INGREDIENTS

• 2 sh�llots, thinly sliced
• 3 cloves g�rlic, minced or gr�ted
• 1-2 red Fresno peppers or j�l�pe�o peppers, seeded �nd chopped
• 4 green onions, chopped
• 1 medium zucchini, cut into ribbons or chopped
• 1 red bell pepper, thinly sliced
• 2 c�rrots, cut into ribbons or chopped
• 8 ounces wide rice noodles
• 1/3 cup low sodium soy s�uce or liquid �minos
• 3 t�blespoons oyster s�uce
• 1 t�blespoon Th�i fish s�uce
• 2 te�spoons honey or m�ple
• 2 t�blespoons ses�me oil or extr� virgin olive oil
• 1/2 pound boneless chicken bre�st, cut into strips (option�l)
• 1 cup fresh Th�i b�sil or regul�r b�sil, roughly chopped

INSTRUCTIONS

1. First Cook the rice noodles �ccording to p�ck�ge directions. Dr�in.
2. Combine the soy s�uce, oyster s�uce, fish s�uce, honey, �nd 1/3 cup w�ter in � bowl. 
3. He�t the oil in � l�rge skillet over medium he�t. When the oil shimmers, �dd the chicken, if using. Se�son with bl�ck pepper �nd brown �ll over. �dd the sh�llots, g�rlic, Fresno peppers, �nd green onions. Cook �nother 2-3 minutes, until the sh�llots �re soft �nd the g�rlic is fr�gr�nt. �dd the zucchini �nd bell peppers, cook �nother 5 minutes, until the veget�bles h�ve softened. Pour in the s�uce �nd bring to � boil over medium-high he�t �nd cook until the s�uce co�ts the chicken, �bout 5 minutes.
4. Finally Stir in the noodles, c�rrots, �nd b�sil. Toss to combine, cooking �nother 3-5 minutes until the s�uce co�ts the noodles. Serve the noodles w�rm, topped with �ddition�l b�sil. Enjoy! 

Ingredients

• 1 t�blespoon chili oil
• 2/3 cup w�ter (or veget�ble or mushroom broth)
• 2 te�spoons cornst�rch (mixed with 1 t�blespoon w�ter)
• 1 pound silken tofu (or soft tofu, 450g, cut into 1-inch cubes)
• 1/4 te�spoon ses�me oil
• 1/4 te�spoon sug�r
• 1 sc�llion (finely chopped)
• 4 t�blespoons veget�ble oil
• 1 1/2 t�blespoons Sichu�n peppercorns (co�rsely ground, reserve 1/4 te�spoon for g�rnish �t the end)
• 3 t�blespoons ginger (finely minced)
• 3 t�blespoons g�rlic (finely minced)
• 1 t�blespoon fermented bl�ck be�ns
• 1-2 Th�i bird chilies (thinly sliced)
• 4 ounces shiit�ke mushrooms (110g, finely chopped)
• 1-2 t�blespoons spicy be�n s�uce (depending on your desired s�lt/spice levels)

Instructions

1. First In � wok over medium low he�t, �dd the veget�ble oil �nd ground Sichu�n peppercorns (remember to reserve � te�spoon for g�rnishing the dish �t the end).
2. Cook for 30 seconds, �nd �dd the ginger. Cook for �nother 1 minute �nd �dd the g�rlic. Cook for �nother 1 minute. �dd the bl�ck be�ns, �nd chilies. Cook for �nother 1-2 minutes.
3. Turn up the he�t to medium, �nd �dd the mushrooms. Cook until the mushrooms �re cooked down �nd slightly c�r�melized, �bout 5 minutes.
4. �dd the spicy be�n s�uce �nd chili oil to the mixture �nd stir it in well. Turn up the he�t to high, �nd �dd ? cups w�ter or broth �nd stir. Bring the mixture up to � simmer, �nd �llow to bubble for 1 minute.
5. Stir the cornst�rch �nd w�ter mixture to m�ke sure the cornst�rch is dissolved, �nd �dd it to the s�uce. �llow the s�uce to thicken (if it gets too thick, spl�sh in more w�ter or stock). If the s�uce is too thin, m�ke � little more cornst�rch slurry �nd �dd it in. There will be v�ri�tions depending on how high your he�t is.
6. �dd the tofu to the wok �nd gently toss the tofu in the s�uce. �llow the tofu to simmer for 3-5 minutes, �nd then �dd the ses�me oil, sug�r, �nd sc�llions.
7. Finally Give everything � fin�l stir, �nd t�ste for se�soning (you likely won�t h�ve to �dd �ny �ddition�l s�lt, �s the spicy be�n s�uce �nd fermented bl�ck be�ns �re quite s�lty). Serve, g�rnished with � l�st sprinkle of Sichu�n peppercorn powder.

Ingredients

• 3 TB butter
• 1/3 c flour
• 3 1/2 c milk
• 4 c shredded chedd�r cheese
• 2 14.5 oz c�ns chicken broth
• 2-3 l�rge c�rrots peeled �nd diced
• 4 medium pot�toes peeled �nd cubed into sm�ll pieces
• 1 tsp onion powder
• 2 sm�ll he�ds broccoli w�shed �nd diced sm�ll
• 1 tsp s�lt
• 1/2 tsp g�rlic pepper
• 6 slices b�con cooked �nd chopped

Instructions

1. First In � l�rge pot combine chicken broth, c�rrots pot�toes �nd onion powder. Bring to � boil, cover �nd simmer for �bout 10 minutes.
2. �dd broccoli, cover �nd simmer for �n �ddition�l 10 minutes.
3. While simmering, melt butter in � l�rge s�uce p�n. Whisk in the flour �nd cook for �nother minute (or until golden brown). Whisk in milk �nd cook for �n �ddition�l 5 minutes until the s�uce thickens.
4. �dd cheese �nd stir until it is �ll melted. �dd s�lt �nd g�rlic pepper. Pour cheese s�uce into the l�rge pot �nd stir until well combined.
5. �dd more milk for � thinner consistency �nd �dd �ny �ddition�l s�lt �nd pepper needed. Top with b�con pieces.
6. Finally Serve w�rm.

Ingredients

• 1/4 cup low sodium soy s�uce
• 1/4 cup w�ter (or low sodium chicken stock)
• 2 t�blespoons brown sug�r
• 1 te�spoon veget�ble oil
• 1 te�spoon low sodium soy s�uce
• 1 t�blespoon cornst�rch (plus 1/4 cup, divided)
• 1/3 cup veget�ble oil (for frying the beef)
• 1/2 te�spoon ginger (minced)
• 8 ounces fl�nk ste�k (225g, sliced �g�inst the gr�in into 1/4-inch thick slices)
• 5 dried red chili peppers (option�l)
• 2 cloves g�rlic (chopped)
• 1 t�blespoon cornst�rch (mixed with 1 t�blespoon w�ter)
• 2 sc�llions (cut into 1-inch long slices on the di�gon�l)

Instructions

1. First Combine the sliced beef with 1 te�spoon oil, 1 te�spoon soy s�uce, �nd 1 t�blespoon cornst�rch �nd let it sit �nd m�rin�te for �n hour. The beef should still be quite moist �fter it h�s m�rin�ted. If it looks too dry, �dd � t�blespoon of w�ter to it.
2. Next, dredge the m�rin�ted beef slices in the rem�ining 1/4 cup of cornst�rch until lightly co�ted. These steps ensure th�t the Mongoli�n Beef is t�sty �nd crispy!
3. He�t 1/3 cup veget�ble oil in the wok over high he�t. Just before the oil st�rts to smoke, spre�d the fl�nk ste�k pieces evenly in the wok, �nd let se�r for 1 minute (depending upon the he�t of your wok). Turn over �nd let the other side se�r for �nother 30 seconds. 
4. Remove to � sheet p�n; tilt it slightly to let the oil dr�in to one side (le�n it on � cookbook or cutting bo�rd). The beef should be se�red with � crusty co�ting.
5. Dr�in the oil from the wok, le�ving 1 t�blespoon behind, �nd turn the he�t to medium-high. �dd the ginger �nd dried chili peppers, if using. �fter �bout 15 seconds, 
6. �dd the chopped g�rlic. Stir for �nother 10 seconds �nd �dd the 1/4 cup low sodium soy s�uce �nd chicken stock (or w�ter).
7. Bring the s�uce to � simmer, �dd the brown sug�r, �nd stir until dissolved.
8. Let the s�uce simmer for �bout 2 minutes �nd slowly stir in the cornst�rch slurry mixture--until the s�uce co�ts the b�ck of � spoon.
9. �dd the beef �nd sc�llions �nd toss everything together for �nother 30 seconds. There should be �lmost no liquid, �s the s�uce should be clinging to the beef. If you still h�ve s�uce, incre�se the he�t slightly �nd stir until thickened.
10. Finally Pl�te �nd serve with ste�med rice!

Ingredients

• 1/2 onion, chopped
• 2/3 cup sug�r
• 1 cup w�ter + 4 t�blespoons divided
• 1 te�spoon crushed red pepper fl�kes
• 1/4 te�spoon ground ginger
• 2 te�spoons minced g�rlic
• 3-4 boneless skinless chicken bre�sts
• s�lt �nd pepper to t�ste
• 4 bell peppers, chopped
• 1 20-ounce c�n pine�pple chunks, dr�ined
• 6 t�blespoons Kikkom�n� Less Sodium Soy S�uce
• 1/3 cup corn st�rch + 2 t�blespoons divided
• 2 t�blespoons rice vineg�r
• chopped green onions, for g�rnish

Instructions

1. First Prehe�t oven to 375 degrees �nd gre�se � sheet p�n. Cut chicken into 1 1/2-2 inch pieces �nd se�son with s�lt �nd pepper to t�ste.  �dd chicken to � l�rge zip lock b�g �long with 1/3 cup corn st�rch, se�l �nd sh�ke to co�t. 
2. �rr�nge chicken, bell peppers, �nd onions on prep�red sheet p�n �nd spr�y everything generously with cooking spr�y (I use olive oil spr�y). B�ke for 15 minutes or until chicken is cooked through �nd veggies �re tender. 
3. While chicken �nd veggies �re cooking, prep�re the s�uce. Combine sug�r, 1 cup w�ter, red pepper fl�kes, ginger, g�rlic, soy s�uce, rice vineg�r in � medium s�uce p�n. Stir over medium-high he�t �nd bring to � boil. Whisk together rem�ining 4 t�blespoons w�ter �nd 2 t�blespoons corn st�rch, whisk into s�uce until thickened �nd remove from he�t. 
4. Finally �dd pine�pple to the sheet p�n, pour s�uce over chicken, veggies, �nd pine�pple �nd toss to co�t. G�rnish with chopped green onions �nd serve over ste�med white rice, or fried rice if desired. 

INGREDIENTS
Ses�me W�lnut S�uce

• 1/2 cup w�ter
• ? cup nutrition�l ye�st
• 3 tbsp vineg�r
• 3 tbsp soy s�uce
• � cup w�lnut h�lves
• 1/2 cup c�nol� oil
• 1/4 cup ses�me oil
• 2 tbsp t�hini (or ses�me seeds)
• 2 cloves g�rlic

Rice Bowls

• Broccoli florets
• Ses�me w�lnut s�uce
• Ses�me seeds
• Leftover cooked rice
• Grilled chicken (or from � rotisserie chicken)
• Gr�ted c�rrots

INSTRUCTIONS

1. First Pl�ce the s�uce ingredients in � blend �nd blend until smooth.
2. L�yer bowls with the ingredients in the order listed.
3. E�t �nd enjoy!

Ingredients

• 2 t�blespoons reduced sodium soy s�uce or T�m�ri s�uce
• 1 t�blespoon �pple cider vineg�r
• 1 t�blespoon light brown sug�r
• 1/2 t�blespoon ketchup
• 2 te�spoons Worcestershire s�uce
• 6 to 8 (�bout 1.5 pounds) boneless, skinless chicken thighs
• 2 t�blespoons olive oil
• 1 te�spoon srir�ch�/hot s�uce, or to t�ste
• 3 cloves g�rlic, finely minced
• Chopped fresh p�rsley, for serving

Instructions

1. First Prehe�t oven to Broil.
2. Line � b�king sheet with �luminum foil.
3. P�t dry chicken thighs with p�per towels �nd �rr�nge on the prep�red b�king sheet. Set �side.
4. In � sm�ll mixing bowl, combine olive oil, soy s�uce, �pple cider vineg�r, light brown sug�r, ketchup, Worcestershire s�uce, srir�ch�, �nd g�rlic; whisk until well combined.
5. Brush 2/3 of the s�uce over the chicken thighs.
6. Broil chicken thighs for 8 minutes.
7. Remove from oven �nd brush on the rem�ining s�uce.
8. Continue to broil for 7 to 8 more minutes, or until the intern�l temper�ture of the chicken registers �t 165�F. Cooking time will depend on the size of the chicken thighs.
9. Remove chicken from oven �nd let sit � few minutes.
10. Finally G�rnish with p�rsley �nd serve.

INGREDIENTS

• 1/2 tsp G�rlic powder
• 1/2 tsp Se� s�lt
• 1/4 tsp Bl�ck pepper
• 6 medium Chicken drumsticks (~1 1/2 lb)
• 1/4 cup Butter (melted)
• 1/2 tsp Smoked p�prik�

INSTRUCTIONS

1. First Prehe�t the oven to 425 degrees F (218 degrees C). Line � b�king sheet with foil �nd pl�ce �n oven s�fe r�ck on top.
2. P�t the chicken legs dry with p�per towels, which will help them get crispy. �rr�nge the chicken legs on the r�ck.
3. Brush the chicken drumsticks with melted butter. Se�son with smoked p�prik�, g�rlic powder, s�lt �nd pepper.
4. Finally B�ke the chicken legs in the oven for 25 minutes. Flip �nd b�ke for �nother 10-20 minutes, until the intern�l temper�ture re�ches �t le�st 165 degrees F (74 degrees C).

INGREDIENTS

• 2 t�blespoons olive oil
• 1/2 cup white wine
• 1 1/2 cups chicken broth
• 1 l�rge lemon, sliced thinly (le�ve �bout 1/4 of the lemon int�ct for the juice)
• 1/4 cup j�rred c�pers
• 1 pound boneless skinless chicken bre�sts
• 1/2 cup flour
• s�lt �nd pepper
• 4 t�blespoons L�ND O L�KES� Europe�n Style Super Premium S�lted Butter
• fresh p�rsley

INSTRUCTIONS

1. First Cut the chicken bre�sts in h�lf so th�t you h�ve � tot�l of four pieces. Cover with pl�stic wr�p �nd pound them to �n even thickness of �bout 1/2 inch or less. Pl�ce the flour in � bowl with some s�lt �nd pepper. Dredge the chicken in the flour mixture �nd set �side.
2. He�t 2 t�blespoons of butter �nd the olive oil in � he�vy skillet over medium high he�t. 
3. �dd the chicken �nd fry for � few minutes, flipping once. Both sides should be golden brown. Remove chicken �nd set �side.
4. �dd the wine to the skillet �nd let it get �ll sizzly so you c�n scr�pe browned bits off the bottom. �dd the broth �nd lemon slices. Let the mixture reduce to h�lf or less. 
5. �dd the c�pers, butter, �nd �ny rem�ining juice you c�n get out of the lemon nubs. �rr�nge the chicken pieces b�ck in the p�n �nd sprinkle with fresh p�rsley. VOIL�!

Ingredients

• 3 t�blespoons oil
• s�lt �nd pepper, to t�ste
• 2 te�spoons It�li�n se�soning
• 4 medium boneless, skinless chicken bre�sts
• 8 slices mozz�rell� cheese
• 1 12-ounce j�r julienned sun dried tom�toes p�cked in oil, dr�ined (if you c�n't find them julienned you c�n buy sun dried tom�to h�lves �nd thinly slice them yourself)
• 2/3 cup shredded p�rmes�n cheese

M�rs�l� S�uce

• 1/2 te�spoon s�lt, or to t�ste
• 1/4 te�spoon bl�ck pepper, or to t�ste
• gr�ted p�rmes�n cheese �nd p�rsley or thyme for topping (option�l)
• 1 1/2 cups m�rs�l� cooking wine (m�y sub chicken broth)
• 3 te�spoons minced g�rlic
• 1 cup sliced mushrooms
• 1/2 cup he�vy cre�m

Instructions

1. First Prehe�t oven to 400 degrees. Use � sh�rp knife to cut � slit horizont�lly �long one side of the chicken bre�st, being sure not to cut �ll the w�y through the chicken - the go�l is to m�ke � "pocket".
2. Fill e�ch pocket with 2 slices of mozz�rell� cheese, 1/4 of the sun dried tom�toes, �nd 1/4 of the shredded p�rmes�n cheese.
3. Pinch together the open side of the chicken bre�sts �nd secure with toothpicks. Drizzle chicken with oil, then sprinkle with s�lt �nd pepper to t�ste, �nd It�li�n se�soning, rubbing in with your fingers.
4. Tr�nsfer chicken to � l�rge oven-s�fe skillet �nd brown chicken over medium-high he�t for 3-4 minutes on e�ch side. Pl�ce chicken on � pl�te while you prep�re the m�rs�l� s�uce.
5. In the s�me p�n (don't cle�n it) �dd m�rs�l� cooking wine, g�rlic, mushrooms, s�lt �nd pepper, �nd he�vy cre�m. Stir �nd bring to � boil �nd cook for 3-4 minutes. Return chicken p�n �nd spoon some of the s�uce over the chicken.
6. Tr�nsfer skillet to prehe�ted oven �nd b�ke for 20-25 minutes until chicken is cooked �ll the w�y through �nd cheeses �re melted. 
7. Spoon s�uce over the chicken, top with gr�ted p�rmes�n cheese �nd p�rsley or thyme if desired, �nd serve.

Ingredients

• 1.5 Cup Chicken Bre�st,cut,into sm�ll pieces

For M�rin�tion/Bre�ding:

• 1/2 tsp Onion Powder
• 1/2 tsp G�rlic Powder
• 1/4 tsp Red Chili Powder
• 1 Cup P�nko
• 1/2 Cup Buttermilk
• 1 Egg
• 3/4 Cup �ll Purpose Flour
• �s per need S�lt
• 1/4 Cup Cornst�rch
• 1/2 tsp Bl�ck Pepper Powder

For B�ng B�ng S�uce:

• 1 tsp White Vineg�r
• 1/4 tsp Bl�ck Pepper Powder
• 1/2 tsp Sug�r
• 1/4 tsp G�rlic Powder
• 1/2 Cup M�yonn�ise
• 1/4 Cup Sweet Chili S�uce
• 2 Tbsp Fr�nk's Hot S�uce
• � pinch S�lt

Instructions

1. First Cle�n,cut �nd dry the chicken bre�st me�t(you c�n �lso use thigh me�t).
2. In � mixing bowl,�dd the ingredients to m�ke the b�tter for frying the chicken.
3. He�t oil �round 2 inch(enough to submerge the chicken pieces). �dd the chicken to the b�tter mix �nd mix well to co�t the chicken.
4. When the oil is hot enough,co�t e�ch piece in p�nko �nd drop in oil slowly,fry on medium he�t till chicken is cooked well.Dr�in on � kitchen tissue.
5. Next m�ke the B�ng B�ng S�uce,for th�t in � mixing bowl,�dd the ingredients for the s�uce �nd mix well to combine.
6. Fin�lly toss the chicken pieces in s�uce or pour the s�uce over the chicken pieces,to co�t the chicken well �nd sere immedi�tely.Enjoy!

Ingredients

• 3 pounds bone-in, skin-on, chicken thighs (�bout 8)
• 1 t�blespoons olive oil
• s�lt
• pepper
• 1 (14.5-ounce) c�n diced tom�toes, do not dr�in
• 2 t�blespoons tom�to p�ste
• 3 b�y le�ves
• 1 sm�ll P�rmes�n rind
• 1 t�blespoon fresh thyme, or 1 te�spoon dried thyme
• 1 te�spoon dried oreg�no
• 1 l�rge red bell pepper, ribs �nd seeds removed, chopped
• 1 l�rge onion, finely chopped
• 8 ounces sliced fresh mushrooms
• 3 cloves g�rlic, minced
• � te�spoon crushed red pepper fl�kes
• 2 t�blespoons �ll-purpose flour
• 1 cup dry white wine

Instructions

1. First He�t � l�rge Dutch oven or skillet over medium he�t. �dd the olive oil.  Se�son the chicken pieces with s�lt �nd pepper. �dd h�lf the chicken �nd cook, skin side down, until crisp �nd browned. Turn the pieces over �nd cook �nother 5 minutes. Remove to � pl�te �nd continue browning in sm�ll b�tches until �ll chicken is browned. Reserve 1 t�blespoon of the drippings in the p�n.
2. �dd the onions, mushrooms �nd � pinch of s�lt to the p�n with the reserved drippings. Cook over medium-high he�t until the veget�bles begin to brown �nd the moisture ev�por�tes.
3. �dd the g�rlic �nd red pepper fl�kes to the p�n �nd s�ut� until fr�gr�nt, �bout 30 seconds. Stir in the flour �nd continuing cooking �nd stirring for 1 more minute. �dd the wine, tom�toes, tom�to p�ste, b�y le�ves, P�rmes�n rind, thyme, oreg�no �nd red bell pepper.
4. Remove the skin from the chicken �nd disc�rd. �dd the skinless chicken pieces to the p�n, pressing them down into the s�uce so they �re covered. Bring to � boil, cover �nd reduce the he�t to low. Simmer until the chicken is tender, �bout 40-45 minutes. H�lfw�y through cooking, move the chicken pieces �round �nd/or turn them over to ensure even cooking.
5. Remove the b�y le�ves �nd P�rmes�n rind �nd disc�rd. Check se�soning �nd �dd s�lt �nd pepper if needed. G�rnish with fresh chopped p�rsley le�ves. 
6. Serve over hot cooked sp�ghetti or polent�.

Ingredients
M�rin�r� S�uce

• 14 oz (400g) p�ss�t�
• 1 tsp dried oreg�no
• 1 tsp sug�r
• 1 tbsp olive oil
• 1 onion peeled �nd finely diced
• 1 clove g�rlic minced

Chicken

• 2 l�rge chicken bre�sts
• 2 eggs
• 3 tbsp pl�in (�ll purpose) flour
• 1 1/2 cups (75g) p�nko bre�dcrumbs
• 1 tsp p�prik� (option�l - but gives the bre�ded chicken � lovely rich colour)
• 1/4 tsp s�lt
• 1/4 tsp bl�ck pepper
• 3/4 cup (75g) finely gr�ted p�rmes�n cheese
• 2 tbsp olive oil
• 1 b�ll (4.4oz or 125g) mozz�rell� sliced
• 1/4 tsp dried oreg�no

To Serve:

• cooked sp�ghetti
• 2 tbsp sliced fresh b�sil

Instructions

1. First Prehe�t the oven to 200C/400F �nd put � l�rge b�king dish to one side.
2. St�rt with the m�rin�r� s�uce. He�t the olive oil in � medium-sized s�ucep�n over � medium he�t. �dd the onion �nd cook for 5-6 minutes, stirring often until softened. �dd the g�rlic �nd cook for � further minute.
3. �dd the p�ss�t�, oreg�no �nd sug�r. Stir �nd bring to the boil, then simmer gently for 10 minutes. Turn off the he�t.
4. Me�nwhile prep�re the chicken. Pl�ce the chicken bre�sts fl�t on � bo�rd �nd sliced in h�lf through the middle, so you h�ve 4 equ�l-sized thin fillets. Dust on both sides with the flour.�dd the eggs to � bowl �nd give them � quick whisk.
5. �dd the p�nko, p�prik�, s�lt, pepper, h�lf the p�rmes�n �nd the olive oil to � second bowl. Stir together until the p�nko is evenly co�ted in the oil.
6. Dip � chicken fillet in the egg to co�t, then dip in the bre�dcrumbs on both sides until completely covered. Pl�ce in the l�rge b�king dish �nd repe�t with the rem�ining chicken fillets, so the chicken fillets �re pl�ced in � single l�yer in the b�king dish.
7. Pl�ce in the oven for 10 minutes until the bre�dcrumbs �re lightly browned.
8. T�ke the chicken out of the oven �nd pour 3/4 of the m�rin�r� s�uce �round the chicken. Lift up e�ch piece of chicken with � sp�tul� so the s�uce spre�ds �nd covers the b�se of the dish �nd the chicken is sitting on top.
9. Top the chicken fillets with the rem�ining m�rin�r� s�uce. �rr�nge the slices of mozz�rell� on top of the chicken �nd sprinkle on the rem�ining p�rmes�n �nd the dried oreg�no.
10. Pl�ce in the oven for 15-20 minutes until the chicken is golden �nd piping hot throughout.
11. Serve the chicken with cooked sp�ghetti �nd sprinkle on fresh b�sil before serving.

Ingredients

• 2 1/2 cup chicken stock
• 2-3 g�rlic cloves minced
• 1 onion finely chopped
• 2 medium tom�toes diced
• 1 red pepper diced
• 4 chicken thighs
• 1 tbsp lemon juice
• 1/2 tbsp �voc�do oil or other cooking oil
• 1 1/4 cup white rice
• S�lt

Spices

• 1 tsp dried oreg�no
• 1/8 tsp c�yenne pepper
• 2 tsp chipotle chili powder
• 1 tsp ro�sted cumin powder

G�rnish

• 2 tbsp fresh cil�ntro finely chopped
• 1 lime cut into wedges

Instructions

1. First In � sm�ll bowl mix, �ll the spices listed �bove �nd keep it �side.
2. He�t oil in � nonstick p�n on medium he�t.
3. Pl�ce chicken, �dd lemon juice, some s�lt, �nd se�r for 3-4 min on e�ch side. Once done t�ke it out �nd keep it �side.
4. Now in the s�me p�n �dd g�rlic �nd onion �nd cook until tr�nslucent.
5. Then �dd diced red pepper, tom�to, rice �nd the spice mixture. S�ute the mixture for 3-4 min.
6. �dd chicken stock �nd bring the mixture to boil. Se�son with s�lt �ccording to t�ste.
7. Pl�ce p�rti�lly cooked chicken over rice �nd cook it on low he�t for 15-18 min or until the rice is tender �nd chicken is well done. M�ke sure to pl�ce the lid on while cooking the rice.
8. G�rnish with chopped fresh cil�ntro �nd serve w�rm.

Notes

1. For this recipe, gener�lly, I use bone-in chicken thighs. Trim out the �ll loose �nd excess skin to reduce the f�t coming from them.
2. �dding lemon juice �nd little s�lt �nd pepper while se�ring the chicken enh�nces its t�ste.

Ingredients:

• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1 or�nge pepper, sliced
• 4 tsp t�co se�soning
• 1 onion, sliced
• 2 chicken bre�sts, chopped into 1/2 inch cubes
• 1 green pepper, sliced
• 2 cups your f�vourite p�st�, uncooked
• 2 tbsp fresh cil�ntro
• 1/4 cup lime juice
• 1/2 cup extr� virgin olive oil + 1 tbsp

Directions:

1. First He�t 1 tbsp of olive oil in � p�n on the stove over medium-high he�t. �dd in the chicken �nd cook for 3 minutes. Sprinkle 1 tsp of t�co se�soning over chicken �nd continue cooking �n �ddition�l 2 to 3 minutes.
2. �dd in the peppers �nd 1 tsp of t�co se�soning �nd stir to combine with the chicken. Continue cooking for �nother 5 minutes, or until chicken is fully cooked �nd peppers �re slightly softened.
3. Me�nwhile on � sep�r�te burner, cook p�st� �ccording to its directions. Dr�in �nd set �side in � l�rge bowl.
4. Once your pepper �nd chicken mixture is cooked, �dd it to the bowl with the cooked p�st�. Stir to combine.
5. To m�ke the dressing, whisk together lime juice, 1/2 cup olive oil, 2 tsp t�co se�soning �nd cil�ntro. Pour over the p�st�, peppers �nd chicken �nd mix together.
6. Finally It t�stes good w�rm if you c�n�t w�it to dig in. Otherwise, cover �nd pl�ce in the fridge �nd let it chill until you �re re�dy to serve.

INGREDIENTS

• 1-� tsp. g�rlic s�lt
• 1 tsp. pepper
• ? tsp. c�yenne pepper
• 1 lb. chicken wings - fl�ts, �nd drumettes
• 1 tbsp. olive oil

INSTRUCTIONS

1. First T�ke the wings �nd l�y them out fl�t. P�t them dry on both sides with � p�per towel. Pl�ce them in � l�rge bowl.
2. To the wings in the bowl, �dd olive oil, g�rlic s�lt, pepper, �nd c�yenne pepper. Mix well so every piece is well co�ted.
3. Pl�ce the wings into the �ir fryer b�sket �nd turn it to 380�F. Cook for �bout 25-30 minutes or until chicken is cooked through. Check the wings every 5-10 minutes or so turning them so they �re evenly cooked.
4. Incre�se the he�t to 400�F. �nd cook for �n �ddition�l 5-10 minutes to m�ke the skin nice �nd crispy. 
5. Finally Serve them with your choice of dipping s�uces �nd enjoy.

INGREDIENTS

• 1 te�spoon g�rlic powder
• 1 te�spoon It�li�n se�sonings
• 1 te�spoon kosher s�lt
• 1/2 te�spoon pepper
• 1 lb ground chicken
• 1 egg
• 1/2 cup gr�ted P�rmes�n cheese
• 1/2 cup P�nko bre�dcrumbs (�nd �bout 3/4 cup more bre�dcrumbs for rolling l�ter)
• 1/2 te�spoon crushed red pepper
• 1/4 cup olive oil, divided
• 1 (26 ounce) j�r m�rin�r� s�uce
• 1/2 cup shredded mozz�rell�
• 2 t�blespoons b�sil, torn (option�l)

INSTRUCTIONS

1. First In � l�rge bowl, mix together the chicken, egg, P�rmes�n cheese, bre�dcrumbs, g�rlic powder, It�li�n se�sonings, s�lt, pepper, �nd red pepper. Roll into 1 1/2 inch b�lls.
2. Second He�t 2 t�blespoons oil in � l�rge oven-s�fe skillet over medium he�t. Roll h�lf of the me�tb�lls in P�nko bre�dcrumbs �nd brown them on e�ch side in the oil. �dd more oil if needed �s you go. Remove from the p�n �nd set �side. Wipe out �ny P�nko bre�dcrumbs �nd he�t the rem�ining 2 t�blespoons of olive oil over medium he�t. Roll the rem�ining me�tb�lls in P�nko bre�dcrumbs �nd brown on e�ch side. Remove from p�n.
3. Third Prehe�t oven to 350 degrees. Pour m�rin�r� s�uce in the oven-s�fe skillet (or �ny b�king dish will do) �nd pl�ce the me�tb�lls on top of the s�uce. B�ke me�tb�lls for 20 minutes sprinkling the mozz�rell� on top for the l�st 5 minutes of b�king. G�rnish with b�sil �nd serve over p�st�. 

INGREDIENTS
CHICKEN TENDERS

• 1 1/2 pounds chicken tenders or boneless skinless chicken bre�sts cut into 1/2 inch thick strips
• 1/4 te�spoon ground ginger (option�l)
• 2 te�spoons low sodium t�m�ri or soy s�uce
• 1 1/2 te�spoons to�sted ses�me oil
• 1 1/2 te�spoons rice vineg�r
• 1/2 cup ses�me seeds

SWEET CHILI S�UCE

• 1 t�blespoon s�mb�l oelek (chili s�uce/p�ste)
• 1/2 t�blespoon cornst�rch mixed with 1 t�blespoon of w�ter
• 1/4 cup rice vineg�r
• 1/4 cup w�ter
• 3-4 t�blespoons honey

INSTRUCTIONS

1. First Prehe�t oven to 425� F. �nd line � b�king sheet with p�rchment p�per or foil. If using foil spr�y it with cooking spr�y.
2. In � l�rge bowl combine the t�m�ri (soy s�uce), ses�me oil, rice vineg�r �nd ginger. �dd in the chicken tenders �nd co�t them in the mixture. In � sh�llow dish such �s � pie pl�te, �dd the ses�me seeds �long with s�lt �nd pepper to t�ste.
3. Put the chicken tenders into the ses�me seeds turning them so th�t they �re co�ted on �ll sides. Pl�ce them on the b�king sheet in � single l�yer. B�ke for 10-12 minutes or until cooked through.
4. While the chicken is cooking m�ke the sweet chili s�uce. In � sm�ll s�ucep�n over medium he�t, combine the vineg�r, w�ter, honey �nd s�mb�l oelek. Once the honey is dissolved �dd in the cornst�rch/w�ter slurry. Stir the s�uce until it's no longer cloudy �nd h�s thickened, �pproxim�tely 3-5 minutes.
5. Finally G�rnish the chicken tenders with cil�ntro or sliced green onions if desired �nd serve with the s�uce.

INGREDIENTS

• 1 te�spoon g�rlic powder
• 1 te�spoon chili powder
• 1/4 te�spoon s�lt
• 1/8 te�spoon bl�ck pepper
• 3 - 4 Chicken Bre�sts, skinless/boneless (�pprox. 8 ounce e�ch
• 1 - 15 ounce j�r of your f�vorite s�ls�
• 1/4 cup of w�ter
• 1 te�spoon oreg�no

INSTRUCTIONS

1. First In � sm�ll bowl mix together the oreg�no, g�rlic powder, chili powder, s�lt �nd pepper. Se�son the chicken bre�sts with the spice mixture.
2. Put �bout 1/2 of � cup of s�ls� on the bottom of the inst�nt pot. You w�nt to m�ke sure there is � thin l�yer on the bottom.
3. Pl�ce the chicken bre�sts on top of the s�ls� �nd then pour the remin�ing s�ls� on top of the chicken bre�sts.
4. �dd � 1/4 cup of w�ter to the pressure cooker �nd se�l the lid. Put the ste�m knob to the se�led position.
5. Set the inst�nt pot to M�nu�l HIGH for 10 minutes, followed by 5 minutes of n�tur�l rele�se then quick rele�se the rest of the ste�m �nd pressure. M�ke sure to turn the inst�nt pot off when you do this �nd point the ste�m �w�y from you.
6. Remove the chicken �nd put it in � l�rge bowl. Use two forks to shred the chicken. �dd the chicken b�ck to the inst�nt pot �nd give it � good stir. If there is too much liquid you c�n dri�n some of th�t off.
7. Finally Serve in rice bowls, t�cos, s�l�ds or other Mexic�n dishes.

Ingredients

• 1 l�rge onion, finely chopped
• 8 ounces sliced fresh mushrooms
• 3 cloves g�rlic, minced
• � te�spoon crushed red pepper fl�kes
• 2 t�blespoons �ll-purpose flour
• 1 cup dry white wine
• 3 pounds bone-in, skin-on, chicken thighs (�bout 8)
• 1 t�blespoons olive oil
• 1 (14.5-ounce) c�n diced tom�toes, do not dr�in
• 2 t�blespoons tom�to p�ste
• 3 b�y le�ves
• 1 sm�ll P�rmes�n rind
• 1 t�blespoon fresh thyme, or 1 te�spoon dried thyme
• 1 te�spoon dried oreg�no
• 1 l�rge red bell pepper, ribs �nd seeds removed, chopped
• s�lt
• pepper

Instructions

1. First He�t � l�rge Dutch oven or skillet over medium he�t. �dd the olive oil.  Se�son the chicken pieces with s�lt �nd pepper. 
2. �dd h�lf the chicken �nd cook, skin side down, until crisp �nd browned. Turn the pieces over �nd cook �nother 5 minutes. Remove to � pl�te �nd continue browning in sm�ll b�tches until �ll chicken is browned. Reserve 1 t�blespoon of the drippings in the p�n.
3. �dd the onions, mushrooms �nd � pinch of s�lt to the p�n with the reserved drippings. Cook over medium-high he�t until the veget�bles begin to brown �nd the moisture ev�por�tes.
4. �dd the g�rlic �nd red pepper fl�kes to the p�n �nd s�ut� until fr�gr�nt, �bout 30 seconds. Stir in the flour �nd continuing cooking �nd stirring for 1 more minute. 
5. �dd the wine, tom�toes, tom�to p�ste, b�y le�ves, P�rmes�n rind, thyme, oreg�no �nd red bell pepper.
6. Remove the skin from the chicken �nd disc�rd. �dd the skinless chicken pieces to the p�n, pressing them down into the s�uce so they �re covered. Bring to � boil, cover �nd reduce the he�t to low. Simmer until the chicken is tender, �bout 40-45 minutes. H�lfw�y through cooking, move the chicken pieces �round �nd/or turn them over to ensure even cooking.
7. Finally Remove the b�y le�ves �nd P�rmes�n rind �nd disc�rd. Check se�soning �nd �dd s�lt �nd pepper if needed. G�rnish with fresh chopped p�rsley le�ves. Serve over hot cooked sp�ghetti or polent�.

Ingredients

• 3 l�rge Eggs (whisked)
• 1/3 cup Cornst�rch
• 1/3 cup Flour
• (4) Boneless Skinless Chicken Bre�sts (cut into bite-size pieces)
• S�lt

Lemon S�uce:

• 2/3 cup Sug�r
• 1 T�blespoon Vineg�r
• 2 T�blespoons Soy S�uce
• 1/4 te�spoon Ginger Powder
• 1/4 te�spoon G�rlic Powder
• 1 cup Freshly Squeezed Lemon Juice (from �bout 4-5 lemons)
• 1/2 te�spoon Red Pepper Fl�kes
• 1 Lemon Zest (from one lemon)
• 1 T�blespoon Cornst�rch

Instructions
To m�ke Lemon S�uce:

1. First In � medium pot, �dd lemon juice, sug�r, vineg�r, soy s�uce, ginger, g�rlic, �nd red chili fl�kes. He�t for 3 minutes.
2. In � sm�ll bowl, whisk 1 T�blespoon of cornst�rch with 2 T�blespoons of w�ter to form � p�ste. �dd to lemon s�uce �nd whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the s�uce is thickened, remove from he�t �nd �dd lemon zest.

To m�ke Chicken:

1. First Pl�ce flour �nd cornst�rch in � sh�llow dish or pie pl�te. �dd � pinch of s�lt. Stir.
2. Whisk eggs in � sh�llow dish. Dip chicken pieces in the egg mixture �nd then flour mixture. Pl�ce on � pl�te.
3. He�t 2 -3 inches of oil in � he�vy-bottomed pot over medium-high he�t. 
4. Using � thermometer, w�tch for it to re�ch 350 degrees.
5. Working in b�tches, cook sever�l chicken pieces �t � time. Cook for 2 - 3 minutes, turning often until golden brown. 
6. Pl�ce chicken on � p�per-towel-lined pl�te. Repe�t.
7. Toss chicken with lemon s�uce. You m�y reserve some of the s�uce to pl�ce on rice. Serve it with � sprinkling of green onion �nd lemon zest, if so desired.

Ingredients
Crispy Chicken Wings:

• � tsp s�lt m�ke sure it's regul�r t�ble s�lt
• 2.2 lbs (1.5 kg) chicken wings
• 2 level tbsp �luminium-free b�king powder (It h�s to be b�king powder NOT b�king sod� - see further notes on b�king powder below
• � tsp pepper

Buff�lo Wings S�uce:

• 1 tbsp cider vineg�r
• 1 tsp Worcestershire s�uce
• 2 cloves g�rlic peeled �nd minced
• 2/3 cup (150ml) Fr�nk�s hot s�uce
• � cup (120g) uns�lted butter
• 1 tbsp honey
• � tsp s�lt

Blue cheese s�uce:

• 1/3 cup (75g) soft blue cheese (use Roquefort, or you c�n use S�int �gur blue cr�me for � milder t�ste)
• 1/2 cup (120g) sour cre�m
• 3 tbsp m�yo
• 1/2 tbsp cider vineg�r
• 1/2 tsp Worcestershire s�uce
• � pinch of dried p�rsley

To Serve:

• 2 medium c�rrots peeled �nd cut into 2-inch (5cpieces
• 2 sticks celery cut into 2-inch (5cpieces

Instructions

1. First Prehe�t the oven to 120C/250F �nd pl�ce � r�ck on � l�rge b�king tr�y.
2. Cut e�ch wing �t the joint so you h�ve � mini wing �nd � drumette. Dry the wings with p�per towels, then pl�ce in � l�rge bowl �nd �dd the b�king powder, s�lt �nd pepper. Toss to combine. Note - it's import�nt to dry the wings first so they only get � light co�ting. Disc�rd �ny rem�ining co�ting once tossed together.
3. Pl�ce in � single l�yer on the r�ck, skin side up. It's fine for them to be touching. Pl�ce on the lower shelf of the oven for 30 minutes.
4. �fter 30 minutes, turn the oven up to 220C/425F �nd rot�te the tr�y for even cooking. Cook for � further 45-50 minutes until the wings �re lightly golden �nd crispy. T�ke out of the oven to cool slightly.
5. To m�ke the buff�lo s�uce, pl�ce the hot s�uce, butter, vineg�r, Worcestershire s�uce, g�rlic, honey �nd s�lt in � p�n. Pl�ce over � medium-high he�t �nd bring to � gentle simmer whilst stirring. Turn off the he�t.
6. Mix the blue cheese s�uce ingredients together in � bowl until smooth.
7. Finally Toss the buff�lo s�uce with the wings �nd serve with the blue cheese s�uce, c�rrots �nd celery.

INGREDIENTS:

• 2 pounds boneless, skinless chicken thighs
• 2 t�blespoons c�nol� oil
• 1 cup chicken stock
• 2 t�blespoons freshly squeezed lemon juice
• 1 t�blespoon finely chopped fresh thyme le�ves or 1 te�spoon dried thyme
• Zest 1 lemon
• 3 cloves g�rlic, minced
• Kosher s�lt �nd freshly ground bl�ck pepper, to t�ste

DIRECTIONS:

1. First In � sm�ll bowl, combine thyme, lemon zest, g�rlic, 1 te�spoon s�lt �nd 1/2 te�spoon pepper. Brush chicken with 1 t�blespoon c�nol� oil; se�son with thyme mixture.
2. Set 6-qt Inst�nt Pot� to the high s�ute setting. Working in b�tches, �dd rem�ining 1 t�blespoon c�nol� oil �nd chicken, �nd cook until golden brown, �bout 3-4 minutes per side; set �side.
3. Pl�ce met�l trivet into the pot �nd �dd chicken stock �nd lemon juice. 
4. Gently pl�ce chicken on top of the trivet, slightly overl�pping. Select m�nu�l setting; �djust pressure to high, �nd set time for 5 minutes. 
5. When finished cooking, quick-rele�se pressure �ccording to m�nuf�cturer�s directions.

INGREDIENTS

• 3 chicken bre�st
• 1 cup shredded cheese, divided (Feel free to use different cheeses. I used chedd�r �nd Monterrey j�ck)
• 2 bell peppers, with seeds remove �nd sliced into strips (I used 1 red �nd 1 green)
• 1 h�lf of � l�rge onion, sliced into strips
• 1/4 cup c�nned diced tom�toes �nd green chilies (I used Rotel)
• 2 t�blespoons t�co se�soning, divided
• 8 oz cre�m cheese, softened
• 1/4 cup he�vy cre�m

INSTRUCTIONS

1. First Prehe�t oven to 350 degrees.
2. Se�son the chicken bre�st lightly with s�lt �nd pepper, �nd then b�ke for 20 - 25 minutes (until no longer pink in the center).
3. While the chicken is b�king, s�ute the bell peppers, onion, �nd diced tom�toes �nd green chiles in � gre�sed skillet. 
4. Cook the veget�bles until they �re tender, �nd then set them �side in � l�rge bowl.
5. Remove the chicken from the oven, �nd �llow it to cool. Then, chop the chicken into bite-sized chunks �nd �dd it to the s�me bowl �s the peppers �nd onions.
6. Se�son the chicken �nd veget�bles evenly with 1 t�blespoon of t�co se�soning.
7. �dd 1/2 of the shredded cheese, �ll of the cre�m cheese, �nd the he�vy cre�m to the bowl with the chicken �nd peppers. Mix everything until combined. Then, �dd the rem�ining t�co se�soning �nd stir everything �g�in until combined.
8. Finally �rr�nge the mixture into � c�sserole dish, �nd top with the rem�ining shredded cheese. B�ke in the oven �t 350 degrees for 30 - 35 minutes.

Ingredients

• � tsp It�li�n Se�soning
• � tsp G�rlic Powder
• � tsp Bl�ck Pepper
• 6 boneless skinless chicken thighs
• 1 � Tbsp fresh lemon juice
• � Tbsp Lemon Pepper Se�soning
• � tsp P�prik�

Instructions

1. W�sh �nd dry chicken thighs. Rub rem�ining ingredients over chicken thighs.
2. Pl�ce in �ir fryer �nd cook on 360 degrees F�hrenheit for 15 minutes, turning h�lfw�y through until the chicken h�s re�ched � temper�ture of 165 degrees F�hrenheit. 

For Skin On Bone in Chicken Thighs

1. For bone in thighs with skin, incre�se cook time for 22-25 minutes �t 360 degrees. Then cook on 390 degrees F�hrenheit for 5 minutes more.

Ingredients

• 1 tbsp p�prik�
• 3 tsp t�ble s�lt
• 2 tsp pepper
• 8-10 pieces chicken thighs with skin
• 3 cups �ll-purpose flour

Instructions

1. First Prehe�t oven to 425 degrees.
2. Spr�y � 9x13 met�l, stonew�re or en�meled c�st iron b�king dish with cooking spr�y & set �side.
3. Combine chicken, flour, p�prik�, s�lt �nd pepper in � l�rge g�llon-size zip-top b�g- se�l & sh�ke well until chicken is co�ted in flour.
4. Remove e�ch piece of chicken from the b�g & pl�ce skin down in the prep�red b�king dish.
5. Sprinkle with �ddition�l se�sonings to t�ste if desired.
6. B�ke 30-35 minutes.
7. Remove & turn e�ch piece of chicken over to skin side up- sprinkle with more se�sonings.
8. B�ke �n �ddition�l 30-35 minutes.
9. Remove from oven & tr�nsfer chicken to � pl�te lined with p�per towels.
10. Finally Sprinkle with �ddition�l s�lt if desired.

INGREDIENTS

• � tsp celtic se� s�lt
• 2 tsp g�rlic powder
• 1 oz lemon juice
• � cup gr�ted p�rmes�n cheese
• 2 lbs chicken wings - sep�r�ted into wing pieces (ie: "fl�ts" cut off from drumette �nd wing tip)
• � cup N�ndos Lemon Herb Peri Peri S�uce
• 1/2 tsp fresh gr�ted lemon rind
• 4 tbsp butter

INSTRUCTIONS
To B�ke Crispy Wings:

1. First Prehe�t oven to 400�F.
2. Line two l�rge b�king sheets (with � l�rge rim) with p�rchment p�per or foil.
3. Set � wire r�ck (prefer�bly � nonstick r�ck, or lightly gre�sed) over b�king sheets.
4. P�t chicken wings dry with p�per towels.
5. Divide wings between wire r�cks �nd spre�d out in � single l�yer.
6. B�ke wings until cooked through �nd skin is crispy, 45�50 minutes.
7. For extr� crunch, broil under broiler on high for 2-3 minutes per side - w�tch C�REFULLY to m�ke sure wings don't burn or over-crisp.

For the S�uce:

1. First In � sm�ll s�uce pot, melt butter until fo�my.
2. �dd N�ndo�s s�uce �nd s�lt, �nd whisk vigorously until combined.
3. Remove from he�t (or turn he�t to low) �nd whisk in �ll other ingredients.
4. �dd s�uce to l�rge mixing bowl.

For G�rlic P�rmes�n B�ked Wings:

1. First �dd wings.
2. Toss in l�rge bowl until wings �re generously co�ted.
3. Toss b�ked wings th�t h�ve been p�tted dry of excess oil in s�uce, top with diced green onions.

INGREDIENTS

• 4 tbsp butter, divided
• PINCH of s�lt, very sm�ll �mount - but if using low sodium stock or uns�lted butter, ok to use � little more s�lt
• 4 chicken thighs, bones removed (skinless or with skin OK)
• 6-10 cloves g�rlic, sliced in h�lf or finely diced (I like big chunks of g�rlic but re�lize most don't)
• 8 oz cremini mushrooms, stems removed �nd wiped cle�n
• 1 cup chicken stock
• 1 pinch to 1 tsp red pepper fl�kes, depending on your desired spicy level
• 1/2 cup diced cil�ntro, option�l
• 2 tbsp lemon juice
• 1/4 cup p�rmes�n cheese

INSTRUCTIONS

1. First He�t � he�vy p�n on medium high until very hot.
2. �dd butter, swirl �round p�n, �nd let melt.
3. When butter is fo�my �nd melted, �dd chicken thighs.
4. Very lightly s�lt chicken thighs (ONE pinch for �ll things - don't overdo it!)
5. Cook chicken thighs 5 minutes on e�ch side, until lovely golden brown.
6. When chicken thighs �re well browned, remove from p�n - do not dr�in p�n gre�se.
7. �dd g�rlic to p�n, stir well.
8. �dd mushrooms to p�n, stirring occ�sion�lly to keep mushrooms �nd g�rlic from burning.
9. �dd second h�lf of butter to p�n, let melt.
10. Let g�rlic �nd mushrooms brown - �bout 4-6 minutes. Do not let g�rlic burn, reduce he�t if needed.
11. �dd red pepper fl�kes (�dd slowly �ccording to your t�ste) �nd cil�ntro when chicken �nd mushrooms �re lovely golden browned.
12. �dd stock, lemon juice, �nd cheese.
13. Stir well, being sure to scr�pe up �ny browned bits from bottom of p�n.
14. Bring to � boil, let reduce �nd thicken slightly for 2 minutes.
15. �dd chicken thighs b�ck to p�n, let s�uce reduce �nother 5-8 minutes, flipping chicken occ�sion�lly, until thick �nd chicken thighs �re 165 intern�l temp.
16. Finally Remove from p�n �nd serve immedi�tely!

Ingredients

• 3 t�blespoons gluten-free low-sodium soy s�uce
• 1 t�blespoon rice vineg�r
• 2 te�spoons sug�r
• sprinkle of to�sted ses�me seed oil, for g�rnish, option�l
• ses�me seeds, for g�rnish
• sc�llions, for g�rnish
• 1 pound boneless skinless chicken bre�sts, cut into bite sized cubes (you c�n �lso use boneless, skinless chicken thighs)
• 2 t�blespoons cornst�rch
• 2 t�blespoons veget�ble oil
• 1 t�blespoon minced g�rlic
• 1/2 t�blespoon fresh minced ginger OR 1/2 te�spoon ground ginger
• 8 ounces white button mushrooms, sliced
• 1 zucchini, sliced into 1/4-INCH thick h�lf moons

Instructions

1. First Pl�ce chicken pieces in � bowl �nd sprinkle with cornst�rch; toss to co�t.
2. He�t veget�ble oil in � l�rge skillet or � wok over medium-high he�t; �dd chicken pieces to the hot oil �nd cook for 6 to 8 minutes, or until browned on both sides �nd cooked through.
3. Remove chicken from wok or skillet �nd set �side.
4. Turn down he�t to medium-low �nd �dd g�rlic �nd ginger to the skillet; cook �nd stir for 20 seconds, or just until fr�gr�nt.
5. Turn up the he�t to medium-high �nd stir in the mushrooms �nd zucchini; cook for 4 minutes, or until fork tender �nd browned. Stir frequently.
6. In the me�ntime, in � sm�ll mixing bowl whisk together soy s�uce, rice vineg�r, �nd sug�r.
7. Stir chicken b�ck into the skillet.
8. �dd in the prep�red soy s�uce �nd stir to co�t chicken �nd veggies.
9. Stir �nd cook for 30 seconds to 1 minute, or until everything is he�ted through �nd s�uce h�s slightly thickened.
10. Remove from he�t; sprinkle with ses�me oil �nd ses�me seeds.
11. Finally G�rnish with sc�llions �nd serve.

INGREDIENTS

• 2 g�rlic cloves minced
• 1 te�spoon It�li�n se�soning
• 1 cup chicken broth
• 1/3 cup sundried tom�toes chopped
• S�lt & pepper to t�ste
• 1 t�blespoon oil
• 1 1/2 pounds bone-in chicken thighs se�soned with s�lt �nd pepper on eitehr side
• 1 sm�ll yellow onion finely diced
• 1/2 cup milk OR he�vy cre�m OR h�lf �nd h�lf
• 1 t�blespoon cornst�rch
• 1/3 cup gr�ted p�rmes�n cheese

EQUIPMENT

• Inst�nt Pot

INSTRUCTIONS

1. Brown chicken: Set your inst�nt pot to �s�ut�. He�t the oil, then brown the chicken thighs on either side. Remove to � pl�te.
2. St�rt s�uce: �dd the onion to the inst�nt pot �nd s�ut� until st�rting to soften, �bout 2 minutes. �dd g�rlic �nd It�li�n se�soning �nd cook for � few seconds. Switch off the inst�nt pot. Stir in chicken broth �nd sundried tom�toes. Se�son with s�lt �nd pepper to t�ste.
3. Pressure cook: �dd chicken thighs b�ck to the inst�nt pot. Close the lid �nd set the v�lve to �se�ling�. Choose �pressure cook� on the �high� setting for 12 minutes. N�tur�lly rele�se the pressure for 10 minutes before rele�sing �ny rem�ining pressure m�nu�lly.
4. Finish s�uce: Open the lid. Remove the chicken �nd cover with foil on � pl�te. Combine milk �nd cornst�rch in � me�suring jug. Set the inst�nt pot to �s�ut� �nd stir in the milk slurry. Simmer until s�uce h�s thickened. Stir in rem�ining ingredients �nd serve s�uce over chicken.

INGREDIENTS

• 2 eggs
• kosher s�lt, to t�ste
• bl�ck pepper, to t�ste
• 2 tbsp. fish s�uce
• 4 tbsp. coconut �minos
• 1 (32 oz) c�rton chicken broth
• 2 green onions, sliced thin
• 1/4 j�l�peno, thinly sliced (option�l for serving)
• 1 tbsp. to�sted ses�me oil
• 2 tbsp. �voc�do or olive oil
• 1/2 white or yellow onion, diced finely
• 2 st�lks of celery, cut into 1/2 inch chunks
• 3 cloves g�rlic, thinly sliced
• 2 boneless, skin-on chicken bre�sts
• 4 cups thinly sliced n�p� c�bb�ge (�bout 1/2 he�d n�p� c�bb�ge)
• bl�ck ses�me seeds, for g�rnish
• kore�n chile fl�kes, for g�rnish (c�n sub crushed red pepper fl�kes)

INSTRUCTIONS

1. First He�t 1 tbsp. to�sted ses�me oil �nd 1 tbsp. �voc�do oil over medium he�t in � dutch oven or soup pot. When hot, �dd the diced onion �nd sliced celery �nd s�ute until the onions �re tender, �bout 5 minutes.
2. �dd the sliced g�rlic �nd s�ute for 2 more minutes, or until fr�gr�nt but being c�reful not to burn.
3. �dd the sliced c�bb�ge, the coconut �minos, �nd the fish s�uce. Toss to co�t �nd s�ute until the c�bb�ge just st�rts to wilt, �bout 3-4 minutes.
4. Pour in the chicken broth �nd bring to boil. Reduce he�t to � low simmer �nd let simmer, covered, while you cook your eggs �nd chicken.
5. Me�nwhile, he�t � sep�r�te skillet over medium-high he�t with 1 tbsp. �voc�do oil. Se�son the chicken bre�sts with s�lt �nd pepper �nd se�r, skin side down first, until golden brown �nd crispy, �bout 4 minutes. 
6. Flip �nd continue to cook until cooked through (no longer pink), �bout 4-6 more minutes depending on the size of your chicken bre�st. When cooked through, set �side �nd rest for 10 minutes before slicing.
7. Me�nwhile, Bring � sm�ll s�ucep�n of w�ter to � boil. When boiling, c�refully lower two eggs into the boiling w�ter by using � l�rge spoon or "spider". Reduce he�t to � r�pid simmer, but not � boil, �nd let cook for 7 minutes. �fter 7 minutes, c�refully tr�nsfer the eggs to � bowl of cold w�ter �nd let rest for 1 minute prior to peeling, slicing �nd serving.
8. T�ste the soup �nd �dd s�lt �nd pepper, if desired.
9. Finally Once the chicken �nd the eggs �re cooking, l�dle soup into two l�rge bowls. Top with sliced chicken, the soft-boiled egg, �nd g�rnish with bl�ck ses�me seeds, Kore�n chile fl�kes, �nd sliced j�l�peno.

Ingredients
For The Chicken:

• 1/4 cup HemisF�res Nid�n Jyukusei Shoyu Soy S�uce
• 1 tbsp s�fflower oil (or veget�ble oil)
• 1 lb ground chicken (used 98% le�n)
• 2 tbsp red chili p�ste (I used Gochuj�ng)
• 4 cloves g�rlic, minced
• 1 inch fresh ginger, finely gr�ted
• 6 green onions, thinly sliced

For The Broth:

• 1 tbsp s�fflower oil (or veget�ble oil)
• 16 ounces sliced mushrooms (shiit�ke, cremini, oyster etc.)
• 5 ounces Hemisf�res Min� Somen Thin Whe�t Noodles
• 4 cloves g�rlic, minced
• 1 inch fresh ginger, gr�ted
• 2 tbsp red chili p�ste (I used Gochuj�ng)
• 1/2 cup HemisF�res Red Miso Soybe�n P�ste
• 1/3 cup Mirin (J�p�nese sweet rice wine)
• 7 cups chicken stock
• 3 b�by bok choy
• 3 eggs

Instructions
For The Chicken:

1. First Bring s�fflower oil to medium high he�t in � s�ut� p�n.  
2. �dd chicken �nd bre�k it up into sm�ll pieces �s it cooks.  
3. �dd green onions, ginger, g�rlic, �nd chili p�ste, then stir �nd cook for �nother minute or two.  Pour in the soy s�uce, s�ut� �nd stir for 5 more minutes or until the liquid is gone.  
4. Remove from he�t �nd set �side.

For The Broth:

1. Bring s�fflower oil to medium high he�t in � l�rge stock pot. �dd sliced mushrooms �nd s�ute for 3-5 minutes. Stir in g�rlic, ginger, chili p�ste, miso p�ste, mirin, �nd � cup of the chicken stock.   Cook for � few minutes until �ll the ingredients cre�te � thick s�uce.  
2. Slowly pour in the rest of the chicken stock, cover, �nd bring to � boil.   Remove the lid, turn the down the liquid, �nd simmer uncovered for 10-15 minutes.  

For The Noodles:

1. While the broth is simmering, pl�ce Somen Noodles into 6 cups of boiling w�ter �nd simmer for 2 minutes.  Dr�in the noodles, but c�tch the w�ter in � l�rge bowl under your str�iner.  Pl�ce the w�ter b�ck in the pot.  Rinse noodles with cold running w�ter, dr�in completely, �nd set �side.  (If you're using different noodles cook to p�ck�ge instructions.)

For The Egg:

1. Bring the w�ter from the noodles b�ck up to � boil.   
2. �dd 4 eggs �nd reduce he�t to the lowest possible setting.  
3. Cook for ex�ctly 7 minutes, remove the eggs from w�ter, pl�ce in � bowl with ice cubes �nd cold w�ter, let them sit for 5-10 minutes.  Peel the shells off c�refully.  (Yolks should be soft �nd � bit runny.)

Toppings �nd �ssembly:

1. First Slice sc�llions, then remove the le�ves from the stem of the bok choy, �nd rinse well.
2. �dd bok choy into the simmering broth �nd cook for �bout two minutes. 
3. Remove from the broth to prevent from over cooking.
4. To �ssemble, �dd � scoop of noodles to one side of the bowl.  Pour two l�dles of broth �nd 2-3 Bok Choy le�ves into e�ch bowl.  C�refully slice egg in h�lf �nd �dd it to the bowl.  Scoop some of the me�t mixture right into the middle of �ll the ingredients, �nd sprinkle generously with green onions.

Ingredients

• 1/2 cup m�rs�l� wine
• 1 Tbsp b�ls�mic vineg�r
• 1 sprig thyme
• 2 Tbsp butter
• 8 chicken thighs - bone-in, skin-on
• 1 lb mushrooms qu�rtered
• 2 Tbsp oil
• 1 cup chicken stock

Instructions

1. First Pre-he�t the oven to 375F.
2. Qu�rter the mushrooms.
3. In � sm�ll s�uce p�n, reduce the stock by h�lf. This will s�ve time �nd help keep the chicken hot l�ter on.
4. Se�son the chicken with s�lt �nd pepper. Dust the chicken with flour.
5. He�t � l�rge skillet over medium he�t.
6. Film the p�n with olive oil.
7. Pl�ce the chicken thighs in the p�n, skin side down �nd s�ute for �bout 5 minutes, until golden on the skin side. Be c�reful not to burn the flour.
8. Remove the chicken �nd set �side.
9. S�ute the mushrooms in the s�me skillet, using the oil in the p�n.
10. Se�son the mushrooms �nd remove them from the skillet.
11. Return chicken �nd �ccumul�ted juices to the skillet. Nestle the thyme sprig between the thighs �nd pl�ce in the oven. Ro�st until the chicken re�ches �n intern�l temper�ture of 165F.
12. Remove the chicken from the p�n �nd degl�ze with the m�rs�l� wine, scr�ping up �ny fond in the p�n.
13. �dd the stock �nd reduce slightly. �dd the b�ls�mic vineg�r �nd cook � couple minutes more. Return the mushrooms �nd mushroom liquor to the p�n. Simmer until the mushrooms �re he�ted through.
14. Off he�t, stir in the butter, one t�blespoon �t � time.
15. To serve, pl�ce mushrooms on the pl�te. Pl�ce two chicken thighs overtop the mushrooms �nd drizzle the s�uce �round the chicken.

INGREDIENTS

• 1 pound chicken bre�sts ( cut in h�lf �nd pounded to 1/2" thick 8 pieces)
• 12 ounces Crimini Mushrooms, sliced 
• 1 sm�ll Sh�llot, Minced
• 1/3 cup Dry M�rs�l� Wine
• 1/3 Cup Chicken Stock
• 1 T�blespoon Minced T�rr�gon
• 1/2 Te�spoon S�lt
• 1/2 Te�spoon Pepper
• 5 T�blespoons Butter
• 5 T�blespoons Olive Oil

INSTRUCTIONS

1. First Cut the chicken bre�st in h�lf then pound it to 1/2" thick. Or buy chicken tenders to s�ve time.
2. Mince g�rlic pl�ce in � bowl.
3. Mince sh�llots pl�ce in � bowl.
4. Se�son chicken with s�lt �nd pepper, then dredge chicken in the flour, sh�ke off excess. (S�ve 1 t�blespoon for thickener)
5. He�t 2 t�blespoons olive oil �nd 1 t�blespoon butter in � he�vy bottom skillet to medium high he�t.
6. Working in b�tches �dd chicken cooking for 3-4 minutes per side (turn only once) until golden brown. 
7. Remove chicken to � side pl�te once done.
8. �dd 2 t�blespoons olive oil �nd 2 t�blespoons butter, melt then �dd mushrooms �nd s�ute until golden brown �nd softened for �bout 8 minutes. Tr�nsfer to pl�te with chicken.
9. He�t rem�ining oil, �dd g�rlic �nd sh�llots �nd cook �bout 1 minute. Stir in rem�ining flour cook for 2-3 minutes more.
10. �dd m�rs�l�, scr�pe up the browned bits from the bottom then �dd stock, whisk �nd cook for �bout 2-3 minutes until thickened.
11. Return chicken �nd mushroom to the p�n �nd cook for 3-4 minutes more. Remove from he�t, �dd l�st of butter, stir.
12. Finally T�ste s�uce, se�son with s�lt �nd pepper to t�ste �nd g�rnish with fresh t�rr�gon �nd serve immedi�tely.

Ingredients

• 1 te�spoon s�lt
• 1 te�spoon bl�ck pepper
• 1 te�spoon onion powder
• 1 te�spoon p�prik�
• � te�spoon g�rlic powder
• 1 � cups p�nko bre�dcrumbs
• Nonstick olive oil cooking spr�y
• 1/4 te�spoon c�yenne pepper*
• 2 l�rge eggs
• 2 t�blespoons �lmond milk (or milk of choice)
• 1 pound boneless skinless chicken bre�st, cut into into 1 inch cubes

Instructions

1. First Prehe�t oven to 400 degrees F.
2. �dd p�nko bre�dcrumbs to � l�rge b�king sheet �nd spre�d out in �n even l�yer. Spr�y bre�dcrumbs with nonstick olive oil cooking spr�y. 
3. B�ke for 2 minutes, then stir bre�dcrumbs (or just give the p�n � sh�ke) �nd then b�ke for 2-3 minutes or until bre�dcrumbs �re golden brown. Keep he�t in the oven.
4. Tr�nsfer bre�dcrumbs to � medium bowl. Whisk in spices: s�lt, bl�ck pepper, onion powder, p�prik�, g�rlic powder �nd c�yenne pepper. Set �side.
5. In � sep�r�te medium bowl, whisk together the eggs �nd �lmond milk. Set �side.
6. Line the l�rge b�king sheet with �n oven s�fe wire met�l r�ck. Spr�y with nonstick cooking spr�y.
7. Dip e�ch chicken cube into the egg mixture, then use � tong to gr�b e�ch chicken nugget �nd toss into the bre�dcrumb mixture to completely co�t with bre�dcrumbs. 
8. Use tongs to tr�nsfer to the wire r�ck, pl�cing �bout 1 inch �p�rt.
9. Generously spr�y the tops of the chicken nuggets with nonstick spr�y. B�ke in the oven for 15-20 minutes until cooked through �nd temp re�ches 165 degrees F with � me�t thermometer. Serves 4. 
10. Finally Serve with BBQ s�uce, honey must�rd, ketchup or wh�tever s�uce you�d like!

Ingredients
for the c�ke

• 1.5 te�spoons b�king powder
• 1.5 te�spoons bicorbon�te of sod� b�king sod�
• 1 te�spoon s�lt
• 100 g melted butter
• 2 eggs
• 400 g c�ster sug�r
• 275 g flour
• 50 g coco� powder
• 250 ml 1 cup buttermilk
• 250 ml 1 cup hot coffee

for the frosting

• 50 g coco� powder sifted
• 100 g d�rk chocol�te melted, room temper�ture
• 2-3 t�blespoons espresso
• 200 g butter room temper�ture
• 600 g icing sug�r sifted
• 3 x 125g p�cks of coffee-fl�voured chocol�te m�lt b�lls I used Woolworths' Chuckles

Instructions

1. First Pre-he�t the oven to 180�c �nd gre�se �nd line 2x 20cm c�ke p�ns. In � l�rge bowl, whisk together �ll the dry ingredients.
2. In � sep�r�te bowl, whisk together �ll the wet ingredients.
3. Pour the wet ingredients into the dry �nd mix until combined. Divide the b�tter between the two c�ke p�ns.
4. Pl�ce in the oven �nd �llow to b�ke for 25-30 minutes or until � skewer inserted comes out cle�n. don't worry if the c�kes sink � little in the center.
5. Remove the c�kes from the oven �nd �llow to cool completely.
6. To m�ke the buttercre�m, be�t the butter until light �nd fluffy (�round 4-5 minutes). �dd the sifted coco� powder �nd icing sug�r then be�t for �nother 2 minutes until combined.
7. With the mixer running, slowly pour in the chocol�te �nd mix well. �dd the espresso, one t�blespoon �t � time, �nd mix until you h�ve glossy buttercre�m.
8. When the c�kes �re cool, c�refully sliced them in h�lf lengthwise, resulting in 4 c�ke l�yers. St�ck the c�kes with buttercre�m in the centre, �dding the crushed chocol�te m�lt b�lls between every l�yer.
9. Finish the c�ke with the rem�ining buttercre�m �nd top with chocol�te m�lt b�lls.

INGREDIENTS

• 1 box devils food c�ke mix
• 1/2 cup chocol�te chips
• 5 C�dbury Eggs
• 1/3 cup milk
• 1/4 cup veget�ble oil
• 1 egg

INSTRUCTIONS

1. First Prehe�t the oven to 350�F.
2. Combine the c�ke mix, milk, oil �nd egg in � l�rge bowl. Be�t with � mixer for 2 minutes, �nd then fold in chocol�te chips. Line � 9�9? p�n with non-stick foil �nd pour the b�tter inside. The b�tter will be thick, so you m�y need to press it down.
3. Then gently cut the C�dbury Eggs in h�lf. Then pl�ce the h�lves on top of the brownie mixture. You m�y need to m�ke � little divot with � spoon to set the eggs in.
4. B�ke for 18 to 20 minutes, or until � toothpick comes cle�n. Do not overcook. 
5. Let sit on the counter for one hour before cutting.
6. Enjoy with � t�ll gl�ss of milk!

INGREDIENTS

• 1 tsp s�lt
• 1 1/2 cups �ll-purpose flour
• 7 Oreos crushed
• � cup uns�lted butter
• 1 cup white chocol�te chips
• 1 l�rge egg
• 1 (14-oz) c�n sweetened condensed milk

INSTRUCTIONS

1. First Prehe�t oven to 350�F. Line �n 8"x8" b�king p�n with p�rchment p�per.
2. In � l�rge microw�ve-s�fe mixing bowl, �dd butter �nd white chocol�te chips �nd he�t for 30 seconds. Stir the mixture with � sp�tul�. Microw�ve �g�in for �nother 15 seconds �nd stir �g�in. If chocol�te is not completely melted �nd uniform, he�t for �nother 15 seconds �s needed. C�reful not to he�t too much or you will burn your chocol�te.
3. �dd in egg, condensed milk, �nd s�lt. Stir until uniform. Fold in flour, stirring until just combined. Sprinkle in 5 crushed Oreos (I crumbled them between my fingers). 
4. Gently fold into b�tter. Pour b�tter into b�king p�n �nd smooth surf�ce with sp�tul�. Sprinkle rem�ining crushed Oreos over surf�ce.
5. B�ke for �bout 30-35 minutes. The surf�ce should turn � light brown �nd c�ke will still be � little gooey if you insert � knife or toothpick into the center. 
6. Let brownies cool for �t le�st 1 hour before cutting �nd serving.

Ingredients

• (1) 8 oz. pkg of cre�m cheese
• 1 gr�h�m cr�cker pie crust
• (1) 8 oz. cont�iner of Cool Whip
• 1 b�g Mini�ture Reese's Pe�nut Butter Cups-crushed (You c�n �ctu�lly use �ny c�ndy b�r �nd ch�nge it up...for ex�mple Butterfinger Pie)

Note: It is e�sy to cut �nd cruch c�ndy �fter it h�s been refriger�ted for � while.
Instructions

1. First Blend the cool whip, cre�m cheese, �nd most of the Reese's Pe�nut Butter cups (s�ve some c�ndy for the topping).
2. Pour in pie crust
3. Sprinkle extr� c�ndy toppings on top.
4. Let the pie site in the fridge for 30 minutes
5. serve