Bang Bang Shrimp

Bang bang shrimp:

In a bowl add:

500 grams deviened and rinsed shrimp 

2 T each Smoked paprika, onion powder, Garlic butter Kinder's, Salt pepper

1 T White pepper

1 egg

Mix together:

½ cup flour

½ cup corn starch

Mix together 

½ cup water

Mix together again

In a 2nd bowl

1 cup flour

Season how you want 

1 T Smoked paprika, onion powder, Garlic butter Kinder's, Salt & pepper and garlic Kinder's 

½ T White pepper

Mix together 

Take shrimp from wet into dry ingredients & toss to coat. 

Place on a plate 

Heat up oil in a pan to 350⁰

In a bowl add:

2 tablespoons Mayo

1-2 tablespoons sweet red chili sauce

Mix together 

Once oil is hot, add shrimp & let cook for 5 mins. Remove from oil. Add to a bowl & pour sauce over shrimp to coat them all

Enjoy,

Beef Pinwheels

2 lbs 80/20 ground beef

2 jalapeños diced

1/2 sweet onion diced

2 tbsp fresh parsley chopped

BBQ seasoning or salt, pepper, garlic

Pinwheels:

Large burrito-size flour tortillas

Freshly grated mozzarella cheese

Light oil or cooking spray

Chimichurri:

1 cup fresh parsley chopped

3-4 cloves garlic minced

2 tbsp red wine vinegar

Juice of 1 lemon

1/2 cup olive oil

Salt, pepper, red pepper flakes to taste

Mix ground beef, jalapeños, onion, parsley, and BBQ seasoning in a large bowl until fully combined.

Spread a thin, even layer of raw beef mixture across each large tortilla. Top with freshly grated mozzarella. Roll tightly into a log.

Slice into 1-inch pinwheels. Thread onto skewers. Lightly oil the outside of the tortillas.

Grill over medium-high heat for 15-20 minutes total, flipping every 3-4 minutes, until beef reaches 165°F, cheese is melted, and tortilla is crispy and golden.

Mix chimichurri ingredients. Brush over hot pinwheels or serve on the side for dipping.

Red curry peanut noodles

2 garlic cloves, grated

1/4 cup peanut butter 

2-3 tbsp red curry paste

1/3 - 1/2 cup rice or white distilled vinegar

1/3 cup soy sauce 

2-3 tsp sesame oil

1 rotisserie chicken

1/4 head cabbage

1 red bell pepper

1 cup snow peas, thin sliced

1/4 cup green onion and cilantro 

1 - 10oz package dry Chinese noodles

Depending on the ingredients and how much chicken you have, you may need extra dressing. 

Enjoy!

Protein Packed Mac n Cheese

1 box protein pasta (or regular pasta)

1 cup cottage cheese

½ cup mozzarella cheese

½ cup cheddar cheese

1 T arrowroot powder or cornstarch

½ teaspoon paprika

½ teaspoon garlic powder

Salt & pepper to taste

1 -2 T butter

1-2 T milk, only if needed

¼ teaspoon red pepper flakes, for garnish

Boil water and cook pasta according to package directions until pasta is al dente. Drain and set aside.

Make the cheese sauce. In a food processor, combine cottage cheese, mozzarella cheese, sharp cheddar cheese, arrowroot powder (or cornstarch) & seasonings, minus the red pepper flakes. Blend until smooth and creamy.

In a large pan over medium heat, melt 1–2 T of butter. Add cooked pasta and pour the cheese sauce over top.

Stir gently over medium-low heat until warmed through and thickened slightly. If the sauce is too thick you can add a bit of milk 1 tablespoon at a time until you reach the desired consistency. You can also add an additional ¼ cup of cheese here to make it extra gooey!

Top with red pepper flakes and serve hot! You can also sprinkle with fresh parsley or a drizzle of hot honey if desired.

Garlic Parmesan Chicken Skewers

2 lbs chicken tenders, thighs or breast

2 tbsp olive oil

Garlic Parmesan Butter Sauce:

1 stick butter

8-10 cloves garlic, minced

1/2 cup parmesan, grated

1 tbsp hot sauce more if desired

2 teaspoons red pepper flakes

1/3 cup fresh parsley, minced

Chicken Seasonings:

2 teaspoons paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon pepper

Before you start, make sure to soak your wooden skewers in water for at least 30 minutes.

Start by combining your chicken seasoning mixture in a small bowl and set aside. Prep your chicken by cutting in 1-2" pieces. Place them in a large bowl or ziptop bag and toss in olive oil and the spices, coating well on all sides.

Pack the chicken onto each skewer, making sure they are tightly packed with no space in between to ensure maximum juiciness. 

Make the Garlic Parmesan Butter Sauce

Add the butter and garlic in a microwave-safe bowl and heat until partially melted. Add in red pepper flakes, hot sauce, parsley, and parmesan. Whisk together until combined. (If sauce separates, add 1-2 tablespoons of softened butter and stir to re-emulsify.)

Scoop out 1/3 of the sauce and use that for basting the par-cooked chicken. Reserve the remaining sauce for basting the cooked chicken so you don't cross contaminate. 

Cook 2-3 skewers at a time. I grill them or pay fry using a cast oron skillet. 

Flip them back, baste with more sauce and cook another 5-6 minutes or until the internal temp reaches 165⁰. Total cook time of 12-14 minutes.

Once they are finished cooking, hit them with a final pass of the garlic sauce (the clean reserved sauce) and sprinkle with some extra parmesan and serve.

Fluffy Flour Tortillas

6 cups flour

1 tsp Baking Powder

2 tsp Salt

½ cup Fat such as lard, vegtable shortening, avocado oil shortening, butter or beef tallow

2 - 2 ½ cups hot Water

Add all ingredients to a bowl. Mix until combined. Knead for 1-2 minutes. Let rest 10 minutes. Divide into 16-20 balls. Flatten each ball into a circle. Cook on hot, dry griddle or skillet for 30-60 seconds per side & flip over. 

16-20 tortillas

Korean Soy Sauce Noodles

200 g Somyeon 소면 thin korean dried noodles (2 cups cooked thin noodles)

1½ Tbsp soy sauce

1½ Tbsp sugar

1 Tbsp sesame oil

½ Tbsp sesame seeds

1-2 tsp crunchy red chili oil 

1 green onions sliced

Boil a pot of water. Add dried noodles to pot and cook per package directions. For ssal somyeon, you just need to cook for 4 minutes. Drain.

In a bowl, add the sesame oil, soy sauce, sugar, sesame seeds and mix. Pour over noodles until they're evenly coated. Taste and adjust seasoning as needed.

Feel free to try other toppings to this very basic noodle dish. You can add a soft boiled egg, cooked veggies, chicken, beef, whatever you want to try!

Noodles - I like to use Sempio Ssal Somyeon 쌀소면 which is gluten-free and delicious. But you can use any other thin wheat Somyeon noodles or even angel hair pasta. 

Pizza (Bulk freezer batch)

4 c warm milk 

3 T yeast 

9 c flour

4 T olive oil

3 T salt

Mix milk & yeast together & let sit for 6-8 minutes until yeast blooms. Add flour, olive oil & salt. Mix in mixer for 10 minutes. Place in greased bowl & let rise for 2-3 hrs. Preheat oven to 400⁰. Punch down dough & divide into 4 pieces. Shape each piece into a ball & let rest for 10 minutes. Roll each ball into pizza shape & place on a baking sheet or pizza pan. Add a little ledge to the dough. Pierce with fork all over. Bake for 8 minutes. Remove from oven & top with sauce, cheese & toppings of choice. 

Wrap pizzas in plastic wrap & freeze. Remove plastic wrap & place frozen pizza in pizza pan. Bake frozen pizza at 425⁰ for 35 minutes. 

Spanish Rice

2 T oil

½ onion, diced

2 c rice 

1 8oz can tomato sauce 

2 garlic cloves, minced

4 c chicken broth

1 t salt

1 t cumin

Add oil to a pan over medium heat. Add the onion & cook until slightly softened. Add the rice & toast until it's golden brown. 

Add seasonings, tomato sauce & broth to the rice and bring to a boil. Reduce heat to low then cover for 20-25 mins.

Fluff with a fork & serve!

Creamy Crockpot Tomato Soup

2 (28 oz) cans of peeled whole tomatoes

1 (15 oz) can tomato sauce

1 qt chicken broth 

2 T oil

1 diced onion

2 T minced garlic

1 packet of Italian dressing mix. 

Pepper to taste

1 c heavy cream

3 T cornstarch

3-4 T hot sauce (optional) 

1 c shredded parmesan cheese

Saute onion in oil until tender. Add garlic & cook another minute. Add tomatoes, sautéed onions & garlic, seasoning packet & broth to the crockpot. Season with pepper.

Cook on high 4 hours or low 6 hours. Then take an immersion blender or a regular blender (just be careful) and blend the soup until smooth.

Now whisk heavy cream & cornstarch together. Add to soup. Add optional hot sauce & parmesan cheese. Mix and let cook another 30 minutes. 

Serve! Add croutons, shredded Parmesan etc.

Crockpot Beef Tips and Gravy

Meat:

1½-2 lbs stew meat

Black pepper, to taste

Other seasonings, to taste (we like Kinders woodfired blend seasoning) 

2 T brown sugar

Gravy:

2-3 T butter

1 medium onion, sliced

2 T minced garlic 

2-3 c Beef broth 

1 packet au jus mix

Worchestershire sauce 

¼ c butter, divided 

2 T cornstarch

2 T water 

In a large skillet brown meat for a few minutes then flip and brown another few minutes until a little crispy. Remove meat to a plate. To the same skillet add 2-3 T butter & sliced onion. Sauté for a few minutes then add minced garlic. Deglaze pan with 1 c beef broth. Scrap any brown bits off your pan. 

Add the meat to your crockpot then your onions and broth. Add au jus mix, a few dashes of Worcestershire sauce & 1½-2 c of beef broth. Top with ½ stick of sliced butter.

Cook on high 3-4 hours or low 6-7 hours.

If broth isn’t thick enough, combine corn starch with water and mix together then add to your crockpot. Cook another 30 minutes or until thickened.

✨Double recipe for large family✨

Enjoy over mashed potatoes!

Mashed Potatoes:

5 pound bag russet potatoes, peeled and cubed

8 oz cream cheese 

1 c sour cream 

½ c butter, divided

½ c shredded parmesan cheese 

Salt, pepper and garlic powder to taste 

 

Boil potatoes in water until fork tender. Once your potatoes are done drain water & add cream cheese, sour cream & ¼ c butter.

Mash or use electric mixer until potatoes are smooth.

Butter a 9x13 pan. Sprinkle Parmesan cheese on bottom of pan. Be generous!

Scoop potatoes into pan and top with more parmesan cheese. Generously! Top with ¼ c of butter, cut into slices.

Bake at 350⁰ for about 35 minutes or until golden. Top with beef gravy!

Honey Butter Chicken

For the Chicken:

1.5 lbs chicken thighs boneless, skinless

2 T soy sauce

1 T honey

1 tsp garlic powder

¼ tsp salt

Freshly cracked black pepper

Honey Butter Sauce:

3 T unsalted butter

¼ cup soy sauce

¼ cup honey

4 garlic cloves, minced

¼ cup water

1 tsp corn starch

In a large bowl, add chicken thighs, soy sauce, honey, garlic powder, salt and pepper. Marinate for 10 mins up to overnight.

Preheat air fryer to 425⁰ for a few mins. Add chicken thighs (don’t overcrowd and cook in batches as needed) and air fry for 11-14 mins until browned and cooked through (internal temperature should be 165⁰ or more)

If you don't have an air fryer, you can bake it at 400⁰ for 20-25 min or panfry for 4-6 minutes per side. 

While the chicken is cooking, combine soy sauce, honey, garlic, water, and cornstarch in a cup or bowl and set aside. In a medium shallow pan on medium heat, add butter and let it melt down then add the sauce and cook down for 1-2 mins until thickened. Remove and set aside.

Once chicken is done, pour the sauce over the chicken and coat evenly (save a little sauce for dipping later). Serve chicken with fluffy white rice & veggies.

Roasted Butternut Squash Soup

 

1 medium Butternut Squash

7 fl oz Coconut Milk

1-2 Red Onions

2 Carrots

1-2 Bell Peppers

1-2 heads of Garlic

2 Tomatoes or 1 cup of Cherry Tomatoes

1 1/2 cups Vegetable Broth

1 tsp Fresh Ginger optional; grated

Olive Oil enough to drizzle over vegetables

Fresh Cilantro for garnish

Seasoning:

1 tsp Black Pepper

1 tsp Ground Cumin

1 tsp Paprika

1 tsp Dried Thyme

1 tsp Dried Rosemary

1 tsp Chili Oil

 

Preheat your oven to 390°. Cover and large baking sheet with foil. 

Peel and chop the butternut squash, or simply cut the squash in half. 

Add the seasonings (pepper, cumin, paprika, thyme, rosemary, and chili flakes) to the vegetables. Drizzle with olive oil and toss to coat evenly. If halving the squash, drizzle olive oil on the exposed flesh. Cover the dish with aluminum foil.

Roast for about 1 1/2 hours, or until the vegetables are golden and soft inside. If you've chopped the vegetables smaller, the roasting time can be reduced. If you've halved the butternut squash, expect a longer roasting time. For the last 10 minutes, remove the aluminum foil to allow the vegetables to caramelize slightly.

Once roasted, scoop out the flesh of the butternut squash (if halved) and transfer all the vegetables to a blender. Add the vegetable broth and ginger (if using), and blend until smooth and creamy.

Pour the blended mixture into a pot and place it on medium heat. Stir in the coconut milk and cook for about 2 minutes, allowing everything to warm through.

Adjust the seasonings to your taste. Garnish with fresh cilantro, a drizzle of coconut milk, and a pinch of chili flakes or some chili oil if desired.

THE Best Chicken Marinade

¾ c olive oil 

¾ c lemon juice 

¼ c minced garlic

¼ c Dijon mustard 

¼ c dried oregano

Mix together & marinate chicken for 24 hrs. 

Turkey Gravy

Turkey pan drippings

¼ cup unsalted butter

¼ cup all-purpose flour

1 tsp dried thyme or rosemary 

1 T chopped fresh parsley leaves or 1½ tsp dried parsley 

Salt & black pepper, to taste

Strain pan drippings through a fine-mesh sieve & discard solids. Reserve 2 1/2 cups pan drippings & set aside.

Melt butter in a medium saucepan over medium heat. Whisk in flour and thyme or rosemary until lightly browned, about 1 minute.

Gradually whisk in reserved pan drippings. Bring to a boil. Reduce heat and simmer, whisking constantly, until thickened, about 5-10 minutes. Stir in parsley. Season with salt and pepper, to taste.

Teriyaki Chicken

1½ lbs chicken thighs, boneless, skinless

½ tsp salt

Ground black pepper, to taste

½ tsp garlic powder

2 T soy sauce

1 T brown sugar

Teriyaki Sauce

¼ cup soy sauce

¼ cup mirin

2 T rice vinegar

2 T water

1½ T brown sugar

2 cloves garlic minced

1 T ginger grated

1 T sesame seeds

1 tsp cornstarch

Chopped green onions for garnish

In a medium bowl, combine chicken thighs, salt, pepper, garlic powder, soy sauce, and brown sugar. Toss to coat evenly. Cover and marinate for 15 minutes at room temperature (or up to 2 hours in the refrigerator).

Preheat the air fryer to 425°F (220°C). Arrange the chicken thighs in a single layer in the basket, leaving space between pieces. Cook for 11–13 minutes (no need to flip) until internal temperature reaches 165°F.

While the chicken cooks, combine soy sauce, mirin, sake, brown sugar, garlic, ginger, sesame seeds, and cornstarch in a small bowl. Set aside.

When the chicken is done cooking, add the sauce to a large skillet and bring to a gentle simmer over medium heat, stirring until the sauce thickens and becomes sticky, about 1-2 mins. Turn off the heat.

Add the chicken to the skillet and quickly coat the chicken all over the sauce. Remove the chicken from the pan and save any remaining sauce for dipping later.

Cut the chicken into strips and serve hot with steamed rice and vegetables. Garnish with sliced green onions.

Alternate Cooking Methods:

Pan-Fry or grill: You can pan-fry or grill the chicken on each side for 4-6 mins. Make sure the internal temperature reaches 165F.

Oven: Bake the chicken in the oven at 400⁰F for 20-25 mins. Make sure the internal temperature reaches 165⁰F.

Serve with rice.

Honey Butter Chicken

1.5 pounds chicken thighs boneless, skinless

2 T soy sauce

1 T honey

1 tsp garlic powder

¼ tsp salt

Freshly cracked black pepper

Honey Butter Sauce:

¼ cup soy sauce

¼ cup honey

4 garlic cloves minced

¼ cup water

3 T butter

1 tsp cornstarch

In a large bowl, add chicken thighs, soy sauce, honey, garlic powder, salt and pepper. Marinate for 10 mins (or up to overnight).

Preheat air fryer to 425⁰F for a few mins. Add chicken thighs (don’t overcrowd and cook in batches as needed) and air fry for 11-14 mins until browned and cooked through (internal temperature should be 165⁰F or more)

While the chicken is cooking, combine soy sauce, honey, garlic, water, and cornstarch in a cup or bowl and set aside. In a medium shallow pan on medium heat, add butter and let it melt down then add the sauce and cook down for 1-2 mins, until thickened. Remove and set aside.

Once chicken is done, pour the sauce over the chicken and coat evenly (save a little sauce for dipping later). Serve chicken with fluffy white rice, veggies, and other sides you desire.

If you don't have an air fryer, you can pan-fry the chicken on each side for 4-6 mins or bake them in the oven at 400⁰F for 20-25 mins. Make sure the internal temperature reaches 165⁰F.

Tender Crockpot Beef Tips

3 lb beef tips (or "stew beef", or beef chuck cut in 1½-inch cubes)

1 T cornstarch

2 tsp kosher salt

1 tsp black pepper

2 T neutral oil

To Sauté and Deglaze:

1½ cups chopped onion

8 oz chopped brown or cremini mushrooms, optional

4 tsp minced garlic

2 T tomato paste

For the Slow Cooker Liquid:

3½ cups beef broth

1 tbsp minced fresh thyme or 1 tsp dried (or rosemary) 

1 bay leaf

1 T Worcestershire sauce

1 T soy sauce

1 T Dijon mustard

½ to 1 tsp kosher salt to taste

To Thicken Gravy:

2 T cold water

1 T cornstarch

Garnish:

1 T minced fresh parsley

Pat beef dry. Toss with cornstarch, salt, and pepper. Heat oil in a large skillet over medium-high. Brown beef in batches without crowding. Transfer browned beef to the slow cooker.

Add onion and mushrooms (if using) to the skillet. Cook, stirring often, until softened and golden, 4 to 5 minutes. Stir in garlic and tomato paste and cook for about 2 minutes, until darker and fragrant. Pour in a splash of the broth to deglaze, scraping up all browned bits. Transfer everything to the slow cooker.

Add the remaining broth, thyme (or rosemary), bay leaf, Worcestershire, soy sauce, Dijon, and salt to taste. Stir to combine. Cover and cook on Low for 8 hours or on High for 5 hours, until the beef is fork-tender.

Whisk cold water with cornstarch until smooth. Stir into the slow cooker and cook for 10 to 15 minutes, until the gravy is silky and lightly thickened. Discard bay leaf.

Taste and adjust seasoning. Sprinkle with parsley. Serve over mashed potatoes, buttered egg noodles, or rice.

Southern Poppyseed Chicken Casserole

4 chicken breasts, 5 cups shredded chicken

2 T butter

1 onion finely diced

2 T flour

1 cup milk

1 ½ cups chicken broth

¼ teaspoon garlic powder

1 teaspoon Worcestershire sauce

1 cup sour cream

2 cups Town House Crackers 40 crackers – 1 sleeve, crushed

½ cup butter

1 T poppy seeds

Preheat oven to 350º. Spray a 9 x 13 baking dish with cooking spray.

In a large skillet, add butter and onions and cook over medium heat until the onions are soft, about 3-5 minutes. Add flour and cook for 1 minute.

Warm milk in the microwave for 1 minute. Slowly add warm milk and chicken broth to the onion mixture, whisking continuously until it has thickened.

Once thickened to the consistency of soup, remove from the heat and whisk in sour cream.

Add shredded chicken to the sauce and pour into a baking dish.

Crush the crackers and add melted butter, stirring with a fork to combine. Add poppy seeds and stir to combine.

Cover the chicken mixture with the cracker mixture and bake for 25-30 minutes until it starts to bubble.

Serve over rice.

Creamy Southern Baked Mac n Cheese

• 1 T butter for buttering the pan
• 16 oz elbow macaroni, uncooked
• 10 cups water mixed with chicken Bouillon
• 8 oz sharp cheddar cheese shredded, save half for topping
• 8 oz colby jack cheese shredded, save half for topping
• 8 oz mozzarella cheese, shredded
• 8 oz American cheese, cubed
• 4 oz cream cheese, softened
• 1 cup half and half
• 1 cup heavy cream
• kosher salt and freshly cracked black pepper to taste
• ½ teaspoon smoked paprika
• 1-2 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon mustard powder
• 2 large eggs

Instructions

• Preheat oven to 350º. Butter a 9X13-inch baking dish and set aside.
  
  
• Fill a large stockpot or dutch oven halfway with chicken broth (or water and 1 tablespoon salt if you don't have broth), and bring to a boil. Add in elbow macaroni and cook until just under al dente, according to package directions. Do not fully cook or overcook the macaroni pasta, it'll finish cooking through completely in the oven. Once just under al dente, drain the pasta.
  
  
• While the pasta boils,  mix the half and half, heavy cream, half of the cheddar, half of the colby jack, all of the mozzarella, all of the American cheese, and all of the cream cheese in a large mixing bowl.
  
  
• Add smoked paprika, garlic powder, onion powder, mustard powder, and some kosher salt and pepper, stirring well and tasting the mixture to ensure there is a good flavor. Do not add too much salt. Once satisfied with the seasoning, stir in the cooked macaroni and eggs until well incorporated with the cheese.
• Pour the macaroni mixture into the baking dish and spread evenly.
• Top with the rest of the cheddar cheese and colby jack cheese. Sprinkle the top with a little more smoked paprika, if desired.
  
  
• Bake the mac and cheese for 35 minutes or until the cheese crust is bubbly and nicely browned. Do not over-bake or the macaroni pasta will become mushy and the cheese mixture will become dry.
• Let the baked macaroni and cheese cool for about 5 minutes or until just cool enough to serve. Serve hot so the cheese is nice and creamy.
• Keep in an airtight container in the fridge for up to 4 days.