Combine chicken and buttermilk. Cover and chill 8-12 hours. Drain chicken and discard buttermilk.
Preheat oven to 350 degrees. Combine salt and pepper. Sprinkle half of salt mixture over chicken. Combine remaining salt mixture and flour in a large Zip-loc plastic freezer bag. Add chicken and shake to coat chicken. Pour oil to depth of ¼ inch in a large skillet. Fry chicken in hot oil over medium-high heat 5-6 minutes on each side until just brown. Place chicken on a wire rack in a jelly roll pan and bake at 350 degrees for 30 minutes or until done.
Heat oven to 450 degrees. Line a rim baking sheet with foil. Place salmon pieces 1 inch apart. Stir mustard and maple syrup in a small bowl until blended. Spoon over salmon. Bake 15 minutes. You can also cook this on the grill outside. It is delicious either way. It is also very good for you.
Note 1: Sam’s has bags of frozen salmon filets already cut in individual serving pieces. These work really well.
Note 2: You can omit maple syrup and add ¼ cup packed brown sugar and 1 tablespoon soy sauce to mustard.
Mix ground beef, grated onion, garlic, mustard, and pepper in a large bowl. Shape into 8 equal size burgers. Cover and let chill for 30 minutes. Grill or fry. In a large skillet, add olive oil and heat. Add onions and sauté for 10-15 minutes until onions are tender and have caramelized. Add brown sugar and cook until dissolved. Serve on toasted buns, with caramelized onions and other toppings of your choice.
Mix together with 3 tablespoons olive oil and 1 teaspoon kosher salt. Place in a grill pan, or thread onto skewers and grill until tender. You can add other vegetables such as squash, broccoli, or cauliflower. I get the disposable grill pans from Dollar Tree. They work wonderful on the outside grill.
Place the bacon in a large deep skillet. Cook over medium-high heat, stirring occasionally, until evenly browned, but not crispy, about 10 minutes. Remove the bacon with a slotted spoon, leaving the grease in the skillet. Pour off all but 2 tablespoons of the bacon grease. Stir in the olive oil, butter, onion, and garlic. Season with salt and pepper. Cook and stir until the onion softens and the garlic lightly browns, 5-7 minutes. Stir in the balsamic vinegar and bring to a simmer. Cook until the liquid has reduced by 1/3. Add the reserved bacon, the halved Brussels sprouts, and the chicken stock. Stir, and then bring to a boil over high heat. Reduce heat to medium-low, and simmer until the Brussels sprouts are tender, yet still slightly firm about 10 minutes.
Mix all above ingredients together and blend well. Mix in 1 cup of nectar and save the remainder for the icing. Pour in 9" x 13" cake pan and cook on 350 until toothpick comes out clean, approximately 30-40 minutes. While cake is still hot, poke holes in it with a fork.
Mix 2 cups powdered sugar and remainder of nectar. Beat until all powdered sugar lumps are dissolved. Pour over cake while it is hot. Icing will run down in the cake and make it very moist. It is better the longer it sits.
Preheat oven to 325 degrees. Combine cake mix, pudding mix, eggs, oil, ¾ cup water, and bananas. Mix well and pour into greased and lightly floured Bundt pan. Bake 1 hour. Meanwhile, combine sugar, margarine, and ½ cup water in saucepan. Bring to a boil. Remove from heat. When cake is done, pour sauce slowly over cake while still in pan. Leave cake in pan for 30 minutes before turning onto cake platter.