Chicken with Creamy Mushrooms Start to Finish: 30 minutes Ingredients  1 pound sliced fresh mushrooms, such as button or shiitake  3 tablespoons butter  6 Italian-marinated skinless, boneless chicken breast halves  3 tablespoons rice vinegar or white wine vinegar  1-1/2 cups whipping cream  3 tablespoons capers, drained  1/4 teaspoon freshly ground black pepper Directions 1. In a large skillet cook mushrooms in 1 tablespoon the hot butter over medium-high heat about 5 minutes or until tender. Remove mushrooms from skillet. 2. Reduce heat to medium. Add the remaining 2 tablespoons butter and the chicken breast halves to skillet. Cook for 8 to 12 minutes or until no longer pink (170 degrees F), turning once. Remove chicken from skillet and keep warm. 3. Remove skillet from heat; add vinegar, stirring to loosen browned bits in bottom of skillet. Return skillet to heat. Stir in cream, capers, and pepper. Bring to boiling. Boil gently, uncovered, for 2 to 3 minutes or until sauce is slightly thickened. Return mushrooms to skillet; heat through. Top chicken with mushroom sauce. Makes 6 servings

I roll fresh Asparagus in this Garlic Butter and put it on my Charcoal Grill in a screen basket. OMG! Learned this from Pappadeux's Restaurant. Garlic Butter 1/2 cup butter 1/3 cup olive oil 2-4 cloves garlic 1 teaspoon dried basil 1 teaspoon dried oregano Directions 1In a small bowl melt butter in microwave. 2Using a garlic press, or food processor, mince and pulp garlic. 3You can use more or less garlic according to taste. 4Combine melted butter, basil, oregano, and garlic. 5Whisk in 1/3 cup olive oil. Don't overcook Asparagus. Sometimes I add a little chicken broth. Gayle

Blueberry Dumplings Recipe courtesy Paula Deen Show: Paula's Home Cooking Episode: Simple Desserts 1 cup all-purpose flour 1 tablespoon sugar, plus 1 1/2 cups 1 teaspoon baking powder Pinch salt 1/2 cup (1 stick) butter, softened 1/4 cup milk 1 quart fresh or frozen blueberries 2 cups water Vanilla ice cream or fresh cream, for serving Stir flour, 1 tablespoon sugar, baking powder, and salt together into a medium bowl. Cut butter into dry ingredients, using a pastry cutter or fork. Add milk to form dough. Set dumpling dough aside. In a large saucepan, combine berries, 1 1/2 cups sugar, and water and bring to a boil. Drop dumplings into hot boiling berries by the tablespoonful. Cover pot, reduce heat to low, and cook slowly for 20 to 30 minutes. Do not remove the lid before 20 minutes has passed, and do not stir dumplings. Serve warm with vanilla ice cream or fresh cream.

Here's a great slaw to go with the salmon! Alaska Cole Slaw 5 cups shredded cabbage 1/2 cups almonds, toasted 1 1/2 cups dried cranberries 1/2 cup celery, diced 1/4 cup chopped green onions, white and green parts 1/2 cups chopped green bell pepper Dressing: 1/2 cup mayonnaise 1 tablespoon sweet pickle relish 1 tablespoon honey mustard 1 tablespoon honey Salt and pepper Combine cabbage, almonds, cranberries, celery, green onions, and green pepper in a large plastic bowl with a snap-on lid. Combine all dressing ingredients, adding salt and pepper to taste, and refrigerate until ready to serve. Pour dressing over slaw just before serving. Stir well