt & pepper
• Fresh parsley, chopped

Directions:

1. Preheat the oven to 200C. Grease a large baking dish.
2. Mix olive oil, garlic and cauliflower. Pour into baking dish.
3. Bake for 25 minutes, stirring halfway through. 
4. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, or until golden.

Source: Allrecipes.com

Garlic Mashed Red Potatoes

Ingredients:

• Unpeeled red potatoes, quartered
• Butter, room temperature
• Romano cheese, grated
• Garlic, chopped
• Salt
• Dried oregano

Directions:

1. Boil potatoes until tender . 
2. Stir in butter, cheese, garlic, salt and oregano. 
3. Mash.

Source: Allrecipes.com

Lemon Ginger Shrimp

Ingredients:

• Jumbo shrimp, peeled and de-veined, 1 pound
• Olive oil, 4 tbsp
• Sesame oil, 1 tsp
• Lemon juice, 2 tbsp
• Onion, 1/3, chopped
• Garlic, 1 small clove, peeled
• Fresh ginger root, grated, 2 tsp
• Fresh cilantro leaves, minced, 2 tsp (alternative: parsley)
• Paprika, 1/2 tsp
• Salt & pepper, dash
• Skewers

Directions:

1. Marinating the prawns: Blend olive oil, sesame oil, lemon juice, onion, garlic, ginger, cilantro, paprika, salt, and pepper until smooth. Reserve a small amount for basting. Pour the remaining into a dish, add shrimp, and stir to coat. Cover, and refrigerate for 2 hours.
2. Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
3. Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque. Baste with reserved sauce by applying with brush while cooking.

Source: Allrecipes.com

Pan-fried Vegetables

Ingredients:

• Yellow bell pepper, cut into strips
• Red bell pepper, cut into strips
• Black olives, sliced
• Asparagus
• Tomatoes, cut into eighths
• Yellow onions, chopped
• Garlic, chopped

Directions:

1. Saute garlic, onions and olives in butter, until onions are translucent.
2. Add asparagus, cook until tender,
3. Add capsicums, cook half-through.
4. Turn off heat.
5. Stir in tomatoes.
6. Drain of liquid, toss, then serve.

Source: My own recipe.