Kil@wat Restaurant 139 East Kilbourn Ave. Milwaukee, WI 53202 (414) 291-4793 www.kilawatcuisine.com Michael Fish’s Pork Chops and Wild Rice Pork Chops: Thin cut, bone in pork chops, grilled for a few minutes on each side with Lawry’s Seasoning Salt Wild Rice For one 8 oz. bag of pure wild rice, bring chicken broth to a boil, add rice, then simmer for 1 hour and 10 minutes. Drain. Add 1 can of Campbell's Cream of Mushroom Soup. Add 1 to 1.5 teaspoons of Lawry's Seasoning Salt. Add a few pinches of garlic powder. Melissa McCrady's Chicken 3 - 4 lbs of chicken (usually use chicken breasts and thighs) ¾ cup of raspberry vinaigrette (or something else fun, like pomegranate) Zest of 1 lemon 1 cup pitted kalamata olives 2 cloves garlic (I use minced because easier) Fresh thyme 1 tsp kosher salt ¾ tsp fresh ground pepper Rinse chicken in cold water, pat dry and place in a baking dish large enough to hold all the chicken in a single layer. Combine everything in a small bowl except only use 1/2 of the salt & pepper. Pour over the chicken, making sure both sides are coated and put in refrigerator for at least one hour or even overnight. Preheat oven to 425, season with remaining salt & pepper. Roast until brown about 20 minutes. Reduce heat to 375 and continue to bake until done, approx. 40 minutes. You can spoon the olives and juices over the chicken.