Ingredients:
2 lb chicken thighs, cubed 1 lb mushrooms, sliced 4-6 garlic cloves, chopped 1/2 cup flour 1 tbsp onion powder 1 tbsp garlic powder 1/2 tbsp paprika 1/2 tbsp ground black pepper 1/2 tbsp salt 1/2 tbsp parsley 1/4 tsp dry ground mustard vegetable oil 4 oz water 1 can cream of celery soup 1 can cream of chicken soup Instructions: 1) Over high heat, brown the onions and mushrooms in vegetable oil. Once browned, add the garlic and cook until fragrant. Remove from the pan and lower the heat to medium 2) Mix together in a bowl the flour, onion powder, garlic powder, paprika, pepper, salt, parsley and dry mustard. Toss the cubed chicken in the flour mixture, coating evenly. Brown the chicken, in batches if necessary. May need to add more oil, especially if browning in batches. 3) Add one tbsp of the flour mixture to the oil and cook for one minute. Add the water, cream of celery and cream of chicken soup. Add the onions, garlic and mushrooms back and bring to a boil. Lower to a simmer and cook until chicken is fully cooked and tender. 4) Serve over rice pilaf, egg noodles or mashes potatoes. Notes: 1) Can use two cans of cream of celery or chicken soup. Also can use cream of mushroom soup, whichever you have stocked or prefer. 2) Can use chicken tenders instead of thighs and you will not need to cube the chicken, if you do not want too. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :)
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Ingredients:
1 white peach, medium dice 1 1/2 tbsp green bell pepper, small dice (about 1/8 a bell pepper) 1/2 jalapeno, deseeded, small dice 1 tsp lemon juice salt to taste Instructions: 1) Mix in a bowl! Notes: 1) Keep the seeds in the jalapeno if you would like it spicy. 2) Can use lime if you do not have a lemon. 3) The lemon is used to brighten the salsa, but you should not get a lot of the lemon flavor. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) Ingredients:
Sauce: 2 large roma tomatoes 1/2 onion 4 tbsp sauce from chipotle in adobo 4 large cloves garlic 1 tbsp powdered chicken bouillon 1 tsp oregano Chicken: 2 lbs chicken thighs 3/4 green bell pepper, diced 1 medium onion, sliced salt Instructions: 1) Place the sauce ingredients in a blender and blend until smooth. 2) Over medium high heat saute the sliced onion and bell pepper until browned. Add the blended sauce. Bring to a boil, lower to a simmer and cook for one hour. 3) Add chicken thighs to the pan and bring back up to a boil. Lower to a simmer and cook until chicken shreds (approximately 1 hr) and sauce has reduced and thicken. 4) Add salt and bouillon to taste, should bring out the flavor of the sauce. When there is not enough salt the dish will taste bland. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no extra cost to you. Chipotle in Adobo Sauce amzn.to/3llpgj5 Powdered Chicken Bouillon amzn.to/2EGUIY4 Oregano amzn.to/34zuhP3 Ingredients:
BBQ Rub: 2 tbsp onion powder 2 tbsp garlic powder 1 tbsp salt 1 tbsp smoked paprika 1 tbsp paprika 1 tbsp chili powder 1 tbsp cumin ground 3/4 tbsp ground black pepper 1/2 tbsp coriander ground 2 tsp dry ground mustard Instructions: 1) Combine rub in a bowl and mix until fully combined. Ingredients: BBQ Sauce: 1 cup ketchup 1/2 cup water 1/2 cup brown sugar 2 oz apple cider vinegar 2 tbsp Worcestershire sauce 3 dashes Louisiana hot sauce 2 tbsp BBQ rub Instructions: 1) Combine all ingredients in a sauce pan. Bring to a boil, lower to a simmer and simmer for 15 minutes or until thick. Ingredients Ribs: 2 lbs ribs, individually cut 2 tbsp liquid smoke 3 tbsp BBQ rub BBQ Sauce Instructions: 1) Combine the ribs, BBQ rub, and liquid smoke in a bowl. Let sit for 4-6 hours. 2) Preheat oven at 250F. 3) On a rimmed baking sheet, add water to cover approximately half the baking sheet, sp that the water pools in the corners. Do not cover the entire bottom of the baking sheet with water. Evenly spread the ribs out on the baking sheet and cover with foil. Bake at 250F for 2 hours or until tender. 4) Remove ribs, turn oven up to 400F. Cover ribs on all sides evenly with BBQ sauce. Bake for another 15 minutes. 5) Turn oven to broil and broil the wings for 3-5 minutes or until sauce has become extra thick! 6) Enjoy these delicious ribs :) Notes: 1) This rub will make more than needed. Use the extra rub on grilled chicken, pork or beef. 2) If you get a full rack and bake it whole, times will vary. 3) The recipe also makes extra BBQ sauce. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no extra cost to you. Onion Powder amzn.to/2QqU5Vh Garlic Powder amzn.to/3hvw1g5 Paprika amzn.to/32vkvuy Smoked Paprika amzn.to/3lflyrn Chili Powder amzn.to/3aZnXBD Cumin amzn.to/32HouEP Coriander amzn.to/32n4mre Ground Mustard amzn.to/2EFkrjD Ketchup amzn.to/2QqVQ4P Apple Cider Vinegar amzn.to/3gxWgkH Worcestershire Sauce amzn.to/2YF51TY Louisiana Hot Sauce amzn.to/2QtJjOi Ingredients:
Brown Sauce: 4 tbsp soy sauce 1 tsp mirin 1/2 tsp fish sauce 1/2 worcestershire sauce 1/2 tsp ground black pepper 1/4 tsp allspice Pork: 1 1/2 lbs pork chops, thinly sliced 1/2 onion, thinly sliced 8-10 mushrooms, quartered 15-20 sugar snap peas, sliced 4-6 garlic cloves, chopped 1/2" fresh ginger, chopped 2 tbsp sugar Vegetable oil Instructions: 1) Mix all the ingredients for the brown sauce in a small bowl. 2) Over high heat in a saute pan, brown the pork. If necessary cook in batches, so the pan is not overcrowded. Remove pork and set aside. Saute the onion over high heat, cook until the outside has browned, but the interior is still crunchy. Remove onions and set aside. Saute the mushrooms, until just browned. Remove mushrooms and set aside. Saute the sugar snap peas, browning the outside, but are still crunchy. Remove sugar snap peas and set aside. 3) Over medium heat, add the pork juices that have pooled in the bowl of cooked pork. Add a tbsp of vegetable oil. Add the 2 tbsp of sugar, garlic, and ginger. Stir the sugar constantly sp as not to burn it. Cook the sugar until caramelized. Once the sugar has caramelized, add the brown sauce. Cook the brown sauce, until reduced by half. 4) Add the pork, onions, mushrooms and sugar snap peas back in. Cook until coated/glazed in brown sauce! 5) Serve over white rice and enjoy! Notes: 1) Can use chicken or beef, if you do not eat pork. 2) If your vegetables release too much liquid and the brown sauce will not thicken, use a cornstarch slurry to thicken. 3) Other veggies that work well in this dish: green beans, asparagus and broccoli. 4) Can add chili garlic paste or siracha for heat, although traditionally this dish is not spicy. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) Ingredients:
Marinade: 1 bosc pear 1/2 onion 4-5 garlic cloves 1/3" fresh ginger 6 tbsp soy sauce 2 tbsp mirin 2 tbsp sugar 1 1/2 tbsp gochujang 1 tbsp sesame oil 1/4 tbsp ground pepper Bulgogi: 1 1/2 pounds New York steak, thinly sliced 1/2 onion, thinly sliced 1/2 bunch green onion, sliced Instructions: 1) Blend all the marinade ingredients together until smooth. Pour over the thinly sliced steak in a bowl and marinate for up to 8 hours. The pear acts as a tenderizer and if the meat marinates too long, the texture becomes weird. 2) In a saute pan over high heat, cook the thinly sliced onion, browning the outside, but leaving some crunch. Remove the onion and bring the saute pan back up to high heat. Using tongs remove the meat from the marinade and cook in batches. You want the meat and sauce to caramelize. Once all the meat is cooked, throw back into the pan with the onions and top with green onions. Gochujang Aioli Ingredients: 1/2 cup japanese mayo 1 tsp soy sauce 1/2 tsp mirin 4 tbsp gochujang Instructions: 1) Mix together and enjoy! Notes: 1) If you want the bulgogi to be saucier, add 2 tbsp of marinade and let reduce in the pan. 2) If you can find Asian pears, use instead of the bosc. Also can use your favorite sweet apples, pineapple or kiwi. 3) Can be served over white rice or in burritos with fried rice. 4) If you have read this far you get the recipe for the fried rice sauce I used. 4 tbsp soy sauce, 2 tbsp red curry paste, 1/4 tsp sesame oil, 1 tsp mirin, 1 tsp gochujang ;) Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no extra cost to you. Gochujang amzn.to/2QoEKVr Japanese Mayo amzn.to/3aWSfoy Mirin amzn.to/3aWSrUO Soy Sauce amzn.to/2EBNrck |
Michael FehlChef/Food and Beverage Director Archives
March 2021
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