Olivia

Chicken breasts marinated in bottled Italian dressing and baked right in it, with an optional Parmesan top.

Shoulder pork steaks smoked low, braised in BBQ sauce until fork-tender, then caramelized on the grill.

Chicken strips coated in mayo and Dijon, shaken in crushed barbecue chips and baked until crunchy and golden.

Chicken, drained pineapple, toasted pecans, celery and basil in a lemon mayo dressing, served cold on croissants.

Zucchini, broccoli, mushrooms and onion seared on a hot griddle and finished with butter, garlic and soy sauce.

Cheese tortellini in a garlic Parmesan cream sauce, topped with golden pan-cooked chicken slices.

A fully cooked spiral ham glazed with brown sugar, maple syrup and pineapple juice and warmed in the slow cooker.

Thin chicken breast cutlets breaded with garlic, parsley and cheese crumbs and pan-fried in olive oil until crisp and golden.

Chicken tenderloins tossed in a Dijon, whole grain mustard and honey glaze and baked on one sheet pan in 15 minutes.

Flour tortillas rolled around a smoky, cheesy ground beef filling and shallow fried until crisp, with a creamy cilantro avocado sauce.