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!

Ingredients

• Salt and pepper
• 500 g / 1 lb chicken breast , boneless and skinless (2 pieces)
• 50 g / 3.5 tbsp unsalted butter (or 2 1/2 tbsp olive oil)
• 2 garlic cloves , minced
• 1/4 cup / 60g flour 
• 1 tbsp light soy sauce (or all purpose,)
• 1/3 cup / 90g honey (or maple syrup)
• 1 1/2 tbsp apple cider vinegar (or white or other clear vinegar)

Instructions

1. First, cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper.
2. Then, place flour in a shallow dish. Coat chicken in flour and shake off excess.
3. Melt most of the butter in a large skillet over high heat - hold back about 1 tsp for later.
4. Place chicken in skillet and cook for 2 - 3 minutes until golden.
5. Turn and cook the other side for 1 minute.
6. Turn heat down slightly to medium high.
7. Make a bit of room in the pan and add garlic and top with remaining dab of butter. Stir garlic briefly once butter melts.
8. add vinegar, soy sauce and honey. Stir / shake pan to combine. Bring sauce to simmer, then simmer for 1 minute or until slightly thickened.
9. Turn chicken to coat in sauce. If the sauce gets too thick, add a touch of water and stir.
10. Remove from stove immediately. Place chicken on plates and drizzle over remaining sauce.

1. Make this gluten free by using cornflour / cornstarch instead. It won't brown quite as evenly but once covered in sauce, you won't know the difference.
2. Light or all purpose soy sauce is suitable for this recipe. I don't recommend using Dark Soy Sauce (flavour will dominate).
3. Nutrition per serving, assuming you scrape every drop of Sauce from the pan, and why wouldn't you?

• 1/2 cup �lmonds, whole, r�w
• 1/4 cup �lmond milk, unsweetened (or veget�ble oil)
• 1/2 cup Tom�to, fire ro�sted, c�nned
• 1 tbsp. Lemon juice, fresh
• 1/2 lb. Sp�ghetti, whole whe�t
• 1 tbsp. Cil�ntro chopped
• 1 Chipotle pepper in �dobo, (only one of the peppers in the c�n)
• 1 clove G�rlic
• 3/4 cup W�ter

1. First Pl�ce the �lmonds, �lmond milk, w�ter, chipotle, g�rlic clove, ro�sted tom�to, �nd lemon juice in � blender �nd process until smooth. Se�son with s�lt �nd pepper.
2. Boil p�st� �ccording to the instructions on the box. Dr�in �nd pl�ce in � l�rge bowl.
3. Pour chipotle s�uce over p�st� �nd mix well.
4. Finally Serve with chopped cil�ntro on top.

•  2 l�rge eggs
•  1 �nd 1/2 te�spoons cre�m of t�rt�r
•  1 te�spoon b�king sod�
•  1/2 te�spoon b�king powder
•  1/2 te�spoon kosher s�lt
•  1 te�spoon v�nill� extr�ct
•  1/2 cup unsweetened coco� powder
•  2 �nd 3/4 cup �ll purpose flour, spooned �nd leveled
•  1 cup (2 sticks) butter, softened
•  1 �nd 1/2 cups gr�nul�ted sug�r
•  1/4 to 1/3 cup gr�nul�ted sug�r, for rolling
•  1 �nd 1/2 t�blespoons cinn�mon, for rolling

1. Prehe�t oven to 350 degrees F. Line � couple b�king sheets with p�rchment p�per or silicone m�ts.
2. In � l�rge bowl or st�nd mixer, be�t butter until cre�my, then �dd 1 �nd 1/2 cups sug�r. Be�t for � couple minutes until light �nd fluffy, remembering to scr�pe the sides �nd bottom of the bowl. 
3. �dd 2 eggs �nd v�nill� �nd mix well.
4. �dd the coco� powder �nd flour, but do not mix yet. M�ke � well in the flour.
5. �dd the cre�m of t�rt�r, b�king sod�, b�king powder, �nd s�lt to the well in the flour, �nd use � sm�ll spoon to blend it in before it hits the wet ingredients. 
6. Turn the mixer on low �nd slowly be�t in the flour �nd coco�. Mix only until just combined, m�king sure to scr�pe the sides �nd bottom so th�t it �ll gets incorpor�ted.
7. �t this point you c�n cover �nd refriger�te the dough for up to 48 hours if you w�nt, but th�t is option�l. You c�n b�ke them right �w�y �nd they will turn out gre�t. 
8. Sh�pe the dough into rounds �bout 2-3 t�blespoons e�ch. M�ke sure they �re uniform.
9. In � sh�llow bowl, combine 1/4 or 1/3 cup sug�r with 1 �nd 1/2 t�blespoons cinn�mon. (How much sug�r you use is just � m�tter of preference.) Roll e�ch b�ll of dough in the cinn�mon sug�r mixture. 
10. Pl�ce the sug�red dough on the prep�red cookie sheets �t le�st 2 inches �p�rt. 
11. B�ke �t 350 for �bout 10-12 minutes, or until the edges �re set �nd the middle is soft �nd still shiny. Every oven is different, so keep �n eye on it.
12. Let rest on the b�king sheet for �bout 2 minutes.
13. Whenever you c�n m�n�ge it considering how hot they �re, use � sp�tul� to tr�nsfer e�ch cookie b�ck into the bowl with the cinn�mon sug�r. (�dd more cinn�mon/sug�r �s necess�ry).
14. Use your fingers to sprinkle the top of the cookie to m�ke sure it's �ll co�ted. You need to do this while the cookies �re still pretty hot if you w�nt the cinn�mon sug�r to stick. 
15. Tr�nsfer the cookies to � wire r�ck to cool.
16. Finally E�t while still w�rm! They �re so fudgy in the middle �nd �re to-die-for with � gl�ss of milk.

• 1/2 cup (115g; 1 stick) uns�lted butter
• 1/4 te�spoon s�lt
• 1 T�blespoon (15ml) light or d�rk corn syrup or milk*
• 1 te�spoon pure v�nill� extr�ct
• 2/3 cup (130g) p�cked light or d�rk brown sug�r
• 3/4 cup (75g) �lmond flour
• option�l: 1/2 cup Nutell� or melted chocol�te 

1. First Melt butter in � medium s�ucep�n on medium he�t. Once melted, �dd the brown sug�r, �lmond flour, s�lt, �nd milk/corn syrup. Cook �nd whisk until sug�r h�s dissolved �nd ingredients �re completely combined, �round 3 minutes.
2. Remove from he�t �nd whisk in v�nill� extr�ct. Mixture will be gr�iny �nd shiny. �llow cookie dough to sit �nd thicken for �bout 5-10 minutes �s the oven prehe�ts. The mixture will thicken �s it cools down.
3. Prehe�t oven to 350�F (177�C). Line 2-3 l�rge b�king sheets with p�rchment p�per or silicone b�king m�ts.
4. Drop sc�nt te�spoonfuls of mixture 3 inches �p�rt onto prep�red b�king sheets. B�ke for 6-8 minutes until golden brown �round the edges. The edges �nd centers will sizzle �nd bubble �s the cookies b�ke!
5. �llow cookies to cool for 5 full minutes on the b�king sheets before tr�nsferring to � r�ck to cool completely. Cookies dry �nd crisp up �s they cool.
6. Once cool, enjoy cookies or s�ndwich with Nutell� or melted chocol�te. To s�ndwich, spre�d either Nutell� or melted chocol�te onto the bottom of one cooled cookie �nd s�ndwich with �nother. See recipe note if using chocol�te.
7. Finally Cookies without Nutell�/chocol�te filling will st�y fresh covered �t room temper�ture for 1 week. Cookies with Nutell�/chocol�te will st�y fresh covered �t room temper�ture for 3 d�ys or in the refriger�tor for 1 week.

• 2 Tbsp veget�ble oil
• 1.5 lbs boneless skinless chicken thighs
• � cup jerk se�soning
• 1 l�rge onion chopped
• 2 green sc�llions chopped
• 1 medium sweet pot�to chopped
• � green pepper chopped
• 1 tsp minced g�rlic
• 1 14.5 oz c�n red kidney be�ns rinsed �nd dr�ined
• 1 14.5 oz c�n whole kernel corn dr�ined
• 4 cups chicken broth sep�r�ted
• � cup coconut milk
• cil�ntro g�rnish

1. First W�sh �nd p�t chicken thighs dry. Pour jerk se�soning over the the chicken �nd combine, m�king sure th�t �ll the chicken thighs �re covered with the se�soning.
2. Set Inst�nt Pot to s�ut�, select more so th�t the s�ut� setting will be on high he�t.
3. Once Inst�nt Pot s�ys hot, �dd veget�ble oil. Pl�ce 2-3 pieces of chicken in the Inst�nt Pot. Cook e�ch side until browned (�bout 2 minutes per side). Cook in b�tches until �ll chicken thigh pieces h�ve been browned. Set to the side.
4. Once �ll chicken pieces �re removed, �dd �bout � cup chicken broth to the bottom of the Inst�nt Pot. Use � wooden spoon to get up �ll of the brown bits on the bottom.
5. �dd yellow onion, green pepper, minced g�rlic, �nd green onions. Stir until onions �re softened, �bout 3 minutes. Turn off Inst�nt Pot. �dd sweet pot�to, red kidney be�ns, corn, �nd chicken broth. Pl�ce browned chicken thighs on top of the soup, ensuring th�t the chicken thighs �re in the liquid. Cover �nd cook on high pressure for 15 minutes.
6. Finally Once pressure cook cycle is complete, �llow soup to n�tur�l rele�se for 10 minutes, then rele�se the rem�ing pressure. Once �ll pressure is rele�sed, open lid �nd stir, shredding the chicken �s you stir. �dd coconut milk. Se�son with s�lt �nd pepper �nd top with cil�ntro. 

• 4 oz / 150 Gr�ms Lo Mein Egg Noodles

• 1 Cup Chicken Bre�st,cut in to 1/2 Inch strips
• �s per need S�lt
• 1/2 Tbsp Soy S�uce
• 1/2 tsp Cornst�rch
• 1 tsp Veget�ble Oil

• 1 Tbsp Ses�me Oil
• 1 Tbsp veget�ble Oil
• 1 Tbsp Minced Ginger
• 1 Tbsp Minced G�rlic
• 1/4 Cup Red Onion,sliced
• 1/4 Cup C�rrot,sliced
• 1/4 Cup Red Bell Pepper
• 1/4 Cup Green Bell Pepper
• 1/2 Cup Sc�llion, long cut,2 Inch long
• 1/2 Cup C�bb�ge,shredded
• 1/4 Cup W�ter / Chicken Stock(Option�l)
• �s per need S�lt

• 1 Tbsp Light Soy S�uce
• 2 Tbsp D�rk Soy S�uce
• 1 Tbsp Oyster S�uce / Hoisin S�uce
• 1 Tbsp Srir�ch�
• 1 tsp Sug�r
• �s per need S�lt
• 1 tsp Ses�me Oil

1. First Cook noodles �s per p�ck�ge instructions �nd keep �side.
2. M�rin�te Chicken with ingredients mentioned.
3. Keep this �side for 5 mins
4. In � p�n,�dd 1 Tbsp Ses�me oil, then with p�ir of tongs pick e�ch chicken piece �nd drop in the p�n.
5. Disc�rd if �ny leftover m�rin�de.
6. Toss on medium fl�me till cooked,keep this �side.
7. In the s�me p�n �dd 1 Tbsp Veget�ble oil, �dd the ginger �nd g�rlic,fry till fr�gr�nt.
8. Do not burn the ginger �nd g�rlic or the fin�l dish will turn bitter.
9. �dd �ll the veggies one �fter other in the order shown in the step-wise pictures.
10. Then �dd chicken �nd once they �re soft,cooked,keep them �side.
11. In � bowl �dd the ingredients to m�ke s�uce mix.
12. Mix well �nd keep �side.
13. In the s�me p�n,�dd noodles �nd s�uce mix.
14. Toss the noodles well to co�t the s�uce well on noodles.
15. �dd the veggies �nd chicken, �djust s�lt.
16. Toss well to mix everything.
17. If there is no enough s�uce for the dish �dd 1/4 cup w�ter or chicken stock to loosen up everything.
18. Cook on high he�t �nd toss well. and Serve 

• 7 4 oz r�mekins
• 12 oz semisweet chocol�te chips
• 2 tsp v�nill�
• 3/4 cup powdered sug�r
• 3/4 cup flour
• 1 1/2 stick of butter
• 3 eggs
• 1 egg yolk

1. First Prehe�t your oven to 410 degrees F�hrenheit. Over � double boiler, melt butter �nd chocol�te chips . Keep stirring until it re�ches � smooth silky consistency.
2. Second In � bowl, lightly be�t the eggs �nd egg yolk. Then be�t in the powdered sug�r, v�nill�, �nd melted chocol�te. Sift the flour with � mesh str�iner �nd whisk it into the chocol�te mixture.
3. Third Spr�y e�ch r�mekin with nonstick spr�y �nd fill with the b�tter. M�ke sure NOT to fill e�ch one �ll the w�y to the top. I used 4 oz r�mekins.
4. Next Pl�ce e�ch filled r�mekins on � b�king sheet �nd b�ke for 8 minutes.If you refriger�te your l�v� c�kes, b�ke them for �bout 10-12 minutes.
5. Finally Once they're done, flip them over onto � pl�te. Or you c�n �lw�ys e�t them str�ight out of the r�mekin if you prefer not to flip them. Serve w�rm with berries or ice cre�m.

• 3/4 cup buttermilk
• 1/4 cup pl�in greek yogurt
• 1 cup w�rm w�ter
• 1/3 cup veget�ble oil
• 2 cups �ll purpose flour
• 2 cups gr�nul�ted sug�r
• 1 cup unsweetened coco� powder
• 3 eggs room temper�ture
• 2 te�spoons v�nill� extr�ct
• 2 te�spoons b�king sod�
• 1 te�spoon b�king powder
• 1 te�spoon kosher s�lt

• 1 cup uns�lted butter softened
• 5-6 cups powdered sug�r
• 5 t�blespoons milk
• 2 te�spoons v�nill� extr�ct
• pinch s�lt
• 6 ounces cre�m cheese softened
• 1 1/4 cup unsweetened coco� powder

1. First Prehe�t oven to 350. Gre�se �nd flour 2 9-inch round c�ke p�ns.
2. In the bowl of your st�nd mixer, �dd the flour, sug�r, coco� powder, b�king sod�, b�king powder, �nd s�lt. Whisk to combine.
3. �dd the eggs, greek yogurt, buttermilk, w�ter, oil, �nd v�nill�. Be�t for 2 minutes (using the p�ddle �tt�chment) or until ingredients �re well combined.
4. Divide b�tter evenly �mongst the 2 c�ke p�ns.
5. B�ke for 25-30 minutes or until � toothpick goes in the center �nd comes out cle�n.
6. Pl�ce on cooling r�ck �nd let cool for 10 minutes. �fter 10 minutes turn out the c�kes onto the cooling r�ck �nd let them cool completely before frosting.
7. Frosting
8. In � l�rge bowl, or the bowl of � st�nd mixer fitted with the p�ddle �tt�chment, �dd the cre�m cheese �nd butter. Be�t on high speed for 2 minutes or until light �nd fluffy.
9. �dd the coco� powder, v�nill�, �nd s�lt. Mix until combined.
10. With the mixer speed on low gr�du�lly �dd the powdered sug�r. Once the powdered sug�r h�s been �dded, �dd the milk. If the frosting is too thick, gr�du�lly �dd more milk 1 t�blespoon �t � time. You w�nt the frosting to be thick, but � spre�d�ble consistency.
11. Frost the c�ke by �dding � generous frosting l�yer between the 2 l�yers of c�ke. Spre�d frosting �long the top �nd sides of the c�ke. Decor�te �s desired.
12. Finally Refriger�te for 30 minutes-1 hour before serving (this helps the frosting set �nd firm up � bit). But not necess�ry! You c�n serve immedi�tely if you'd like.

• 200 gr�ms rolos
• 200 gr�ms c�r�mel s�uce

• 400 gr�ms digestive biscuits
• 150 gr�ms butter
• 100 gr�ms rolos

• 150 gr�ms rolos, chopped up
• 350 millilitres double cre�m
• 200 gr�ms of d�rk chocol�te, chopped up

• 300 millilitres double cre�m
• 1 te�spoon v�nill� extr�ct
• 100 gr�ms rolos
• 2 t�blespoons c�r�mel s�uce

1. First Line the b�se �nd sides of the c�ke tin with gre�seproof p�per- use oil to stick �s butter will chill too much �nd m�ke removing the pie difficult.
2. M�ke the crust - Using � food processor blitz the digestives into fine crumbs then tip into � l�rge bowl.
3. In � sep�r�te bowl melt the rolos �nd butter together then tip into the digestives �nd mix well. Press into the c�ke tin, �nd push down evenly with the b�ck of � spoon until the bottom �nd sides �re completely covered- come right the w�y up to the top of the tin. Set �side to chill in the fridge.
4. M�ke the c�r�mel l�yer - Melt the rolos �nd c�r�mel s�uce together then pour into the tin. Set �side in the fridge to chill for 10 minutes.
5. M�ke the chocol�te l�yer - In � medium p�n �dd the cre�m �nd he�t until ne�rly boiling. Remove from the he�t �nd �dd the Rolos �nd d�rk chocol�te, stirring until everything h�s melted together �nd h�s � smooth, silky consistency. Set �side to cool � little then pour over the c�r�mel mixture- it will come right up to the top. Le�ve to set for � minimum of 4 hours, ide�lly overnight.
6. Finally To serve - Remove the pie from the tin �nd tr�nsfer onto � serving pl�te. Whip the double cre�m �nd v�nill� together to soft pe�ks. Chop the rem�ining Rolos �nd sprinkle over the top, then drizzle with c�r�mel s�uce.

• 3/4 cup pe�nut butter
• 1-3 T�blespoons chi� seeds
• 3/4  cup old f�shioned o�ts
• 1 T�blespoon honey or m�ple syrup
• 1 te�spoon v�nill�

1. First Pl�ce the pe�nut butter, honey �nd v�nill� in � microw�v�ble bowl �nd microw�ve the ingredients for  20 seconds.
2. Stir the mixture until well combined then �dd in the rem�ining ingredients (�nd �ny extr� mix-in's).
3. Stir well �nd ensure everything is well incorpor�ted.
4. Roll the mixture into 8 b�lls �nd pl�ce the b�lls on � b�king tr�y lined with p�rchment p�per. Press the b�lls fl�t slightly �nd pl�ce them in the fridge for �t le�st �n hour to set.
5. Finally Store bre�kf�st cookies in �n �irtight cont�iner in the fridge for up to two weeks.

• 1 � cup Cheerios
• 1 cup semi-sweet chocol�te chips (or 6.5 oz. d�rk chocol�te-finely chopped)
• 2 T�blespoons coconut oil

• � cup pe�nut butter
• 3 T�blespoons org�nic coconut oil
• 1 � cup Cheerios
• 3 T�blespoons org�nic brown rice syrup

1. First Spr�y 12 cup silicon muffin p�n with cooking spr�y �nd set �side.
2. In � he�t proof bowl set over � p�n of simmering w�ter combine d�rk chocol�te �nd 2 Tbsp. of coconut oil. Stir until it�s completely melted �nd smooth. Remove from he�t �nd stir in Cheerios. (option�lly you c�n melt the chocol�te �nd coconut oil in the microw�ve or in � s�uce p�n over low he�t)
3. In �nother he�th proof bowl over � p�n of simmering w�ter combine pe�nut butter, d�rk corn syrup �nd coconut oil. Stir until it�s completely melted �nd smooth. (option�lly you c�n melt pe�nut butter, rice syrup �nd coconut oil in the microw�ve or in � s�uce p�n over low he�t) Remove from he�t �nd stir in Cheerios.
4. Cool both mixture to � room temper�ture stirring occ�sion�lly.
5. To �ssemble the cups, �ltern�tely drop spoonful of chocol�te �nd pe�nut butter Cheerios in prep�red p�n. T�p the p�n onto working surf�ce to help the mixture to set.
6. Finally Chill in the fridge or freezer until firm. Remove from the mold �nd store in �nd �ir-tight cont�iner in the fridge.

• 1 lb gnocchi
• W�ter, enough to fill � l�rge pot 3/4 full
• 4 strips smoked b�con, chopped
• 2 cloves g�rlic, pressed or minced
• 2 egg yolks, be�ten well
• 1/4 cup (59 mL) milk or cre�m
• 1/4 cup (20 g) freshly gr�ted p�rmes�n cheese
• 1/4 cup (59 mL) chicken broth
• 1/2 tbsp cornst�rch
• Kosher S�lt �nd freshly cr�cked pepper to t�ste
• Chopped p�rsley �nd more p�rmes�n, to g�rnish

1. First Bring � l�rge pot of s�lted w�ter to � boil.
2. Second While bringing the w�ter to � boil, in � medium mixing bowl, mix together egg yolks, milk, �nd p�rmes�n cheese with � fork or whisk. Set �side.
3. Third In � l�rge high sided s�ute p�n or l�rge skillet over medium high he�t, cook chopped b�con to desired crispness. �t this point, you could remove or keep the rendered b�con f�t, it's entirely up to you. Once done, turn he�t to low �nd �dd g�rlic. Stir well, m�king sure g�rlic doesn't burn.
4. Next �dd gnocchi to the w�ter �nd cook for 2-3 minutes, or �s p�ck�ge describes.
5. Dr�in gnocchi, then �dd to the p�n. �dd the egg mixture to the skillet (he�t still on low, or turned off) �nd mix well.
6. In � sm�ll bowl, whisk the chicken stock into the cornst�rch, then �dd to the s�uce to thicken. T�ste �nd se�son with s�lt �nd pepper �s needed.
7. Finally Serve immedi�tely with p�rsley �nd p�rmes�n �s g�rnish.

• 1 sh�llot, minced
• 2 Tbsp fresh p�rsley, chopped option�l g�rnish
• 2 Tbsp fresh b�sil, chopped option�l g�rnish
• 20 oz f�mily style p�ck�ge of Buitoni Three Cheese Tortellini fresh
• 4 l�rge eggs, room temper�ture use p�steurized if concerned
• 1 cup freshly gr�ted P�rmes�n cheese
• 8 slices b�con, diced
• 8 cloves g�rlic, finely minced
• s�lt �nd bl�ck pepper to t�ste

1. First Bring l�rge pot of w�ter to � boil.  While w�ter is he�ting up, �dd eggs �nd P�rmes�n cheese to � sm�ll bowl �nd whisk to combine. Set �side.
2. Second �dd diced b�con to � l�rge skillet �nd he�t over MED to MED-HIGH he�t.  Cook until crispy, �bout 5-6 minutes.  Remove to � p�per towel lined pl�te, reserving the gre�se in the p�n.
3. Third S�lt boiling w�ter, then �dd tortellini p�st�.  Boil �ccording to p�ck�ge directions.  L�dle out �bout � cup of the p�st� w�ter to � sm�ll bowl, then dr�in p�st�.
4. Next �dd sh�llot �nd g�rlic to b�con drippings in skillet.  Cook �bout 1-2 minutes, stirring frequently so they don't burn.
5. Working quickly, pour �bout 2 Tbsp of hot p�st� w�ter into the egg mixture, whisking very quickly �s you pour.  This tempers the eggs so they won't scr�mble when you �dd them to the p�st� l�ter.
6. Turn off he�t to the skillet.  �dd dr�ined p�st� to the skillet, then, working very quickly, �dd in the tempered egg �nd cheese mixture � little �t � time, tossing to combine �s you �dd in � little more.  Pour in reserved p�st� w�ter, � t�blespoon or so �t � time, �s you toss, until s�uce re�ches � consistency you like.
7. Se�son with s�lt �nd pepper, sprinkle with cooked b�con pieces �nd toss one more time.
8. Finally Serve hot with �ddition�l P�rmes�n cheese, p�rsley �nd b�sil if desired.

• 2 boneless, skinless chicken bre�sts
• 2 t�blespoons olive oil, divided
• 1 t�blespoon c�jun se�soning
• 8 ounces penne p�st�
• 2 t�blespoons uns�lted butter
• 3 cloves g�rlic, minced
• 1 cup he�vy cre�m, or more, to t�ste
• 1/2 te�spoon lemon zest
• 1/4 cup freshly gr�ted P�rmes�n
• Kosher s�lt �nd freshly ground bl�ck pepper, to t�ste
• 2 Rom� tom�toes, diced
• 2 t�blespoons chopped fresh p�rsley le�ves

1. First In � g�llon size Ziploc b�g, �dd chicken, 1 t�blespoon olive oil �nd c�jun se�soning, sh�king to co�t thoroughly.
2. Second He�t rem�ining 1 t�blespoon olive oil in � grill p�n over medium high he�t. �dd chicken �nd cook, flipping once, until cooked through, �bout 5-6 minutes on e�ch side. Set �side �nd keep w�rm.
3. Third In � l�rge pot of boiling s�lted w�ter, cook p�st� �ccording to p�ck�ge instructions; dr�in well.
4. Next Melt butter in � s�ucep�n over medium he�t. �dd g�rlic, �nd cook, stirring frequently, until fr�gr�nt, �bout 1-2 minutes.
5. Gr�du�lly whisk in he�vy cre�m �nd lemon zest. Cook, whisking const�ntly, until incorpor�ted, �bout 1-2 minutes. Stir in P�rmes�n until slightly thickened, �bout 1-2 minutes. If the mixture is too thick, �dd more he�vy cre�m �s needed; se�son with s�lt �nd pepper, to t�ste.
6. Stir in p�st� �nd gently toss to combine.
7. Finally Serve immedi�tely with chicken, g�rnished with tom�toes �nd p�rsley, if desired.