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.

Crispy Baked Chicken Tenders

Ingredients:

• 1 lb chicken tenders or chicken filets
• 4-5 cups of plain corn flakes
• 2 teaspoons salt
• 2 teaspoon paprika
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 egg (lightly whisked with a tablespoon of water)
• 2 cups all purpose flour

For the Garlic Mayo BBQ Sauce:

• 1/2 cup BBQ sauce
• 2-3 tablespoons mayonaise
• 1 teaspoon garlic powder
• Salt and pepper to taste

1. Preheat oven to 400 F. Line a large baking sheet with parchment paper. Set aside.
2. Add cornflakes and seasonings (salt, pepper, paprika, and garlic powder) into a food processor and pulse 4-5 times until the cornflakes have broken down but there are still some big pieces. Pour into a medium sized bowl.
3. Set up a dredging station. Place the flour into a medium large shallow bowl, and next to it set the whisked egg in a shallow bowl, and then finally the bowl which contains the crushed cornflakes.
4. Lightly dredge each chicken strip into the flour and then dust the extra flour. Dip in the egg mixture and coat completely, and then let the excess drip off. Finally dredge in the cornflake mixture making sure it is generously coated. Place each chicken strip on the prepared baking sheet when it is coated.
5. Once all the chicken strips are coated with the cornflake mixture and placed on the baking sheet, place the baking sheet into the preheated oven.
6. Bake for 15-20 mins. Flip the chicken after 10 minutes to ensure even baking. Baking times may vary. To ensure chicken is cooked cut through a thick chicken tender to see if it's cooked through.
7. For the Garlic Mayo BBQ Sauce, mix all the ingredients until combined.
8. Serve the chicken tenders with the garlic mayo bbq sauce.

One skillet chicken with lemon garlic cream sauce

Ingredients:
- 4 chicken breasts or thighs
- 1 cup chicken broth
- 2 Tbsp lemon juice
- 1 Tbsp minced garlic
- A pinch of cayenne
- 1 Tbsp olive oil
- 1/3 cup finely diced red onions
- 2 Tbsp salted butter
- 1/4 c heavy cream
- 2 Tbsp basil
- Salt and pepper

1. Pound chicken breasts to 1/2 inch thickness, then season with salt and pepper.
2. In a small bowl, combine chicken broth, lemon juice, garlic, and cayenne.
3. Preheat oven to 375, then heat olive oil in skillet on stove.  Brown chicken in skillet for 2-3 min per side.  Remove chicken from pan.
4. Add onions and chicken broth mixture to pan, and simmer 10-15 minutes or until reduced.
5. Remove sauce from heat and add butter and heavy cream.  Place chicken back into pan and place in oven for 58 minutes or until chicken is completely cooked through.  Add basil and serve with more lemon.

Lemon and Garlic Chicken with Mushrooms

Ingredients:
- 2-4 chicken breasts
- 2 Tbsp olive oil
- 3 Tbsp lemon juice
- 2 garlic cloves, minced
- 1 Tsp chopped rosemary
- Salt and pepper
- 2 Tbsp flour
- 2 Tbsp canola oil
- 1 lb mushrooms, sliced
- 1 tsp thyme
- 1/4 c dry white wine

1. Stir together olive oil, lemon juice, garlic, rosemary, salt and pepper in a large bowl.  Cut each chicken breast in half and place in bowl.  Marinate in refrigerator.
2. Remove chicken and pound between two sheets of plastic wrap until 1/4 inch thick.
3. Season chicken with salt and pepper, then dredge lightly in flour.
4. Heat oil in a skillet and cook chicken 1-2 minutes each side or until browned.  Set aside.
5. Add mushrooms to pan and cook until slightly softened.  Add wine, thyme, salt and pepper and cook 5 more minutes.
6. Add chicken back to pan and spoon wine sauce over chicken.  Serve with rice or potatoes.

Koren Beef Bowls

Ingredients:
- 1.5 Tbsp honey
- 1.5 Tbsp brown sugar
- 1.5 tsp sesame oil
- 1.5 tsp lime juice
- 2 Tbsp soy sauce
- 2 Tbsp water
- 1 lb ground beef
- 1/3 c chopped green onions
- 1 Tbsp minced garlic
- 1 Tbsp ginger
- Cooked white rice
- Garnishes (spinach, carrots, zucchini, cabbage...)

For sauce:
 - Mayo
- Siracha or hot sauce
- Lime juice
- Worchestire
- Garlic powder
- Salt and pepper

1. In a small bowl, whisk together honey, brown sugar, sesame oil, lime juice, soy sauce, and water.  Set aside.
2. Cook beef in  a skillet until browned. Add garlic, ginger, and onions.
3. Pour in honey mixture, reduce heat and let simmer until sauce has thickened.
4. Mix all sauce ingredients together.  Serve beef over rice with garnishes and drizzled with sauce.

Crispy lemon chicken with garlic penne

Ingredients:

• 4 skinless boneless chicken breasts, halved

Marinade:

• 2-3 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano

Breading:

• 2 eggs, lightly whisked
• 1 cup all purpose flour or as needed
• 1/2 teaspoon salt
• A pinch of black pepper
• 1-2 cup dried breadcrumbs or as needed
• 1-2 tablespoon oil

For the pasta:

• 4 tablespoon butter
• 4-5 garlic cloves minced
• 4 tablespoons all purpose flour
• 1 1/2 cups milk
• 1/2 cup chicken stock 
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon chopped parsley
• 1 box of penne pasta, cooked

1. Marinate the chicken breasts in all of the marinade ingredients
2. Place the flour, eggs, and breadcrumbs in three separate shallow dishes.  Season the flour with salt and pepper.
3. Dip each chicken breast in flour, lightly shaking the excess flour. Gently dip in the egg wash and then coat with breadcrumbs. Repeat until all chicken breasts are coated with breadcrumbs.
4. Heat oil in a frying pan, and fry the chicken breasts until golden brown (for about 2-3 minutes on each side or until cooked through).
5. In a medium sized pot heat butter on medium high heat and saute the garlic for a few seconds.
6. Add the flour and stir for about a minute.
7. Slowly add in the milk and chicken stock, stirring constantly, to avoid lumps forming in the sauce.
8. Once the sauce has thickened, season it with salt and pepper.
9. Add the cooked penne pasta and mix until coated with the sauce.
10. Serve pasta with crispy lemon chicken fillet and garnish with chopped parsley or coriander.

Chicken Tikka Masala

Ingredients:
- 1.5 lbs chicken breasts, cut into cubes
- Jasmine rice, cooked

Marinade:
- 1 cup plain yogurt
- 2 Tbsp lemon juice
- 2 tsp cumin
- 2 tsp pepper
- 1 tsp cinnamon
- 2 tsp salt
- 1 tsp ginger
- Wooden skewers
Sauce:
- 1 Tbsp unsalted butter
- 2 garlic cloves, minced
- pinch of cayenne
- 1 tsp cumin
- 2 tsp coriander
- 1 tsp paprika
- 1 tsp garam masala
- 1/2 tsp salt
- 1 8 oz can tomato sauce
- 1 c whipping cream
- 1/4 c chopped cilantro

1. Soak the wooden skewers in water for 30 min
2. Add all marinade ingredients to a bowl with chicken and marinate for an hour in the refrigerator.  Then Thread chicken on skewers.
3. Make sauce by melting butter in medium pan, then adding garlic and cayenne.  Stir in spices and tomato sauce and simmer for 15 min.
4. Stir in cream, simmer for 5 more minutes to thicken.  Make jasmine rice while waiting.
5. Grill chicken, then remove from skewers and add to sauce.  Simmer for 5 more minutes.  Garnish with cilantro and serve with jasmine rice and naan.