Chicken Alfredo Penne

8 oz. penne pasta

1 lb. Bacon

3 tablespoons butter

3 garlic cloves, minced

4 small tomatoes, diced

5 oz. spinach
1 ½ teaspoon paprika

1 teaspoon garlic powder
1 teaspoon Italian Seasoning
¼ teaspoon crushed red pepper flakes
½ teaspoon salt
1.5 cup heavy cream (can use 3/4 cup heavy cream and 3/4 cup chicken broth if low on cream)
1 cup freshly shredded Parmesan cheese
1/2 rotisserie chicken, shredded

Cook Pasta according to package directions.

While water is coming to a boil for the pasta make bacon bits.  Cook bacon till crispy.  Lay on a paper towel lined plate.  

Add butter to the hot pan and once it melts, add garlic and cook for 1-2 minutes until fragrant.

Add tomatoes and cook for 3 minutes on medium high until tomatoes release their juices. Add fresh spinach and cook until it wilts.

Reduce the heat to low and season with paprika, garlic powder, Italian seasoning, crushed red pepper flakes and salt. Mix.

Next add heavy cream - you are still cooking on low heat. Once heavy cream is slightly simmering, slowly add Parmesan cheese. Once you add the cheese, stir on low simmer until smooth.

Toss with cooked pasta and chicken. 

Top each individual bowl with some cooked crumbled bacon.  

Alfredo Sauce

3 Tablespoons Butter

1 Tablespoon Olive Oil

1 Tablespoon Garlic, grated

pinch Red Pepper Flakes

1 cup Heavy Cream
1/2 cup freshly grated Parmesan Cheese
1/8 teaspoon Pepper

Salt to taste

Heat Butter and Oil in a saucepan over low heat till melted. Sauté garlic in butter for 2-3 minutes. Season with red pepper flakes.

Whisk in the heavy cream.

Turn the heat to medium and bring to a slight boil.

Add parmesan and pepper. Turn the heat back to low.

Stir constantly until the cheese is melted and the sauce is creamy. Season with salt to taste.

Meringue Chocolate Kisses

1 egg white
small pinch salt
⅛ tsp cream of tartar
½ tsp vanilla
¼ cup + 2 Tbsp. sugar
2 Tbsp. mini chocolate chips (additional for topping kisses)

Preheat the oven to 325 degrees. To prevent burning, line the baking sheet with parchment paper.

Beat egg white, salt, and cream of tartar until very firm (stiff peaks). *Stiff or firm peaks stand straight up when the beaters are lifted.

Gradually add sugar and vanilla and mix.

Fold in the mini chocolate chips.

Drop by small scoop teaspoonfuls on a pan or pipe onto a pan like “kisses”.  Add one mini chocolate chip to the top of each kiss.

Bake for 15 minutes. They should only be lightly browned and not wet in the middle.

Indian Rice and Potatoes

3 Tablespoons Yogurt
2 Tablespoons minced fresh Cilantro
1 teaspoon Ginger, peeled and minced
2 cloves Garlic
1/2 teaspoon Cayenne Pepper
1/4 cup Coconut Flakes

2 medium Potatoes, peeled and cut into sticks

3 Tablespoons Oil

1 Onion, thinly sliced
6 Whole Cloves
1 Cinnamon Stick
1 Bay Leaf
1 1/2 teaspoons Cumin Seeds
1 cup Rice
1/2 teaspoon Turmeric
1 teaspoon Light Brown Sugar
1 teaspoon Salt
1 teaspoon Lime Juice
2 cups water
1/2 cup frozen Peas

1 Tablespoon Butter

Combine yogurt, cilantro, ginger, garlic, cayenne pepper, and coconut in a small bowl. Add potatoes, stir well, and allow to marinate for a few minutes. 

Heat oil in large pan, and add Onions, cloves, cinnamon stick, bay leaf, and cumin seeds. Cook for 1-2 minutes, until cumin turns brown. Add potato and yogurt mixture, and cook for 15 minutes, stirring occasionally. 

Once potatoes are nicely browned, add rice, and cook for another minute or two. Add turmeric, brown sugar, salt, lime juice, and water. Bring to a boil, cover with lid, and lower heat to a simmer. Cook, undisturbed, for 15 minutes. 

Add peas to pot, and do not stir in. Cover with lid and cook an additional 5 minutes. Remove lid, and fluff with fork. Remove from heat, and stir in butter. 

Rice Pudding

1 Egg
1/4 cup Sugar
1 teaspoon Vanilla extract
1/8 teaspoon ground Cinnamon
2 cups Whole Milk
1/2 cup Heavy Whipping Cream
1/3 cup Arborio Rice
Pinch of salt

Whisk together the egg, sugar, vanilla and cinnamon in a small bowl. Set aside.

Add the milk, cream, rice and salt to a medium-sized saucepan and bring to a boil over high heat.

Once boiling, reduce the heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to keep the rice from sticking to the bottom of the pan.

Slowly add about half a cup of the hot rice mixture to the egg mixture, whisking quickly, to temper the egg mixture.

Add the egg mixture to the saucepan with the remaining rice mixture. Stir everything together and continue heating on low heat for about another 5-10 minutes, or until thickened. Don’t boil. It will thicken quickly. Keep in mind that the mixture will continue to thicken as it cools, so you don’t want it to be too thick before you take it off the heat. A touch soupy still is ok.

Remove from heat and serve warm.

Variation:

1 1/2 cups cooked Rice

2 cups Milk

1/3 cup Sugar

1/4 teaspoon Salt

1 Egg

1 Tablespoon Butter, melted

1/2 teaspoon Vanilla

Cherry Pie Filling (optional)

Combine rice, 1 1/2 cups milk, sugar, and salt in a saucepan.  Cook over medium heat for 15-20 minutes. 

In a small bowl beat egg with 1/2 cup milk.  

Add egg mixture to rice mixture and cook for 2 minutes, stirring constantly.  Remove from heat.

Stir in butter and vanilla.  

Let cool then chill in fridge.  

Serve pudding chilled with warm pie filling if desired. 

Chicken Parmesan Penne

1 lb. Penne

1/2 Rotisserie Chicken, shredded
1 Jar Spaghetti Sauce
3 cup Mozzarella, shredded
1/2 cup Freshly grated Parmesan Cheese
1/4 cup packed fresh Basil, roughly chopped

Preheat oven to 375.

Cook pasta according to package directions for al dente. Drain. Return pasta to pot and add chicken and spaghetti sauce. Toss to coat.

Pour half of the pasta mixture into a 9x13 baking dish. Sprinkle with 2 cups mozzarella, 1/2 of the Parmesan, and 1/2 of the Basil. Layer the remaining pasta mixture evenly on top. Sprinkle with remaining Mozzarella cheese.

Bake for 20-25 minutes until cheese is melted and just starts to turn golden. Remove and sprinkle with remaining Parmesan and basil.

Note:  Try mixing 1 box of stuffing with 1/4 cup melted butter and sprinkle over top before putting in the oven. 

Creamy Strawberry Banana Crepes

Crepes

4 Eggs
1 1/2 cups Milk
1 cup Water
2 cup Flour
6 Tablespoons Butter, melted

5 Tablespoons sugar

2 teaspoon vanilla

Filling

8 oz Cream Cheese, softened
1 cup Powdered Sugar
1 Lemon - zested and juiced
1/2 teaspoon Vanilla
8 oz Cool Whip, thawed
Strawberries, sliced
Bananas, sliced

In a blender, combine all the crepe ingredients and pulse for 10 seconds. Place the crepe batter in the fridge for 1 hour. (Batter will keep for 48 hours).

Heat a small non-stick pan.

Add butter to coat.

Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook another 10 seconds and remove to the cutting board.

Lay them out flat so they can cool. Continue until all the batter is gone. After they have cooled you can stack them and store in plastic bags in the fridge.

For the filling recipe, with an electric hand mixer, blend cream cheese, powdered sugar, 1 teaspoon lemon zest, 1 Tablespoon lemon juice, and vanilla until smooth.

Gently fold in cool whip.

Put in fridge while making crepes.

To serve, put a dollop of cream cheese mixture in center of crepes and roll up.

You can put strawberry and banana slices inside and outside of the crepes if desired.

Crepes

2 Eggs
3/4 cup Milk
1/2 cup Water
1 cup Flour
3 Tablespoons Butter, melted

2 1/2 Tablespoons sugar

1 teaspoon vanilla

In a blender, combine all the ingredients and pulse for 10 seconds. Place the crepe batter in the fridge for 1 hour. (Batter will keep for 48 hours).  Batter should be thinner than pancake batter but still thick.

Heat a small non-stick pan.  Pan needs to be hot.

Add butter to coat.

Pour 1 ounce of batter into the center of the pan and swirl to spread evenly, don't make paper thin it will be hard to work with.  Cook for 30 seconds and flip. Cook another 10 seconds and remove to the cutting board.

Lay them out flat so they can cool. Continue until all the batter is gone. After they have cooled you can stack them and store in plastic bags in the fridge.

Note: For a more savory crepe add 1/4 teaspoon salt.

More Sweet crepe add 2 1/2 Tablespoons sugar, 1 teaspoon vanilla.

Roasted Potatoes and Onions

2 lbs Red Potatoes, sliced into 1/2 inch thick pieces
1 Onion, halved and quartered
1/4 cup Canola Oil
1/4 cup Olive Oil
1 Tablespoon Worcestershire Sauce
4 cloves garlic, minced
1 envelope Onion Soup Mix

Preheat oven to 450.

In a medium bowl combine all ingredients. Transfer to a jelly roll pan. Cover with foil.

Roast for 25 minutes. Remove foil and continue to roast till browned and edges are crispy, 15-30 minutes.

Buffalo Ranch Chicken Broccoli Casserole

1 Stick Butter

1/2 Onion, diced
2 heads of Broccoli, cut into florets
1 cup finely chopped Carrots
1/2 cup Flour
2 cups Milk
2 cups Chicken Broth
1/2 Rotisserie Chicken, shredded

2 cups cooked Rice (recipe for 1 cup raw rice)
8 oz Extra Sharp Cheddar Cheese, shredded, divided
2 Tablespoons Frank's Red Hot Sauce, plus more for topping
2 Tablespoons Ranch Dressing Mix
3/4 teaspoon Garlic Powder
3/4 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
3/4 cup Panko breadcrumbs
1 Tablespoons Butter, melted

Preheat oven to 400 with rack 6 inches from heat source.

Melt butter in large pan. Cook onions, broccoli, carrots, and garlic in butter for 5 minutes. Add flour with a whisk. Gradually stir in milk and chicken broth; cook over medium heat, stirring constantly, until thick.

Add chicken, rice, 1/2 of the cheddar cheese, Frank's, ranch dressing mix, garlic powder, salt, and pepper, stir until cheese is melted. Remove from heat. Transfer to a 13x9 baking dish.

Stir together panko and butter in a small bowl. Add remaining cheese. Sprinkle evenly over chicken mixture.

Bake until casserole is bubbly, about 18-20 minutes. Increase temperature to broil. Broil until top is golden brown, 1-2 minutes. Remove from oven and let cool 5 minutes. Sprinkle with additional Frank's.

Banana Apple Muffins

 

2 cups Flour

1 teaspoon Baking Soda

1 teaspoon Salt

1/2 teaspoon Cinnamon

1/2 teaspoon Nutmeg

2/3 cup Applesauce

1 1/4 cup Sugar

2 Eggs

1 teaspoon Vanilla

1/4 cup Buttermilk

3-4 ripe Bananas, mashed

2 apples, peeled, cored and shredded

Preheat oven to 350.

Line 24 muffin cups with paper liners.  

Sift flour, baking soda, salt, cinnamon and nutmeg.  Set aside.

In a large bowl, cream together the applesauce and sugar until light and fluffy.  Beat in the eggs one at a time, then stir in the vanilla and buttermilk.  Beat in the flour mixture, mixing until just incorporated.  Fold in mashed bananas and shredded apples.  

Fill each muffin cup half way full.

Bake for 20-25 minutes, or until toothpick inserted comes out clean.  Allow to cool.

Pumpkin Bars

 3 Eggs

1 cup Sugar

3/4 cup Veggie Oil

1 (30 oz) Can Pumpkin Pie Filling

2 cups Flour

2 teaspoons Baking Powder

1 teaspoon Baking Soda

2 teaspoons Cinnamon

1 teaspoon Pumpkin Pie Spice

1 teaspoon Salt

Frosting

8 oz Cream Cheese, softened

1 cup Butter, softened

2 teaspoon Vanilla

4 cups Powdered Sugar

Preheat oven to 350.

In a medium bowl, mix the eggs, sugar, oil, and pumpkin pie filling with an electric mixer until light and fluffy.  Sift together the flour, baking powder, baking soda, cinnamon and salt.  Stir into the pumpkin mixture until thoroughly combined.

Spread the batter into an ungreased jelly roll pan.  Bake for 25-30 minutes.  Cool before frosting.

To make frosting, cream together the cream cheese and butter.  Stir in vanilla.  Add powdered sugar a little at a time, beating until mixture is smooth.  Spread evenly on top of the cooled bars.  Cut into squares.

Note:  Try mixing in 12 oz of semi sweet chocolate chips just before pouring into the jelly roll pan.

Rendering Duck Fat

 Carefully remove all the skin and fat from the duck, cutting close to, but avoiding the meat.  Once removed, cut into chunks, approximately 1"x1"

Place the cut skin into a heavy-bottomed stockpot or large dutch oven.  Pour about 3/4 cup of water over the skin.  Simmer over medium-low heat, turning the bits of skin occasionally, until the water has evaporated and the skin has fully crisped and released its fat.  This process should take about an hour.  Note: As the fat renders and the water evaporates, the mixture may hiss or spatter, this is normal.

With a slotted spoon remove the craklings and drain in a paper towel lined plate.  Sprinkle with Kosher salt while warm.  Duck cracklings can be kept in an airtight container at room temperature for up to 3 days, although best served fresh.

Allow the liquid to cool slightly, then strain into clean, sealable containers using a fine mesh sieve lined with cheesecloth.  Store the duck fat covered in the fridge for up to 6 months or in the freezer for a year.

Note: You can use the duck fat with replacing olive oil in recipes.  And 1/2 duck fat and 1/2 butter for recipes.

10 ways to use duck fat

Duck fat steak fries

Lemon Cheesecake

4 cups Frozen Triple Berry Blend
1/2 cup Sugar
2 Tablespoons Lemon Juice
2 Tablespoons Corn Starch

16 sheets Graham Crackers

6 Tablespoons Butter, melted
1/4 cup sugar
4 (8 oz) packages Cream Cheese, softened
1 cup Sugar
1/2 cup Heavy Whipping Cream
2 fresh Lemons, will need 1 Tablespoon of zest and 1/4 cup lemon juice
2 Tablespoons Flour
2 1/2 teaspoons Vanilla
1 teaspoon Lemon Extract
5 Eggs, lightly beaten

In a medium saucepan mix the berries, sugar and 2 Tablespoons lemon juice. Heat over medium-high heat, stirring constantly, until it comes to a boil.

Remove pan from heat and mash berries.

Using a wire mesh strain the berries to get all seeds out. It is okay if a few slip through the strainer.  Use a heavy duty spoon to keep stirring the berries.  The seeds will clog up the strainer so if you keep it moving more liquid can escape.  When you are finished, scrap the bottom of the strainer over your bowl to get any liquid that is still clinging to the strainer. 

Place seeds (pulp) in the strainer in another bowl to cool.  Discard seeds. It will look like a lot but that is okay.

Place strained berry mixture back into saucepan reserving a 1/4 cup. 

Mix 1/4 cup berry juice and corn starch in a cup.  

Bring the berry mixture to a boil again.

While stiring boiling berry mixture, pour cornstarch mixture slowly into berry mixture. Keep stiring till you get desired thickness.  Set aside to cool.

Preheat oven to 325.

In a food processor combine graham crackers, butter and sugar. Process till finely chopped and well blended.

Press into bottom and 1-2 inches up the sides of a greased 10 inch springform pan. Place pan on a baking sheet and bake for 10 minutes. Cool on wire wrack.

In a large bowl, beat cream cheese and sugar until smooth, about 5 minutes. Beat in cream, lemon zest, lemon juice, flour, and extracts. Add eggs, beat on low speed just until combined.

Pour into crust. Return pan to baking sheet.

Bake 55-65 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour. Refrigerate overnight. Remove sides of pan.

Serve with Berry Lemon Sauce.

Fried Chicken Strips

1 cup Canola Oil, may need more
1 lb fresh Chicken Tenders

1/2 cup Flour

1 teaspoon Chili Powder

1 teaspoon Kosher Salt 

1/2 teaspoon Black Pepper

2 Eggs, beaten
1 1/4 cup Panko

Heat canola oil in a large skillet over medium high heat.

Pat chicken dry.  

Mix flour, chili powder, salt, and pepper.

Working one at a time, dredge chicken in flour, dip into eggs, then dredge in Panko, pressing to coat.

You can at this point put the chicken in the fridge till ready to cook or continue on to fry them.

Working in batches, add cod to the skillet and cook until evenly golden and crispy, about 4 minutes. Transfer to a paper towel lined plate.

Note: This is also how I fry fish.  You can fry the whole filet, you don't need to cut them into strips.  

This recipe does not have buttermilk because this one is so much better.  I will try to remember to edit the title and put it in the correct alphabetical order next year.  

Parmesan Garlic Spaghetti with Yogurt Chicken

Chicken:
     1 1/2 tsp salt
     3/4 tsp cumin
     3/4 tsp coriander
     1/4 tsp cayenne pepper
     6 boneless chicken breasts
     1 1/2 cup plain whole milk yogurt
     3 TBS vegetable oil
     1 1/2 TBS minced fresh ginger

     3 garlic cloves, minced
1 lb Spaghetti 

1/2 cup Olive Oil
4 Tablespoons Butter
6 cloves Garlic, minced
1/2 teaspoon Crushed Red Pepper Flakes

1/4 cup fresh basil

3 Lemons zested and juiced
1 cup freshly grated Parmesan cheese
Kosher salt and black pepper to taste

For the chicken:
Combine salt, cumin, coriander, and cayenne in a small bowl.

Pat the chicken dry with paper towels and sprinkle with spice mixture, pressing gently so the mixture adheres.

Place the chicken on a plate, cover with plastic wrap, and refrigerate for 30-60 min.

In large bowl, whisk together yogurt, oil, ginger, and garlic; set aside.

Line a rimmed baking sheet or broiler pan with aluminum foil and place a wire rack over the sheet.  You want the chicken to cook above juices not in them.

Adjust oven rack to upper middle and heat the broiler on High.

Spoon yogurt mixture over the chicken (chicken should be coated heavily) and arrange yogurt side down on jelly roll wired racks.  Spoon more yogurt mixture on top of chicken.

Save excess yogurt mixture.

Broil the chicken until exterior is lightly charred in spots ~20 min, flipping chicken 1/2 way through cooking (I always just cut a little into the chicken to make sure it is done).  If some yogurt mixture falls off when it is flipped use excess yogurt mixture to cover chicken.

Let chicken rest 5 minutes, then cut into chunks (eat one chunk--it’s delicious!).  

In a large pot of boiling water, cook pasta according to package directions, drain well.

In a large skillet over medium heat, heat the olive oil and butter until melted.

Add the garlic, parsley, lemon zest and lemon juice. Add the cooking pasta liquid and parmesan cheese and stir to combine. Bring the sauce to a simmer. Remove from heat.

Transfer the cooked spaghetti to the skillet with the pasta sauce and toss until well coated.

Serve with chicken chunks.

Duck Lo Mein - Slow Cooked

Sauce
  1/3 cup Soy Sauce
  3 cloves Garlic, minced
  2 Tablespoons Brown Sugar
  1 Tablespoon Sambal Oelek (ground fresh chili paste)
  1 Tablespoon Oyster Sauce
  1 Tablespoon freshly grated Ginger
  1 teaspoon Sesame Oil

6 Duck Breasts

2 heads Broccoli, cut into florets
2 Carrots, julienned
2 stalks Celery, diced
1 cup Snow Peas
1 (5 oz) can sliced Water Chestnuts, drained
1 lb Spaghetti

Whisk together sauce ingredients and pour into slow cooker. Add duck, cover and cook on high for 2 hours and low for 3 hours.

Remove Duck from slow cooker and shred the meat. Return shredded meat to pot with juices. Stir in broccoli, carrots, celery, snow peas and chestnuts. Cover and cook on high for 30 minutes.

Bring a large spaghetti pot of water to a boil. Break spaghetti noodles in half and place in boiling water and stir. Turn down heat to medium high and cook for 14 1/2 minutes stirring occasionally. Drain well and run over cold water.

Combine pasta and mixture from slow cooker.

Ground Duck noodle Stir Fry

 2 (7 oz) refrigerated Udon Noodles, seasoning sauce packets discarded

1 Tablespoon Olive Oil

1 Tablespoon Butter

1 lb ground Duck

1 Onion, diced

1 Red Bell Pepper, thinly Sliced

1 Green Bell Pepper, thinly Sliced

1 Head Broccoli, cut into florets

1 Green Onion, thinly sliced

Sauce

1/4 cup Soy Sauce

2 Tablespoons Rice Wine Vinegar

2 Tablespoons Brown Sugar

3 cloves Garlic, minced

1 Tablespoon freshly grated Ginger

1 teaspoon Sesame Oil

1 teaspoon Frank's Red Hot Sauce

In a small bowl whisk together sauce ingredients. Set aside.

In a large pot of boiling water, cook udon noodles according to package directions, drain well.  

Heat oil and butter in a large skillet over medium high heat.  Add onion and cook for about 3 minutes.  Add ground duck and cook till browned.  

Stir in Bell Peppers and broccoli.  Cook, stirring frequently, until tender, about 4 minutes.  Stir in udon noodles and sauce mixture until well combined, about 2-3 minutes.

Serve garnished with green onions.

Duck and Broccoli Ramen Stir Fry

 2 (5.6 oz) packages Refrigerated Yaki-Soba, seasoning sauce packets discarded

1 Tablespoon Olive Oil

1 lb Duck breast, thinly sliced across the grain

1 head Broccoli, cut into florets

Sauce

3/4 cup Soy Sauce

3/4 cup Beef Broth

1/4 cup Honey

3 Tablespoons Rice Wine Vinegar

3 Tablespoons Brown Sugar

4 cloves Garlic, minced

1 Tablespoon Sesame Oil

1 Tablespoon Cornstarch

1 Tablespoon freshly grated Ginger

1 teaspoon Frank's Red Hot Sauce

1/2 cup Water

In a medium bowl, whisk together sauce ingredients, set aside.

Heat oil in a large skillet over medium high heat.  Add Duck and cook, flipping once, until browned, about 3-4 minutes.  

Stir om the Yaki-Soba, broccoli, and sauce mixture until broccoli is tender and the sauce is slightly thickened, about 3-4 minutes.

Fish Tacos

Café Rio Rice

1 Tablespoon butter

1 3/4 cups chicken broth

3/4 teaspoon Salt

1 cup uncooked Basmati rice

3 cloves garlic, minced

2 lime juiced

1/4 cup fresh chopped cilantro

Café Rio Rice

In a saucepan combine butter, chicken broth, and salt, bring to a boil.

Stir in rice, cover, and cook on low for 18 minutes.  Remove from heat and fluff with a fork.

Stir in garlic, lime juice and cilantro.  You may need to put the lid back on till rice is the softness you desire.  The steam will cook it a little longer, but not more heat from stove top.

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Cilantro Lime Dressing
1 cup loosely packed Cilantro leaves
1/2 cup plain Greek Yogurt
2 cloves Garlic
1 Lime, juiced
pinch Salt
1/4 cup Olive Oil
2 Tablespoons Apple Cider Vinegar

Cilantro Lime Dressing
Combine cilantro, yogurt, garlic, lime and salt in a food processor. With motor running, add olive oil and vinegar in a slow stream until emulsified, set aside.
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Pico De Gallo
2 Roma Tomato
1/4 cup diced Red Onion
1/2 Jalapeno, seeded, and minced
2 Tablespoons fresh Cilantro Leaves
1 Lime, juiced
Kosher Salt and Black Pepper to taste

Mix everything together

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Fish

1 cup Canola Oil, may need more

1/2 cup Flour

1 teaspoon Chili Powder

Kosher Salt and Black Pepper to taste

1 lb fresh Cod fillets, cut into 3/4 inch strips
2 Eggs, beaten
1 1/4 cup Panko

Fish

Heat canola oil in a large skillet over medium high heat.

Season flour with chili powder, salt, and pepper.

Working one at a time, dredge cod in flour, dip into eggs, then dredge in Panko, pressing to coat.

Working in batches, add cod to the skillet and cook until evenly golden and crispy, about 4 minutes. Transfer to a paper towel lined plate.
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Tacos

Tortillas

2 cups shredded Purple Cabbage

1 Avocado, sliced

Tacos
Make tacos with rice, cod, cabbage, Pico de Gallo, avocado, and Cilantro Lime Dressing.

Mexican Duck Tacos

2 Tablespoons Soy Sauce
2 Freshly Squeezed Limes, Juice
2 Tablespoons Canola Oil, divided
3 cloves Garlic, minced
2 teaspoons Chili Powder
1 teaspoon ground Cumin
1 teaspoon Dried Oregano
6 Duck Breasts, cut into 1/2 inch pieces.

1 Tablespoon Butter
12 flour tortillas
3/4 cup diced Red Onion
1/2 cup chopped Cilantro 
Guacamole
    3 Avocados
    1/4 cup cilantro, diced
    2 fresh Limes, juiced
    1 Jalepano, half seeded, minced
    1 teaspoon Adobo seasoning

In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin, and oregano.

In a gallon size zip lock bag, combine soy sauce mixture and duck.  Marinate for about 4 hours.  Turn bag after 2 hours.

Heat remaining 1 Tablespoon Canola Oil and butter in a large skillet over medium high heat.  Add duck and marinade, cook, stirring often until duck is browned and marinade has reduced, about 5-6 minutes. 

Serve duck in tortillas topped with onion, cilantro, and Guacamole.

 

Korean Beef Tacos

6 Tablespoons Brown Sugar

6 Tablespoons Soy Sauce

2 teaspoons Sesame Oil

3/4 teaspoon Crushed Red Pepper Flakes

1/4 teaspoon Ground Ginger

1 Tablespoon Veggie Oil

6 cloves Garlic, minced

1 1/2 lbs ground beef

Kimchi

1 Tablespoon Sesame Oil 

2 cups chopped Kimchi

2 teaspoons Sugar

Frank's Mayo

1/4 cup Mayo

1 1/2 Tablespoons Frank's Red Hot Sauce

1 Lime, juiced

Tacos

24 mini corn Tortillas

1/2 cup diced Red Onion

1/2 bunch Cilantro

Korean Beef

In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes, and ginger.

Heat veggie oil in a large skillet over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.  Add ground beef and cook until browned about 3-5 minutes.  Drain off excess fat. 

Stir in soy sauce mixture until well combined, simmer for about 2 minutes, set aside.

Kimchi

Heat sesame oil in small skillet over medium high heat.  Add kimchi and sugar, cook, stirring constantly, until carnalized, about 3-5 minutes.  Set aside. 

Frank's Mayo

In a small bowl, whisk together mayo, Frank's and Lime juice.  Set aside 

Tacos

Serve tacos on mini corn tortillas with ground beef mixture, topped with kimchi, red onion, cilantro.  Drizzle with Frank's mayo.

Homemade Donuts

Cooking Spray
1 1/2 cups apple Cider
1 3/4 cups (~7 oz) White Whole-Wheat Flour
1 teaspoon Cinnamon
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 teaspoon ground Nutmeg
1/2 cup Buttermilk
1/4 cup Sugar
1/4 cup Brown Sugar
1 Egg
3 Tablespoons Butter, melted
1 teaspoon Vanilla

Topping
1/2 cup Sugar
1 teaspoon Cinnamon
1 pinch of Nutmeg

Spray 12 count donut pan with cooking spray, set aside.

Bring cider to a boil in a small saucepan over high heat. Boil, whisking constantly for 1 minute. Reduce heat to medium, simmer for 15-20 minutes until cider reduces to 1/2 cup. Set aside and cool at least 30 minutes to 1 hour.

Preheat oven to 350.

Whisk flour, cinnamon, baking powder, baking soda, salt and nutmeg in a large bowl until combined.

Whisk Buttermilk, sugar, brown sugar, and egg in a small bowl till combined. Stir in butter, vanilla, and cooled cider reduction.

Pour buttermilk mixture into flour mixture, stir until combined, do not over mix.

Take a large zip lock bag and snip 1 inch from corner to make a piping bag. Spoon donut batter into piping bag.

Pipe donuts into prepared pan, filling each cavity about halfway.

Bake for about 10 minutes, until toothpick inserted in center comes out clean.

Meanwhile prepare topping. In a small bowl stir together sugar, cinnamon, and nutmeg.

Toss warm donuts with topping mixture and serve.