Recipe: Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken

The chicken coating:

3-4 boneless chicken breasts
salt + pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar
4tbs ketchup
1/2 cup vinegar
1 tbs soy sauce
1 tsp garlic salt

Step by step instructions:

Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

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Recipe: Breakfast Bundles

Breakfast Bundles

Ingredients:

1 tube biscuits (I used Simply Pillsbury)
5 premade sausage patties-thawed
5 slices American (or your favorite cheese)
2 tablespoons Maple Syrup

Step by step instructions:

On a floured surface, roll out a biscuit. Cut sausages in half. Cut cheese in half. On rolled out biscuit, add half slice of cheese, and half slice of sausage patty. Roll, folding the sides in over meat and cheese. Continue to roll up into a bundle (see Pepperoni Roll pictures). Slather tops with Maple Syrup. Bake 350 degrees for about 20 minutes or until nicely browned.

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Recipe: Garlic Knots

Garlic Knots

Ingredients:

• 1 tube (12 ounces) refrigerated buttermilk biscuits (I used Simply Pillsbury)
• 1/4 cup canola oil (I used EVOO for more flavor)
• 3 tablespoons grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley flakes

Step by step instructions:

1. Roll each biscuit into a 12-in. rope and tie into a knot; tuck ends under. Place 2 in. apart on a greased baking sheet. Bake at 400° for 8-10 minutes or until golden brown.
2. In a large bowl, combine the remaining ingredients; brush the warm knots with the mixture. Yield:10 knots.

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Recipe: Cheese Sausage Stratta

Cheese Sausage Stratta

·  Prep: 15 min. + chilling Bake: 1 hour

·  Yield: 12 Servings 15  

Ingredients:

• 1-1/2 pounds bulk pork sausage
• 9 eggs, lightly beaten
• 3 cups milk
• 9 slices bread, cubed ( I used whole wheat)
• 1-1/2 cups (6 ounces) shredded cheddar cheese ( I used half shredded swiss, too)
• 1/2 pound sliced bacon, cooked and crumbled
• 1-1/2 teaspoons ground mustard

Step by step instructions:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Add the eggs, milk, bread, cheese, bacon and mustard. Transfer to a greased shallow 3-qt. baking dish. Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 60-65 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving. Yield: 12 servings.

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Recipe: Bacon Cheeseburger Sloppy Joes

Bacon Cheeseburger Sloppy Joes

Ingredients:

4 slices bacon, chopped
1 pound ground beef
1 medium onion, chopped
1 clove garlic, minced
1 10.75-ounce can nacho cheese soup
1/2 cup ketchup
1 tablespoon mustard
Salt and pepper to taste
Mayonnaise and pickles for serving
Sandwich buns

Step by step instructions:

1. Add bacon to a large skillet over medium-high heat. Cook until crisp and remove to paper towels to drain. Drain all but 1 tablespoon of bacon grease from the pan.
2. Add ground beef and onion to reserved bacon grease. When beef is browned and cooked through, stir in garlic. Cook and stir for 30 seconds. Drain off excess grease.
3. Add nacho cheese soup, ketchup, and mustard to meat mixture. Taste for seasoning and add salt and pepper to taste. Heat through. Add reserved bacon. (If the mixture is too thick, you can add more ketchup or even some beef broth to loosen it up.)
4. Serve on sandwich buns spread with mayonnaise. Top with pickles.

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Recipe: Crunchy Granola Bars

Crunchy Granola Bars

Ingredients:

7 cups old-fashioned rolled oats
1/2 cup vegetable oil
1/2 teaspoon salt
1 1/2 cups whole almonds, pecans, walnuts or peanuts (I used almonds)
3/4 cup honey
3/4 cup packed brown sugar
1 Tablespoon vanilla extract
2 teaspoons ground cinnamon (optional)

Step by step instructions:

1. Adjust oven rack to the middle of the oven and set the temperature to 375 degrees.

2. Line an 18 x 13 inch rimmed baking pan with aluminum foil.

3. Combine the oats, oil and salt in a large bowl and mix until the oats are evenly coated. Transfer the mixture to the baking sheet and spread into an even layer. Bake, stirring every 10 minutes, until pale gold, 20-25 minutes. Remove the oats and lower the oven temp to 300 degrees.

4. Place the nuts in a food processor and process until coarsely chopped. Or just chop coarsely with a big sharp knife (watch your fingers!).

5. Combine the honey and brown sugar in a saucepan and cook over medium heat for about 5 minutes, stirring constantly, to dissolve the sugar. Remove from heat and stir in the vanilla and cinnamon (if using).

6. Combine the oats, nuts, and honey mixture in a large bowl and stir with a large rubber spatula until the oats are thoroughly coated with the honey mixture. Spray the baking sheet (still with foil sling) with non-stick spray then transfer the granola mixture to the prepared baking sheet and spread in an even layer. Spray a large metal spatula (like the ones used for cake frosting) or a square dish with non-stick spray and firmly press the mixture into the pan. Make a flat, tight, and even layer. Bake until golden, about 35-40 minutes.

7. Cool in the baking sheet, on a wire rack, for 15 minutes before cutting into bars. I used a pastry scraper to cut which was great…no dealing with a knife handle hitting the rim of the baking sheet. Cut the bars all the way through (about 2 inches by 3 inches is a good size) and then allow the granola bars to completely cool. Do not wait longer than 15 minutes before cutting the bars. They harden up significantly as they cool. Any longer and you’ll have a very hard time cutting thru them.

The bars can be stored, covered for up to 2 weeks.

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Recipe: Ham and Macaroni Salad

Ham and Macaroni Salad

Ingredients:

1 cup uncooked macaroni
ham, cooked and cubed or cut in strips
Cheddar cheese, cut in cubes
1/2 cup chopped celery
1/3 cup bell pepper
2 tablespoons chopped pimento
1/4 chopped green onion
1/4 cup sweet pickle relish
1/2 cup mayonnaise
1 tablespoon prepared mustard
1/4 teaspoon salt

Step by step instructions:

Cook macaroni as directed on package, drain and cool. Mix with the next 7 ingredients. Blend mayonnaise, mustard and salt. Add to macaroni mixture; toss lightly. Chill and serve. Serves 4 as a side dish.

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Recipe: Crockpot Hoison Pork Wraps

Crockpot Hoison Pork Wraps

Ingredients:

2 lb. pork roast
5 tbls. Hoison sauce
1 tbls. grated ginger root
1 tsp. 5 spice powder
2 garlic cloves, minced

For Serving:

10 flour tortillas
shredded lettuce
green onions, chopped
15 oz. can Mandarin orange segments
Siracha (optional)

Step by step instructions:

Combine first 5 ingredients into crockpot. Cook on low 6-8 hours or until pork pulls apart easily. Shred pork. To serve, place on tortilla, add lettuce, green onions and orange segments. Serve.

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Recipe: Spicey Beef with Leeks

Spicey Beef with Leeks

Ingredients:

2 tbls. soy sauce
1tbls. Chinese rice wine
1 tbls. cornstartch
3/4 lb. flank steak or tri-tip beef, cut into 1/2 inch cubes
2 tbls. chinese black vinegar or balsalmic vinegar
2 tbls. hoisin sauce
2 tsp. chile garlic sauce
1 tsp. sesame oil
2 leeks, white parts only (oops! I used a bit of green!)
3 tbls. cooking oil
4-6 red chiles, torn in half ( I used red chili flakes)

Step by step instructions:

Make the marinade by combining the soy sauce, rice wine, and cornstartch in a bowl. Add the beef and stir to coat. Let stand for 10 minutes.
Make the sauce by comining the vinegar, hoisin sauce, chile garlic sauce, and sesame oil in a bowl. Wash the leeks well. Cut them in half lengthwise and then into 1-inch peices.
Place wok over high heat until hot. Add 1 1/2 tbls. of the cooking oil, swirling to coat the sides. Add the chiles and stir-fry until fragrant, about 1 minute. (I just added beef and some chile flakes) Add beef and stir-fry until no longer pink, 1 to 3 minutes. Remove the beef from the wok.
Return the wok to high heat until hot. Add the remaining 1 1/2 tbls. oil, swirling to coat the sides. Add the leeks and stir-fry until slightly softened, about 3 minutes. Add the sauce; bring to a boil and cook until the sauce reduces slightly. Return the beef to the wok and mix well.

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Recipe: Sage and Butternut Orzo

Ingredients

→3 tablespoons butter
→1 cup chopped onion
→1 garlic clove, minced
→1 2-pound butternut squash, peeled, seeded and cut into 1/2-inch pieces     (about     4 cups)
→4 cups canned low-salt chicken broth
→1/2 cup dry white wine
→1 cup orzo
→1/2 cup freshly grated Parmesan cheese
→2 tablespoons chopped fresh sage

Melt butter in a heavy large skillet over medium heat. Add onion and sauté until tender, about 6 minutes. Add garlic and sauté until fragrant, about 1 minute. Add butternut squash and stir to coat. Add 1/2 cup chicken broth and wine. Simmer until squash is almost tender and liquid is absorbed, about 10 minutes. Meanwhile, bring 3 1/2 cups broth to boil in heavy saucepan. Add orzo. Boil until tender but still firm to bite, about 8 minutes. Drain orzo if necessary. Transfer orzo to large bowl. Stir in butternut squash mixture, then Parmesan and sage. Season with salt and pepper.

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Meat picture

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Croissants with meat and cheese

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Chicken nuggets picture

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Roast picture

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Roasted Chicken picture

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Pizza image

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