Crockpot Chicken & Gravy

2 lbs chicken
14 oz can chicken broth
2 pkgs chicken gravy mix

Put chicken in crockpot. Pour in broth adn cook on low 3-4 hours. Pour 2 c. broth from pot into a pan. Add gravy packets and whisk until thick.

Hot & Spicy Italian Drip Beef Sandwiches

http://fromaway.com/cooking/todays-sandwich-hot-spicy-italian-drip-beef-homemade

Crockpot Chicken Teryiaki

This is better when served the next day. I serve it over rice.

https://www.justapinch.com/recipes/crockpot-chicken-terriyaki.html

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  1lb chicken (sliced, cubed or however)
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  1c chicken broth
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  1/2c terriyaki or soy sauce
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  1/3c brown sugar
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  3minced garlic cloves

   

  Combine everything in a crock pot and cook on low 6-8 hours. Serve over rice. 

Pork Carnitas

These are SO good! I love cooking the meat this way. It gives it that nice crunch to it. I have started searing a lot of my meat before serving it, such as pulled pork. It just makes it amazing!

https://www.recipetineats.com/pork-carnitas-mexican-slow-cooker-pulled-pork/

Ingredients

• 5 lb / 2.5 kg pork shoulder (pork butt), skinless, bone-in (4lb/2kg without bone) (Note 3)
• 1 onion, chopped
• 1 jalapeno, deseeded, chopped
• 2 1/2 tsp salt
• 1 tsp black pepper
• 4 cloves garlic, minced
• 2 oranges, juice only (or sub with 3/4 cup fresh orange juice)

Rub

• 1 tbsp dried oregano
• 2 tsp ground cumin
• 1 tbsp olive oil

Instructions

1. Rinse and dry the pork shoulder, rub in salt and pepper.
2. Combine the rub ingredients then rub all over the pork.
3. Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the orange.
4. Slow Cook on low for 8 to 10 hours or on high for 6 hours (or 1h 30 m in an electric pressure cooker on high. If using stovetop pressure cooker, please see notes).
5. The meat should be tender and falling off the bone. Remove from the slow cooker and let cool slightly. Then shred the pork using two forks.
6. Skim off the fat from the juices remaining in the slow cooker and discard the fat. Then if you are left with a lot more than 1 1/2 to 2 cups of juice, then reduce it (either in the slow cooker on the sauté setting with the lid off, or in a saucepan). The liquid will be SALTY, it is the seasoning for the pork. Set aside.

To Serve

1. Heat 1 tbsp of oil in a large non stick pan over high heat. Place shredded pork into the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, need tender juicy bits.
2. Repeat in batches (takes me 4 batches) - don't crowd the pan.
3. Remove pork from skillet. Drizzle over more juices and serve immediately (if you are using defrosted carnitas, this is not applicable as the juices are already on the meat - see Note 4c).
4. If you are reheating the carnitas (Note 4), then flip and cook the other side briefly just to warm through. I really recommend only making one side crusty and leaving the other side juicy and moist.

Recipe Notes

1. If you are using a piece of pork that is not the size I use, you MUST reduce the salt accordingly. If your pork is more than 1 lb / 0.5 kg larger or smaller than the prescribed size, ensure you adjust the other ingredients accordingly as well, not just the salt.

2. To make this in the oven, add 1 cup of water to the braising liquid. Place in 325F/160C oven for 2 hours, covered, then roast for a further 1 to 1.5 hours uncovered. Add more water if the liquid dries out too much. You should end up with 1 1/2 to 2 cups of liquid when it finishes cooking.

If you make this recipe in the oven, you could skip the pan frying step because you will get a nice brown crust on your pork.

3. Use pork with the skin removed but leaving some of the fat cap on. The fat adds juiciness to the carnitas!

4. Taco Fixing suggestions: Diced avocado or make a real proper Guacamole, Pico de Gallo or Restaurant Style Salsa or even just sliced tomato, grated cheese, sour cream. Sliced lettuce or pickled cabbage / red onions would also be great, but unlike other tacos, you don't need it for the texture because the carnitas have the crispy bits!

5. MAKE AHEAD:
a) For overnight or up to 3 days, the best option is to shred the meat without pan frying, keep the juices separate, refrigerate, then pan fry to make it golden and reheat the meat, pouring juices over while it is browning per recipe.

b) To brown the meat ahead, the meat actually holds up pretty well in terms of staying crispy. It's even pretty good refrigerated overnight - but a) is definitely better. Keep the juices separate and pour it over just before reheating the pork. You can reheat in the microwave, quickly reheat in the pan or if you have loads, in a foil covered roasting pan in the oven at 180C/350F for around 8 - 10 minutes.

c) To FREEZE: This holds up great in the freezer. Pour the juices over the pulled pork (pre browning) and store in ziplock bags or airtight containers. Freeze in small batches for convenience. To use, defrost completely before following the recipe to brown the pork.

6. STOVETOP PRESSURE COOKER - use a rack to elevate it from the base OR add 3/4 cup of water. Then once the pork is cooked, remove it then simmer to reduce to around 2 cups of liquid.

7. Nutrition per serving, pork only, assuming 12 servings. This is overstated because it does not take into account the fat that is discarded. Also most pork shoulders purchased from the supermarket and butchers have been trimmed i.e. they don't have a super thick layer of fat on the surface.

Loaded Chicken Salad

I never thought of putting cheese in chicken salad but this was yummy.

https://www.thepinningmama.com/loaded-chicken-salad-recipe-2/

Ingredients

• 2 Cups chicken breast, shredded or cubed
• ¼ Cup mayonnaise
• ½ Cup sour cream
• 1 Cup celery, finely chopped
• 1 Cup sharp cheddar cheese, shredded
• ¼ Cup yellow onion, finely chopped
• 3 Green onions, sliced
• ½ Cup bacon crumbles
• Salt & Pepper

Instructions

1. Place the chicken, celery, onions, bacon, and cheese in a large bowl and top with the mayonnaise and sour cream.
2. Mix well until everything is evenly coated and distributed throughout.
3. Season with salt and pepper to taste. I usually use between ½-1 tsp of each.
4. Serve on toast, in an avocado, tomato, in a lettuce wrap, with crackers or your favorite way to eat chicken salad.
5. ENJOY!

Buffalo Chicken Tacos

1 Recipe Buffalo Chicken 4-6 flour taco size tortillas or 6-8 corn tortillas 1/2 cup cheddar cheese, more or less Corn Avocado Topping 1 cup romaine lettuce, chopped Corn from 1 ear of sweet corn 1 cup Matchstick carrots 4 sticks sticks celery, chopped 1 avocado, chopped 1 tablespoon lime juice Blue Cheese Cilantro Ranch 1/2 cup real mayonnaise 1/2 cup sour cream (may sub Greek yogurt) 3 tablespoons Blue cheese crumbles 1/4 cup packed cilantro leaves and stems 2 teaspoons dried parsley 1 teaspoon dried chives 1/2 teaspoons dried dill 1/4 teaspoon salt 1/4 teaspoon pepper Milk as needed Garnish Blue cheese crumbles lime juice

Instructions

1. Buffalo Chicken: Prepare Buffalo Chicken according to directions.
2. Blue Cheese Cilantro Ranch: While your chicken is marinating, add all of the dressing ingredients to your blender and chop then liquefy until smooth, scraping sides down as needed and adding milk as needed to reach desired consistency. Chill until ready to use.
3. Corn Avocado Topping: Add all of the corn Avocado Toppings to a large bowl except avocados and toss until evenly combined. Add avocados and gently toss.
4. To assemble, melt cheese on tortillas in the microwave or stovetop then top with desired amount of Buffalo Chicken, Corn Avocado Topping and drizzle with Blue Cheese Cilantro Ranch. Garnish with additional blue cheese and lime if desired.

    

    Buffalo Chicken Marinade

   Ingredients 2-3 chicken breasts pounded thin (approx. 1 pound) 3 tablespoons olive oil, divided Buffalo Marinade 1/4 cup Frank's hot WINGS Sauce for more heat OR Frank's ORIGINAL Hot Sauce for less heat 2 tablespoons honey 1 tablespoon lime juice 1 teaspoons garlic powder 1 teaspoon chili powder 1 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/2 teaspoon onion powder 1/4 teaspoon pepper Buffalo Glaze Reserved marinade (in directions) 1 tablespoon honey 1 1/2 teaspoons lime juice

    

   Instructions

   1. Whisk together all of the Buffalo Marinade ingredients in a medium bowl. Measure out 1/4 cup and add to a shallow dish or freezer bag, along with 2 tablespoons olive oil. Add chicken and toss evenly to coat. Marinate in the refrigerator 2 hours up to overnight.
   2. To the remaining marinade, make your Buffalo Glaze by whisking in 1 tablespoon honey and 1 1/2 teaspoons lime juice. Store in the refrigerator until ready to use.
   3. STOVETOP DIRECTIONS
   4. Let chicken sit at room temperature for 15-30 minutes (time permitting).
   5. Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing. Brush chicken with desired amount of glaze - for more heat, more glaze; for less heat, less glaze.
   6. GRILLING DIRECTIONS
   7. Let chicken sit at room temperature for 15-30 minutes (time permitting).
   8. Meanwhile, grease and preheat the grill to medium heat, 375-450°F.
   9. Grill chicken undisturbed for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 160 degrees F.)
   10. Remove chicken from grill and let rest 5 minutes before slicing. Brush chicken with desired amount of glaze - for more heat, more glaze; for less heat, less glaze.

Cheese Stuffed Jalapeno Meatballs (Smoked)

I've pretty much been dreaming of these since I made them. I did some with jalapeno and some without for the kiddos. I loved these! I usually only eat left overs once maybe twice, I ate these at least 4 times! We smoked ours on our traegar. I've been dying for decent weather again to be able to make these.

http://www.smoking-meat.com/july-14-2016-cheese-stuffed-jalapeno-meatballs

Ingredients

• ½ lb ground beef (85/15)
• ½ lb ground breakfast sausage (hot)
• 1 cup jalapenos, diced (3-4 large jalapenos)
• ½ cup cheddar, shredded (mild or sharp)
• 2 TBS Jeff’s original rub (purchase recipes here)
• 4 oz cream cheese
• Jeff’s original barbecue sauce

Instructions

1. Add all ingredients to large bowl and combine with your hands but do not over mix.
2. Form meatballs between the palms of your hands.
3. Flatten meatball and place a ¼ inch cube of cream cheese into the center of the meatball.
4. Wrap meat back around cream cheese and roll between your palms again to form into a meatball.
5. Place stuffed meatballs onto a Bradley rack or other pan for easy transport to the smoker.
6. Set up smoker for cooking indirect at about 225-240°F using pecan or other smoking wood.
7. Place meatballs into smoker and cook until they reach an internal temperature of 160°F.
8. Serve meatballs immediately while they are still hot.

Cranberry, pecan, chicken salad

http://yummiestfood.com/chicken-cranberry-pecan-salad-wraps-recipe/?utm_content=buffer947f1&utm_medium=social&utm_source=pinterest.com&utm_campaign=buffer

Chicken, Cranberry, Pecan Salad Wraps Recipe

Prep time:  10 mins

Total time:  10 mins

 

• 3 cup cooked, shredded chicken
• ½ cup dried, sweetened cranberries
• ½ cup chopped pecans
• ¾ cup chopped celery
• ½ cup mayonnaise
• Salt, optional
• White pepper, optional
• 1 teaspoon Parsley, fresh
• 4 large tortillas or wraps

Instructions

1. In a large bowl combine chicken, cranberries, pecans and celery
2. Stir to combine
3. Add mayonnaise, salt, white pepper and mix well
4. Place tortilla on a plate
5. Layer with a spoonful of chicken mixture, sprinkle with a pinch of fresh parsley
6. Roll wrap, cut and enjoy

Roasted Pork Tenderloin

Roasted Pork Tenderloin Recipe

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Piercing the tenderloin all over with a fork and then searing it, produces a lovely crust and super flavorful, juicy and tender meat.

Ingredients

• 1 tsp sea salt, or to taste
• ½ tsp freshly ground black pepper
• 1 tsp Italian Seasoning
• 1 tsp garlic powder
• 1 tsp ground coriander
• 2 Tbsp oil (vegetable oil, avocado oil or extra light olive oil - should have a high smoke point).
• 1 Pork Tenderloin (about 1½ lb)

Instructions

1. How to make Roasted Pork Tenderloin: Preheat oven to 400˚F with the rack in the middle.
2. Trim tenderloin of fat and any silver skin and pat dry with a paper towel. Pierce pork loin all over with a fork and rub with 1 Tbsp oil.
3. Combine your seasonings and sprinkle onto the tenderloin then use your hands to rub the spices into the tenderloin until evenly coated.
4. Heat 1 Tbsp oil over med-high heat in a large oven-safe pan (cast iron or a dutch oven will work). Once oil is hot, add pork and brown on all sides (6 minutes total).
5. Place in the oven and bake uncovered at 400˚F for 13-15 min, flipping the tenderloin over halfway through baking. Bake until center of pork registers at least 150˚F then transfer to a cutting board and let meat rest 5-10 min. Slice into rings and serve.

Notes

It doesn't need a sauce, but it is also really good served with A1 or BBQ sauce. 

https://natashaskitchen.com/easyrecipe-print/35918-0/

Baked Cannelloni

http://www.johnsonville.com/recipe/baked-cannelloni.print.html
I just used ground Italian sausage. 

INGREDIENTS

• 1 package (19 ounce) JOHNSONVILLE® Italian Sausage Links ;, removed from casing* (*Cut sausage link end to end, about three-quarters of the way through. Flip sausage link over, grasp casing and pull off.)
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 ounces mushrooms, finely chopped
• 12 ounces mozzarella cheese, cubed or shredded
• 2 egg yolks
• 6 tablespoons butter
• 6 tablespoons flour
• 3 cups milk (not skim)
• 12 Cannelloni pasta shells
• 1/2 cup mozzarella cheese, grated
• 1/4 cup Parmesan cheese, shredded
• 1 teaspoon dried oregano

Directions

1. Make the filling: In a large skillet over medium heat add olive oil, onion and mushroom cook for 5 minutes allowing the onion to soften and the mushrooms to release liquid.
2. Once most of the liquid has dissipated, add sausage crumbling it with a wooden spoon into small pieces as it cooks. Stir and cook all ingredients until the onion is softened and the sausage is no longer pink and is starting to brown. Set aside.
3. To make a béchamel sauce: Melt butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Slowly, add milk and whisk together until smooth. Continue whisking until sauce comes to a slow boil and starts to thicken. Stir half this sauce into the sausage mixture. (Reserve the other half to pour on top of the cannelloni.) Add cubed mozzarella to the sausage and sauce mixture and continue stirring while slowly whisking in the egg yolks; mix to combine cover and set aside.
4. Cook pasta according to package directions, rinse under cold water and reserve being careful to keep the pasta from breaking.
5. Preheat oven to 400°F. Spread 3/4 cup of the reserved béchamel sauce on the bottom of a 9x13 inch oiled baking dish. Spoon filling into each pasta tube. Start from one end and using your finger to push the filling all the way through.
6. Nestle the cannelloni in the sauce and cover with remaining béchamel sauce.
7. Top with mozzarella and parmesan cheese and a sprinkling of oregano.
8. Bake in preheated oven for 45 minutes or until heated through; and cheese starts to turn golden. Remove from oven, let stand for 5 minutes then serve.

Baked Spasanga

This is supposed to be a Cheddar's copycat recipe. I've never had Cheddar's before so I can't compare it to theirs but this recipe was yummy.

ingredients:

• 24-oz spaghetti
• 4 (8-oz) packages shredded  mozzarella cheese, grated (yes - 2 lb of cheese)
• 1 cup ricotta cheese
• 1 cup sour cream
• 1-1/4 cups half-and-half
• 1/2 cup grated parmesan cheese , divided
• 1 tsp oregano
• 1 tsp basil
• 1/2 tsp pepper
• 1 tsp minced garlic
• 1 tsp salt
• 1 jar (26oz)spaghetti sauce
• 1 lb italian sausage or ground beef

instructions:

1. Preheat oven to 350ºF.
2. Cook spaghetti according to package directions, drain.
3. In large bowl, stir together sour cream, ricotta, half-and-half, mozzarella, oregano, basil, pepper, garlic, salt, and half the Parmesan cheese.  Add spaghetti and toss until well coated.
4. Pour spaghetti mixture into 9x13 pan lightly sprayed with cooking spray. Top spaghetti with remaining Parmesan cheese.
5. Cover dish aluminum foil and bake 30 minutes.
6. While pasta is baking, prepare meat sauce. Brown Italian sausage in skillet. Drain and return to skillet. Add spaghetti sauce and simmer.
7. Remove pasta from oven.  Cut into squares and top with meat sauce.

http://www.plainchicken.com/2012/02/baked-spasanga.html

California Roll Sushi Bowl

This was a good. We did steak instead of crab. I also served mine with wasabi. 

Ingredients

• 2 cups dry California Calrose Sushi Rice
• 5 Tbsp rice vinegar, divided
• 2 Tbsp granulated sugar
• 1/2 tsp salt
• 1/4 cup light mayonnaise
• 1 1/2 Tbsp sriracha
• 1/4 cup low-sodium soy sauce
• 10 oz imitation crab or lump crabmeat, torn or chopped into small bite size pieces
• 1 1/2 cups diced English cucumber
• 3/4 cup roughly chopped matchstick carrots
• 1 nori sheet, chopped or crumbled into small pieces (add more if you'd like)
• 1 1/2 Tbsp chopped pickled sushi ginger
• 1 large avocado, peeled and diced
• Black and toasted sesame seeds, for garnish
• 
  
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• 
  

Directions

• Place rice in a fine mesh strainer and rinse under cold water until water runs clear (it will take about 2 minutes of rinsing). Tap bottom of strainer with palm of your hand until water no longer falls from strainer (it should be well drained). Transfer rice to a medium saucepan along with 2 1/4 cups water. Bring mixture to a full boil then reduce heat to low, cover with lid and simmer 15 minutes. Remove from heat, keep covered and let rest 15 minutes.
• Meanwhile, in a small saucepan combine 4 Tbsp of the vinegar with the sugar and salt. Heat over medium heat, cook and whisk until sugar has dissolved. Remove from heat, let cool while rice is resting then pour vinegar mixture over rice and toss to evenly coat.
• In a small mixing bowl whisk together mayonnaise with sriracha. Thin with 1 1/2 tsp of water if desired. Transfer to a sandwich size resealable bag. Set aside.
• In a small mixing bowl whisk together soy sauce and remaining 1 Tbsp vinegar, set aside. In a large mixing bowl gently toss together crab meat, cucumber, carrots, nori, ginger and avocado. Divide prepared rice among 4 or 5 bowls. Top with crab mixture then spoon soy sauce mixture over top of each serving. Cut a small tip from one corner of the resealable bag holding the sriracha mixture, drizzle over each serving. Serve immediately.
• Recipe source: adapted with changes from Whole Foods

Pork Egg Roll in a Bowl

This was really good, especially for how basic it was.

Ingredients

• 2 tbsp sesame oil (get it here)
• 3 cloves garlic, minced
• 1/2 cup onion, diced
• 5 green onions, sliced on a bias (white and green parts)
• 1 lb ground pork
• 1/2 tsp ground ginger (get it here)
• sea salt and black pepper, to taste
• 1 tbsp Sriracha or garlic chili sauce, more to taste
• 14 oz bag coleslaw
• 3 tbsp Coconut Aminos (get it here)
• 1 tbsp Rice Wine Vinegar (get it here)
• 2 tbsp toasted sesame seeds

Instructions

1. Heat sesame oil in a large skillet over medium high heat.
2. Add the garlic, onion, and white portion of the green onions. Sauté until the onions are translucent and the garlic is fragrant.
3. Add the ground pork, ground ginger, sea salt, black pepper and Sriracha. Sauté until the pork is cooked through.
4. Add the coleslaw mix, coconut aminos, and rice wine vinegar. Sauté until the coleslaw is tender.
5. Top with green onions and sesame seeds before serving

Cabbage Stir-Fry

2 tablespoons extra light olive oil
1 scallion
2 cloves garlic
A pinch of red pepper flakes
1/2 medium cabbage (about 5 cups chopped)
5 mushrooms (about 1 cup)-optional
A small red or green pepper-optional
1/4 teaspoon sea salt
2-3 teaspoons low sodium soy sauce
1 teaspoon white cooking wine
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
A sprinkle of ground pepper
2 boneless chicken breast

I use two grilled chicken breast for mine. But they can be sliced and browned in a skillet as well.

Wash and chop the cabbage into small pieces. You may like to shred them, have them in bite sized pieces or whatever size you want. Use a mushroom slicer (if possible) to slice your mushrooms into 4-5 thin slices. Slice up peppers. Peel and chop the garlic into small pieces, and chop the scallions lengthwise in small pieces.

In a frying pan, add the olive oil, scallions, garlic and red pepper flakes.

Turn the heat on medium high (5-6) and let it warm up for a couple of minutes. Add the cabbage, mushrooms, peppers and salt and let it saute for about 5 minutes, be sure to stir very well.

Add two teaspoons of low sodium soy sauce and taste, if it needs more, add another teaspoon. Otherwise, add the cooking wine, garlic powder, paprika and pepper. Saute for another 5 minutes and turn the heat off and serve

French Onion Beef Sliders

• 8 tablespoons (1 stick) butter, divided
• 2 large sweet onions, sliced
• 2 pounds ground beef
• 2 tablespoons beef base (such as Better than Boullion), divided
• 1 tablespoon Worcestershire sauce, divided
• Kosher salt and black pepper, to taste
• 24 slider buns
• 12-16 ounces gruyere cheese, chopped
• 2 tablespoons sesame seeds
• 1 tablespoon fresh thyme
• 1 teaspoon onion powder
• 1 teaspoon garlic powder

Directions

1. Melt 2 tablespoons of the butter in a skillet over medium heat. Add in the onions and reduce the heat to medium low. Cook, stirring occasionally, until lightly caramelized, about 25-30 minutes. If the onions start to look dry or burnt, add a tablespoon of water to the pan.
2. In a large bowl, mix the ground beef with half of the beef base and half of the Worcestershire sauce. Season with salt and pepper.
3. Add the beef to the skillet full of onions. Increase heat to medium-high and brown the beef, breaking it up and mixing with the onions as you go. Once browned, drain off excess grease.
4. Preheat the oven to 350°F. Lightly grease a large baking sheet. Separate the tops from the bottoms of the slider buns. Fit the slider bottom buns tightly on the baking sheet.
5. Evenly distribute the beef and onion mixture over the bottom buns. Top with the gruyere cheese. Cover with the top buns.
6. In a microwave safe bowl, melt the butter with the remaining beef base. Stir in the remaining Worcestershire sauce and continue to mix until well-combined. Using a pastry brush, brush the beefy butter mixture over the top buns. Sprinkle with the sesame seeds, thyme, onion powder, and garlic powder.
7. Bake the sliders until the cheese is fully melted and the tops of the rolls are lightly browned, about 20 minutes.

Beef Tomato Pasta Soup

This was really yummy. We all enjoyed it.

1 lb. ground beef
1 1/2 tsp kosher salt
1/2 c. each: onion, celery, carrot
28 oz. diced tomato
32 oz. beef stock
2 bay leaves
4 oz. small pasta (I used orzo)
parmesan cheese, to taste

Cook beef. Add onion, celery, carrot. Cook for 3-4 min. Add tomato, stock, bay leaves. Cover and cook on low in crockpot 1-1/2 hours or til tender. Add pasta, cooking according to package direction.
OR
Cook beef and veggies. Add everything to crockpot. Cook on low 8 hours. Cook pasta and add to soup.

Thai Sweet Chili Chicken

Ingredients:

8 oz skinless, boneless chicken breast/thigh, cut into small pieces
Oil, for deep-frying
1 tablespoon oil
2 cloves garlic, minced
4 tablespoons bottled Thai sweet chili sauce
1 teaspoon lime juice
Pinch of salt
1/2 teaspoon white sesame
1/2 tablespoon chopped cilantro leaves

Frying Batter:

1 egg white
1/2 cup all-purpose flour, sifted
1/4 cup cornstarch
1/2 teaspoon baking powder
1/2 cup water, ice cold
1 tablespoon cooking oil
Pinch of salt

Method:

Mix all the ingredients for the Batter until well combine. Add the chicken into the batter.
Heat up a wok/skillet with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to sock up the excess oil.
Clean the wok/skillet and heat it up on medium heat. Add the oil and stir-fry the garlic until aromatic. Transfer the fried chicken into the wok, follow by the sweet chili sauce, lime juice and salt. Stir to coat the chicken well with the sweet chili sauce.
Dish out, garnish with the white sesame and cilantro leave. Serve immediately.

Cheesy Vegetable Chowder

Ingredients

• 5 1/2 Tbsp butter, divided
• 1 1/3 cups chopped carrots (about 3)
  Coupons
• 1 cup chopped celery (2 stalks)
• 1 cup chopped yellow onion (1 small)
• 2 cloves garlic, minced
• 3 cups low-sodium chicken broth
• 3 1/2 cups peeled and cubed russet potatoes, cut 1/2-inch to 3/4-inch thick (2 large)
• 3 cups chopped broccoli florets (from about 2 heads)
• 1/4 tsp dried thyme
• Salt and freshly ground black pepper
• 6 Tbsp all-purpose flour
• 3 cups milk (preferably 1% or 2%)
• 1/2 cup heavy cream
• 2 cups shredded sharp cheddar cheese (8 oz)
• 1/3 cup finely shredded parmesan cheese (1 oz)
• 
  

Directions

• In a large pot over medium heat, melt 1 1/2 Tbsp of the butter. Add carrots, celery and onion and saute 3 - 4 minutes. Add garlic and saute 30 seconds longer. Stir in chicken broth, potatoes and thyme and season with salt and pepper to taste. Bring to a boil over medium-high heat, then reduce heat to medium, cover with lid and cook 15 minutes. Stir in broccoli and cook 5 minutes longer or until veggies are tender.
• Meanwhile, melt remaining 4 Tbsp butter in a medium saucepan over medium heat. Stir in flour and cook, whisking constantly 1 minute. While whisking vigorously, slowly pour in milk (whisk well until no lumps remain). Cook stirring constantly until mixture begins to gently boil and thicken, stir in heavy cream. Remove from heat and once all veggies are tender pour into the soup and stir. Remove from heat and stir in cheddar and parmesan cheese until melted. Serve warm.
• Recipe source: Cooking Classy

Honey Mustard Chicken Bacon & Avocado Salad

Ingredients

Dressing / Marinade:

• ⅓ cup honey
• 3 tablespoons whole grain mustard
• 2 tablespoons smooth and mild Dijon mustard
• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• Salt to season
• 4 skinless and boneless chicken thighs or chicken breasts

For Salad:

• ¼ cup diced bacon, trimmed of rind and fat
• 4 cups Romaine lettuce leaves, washed
• 1 cup sliced grape or cherry tomatoes
• 1 large avocado, pitted and sliced
• ¼ cup corn kernels
• ¼ of a red onion, sliced

1. Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
2. Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
4. Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken.
5. Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).

Tuscan Sausage Soup

Ingredients:
2 lbs. sweet Italian sausage
3 carrots, peeled and chopped
1 sweet onion, chopped
4 cloves garlic, chopped
3 quarts chicken broth – stock
2 14.5-ounce cans diced tomatoes, with juice
2 15-ounce cans cannellini beans, drained and rinsed
1 tablespoon dried basil
1-lb (16-oz) whole wheat shell pasta, uncooked
8 ounces spinach leaves
salt and pepper to taste
Grated Parmesan cheese for topping (if desired)

Directions:
1. Remove sausage from casings and brown over med-high heat in the bottom of your largest stockpot. Crumble the sausage as you brown it.
2. Add the carrots, onion and garlic and saute until tender and starting to turn a bit golden, about 7 minutes.
3. Add the chicken broth, tomatoes, beans, pasta and basil. Bring to a boil over high heat, then reduce to a simmer. Cover the pot and continue cooking until pasta becomes a bit tender, about 7 minutes.
4. Stir in the spinach and cook until just wilted. Taste and season with salt and pepper, according to your preference.
5. Serve hot garnished with grated parmesan, if desired.