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.

Gyros with homemade flatbread and sauces

Gyros:
1 lb chicken breasts
Olive oil
Red wine vinegar
Garlic
Oregano
Parsley
Garlic and onion powder
Lemon juice
Cumin

Flatbread:
2 tsp instant yeast
1 tsp sugar
2/3 c warm water
1/2 c warm milk
1 Tbsp olive oil
1 tsp salt
3 c flour, more or less

Garlic Sauce:
3 cloves of garlic
pinch of salt
1/2 c canola oil
lemon juice

Creamy Chimichurri Sauce:
(see chimichuri chicken for recipe)
Mayo
Lemon Juice

1. Marinate chicken overnight.
2. In large bowl with bread attachment on mixer, mix yeast, sugar water, milk, oil, salt, and 1 c of flour.
3. Gradually add remaining flour until soft dough is formed that will form a ball but is still soft to the touch.  Mix with bread attachment to knead for 4-5 minutes.
4. Place dough in a greased bowl and cover with greased plastic wrap.   Let rise for an hour.
5. Divide dough into 6-8 pieces, cover and let rest for 10 more minutes.
6. Roll each ball about 1/8 inch thick.  Head a skillet to medium heat and cook the flatbread 2-3 minutes on the first side until it bubbles.  Flip and cook for a minute more.  Repeat with all flat bread.
7. To make garlic sauce*, place garlic cloves and salt in food processor and puree until smooth.
8. Slowly drizzle oil, alternating between a small amount of oil and a squirt of lemon juice.
9. Repeat alternation, pulsing between until a sauce that is light and fluffy is created.
10. To make creamy chimichurri sauce, make chimichurri sauce from chimichurri chicken recipe.  Then add mayo and lemon juice to taste until sauce is thick and creamy.
10. Grill chicken and then slice.  Serve gyros with chicken, garlic sauce, chimichurri sauce, tomatoes and pickles on flatbread.


*Garlic sauce is very temperamental and often does not work.  Key is to puree garlic VERY fine and add oil VERY slowly