grilled cornish game hens

Ingredients

• Servings: 4
• 1/2 onion, chopped
• 2 cloves garlic, peeled and chopped
• 1 cup lemon juice
• 1/2 cup olive oil
• 1 tablespoon white
• 1 teaspoon worcestershire sauce
• 1 teaspoon hot pepper sauce
• 1 tablespoon pepper
• 1 teaspoon celery salt
• 1 teaspoon salt
• 4 (1 1/2 pound) cornish game hens

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 5 hrs 15 mins


• in a large, non-reactive bowl, mix onion, garlic, lemon juice, olive oil, white , worcestershire sauce, hot pepper sauce, pepper, celery salt, and salt. place cornish game hens in the bowl, coating evenly with the marinade mixture. cover, and marinate in the refrigerator at least 4 hours.
• preheat an outdoor grill for medium heat, and lightly oil grate.
• cook hens about 1 hour on the prepared grill, brushing occasionally with remaining marinade, until no longer pink and juices run clear.

picadillo (cuban beef hash)

Ingredients

• Servings: 5
• 2 1/2 pounds ground beef
• 4 cloves garlic, minced
• 1 (28 ounce) can tomato sauce
• 1/2 cup stuffed green olives
• 1/2 cup brine from olive jar
• 1/2 teaspoon garlic salt
• 1/2 teaspoon garlic powder
• 1 tablespoon adobo seasoning
• 1/2 teaspoon black pepper

Recipe

Preparation Time: 10 mins Cook Time: 1 hr

Ready Time: 1 hr 10 mins


• heat a large pot over medium-high heat until hot. add beef and garlic; cook and stir until the beef is crumbly and no longer pink. place cooked beef in a mesh strainer to drain off the grease.
• return beef to the pan and add the tomato sauce, green olives, and olive brine. season with garlic salt, garlic powder, adobo seasoning, and pepper. bring to a simmer, then reduce heat to medium-low, cover, and simmer for 45 minutes, stirring occasionally.

Chicken Bolognaise

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 3 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 1 white onion, chopped
• 2 cloves garlic, finely chopped
• 1 (28 ounce) can peeled and crushed tomatoes
• 4 button mushrooms, chopped
• 1/2 teaspoon white sugar
• 1/2 teaspoon italian seasoning
• 4 cups uncooked rotini pasta
• 1/4 cup grated parmesan cheese for topping

Recipe

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


• heat oil in a large skillet over medium heat. add chicken, onion and garlic; saute until chicken is mostly cooked through, about 10 minutes. stir in the crushed tomatoes, mushrooms and italian seasoning. cook for about 5 minutes, stirring frequently.
• reduce heat and stir in the sugar. simmer for at least 15 minutes. meanwhile, bring a large pot of lightly salted water to a boil; add rotini pasta and cook until al dente. drain and serve topped with the chicken mixture and grated parmesan cheese.

fettuccine in creamy mushroom and sage sauce

Ingredients

• Servings: 2
• 8 ounces spinach fettuccine pasta
• 1 tablespoon extra virgin olive oil
• 1 shallot, chopped
• 1 clove garlic, chopped
• 4 ounces chopped fresh oyster mushrooms
• 1/2 cup heavy cream
• 1 tablespoon chopped fresh sage
• salt and pepper to taste

Recipe

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


• 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.
• heat olive oil a medium saucepan over medium heat, and cook shallots and garlic until transparent. stir in mushrooms, and cook until tender. mix in heavy cream and sage. cook and stir until thickened.
• toss sauce with cooked fettucine, and season with salt and pepper to serve.

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.

Whiskey-marinated Steak

Ingredients

• Servings: 4
• 2/3 cup water
• 1/2 cup whiskey
• 1/2 cup pineapple juice
• 1/2 cup brown sugar
• 1/2 cup diced onion
• 1/3 cup teriyaki sauce
• 1/3 cup soy sauce
• 1/4 cup liquid smoke
• 1 teaspoon minced garlic
• 4 (8 ounce) rib-eye steaks

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 8 hrs 25 mins


• whisk together the water, whiskey, pineapple juice, brown sugar, diced onion, teriyaki sauce, soy sauce, liquid smoke, and minced garlic in a bowl.
• lie the steaks in the bottom of a baking dish. pour the marinade over the steaks; refrigerate overnight.
• preheat an outdoor grill for high heat, and lightly oil grate.
• grill steaks to desired doneness, 3 to 5 minutes per side for medium-rare. allow steaks to rest for 5 to 10 minutes before serving.

El Grande Borezo Chicken

Ingredients

• Servings: 12
• 12 skinless, boneless chicken breast halves
• 1/4 cup butter, melted
• 1 tablespoon honey
• 2 tablespoons cooking oil
• 1 1/2 teaspoons garlic powder
• 1/2 large onion, finely chopped

Recipe

Preparation Time: 5 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 15 mins


• preheat the oven to 350 degrees f (175 degrees c).
• arrange the chicken breasts in a large casserole dish. drizzle butter, honey, and vegetable oil over the breasts, and evenly sprinkle garlic powder and onion on top.
• bake uncovered for 1 hour in the preheated oven.

Middle Eastern Pasta With Yogurt And Pine Nuts

Ingredients

• Servings: 4
• 1 (16 ounce) package spaghetti or penne pasta
• 2 tablespoons corn oil
• 8 ounces ground beef or ground lean lamb
• 2/3 cup pine nuts or slivered almonds
• salt and pepper to taste
• 1 clove garlic
• 1 (16 ounce) container plain yogurt

Recipe

Preparation Time: 10 mins Cook Time: 8 mins Ready Time: 18 mins


• 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.
• meanwhile, heat the corn oil in a large skillet over medium-high heat. stir in the beef and cook until well browned, stirring frequently to break apart, about 7 minutes. add the pine nuts, and cook for another minute until dark brown. season to taste with salt and pepper, then remove from the heat, and drain off excess fat.
• in a large bowl, crush the garlic into a smooth paste. whisk the yogurt with the garlic until creamy and smooth. once the pasta has been cooked and drained, place into a serving dish, and pour the yogurt over it. top with the cooked meat and nuts while it is still hot.

Mama's Dormant Chicken

Ingredients

• Servings: 4
• 1/4 cup butter
• 4 skinless, boneless chicken breast halves
• 1/4 cup all-purpose flour
• 2 cloves garlic, minced
• 1 (10.75 ounce) can beef consomme
• 3/4 cup sour cream
• 3 tablespoons dijon mustard
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• melt butter in a large skillet over medium-high heat. coat chicken breasts in flour, and place them in the skillet along with the garlic. fry on both sides until browned. pour in the beef consomme, and reduce heat to low. cover and simmer for 45 minutes.
• preheat the oven to 300 degrees f (150 degrees c). stir together the sour cream and dijon mustard, stir into the skillet, and simmer for 10 minutes.
• remove the chicken breasts from the skillet, and place them in a shallow casserole dish. stir sauce until smooth, and pour over chicken. sprinkle parmesan cheese over the top.
• bake for 10 minutes in the preheated oven, or until cheese is melted. serve with your favorite flavored rice.

Italian Sausage - Tuscan Style

Ingredients

• Servings: 5
• 4 pounds coarse ground lamb shoulder
• 1 pound coarse ground lamb back fat
• 2 tablespoons salt
• 2 tablespoons white sugar
• 1 1/2 teaspoons coarsely ground black pepper
• 1 teaspoon garlic powder
• 3/4 teaspoon ground mace
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cayenne pepper
• 1/2 cup ice water
• 80 inches sausage casing, 1 1/2 inches wide

Recipe

Preparation Time: 30 mins Ready Time: 2 hrs


• using a spice grinder or food processor, pulverize the salt, black pepper and sugar. in a large bowl, mix together the lamb shoulder, back fat, garlic powder, mace, coriander, cayenne and ice water. mix in the salt, pepper and sugar. use latex gloves when mixing to avoid contamination of the meat, and keep the mixture cold.
• stuff the sausage mixture into the casings and twist off in 3 inch lengths. if you do not have a stuffer, the sausage can be formed into patties or rolled into logs. refrigerate and use up in one week or freeze for up to 6 weeks.

Italian-style Lamb Tenderloin

Ingredients

• Servings: 4
• 3 1/2 pounds lamb tenderloin
• 2 cloves garlic, minced
• 15 oil-cured black olives, pitted
• 1 teaspoon prepared mustard
• salt and pepper to taste
• 1 red bell pepper, halved and deseeded
• 4 fresh mushrooms
• 1 onion, thinly sliced
• 1 tablespoon browning sauce

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr


• slice the lamb tenderloin open the long way. spread the mustard, minced garlic and chopped olives in the roast. sprinkle with salt and pepper all-over, to taste. tie the loin at 1-inch intervals to shape evenly into a roll. refrigerate and marinate loin for 24 hours.
• to grill: prepare grill for high heat.
• using a generous amount of heavy-duty foil, lay the sliced red pepper on the bottom. put the marinated tenderloin on top. paint the surface with browning sauce and place the onion slices and mushrooms on top. seal the foil, making a little tent on top.
• grill the lamb for about 20 minutes or until it has reached an internal temperature of 145 degrees f (63 c). remove from heat and allow the meat to rest for 10 minutes before slicing.
• to bake: preheat oven to 375 degrees f (190 degrees c).
• lay the sliced red pepper on the bottom of a roasting pan. put the marinated tenderloin on top. paint the surface with browning sauce and place the onion slices and mushrooms on top. cover and bake in the preheated oven for 30 minutes or until the internal temperature reaches 145 degrees f (63 degrees c). let stand for 10 minutes before carving.

Singaporean Chile Crab

Ingredients

• Servings: 3
• 1 pound whole dungeness crab
• 5 tablespoons ketchup
• 1 cup water
• 2 tablespoons cornstarch
• 3/4 teaspoon dark soy sauce
• 5 tablespoons vegetable oil
• 7 cloves garlic, crushed
• 2 tablespoons chopped shallots
• 10 red chili peppers, pounded with seeds
• 3/4 teaspoon lemon juice
• 1 egg, beaten
• 4 green onions, minced

Recipe

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


• wash crabs and separate claws from body. crack the shell and cut the body into 4 to 6 pieces.
• in a large bowl, mix together ketchup, water, cornstarch, and soy sauce.
• heat skillet and the oil, stir in garlic and shallots. fry the garlic and shallots for 1 to 2 minutes before adding the chili. fry another 2 minutes. add crab pieces and fry until they turn red, about 4 minutes.
• stir sauce mixture into the skillet until the crabs are well coated. cover the skillet and let simmer on high heat, for 7 minutes or until the shells turn bright red.
• remove cover and stir in the lime juice. stir in beaten egg until it is fully cooked. turn the heat off and stir in green onions.

chicken veronica

Ingredients

• Servings: 4
• 1/4 cup extra-virgin olive oil
• 2 1/2 pounds chicken breast cutlets, pounded to 1/4 inch thickness
• 1 cup all-purpose flour for dusting
• 4 cloves garlic, chopped
• 1 shallot, chopped
• 3 tablespoons chopped oil-packed sun-dried tomatoes
• 3 slices pancetta bacon, finely chopped
• 3/4 cup good quality dry
• 1/2 cup chicken stock
• 2 egg yolks
• 1/2 cup heavy cream
• 2 tablespoons brie cheese - rind removed, room temperature
• salt and pepper to taste
• 1 teaspoon chopped fresh parsley

Recipe

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


• heat the olive oil in a large skillet over medium-high heat. dredge the chicken in flour, shaking off any excess. fry chicken in the hot oil until brown on both sides. remove from the skillet and set aside.
• add the garlic, shallot, sun-dried tomatoes and pancetta to the skillet and reduce the heat to medium. cook and stir for a few minutes, until garlic is fragrant and pancetta is cooked. stir in the , loosening any bits stuck to the bottom of the pan. simmer until reduced by half. stir in the chicken stock and cook until reduced by half again.
• whisk together the egg yolks and heavy cream; mix into the skillet. season with salt and pepper. return the chicken to the skillet and cook for a few minutes, until chicken is coated and sauce is thick. stir in the brie cheese until smooth. remove from the heat and sprinkle with parsley. serve over rice or angel hair pasta.

master sauce ribs

Ingredients

• Servings: 8
• jet's master sauce:
• 1/2 cup kikkoman teriyaki marinade & sauce
• 1 cup kikkoman hoisin sauce
• 1/2 cup kikkoman oyster sauce
• 1/4 cup sugar
• 1/8 cup kikkoman sriracha hot chili sauce
• 2 tablespoons minced garlic
• 3 tablespoons minced ginger
• 4 pounds baby back ribs

Recipe

Preparation Time: 45 mins Cook Time: 2 hrs

Ready Time: 2 hrs 45 mins


• in a bowl, mix together the master sauce ingredients until well combined. marinate ribs in half of the master sauce.
• preheat oven to 350 degrees f (175 degrees c). cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. unwrap, and drain drippings and combine with remaining master sauce. place ribs in a large roasting pan.
• preheat grill for medium heat. position grate four inches above heat source. brush grill grate with oil. place ribs on grill, and cook for 30 minutes, basting with master sauce.

Cilantro Chicken Salad

Ingredients

• Servings: 4
• 1 lime, zested and juiced
• 2 tablespoons soy sauce
• 1 (10.5 ounce) can chicken broth
• 4 boneless, skinless chicken breast halves
• 2 tablespoons olive oil
• 1 teaspoon anchovy paste (optional)
• 1/2 teaspoon white sugar
• 1/2 teaspoon salt
• freshly ground black pepper to taste
• 2 cloves garlic, minced
• 3 tablespoons chopped fresh cilantro
• 2 shallots, chopped

Recipe

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


• place the lime peel, soy sauce, and chicken broth in a skillet over medium heat. place the chicken breasts in the skillet, and bring to a boil. cover, and simmer until the chicken is fully cooked. remove from heat, and allow to cool. shred chicken, and set aside.
• in a separate bowl, whisk together lime juice, olive oil, anchovy paste, sugar, salt, and pepper. stir in garlic, cilantro, shallots, and chicken. mix well.

chicken and portobello rollups

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 1 portobello mushroom cap, cut into 1/2-inch slices
• 1 large red bell pepper, cut into strips
• 8 asparagus spears, trimmed
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon dried oregano
• 4 (6 ounce) skinless, boneless chicken breast halves
• 1 (10.5 ounce) can cream of mushroom soup
• 1 cup milk

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• heat olive oil in a skillet over medium heat. stir in garlic, and cook until it begins to turn golden brown, about 1 minute. add the mushroom, red pepper, and asparagus; season with seasoned salt and oregano, then gently cook until softened. pour mixture a plate, and allow to cool.
• preheat oven to 375 degrees f (190 degrees c). spray a small, glass baking dish with cooking spray and set aside.
• place each chicken breast between two sheets of plastic wrap, and pound to 1/4-inch thick. evenly divide the portobello, red pepper, and asparagus among the flattened chicken breasts. roll up and secure with toothpicks. place into prepared baking dish.
• bake chicken in preheated oven until no longer pink, about 30 minutes. meanwhile, stir together cream of mushroom soup and milk in a saucepan over medium-high heat. bring to a simmer, then reduce heat to low, and keep warm while chicken cooks.
• to serve, remove toothpicks from chicken, slice each in half at an angle, and place a serving platter or individual plates. ladle cream of mushroom soup overtop.

rosemary and peppercorn chicken

Ingredients

• Servings: 2
• 3 tablespoons cracked pink peppercorns
• 3 tablespoons cracked green peppercorns
• 2 skinless, boneless chicken breast halves
• 1 cup heavy cream
• 1/2 cup butter, divided
• 1 clove garlic, pressed
• 1/2 teaspoon dried rosemary

Recipe

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


• mix together the pink and green peppercorns. spread over the both sides of the chicken breasts. pound the chicken with a tenderizing mallet until it is half as thick as it was before.
• melt half of the butter in a skillet over medium heat. fry chicken breasts for about 5 minutes per side, or until nicely browned and no longer pink in the center. remove chicken to a serving dish, and keep warm.
• stir the remaining butter, heavy cream, garlic and rosemary into the skillet, mixing into the juices from the chicken. simmer, stirring constantly, for 5 minutes. pour sauce over the chicken, and serve.

stracciatella

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1/2 cup chopped onion
• 1/2 teaspoon minced garlic
• 12 ounces skinless, boneless chicken breast halves - cut into strips
• 3 1/2 cups chicken broth
• 1 cup water
• 1 (10 ounce) package frozen chopped spinach
• 1/4 cup ditalini pasta
• 3 eggs
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/4 cup grated parmesan cheese

Recipe

• melt butter in 3-quart saucepan. add onion and garlic; cook till onion is soft. add chicken strips and cook 2-3 minutes or till no longer pink. add broth, water, spinach, and pasta. cover, increase heat to high and bring to a boil. reduce heat; simmer covered 5-7 minutes till chicken and pasta are cooked.
• meanwhile, whisk together eggs and both peppers.
• bring soup back to a boil, and add egg mixture in a slow steady stream, using a back and forth motion. remove from heat as soon as egg has set. pour into 4 bowls, sprinkle each serving with cheese.

Pot Roast With Balsamic Onions

Ingredients

• Servings: 8
• 1 (2 1/2 pound) boneless beef chuck roast
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1 large onion, halved and sliced
• 1/2 cup balsamic vinegar

Recipe

Preparation Time: 10 mins Cook Time: 6 hrs 15 mins

Ready Time: 6 hrs 25 mins


• season roast with salt, pepper, and garlic powder.
• heat a skillet over medium-high heat. cook roast in hot skillet until browned on all sides, 3 to 5 minutes per side.
• place roast in a slow cooker and scatter onion slices around roast. pour vinegar over the roast and onions.
• cook roast in the slow cooker set to low until tender and falling apart, 6 to 8 hours. shred meat and return to slow cooker with juices.

San Antonio Chicken Roll Ups

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breasts
• 1/2 pound monterey jack cheese
• 8 jalapeno peppers
• 8 slices bacon
• salt to taste
• ground black pepper to taste
• 1 pinch garlic powder

Recipe

• soak skewers in water for 1 hour.
• pound breasts between 2 pieces of plastic wrap. it should be about 1/4 inch thick. cut in half lengthwise. sprinkle with salt, pepper, and garlic powder on both sides.
• cut cheese in to strips to fit lengthwise on pounded breast. put a slice of jalapeno beside the piece of cheese. roll the breast from the bottom, and set it down with the overlap down. wrap with a whole piece of bacon around the ends to keep the cheese in as it cooks. put on soaked wooden skewer.
• grill over medium heat until done.

chicken with red chile sauce and sausage (pollo con salsa rojo y chorizo)

Ingredients

• Servings: 6
• 3 dried ancho chiles
• 6 dried guajillo chiles
• 3 roma tomatoes
• 2 cloves garlic
• 1/4 onion, chopped
• 1 1/2 cups chicken broth
• 1/4 cup corn oil, divided
• salt to taste
• 6 skinless chicken legs, separated into thighs and drumsticks,
• 1/2 pound chorizo sausage, casings removed and crumbled

Recipe

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

Ready Time: 1 hr 45 mins


• remove the stems, seeds, and membranes from the ancho chiles and guajillo chiles, then soak in hot water until softened, about 20 minutes.
• meanwhile, bring a pot of water to a boil. remove the stems from the tomatoes, then cut a shallow x on the bottom. drop the tomatoes into the water, and cook uncovered until the skin begins to peel off, about 30 seconds. drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. once the tomatoes are cold, peel the skin off. drain chiles and transfer to a blender along with the peeled tomatoes, garlic, onion, and chicken broth. blend until smooth.
• heat 1/2 of the corn oil in a saucepan over medium heat. stir in the chile mixture, then reduce heat to low and simmer for 10 minutes. season with salt. heat the remaining corn oil in a large skillet over medium-high heat. brown the chicken legs in 2 batches and remove from the skillet.
• stir the chorizo into the same skillet; cook and stir until the chorizo is evenly browned. drain any excess oil and stir in 1 cup of the chile sauce. return the chicken to the skillet, along with the remaining chile sauce. bring to a simmer and continue cooking until chicken is tender, 1 hour to 1 hour and 15 minutes.

upside down

Ingredients

• Servings: 8
• 1 head cauliflower, broken into florets
• 1 tablespoon olive oil, or as needed
• 1 pound ground beef (optional)
• 1 large onion, chopped
• 4 cups water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground turmeric
• 2 cloves garlic, chopped
• 2 cups uncooked white rice

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c).
• place the cauliflower florets a baking sheet, and brush with olive oil. bake in the preheated oven until beginning to brown, about 30 minutes. set aside.
• while cauliflower is baking, place ground beef and onion into a large pot over medium heat, and cook and stir until the meat is browned, about 10 minutes. break the meat apart into crumbles as it cooks. remove from heat.
• in a saucepan, bring the water to a boil, and stir in the salt, black pepper, cumin, oregano, curry powder, and turmeric.
• mix the cooked cauliflower and garlic into the ground beef and onion in the large pot, and stir in the white rice. pour the spiced water into the pot over the rice, and bring to a boil. reduce heat to a simmer, and cover the pot; cook until the rice is tender and the water has absorbed, 15 to 20 minutes. remove from heat, and allow to stand covered for 5 to 10 minutes to help dry out the rice.
• to serve, place a large serving platter on top of the uncovered pot, and flip to turn out the contents the platter.

Kelly's Chicken And Ziti

Ingredients

• Servings: 6
• 1 (16 ounce) package ziti pasta
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1 skinless, boneless chicken breasts
• 3 large tomatoes, diced
• 1 teaspoon dried rosemary, crushed
• 1 head fresh broccoli
• 1/2 pint heavy whipping cream
• 1 cup grated parmesan cheese

Recipe

• bring a large pot of salted water to a boil. drop in pasta and cook for 8 to 10 minutes or until al dente. drain.
• meanwhile, put olive oil and minced garlic in large skillet. cut chicken into small pieces and brown in skillet. add tomatoes and rosemary and stir together. parboil broccoli (by partially cooking it in boiling water, just to soften) and add it to the chicken mixture. pour cream over all, stir together and bring to a simmer. add chicken mixture to cooked pasta and toss to coat. top with cheese and serve.

Easy Flank Steak Fajitas

Ingredients

• Servings: 4
• 1 pound beef flank steak, trimmed of fat
• 1/4 cup lime juice
• 1 tablespoon vegetable oil
• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 red, yellow or green sweet peppers (or combination), thinly sliced
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 8 (6- to 7-inch) flour tortillas
• guacamole, salsa, and/or sour cream (optional)

Recipe

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


• place steak in a large resealable plastic bag. add lime juice, vegetable oil, chili powder, salt, and cayenne pepper to the steak in bag. seal bag; turn to coat steak.
• marinate in the refrigerator 30 minutes to 1 hour.
• preheat oven to 400 degrees f. drain meat; discard marinade. center meat on a sheet (12x18 inches) of reynolds wrap® heavy duty aluminum foil. bring up foil sides. double fold top and ends to seal packet, leaving room for heat circulation inside. center sweet peppers, onion, and garlic on another sheet (12x18 inches) of heavy duty aluminum foil. repeat steps above to make another foil packet.
• wrap tortillas tightly in heavy duty aluminum foil.
• bake meat and vegetable foil packets 30 to 35 minutes or until meat is desired doneness (145 degrees f for medium rare) and vegetables are tender, adding tortillas to the oven for the last 10 minutes of baking or until heated through.
• open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. thinly slice the meat.
• fill warm tortillas with meat and pepper mixture to serve. if desired, top with guacamole, salsa, and/or sour cream.

beef vindaloo

Ingredients

• Servings: 6
• 1/4 cup distilled white vinegar
• 1/4 cup garlic paste
• 3 tablespoons ginger paste
• 2 tablespoons plain yogurt
• 2 tablespoons salt
• 1 tablespoon ground black pepper
• 1 tablespoon ground red pepper
• 2 pounds boneless beef chuck, cut into 1-inch cubes
• 1/4 cup vegetable oil
• 2 onion, chopped
• 4 roma (plum) tomatoes, chopped
• 1 cup water
• 2 tablespoons chopped fresh cilantro (optional)

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ready Time: 9 hrs 30 mins


• whisk the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper together in a mixing bowl. mix in the beef cubes until evenly coated. cover the bowl with plastic wrap, and marinate in the refrigerator overnight (or at least 30 minutes).
• heat the vegetable oil in a large pot over medium heat. cook and stir the onions in the hot oil until they soften, turn translucent, and begin turning golden brown, about 10 minutes. add the beef cubes, and cook, stirring frequently until the meat is no longer pink on the outside, about 10 minutes more. stir in the tomatoes and cook for 5 minutes.
• pour in the water, and bring to a simmer. cover and reduce heat to medium-low; cook until the beef is tender, about 40 minutes. sprinkle with cilantro to serve.

Chicken Artichoke Bacon Dip

Ingredients

• Servings: 8
• 1 (14 ounce) can artichoke hearts, rinsed and drained
• 1 (3 ounce) package cooked chicken breast, cut into 1/2-inch pieces
• 1 1/2 cups fresh spinach, chopped
• 4 strips cooked bacon, coarsely chopped
• 1/2 cup mayonnaise
• 1/2 cup shredded mozzarella cheese
• 2 ounces neufchatel cheese, cut into cubes
• 2 tablespoons milk, or more to taste
• 1 clove garlic, minced
• 2 slices swiss cheese, cut into strips
• ground black pepper to taste
• 1 pinch cayenne pepper, or to taste (optional)

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• blend artichoke hearts, chicken breast, spinach, bacon, mayonnaise, mozzarella cheese, neufchatel cheese, milk, garlic, swiss cheese, black pepper, and cayenne pepper in a blender or food processor; spread into a baking dish.
• bake until browned and bubbling on top, 30 to 40 minutes.

fennel lamb chops

Ingredients

• Servings: 4
• 4 lamb chops
• 2 tablespoons garlic salt
• 1 tablespoon fennel seed
• 1 cup white

Recipe

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


• sprinkle garlic salt on both sides of the lamb chops. the garlic salt should pretty well cover the chops.
• pour a little olive oil or other cooking oil into a skillet. put the lamb chops in the frying pan and place fennel seeds on top of the lamb chops. 10 to 15 fennel seeds per lamb chop will probably do. let the underside of the lamb chop brown then turn over. once both sides are browned flip again.
• pour the into frying pan; cover and reduce heat. simmer for 10 minutes and flip the lamb chops over. cover them again and let them simmer for another 10 minutes. make sure the doesn't completely evaporate or the lamb chops will burn. you may have to add a little more to the pan.

Spareribs With Savory Sage Rub

Ingredients

• Servings: 8
• 1 tablespoon ground sage
• 1 tablespoon lemon pepper
• 2 teaspoons dried rosemary
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 4 pounds lamb spareribs

Recipe

Preparation Time: 10 mins Cook Time: 2 hrs

Ready Time: 2 hrs 10 mins


• preheat an outdoor grill for high heat and lightly oil grate.
• in a small bowl, mix sage, lemon pepper, dried rosemary, garlic powder and dried thyme. rub the mixture into lamb spareribs.
• place ribs on the prepared grill. turning often, slowly cook approximately 2 hours, or to desired doneness.

honey-orange bison back ribs

Ingredients

• Servings: 6
• 5 pounds bison back ribs, cut into 2- to 3-rib portions
• 2 (12 ounce) bottles chili sauce
• 1 1/2 cups orange juice
• 2 teaspoons finely shredded orange zest
• 1/2 cup finely chopped onion
• 1/3 cup vinegar
• 1/4 cup honey
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Recipe

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

Ready Time: 6 hrs 5 mins


• place bison back ribs in a 4- to 6-quart pot. cover with water. bring to boiling; reduce heat. simmer, covered, for 1 hour or until tender. drain; cool for 30 minutes. place bison back ribs in a large resealable plastic bag set in a shallow dish.
• for marinade, combine chili sauce, orange juice, orange zest, onion, vinegar, honey, garlic, salt, and pepper in a large bowl. pour 3 cups over the bison back ribs. marinate bison back ribs in the refrigerator for 4 to 24 hours, turning bag occasionally. cover remaining marinade; chill until needed. drain bison back ribs; reserve the drained marinade for brushing on ribs while grilling.
• for charcoal grill, arrange preheated coals around a drip pan. test for medium heat above pan. place bison back ribs on grill rack over drip pan. cover and grill for 15 to 20 minutes or until heated through, brushing once with some of the drained marinade; discard any remaining marinade used for brushing. (for gas grill, preheat grill. reduce heat to medium-high. adjust for indirect grilling. grill as above.)
• place the reserved marinade (not used for marinating or brushing) in a medium saucepan. bring to boiling; reduce heat. simmer, uncovered, for 10 minutes; pass with bison back ribs.

peruvian style can chicken

Ingredients

• Servings: 6
• 1 1/2 teaspoons salt
• 2 quarts water
• 1 lime, juiced
• 1 (3 pound) whole chicken
• 1 tablespoon vinegar
• 1 tablespoon ground cumin
• 1 1/2 teaspoons olive oil
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons dried rosemary
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons garlic powder
• 1 teaspoon salt
• 1 teaspoon soy sauce
• 1 teaspoon ground black pepper
• 1/2 (12 ounce) can

Recipe

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

Ready Time: 3 hrs


• dissolve 1 1/2 teaspoons salt in water in a large bowl and stir in lime juice. soak chicken in the mixture for 10 minutes; rinse and pat chicken dry with paper towels. pierce the chicken all over with a fork to make many tiny holes.
• stir vinegar, cumin, olive oil, oregano, rosemary, paprika, garlic powder, 1 teaspoon salt, soy sauce, and black pepper in a small bowl; mix in enough to form a paste, about 2 tablespoons. retain remaining in the can.
• rub spice paste all over the chicken, beneath the skin, and inside cavity; refrigerate for 1 hour.
• preheat grill for medium heat; a grill thermometer should read 350 degrees f (175 degrees c) with the lid closed.
• sit the chicken upright on the partially-filled can of and extend drumsticks to the grill surface to form a tripod shape to hold up the chicken.
• grill chicken with the lid closed until the skin is brown and crisp and an instant-read meat thermometer inserted into the thickest part of a breast, not touching bone, reads 170 degrees f (75 degrees c), about 1 1/2 hours. let the chicken rest for 5 minutes before slicing.

Slow Cooker Hungarian Goulash

Ingredients

• Servings: 8
• 2 pounds round steak, cut into 1-inch cubes
• 1 cup chopped onion
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons paprika
• 1 teaspoon garlic salt
• 1/2 teaspoon ground black pepper
• 1 (14.5 ounce) can diced tomatoes
• 1 bay leaf
• 1 cup sour cream
• 7 cups elbow macaroni

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs 15 mins

Ready Time: 8 hrs 25 mins


• combine steak and onion in a slow cooker.
• mix flour, paprika, garlic salt, and black pepper together in a bowl; pour over steak and onion. stir the mixture to coat beef with flour mixture. add tomatoes and bay leaf.
• cook on low until steak is completely tender, 8 to 10 hours.
• remove and discard bay leaf. stir sour cream through the mixture. switch slow cooker to high and cook until hot, about 15 minutes.

mike's peppered beef jerky

Ingredients

• Servings: 24
• 4 pounds very lean beef, visible fat trimmed and cut against the grain into 1/4 inch-thick strips
• 3/4 cup worcestershire sauce
• 3/4 cup soy sauce
• 1 1/2 tablespoons brown sugar
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon ground black pepper
• 1 teaspoon liquid smoke, or more to taste
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon coriander seeds
• 3/4 cup water, or as needed
• 1/4 teaspoon coriander seeds (optional)
• ground black pepper to taste (optional)

Recipe

Preparation Time: 25 mins Cook Time: 10 hrs

Ready Time: 10 hrs 25 mins


• place beef strips on a solid, level surface. firmly pound beef with the tenderizing side of a meat mallet until the meat fibers are slightly broken but the strips still hold their shape.
• mix worcestershire sauce, soy sauce, brown sugar, onion powder, garlic powder, black pepper, liquid smoke, cayenne pepper, and coriander seeds in a large bowl until brown sugar has dissolved.
• place beef strips into the bowl; add enough water to allow marinade to cover the meat. stir to incorporate water and submerge the beef in marinade, cover the bowl, and refrigerate for 24 hours.
• preheat oven to 300 degrees f (150 degrees c).
• remove beef strips from marinade, shake off excess, and lay the strips oven-proof racks. do not overlap the strips.
• bake the beef strips in the preheated oven until an instant-read thermometer inserted into the thickest strip reads at least 150 degrees f (65 degrees c).
• remove strips from oven and place racks of a food dehydrator so the strips don't overlap.
• if desired, sprinkle strips with more coriander seeds and black pepper.
• turn on the dehydrator, set machine's temperature for 155 degrees f (70 degrees c), and dry the jerky until leathery, about 9 hours. rotate the racks from top to bottom every 1 1/2 hours for even drying. a piece of jerky should crack but not break in half when folded. store in refrigerator.

Simple Beef Tips And Noodles

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 pound cubed beef stew meat
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 (8 ounce) package sliced button mushrooms
• 1 (32 ounce) carton beef stock
• salt to taste
• ground black pepper to taste
• 1 (8 ounce) package wide egg noodles
• 3 tablespoons cornstarch
• 1/2 cup cold water

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 5 mins


• heat oil in the pressure cooker over medium-high heat and stir in beef cubes. cook until the beef is browned on all sides; remove beef and set it aside. drain and discard excess grease.
• lower the heat to medium and add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. stir in garlic and mushrooms and continue to cook about 5 minutes more, until garlic is fragrant but not brown.
• pour in beef stock, beef stew meat, and any accumulated drippings; season with salt and pepper. return to high heat, seal the lid, and bring to full pressure.
• reduce the heat to low, maintaining full pressure, and cook for 20 minutes.
• while the stew is cooking, bring a large pot of lightly salted water to a boil. stir in noodles and cook until tender, stirring often, about 8 minutes. drain and set aside.
• remove the pressure cooker from the heat and allow the pressure to drop naturally. dissolve cornstarch into 1/2 cup of cold water. when the pressure has dropped, remove the lid and whisk in the cornstarch mixture. bring the beef and mushrooms back to a boil and cook, stirring constantly, for 2 minutes or until the sauce has thickened. pour the beef over the noodles and serve.

chicken chorizo on quinoa with peppers

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1/2 onion, diced
• sea salt to taste
• 6 cups chicken stock
• 3 cups quinoa
• 2 tablespoons extra-virgin olive oil
• 6 (4 ounce) chicken chorizo sausage links
• 1 onion, cut into thin strips
• 4 cloves garlic, minced
• 2 teaspoons spanish paprika
• 1 teaspoon ground cumin
• 2 red bell peppers, cut into thin strips
• 2 yellow bell peppers, cut into thin strips
• 2 poblano chile peppers, cut into thin strips
• 1 cup chicken stock
• sea salt and pepper to taste

Recipe

Preparation Time: 35 mins Cook Time: 40 mins Ready Time: 1 hr 15 mins


• melt the butter in a large pot over medium heat. stir in the diced onion and sea salt to taste; cook and stir until the onion has caramelized to a deep brown, about 15 minutes. once caramelized, pour in 6 cups of chicken stock and the quinoa; bring to a boil over high heat. reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
• meanwhile, heat the olive oil in a large skillet over medium-high heat. brown the sausages on all sides in the hot oil, then remove and cut into 1/2 inch thick slices. return the sausage to the skillet, and continue cooking until browned on all sides and no longer pink in the center. remove to drain on a paper towel lined plate, and keep warm.
• reduce the heat to medium, and stir the sliced onion into the remaining oil in the skillet. cook until the edges of the onions begin to turn a golden color, 3 to 5 minutes. add the garlic, and cook 1 minute more. season with the paprika and cumin, then stir in the red bell peppers, yellow bell peppers, poblano chile peppers, and 1 cup of chicken stock. bring to a simmer, then cook until the peppers soften, and the mixture reduces and thickens, 10 to 15 minutes. return the sausage to the skillet, season to taste with salt and pepper, and continue cooking until the sausage is hot. serve over a bed of quinoa.

slow cooker pulled lamb

Ingredients

• Servings: 16
• 1 (5 pound) lamb butt roast
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 (12 fluid ounce) can (such as shiner® )
• 1 (12 ounce) bottle barbeque sauce (such as sweet baby ray's®)

Recipe

Preparation Time: 10 mins Cook Time: 10 hrs

Ready Time: 10 hrs 10 mins


• set the slow cooker to high.
• place the lamb in the slow cooker. season top of lamb with salt, pepper, onion powder, and garlic powder. pour into the bottom of the slow cooker and place the lid on the slow cooker crock.
• cook lamb on high for 1 hour. reduce slow cooker heat to low and cook for at least 8 hours or overnight.
• remove lamb from the slow cooker and shred with two forks. discard juices and rinse out slow cooker crock. return shredded lamb to slow cooker and stir barbeque sauce into lamb.
• cook on medium for 1 hour.

Sancocho

Ingredients

• Servings: 6
• 2 1/2 quarts water
• 1 tablespoon salt
• 1/4 cup chopped fresh cilantro
• 4 cloves garlic, crushed
• 6 chicken leg quarters
• 2 plantains, peeled and cut into 6 pieces
• 1 large onion, chopped
• 2 pounds potatoes, peeled
• 4 pounds fresh cassava roots, cut into 6 pieces
• 2 tablespoons cooking oil
• 4 large onions, peeled and thinly sliced
• 1 teaspoon ground cumin, or to taste
• 1/2 teaspoon mild paprika, or to taste
• 1 teaspoon salt, or to taste
• 1 pound tomatoes, chopped

Recipe

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


• place the water into a large pot, and add 1 tablespoon salt , chopped cilantro (coriander), garlic, chicken legs, plantains, and 1 onion. bring to a boil, and cook for about 20 minutes. add the potatoes and cassava to the pot, and continue to cook for another 20 minutes, or until potatoes are tender.
• while the chicken and vegetables are cooking, heat the oil in a large skillet over medium heat. fry the onions in the hot oil, and season with cumin, paprika, and salt. when the onions are limp, stir in the tomatoes, and remove from heat.
• spoon the chicken stew into bowls, and serve topped with the tomato onion sauce.

Korean Bbq Galbi

Ingredients

• Servings: 6
• 5 pounds beef short ribs, cut flanken style
• 5 cloves garlic
• 1 onion, coarsely chopped
• 1 asian pear, cored and cubed
• 1 cup soy sauce (such as kikkoman®)
• 1 cup brown sugar
• 1/4 cup honey
• 1/4 cup sesame oil
• black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 10 mins Ready Time: 9 hrs 40 mins


• place the ribs in a large stockpot and cover with cold water. soak ribs, refrigerated, for 1 hour to pull out any blood. drain.
• combine garlic, onion, and asian pear in a blender and puree. pour into a large bowl and stir in the soy sauce, brown sugar, honey, sesame oil, and black pepper. marinate ribs in the soy mixture, covered, overnight.
• preheat an outdoor grill for high heat, and lightly oil the grate.
• grill ribs until the meat is tender and the outside is crusty, 5 to 10 minutes per side.

bison souvlaki skewers

Ingredients

• Servings: 6
• 1 1/2 pounds bison skirt steak
• 3 tablespoons olive oil
• 3 tablespoons lemon juice
• 3 teaspoons finely shredded lemon zest
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• 25 to 30 6- to 8-inch skewers*
• yogurt-cucumber sauce:
• 2 cups plain greek yogurt
• 1 cup peeled, seeded, and diced cucumber
• 2 tablespoons thinly sliced green onion
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

Recipe

Preparation Time: 40 mins Cook Time: 4 mins Ready Time: 2 hrs 44 mins


• cut bison skirt steak across the grain into 1-inch wide strips. place bison strips in a resealable plastic bag set in a shallow bowl.
• for marinade, combine oil, lemon juice, lemon zest, the 3 cloves garlic, the 1 teaspoon salt, the oregano, and the 1/4 teaspoon pepper in a small bowl. pour marinade over bison strips. seal bag; turn to coat bison strips. marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
• drain bison strips; discard marinade. thread bison strips accordion-style skewers, trimming as necessary.
• for a charcoal or gas grill, place bison skewers on the rack of a covered grill directly over medium heat. grill for 4 to 6 minutes, turning once halfway through grilling. (or place skewers on the unheated rack of a broiler pan. broil for 3 to 4 inches from the heat for 5 to 7 minutes, turning once.) serve with yogurt-cucumber sauce.
• yogurt-cucumber sauce: combine yogurt, cucumber, green onion, the 2 cloves minced garlic, the 1/2 teaspoon salt, and the 1/8 teaspoon pepper in a small bowl. cover and chill until ready to serve.

perfect chicken

Ingredients

• Servings: 4
• 2 cups chicken broth
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 cup white
• 1/2 cup sliced fresh mushrooms, or more to taste
• 1 teaspoon dried rosemary
• 1 teaspoon dried sage
• 1 cup heavy cream
• 2 tablespoons butter
• 1/2 lemon, juiced
• 1 tablespoon capers, drained
• 1/2 cup cornstarch, or as needed
• 4 skinless, boneless chicken thighs
• 2 tablespoons olive oil

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 25 mins


• pour the chicken broth into a saucepan with the onion and garlic; bring to a boil and cook at a boil until the liquid reduces by half, about 10 minutes. pour in the white , return to a boil, and reduce the liquid by half again, about 10 minutes. stir in mushrooms, rosemary, and sage; simmer until the mushrooms are tender and have given up their juice, about 15 more minutes. stir in cream, butter, lemon, and capers; reduce heat and simmer the sauce until thickened, about 10 minutes (45 minutes in all).
• preheat oven to 350 degrees f (175 degrees c).
• place the cornstarch into a shallow bowl and press the chicken thighs into the cornstarch on all sides until thoroughly coated. shake off excess cornstarch. heat the olive oil in a skillet over medium heat; pan-fry the chicken thighs until they develop a golden brown crust, about 8 minutes per side. place the chicken thighs into a 9x9-inch baking dish and pour the sauce over the chicken.
• bake in the preheated oven until the sauce is bubbling and the chicken is no longer pink in the center, about 15 minutes. an instant-read thermometer inserted into the center of a chicken thigh should read at least 165 degrees f (74 degrees c).

bbq steak teriyaki

Ingredients

• Servings: 6
• 1 1/2 pounds flank steak
• 10 fluid ounces teriyaki sauce
• 1 teaspoon ground ginger
• 1 tablespoon dark sesame oil
• 1 tablespoon grated orange zest
• 1/4 cup vinegar
• 1/4 cup water
• 1/8 teaspoon cayenne pepper
• 2 cloves garlic, minced

Recipe

• in a medium bowl, mix together teriyaki sauce, ginger, sesame oil, orange zest, vinegar, water, cayenne pepper, and garlic. place steak in a shallow dish, and pour marinade over meat. cover, and refrigerate for at least 2 hours.
• preheat grill for high heat.
• lightly oil the grate, and place meat on grill. cook for 3 to 5 minutes per side. test for doneness.

southwestern chicken pitas with chipotle sauce

Ingredients

• Servings: 4
• 1 cup plain nonfat yogurt
• 4 tablespoons chopped green onions
• 2 chipotle peppers
• 4 tablespoons peanut butter
• 1/4 teaspoon salt
• 1 pound skinless, boneless chicken breast halves - cut into 1/2 inch strips
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 3 tablespoons vegetable oil, divided
• 1 medium onion, sliced
• 1 red bell pepper, julienned
• 4 (6-inch) pitas
• 1 cup shredded lettuce
• 1 cup shredded white cheddar cheese

Recipe

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


• in a blender or food processor, combine yogurt, chopped green onion, chipotle peppers, peanut butter, and 1/4 teaspoon salt. blend until smooth. place in a sealed container, and refrigerate.
• preheat oven to 350 degrees f (175 degrees c).
• place chicken in a large bowl. mix together 1/2 teaspoon salt, pepper, chili powder, oregano, and cumin; sprinkle over chicken. heat half of oil in a skillet over medium heat. saute onions and red peppers until tender; transfer to a plate, and set aside. wrap pitas in foil, and place in oven for about 10 minutes.
• heat remaining oil in skillet, and saute chicken until no longer pink. add the onions and red peppers, and cook for 2 more minutes.
• cut pitas in half, and stuff with chicken mixture. serve with lettuce, cheese, and chipotle sauce.

spicy chicken spaghetti

Ingredients

• Servings: 8
• 3 tablespoons extra virgin olive oil, divided
• 10 chicken tenderloins
• salt and pepper to taste
• 1 (26 ounce) jar spaghetti sauce with mushrooms
• 1 (14.5 ounce) can italian diced tomatoes, undrained
• 1 red bell pepper, diced
• 1 (15 ounce) can whole kernel corn, drained
• 1 (10 ounce) can whole black olives, drained
• 1/4 cup canned jalapeno pepper slices, undrained
• 1 1/2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground black pepper
• 1 (16 ounce) package angel hair pasta
• 1 tablespoon butter

Recipe

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


• heat 2 tablespoons olive oil in a skillet over medium-high heat. place chicken in the skillet, season with salt and pepper, and cook 6 minutes on each side, until juices run clear. set aside, and keep warm.
• in a large pot, mix spaghetti sauce, tomatoes with liquid, red bell pepper, corn, olives, and jalapenos. bring to a boil, and season with garlic powder, onion powder, and 1 teaspoon pepper. place chicken in the pot. reduce heat to low, cover, and simmer 15 minutes.
• bring a large pot of lightly salted water to a boil. place pasta in the pot, and cook 2 to 4 minutes, until al dente. drain, transfer to a bowl, and toss with remaining olive oil and butter. spoon the sauce over the pasta to serve.

olive blasta pasta

Ingredients

• Servings: 2
• 4 ounces fettuccini pasta
• 2 skinless, boneless chicken breast halves - cut into bite size pieces
• 2 green onions, chopped
• 1/2 teaspoon dried basil
• 1/2 cup sliced black olives
• 2 tablespoons olive oil
• 1/2 teaspoon minced garlic
• 2 tablespoons grated parmesan cheese
• 10 sun-dried tomatoes, softened
• 1 tablespoon minced fresh parsley

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 pasta and cook for 8 to 10 minutes or until al dente; drain.
• in a large skillet over medium-high heat, cook chicken until brown and juices run clear, 5 to 10 minutes. stir in green onions, basil, olives, olive oil, garlic, parmesan, sun-dried tomatoes and parsley; cook 5 minutes, or until garlic is golden and whites of onions are translucent. toss chicken mixture with pasta; serve.

nutritious and delicious pasta

Ingredients

• Servings: 6
• 8 ounces pasta
• 3 onions, minced
• 8 fresh mushrooms, sliced
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 (5.5 ounce) can low-sodium, tomato-vegetable juice cocktail
• 1/2 cup
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon arrowroot powder
• 1 cup water

Recipe

• cook pasta in a large pot with boiling salted water until al dente. drain well.
• meanwhile, in a large saucepan saute the mushrooms and onions in1/2 cup of water. add the garlic, onion powder, , tomato vegetable juice, oregano and basil. after first dissolving the arrowroot in a bowl with 1/2 cup of water, add slowly to saucepan, stirring frequently. thickening will occur within a minute.
• add the cooked and drained pasta to the large saucepan and stir. place lid on for 3 minutes, then serve warm.

Easy And Delicious Blender Quiche

Ingredients

• Servings: 6
• 1 cup shredded cheddar cheese
• 1/2 cup cooked, cubed chicken meat
• 1/2 cup frozen zucchini, cooked
• 3 eggs
• 1/2 cup baking mix
• 1/2 teaspoon salt
• 1 dash garlic powder
• 1 tablespoon dried minced onion
• 2 tablespoons chopped fresh parsley
• 1 1/2 cups milk
• 1/3 cup olive oil
• 1/2 teaspoon paprika

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c). generously grease a 9-inch pie pan.
• spread shredded cheese across bottom of pie pan. cover cheese with meat and vegetables.
• in a blender, combine eggs, baking mix, salt, garlic powder, onions, parsley, and milk. blend until smooth, then add olive oil. blend until combined, then pour mixture over meat and vegetable layer. sprinkle with paprika.
• bake in preheated oven for 40 minutes. cool 10 minutes before serving.

marinated teriyaki chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves - cut into bite size pieces
• 2 cups dry white , divided
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon vegetable oil
• 1 onion
• 1 green bell pepper, diced
• 1 tablespoon olive oil
• 2 tablespoons teriyaki sauce

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 1 hr 20 mins


• to marinate: place chicken in a nonporous glass dish or bowl. pour 1 1/2 cups of over chicken, then sprinkle with garlic powder and onion powder. cover and refrigerate to marinate for at least 1 hour.
• heat vegetable oil in a small skillet over medium heat. saute onion and bell pepper for 5 to 7 minutes, or until soft. remove from skillet and set aside.
• remove chicken from marinade, discarding any remaining marinade. heat olive oil in a medium skillet over medium high heat and brown chicken, adding teriyaki sauce to 'sear'. braise with remaining white and simmer for 8 to 10 minutes, or until chicken is cooked through and no longer pink inside.
• add onion/bell pepper mixture to chicken and heat through, stirring. serve hot.

Mom's Spaghetti Sauce

Ingredients

• Servings: 8
• 1 pound lean ground beef
• 1 onion, chopped
• 4 tablespoons chopped fresh parsley
• 7 tablespoons olive oil
• 1 (46 fluid ounce) can tomato juice
• 1 1/2 (15 ounce) cans tomato sauce
• 2 teaspoons worcestershire sauce
• 2 teaspoons salt
• 1 pinch ground black pepper
• 1/4 teaspoon garlic salt

Recipe

• in a large skillet cook ground beef with the chopped onions, parsley, and olive oil. cook until onions are soft and ground beef is cooked through.
• in a large saucepan, combine tomato juice, tomato sauce, worcestershire sauce, salt, ground black pepper, and garlic. add ground beef mixture and simmer for 1 hour.

Indian Barbeque Chicken

Ingredients

• Servings: 6
• 3 pounds bone-in chicken pieces
• 3 tablespoons fresh lemon juice
• 1 tablespoon meat tenderizer
• 2 cups plain yogurt, divided
• 3 tablespoons ground cumin
• 2 tablespoons ground coriander
• 1/3 cup chopped fresh cilantro
• 2 teaspoons paprika
• 1/2 teaspoon ground turmeric
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 6 cloves garlic, minced

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 9 hrs


• make shallow crosswise slits in the meat of the chicken parts to help absorb more flavor. mix together the lemon juice and meat tenderizer; rub into the chicken meat. place chicken into a shallow dish.
• place 1/2 cup yogurt, cumin, coriander, cilantro, paprika, turmeric, salt, pepper, and garlic into a blender or food processor, and blend until smooth. transfer to a bowl, and stir in remaining 1 1/2 cups of yogurt. pour over the chicken parts, cover, and marinate in the refrigerator for at least 8 hours, or overnight.
• preheat grill for medium heat.
• lightly oil the grill grate. remove chicken from the marinade, and discard any remaining marinade. grill chicken 30 to 45 minutes, turning frequently to prevent burning, until juices run clear. smaller pieces will finish cooking first.

Lime Grilled Chicken Caesar Salad

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1/2 cup mesquite-lime marinade
• 1/2 head lettuce, torn into small pieces
• 1 large tomato, cut into wedges
• 1/2 sweet onion, sliced
• 1 green bell pepper, seeded and thinly sliced
• 2 tablespoons grated parmesan cheese
• 1 cup large cheese and garlic croutons
• 1/2 cup creamy caesar-style salad dressing

Recipe

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


• in a shallow baking pan, arrange chicken and pour mesquite-lime marinade over all. cover and place in the refrigerator to marinate for 1/2 hour before grilling.
• preheat a charcoal or gas grill to medium high heat.
• grill chicken breasts for approximately 15 minutes on each side, or until meat is cooked through and is no longer pink inside. remove from heat, cool and slice into strips.
• in a large bowl, toss together the lettuce, tomato, onion, pepper, cheese, croutons, dressing and chicken until evenly coated. serve immediately.

Teriyaki Chicken Salad

Ingredients

• Servings: 6
• 4 skinless, boneless chicken breast halves
• 1 cup orange juice
• 1 cup soy sauce
• 1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
• 1 lemon, juiced
• 3/4 cup vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 cloves garlic
• 2 heads romaine lettuce
• 2 tomatoes, chopped
• 1/3 cup mozzarella cheese
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 3 hrs 50 mins


• marinate chicken in the orange juice, soy sauce and lemon-lime carbonated beverage for several hours or overnight.
• preheat grill to medium-high heat. remove chicken from marinade and drain. place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear. remove, cool, and cut into strips.
• whisk together the lemon juice, vegetable oil, salt, pepper and garlic cloves. allow garlic cloves to sit in dressing for a few hours and remove before pouring on the salad.
• in a salad bowl, combine the lettuce, tomatoes, mozzarella, parmesan and marinated chicken strips. pour dressing over salad; toss and serve.

new year spinach fettuccine with scallops

Ingredients

• Servings: 4
• 1/2 pound dry fettuccine pasta
• 6 tablespoons olive oil, divided
• 1 (10 ounce) package frozen chopped spinach
• salt and pepper to taste
• 3/4 pound scallops
• 4 cloves garlic, sliced
• 2 (4.5 ounce) cans sliced mushrooms, drained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup white
• ground black pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• 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 reserve. meanwhile, in a large skillet, heat 1 to 2 tablespoons of oil and add spinach and salt and pepper to taste. saute spinach for 5 to 7 minutes or until wilted and no longer watery. remove spinach from skillet and toss with pasta; transfer and keep warm.
• in the same skillet, heat 2 more tablespoons of oil and add scallops and 2 cloves of sliced garlic. cook scallops for 1 to 2 minutes or until they appear opaque. add scallops and garlic to fettuccine and spinach mix; transfer and keep warm.
• in the same skillet, heat 2 tablespoons of oil. add 2 more cloves of sliced garlic and saute until golden. add mushrooms, soup and white to skillet. stir over medium heat for 8 minutes or until warm. pour over fettuccine and spinach and add ground black pepper to taste; serve.

Maple Glazed Turkey Roast

Ingredients

• Servings: 6
• 1 (3 pound) boneless turkey breast roast, thawed
• 1/2 cup pure maple syrup, or more as needed
• 1 teaspoon liquid smoke flavoring (optional)
• 1 teaspoon ground paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried crushed thyme
• 1 pinch cayenne pepper, or to taste

Recipe

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

Ready Time: 1 hr 50 mins


• preheat an oven to 325 degrees f (165 degrees c).
• remove the plastic netting and wrap from the turkey roast, if any, but leave on string netting. (remove and discard gravy packet, if any). rinse the turkey, and pat dry with paper towels.
• mix together the maple syrup, smoke flavoring, paprika, salt, pepper, garlic powder, onion powder, thyme, and cayenne pepper in a bowl, stirring to combine well. brush the syrup mixture all over the turkey roast.
• place the roast, skin side up, on a baking rack set in a roasting pan. roast in the preheated oven, basting occasionally, until the roast is golden brown and a meat thermometer inserted into the center of the roast reads 170 degrees f (75 degrees c). roasting time is about 1 1/2 hours. wrap the roast in foil, and let stand 10 minutes before removing the string netting for slicing.

cream cheese and prosciutto stuffed chicken

Ingredients

• Servings: 4
• 1 (8 ounce) package reduced-fat cream cheese
• 1/2 cup minced red onion
• 3 cloves garlic, minced
• 1/2 teaspoon ground black pepper
• 4 skinless, boneless chicken breast halves
• 8 slices prosciutto
• 8 leaves fresh basil
• 3 tablespoons olive oil
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 cup white (optional)
• 2 cups chicken broth

Recipe

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


• mix the cream cheese, red onion, garlic, and black pepper together in a small bowl; set aside. place the chicken breasts between two sheets of waxed paper on a solid, level surface. firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch.
• spread the cream cheese mixture over the flattened chicken breasts, then place two slices of prosciutto and two leaves of basil over the cream cheese on each breast. roll the chicken breasts over the filling, and secure with toothpicks. cover, and refrigerate 1 hour to overnight.
• heat the olive oil in a large skillet over medium-high heat. add the chicken breasts; cook until browned on all sides, about 10 minutes. remove the chicken from the pan, and set aside. whisk the butter and flour into the skillet until the butter melts and the flour turns golden, about 1 minute. stir in the white , and cook for 1 minute. pour in the chicken broth, and return to a boil. reduce heat to medium-low; simmer for a few more minutes. return the chicken breasts to the skillet, and cover; cook until the chicken is no longer pink in the center, about 5 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

Grilled Lamb Chops With Pomegranate- Reduction

Ingredients

• Servings: 8
• 1 lemon, zested and juiced
• 2 tablespoons chopped fresh oregano
• 2 cloves garlic, minced
• salt and black pepper to taste
• 8 (3 ounce) lamb chops
• 1/2 cup fresh unsweetened pomegranate juice
• 1 cup
• 2 tablespoons pomegranate seeds

Recipe

Preparation Time: 15 mins Cook Time: 55 mins Ready Time: 1 hr 10 mins


• whisk together the lemon zest and juice, oregano, garlic, salt, and black pepper in a bowl; pour into a resealable plastic bag. add the lamb chops, coat with the marinade, squeeze out excess air, and seal the bag. set aside to marinate.
• preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• bring the pomegranate juice and to a simmer in a small saucepan over high heat. reduce heat to medium-low, and continue simmering until the liquid has reduced to half of its original volume, about 45 minutes. stir in the pomegranate seeds and set aside.
• remove the lamb from the marinade, and shake off excess. discard the remaining marinade. cook the chops on the preheated grill until they start to firm, and are reddish-pink and juicy in the center, about 4 minutes per side for medium rare. serve the chops drizzled with the pomegranate- reduction.

Buckshot Duck With Wild And Brown Rice Stuffing

Ingredients

• Servings: 6
• 1 (4 pound) whole duck, dressed, innards reserved
• 4 cloves garlic, crushed
• 3 tablespoons crushed black peppercorns
• 3 (.18 ounce) packets sazon seasoning
• 1/2 teaspoon olive oil
• 2 cups uncooked long grain and wild rice mix
• 1 cup seasoned croutons

Recipe

Preparation Time: 35 mins Cook Time: 3 hrs 55 mins

Ready Time: 4 hrs 30 mins


• preheat oven to 450 degrees f (230 degrees c).
• place the duck on a rack in a roasting pan. rub the crushed garlic and pepper under the skin of the duck. rub the skin with 1 packet sazon seasoning.
• roast 3 hours in the preheated oven, to an internal temperature of 180 degrees f (80 degrees) c.
• place the reserved duck innards and 1 packet sazon seasoning in a saucepan with enough water to cover. bring to a boil, reduce heat, and simmer 30 minutes, until tender.
• place the rice mix in a medium saucepan with just enough water to cover. mix in the oil, and 1 packet sazon seasoning. bring to a boil. reduce heat, cover, and simmer 25 minutes, stirring occasionally.
• in a bowl, mix the cooked innards, cooked rice, and croutons. stuff the cooked duck with the mixture to serve.

italian-style sausage and peppers

Ingredients

• Servings: 4
• 2 tablespoons vegetable oil
• 1 pound sweet italian sausage links
• 3 bell peppers (green, yellow and/or red), sliced
• 1 large yellow onion, sliced into rings
• 1 clove garlic, minced
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 (24 ounce) jar classico® tomato and basil sauce
• 4 fresh italian sandwich rolls (optional)

Recipe

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


• heat the oil in a skillet over medium heat. add the sausages; cook until browned on all sides, following cooking instructions indicated on the packaging. remove sausages from the pan. drain grease, leaving about a tablespoon for the vegetables.
• cook peppers and onions in skillet over medium heat until they begin to soften. add garlic, salt, and pepper and cook one more minute.
• stir in classico tomato & basil sauce. increase heat until sauce begins to boil; reduce heat and simmer over low heat.
• cut the sausages into 1-inch pieces; add to the pan and stir to combine. cook until the sauce has thickened and the peppers and onions are soft, about 10 minutes.
• serve in bowls or on rolls as sandwiches.

Slow Cooker Posole With Lamb And Chicken

Ingredients

• Servings: 6
• 1 canned chipotle pepper in adobo sauce
• 1/4 cup water
• 1/2 pound boneless lamb loin roast
• 1/2 pound skinless, boneless chicken breast halves
• 1 (15.5 ounce) can white hominy, drained
• 1 (4 ounce) can chopped green chilies
• 1 medium onion, chopped
• 1 clove garlic, minced
• 2 (14.5 ounce) cans chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/4 teaspoon ground black pepper to taste
• 1 bay leaf

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs

Ready Time: 6 hrs 20 mins


• place the chipotle chile and water into a blender, and puree until smooth. pour into a slow cooker, and add the lamb, chicken, hominy, green chilies, onion, garlic, and chicken broth. season with oregano, cumin, pepper, and the bay leaf.
• cover, and cook on low 6 to 7 hours until the meats are tender. remove the bay leaf before serving.

mediterranean chicken and orzo salad in red pepper cups

Ingredients

• Servings: 4
• 1/2 pound uncooked orzo pasta
• 1/4 cup olive oil
• 1/3 cup red vinegar
• 1 teaspoon dijon mustard
• 3/4 teaspoon garlic powder
• 3/4 teaspoon dried oregano
• 3/4 teaspoon dried basil
• 3/4 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup grape tomatoes, cut in half
• 1/4 cup black olives, cut in half lengthwise
• 2 ounces crumbled feta cheese
• 1 grilled chicken breast half, diced
• 2 red bell peppers, cut in half lengthwise and seeded
• 4 sprigs fresh oregano

Recipe

Preparation Time: 20 mins Cook Time: 11 mins Ready Time: 1 hr 1 min


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the orzo, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. drain well in a colander set in the sink, transfer to a bowl, and let cool in the refrigerator.
• in a small bowl, whisk together the olive oil, red vinegar, dijon mustard, garlic powder, oregano, basil, onion powder, salt, and pepper. in a large bowl, stir together the cooked orzo, tomatoes, olives, feta cheese, and chicken breast meat until thoroughly combined. pour the dressing over the orzo mixture, lightly mix to coat all ingredients with dressing, and spoon into the red pepper halves. garnish each serving with an oregano sprig.

spiced lamb chops ii

Ingredients

• Servings: 2
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon ground mustard
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon celery salt
• 1/4 teaspoon ground ginger
• 1/8 teaspoon dried oregano
• 1/8 teaspoon dried basil
• 1/8 teaspoon salt
• 1 pinch ground black pepper
• 2 (1-inch thick) bone-in lamb loin chops
• 1 1/2 teaspoons vegetable oil
• 3/4 cup dry
• 3/4 cup water
• 2 tablespoons packed brown sugar
• 1/4 cup heavy whipping cream

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c). grease a 9x14-inch baking dish.
• mix flour, garlic powder, mustard, paprika, cayenne pepper, celery salt, ground ginger, oregano, basil, salt, and pepper together in a shallow dish.
• dredge lamb chops in the flour mixture to coat. reserve remaining flour mixture.
• heat olive oil in a skillet over medium heat. cook lamb chops in hot oil until browned, 3 to 5 minutes per side. transfer lamb chops to prepared baking dish, reserving any drippings in the skillet.
• stir , water, and brown sugar together until sugar dissolves; pour over lamb chops.
• bake in preheated oven until tender and no longer pink in the center, 40 to 45 minutes. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c). move lamb chops to a plate and cover with aluminum foil to keep warm. pour liquid from baking dish into the skillet with reserved drippings.
• place skillet with drippings mixture to medium-low heat. stir cream into the drippings. cook and stir, gradually integrating reserved flour mixture, until the mixture begins to thicken. serve as a gravy for the lamb chops.