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Pan Seared Tilapia in Lemon Butter sauce with Sautéed Mixed Vegetables
Ingredients:
  4-Tilapia Fillets
  2-Lemons   
  ¼-Cup Butter (1/2 stick)
  Parsley Flakes
  Salt & Pepper
  ½-Cup pearl onions
  2-zucchini
  1-yellow squash
  4 to 6-plum tomatoes
  2-cloves of garlic

Preparation:
Tilapia
Oil your skillet and set to high heat. Sear the Tilapia and then turn the heat to medium. Add butter to skillet and melt. Squeeze the lemons into the skillet, sprinkle with salt and pepper to taste. Remove the fillets from the skillet and let the juice and butter reduce a little. Coat the fillet with the reduction and garnish with Parsley flakes.

Vegetables
Dice the tomatoes, peel the onions, slice the zucchini and squash and mash the garlic.  Place 1 Tablespoon of oil in a medium sauce pan. Once the oil is hot, sauté the garlic and onions for a minute or two. Add the tomatoes, simmer for a few minutes and then add the zucchini and squash. Cook until tender, not to mushy, about 5 to 10 minutes. Add salt and pepper to taste.

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PAMA Glazed Beef Skewers
Ingredients:
  1-Cup PAMA liqueur reduced to 1/2 cup
  3oz of Dr. Marinade Jerk Sauce
  1-sprig of thyme
  2-teaspoons of hot pepper sauce
  Salt & Pepper
  1-lb of flank steak
  1-package of skewers
 
Preparation:
Mix the ingredients in a large bowl. Slice steak into 1/2 inch thick strips, place strips in bowl with marinade and soak overnight.  Dip skewers in water to prevent burning and secure beef strips onto skewers. Sprinkle with salt and pepper if desired.  Place skewers on hot grill for a several minutes on each side, and cook to desired temperature.
 
For Glaze:
Add 3 oz of PAMA liqueur to the leftover marinade and reduce until mixture turns to glaze. Pour glaze over cooked skewers.

PAMA Glazed Asian Shrimp
Ingredients:
  1-Cup PAMA liqueur reduced to 1/2 cup
  ½-Cup Dr. Marinade Asian BBQ marinade
  1/8-teaspoon lemon zest
  1-lb cleaned and devained shrimp

Preparation:
Mix all ingredients in bowl. Marinade shrimp for 2 hours. Skewer shrimp and grill for approx 3 minutes on each side.
  
For Glaze:
Add 2-3 oz of PAMA liqueur to leftover marinade and reduce until mixture begins to thicken.  Pour over grilled shrimp skewers for added flavor.
 
Turkey Meatballs with Sweet & Spicy PAMA Dipping sauce
Ingredients:
  1-lb ground white meat Turkey
  2-Cups panko
  Eggs for egg wash
  Salt and Pepper
  ½-Cup Chipotle Sauce
  1-Cup PAMA Liqueur
  ½-Cup cane sugar
  Canola oil

Preparation:
Mix 2 tablespoons Chipotle sauce with ground turkey and form into tiny meatballs. Bring oil to temp. (325-375 degrees). Dip meatballs in egg wash then into panko. Cook meatballs in oil for about 6 or 7 minutes. Remove from heat, sprinkle with salt
 
Dipping Sauce:
Place PAMA Liqueur and sugar into saucepan and reduce until mixture thickens to syrup.
Mix in chipotle sauce, let cool and serve on the side.
 
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Blackened Surf & Turf w/ Scalloped Parmesan Potatoes
Ingredients for Surf & Turf:
  2- 6oz Fillet Mignon
  2- 6oz or larger Lobster Tails
  ½-Cup Butter (1 stick)
  Dr. Marinade's Blackening Rub (or any other)

Ingredients for Scalloped Parmesan Potatoes
  4-Medium Potatoes
  1-Cup Cream or Half-n-Half
  6oz Shredded Parmesan Cheese
  2-Tablespoons Butter
  ½-Cup Bread Crumbs

Preparation:
Fillet Mignon
Melt and clarify 1/2 stick of butter. Let that cool off. Dip fillets in butter, sprinkle with a little salt and then dip in to the blackening rub, patting the rub onto the meat. Sear the fillet on a hot grill for 1 to 2 minutes per side, then place into a pre-heated oven at 400 degrees for about 20 minutes.

Lobster Tails
Melt and clarify 1/2 stick of butter. Let that cool off. Partially remove the tails from the shells, being careful to not fully separate them.  Coat the tails in butter, sprinkle with the blackening rub.  Place the tails in a broiler pan and place into the broiler for 10 to 15 minutes, depending on the size of the tails.

Scalloped Parmesan Potatoes
Thinly slice the potatoes and keep them soaking.
In a medium saucepan on medium heat, warm up the cream. Melt the butter and cheese into the cream. Once melted, turn off the heat and add ¼ Cup of breadcrumbs to the mixture.
In a baking dish, layer the potato slices adding some of the cream and cheese mixture periodically as you go. Once all the potatoes are in, cover with the remaining cheese sauce and sprinkle the remaining breadcrumbs on top. Bake for 30 to 40 minutes, (or until potatoes are soft) at 350 degrees.

I'M SORRY
  
Homemade Red Velvet Cup Cakes

GOOD-BYE
 
Frozen Fried Chicken and Microwaveable Mac-n-Cheese

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