4 Cheeses and Bacon

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Chef Mike Isabella’s Shrimp Scampi  **Using white wine and low-sodium chicken broth in place of butter, this Italian favorite from chef Mike Isabella cuts the calories of the traditional dish in half. Shrimp is a lean source of protein, so you can enjoy this dinner without worrying about your cholesterol. Mangia!

From Dr. Oz: Healthier SHRIMP SCAMPI -- Using white wine and low-sodium chicken broth in place of butter, this Italian favorite from chef Mike Isabella cuts the calories of the traditional dish in half.

Charleston Deviled Crab Salad from James Beard Award-winning chef Mike Lata. Classic, southern, seaside. Charleston inspired this classic regional recipe.

Deviled Crab Salad by Chef Mike Lata

Charleston Deviled Crab Salad from James Beard Award-winning chef Mike Lata. Charleston inspired this classic regional recipe.

At his New York City restaurant, The Clam, chef Mike Price makes the ultimate seafood dip with a winning combination of steamed clams with sour cream, lemon juice, Worcestershire sauce and cayenne pepper.

The Clam Dip

Clam Dip (Tasting Table ) At his New York City restaurant, The Clam, chef Mike Price makes the ultimate seafood dip with a winning combination of steamed clams with sour cream, lemon juice, Worcestershire sauce and cayenne pepper.

Moroccan Braised Chicken & Lentils, Smoked Paprika, Tomato by Chef Mike Ward - Recipe at lentils.org

Inspired by North Africa, this quick and easy one-skillet meal draws the warmth of cumin and rich depth of smoked paprika to beautifully layer with the nutty earthiness of the lentils.

Poached cod with smoked paprika and tomato — Chef Mike Ward

Chef Mike Ward provides an online culinary destination containing amazing, super simple recipes that will inspire and help you become a kitchen guru.

Moroccan Braised Chicken & Lentils, Smoked Paprika, Tomato by Chef Mike Ward - Recipe at lentils.org

Inspired by North Africa, this quick and easy one-skillet meal draws the warmth of cumin and rich depth of smoked paprika to beautifully layer with the nutty earthiness of the lentils.

Chicken Vesuvio  Serves 4 | Difficulty: Medium    Chicken Vesuvio is a dish everybody is familiar with. If you are not a fan of chicken on the bone, you can substitute the whole chicken for boneless, skinless breasts.    Filed as Entree / Poultry        http://alexdanasrecipes.wordpress.com/2012/01/31/chef-mikes-chicken-vesuvio-recipe/

Chef Mike’s Chicken Vesuvio Recipe

Chicken Vesuvio Serves 4 | Difficulty: Medium Chicken Vesuvio is a dish everybody is familiar with. If you are not a fan of chicken on the bone, you can substitute the whole chicken for boneless, skinless breasts. Filed as Entree / Poultry http://alexdanasrecipes.wordpress.com/2012/01/31/chef-mikes-chicken-vesuvio-recipe/

Eight simple steps can get you to perfectly cooked chicken, every time. Chef Mike Ward has the recipe and tips you’ll want to dig into. Click here for the recipe. [Featured Design: (top) Langdon, (bottom) Bradshaw] #MyCambria

Eight simple steps can get you to perfectly cooked chicken, every time. Chef Mike Ward has the recipe and tips you’ll want to dig into. Click here for the recipe. [Featured Design: (top) Langdon, (bottom) Bradshaw] #MyCambria

Soft-Shell Crabs with Radish Salad - Make these live soft-shell crabs, which are now in season, keep things simple, dredging them in a mix of cornmeal and Old Bay before panfrying them in a whole lot of butter. He serves the crisp, golden crabs with an herb salad that he refers to as a "deconstructed tartar sauce" made with cornichons, parsley, scallions and shallots. http://www.tastingtable.com/cook/recipes/fried-soft-shell-crab-recipe-radish-salad-mike-lata

Mike Lata's Soft-Shell Crabs with Radish Salad

Recipe: Fried Soft-Shell Crab with Radish Salad from Mike Lata

Chef Mike’s Lamon Basil Black Cob Pho-[note should be Cod not Cob]  http://www.expatcucina.com/2012/02/03/chef-mikes-lamon-basil-black-cob/

Chef Mike’s Lamon Basil Black Cob Pho-[note should be Cod not Cob] http://www.expatcucina.com/2012/02/03/chef-mikes-lamon-basil-black-cob/

Make spaghetti and meatballs like nonna used to with this 100-year-old Italian recipe from chef Mike Maroni

Make spaghetti and meatballs like nonna used to with this Italian recipe from chef Mike Maroni

Come March, it’s no longer possible to be inspired by root vegetables,” says chef Mike Lata of Fig in Charleston, South Carolina. “You’ve done everything you can.”

Peas and Pea Shoots with Spring Onions and Mint

Come March, it’s no longer possible to be inspired by root vegetables,” says chef Mike Lata of Fig in Charleston, South Carolina.

Spicy Escarole Recipe

Spicy Escarole

Shrimp etoufee by Chef Mike Stevenson , executive chef for the Washington Redskins Stadium

Executive Chef for the Washington Redskins Stadium, Chef Mike Stevenson, is in town for the Annual Southern Women's Show!

4 Cheeses and Bacon? Sounds like a party to me

4 Cheeses and Bacon? Sounds like a party to me

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