Easy food to make at home, from My Wella's Kitchen to yours.

Prep Time: 5 minutes

Cook Time: 10 minutes

Servings: 4-6 servings

Ingredients

• 1/4 cup soy sauce
• 2 Tablespoons maple syrup or brown sugar
• 1 Tablespoon cornstarch
• 1 Tablespoon chili garlic sauce
• 1 Tablespoon rice vinegar
• 1/2 teaspoon Chinese five spice powder
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 3 cups cooked chicken, diced or shredded
• 2 28oz. cans of stir fry vegetables, drained

Directions 

• Whisk all sauce ingredients together in a bowl until combined. Taste, and adjust seasonings as needed.
• Heat a large skillet over medium high heat. Add chicken, vegetables and sauce and cook for 10 minutes
• Serve as is or over rice and garnish with chives and sesame seeds.
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Prep Time: 5 minutes

Cook Time: 9-12 minutes

Servings: 1 pizza

Ingredients

• 1 pre-packed pizza crust
• olive oil (to brush over pizza crust)
• 2-4 Tablespoons basil pesto (use more or less to your taste)
• salt and pepper, to taste
• red pepper flakes, optional
• 5 - 8 thick slices mozzarella cheese
• 4 slices beefsteak tomatoes (you can substitute your favorite tomato, whatever is in season works)
• 1/2-1 cup cooked chicken, chopped
• 3 Tablespoons sliced fresh basil
• balsamic glaze

Directions 

• Preheat oven to 425F degrees.
• Brush olive oil on pizza crust.
• Season the entire crust with red pepper flakes, salt and black pepper.
• Spread pesto onto pizza crust.
• Place fresh mozzarella cheese slices, sliced tomatoes and chicken on top.
• Bake pizza for 9-12 minutes or until cheese is melted all the way.
• Remove pizza from the oven and top with freshly basil leaves, red pepper flakes and drizzle with balsamic glaze just prior to serving.

Ingredients   

Sauce:

• 1 cup heavy cream
• 2 cloves garlic, minced
• 2 Tablespoons fresh lemon juice
• 2 Tablespoons butter
• 1 teaspoon lemon pepper seasoning
• pinch of red pepper flakes, optional
• 1/2 cup finely grated Parmesan cheese (grated like powderish consistency; shredded would not adhere as well when frying)

Chicken Coating:

• 1 large egg
• 1/2 cup finely grated Parmesan cheese
• 2 teaspoons dried Italian seasoning
• 1/2 teaspoon granulated garlic
• 1 lb. chicken cutlets
• 2 Tablespoons olive oil
• parsley, chopped for garnish (optional)

Direction   

• In a small saucepan over medium to medium-high heat, combine the heavy cream, garlic, lemon juice, butter, red pepper flakes and lemon pepper seasoning. Slowly bring to a gentle boil, and then reduce the heat to low to simmer.
• Once the sauce starts to simmer and has small bubbles around the edge of the pan, add the Parmesan cheese (very important to wait until this point as sauce could break).
• Mix until the cheese is melted and incorporated into the sauce. Continue to let simmer, stirring occasionally while you prepare the chicken.
• Set up two shallow bowls. In one bowl, crack the egg and whisk to make an egg wash. In the second bowl, combine the parmesan cheese, garlic powder and dried Italian seasoning.
• Coat the chicken with the egg wash and then liberally coat with the parmesan mixture, pressing into chicken to adhere completely. Repeat this process with each piece of chicken.
• Heat the olive oil in a large skillet over medium to medium hight heat. Once the pan is heated and the oil is hot, add the chicken to the pan.
• Cook for 3-5 minutes (depending on the thickness of your cutlet, could be more or less) or until crispy and golden brown on the bottom.
• Flip and cook for 2-3 more minutes, or until the other side is golden brown and crispy. (Only flip the chicken once during cooking to ensure that the breading stays on.)
• Remove the chicken from the pan and top with the sauce and garnish with the chopped parsley.

Prep Time: 5 minutes

Cook Time: 1-1 1/4 hours

Servings: 6-8

Ingredients   

• 1 lb. ground beef
• 1 lb. spicy sausage (you can use mild sausage)
• 2 eggs, beaten
• 1/4 cup panko breadcrumbs
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• pinch of red pepper flakes, optional
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 small onion, grated
• 2 cloves garlic, finely minced
• 1/2 cup grated parmesan cheese
• 3/4 cup of your favorite spaghetti sauce, divided
• 1/2 cup shredded Italian cheese blend (I like mozzarella/provolone blend)
• Minced parsley, shredded parmesan and warm spaghetti sauce for garnish

Direction   

• Preheat oven to 350F degrees.
• Spray a loaf pan with butter flavored cooking spray and set aside.
• In a large bowl, combine beef, sausage, eggs, breadcrumbs, basil, thyme, oregano, red pepper flakes, salt, pepper, garlic, onion, 1/4 cup spaghetti sauce and Parmesan cheese. Try not to over handle the mixture, otherwise it will get tough.
• Place the mixture in the greased loaf pan and top with 1/2 cup spaghetti sauce.
• Place loaf pan on a baking sheet and bake in the preheated oven for 1-1 1/4 hour (internal temperature of 160F degrees).
• Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.
• Remove from oven and allow to rest for 5-10 minutes before slicing. Garnish with parsley, shredded parmesan and spaghetti sauce, if desired.

Prep Time:  5 minutes

Servings: 4 cups

Ingredients   

• 1 14 1/2 oz. can of fire roasted tomatoes (plus the juice)
• 1 14 1/2 oz. can of tomatoes and green chilies (plus the juice)
• 4 teaspoons jalapenos, diced (not pickled), more or less based on your spiciness level
• 1/4 cup yellow onion, diced
• 1/4 teaspoon sugar
• 1/2-3/4 teaspoon garlic salt
• 1/2 teaspoon ground cumin

Direction   

• Place all ingredients in food processor.
• Pulse until achieve your desired consistency (we like ours less chunky, but feel free to pulse a couple times for a chunkier salsa).
• Place in covered container and chill. A couple of hours of chilling will help blend and enrich the flavor.

Prep Time:  20 minutes

Cook Time: 25-30 minutes

Servings: 6-8

Ingredients   

• 3 1/2 cups peeled and diced potatoes
• 1/3 cup celery, diced
• 1/3 cup onion, finely chopped
• 1 1/2 cups cooked ham, diced
• 3 1/4 chicken stock
• 2 Tablespoons chicken bouillon granules
• 1/2 teaspoon granulated garlic
• pinch of red pepper flakes (optional)
• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 Tablespoons butter
• 5 Tablespoons all-purpose flour
• 2 cups milk
• Chopped green onion for garnish.

Direction   

• Combine the potatoes, celery, onion, ham and chicken stock in a heavy bottom dutch oven.
• Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.
• Stir in the chicken bouillon, garlic powder, red pepper flakes, salt and pepper.
• In a separate saucepan, melt butter over medium-low heat. Whisk in flour and cook, stirring constantly until thick, about 1 minute.
• Slowly whisk in milk as not to allow lumps to form, continuing to whisk until all of the milk has been added.
• Continue whisking over medium-low heat until thick, 4 to 5 minutes.
• Stir the milk mixture into the stockpot and cook soup another 2 to 3 minutes.
• Garnish with chopped green onion and cracked pepper. Serve immediately.

Prep Time:  10 minutes

Cook Time: 6-8 minutes

Servings: 4

Ingredients   

• 1 1/2 lbs. 80/20 ground chuck
• 2 teaspoons taco seasoning
• pinch of red pepper flakes
• 2 Tablespoons vegetable oil (you can substitute any neutral oil with a high smoke level)
• 4 thick slices of cheese (I used provolone, but you can use cheddar, pepper jack or your favorite melty cheese)
• 4 toasted hamburger buns
• shredded lettuce
• deli guacamole (you can use homemade, but they have some really good quality guac now in delis)
• deli pico de gallo (again, you can use homemade)

Direction   

• In a large bowl, gently combine ground beef, taco seasoning and red pepper flakes (don't overmix).
• Form into 4 burger patties.
• Heat oil in a griddle pan or iron skillet over a medium heat and cook the burgers for 3-4 minutes per side for medium.
• Top the burgers with the cheese and cover with a lid until the cheese has melted (about 30 seconds).
• Top the bottom bun with shredded lettuce and top with the burgers.
• To build the burgers top with guacamole and pico de gallo. Grab several napkins and enjoy!