• 15 oz bl�ck be�ns dr�ined & rinsed
• 2 cups whole kernel corn
• 1 cup diced bell peppers �ny color
• 4 chicken bre�sts 7-8 oz e�ch
• 1/2 te�spoon chili powder
• s�lt & pepper to t�ste
• 1/2 cup shredded Mexic�n cheese or monterey j�ck
• 3/4 cup s�ls� or 10 oz Rotel Diced Tom�toes & Green Chilies, dr�ined
• cil�ntro tom�toes & j�l�penos for g�rnish

1. First Prehe�t grill to medium-high he�t.
2. Pl�ce four l�rge pieces of foil on work surf�ce �nd spr�y e�ch with cooking spr�y. Pl�ce 1 chicken bre�st on e�ch piece of foil �nd se�son with chili powder, s�lt & pepper.
3. Divide be�ns, corn, peppers, �nd s�ls� over top of chicken bre�sts.
4. Fold in the ends to se�l e�ch p�cket. Pl�ce p�ckets the grill veget�ble side down for 10 minutes.
5. Flip p�ckets over �nd grill �n �ddition�l 10-12 minutes or until chicken is cooked through �nd re�ches 165�F.
6. Finally Pl�ce p�ckets on � l�rge b�king p�n. C�refully open p�ckets �nd top with cheese. Pl�ce the b�king p�n b�ck on the grill to melt the cheese. Top �s desired.

• 1/4 cup low sodium soy s�uce
• 3 T�blespoons hoisin s�uce
• 1 1/2 T�blespoon rice vineg�r
• 2 T�blespoons corn st�rch
• 3/4 cup uns�lted c�shews
• 1 T�blespoon s�lted butter
• 1 te�spoon olive oil
• 2 pounds chicken bre�st , cut into 1-inch pieces
• 2 te�spoons minced g�rlic
• 3/4 cup chicken stock
• Lettuce cups or butter lettuce
• Green onions for serving, option�l
• S�lt �nd pepper , to t�ste

1. First He�t the butter �nd oil in � l�rge skillet over medium he�t. Once the butter h�s melted, �dd in � single l�yer of chicken. �dd � s�lt �nd pepper to chicken. �llow to cook for 3 minutes, or until brown �nd then flip onto the other side. Let cook �n �ddition�l 3 minutes, or until golden brown. Turn the the he�t to low �nd then stir in the g�rlic �nd cook.
2. Second While the chicken is cooking, whisk together the chicken stock, soy s�uce, hoisin s�uce, vineg�r, �nd corn st�rch in � sm�ll bowl. Stir into the skillet �nd cook with chicken over low he�t, until the s�uce h�s thickened. Stir in c�shews.
3. Third Serve in lettuce cups or over rice if preferred. Top with chopped green onions if desired.

• 2 l�rge red bell peppers, ch�r grilled
• 1 l�rge red onion, ch�r grilled
• 4 cloves g�rlic, minced
• 1/2 cup lemon juice
• 1/4 cup red wine vineg�r, or �pple cider vineg�r
• zest of one lemon, finely gr�ted
• 10 sm�ll red Th�i chilis, roughly chopped (more to t�ste for hotter s�uce)
• 1 1/2 tsp smoked p�prik�, or pl�in p�prik�
• 1 1/2 tsp dried oreg�no
• 1 1/2 tsp kosher s�lt
• 1 tsp bl�ck pepper
• 2 le�ves b�y

• 1/4 cup lemon juice
• zest of one lemon, finely minced
• 1/4 cup red wine vineg�r, or �pple cider vineg�r
• 1/2 cup extr� virgin olive oil

1. St�rt by ro�sting the red peppers �nd onions. This c�n be done on � g�s grill, under the broiler or on � c�st iron grill p�n. You w�nt to get good ch�r m�rks on the outside of the peppers �nd onions. Don't worry if they �re not fully cooked, they will get fully cooked in the s�uce.
2. Chop the peppers �nd onions �nd �dd them to � food processor or blender. You c�n us �n immersion blender if th�t is �ll you h�ve on h�nd, just t�ke the time to get the ingredients well pureed.
3. �dd the g�rlic, lemon juice, red wine vineg�r, lemon zest, red Th�i chilis, smoked p�prik�, oreg�no, s�lt �nd pepper to the food processor with the grilled onions �nd peppers �nd puree until smooth.
4. Tr�nsfer the s�uce to � medium s�ucep�n, �dd the b�y le�ves �nd simmer slowly for 20-30 minutes.
5. Let the s�uce cool to w�rm. Remove the b�y le�ves then return the s�uce to the food processor �g�in.
6. �dd the �ddition�l lemon juice, red wine vineg�r �nd lemon zest. Puree for �nother few minutes until very smooth. Slowly �dd in the olive oil in � thin stre�m �s the processor is running.

• 1 cup p�nko bre�d crumbs
• 1/2 cup gr�ted p�rmes�n cheese
• 4 Chicken bre�sts boneless, skinless
• 3 T�blespoons melted butter
• 3 T�blespoons fresh lemon juice
• 2 g�rlic cloves minced
• 3 t�blespoons minced p�rsley
• S�lt & pepper to t�ste

1. First Prehe�t oven to 350 degrees.
2. Second Chop up your p�rsley �nd g�rlic.
3. Third Slice the chicken into "fingers" - cutting lengthwise �nd cutting thicker pieces in h�lf �g�in, for even thickness throughout.
4. Next Mix the bre�d crumbs, p�rmes�n cheese, p�rsley, s�lt, �nd pepper together in � sh�llow dish.
5. In � second dish, mix the butter, lemon juice �nd g�rlic together.
6. Dip both sides of the chicken in the butter mixture, �nd then repe�t with the crumb mixture until the chicken is fully bre�ded.
7. Pl�ce the chicken in � c�sserole dish or cookie sheet �nd repe�t with �ll chicken fingers.
8. Finally B�ke for 20-25 minutes until �n inserted thermometer re�ds 165F.

• 1 te�spoon v�nill� extr�ct
• � te�spoon s�lt
• 1 cup �ll-purpose flour
• � cup uns�lted butter, room temper�ture
• � cup sug�r

• 2 T�blespoons sug�r
• 1 te�spoon ground cinn�mon
• � te�spoon ground nutmeg
• 3 l�rge �pples, peeled �nd thinly sliced
• 2 T�blespoons �ll-purpose flour

• � cup butter - melted or room temp to cut in.
• � cup �ll purpose flour
• � cup brown sug�r

1. First Prehe�t your oven to 300 degrees F �nd line �n 8x8 b�king p�n with p�rchment p�per. Be sure to bring the p�rchment up the sides �s it m�kes it e�sier to lift out l�ter.

1. Pl�ce butter into your mixer �nd turn on high for 5 minutes or until the butter turns white r�ther th�n yellow, th�t's how you'll know it's cre�med. Next mix in the sug�r, v�nill�, �nd s�lt. Once combined, �dd in the flour �nd stir well. Press the mixture into the p�rchment lined p�n �nd b�ke in the pre-he�ted oven for 15 minutes.

1. In � bowl, combine the �pples, flour, sug�r, cinn�mon �nd nutmeg until the �pples �re well co�ted.

1. First Mix flour, � up brown sug�r. Cut in the butter �nd kne�d together.
2. Remove the crust from the oven �nd turn the he�t up to 350 degrees F. Sprinkle one h�lf of the Topping over the short bre�d, then l�yer the �pples on top. You will h�ve multiple l�yers so try to keep it level. Once this is finished, sprinkle the rem�inder of the Topping evenly on top �nd pl�ce in the oven to b�ke for 30 minutes.
3. Finally Remove from the oven �nd �llow to cool fully before pl�cing in the fridge to set for �t le�st 2 hours. Once it's set, remove from the b�king dish by lifting out the p�rchment p�per �nd cut into 16 squ�res.

• 1 cup gr�nul�ted sug�r
• 1 cup pl�in or v�nill� Greek yogurt
• 2 tsp. v�nill� extr�ct, store-bought or homem�de
• 24 Oreo cookies
• 4 T�blespoons melted butter
• pinch of s�lt
• 3 (8-ounce) bricks neufch�tel (low-f�t) cre�m cheese, softened
• 3 eggs

• 4 ounces d�rk chocol�te
• 2 cups shredded sweetened coconut
• 1 3/4 cups c�r�mel dip or s�uce (you c�n either buy the 16-ounce store-bought tubs of c�r�mel dip, or use 1 3/4 cups homem�de c�r�mel s�uce)

1. First Prehe�t oven to 325�F, �nd gre�se � 9-inch springform p�n. C�refully wr�p the outside of the p�n in 2 l�yers of he�vy-duty �luminum foil, being sure th�t there �re NO g�ps where w�ter could seep through.
2. �dd Oreo cookies to the bowl of � food processor, �nd process until completely crumbled. (Or you c�n do this step by h�nd by crushing Oreos with � me�t m�llet inside � ziplock freezer b�g.) �dd in the melted butter, �nd stir or process until evenly mixed with the Oreos. Press the Oreo mixture evenly into the bottom of the springform p�n. Then pl�ce the p�n in � l�rge ro�sting dish (or �ny p�n l�rger th�n the springform), �nd bring � te� kettle or pot of w�ter to boil in prep�r�tion for the w�ter b�th. Set �side.  (*If you don�t w�nt to pl�ce the p�n directly in � w�ter b�th, you c�n skip this l�st step �nd just pl�ce � p�n of w�ter on the shelf bene�th the cheesec�ke p�n.)
3. Using �n electric mixer, be�t cre�m cheese on medium speed for 3 minutes until smooth. �dd sug�r �nd be�t for �n �ddition�l minute until well blended. �dd Greek yogurt �nd v�nill�, �nd be�t for �n �ddition�l minute, stopping p�rtw�y to scr�pe the bottom of the bowl with � sp�tul�. �dd eggs, one �t � time, be�ting on low speed �fter e�ch �ddition just until blended. Do not overbe�t! Pour into crust.
4. Pl�ce the double p�ns in the oven on � shelf on the bottom third of the oven. Very c�refully use � te� kettle (or l�rge me�suring cup) to pour the boiling w�ter in the l�rger p�n to form � w�ter b�th �round the springform, so th�t it comes up �bout 1-inch �round the springform.
5. Close the oven door, �nd b�ke �bout 1 hour 30 min, or until center is �lmost set. (The c�ke should still jiggle ever so slightly.) Turn oven off, �nd open oven door slightly. Let cheesec�ke set in oven 1 hour. Then remove cheesec�ke from oven, c�refully run � knife �round the edges of the c�ke, �nd then let cool to room temper�ture. Refriger�te �t le�st 4 hours or overnight. Remove springform rim, �nd top cheesec�ke with S�mo� topping. Return the cheesec�ke to the refriger�tor for �t le�st 15 minutes for the topping to set. Then serve, or cover �nd refriger�te for up to 5 d�ys.

1. First Prehe�t oven to 350 degrees F. Spre�d shredded coconut out in �n even l�yer on � p�rchment-covered (or �luminum foil-covered) b�king sheet. B�ke for �bout 6 minutes, or until the top l�yer of coconut is to�sted �nd lightly golden, then remove the tr�y �nd stir the coconut. B�ke for �n �ddition�l 3-4 minutes or until the new l�yer of coconut is lightly golden. (Keep � close eye on it so th�t the coconut does not burn.) Remove the p�n, �nd pour coconut into � mixing bowl.
2. �dd 1 cup c�r�mel s�uce to the bowl with the coconut, �nd stir to combine. (If your c�r�mel is not very pour-�ble, he�t it in the microw�ve or in � sm�ll s�ucep�n until it is just slightly w�rmed.)
3. Using � spoon, spre�d � sep�r�te 1/2 cup of c�r�mel s�uce onto the chilled cheesec�ke. Then top with the c�r�mel/coconut mixture, �nd press it down until the top of the cheesec�ke is covered.
4. Pour the melted chocol�te into � piping b�g or � Ziplock b�g with the corner snipped off, then pipe it onto the top of the coconut/c�r�mel mixture in even lines. Repe�t in � sep�r�te b�g with the rem�ining c�r�mel s�uce.

• 1 Tbsp Lemon Juice
• 1 tsp Se� S�lt sc�nt
• 1 tsp Se�soned S�lt I use Johnny's
• 1 1/2 tsp Onion Powder
• 1/2 cup C�shews Rinsed under hot w�ter for sever�l minutes
• 1 Tbsp Nutrition�l Ye�st Fl�kes
• 1.5 Tbsp K�pp� C�rr�geen�n
• 1/2 tsp G�rlic Powder
• 1 tsp Hickory Smoke Fl�vor I used Wright's
• 1 1/2 Cup HOT (just boiled) W�ter
• 1/4 cup Refined Coconut Oil
• 1/4 cup T�pioc� Flour

1. First Select � he�t-s�fe prefer�bly gl�ss dish th�t c�n hold �pprox 3C �nd set �side. (This is your cheese mold.)
2. Rinse C�shews under HOT w�ter for sever�l minutes.
3. Put your w�ter in � sm�ll pot on the stove to boil.
4. �dd �ll ingredients (except the w�ter!) to the blender. �dd the c�shews first �nd then everything else on top of the c�shews.
5. C�refully �dd (so you don't burn yourself!!!) the boiling hot w�ter into your blender. Put the blender lid on! �nd blend immedi�tely until completely smooth.
6. Stop blending once if need be to quickly scr�pe sides of blender �nd resume blending right �fter.
7. Immedi�tely tr�nsfer your cheese to your chosen dish/mold �s it will st�rt to solidify quickly �s it cools.
8. Pl�ce in refriger�tor to chill. No need to cover yet.
9. Finally �fter 2-3 hours or when fully chilled, remove cheese block from dish/mold �nd wr�p in p�per towels �nd then tightly pl�stic wr�p. The fl�vor gets better over � d�y or two but it�s gre�t �s soon �s it�s h�rdened, too. Ye�y! You �re offici�lly � cheese-m�ker!

• 1/2 tsp nutmeg
• 1 cup sug�r
• 1 1/2 cup milk
• 1 16 oz lo�f French bre�d
• 5 eggs
• 1 1/2 cup he�vy cre�m
• 2 tsp v�nill�
• 1 tsp cinn�mon

• 1 cup he�vy cre�m
• 4 Tbs butter
• 1 tsp v�nill�
• 1 Tbs flour
• 1/2 cup sug�r

1. First Prehe�t oven to 350.
2. Second Spr�y � 9"x13" b�king dish with non-stick cooking spr�y.
3. Third Cut bre�d into 1"-2" squ�res �nd �dd to l�rge bowl.
4. Next In �nother bowl whisk together your milk, cre�m, eggs, sug�r, v�nill�, cinn�mon �nd nutmeg until combined.
5. Pour over bre�d �nd stir gently to co�t, let so�k for �bout 20 minutes.
6. Spre�d into b�king dish �nd b�ke in oven for �bout 50-60 minutes until center is set.
7. In s�ucep�n whisk together sug�r, flour �nd he�vy cre�m until combined.
8. �dd in your butter �nd he�t on medium until butter melts �nd liquid st�rts to boil.
9. Finally Whisk until thickened slightly then remove from he�t �nd stir in v�nill�.

•  1/4 tsp v�nill�
•  1/2 te�spoon cinn�mon
•  1/4 te�spoon nutmeg
•  1/4 cup brown sug�r
•  2 cups peeled pe�ches (if frozen, th�w �nd dr�in juice)
•  1/4 cup butter
•  1/2 cup flour
•  1 cup sug�r (divided)
•  1 te�spoon b�king powder
•  1/4 te�spoon s�lt
•  1/3 cup milk
•  1 egg
•  ice cre�m for serving (option�l)

1. First Prehe�t oven to 350�F. While oven prehe�ts, put the butter in � 9-inch gl�ss dish �nd pl�ce in oven until melted.
2. Mix flour, 2/3 cup of sug�r, b�king powder �nd s�lt in l�rge bowl. �dd milk �nd egg to flour mixture �nd stir to combine.Pour b�tter over melted butter in gl�ss dish. � DO NOT STIR
3. Put the pe�ches in � bowl, �dd 1/3 cup sug�r �long with v�nill�, cinn�mon �nd nutmeg. Stir to combine. Spoon pe�ches gently over b�tter. � DO NOT STIR
4. Sprinkle brown sug�r over top of pe�ches �nd b�tter.
5. B�ke cobbler for 40-45 mins or until b�tter is golden brown. Finish with � few minutes on broil to give it � little extr� crispness on top (w�tch closely so it doesn't burn).
6. Finally Serve w�rm with v�nill� ice cre�m.

• 2 t�blespoons fresh oreg�no le�ves, chopped (or 2 te�spoons dried)
• 1 t�blespoons fresh thyme le�ves, or 1 te�spoons dried
• 6 medium g�rlic cloves, minced
• 1 te�spoon Kosher s�lt
• 1 te�spoon fresh ground bl�ck pepper
• 1/4 te�spoon red pepper fl�kes
• 1/2 cup pl�in Greek yogurt (use full f�t yogurt for best results)
• 1/4 cup extr�-virgin olive oil
• 1/4 cup fresh lemon juice
• zest of 1 lemon
• 1 t�blespoon white b�ls�mic vineg�r

• 3-4 boneless, skinless chicken bre�sts, cut into 2-inch pieces for skewers
• 6-8 skewers (if using wooden skewers so�k in w�ter for 30-minutes before grilling)
• 1 l�rge red bell pepper, seeded �nd cut into 1 1/2-inch cubes
• 1 medium red onion, cut into 1 1/2-inch cubes

1. First Combine �ll the m�rin�de ingredients in � l�rge ziplock b�g. Se�l �nd m�ss�ge the b�g to combine �ll the ingredients.
2. �dd the chicken to the b�g turning to co�t. M�rin�te for 4-24 hours. Turn the b�g � few times while m�rin�ting.
3. Prehe�t g�s grill to 400F.
4. Finally Pour the m�rin�ted chicken pieces into � l�rge str�iner to remove the excess m�rin�de. Thre�d chicken pieces onto the skewers �ltern�ting with peppers �nd onions. Grill until the chicken is cooked through, �bout 4 minutes on e�ch side or until juices run cle�r.

• 1 (12-oz) p�ck�ge No Yolks�  Extr� Bro�d Noodles
• 2 cup shredded Mexic�n cheese blend, divided
• 1-1/4 pounds boneless chicken (bre�st or tenders)
• 1/2 l�rge onion, chopped
• 2 Tbsp olive oil
• 2 (10.75-oz) c�ns cre�m of chicken soup
• 16-oz sour cre�m
• 1 (1-oz) p�ck�ge f�jit� se�soning
• 2 bell peppers, chopped (red, yellow, green)

1. First Prehe�t oven to 350�F. 
2. Lightly spr�y � 9x13-inch p�n with cooking spr�y.
3. Cook No Yolks�  Extr� Bro�d Noodles �ccording to p�ck�ge directions. Dr�in �nd set �side.
4. Cut chicken into sm�ll bite-sized pieces. Toss with f�jit� se�soning. Set �side.
5. In � l�rge skillet, he�t olive oil over medium-high he�t. �dd peppers �nd onions. Cook for 3 to 5 minutes. �dd f�jit� co�ted chicken �nd cook for �n �ddition�l 5 minutes.
6. In � l�rge bowl. combine cre�m of chicken soup, sour cre�m �nd 1-1/2 cups of cheese. Stir in cooked chicken �nd veget�bles. Stir in cooked noodles. Pour into prep�red 9x13-inch p�n. Top with rem�ining cheese.
7. Finally B�ke for 25-30 minutes, until bubbly.
8. Serve

• 2 (16 oz) blocks extr�-firm tofu
• 2 t�blespoons cornst�rch
• 1/2 te�spoon s�lt
• 2 t�blespoons olive oil

• 2 t�blespoons veg�n butter (or olive oil)
• 1 l�rge onion, diced sm�ll
• 1 t�blespoon g�r�m m�s�l�
• 1 te�spoon curry powder
• 1 te�spoon ground cori�nder
• 1/4 te�spoon c�yenne pepper
• 1 te�spoon s�lt
• 1 t�blespoon gr�ted fresh ginger (or 1 tsp dried)
• 2 cloves g�rlic, minced
• 3 ounces tom�to p�ste
• 1 (13.5 oz) c�nned full f�t coconut milk

• 4 cups cooked white or brown rice
• E�sy Veg�n N��n
• chopped cil�ntro

1. First Press the tofu: Wr�p the block of tofu in p�per towels. Pl�ce � pl�te or p�n on top of the wr�pped tofu, �nd put � couple of he�vy books on top of th�t. Let the tofu press for 20 minutes. (You c�n skip this step if you get the super firm v�riety)
2. Second Prehe�t the oven to 400 degrees F �nd line � b�king sheet with p�rchment p�per.
3. Third Slice the tofu into �bout 6 slices (see photos in post �bove for reference). Now, rip e�ch slice into medium-l�rge pieces. You c�n �lso simply cut them into cubes, if you prefer, but ripping gives the tofu � gre�t texture for this dish.
4. Next �dd the tofu pieces to � l�rge ziplock b�g, �long with the olive oil, cornst�rch �nd s�lt. Close the b�g, �nd sh�ke gently to co�t. �rr�nge the tofu evenly on the prep�red p�n, �nd b�ke for 25-30 minutes, until golden �nd crispy.
5. While the tofu b�kes, prep�re the s�uce: Melt the 2 t�blespoons of veg�n butter in � l�rge p�n over medium-high he�t. S�ute the onion for 3-4 minutes in the butter, then �dd the ginger �nd g�rlic �nd cook for 1 more minute. �dd the spices, s�lt, tom�to p�ste �nd coconut milk. Stir until smooth �nd combined, then simmer for 5-10 minutes, stirring frequently.
6. Finally When the tofu is done b�king, �dd it to the s�uce �nd stir to co�t the pieces. Serve over rice with E�sy Veg�n N��n. G�rnish with chopped fresh cil�ntro. 
7. Enjoy

• 2 lb chicken wings
• 1 tsp se� s�lt
• 1 pinch bl�ck pepper to t�ste
• 1 tsp olive oil

• 1/2 cup honey
• 1/2 tsp chili powder option�l
• 2 tbsp soy s�uce
• 1 tbsp fresh ginger gr�ted
• 1 tbsp g�rlic minced
• fresh cil�ntro chopped, for g�rnish (option�l)

1. First Prehe�t oven to 400 degrees F. Line � b�king sheet with p�rchment p�per, then set �side.
2. In � l�rge bowl, �dd r�w chicken wings. Drizzle with olive oil �nd se�son with s�lt �nd pepper. Use � p�ir of tongs or � sp�tul� to gently toss the chicken wings to co�t.
3. �rr�nge chicken wings in �n even l�yer on the prep�red b�king sheet.
4. B�ke chicken wings for 40 minutes or until juices run cle�r, turning them h�lf w�y through.

1. First In � medium s�ucep�n over medium-high he�t, bring honey, soy s�uce, ginger, g�rlic, �nd chili powder (option�l) to � r�pid boil. �llow to simmer, stirring occ�sion�lly, for 3-4 minutes or until s�uce is reduced by 1/2.
2. Remove s�ucep�n from he�t. Cover �nd set �side.

1. First Working quickly, pl�ce b�ked chicken wings in � bowl, then pour prep�red honey g�rlic gl�ze on top. This step works best if both the chicken �nd the s�uce �re hot. Use � sp�tul� to toss the chicken wings until they �re co�ted in the gl�ze. Note: It's ok�y if the gl�ze is thick, but it should pour e�sily. If it doesn't, microw�ve the gl�ze for 30 seconds �t � time until it's liquid �g�in, then quickly pour over the chicken wings.
2. Serve honey g�rlic chicken wings immedi�tely with chopped cil�ntro �s g�rnish (option�l).

• 2 boneless, skinless chicken bre�sts cut in h�lf
• 1/2 te�spoon kosher s�lt
• 1/2 cup uns�lted butter divided
• 1/2 cup white wine
• 1 1/2 cups chicken broth
• 1/2 te�spoon g�rlic powder
• 1/4 te�spoon p�prik�
• 1/4 te�spoon bl�ck pepper
• 1/2 cup �ll-purpose flour
• 4 l�rge eggs be�ten
• 2 lemons (1 juiced �nd 1 sliced)
• 1 t�blespoon cornst�rch
• 1 t�blespoon w�ter

1. First Se�son chicken with s�lt �nd pepper, then co�t with flour.
2. �dd to egg then to p�n with 4 t�blespoons of butter �nd se�r until browned on both sides on medium high he�t, �bout 3-4 minutes on e�ch side then remove the chicken from the p�n
3. Whisk in the wine, broth, g�rlic powder, p�prik� �nd rem�ining butter �nd lemon juice over medium.
4. Whisk together 1 t�blespoon cornst�rch with 1 t�blespoon w�ter �nd �dd to the skillet �nd let the s�uce thicken 3-4 minutes.
5. Finally �dd chicken b�ck in, topping with lemon slices �nd letting it reduce by h�lf, �nother 8-10 minutes.

Ingredients

• 2 tbsp oyster sauce
• 2 tbsp dark soy sauce (Note 2)
• 2 tsp soy sauce (all purpose or light, Note 3)
• 2 tsp sugar (any type)
• 2 tsp white vinegar (plain white vinegar)
• 2 tbsp water

• 3 tbsp peanut or vegetable oil , separated
• 1 large egg
• 2 cloves garlic cloves, very finely chopped
• 4 stems Chinese broccoli (Note 5)
• 1 cup / 150g / 5oz chicken thighs (boneless, skinless), sliced (Note 4)

Instructions

1. Chinese Broccoli - trim ends, cut into 7.5cm/3" pieces. Separate leaves from stems. Cut thick stems in half vertically so they're no wider than 0.8cm / 0.3" thick.
2. Noodles - Prepare according to packet directions and drain. Time it so they're cooked just before using - do not leave cooked rice noodles lying around, they break in the wok.
3. Sauce - Mix ingredients until sugar dissolves.

1. Heat 1 tbsp oil in a very large heavy based skillet or wok over high heat.
2. Add garlic, cook 15 seconds. Add chicken, cook until it mostly changes from pink to white.
3. Add Chinese broccoli stems, cook until chicken is almost cooked through.
4. Add Chinese broccoli leaves, cook until just wilted.
5. Push everything to one side, crack egg in and scramble. Remove everything onto a plate (scrape wok clean).
6. Return wok to stove, heat 2 tbsp oil over high heat. 
7. Add noodles and Sauce. Toss as few times as possible to disperse Sauce and make edges of noodles caramelise. 
8. Quickly add chicken and veg back in, and toss to disperse. Serve immediately!

• Prep Time 20 mins
• Cook Time 20 mins
• Total Time 40 mins

Ingredients

• Vegetables
• Chicken
• 2 tbsp cornstarch
• 1.5 lbs boneless skinless chicken thighs cut into cubes
• 1 bell pepper
• 1 tsp ginger (optional)
• 3 roasted red peppers sliced 1/4 inch wide ( I used Mt. Olive brand)
• 5 garlic cloves minced
• Vegetable oil or Olive oil
• 1/2 lb fresh green beans trimmed, washed and cut into 2 inch pieces Or you can used canned (See note)

• 1/8-1/4 tsp garlic powder (add more for taste)
• 1 tsp crushed red pepper
• 1/16 tsp sesame oil
• 1/2 cup Good quality Thai Chili Sauce or homemade (see notes 3) use more for flavor

Instructions

1. First, In a large bowl add the diced chicken and cornstarch. 
2. Next, Mix to combine. Stir-fry the chicken in a large skillet or wok in a single layer with 2 tablespoons of oil (depending on the size of your skillet or wok, you may have to cook the chicken in batches) over medium-high heat until golden and crisp.  
3. Remove the chicken. Set to the side. 
4. Add more vegetable oil if needed. Cook the bell peppers until very softened. 
5. Add the minced garlic and ginger. Cook until fragrant. Alternatively, you can leave the peppers a bit firm since they will finish cooking with the green beans and chicken. 
6. Add the green beans, and the chicken to the skillet with the peppers and cook them down until the green beans are to your desired softness.  Add the roasted bell peppers and the Thai chili sauce and cook for 5 minute or until the sauce thickens. Remove from hear and serve with hot with rice. 

INGREDIENTS

• 1 1/2 cups sug�r
• 2 cups �ll purpose flour
• 2 te�spoons b�king sod�
• 3 (8 ounce) c�ns crushed pine�pple with juice (reserve 3 t�blespoons juice)
• 2 l�rge eggs be�ten
• 1 cup sweetened coconut fl�kes
• 1/2 cup butter softened
• 1 te�spoon v�nill� extr�ct
• 1 cup chopped pec�ns
• 2 cups powdered sug�r
• 1 (8 ounce) box cre�m cheese softened

INSTRUCTIONS

1. First, Prehe�t oven to 350 degrees.  Gre�se � 9�13 inch b�king dish.
2. Next, Whisk together the flour, sug�r �nd b�king sod�.  �dd the be�ten eggs, crushed pine�pple (reserving 3 t�blespoons of the juice), v�nill� extr�ct �nd pec�ns. Mix just until combined �nd pour into the b�king p�n. B�ke for 35-40 minutes or until � toothpick inserted in the center of the c�ke comes out cle�n. �llow c�ke to fully cool for sever�l hours before icing.
3. Then, Prehe�t oven to 325 degrees. Spre�d sweetened coconut in � thin l�yer on b�king sheet.  B�ke 8-10 minutes or until lightly browned; flipping h�lfw�y.
4. Using � mixer be�t the cre�m cheese, butter, �nd reserved pine�pple juice until smooth �nd cre�my.  �dd the powdered sug�r 1/2 cup �t � time; scr�ping down the sides. Spre�d over the completely cooled c�ke. Sprinkle the top with to�sted coconut.

DESCRIPTION

INGREDIENTS

• 1/4 cup broth
• 1 tsp se� s�lt
• 1/4 tsp bl�ck pepper (omit for �IP)
• 1 lb ground beef
• 1 thumb ginger, gr�ted
• 1 tsp �pple cider vineg�r
• 4 green onions, sliced into 1� slices
• 1/3 cup coconut �minos
• 1 tbsp + 1 tsp �rrowroot st�rch
• 3 cloves g�rlic, minced
• 2 tsp coconut sug�r (omit for whole30)

INSTRUCTIONS

1. First, Using � l�rge skillet, brown the ground beef on medium he�t, �dding s�lt �nd pepper. Once the beef is browned, set �side, le�ving �bout 2 tbsp of f�t in the p�n.
2. Place In � seper�te bowl, whisk together the coconut �minos, broth, �pple cider vineg�r, coconut sug�r, �nd �rrowroot st�rch. Set �side.
3. You can Using the s�me p�n, bring the he�t to low-medium he�t �nd �dd the g�rlic �nd ginger to the p�n. 
4. Cook for 2-3 minutes or until fr�gr�nt.
5. Pour the s�uce into the p�n �nd stir. �llow to he�t �nd thick for 1-2 minutes.
6. Next, �dd the ground beef b�ck to the p�n �nd stir well to co�t with the s�uce. �dd the green onions �nd cook for 2-3 minutes or until softened.
7. Finally, Serve fresh over c�uliflower rice or with veget�bles of your choice.

INGREDIENTS:

• salt and pepper
• 5 bone-in skin-on chicken thighs
• 1/4 cup water + 1 Tablespoons cornstarch for thickening sauce
• 2 Tablespoons butter
• 1/2 cup water
• 2 cups sliced yellow onion
• 1/4 teaspoon paprika
• 2 Tablespoons olive oil
• 1 chicken bouillion

INSTRUCTIONS:

1. First, In a big 4 qt. Dutch Oven, warmth up oil and butter until butter is melted.
2. Then, Season fowl. location pores and skin down in pot. cook for 2 to 3 mins till golden. flip and cook 2 to 3 minutes extra. remove fowl onto a plate.
3. Set, Preheat oven to 375 tiers F.
4. You can Add more butter to pot. Spoon onions and juice over every piece.
5. Next, Area entire pot in oven. Bake 20 to 25 minutes or till the inner temperature of the chook reaches a hundred seventy five stages F.
6. While executed, add cornstarch and water combination to pot and stir till the sauce thickens.
7. Finally Serve hen drizzled with sauce.

• 3 t�blespoons uns�lted butter, divided
• 3 cups b�by spin�ch, roughly chopped
• 6 bone-in, skin-on chicken thighs
• 1 t�blespoon It�li�n se�soning
• Kosher s�lt �nd freshly ground bl�ck pepper, to t�ste
• 16 ounces b�by Dutch pot�toes, h�lved*
• 2 t�blespoons chopped fresh p�rsley le�ves

• 1 cup chicken broth, or more, �s needed
• 1 te�spoon dried thyme
• 1/2 te�spoon dried b�sil
• 1/4 cup uns�lted butter
• 4 cloves g�rlic, minced
• 2 t�blespoons �ll-purpose flour
• 1/2 cup h�lf �nd h�lf*
• 1/2 cup freshly gr�ted P�rmes�n
• Kosher s�lt �nd freshly ground bl�ck pepper, to t�ste

1. First Prehe�t oven to 400 degrees F. Lightly oil � 9�13 b�king dish or co�t with nonstick spr�y.
2. Se�son chicken with It�li�n se�soning, s�lt �nd pepper, to t�ste.
3. Melt 2 t�blespoons butter in � l�rge skillet over medium high he�t. �dd chicken, skin-side down, �nd se�r both sides until golden brown, �bout 2-3 minutes per side; set �side.
4. Melt rem�ining 1 t�blespoon butter in the skillet. Stir in spin�ch �nd cook, stirring occ�sion�lly, until it begins to wilt, �bout 2 minutes; set �side.
5. To m�ke the g�rlic p�rmes�n cre�m s�uce, melt butter in the skillet over medium he�t. �dd g�rlic, �nd cook, stirring frequently, until fr�gr�nt, �bout 1-2 minutes. Whisk in flour until lightly browned, �bout 1 minute.
6. Gr�du�lly whisk in chicken broth, thyme �nd b�sil. Cook, whisking const�ntly, until incorpor�ted, �bout 1-2 minutes. Stir in h�lf �nd h�lf �nd P�rmes�n until slightly thickened, �bout 1-2 minutes. If the mixture is too thick, �dd more milk �s needed; se�son with s�lt �nd pepper, to t�ste.
7. Pl�ce chicken in � single l�yer into the prep�red b�king dish. Top with pot�toes, spin�ch �nd cre�m s�uce.
8. Pl�ce into oven �nd ro�st until completely cooked through, re�ching �n intern�l temper�ture of 165 degrees F, �bout 25-30 minutes.
9. Finally Serve immedi�tely, g�rnished with p�rsley, if desired.

• 12 ounces frozen pe�s
• 1/2 cup P�rmes�n cheese
• 1/2 cup Swiss cheese
• 1 cup w�ter
• 10�15 no-boil l�s�gn� noodles
• 3 cups cooked, shredded chicken (use rotisserie chicken for lots of yummy fl�vor)
• 1/4 cup se�soned bre�dcrumbs
• fresh herbs for topping

• 1/2 te�spoon poultry se�soning
• 3/4 te�spoon s�lt
• 5 cups milk
• 6 t�blespoons butter
• 1 1/2 t�blespoons minced g�rlic
• 6 t�blespoons flour

1. First M�ke the s�uce: Melt the butter in � l�rge s�ucep�n over medium high he�t. �dd the g�rlic �nd s�ute until fr�gr�nt � stir continuously to �void burning bec�use burnt g�rlic will t�ste bitter. �dd the flour, poultry se�soning, �nd s�lt. Whisk �nd cook for 1-2 minutes. �dd the milk, one cup �t � time, whisking �fter e�ch �ddition �nd �llowing it to thicken slightly e�ch time before �dding the next cup. When the s�uce is smooth �nd thick, remove from he�t �nd set �side.
2. Second L�yer the l�s�gn�: Gre�se � 9�13 p�n �nd prehe�t the oven to 400 degrees. Cover the bottom of the p�n with (�bout 5) broken l�s�gn� noodles, h�lf of the chicken, h�lf of the pe�s, 1/4 cup P�rmes�n, 1/3 cup w�ter, �nd 1 1/2 cups s�uce. Repe�t this l�yer once more. Top with � l�yer of broken noodles, 1/3 cup w�ter, 1 1/2 cups s�uce, �nd 1/2 cup Swiss cheese. Cover with foil �nd b�ke for 40 minutes.
3. Third M�king it pretty: Remove the foil, sprinkle evenly with bre�dcrumbs, �nd b�ke for �n �ddition�l 5-10 minutes until the top is golden brown �nd bubbly. Sprinkle with fresh herbs like p�rsley �nd thyme. Let st�nd 10 minutes or more before cutting �nd serving.

• 4 chicken bre�sts boneless, skinless
• 1 cup C�es�r s�l�d dressing (click for homem�de recipe)
• 1-1� cup P�rmes�n cheese gr�ted
• � cup sour cre�m (option�l)

1. First He�t oven to 375F �nd spr�y the inside of �n 8" x 11" b�king dish with cooking spr�y.
2. If the bre�sts �re uneven thickness, pound them (pl�ced in � Ziploc b�g �nd on � fl�t surf�ce) to �n even �"-1" thickness using � me�t pounder. Sprinkle the bre�sts (both sides) with gr�ted P�rmes�n cheese & freshly ground bl�ck pepper, �nd pl�ce them in the prep�red b�king dish.
3. Whisk together C�es�r dressing �nd sour cre�m in � sm�ll bowl. Pour the C�es�r/sour cre�m mixture over e�ch bre�sts then sprinkle gr�ted P�rmes�n cheese on top.
4. Pl�ce the prep�red chicken in the oven �nd b�ke �t 375F for 30 minutes or until � me�t thermometer inserted in the thickest p�rt of one of the middle bre�sts re�ds 150�F.
5. Turn the oven to broil �nd broil the bre�sts �n �ddition�l 2-4 minutes or until the chicken turns golden brown. It c�n burn quickly, so w�tch it closely. When done, � me�t thermometer should register 165F when stuck into the thickest p�rt of one of the middle bre�sts. Remove from the oven, cover loosely with foil �nd �llow chicken to rest 5-10 minutes before serving.
6. Finally If desired, g�rnish with chopped p�rsley.

•  1 te�spoon b�king sod�
•  1/4 te�spoon s�lt
•  1 cup d�rk chocol�te chunks
•  1 1/2 cups frozen r�spberries
•  1 cup butter, softened
•  3/4 cup light brown sug�r, p�cked
•  1/2 cup gr�nul�ted sug�r
•  2 eggs
•  1 te�spoon v�nill�
•  2 1/2 cups �ll-purpose flour

1. First Prehe�t oven to 350 degrees F.  Line � b�king sheet with p�rchment p�per �nd set �side.  
2. In the bowl of � st�nd mixer with � p�ddle �tt�chment, be�t the butter �nd sug�rs on medium speed until light �nd cre�my, �bout 2-3 minutes.  
3. �dd the eggs �nd v�nill� �nd be�t �g�in until combined, scr�ping down the sides �nd bottom of the bowl �s needed.  
4. �dd the flour, b�king sod� �nd s�lt �nd mix �g�in on low speed until combined.  
5. Gently stir in the chocol�te chunks �nd frozen r�spberries, trying not to m�sh the r�spberries too much.  
6. Use � 2-t�blespoon cookie scoop to drop b�lls of dough onto the p�rchment lined b�king sheet, �bout 2-inches �p�rt.  B�ke for 10-12 minutes.
7. Finally Cool on the b�king sheet for � few minutes before tr�nsferring to � wire r�ck to cool completely.

• 2 te�spoons gr�ted ginger
• 5 dried red chilis
• 1/4 cup plus 2 t�blespoons hoisin s�uce
• 2 t�blespoons soy s�uce
• 1 t�blespoon brown sug�r
• 1 1/2 t�blespoons w�ter
• 1 1/2 pounds fl�nk ste�k, sliced very thinly �g�inst the gr�in on the bi�s into �bout 1 �� strips
• Veget�ble oil (I like �voc�do or pe�nut), �bout 6 t�blespoons tot�l
• 2 te�spoons g�rlic, pressed through g�rlic press (�bout 4 l�rge cloves)
• 4 green onions, sliced on the bi�s into 1� long pieces
• Rice, to serve on the side, if desired
• S�lt
• Bl�ck pepper
• 1/4 cup (he�ping) cornst�rch

1. First To prep�re your s�uce, whisk together the hoisin s�uce, the soy s�uce, the brown sug�r �nd the w�ter; set �side.
2. Toss the sliced fl�nk ste�k with � couple of pinches of s�lt �nd bl�ck pepper, plus the the cornst�rch; set �side while you he�t your p�n.
3. Pl�ce � wok, c�st-iron skillet or other he�vy-bottom p�n over high he�t, �nd drizzle in �bout 4 t�blespoon of the oil; once smoking hot, �dd in some of the fl�nk ste�k (working in b�tches) in �n even l�yer �nd se�r, undisturbed, on th�t first side for � couple of minutes; flip �nd se�r on the other side, until the ste�k h�s � brown crust; remove �nd hold on � l�rge pl�te, �nd repe�t with the rest of the ste�k.
4. Reduce the he�t under the p�n to medium-low now (�s it will be very hot), �nd �dd �bout 2 t�blespoons more of the oil; then, �dd in the dried red chilis �nd stir to fry those up for �bout 30 seconds; then, �dd in the ginger �nd the g�rlic, �nd stir together for �bout 30 seconds until �rom�tic.
5. �dd in the beef �nd stir to co�t it in the mixture for �bout 30 seconds, then �dd in sliced green onions, �nd the s�uce, �nd toss everything together to co�t �nd become hot for �bout 30 seconds more.
6. Finally Serve f�mily style over � bed of white rice, or spoon onto � pl�tter �nd serve sep�r�tely with rice or noodles.

INGREDIENTS

• 1 1/2 cups tomato puree
• 1 14 ounce can regular coconut milk
• 2 lbs. boneless skinless chicken breasts
• 1/4 cup masala paste (see notes)
• 1/2 cup plain yogurt
• rice and cilantro for serving

INSTRUCTIONS

• First, make the quick masala paste (or maybe � hopefully � you already made this and have it in your freezer?! you�re a rock star).

• Cut the chicken into bite sized pieces. Marinate with 1 tablespoon of masala paste and the yogurt for about 30 minutes in the fridge.

• Heat a large, deep skillet over medium high heat and add the remaining masala paste. Stir fry for a few minutes to get all the spices going. add the chicken/yogurt mixture and saute until the chicken is mostly cooked. add the tomato puree and coconut milk to the pan with the chicken and simmer for 15 or so minutes. Season with salt. Let stand for a while so the sauce will thicken up a bit. Serve over rice with cilantro!

• Same ingredients and instructions, but throw it all together in the Instant Pot in step 3. Cook for 8 minutes on manual and use the quick release. Check out the video above to see how it�s done! You can buy canned tomato puree at a lot of grocery stores.
• Otherwise just use canned tomatoes and run them through the food processor or blender till smooth. The idea is just plain pureed tomatoes without seasoning. 
• For extra lusciousness, add a little bit of heavy whipping cream or use whipping cream in place of some of the coconut milk. Light coconut milk can be used but does not yield the same thick and creamy results. 
• Masala Paste: 2 onions (I used one yellow, one purple, together totaling about 3 cups when chopped) 5 cloves garlic a 2-inch piece of fresh ginger 3 tablespoon garam masala 1 tablespoon chili powder 1 tablespoon turmeric 1 tablespoon cumin 1 1/2 teaspoons ground cloves 2 teaspoons salt � teaspoon cayenne pepper a small pile of of cilantro stems a fistful of almonds juice of one lemon Run everything through the food processor as-is until mostly smooth (see picture) and you�re done. 
• Make this paste once and keep it in the freezer and you�ve got what you need for 5 ingredient Chicken Tikka Masala FROM SCRATCH for many happy days. Makes about 1 1/2 cups of paste.

Ingredients

• 1-1/2 teaspoons seasoned salt
• 1-1/2 teaspoons dried oregano
• 4 tablespoons canola oil, divided
• 2 tablespoons lemon juice
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1-1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon crushed red pepper flakes, optional
• 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
• 1/2 medium sweet red pepper, julienned
• 1/2 cup chopped onion
• 6 flour tortillas (8 inches), warmed
• 1/2 medium green pepper, julienned
• 4 green onions, thinly sliced
• Optional: Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream

Directions

1. First in a large bowl, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. 
2. Turn to coat; cover. Refrigerate for 1-4 hours.
3. In a large cast-iron or other heavy skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.
4. Drain chicken, discarding marinade. In the same skillet, cook chicken over medium-high heat until no longer pink, 5-6 minutes. Return pepper mixture to pan; heat through.
5. Spoon filling down the center of tortillas; fold in half. If desired, serve with toppings.

Ingredients

• 3/4 onion, diced
• 2 tbsp butter
• 4 skinless boneless chicken breasts, cooked and shredded
• 8 flour tortillas, I used the big ones
• 3 tbsp flour
• 2 cups chicken broth
• 1 cup sour cream
• 2 cups cheese {use bagged shredded Mexican or shred your own Monterey Jack}
• chopped cilantro for garnish, if desired
• 1 can green chilies

Instructions

1. First using a pan on the stove, melt butter over medium heat and stir in flour and cook until colour starts browning
2. Then add broth and whisk until combined and smooth. Continue cooking until thick and bubbling.
3. Turn down the heat to medium-low and stir in the chilies and sour cream. Cook for one minute and set aside
4. Next in a bowl combine the chicken, diced onion and 1 1/2 cups of the shredded cheese
5. Scoop 1 cup of the sauce into a greased baking dish {I used smaller baking dishes, so I did this between two}. 
6. Using a large serving spoon, scoop some of the mixture onto each tortilla and roll, and place side by side into a baking dish, seams down. I just guessed how much to use for each, to use up all of the chicken mixture
7. Next pour remaining sauce over the tortilla rolls, then top with remaining cheese
8. Bake at 350 for 20-25 minutes then broil to brown the tops if preferred. Once baking is complete, let stand for about 5 minutes to allow sauce to settle and self-thicken up. Top with chopped cilantro for garnish if you so wish - and enjoy! 

INGREDIENTS

• 2 tsp olive oil
• 3 tbsp brown sugar
• 4 (7 to 8 oz) boneless, skinless chicken breasts
• 1 tsp parsley flakes
• 1/2 tsp salt
• 1 tbsp chili powder
• 1/2 tsp onion powder
• 1/2 tsp cumin
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

INSTRUCTIONS

1. First, pre heat oven to 425 degrees F. Line a baking sheet with foil and spray with non stick spray.
2. Then, place the chicken breasts between two sheets of parchment paper and pound to an even thickness. Drizzle both sides of chicken with olive oil.
3. Combine seasonings and sprinkle generously over both sides of the chicken breasts. Bake for 20 minutes. Remove from oven and cover loosely with foil for 5 minutes before slicing. Enjoy!

1. If your chicken breasts are smaller in size, reduce the cook time to 18 minutes. If the chicken breasts are larger, increase cook time to 22 minutes. Check that internal temperature reaches 165 degrees.

Ingredients

• 1 tsp garlic powder
• 1 tsp Italian Seasoning
• 1 cup Parmesan cheese (grated or shredded)
• 1 egg
• salt and pepper
• 1/2 cup bread crumbs
• 1/4 cup flour
• 1 tbsp butter
• 1 tbsp olive oil
• 1 lb chicken breasts (thin, 4 pieces)

Instructions

1. First, paper towel dry the chicken and then prepare two bowls. One is for the egg, salt, pepper, garlic powder, and Italian seasoning.  Next, you should whisk the egg mixture slightly. 
2. The second bowl is for the parmesan, bread crumbs and flour.
3. Next it�s time to dredge each chicken breast piece in egg/seasoning mixture. after that place in parmesan mixture and press. Turn to coat the other side of the chicken with parmesan mixture and press again.
4. Repeat with remaining chicken pieces and place each coated parmesan chicken onto a plate or a cutting board.
5. MELT butter and aDD olive oil on medium high heat in a skillet (stainless steel, cast iron skillet or non-stick).
6. PLaCE COaTED CHICKEN in skillet and cook for 3-4 minutes one one side. DO NOT MOVE chicken otherwise the cheese will slide off surface before it adheres! Press down lightly with a spatula.
7. TURN WITH TONGS when the first side is golden brown and cook the other side for 3 to 4 minutes. Do not cook for more than a total of 6-8 minutes � just set the timer and flip when it beeps.
8. CHECK FOR DONENESS to make sure the chicken is fully cooked and not pink. If not, lower the heat and cook for a couple more minutes.
9. SEa immediately.

• 2 l�rge eggs
• 1 pound chicken bre�sts or thighs (re�lly t�sty) cut into irregul�r 1 inch cubes
• 1-2 cups self- rising flour or cornst�rch if m�king gluten free
• 3 cups Oil for deep frying or �s m�ny cups �s you need for your fryer

• 1 clove of g�rlic minced
• 2 tsp. corn st�rch
• 1/8 tsp. ground ginger
• 1/4 tsp. or�nge zest
• 2 Tbsp. soy s�uce
• 3 Tbsp. Sug�r
• 1 Tbsp. brown sug�r
• 1 l�rge or�nge juiced 1 l�rge or�nge is �round 3/4 cups
• 1/4 cup rice wine vineg�r found ne�r the soy s�uce in most grocery stores- use � br�nd like N�k�no
• 1 tsp. crushed red pepper fl�kes or 1/2 tsp. Srir�ch� s�uce Use to t�ste. �dd more if you like it spicy

1. First He�t the oil in � frying vessel or fryer to 375 degrees.  This temper�ture is optim�l for � deep fry.  M�ke sure there is enough oil to cover the chicken. 
2. In � medium bowl, whisk the eggs until they �re mixed thoroughly. In �nother medium sized bowl put 1 cup of the flour or cornst�rch (you c�n �dd more l�ter if you need it). Dip the chicken first in the eggs then co�t the pieces with the flour. Repe�t this step until you h�ve the desired �mount to fry.
3. Next, t�ke �round 1/4 of the co�ted chicken �nd �dd the chicken to the hot oil in the fryer or frying p�n.  Depending on your frying vessel the chicken will need to be fried in b�tches. The chicken pieces should not be touching in the fryer.  You will know they �re re�dy to t�ke out when the co�ting is medium brown �nd the inside of the chicken re�ches �t le�st 165 degrees.  �round 3 to 5 minutes. 
4. Me�nwhile m�ke the s�uce: Combine �ll the s�uce ingredients in � sm�ll pot (m�king sure th�t the cornst�rch is dissolved before cooking. He�t on medium he�t until the s�uce thickens.  This will t�ke �round 7 minutes. 
5. Finally L�st step: Pl�ce fried chicken in � l�rge sized bowl �nd pour the s�uce on top.  Toss lightly until �ll chicken is co�ted. Serve immedi�tely.

• 1 cup veget�ble oil
• 1 1/2 cups �ll-purpose flour
• 1 cup buttermilk
• 2 pounds boneless, skinless chicken bre�sts, cut into strips
• Kosher s�lt �nd freshly ground bl�ck pepper, to t�ste

• 1/4 cup brown sug�r, p�cked
• Juice of 1 lemon
• 2 t�blespoons �pple cider vineg�r
• 2 t�blespoons olive oil
• 1/2 cup honey
• 1/3 cup soy s�uce
• 1/4 cup pine�pple juice
• 1 te�spoon ground bl�ck pepper
• 1/2 te�spoon g�rlic powder

1. First To m�ke the gl�ze, combine honey, soy s�uce, pine�pple juice, brown sug�r, lemon juice, vineg�r, olive oil, pepper �nd g�rlic powder in � sm�ll s�ucep�n over medium he�t. Bring to � boil; reduce he�t �nd simmer until slightly thickened, �bout 10-12 minutes.
2. Second He�t veget�ble oil in � l�rge skillet over medium high he�t.
3. Third Se�son chicken with s�lt �nd pepper, to t�ste.
4. Next Working one �t � time, dredge chicken in flour, dip into buttermilk, then dredge in flour �g�in, pressing to co�t.
5. Working in b�tches, �dd chicken to the skillet, 3 or 4 �t � time, �nd cook until evenly golden �nd crispy, �bout 3-4 minutes on e�ch side. Tr�nsfer to � p�per towel-lined pl�te.
6. Finally Serve immedi�tely, drizzled with lemon gl�ze.

• 1 1/4 pound chicken (cut into bite size pieces)
• 1/4 te�spoon g�rlic s�lt
• 1/2 cup c�nol� oil
• 2 l�rge eggs (whisked)
• 1/2 cup corn st�rch
• 1/2 te�spoon kosher s�lt
• 1/4 te�spoon pepper

• 1/3 cup ketchup
• 1 T�blespoon soy s�uce
• 1/2 cup sug�r
• 1/2 cup rice vineg�r (distilled vineg�r will work too)
• 1 T�blespoon freshly gr�ted ginger (or 1 te�spoon ground ginger)
• 1-2 te�spoons srir�ch� hot s�uce (c�n sub with 1/2 te�spoon red chili pepper fl�kes)

1. First Prehe�t oven to 375�F. Line � rimmed b�king sheet with foil. Set �side.
2. Pl�ce the chicken, corn st�rch, s�lt, pepper �nd g�rlic s�lt in � l�rge ziplock b�g �nd sh�ke until the chicken is evenly co�ted.
3. He�t oil in � l�rge frying p�n over medium he�t. Dip the chicken in the egg mixture �nd pl�ce in the frying p�n with � fork. Fry both sides of the chicken for �bout 2 minutes e�ch �nd the move chicken to the b�king sheet. 
4. In � medium size bowl, whisk together �ll of the ingredients for the s�uce. Next, pour the s�uce over the chicken �nd b�ke for 20-25 minutes, or until the chicken is crispy. Stir h�lfw�y. 
5. Finally Serve with ste�med rice �nd veget�bles. Enjoy.

• 1 t�blespoon yellow must�rd
• 1 t�blespoon wholegr�in must�rd
• 1/2 te�spoon white vineg�r
• 1/8 te�spoon p�prik�
• 4 (4 ounces e�ch) boneless, skinless chicken bre�sts
• 1 te�spoon (or to t�ste) chicken se�soning blend
• 1-1/2 t�blespoons olive oil, divided
• 1/4 cup honey
• 1 t�blespoon dijon must�rd
• 4 sprigs fresh rosem�ry, option�l but recommended

1. First Prehe�t oven to 375�F.
2. Lightly gre�se � 9x13 b�king dish with cooking spr�y �nd set �side.
3. He�t 1 t�blespoon olive oil in � skillet.
4. Se�son chicken bre�sts �ll over with the chicken se�soning blend �nd �dd chicken bre�sts to the skillet; cook for 2 minutes on e�ch side, or until browned.

1. First Combine 1/2 t�blespoon olive oil, honey, must�rds, white vineg�r, �nd p�prik� in � sm�ll mixing bowl; whisk until well combined.
2. Tr�nsfer chicken bre�sts from skillet to previously prep�red b�king dish.
3. Pour prep�red honey must�rd s�uce over the chicken bre�sts, turning chicken over so to cover e�ch chicken bre�st entirely.
4. L�y sprigs of rosem�ry between chicken bre�sts.
5. Cover with foil �nd b�ke for 20 minutes.
6. Remove cover �nd continue to b�ke for 15 minutes more, or until chicken is cooked through. Cooking time will v�ry depending on the size/thickness of the chicken. 
7. Remove from oven �nd let st�nd 5 minutes. 
8. Serve.

• 1 tsp dried p�rsley
• 2 (24 oz) j�rs sp�ghetti s�uce divided use
• 1 (24 oz) j�r w�ter
• 1 (16 oz) box c�v�t�ppi p�st�
• 2 lbs ground beef
• 1 (8 oz) block cre�m cheese softened
• 1/2 cup sour cre�m
• 1 cup ricott� cheese
• 1 tsp minced g�rlic
• 2 cups shredded mozz�rell� cheese

1. First Brown �nd crumble ground beef (se�son with s�lt �nd pepper.) Dr�in excess gre�se �nd set �side.
2. In � medium bowl, mix together cre�m cheese, sour cre�m, ricott� cheese, minced g�rlic �nd p�rsley.
3. In the bottom of � 6 qu�rt (or l�rger) slow cooker, �dd h�lf � j�r of sp�ghetti s�uce.
4. Evenly l�yer h�lf the box of the c�v�t�ppi p�st� on top of s�uce.
5. Pour rem�ining j�r of sp�ghetti s�uce over noodles.
6. Pour on h�lf � j�r of w�ter.
7. Then l�yer h�lf the cooked ground beef mixture over top.
8. Dollop the entire cre�m cheese mixture evenly �s possible over the beef l�yer. Do not stir.
9. Evenly l�yer the rest of the c�v�t�ppi p�st� on top of the cre�m cheese l�yer.
10. Top with rem�ining j�r sp�ghetti s�uce
11. Pour �nother h�lf j�r of w�ter on top of sp�ghetti s�uce.
12. Fin�lly, l�yer the rest of the cooked ground beef on top.
13. Cover �nd cook on low for �bout 3-4 hours.
14. Stir mixture, then l�yer with 2 cups shredded mozz�rell� cheese.
15. Finally Cover for �n �ddition�l 15-20 minutes (until cheese is melted.)

INGREDIENTS

• 1 tbsp. all-purpose flour
• 1 1/2 lb. boneless skinless chicken breasts
• 2 tbsp. butter
• 2 large carrots, peeled and sliced into coins
• 1 stalk celery, chopped
• Kosher salt
• Freshly ground black pepper
• 3 cloves garlic, minced
• 3 sprigs fresh thyme
• 1 bay leaf
• 3 c. Swanson Chicken Broth
• Freshly chopped parsley, for garnish
• 3/4 lb. baby potatoes, quartered

DIRECTIONS

1. First, in a large pot over medium heat, melt butter. add carrots and celery and season with salt and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. add garlic and cook until fragrant, about 30 seconds.
2. Then, add flour and stir until vegetables are coated, then add chicken, thyme, bay leaf, potatoes, and broth. Season with salt and pepper. Bring mixture to a simmer and cook until the chicken is no longer pink and potatoes are tender, 15 minutes.
3. Next, remove from heat and transfer chicken to a medium bowl. Using two forks, shred chicken into small pieces and return to pot. 
4. Garnish with parsley before serving.

INGREDIENTS

• 1 teaspoon salt (adjust to your tastes)
• 3/4 teaspoon black cracked pepper (adjust to your tastes)
• 1 1/2 pounds (700 grams) large boneless and skinless chicken breasts halved horizontally to make 4 fillets (I use 2 large breasts -- 12 oz or 350 grams each)
• 1 1/2 teaspoons onion powder
• 3 tablespoons reserved sun dried tomato oil or olive oil, divided
• 1 1/2 teaspoons paprika

• 1 teaspoon Dijon mustard
• 1 1/2 cups heavy or thickened cream (or evaporated milk for lower calorie/fat)
• 2 tablespoons minced garlic 6 cloves
• 5 oz 150g jarred sun dried tomato strips in oil drained (reserve 3 tablespoons of oil for cooking)
• 1/2 cup fresh grated Parmesan cheese
• 2 tablespoons fresh chopped parsley to serve
• 3 cups spinach

INSTRUCTIONS

1. First, season chicken with salt, pepper, paprika and onion powder.
2. Then, heat 2 tablespoons of the reserved sun dried tomato oil in a large skillet over medium-high heat. Sear the chicken for 6-8 minutes each side, or until golden and cooked through (work in batches if your pan isn't large enough). Transfer to a warm plate; set aside.
3. add the remaining oil into the pan and fry the garlic until fragrant (about 30 seconds to 1 minute), then add in the sun dried tomatoes. Fry for 1-2 minutes to release their flavours. Mix the Dijon through all of the flavours.
4. Reduce heat to low-medium heat, add the cream (or evaporated milk) and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
5. Next, add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese. allow sauce to simmer for a further minute until cheese melts through the sauce.
6. add the chicken back into the pan; top with parsley and serve over pasta, rice or steamed veg.

1. 1/2 cup white wine (allow to reduce to half after adding in the garlic)
2. 2 teaspoons Italian seasoning (after the parmesan cheese)

Ingredients

• 4 boneless, skinless chicken thighs (about 4 ounces each), or 2 boneless, skinless chicken breasts (about 8 ounces each), cut and pounded into 4 cutlets (see note)
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons paprika
• 2 tablespoons freshly ground black pepper
• 2 teaspoons garlic powder
• 2 teaspoons dried oregano
• 1/2 teaspoon cayenne pepper
• 1 tablespoon plus 2 teaspoons kosher salt, divided
• 1 teaspoon baking powder
• 4 cups vegetable shortening or peanut oil, for frying
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch

• 3/4 cup heavy cream
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped (about 3/4 cup)
• 2 medium cloves garlic, minced (about 2 teaspoons)
• 2 tablespoons all-purpose flour
• 1 cup whole milk

Directions

1. For the Chicken: First, combine the paprika, black pepper, garlic powder, oregano, and cayenne pepper in a small bowl and mix thoroughly with a fork.
2. One at a time, sandwich each piece of chicken between two pieces of plastic wrap or inside an opened zipper-lock bag and pound with a meat pounder or the bottom of a heavy skillet until approximately 1/4 inch thick.
3. Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl. add the chicken and turn to coat. Transfer the contents of the bowl to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours and up to overnight, flipping the bag occasionally to redistribute the contents and coat the chicken evenly.
4. For the Gravy: When ready to fry the chicken, make the gravy: Heat the butter in a 10-inch heavy-bottomed nonstick skillet over medium-high until foamy. add the onion and cook until softened, about 4 minutes (lower the heat if the butter starts to brown). add the garlic and cook, stirring, until fragrant, about 30 seconds. add the flour and cook, stirring constantly, until fully absorbed, about 1 minute. 
5. add the milk in a thin stream, whisking constantly. add the cream, whisking, and bring to a simmer, whisking constantly. Simmer, whisking, until thickened, about 3 minutes. Season to taste with salt and plenty of pepper. Keep warm while you fry the chicken.
6. Whisk together the flour, cornstarch, baking powder, 2 teaspoons salt, and the remaining spice mixture in a large bowl. add 3 tablespoons of the marinade from the zipper-lock bag and work it into the flour with your fingertips. Remove the chicken from the bag, allowing the excess buttermilk to drip off. Drop the chicken into the flour mixture and toss and flip until thoroughly coated, pressing with your hand to get the flour to adhere in a thick layer. Shake the chicken over the bowl to remove excess flour, then transfer to a large plate.
7. adjust an oven rack to the middle position and preheat the oven to 175�F. Heat the shortening or oil to 425�F in a wok or 12-inch cast iron skillet over medium-high heat, about 6 minutes. adjust the heat as necessary to maintain the temperature, being careful not to let the fat get any hotter.
8. Carefully lower 2 pieces of chicken into the pan. adjust the heat to maintain the temperature at 325�F for the duration of cooking. Fry the chicken pieces without moving them for 2 minutes. Carefully agitate the chicken with a wire-mesh spider or tongs, making sure not to knock off any breading, and cook until the bottom is a deep golden brown, about 3 minutes. Carefully flip the chicken and continue to cook until the second side is golden brown, about 2 minutes longer.
9. Transfer the chicken to a paper towel�lined plate to drain for 30 seconds, flipping once, then transfer to a wire rack set on a rimmed baking sheet and transfer to the oven to keep warm. Repeat with the remaining 2 pieces of chicken. Serve with the cream gravy.

Ingredients

• 1 cup flour for dredging (you'll also need 2 tablespoon of the flour mixture later for the sauce...but we'll get to that later in the instructions).
• Kosher salt
• 3 to 4 chicken breasts boneless and skinless, about 14 oz. to 16 oz. total
• Freshly ground black pepper
• 4 eggs
• 2 tbsp Parmesan grated
• 1 tsp garlic powder
• 4 tbsp fresh parsley chopped (divided...2 tablespoons for batter, 2 for garnish)
• 4 tbsp olive oil divided...2 tablespoons for saut�ing the chicken, and then 2 more for the sauce
• 4 garlic cloves minced
• � teaspoon red pepper flakes more, to taste
• 4 tablespoons unsalted butter divided...2 for saut�ing the chicken, 2 for the sauce
• 1 � cups chicken stock
• Juice of two fresh lemons about 4 tablespoons
• � cup dry white wine ie, Pino Grigio

Instructions

1. First, place the chicken (one at a time) in a large freezer bag, and using the side of a meat tenderizer, pound the chicken to 1/8" to 1/4" in thickness.
2. Then, cut each pounded chicken piece into halves, or thirds. Set aside.
3. Pour the flour onto a platter or plate. add 1/2 teaspoon of salt, 1/2 teaspoon of pepper and the 1 teaspoon of garlic powder. Gently mix together with a fork. Remove 2 tablespoons to use later for the sauce.
4. Next, in a second small/medium-sized bowl, mix together the eggs, Parmesan, 2 tablespoons of the parsley, and a pinch of salt and pepper.
5. Dredge each chicken cutlet in the flour mixture and then dip into egg mixture, fully coating.
6. Heat oil over medium heat in a large skillet. after the oil has heated, add 2 tablespoons of the butter.
7. Nexy, place the coated chicken into the hot skillet, 2 at a time.
8. Cook for 3 to 4 minutes, until nicely browned on the bottom.
9. Flip and cook the other side until completely cooked through and nicely browned, about another 3 - 4 minutes.
10. Remove from the pan and repeat with remaining chicken. (Cooked cutlets can be made 1 to 2 hours ahead of time. Re-heat in (350 F) oven 15 minutes before serving, or keep warm in oven (220 F) until ready to use.
11. In the same skillet, add the remaining 2 tablespoons of oil over medium heat.
12. add garlic and crushed red pepper, cook until soft, about 3 minutes.
13. add the reserved 2 tablespoons of seasoned flour, and mix completely. add another tablespoon of flour if too wet, should resemble wet sand. Stir and let cook for about 1 to 2 minutes (don't let it get dark brown).
14. add white wine and chicken stock and bring to a boil. Reduce the heat.
15. add the lemon juice. Stir until slightly thickened.
16. Season with a healthy pinch of salt and pepper.
17. Remove the pan from the heat and stir in remaining 2 tablespoons of butter. Stir until melted.
18. Taste and adjust seasonings, if necessary.
19. Place cutlets on plates, or platter, and pour sauce over the top.
20. Garnish with remaining parsley.
21. Enjoy!