Mu Shu Chicken Wraps

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Ingredients 

• 2 tablespoons soy sauce
• 1 tablespoon dry sherry
• 1 tablespoon hoisin sauce
• 1 teaspoon rice vinegar
• 1 tablespoon dark sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon minced peeled fresh ginger
• 1 (14-ounce) package coleslaw (about 4 cups)
• 6 ounces shredded skinless, boneless rotisserie chicken breast (about 1 1/2 cups)
• 1/2 cup sliced green onions, divided
• 12 Bibb lettuce leaves
• 1/4 cup chopped cashews or peanuts or your favorite nut
• 1 cup matchstick carrots
• 1 cup bean sprouts
• 1/4 cup chopped cilantro
• sriracha (optional)

Directions 

• Combine first 4 ingredients in a small bowl, stirring with a whisk.
• Heat a large skillet over medium-high heat.
• Add oil to pan; swirl to coat. Add garlic and ginger to pan; sauté 30 seconds.
• Add soy sauce mixture and coleslaw; cook 1 minute, stirring frequently.
• Add chicken and 1/4 cup onions to pan; cook 1 minute or until coleslaw just begins to wilt.
• Divide chicken mixture evenly among lettuce leaves; sprinkle evenly with remaining 1/4 cup onions, nuts, matchstick carrots, bean sprouts and chopped cilantro. Drizzle sriracha over the top (optional).

Ingredients 

• 1 lb ground chuck
• 1 1/2 teaspoon salt (separated)
• 1/2 teaspoon black pepper
• 1 cup diced potato (rinsed and dried)
• 8 corn tortillas (you can substitute flour tortillas)
• 1 cup shredded mozzarella cheese (you can substitute your favorite cheese)

Topping Ideas: Shredded lettuce, diced tomatoes, diced onions or pico de gallo, avocado, your favorite salsa, sour cream and chopped cilantro. Make the taco your own.

Directions 

• Brown ground beef in medium pan over medium high heat. When almost done, season with 1 teaspoon salt and black pepper.
• Add potatoes and remaining 1/2 teaspoon salt, stir to combine. Cover pan and reduce heat to medium. Cook until potatoes are tender. Remove from heat and drain any excess fat.
• Toast tortillas on a cast iron griddle and cover to keep warm. Top tortillas with ground beef/potato mixture and top with your favorite toppings.

Ingredients 

• 1/4 cup Real Mayonnaise
• 2 Tbsp. Grated Parmesan Cheese
• 1/8 tsp. ground red pepper (cayenne)
• 4 salmon fillets (1 lb.), skins removed
• 2 tsp. lemon juice
• 10 butter Crackers, crushed (about 1/2 cup)

Directions 

• Heat oven to 400°F. Mix mayo, cheese and pepper until blended.
• Place fish in shallow foil-lined pan; drizzle with lemon juice. Cover with mayo mixture; sprinkle with cracker crumbs.
• Bake 12 to 15 min. or until fish flakes easily with fork.

Prep Time: 5 minutes

Cook Time: 15 minutes

Servings: 4

Ingredients 

• 4 chicken breasts, cubed (1 - 1 1/2 lbs)
• 2 tablespoons soy sauce
• 2 tablespoons coconut oil
• 2 bell peppers, cut into strips
• 1 head of broccoli, cut into florets
• Thai Peanut Sauce:
• ½ cup all-natural peanut butter
• ¼ cup low-sodium soy sauce
• ¼ cup fresh lime juice (from 1 ½ limes)
• 2 tablespoons red curry paste
• 2 tablespoons rice wine vinegar
• 2 garlic cloves, very finely minced
• 1 1-inch piece of ginger, very finely minced
• ¾ cup water
• Chopped peanuts and sesame seeds, to serve

Directions 

• Toss the cubed chicken breasts with the soy sauce. Melt the coconut oil in a large skillet over medium-high heat. Add the chicken and let it brown, about 10 minutes. Remove the chicken from the skillet.
• While the chicken is browning, whisk all the Thai Peanut Sauce ingredients together in a medium-sized bowl.
• Add the bell peppers and broccoli to the skillet. Let them cook until they begin to soften, about 4 minutes. Add the chicken back into the pan and pour the peanut sauce over the top. Bring the sauce to a boil so that it thickens slightly and coats the chicken and veggies.
• Serve the chicken with some crushed peanut and sesame seeds over top and dig in!

Prep Time: 5 minutes

Cook Time: 25 minutes

Servings: 4

Ingredients 

• 2 tablespoons canola oil
• 1 teaspoon ground cumin
• 1 teaspoon hot Hungarian paprika
• 2 jalapeños, finely chopped, seeds included
• 1 sweet onion, thinly sliced
• Kosher salt and freshly ground black pepper
• 6 cups chicken stock
• One 10-ounce can diced tomatoes and green chiles (I used Rotel)
• Shredded meat from 1/2 roasted chicken
• 1/2 cup sour cream
• Tortilla strips (salad toppers work perfectly)
• Green onions, sliced
• Cubed avocado
• Hot sauce, optional

Directions 

• Heat oil in a dutch oven over medium high heat.
• Add the cumin, paprika, jalapeños, onion and salt and pepper to taste. Cook until the veggies are soft and tender, about 8 minutes.
• Add the stock and diced tomatoes and green chiles. Bring to a simmer.
• Add the chicken and simmer until the chicken is warmed through.
• For serving: Serve in bowls with a pile of the tortilla strips, green onions, sour cream, cubed avocado and hot sauce, if desired.

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 12

Ingredients 

• 1 cup cheddar cheese (shredded)
• ½ cup Monterey Jack cheese (shredded)
• ½ cup sour cream (at room temperature)
• 1 Tablespoon cream cheese (softened)
• 1 ½ lbs. ground beef
• 1 small yellow onion (diced)
• 2 jalapenos (seeded and diced)
• 3 cloves garlic (minced)
• 2 Tablespoons butter
• 1 oz. packet Taco Seasoning
• 1 teaspoon hot sauce
• 1 teaspoon dried oregano
• ½ teaspoon mustard powder
• 1 pinch cayenne pepper (or more if desired)
• 10 oz. red enchilada sauce
• 10 oz. diced tomatoes with green chilies (undrained)
• 15.5 oz. corn (drained)
• 2 cups beef broth
• 2 cups chicken broth

For garnish: avocado, tortilla strips, fried jalapenos and sour cream

Directions

• Shred the cheese and set it aside along with the sour cream and cream cheese. They should not be cold when added to the soup.  
• Heat a large soup pot over medium-high heat and cook and crumble the ground beef for 5 minutes. Add the diced onions and cook for 3 more minutes, or until the ground beef is cooked through. Drain grease.
• Add the peppers and soften for 4-5 minutes. Add the garlic and cook for 1 more minute.
• Add the butter and let it melt. Stir in the taco seasoning, hot sauce, oregano, mustard powder, and cayenne.
• Add the undrained tomatoes and use the liquid to "clean" the bottom and sides of the pot with a silicone spatula. This will give the soup more flavor.
• Add the enchilada sauce and drained corn. Stir to combine. Add the beef and chicken broth.
• Bring to a boil, reduce to a simmer and cook for 15 minutes (the longer you simmer, the more flavor).
• Reduce heat to low. Place the sour cream and cream cheese in a small bowl and spoon in about 1/4 cup of broth. Stir until well-combined, then add it to the soup and stir to combine.
• Remove from heat. Sprinkle in the cheese and stir to combine.
• Garnish with sour cream, avocado, fried jalapenos and tortilla strips. 

Prep Time: 10 minutes

Cook Time: 2 hours 25 minutes

Servings: 4 

Ingredients 

• 2 tablespoons butter, divided
• 1 tablespoon olive oil
• 4 thick cut pork chops (approx. 8 ounces each)
• 56 oz crushed tomatoes
• 2 cloves garlic (finely diced)
• ½ cup onions (small dice)
• 2 tsp cracked black pepper
• 2 tsp sea salt
• 2 tbsp basil (chopped)

Directions 

• Preheat the oven to 300F
• Season the pork chops on each side with coarse sea salt and cracked black pepper.
• Add 1 tablespoon each of olive oil and butter to a large ovenproof skillet over medium-high heat. Add the pork chops and sear on each side for 2 minutes. 
• Transfer the pork chops to a tray while you start the tomato sauce.
• Reduce heat to medium and add the other tablespoon of butter to the same skillet. When melted, add the chopped onions and garlic and saute for 1 minute or until fragrant.
• Add the crushed tomatoes and half the basil to the pan and bring the sauce to a light boil.
• Add the pork chops back to the pan. The tomato sauce should come close to covering the pork chops. It's okay if it doesn't cover them.
• Cover the pan and bake for 2 hours at 300 degrees.
• Reseason the sauce as needed and add the remainder of the basil to the sauce. *If the sauce is too thick add a little water. If the sauce is not thick enough you can let it simmer for another 20-30 minutes on the stovetop or back in the oven.
• Remove the finished pork chops from the pan and serve with pasta, rice or potatoes. Save the extra sauce, it's amazing!

Ingredients 

• 2 pounds spiralized zucchini (I use frozen, thawed and all water completely squeezed out)
• ¼ cup freshly squeezed lemon juice (about 1 medium lemon)
• 2 teaspoons cornstarch
• 2 tablespoons butter
• 1 small shallot (finely chopped)
• 3 cloves minced garlic
• 1 pint cherry tomatoes (halved)
• ¼ teaspoon red pepper flakes
• ½ cup grated Parmesan cheese (plus additional for serving)
• ½ cup packed fresh basil leaves (roughly chopped)
• Kosher salt
• Ground black pepper

Directions

• In a small bowl or large liquid measuring cup, whisk together the lemon juice and cornstarch. Set near your stove.
• In a large skillet, melt the butter over medium heat. Add the shallots and saute until soft, about 3 minutes.
• Add the garlic and cook just until very fragrant, about 30 seconds.
• Add the cherry tomatoes and stir to coat. Let cook 2 minutes, just until the tomatoes begin to soften.
• Add the lemon juice mixture and red pepper flakes. Let simmer 1 minute.
• Add the zucchini noodles. Toss them with the mixture, using a pair of tongs to coat them as evenly as possible with the sauce and to break apart the noodles.
• Add the Parmesan cheese. Keep tossing and cooking. As the zucchini cooks and gives up its liquid, it will form a sauce that coats the pasta. Continue to cook and toss, until the zucchini noodles are al dente, about 4 minutes.
• Add a good pinch of salt and several grinds of pepper, then toss in the basil. Taste and adjust seasoning as desired. Serve right away, topped with extra Parmesan cheese.

Prep Time: 10 minutes

Cook Time: 2 1/2-3 hourss

Servings: 6-8

Ingredients 

• 2 tablespoons vegetable oil
• 3 lb roast (beef or pork) such as chuck roast
• 1 yellow onion, chopped
• 2 carrots, chopped
• 1 envelope dry italian salad dressing mix
• 1 envelope dry ranch salad dressing mix
• 1 envelope dry brown gravy mix
• 1 envelope onion soup mix
• 2 c beef broth
• A few dashes of worcestershire sauce

Directions 

• Preheat oven to 350 degrees.
• Heat an oven proof dutch oven over medium high heat. Add oil and sear roast on all sides (don't forget edges, it's all flavor). Remove to plate.
• Add onions and carrots to same pot and cook just a few minutes to get a little color. Add roast back to pot.
• In a bowl mix beef broth, worcestershire and the 4 envelopes of mixes until well blended, pour over roast in dutch oven. (If the mixes are too overwhelming use 1/2 of all packages.)
• Cook in oven for 2 1/2 hours to 3 hours or until your desired tenderness. Remove from oven and let rest for 10 minutes.
• You can strain the gravy or serve with the onions and carrots over the roast.
• You can serve this over mashed potatoes or polenta or your favorite accompaniments. Make it your own.

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 6-8

Ingredients 

• 2 pounds russet potatoes (peeled and quartered)
• 1/2 cup milk, room temperature
• 1/4 cup half and half, room temperature
• 1/4 cup heavy cream, room temperature
• 6 tablespoons butter (it's potatoes, just go with it), softened
• 1/4 cup whipped cream cheese, room temperature
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon wasabi mustard

Directions 

• Boil water in a large pot.
• Add the potatoes and cook about 15 minutes. Drain and set aside.
• Add the milk and butter mixture in the potatoes and mash them until as smooth as desired (I prefer them whipped as much as possible).
• Add the salt, pepper, and wasabi and mix well.

Prep Time: 55 minutes

Cook Time: 35 minutes

Servings: 6-8

Ingredients  

• 2 tablespoons butter
• 1/2-1 small onion, diced (depends on how much you want)
• 2 cups left over pot roast, shredded or chopped into small chunks
• 2 cups gravy/broth from roast beef (if you don't have enough gravy, add beef broth to make 2 cups)
• 2 cans mixed vegetables, drained
• Enough mashed potatoes to cover the pie (I use wasabi mashed potatoes, see my recipe below)
• 1 cup shredded cheese (our favorite is a mozzarella provolone blend)

Directions 

• Preheat oven to 350 degrees.
• Heat a large skillet or pot over medium high heat. Add butter and saute onions until soft
• Add gravy/broth and pot roast and heat to a boil, reduce heat and continue to cook until it reduces some (eyeball it, you don't want loose gravy).
• Add mixed vegetables and continue to cook for a few minutes until warm.
• Place in casserole dish and top with mashed potato. Place in preheated 350 degree oven uncovered for 25-30 minutes.
• 5 minutes before it is done top with cheese and cook until cheese is melted and bubbly.

Wasabi Mashed Potatoes:

Ingredients 

• 2 pounds russet potatoes (peeled and quartered)
• 1/2 cup milk, room temperature
• 1/4 cup half and half, room temperature
• 1/4 cup heavy cream, room temperature
• 6 tablespoons butter (it's potatoes, just go with it), softened
• 1/4 cup whipped cream cheese, room temperature
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon wasabi mustard

Directions 

• Boil water in a large pot.
• Add the potatoes and cook about 15 minutes. Drain and set aside.
• Add the milk and butter mixture in the potatoes and mash them until as smooth as desired (I prefer them whipped as much as possible).
• Add the salt, pepper, and wasabi and mix well.

Prep Time: 15 minutes

Cook Time: 30-40 minutes

Servings: 4

Ingredients 

• 1/4 cup good olive oil
• 3 tablespoons minced garlic (9 cloves)
• 1/3 cup dry white wine
• 1 tablespoon grated lemon zest (2 lemons)
• 2 tablespoons freshly squeezed lemon juice
• 1 1/2 teaspoons dried oregano
• 1 teaspoon minced fresh thyme leaves
• Kosher salt and freshly ground black pepper
• 4 boneless chicken breasts, skin on (6 to 8 ounces each)
• 1 lemon

Directions 

• Preheat the oven to 400 degrees F.
• Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
• Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
• Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

Prep Time: 45 minutes

Servings: 12-15

Ingredients  

• 3 English cucumbers
• 1/4 cup sour cream
• 1/4 cup cream cheese, softened
• 3/4 cup crabmeat, excess water removed
• 1 tablespoon hot pepper sauce
• 1 teaspoon brown mustard
• salt and pepper
• 1 tablespoon green onion, minced

Directions  

• Remove the skin from the cucumber using a vegetable peeler leaving strips of skin intact for presentation. Cut the cucumber into 2" slices.
• Using a small melon baller, scoop out most of the inside. You will want to leave the walls and a thick portion of the bottom intact.
• In a bowl, combine the sour cream and the cream cheese until well combined. Add the remaining ingredients and stir until combined.
• Fill each of the cucumber cups with the crab dip.
• Refrigerate until ready to serve. Serve within 2 hours of making.

Prep Time: 20 minutes

Servings: 8-12

Ingredients   

• 3 tablespoons mayonnaise
• 1/4 teaspoon lemon juice
• 1/8 teaspoon dill weed.
• 1/8 teaspoon seafood seasoning
• Dash salt
• Dash pepper
• 1/4-pound cooked shrimp, chopped.
• 1 tablespoon thinly sliced green onion.
• 1 tablespoon finely chopped celery
• 1-1/2 teaspoons diced pimientos.
• 2 English cucumbers

Directions  

• In a small bowl, combine the first six ingredients. Stir in the shrimp, onion, celery and pimientos.
• Slice cucumbers into 2" slices. Use a melon baller to scoop out indentation, but not all the way through.
• Spoon 1 tablespoonful onto each cucumber slice. Refrigerate until serving.

Prep Time: 10 minutes

Servings: 6

Ingredients  

• 1 English cucumber, peeled.
• 1/4 cup Chive and Onion Cream Cheese Spread
• 1 oz. smoked salmon, thinly sliced, cut into 12 pieces.
• 12 sprigs fresh dill

Directions  

• Slice cucumbers into 12 slices.
• Use melon baller to scoop out indentation in center of each.
• Fill with cream cheese spread, top with salmon and dill. 

Prep Time: 20 minutes

Servings: 64

Ingredients  

• 1 package (8 oz) cream cheese, softened
• 1/2 cup chopped drained roasted red bell peppers
• 1/4 cup chopped ripe olives
• 1/4 cup chopped fresh basil leaves
• 1/4 cup shredded Parmesan cheese
• 4 spinach-flavor flour tortillas (8-10 inch tortillas), you can substitute any flavor tortilla you like, make it your own.

Directions  

• In medium bowl, mix all ingredients except tortillas. Divide mixture among tortillas, spreading to edges of tortillas. Roll up tightly. Wrap in plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours.
• To serve, cut rolls into 1/2-inch slices. Enjoy!

Prep Time: 5 min

Servings:1-24

Ingredients    

• 1 serving:
• 1 ounce Cointreau (or your favorite orange liqueur, remember to make it your own)
• 1 ounce freshly squeezed lime juice
• 2 ounces Reposado Tequila
• 1/3-ounce 2 tsp agave syrup (you can substitute simple syrup if you don't have agave syrup)
• 1 cup ice

• 13 servings:
• 1½ cups Cointreau
• 1½ cups Freshly squeezed lime juice
• 3 cups Reposado Tequila
• ½ cup Agave syrup
• 12 cups Ice
• 18 servings:
• 2¼ cups Cointreau
• 2¼ cups Freshly Squeezed Lime Juice
• 4½ cups Reposado Tequila
• ¾ cup Agave Syrup
• 1 bag of ice

• 24 servings:
• 3 cups Cointreau
• 3 cups Freshly Squeezed Lime Juice
• 6 cups Reposado Tequila
• 1 cup Agave Syrup
• 1 bag of ice

Directions  

For Individual Servings:

• Rim glass with salt (if desired) and fill each with ice.
• Fill the shaker about halfway with ice and add all other ingredients. Shake vigorously 10-15 seconds.
• Immediately pour into the prepared glass and garnish with a lime wedge or wheel.
• Garnish with a lime wedge or wheel.

If making for a crowd (13, 18, or 24 servings)

• In 2-quart pitcher, combine all ingredients, except the ice. Keep the margarita mixture refrigerated until ready to serve.
• When ready to serve, rim the glasses with salt (if desired) and fill each with ice.
• Fill a cocktail shaker ¾ of the way with ice. Add enough prepared margarita mixture to the top of the ice. Cover tightly and shake vigorously 10-15 seconds. Pour into prepared glasses and serve immediately. Drain excess water from the shaker. Repeat for the additional servings, adding more ice as needed.
• Enjoy!

Prep Time: minutes

Cook Time: 1 hour

Servings: 6

Ingredients   

• 3 pounds whole chicken wings that have been halved and tips removed
• 1 tablespoon baking powder (do NOT use baking soda)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 cup hot sauce
• 4 tablespoons butter (melted)
• 1 tablespoon honey
• celery sticks and ranch dressing for serving.

Directions  

• Preheat the oven to 400 degrees. Line a sheet pan with foil and place a non stick oven safe rack on top of the pan.
• Place the chicken wings in a bowl. Add the baking powder, salt, pepper, garlic powder and onion powder.
• Toss to coat the chicken evenly with the baking powder and spices.
• Place the wings on the rack in a single layer.
• Bake for 45 minutes or until wings are light golden brown and crispy.
• In a small bowl, whisk together the hot sauce, butter and honey.
• Pour the sauce over the wings and toss to coat evenly.
• After coating with sauce, return to sheet pan and brush any remaining sauce on wings and place back in the oven for 15 minutes.
• Serve with celery sticks and ranch dressing.

Ingredients    

• 1 lb ground chuck
• 1 1/2 teaspoon salt (separated)
• 1/2 teaspoon black pepper
• 1 cup diced potato (rinsed and dried)

Directions   

• Brown ground beef in medium pan over medium high heat. When almost done, season with 1 teaspoon salt and black pepper.
• Add potatoes and remaining 1/2 teaspoon salt, stir to combine. Cover pan and reduce heat to medium. 
• Cook until potatoes are tender. Remove from heat and drain any excess fat. 

Use in your favorite Tex Mex dish. Remember to make this your own and can add onions, peppers, Tex Mex seasoning or any of your favorite add-ins.

Ingredients    

• 1 1/2 - 2 lbs boneless skinless chicken breasts
• Olive oil
• Seasoned Salt

Directions  

• Preheat oven to 400 degrees.
• Line rimmed baking sheet with aluminum foil and lightly drizzle with oil.
• Place chicken on oiled pan and lightly drizzle with oil, brush to cover.
• Sprinkle with seasoned salt, flip and do the same on the other side.
• Bake for 20 to 30 minutes depending on size of chicken. (Internal temperature should be 160, will come to 165 while resting).

This is a great neutral chicken that is great for any of your recipes asking for pre-cooked chicken. It is so full of flavor and will enhance any of your special chicken dishes.