Sticky Baked Wings

 

 

 

Ingredients

• 3 pounds chicken wings
• 2 tablespoons olive oil
• 1/2 cup soy sauce
• 2 tablespoons ketchup
• 1 cup honey
• 1 clove garlic, minced
• salt and pepper to taste

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place chicken in a 9x13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken.
3. Bake in preheated oven for one hour, or until sauce is caramelized.

Lisa C. . . . .

General Tsao Chicken

 



Ingredients:


Sauce:

1/2 cup cornstarch (corn flour)
1/4 cup water
1+1/2 tsp minced garlic
1+1/2 tsp minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth


Meat:

3 lbs deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch (corn flour)
Vegetable oil for deep-frying
2 cups sliced green onions
16 small dried hot peppers


Directions:

Mix 1/2 cup cornstarch with water.
Add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, wine, and chicken broth .
Stir until sugar dissolves.
Refrigerate until needed.

In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.
Stir in egg.
Add 1 cup cornstarch and mix until chicken pieces are coated evenly.
Add cup of vegetable oil to help separate chicken pieces.
Divide chicken into small quantities and deep-fry at 350 degrees until crispy.
Drain on paper towels.

Place a small amount of oil in wok and heat until wok is hot.
Add onions and peppers and stir-fry briefly.
Stir sauce and add to wok.
Place chicken in sauce and cook until sauce thickens.


Lisa C. . . . .

Turkey Meatloaf

 

 

 

Ingredients

• 3 cups chopped yellow onions
• 2 tablespoons good olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
• 1/3 cup Worcestershire sauce
• 3/4 cup chicken stock
• 1 1/2 teaspoons tomato paste
• 5 pounds ground turkey breast
• 1 1/2 cups plain dry bread crumbs
• 3 extra-large eggs, beaten

Directions

Preheat oven to 325 degrees F.

In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes.
Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.
Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl.
Mix well and shape into a loaf on an ungreased sheet pan.
Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through.


**A pan of hot water in the oven under the meatloaf will keep the top from cracking.
**I also like to make them in muffin tins.. The gremlins love them and the leftovers freeze easier.. (Who doesn't LOVE individual servings..

Lisa C. . . . .

Sesame Chicken

 

Ingredients:

3 whole boneless chicken breasts

Marinade:

2 tablespoons light soy sauce
1 tablespoon cooking wine or dry sherry
a few drops of sesame oil
2 tablespoons flour
2 tablespoons cornstarch (corn flour)
2 tablespoons water
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon vegetable oil

Sauce for Sesame Chicken:

1/2 cup water
1 cup chicken broth
1/8 cup vinegar (Guide notes: I find that a little low. It all depends on how sweet you want the sauce; for a sweeter sauce use less vinegar)
1/4 cup cornstarch (corn flour)
1 cup sugar
2 TB dark soy sauce
2 TB sesame oil
1 tsp chili paste, or more if desired
1 clove garlic (minced)

2 tablespoons toasted sesame seeds

3 1/2 - 4 cups peanut oil for deep-frying


Directions:

Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.

To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.

To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken.

Just before you are finished deep-frying, bring the sauce back up to a boil.

Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.




Lisa C. . . . .

Stuffed Shells

Ingredients

• Salt
• 8 pieces jumbo pasta shells
• 1 1/2 pounds ricotta cheese (can use reduced fat or skim)
• 1 white onion, finely chopped
• 1 pound mozzarella, grated
• 1/2 cup fresh grated Parmigiano-Reggiano
• 6 leaves fresh basil, torn 
• 1 cup shredded Asiago
• 1/4 cup chopped flat-leaf parsley
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, Crushed
• 1 can (28 ounces) crushed tomatoes
• Freshly ground black pepper
• 1 Egg Beaten

Directions

• Preheat oven to 450 degrees F.

Pasta:

• Bring a large pot of salted water to a boil. 
• Add pasta and cook according to the directions on the package for Al Dente.   Drain pasta and cool.

Filling: 

• Combine ricotta, with 1/2 of the other cheeses (Mozzarella, Asiago, and Parmasiano.) Add parsley salt, pepper, and egg to the cheeses and stir to combine.

Sauce:

• Over moderate heat add oil, garlic and onions. Saute onions and garlic 5 minutes. Add tomatoes and season sauce with salt and pepper ( I like to add a little red pepper flakes for an extra kick).
• Simmer sauce 5 minutes and stir in basil leave. 

• * If you have a little Marinara Sauce or prefer Meat sauce, that can ALSO be used.

Assemble:

• Pour a little sauce into the bottom of a shallow medium sized casserole dish. 
• Fill shells with filling  and arrange them seam side. 
• Top shells with remaining sauce and remaining cheeses. 
• Cook 6 to 8 minutes uncovered, to melt cheeses , or till you see the sauce bubble.

 **Feel free to get inventive with these.  I have added spinach, ham,  to the cheese filling, filled with meat, added a layer of sliced Italian sausage to the bottom of the pan, etc.  Get creative, and ENJOY!!! (BTW.  They freeze WONDERFULLY, I usually make two or three pans and freeze for later..)



Lisa C. . . . .

Chicken Teriyaki

 

Ingredients:

1/4 cup lite soy sauce
3 tbsp prepared spicy brown mustard
1 tbsp firmly packed brown sugar
1/2 tsp ground ginger
1 tbsp sesame seeds
1 sliced thin medium onion
1 cut in half garlic clove
2 tbsp vegetable oil
4 skinned boned chicken breast halves, each about 4 oz

Directions:

In medium bowl, whisk together soy sauce, mustard, sugar and ginger;
set aside.

In large, nonstick skillet, over high heat, toast sesame seeds until golden brown, about 4 minutes; remove from pan and set aside.

In same skillet, saute onion and garlic in oil until soft, about 5 minutes, if desired, discard garlic clove halves. Add chicken and soy sauce mixture to skillet. Cover and simmer, turning chicken over once, until chicken is cooked through.

To serve, place chicken on platter, pour sauce and vegetables over chicken and sprinkle with sesame seeds.

Garnish with scallion fan.

Lisa C. . . . .

Baked Shredded Beef Taquitos

 

Ingredients

• 1 1/2 lbs of round roast (chuck roast is flavorful but isn't as lean)
• 1 7 oz can of whole green chiles reserve the juice
• 1 tbsp olive oil
• 1 tbsp chili powder
• 1 tsp salt
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1 tsp cumin powder
• 1 tsp dried oregano
• 4-5 cloves of chopped garlic
• 1-2 cups of beef broth 
• 6-10 Corn tortillas

Directions


Preheat oven to 275 degrees. Heat olive oil in a Dutch oven. Combine seasonings and rub onto the meat thoroughly. Sear the meat in the olive oil on all sides. Spread the green chiles over the roast. Add beef broth, reserved green chile juice and chopped garlic. Cover pan and place in oven. Cook 4-5 hours until the beef shreds easily. Check on roast every couple of hours to make sure there is plenty of liquid... if it's low add more broth. You can also cook this dish on the stove top or in a crock-pot. Shred the meat and mix into the remaining liquid. Taste and re season if necessary. Set aside and let cool.

Preheat oven to 425 degrees F.

Dip the tortillas in 1-inch warm oil to soften. Tightly roll a couple of forkfuls of beef up in the tortillas. Place seam side down and bake 12 minutes.

Baked Shredded Pork Taquitos

Ingredients

• 2 tsp olive oil
• 1 1/2 - 2 lb pork roast (I used pork sirloin because it's lean)
• 1 7 oz can of whole green chiles
• 5-6 cloves of garlic, chopped finely
• Dried oregano, to taste
• Cumin powder, to taste
• Garlic powder, to taste
• Sea salt and fresh cracked pepper, to taste
• 2 cups of chicken broth
• corn tortillas
• Shredded Queso Seco
• Olive Oil Cooking Spray

Directions

 Preheat oven to 275 degrees. Season the entire pork roast to taste. Heat olive oil in a small Dutch oven over medium high heat. Once hot, add the seasoned pork roast and sear on all sides. Add the chicken broth, chopped garlic and whole green chiles.

Cover with a lid and place in the oven for 2 hours then turn roast over. Cook for an additional 1 1/2 to 2 hours or until the meat shreds easily with a fork. Shred the entire roast and mix meat with the juices then let simmer in the oven for 10-15 more minutes. Let Cool and Set aside.

Preheat oven to 425 degrees F.

Dip the tortillas in 1-inch warm oil to soften. Tightly roll a couple of forkfuls of pork and some cheese up in the tortillas. Place seam side down and bake 12 minutes.

Rosemary Pork Tenderloin

 

Ingredients

nocoupons

• 1/3 cup Dijon mustard
• 2 tablespoons freshly ground black pepper
• 1 tablespoon freshly chopped rosemary leaves, plus 4 sprigs rosemary, with hard woody stems
• 5 large garlic cloves, 2 cloves minced, 3 cloves smashed
• 2 pork tenderloins, about 1-pound each
• 4 slices maple bacon

Directions

In a small bowl, whisk together the Dijon mustard, fresh ground black pepper, chopped rosemary, and minced garlic and mix well. Rub the mustard mixture over the surface of the tenderloins and wrap in plastic wrap. Marinate in the refrigerator for 1 hour.
Preheat oven to 375 degrees F.
Place rosemary sprigs and smashed garlic in the center of a roasting pan. Remove the plastic wrap from the tenderloins and top each with 2 slices of maple bacon. Tie with kitchen twine to secure bacon strips.
Place the roasting pan in the oven and bake for 25 to 30 minutes or until an instant-read thermometer, inserted in the tenderloins, registers 160 degrees F. Remove from oven when desired doneness is reached and let sit for 5 to 10 minutes on a cutting board. Remove kitchen twine, slice and serve with your favorite sides. Garnish with the rosemary sprigs and garlic. Enjoy!



Recipe courtesy Claire Robinson

Pizza Dough

Ingredients

• 5 cups all-purpose flour, plus more for dusting
• 1/2 cup cornmeal
• 2 envelopes (1/4 ounce each) rapid-rise yeast
• 4 teaspoons coarse salt
• 1/4 cup olive oil, plus more for brushing

Directions

1. Make the dough: In a food processor, pulse together flour, cornmeal, yeast, and salt. With processor running, add oil and then 2 cups cold water in a steady steam; process until dough just forms a ball.
2. Turn out dough onto a floured work surface. Knead until smooth and elastic, 3 to 4 minutes. Place in a resealable plastic bag; let rise until doubled in bulk, 2 hours at room temperature or overnight in the refrigerator (let come to room temperature before proceeding, about 40 minutes).
3. Divide dough into four equal portions; roll into balls, and cover with a clean kitchen towel or plastic wrap until puffed, about 20 minutes.
4. Preheat oven to 500° . Place each dough ball on a baking sheet; using your hands, gently flatten, and pull into 8-by-10-inch ovals. Top as desired.
5. Bake until crust is golden brown and toppings are hot, rotating sheets halfway through, 10 to 12 minutes.

Baked Chicken Taquitos

 

 

Ingredients

• 2 cups shredded rotisserie chicken
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper
• 1 can chopped green chiles, 4 ounces
• A few leaves fresh cilantro or parsley, finely chopped
• Vegetable or canola oil, for frying
• 12 (6-inch) corn tortillas

Directions

Preheat oven to 425 degrees F.

Season the chicken with cumin, oregano, salt and pepper and mix in the chiles and cilantro or parsley. Dip the tortillas in 1-inch warm oil to soften. Tightly roll a couple of forkfuls of chicken up in the tortillas. Place seam side down and bake 12 minutes.

Burboun Pork

Ingredients

1/4 cup Kentucky Bourbon
1/4 cup light soy sauce
1/4 cup packed brown sugar
2 large cloves garlic, chopped
1/4 cup Dijon mustard (I do half dijon and half spicy mustard)
1/2 teaspoon ground ginger, or 1 teaspoon finely minced fresh ginger
2 teaspoons Worcestershire sauce
1/4 cup vegetable oil
dash hot sauce
2 pork tenderloins, about 1 1/2 to 2 pounds

Direction

1. In blender or food processor, combine bourbon, soy sauce, brown sugar, garlic, mustard, ginger, Worcestershire sauce, hot sauce, and oil; pulse until smooth.
   
2. Place tenderloin and marinade in a food storage bag; refrigerate for 4 hours or overnight (I always marinate it overnight because otherwise it's not as juicy or tasty).
   
3. Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165° internally and is no longer pink in the center.
   
4. Baste occasionally while cooking.
   
5. Slice in 1/2-inch thick slices to serve.

Potatoe Crusted Halibut

 

 

Ingredients

• 1 1/2 cups extra-virgin olive oil
• 6 garlic cloves, smashed
• 1 thyme bundle
• 2 bay leaves
• 1 lemon, zest removed from the lemon with a vegetable peeler in wide strips
• Pinch crushed red pepper flakes
• 1 tablespoon fennel seeds
• 3 Yukon gold potatoes, scrubbed
• 4 (6-ounce) Pacific halibut fillets
• Kosher salt

Directions

In a small saucepan over medium heat, combine the olive oil, garlic, thyme, bay leaves, lemon zest, crushed red pepper flakes and fennel seeds. Bring to a boil then turn the heat off and let it sit for at least 1 hour. (*Big tip: This can be done ahead and used for LOTS of different things.)
Cook's Note: In this case it is important to work quickly and to slice the potatoes for 1 halibut fillet at a time. We are NOT going to soak the potatoes in water, this will help them maintain their starch so they will stick to each other and to the fish, but could cause them to turn brown.
Using a mandolin, slice 1 potato extremely thin, (paper thin), in elongated rounds. Lay a piece of parchment paper on a clean, dry work surface. Arrange 3 potato slices in an overlapping vertical line pressing them together as you put them on the parchment. Repeat this process until you have a 4 by 6-inch overlapping potato rectangle that replicates fish scales. Brush the potato "scales" with the infused oil and sprinkle with salt. Season the halibut with salt. Lay the halibut fillet closer to 1 end of the potato rectangle than the other and then roll the fish up in the potato slices, using the parchment to help facilitate the rolling. Press to compact and really adhere the potatoes to the fish. Brush the outside of the potatoes with the infused oil to seal the potatoes and to prevent the potatoes from turning brown, this will also help make a nice tight "fish package". Reserve the fish in the refrigerator while preparing the remaining fillets. Refrigerate the fillets for at least 1 hour before cooking.


To cook the fish:


Add the infused olive oil to a large nonstick saute pan until the bottom is generously covered and bring the pan to a medium-high heat. Season the fish with salt and add to the pan. Cook the fish on both sides for 3 to 4 minutes frequently spooning the excess oil over the fish to "baste" it. The potatoes should be crispy golden brown and very well flavored and the fish will be succulent inside its crispy "scales".


Recipe courtesy Anne Burrell

Cheesy Penne

 

 Looking to overhaul your Mac and cheese?  This is sooooooo yummy, it's like the bastard child of Macaroni and cheese and Fetuccini Alfredo... Totally not on my diet list, but worth the little cheat.. hehehehe

Ingredients

• 4 cups fresh penne pasta
• 1/2 cup milk
• 2 teaspoons Dijon mustard
• 3/4 cup heavy cream
• 4 ounces aged English white Cheddar, grated
• Kosher salt
• Fresh finely ground black peppercorns

Directions

Bring a large saucepan of salted water to a boil over high heat. Add pasta, cook until al dente, and drain. Return pasta to the saucepan.
Whisk milk with Dijon in small bowl and add to the pot with cooked pasta, along with cream and grated Cheddar. Stir over medium-low heat until the cheese melts and the mixture is nice and thick. Season with salt and freshly ground pepper and serve. Happy indulging!

Recipe courtesy Claire Robinson

Chicken Enchiladas

Ingredients

• 3-4 chicken breasts
• 1 chicken bullion cube
• 1 medium red onion diced
  
• 15 white corn tortillas or flour tortillas (fajita size).. room temperature..
  
• 3 (10 ounce) cans red or green enchilada sauce (I use Old El Paso)
• 3-4 cups grated monterey jack pepper cheese (or for less spice, use 1 cup pepper jack and 2 cups of cheddar, or a fiesta blend Mexican cheese mix)
• sliced jalapenos optional..
• pico de gallo optional
  
• sour cream optional
  

Directions

1. Boil chicken with bullion cube until it falls apart, then shred.(I put it in the slow cooker many times, and save me he hassle...)
   
2. Mix 1/2 can of sauce, 2/3 or the diced onion and a little cheese with chicken. (can be added directly into slow cooker if desired)
   
3. Put other 1/2 can on bottom of 11x9 baking dish.
4. Preheat Oven 350 degrees.
5. Roll chicken mixture into tortillas. (if they aren't room temperature, you can microwave for a few seconds, but i find that THAT makes them too chewy)
   
6. Put in pan semi-tightly.
7. Cover with remaining 2 cans sauce, cheese, and a little onion for garnish.
   
8. Bake covered for 10 minutes then uncovered for another 10-15 more until cheese is fully melted (usually about 20-25 min total).
9. Brown top slightly or to preference.
10. serve with Sour cream, Guacamole, and Pico de Gallo... and dont forget the jalapenos for added heat..
    

Spaghetti w/Italian Sausage

Ingredients

• 1 Package of Italian Sausage (we like HOT)
• 1/2 cup chopped fresh flat-leaf parsley
• 1 teaspoon dried oregano
• 1 teaspoon fennel seeds
• 1/2 teaspoon red pepper flakes
• 1 1/2 teaspoons Kosher salt
• Olive oil
• 1 28-ounce can crushed tomatoes (high quality, either San Marzano or Muir Glen)
• 1/4 cup chiffonaded* fresh basil leaves
• 1/2 cup freshly grated Parmesan cheese
• 1 small onion minced
• 2 cloves of garlic minced
• 1 box of Spaghetti

* if fresh is NOT available, you can substitute w/ 1 Tablespoon of dried basil...

 

Method 

In a Crock Pot Add Crushed Tomatoes , add parsley, oregano, fennel, red pepper flakes, and salt.. Set to high.  

In a skillet heat 1 tsp of olive oil and add sausages.... Brown... add Onion and Garlic till translucent and then incorporate everything in the skillet into the Crock pot...

Cook on Low for a few hours.. Taste for QC purposes and add salt and pepper to taste...

 Make Spaghetti according to package directions once ready to eat..

Sprinkle basil into sauce before serving.

Top with grated Parmesan.