Sesame Chicken

Ingredients

Chicken:

  • 1-1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 large eggs
  • 1/2 cup flour
  • 1/2 cup cornstarch
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • Oil for frying (I used a combination of olive, vegetable and sesame)

Sauce:

  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1/4 cup honey
  • 1/3 cup soy sauce
  • 1/2 cup ketchup
  • 3 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons cornstarch
  • 2 tablespoons sesame seeds

Instructions

  1. Beat the eggs in a bowl.
  2. Place the flour, 1/2 cup of cornstarch, salt and pepper in a shallow bowl or on a plate, and stir to combine.
  3. Dredge each piece of chicken in the eggs, then in the flour mixture. Repeat the process with all of the chicken.
  4. Heat enough oil (at least 2 inches deep) to fry the chicken in a deep pan or wok to 350 degrees.
  5. Add 10-12 pieces of chicken to the oil at a time, and cook for about 5-7 minutes (depending on size of pieces) or until crispy and golden brown. Repeat the process with the remaining chicken.
  6. Drain the chicken and transfer to a plate covered with paper towels
  7. In a medium bowl or glass measuring cup, combine the honey, soy sauce, ketchup, brown sugar, rice vinegar, sesame oil and 2 teaspoons of cornstarch, whisking until smooth.
  8. Heat the tablespoon of olive oil in a large pan over medium heat.
  9. Add the garlic to the oil and cook for 30 seconds.
  10. Stir in the honey sauce mixture and bring to a simmer, cooking for about 5 minutes, or until just thickened.
  11. Add the fried chicken pieces to the sauce, toss to coat, and cook on low for a couple minutes to heat through.
  12. Serve over cooked rice and sprinkle with sesame seeds.

The original recipe for this sensational sesame chicken can be found here.

Cream Cheese Stuffed Everything Chicken

Ingredients

  • 4 medium chicken breasts
  • 1 block (8 ounces) cream cheese, softened
  • 1 small onion, finely diced
  • 1 tablespoon minced garlic
  • 1/3-1/2 cup everything but the bagel seasoning

Instructions

  1. Preheat oven to 400 degrees and line a 9-by-13-inch baking ban with aluminum foil or parchment paper.
  2. In a small bowl, combine the cream cheese, onion and garlic, mixing until well combined.
  3. Cut a slit horizontally in each chicken breast to create a pocket for the filling.
  4. Stuff each chicken breast with one quarter of the filling; secure the chicken breasts closed with a toothpick if needed.
  5. Spread the everything but the bagel seasoning onto a large plate.
  6. Roll the chicken in the everything but the bagel seasoning, coating all sides.
  7. Place the chicken breasts in the baking dish.
  8. Bake in the preheated oven for 30-40 minutes (depending on size/thickness of chicken breasts), until internal temperature reaches 165 degrees.
  9. Remove from oven and serve immediately.

The original recipe for these tasty stuffed chicken breasts can be found here.

Spinach & Ricotta “Meat” Balls

Ingredients

  • 1 container (16 ounces) whole fat ricotta cheese
  • 1 bag (8 ounces) spinach, large stems removed
  • 1-1/2 tablespoons olive oil
  • 3 tablespoons minced garlic, divided
  • 1 cup seasoned bread crumbs
  • 1 large egg
  • 1/4 cup shredded Italian cheese blend
  • 1/4 cup grated parmesan cheese
  • 1/8 teaspoon red pepper flakes
  • salt and pepper, to taste
  • 1 jar (24 ounces) pasta sauce or marinara

Instructions

  1. Place the ricotta cheese in a cheese cloth inside a strainer and let sit for about 30 minutes.
  2. Squeeze excess juices out of the ricotta cheese and set aside.
  3. In a large pot, heat olive oil over medium-low heat.
  4. Stir in 1 tablespoon garlic and sauté until it’s tender.
  5. Add in the spinach, as well as a pinch of salt and pepper, cooking and stirring until the greens are wilted.
  6. Place spinach in a strainer, pressing it down with a wooden spoon to squeeze out excess juices.
  7. Refrigerate spinach for about 30 minutes, and then chop.
  8. In a large bowl, combine the ricotta, chopped spinach, 2 tablespoons minced garlic, bread crumbs, egg and Italian and parmesan cheeses, mixing well.
  9. Season with salt, black pepper and red pepper flakes, as desired.
  10. Using your hands, roll the mixture into meatballs of your size preference.
  11. Heat the pasta sauce in a large saucepan until simmering.
  12. Add the meatballs to the sauce and cook over medium-low heat for about 45 minutes, moving them around and flipping them occasionally.
  13. Serve the meatballs hot with just the pasta sauce, or over your favorite pasta.

The original recipe for these magnificent meatless meatballs can be found here.

Egg Salad

Ingredients

  • 8 large eggs
  • 1/3 cup kewpie mayonnaise
  • 1-1/2 tablespoons dijon mustard
  • 1 tablespoon dried minced onion
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon black pepper

Instructions

  1. In a large bowl, combine the mayonnaise, mustard and minced onion, and set aside (to allow the onion to rehydrate).
  2. Meanwhile, in a medium saucepan, boil eggs in water for about 7 minutes.
  3. Remove the pan of eggs from heat, cover with a lid and allow to sit for about 5 minutes.
  4. Place boiled eggs in cold water, allow to cool and then peel.
  5. Add the eggs to the mayo and mustard mixture, cutting them in with a pastry blender or fork until coarsely chopped and well combined.
  6. Add in the salt and pepper, adjusting amounts to taste.
  7. Refrigerate for at least one hour.
  8. Serve on your favorite bread, bun or roll, atop a salad or as a wrap in a tortilla.

Loaded Baked Potato Soup

Ingredients

  • 6 medium white potatoes
  • 8-10 strips of bacon, chopped
  • 4 tablespoons butter
  • 1 small onion, diced
  • 2 tablespoons minced garlic
  • 1/2 cup flour
  • 2-1/2 cups milk
  • 1 cup heavy cream
  • 2 cups chicken or vegetable broth
  • 1 teaspoon salt
  • 1 teaspoon Adobo seasoning
  • 1/2 teaspoon black pepper
  • 1 tablespoon dried chives
  • 1-1/2 cups mild cheddar cheese
  • 1 cup sour cream

Instructions

  1. Preheat the oven to 400 degrees and place a piece of aluminum foil on a rack in the middle of the oven.
  2. Pierce the potatoes multiple times, place them on the foil in the oven and bake for about 1 hour or until fork tender.
  3. Remove potatoes from oven, allow to cool, then peel and chop into bite-sized chunks.
  4. Meanwhile, in a large stock pot, cook the bacon until crisp, then remove with a slotted spoon, reserving the grease in the pot.
  5. To the bacon grease, add the butter, onions and garlic, and sauté for 2-3 minutes or until onions are tender and translucent.
  6. Whisk the flour into the pan, cooking and stirring for 1 to 2 minutes.
  7. Gradually add in the milk and heavy cream, whisking after each addition until smooth.
  8. Stir in the broth, salt, Adobo, pepper and chives, and bring to a light simmer.
  9. Keep the soup at a light simmer until the mixture has thickened slightly, 5 to 7 minutes.
  10. Stir in the cheese, bacon and sour cream, stirring well until the cheese has melted.
  11. Add the potatoes into the pot, and continue cooking until heated through, about 5 minutes.
  12. Serve hot, topped with oyster crackers or your favorite baked potato garnishes, if desired.

The original recipe for this satisfying soup can be found here.

Honey BBQ Snack Mix

Ingredients

  • 4 cups Chex cereal (any kind)
  • 2 cups pretzels
  • 1 cup Fritos Honey BBQ Flavor Twists
  • 1 cup dry-roasted peanuts
  • 2 tablespoons butter
  • 1/3 cup barbecue sauce
  • 3 tablespoons honey

Instructions

  1. Preheat oven to 250 degrees and line a large baking sheet with parchment paper.
  2. Ina large bowl, combine the cereal, pretzels, Fritos and peanuts.
  3. In a small saucepan, heat the butter, barbecue sauce and honey over medium -low heat until butter is melted.
  4. Drizzle the sauce over the dry mix, stirring as you go to make sure it gets evenly distributed.
  5. Pour the mix onto the prepared baking sheet, and spread it out.
  6. Bake for about 45 minutes, or until the cereal and pretzels have regained their crunchiness, stirring every 10 minutes or so to prevent burning.
  7. Remove from the oven and allow to cool before serving.
  8. Store in an airtight container to maintain freshness.

The inspiration for this delicious snack mix can be found here.

Braunschweiger Spread

Ingredients

  • 1 block (8 ounces) cream cheese, softened
  • 4 tablespoons mayonnaise
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Adobo seasoning
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon pepper
  • 1 package (12 ounces) Braunschweiger, cubed
  • 4 green onions, sliced

Instructions

  1. In a large bowl, combine cream cheese and mayonnaise, stirring until smooth.
  2. Add in Worcestershire sauce, Adobo, lemon juice and pepper, and stir until well combined.
  3. Add the braunschweiger, using a fork to mash and blend it with the rest of the ingredients.
  4. Fold in the green onions.
  5. Refrigerate for at least one hour.
  6. Serve with crackers or vegetables.

The original recipe for this cracker spread can be found here.

Fiesta Ranch Dip

Ingredients

  • 1 block (8 ounces) cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 packet (1 ounce) Ranch seasoning mix
  • 1 bell pepper, diced
  • 1/4 cup diced onion
  • 1 can (11 ounces) Mexicorn
  • 1 can (15 ounces) black beans, rinsed and drained
  • Salt and black pepper to taste

Instructions

  1. In a large bowl, combine cream cheese and mayonnaise until smooth.
  2. Add Ranch seasoning packet and stir until well mixed.
  3. Stir in the bell pepper, onions, corn and beans and mix until combined.
  4. Season to taste with salt and pepper.
  5. Refrigerate for at least one hour.
  6. Serve with your favorite chips or crackers.

The inspiration for this delicious dip recipe can be found here.

Red Lentil Dal

Ingredients

  • 2 tablespoons olive oil
  • 1 large white onion, diced
  • 1-1/2 tablespoons minced garlic
  • 1-1/2 tablespoons minced ginger
  • 1 teaspoon red curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 3 cups vegetable broth
  • 1-1/2 cups red lentils
  • 1 can (15 ounces) fire-roasted diced tomatoes, with juices
  • Cooked rice

Instructions

  1. In a medium stock pot or large saucepan, sauté the onion in oil until soft and translucent, about 5-7 minutes.
  2. Add the minced garlic and ginger and cook for 1 minute, stirring occasionally.
  3. Add the curry powder, cumin, coriander, garam masala, turmeric and salt.
  4. Stir to coat onions, garlic and ginger, and cook for 1-2 minutes, until spices are fragrant (stir occasionally to prevent burning).
  5. Stir in about 1 cup of the broth, using a spatula to scrape all the bits off the bottom of the pan.
  6. Pour in the rest of the broth, add lentils and diced tomatoes, and stir well.
  7. Cover and bring to a simmer.
  8. Reduce heat to low, and continue cooking (covered) for 30 minutes, stirring occasionally to prevent anything from sticking to the bottom of the pot.
  9. Serve over rice with naan bread.

The original recipe for this delightful dish can be found here.

Buffalo Chicken Stuffed Shells

Ingredients

  • 1 box (12 ounces) jumbo shells
  • 1 block (8 ounces) cream cheese, softened
  • 2 packets (1 ounce each) Ranch dressing seasoning
  • 1/3-1/2 cup Frank’s RedHot (depending on your heat tolerance)
  • 2 cups Colby Jack cheese, divided
  • 3-1/2 cups seasoned, cooked chicken breasts, shredded

Instructions

  1. Heat oven to 350 degrees and line a 9-by-13-inch baking pan with parchment paper.
  2. In a large stock pot, bring 4 quarts of salted water to a boil, and cook the shells to al dente.
  3. Drain the pasta and set aside.
  4. In a large bowl, mix cream cheese, Ranch dressing seasoning and Frank’s RedHot until well blended.
  5. Fold in the chicken and 1 cup of shredded cheese until combined.
  6. Spoon the mixture into the shells, and then place them in the prepared baking pan.
  7. Sprinkle the remaining cheese over top.
  8. Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
  9. Serve topped with Ranch dressing.

The original recipe for these spicy stuffed shells can be found here.