Get the latest recipes from C2max http://www.grouprecipes.com/people/c2max Quick, easy, impressive and most importantly, delicious! The dish is ready in about 20 minutes. You could chop up some tomatoes and toss them in to add another dimension of flavor to the sauce too... http://www.grouprecipes.com/62669/cod-with-olives-and-lemons.html 'Tis the grilling season - and garden party entertaining should be a SNAP with brined-ahead-of-time pork tenderloin. Originally from Cooking Light Magazine - it's a winner! Sear on the grill for a few minutes, move it to the other side of the grill where the burners are turned off, wait about 15 minutes and you've got a fabulous, extremely moist, fork tender, ool-proof piece of pork. Serve a side salad, grilled garlic toasts and a side dish (potato salad or fresh sugar snaps?!) and you're good to go. http://www.grouprecipes.com/60818/fool-proof-grilled-brined-pork-tenderloin.html From the company that makes pectin for canning - Sure-Jell. These preserves have an excellent flavor and it's a GREAT idea to use up the fresh strawberries and out-of-control rhubarb in the garden! It's definitely 'one-up' from the regular, ho-hum strawberry jam. http://www.grouprecipes.com/60717/sure-jell-sure-fire-strawberry-rhubarb-jam.html Chicken cutlets are a quick staple to use in the kitchen. Robbed and modified from 'Food and Wine' magazine, this recipe is a simple, piquant pan sauce that combines salty olives and tangy capers with cherry tomatoes and sweet currants. A nice Pinot Noir or a Beajolais Brouilly wine goes lovely with this dish. http://www.grouprecipes.com/59636/chicken-cutlets-with-green-olives-capers-tomatoes-and-currants.html Chicken cutlets are so versatile - this adds a simple piquant pan sauce that combines salty olives, tangy capers, cherry tomatoes and sweet currants. A nice Pinot Noir or a Beajolais Brouilly wine goes lovely with this dish! http://www.grouprecipes.com/59634/chicken-cutlets-with-green-olives-capers-and-currants.html Chicken cutlets are so versatile - this adds a simple piquant pan sauce that combines salty olives, tangy capers, cherry tomatoes and sweet currants. A nice Pinot Noir or a Beajolais Brouilly wine goes lovely with this dish! http://www.grouprecipes.com/59635/chicken-cutlets-with-green-olives-capers-and-currants.html Transport yourself to a warm Mediterranean evening - Serve up this quick & easy dish of herbed, sizzling baked shrimp. This is the way the Greeks make shrimp and no one knows fish and seafood the way the Greeks do! This is a great dish and it's very easy to prepare. Don't use frozen shrimp - the best taste comes from fresh shrimp. http://www.grouprecipes.com/59341/baked-shrimp-with-feta-cheese-aka-garides-saganaki.html This crispy delicacy is quick - use store bought PUFF PASTRY dough, sprinkle with granulated sugar! After baking, these golden brown, caramelized light pastries are served with coffee or tea or as a dessert accompaniment. http://www.grouprecipes.com/58627/palmiers-little-palm-trees.html I snarfed this from an old stouffer's recipe and modified it a bit... Sausage and spinach make a GREAT combination for a stuffed mushroom. Get creative - add garlic, sub different cheeses - it all works out to be a GREAT bite-sized appetizer! http://www.grouprecipes.com/58046/spinach-and-sausage-stuffed-mushrooms.html Dry cooking aka stir frying makes the green beans get a pan-seared taste.. Once you taste your green beans like this, you won't want to eat them any other way. The recipe uses a small amount of chicken but it's BIG on flavor. Spicy - so don't be a wimp (or use less srirachi!) http://www.grouprecipes.com/57988/chinese-chicken-with-green-beans.html