Shrimp Egg Drop Soup

- 2 Tbsp cornstarch
- 2 Tbsp water

- 5 cups chicken broth
- 1 Tbsp cooking sherry
- 1 Tbsp soy sauce
- 1 tsp ginger
- 2 cups mushrooms
- 1 cups shredded carrots
- 1 cup frozen peas
- Bok Choy
- 3/4 lb frozen shrimp
- 2 eggs, lightly beaten

1. Whisk cornstarch and water in small bowl. Then combine cornstarch mixture, chicken broth, sherry, ginger, and oil, and soy sauce in large pot. Bring to a boil.
2. Add mushrooms and carrots, cook two minutes. Add peas, bok Choy and shrimp and cook about 3 more minutes.
3. Remove from heat and slowly stir in eggs, mixing constantly. Serve.

Chicken Piccata

• 4  boneless skinless chicken breasts
• Salt & pepper
• Flour
• 3 Tbsp. butter
• 2/3 cup chicken broth
• Cornstarch 
• Juice of 1 lemon
• 2 Tbsp. capers

1. Pound chicken breasts until they are thin. Salt and pepper to taste. Dredge each piece in flour, shaking off the excess. 

2. In a skillet on high heat, melt three Tbsp. butter, and brown the chicken, 3–5 minutes on each side. 

3. Remove chicken from the skillet, and, in the same pan, add chicken stock, lemon, and capers. Boil until the sauce reduces by 1/3, adding cornstarch if needed. 

4. Return the chicken to the skillet and spoon sauce over the chicken several times. Serve immediately, with the remaining sauce poured over the chicken.

Chicken Marsala

• 4 boneless skinless chicken breasts, thinly sliced
• salt and pepper
• 2 tablespoons olive oil
• 1½ cups sliced mushrooms
• ½ cup Marsala wine
• ½ cup chicken broth
• 1 Tbsp course ground mustard 
• 1 cup heavy whipping cream
• 1 teaspoon garlic powder

1. In a large skillet over medium heat add 1 tablespoon olive oil to the pan. Add the chicken and lightly salt and pepper. Cook until lightly brown and cooked throughout. Remove chicken and set aside on plate.
2. Add 1 Tablespoon olive oil and sauté the mushrooms for 1-2 minutes. Add marsala wine and bring to a boil over medium high heat for 1-2 minutes.
3. Add the chicken broth, heavy whipping cream, ground mustard, and garlic powder. Bring to a boil and reduce heat and simmer for about 10 minutes or until it starts to thicken. If needed, add a small amount of corn starch to thicken. 
4. Place chicken back in the sauce and continue to simmer for about 1-2 minutes. Serve with white rice 

Amish Friendship Bread

Day 1: receive starter from friend
Day 2: mash bag
Day 3: mash bag
Day 4: mash bag
Day 5: mash bag
Day 6: add to bag 1 cup of flour, 1 cup of sugar, and 1 cup of milk
Day 7: mash bag
Day 8: mash bag
Day 9: mash bag
Day 10: pour contents into a non-metal bowl and add 1 1/2 cups of flour, sugar, and milk

Measure 1 cup of batter into a ziplock labelled gallon bag.  Repeat 4 times, to give to 4 friends

Preheat oven to 325°.  Add to what is leftover in your bowl:
3 eggs
1 cup oil
1/2 cup sugar
2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp salt
2 cups flour
1 large box of vanilla pudding
Optional: chocolate chips

Spray 2 loaf pans with cooking spray.  Sprinkle a mixture of cinnamon and sugar in the bottom of the pans, then add batter evenly to both pans.  Sprinkle cinnamon and sugar on top.

Bake for 45-60 minutes.

Chicken Fajitas

Ingredients:
4 Tbs oil
2 Tbs lemon juice
Salt
Oregano
Cumin
Garlic powder
Chili powder
Paprika
1 1/2 lbs chicken breasts, cut into strips
1/2 red bell pepper, cut into strips
1/2 orange bell pepper, cut into strips
1 onion, chopped

1. In large ziplock bag, combine 2 Tbs of oil, lemon juice, and seasoning.  Add chicken and mix to coat, then refrigerate for 1-4 hours
2. In large skillet, saute peppers and onions in remaining oil until crisp-tender.  Remove and keep warm
3. Discard marinade, then cook chicken in same skillet over medium-high heat
4. Re-add pepper mixture and reheat.  Serve on tortillas with guacamole and salsa

Vinegar based coleslaw

Ingredients:
Bag of coleslaw mixture
Thinly sliced red cabbage
1/4 c apple cider vinegar
Splash of red wine vinegar
1/4 c olive oil
1 Tbs dijon mustard
1 Tbs honey
Crushed garlic
Salt and cayenne pepper to taste

1. In a small bowl, whisk together vinegar, mustard, honey, oil, garlic, and spices
2. Mix together coleslaw mixture and red cabbage.  Pour dressing over cabbage and mix well
3. Season with salt and pepper to taste and chill

Slow Cooker Gumbo

Ingredients:
3 Tbs flour
3 Tbs oil
1/2 lb smoked sausage, sliced
2 c frozen cut okra
1 large onion, chopped
1 large green bell pepper, chopped
3 cloves garlic, minced
1 can diced tomatoes
12 oz pkg shrimp
1 1/2 c rice, prepared according to package
1/4 tsp cayenne
salt and pepper to taste

1. In a small saucepan, combine flour and oil, mixing well
2. Cook mixture, stirring constantly over medium-high heat, about 10 minutes or until mixture turns reddish brown.  This is your roux.
3. Place roux in the bottom of the slow cooker.  Stir in all remaining ingredients except shrimp or rice.  Cover and cook on high for 3-5 hours, or low for 7-9 hours
4. When ready to serve, add shrimp and cook on low for an additional 15-20 minutes.  Serve gumbo over rice

Baked Ranch Chicken

Ingredients: 

4 chicken breasts

1/4 c butter, melted

1 packed ranch dressing seasoning mix

1 cup panko or crushed corn flakes

1. Preheat oven to 375° and spray a 9x13 glass dish with cooking spray

2. Combine the ranch seasoning mix with the panko breadcrumbs in a large freezer bag

3. Dip each chicken breast into the melted butter, then drop in the bag.  Shake the bag to coat the chicken completely, then place in the baking dish.  Repeat for all chicken breasts

4. Sprinkle remaining seasoning mixture on the top of the chicken and place in the oven

5. Bake for 40-45 minutes

Mexican Pulled Pork Tacos

Ingredients:
3.5 lb boneless pork shoulder
2 Tbs vegetable oil
Avocado
Sliced cabbage
Tortillas

The Rub
- Chili powder
- Salt
- Brown sugar
- Cumin
- Cayenne
- Oregano
- Onion powder
- Garlic powder
- Cinnamon

1. Whisk together rub ingredients in a small bowl.  Rub the spice mix into the pork all over, then let sit at room temperature for an hour (or chill overnight)
2. Heat vegetable oil in a pan on medium heat.  Place the pork in the pan and brown on all sides
3. Place the pork in slow cooker, and cook on high for 4 hours, or low for 6-10 hours
4. Shred pork in slow cooker and toss with juices.  Add additional seasoning to taste
5. Serve on tortillas with avocado, cabbage, and salsa

Baked Chicken Parmesan

Ingredients:
1 box Italian panko breadcrumbs
4 chicken breasts, cut in half longways
1 egg
Tomato sauce
Pasta
Fresh mozzarella

1. Preheat oven to 415 degrees.
2. After cutting the chicken breasts in half, pound each to make thinner.  Season with salt and pepper.
3. Beat 1 egg in a bowl; pour Panko on a plate.
4. Dip chicken in egg, then in Panko, pressing the breadcrumbs on both sides.
5. Place a baking sheet on the bottom rack of the oven.  Place chicken breasts over the pan, on the top rack of the oven.
6.  Cook for about 10 minutes, then place sliced mozzarella on top of each piece of chicken.  Turn the oven up to broil and cook for 3-5 more minutes.
7. Serve with tomato sauce and pasta.

Stuffed Chicken Thighs

Ingredients:
4 chicken thighs or chicken breasts
1/2 bag of Pepperidge farm stuffing mix
1 small chopped onion
1 c sliced mushrooms
1 Tbsp olive oil
1/2 can cream of mushroom soup
3/4 c chicken broth
2 Tbsp cornstarch





1. If using chicken breasts, cut them in half and pound them to make them thinner.  If using chicken thighs, place them skin side down and spread them flat.
2. Saute onions and mushrooms in a large pan.  Set aside.
3. Make stuffing according to package.  Then mix in onions and mushrooms.
4. Place a spoonful of stuffing mixture on each chicken piece.  Roll up chicken and use a toothpick or cooking string to keep closed.  Place in a baking pan.
5. Combine cream of mushroom soup and chicken broth in a small saucepan. Bring to a boil.
6. Combine cornstarch with 1/4 cup of water, and slowly mix into soup mixture to thicken.
7. Pour soup mixture over the chicken, then cook for about 45 minutes-1 hour at 350 degrees.

Butter Chicken

Ingredients for Butter Chicken:
6 Tbsp butter
2 lbs chicken breasts, cut into cubes
1 yellow onion, diced
3 garlic cloves, minced
1 can tomato sauce
3/4 c heavy cream, 1/2 c water
1 Tbsp ginger
1 tsp chili powder
1/2 tsp cayenne pepper
Cumen, cinnamon, tumeric, and curry powder, equal parts
Salt and pepper to taste
Rice, cooked

To Make Butter Chicken:
1. Melt 2 Tbsp butter in a skillet and brown the chicken pieces so they are almost all the way cooked.  Remove chicken from pan
2. Melt another 2 Tbsp butter and add the onion, cooking until they are beginning to soften.  Then add garlic and spices and cook for about a minute.
3. Add the tomato sauce and simmer for about 5 minutes.  Then add the cream and the water and bring to a boil.
4. Lower heat and add chicken back in.  Simmer for about 15 minutes.
5. After 15 minutes, add the final 2 Tbsp of butter and season with salt and pepper to taste.  Serve with rice and naan.

Thai Chicken Tacos

Ingredients for Marinade:
1 1/2 lbs chicken thighs
1/4 c lime juice
1/4 c soy sauce
3 Tbs packed brown sugar
2 Tbs oil
1 Tbs siracha or chili sauce
1 Tbs minced garlic
1 Tbs ginger
1/3 c chopped cilantro
1/3 c chopped green onions

Ingredients for Peanut Sauce:
1/3 c creamy peanut butter
2 Tbs packed brown sugar
1 Tbs lime juice
2 Tbs soy sauce
1 clove of garlic, minced
2 tsp ginger
1 tsp siracha or chili sauce
2 Tbs hot water

Ingredients for Serving:
Shredded carrots
Shredded purple cabbage
Diced red peppers
Chopped unsalted peanuts
Cilantro
Warmed tortillas

1. Place chicken in gallon bag and add all marinade ingredients.  Shake so marinade covers chicken completely, then leave in the refrigerator to marinate for 2 hours
2. To make peanut sauce, whisk together peanut sauce ingredients in a medium bowl until smooth
3. Cook chicken in a pan over medium-high heat, making sure to get a char on the skin.  When mostly cooked through, cut into strips or cubes and finish cooking.
4. Serve over tortillas topped with cabbage, carrots, red peppers, peanuts, cilantro, and peanut sauce

Chicken Pot Pie Turnovers

Ingredients:
- 2 sheets puff pastry, thawed
- 2 cup chopped, cooked chicken (easiest to boil chicken breasts)
- 1 bag frozen mixed vegetables
- 1 can cream of chicken soup
- 1/2 cup milk
- 3-4 cups prepared wild rice

1. Preheat oven to 375°F.
2. In a medium bowl, mix cream of chicken soup and milk.  Add in rice, chopped chicken, and vegetables.  Season with salt and pepper.
3. Roll out puff pastry so it is about a 12x12 inch square.  Then cut into 4 even squares.
4. Place about 1/4 cup of filling in each square, then fold over square to form a triangle.  Use a fork to seal the edges.  Repeat with next three squares, then roll out second puff pastry and repeat.
5. Lightly grease a baking sheet and place turnovers on sheet.  Bake for about 20-30 min, or until pastry is golden brown.

Slow cooker creole chicken and sausage

Ingredients:

• 3 chicken breasts or thighes
• 12 ounces smoked Andouille sausage, sliced
• 1 cup chopped onions
• 2 cloves minced garlic
• 1¼ cup low sodium chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 3 tablespoons tomato paste
• ½ cup tomato sauce
• 2 teaspoons Creole seasoning
• ¼ teaspoon cayenne
• Rice, prepared
• 
  

1. Place all ingredients except rice in the crockpot. Cover and cook on low for 6-8 hours or high for 3 hours.
2. Shred the chicken directly in the crockpot to your desired texture. Season mixture with salt and pepper. Serve the creole chicken over rice.

Mexican Quinoa

• 
• Ingredients:
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapeno, minced
• 1 cup quinoa
• 1 cup chicken broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 cup frozen corn
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 2 chicken breasts
• 1 avocado, halved, seeded, peeled and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro

1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, about 1 minute.

2. Stir in quinoa, chicken broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. 
3.   Season chicken breasts with cumin, salt and pepper, and cayenne.  Cut up into strips and cook in a skillet over medium heat.
 4.  Add chicken, then Stir in avocado, lime juice and cilantro.  Serve immediately.

Baked Caprese Chicken

Ingredients:
- 2 Tbs olive oil
- 1 tsp dried basil
- 1 tsp oregano
- Juice of one lemon
- Salt and pepper to taste
- 4 chicken thighs or breasts
- 2 Tbs butter
- 4 slices of fresh mozzarella cheese
- 2 tomatoes, sliced
- 1/4 c fresh basil leaves
- 1/2 c balsamic vinegar
- 2 Tbs packed brown sugar

1. In a large ziplock bag combine olive oil, basil, oregano, lemon juice, and salt and pepper to taste.  Add in chicken and shake to mix.  Let marinade for at least an hour if possible.
2. Preheat oven to 400°F.
3. To make balsamic reduction, add balsamic vinegar and brown sugar to a small saucepan over medium heat.  Bring to a boil and reduce by half, about 6-8 minutes.  Let cool
3. Melt butter in a skillet, then add chicken to sear for about 2-3 min, or until golden brown.
4. Place chicken in a baking pan and into the oven, and cook chicken for about 25 minutes or until cooked through.  Top each chicken with cheese and broil for 2-3 minutes.
5. Serve immediately, topped with tomato, balsamic reduction, and fresh basil.

Turkey Chili with Quinoa

Ingredients:
- 1 cup quinoa, cooked
- 2 cups water
- 1 Tbs olive oil
- 1/2 red onion, minced
- 2-3 cloves of garlic, minced
- 1 lb ground turkey
1 can black beans, rinsed and drained
- 1 cup salsa
- 2 cans crushed fire roasted tomatoes
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- cayenne to taste

1. Make quinoa according to recipe.  While waiting for it to cook, heat olive oil over medium heat in a medium pot.
2. Add onions, garlic, and cayenne and saute for 1-2 min.  Add turkey and cook until meat is browned and broken apart.
3. Add black beans, chili powder, cumin, salt, and salsa and simmer for a few minutes.  Add the tomatoes and up to 2 cups of water to get to a good consistency.  Simmer for a few more minutes.
4. Add cooked quinoa and stir to combine.  Serve with tortilla chips.