grilled fajita steak salad with pickled pink onions

Ingredients

• Servings: 6
• 3 large garlic cloves, minced
• 1/3 cup fresh lime juice
• salt and pepper, to taste
• 6 tablespoons extra-virgin olive oil
• 1 tablespoon ground cumin
• 2 pounds (1 to 1 1/4-inch-thick) new york strip or leanest rib-eye steaks (1 to 1 1/4-inch-thick) new york strip or leanest rib-eye steaks
• 1 red bell pepper, seeded and quartered
• 1 yellow bell pepper, seeded and quartered
• 1/2 large red onion, thinly sliced
• 2 tablespoons rice vinegar
• 12 cups arugula or other prewashed baby greens
• 1/2 cup light sour cream

Recipe

• mix garlic and lime juice; set aside 3 tbs. of mixture for a post-grill marinade. for dressing, add a generous pinch of salt and pepper to the remaining lime juice mixture and slowly whisk in oil; set aside.
• mix cumin, salt and pepper in a small dish. rub steaks on both sides with oil, and season with cumin mixture. brush peppers with oil, then season with salt and pepper. in a small bowl, combine onion with vinegar and a pinch of salt. set all aside.
• build a fire on only one side of grill (to conserve charcoal). when coals are covered with white ash, place steak and peppers on rack over direct heat, cover and grill until steaks are well seared, 3 to 4 minutes per side for medium to medium-rare meat.
• transfer steaks to plate and immediately drizzle with reserved lime mixture. transfer peppers to a cutting board, and cut each quarter in thirds to get 24 pieces of pepper. let sit 5 minutes or up to 1 hour. thinly slice steak across grain. toss greens with dressing. arrange in six shallow bowls. top with steak, peppers, pickled onions and a dollop of sour cream.

Sun Dried Tomato Chicken

Ingredients

• Servings: 8
• 8 (6 ounce) skinless, boneless chicken breast halves
• 1 tablespoon italian seasoning
• salt and pepper to taste
• 3/4 cup sun-dried tomatoes
• 2 tablespoons olive oil
• 2 tablespoons butter
• 4 cloves garlic clove, minced
• 1 (10 ounce) can cream of chicken soup
• 1/2 cup milk
• 1 tablespoon italian seasoning
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c).
• season chicken with italian seasoning, salt, and pepper. place chicken in a baking dish and cook in preheated oven for about 20 minutes.
• meanwhile, fill a small saucepan halfway with water and bring to a boil. cook sun-dried tomatoes in the boiling water until soft, 7 to 10 minutes. remove the tomatoes from the water and puree in a food processor until smooth.
• heat olive oil and butter in a skillet over medium heat. cook garlic in butter and oil until garlic turns brown, 3 to 5 minutes. stir in the cream of chicken soup and milk. cook 5 to 7 minutes, stirring frequently. season with italian seasoning, salt, and pepper. stir in the pureed tomato and simmer 5 minutes. add baked chicken breasts to the pan and simmer until chicken is completely cooked through and juices run clear, about 5 minutes.

cheesy chicken pepper pasta

Ingredients

• Servings: 8
• 2 tablespoons olive oil
• 1 pound skinless, boneless chicken breast halves - cut into strips
• 2 red bell peppers, sliced
• 2 cups milk
• 1/2 cup butter
• 16 ounces shredded muenster cheese
• 1 clove garlic, minced
• 1/4 teaspoon garlic powder
• 2 tablespoons cornstarch
• 1 pound linguine pasta

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• in a large skillet over medium heat, warm olive oil and add chicken; saute until it begins to turn golden brown. add red bell peppers and cook until they become limp; cover and simmer.
• in a medium saucepan over high heat, combine milk, butter, cheese and garlic; stir constantly for about 10 minutes to avoid burning. sauce should now have a thickened sauce-like consistency; if not, add cornstarch in 1 teaspoon increments until desired consistency is reached.
• meanwhile, bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• once the sauce is complete, combine it with the chicken and peppers mixture; add garlic powder to taste.
• pour sauce over hot pasta; serve.

chicken hariyali tikka

Ingredients

• Servings: 4
• 1 cup finely chopped fresh cilantro
• 1/2 cup finely chopped fresh mint leaves
• 1 tablespoon ginger garlic paste
• 1 tablespoon lemon juice
• 1 tablespoon green chile paste
• 1 tablespoon salt
• 1 pound skinless, boneless chicken breast halves - cut into chunks

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 3 hrs 35 mins


• in a large bowl, grind together the cilantro, mint leaves, ginger garlic paste, lemon juice, green chile paste, and salt. place the chicken in the bowl, and rub with the mixture. cover, and refrigerate 2 to 3 hours.
• preheat the oven broiler. lightly grease a baking dish.
• place the chicken in the baking dish, and broil 20 minutes, or until chicken juices run clear.

grilled jalapeno tuna steaks

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 2 teaspoons lime juice
• 1 jalapeno pepper, minced
• 3 cloves garlic, minced
• salt and ground black pepper to taste
• 1 pound ahi tuna steaks

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 45 mins


• whisk olive oil, lime juice, jalapeno pepper, garlic, salt, and pepper together in a flat baking dish. place the tuna steaks in the dish, turning to coat entirely in marinade; cover the dish with plastic wrap and refrigerate for 20 minutes.
• preheat an outdoor grill for high heat and lightly oil the grate.
• cook steaks on the preheated grill until beginning to firm and hot in the center, 5 to 7 minutes per side.

chateaubriand con vino brodo

Ingredients

• Servings: 4
• 1 pound beef tenderloin roast, trimmed
• 2 cloves garlic, quartered
• 1/4 cup extra virgin olive oil
• 1 tablespoon lemon or lime juice
• 1 pinch dried oregano
• 1 pinch dried basil
• 1 pinch dried dill
• 1 pinch dried rosemary
• 1 pinch dried thyme
• 2 tablespoons whole multi-colored peppercorns
• 1 cup water
• 2 tablespoons dijon mustard
• 1 clove chopped fresh garlic
• 1/4 cup butter
• 1 1/2 cups dry red

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 375 degrees f (190 degrees c).
• cut 8 small slits in the roast. insert garlic into slits.
• in a medium bowl, mix together olive oil, lemon juice, oregano, basil, dill, rosemary, and thyme. brush over roast. with a small spoon, press whole peppercorns into roast. place roast a rack in a roasting pan, and pour water into bottom of pan.
• bake in a preheated oven, 20 minutes for medium rare, 40 minutes for well done. remove roast to a cutting board, and let sit 5 minutes.
• pour drippings from roast into a small sauce pan set over low heat. stir in mustard, chopped garlic, and butter. cook until butter is completely melted, then add , and reduce by half. spoon sauce over sliced roast.

Roast Chicken With Thyme And Onions

Ingredients

• Servings: 10
• 2 lemons
• 2 (2.5 pound) whole chickens
• 2 large onions, peeled and quartered
• 6 shallots, coarsely chopped
• 8 cloves garlic, unpeeled
• 3 tablespoons olive oil
• salt and pepper to taste
• 1/2 cup butter, softened
• 8 sprigs fresh thyme

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins


• preheat oven to 375 degrees f (190 degrees c). lightly grease a medium baking dish.
• pierce lemons several times with a fork, and place 1 inside each chicken cavity. arrange chickens in the center of the prepared baking dish. place onions, shallots, and garlic around the chickens. sprinkle vegetables with olive oil, and season with salt and pepper. spread butter over the chickens, and line each with thyme sprigs.
• bake 20 minutes in the preheated oven. increase temperature to 400 degrees f (200 degrees c), and continue baking 30 minutes, or until exterior of chicken is golden brown, meat is no longer pink, and juices run clear. allow to cool about 15 minutes before serving.

grilled honey-lemon chicken

Ingredients

• Servings: 4
• 1/4 cup canola oil
• 1 lemon, zested and juiced
• 1 tablespoon dijon mustard
• 1 tablespoon honey
• 2 cloves garlic, pressed
• 2 teaspoons worcestershire sauce
• 2 teaspoons dried italian herb seasoning
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 4 skinless, boneless chicken breast halves

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 2 hrs 30 mins


• mix canola oil, lemon zest, lemon juice, dijon mustard, honey, garlic, worcestershire sauce, italian herb seasoning, salt, and black pepper in a bowl; pour into a resealable plastic bag. place chicken breasts into the bag, seal, and squeeze bag with your fingers several times to coat chicken with marinade. place a second resealable bag over the first and seal to prevent leaks. refrigerate chicken for 2 to 4 hours.
• preheat grill for medium heat and lightly oil the grate.
• remove chicken breasts from bag; discard used marinade. cook chicken on the preheated grill until the center is no longer pink and the juices run clear, 7 to 8 minutes per side.

Ajiaco (beef And Pepper Stew)

Ingredients

• Servings: 4
• 2 tablespoons canola oil
• 1 cup thickly sliced shallots
• 2 tablespoons minced garlic
• 2 red bell peppers, cut into 1 inch pieces
• 1 1/2 teaspoons chipotle chile powder, or to taste
• 2 teaspoons ground cumin
• 3 cups cubed cooked roast beef
• 1 pound baby red potatoes, cut in half
• 2 cups water
• 1 quart beef broth
• 1/2 teaspoon dried oregano
• salt and pepper to taste
• 1/4 cup chopped parsley
• 2 hard-cooked eggs, sliced 1/4 inch thick

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• heat the canola oil in a dutch oven over medium heat. stir in shallots, garlic, and red pepper; cook until the shallot has softened and turned translucent, about 4 minutes. sprinkle in the chipotle powder and cumin; cook 30 seconds until fragrant.
• add the roast beef and red potatoes, pour in the water and beef broth. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 30 minutes. stir in the oregano, and season to taste with salt and pepper.
• stir in chopped parsley before serving. garnish each bowl with a few slices of hard-cooked egg.

take-out fake-out pollo con crema

Ingredients

• Servings: 12
• 4 large skinless, boneless chicken breast halves - cubed
• salt and pepper to taste
• 2 tablespoons extra virgin olive oil, divided
• 1 (8 ounce) package sliced fresh mushrooms
• 2 large red bell peppers, cut into chunks
• 1 large yellow onion, sliced
• 2 cloves garlic, minced
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 1/2 cups low-sodium chicken broth
• 1 1/2 cups heavy cream
• 1/4 cup sour cream
• 3 tablespoons ketchup, or to taste
• 2 dashes hot pepper sauce (such as frank's redhot®), or to taste
• 1 teaspoon ground cumin
• 1/2 teaspoon ground dried anaheim or california chiles (optional)
• 12 (6 inch) flour tortillas

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• sprinkle chicken cubes with salt and pepper. heat 1 tablespoon olive oil in a large skillet over medium heat, and cook and stir the chicken until the juices run clear, 5 to 10 minutes. transfer the chicken to a bowl, and heat 1 more tablespoon olive oil in skillet over medium heat. cook and stir the mushrooms, bell peppers, onion, and garlic until the vegetables are beginning to brown, about 10 minutes. transfer the vegetables into the bowl with the chicken.
• melt butter over medium-high heat in the same skillet, and whisk in the flour. cook the mixture, whisking constantly, until the roux is lightly browned and gives off a toasted fragrance, about 2 minutes. whisk in the broth, bring to a simmer, and whisk until thickened. reduce heat to low, and whisk in the cream, sour cream, ketchup, hot sauce, cumin, and ground dried chiles. cover the skillet, and simmer until thick and the flavors have blended, about 15 minutes, stirring occasionally. gently stir in the chicken and vegetables. serve rolled in flour tortillas.

clams in oyster sauce

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (2 inch) piece fresh ginger, peeled and grated
• 2 tablespoons oyster sauce
• 1/2 cup water
• 2 1/4 pounds clams in shell, scrubbed

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• heat the oil in a large pot with a lid over medium heat. cook the onion and garlic in the hot oil until fragrant, 3 to 5 minutes. add the ginger to the mixture and cook another 2 minutes. stir the oyster sauce into the mixture; cover and cook another 2 minutes. pour the water into the mixture, cover, and cook another 2 minutes. add the clams; cover and cook until the majority of the clams have opened, about 5 minutes. discard any clams which do not open. serve immediately.

honey-spice drumsticks

Ingredients

• Servings: 4
• 3/4 cup heinz tomato ketchup
• 1/2 cup honey
• 1 teaspoon finely grated orange zest
• 1/4 cup orange juice
• 2 teaspoons heinz worcestershire sauce
• 2 tablespoons chopped fresh rosemary
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons pepper
• chicken drumsticks, trimmed

Recipe

Preparation Time: 40 mins Cook Time: 20 mins Ready Time: 1 hr


• preheat barbecue to medium-high and lightly grease the grate. stir ketchup with honey, orange zest, orange juice, worcestershire sauce, rosemary, garlic, cumin and pepper. divide in half. toss one half with the drumsticks and marinate for 30 minutes. reserve remaining sauce mixture.
• discard the marinade and grill the chicken, turning occasionally, for 15 minutes. brush chicken all over with reserved sauce and grill for 5 minutes or until no longer pink near the bone.

greek chicken stew (stifado)

Ingredients

• Servings: 8
• 10 small shallots, peeled
• 1 cup olive oil
• 2 teaspoons butter
• 1 (4 pound) whole chicken, cut into pieces
• 2 cloves garlic, finely chopped
• 1/2 cup red
• 1 cup tomato sauce
• 2 tablespoons chopped fresh parsley
• salt and ground black pepper to taste
• 1 pinch dried oregano, or to taste
• 2 bay leaves
• 1 1/2 cups chicken stock, or more if needed

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 30 mins


• bring a large pot of lightly salted water to a boil. add the shallots, and cook uncovered for 3 minutes until just tender. drain in a colander, then immediately immerse in ice water, or rinse with cold water for several minutes until cold to stop the cooking process. once the shallots are cold, drain well, and set aside.
• heat the olive oil and butter in a dutch oven or large pot over medium heat until oil is hot and butter is melted and bubbling. add the whole, blanched shallots and chicken pieces to the skillet and cook, turning chicken pieces over until no longer pink inside and shallots have softened and turned translucent, about 15 minutes. stir in the chopped garlic and cook for another 3 minutes, until garlic starts to turn golden.
• pour in red and tomato sauce, and add the parsley, salt and pepper, oregano, and bay leaves. pour the chicken stock over the chicken pieces to cover, and stir to combine.
• simmer the stew, covered, over medium-low heat for about 50 minutes, until the shallots are soft and the chicken is tender.

glenn's marinated lamb shoulder

Ingredients

• Servings: 8
• 1/4 cup chopped garlic
• 1/2 cup chopped onion
• 1 dash soy sauce
• 1 tablespoon corn syrup
• 2 tablespoons apple juice
• 3 tablespoons worcestershire sauce
• 1 teaspoon molasses
• 1/4 cup
• 1/4 cup italian-style salad dressing
• 1/2 cup distilled white vinegar
• 1/2 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/2 teaspoon onion powder
• 1 tablespoon seasoning
• 1/2 teaspoon crushed red pepper
• 1/4 teaspoon seasoning salt
• 1/4 cup brown sugar
• 8 pounds lamb shoulder

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs

Ready Time: 7 hrs 15 mins


• in a large bowl, mix garlic, onion, soy sauce, corn syrup, apple juice, worcestershire sauce, molasses, , italian-style salad dressing, distilled white vinegar, garlic powder, salt, onion powder, seasoning, crushed red pepper, seasoning salt and brown sugar.
• score lamb shoulder 1/8 to 1/4 inch deep. place in the bowl with the marinade mixture. marinate at least 4 hours in the refrigerator.
• preheat an outdoor grill for medium high heat and lightly oil grate.
• cook marinated lamb shoulder on the prepared grill 3 hours, or until the internal temperature has reach a minimum of 165 degrees f (75 degrees c). marinate frequently with the mixture while grilling.

Summer Pasta D'lite

Ingredients

• Servings: 2
• 6 large black olives, chopped
• 3 tomatoes, chopped
• 1 (6 ounce) can tuna, drained
• 1/2 cucumber, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• salt and pepper to taste
• 4 ounces angel hair pasta

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 2 hrs 20 mins


• in medium bowl, combine olives, tomatoes, tuna, cucumber, onion, garlic, olive oil, salt and pepper. stir well and chill in refrigerator for 2 hours.
• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water until cool. toss with tomato mixture, and serve.

Johnsonville Italian Sausage Rigatoni

Ingredients

• Servings: 6
• 1 (19 ounce) package johnsonville italian mild sausage links
• 1 (16 ounce) package rigatoni pasta, cooked and drained
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 large sweet red bell pepper, chopped
• 1 (26 ounce) jar marinara sauce
• 2 tablespoons chopped italian parsley

Recipe

Preparation Time: 10 mins Cook Time: 33 mins Ready Time: 43 mins


• cook sausage links according to package instructions; drain, cut into 1/2-inch pieces and set aside.
• in a skillet, heat oil over medium heat and saute garlic and red pepper until crisp-tender. add prepared sausage, pasta, and marinara sauce; cook and stir until heated through. sprinkle with parsley. serve.

chicken melt

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 onion, sliced into thin rings
• 1 teaspoon garlic powder
• 4 skinless, boneless chicken breasts
• 1/2 cup red
• 1 teaspoon dried rosemary
• 1/4 teaspoon dried thyme
• 4 slices swiss cheese
• 4 english muffins, split and toasted

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the grill for high heat.
• melt the butter in a skillet over medium heat. place the onion slices in the skillet, sprinkle with garlic powder, and saute until onions are translucent. remove from heat, and set aside.
• lightly oil the grill grate. place the chicken breast halves on the grill, and sprinkle with , rosemary, and thyme. cook for about 8 minutes. turn, and continue cooking 8 minutes, or until juices run clear. place a slice of cheese on each breast half, and top with onions. cook until cheese starts to melt. serve on toasted english muffins.

sweet grilled shrimp skewers

Ingredients

• Servings: 8
• 1 cup brown sugar
• 1 tablespoon lemon juice
• 1 cup molasses
• 1 tablespoon chopped fresh basil
• 2 tablespoons vegetable oil
• 1 tablespoon mustard
• 3 tablespoons honey
• 1 teaspoon ground cloves
• 1 tablespoon ranch-style salad dressing
• 1 teaspoon chili powder
• 1 tablespoon minced fresh garlic
• 4 pounds large shrimp, peeled and deveined
• wooden skewers

Recipe

Preparation Time: 15 mins Cook Time: 6 mins Ready Time: 2 hrs 21 mins


• combine brown sugar, lemon juice, molasses, basil, vegetable oil, mustard, honey, clove, ranch dressing, chili powder, and garlic in a large bowl. toss in shrimp to coat, cover, and refrigerate for 2 hours. meanwhile, soak wooden skewers in hot water to prevent burning on the grill.
• preheat an outdoor grill for high heat and lightly oil grate.
• thread shrimp tightly on to skewers. cook on the top rack of the grill for approximately 4 minutes, or until the shrimp turns pink on one side. flip shrimp and cook for an additional 2 to 4 minutes, or until there are no signs of grey. use a fork to remove shrimp from the skewers.

lomo de res, cuban-style rib-eye steaks

Ingredients

• Servings: 4
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon meat tenderizer
• 1 tablespoon seasoning salt
• 2 pounds rib-eye steak, 1/4 inch thick
• 1 onion, sliced
• 1 (12 ounce) bottle
• 1 1/4 cups fresh lime juice

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 50 mins


• mix together the garlic powder, onion powder, meat tenderizer, and seasoning salt in a small bowl. rub the seasoning blend into both sides of the steaks.
• arrange 1/4 of the sliced onions in the bottom of a 9x13 inch pan, lay steaks across the onions, top with more onions and pour 1/4 cup of lime juice and 1/4 of the bottle of over the top; repeat these layers until you run out of steaks, pouring all remaining lime juice and over the top. cover and refrigerate for 30 to 40 minutes. do not marinate the steaks for longer than an hour, because the acid from the lime juice in the marinade will begin to cook the meat.
• preheat an outdoor grill for medium-high heat and lightly oil grate. place steaks on the grill and discard the marinade.
• grill the steaks to your desired degree of doneness, or about 2 minutes per side for well done. remove from the grill and allow to rest for 5 minutes before slicing and serving with warm tortillas.

asian marinated lamb chops

Ingredients

• Servings: 6
• 1 cup soy sauce
• 1/2 cup brown sugar
• 2 cloves garlic, crushed
• 1 tablespoon ground ginger
• 1 tablespoon ground cumin
• 1 tablespoon roasted red chili paste
• 6 (1-inch thick) lamb chops

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 55 mins


• place the soy sauce, brown sugar, garlic, ginger, cumin, and chili paste in a large, heavy plastic zipper bag. smush the bag a few times with your fingers to mix all the ingredients thoroughly and dissolve the brown sugar; place the lamb chops into the marinade, and seal the bag. allow to marinate for 30 to 45 minutes.
• preheat an outdoor grill for medium heat, and lightly oil the grate.
• remove the lamb chops from the marinade, and discard the marinade. shake off excess marinade, and grill the lamb chops until browned, the meat is no longer pink inside, and the chops show good grill marks, 5 to 7 minutes per side. an instant-read meat thermometer inserted into the thickest part of a chop should read at least 145 degrees f (63 degrees c).

Steamed Tuna

Ingredients

• Servings: 6
• 1 tablespoon vegetable oil
• 1/4 cup thinly sliced green bell pepper
• 1/4 cup thinly sliced onion
• 1 clove garlic, chopped
• 1 teaspoon seasoned salt
• 2 teaspoons dried rosemary (optional)
• 1/2 cup ketchup
• 3 (6 ounce) cans tuna, drained

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• heat the oil in a large skillet over medium-high heat. add the bell pepper, onion and garlic; cook and stir until limp. reduce the heat to medium, and stir in the seasoned salt, rosemary and ketchup. simmer, stirring constantly, until slightly brown. mix in the tuna, and cook for about 5 more minutes to blend the flavors before serving.

plum and ginger chicken

Ingredients

• Servings: 6
• 1 cup uncooked long grain white rice
• 2 cups water
• 2/3 cup plum sauce
• 1/2 cup light corn syrup
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 4 packets chicken bouillon granules
• 2 tablespoons vegetable oil
• 4 skinless, boneless chicken breast halves - cut into bite-size pieces
• 4 tablespoons cornstarch
• 3/4 teaspoon minced fresh ginger root
• 2 cups snow peas, trimmed
• 1 cup sliced fresh mushrooms

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• bring the rice and water to a boil in a pot. cover, reduce heat to low, and simmer 20 minutes.
• mix the plum sauce, corn syrup, soy sauce, garlic, and bouillon in a small bowl.
• heat oil in a skillet over medium heat. coat the chicken in cornstarch, and cook 5 minutes in the skillet, or until juices run clear. mix in ginger, snow peas, and mushrooms, and continue cooking until tender. stir in the plum sauce mixture. cook until heated through.

chinese lamb dumplings

Ingredients

• Servings: 50
• 1/2 cup soy sauce
• 1 tablespoon seasoned rice vinegar
• 1 tablespoon finely chopped chinese chives
• 1 tablespoon sesame seeds
• 1 teaspoon chile-garlic sauce (such as sriracha®)
• 1 pound ground lamb
• 3 cloves garlic, minced
• 1 egg, beaten
• 2 tablespoons finely chopped chinese chives
• 2 tablespoons soy sauce
• 1 1/2 tablespoons sesame oil
• 1 tablespoon minced fresh ginger
• 50 dumpling wrappers
• 1 cup vegetable oil for frying
• 1 quart water, or more as needed

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. set aside.
• mix lamb, garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. wet the edge with a little water and crimp together forming small pleats to seal the dumpling. repeat with remaining dumpling wrappers and filling.
• heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. pour in 1 cup of water, cover and cook until the dumplings are tender and the lamb is cooked through, about 5 minutes. repeat for remaining dumplings. serve with soy sauce mixture for dipping.

Garlic Steak With Garlic

Ingredients

• Servings: 2
• 8 cloves garlic, minced
• 1 tablespoon olive oil
• 1 pinch salt and ground black pepper
• 2 (12 ounce) new york strip steaks
• 12 cloves garlic, peeled
• 1 cup olive oil for frying
• 1 pinch salt and ground black pepper to taste
• 1 1/2 tablespoons balsamic vinegar

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 8 hrs 55 mins


• whisk minced garlic, olive oil, salt, and black pepper in a bowl, then pour into a resealable plastic bag. add the steaks, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for 8 hours or overnight.
• combine 12 garlic cloves and 1 cup olive oil in a small saucepan over low heat. cook, stirring occasionally, until garlic is golden and tender, about 30 minutes. set aside.
• preheat an outdoor grill for high heat, and lightly oil the grate. remove steaks from bag, wiping off excess marinade with paper towels. generously season steaks with salt and black pepper.
• cook the steaks on the prepared grill until they start to firm and are reddish-pink and juicy in the center, about 5 minutes per side. an instant-read thermometer inserted into the center should read 130 degrees f (54 degrees c). remove steaks to a plate and let rest for 5 minutes.
• drizzle balsamic vinegar over steaks, then spoon a few cloves of oil-roasted garlic on top.

shrimp and andouille sausage with mustard sauce

Ingredients

• Servings: 6
• 1 (12 ounce) package angel hair pasta
• 1/2 pound andouille sausage, sliced
• 3/4 pound medium shrimp, peeled and deveined
• 4 tablespoons chopped green onions
• 1/2 cup sliced fresh mushrooms
• 1 1/2 tablespoons finely chopped fresh garlic
• 1/2 cup white
• 2 cups heavy cream
• 1 1/2 tablespoons coarse grained prepared mustard
• 1 teaspoon worcestershire sauce
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. add angel hair pasta, and cook for 5 to 6 minutes or until al dente. drain, and set aside.
• place sausage in a large, heavy skillet over medium heat. cook and stir until evenly browned; drain. mix in shrimp, green onions, mushrooms, and garlic. cook about 1 minute, until shrimp are opaque. remove mixture from skillet, and set aside.
• pour into the skillet, and scrape up browned bits. cook until reduced by about 1/2. mix in heavy cream, and continue cooking until reduced by about 1/3. stir in mustard and worcestershire sauce. season with salt and pepper.
• return sausage mixture to the skillet, and blend into the mixture. cook and stir until heated through. serve over angel hair pasta.

Beef Asado

Ingredients

• Servings: 6
• 1 (4 pound) beef chuck roast, quartered
• salt and pepper to taste
• 2 tablespoons cooking oil
• 1 onion, diced
• 2 cloves garlic, crushed
• 2 large tomatoes, chopped
• 1 tablespoon whole peppercorns, crushed
• 1 (5 ounce) jar pitted manzanilla olives
• 1 onion, quartered
• 2 bay leaves
• 2 beef bouillon cubes
• 1/2 cup ketchup
• 1 large red bell pepper, sliced
• 4 small potatoes, peeled and quartered
• 1 tablespoon corn flour (optional)
• 1 teaspoon water (optional)

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 40 mins

Ready Time: 2 hrs 5 mins


• season the beef with salt and pepper; set aside.
• heat the oil in a skillet over medium heat; cook the diced onion and garlic in the hot oil until softened, about 5 minutes. transfer the onion and garlic to a 6-quart pot. individually brown the beef chunks on all sides in the skillet and place in the pot. add the tomatoes, crushed peppercorns, olives with their juice, quartered onion, bay leaves, and bouillon cubes to the pot; bring to a boil. stir the ketchup into the mixture, reduce heat to medium-low, and simmer 1 hour.
• remove the beef from the pot and set aside. add the red bell pepper to the mixture and continue simmering another 30 minutes.
• while the mixture continues to simmer, heat 2 tablespoons oil in the skillet. cook the potatoes in the oil until golden brown; immediately add to the simmering mixture.
• slice the meat against the grain and add to the pot; stir. cook together another 5 minutes before serving. if the sauce is too thin, mix the corn flour and water together and stir into the sauce to thicken.

home-made cream of chicken soup

Ingredients

• Servings: 4
• 4 cups milk
• 2 tablespoons all-purpose flour
• 2 tablespoons canola oil
• 2 tablespoons white sugar
• 2 cups finely chopped, cooked chicken meat
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder

Recipe

• make a white sauce of milk or cream, flour, and oil. add chicken. add sugar, salt, pepper, and garlic powder (may use more or less as desired). mix well and simmer for 20 minutes over low heat.
• if soup is not as thick as desired, mix a small amount of cornstarch with a small amount of water and add to soup. simmer for 10 minutes.

Chicken Stuff

Ingredients

• Servings: 6
• 4 boneless skinless chicken breasts, cut into 1 inch pieces
• 1 cup butter
• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 2 cups macaroni
• 1 pinch garlic salt
• 1/4 teaspoon lemon pepper
• 1 cup sliced fresh mushrooms (optional)

Recipe

• in a large skillet, melt butter or margarine over medium heat. lay chicken strips in butter or margarine, and sprinkle with garlic salt and lemon pepper. cook, turning frequently, until chicken strips are golden brown on all sides; the chicken should be still soft, not fried hard. stack cooked strips at outer edges of the skillet if you need to cook more strips.
• when all chicken strips are browned, add condensed mushroom soup, 1 soup can of water, and mushrooms to skillet; blend well with pan drippings and chicken strips. add macaroni noodles, and just enough water to cover noodles; stir well. lower heat, and cover. simmer until noodles are done, stirring frequently.

Spaghetti With Broccoli And Chicken

Ingredients

• Servings: 8
• 3 skinless, boneless chicken breast halves
• 1 pound spaghetti
• 1 (16 ounce) package frozen chopped broccoli
• 3 cloves garlic
• 5 tablespoons olive oil
• salt to taste
• ground black pepper to taste
• 2 tablespoons grated parmesan cheese

Recipe

• sprinkle chicken breasts lightly with salt and pepper. grill or broil until no longer pink. cube cooked chicken.
• prepare broccoli according to package directions, and drain well.
• prepare spaghetti according to package directions. drain well.
• process garlic cloves with garlic press, and combine with olive oil. toss pasta with chicken, broccoli, and garlic/oil combination. season with salt and pepper to taste. sprinkle with grated parmesan cheese.

light chicken piccata

Ingredients

• Servings: 4
• 8 ounces lowfat plain yogurt
• 4 boned and skinned chicken breast halves
• 1/2 cup all-purpose flour
• 1 teaspoon paprika
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 teaspoon margarine
• 1 1/2 tablespoons lemon juice
• 1 cup white
• 2 cloves garlic, minced
• 1/2 cup lemon juice
• 1/2 cup water
• 2 tablespoons capers

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 3 hrs 15 mins


• coat chicken with yogurt, cover, and refrigerate at least 2 hours, preferably overnight.
• rinse chicken, and pat dry with paper towels.
• in a bowl, stir together flour, paprika, salt, and pepper.
• heat oil, margarine, and 1 1/2 tablespoons lemon juice in skillet over medium heat. dredge chicken in flour mixture. place chicken in skillet; cook, turning to brown both sides, about 15 minutes. remove chicken to a plate, and keep warm.
• pour into skillet, and scrape brown bits with a wooden spoon. stir in garlic, 1/4 cup lemon juice, water, and capers. cook until reduced by half.
• return chicken to the pan, and simmer 3 minutes.

yakitori chicken

Ingredients

• Servings: 6
• 1/2 cup
• 1/2 cup soy sauce
• 1 tablespoon sugar
• 1 clove garlic, crushed
• 1 (2 inch) piece fresh ginger root, grated
• 1 pound skinless, boneless chicken breast meat - cubed
• 3 leeks, white part only, cut into 1/2 inch pieces

Recipe

Preparation Time: 25 mins Cook Time: 20 mins Ready Time: 45 mins


• in a medium dish, mix together the , soy sauce, sugar, garlic and ginger. add chicken, and allow to marinate for 15 minutes.
• preheat your oven's broiler. grease six metal skewers, and thread alternately with 3 pieces of chicken and 2 pieces of leek. place on a baking sheet or broiling pan, and brush with the marinade.
• broil for about 5 minutes, baste again, then broil for another 5 minutes, or until chicken is cooked through. discard remaining marinade.

Chicken Jalfarezi

Ingredients

• Servings: 4
• 4 teaspoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 tomatoes, chopped
• 1 teaspoon white vinegar
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon chili powder
• 1/2 teaspoon garam masala
• 1 small red bell pepper, chopped
• 1 pound chopped cooked chicken
• salt to taste
• 4 sprigs fresh cilantro, for garnish

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• heat the oil in a large skillet over medium heat, and cook and stir the onion and garlic until tender. mix in the tomato paste, tomatoes, and vinegar. season with turmeric, cumin, coriander, chili powder, and garam masala. continue to cook and stir until blended and heated through, about 10 minutes.
• mix the red bell pepper and chicken into the skillet. reduce heat, and simmer 6 to 8 minutes, until chicken is heated through. season with salt. garnish with cilantro sprigs to serve.

easy spicy thai slow cooker chicken

Ingredients

• Servings: 6
• 1 (16 ounce) bottle asian-style toasted sesame salad dressing (such as kraft® asian toasted sesame dressing & marinade)
• 1 tablespoon thai chili paste, or more to taste
• 1 tablespoon ginger garlic paste
• 2 tablespoons peanut butter
• 6 pieces skinless, boneless chicken (such as breast halves and thighs)

Recipe

Preparation Time: 5 mins Cook Time: 4 hrs

Ready Time: 4 hrs 5 mins


• stir together the sesame salad dressing, thai chili paste, ginger garlic paste, and peanut butter in a bowl until the mixture is well combined. dip chicken pieces in the mixture, and place into a slow cooker. pour the remaining sauce over the chicken. set the cooker to low, and cook 4 to 6 hours, until the chicken is very tender.

slow cooker moscow chicken

Ingredients

• Servings: 6
• 6 chicken thighs
• 6 slices bacon
• 2 cloves garlic, roughly chopped
• 2 green onions, chopped
• 1/2 teaspoon grated ginger root
• 1 (10 fluid ounce) bottle russian-style salad dressing
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 5 hrs

Ready Time: 5 hrs 10 mins


• heat a large skillet over medium-high heat. cook chicken until well browned on both sides. allow chicken to cool slightly.
• wrap each thigh in a piece of bacon, and place in slow cooker. sprinkle garlic and ginger over the chicken; top with russian dressing. cook on low heat for 5 to 6 hours. season to taste with salt and pepper.

creamy slow cooker lamb

Ingredients

• Servings: 6
• 1 cup flour
• 1 tablespoon minced fresh rosemary
• 1 teaspoon dry mustard powder
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 6 (4 ounce) lamb chops
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 1 (4 ounce) package sliced mushrooms
• 1 clove garlic, minced
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup

Recipe

Preparation Time: 30 mins Cook Time: 6 hrs 10 mins

Ready Time: 6 hrs 40 mins


• stir together the flour, rosemary, mustard, salt, garlic powder, and pepper in a bowl. dredge the lamb chops in the seasoned flour, shake off excess, and set aside. heat the vegetable oil in a large skillet over medium-high heat. add the lamb chops and cook until golden brown on both sides, about 4 minutes per side.
• place the onion, mushrooms, and garlic into a slow cooker. add the seared lamb chops, then pour in the cream of mushroom soup and . cover, and cook on low until the chops are tender, 6 to 8 hours.

chicken pasta salad i

Ingredients

• Servings: 4
• 12 ounces rotini pasta
• 1 1/2 pounds skinless, boneless chicken breast halves - cut into strips
• 1/4 teaspoon lemon pepper
• 1/4 teaspoon garlic powder
• 4 ounces crumbled feta cheese
• 4 roma (plum) tomato, diced
• 1/4 cup italian-style salad dressing

Recipe

• in a large pot with boiling salted water cook pasta until al dente. drain.
• meanwhile, season chicken strips with lemon pepper and garlic powder. broil in oven for 5 to 7 minutes, or until juices run clear. cool chicken. cut into bite size pieces.
• in a large bowl, mix together the cooked pasta, chicken, quartered tomatoes, and feta cheese.
• serve with italian dressing poured over top of pasta.

garlic chicken sausage and summer vegetable saute

Ingredients

• Servings: 4
• 2 teaspoons garlic oil
• 1 large yellow bell pepper, seeded and cut in 2 to 3-inch strips
• 1 cup vidalia, texas sweet or other sweet onion variety, cut in thin strips
• 1 (12 ounce) package al fresco® all natural roasted garlic chicken sausage, sliced on diagonal in 1/4-inch slices
• 1 cup zucchini, sliced on diagonal in 1/4-inch slices
• 1 cup packaged sliced button mushrooms
• 1 teaspoon italian seasoning
• 2 tablespoons balsamic vinegar
• 1 (18 ounce) package pre-cooked sun-dried tomato and garlic polenta, drained and cut into 1/2-inch rounds

Recipe

Preparation Time: 15 mins Ready Time: 15 mins


• heat oil in a large, heavy nonstick skillet over medium heat. add bell pepper and onion and stir-fry for 3-4 minutes. add sausage and stir-fry for 2 minutes. add zucchini, mushrooms, italian seasoning and 1/4 tsp black pepper. stir-fry only until crisp. remove from heat, add vinegar and toss to coat all ingredients.
• meanwhile, microwave polenta rounds in covered container for 1 to 2 minutes or until hot throughout. portion 2 to 3 polenta rounds on each plate and top with sauteed vegetables.

mr. yo's gazpacho

Ingredients

• Servings: 8
• 6 cups peeled and quartered tomatoes
• 1 large green bell peppers, seeded and cut into chunks
• 1 onion, quartered
• 1 cucumber, peeled, seeded and cut into chunks
• 3 cloves garlic, peeled
• 1 (11.5 ounce) can tomato-vegetable juice cocktail (such as v8®)
• 1 tablespoon salt
• freshly ground black pepper to taste
• 2 cups cauliflower florets
• 1/4 cup olive oil
• 1/3 cup red vinegar
• 1/2 teaspoon ground cumin
• 1/4 teaspoon hot pepper sauce (such as tabasco®)
• 1 tablespoon sesame oil, divided

Recipe

Preparation Time: 40 mins Ready Time: 4 hrs 40 mins


• combine tomatoes, green bell pepper, onion, cucumber, and garlic together in a bowl. blend tomato mixture, working in small batches, in a food processor or blender until smooth. transfer to a large bowl and stir to combine all the batches.
• stir tomato-vegetable juice, salt, and black pepper into the tomato puree. add cauliflower, olive oil, red vinegar, cumin, and hot pepper sauce; stir to combine. cover and chill in refrigerator for 4 hours. drizzle each serving with about 1/8 teaspoon sesame oil.

rigatoni with eggplant, peppers, and tomatoes

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 2 eggplants, diced with skin
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• salt and black pepper to taste
• 1 tablespoon olive oil
• 6 tomatoes - peeled, seeded, and chopped
• 1 sprig fresh thyme, chopped
• 1 pound rigatoni pasta
• 12 basil leaves, chopped
• 12 black olives, sliced

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• heat 2 tablespoons of olive oil in a large skillet over medium-high heat. cook the diced eggplant in the hot oil, stirring frequently, until lightly browned, about 10 minutes. stir in the red pepper and garlic; season with salt and pepper. reduce heat to medium-low, cover, and cook until the vegetables are tender, about 20 minutes.
• meanwhile, heat 1 tablespoon of olive oil in a saucepan over medium-high heat. stir in the chopped tomatoes, and bring to a simmer; season with fresh thyme, salt, and pepper. reduce heat to medium-low and simmer until the tomatoes have reduced slightly, about 15 minutes.
• bring a large pot of lightly-salted water to a boil; stir in the rigatoni and cook uncovered, stirring occasionally, until tender but still firm to the bite, about 13 minutes. drain and return to the pot.
• stir the eggplant mixture into the pasta along with the basil and olives. spoon the tomato sauce overtop to serve.

lamb and squash

Ingredients

• Servings: 8
• 3 cups water
• 1 1/2 cups uncooked white rice
• 1 pound ground lamb
• 1 cup finely chopped onion
• 1 clove garlic, minced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1 teaspoon ground mustard
• 1 acorn squash, halved and seeded
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• in a medium saucepan bring water to a boil. add rice and stir. reduce heat, cover and simmer for 20 minutes.
• preheat oven to 350 degrees f (175 degrees c).
• in a large skillet over medium high heat, place the ground lamb, onion, garlic, thyme, basil and ground mustard. cook until the lamb is evenly brown and the onion is soft. stir the rice into the mixture.
• stuff the acorn squash halves with the ground lamb mixture. season with salt and pepper.
• place stuffed squash on a medium baking sheet. bake in the preheated oven 30 minutes, or until the squash is tender.

tequila steak

Ingredients

• Servings: 1
• 1/3 cup tequila
• 2 tablespoons worcestershire sauce
• 1 tablespoon cayenne pepper
• 2 cloves garlic
• 8 ounces london broil steak

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• combine the tequila, worcestershire sauce, cayenne pepper, and garlic in a blender; blend until smooth. place the steak on a plate; pour marinade over the steak. place in refrigerator at least 8 hours or overnight.
• preheat an outdoor grill for high heat and lightly oil grate.
• grill steak to desired degree of doneness, 7 to 8 minutes per side for medium.

hunts® lemon tomato chicken pasta

Ingredients

• Servings: 6
• 8 ounces dry cavatappi or rotini pasta, uncooked
• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts, cut into bite-size pieces
• 3 cloves garlic, finely chopped
• 1 (14.5 ounce) can hunt's® petite diced tomatoes, undrained
• 1 (8 ounce) can hunt's® tomato sauce
• 2 tablespoons fresh lemon juice
• 1/2 cup soft cream cheese spread
• 1 (.75 ounce) package fresh basil, coarsely chopped
• 1/4 teaspoon shredded lemon peel
• cracked black pepper (optional)

Recipe

Preparation Time: 30 mins Ready Time: 30 mins


• cook pasta according to package directions, omitting salt. meanwhile, heat oil in large nonstick skillet over medium heat. add chicken and garlic; cook 4 minutes or until chicken is no longer pink, stirring occasionally. remove from skillet; keep warm.
• stir together undrained tomatoes, tomato sauce and lemon juice in same skillet; bring to a boil. add cream cheese; stir until cream cheese is melted completely. simmer 2 to 3 minutes to thicken slightly.
• drain pasta. add to sauce in skillet; stir to coat. stir in chicken, basil and lemon peel. sprinkle with pepper, if desired.

scott's coast-to-coast famous chicken wings

Ingredients

• Servings: 25
• 1 gallon peanut oil
• 25 chicken wings, segmented and patted dry with paper towels
• 1/3 cup unsalted butter, melted
• 1/2 cup hot pepper sauce (such as frank's redhot®)
• 1 tablespoon garlic powder
• 1 tablespoon coarse-ground black pepper

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 45 mins


• heat oil in a deep-fryer or kettle to 375 degrees f (190 degrees c).
• gently add the wings, one at a time, to the hot oil. stir gently to assure the wings do not stick together. fry the chicken wings in the preheated oil until cooked through and the are floating gently atop the oil, about 15 minutes. an instant-read thermometer inserted into the thickest part of the wing should read 180 degrees f (82 degrees c).
• stir the melted butter, hot pepper sauce, garlic powder, and black pepper together in a large mixing bowl until thoroughly combined. add the cooked wings to the sauce and turn to coat; transfer to a serving platter.

Smoked Citrus Goose Breast

Ingredients

• Servings: 8
• 1/2 cup orange juice
• 1/3 cup olive oil
• 1/3 cup dijon mustard
• 1/3 cup brown sugar
• 1/4 cup soy sauce
• 1/4 cup honey
• 1 tablespoon dried minced onion
• 1 teaspoon garlic powder
• 8 goose breast halves
• 1 cup hickory wood chips, soaked

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 3 hrs 45 mins


• whisk together the orange juice, olive oil, mustard, sugar, soy sauce, honey, onion, and garlic powder in a bowl; place the goose in the marinade; cover and refrigerate 3 to 6 hours.
• preheat a smoker for medium heat, about 300 degrees f (150 degrees c). if you do not have a smoker, prepare a grill for indirect heat. once the coals are ready, throw a handful of the soaked hickory wood chips on to create smoke.
• place the goose breasts on the grate. brush occasionally with the marinade for the first 30 minutes, then discard any unused marinade. continue to cook until the juices run clear and reach an internal temperature of 165 degrees f (74 degrees c), 10 to 15 minutes longer.

Tava Or Turkish Stew

Ingredients

• Servings: 6
• 2 tablespoons olive oil, divided
• 1 1/2 pounds skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1/2 (12 ounce) jar roasted red bell peppers, drained
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 (6 ounce) jar mushrooms, drained
• 1 onion, diced
• 1 tablespoon minced garlic
• salt and pepper to taste
• 1 (16 ounce) package shredded mozzarella cheese

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a medium casserole dish.
• heat 1 tablespoon oil in a skillet over medium heat, and cook the chicken until juices run clear.
• puree the roasted red peppers in a blender or food processor until smooth. in the prepared casserole dish, mix the cooked chicken, roasted red peppers, tomatoes, mushrooms, onion, and garlic. season with salt and pepper. drizzle with remaining 1 tablespoon olive oil, and top with mozzarella cheese.
• bake 30 minutes in the preheated oven, until cheese is melted and bubbly.

chicken zucchini bake

Ingredients

• Servings: 1
• 2 (8 ounce) cans refrigerated crescent rolls
• 2 tablespoons honey dijon mustard
• 4 cups sliced zucchini
• 1 large onion, sliced
• 1/4 cup butter
• 2 cups cooked, shredded chicken breast meat
• 3 eggs
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1 (8 ounce) package shredded mozzarella cheese

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• open the cans of crescent rolls, unroll the dough, and place the dough into the bottom of an 11x15-inch baking pan. do not separate the rolls. press the edges of the dough up the sides of the pan to make a shallow crust. spread the honey mustard over the dough.
• place the zucchini and a few tablespoons of water into a saucepan over medium heat, cover, and bring to a boil. reduce heat to medium-low, and cook the zucchini until tender, about 15 minutes. drain and set the zucchini aside. place the onion in a large skillet with butter over medium heat, and cook and stir until the onion is translucent, 5 to 8 minutes. stir the cooked zucchini and chicken into the onion, and mix well. let the mixture heat for about 5 minutes, stirring occasionally. spread the zucchini mixture in an even layer over the crust.
• in a bowl, beat the eggs with salt, black pepper, basil, oregano, and garlic powder; pour the egg mixture over the zucchini. sprinkle the cheese over the top.
• bake in the preheated oven until the egg mixture is set and the cheese is browned and bubbling, about 20 minutes.

lee's incredible momos

Ingredients

• Servings: 4
• 1 pound extra-lean ground beef
• 1 small onion, chopped
• 8 ounces spinach, rinsed and chopped
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger root
• 2 green onions, chopped
• 2 tablespoons chopped fresh cilantro
• salt to taste
• 12 wonton wrappers
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon chili oil
• 1 (1/2 inch) piece fresh ginger root, grated

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• bring 3 inches of water in a large pot of water to a boil. you may also do this with a wok and steamer baskets.
• in a large bowl, mix together the ground beef, onion, spinach, garlic, 1 teaspoon ginger, green onion, cilantro and salt. place a spoonful of the filling a wonton wrapper; fold and crimp to seal. if necessary, wet the edges with water. repeat with remaining filling and wrappers.
• set a steamer tray in the pot, and place the momos on the steamer. steam over rapidly boiling water for 30 minutes. serve with the dipping sauce.
• to make the dipping sauce, mix together the soy sauce, rice vinegar, chili oil and grated ginger in a small bowl.

shrimp, leek and spinach risotto

Ingredients

• Servings: 4
• 2 tablespoons olive oil, divided
• 2 cups arborio rice
• 4 cups boiling vegetable broth
• 2 teaspoons minced garlic
• 1 medium leek, chopped
• 1 fresh red chile pepper, chopped
• 1 pound medium shrimp, peeled and deveined
• 1/2 pound small scallops
• 1 (14 ounce) bag fresh spinach leaves
• 1/2 red bell pepper, finely chopped
• 1 teaspoon fresh ground pepper

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• heat 1 tablespoon of olive oil in a large, heavy bottomed saucepan over medium-high heat. pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. reduce the heat to medium and stir in one-third of the boiling vegetable broth; continue stirring until incorporated. repeat this process twice more, stirring constantly. incorporating the broth should take 15 to 20 minutes in all.
• while you are cooking the rice, heat the remaining tablespoon of oil in a pan. stir in the garlic, leeks, red chili, shrimp, and scallops. cook until the seafood is just beginning to turn color. add the red bell pepper and spinach; cook until the seafood is opaque. combine with the rice, and season to taste with pepper.

Cream Corn Lamb Chops

Ingredients

• Servings: 4
• 2 (15 ounce) cans creamed corn
• 4 lamb chops
• 1/4 tablespoon garlic powder
• salt and pepper to taste

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• spread corn in the bottom of a 9x13 inch baking dish, then place lamb chops on top of corn. press the chops down into the corn. cover dish with aluminum foil and bake in the preheated oven for 1 1/2 to 2 hours, or until internal temperature of lamb has reached 145 degrees f (63 degrees c).

almond crusted chicken with tomato citrus sauce

Ingredients

• Servings: 6
• 1/4 cup olive oil
• 2 cloves garlic, chopped
• 2 cups roma (plum) tomatoes, diced
• 1 cup diced orange wedges
• 1/4 cup chopped fresh rosemary
• 1/4 cup chopped fresh thyme
• 1/8 teaspoon salt
• 1 cup ground almonds
• 1/4 cup all-purpose flour
• 1/8 teaspoon ground cumin
• 1/8 teaspoon curry powder
• 1/8 teaspoon ground turmeric
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 6 skinless, boneless chicken breast halves
• 1/4 cup olive oil
• 1/4 cup clarified butter

Recipe

Preparation Time: 5 mins Cook Time: 40 mins Ready Time: 45 mins


• to make sauce: heat 1/4 cup olive oil in a large saucepan over medium heat. saute garlic for 2 minutes, then add the tomato, orange, rosemary, thyme, salt and pepper and stir together. cover and cook over medium heat for 15 minutes; remove cover and let sauce reduce for an additional 15 minutes. set aside and keep warm.
• to make crusted chicken: in a shallow dish or bowl, mix together the almonds, flour, cumin, curry powder, turmeric, 1/8 teaspoon salt and 1/8 teaspoon pepper. coat breasts in flour mixture and fry in a large skillet with 1/4 cup oil and clarified butter for about 5 to 7 minutes each side, or until golden brown and cooked through (juices run clear).
• when ready to serve, place chicken on a platter and top with warm sauce; do this right before serving, to retain crispiness of the chicken.

beef caldo with spinach

Ingredients

• Servings: 6
• vegetable oil for browning
• 1 pound beef round, thinly sliced then cut into 1 inch pieces
• 1 medium onion, diced
• 6 roma (plum) tomatoes, chopped
• 4 new potatoes, quartered
• 2 cups tomato puree
• 1 bunch fresh spinach, rinsed and torn into bite-size pieces
• 1/2 cup red
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh oregano
• 1 (14.5 ounce) can beef broth

Recipe

Cook Time: 1 hr

Ready Time: 2 hrs


• heat oil in a medium skillet over medium-high heat. cook and stir meat until well browned on all sides, then transfer to a large stock pot. cook and stir onions in the same skillet in the fat remaining from the meat. when lightly browned and tender, stir in tomatoes. continue cooking until some of the tomato liquid has evaporated, then transfer to the stock pot with the meat.
• in a separate skillet, brown the potatoes in a small amount of oil over medium-high heat, turning occasionally. add the potatoes to the meat, along with the tomato puree, spinach, red , garlic, and oregano. add just enough beef broth or water to cover meat and vegetables, and bring to a boil. reduce heat to a simmer, cover, and cook for one hour.

Condiment Chops

Ingredients

• Servings: 6
• 3 tablespoons mayonnaise
• 1/4 cup prepared yellow mustard
• 1/3 cup ketchup
• 1/4 cup worcestershire sauce
• 2 teaspoons lemon juice
• 1 tablespoon garlic powder
• 1 tablespoon cayenne pepper
• 1 pinch dried cilantro
• 1 pinch dried sage
• black pepper to taste
• 6 lamb chops

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• whisk the mayonnaise, mustard, ketchup, worcestershire sauce, lemon juice, garlic powder, cayenne, cilantro, sage, and black pepper together in a large bowl. dip the lamb chops into the sauce to coat thickly. place chops in a 9x13 inch baking dish.
• bake chops in the preheated oven until the juices run clear, about 50 minutes.
• place a large skillet over medium-high heat. pan fry the baked chops in the hot skillet, basting chops with sauce from the baking dish. cook until glazed, about 3 minutes per side.

Sweet Lamb Chops

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1/2 cup apple juice
• 1 tablespoon lemon juice
• 1 teaspoon minced garlic
• 2 tablespoons dijon mustard
• 2 tablespoons honey
• 1 tablespoon dried parsley
• 1 teaspoon celery seed (optional)
• freshly ground black pepper to taste
• 2 pounds boneless lamb chops
• 1/3 cup all-purpose flour
• 1/3 cup milk

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• heat the oil in a large skillet over medium heat. stir in apple juice and lemon juice. mix in garlic, mustard, and honey. season with parsley, celery seed, and pepper. cook and stir until thoroughly blended.
• place lamb chops in the skillet, coating them with the apple juice mixture. cook 20 minutes, or to an internal temperature of 145 degrees f (63 degrees c). remove chops from heat, and set aside.
• in a small bowl, thoroughly mix the milk and flour. stir into the skillet, blending with the remaining apple juice mixture. simmer, stirring occasionally, until thickened. serve over the lamb chops.

Banana Leaf Seafood

Ingredients

• Servings: 2
• 6 shallots, finely chopped
• 4 cloves garlic, peeled and crushed
• 2 tablespoons sambal belachan
• 2 teaspoons vegetable oil
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon fresh lime juice
• salt and pepper to taste
• 1 pound squid, cleaned and sliced into rings
• 1 banana leaf

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 4 hrs 30 mins


• in a medium, non-reactive bowl, mix shallots, garlic, sambal belachan, vegetable oil, curry powder, cumin, lime juice, salt, and pepper. place squid in the mixture. cover, and marinate in the refrigerator at least 2 hours.
• preheat an outdoor grill for high heat, and lightly oil grate.
• lightly grease the banana leaf. wrap squid in the leaf, and place on the prepared grill. cook 10 to 15 minutes, until leaf is slightly charred and squid is opaque.

Zucchini Tomato Soup I

Ingredients

• Servings: 8
• 8 cups chopped tomatoes
• 4 cups water
• 2 (1.25 ounce) packages beef with onion soup mix
• 1 onion, chopped
• 1 green bell pepper, chopped
• 6 zucchinis, cubed
• 2 teaspoons dried oregano
• 1/4 tablespoon garlic powder
• salt to taste
• 2 pounds ground beef
• 2 cups macaroni

Recipe

• in a large stock pot combine tomatoes, water, soup mix, onion, green bell pepper and zucchini. season with oregano, garlic powder and salt. bring to a boil.
• using a saute pan brown ground beef and then add to stock pot. add macaroni and cook until noodles and zucchini are tender, approximately 10 to 15 minutes.

island chicken with fruit salsa

Ingredients

• Servings: 8
• 2 (15 ounce) cans pineapple tidbits, drained with juice reserved
• 2 mangos - peeled, seeded and diced
• 2 green chile peppers, diced
• 1/3 cup chopped fresh cilantro
• 1/2 cup freshly squeezed lime juice and pulp
• 1/2 cup fresh orange juice
• 1/4 cup dark
• 1/2 clove garlic, minced
• 8 skinless, boneless chicken breasts

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 3 hrs 45 mins


• in a bowl, mix the pineapple and the reserved juice from 1 can, mangos, peppers, cilantro, lime juice and pulp, orange juice, , and garlic. let stand for one hour before adding chicken.
• strain the juice from the salsa to use for the marinade. set aside enough salsa without the juice to use for topping the chicken. marinate the chicken breast halves in the bowl with the remaining salsa and juice mixture for 2 to 6 hours.
• preheat oven to 325 degrees f (165 degrees c).
• discard salsa used for marinating, and bake chicken for 30 minutes in the preheated oven, or until chicken juices run clear. top with reserved salsa to serve.

chicken biryani, hyderabadi style

Ingredients

• Servings: 8
• 1/4 cup ghee (clarified butter)
• 20 whole cloves
• 9 whole cardamom pods
• 5 bay leaves
• 1 medium onion, chopped
• 5 small green chile peppers
• 2 tablespoons ginger garlic paste
• 1 (3 pound) whole chicken, cut into pieces
• 1 1/2 cups plain yogurt
• 1 teaspoon salt
• 6 fresh curry leaves (optional)
• 3 cups uncooked jasmine or white rice
• 4 1/8 cups water
• 1 sprig cilantro leaves with stems

Recipe

Preparation Time: 20 mins Cook Time: 55 mins Ready Time: 1 hr 15 mins


• soak rice for 30 minutes in enough water to cover; then drain.
• meanwhile, heat ghee in a large skillet over medium heat. stir in cloves, cardamom, and bay leaves. then stir in onion, and cook until soft, 6 to 7 minutes. stir in chile peppers and ginger paste. stir in yogurt, salt, and curry, and then place chicken in pan. cook for 20 to 25 minutes, stirring occasionally and turning the chicken pieces, until only about 1 cup of liquid remains.
• mix in rice, water, and cilantro. bring to a boil. reduce heat to low, cover, and cook for 20 minutes. check rice after about 12 minutes; if it is dry, add 1/2 cup water, and continue cooking.

grilled chicken and angel hair pasta

Ingredients

• Servings: 6
• 10 ounces angel hair pasta
• 2 boneless chicken breast halves, cooked and chopped
• 1 cup pesto
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 ounce toasted almonds

Recipe

• cook angel hair pasta in boiling water until al dente. drain.
• in a large saucepan over medium heat saute minced garlic in olive oil. add chopped chicken, cooked and drained pasta, pesto sauce, and mix well.
• top with toasted almonds. serve warm or cold.

grilled chicken and potato foil packs

Ingredients

• Servings: 4
• 1/2 cup vegetable oil
• 1/4 cup vinegar
• 1 tablespoon garlic powder
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 4 skinless, boneless chicken breast halves
• 4 large potatoes, peeled and cut into 1/4-inch slices
• 2 large onions, cut into 1/4 inch thick slices
• 2 large green bell pepper, cut into 1/4 inch strips
• 2 cups sliced button mushrooms

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• preheat an outdoor grill for medium-high heat.
• stir together the vegetable oil, vinegar, garlic powder, black pepper, salt, basil, and thyme in a bowl; set aside.
• lay out 4 12x12 inch squares of aluminum foil. place 1 chicken breast in the center of each square, top with potatoes, onions, bell peppers, and mushrooms. ladle 1/4 of the sauce on each and fold the foil around the ingredients to form four sealed packets.
• grill the packets on the preheated grill for 30 to 40 minutes, until the internal temperature of the chicken breasts reaches 170 degrees f (75 degrees c).

angel hair pasta with peppers and chicken

Ingredients

• Servings: 8
• 1 teaspoon olive oil
• 1 tablespoon minced garlic
• 1 large red bell pepper, julienned
• 3/4 (8 ounce) can sliced water chestnuts
• 1 cup sugar snap pea pods
• 6 thick slices smoked deli chicken
• 1 tablespoon onion powder
• 1/4 teaspoon ground black pepper
• 1 pinch salt
• 1 cup chicken broth
• 2 (8 ounce) packages angel hair pasta

Recipe

• in a large skillet, heat olive oil to medium high heat. add the garlic, bell pepper, water chestnuts and pea pods. reduce heat to medium low and cover. cook for 5 minutes.
• cut chicken into strips, approximately 1/4 inch wide. add the chicken, onion powder, ground black pepper and salt to the skillet. cover and cook for 5 more minutes.
• in a separate small saucepan, heat the chicken broth to a near boil. pour the hot broth into the vegetable/chicken skillet. toss and serve mixture over cooked angel hair pasta immediately.

Mom's Carne Guisada

Ingredients

• Servings: 8
• 2 pounds round steak, cut into bite size pieces
• 1 tablespoon garlic powder
• 1 teaspoon ground cumin
• salt and pepper to taste
• 2 tablespoons olive oil
• 1/8 cup all-purpose flour
• 2 cups water
• 1 onion, sliced
• 1 green bell pepper, chopped

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• season the meat with the garlic powder, cumin and salt and pepper to taste. heat the oil in a large skillet over medium high heat. add the meat and saute for 5 to 10 minutes, or until browned on all sides.
• add the flour, stirring well, and saute for 1 more minute. gradually add the water, making sure to crush any flour lumps. then add the onion and green bell pepper, reduce heat to low and simmer for 15 to 20 minutes. season with salt and pepper to taste.

aglio e olio alla fremont

Ingredients

• Servings: 2
• 1/2 cup hazelnuts
• 1/2 pound spaghetti
• 1/3 cup extra-virgin olive oil, or as needed
• 2 jarred pepperoncini peppers, sliced
• 3 cloves garlic, chopped
• 1/4 cup sun-dried tomatoes packed in oil, sliced
• 1 teaspoon anchovy paste
• 1/4 cup
• 8 large kalamata olives (optional)

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• preheat oven to 350 degrees f (175 degrees c). spread hazelnuts a baking sheet.
• bake in the preheated oven until hazelnuts become fragrant, about 10 minutes. allow hazelnuts to cool completely on baking sheet. rub cooled hazelnuts between your palms to remove the bitter paper-like skins. transfer hazelnuts to a resealable bag and close. crush nuts using a rolling pin.
• bring a large pot of lightly salted water to a boil. cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. drain.
• pour enough olive oil into a skillet over medium heat to coat the bottom; cook and stir pepperoncini peppers and garlic in the hot oil until garlic is golden, about 3 minutes. add sun-dried tomatoes, hazelnuts, and anchovy paste; cook and stir until warmed, about 2 minutes.
• transfer spaghetti to the hazelnut mixture; add . toss mixture in skillet over medium heat until evenly combined and is slightly evaporated, 2 to 3 minutes. split spaghetti mixture 2 plates; top with olives.

gypsy chicken stew

Ingredients

• Servings: 6
• 1 (4 pound) whole chicken
• 2 1/2 cups dry
• 1 1/2 cups chicken stock
• 8 cloves garlic, halved
• 3 onions, quartered
• 4 fresh green chile peppers
• 6 large tomatoes, peeled and quartered
• salt to taste
• 1/4 cup shredded monterey jack cheese (optional)
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 30 mins

Ready Time: 1 hr 40 mins


• in a large, stewing pot, place whole chicken, 1 1/2 cup , stock, garlic, and onions. simmer for 1 hour.
• meanwhile, place green chilies in a roasting pan, and drizzle with 1 tablespoon oil. bake at 375 degrees f (190 degrees c) until skins begin to blacken. peel and seed the peppers.
• remove chicken from pot, and set aside to cool. add green chilies and tomatoes to simmering stock.
• when chicken is cool enough to touch, remove the meat from the bones. return meat to pot. also, add 1 cup more , and salt to taste. simmer at least 30 minutes more. serve with a little shredded cheese on top.