Chef Ellen Paredes of Iron Lakes Country Club in Allentown joined 69 News at Sunrise to show us some of her specialties.

Basil encrusted chicken breast

2 6 oz chicken breasts

6 leaves of fresh basil, chopped
2 cloves of garlic
1 tsp salt
1 tsp black pepper
1 tbsp lemon juice
2 tbsp olive oil

Pan sear marinated chicken breasts in olive oil until golden brown, then place in a 325 degree oven for 15-25 minutes, depending on whether bone-in or boneless


1 clove of garlic
¾ cup white wine
1 tsp lemon juice
1 tsp salt
1 tsp olive oil
Black pepper to taste

Saute chopped garlic in olive oil
Add white wine and lemon juice, and let reduce, sprinkle in salt and pepper

Mozzarella Scalloped Potatoes

2 lb red bliss potatoes, sliced
1 ½ cups heavy cream
½ cup white wine
1 tsp chopped fresh Rosemary
1 tsp salt
1 tsp pepper
¾ cup fresh orange juice
1 lb shredded mozzarella

Slice potatoes and cook until tender but firm, set aside. In a sauce pan, add wine and orange juice~ simmer until reduced by half. Continue to simmer at medium heat, adding Rosemary, salt, pepper, heavy cream and ½ of the mozzarella. When cheese has melted, remove from heat. In an oven safe dish, place ½ of the potatoes topped by the cream and cheese mixture, layer with shredded mozzarella, repeat process. Bake in a 350 degree oven for 15-20 minutes.

Pancetta wrapped Asparagus spears

1/3 pound Pancetta, sliced thin
Fresh green asparagus

Wrap asparagus with thinly sliced pancetta, sprinkle with freshly cracked black peppercorns and drizzle with olive oil.
Bake in a 375 degree oven for 6-8 minutes.