Honey Garlic Chicken Wings

INGREDIENTS

Serves 6
½ cup flour
1 teaspoon garlic powder
½ teaspoon pepper
½ teaspoon salt
2 pounds chicken winglets and drumlets
Oil for frying, enough to fill the pan with ¼ inch of oil
Honey Garlic Sauce
1 tablespoon butter
1 tablespoon garlic
1 tablespoon ginger
½ cup soy sauce
5 tablespoons honey
1 tablespoon brown sugar
1 teaspoon sesame seeds
Scallions



PREPARATION

1.Mix flour, garlic powder, pepper, and salt in a small bowl. Coat each chicken wing with a generous layer of the flour mixture.
2.Pour ¼ inch of oil into a shallow pan, and bring it to a medium high heat.
3.In small batches, fry the chicken wings for 4 minutes on each side. Remove from the oil and let rest on a paper towel.
4.Over medium-high heat, melt the butter and add the garlic and ginger.
5.Add soy sauce, honey, and brown sugar to pan and reduce for 5-7 minutes, stirring occasionally.
6.Add the fried wings directly into the sauce pan and stir until the wings are covered in the sauce, then sprinkle with sesame seeds.
7.Serve with scallions on top & enjoy!

Steak and Avocado Salad

INGREDIENTS

Servings: 2-4
1 pound sirloin steak, about ½ inch thick
Salt & pepper
2 tablespoons oil
2 hearts romaine lettuce, chopped
3 hard-boiled eggs, diced
2 avocados, diced
2 cups cherry tomatoes, halved
3 tablespoons caesar dressing


PREPARATION

Salt and pepper the steak on both sides, being sure to rub in the seasoning.
Heat the oil in a pan over high heat until slightly smoking.
Sear the steak for about 2 minutes per side, then rest it on a cutting board for 10 minutes.
Slice the steak.
In a large bowl, combine the lettuce, eggs, avocados, cherry tomatoes, steak, and dressing, tossing the salad until evenly coated.
Serve!

Hasselback Steak

INGREDIENTS

Serves 1-2
2 tablespoons oil (for mushrooms)
1 shallot, finely chopped
2 cloves garlic, chopped
2 cups mushrooms, quartered
1 teaspoon salt (for mushrooms)
¼ teaspoon pepper (for mushrooms)
4 ounces cream cheese, softened
2 egg yolks
¼ cup chives, chopped
1 sirloin steak
2 teaspoons salt (for steak)
2 teaspoons pepper (for steak)
2 tablespoons canola oil (for steak)
¼ cup grated Parmesan


PREPARATION

Preheat oven to 400°F.
Heat oil in a pan over medium heat. Add shallots and garlic, cooking until translucent. Add mushrooms, salt, and pepper, cooking until mushrooms are golden brown. Remove from heat.
In a medium bowl, combine mushrooms, cream cheese, egg yolks, and chives, stirring until evenly incorporated. Set aside.
On a cutting board, season both sides of the steak with salt and pepper.
Cut about ¾ of the way through the steak, making the incisions 1-inch part.
Pack a spoonful of the mushrooms mixture into each cut in the steak.
Heat the oil in a pan over high heat. Sear the steak for about 30 seconds, then bake for 10-15 minutes, depending on how you like your steak cooked.
Slice, serve, and enjoy!

Baked Garlic Parmesan Chicken Wings

INGREDIENTS

Serving Size: about 20 wings
2 pounds chicken wings
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon Italian seasoning
1 teaspoon ground cumin
1/3 cup grated parmesan cheese
4 garlic cloves, finely minced
1/4 cup tablespoons olive oil
1/4 cup fresh chopped parsley


PREPARATION

1. Preheat oven to 300ºF
2. In a large bowl, mix together the salt, pepper, Italian seasoning, and cumin. Pour chicken wings into the bowl and coat with the spice mixture.
3. Transfer wings on to a baking sheet, bake for 20 minutes. Then increase the oven temperature to 425ºF, bake for 15 more minutes.
4. While the chicken is baking, mix together the parmesan cheese, garlic, oil, and fresh chopped parsley.
5. When the chicken is cooked through, toss the wings with the garlic/cheese/olive oil mixture.
6. Serve immediately. Enjoy!

Sticky Garlic Chicken Bites

Servings: 2

INGREDIENTS:
2 chicken breasts
1 egg, beaten
100g panko breadcrumbs
Salt and pepper
4 tablespoons soy sauce
4 tablespoons honey
4 garlic cloves, crushed
2 tablespoons hoisin sauce
1 tablespoon sriracha
1 tablespoon grated ginger
Spring onions (garnish)
Sesame seeds (garnish)


PREPARATION:
1. Preheat oven to 200°C/400°F
2. Cut the chicken breasts into small bite-size pieces and season with salt and pepper
3. Dip chicken pieces into egg mixture then coat with panko
4. Bake 20 minutes until golden brown and cooked through
5. Mix together soy sauce, honey, garlic, hoisin sauce, sriracha and grated ginger in a saucepan and bring to boil, remove from heat
6. Toss chicken bites in sauce until thoroughly coated
7. Serve immediately with chopped spring onion and sesame seeds
8. ENJOY!

BBQ Bacon Meatballs

Servings: 2-3
Ingredients:
250g beef mince
250g sausage meat
75g breadcrumbs
40g chopped onion (half a normal-sized onion)
2 garlic cloves, chopped
1 egg
1 pack grated mozzarella
6-8 rashers bacon
BBQ sauce



Instructions:
1. Preheat oven to 180°C fan/200°C.
2. Mix the beef mince, sausage meat, breadcrumbs, chopped onion, garlic cloves and egg together in a large bowl until thoroughly combined. It’s easiest to use your hands for this!
3. Roll mixture into golf ball sized balls. Use your thumb to create a dent in the balls, add a pinch of mozzarella and seal.
4. Cut the bacon rashers in half and roll the meatballs starting from the bottom of the rasher to wrap them.
5. Place meatballs onto a foil-covered tray and bake for 20 minutes.
6. Remove from oven and brush with BBQ sauce, bake for 5 additional minutes. Repeat the brushing and baking two more times to get an extra thick layer of BBQ sauce.
7. ENJOY!

Slow Cooker Lemon And Garlic Chicken

Servings: 4

INGREDIENTS
1 whole chicken (based on the size of your slow cooker - a 1.3kg chicken should just about fit into a 3.5L slow cooker - while a 6.5L would probably fit a 2kg chicken)
4 lemons
10 garlic cloves divided (8 whole and 2 halved)
4 sprigs rosemary
Salt
Pepper



INSTRUCTIONS
1. Remove any giblets etc. from the cavity of the chicken, sometimes in a small bag.
2. Stuff chicken with 1 sprig of rosemary, 1 lemon (quartered) and 4 cloves garlic.
3. Season all sides of the chicken with salt and pepper.
4. Remove both ends of a lemon, cut in half to create very thick slices.
5. Line the bottom of the slow cooker with 4 lemon slices, 4 whole garlic cloves and a sprig of rosemary.
6. Put the chicken in the slow cooker.
7 Cut 2 garlic cloves in half and put all four pieces on top of the chicken along with the 2 remaining lemon slices.
8. Garnish with 1-2 more sprigs of rosemary. Put the lid on the slow cooker and set to high for 4 hours.
9. Place cooked chicken under the grill (broil) for 10 minutes to crisp the skin (optional).
10. Allow chicken to rest for 10 minutes before carving and serving. Leftover juices in the slow cooker are mostly lemon juice with a bit of chicken fat and can be used sparingly as a strongly flavoured sauce.
11. Enjoy!

Easy Jambalaya Perfect For Family Dinners

RECIPE

Serving Size: 4 Servings

- 2 Tbsp. olive oil
- 2 chicken breasts
- 1lb Andouille sausage
- 4 cloves garlic
- 1 jalapeno pepper
- 1 white onion
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 2 ribs celery
- 3 cups chicken stock
- 14oz crushed tomatoes
- 1 1/2 cups of rice
- 2 Tbsp. cajun seasoning
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp cayenne pepper
- 1lb shrimp
- salt to taste
- pepper to taste



Heat olive oil in a large pot over medium high heat. Dice chicken breasts and andouille sausage. Cook thoroughly. Add salt and pepper to taste. Add crushed garlic and a diced jalapeño pepper (leave the jalapeño seeds in for extra spice).

Stir in diced onion, peppers, celery until they’re soft. Add chicken stock, tomatoes, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper and stir. Simmer stew for 30 minutes. Stir occasionally to make sure the rice doesn’t burn at the bottom of the pan.

Once the rice is cooked, add in shrimp, season with salt and pepper, then continue simmering until the shrimp are cooked through. Enjoy!

Easy Jambalaya Perfect For Family Dinners
Easy Jambalaya Perfect For Family DinnersFull recipe: http://tastyfood2015.blogspot.com/2016/03/easy-jambalaya-perfect-for-family.html
Posted by Tasty Food on Saturday, March 12, 2016

Mozzarella Stuffed Chicken Parm Meatballs

Serves: As many as you desire
Combine 1 lb ground chicken. 1/4 cup finely chopped white onion, 1/2 cup parmesan, 1/2 cup panko bread crumbs, 1/2 cup chopped parsley, 1 tsp black pepper, 1 tsp salt, 1/2 TBSP fennel seed, 1 clove garlic minced, 1/2 TBSP lemon zest, and 1 egg in a large bowl.




Form meatballs somewhere between the size of a golf and tennis ball. Press a 1/2 inch cube of mozzarella into each ball and re shape until smooth. Dredge in flour, wash in whisked egg, and roll in panko bread crumbs.

Fry in 1/4 inch of vegetable oil until golden on all sides. Bake 15 minutes at 400F / 204C. Enjoy

Mozzarella Stuffed Chicken Parm Meatballs
Mozzarella Stuffed Chicken Parm MeatballsFull recipe: http://tastyfood2015.blogspot.com/2016/03/mozzarella-stuffed-chicken-parm.html
Posted by Tasty Food on Monday, March 7, 2016

Philly Cheesesteak Cups

Here's the recipe: 
Ingredients

1 green pepper, chopped
1/2 medium onion, chopped
1 cup mushroom, chopped
1 lb rib eye steak, thinly sliced
olive oil
1/2 tsp salt
1/4 garlic powder
1/4 ground pepper
1/3 cup milk
1/3 cup heavy cream
1 package puff pastry, thawed
1/2 cup provolone cheese, grated
Sautè chopped pepper and onions in a skillet over medium heat for 5 mins. Add mushrooms and cook another 5 minutes. Set aside.


In another skillet, cook the sliced rib eye (the meat will cook in it’s own fat so no oil necessary!)

Once meat is cooked through, add the pepper mixture, and season with salt, pepper and garlic powder to taste.

Add cream and milk. Bring to a light boil, stirring frequently, until mixture thickens. Remove from heat.

Cut thawed pastry dough into 3-4 inch squares and place in a greased muffin tray.

Fill with 1/4 cup cheesesteak mix and bake for 10-12 minutes at 400 degrees Fahrenheit.

Take out of oven and cover with shredded parmesan cheese.

Bake again until cheese has melted.

Serve and enjoy!

Bacon-Wrapped Mozzarella Sticks

Here's the recipe:
- Bacon
- String Cheese
- Oil

Freeze the String Cheese (for at least a few hours)
Once Frozen, place the string cheese on top of a slice of bacon, and fold the edges over to cover the cheese.
Once Folded wrap/roll the cheese in a second slice of bacon. Make sure to use toothpicks for support.
Pour oil into a pan and heat to 350 degrees F, then place your Bacon Mozzarella stick into it.
Fry until the bacon appears to be cooked in it’s golden brown state then let dry on a paper towel.
Once dried, serve with a dipping sauce of your choice!

Bacon-Wrapped Mozzarella Sticks

Here's the recipe:
- Bacon
- String Cheese
- Oil
Freeze the String Cheese (for at least a few hours)
Once Frozen, place the string cheese on top of a slice of bacon, and fold the edges over to cover the cheese.
Once Folded wrap/roll the cheese in a second slice of bacon. Make sure to use toothpicks for support.
Pour oil into a pan and heat to 350 degrees F, then place your Bacon Mozzarella stick into it.
Fry until the bacon appears to be cooked in it’s golden brown state then let dry on a paper towel.
Once dried, serve with a dipping sauce of your choice!

Grilled Bacon-Wrapped Jalapeño Poppers

Here's the recipe:

Combine equal parts shredded cheese and cream cheese in a bowl. Our shredded cheese was cheddar, but you could probably use any kind of cheese and it would be delicious. That’s just how cheese is.

Set a jalapeño on a cutting board to find it’s flattest side. Make an “I” shaped cut on the opposite side (the side facing up) and scoop out all of its insides.

Fill with cheese mixture.

Wrap with bacon so that a start and end of the bacon strip are on the left and right side of the jalapeño, and 1 skewer will puncture both.

Grill covered over medium heat, on a sheet of foil to catch drippings, for about 15-20 minutes.

Lunch Week 39: Lamb Sandwich Wraps

So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch the next week. Yes, I brown bag. And I almost always do it every week unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.



So my lunch for the week: Lamb Sandwich Wraps

Sandwiches don't have to be boring. Forego the deli meat and roast your own protein for a more delicious lunch. And layer in the garnishes and other ingredients for a wide variety of flavors and textures. And don't forget about the bread. It can be as important or even more so than what's in a sandwich.

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Cooking: Cumin Lamb Noodles

This is one of the dishes that I contributed at the last FBM Potluck, cumin lamb noodles. At first, I was expecting a Xian kind of spicy dish. But instead, this kind of turned out to be more Middle Eastern/Morrocan to me. None the less, it was still tasty. A couple of tweaks need to be done (more on that later), but otherwise it's pretty good.

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Lunch Week 29: Pad See Ew

So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch the next week. Yes, I brown bag. And I almost always do it every week unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.



So my lunch for the week: Pad See Ew

Who knew that Pad See Ew was so simple to make with such little ingredients? But you know what they say about simple recipes, right? Well, it's even more difficult to perfect since there's very little one can do to hide mistakes. You really only have one shot to do it right. So while I was excited to make this sweet salty rice noodle dish with pork and Chinese broccoli, I was also a bit scared to screw it up big time. Lucky for me, Mr. M&P is much less critical than I am.

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Cooking: Oxtail Ragu

Well now that I have started blogging again, I decided to continue with my last real post. Yes, it was the dinner party that I had. You may ask why since I've already posted about it. Well, truth is, I was really proud of that meal. I tried a recipe that I've never attempted before (oxtail ragu) and it was very successful. So I wanted to show you, my readers, how to make it too. It's a fairly easy dish but just time consuming. But don't fret, it is well worth it.

And this is a really good party dish. Not only does it make a lot of food, it also works well being cooked ahead of time then being reheated when you're ready to serve.

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Independence Day Party

Shortly into the Spring and Summer, I realized that most of my big family parties are based during the winter months. So much time passes by before I have people over for a big feast. Sure, I'll have dinner parties here and there but nothing like a big spread to impress. So for this year's Independence Day, I decide to host a party. The really difference was that I made it a lunch instead of my normal dinners.

So here is what I made for my beloved family: lobster rolls, make your own pulled pork sandwiches with cole slaw, corn, Korean spiced chicken wings, and potato salad.

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Lunch Week 19: Chimichurri Chicken Sandwiches

So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch the next week. Yes, I brown bag. And I almost always do it every week unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.



So my lunch for the week: Chimichurri Chicken Sandwiches

I didn't have much to make lunch a couple of weeks ago. I didn't want to just eat a salad again or unhealthy deli meat. I wanted something more interesting. So I made chimichurri chicken sandwiches. The freshness of the herbs and the tartness of the vinegar really made the sandwich taste fresh and bright.

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Lunch Week 17: Chicken Marsala Over Vegetables

So every Sunday, I head over to the kitchen to whip up a big batch of food for lunch the next week. Yes, I brown bag. And I almost always do it every week unless I become too busy to even buy cold cuts from the deli. I do it for several reasons being health, finance, and laziness. Now, you may think that spending hours on a day off to prep and cook five meals at once is hardly lazy. But let me remind you, I hate it when the time comes to decide what to eat for lunch every day. I work in Midtown so the choices are endless. My problem, the more choices, the harder it is for me. So it's much easier for me to have my lunch ready and already decided.



So my lunch for the week: Chicken Marsala Over Vegetables

It's been a long time since I blogged the step by step instructions of the lunch as well as include a written recipe. This was going to be the lunch that would start it up again. Unfortunately, I disliked the end result. The lack of flavor and the unpleasant texture just didn't do it for me. I've made chicken marsala before and enjoyed it very much. This version, not so much.

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