-3 Chicken breasts cut into bite sized pieces
– 1/4 cup cornstarch
– 2 Tbsp vegetable oil
– 1 cup Hoisin sauce
– 4 Tbsp rice wine vinegar
– 4 Tbsp brown sugar
– 2 Tsp sesame oil
– Optional: Green onions & sesame seeds
1. Add chicken and cornstarch into large ziplock bag and toss to coat
2. Heat vegetable oil in a large skillet and saute chicken until golden brown on two sides (note: chicken will not be fully cooked)
3. Add chicken to slow cooker
4. In a medium bowl, whisk: hoisin sauce, vinegar, sugar and sesame oil until combined
5. Pour mixture over chicken and whisk to coat all the chicken
6. Cook on low for 2-3 hours
7. Optional: Serve with onions and sesame seeds
Great when served with rice.
– 2 bunches broccoli rabe, trimmed
– 3 garlic cloves, sliced
– 1/2 Cup (2 oz.) crumbled feta
– Red pepper flakes
– Olive oil
– Salt & Pepper
1. Bring a large pot of salted water to a boil. Fill a large bowl with ice water and set aside
2. Put the broccoli in the boiling water for 2 minutes, then transfer to bowl of ice water to cool completely.
3. Drain and squeeze excess water and chop rabe into 2-inch pieces
4. In a large skillet, heat enough oil to cover bottom of pan over medium-high heat
5. Add the garlic, and cook, stirring, until light golden brown (about 2 minutes)
6. Add the red pepper flakes, and cook, stirring, until fragrant (about 30 seconds)
7. Add the rabe, and cook, stirring, until warmed through (~2 minutes)
8. Season with salt & pepper, sprinkle the feta and serve
– 32oz coconut water
– 5 lemons
– 3 Tbsp sugar
– 2 Cups ice (optional)
1. Pour the coconut water into an empty pitcher
2. Add the juice of three of the lemons to the pitcher
3. Add the sugar and stir until dissolved
4. Slice the remaining two lemons and add to the pitcher and refrigerate
5. Pour over ice
Optional: Add some vodka to make it an adult drink
Recipe from PizzAmore, Mount Dora, Florida
– 1 teaspoon dried oregano
– 1 teaspoon dried rosemary
– 1/2 teaspoon ground cumin
– 1 teaspoon kosher or sea salt (1/2 tsp table salt)
– 2 1/2 pounds chicken wings
– 2 tablespoons extra-virgin olive oil
– 2 tablespoons minced fresh basil
– 2 garlic cloves, finely minced
– 1/4 cup grated Parmesan cheese
– 1/2 teaspoon seasoning salt (like Lawry’s)
– 1 cup blue cheese dressing
– 1-2 teaspoons Dijon mustard (or to taste)
1. Preheat oven to 425F; rince and dry wings
2. Mix the oregano, rosemary, cumin and salt together in small bowl and toss with chicken wings
3. Put wings on a backing sheet and place in the oven for 20-25 minutes
4. Combine the oil, basil, garlic, Parmesan cheese and seasoning salt
5. Mix the blue cheese dressing and mustard (dipping sauce)
6. When the chicken is done, toss the wings with the oil and spice mixture
7. Serve with the dipping sauce
Give your meat a Hawaiian flair with this marinade.
– 1 – 15 1/4 oz can unsweetened pineapple, chunks
– 1/2 cup soy sauce
– 1/4 cup vegetable oil
– 1 Tbsp brown sugar
– 1 Tsp garlic powder
– 2 Tsp ground ginger
– 1 Tsp dry mustard
– 1/4 Tsp black pepper, freshly ground
1. Save 1/2 cup of pineapple juice
2. Mix the juice with the remaining ingredients in a small pan
3. Bring to a boil, then simmer for 5 minutes
4. Pour on meat and chill for 1 hour (longer is fine)
5. Keep the marinade to baste while the meat cooks
– 1 Russet potato
– 1 Tbsp olive oil
– Salt & Pepper to taste
1. Pre-heat oven to 475 degrees
2. Rinse potato and cut into wedges
3. Toss with oil, salt, pepper and arrange on a baking sheet skin side down
4. Bake for 30 minutes
– 2.5 pounds country style pork or beef ribs
– 1 Tbsp garlic powder
– 1 Tsp black pepper
– 2 Tbsp salt
– 1 Bottle (16 oz of your favorite BBQ sauce)
1. Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, cover and simmer ribs until tender (about 1.5 hrs)
2. Preheat oven to 325 degrees F
3. Remove ribs from pot, and place them in a 9×13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F
Optional: Instead of baking the ribs to finish, you can put on a pre-heated grill to get some caramelization.
– 2 Packages yeast (instant)
– 1.5 Cups of Potato water
– 5 large (8 small) russett or golden potatoes (enough for 1 cup mashed)
– 1 Cup warm mashed potatoes
– 2/3 Cups Sugar (for mixing into dough)
– 2 Cups Sugar (for mixing with cinnamon) – adjust as desired (1 cup)
– 1.5 Cups Cinnamon (for mixing with sugar) – adjust as desired (3/4 cup)
– 1.5 Tsp Salt
– 2 Eggs, well beaten
– 7-7.5 Cups flour
– 2/3 Cups shortening (preferably vegetable oil)
– 14 Tbsp unsalted butter (almost two sticks)
1. Peel and cube potatoes, then boil until soft enough for mashing (approx 20 min)
2. Melt shortening and allow to cool. If using oil, heat for 45 seconds
3. Crumble yeast into medium bowl and add warm mashed potato and potato water (don’t let the potato & water cool too much; you want it to melt the yeast).
4. Stir the 2/3 cup sugar and salt into the yeast bowl; let stand until thoroughly dissolved (approx. 5 min.)
5. Add beaten eggs and 1/2 flour to a mixing bowl with a dough hook and mix until almost smooth and very elastic (batter will fall from spoon in sheets)
6. Beat in melted shortening or oil; Add most of the remaining flour one cup at a time until mixer has difficulty mixing
7. Remove dough hook and continue to mix in additional flour by hand until dough is possible to handle without sticking
8. Turn dough on a lightly floured bread board, then cover and let stand 10 minutes to tighten up
9. Knead dough with flour until smooth and elastic; put in large bowl; grease top, cover and store in refrigerator for 1-2 days until dough has risen.
10. Cut dough in half and roll one half of dough out onto bread board (approx 1/4 inch thick)
11. Melt 1 stick of butter; spread a thick layer of butter onto rolled dough.
12. Mix cinnamon and sugar; sprinkle generously onto dough (just to the point of no longer absorbed by butter) and roll dough into a bar
13. Cut dough in 1.5-2 inch slices and place in butter covered backing dish; let stand overnight until dough rises again.
14. Cook at 350 degrees for 25-30 minutes. Check in between rolls before removing from oven to make sure the middle is cooked thoroughly
– 1/2 lb. (4 medium) carrots
– 1/2 sleeve celery
– 1 medium onion
– 2 lbs. red potatoes
– 2 Tbsp olive oil
– 4 cloves garlic, minced
– 1.5 lbs. beef stew meat
– Salt and pepper
– 1/4 cup all-purpose flour
– 2 cups beef broth
– 2 Tbsp Dijon mustard
– 1 Tbsp Worcestershire sauce
– 1 Tbsp soy sauce
– 1/2 Tbsp brown sugar
– 1/2 Tbsp dried rosemary
– 1/2 tsp thyme
1. Dice the onion and slice the carrots and celery.
2. Wash the potatoes well and cut them into one inch cubes.
3. Place the onion, carrots, celery, and potatoes into a large slow cooker.
4. Place the stew meat in a large bowl and season liberally with salt and pepper. Add the flour and toss the meat until it is coated. Set the floured meat aside.
5. Heat the olive oil in a large heavy skillet over medium heat. Sauté the garlic in the hot oil for about one minute, or until soft and fragrant.
6. Add the floured meat and all the flour from the bottom of the bowl to the skillet. Let the beef cook without stirring for a few minutes to allow it to brown on one side.
7. Stir and repeat until most or all sides of the beef pieces are browned. Add the browned beef to the slow cooker and stir to combine with the vegetables.
8. Return the skillet to the burner and turn the heat down to low. Add the beef broth, Dijon, Worcestershire sauce, soy sauce, brown sugar, rosemary, and thyme to the skillet. Stir to combine the ingredients and dissolve the browned bits from the bottom of the skillet.
9. Once everything is dissolved off the bottom of the skillet, pour the sauce over the ingredients in the slow cooker.
10. Place the lid on the slow cooker and cook on high for four hours. After four hours, remove the lid and stir the stew, breaking the beef into smaller pieces as you stir. Taste the stew and adjust the salt if needed. Serve hot as is, or over a bowl of rice or pasta.
Makes: 2 Services @ ~700 calories each
– 10 oz ground pork
– 1/2 lb Korean rice cakes
– 2 Scallions
– 1/2 Bunch asparagus
– 2 Tbsp Black bean sauce
– 2 Tbsp Soy glaze
– 1 Tbsp Gochujang
– 1 1-inch piece of Ginger (minced)
1. Heat a medium pot of salted water to boiling on high
2. Snap off and discard the woody ends of the asparagus and cut remainder into 2-inch pieces on an angle.
3. Thinly slice the whites of the scallions and cut green tops into 1/2 inch pieces
4. Add asparagus to boiling water and cook 2-3 minutes; transfer to a strainer and rinse under cold water for 30 seconds.
5. Heat 2 tsp olive oil on medium high until hot. Add the ginger and white bottoms of scallions; season with salt & pepper. Cook, stirring occasionally 1-2 minutes until fragrant.
6. Add the ground pork to the pan; season with salt & pepper. Cook while breaking meat apart with spoon for 4-6 minutes until cooked through.
7. While the pork cooks, add the rice cakes to the pot of boiling water used to cook the asparagus; cook 3 to 5 minutes, or until tender. Reserving ¼ cup of the rice cake cooking water, drain thoroughly.
8. To the pan of pork, add the blanched asparagus, cooked rice cakes, black bean sauce, soy glaze, half the reserved rice cake cooking water and the gochujang. Season with salt & pepper. Cook 2-3 minutes until thoroughly combined (add reserved water if needed).
9. Season with salt & pepper, divide and top with green scallion tops