SAMS CLUB TILAPIA RECIPES

Steps:

• Slow Cooker
• Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker.
• Cover with salsa verde, cover and cook HIGH 2 hours.
• Remove chicken, shred with 2 forks.
• Remove 2/3 cup of liquid from the slow cooker, and discard (unless you want it over rice).
• Place shredded chicken back into the crock pot with remaining salsa, adjust seasoning to taste if needed and keep warm.
• Instant Pot
• Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the Instant Pot.
• Cover with salsa verde, cover and cook HIGH pressure 20 minutes. Quick or natural release.
• Remove chicken, shred with 2 forks.

Steps:

• In a small saucepan, preferably one that will work on your grill, heat the butter, salt and garlic. Heat until the butter fully melts and then set to the side.
• Prepare your grill for direct cooking over medium/ high heat. Make sure to brush the grates clean. For this one, I used the charcoal grill. The flavor really comes across in the lobster. This works great over a gas grill too.
• To prepare the lobster cut the top of the shell with a pair of sheers. Cut right through the center of the shell down the middle of the lobster tail.
• Flip over and do the same on the bottom of the tail.
• Then using a sharp knife cut the lobster in half. Season the lobster with a little salt and then brush it with the garlic butter.
• Place the lobster directly over the heat with the meat side down. Grill for 2-3 minutes until the meat turns opaque.
• Flip the lobster and brush with the garlic butter. Continue to grill until the lobster meats is slightly firm, roughly 3 minutes.
• Remove the lobster and serve.