Preheat oven to 350F. Line a baking sheet with parchment paper and set aside. Without separating the rolls, use a large serrated knife to slice the slab of rolls in half. Place the bottom section of rolls on the prepared baking sheet. Evenly layer the ham over the rolls, followed by a layer of cheese. Add the top section of rolls.
In a medium microwave-safe bowl, add the butter, mustard, poppy seeds, onion, Worcestershire sauce, salt, pepper, and whisk to combine. Slowly pour the butter mixture over the rolls and use a spatula to spread the mixture evenly over the tops. Cover with aluminum foil and bake covered for about 20 minutes or until cheese has melted.
Uncover and cook for an additional 3-5 minutes, watching to make sure they don’t burn. Slice into individual sandwiches and serve immediately.
In a small bowl, stir together cream cheese, green onion and sesame oil to combine. Set aside.
In a nonstick skillet over medium heat, cook bacon pieces until crisp. Place on a plate lined with paper towels to drain. Once cooled, chop into small pieces.
Beat together eggs and salt until well-mixed. Drain excess bacon grease from the skillet. Set stove to medium-low and add eggs. Scramble eggs until set and soft, about 2 minutes.
To serve, smear a spoonful of the cream cheese mixture on each tortilla. Top with kimchi, eggs, and bacon pieces.
In a crock pot set to low, combine cream cheese, cream of chicken soup, and Italian dressing seasoning and cook for 30 minutes. Stir to combine until it creates a smooth sauce. Add chicken and cook on low for 6-8 hours or on high for 4-6 hours. Serve chicken and sauce over rice. Enjoy!
Toast the bread. Spread a thin layer of mayonnaise on the inside of each piece of toast. To one slice, add slices of bacon, lettuce, and tomato (plus avocado, if desired) and top with remaining slice of toast.
Preheat the oven to 350F. To a gallon Ziploc bag or large lidded container, add all the chicken shawarma ingredients. Mix and marinate for at least 30 minutes (longer if you have time). Transfer the chicken mixture into a lipped sheet pan.
In a separate 9×13 pan, add all of the yellow rice ingredients. Stir until fully combined. Place both trays into the oven, with the chicken on a higher rack. Bake at 350F for 45 minutes. Remove the chicken and cover with foil to keep warm. Stir the rice and bake for an additional 15 minutes.
While the chicken and rice cook, whisk the white sauce ingredients together in a medium bowl until smooth and fully combined. Once the chicken and rice are done, plate them with the lettuce, cucumber, tomatoes, red onion, and pickles. Drizzle the white sauce over the top. Garnish with lemon slices and enjoy.
Preheat the oven to 425° F. Place the chicken into a large Ziploc bag or lidded container. Add 2 Tablespoons each soy sauce and orange juice. Seal and toss to coat. Season with pepper and drizzle with olive oil. Transfer to a lipped sheet pan and bake for 15 minutes.
In a bowl, whisk the remaining 1/3 cup soy sauce, remaining 2 Tablespoons orange juice, honey, chili garlic sauce, garlic, and ginger. When the chicken is ready, pour the sauce over the chicken. Toss and bake another 5 minutes, or until cooked through.
Meanwhile, make the yum yum sauce. Combine all ingredients in a bowl. Taste and season with additional salt, if needed.
To assemble, add the rice to bowls, top with chicken, cucumber, avocado, kimchi, green onions, fried wontons, the yum yum sauce, and sesame seeds.
In a food processor, blend onion until finely chopped. In a large, deep pan, heat oil over medium-high heat. Add the cumin seeds and the chopped onion. Sauté for about 10 minutes, until onion begins to brown. While the onions are cooking, add the garlic, ginger, and serrano peppers to the food processor and chop finely (don’t worry if it’s not perfectly uniform—it will be pureed later). Add to the mixture on the stove and cook for an additional 2 minutes, until aromatic.
Add the tomatoes to the food processor and puree until smooth. Add the tomatoes to the pan with the onion mixture. Add the coriander, cumin, turmeric, cayenne, and salt and continue to sauté for 3-4 minutes. Add the spinach, a handful at a time, and cook until wilted. Remove from the heat and allow to cool for a few minutes.
If you’re using paneer, cut it into 1″ cubes and then cut in half again. If you want to sear it (optional, but adds a nice texture), heat an additional 1 1/2 tablespoons of oil in a frying pan over medium heat and sear on each of the larger sides. Remove from heat.
If you’re using chicken, cut it into bite-sized pieces or strips and season with salt and pepper. In a frying pan over medium heat, sear on each side until fully cooked through. Remove from heat.
Transfer the spinach mixture to the food processor. Blend on low into a rough purée. Transfer back into the original pan over medium-high heat. Add the ghee/butter and stir until melted. Add the 1/2 cup of water, milk, and heavy whipping cream. Stir to combine. Add your protein (paneer or chicken) and gently stir to coat. Cook on medium-low until everything is warmed through. Add the lemon juice and garam masala and stir to combine.
*In Hindi, “palak” means “spinach” and “saag” means “greens” in general. In most cases, spinach is used for both. Ideally, you’ll want mature spinach leaves sold in bundles (about 3 bundles per pound of spinach). Alternatively, you can find bags of pre-washed spinach (not baby spinach) that you could substitute for each bundle. If neither of those are available, frozen spinach is generally recommended above using fresh baby spinach.
**I use Gopi brand, but any brand should work. I personally like to double the amount of paneer. Alternatively, you could make your own using this recipe from Recipe Tin Eats. However, homemade paneer tends to crumble when cut and/or pan-seared without the addition of food-grade calcium chloride.
1 Tablespoons garlic powder, plus extra for seasoning the roast
1/2 Tablespoon salt, plus extra for seasoning the roast
1/2 Tablespoon pepper, plus extra for seasoning the roast
2 Tablespoons butter
3 lb chuck roast
In a blender, add all of the ingredients except the chuck roast and butter. Blend until smooth to create a braising liquid. Pour half into the basin of a crock pot. Set the rest aside.
Season the roast generously on both sides with salt, pepper, and garlic powder. In a frying pan on medium-high heat, add the butter and sear the roast on both sides (about 3-4 minutes per side). Place the roast into the prepared crock pot and pour the remaining braising liquid on top. Cook on high for 6 hours or until the meat is tender and starts to falls apart. Shred the meat and serve with some of the braising liquid on top.
Using the ground beef and taco seasoning packet, follow directions on the packet for taco meat (you will likely need to add water per the instructions). Once fully cooked, add the kidney beans and canned tomatoes. Stir until combined and continue to cook until everything is fully warmed.
Spoon the taco meat mixture over prepared fry bread. Top with lettuce, tomatoes, cheese, and sour cream (and sliced olives, if desired). Serve immediately.
2 Tablespoons aquafaba (liquid from the chickpeas)
1 1/2 teaspoons cumin
1 1/2 teaspoons salt
1/8 teaspoons cayenne
1/2 large carrot, grated
1/4 cup rice flour
1/4-1/2 cup olive oil
HERBED GARLIC YOGURT SAUCE
1/2 cup plain Greek yogurt
1 teaspoon garlic, minced
1 teaspoon lemon juice
1 1/2 Tablespoons olive oil
1 Tablespoon parsley, finely chopped
1/8 teaspoon salt
Add the chickpeas, onion, parsley, aquafaba, spices, carrot, ground flax seeds and chia seeds to a food processor.
Process until the mixture is combined, but not a paste. Scoop out the mixture and form into patties about 2cm thick and 3 inches wide. Place on cling wrap and chill in the fridge for 20 minutes.
Place the rice flour in a plate or shallow bowl. In a frying pan over medium heat, heat the olive oil until it is hot but not smoking. After removing from the fridge, coat the patties in the rice flour and add them to the hot oil. Shallow fry for 2-3 minutes until golden brown, then carefully turn and cook the other side for 2-3 minutes (try not to turn them much, they’re fragile). Place on a plate lined with paper towel to drain off extra oil. Repeat with the remaining patties, adding extra oil if required. Set aside patties, keeping warm in the oven until ready to eat.
In a small bowl, combine all of the ingredients for the yogurt sauce and mix well. Chill until you are ready to serve.
Combine the beef patty ingredients and form 6 patties. On a stove over medium high heat, brown the patties for about 3 minutes per side.
In the slow cooker, add the broth, gravy mix, ketchup, Dijon, and parsley. Stir to combine. Add the mushrooms and onions. Layer the beef patties over the mushrooms and onions. Cook on low for 5 hours. Once cooked, remove the patties and set them aside.
Turn the slow cooker to high. In a small cup or bowl, combine the cold water and cornstarch. Stir the cornstarch slurry into the sauce mixture and let it cook until thickened. Add patties back into the sauce to coat and reheat. Serve with mashed potatoes.
In a large bowl, use your hands to combine the ground beef, chipotle chiles, adobo sauce, egg, breadcrumbs, salt, pepper, onion powder, and garlic until well combined. Divide the mixture into 4, then shape each into a patty. Set aside.
Preheat the grill to 350 F. Once hot, add the burgers and cook until browned on either side, about 6-10 minutes. In the last 2 minutes of cooking, add the slices of pepper jack to the patties and cook until melted.
On a flat grill plate or stovetop, melt the butter and spread evenly across the surface. Open each bun and place the inside face down on the buttered surface. Grill on low heat for about 1-2 minutes or until toasted golden brown.
To assemble the burgers, spread the smashed avocado on each bun, then place the cooked patty on the bottom bun and top with pico de gallo. Add the top bun to serve.
Drain the juice off the can of salmon and add salmon to a mixing bowl. Remove any bones you can see. Add the onion, eggs, breadcrumbs, lemon juice, salt, and pepper. Mix together and shape into patties.
Place a skillet on the stove and heat to medium. Add vegetable oil to coat the bottom of the pan. Fry salmon patties in the oil for approximately five minutes on each side, or until each side is browned. Place on a paper towel to soak up any grease and serve immediately.
Gently open each of the pita halves and set aside.
Add all ingredients except ground beef, pitas, and olive oil spray into a large bowl. Mix until onions are coated in an even distribution of the spices. Add the ground beef and mix by hand to combine.
Scoop out about 1/4 cup of meat filling and flatten into a semi-circle shape slightly smaller than the pita bread half. Place inside one half of a pita and press until it spreads to fill the edges. It should be flat and have the meat filling all the way to the edge of the opening. Repeat until all the pitas are full.
Heat a large frying pan over medium high heat. Spray both sides of the pita with olive oil and place as many pieces that will fit, laying flat, in the pan. Cook for about 2 minutes on each side, until golden and crispy and the meat is cooked through. Repeat until all are cooked.
In a mixing bowl, combine the masa harina and salt. Add the water and mix with the spoon until it thickens and a smooth dough forms. Knead with your hands if necessary.
Divide the dough into 12 balls. Smash into flat rounds and form into a small bowl. Place one teaspoon of refried beans and one tablespoon of queso fresco into the dough bowl (you can add additional fillings like pulled pork, if desired). Using the edges, cover the filling and form a ball once again. Flatten into a thick disk shape, about 1/3″ thick.
On the stove, place a non-stick pan over medium heat. Once hot, spray with oil and add the pupusas to the pan (as many as will fit flat) and cook for 3 minutes per side until it starts browning. Serve with curtido and salsa roja.
You can store the leftovers in an airtight container in the fridge for up to 3 days. To make in advance, freeze before cooking on a baking sheet until solid, and store in an airtight bag in the freezer for up to 3 months.
rotisserie chicken, skin and bones removed, shredded
2 Tablespoons olive oil
1 yellow onion, thinly sliced
1 red bell pepper, thinly sliced
3 Tablespoons pesto
Laughing Cow Cheese (1 wedge per sandwich)
mini naan (2 pieces per sandwich)
Heat the oil in a frying pan over medium heat. Add the onions and peppers and sauté until tender and
fragrant. Warm the naan bread in the oven or toaster.
For each sandwich, spread a large spoonful of pesto on one piece of naan and one cheese wedge on the other. Add chicken, onions, and peppers to one piece of naan and place the other on top. Can press in a panini-maker, if desired.
Set oven to broil. Cut the ginger and onion in half. Place cut-side down on a foil-covered cookie sheet and place in the oven until charred on top. Remove from the oven, allow to cool and remove the outer skin of the onion and ginger. Pull apart the rotisserie chicken, removing the bones and skin, keeping the chicken bones/carcass for later. Shred the chicken meat and set aside.
In a frying pan, toast the pho spice mix until fragrant. Allow to cool and place in the provided aromatics bag. Into a large pot, add the chicken bones/carcass, onion, ginger, spice mix, water, fish sauce, rock sugar, and bouillon. Bring to a boil and then reduce to a simmer for 45 minutes.
Serve broth over vermicelli noodles (cooked to package instructions) with shredded chicken and whatever toppings you prefer. Toppings may include Chili Vinegar Onions, Hoisin sauce, sriracha sauce, sliced jalapenos, bean sprouts, Thai basil, mint leaves, cilantro, or lime wedges.
Make the pasta according to package instructions, retaining about a cup of the pasta water for later use. Cook the broccoli according to package instructions (steam in bag varieties are the fastest).
In a blender, combine the broccoli, cream cheese, parmesan. Add some pasta water, a couple tablespoons at a time, blending until you get the desired consistency. Add salt and pepper to taste.
Pour the broccoli pesto sauce over the cooked (and drained) pasta and mix to coat thoroughly. Add rotisserie chicken pieces for protein, if desired. Serve with garlic bread.
1 10.5oz can cream of celery soup (or cream of mushroom)
4 cups baby spinach
salt
pepper
Grate 1 teaspoon zest and squeeze 1/8 cup juice from the lemon.
Season chicken with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet, cover and keep warm.
Stir the garlic, stock, lemon juice, lemon zest and soup in the skillet. Add the spinach and cook and stir until the spinach is wilted. Return the chicken to the skillet. Heat until chicken is again warm and serve over mashed potatoes or pasta.
1 8.5oz package cornbread mix (plus milk and egg as directed on package)
1 4oz can diced green chiles
Preheat oven to 375F. Heat the oil in a 12-inch cast-iron or oven-safe skillet over medium heat. Add the onion, bell pepper, and garlic. Season with salt and pepper. Cook, stirring occasionally, until onions begin to turn translucent, about 4-6 minutes. Add the ground beef and cook until browned, about 5-7 minutes. Stir in 1 1/2 cups of the corn, 2 teaspoons chili powder, enchilada sauce, and 1 cup of the cheddar cheese. Remove from heat.
Make the cornbread according to package directions. Add the green chiles and remaining cheddar cheese, chili powder, and corn. Mix to combine. Spread the cornbread batter over the beef mixture.
Cover with foil and bake at 375F for 25 minutes, then remove the foil. Bake for about an additional 20 minutes or until cornbread is cooked through. Serve and enjoy!
1 1/2 lbs boneless chicken breasts, sliced into cutlets
In a gallon Ziploc bag, place all ingredients except salt, pepper, and chicken. Zip the bag closed and massage the ingredients until thoroughly combined. Season the marinade with salt and pepper to taste (usually about a large pinch of each) and mix again.
Place chicken pieces in the bag of yogurt marinade. Zip the bag closed and massage the bag again so that each piece of the chicken is coated with the marinade. Refrigerate for 2 hours or overnight.
Preheat the oven to 400F. Coat the bottom of a 9×13 pan with olive oil. Remove the chicken from the bag and arrange the chicken in a single layer, leaving space between each cutlet. Cover the pan with foil and bake for 10 minutes, then remove the foil and bake another 8-10 minutes. Remove from heat, replace the foil, and let the chicken breasts rest for another 5 minutes. Serve and enjoy!
*Dried mint is not easy to find. You could replace it with dried basil, but if you leave it out, it turns out fine.
6 cups chicken broth (or vegetable broth, if preferred)
1 onion, skin removed and cut in half
2 carrots, peeled and cut into medium-sized pieces
2 sticks of celery, cut into 4-6 inch pieces
1 Tablespoon garlic, minced
salt
pepper
2 cups orzo (or other small pasta), cooked
parmesan cheese, shredded
To a large pot over medium-high heat, add broth, vegetables, and garlic. Season with salt and pepper to taste. Allow to simmer with the lid on for about 20 minutes, stirring occasionally.
Once the vegetables are cooked through, remove them with a large, slotted spoon, and place them into a blender with 1/2 cup of the broth. Blend until smooth. Pour back into the pot with the rest of the broth.
In each bowl, place about 1/2 cup of orzo. Ladle 1 1/2 cups of broth over the orzo and top with parmesan cheese. Makes 4 servings.
Preheat the oven to 400F. In a large bowl, mix all the salad ingredients together. Set in the refrigerator until later.
Slice the Hawaiian rolls in half length-wise (do this while they are still connected for easier transfers). On the bottom half (cut-side up), spread the 1/4 cup of mayonnaise. Place the bottom half of the rolls on a baking sheet and bake at 400F for 7-10 minutes, or until golden brown.
Lay all the slices of meat individually in a pile on a cutting board. Roughly chop the meat until it is all in small pieces (about a square inch). Heat a skillet to medium heat and add the meat. Cook until heated through, about 5 minutes.
On the bottom half of the rolls, place the slices of provolone until covered completely. Top with the meat mixture and top half of the rolls. In a small bowl, mix the melted butter, garlic powder, and Italian seasoning. Gently brush the butter mixture generously over the tops of the rolls. Bake until cheese is melted and tops are golden, about 5 minutes.
Remove sandwiches from the oven and carefully remove the tops of the rolls. Add salad mixture on top of the meat and replace the tops of the rolls. Cut rolls apart into individual sandwiches and serve.
Preheat the oven to 350F. Pour some of the enchilada sauce into a glass 9×13 pan—just enough to coat the bottom. In a plate with a lip or large, shallow bowl, pour the rest of the enchilada sauce. One at a time, dip each tortilla in the sauce so that both sides are coated. Lay the tortilla in the 9×13 pan and place 1/4-1/2 cup of cheese in a line down the middle of the tortilla.
Carefully roll the tortilla around the cheese and push to the side of the pan. Repeat with each tortilla, lining them up side-by-side. When all the tortillas are in the pan (usually fits 8 across and the other 4 facing perpendicular in a 2×2 pattern on the side), pour the remaining enchilada sauce from the plate/bowl over the top of the enchiladas. Sprinkle the remaining cheese on top of the rolled tortillas until fully covered. Bake at 350F for 20 minutes.
Preheat the oven to 425F. Pour maple syrup into a small bowl. Stir in red pepper flakes and a large pinch of salt. Set aside. In a separate bowl, add butter, panko, olive oil, paprika, garlic powder, onion powder, and a big pinch of salt. Set aside.
Cut the chicken breasts in half by height, so the size is relatively the same, but they are an even thickness. Pat the chicken dry with paper towels and season all over with salt and pepper. Lightly oil a baking sheet and place chicken evenly across it. Evenly spread sour cream onto the tops of the chicken, then mound each piece with panko mixture, pressing to adhere. Roast the chicken on the middle rack for 20-23 minutes.
Drizzle chicken with the spicy maple syrup and sprinkle with more red pepper flakes if desired. Serve and enjoy!
Add the oil to a large pot over medium heat. Add the onion and sauté until tender. Add the carrots and potatoes, and cook for an additional 5 minutes.
Add the coconut milk and chicken broth, peanut butter, brown sugar, lime juice, fish sauce (optional), and curry paste. Stir until the peanut butter and curry paste are fully incorporated, then bring the mixture to a low boil for 10 minutes. Add the chicken, zucchini, and bell pepper. Continue cooking for an additional 10-15 minutes or until the vegetables are tender and the chicken is fully cooked.
Remove from the heat, and serve over rice. Garnish with peanuts, lime, and Thai basil/cilantro, if desired.
1/4 cup shredded cheddar + about 3 Tablespoons per quesadilla
In a large saucepan or pot, boil the chicken breasts until cooked through.**
While the chicken is cooking, butter one side of as many tortillas as you need quesadillas. Set aside. Remove the chicken from the water and shred or dice into small pieces. Season with salt and pepper.
Dump the water from the saucepan/pot that boiled the chicken, rinse, and add the cream cheese, cream of chicken soup, picante sauce, and 1/4 cup of shredded cheddar cheese. Stir over medium heat until cream cheese is melted. Add the chicken and heat until warm. Remove from heat.
In a frying pan over medium-low heat, place a tortilla butter-side down. Spoon the chicken mixture onto one half of the tortilla (2-3 heaping spoonfuls for the average tortilla). Top with a layer of shredded cheddar cheese and fold tortilla in half. When bottom of quesadilla has turned golden brown, flip and cook the other side. Repeat for each quesadilla. Serve and enjoy!
*Can substitute sour cream
**You can roast or pan-fry the chicken if that’s your preference.
In a large slow cooker, add the onions, garlic, bell peppers, diced tomatoes, taco seasoning, beef broth and cilantro. Stir well. Season the beef roast with salt and pepper, then add to the slow cooker. Cover and cook on low for 8 hours.
1 pound andouille sausage, cut into 1/4-inch slices
5 slices bacon
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 onion, cut into half-rings
1 teaspoon minced garlic
¼ cup butter
¼ cup all-purpose flour
1 cup chicken broth
1 Tablespoon Worcestershire sauce
1 cup quick grits
4 cups water
1/4 teaspoon salt (or more to taste)
1/2 cup butter
1 cup shredded sharp cheddar cheese
1/2 cup heavy whipping cream
In a bowl, season shrimp with salt and cayenne pepper. Add the lemon juice, mix to combine, and set aside to marinate.
Place sausage slices in a large skillet over medium-high heat. Cook, stirring occasionally, until browned, about 5 to 8 minutes. Remove sausage from the skillet.
Add bacon to the same skillet. Cook over medium-high heat until evenly browned, about 5 minutes per side. Leaving the bacon drippings in the skillet, transfer bacon to paper towels to drain, allowing to cool a little, and then chop into small pieces.
Add bell peppers, onion, and garlic to the bacon drippings. Cook and stir until the onion is translucent, about 8 minutes. Stir cooked sausage and marinated shrimp into the skillet with the cooked vegetables. Turn off the heat and set aside.
In a small saucepan, melt butter over medium heat. Whisk in flour, stirring to create a smooth roux. Turn heat to low and cook, stirring constantly, until mixture is golden brown in color, 8-10 minutes, keeping from burning. Pour the roux over the sausage, shrimp, and vegetables.
Place the skillet over medium heat, add the chicken broth, bacon, and Worcestershire sauce, and stir to combine. Cook until sauce thickens up and shrimp turn opaque and bright pink. Turn off the stove and lid the skillet to keep warm.
Cook the quick grits according to package instructions (adjusting water and salt, if necessary). Add the butter and stir to melt and incorporate fully. Add the cheddar cheese next, stirring to melt and incorporate. Add the heavy whipping cream last (as this will cool down the grits enough to not melt the butter and cheese efficiently), stirring to combine fully.
Spoon grits onto plates, making a small well in the middle, and serve shrimp mixture over top.
Place beef tongue, onion, garlic, and bay leaf in a slow cooker. Generously season with salt. Pour in enough water to cover the ingredients. Cook on Low for 8 hours.
Transfer the beef tongue to a cutting board and cool slightly. Peel outer layer of skin from beef tongue (should remove easily) and cut off the tough end at the back of the tongue. Chop the meat into small pieces. Heat butter in a skillet over medium heat. Add the tongue meat and cook until beginning to crisp on the edges, about 5 to 10 minutes. Season with salt and pepper to taste. A great protein for street tacos or burritos!
Preheat oven to 350F. Drain water/juice from tuna cans. Combine tuna and mayonnaise in a bowl and mix thoroughly. Open hamburger buns and lay them on a baking sheet. On the bottom half of each bun, spread about 1/2″ of the tuna mixture. Top each with a slice of American cheese. Bake in the oven for 5-10 minutes or until the cheese has melted. Place the top half of the bun on the melted cheese and serve.
Preheat the oven to 400F. Cut the french bread in half length-wise and place on a baking sheet. Spread a medium-thin coat of sauce on the now-exposed interior of the bread. Cover each piece with mozzarella cheese, followed by pepperonis. Bake for 10-12 minutes, or until cheese is melted. Slice into manageable pieces and enjoy!
*We prefer the Italian Sausage or Fire Roasted Tomato & Garlic varieties, but any pizza sauce of your choice will do.
romaine lettuce (can substitute iceberg or green leaf)
tomatoes, diced
shredded cheddar cheese
thousand island dressing
pickle spear
Season ground beef with seasoned salt. Cook over medium heat until fully browned and cooked through. Drain any grease. Chop or tear romaine lettuce into bite-sized pieces. Fill a bowl about two thirds with lettuce. Top with ground beef, tomatoes, and cheese. Drizzle with thousand island dressing and serve with a pickle spear.
Chop or tear romaine lettuce into bite-sized pieces. Fill a bowl about two thirds with lettuce. Top with remaining ingredients and drizzle with ranch dressing.
Preheat oven to 350F. In a large pan over medium heat, add the ground beef and the seasoned salt (adding more, if needed). Cook under the meat is fully browned. Add the vegetable soup (do not add water). Mix until heated through. Remove from heat and pour into the bottom of a 9×13 pan.
Make the mashed potatoes according to package instructions. Spread on top of the meat mixture and top with cheese. Place in the oven for about 10 minutes or until the cheese is fully melted.
Preheat oven to 400F. In a pan on medium heat, add olive oil and spinach. Cook for 3-5 minutes until slightly wilted. Stir in the ricotta and cook for another 30-60 seconds. Remove from the heat and allow to cool.
Cut slits into the chicken breasts about 1/2 inch apart, but don’t cut all the way through (about 75% of the way down). Stuff all of the spinach and ricotta mixture into the slits. Season the chicken with salt and pepper. Cover with mozzarella cheese and paprika. Bake for 20-25 minutes until the cheese has melted and chicken is cooked through.
Cut the beef into pieces about 3 inches wide (this is easier if you put the beef in the freezer for about 10 minutes beforehand). Set aside.
In a large pot (do not turn on the heat yet), add the dashi granules, water, mirin, soy sauce, and sugar. Mix to combine. Add the onion slices and spread them throughout the pan, separating the layers. Add the beef on top of the onions. Separate the thin slices of beef so the meat covers the onions.
Cover the pan with a lid and turn the heat to medium. When the meat has browned, skim off any scum and fat from the broth. Reduce the heat to a simmer and continue cooking, covered, for 3–4 minutes. Sprinkle the top with the scallions and cook covered for another minute.
Add about a cup of rice to a bowl for each person. Add some of the meat and onions on top with plenty of the broth. If you would like to add an egg, you can add it now (full egg or just the raw yolk) or you can scramble an egg and mix it into the meat and onions. Top with pickled ginger if desired.
Can be stored in the refrigerator for up to 2–3 days and in the freezer for up to 3–4 weeks.
*You can ask the butcher at your local grocery to slice the meat for you.
5 t Tony Chachere’s Original Creole Seasoning, divided
1/2 t oregano
olive oil
6 oz andouille sausage, thinly sliced
10 oz fettuccine pasta
1/2 yellow onion, thinly sliced
1 red bell pepper, thinly sliced
1 t brown sugar
2-3 cloves garlic, chopped
1/2 c crushed tomatoes
1 c chicken broth
1 c heavy cream
2/3 c grated parmesan
1 T parsley, chopped
Toss shrimp with salt, pepper, oregano, and 1 teaspoon Creole seasoning, coating well. Heat a large skillet over medium high heat and drizzle bottom of pan with olive oil. Add the shrimp and cook for 2 minutes on each side. Remove to a plate and set aside. Drizzle pan with a little more olive oil, add sausage, and brown until nicely caramelized, about 4–5 minutes. Remove to plate and set aside. Add pasta to salted boiling water and cook until al dente.
Lower heat to medium, and add a bit more olive oil to the pan. Add the onion, red bell pepper, remaining 4 teaspoons of Creole seasoning, brown sugar, and a generous pinch of salt. Sauté until onion and pepper have softened a bit, scraping up any browned bits. Add the garlic and cook until fragrant, about 30 seconds. Add crushed tomatoes, chicken broth and heavy cream. Bring to a simmer, stirring and scraping up any brown bits from bottom of pan. Simmer about 2 minutes. Once simmering, add parmesan and stir into sauce. When Parmesan is blended in, add cooked pasta and sausage, and stir to combine. Heat through, 2–3 minutes. Add salt and pepper to taste, and then add shrimp. Serve with chopped parsley.
In a large skillet on medium high, brown the Italian sausage. Add the bell peppers and cook until they begin to soften, about 5 minutes. Add the broth and scrape any browned bits off the bottom of the pan. Add the tomato sauce, salt, and pepper. Add the rice to the skillet. Stir well and bring to a simmer. Cover, reduce the heat to medium low, and simmer for 15-20 minutes until the rice is cooked through. Sprinkle with cheese, cover, and let rest for 5 minutes before serving.
In a bowl, add the coleslaw mixture (you can make your own, but buying a bag in the produce section is faster and prevents you from having lots of leftover cabbage) and the lettuce. Toss to combine.
Cook the japchae noodles, following the package instructions or boil for 6-8 minutes and drain. If the japchae noodles are too long, cut them in half. Add the bulgogi sauce to the noodles and toss to coat. If you haven’t already cooked your Korean BBQ Pork (or protein of your choice), do it now.
In a bowl, add the ingredients in the following order: rice, coleslaw/lettuce mixture, japchae noodles, and pork/protein. Drizzle with a generous amount of the sriracha mayo and then the white lime sauce. Sprinkle with the roasted sesame seeds.
Great served with kimchi and/or mandoo (Korean dumplings).
*You can choose your protein. I prefer to order the Piggy Bop (formerly known as the Hot Bop) at heat level 4, so I use the Korean BBQ Pork recipe linked above with the listed sauces. Cupbop’s menu has beef, chicken, fried chicken, tofu, steamed vegetables, or even just more japchae noodles, so the options are very customizable. You can vary the heat level with the sauces you choose as well.
1/4 c daikon radish, peeled and cut into matchsticks
1/4 c white onion, thinly sliced
1/2 t garlic powder
4 T butter, softened
1 12″ French baguette
protein of choice, sliced thin and cooked thoroughly*
1/4 cucumber, thinly sliced
2 T cilantro leaves
1 jalapeno pepper, cut into thin medallions
In a saucepan over medium heat, combine the rice vinegar, sugar, and water. Bring the mixture to a boil, stirring until sugar has dissolved (about 1 minute). Remove from heat and allow to cool. Place the carrot, radish, and onion in a large bowl. Pour in cooled vinegar mixture and let it marinate at least 30 minutes.
In a small bowl, add the butter and garlic powder. Mix until thoroughly combined.
Slice a baguette open by cutting in half lengthwise. Gently remove the soft center of the bread, leaving a cavity for the fillings. Lightly toast baguette under the broiler, 2 to 3 minutes (optional).
Spread the garlic butter mixture on the inside of the baguette. Layer your protein of choice on the bottom half of the bread. Top with the cucumber, drained pickled vegetables, cilantro, and jalapeno. Cover with the top half of the baguette.
Cut into two 6-inch sandwiches to serve.
*Bánh mìs can be made with chicken, beef, or pork. You can also add an over-easy egg on top! My preference is pork loin, cut into thin medallions and seasoned with either the Vietnamese BBQ Spice Rub – 5 Spices (Classic Hà Nội) by Star Anise Foods (pictured above) or in the following marinade:
In a saucepan over medium heat, whisk together all ingredients. Cook for about 5 minutes, until the sauce has thickened and the sugar has been completely dissolved.
To prepare a J-Dawgs hotdog:
Cut “X” marks down the length of one side of beef hotdogs. Grill until cooked through.
Serve hotdogs on large buns (potato buns, if you can find them).
Top with J-Dawgs sauce, sauerkraut, banana peppers, and/or chopped onions.
Gently heat the tortillas in a pan (or in the microwave). This helps prevent them from breaking when folded. Stack two tortillas for each taco. Add meat, then onion, cilantro, and salsa.
Add all ingredients except the pork shoulder to a large slow cooker and stir to combine. Add the pork shoulder and turn to coat in the mixture. Cook on low for 8 hours (or on high for 4-5 hours) until the pork is tender. Shred with a fork.
Set the oven to broil and prepare a baking sheet with aluminum foil. Use a slotted spoon to transfer the shredded pork to the prepared baking sheets, spreading in an even layer. Place one sheet under the broiler for about 5 minutes or until the edges of the pork begin to brown. Remove the sheet from the oven and ladle about 1/4 cup of the juices from the slow cooker evenly over the pork, then toss with some tongs. Broil for an additional 5-10 minutes until the meat is more crispy. Repeat until all the pork is crisped.
Cook noodles according to package instructions. Drain and rinse with cold water. Let noodles drain while prepping everything else (wet noodles will cause your rolls to disintegrate over time). Cut the shrimp down the middle so you have 2 mirrored halves.
Set all ingredients in bowls around a cutting board. Fill a large, shallow bowl or pan with warm/hot water. Spread a little water on your cutting board/work surface (this will help prevent the wet rice paper from sticking while you fold). Submerge the rice paper in the water according to package instructions (usually 5-15 seconds). Place the rice paper on the cutting board.
On the bottom half of the rice paper, place the lettuce (your toppings will take up about a 3″x5″ area). Place on top of the lettuce the vermicelli noodles, followed by the carrots, cucumber, bell pepper, and cilantro. On the upper half, place 3 shrimp halves, cut side up, on the rice paper.
Fold the bottom edge over the lettuce and other toppings and tightly (but gently) roll toward the shrimp. Fold the sides of the rice paper inward and continue rolling over the shrimp until the top edge seals against the rest of the roll. Cut the rolls diagonally, if desired, and serve with peanut sauce, Vietnamese fish sauce, and sriracha.
*Rice paper comes in round and square sheets. Either will work. If using square sheets, lay them down diagonally (with a point facing you, like a diamond) for easiest assembly.
**If you don’t like shrimp, you can use teriyaki chicken or a number of other proteins.
***There is a difference between vermicelli rice noodles and the vermicelli noodles you may find in the Italian noodle section (made with maida flour). There are also similar noodles made with mung bean starch called cellophane or glass noodles. You want the noodles made with rice flour (sometimes called “Thai Rice Vermicelli” or “Vietnamese Rice Vermicelli”).
chow mein noodles (crispy pieces, not typical noodles)
sliced almonds
To your Instant Pot, add the chicken broth and chicken breasts. Add the cream of chicken soup on top, careful to keep it off the bottom of the pot (this prevents a burn warning). Close the lid and set to pressure cook on high for 10 minutes. Allow to depressurize naturally for an additional 10 minutes and then manually release the rest of the pressure. Shred the chicken and add in the sour cream, salt, and pepper. Add more salt and pepper, to taste, if needed. You can turn the Instant Pot back on and stir constantly if it needs to warm up again.
Add rice to a bowl or plate, then top with the chicken mixture and other toppings of choice. Works great buffet-style where everyone can choose what toppings they do/do not want.
Place roast in the slow cooker and sprinkle the top with the ranch dressing mix and the au jus mix. Place peppers and butter on top of the mixes. It’s not necessary to pre-mix. Do not add any water or broth – the meat and butter produce enough liquid during cooking. Cook over low heat for 8 hours. If you would like vegetables (potatoes, carrots, etc), add them about 1-2 hours before the roast is finished cooking. Serve over noodles, rice, or mashed potatoes.
Leftovers work great in a sandwich with toasted swiss cheese or in a quesadilla with monterey jack cheese.
Heat a large pan or wok on a stove set to medium-high. Add the oil and wait until very hot. Add the ribs and fry until the meat has turned white. Add enough water to submerge all the ribs. When the water begins to boil, add Sichuan douban sauce, ginger, garlic, and prickly ash. Continue to boil, uncovered and stirring occasionally, for about 30-45 minutes, or until the meat is cooked through and soft enough to bite and liquid has reduced by half of its original volume. Add a pinch of salt, if needed. Serve and enjoy!
*The recipe originally calls for 3 garlic flakes, but minced garlic has been substituted. Garlic flakes, Sichuan Douban Sauce (I used the Lee Kum Kee brand), and Chinese prickly ash can be found at your local Asian market.
**The Sichuan province where this originates is often called “Szechuan” or “Szechwan” in the west, but is synonymous.
Place all ingredients except for the chicken, butter, and cream into a large pot. Mix the sauce well and turn on the stove to medium heat. Add the butter and the cream. Stir until butter is fully melted and incorporated. Add the chicken and cover with the sauce. Allow to simmer, stirring occasionally, until the chicken is fully cooked through, about 15-20 minutes.
There should be a lot of extra sauce. Half of it can be frozen for later (just add chicken thighs and simmer until cooked through).
INSTANT POT INSTRUCTIONS
Place all ingredients into an Instant Pot in the order listed, except for the chicken, butter, and cream. Mix the sauce well before placing the chicken into the sauce. Close the Instant Pot and set to pressure cook for 10 mins on high (if using frozen chicken, add 2 minutes). When it’s done, let it release pressure naturally for 10 minutes and then carefully release all remaining pressure manually.
Remove the chicken carefully, cut into bite-sized pieces, and set aside. Blend together all the ingredients (preferably using an immersion blender). Let the sauce cool a little and then add the cut up butter and cream. Stir until the butter has melted and everything is well-incorporated. Add the chicken back in and heat through (if your Instant Pot has a sauté function, use that on low).
2 large boneless, skinless chicken breasts, sliced into thin cutlets
salt
pepper
2 T olive oil
2 T butter
3 cloves garlic, minced
1 t red pepper flakes
¼ t oregano
¼ t thyme leaves
1 c chicken stock
⅓ c sundried tomatoes, chopped
1 c heavy cream
½ c shredded parmesan cheese
1 T fresh basil leaves, cut into thin strips (chiffonade)
STOVETOP INSTRUCTIONS
Season the chicken breast cutlets on each side with salt and pepper. In a large skillet, heat the oil and butter on medium heat. Working in batches if needed, add the chicken and cook for 5-6 minutes. Turn them over and cook an additional 3-4 minutes. Avoid picking them up to check if they’re cooking before the time is up—they’ll stick to the pan until they’ve cooked sufficiently. Remove the chicken to a plate and set aside.
Add the garlic, red pepper flakes, oregano, and thyme into the pan and stir (there should still be a fair amount of oil and butter left). Cook a minute or two and then add the chicken broth and sundried tomatoes. Bring the mixture to a boil, stirring often, then add the parmesan, cream, and basil. Stir until well-mixed and add the chicken back in, covering with the sauce. Cook until everything is heated through.
Serve over pasta, mashed potatoes, or rice. Garnish with more parmesan cheese or basil, if desired.
INSTANT POT INSTRUCTIONS
Set the Instant Pot to Sauté. Once it is hot, add the oil and butter. Season the chicken breast cutlets on each side with salt and pepper, then place them in the pot. You may have to do this in 2-3 batches, so each is able to have contact with the bottom to sear. Cook the chicken for 5-6 minutes. Turn them over and cook an additional 3-4 minutes. Avoid picking them up to check if they’re cooking before the time is up—they’ll stick to the pot until they’ve cooked sufficiently. Remove the chicken to a plate and set aside.
Add the garlic, red pepper flakes, oregano, and thyme into the pressure cooker and stir (there should still be a fair amount of oil and butter in the bottom). Cook a minute or two and then add the chicken broth and sundried tomatoes. Stir well, scraping the bottom of the pot to deglaze. Bring the mixture to a boil (still on the Sauté setting), then turn off pot and add the chicken back in, pushing under the liquid as much as possible. Lock on the Instant Pot cover. Pressure cook on high for eight minutes and then quick release the pressure.
Remove the chicken to a plate again and set aside. Set the Instant Pot to Sauté and add the parmesan, cream, and basil. Stir until well-mixed and add the chicken back in, covering with the sauce. Cook until everything is heated through.
Serve over pasta, mashed potatoes, or rice. Garnish with more parmesan cheese or basil, if desired.
Cook pasta according to package directions. While the pasta is cooking, heat oil in a large pan over medium heat. Add onion and sauté until translucent and fragrant. Add minced garlic, oregano, and basil, cooking for an additional minute. Add canned tomatoes, red pepper flakes, and sugar.
Increase heat to medium high until sauce begins to boil, stirring often. Reduce the heat to medium-low, cover, and let simmer for 20-25 minutes, stirring every 5 minutes. Add salt and pepper to taste. Add the pasta to the sauce and stir to coat evenly.
Sauce can be kept in a refrigerator for 1 week or frozen for later use.
*Calling these “corndogs” is a bit of a misnomer. Unlike American-style corndogs, these only resemble the shape and look, but do not actually use any form of corn in the batter.
1 1/2 c flour
2 T sugar
3/4 t salt
1 packet instant dry yeast
1 egg
1 c warm water
1 block mozzarella
4-6 hotdogs
8-12 wooden skewers
1 c Panko breadcrumbs
1 c sugar
vegetable oil
ketchup
mustard
In a large bowl, add the flour, 2 tablespoons of sugar, salt, and yeast. Stir to combine. Add the egg and water and whisk until it creates a smooth, thick batter. Cover with plastic wrap and allow to proof until doubled in size (about 30 minutes).
While the batter rises, cut the mozzarella into blocks about 3/4″ x 3/4″ x 3″. Cut the hotdogs in half (so they are about the same size as the mozzarella pieces). Skewer a piece of hotdog (length-wise) followed by a piece of mozzarella. Set aside.
On a plate, pour your Panko breadcrumbs. On another plate, pour the cup of sugar. Set both aside. In a deep frying pan, pour the vegetable oil (it needs to be about 2 inches deep) and heat to about 300F.
Once the batter has proofed, dip each hotdog/mozzarella skewer into the batter until fully covered (use a spoon to help, if needed), then in the Panko breadcrumbs. Place in the hot oil and allow to fry until golden in color, turning over if necessary. Use tongs or a spider ladle to safely remove from the oil by the skewer handle and place on a plate with paper towels to drain. Roll in the plate of sugar and knock off any excess. Drizzle with ketchup and mustard and serve warm.
Make the stuffing according to package instructions. Preheat the oven to 350F.
Cut the pork chops length-wise, creating a pocket in the side. Season outside of the chops with salt and pepper. Sear the outside of the pork chops in a medium-high skillet until the sides are crispy and golden brown.
Using a basting brush, coat the outside of the pork chops with mustard and sprinkle with poultry seasoning. Stuff about a 1/2 cup of the stuffing into the pocket of each of the pork chops.
Place the pork chops in a 9×13 pan and bake at 350F for about 20 minutes or until the internal temperature of the meat reaches 145F. Serve immediately with remaining stuffing.
1 peach, washed and cut into slices (can use frozen peaches if out of season)
1/2 c walnuts, halved
1 T fresh rosemary
2-3 sprigs of thyme
2 T brown sugar
In a large skillet over medium heat, melt the butter. Add the peach slices and cook until lightly browned on both sides. Remove the peaches from the pan and set aside.
Season the pork chops with salt and pepper. Add the pork chops to the skillet and cook on both sides until golden brown. Place the peaches, walnuts, rosemary, and thyme over the pork chops. Sprinkle with brown sugar. Cover and cook for 3-4 minutes. Serve immediately.
In a large mixing bowl, add the water, yeast, and sugar. Stir gently to combine. Add the flour and salt, mixing thoroughly until combined and forms a ball (if using a KitchenAid mixer, use the dough hook). If the dough is too sticky, add a tablespoon of flour at a time until the dough doesn’t stick to the sides of the bowl.
In a separate large bowl, add the oil and coat the inside of the bowl. Add the ball of dough and roll to coat with oil on all sides. Set the oven to warm (lowest setting) and allow to sit for about 3 minutes before turning off. Put a hot pad on a baking sheet and place the bowl on top of the hot pad. Run a clean dish towel under warm water and wring out as much water as possible. Place the towel over the bowl and place in the oven (with the baking sheet and hot pad – adjust the oven rack to fit). Leave the dough in the oven for an hour to rise.
Remove the baking sheet and bowl setup from the oven. Preheat the oven to 400F. Grease two large pizza pans. Remove the towel and punch the center of the dough to remove any large air bubbles. Divide the dough in half and form each half into a ball. Place the dough, one ball at a time, onto a floured work surface. Roll it out with a rolling pin as much as you’re able. Place the center of the dough circle on the palm of one hand and rotate the dough, gently pulling the edges with the other hand. Once the dough has reached the desired size, place on a greased pizza pan and stretch out the dough more if needed.
Add desired sauce and toppings and bake at 400F for 12-13 minutes or until the edges of the crust is golden in color.
1 small-medium head of broccoli, stem removed and cut into small pieces
1 red bell pepper, sliced
6 c water
2 gala apples, peeled and diced
7.8oz Golden Curry packet (choose spicy level by preference)
In a large pot, heat oil over medium heat. Add the onion, potatoes, and carrots and cook until onions are tender, about 10 minutes, stirring occasionally. Add chicken, broccoli, and bell pepper. Cook for an additional 10 minutes or until chicken is no longer pink, stirring regularly. Add apples and water. Bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes. Add the curry mix and stir constantly for 5 minutes or until curry mix is fully incorporated with no lumps. Serve warm over rice.
Cook penne pasta according to package directions, until al dente. Strain pasta and set aside.
In another pot, cook the strips of chicken over medium heat, seasoning with salt, pepper, onion powder, and garlic powder, until cooked through and golden brown. Add the olive oil and spinach to the pan, stirring often and allowing the leaves to wilt.
Add remaining ingredients and continue to cook, stirring regularly, until everything is warm and mozzarella is melted.
Heat the chicken broth in a pan. Fill ramen bowls with hot water to keep them warm (discard water when ready to serve). Fill another pot with salted water and bring to a boil.
Ladle the broth into the bowls, whisk in 1 1/2 tablespoons soy sauce and 1 tablespoon chicken fat into each. Cook ramen noodles according to package directions in the boiling water. Strain noodles from water and add to the bowls of broth.
Top bowls with the chashu pork, spring onions, soy sauce eggs, wood ear mushrooms, and nori.
In a large bowl, combine the cabbage, green onion, ginger, and salt. In a separate bowl, whisk together the water, flour, and eggs. Mix the batter with the cabbage mixture.
Heat half the vegetable oil in a small frying pan (approx. 6-7 inches in diameter) on medium-high heat. Pour half the batter into the pan and flatten into a flat pancake using a spatula. Lower the heat to medium and cover, cooking for 5 minutes. Cover the top of the pancake with half of the bacon and cook for another 5 minutes. Using a large spatula, flip the pancake and cook for another 5 minutes.
Flip the pancake onto a plate so the bacon is on top. Drizzle with half the okonomiyaki sauce and mayonnaise. Top with half the nori and bonito flakes. Prepare the second pancake following the same instructions.
Cut the thickness of each chicken breast in half, so each half is approximately 1/2 inch thick. Cut the halves again width-wise (should be about 3″ wide).
In a shallow bowl, combine flour, salt, and pepper. In a separate shallow bowl, beat the eggs. In a third shallow bowl, place the Panko breadcrumbs.
Coat the chicken with the flour mixture and shake off any excess. Dredge each chicken piece in the beaten egg. Coat the chicken with Panko and remove any excess.
Heat oil (about 1-2 inches deep) in the cast iron skillet or a heavy-bottomed Dutch oven. The oil should be 350F.
Put 2-3 pieces of chicken in the oil at a time. Deep fry chicken until both sides are golden brown, about 5-6 minutes. Transfer to a paper towel-lined tray to remove excess oil. Make sure to keep the oil clean by removing separated pieces of breadcrumbs throughout deep-frying.
In a food processor or blender, finely chop the onion, carrots, and celery. Add the mixture and the vegetable oil to a large pan on medium heat. Cook until vegetables begin to soften, about 3-5 minutes. Add the hamburger and cook until hamburger is thoroughly browned. Add the tomato soup, ketchup, mustard, brown sugar, and Worcestershire sauce. Stir until well-mixed and thoroughly warmed. Serve on hamburger buns and enjoy!
Trimming any excess fat/skin, cut the chicken thighs into 1 ½ to 2-inch chunks and put them in a large bowl or gallon ziploc bag.
To a food processor, add tomato paste, ginger, garlic, garam masala, crushed red pepper, paprika, cardamom, salt, turmeric, almonds/cashews, and yogurt. Blend on high speed until completely smooth. Add the mixture to the bowl/bag with the chicken along with the yogurt and mix well until chicken is well-coated. Cover bowl/seal bag and refrigerate for at least 1-2 hours.
Add the vegetable oil and butter to a large skillet on medium high heat. Add the onions and cook for 5-7 minutes, or until caramelized and fragrant. Add in the chicken and cook for 12-15 minutes or until the chicken is cooked through. Add the heavy cream and mix well, cooking for an additional 3-4 minutes.
In a large bowl, mix all the dry ingredients together. In a blender, finely chop the onion, garlic, parsley, and cilantro. Add the herb mixture from the blender and the ground beef to the bowl of spices. Knead with your hands until thoroughly combined.
Make small logs out of the meat mixture and place them on skewers. Cook kebabs until well-done (preferably on a grill). Great served with tzatziki sauce and pita bread.
For a faster cook, double the batch and spread onto a jelly roll pan. Bake in the oven at 350F for 20-30 minutes. Drain any grease and cut into rectangles about 3″x1.5″.
Cut a roll in half. Spread a thin layer of mayonnaise on the inside of each half. Place stuffing, turkey, and cranberry sauce on one side and top with other half of the roll. Enjoy!
Thaw your turkey! A turkey that’s even partially frozen will not cook in time. The general rule is to thaw in the fridge for 24 hours per every 4 pounds, so a 12-14 lbs turkey will need to start thawing about 4 days prior to cooking.
In a bowl, mix together the room temperature butter, sage, rosemary, thyme, and salt until combined. Set aside.
Remove the neck and giblets from turkey and set aside. Place turkey breast-side-down on a sturdy surface. Using a sharp knife or very sharp kitchen shears, carefully cut along each side of the spine until the spine is completed separated. Remove the spine and use a knife to score down the length of the breastbone.
Flip the turkey over so the breasts are facing up. Place your hands on the breast bone and use your body weight to apply pressure until it cracks the breast bone, allowing the turkey to lay relatively flat.
Preheat the oven to 450F. Arrange the neck and giblets on the bottom of the pan. Lay your spatchcocked turkey over the neck/giblets so the breasts are facing up. Gently tuck the wing tips underneath the breasts to prevent burning.
Stick your hands under the skin of the turkey, separating it from the meat as best possible. Using your hands, spread the herb butter both on top and under the skin of the turkey.
Roast in an oven at 450F for 30 minutes. Baste the turkey with its juices & reduce heat to 350 degrees. Continue to roast, basting every 20 minutes and rotating for even browning, for one hour or until the thickest part of the thigh reads at least 175F.
Let the turkey rest at room temperature for 20-30 minutes. Serve and enjoy!
Toast english muffins. On each half, place a slice of canadian bacon and then a poached egg. Pour hollandaise sauce over top and sprinkle with cayenne pepper, if desired.
*To poach an egg, bring a saucepan of water (at least 3 inches deep) to a boil. Reduce heat until the bubbles are barely moving the water (avoid a rolling boil, as it will rip the eggs apart). Carefully crack open each egg (don’t break the yolks) and drop into the water (I usually only do 2 at a time – it’s best to strain off the more liquid parts of the whites to avoid clouding the water). Don’t disturb the eggs until the whites seem to be fully cooked-through. Carefully remove from water with a slotted spoon. The yolk should still be runny.
**If you don’t want to make hollandaise sauce from scratch, the Hollandaise Sauce Mix from McCormick is fast and easy. I recommend adding a couple teaspoons of lemon juice for a more authentic taste.
Preheat oven to 350F. In a large saucepan, melt butter over medium heat. Add flour and stir until combined and smooth (a thin roux). Add water, bullion (crush the cubes before adding to help them dissolve faster), and salt. Increase heat to medium-high.
Add chicken and cook for 3-5 minutes, until chicken is fully white on the outside. Add potatoes, celery, carrots, and onion. Cook, stirring regularly, for 10-15 minutes or until the potato cubes are just soft enough to cut through.
While the filling is cooking, roll the pie crust into a round pie dish, pressing firmly to the sides. Once the filling finishes cooking, add it to the crust and top with the second crust. Press the crust to the edges of pie pan and cut off any excess. Cut a few slits in the middle to allow steam to escape.
Bake at 350F for 25-30 minutes or until crust is golden brown. Allow to cool for 10-15 minutes before serving.
***This recipe is fairly liquid and does not firm up well without being completely chilled. To avoid messy servings, consider cooking individual servings in ramekins with only the top crust.
***If you have extra filling, add chicken broth, salt (if needed), and noodles for a delicious chicken noodle soup.
Add all ingredients except the hamburger to a crock pot and stir to combine. Add the hamburger and stir until mostly separated. Cook on low for 6-8 hours.
Rub with olive oil over the entire surface of the roast. Season generously with salt, pepper, and garlic powder. In a large pan on high heat, sear on all sides.
In a crock pot, add the au jus mix, the onion soup mix, and half of the beef broth. Stir to combine. Place the roast in the crock pot. Cook on low until tender (about 8 hours – if you’re short on time, you can cook it on high for about 6 hours).
Once the meat is fully cooked, pull it apart with a couple forks, removing any bones or excess fat. Add the rest of the beef broth to the crock pot and allow to cook for an additional 30 minutes.
Serve the roast in rolls (recommended that you use a harder roll and toast the inside faces) and dip in the au jus “sauce” from the crock pot. For even better french dip sandwiches, add swiss cheese and sauteed onions.
In a large pot, brown and crumble sausage along with onions. During the last couple minutes of cooking, add the minced garlic. Drain any excess grease. Return sausage mixture back to the pot and add the chicken stock and potatoes. Cover pot and allow potatoes to simmer for about 15-20 minutes, until tender.
Once potatoes are tender, add heavy cream, salt, pepper, kale and bacon. Stir to combine. Bring mixture back up to a simmer and allow the kale to soften and wilt. Add more salt and pepper to taste, if needed. Garnish with parmesan cheese and serve.
Heat olive oil in a large pan on medium heat. Add the chopped bell pepper and onion, and cook until the onion becomes translucent. Add garlic, paprika, cumin, and chili powder and cook an additional minute. Pour the can of tomatoes with their juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper to taste. Bring the sauce to a simmer.
Use a large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook until the eggs are done to your liking. Serve over rice and garnish with chopped cilantro and/or parsley and feta cheese/goat’s cheese if desired.
*Works great for a quick weeknight meal if you make extra sauce and freeze it (prior to adding any eggs). Just thaw, add eggs, and serve with rice and garnishes!
In a large pan, brown hamburger with onion, salt, pepper, and garlic powder over medium heat. Drain grease, if necessary. Add mushrooms.
Add beef broth, retaining about 1/4 cup still in the can. Add the cornstarch to the beef broth in the can and stir until fully incorporated. Add cornstarch mixture to the pan and bring to a boil. Reduce to a simmer and allow to cook, stirring occasionally, until thickened.
Add cream of mushroom soup and sour cream. Stir to combine. Cook for 5-10 minutes, until everything is heated thoroughly. Serve over egg noodles, rice, or potatoes.
Preheat oven to 300F. Combine all ingredients in a large bowl and mix thoroughly with your hands. Divide in half and place on greased baking sheet, forming into loaves. Drizzle ketchup over each. Bake in 300F oven for 30 minutes.
In a saucepan, sauté onion in oil until semi-transparent. Transfer to a large crockpot and add all remaining ingredients. Cook on high for 3.5 hours or on low all day (or overnight).
*You can often find this frozen at Asian markets. Do not substitute for raw tuna that isn’t sushi-grade (i.e. from your grocery’s meat counter) as it could contain parasites and is not suitable for eating raw.
Preheat oven to 325F. Brown ground beef with salt, pepper, and garlic powder. Drain any grease. Add tomato sauce and stir to combine. Cover and simmer for 15 minutes. Cook egg noodles according to package directions and drain. In a bowl, mix sour cream and green onions.
Spray a 9×13 pan and add egg noodles, then beef mixture, and sour cream mixture. Sprinkle cheese on top and bake in 325F oven for 20 minutes.
In a 6-quart Dutch oven, heat the vegetable oil over medium-high heat. Add the chicken, season with salt & pepper, and cook until browned on both sides. Remove from the pot and set aside. Add the carrots, onion, and celery and cook until just tender. Add the garlic and stir for another minute, until fragrant.
Reduce the heat to medium-low and add the butter and flour, stirring constantly for 3 minutes to prevent lumps from forming. Add the chicken and any accumulated juices back to the pot and stir to coat in the roux. Add the chicken broth, cream, thyme, and bay leaves and bring to a simmer. Once soup is at a simmer, cover and cook for 15 minutes, stirring occasionally.
Make the dumplings: In a large bowl, combine the flour, baking powder, salt, pepper, and cream. Stir until mixture comes together into single mass of dough.
Form the dough into small round balls about 1 inch in diameter (the dough should yield 14-16 dumplings). Remove the bay leaves and then place the dough balls in the simmering soup (making sure they don’t touch), add the parsley, and cover.
Let the soup simmer for 15 minutes, or until the dumplings are cooked through. Ladle into bowls, giving 1-2 dumplings per serving. Enjoy!
1 jar dried beef, sliced into thin ribbons OR 2 (2 oz) packets Buddig sliced beef
4 T butter
4 T all-purpose flour
4 c whole milk
pepper
12 slices bread, toasted
Melt butter in a heavy pan over medium heat. Add flour to the pan and whisk for several minutes to remove the raw flour taste. Slowly pour in milk and whisk continuously until a thick sauce forms. Add pepper to taste and stir in the dried beef. Serve generously over toast.
Thaw and Rise the Rhodes Rolls according to package instructions (I always forget to do this several hours before and end up using the Speed Thaw Method).
Preheat oven to 350F. Brown ground beef in a large pan, seasoning well with salt and pepper. Drain well and transfer to a large bowl. Add sauerkraut and mozzarella cheese and mix thoroughly.
Flatten each roll into a 4-6 inch circle. Divide filling among the 18 circles (about 1/3 cup). Pull edges around filling and pinch to close. Place on a large sprayed baking sheet, pinched side down. Bake at 350F for 30-35 minutes.
1/2 c spaghetti sauce (like Classico Fire Roasted Tomato & Garlic Pasta Sauce)
2 breaded chicken patties
1/4 c mozzarella cheese
Bake chicken patties according to package instructions. Mix spaghetti noodles with sauce, reserving a few tablespoons of sauce for later. When the chicken patties are fully cooked, top with remaining sauce and mozzarella cheese and bake until cheese has melted. Place chicken patties on top of spaghetti mixture and enjoy!
1 lb boneless, skinless chicken breast (cut into bite size pieces)
2 cloves garlic (finely chopped)
1 small onion (finely chopped)
1 1/2 c mixed vegetables such as carrots, cabbage and green beans, scallions (chopped bite size)
2 c low sodium chicken stock
2 T dark soy sauce
2 T soy sauce
1 T oyster sauce
1 t sugar
8 oz pack bihon noodles, vermicelli noodles or rice noodles
salt
pepper
lemon wedges or kumquats (optional)
In a wok or a large pan over medium heat, add oil and chicken and cook until tender. Transfer to a plate and set aside. Add garlic and onion to the pan and cook for 2 minutes. Add the cooked chicken and season with a little salt and pepper. Stir in the vegetables and cook for another 3-4 minutes or until a little tender.
Add the chicken stock, soy sauces, oyster sauce, and sugar, and bring to a boil. Add rice noodles and stir until all the noodles are coated with the sauce. Keep stirring and cooking until the noodles are tender (3-4 minutes).
Add more stock (or water) if the dish is dry before the noodles are tender.
Season with salt and pepper and more soy sauce if necessary. Serve immediately.
For an extra kick, serve with lemon wedges or kumquats, and squeeze juice over the pancit.
Combine oil, garlic, pepper flakes, and salt in a large, non-stick skillet and saute over medium-high heat until fragrant, about 1 minute. Add crushed tomatoes, water, and ziti pasta. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until ziti is almost tender, 15-18 minutes.
Stir in cream, Parmesan, and basil. Season with salt and pepper to taste. Sprinkle mozzarella evenly over ziti. Cover and cook until mozzarella is completely melted, about 10 minutes.
Prepare the pork by taking a fork and puncturing it several times all over. Place the pork butt into the slow cooker. Coat with the liquid smoke. Salt the pork well on both sides using the Hawaiian sea salt.
Set the slow cooker to low and cook for 6-10 hours. Once the pork is cooked through, it should be incredibly tender. Shred the pork with two forks and top with the cabbage. Cook for an additional hour or until cabbage is soft and wilted.
In a shallow pan, mix together flour, Italian seasoning, onion powder, and garlic powder. Cut chicken breasts horizontally into 4 flat fillets. Place between two layers of plastic wrap and pound until about 1/2-inch thick. Pat dry with a paper towel and dredge the chicken in flour mixture on each side until coated. Shake off excess flour.
Heat oil in a frying pan over medium-high heat. Fry chicken on both sides until golden brown — about 4 to 5 minutes per side. Remove chicken from skillet and place on a plate.
Add butter to the skillet. Once melted, add mushrooms and saute for about 2-3 minutes. Add garlic and thyme and continue cooking for 3-5 more minutes, stirring occasionally.
Pour in grape juice, vinegar, chicken stock, and heavy cream, stirring and scraping the pan well, until it is fully incorporated. Stir for about 1-2 minutes or until slightly thickened . Lightly season with salt and pepper.
Return chicken back to skillet, turning to coat. Bring to a boil and let it simmer 4-5 minutes or until thickened. Adjust seasonings to taste. Sprinkle with parsley.
Remove from heat and serve over pasta, rice, or mashed potatoes.
Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
Add the bell pepper, coconut cream, and 1/2 cup water to the pot – simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.
Stir in the brown sugar and serve over rice, garnishing with cilantro and sriracha sauce if desired.
Combine together seasonings and beef broth in slow cooker and mix thoroughly. Coat both sides of meat with olive oil. Sear both sides of the meat in a large skillet over medium-high heat. Transfer roast to slow cooker. Place the vegetables to the top of the roast in the slow cooker. Cover with lid. Cook on low for 9 hours or on high for 6 hours.
Mix together the ingredients for the Texas Dry Rub in a small bowl. Trim off any large excessive fat pieces from the pork roast. Rub the pork shoulder with the dry rub on all sides. Place into the slow cooker.
Stir together the apple cider vinegar, Worcestershire sauce, and liquid smoke in a small bowl, then pour over the pork roast in the slow cooker. Cook on low heat for 8 hours until tender (or 6 hours on high heat, if you’re pressed for time—not recommended).
Remove the pork from the slow cooker, place in a large bowl, and shred using forks. Add BBQ sauce of choice (about 1/3 cup – Sweet Baby Ray’s Original works really well) and mix well until uniformly coated. Serve warm on hamburger buns, adding coleslaw, pickle slices, additional BBQ sauce, and/or sliced onion if desired.
Chop polenta log into pieces (the smaller, the better). Add to a large saucepan on medium heat with 4 tablespoons of butter. Stir regularly until butter has melted. Add 1/4 cup of heavy whipping cream, 1/2 cup of milk, and parmesan. Increase heat to medium-high and stir regularly until smooth, adding more milk if necessary. Finished polenta should be smooth and creamy, but not liquid.
Meanwhile, add oil to a frying pan and season steak (recommend using a sous vide to cook ahead of time and just sear at this point). Heat the frying pan on high. Cook steak for 2-3 mins each side for rare, or until cooked to your liking. Remove from pan, cover loosely with foil and rest for 10 mins.
While steak is resting, melt butter in a sauce pan on medium heat. Cook mushrooms, stirring to scrape off any cooked-on pieces, until soft. Add stock, mustard, and thyme, and simmer for 5 mins, until reduced by half. Stir through cream. If butter prevents sauce from thickening, pull a few tablespoons into a small bowl and add a tablespoon of cornstarch, mixing into a slurry. Pour the slurry back into the mushrooms and sauce and stir well until incorporated and sauce begins to thicken.
Spoon polenta onto serving plates, spreading to approximately the size of the steak. Serve with beef and mushroom ragout generously spooned over.
Saute the onion, celery, garlic, and carrot in olive oil over medium heat until onion is translucent. Add water, bullion cubes, and minced garlic. Boil until bullion is completely dissolved. Add chicken and continue to boil until chicken is cooked almost completely. Add cream, thyme, salt, and pepper. Return to a boil, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
Add spinach and cook for another 1-2 minutes until spinach is wilted. In a small container, make a slurry with the cornstarch and 2 tablespoons of water. Heat the soup to boiling and add the cornstarch slurry to thicken. Enjoy!
1 Pizza crust
1 Tomato (large), sliced
Fresh Basil (approx. 12 leaves)
1-1/2 c mozzarella
1 c Mayonnaise
2 T Basil (dried)
1 T Minced garlic
Preheat oven to 425F. Combine mayonnaise, dried basil and garlic. Spread generously on crust. Top with tomatoes, fresh basil and mozzarella. Bake 5-10 minutes or until cheese begins to turn golden.
OPTIONAL:
Make a stuffed crust – Use a refrigerator (canned) pizza crust and roll edges over quartered string cheese.
Personal pizza – Use a tortilla instead of a pizza crust. Leave out the fresh basil and use diced tomatoes instead of sliced.
1 Pizza crust
1/4 – 1/2 c Barbeque sauce (original)
2 Chicken breasts, diced
1/4 Purple onion, sliced
1/2 c Cilantro
1-1/2 c Monterey jack cheese
Preheat oven to 425F. Spread BBQ sauce generously on pizza crust. Top with chicken, onion, cilantro and Monterey jack cheese. Bake for 5-10 minutes or until cheese starts to turn golden.
Preheat oven to 350F. In a pan, season the ground beef with 1 teaspoon of salt, pepper, and chopped onion. Cook over medium-high heat until completely browned. Add crushed tomatoes, remaining teaspoon of salt, and Italian seasoning, mixing thoroughly. Remove from heat.
In a separate bowl, combine eggs, cottage cheese, parmesan cheese, parsley, and 1 cup of the mozzarella cheese.
In a 9×13 pan, layer meat mixture, lasagna noodles, and egg/cheese mixture until you run out of ingredients. Top with remaining 2 cups of mozzarella cheese. Bake at 350F for 20-30 minutes.
Crepes
Baby spinach
Mushrooms, sliced
Onion, diced
Paprika
Basil
Salt
Pepper
Garlic powder
Boar’s Head Oven-Roasted Chicken Breast, sliced into thin strips
Swiss cheese
Hollandaise sauce
In a deep frying pan, reduce spinach, mushrooms, and onion. Season lightly with paprika, basil, salt, pepper, and garlic powder. Add strips of chicken and swiss cheese. Spoon into crepes. Roll or fold to serve and top with hollandaise sauce.
2 c Rotini Pasta, cooked and chilled
1 chicken breast, cooked and diced (about 1 cup)
1 c shredded carrot
1 c Pepper jack cheese, cubed
1/2 c Ranch Dressing
2 T Buffalo sauce
2 T crumbled blue cheese
1 avocado, diced
Mix together pasta, chicken, carrots, pepper jack cheese, ranch, and buffalo sauce. Add crumbled blue cheese and avocado – toss lightly. Chill and serve. Add more buffalo sauce if desired.
OPTIONAL: Use crumbled goat cheese instead of blue cheese.
Cook chicken. Cook broccoli and drain. Layer broccoli on bottom of casserole dish. Layer chicken on top of broccoli. Mix soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Sprinkle with cheese. Combine bread crumbs with the melted butter and spread on top of casserole. Bake at 350 degrees for 45 minutes.
1 pumpkin (small to medium) 1 onion, chopped 2 T vegetable oil 1 ½-2 lbs ground beef 2 T soy sauce 2 T brown sugar 1 4oz can sliced mushrooms, drained 1 10¾oz can cream of chicken soup 1 ½ c cooked rice 1 8oz can sliced water chestnuts, drained
Cut off the top of the pumpkin and thoroughly clean out seeds and pulp. Paint an appropriate face on the front of the pumpkin with a permanent marker. Preheat oven to 350°. In a large skillet, sauté onions in oil until tender. Add meat and brown. Drain drippings from skillet. Add soy sauce, brown sugar, mushrooms and soup. Simmer 10 minutes, stirring occasionally. Add cooked rice and water chestnuts. Spoon mixture into the cleaned pumpkin shell. Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet. Bake 1 hour or until inside meat of the pumpkin is tender. Put pumpkin on a plate. Remove pumpkin lid and serve meat, scooping cooked pumpkin from inside of the shell.
Fry a hamburger patty for each person served. Remove cooked hamburgers from skillet and place on platter. After draining skillet, combine all ingredients and boil. Place hamburgers back in sauce. Top each with a pineapple ring and a green pepper ring. Simmer covered for 5-10 minutes. Serve on buns with lots of sauce or on rice with sauce as the gravy.
2 lbs ground beef 1 onion, diced or flakes ½ sm. jar green chilies 1 can cheddar cheese soup 1 can cream of mushroom soup 1 sm. can canned milk 1 t chili powder 1 pkg tortillas (12 count) 1 can enchilada sauce ½ c grated cheddar cheese
In a medium frying pan, brown beef and onions. Drain. Add all other ingredients and mix thoroughly. Grease 9×13 pan. Tear tortillas into strips to cover bottom of pan. Leave no open spaces. Pour soupy mixture over tortillas and top with grated cheese. Bake 30 minutes at 350°. Let stand for ten minutes and then serve.
1 lb boned chicken, cut into strips ½ c onion, chopped 1 med green pepper, cut into strips 1 garlic clove, minced 1 T butter 1 can whole tomatoes 1 can tomato sauce ½ t salt ½ t oregano ½ t basil 1/8 t ground red pepper 1 ½ c Minute Rice
Cook and stir chicken with onion, green pepper and garlic in hot butter in large skillet until lightly browned. Add tomatoes, tomato sauce and seasonings. Bring to a full boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork.
2 c dry split peas ½ c chopped carrots 2 qt water 1 ham hock ½ c chopped celery 1 t chopped onion
Place all ingredients into a large kettle. Boil gently, about 2 hours or until the consistency desired for soup. Remove ham hock. If desired, press peas through a coarse sieve to get puree. Chop meat to fine texture of the bone and return to soup. Season with salt and pepper to taste. Add water if needed.
1 bag rotini or swirl pasta 1 c Italian seasoning Cucumbers Tomatoes Black olives Red onions Pepperoni Cheese chunks Garlic salt Salt & pepper
Cook pasta and drain. Let cool. Add Italian dressing. Slice or dice vegetables, cheese and pepperoni. Add to pasta mixture. Add salts and pepper to taste.
6 boneless skinless chicken breasts ½ t salt 6 T butter or margarine 2 t Worcestershire sauce 2 t curry powder 1 t oregano ½ t dry mustard ½ t garlic powder ¼ t paprika ¼ t cayenne 1 chicken bouillon cube 1-2 cans mushrooms, UNDRAINED
Preheat oven to 375°. Arrange chicken in a 9×13 baking pan. In a small saucepan, melt the butter, then blend in salt, Worcestershire, curry powder, oregano, mustard, garlic powder, paprika, cayenne, and the bouillon cube. Add the mushrooms, with juice. Pour mixture over chicken breasts. Bake, uncovered, for 20-30 minutes. Best served over rice.
In a medium saucepan over medium heat, combine crushed tomatoes, tomato paste, onion, garlic, basil, oregano, and sage. Season with salt and pepper to taste. Reduce heat to low and allow it to simmer about 10 minutes, stirring occasionally. Then remove from burner, cover with lid and set aside.
PASTA
Prepare pasta according to directions listed on package, then drain. Once noodles are cool enough to handle, align on wax paper (sprayed with cooking spray to prevent sticking), side by side. Preheat oven to 375 degrees.
FILLING
While pasta is boiling, drain thawed spinach in paper towels, pressing out some of the excess moisture, then chop spinach. In a mixing bowl, stir together spinach, cottage cheese, eggs, and parsley. Mix in 2 cups of the mozzarella, the asiago and the parmesan cheese.
ASSEMBLY
Spread 1/4 cup of the cheese mixture evenly along length of the noodles. Roll noodles up jelly roll style to opposite end. Pour about 1 cup of the marinara sauce into the bottom of a 13 by 9-inch baking dish. Place lasagna roll ups in baking dish then cover tops with remaining marinara sauce and sprinkle with remaining 1 cup mozzarella cheese. Bake in preheated oven 20 – 28 minutes, until cooked through.
PRO TIP: Add olive oil and salt to your water when boiling pasta. It will help prevent it from sticking.
Change-Up: Use alfredo sauce instead of marinara—or mix the two!
Make it classic lasagna-style: Layer the sauce, then uncooked oven-ready lasagna noodles, then the cheese mixture. Repeat. Add remaining sauce and a final layer of mozzarella cheese on top. Bake at 375F for 30 minutes, cover with foil, and bake for an additional 15-20 minutes (a toothpick should go through all layers with little-to-no resistance).
1 c Spicy Cajun Pasta Sauce (see following recipe)
1 T Parmesan cheese
1 boneless chicken breast, cooked and sliced in strips
1 t chopped parsley
Place pasta and sauce in pan and heat until hot. Arrange in serving dish and top with chicken breast. Garnish with Parmesan cheese and parsley.
SPICY CAJUN PASTA SAUCE:
2 ounces olive oil
1 tablespoon fresh
chopped garlic
1/2 cup onion, cut in large chunks
1/2 cup green peppers, diced in large pieces
1/2 cup red peppers, diced in large pieces
1/8 teaspoon cayenne pepper
1 cup chicken stock
1 cup V-8 juice
1 T Cornstarch (as a slurry)
Salt and pepper to taste Heat oil in sauté pan. Add garlic and sauté for 30 seconds. Add onions, sauté one minute, then add peppers and continue to sauté another minute. Deglaze with chicken stock, reducing by half. Add V-8 juice and cayenne pepper. Bring to a boil and simmer for 10 minutes. Thicken with cornstarch to desired consistency. Season with salt and pepper.
Makes 3-4 servings.
PRO TIP: When mixing cornstarch into a liquid, always first mix it with a few tablespoons of cold water in a separate container. This forms a ‘slurry’, or a small blended mixture, to prevent you from getting clumps of cornstarch in your soup or sauce.
Preheat oven to 350F. Thaw frozen dough and let it rise as directed on package. Roll out until about 1/4 inch thick throughout. Spread a light coat of Italian dressing over dough and sprinkle lightly with seasoning. Arrange meats and cheese evenly across dough, except about an inch on each side. Roll the sides inward until you can pinch them closed. Place log seam down into a greased 9×13 pan. Bake at 350F for 15-20 minutes or until golden brown. Slice into 1 1/2 inch pieces and serve.
8 ounces dried Chinese egg noodles, or 1 pound fresh
Sauce
1 packet chicken bouillon mix, such as Knorr, dissolved in 1 3/4 cups hot water
1/4 cup plus 2 tablespoons oyster sauce
3 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon Sriracha chili sauce
Lo Mein
2 tablespoons vegetable oil
1 tablespoon minced garlic
2 teaspoons minced ginger
1 small bunch scallions, white and green parts, sliced
1 pound small shrimp, peeled and deveined
1 cup thinly sliced white button mushrooms
2 stalks celery, thinly sliced
1 large carrot, shredded
1/4 head Napa cabbage, finely shredded
2 tablespoons cornstarch
For the noodles: In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside.
For the sauce: Combine the bouillon, oyster sauce, soy sauce, sesame oil and Sriracha in a large glass measuring cup or small bowl and set aside. This may look like a lot of sauce, but you have a lot of noodles and veggies to coat!
For the lo mein: Heat a wok over high heat. When hot, add 1 tablespoon vegetable oil, half the garlic, half the ginger and half the scallions and saute 30 seconds. Add in the shrimp and cook until they just start to turn pink and curl up, about 2 minutes. Transfer the shrimp and aromatics to a plate and reserve. In the same pan, heat the remaining 1 tablespoon vegetable oil and add the remaining garlic, ginger and scallions. Saute 30 seconds, and then add in the mushrooms, celery, carrots and cabbage. Saute the veggies until they begin to brown and caramelize, 4 to 5 minutes. Whisk the cornstarch into 2 tablespoons cold water. Once dissolved, add to the sauce. Add the sauce to the pan with the vegetables and bring to a simmer. Toss in the reserved shrimp, aromatics and noodles and serve!
In a slow cooker, combine first 6 ingredients. Cover and cook on low for 8-10 hours or high for 4-5 hours. (Potatoes should be tender) Add cream cheese, stir until blended. Garnish with cheese, bacon, and chives if desired.
Preheat oven to 350F. In a pan over medium heat, cook the chicken, seasoned with the salt and pepper. Transfer the chicken to a large bowl. Add all ingredients except crescent rolls and mix thoroughly.
Separate crescent roll dough into 16 triangles and arrange in a circle on the pan with the wide ends overlapping in the center and the points toward the outside. There should be a 3-5 inch diameter opening in the center of the dough. Push down the dough where it overlaps to even out the thickness of the dough.
Scoop the chicken mixture evenly onto widest section of triangles.
Wrap points of dough over the filling and tuck beneath the wide ends of dough. (Filling will not be completely covered.) Bake at 350F for 30 minutes, covering with foil for half the bake time so the breading is golden, but not burnt.
If tilapia is frozen, thaw before cooking. Preheat oven to 350F. Mix seasonings with melted butter and water (2 parts water to 1 part butter). Squeeze lime/lemon juice into mixture. Lay tilapia in a glass baking dish and cover with seasoned mixture. Bake until the fish is white and no longer translucent. Turn filets over after 10 minutes to bake other side. Add sliced limes/lemons if desired.
