Grilled Shrimp with Mango Sauce and Coconut Rice

For shrimp

• 1 pound shrimp, peeled and deveined
• Mixture of spices: cumin, paprika, onion powder, chili powder, garlic powder, dried oregano
• Lime juice
• Olive oil
• 2 cloves garlic, chopped
• salt and pepper to taste

For Mango Dipping Sauce

• 1/2 cup mayonnaise
• 1/2 mango cubed about 1/2 cup to 3/4 cup
• 1 tbsp honey
• 1 tbsp siracha
• 1/4 tsp curry powder
• 1/4 tsp salt
• 1 tbsp lemon juice
• 1/4 cup cilantro

For coconut rice:

• 2 c jasmine or basmati rice
• 1 can coconut milk
• 1.5 c of water
• Salt to taste

1. Marinate shrimp in all shrimp ingredients for an hour.  Then thread onto skewers and grill.

2. Combine all sauce ingredients in a food processor and pulse until smooth.

3. Combine all rice ingredients in a sauce pan.  Bring to a boil, then decrease heat to a simmer, cover, and cook.

4. Serve shrimp over rice with dipping sauce on side.

Mongolian Beef

• 8 ounces flank steak, sliced against the grain into 1/4-inch thick slices
• 1 teaspoon oil
• 1 teaspoon soy sauce
• 1 tablespoon cornstarch, plus 1/4 cup
• 1/3 cup vegetable oil, for frying the beef
• 1/2 teaspoon minced ginger
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 1/4 cup chicken stock
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch, mixed with 1 tablespoon water
• 2 green onions, cut into 1-inch long slices on the diagonal

1. Marinate the beef for 1 hour in 1 teaspoon oil, 1 teaspoon soy sauce, and 1 tablespoon cornstarch. Dredge the meat in the remaining ¼ cup of cornstarch until lightly coated.
2. Heat ⅓ cup oil in the wok or skillet over high heat. Spread the flank steak pieces evenly in the wok, and let sear for 1 about minute. Turn over and let the other side sear for another 30 seconds. Remove to a sheet pan. The beef should be seared with a crusty coating.
3. Drain the oil from the wok, leaving 1 tablespoon behind, and turn the heat to medium-high. Add the ginger and some cayenne if you want some heat. After about 15 seconds, add the garlic. Stir for another 10 seconds and add the soy sauce and chicken stock. Bring the sauce to a simmer, add the brown sugar, and stir until dissolved.
4. Let the sauce simmer for about 2 minutes and slowly stir in the cornstarch slurry mixture--until the sauce coats the back of a spoon. Add the beef and green onions and toss everything for another 30 seconds. There should be almost no liquid as the sauce should be clinging to the beef. If you still have sauce, increase the heat slightly and stir until thickened.
5. Plate and serve with steamed rice.

Mini chicken pot pies

• 1 rotisserie chicken or chopped cooked chicken breast
• 1/2 cup carrots chopped*
• 1/2 cup celery chopped*
• 1/2 cup yellow onion chopped
• 1/2 cup mushrooms chopped
• 3 Tbsp butter
• 3 Tbsp Flour
• 1 cup chicken broth
• 1/3 cup Milk
• salt & pepper
• 1 package of Grand biscuits

* can also use frozen mixed vegetables to replace fresh celery and carrots

1. Preheat oven to 375 F.  In a saute pan, melt 3 T. butter. Add carrots, celery and onion. Salt & pepper to taste. Cook until onion is clear.
2. Add flour to vegetable mixture and whisk together for 1 minute.  Slowly add chicken broth and milk and stir together until boiling.  Season with salt and pepper.  Add chicken and mix in.
3. Roll out each biscuit and use it to line the inside of muffin tins or ramekins.  Then spoon vegetable and chicken mixture into each.  
4. Cook in oven for approximately 15 minutes or until biscuits are golden brown.

Crunchy Thai Peanut Quinoa Salad

• For chicken:
• 2-3 chicken breasts
• Marinade: soy sauce, ginger, lime juice, brown sugar 
• For salad:
• ¾ cup uncooked quinoa or millet
• 1 ½ cups water
• 2 cups shredded purple cabbage
• 1 cup grated carrot
• 1 cup thinly sliced snow peas or sugar snap peas
• ½ cup chopped cilantro
• ¼ cup thinly sliced green onion
• ¼ cup chopped roasted and salted peanuts, for garnish
• For peanut sauce:
• ¼ cup smooth peanut butter
• 3 tablespoons soy sauce
• 1 tablespoon maple syrup or honey
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame oil
• 1 teaspoon grated fresh ginger (I love ginger so I used 2 teaspoons)
• ½ lime, juiced (about 1 ½ tablespoons)
• Pinch of red pepper flakes

1. Cook the quinoa, then uncover the pot and fluff the quinoa with a fork. Set it aside to cool. 
2. Meanwhile, make the peanut sauce: Whisk together the peanut butter and soy sauce until smooth. Add the remaining ingredients and whisk until smooth (add water if needed to make it looser)
3. In a large bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, cilantro and green onion. Toss to combine, then pour in the peanut sauce. Toss again until everything it lightly coated in sauce.  Divide into individual bowls and garnish with peanuts.

Slow cooker chicken cacciatore

- 6 bone-in chicken thighs
- Garlic, minced
- 1 large yellow onion, chopped
- 1 28-oz can crushed tomatoes
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
- 8 oz sliced mushrooms
- Thyme
- 2 bay leaves
- Salt, pepper
- Parsley

1. Season chicken with salt and pepper.  Heat skillet with olive oil, and brown chicken, 3-4 min per side.  Transfer to slow cooker.
2. Add garlic and onions to skillet and cook until onions are soft.  Transfer to slow cooker.
3. Add tomatoes, bell peppers, mushrooms, and seasoning to slow cooker and stir.
4. Cover and cook on high for 4 hours or low for 8 hours.
5. At the end of cook time, remove chicken and shred.  Return meat to sauce and stir in parsley and addition salt and pepper as needed
6. Serve with pasta.

Shrimp Tacos

Shrimp:
- 1 lb shrimp
- Lime juice
- Garlic cloves
- Cumin
- Salt and pepper
- Chili powder
- Cayenne

Cilantro lime aioli:
- 1/2 c mayonnaise
- Minced garlic
- 2 Tbsp chopped cilnatro
- 2 Tbsp lime juice
- 1/2 tsp salt
- 1/2 tsp cayenne

Mango salsa:
- 1 c fresh mango, diced
- 2 Tbsp diced red onion
- 2 tsp cilantro, chopped
- 1 Tbsp red bell peppers, diced
- 2 tsp lime juice
- Cayenne, garlic powder, salt and pepper
- Splash of red wine vinegar

Guacamole:
- 1-2 avocados, smashed
- Cilantro, chopped
- Garlic, minced
- Lime juice
- Salt, pepper
- Cumin
- Cayenne

1. Marinate shrimp for 20 minutes.  Soak wooden skewers while waiting.
2. Skewer shrimp, then grill 2-3 min per side or until cooked.
3. Combine all aioli ingredients to make aioli.  Combine salsa ingredients to make salsa, then chill both.
4. Combine all guacamole ingredients to make guac.
5. Serve on corn tortillas.

Baked Falafel

Ingredients:
1 cup dried, uncooked chickpeas
1/2 cup fresh parsley
1/2 cup fresh cilantro
1/2 cup chopped white onion
3 cloves chopped garlic
Cumin
Salt and pepper
1/2 tsp baking powder
2 tsp lemon juice
3 Tbsp olive oil

1. Place chickpeas in large bowl and cover with water.  Set aside to soak for 12-24 hours.  Then drain chickpeas.
2. Add chickpeas, parsley, cilantro, onion, baking powder, lemon juice and seasoning into food processor.  Process mixture until it is minced but not pureed.  Taste and season if needed.
3. Preheat oven to 375°F and grease baking sheet. 
4. Squeeze falafel mixture into 1.5 inch balls, then flatten each slightly.  Arrange on baking sheet and then brush tops with olive oil. 
5. Bake 15 minutes, then flip and bake an additional 10 minutes or until golden brown. 
6. Serve falafel with garlic sauce.

Chicken and Dirty Rice

Ingredients:
4 bone in chicken thighs
Andouille sausage, sliced
1 yellow onion, diced
1 green bell pepper, diced
2 celery stalks, diced
cayenne
1 cup white rice
2 1/4 cups chicken broth

Marinade
Salt and pepper
Garlic powder
Paprika
Onion powder
Oregano
Cayenne
Lemon juice
Olive oil

1. Combine all marinade ingredients and add chicken thighs.  Set aside.
2. Preheat oven to 350°F.  Add oil to skillet and cook andouille sausage to brown. 
3. Remove sausage, then add chicken thighs ad sear for 2-3 minutes per side.
4. Remove chicken and add onion, green bell pepper, and celery.  Cook until softened.
5. Add cayenne, salt and pepper then add rice and chicken broth.  Let simmer for 1 minute.
6. Add chicken and sausage back on top of rice, then cover and place in oven.  Cook for 25 minutes, then remove cover and bake another 10-15 minutes.

Chicken, Mushroom and Spinach Quinoa

Ingredients:
6 boneless chicken thighs
Crushed rosemary
Paprika
Salt and pepper
Olive oil
1 yellow onion, chopped
8 oz mushrooms, sliced
1 cup quinoa
2 cups chicken broth
1.5 spinach leaves, sliced


1. Place chicken thighs in a bowl and add rosemary, paprika, salt and pepper and toss to coat.
2. Heat olive oil in skillet and cook onions and mushrooms until tender. 
3. Stir in quinoa and broth.  Bring to a boil, then cover and simmer for 15 minutes.  Add chicken into quinoa and cook for another 15 minutes or until chicken is cooked through.
4. Stir in spinach into quinoa and serve.

Thai chicken bowls

Ingredients:
3-4 chicken breasts
1 cup basmati rice
Broccoli
Carrots
Peanuts

Marinade
Soy sauce
Lime juice
Ginger
Garlic
Brown sugar

Peanut sauce
1/4 c creamy peanut butter
1.5 Tbsp rice vinegar
1/2 Tbsp brown sugar
1/2 tsp sesame oil
1/2 Tbsp lime juice
2 Tbsp of water or as much needed to thin it out

1. Marinate chicken in marinade ingredients.  Then either grill or cook in skillet.  Make rice according to directions.
2. Combine sauce ingredients to make peanut sauce.
3. Cook broccoli and carrots on a baking pan. 
4. Combine all ingredients in a bowl.  Add peanuts.

One pot greek chicken and lemon rice

Chicken and Marinade:
4-5 bone-in chicken thighs
Lemon juice
Oregano
Garlic cloves
Salt

Rice:
Olive oil
1 onion, finely diced
1 cup white rice
3/4 c water
Oregano
Salt and pepper

1. Combine chicken and marinade and let marinate for several hours.  Set aside marinade to use in rice after done being used.
2. Preheat oven to 350°F.  Heat olive oil in skillet and brown chicken, skin side down.  Remove chicken and set aside.
3. Add more olive oil and saute onion until soft.  Then add remaining rice ingredients and reserved marinade.
4. Bring to a simmer and then place chicken on top.  Cover and bake in oven for 35 minutes.  Then remove live and bake for 10 more minutes or until rice is tender.

Burrito Bowls with Avocado Sauce

Ingredients:

4 chicken breasts

Red bell pepper

Tomatoes

Red onion

Marinade ingredients

Olive oil

Chili powder

Cumin

Paprika

Onion powder

Garlic powder

Salt, pepper

Lime juice

Quinoa

2 cups chicken broth

1 cup quinoa

Lime juice

Chopped cilantro

Salt and pepper

Avocado sauce

1 avocado

3 garlic cloves

1/2 bunch cilantro

Lime juice

Cayenne

Salt

1. Marinate chicken in marinade ingredients.  Then grill chicken and vegetables.

2. Boil chicken broth and add quinoa.  Cook as directed on box, then add lime juice and cilantro.

3. Combine all sauce ingredients in food processor and pulse.  Add water to thin out to appropriate consistency.

4. Serve in a bowl with quinoa, cut up chicken, vegetables, avocado sauce, and tomatoes.

Mediterranean Chicken Bowl

Ingredients:
1 lb chicken breasts
Red onion
Red bell pepper
Red potatoes
Kalamata olives
White rice

Marinade
Olive oil
Red wine vinegar
Garlic
Oregano
Parsley
Garlic and onion powder
Lemon juice
Cumin

Creamy Chimichurri Sauce:
(see chimichuri chicken for recipe)
Mayo
Lemon Juice
1/2 c fresh parsley
1/2 c fresh cilantro
garlic
cayenne
2 Tbsp chopped onion
2 Tbsp lemon juice
1 tsp oregano
1/4 c red wine vinegar
3/4 c olive oil
Salt and pepper

1. Marinate chicken in marinade ingredients.  Cut vegetables into large pieces and marinate as well.  
2. Cook potatoes for 5 minutes in microwave or until slightly soft.  Cut into large pieces as well.
3. Grill chicken and vegetables on grill.  While waiting, make white rice.
4. Combine parsley, cilantro, garlic, lemon juice, onion and seasoning in food processor and pulse.  Then add vinegar and olive oil.  Finally, add mayo and mix until creamy.
5. Combine chicken, veggies, rice, and sauce in a bowl.  Add kalamata olives and serve.

Garlic Naan

Ingredients:

• 1 package active dry yeast
• 1 cup warm water
• ¼ cup white sugar
• 3 tbs. milk
• 1 egg, beaten
• 2 tsp. salt
• 4½ cups bread flour
• 1 tbs. garlic, minced
• ⅓ cup butter, melted

1. In a large bowl, combine yeast with warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and 1 cup of flour. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in size.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a baking sheet. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. Preheat grill to high heat.
4. Roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been cooked.

Calzones

For the Dough:

• 4 cups bread flour
• 2¼ teaspoons instant yeast (1 packet)
• 1½ teaspoons salt
• 2 tablespoons olive oil
• 1½ cups + 1 tablespoon water, warm 

For the Filling:

• Mozzarella cheese
• Toppings of your choice
• Olive oil, for brushing

For the Tomato Dipping Sauce:

• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 (28-ounce) can crushed tomatoes
• Salt and pepper, to taste
• 
  

1. Make the Dough: In the bowl of a standing mixer, whisk together the flour, yeast, and salt to combine. Attach the dough hook and with the mixer running at medium-low speed, add the olive oil, then gradually add the water; continue to mix until mixture comes together and a smooth, elastic dough forms, about 10 minutes. Coat a large bowl with non-stick cooking spray; transfer the ball of dough to the bowl, turn to coat, and cover with plastic wrap. Let rise in a warm, draft-free area until doubled in size, about 1½ to 2 hours.
2. Assemble the Calzones: Preheat the oven to 500 degrees. Line a baking sheet with parchment paper and spray the parchment with nonstick cooking spray.
3. Turn the risen dough out onto unfloured work surface. Divide the dough into six equal pieces and gently shape each piece of dough into a ball. Transfer the balls of dough to the baking sheet and cover with plastic wrap lightly sprayed with nonstick cooking spray. Let the dough rest at least 15 minutes.
4. Working with one piece of dough at a time, roll into a 9-inch circle. Spread cheese on the bottom half of the dough round, leaving a 1-inch boarder. Top with your desired fillings, then fold the top half of the dough over the filled bottom half, leaving a ½-inch layer of the bottom layer uncovered. With your fingertips, lightly press around the cheese filling and out to the edge to lightly seal the dough. Beginning at one end of the calzone, place an index finger diagonally across the edge and gently pull the bottom layer of dough over the tip of your index finger; press into dough to seal. Repeat until the calzone is fully sealed. With a paring knife, cut 5 slits, about 1½ inches long, diagonally across the top of the calzone. Repeat with the remaining balls of dough until all of the calzones are assembled.
5. Brush the tops and sides of each of the calzones with olive oil. Place on parchment paper and Bake until golden brown, about 11 to 15 minutes. 
6. Make the Tomato Dipping Sauce: When you put the first batch of calzones in the oven, start the dipping sauce. Place the garlic and olive oil in a medium saucepan over medium heat. When the garlic starts to sizzle, add the crushed tomatoes. Simmer, uncovered, until the sauce is thickened, about 15 minutes. Season to taste with salt and pepper.

Shredded Chicken Parmesan on Texas Toast

Ingredients 

• 1 cup shredded chicken 
• 8 ounces tomato sauce
• 1 teaspoon minced garlic
• 1/4 teaspoon basil
• 1/4 teaspoon oregeno
• pinch of onion powder
• pinch of salt
• 1/2 cup shredded Mozzarella cheese, 
• 4 slices Texas Toast (store bought, frozen)

1. Preheat oven and bake Texas toast according to box.

2. Make shredded chicken by boiling 2-4 chicken breasts in water seasoned with salt, then shredding with two forks.

3. Heat garlic in a small saucepan with oil, then add tomato sauce, seasonings, and salt and pepper to taste.  Mix chicken in with sauce.

4. Pile chicken with sauce on Texas toast and sprinkle cheese on top.  Add another piece of Texas toast and serve as a sandwich.

Asian Beef with Snowpeas

Ingredients:

- 1/2 cup soy sauce

- 5 tablespoons brown sugar

- 6 garlic cloves, minced

- 1/2 teaspoon ginger

- 2 teaspoons rice vinegar

- 10 oz snow peas

- 4 tablespoons olive oil

- 10 oz mushrooms, sliced thinly

- 1 pound beef, thinly sliced (sirloin steak strips, flank steak, or any other steak)

- 2 cups cooked rice

1. Combine all the sauce ingredients in a bowl (soy sauce, brown sugar, garlic, ginger, rice vinegar) - whisk to combine. Set aside.
2. Bring water in a medium pan to boil. Add snow peas, boil them for 5 minutes, drain. Set aside.
3. Heat a large skillet until hot, add 2 tablespoons olive oil - it should sizzle. Immediately add thinly sliced mushrooms - cook them on high heat, turning occasionally, until they brown nicely. Salt them midway, a little bit (not too much salt, as you will be adding tamari sauce later). Remove mushrooms to a bowl.
4. To the same skillet, on high heat, add 2 tablespoons of olive oil, and immediately add thinly sliced meat.  Cook meat on one side until it browns nicely. Turn over all meat slices to the opposite side, and cook more, on high heat, until all slices brown nicely. 
5. Add the snow peas and cooked mushrooms, then the sauce. On high heat - stir everything to combine, for about 1 minute.  Serve over rice.