To Begin;

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Boneless Buffalo Chicken Bites

INGREDIENTS:

For The Chicken

  • 4 boneless, skinless chicken breasts cut into cubes
  • 2 cups flour
  • 2 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp cayenne
  • 3/4 tsp paprika
  • 2 eggs
  • 1 Tbsp milk

 

For The Sauce

  • 2/3 cup hot pepper sauce
  • 1/2 cup butter
  • 1 Tbsp white distilled vinegar

INSTRUCTIONS:

For The Chicken

In medium bowl combine flour, salt, black pepper, cayenne, and paprika. In a separate bowl mix together eggs and milk. Dredge chicken in flour then egg, then back to flour. Repeat with remaining pieces of chicken. Place on wire rack and place in fridge for 15 minutes to firm up.

Meanwhile, warm a large dutch oven filled with canola oil over medium-high heat to 350ºF. Drop chicken pieces in and cook until golden brown and chicken is done, about 6-7 minutes. (You may have to do this in batches). Transfer to paper-towel lined plate.

For The Sauce

In small saucepan combine hot pepper sauce, butter, and vinegar. Cook on low until butter is melted and a smooth sauce forms.

Place sauce in large bowl with chicken. Toss to coat. Place on plates and serve.

Alternate source:

https://www.wideopeneats.com/recipes/boneless-buffalo-chicken-bites/

 

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California Roll

INGREDIENTS:

For the Roll

  • Juice of 1/2 lemon
  • 1 medium avocado, peeled, pitted, and sliced into 1/4-inch thick pieces
  • 4 sheets nori
  • 1/2 batch sushi rice, recipe follows
  • 1/3 cup sesame seeds, toasted
  • 1 small cucumber, peeled, seeded, and cut into matchstick-size pieces
  • 4 crabsticks, torn into pieces
  • Pickled ginger, for serving
  • Wasabi, for serving
  • Soy sauce, for serving

For the Sushi Rice

  • 2 cups sushi or short grain rice
  • 2 cups water, plus extra for rinsing rice
  • 2 tablespoons rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt

INSTRUCTIONS:

For the Roll

Squeeze the lemon juice over the avocado to prevent browning.

Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down. Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with a damp cloth. Repeat until all of the rice has been used. Cut each roll into 6 pieces. Serve with pickled ginger, wasabi and soy sauce.

For the Sushi Rice

Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.

Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.

 

Alternate source:

https://www.foodnetwork.com/recipes/alton-brown/california-roll-recipe-1916375

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Peanut Butter Balls

INGREDIENTS:

  • 2 cups creamy peanut butter
  • 2 cups confectioners sugar
  • 4 tablespoons unsalted butter softened
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 (12-ounce) package chocolate chips dark, milk, or semisweet
  • 2 teaspoons vegetable shortening or coconut oil

INSTRUCTIONS:

Line rimmed baking sheet with parchment paper. Set aside.

Mix together peanut butter, confectioner’s sugar, butter, vanilla extract and salt with an electric mixer until well combined. Using a 1 tablespoon cookie scoop, scoop individual balls and place onto the parchment paper. Place in freezer for 15 minutes to harden.

Melt chocolate chips and shortening or coconut oil together in microwave for 1 1/2 – 2 minutes at 50 % power.

Dip each hardened peanut butter ball into the melted chocolate using a spoon and then place back onto the parchment paper lined baking sheet to dry.

Store in an airtight container.

Alternate Source:

https://addapinch.com/peanut-butter-balls-recipe/

This Panda Express Orange Chicken Copycat is spot on and is SO EASY. PLUS theres a video!

Orange Chicken

INGREDIENTS:

FOR THE CHICKEN:

  • 2 lb boneless skinless chicken thighs, cut into 1″ pieces
  • 1 egg
  • 1 1/2 tsp salt
  • 1 pinch black pepper
  • 2 tbsp oil divided, plus more for frying
  • 1/2 cup cornstarch
  • 1/4 cup flour

FOR THE SAUCE:

TO FINISH:

  • 1 1/2 tablespoons ginger root minced
  • 2 teaspoons garlic minced
  • 1/2 tsp hot red chili pepper crushed

INSTRUCTIONS:

To make the sauce combine the 1 tablespoon cornstarch, rice wine, water, sesame oil, soy sauce, sugar, white vinegar and orange zest.
To coat the chicken add the egg, salt, pepper and 1 tablespoon oil into a bowl and whisk together in a large bowl.
In a separate bowl, add 1/2 cup corn starch and flour and mix well.
In a large frying pan or a wok, heat oil in a wok 375 degrees.
Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
Fry the chicken for 3 to 4 minutes or until golden and crisp.
Transfer to a cooling rack and repeat with remaining chicken.
When you are done with the chicken, drain most of the oil from the pan (leave about a tablespoon).
Add the ginger, garlic and crushed red peppers, cooking for about 10 seconds.

Add the orange sauce and bring to boil.

Turn off the heat, and add cooked chicken and stir until well mixed.

Alternate Source:

https://dinnerthendessert.com/panda-express-orange-chicken-copycat/

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Chicken Caesar Wraps

INGREDIENTS:

  • 3/4 cup reduced-fat creamy Caesar salad dressing
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 3 cups cubed cooked chicken breast
  • 2 cups torn romaine
  • 3/4 cup Caesar
  • salad croutons, coarsely chopped
  • 6 whole wheat tortillas (8 inches), room temperature

INSTRUCTIONS:

In a large bowl, combine the dressing, cheese, garlic powder and pepper. Add the chicken, romaine and croutons. Spoon 2/3 cup chicken mixture down the center of each tortilla; roll up.

Alternate Source:

https://www.tasteofhome.com/recipes/chicken-caesar-wraps/

Caesar Salad Recipe Homemade Dressing

Caesar Salad

INGREDIENTS:

  • 4 cups hearty day old bread, torn into 3/4-inch pieces
  • 2 Tbsp olive oil
  • 2 large Romaine hearts (or 1 head Romaine lettuce), chopped
  • 1/4 cup finely shredded Parmesan

Dressing

  • 3/4 cup mayonnaise
  • 1 1/2 Tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire
  • 4 anchovies packed in oil, drained, minced then mashed
  • 1/4 cup finely grated Parmesan
  • 2 garlic cloves, minced (2 tsp)
  • Salt and freshly ground black pepper

INSTRUCTIONS:

Preheat oven to 375 degrees. Place bread pieces close together on a rimmed 18 by 13-inch then drizzle slowly and evenly with olive oil, then toss to coat.

Spread bread across baking sheet. Bake in preheated oven until golden brown and crisp, tossing once halfway through, about 15 – 20 minutes total.

Meanwhile, in a mixing bowl whisk together mayonnaise, lemon juice, dijon mustard, Worcestershire, anchovies, garlic, 1/4 cup parmesan and season with salt and pepper to taste (you may only need a pinch of salt, then about scant 1/2 tsp pepper).

Place lettuce in a large bowl, pour in dressing then toss to evenly coat with dressing, then toss in croutons and remaining parmesan.

Serve salad immediately.

Alternate Source:

https://www.cookingclassy.com/caesar-salad-recipe-homemade-caesar-salad-dressing/

Chef's Salad

Chef’s Salad

INGREDIENTS:

  • 1 large head Romaine lettuce, chopped (about 8 cups)
  • 1 cup cherry tomatoes, quartered
  • 2 large carrots, sliced
  • 2 radishes, thinly sliced
  • 4 large eggs, hard boiled, peeled and quartered
  • 6 ounces low-fat Cheddar, cubed
  • 6 ounces low-fat Swiss cheese, cubed
  • 8 ounces ham, cut into strips
  • 1/4 cup cider vinegar
  • 1 1/2 teaspoons honey
  • 2 teaspoons Dijon mustard
  • Salt and pepper
  • 1/2 cup olive oil

INSTRUCTIONS:

Divide lettuce, tomatoes, carrots, radishes, hard-boiled eggs, cheeses and ham among 4 large salad bowls.

In a bowl, whisk vinegar, honey, Dijon, salt and pepper. Whisking constantly, drizzle in oil until mixture is combined.

Serve salads, passing dressing on the side.

Alternate Source:

https://www.myrecipes.com/recipe/chefs-salad

Tomato Soup

INGREDIENTS:

  • 2 Tbs. extra-virgin olive oil
  • 1 Tbs. unsalted butter
  • 1 large white onion, finely chopped
  • 1 large clove garlic, smashed and peeled
  • 2 Tbs. all-purpose flour
  • 3 cups lower-salt chicken broth
  • 28-oz. can whole peeled plum tomatoes, puréed (include the juice)
  • 1-1/2 tsp. sugar
  • 1 sprig fresh thyme
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. thinly sliced fresh basil, chives, or dill, or a mixture of all three (omit if using one of the garnishes below)

INSTRUCTIONS:

In a nonreactive 5- to 6-quart Dutch oven, heat the oil and butter over medium-low heat until the butter melts. Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 8 minutes. Add the flour and stir to coat the onion and garlic.Add the broth, tomatoes, sugar, thyme, and 1/4 tsp. each salt and pepper. Bring to a simmer over medium-high heat while stirring the mixture to make sure that the flour is not sticking to the bottom of the pan. Reduce the heat to low, cover, and simmer for 40 minutes.Discard the thyme sprig. Let cool briefly and then purée in two or three batches in a blender or food processor. Rinse the pot and return the soup to the pot. Season to taste with salt and pepper. Reheat if necessary. Serve warm but not hot, garnished with the herbs or dolloped with one of the garnishes below.

Alternate Source:

https://www.finecooking.com/recipe/classic-tomato-soup

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Peanut Butter Cookies

INGREDIENTS:

INSTRUCTIONS:

Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.

In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.

Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

Alternate Source:

https://www.allrecipes.com/recipe/10275/classic-peanut-butter-cookies/

recipe active photo

Grilled Peanut Butter Jelly Sandwich

INGREDIENTS:

INSTRUCTIONS:

Heat griddle or skillet to 350 degrees F (175 degrees C).

Spread butter on one side of each slice of bread. Spread peanut butter on unbuttered side of one slice of bread, and jelly on the other. Place one slice, buttered side down on the griddle. Top with other slice, so that peanut butter and jelly are in the middle. Cook for 4 minutes on each side, or until golden brown, and heated through.

Alternate Source:

https://www.allrecipes.com/recipe/49943/grilled-peanut-butter-and-jelly-sandwich/