Watch for the Publix Kitchen segments on River City Live as they make these tasty recipes. Separate each biscuit into 3 layers, then place each piece into muffin cups; top each with 1 teaspoon beans, 1 teaspoon cheese spread , and 1 meatball (pressing meatball into dough). CHEESY CHICKEN AND HAM BISCUITSIngredientsNonstick aluminum foil1 (8-ct) package refrigerated flaky biscuits12 oz chilled Deli chicken tenders (about 4)4 slices sweet ham4 slices cheddar (or Swiss) cheese2 tablespoons unsalted butter, melted1 cup honey mustard dressingSteps1. Cut ham and cheese slices in half. Top one side of each biscuit with 3-4 slices chicken, 1/2 slice ham, and 1/2 slice cheese (folding ham and cheese in half, if necessary) , leaving 1/4-inch border.

Watch for the Publix Kitchen segments on River City Live as they make these tasty recipes. Place in large microw ave -safe bowl: milk, butter, salt, and peppers; microwave on HIGH for 3-4 minutes or until warm and butter is melted. Combine in second large bowl: sweet potatoes, eggs, and corn muffin mix; slowly whisk in milk mixture until combined. Place apple butter in zip-top bag, then seal bag and snip off one corner. Squeeze lines of apple butter lengthwise over batter (about 2 inches apart), then carefully drag a knife though batter vertically to create design.

Watch for the Publix Kitchen segments on River City Live as they make these tasty recipes. Brush steak with 1 teaspoon oil, then rub with seasoning (wash hands). NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. SPICED BABY POTATOESIngredients8 oz baby gold potatoes2 tablespoons water4 cloves fresh garlic, coarsely chopped2 tablespoons fresh cilantro, finely chopped1 tablespoon olive oil2 teaspoons chili-garlic sauce1/4 teaspoon ground coriander1/4 teaspoon kosher saltSteps1. Add oil, potatoes, garlic, chili-garlic sauce, and coriander; cook 4-6 minutes, stirring often, or until potatoes are very tender and garlic is crispy.

Watch for the Publix Kitchen segments on River City Live as they make these tasty recipes. Add salmon to wine mixture; simmer 3-4 minutes on each side and until salmon is 145°F (and opaque and separates easily). Remove pan from heat; stir in butter (gently, so fruit stays intact). Stir in tomatoes, vinegar, and pepper; cook and stir 2-3 more minutes or until tomatoes and asparagus are softened. Remove pan from heat; sprinkle with nuts and cheese.

Watch for the Publix Kitchen segments on River City Live as they make these tasty recipes. Place oil in pan, then add pork; cook 6-8 minutes, turning oft en, or until well browned. Place pork in slow cooker. Remove pork from slow cooker and shred with two forks; return to slow cooker. Serve fruit and nut mixture (from salad kit) over pork and drizzle with dressing (from salad kit).

Watch for the Publix Kitchen segments on River City Live as they make these tasty recipes. Preheat waffle iron on medium. Coat waffle iron with spray. Dip chicken into batter, covering completely, and place 3-4 at a time on waffle iron, 1 inch apart; cook 3-4 minutes or until browned and steaming. Place 1 tablespoon guacamole onto 12 pretzels; press second pretzel over guacamole (to form a crispy taco).

Watch for the Publix Kitchen segments on River City Live as they make these tasty recipes. Click here to print the recipeCOOKING SEQUENCE• Prepare salmon and begin to bake (20 minutes)• Prepare asparagus and complete salmon; serve (30 minutes)SALMON IN PUFF PASTRYIngredients1 (17.30-oz) package frozen puff pastry sheets, thawedNonstick aluminum foilFlour (for dusting)4 salmon fillets (11/2 lb)2 teaspoons seafood seasoning8 tablespoons Deli spinach dip, divided2 oz aged Deli white cheddar cheese, shredded and divided2 tablespoons garlic-herb butterPrep• Set puff pastry out to thaw. Roll out pastry sheets, using a rolling pin, into 20- x 24-inch sheets; cut each sheet in half. Place 1 salmon fillet in the middle of each pastry sheet spinach dip-side down; fold pastry carefully over salmon, then place seam-side down on baking sheet. ASPARAGUS AND LEMON SAUCEIngredients1 lb fresh asparagus, trimmed3 oz Deli aged white cheddar cheese, shredded1 lemon, for zest/juice2 tablespoons reduced-fat mayonnaise1/4 teaspoon pepperSteps1.

Watch for the Publix Kitchen segments on Thursdays during River City Live as they make these tasty recipes. Crush 1/2 cup croutons in zip-top bag. Coat chicken evenly with 2 tablespoons water; add chicken to bag (wash hands). Place oil in pan; add chicken and cook 3-4 minutes on each side or until browned. Add chicken on top; cover and simmer 4-6 minutes and until chicken is 165°F.

Watch for the Publix Kitchen segments on Thursdays during River City Live as they make these tasty recipes. CHOCOLATY-COCONUT QUINOA BOWLIngredients1 cup uncooked quinoa1 cup unsweetened vanilla almond milk1 (14-oz) can lite coconut milk, divided2 tablespoons cocoa powder2 tablespoons maple syrup1/2 cup cocoa-flavored rice cereal1/4 cup unsweetened shredded coconut2 tablespoons chia seeds1 cup fresh blueberriesSteps1. Prepare quinoa following package instructions, using 1 cup each almond and coconut milk instead of water. Divide quinoa into serving bowls; top each with even amounts remaining coconut milk, cereal, shredded coconut, chia seeds, and blueberries. Place in blender: banana, maple syrup, chia seeds, almond butter, yogurt, almond milk, and ice; blend until smooth.

Vidalia Onion FrittataServes: 4Prep Time: 5 minutesCook Time: 22 minutesMake-Ahead: Frittata is best served as soon as it is made. Vidalia onions (2 small onions), thinly sliced into rings2 tsp. Add onions and thyme and cook, stirring, for about 10 minutes, or until onions are brown and begin to soften. Transfer to oven and cook for about 12 minutes, or until eggs have just set. Transfer frittata to a cutting board, slice, and serve.