cookbook christmas 2013

Christmas 2013

Look No Further Cookbook

Look No Further Cookbook

Look no further is a cookbook for those days when hunting down a new recipe just doesn’t sound fun anymore. It’s instant, it’s easy and if you stain it, let it be. This book is designed to make your debate about ‘what’s for dinner’ a whole lot easier.

So Enjoy! Love Kelsey & Katie

Look No Further Table of Contents

APPETIZERSArugla Spinach Pear Salad 8Pork-Peppercorn Salad 9Oriental Chicken Salad 10Salmon Hash 11Honey-Glazed Chicken & Penne Salad 12Napa Cabbage Picnic Salad Recipe 13

DRINKSMint Lemon-aid 16Hogsmeade Butter Beer 17

SIDESChive and Honey Biscuits 20Lemon Parsley French Fries 21Whole Wheat Burger Buns 22Crispy Smashed Potatoes 23

Salmon Fried Rice 24Quinoa 25

SOUPLeftover Thai Chicken Soup 28Clam Chowder 29Mushroom-Caraway Soup 30French Three-Onion Soup 31Spicy Chard Soup 32Chickpea Soup with Parsley 33

DINNERGeneral Tso’s Chicken 36Italian Breaded Pork Chops 37Greek Style Grilled Chicken 38Pork Scallopini 39Chicken Amandine 40Sautéed Apples 41Pan-Fried Dumplings 42

Eggplant Rollatini 43Pesto-Stuffed Pork Chops 44Baked Teriyaki Chicken 45Blackened Chicken 46Chicken with Spinach alla Parmigiana 47Pulled Pork 48P.F. Chang’s Chicken Lettuce Wraps 4940 Cloves and a Chicken 50Savory Peach Chicken 51Veggie Burgers with Mushrooms 52Korean BBQ Shortribs 53Mesquite Chicken54Thai Basil Chicken Recipe 55Soba Noodles with Ginger 56Tuna Patties 57Moo Shu Chicken and Vegetables 58Spanish Chicken with Chorizo 59Open Faced Veggie Quesadillas 60Chicken Yakisoba 61

Bibimbap 62Spicy crunchy chicken wraps 63

DESERTNut Nuggets 66Chocolate French Macarons 67Ricotta Fritters 68Pear Tart 69Candied Almonds 70

Ingredients Directions

Helpful Tips:

8

Arugla Spinach Pear Salad

2 cups Baby Arugula (Organic) 1/2 pkg Fresh Baby Spinach

1 avocado, cut into small cubes 1 pear, sliced thinly

1/2 cup blue cheese, crumbled 1/2 cup toasted pecans

1. Place greens into a large salad bowl.

2. Add the pears, avocado and toss.

3. Drizzle salad with desired amount of dress-ing.

4 . Sprinkle on crumbled blue cheese and toast-ed pecans.


Helpful Tips:

9

Pork-Peppercorn Salad

2 8-ounce pork loins4 teaspoons Dijon mustard

Salt and black pepper3 tablespoons extra-virgin olive oil

8 ounces white mushrooms, halved 1/4 cup grated Parmesan cheese, 3 tablespoons low-fat sour cream

2 to 3 teaspoons brined green pep-percorns, drained and chopped, plus

1 teaspoon brine from the jar2 large romaine lettuce, chopped

3 stalks celery, sliced1 cup cherry tomatoes, halved 2 cups whole-wheat croûtons

1. Rub the pork all over with 1 teaspoon mus-tard and 1/4 teaspoon each salt and black pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook. Transfer to a cutting board. Wipe out the skillet.

2. Heat 1 more tablespoon olive oil in the skillet. Add the mushrooms and cook, undisturbed, until golden, about 2 minutes. Season with salt and continue to cook, stirring, until just soft, 3 more minutes.

3. Whisk the Parmesan, sour cream, 3 table-spoons water, the remaining 1 tablespoon olive oil and 3 teaspoons mustard, the green peppercorns and brine, and 1/4 teaspoon each salt and black pepper in a large bowl. Add the mushrooms, lettuce, celery, tomatoes and croûtons and toss. Cut the pork into bite-size pieces; add to the bowl and toss. Divide among plates and top with more Parmesan.


Helpful Tips:

10

Oriental Chicken Salad

2 to 4 cups Vegetable Oil1 egg

1/2 cup Milk1/2 Cup Flour

1/2 cup corn flake crumbs1 teaspoon salt

1/4 teaspoon pepper1 chicken breast

3 cups chopped romaine1 cup chopped red cabbage

1/2 Carrot shredded1 green onion chopped

Sliced almonds1/3 cup crispy chow mein noodles

1. Blend together all ingredients for dressing in a small bowl with an electric mixer. Put dress-ing in refrigerator to chill while you prepare the salad.

2. Preheat oil in deep fryer or deep pan over medium heat. You want the temperature of the oil to be around 350 degrees F.

3. Cut chicken make egg mix and flour and prep for frying.

4. Fry chicken with a touch of teriyaki sauce

5. Chop and toss romaine, red cabbage, and red carrots together.

6. Sprinkle green onions on top of lettuce.

7. Toast almonds on medium heat for 4-5 min-utes and add to top of salad.

8.Cut Chicken into small chunks top on salad and add dressing.

Salad Dressing: 3 tablespoon honey1 1/2 tablespoon rice wine vinegar1/4 cup mayonnaise1 teaspoon Dijon mustard1/8 teaspoon sesame oil


Helpful Tips:

11

Salmon Hash

1/4 cup plain Greek yogurt1 tablespoon Dijon mustard

2 tablespoons chopped fresh dill2 tablespoons extra-virgin olive oil3 cups frozen cubed hash browns

Salt and pepper1 red onion, thinly sliced2 bell peppers, chopped

3/4 pound salmon fillet, 1/2-inch 8 cups baby arugula

Lemon wedges, for serving

1. Mix the yogurt, mustard and dill in a small bowl.

2. Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the hash browns, sprinkle with 1/4 teaspoon each salt and pepper, and cook until browned, about 12 minutes. Transfer to a bowl.

3. Heat the remaining 1/2 tablespoon olive oil in the skillet, then add the onion, bell peppers and 1/4 teaspoon salt; cook until golden, about 8 minutes. Add the salmon and cook, stirring occasionally, until just cooked through, about 3 minutes. Return the hash browns to the skillet to heat through, then remove from the heat and stir in 3 tablespoons of the yogurt mixture. Sea-son with salt and pepper.

4. Stir 1 tablespoon water into the remaining yogurt mixture and toss with the arugula in a medium bowl. Serve the salmon hash with the arugula salad, and lemon wedges, if desired.

Per serving: Calories 306; Fat 17 g (Saturated 3 g); Cholesterol 50 mg; Sodium 292 mg; Carbo-hydrate 18 g; Fiber 4 g; Protein 21 g


Helpful Tips:

12

Honey-Glazed Chicken and Penne Salad

3 ounces of dried penne pastaSalt

1/4 cup plus 2 tablespoons olive oil2 leeks, white and light green parts

only, cleaned, halved lengthwise and thinly sliced crosswise

1 cup honey1 Tbsp mixed peppercorns

1 pound bone-in chicken thighs2 large carrots, peeled thin

3/4 cup salted almonds1 Tbsp finely chopped basil

1 Tbsp finely chopped parsley2 Tbsp sherry vinegar

2 cups of mixed baby lettuces

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente, drain, toss with 1 tablespoon of olive oil and set aside.

2. Meanwhile, heat ¼ cup of olive oil in a large skillet over medium-high heat. Add the leeks, honey, and peppercorns and season with a little salt. Cook until the leeks are soft, 2 minutes, stirring occasionally and set aside.

3. Grill the chicken on high heat for about 1½ minutes per side, or until slightly charred. Re-duce the heat and cook for an additional 12 to 16 minutes, basting frequently with the hon-ey-leek glaze, until cooked through. Transfer to a plate and set aside to cool; once cool, discard the skin, remove the meat from the bones and shred.

4 Place the vinegar and herbs in a large bowl. Whisk in the remaining 1 tablespoon of olive oil and then add the meat, carrots and almonds. To serve, toss with the mixed greens, cooked pasta and some salt and ground black pepper to taste.


Helpful Tips:

13

Napa Cabbage Picnic Salad Recipe

2/3 cup slivered almonds8 cups coarsely shredded cabbage

12 ounces snow peas 1 1/3 cups thinly sliced radishes

1 1/3 cups thinly sliced green onions 1 1/3 cups fresh cilantro

Dressing ingredients: 3 Tbsp rice vinegar

2 Tbsp sugar2 Tbsp soy sauce

1 clove peeled and minced garlic1/2 teaspoon toasted sesame oil

1/2 teaspoon ground ginger1/4 teaspoon cayenne powder

1 cup mayonnaise

1. Spread almond slivers out in a single layer on a rimmed baking sheet. Toast in a 350°F oven for 5-10 minutes, until nicely browned. OR toast in stick-free or cast-iron skillet on medi-um high, stirring frequently until browned. Set aside.

2. Combine cabbage, snow peas, radishes, green onions, cilantro in a large bowl. Can make this step a day or two ahead.

3. In a separate bowl, mix together the rice vinegar, sugar, soy sauce, garlic, sesame oil, ginger, and cayenne until sugar has dissolved. Whisk in the mayonnaise.

4. When ready to serve, gently combine the dressing and almonds with the cabbage mix-ture.

Drinks

Mint Lemon-aid 16Hogsmeade Butter Beer 17


Helpful Tips:

16

Mint Lemon-aid

2 Cups Mint Simple Syrup2 Cups Lemon Juice

3 Quarts WaterMint Simple Syrup:

1 1/2 Cups Sugar1 1/2 Cups Water

1 bunch Mint (tied)Berry Ice Cubes:

1 Pint Blueberries12 Raspberries12 Blackberries

1. Make the mint simple syrup: Over medi-um-high heat, combine the sugar and water, stir to dissolve, and add the mint, allow it to steep and cool. Once cooled, strain the mint out of the simple syrup.

2. To make the Berry Ice Cubes: For blueberry ice cubes, fill the ice cube tray with blueberries, then top the blueberries with water. Freeze until solid, about 4 hours.

3. For blackberry and raspberry ice cubes, fill an ice cube tray with water, then drop a rasp-berry or blackberry into each of the ice cubes. Freeze until solid, about 4 hours.

4. To make the lemonade, stir the mint simple syrup and lemon juice into water, adjusting quantities to taste. Add a tray of each of the va-rieties of frozen berries - blueberry, raspberry, and blackberry.


Helpful Tips:

17

Hogsmeade Butter Beer

1 can Cold cream soda3-4 tbsp Caramel Syrup

Whipped Cream

1. Pour cream soda and caramel syrup into a huge glass mug.

2. Stir well.

3. Top with Whip Cream.

Side Dish

Chive and Honey Biscuits 20Lemon Parsley French Fries 21Whole Wheat Burger Buns 22Crispy Smashed Potatoes 23

Salmon Fried Rice 24Quinoa 25


Helpful Tips:

20

1. Preheat oven to 425 degrees F. In a mixing bowl, stir together the flour, baking powder, salt and chives. In another mixing bowl stir together the milk, the Mayo and the warmed honey.

2. Mix the wet with the dry until just coming together. Roll out onto a floured work surface to 3/4-1 inch thick and cut into rounds with a 2-inch fluted biscuit cutter. Place on a parch-ment lined cookie sheet and brush the tops lightly with the egg wash. Bake 12 to 15 min-utes till golden brown.

2 cups All Purpose Flour4 teaspoons Baking Powder

1/2 teaspoon Salt4 tablespoons chopped Scallions

1/2 cup Milk1/2 cup Mayonnaise

1/4 cup Honey (warmed)1 Egg

1. 1 Egg beaten with a little water (egg wash)

Chive and Honey Biscuits


Helpful Tips:

21

Lemon Parsley French Fries

6 oz russet potatoes1 c. Parsley, chopped

SaltOlive oil

1 Lemon

1. Peel all or part of potatoes (I left the tops unpeeled, but peeled the sides). Cut into thin sticks.

2. Place potatoes in a bowl filled with cold wa-ter for 10 minutes.

3. Spread onto a parchment paper lined cookie sheet. Drizzle olive oil over the top. Sprinkle with parsley and salt.

4. Bake at 375˚ for 45 minutes, stirring every 10 minutes.

5. Take the fries out of the oven. Squeeze lemon over top. Season with more salt, if need-ed.


Helpful Tips:

22

Whole Wheat Burger Buns

3 tablespoons warm milk1 cup warm water

2 teaspoons instant yeast2 1/2 tablespoons granulated sugar

1 1/2 teaspoons salt1 large egg

2 cups bread flour1 1/3 cups whole wheat flour

3 tablespoons unsalted butter, soft-ened

For topping:1 large egg beaten with 1 table-

spoon waterSesame seeds

1. In the bowl of a stand mixer fitted with the dough hook, combine the milk, water, yeast, sugar, salt and egg. Add the flours to the bowl, and mix until incorporated. Mix in the butter. Knead on low speed for about 6 to 8 minutes, or until the dough comes together into a soft yet slightly tacky dough (should not be unbearably sticky). Avoid adding too much extra flour because it will create tough buns.

2. Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours.Line two baking sheets with parchment paper or silicone baking mats. Divide the dough into 8 equal parts. Gently roll each portion of dough into a ball and place on baking sheet, 2 to 3 inches apart. Cover loosely with plastic wrap and let rise again until puffy and almost doubled, 1 to 2 hours.

3. Preheat the oven to 400°F with a rack in the cen-ter. Brush the tops of the buns lightly with the egg wash. Sprinkle with sesame seeds. Bake the buns about 15 minutes, rotating halfway through baking, until the tops are golden brown. Transfer to a rack to cool completely. Serve or store in an airtight container in the freezer for up to one month.


Helpful Tips:

23

Crispy Smashed Potatoes

3 pounds red potatoes1/4 cup olive oil

1 teaspoon thymeSalt & pepper

1. Preheat oven to 500 degrees.

2. Place whole potatoes on a rimmed baking sheet. Pour ¾ cup water into pan and cover with aluminum foil.

3. Bake for 30 minutes.

4. Allow potatoes to cool for 10 minutes. Coat with half of olive oil. Smash potatoes with bot-tom of a drinking glass (or your tool of choice.)

5. Drizzle with remaining olive oil. Season with thyme and salt & pepper.Bake 40 more minutes.


Helpful Tips:

24

Salmon Fried Rice

1 leftover salmon 2 Tbsp. Vegetable oil

1 green onion1 Tbsp. Sesame oil

1-2 egg(s)2 bowls of Japanese rice (no more

than 2 bowls per batch)1 tsp. Soy sauce

1/4 tsp. Salt (to taste)1/8 tsp. pepper (to taste)

Black pepper (to taste)

1. Break the salmon into small pieces.

2. Chop the green onion into small pieces and beat the egg.

3. If you are using the leftover rice or frozen rice, warm up in a microwave. The rice should not be cold.

4. Heat the wok over medium high heat. When it’s getting hot, add the oil. When you see white smoke coming off from the wok, add the egg in the wok. The egg will not stick to the pan as long as you put enough oil.

5. Quickly mix it with spatula and when it’s 80% cooked, take it out and put on a plate. Then keep wok on medium high heat and add the sesame oil. Add the green onions and stir fry until nicely coated with oil. Add the rice and break the chunk of rice. Toss the wok (which is why you don’t want to put too much rice) so the rice will fry out and mix well togeth-er.

6. When rice is coated with oil, add the shredded salmon and toss the wok again. Add the egg and break into small pieces. When all the ingredients are mixed well, add soy sauce, salt, white pepper, and freshly ground black pepper.


Helpful Tips:

25

Quinoa

1 tablespoon butter 1 cup uncooked quinoa 2 cups vegetable broth

2 teaspoons chopped garlic 2 tablespoons parsley 1/2 tablespoon thyme

1/4 teaspoon salt 1 small onion, finely chopped

1 dash fresh lemon juice (optional)

1. Melt butter in a saucepan over medium heat. Add the quinoa, and toast, stirring occasionally, until lightly browned, about 5 minutes. Stir in broth, and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes, or until quinoa is tender.

2. In a bowl, toss quinoa together with garlic, parsley, thyme, salt, and onion. Sprinkle with lemon juice, and serve.

Soups

Leftover Thai Chicken Soup 28Clam Chowder 29

Mushroom-Caraway Soup 30French Three-Onion Soup 31

Spicy Chard Soup 32Chickpea Soup with Parsley 33


Helpful Tips:

28

1. Make the broth by combining the chicken broth, ginger, lemon grass, and chilies in a medium pot and bring to a boil. Reduce to a simmer and cook for 10 to15 minutes, or until flavors come together. Season with dark soy sauce, then check the seasoning.

2. Combine chicken, noodles, and scallions into serving bowls and top with the broth. Gar-nish with lime wedges, cilantro and sriracha to serve.

For the Broth: 2 1/2 cups Chicken Broth

2 inches Fresh Ginger (thinly sliced) 1 stalk Lemon grass; light part 2 Green Chilies (thinly sliced) 1 tablespoon Dark Soy Sauce

To Finish: Leftover Grilled Chicken Breasts (shredded)

Rice Noodles (cooked) Scallions (sliced)

Lime Wedges Cilantro Leaves

Sriracha (to garnish; optional)

1. Bruise the lemongrass with the back of a knife so all the flavor come through.

Leftover Thai Chicken Soup


Helpful Tips:

29

Clam Chowder

3 (6.5 ounce) cans minced clams 1 cup minced onion

1 cup diced celery 2 cups cubed potatoes

1 cup diced carrots 3/4 cup butter

3/4 cup all-purpose flour 1 quart half-and-half cream

2 tablespoons red wine vinegar 1 1/2 teaspoons salt & pepper to taste

1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover, and cook over medium heat until tender.

2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.

3. Stir in clams just before serving. If they cook too much they get tough. When clams are heat-ed through, stir in vinegar, and season with salt and pepper.


Helpful Tips:

30

Mushroom-Caraway Soup

2 tablespoons unsalted butter1/4 teaspoon caraway seeds

10 ounces mushroomssalt and pepper

3 medium carrots, quartered1-inch 4 cups low-sodium chicken broth

1 small red onion, finely diced1 tablespoon red wine vinegar

4 slices pumpernickel bread1/3 cup sour cream

1. Melt the butter in a saucepan over medi-um-low heat. Add the caraway seeds and cook until fragrant, about 1 minute. Add the mush-rooms and cook, stirring, until they begin to wilt, about 5 minutes. Add 1/4 teaspoon salt, and pepper to taste. Add the carrots and broth, cover and bring to a simmer. Uncover and cook until the carrots are tender, 10 to 12 minutes. Season with salt and pepper.

2. Meanwhile, combine the onion, vinegar and a pinch of salt in a bowl and let marinate while the soup simmers. Toast the bread.

3. Divide the soup among bowls and top with sour cream and the marinated onion. Serve with the toast.


Helpful Tips:

31

French Three-Onion Soup

1 tablespoon unsalted butter1 teaspoon extra-virgin olive oil

6 cups onions, peeled, thinly sliced1 3/4 cups shallots, thinly sliced

1 leek salt and black pepper

3 to 4 fresh thyme sprigs1 fresh rosemary sprig

1 tablespoon all-purpose flour4 cups low-sodium beef broth

2 cups water2 teaspoons Worcestershire sauce

1/4 cup dry sherry1 baguette, toasted

1/2 cup finely grated Gruyere 1 tablespoon chopped fresh chives

1. Heat the butter and oil together in a Dutch oven over medium heat. Add the onions, shallots and leek, and season with salt and pepper, to taste. Stir to combine and cover. Cook, without stirring until the onions are soft and beginning to brown, about 10 to 15 minutes.

2. Uncover, and continue to cook, stirring often, until the onions are a rich brown color and well caramel-ized, about 25 to 30 minutes. (If the onions begin to stick to the bottom of the pan or burn add about a 1 tablespoon water at a time.) Meanwhile, tie the reserved leek top with the thyme and rosemary using a piece of kitchen twine.

3. Sprinkle the flour over the onions and cook, stirring, to cook out the raw flour taste, about 2 to 3 minutes. Stir in the broth and 2 cups water, scraping any browned bits from the bottom of the pan; add the herb bundle. Reduce the heat and simmer until thickened, 20 to 25 minutes. Stir in the Worcestershire and remove from the heat. Discard the herb bundle, stir in the sherry and season, to taste, with salt and pepper.

4. Preheat the broiler. Divide the soup between 4 (16-ounce) oven proof bowls or ramekins and ar-range them on a baking sheet. Top each bowl evenly with 2 baguette slices and top with the cheese. Put under the broiler until the cheese is melted and lightly browned, about 1 minute. Sprinkle with the chives and serve.


Helpful Tips:

32

Spicy Chard Soup

2 bunches Swiss chard 1 teaspoon caraway seeds

1 teaspoon cumin seeds3 tablespoons olive oil

1 medium onion, finely chopped2 tablespoons tomato paste

1 tablespoon hot sauce4 cloves garlic, finely chopped

6 cups low-sodium chicken broth1 lemon, halved

Kosher salt1/4 cup plain Greek yogurt

4 hard-boiled eggs, quartered2 cups pita chips, coarsely crushed

1. Cut the chard stems into 1/2-inch pieces and the leaves into 1-inch pieces; keep separate. Toast the caraway and cumin seeds in a skillet over medium heat, 1 to 2 minutes. Cool, then grind in a spice grinder or transfer to a reseal-able plastic bag and crush with a heavy skillet.

2. Heat the olive oil in a large pot over medium heat. Add the chard stems and onion and cook until softened, 5 to 6 minutes. Clear a space in the pan, then add the tomato paste, harissa, garlic and ground spices. Cook 2 minutes, then stir into the vegetables. Add the chard leaves, chicken broth and 1 cup water, bring to a rap-id simmer and cook until the chard is tender, about 10 minutes. Squeeze in the juice from 1/2 lemon and season with salt.

3. Mix the yogurt, the juice from the remaining 1/2 lemon and a pinch of salt. Divide the soup among bowls. Add the eggs, pita chips and a dollop of the yogurt mixture; drizzle with olive oil.


Helpful Tips:

33

Chickpea Soup with Parsley and Parmesan

2 tablespoons extra-virgin olive oil, plus more for drizzling

5 cloves garlic, very thinly sliced Pinch of red-pepper flakes

Salt and pepper2 cans chickpeas4 cups chicken

broth1 cup water

Coarsely chopped parsley leaves, Finely shredded Parmesan cheese

Toasts or bread, for serving

1. Heat oil in a medium pot over medium heat. Add garlic and red-pepper flakes; season with salt and pepper. Cook until oil is infused and garlic is just beginning to color (do not let brown), 2 to 3 minutes. Transfer garlic chips to a plate.

2. Add chickpeas to oil in pot, increase heat to medium-high, and cook until heated through and creamy, about 5 minutes. Smash some of the chickpeas with a potato masher or the back of a wooden spoon. Add broth and water; sim-mer until thickened slightly, about 10 minutes. Season with salt and pepper.

3. Divide soup among 4 bowls. Top with pars-ley, Parmesan, and garlic chips. Drizzle with oil and serve immediately with toasts.

DinnerGeneral Tso’s Chicken 36

Italian Breaded Pork Chops 37

Greek Style Grilled Chicken 38

Pork Scallopini 39

Chicken Amandine 40

Sautéed Apples 41

Pan-Fried Dumplings 42

Eggplant Rollatini 43

Pesto-Stuffed Pork Chops 44

Baked Teriyaki Chicken 45

Blackened Chicken 46

Chicken with Spinach 47

Pulled Pork 48

P.F. Chang’s Chicken Wraps 49

40 Cloves and a Chicken 50

Savory Peach Chicken 51

Veggie Burgers with Mushrooms 52

Korean BBQ Shortribs 53

Mesquite Chicken 54

Thai Basil Chicken Recipe 55

Soba Noodles with Ginger 56

Tuna Patties 57

Moo Shu Chicken 58

Spanish Chicken with Chorizo 59

Open Faced Veggie Quesadillas 60

Chicken Yakisoba 61

Bibimbap 62

Spicy crunchy chicken wraps 63


Helpful Tips:

36

1. In a large bowl, vigorously whisk together the egg whites and cornstarch. Toss the chicken in the mixture.

2. In a sauté pan over medium-high heat, heat the vegetable oil. Sauté the chicken pieces, about 3 to 4 minutes per side or until cooked through. Remove from pan and reserve.

3. Meanwhile, stir together the soy sauce, sam-bal, honey, orange juice, and sesame oil in a small bowl or measuring cup. Wipe pan clean, add the additional 1 tablespoon vegetable oil. Sauté the garlic and ginger for about a minute, until fragrant, and then add the soy sauce mix-ture. Once boiling, add the chicken and toss to coat. Check seasoning and serve.

2 pounds Chicken Breasts2 Egg Whites

6 tablespoons Corn Starch3 tablespoons plus

1 tablespoon Vegetable Oil 1/4 cup Low Sodium Soy Sauce

2 tablespoons Sambal2 tablespoons Honey

2 tablespoons Orange Juice1 tablespoon Sesame Oil

2 Garlic cloves2 tablespoons grated Ginger

1. This dish is 550 calories, so it’s a better-for-you option than traditional General Tso’s Chicken.2. The cornstarch makes the chicken crispy and keeps the breading from getting soggy.3. If you don’t have sambal, then use any barbeque sauce.

General Tso’s Chicken


Helpful Tips:

37

3 eggs, lightly beaten 3 tablespoons milk

1 1/2 cups Italian bread crumbs 1/2 cup grated Parmesan cheese

2 tablespoons dried parsley 2 tablespoons olive oil

4 cloves garlic, peeled and chopped 4 pork chops

1.Preheat oven to 325 degrees F (160 degrees C).

2.In a small bowl, beat together the eggs and milk. In a separate small bowl, mix the bread crumbs, Parmesan cheese, and parsley.

3.Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.

4.Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating even-ly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side.

5.Place the skillet and pork chops in the pre-heated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C).

Just added 1 tsp each of garlic powder and Italian seasoning. Then brown them in olive oil 2 minutes on each side, then placed them on a roasting rack in the oven to finish. It was much less greasy and the rack allowed both sides to remain crispy.

Italian Breaded Pork Chops


Helpful Tips:

38

1. Preheat grill pan over medium-high.

2. Season the chicken generously with salt and pepper. Chop the herbs and combine with olive oil, garlic, lemon zest and juice in a large bowl. Reserve half the marinade, and set aside. Add the chicken and coat in the remaining half of the marinade. Allow to marinate for up to 1 hour.

3. Place chicken on the grill skin-side down. Cook until skin is golden and crispy, about 8 minutes. Flip and continue to cook on the sec-ond side for 8 to 10 minutes or until the internal temperature is 165 degrees F. Remove chicken from grill and allow to rest while preparing the salad.

4. For the Tomato and Olive Salad: In a medi-um bowl, toss together the salad ingredients with the reserved marinade and season to taste.

5. Plate chicken with a side of salad and gar-nish with fresh lemon juice.

1/2 Chicken3 sprigs Oregano (leaves pulled)

1/2 bunch Mint (leaves torn)2 Garlic cloves (smashed)

1 Lemon (zest and juice) plus more to garnish

Salt and PepperExtra Virgin Olive Oil

For the Tomato and Olive Salad: 1 cup Cherry Tomatoes (halved)

1/4 cup Olives (pitted and chopped) crumbled Feta (to taste)

1 cup Arugula Salt Black Pepper

1. Only zest the actual skin of the lemon. You don’t want the lemon pith in your marinade because it will make it bitter. 3. You don’t need to chop the mint. Adding whole leaves to the marinade will give you a stronger mint flavor, because chopping fresh herbs leaves most of the flavor on your cutting board.4. Keeping the bone in and skin on while cooking chicken will keep it juicy and more flavorful. Put the chicken on the grill skin-side down first for crispier skin. Let the chicken caramelize before flip-ping it. If the chicken is sticking to the grill, it isn’t ready to be flipped. Wait until it releases easily.

Greek Style Grilled Chicken


Helpful Tips:

39

1/2 lb. Pork loin (1/2-inch thick)2 Eggs (lightly beaten)

1/2 cup Olive Oil (divided)3 tablespoons Butter1/4 cup White Wine

1 bunch Parsley (leaves only)1 Shallot (minced) Juice of 1 Lemon

1/4 cup CapersSalt and Freshly Ground Pepper

1. Heat a skillet to medium-high heat, and add two tablespoons olive oil.

2. Place pork into the pan, and repeat with re-maining pieces, being mindful not to crowd the pan.

3. Remove to a paper towel lined plate once fin-ished. Deglaze the pan with the wine, and add the butter as well as the chopped parsley.

4. Combine the shallot, lemon juice, 1/4 cup olive oil, in a medium bowl and whisk together. Add the capers and the remaining parsley and toss to coat.

5. Serve each scallopini topped with some of the pan sauce as well as some of the parsley salad.

Pork Scallopini


Helpful Tips:

40

Serving Suggestion: Turn this rich soup into a full meal with a salad of baby mixed greens, sliced endive and beets with a lemon vinaigrette.

Calories 317; Total Fat 10.5g (Sat Fat 5g, Mono Fat 4g, Poly Fat 1g); Protein 15g; Carb 40g; Fiber 4g; Cholesterol 22mg; Sodium 357mg

Chicken Amandine

4 Chicken Thighs (boneless skin-on)4 tablespoon Butter

1/4 cup Almonds (sliced)Juice of 1 Lemon

Bunch Parsley1 clove Garlic (skin-on)

Salt and pepper

1. Season chicken with salt and pepper.

2. In a skillet over medium-high heat, add the butter, once it has foamed and subsided, place the chicken, skin-side down and cook through, about 3 to 4 minutes per side. Remove chick-en from pan, and add the almonds and garlic clove, and cook until golden, about 2 minutes.

3. Add the lemon juice and parsley and stir to-gether. Spoon sauce over chicken to serve.


Helpful Tips:

41

Per serving: Calories 315; Fat 19 g (Saturated 4 g); Cholesterol 255 mg; Sodium 866 mg; Carbo-hydrate 18 g; Fiber 5 g; Protein 20 g

Sautéed Apples

2 tbsp. olive oil3 yellow delicious sliced into thin wedges

Salt and pepper to taste1 tbsp. brown sugar

1 tbsp. balsamic vinegar

1. Peel, core and slice apples into wedges.

2. Over high heat, add the olive oil in a 9-inch non-stock skillet.

3. Add the brown sugar, balsamic, salt and pep-per. Set aside..


Helpful Tips:

42

Pan-Fried Dumplings

1 1/2 pounds ground Chicken1 Egg Yolk

2 Garlic cloves (smashed)3 Scallions

1 tablespoon grated fresh Ginger2 tablespoons Soy Sauce

2 teaspoons Fish SauceWonton Wrappers

Vegetable OilWater

For the Dipping Sauce: 1/4 cup Soy Sauce

2 teaspoons Worcestershire Sauce 1 teaspoon greshly grated Ginger

1 teaspoon Chili Paste

1. Combine the first seven ingredients in a large bowl and stir until thoroughly combined. Scoop out a small tablespoon of the mixture and place in the center of a wonton wrapper. Damped the edges of the wrapper with water and bring the four corners up to meet. Press the edges together to seal the dumpling. Repeat with remaining filling and wrappers. This can be done up to a month in advance and stored in the freezer.

2. Heat a large non-stick skillet over medi-um-high heat with a thin layer of vegetable oil until just smoking. Add the wontons in batches and cook until golden on the first side, about 2 minutes. Add two tablespoons of water to the pan and cover with a lid. Allow to steam for 3 minutes. Remove to a paper towel lined plate and cool slightly before serving with a dipping sauce.

3. For the Dipping Sauce: Mix the ingredients together in a small bowl and serve with dump-lings.


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Eggplant Rollatini

2 Eggplants (sliced lengthwise into 1/4-inch-thick pieces)

1/2 cup Olive Oil1 cups Ricotta1/2 cup Basil (chiffonade)

2 cloves Garlic (minced)3 sprigs Thyme (leaves only -

chopped)Zest of 1 LemonSalt and Pepper

1/4 cup Parmigiano Reggiano plus extra to garnish

2 cups Tomato Sauce1 Egg1/2 cup Mozzarella

1.Season the pieces of eggplant with salt and freshly ground pepper.

2. Add two tablespoons of olive oil to a saute pan over medium high heat. Once it is smoking, add the eggplant slices, in batches, frying until golden brown. Remove to a paper towel lined plate. Repeat with re-maining eggplant, frying in batches, and adding more olive oil as necessary.

3. In a medium bowl, combine the ricotta, Parmesan, basil, garlic, thyme, lemon zest, egg, and season with salt and pepper. Fold together till thoroughly combined.

4. Using a ladle, spread some of the tomato sauce on the bottom of a casserole dish. Spoon some of the ri-cotta mixture onto each of the eggplant pieces. Roll the the eggplant up and place into the tomato sauce lined casserole. Repeat with remaining pieces of eggplant, fitting them snugly in the casserole dish.

5. Ladle some more of the tomato sauce over the egg-plant, and add mozzarella over the whole thing. Bake in the oven for 25 to 30 minutes, until cheese is golden brown and bubbling. Allow to cool slightly before serv-ing. Garnish with basil and parmesan.


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Pesto-Stuffed Pork Chops

3 tablespoons crumbled feta cheese2 tablespoons purchased basil pesto

1 tablespoon pine nuts, toasted4 pork loin chops or boneless pork

loin chops, cut 1-1/4 inches thick1 teaspoon freshly ground black pepper1 teaspoon dried oregano, crushed

2 cloves garlic, minced1/4 teaspoon crushed red pepper

1/4 teaspoon dried thyme, crushed1 tablespoon balsamic vinegar

1. Preheat oven to 375 degrees F. For filling, in a small bowl stir together feta cheese, pesto, and pine nuts. Set aside.

2. Trim fat from meat. Make a pocket in each chop by cutting horizontally from the fat side almost to the bone or the opposite side. Divide filling among pockets in chops. If necessary, secure the opening with a wooden toothpick.

3. For rub, in a small bowl combine black pep-per, oregano, garlic, red pepper, and thyme. Rub evenly onto all sides of meat. Place chops on a rack in a shallow roasting pan. Bake for 35 to 40 minutes or until done (145 degrees F) and juices run clear. Brush vinegar onto chops the last 5 minutes of baking. Before serving, dis-card toothpicks.


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Baked Teriyaki Chicken

1 tablespoon cornstarch 1 tablespoon cold water

1/2 cup white sugar 1/2 cup soy sauce

1/4 cup cider vinegar 1 clove garlic, minced

1/2 teaspoon ground ginger 1/4 teaspoon ground black pepper

12 skinless chicken thighs

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pep-per. Let simmer, stirring frequently, until sauce thickens and bubbles.

2. Preheat oven to 425 degrees F (220 degrees C).

3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 min-utes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.


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Stove top Instructions: Preheat the oven to 400°F. Heat a large skillet over medium-high heat, add a drizzle of olive oil and sear the chicken thighs, skin-side down, until golden-brown, about 2 to 4 minutes. Turn the thighs over, transfer the skillet to the oven and bake for 15 to 20 min-utes, or until the chicken is cooked through. Proceed shredding the chicken as instructed above.

Serves 3-4, depending on whether or not this is a main course or a side salad.

Blackened Chicken

1/2 teaspoon paprika 1/8 teaspoon salt

1/4 teaspoon cayenne pepper 1/4 teaspoon ground cumin

1/4 teaspoon dried thyme 1/8 teaspoon ground white pepper

1/8 teaspoon onion powder 2 skinless, boneless chicken breast

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Heat a cast iron skillet over high heat for 5 minutes until it is smoking hot.

2. Mix together the paprika, salt, cayenne, cum-in, thyme, white pepper, and onion powder. Oil the chicken breasts with cooking spray on both sides, then coat the chicken breasts evenly with the spice mixture.

3. Place the chicken in the hot pan, and cook for 1 minute. Turn, and cook 1 minute on other side. Place the breasts on the prepared baking sheet.

4. Bake in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes.


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47

Chicken with Spinach alla Parmigiana

8 thin chicken cutlets, 3 oz each1/2 cup Italian breadcrumbs

1/4 cup grated Parmesan cheese 6 tablespoons egg whites

5 oz frozen spinach6 tbsp part skim ricotta cheese

6 oz part skim mozzarella Olive oil non-stick spray

1 cup marinara saucesalt and pepper to taste

1. Season cutlets with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.2. Combine breadcrumbs and 2 tbsp grated cheese in one bowl and 1/4 cup egg beaters or egg whites in another.3. Shred or finely chop 1.5 oz of mozzarella cheese and combine with remaining grated cheese, spinach (make sure you squeeze it dry), 2 tbsp egg beaters, and ricotta cheese.4. Lay chicken cutlets down on a working sur-face and spread 2 tbsp of spinach-cheese mix-ture on each cutlet. Loosely roll each one and keep seam side down.5. Dip chicken in egg mixture, then in bread-crumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with olive oil.6. Bake 25 minutes. Remove from oven, top with sauce then cheese.7. Bake until cheese is melted and bubbling, about 3 more minutes. Serve with additional sauce on the side and grated cheese.


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Pulled Pork

Brine:8 ounces or 3/4 cup molasses

12 ounces pickling salt2 quarts bottled water

6 to 8 pound Boston buttRub:

1 teaspoon whole cumin seed1 teaspoon whole fennel seed

1 teaspoon whole coriander1 tablespoon chili powder

1 tablespoon onion powder1 tablespoon paprika

1. Combine molasses, pickling salt, and water in 6 quart Lexan. Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.

2. Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion pow-der, and paprika.

3. Remove Boston butt from brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application.

4. Preheat smoker to 210 degrees F. Place butt in smoker and cook for 10 to12 hours, main-taining a temperature of 210 degrees F. Begin checking meat for doneness after 10 hours of cooking time. Use fork to check for doneness. Meat is done when it falls apart easily when pull-ing with a fork. Once done, remove from pot and set aside to rest for at least 1 hour.


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P.F. Chang’s Chicken Lettuce Wraps

1 tablespoon sesame oil1 pound ground chicken1 large onion, chopped

2 tablespoons garlic, minced 1 tablespoon soy sauce

1/4 cup hoisin sauce2 teaspoons fresh ginger, minced

1 tablespoon rice wine vinegar3 teaspoons sriracha sauce

1 can water chestnuts, finely chopped1 small bunch green onions, sliced

2 teaspoon sesame oilsalt to taste

butter lettuce leaves

1. In a medium skillet on medium heat, warm 1 tablespoon sesame oil. Add the ground chicken and cook until it is cooked through. With a spat-ula, break it up into small chunks as it cooks (it will resemble ground beef). Remove from heat.Stir in the onion, garlic, soy sauce, hoisin sauce, ginger, rice wine vinegar, and sriracha sauce until completely coated.

2. Fold in water chestnuts, green onion, sesa-me oil, and peanuts, if desired. Salt to taste.

3. Serve on a bed of fried noodles, if desired, in a lettuce leaf and top with hoisin, soy sauce, or spicy mustard.


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50

40 Cloves and a Chicken

1 whole chicken (broiler/fryer) 1/2 cup plus 2 tablespoons olive oil

10 sprigs fresh thyme40 peeled cloves garlic

Salt and pepper

1. Preheat oven to 350 degrees F.

2. Cut Chicken in to 8 pieces

3. Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.

4. Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.

Per Serving: Calories: 369; Total Fat: 19.5 grams; Saturated Fat: 5 grams; Protein: 40 grams; To-tal carbohydrates: 6 grams; Sugar: 0 grams; Fiber: 0.5 gram; Cholesterol: 136 milligrams; Sodi-um: 250 milligrams


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51

You can also serve this spicy basil chicken as lettuce wraps, it tastes great with fresh lettuce and Thai sweet chili sauce.

Savory Peach Chicken

1 tablespoon canola oil4 skinless, boneless chicken breasts, about 1 1/4 pounds

1/2 teaspoon salt1/4 teaspoon pepper

2 tablespoons brown sugar2 tablespoons low-sodium soy sauce

2 tablespoons rice vinegar1/4 cup orange juice

1 teaspoon freshly grated ginger2 cloves garlic, minced

1/2 cup low-sodium chicken broth4 large firm-ripe peaches,

2 tablespoons sliced almonds

1. Heat the oil in a large skillet over a medi-um-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side. Mean-while combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.

2. Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncov-ered, for about 6 minutes, stirring occasionally un-til the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about 5 minutes, or until chicken is cooked through.

3. In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about 2 minutes.

4. Serve the chicken topped with the sauce and sprinkled with the toasted almonds.


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Please Note – To serve on side as a dipping sauce, I save about a Tbsp of sauce from the recipe (mostly scallions) and dilute it with 2tsp of soy sauce and 1 tsp of vinegar to make the consis-tency of the sauce little thin.

Veggie Burgers with Mushrooms

1 15-ounce can kidney beans 1 small red onion, shredded

1/3 cup chopped walnuts1 small carrot, finely diced

1 cup plain breadcrumbs2 scallions, finely chopped

2 tablespoons chopped fresh parsley2 teaspoons Worcestershire

Salt and pepper3 tablespoons extra-virgin olive oil

3 cups assorted mushrooms, sliced4 English muffins, split and toasted

Mayonnaise and/or mustardBaby spinach

1. Smash the beans in a bowl with a potato masher or fork until slightly chunky. Add the onion, walnuts, carrot, 1/2 cup breadcrumbs, scallions, parsley and 1 teaspoon Worcester-shire sauce. Season with salt and pepper and mix with your hands until combined.

2. Spread the remaining 1/2 cup breadcrumbs on a plate. Form the bean mixture into 4 pat-ties; lightly coat with the breadcrumbs, shaking off any excess. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the patties and cook until golden and slightly crisp, 2 to 3 minutes per side. Transfer the burgers to a plate.

3. Heat the remaining 1 tablespoon oil in the same skillet over medium heat. Add the mush-rooms and the remaining 1 teaspoon Worces-tershire sauce; season with salt and pepper and cook until the mushrooms are slightly wilted, 3 to 4 minutes. Serve the burgers on the English muffins with mayonnaise and/or mustard, baby greens and mushrooms.


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53

These patties are great dipped in ketchup, mustard, or hot sauce. They are also great as a sand-wich

Korean BBQ Shortribs

1 1/2 cups soy sauce 3/4 cup white sugar1/4 cup sesame oil

5 cloves of garlic, minced1/2 of a medium yellow onion,

chopped3 large green onions, cut into small

pieces2 tbl toasted sesame seeds1/2 tsp of red pepper flakes

4-6 pounds of Korean short-ribs

1. Place ribs in a large ziplock bag or a dish that can hold them all (I used a large pot with lid). Combine all the ingredients together and stir for 1 minute. Pour the marinade into the pot, dish, or ziplock over the meat making sure ll the ribs have been coated. Cover and refrigerate over night. The next morning make sure to place the ribs that were on the bottom on top, and vice versa. Continue to refrigerate until its time to grill.

2. Heat grill to medium-high heat and when the grill is nice and hot add meat. Grill each side for 3-4 minutes. Garnish with addional slices of green onion and toasted sesame seeds.


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Mesquite Chicken(with homemade seasoning)

Seasoning:1 tsp garlic granules 1 tsp dried onion flakes

3 tbs smoked paprika 2 tsp tomato powder

1/2 cumin powder 1 tsp chili pepper (adjust to taste)

1 tsp ground black pepper 1 tsp mustard powder

1/2 tsp dried sage 1/2 tsp dried rosemary

1/2 tsp brown granulated sugar 1/2 tsp salt

4 boneless skinless chicken breast

1. Combine all the ingredients in a spice grinder or a coffee grinder and render to a fine powder. Place in an air-tight jar and store in a sealed cupboard.

2. Use 2 tbsp of seasoning just made as a rub for chicken that is cut to your needs. Set in skillet over medium heat and cook chicken on all sides.


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55

Thai Basil Chicken Recipe

10 oz boneless and skinless chicken thighs or chicken breast (ground)

4 cloves garlic (finely chopped)2 shallots (finely chopped)

1 1/4 tablespoons fish sauce1 teaspoon palm sugar

1/2 teaspoon kecap manis (sweet soy sauce)

1 big bunch of Thai basil leaves (stems removed)

6 bird’s eye chilies (chopped and pounded with a mortar and pestle) or

1-2 fresh jalapeno cut into slivers2 dashes ground white pepper

2 tablespoons oil

1. Add oil into a heated wok, follow by chopped garlic and shallots. Stir fry the garlic and shal-lots until aromatic, then add the chicken meat into the wok. Use the spatula to quickly stir-fry and break the ground chicken meat into small lumps.

2. When the chicken meat changes color, toss in the chilies and the seasonings (fish sauce, palm sugar, and sweet soy sauce) and continue to stir-fry.

3. Add in the basil leaves and do a few quick stirs until the basil leaves are wilted and you smell the exotic fragrance of the basil leaves.

4. Sprinkle two dashes of pepper powder into the dish, do a final stir, dish out and serve im-mediately.


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1. Cook the garlic carefully to avoid burning it, which will result in a bitter, acidic taste.2. If you would prefer not to julienne the vegetables (cut into thin strips), then you can buy pre-made slaw mix that includes carrots and cabbage.3. Rather than served over pancakes, Moo Shu also works well over rice or tortillas.

Soba Noodles with Ginger Scallion Sauce

Soba noodles – 1 9oz packetSalt and Pepper as per taste

2 Tbsp Sesame seeds toastedSweet Ginger Scallion Sauce:

1 ½ cup Scallions finely chopped2 Tbsp Ginger, minced

Cilantro ¼ cup Cilantro, chopped –2-3 Tbsp Sesame oil

Chili oil – 2 tsp1Tbsp Soy sauce

2 Tbsp Rice wine vinegar2 Tbsp Honey

Black pepper – 1 tsp

1. Mix all the ingredients for Sweet Ginger Scal-lion sauce in the bowl, check for the seasoning. Keep it aside for 10 -15 minutes for the flavors to develop.

2. Boil the soba noodles as per the instruction on the package, If you need them cold drain well with the cold water once they are cooked or just drain the water in which they boiled if you like them hot.

3. Add the sauce, sesame seeds and toss the noodles well, check for the seasoning one last time. Sprinkle lime juice if you like and also if you like add some julienne cucumber, give a final toss and Enjoy!


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Tuna Patties

2 eggs2 teaspoons lemon juice

1/4 cup grated Parmesan cheese3/4 cup Italian seasoned bread

crumbs3 (6 ounce) cans tuna, drained

1/4 cup diced onion1 pinch ground black pepper3 tablespoons vegetable oil

1. Beat eggs and lemon juice in a bowl; stir in Parmesan cheese and bread crumbs to make a paste. Fold in tuna and onions until well-mixed. Season with black pepper. Shape tuna mixture into eight 1-inch-thick patties.

2. Heat vegetable oil in a skillet over medium heat; fry patties until golden brown, about 5 minutes per side.


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Moo Shu Chicken and Vegetables

1 cup Broccoli Florets (small pieces)1 cup julienned Carrots (about 2

carrots)2 Garlic cloves (thinly sliced)

1/2 cup shredded Red Cabbage1/2 cup Snow Peas (thinly sliced)

1/2 cup Hoisin Sauce 3 tablespoons Soy Sauce

2 cups shredded Rotisserie Chicken Vegetable Oil

Salt and freshly Black Peppersliced Scallions to serve

1. Heat a large skillet over medium high with a few tablespoons of vegetable oil. Add the broccoli and season with salt. Toss to coat and cook for 2 minutes or until broccoli is slightly tender. Add the carrots and cabbage and sea-son with salt and pepper. Cook for 1 minute then add the garlic and cook until fragrant. Toss in the peas and season.

2. Drizzle in the hoisin sauce and soy and add the chicken. Toss to combine and coat every-thing in the sauce. Adjust seasoning to taste.


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Spanish Chicken with Chorizo and Potatoes

3 tablespoons regular olive oil12 chicken thighs (bone in, with skin)750 grams chorizo sausages, whole

if baby ones, or cut into 4-cm chunks if regular-sized

1 kilogram baby potatoes, half the larger ones

2 red onions, peeled and roughly chopped

2 teaspoons dried oreganograted zest of one orange

salt to taste

1. Preheat the oven to 220°C/gas mark 7 and place 2 wire racks on the upper and lower thirds. Put the oil in the bottom of 2 shallow roasting tins (I used jelly roll baking trays), about 1 1/2 tablespoons in each. Rub the skin of the chicken in the oil, season with salt ac-cordingly, then turn them skin-side up, 6 pieces in each tin. Divide the chorizo sausages and the new potatoes between the 2 tins.

2. Sprinkle the onion and the oregano over, then grate the orange zest over the arranged contents of the 2 tins. Cook for 30 minutes, then swap the top tray with the bottom tray in the oven and baste the contents with the or-ange-colored juices. Continue cooking for about 30 minutes or till chicken is done.


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Open Faced Veggie Quesadillas

4 whole Flour Tortillas2 Tablespoons Olive Oil

1 whole Onion, Thinly Sliced¼ teaspoons Salt To Taste

⅛ teaspoons Black Pepper To Taste½ cups Green Bell Pepper, Diced½ cups Yellow Bell Pepper, Diced

½ cups Red Bell Pepper, Diced¼ cups Enchilada Sauce

½ cups Black Olives, Chopped1 cup Shredded Monterey Jack

Cheese¼ cups Fresh Cilantro, Chopped¼ cups Sour Cream For Garnish

1. Preheat oven to 400 F. Place tortillas on an ungreased baking sheet, lightly spray with cooking spray and prick all over with a fork. Bake for 5-6 minutes, until they are puffed and begin to turn golden. Remove from oven and allow to cool. Keep the oven on.In a large skillet, heat the olive oil over medium heat. Add the sliced onions to the skillet, sea-son with salt and pepper to taste, and cook over medium-low heat, stirring occasionally, until onions turn translucent and begin to caramel-ize (about 8-10 minutes). When the onions are almost done, add the diced peppers and cook just until they begin to soften. Remove skillet from heat.

2. Spoon about 1-2 tablespoons of enchilada sauce over each of the baked tortillas. Top with the onions and veggie mixture, olives and cheese. Place it back in the oven and cook for 5-6 more minutes, until the cheese has melted. Remove from oven and garnish with fresh cilan-tro and sour cream.


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Chicken Yakisoba

½ head green cabbage 1 medium yellow onion

2 medium carrots 1 small crown broccoli

2 inches fresh ginger 1 large chicken breast

2 Tbsp vegetable oil 2 (3 oz.) packages ramen noodles

1 tsp sesame oil (optional) ¼ cup soy sauce

¼ cup worcestershire sauce 2 Tbsp ketchup

(up to) 1 Tbsp sriracha hot sauce 1 Tbsp sugar

1. Before you begin, prepare the meat and vegeta-bles for stir frying. Peel the ginger with either a veg-etable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.

2. Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don’t let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes).

3. Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.

4. In a small bowl, combine the soy sauce, worcester-shire sauce, ketchup, sriracha, and sugar. Use only ½ tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).


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Bibimbap

cooked white rice9oz pork

1 medium carrot1/2 cucumber

3oz/80gr spinach1 cup bean sprouts

6 shiitake mushrooms2 spring onions

4 tbsp brown sugar4 tbsp soy sauce

1/2 tsp ground coriander2 garlic cloves

1/2 tsp chili flakes1/2 tbsp grated ginger

2 eggs1 or 2 tsp sesame oil

1 or 2 tsp chilli and garlic oil

1. Prep all the vegetables into match sticks. Then grate the ginger and garlic and mix it with the chilli flakes and brown sugar. Pour in the soy sauce and the ground coriander and mix well.

2. I used a non-stick pan and used about a tsp sesame oil. Brown the ground pork while break-ing it up. Cook until it just loses its pinkness. Add in the soy sauce. Cook until most of the sauce has been reduced and heavily coats the meat. Clean out the pan.

3. Heat the chilli & garlic oil (or any kind of oil, really) and stir fry the carrots for a minute or so. Transfer the carrots to a plate and repeat with the shiitake mushrooms. Give the bean sprouts 30 seconds as well. And finally you stir-fry the spinach until it wilts. This will go really fast.

4. Cook the eggs until the eg-whites have set. Do not brown them. Put the warm rice in a bowl and carefully place the egg on top. Arrange the remaining ingredients around the yolk. Mix together before eating.


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Spicy crunchy chicken wraps

14 oz Chicken Breast Tenders10 oz Dices Tomatoes

1 cup Rance dressing1 Pack flour tortillas (warmed)

4 cups thinly slices lettuce1 cup shredded cheddar cheese

1. Bake chicken tenders in preheated oven according to package directions. Meanwhile, stir together drained tomatoes and dressing in small bowl.

2. Spread one tortilla evenly with 3 to 4 table-spoons dressing mixture. Then top with 1/2 cup lettuce, 1 tablespoon cheese, and about 3 chicken tenders. Fold one side of tortilla over filling, then roll to wrap filling in tortilla.

3. Repeat with remaining ingredients. Serve immediately.

Bread the chicken for extra flavor.

Dessert

Nut Nuggets 66Chocolate French Macaroons 67

Ricotta Fritters 68Pear Tart 69

Candied Almonds 70


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66

For the homemade dulce de leche: Place your can of sweetened condensed milk in a deep stock pot. Fill the pot with water until it’s covering the can by a couple of inches, the deeper the better. Bring the water up to a boil, and continue boiling for 4 hours, adding more water as necessary to keep a few inches of water above the can. After 4 hours, remove the can/cans from the water with tongs and place on the counter top to cool. These can be stored at room temperature like any canned good. ***Make sure the water level stays at least a few inches above the cans during boiling or they will explode!......and they will…..***

Nut Nuggets

4 cups Roasted Peanuts1/2 stick Unsalted Butter

2 cups Mini Marshmallows1 14-ounce can Sweetened

Condensed Milk1/2 cup Creamy Peanut Butter

1.Alternatively, pour the sweetened condensed milk into a large saute pan, and cook over me-dium-low for 45 minutes to an hour, being mind-ful to stir to ensure even cooking. Cook until the milk has turned an even caramel color.

2. Spray a 13x9 pan with cooking spray. Line the pan with wax paper, and then spray the wax paper. Pour one jar of peanuts in to the bottom of the pan and smooth or shake in to an even layer.

3. In a medium sauce pot, melt the butter over medium heat. When the butter is melted add the marshmallows and stir continuously until all of them are melted. Reduce the heat to low then whisk in the dulce de leche and the pea-nut butter. When the mixture is smooth and thoroughly combined, pour over the peanuts. Smooth out with an offset spatula, then sprinkle the other jar of peanuts over the top in an even layer. Press the peanuts down slightly using your hands, making sure everything sticks to the filling. Let set 4 to 5 hours or overnight until cool and set, then cut in to bars. **It is easier to flip out, peel wax paper, then cut into 3x8 bars.


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1. Combine almonds, confectioner’s sugar, cocoa powder and salt in a food processor and pulse until combined and finely ground.

2. In a stand mixer, whip the egg whites and sugar to a stiff, glossy peaks. Be careful not to over whip. Fold the dry into the egg whites until completely combined - the egg whites will lose a little bit of volume in the process. Transfer mixture to a piping bag fitted with a medium straight tip.

3. Pipe small 1-inch circles on a parchment lined baking sheet 1 inch apart from each other. Firmly rap the baking sheets against the counter to dislodge any air bubbles, then rotate the sheet and rap them again. Use a moist-ened finger to tap down any remaining peaks.

4. Rest the cookies until the surface of each is dry, about 20 to 30 minutes, depending on humidity.

5. Preheat oven to 350F. Bake off the cookies, one sheet a time, for 10 to 12 minutes, rotating halfway through the cook time.

6. Allow to cool slightly, then match the macaroons by size. Spread a small amount (two teaspoons) of choc-olate-pumpkin ganache on one cookie and sandwich together.

3/4 cup Ground Blanched Almonds 2 cups Confectioner’s Sugar

1/4 cup Unsweetened Cocoa Powder Pinch Salt

3 Egg Whites 1/4 cup Granulated Sugar

1. Depending on how much heat you like, use as much or as little cayenne pepper in the mari-nade and the salad dressing.2. Don’t marinate chicken for more than 30 minutes or the citrus from the orange juice will start to break it down.

Chocolate French Macaroons


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68

Ricotta Fritters

2 quarts Vegetable Oil3/4 cup Self-Rising Flour1 cup Goat’s Milk Ricotta

2 Eggs1 1/2 tablespoons Granulated Sugar

2 Oranges (zest and juice)1/4 cup Honey

1 pinch SaltConfectioner’s Sugar (to garnish)

1. Preheat Oil to 365 degrees in a large dutch oven.

2. In a large bowl, whisk together ricotta, eggs, granulated sugar, orange zest, and salt. Gently whisk in flour just until incorporated.

3. In a small sauce pan add honey and juice from oranges. Gently stir to combine until the sauce is heated through.

4. Using two spoons, gently drop heaping table-spoons of batter into oil. Fry in batches to avoid over-crowding the oil. Cook for 3-4 mins or until deep golden brown. Transfer to a paper towel lined plate. Sprinkle with confectioner’s sugar and drizzle with honey orange sauce. Serve warm.


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Pear Tart

1 prepared Pie Dough6 ounces canned Almond Paste

1/4 cup Granulated Sugar1 Egg

1/2 cup cold Butter (cubed)1 teaspoon Vanilla Extract

1/8 teaspoon Salt15-ounce can Pear halves

1. Preheat oven to 350 degrees F. Lightly grease a tart ring and place on a baking sheet. On a lightly floured surface, roll out pie dough to 1/8-inch thickness. Gently press dough into the sides and bottom of the tart ring.

2. In a food processor, combine the almond paste, sugar, egg, butter, vanilla and salt and pulse until fluffy. Evenly spread the mixture into the bottom of the prepared tart shell. Fan each sliced pear halve over the mixture in a decora-tive fashion.

3. Bake tart for 45 minutes or until filling is dark golden brown. Remove and allow to cool to room temperature. Slice and serve with whipped cream and sprinkle with powdered sugar.


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Candied Almonds

¼ cup honey¾ teaspoon ground cinnamon

¼ teaspoon ground ginger12 ounces shelled almonds2 tablespoons brown sugar

1½ teaspoon salt

1. Preheat oven to 325°F. Line a baking sheet with parchment paper or baking liner.

2. In a skillet warm honey, cinnamon and ginger over low heat, stirring until combined.

3. Add almonds and stir to coat almonds. Re-move from heat.

4. Sprinkle in brown sugar and salt and com-bine.

5. Spread coated almonds on lined baking sheet and bake at 325°F for 12-15 minutes. Slightly adjust cook time to toasted/roasted preference.

These Candied Almonds are roasted in a combination of honey, cinnamon, brown sugar and a bit of salt. They’re super easy too, and that’s a good thing when you’ve got a nut crazed husband hanging around the oven waiting for a handful.

Look No Further Measuring

1 tablespoon (tbsp) = 3 teaspoons (tsp)1/16 cup = 1 tablespoon1/8 cup = 2 tablespoons1/6 cup = 2 tablespoons + 2 teaspoons1/4 cup = 4 tablespoons1/3 cup = 5 tablespoons + 1 teaspoon3/8 cup = 6 tablespoons1/2 cup = 8 tablespoons2/3 cup = 10 tablespoons + 2 teaspoons3/4 cup = 12 tablespoons

1 cup = 48 teaspoons1 cup = 16 tablespoons8 fluid ounces (fl oz) = 1 cup1 pint (pt) = 2 cups1 quart (qt) = 2 pints4 cups = 1 quart1 gallon (gal) = 4 quarts16 ounces (oz) = 1 pound (lb)1 quart = 4 cup2 ounces = 1.4 cup

Cut Size Temp. TimeChickenWhole Chicken 3-5 lb. broiler 180°F 1 1/4 - 1 1/2 hrs.Whole Chicken 6-8 lb. roaster 180°F 1.5 - 2.25 hrs.Breast, Bone-In 6-8 oz. 170°F 30 - 40 min.Breast, Boneless 4 oz. 165°F 20-30 min.Thigh, Bone-In 5-7 oz. 180°F 30-40 min.Thigh, Boneless 3 oz. 165°F 20-30 min.Ground Chicken 6 oz. patty 165°F 20-30 min.Wings or Drumies 2-3 oz. 180°F 30-40 min.

PorkPork Tenderloin 1 lb. 425°F 27 to 29 min.Pork Loin (boneless) 2- 4 lb. 325°F 23 to 33 min.Fresh Ham (whole) 12 lb. 325°F 23 to 25 min.

Baked FishWhole 3 - 5 lbs. 350°F 25 - 30 minutesFillets 3 - 5 lbs. 350°F 25 - 30 minutesSteaks 3 - 5 lbs. 350°F 35 - 40 minutes

cookbook christmas 2013

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