Shrimp Garlic Pasta

 Quick dinner that tastes like restaurant quality.

INGREDIENTS

8 ounces spaghetti

1 1/2 Tablespoons butter

1 Tablespoon minced garlic

1/2 pound jumbo raw shrimp

1 Tablespoon olive oil

1/2 cup thawed frozen peas

5 ounces grape tomatoes

1 1/2 Tablespoons chopped fresh chives

1/4 cup shredded Parmesan cheese

Fresh Lemon Juice

Pepper

INSTRUCTIONS

Bring a large pot of salted water to boil. Add pasta and cook according to manufacturer's instructions.

Drain, reserving 1/2 cup liquid. Set aside.

In large skillet, over medium heat, melt butter. Add shrimp and cook about 2 minutes; then flip anf cook additional 2 minutes or until cooked thoroughly. Add garlic during last minute of cooking.

In same skillet, add oil and tomatoes. Cook 2 - 4 minutes until tomatoes have softened. Add peas.

Reduce heat to medium-low. Return pasta to skillet. Add pasta water, as needed, to create a glossy sauce.

Stir in shrimp and chives and Parmesan and a splash of lemon juice. Season with salt and pepper and serve immediately.

Better-Than-Take-Out Cashew Chicken

 Ready in 20 minutes and healthier than the restaurant version. This recipe comes from  AverieCooks.com

INGREDIENTS

For the Stir-Fry:

3 Tablespoons corn starch

1/2 tsp salt

1/2 tsp pepper

About 1.25 pounds boneless skinless chicken breast, diced into 1-inch pieces

2 Tablespoons sesame oil

1 Tablespoon olive oil

2 heaping cups broccoli florets

1 red pepper, diced small

1 cup frozen edamame

2 cloves garlic, finely minced

3 or 4 green onions, sliced into rounds

For the Sauce:

3 Tablespoons soy sauce

2 Tablespoons honey

1 Tablespoon rice wine vinegar

1 Tablespoon Asian chili garlic sauce

3/4 tsp ground ginger

INSTRUCTIONS

In gallon size plastic  ziptop bag, add cornstarch, salt, pepper and chicken. Shake to coat chicken evenly.

In a large skillet, add heat oils. Add chicken and cook for about 5 minutes over  medium-high heat, flipping so all sides cook evenly. Chicken should be 80-90% cooked through.

Add broccoli, red pepper, edamame, and garlic. Stir to combine. Cook for 3 or 4 minutes or until vegetables are crisp tender. Stir occasionally.

Combine all sauce ingredients in small bowl while vegetables are cooking.

Add cashews to chicken mixture. Stir to combine. Add sauce and stir to combine. Allow to simmer over medium-low heat for several minutes.

Add green onions, stir and serve immediately over rice.

30 Minute Sweet and Sour Chicken

 This recipe comes from Celia's Recipes. It comes together quickly and is full of flavor.

INGREDIENTS

1 pound chicken breast, cut into bite size pieces

1/2 cup cornstarch

2 Tablespoon vegetable oil

1 small onion, sliced or cuts into bite-sized chunks

1 each red and yellow pepper, cut into bite-sized chunks

1 cup peapods

1/2 cup ketchup

1/4 cup cider vinegar

1/4 cup brown sugar

2 Tablespoons soy sauce

1 Tablespoon fresh ginger

2 cloves garlic

1 cup pineapple chunks

White rice

INSTRUCTIONS

In large bowl, combine cornstarch with some salt and pepper. Toss the chicken cubes until they are well coated.

Heat oil in large skillet over medium high heat. Fry the chicken in batches until golden brown, about 4 - 5 minutes each side. Transfer to paper towel lined plate.

In same skillet, add onion. Saute until softened. Add red and yellow peppers and pea pods. Saute until they begin to soften, about 3 - 4  minutes.

In bowl, whisk together ketchup, vinegar, brown sugar, soy sauce, ginger and garlic until smooth.

Pour the sauce over the sauted vegetables in the skillet. Bring to simmer. Return chicken to skillet. Add pineapple to skillet. Stir to coat everything with the sauce. Simmer an additional 3 - 4 minutes.

Serve over rice.

This is best served immediately so the vegetable stay tender-crisp and the chicken also stays crisp.

Quick and Easy Shrimp Stir Fry

 Ready in under 20 minutes. This recipe gets dinner on the table in a hurry.

Source: Spend With Pennies

INGREDIENTS

For the Stir fry

4 tsp. vegetable oil

4 cups mixed vegetables, cut into bite size pieces (red peppers, broccoli, snap peas)

3/4 pound medium shrimp, peeled and deveined

2 garlic cloves, minced

1/2 tsp grated fresh ginger

Sliced green onion and sesame seeds for garnish

For the Sauce

1/2 cup chicken broth

1 Tablespoon soy sauce

2 Tablespoons Hoisin sauce

1 tsp. toasted sesame oil

1 Tablespoon cornstarch

INSTRUCTIONS

Whisk together sauce ingredients and set aside.

Heat 2 tsp oil over medium high heat.  Add shrimp and salt and pepper to taste. Cook until shrimp turns pink, about 3 minutes. Remove shrimp from pan and set aside.

Heat remaining 2 tsp oil. Add vegetables and cook until tender crisp, about 4 minutes. Add garlic and ginger and cook 30 seconds more.

Stir in shrimp and sauce and cook over medium high heat for 1 - 2 minutes or until sauce thickens.

Serve over rice.

Shrimp Pesto Pasta

 With a bumper crop of basil in the garden this year, I'm looking for new ways to enjoy it. This recipe does the trick!

INGREDIENTS

4 cups loosely packed basil

1/4 cup pine nuts

4 garlic cloves, 1 crushed and 3 chopped

1 1/2 tsp salt plus more to taste

Black pepper to taste

1/3 cup olive oil plus 2 Tablespoons

1/2 cup grated parmesan cheese plus more for serving

1 lb spaghetti

1 10-ounce bag frozen peas, thawed

1 pound large shrimp, peeled and deveined

INSTRUCTIONS

For the pesto, Combine basil, pine nuts,  crushed garlic, 1 tsp salt, a few grinds of pepper, lemon juice and olive oil in blender or food processor. Pulse to form thick paste. Add parmesan cheese. Pulse to incorporate. Set aside.

Bring large pot of salted water to a boil. Add spaghetti and cook according to package instructions. Reserve 1 cup pasta water and then drain the spaghetti.

Heat remaining 2 Tablespoons olive oil in large skillet over medium high heat. Season the shrimp with 1/2 tsp salt and few grinds of pepper. Add to skillet and cook, tossing until shrimp is cooked through. Add chopped garlic and peas and cook about 1 minute longer.

Remove skillet from heat.

Add spaghetti, 1/2 cup pesto and 1/2 cup pasta water to skillet. Toss to coat well. Add additional pesto and/or cooking water to achieve desired result.

Serve with additional parmesan on top.

Greek Style Shrimp with Tomatoes and Feta

 Serve this flavorful dish for two with crusty bread and a side salad.

This recipe comes from America's Test Kitchen.

INGREDIENTS

12 ounces extra large shrimp. peeled and deveined

2 Tablespoons olive oil

1 1/2 Tablespoon Ouzo

3 garlic cloves,  minced

1/2 tsp. lemon zest

Salt and pepper

2 shallots, minced

1/2 red pepper, cut into 1/4" pieces

1/4 tsp. red pepper flakes

1 (14.5 ounce) fire-roasted diced tomatoes, drained with 1/4 cup juice reserved

2 Tablespoons dry white wine

3 ounces feta cheese

1 Tablespoon minced fresh dill

INSTRUCTIONS

Toss shrimp with 1 1/2 T. oil and 1 1/2 tsp ouzo, 1 minced garlic clove and lemon zest. Season with salt and pepper.

Heat 1 Tablespoon oil in 10 inch skillet over medium heat. Add shallots, red pepper and 1/8 tsp salt. Cover, stirring occasionally, until vegetables release their moisture, about 3 -5 minutes.  Uncover and continue cooking under moisture evaporates and vegetables are softened, 3 - 5 minutes.

Stir in remaining garlic and red pepper flakes. Cook about 30 seconds.  Stir in 1 T. ouzo, tomatoes and reserved juice and wine. Bring to simmer and cook about 5 minutes. Season with salt and pepper to taste.

Stir in shrimp along with any accumulated juice. Reduce heat to medium low, cover and simmer, stirring occasionally until shrimp are cooked through, about 6-9 minutes. Turn off the heat and sprinkle with feta and dill. Drizzle with remaining 1 1/5 tsp oil.

Artichoke Chicken Piccata

 Easy to make and full of flavor.

INGREDIENTS

1 1/2 pounds thin cut chicken breasts

1/2 cup flour  (or almond flour for gluten free)

1/4 cup ground Parmesan cheese plus extra for garnish

Salt and Pepper

2 Tablespoons olive oil or avocado oil, divided

2 Tablespoons butter (or ghee)

2 cloves of garlic, minced

1 jar (6 ounces) marinated artichoke hearts

1/2 cup white wine

1/2 cup chicken broth

3 Tablespoons capers

Handful of fresh parsley, chopped

INSTRUCTIONS

In a shallow plate, combine flour, parmesan, salt and pepper.  Dredge chicken slices on each side into the flour mixture and shake off excess.

Heat a large frying pan over medium high heat. Add 1 Tablespoon of oil. Working in batches, add the coated chicken and cook, until golden brown on both sides, about 3 minutes per side. Use additional 1 Tablespoon of oil for each batch of chicken.

Transfer chicken to a plate and set aside. Add butter, garlic and artichoke hearts to the same pan and saute for about 2 minutes.  Add wine and bring to a high simmer, cooking until liquid is reduced by about half.

Pour in broth, fresh lemon juice and capers, Cook, stirring occasionally, until the sauce thickens, about 5 minutes. Return the chicken to the pan and cook a few minutes more.

Sprinkle with chopped parsley and additional parmesan cheese.

Recipe source: cleanfoodcrush.com

Coconut Curry Shrimp

 A delicious meal you can have on the table in a hurry!

This recipe was adapted from "The Pioneer Woman".

INGREDIENTS

2 Tablespoon butter

1 1/2 pounds jumbo shrimp, peeled and deveined 

1 red pepper, seeded and cut into strips

1 medium onion, chopped

4 garlic cloves, finely chopped

1 Tablespoon yellow curry powder

1 (13.5 ounce) can unsweetened coconut milk

2 Tablespoons honey

1/4 tsp. salt

1 lime, juiced

12 large basil leaves, chopped

Hot sauce, as condiment

White rice, to serve

INSTRUCTIONS

In large skillet, heat butter over medium high heat. Add shrimp and cook for 3 - 4 minutes, turning over half way, until fully cooked. Remove to plate and set aside.

Add onion, red pepper and garlic to skillet and cook until softened. Sprinkle curry powder over vegetables, stirring for another couple minutes.

Reduce heat to medium low and pour in coconut milk, stirring to combine. Add honey, salt and lime juice. Allow the sauce to bubble gently.

Add shrimp into the sauce and allow it to simmer until slightly thickened - about 5 minutes. Taste the sauce and add more honey, salt or hot sauce to taste.

Stir in basil. Serve over rice. Top with more basil, if desired.

Pork and Green Bean Stir Fry

 Apricot jam adds a touch of sweetness to this quick and easy stir fry dinner.

Ingredients

1/4 cup apricot jam

2 Tablespoons tamari or soy sauce

2 tsp. chili-garlic sauce

1 pound pork tenderloin, trimmed and cut into thin strips

1/4 cup cornstarch

3 Tablespoons avocado oil

12 ounces green beans trimmed

1/2 red pepper, sliced thin

1/4 cup sliced scallions

2 Tablespoons  toasted sesame seeds

Instructions

Whisk jam, soy sauce and chili-garlic sauce in small bowl.

Toss pork with cornstarch until no cornstarch remains at the bottom of the bowl.

Add green beans to boiling water and cook until crisp tender.

Heat oil in cast-iron skillet over medium high heat. Add pork and cook, stirring occasionally, until browned and crisp, 6 - 8 minutes. Stir in green beans and red pepper and continue to cook, stirring often, until beans are cooked. Add jam mixture and cooking, stirring for 30 seconds to one minute or until all is well coated.  Remove from heat. Add scallions and sesame seeds. Toss to combine.

Serve over rice.

Beef Enchilada Casserole

 Deconstructed beef enchiladas comes together easily with canned enchilada sauce and taco seasoning.

INGREDIENTS

1 pound ground beef

1/2 medium white onion

2 cloves garlic minced

1 jalapeno pepper, seeded and minced

1 packet taco seasoning (your choice of mild or spicy)

1/3 cup water

1 can black beans, drained and rinsed

1 3/4 cup red enchilada sauce

12 (4.5 inch) corn tortillas

About 3 cups shredded Mexican cheese mixture (cheddar and jack)

Optional Toppings:

Shredded lettuce

Sliced black olives

Chopped tomatoes

Sliced jalapenos

Sour Cream

INSTRUCTIONS

Preheat oven to 350 degrees.

Brown ground beef in skillet, breaking up as it cooks.

Once the meat is no longer pink, spoon off any grease.

Add onions, jalapenos and garlic to skillet. Continue to cook until the onions are translucent, about 6 minutes.

Sprinkle taco seasoning over the mixture. Stir to combine. Add water and stir until coated.

Add beans. Stir to combine.

Pour 1 1/4 cup enchilada sauce into a pie pan. One at a time dip the corn tortillas into the sauce. Line  the bottom of a 9x9 inch casserole with the dipped tortillas, overlapping them to totally cover the bottom of the pan.

Sprinkle 1/2 cup cheese over the tortillas. Top with half of the meat mixture; then another 1/2 cup of cheese.

Repeat the process, by dipping more tortillas and covering the layers in the casserole, then topping with 1/2 cup of cheese, the remaining meat and another 1/2 cup of cheese.

Top with another layer of dipped tortillas. Pour the remaining enchilada sauce over the top. Sorinkle remaining cheese on top.

Cover with aluminum foil. Bake for 25 minutes. Remove foil and bake 10 minutes longer.

Allow to cool for 10 - 15 minutes. Cut into squares and garnish with desired toppings.

Cashew Chicken and Pineapple Fried Rice

 A speedy supper with restaurant inspired flavor.

Ingredients:

2 Tablespoons olive oil, divided

2 eggs, beaten

2 cloves garlic, chopped

2 green onions, chopped

1 Tablespoon Asian Chili Garlic Sauce

1 tsp. minced ginger or 1/4 tsp ground ginger

1 1/2 cups chopped pineapple

1/2 red pepper, diced

1 cup frozen peas and carrots, thawed

2 cups brown rice, cooked and cooled

1 1/2 cups cooked and chopped boneless chicken breast

1/2 cup cashews

3 Tablespoons soy sauce

Instructions

Heat 1 T. oil in large skillet over med-high heat. Add eggs. Allow to cook, then flip like a pancake and cook the other side. Remove from pan and cut into bite size pieces.

Add remaining Tablespoon oil to skillet.  Add green onions, garlic, chili garlic sauce and ginger. Cook 30 seconds. Add pineapple, red pepper and peas and carrots. Cook about 5 minutes or until pineapple begins to caramelize.  Add rice, chicken and cashews. Stir to combine. 

Press the rice to the bottom of the pan and cook for 2 - 3 more minutes until the rice just begins to brown and get crispy.

Stir in eggs and soy sauce.

Serve immediately.

Option: Replace the chicken with cooked shrimp.

Honey Sriracha Salmon Bowls

 This might be my favorite new recipe of the year. Cool cucumbers and avocadoes combined with spicy sriracha-marinated salmon are a great combination. This recipe is also naturally gluten free.

Ingredients

4 4-6 ounce salmon filets

3 Tablespoons soy sauce or tamari sauce

2 Tablespoons honey

2 Tablespoons sriracha

2 tsp. minced garlic

3 Tablespoons water

2 cups white or brown cooked rice

1 avocado

1 cucumber, sliced

1 cup edamame

1/2 cup sriracha mayo

Instructions

Remove the skin from the salmon and cut into 1-inch pieces.

Whisk together soy sauce, honey, sriracha, garlic and water. Add salmon and marinate up to one hour (but at least 20 minutes).

Heat a skillet and add a splash of oil. Add salmon, but not marinade. Cook 2 - 3 minutes on a side until each side is browned. Then, add the marinade and cook until the sauce thickens.

Assemble bowls, by putting a bed a rice on the bottom of each bowl. Then add salmon, avocada, cucumber and edamame. Top with sriracha mayo.

Sprinkle with red pepper flakes and sesame seeds, if desired.

Recipe Source:  Eat with Clarity

Cheeseburger Sliders

 Guaranteed to be a hit with kids - and adults too!

Ingredients

1 dozen slider buns

1 T. olive oil (divided)

1/2 yellow onion, chopped

1 pound ground beef

1/2 tsp. salt

1/2 tsp. pepper

1 1/2 T. Worcestershire sauce

1/4 cup mayonnaise

2 T. ketchup

1 T. mustard

1 1/2 cups shredded cheddar cheese ( or cheddar-jack mix)

Dill pickle slices

1 T. everything bagel seasoning

Instructions

Preheat broiler. Remove rolls from packaging. Separate tops from bottoms and place bottom half of rolls on a sheet pan, cut side up. Broil until lightly toasted. Watch them carefully so they don't burn.

Heat one Tablespoon olive oil in skillet. Add onions and cook until softened. Add ground beef and cook, breaking up into small pieces as it cooks. Increase heat to medium-high. Add Worcestershire sauce and salt and pepper. Stir to combine and cook until meat is no longer pink and most of the liquid is evaporated, about 8 minutes. Spoon out any accumulated grease.

Preheat oven to 375 degrees. Combine mayo, mustard and ketchup in small bowl.

Place toasted bottom half of buns in 9x13 inch baking dish. Spread the mayo mixture over the sliced buns in pan. Top with half of the cheese.  Layer the meat mixture over the cheese, then top with remaining cheese and a pickle on each one. Cover with the top half of the bun.

Brush the tops of the buns with remaining olive oil. Sprinkle everything bagel seasoning on top.

Bake 10- 12 minutes or until cheese is melty and tops are toasted. Pull sliders apart and serve warm.

These can be prepared ahead and baked just before serving. Store covered in refrigerator until ready to bake.

Chicken Cordon Bleu

 Chicken Cordon Bleu was popular in the 70's. This retro dish is just as tasty and fancy today as it was then.  

Recipe Source: Cooking Classy  (serves 6)

Ingredients

For the Chicken:

4 boneless (7 - 8 ounce each) chicken breasts

8 slices black forest ham

8 ounces shredded swiss cheese

1/4 cup flour

Salt and Pepper

2 large eggs

1 heaping cup Panko

2 tsp. thyme

1/3 cup finely grated Parmesan cheese

1 Tablespoon chopped parsley

For the Dijon Cream Sauce:

1 Tablespoons butter

1 Tablespoon minced garlic

1 1/4 cup chicken broth

1/2 cup cream

2 Tablespoons Dijon mustard

1 Tablespoon honey

2 tsp cornstarch mixed with 1 Tablespoon water

Instructions

Pound each piece of chicken to an even 1/4 inch thickness between two sheets of plastic wrap, using the flat side of a mallet. Pound gently so not to tear the meat.

Place two pieces of ham over each piece of chicken. Top each with 1/2 cup shredded cheese. Leave 1/2 inch uncovered around the edges.

Starting at the smaller end, roll each chicken piece tightly to the opposite end, while tucking in the ham and chicken on the ends ( to keep the cheese from seeping out as it bakes).

Wrap each piece snugly in saran wrap. Tighten the ends by twisting like a Tootsie roll wrap and fold under the chicken roll.  Refrigerate for at least 30 minutes or up to one day.

When you are ready to bake the chicken, preheat oven to 400 degrees.  Grease a baking pan with non-stick spray.

Pour flour onto a plate.  Season with salt and pepper and whisk together.

Put eggs on another plate. Whisk.

Pour panko, thyme and parmesan on a third plate. Mix together.

Unwrap each chicken roll. Roll in flour; then egg; then panko mixture. Place on prepared baking sheet.

Bake for about 30 minutes or until internal temperature is 165.

Allow to rest a few minutes. Then transfer to a cutting board. Cut into slices. Place on serving platter. Top with sauce and parsley.

To make the sauce, melt butter in saucepan. Add garlic and saute about twenty seconds.

Add chicken broth. Bring to a light boil and allow to reduce to 1/2 cup.  Add remaining sauce ingredients and whisk until thickened. Salt and pepper to taste.

Caramelized Onion Hamburgers

 Looking for a better burger? This is it. This recipe from "I Wash You Dry" adds a generous amount of caramelized onions to the meat, adding so much flavor. Grill them on the barbeque or stovetop

Ingredients

1 large sweet or yellow onion

1 T. olive oil

1 T. butter

1 1/2 pounds ground beef (85% lean)

1 T. mayo

2 tsp seasoned salt, divided

1/2 tsp garlic powder

1/4 tsp. black pepper

Sliced provolone cheese.

Instructions

Peel and finely dice onion. Heat a skillet over medium high heat. Add olive oil and butter. When hot, add diced onion and cook, stirring occasionally for about 30 minutes or until onions turn a golden brown color. Remove from heat and cool to room temperature.

In mixing bowl, combine beef, mayo, 1 tsp seasoned salt, garlic powder, pepper and caramelized onions. Shape into 5 hamburger patties. Season each side of the patties with remaining seasoned salt and grill over medium-high heat, about 3 - 5 minutes per side.

Just remove removing from grill, top with provolone cheese.

Chicken Cheddar Burgers with Corn Avocado Salsa

 We have had many days this summer with temperature well over 90 degrees. The last thing you want to do is turn on the oven or spend time in the kitchen. This recipe is perfect for those days. 

Recipe Source: cooktoria.com

Ingredients

For the Burgers

1 1/2 lb ground chicken

2 scallions, chopped

1 cup shredded cheddar cheese

1/4 cup mayonnaise

1/2 tsp salt

1/2 tsp pepper

For the Salsa:

1 large avocado, chopped

1 ear of fresh corn, boiled and kernels removed from the cob

1/2 T. olive oil

2 T. chopped fresh basil

1/2 lime, juiced

Salt and pepper to taste

Instructions:

Place chicken in medium mixing bowl. Add cheese scallions, mayo, salt and pepper.

Mix well.

Using a 1/2 cup measure, scoop the chicken mixture and form patties.

Using an outdoor grill or grill pan, cook the patties about 5 minutes per side or until cooked through.

While the burgers are cooking, combine all salsa ingredients.

Serve the salsa on top of the grilled chicken burgers.

Smoky and Spicy Yogurt Marinated Chicken Kabobs

 This recipe packs a lot of flavor! Using chicken thighs and the yoghurt marinade keeps this kabob moist. The spices deliver on the flavor.  This recipe comes from seriouseats.com.

Ingredients

1 cup plain Greek yoghurt

1/4 cup fresh lemon juice

3 Tablespoons olive oil

1 Tablespoon freshly grated ginger

1 Tablespoon Kosher salt

2 teaspoons smoked paprika

2 teaspoons paprika

2 teaspoons minced garlic

1/2 teaspoon cumin

1 teaspoon black pepper

1/2 teaspoon cayenne pepper

2 pounds skinless boneless chicken thighs

Instructions

Whisk together yoghurt, lemon juice, oil, ginger, salt, smoked paprika, paprika, garlic, black pepper, cumin, and cayenne pepper in a small bowl.

Cut chicken into 1 1/2 inch cubes. Place chicken in sealable plastic bag.

Pour in marinade. Massage to ensure all pieces of chicken are coated in marinade. Seal bag, remving as much air as possible. Place in refrigerator and marinate for 6 - 8 hours.

Soak wooden skewers in water for at least 30 minutes.

Thread chicken onto skewers.

Grill, indoors or outdoors for 4 - 5 minutes per side or until temperature registers 165 degrees.

Allow to rest for 5 minutes.

Excellent with tabbouleh and naan bread for a complete meal.

Teriyaki Chicken Rice Bowls

 Dinner in a bowl - full of flavorful chicken breast and variety of fresh vegetables.

Ingredients

For the Teriyaki Sauce:

1 cup water

1/4 cup soy sauce

2 Tablespoons brown sugar

1 Tablespoon honey

1/2 tsp ground ginger

1/4 tsp garlic powder

2 Tablespoons cornstarch

1/4 cup cold water

For the Chicken Rice Bowl:

1 pound  boneless chicken breasts

3 cups cooked brown rice

3 carrots, peeled and sliced

3 cups broccoli florets

2 cups snap peas

1/4 cup chopped onions

Optional additional veggies:  sliced roast red pepper; sliced mushrooms.

Mix and match veggies as you wish. Total vegetables should be about one pound.

Instructions

For the teriyaki sauce

Combine water, soy sauce, brown sugar, honey, ginger and garlic powder in saucepan. Cook until heated, 

Combine cornstarch and water. Add to soy mixture and cook, stirring, until thickened.

For the chicken rice bowl:

Preheat oven to 350 degrees. Spray a 9x13 inch glass casserole pan with cooking spray.

Place the chicken breasts in the prepared pan. Pour about 1/2 cup teriyaki sauce over the chieken.

Bake for 35 minutes or until cooked through. Remove from oven and shred chicken in the dish into bite size chunks with two forks.

Steam or boil carrots and broccoli until crisp tender. Saute onions and snap peas until crisp tender.

Add vegetables and cooked rice to pan with chicken. Stir gently to combine. Add approximately 3/4 of remaining teriyaki sauce. Stir gently to combine.

Return to oven and cook for 15 minutes. Let stand 5 minutes before serving. Scoop rice chicken mixture into individual bowls.  Drizzle with remaining teriyaki sauce.

If desired top each bowl with 1/4 tsp sesame oil and chopped green onions.

Chili Mac Ragu

 A chili mac ragu is the best descriptor for this recipe.  The combination of spices produce a sauce that is hearty and complex in flavor.

Ingredients

1  pound ground beef

1 small (or 1/2 large) onion, chopped

3 cups beef stock

1/2 cup tomato paste

1 1/2 Tablespoons chili powder

1 Tablespoon apple cider vinegar

1 tsp. Worcestershire sauce

4 1/2 tsp cocoa powder

1/2 tsp garlic powder

1/2 tsp ground cinnamon

1/2 tsp ground cumin

1/4 - 1/2 tsp ground cayenne pepper

1/8 tsp ground allspice

1/8 tsp ground cloves

1 bay leaf

Salt and pepper to taste

1/2 pound Campanelle pasta

Grated cheddar cheese and chopped green onions for topping

Optional:  Add 1/2 pound sliced baby bella mushrooms; brown along with beef and onions.

Instructions

In Dutch oven, brown ground beef and onion, about 10 minutes. Drain fat if needed.

Add beef stock and simmer for 10 minutes.

Add tomato paste, cocoa, vinegar, Worcestershire sauce and all spices and herbs. Simmer uncovered for about 45 minutes, allowing sauce to reduce.

In separate pot, bring salted water to boil. Cook Campanelle according to manufacturer's instructions.

Serve sauce over pasta. Top with cheese and chopped green onion.

Smoky Maple Chicken Wings

 Baked in the oven and tossed with a sweet smoky sauce makes these wings a hit. Smoked paprika is the secret ingredient to deliver the smoky flavor.

Ingredients

1/2 cup maple syrup

1/4 cup soy sauce

1/4 tsp. garlic powder

1/4 tsp. cayenne pepper

1 Tablespoon smoked paprika

2 Tablespoon canola oil

2 tsp. salt

3 pounds chicken wings

Instructions

Preheat oven to 400 degrees.

Combine maple syrup,  soy sauce and garlic powder in small saucepan. Bring to a boil and then lower the heat to a simmer. Reduce the liquid to about 1/2 cup, about 10 minutes. Add smoked paprika and cayenne pepper.

In a large bowl, toss chicken wings with oil and salt. Line rimmed baking sheet with foil. Place wire rack on top. Spray rack with cooking spray.

Arrange chicken on pan. Roast until skin is brown and crisp, about 50 minutes.

In large clean bowl, toss chicken with glaze. Return chicken to pan and roast another 10 minutes.

Allow to cool 5 minutes before eating.