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Chicken has never been so easy! Fully cooked so all you do is heat and serve, these boneless chicken breasts are marinated to juicy perfection in a delicious blend of Italian seasonings for a zesty flavor that's out of this world!

Customer Review: Great quality

This chicken was a gift and it arrived on time and was well liked. Fast service and good quality.

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Living in the Appalachians, a hot pone of corn bread coming fresh out of the oven with its own savory aroma is as common as the rolling mountains on the horizon. No matter who you ask, almost everybody fixin’ corn bread for supper can recite their own recipe straight from the heart. And for every recipe, there is an invigorating way corn bread can be prepared and enjoyed!

Native Americans were well-known for their “dish ask cakes” over 2,500 years before the first Europeans encroached on their land. Dish ash cakes as referred to by Colonists, or the Native American’s recipe for corn bread; a mixture of cornmeal and water wrapped in either oak leaves or corn husks were placed on hot ashes on the fire.

Once Europeans established settlements in the Appalachian Mountains, so did the popularity of corn bread. “Hoecakes” were a common delectable prepared as an early version of corn bread. As folklore explains, the bread was a simply flattened fritter baked by workers on the metal piece on their hoes or scooped off hearths by flattened hoe blades. Throughout the years, corn bread grew to menu favorites for ordinary workers, as well as infamous individuals such as Thomas Jefferson and Benjamin Franklin.

There are several secret ingredients to making authentic country-style corn bread. One is to use whole grain and unsifted cornmeal. Another ingredient some argue which adds authenticity to the recipe is white corn. Old-timers living in the mountain and foothills, the real experts on fine-tuning the recipe, don’t use sugar or flour in their corn bread batter. And, of course, you will need a cast iron skillet, pre-heated with bacon grease to add a nice golden-brown crust to your pone.Whether it’s a recipe for spoon bread, fritters, cracklin bread, corn muffins, or a simple skillet of corn bread, every connoisseur follows his or her own recipe and includes various ingredients to suit their taste.

One of my favorite corn bread recipes is what I refer to as “corny corn bread.” I blend the ingredients together for corn bread, and simply drain and add a full can of whole kernel corn to my batter. You may also use half a can of corn kernels. However you serve up a hot pone of corn bread, with a spread of butter, it’s sure to melt in your mouth!

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According to The American Heritage Dictionary of the English Language, paella is a saffron-flavored dish made with varying combinations of rice, vegetables, meat, chicken and seafood. The Dictionary also explains that in the Old French and Catalan languages, paella means frying pan or pot. The traditional paella pan is flat and of large diameter, it can also have handles on each side.

In fact, paella is one of the most versatile dishes to make. Paella also has the advantage of being great to clean out the fridge and use up leftover meats and vegetables. Any combination will eventually be great the secret is in the chemistry. Paella is a dish that is generally made to feed several people. Moreover, paella is quite flavorful the next day as the tastes have had time to mix together and become stronger.

This article is not a recipe but rather an outline that describes the three basic steps to follow to make a wonderful paella while leaving the reader (the chef!) the latitude to be creative and to make the dish their own by customizing it to their taste.

First the rice.

Select a type of rice that you are comfortable using. Feel free to experiment but know that paella contains a lot of ingredients and if you are unhappy with the end result with a particular type of rice, you might end up with a lot of waste. Basmati, brown or a mix with wild rice can add great taste and texture. Follow the instructions on the package with regards to washing and cooking the rice. Finely chop some onion, garlic and tomato. Heat a saucepan and add olive oil once the saucepan is hot (make sure that the oil does not start smoking. Burnt olive oil is carcinogenic and quite unhealthy). Once the oil is hot, throw in the uncooked rice. Frying uncooked rice gives it a nutty taste. Let the rice fry in the saucepan for a minute or so. Add the chopped onion, garlic and tomato until they soften, mixing constantly. Spice with saffron, salt and pepper. Feel free to experiment. Cumin, Cayenne various fine herbs or even a bit cinnamon or cloves can easily be added for a flavoring of your own. This mixture should not be on the stove for more that three to five minutes. At high heat with constant mixing, none of the ingredients should stick but they should mix well together and soften. Once all the ingredients are combined, remove the saucepan from the burner and mix in some frozen peas. Add enough peas to make a well balanced mixture.

Second the meat.

In a frying pan at high heat, brown some pieces of chicken. Upper thighs, drumsticks, breasts...it's all good. Do not cook the meat completely but brown the outside. Once browned, set the meat aside. Lamb can also add great flavor to your paella.

Third combining it all.

Cover the bottom of the paella pan with the uncooked rice mixture. Add the browned chicken pieces on top. Add uncooked Merguez (spicy lamb sausages) and small fish filets rolled up and fastened with a toothpick or string. Use any type of fish but make sure that its flesh will hold well together. Pour some chicken broth on top (if the broth is warm the cooking time will reduce). Note that you can also add wine for more flavor. Cover the paella dish and cook for about 45 minutes at 350F or until the rice is cooked. At this point you can add raw shrimp or muscles and cook uncovered for another five minutes.

In short, the secret to preparing the perfect paella is to make it your own!

One of my favorite no-bake cake recipes is the rich, delicious, Butterfinger Cake. If you’re looking for a quick and easy, yet delectable, dessert to prepare for any occasion, a Butterfinger Cake always proves to be a real crowd-pleaser.The ingredients needed for this scrumptious dessert include:

• 1 Angel Food Cake
• 4 Egg Whites
• 2 cups Powdered Sugar
• 1 Stick of Butter
• 1 (16 oz.) of Cool Whip
• 6 Butterfinger Candy Bars

To begin, separate 4 egg whites and beat them until they become fluffy;

add the stick of melted butter, powered sugar, and cool whip into a bowl; stir until well-blended. Use a 9 x 13” pan to pinch up half of the Angel Food cake into small pieces, filling the bottom of the pan. Next, pour half of the Cool Whip mix over the cake pieces. Then take 3 of the Butterfinger candy bars and smash them into small bits (pounding them while still in the wrapper with a coffee cup works well for me). Sprinkle the pieces over the top of the cake and Cool Whip mix already prepared in your pan. Repeat the steps, using the remaining Angel Food cake, Cool Whip mix and candy bars to make layers.

I also like this recipe because you can personally tailor the recipe by substituting some of the main ingredients. If Butterfingers aren’t your favorite candy bar, or if you are watching your calories, don’t dismiss the recipe yet. You can substitute and add any brand of candy bar (although the easier to smash into smaller pieces, the better). You may also look for packages of candy bars that come pre-prepared in “bite” sizes.

If you are preparing a Butterfinger cake for yourself or friends, and want to cut out some of the calories, there are a couple of substitutes that you can use. Try using health or nutrient bars in lieu of candy bars. Also, use low calorie Cool Whip to trim down on some of the calories.

Regardless of the ingredients you decide to add or substitute, Butterfinger cake is simple and easy to prepare, even for us novices.

Our easy-to-make homemade soups are nutritious and heartwarming. The beans and whole grains used are excellent sources of protein, certain B vitamins, and many minerals and fibers. Add your own flair to these soups by adding other vegetables and meats as you please. Located on the quiet waters of the Little Spokane River, just a stones throw from Spokane, the mill town of Buckeye was once a bustling community of three hundred residents. Our company was founded just downstream from this sleepy little town and was inspired to create genuine products that reflect the "simpler way of life. Hearty soups on the back burner and beans baking in the oven provide a flavor of days gone by.

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Chunks of chicken & Brown Rice in sauce. Perfect for travel or a quick meal

Customer Review: Great Gluten Free Product

This is a great tasting and handy product for those who must follow a gluten free diet. Requires no refrigeration so easy to pack, etc.

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An impressive meal that's quick and easy! Boneless chicken breasts rubbed with delicious Italian herbs and parmesan cheese, stuffed with artichoke hearts, spinach, red peppers and a zesty parmesan sauce make this tantalizing entree a real taste treat.

Customer Review: Not impressed

I was expecting great things because of 1) price and 2) Omaha Steaks name. This product did not live up to expectations.

Chicken breast size is nice and cooks up well, but the artichoke parmesan oozes out during cooking and makes a mess. Most all of the stuffing oozes out and leaves a bland (and horribly expensive) chicken breast.

Omaha Steaks offers the Chicken Cordon Bleu which is better for both the tastebuds and wallet.

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A new taste sensation...nuggets of breaded chicken breast piled high with a savory blend of aged cheddar cheese and smoky bacon. Perfect for appetizers or light dining. Fully cooked, pre-browned and ready to heat in the microwave or oven.

Customer Review: yum yum

Unusual, good taste, great for a treat or party hors d'oeuvres. Large party, order more than one box but you might want to keep the shipping costs in mind. Probably wasted on kids.

Customer Review: Stuffed Bread

This stuffed antipasto bread was better than expected. The outside is crusty. The inside is filled with creamy cheese and chopped vegetables. A very good side dish for a football game.

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