Korean Teriyaki Chicken w/ Maple Syrup

  • 1/4 cup soy sauce
  • 1 cup water
  • 1/3 cup maple syrup
  • 3 tablespoons dark sesame oil
  • 2 cloves garlic, crushed
  • 1 tablespoon minced fresh ginger root
  • 2 teaspoons ground black pepper
  • 5 skinless, boneless chicken breast halves
  • 1 cup brown rice
  • 2 cups water
  • 2 tablespoons cornstarch

Directions

  1. Mix the soy sauce, 1 cup water, maple syrup, sesame oil, garlic, ginger, and pepper in a large resealable plastic bag. Set aside 1/3 cup of the mixture. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
  2. Place the rice in a saucepan with 2 cups water, and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes.
  3. Preheat the oven broiler. Lightly grease a baking dish.
  4. Pour marinade from the bag into a saucepan, and bring to a boil. Mix in the cornstarch, and cook and stir until thickened.
  5. Place chicken in the prepared baking dish. Basting frequently with the reserved 1/3 cup marinade, broil 8 minutes per side, until juices run clear. Place chicken over the cooked rice, and top with boiled marinade to serve.

Basic Sugar Cookie Dough

2 1/2 cups flour (plus more for rolling out cookies)

1/4 tsp baking soda

1/4 tsp kosher salt

2 sticks room temp butter

3/4 cup sugar

1 egg

1 tsp vanilla

Whisk together flour, baking soda & salt.  Beat together butter & sugar until smooth.  Add egg and beat until fluffy.  Add vanilla and beat until mixed.  Gradually, add dry mixture until just incorporated.  Shape dough into a disc, wrap in plastic, chill for at least 1 hour before shaping.

Bake at 350 degrees until slightly browned.

Kielbasa & Roasted Vegetables w/ Mustard Sauce

Using 2 rimmed sheet pans, roast 2 chopped leeks, 1 large onion, 4 carrots and 5 Yukon Gold potatoes that have been tossed with olive oil, salt & pepper at 500 degrees for 30 minutes (or until browned). Add  sliced kielbasa to the roasting vegetables 15 minutes into the cooking time.

Mustard Sauce:

1/2 cup sour cream

2 Tbsp Dijon mustard or Dijon country-style mustard

1 tbsp water

Serve roasted kielbasa, vegetables with the mustard sauce.

Meatball Souvlaki

Make a regular Greek yogurt sauce (Greek yogurt, cucumber, lemon juice or whatever variation you enjoy)

Meatballs are made of:

1/3 cup bread crumbs

1 egg

1/3 water

1 small onion, minced

1 tsp ground cumin

1/4 tsp each garlic powder, salt & pepper

1 lb ground beef

Mix meatball ingredients, make small tbsp sized meatballs.  Place on rimmed baking sheet and roast until cooked through (350 degrees).  Roast any other vegetables (red onion, zucchini, tomatoes etc) that would be tasty with this at the same time.

Serve meatballs, roasted vegetables and Greek yogurt sauce in a pita.

Mexican Pasta

1 lb browned hamburger (or ground turkey w/ tsp of oil added)

1 small onion, chopped & sauteed

2 tsp cumin

1 can enchilada sauce

1 can corn

2 cups cooked pasta

Mix ingredients in skillet, heat through.  Serve garnished with cheddar cheese and maybe sour cream & salsa.

Chicken Tortilla Casserole

  • 12 corn tortillas (6-inch), toasted
  • 2 cups cooked, shredded dark-meat chicken
  • 1 can (4 ounces) chopped green chiles
  • 1 1/2 cups green or red salsa
  • 1 cup sour cream
  • 1 1/2 cups Monterey Jack cheese, shredded (6 ounces)

Directions

  1. Preheat oven to 375 degrees. In an 8-inch square baking dish, layer 4 tortillas, 1 cup chicken, cup chiles, 1/2 cup salsa, 1/3 cup sour cream, and 1/2 cup cheese; repeat once. Top with remaining tortillas, salsa, sour cream, and cheese. Bake until top is browned and bubbling, 30 to 40 minutes.

Sweet and Sour Meatballs

  • 2 pounds ground turkey  breast
  • 2 teaspoons salt-free garlic and herb seasoning or poultry seasoning
  • 1 egg white
  • Salt and ground black pepper
  • 2 (15-ounce) cans tomato sauce
  • 2 cups reduced-sodium chicken broth
  • 1 cup chili sauce
  • 1/2 cup cider vinegar
  • 1/2 cup brown sugar
  • 2 teaspoons dried thyme

Directions

In a large bowl, combine turkey, garlic and herb seasoning, egg white and 1/2 teaspoon each salt and black pepper. Mix well and shape mixture into about 32 meatballs. Place meatballs in bottom of slow cooker.

In a medium bowl, whisk together tomato sauce, broth, chili sauce, vinegar, brown sugar, and thyme. Pour mixture over meatballs.

Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Season, to taste, with salt and black pepper.

Tzatziki Sauce (version #1)

  • 2 cups Greek strained yogurt
  • 1/2 cucumber, seeded and chopped
  • 1 garlic clove
  • 2 1/2 teaspoons hot sauce (recommended: Frank’s Red Hot)
  • 1 teaspoon lemon juice
  • Salt and freshly ground black pepper

Special equipment: food processor Add the yogurt, cucumber, garlic, hot sauce, lemon juice and zest in a food processor and blend until smooth. Season with salt and pepper, and transfer to a bowl. Refrigerate at least 1 hour before serving.

Lamb Kabobs

  • 12 (6-inch) wooden skewers
  • 1 1/2 pounds ground lamb 2 scallions, finely chopped
  • 2 teaspoons onion powder 2 teaspoons chopped fresh oregano leaves
  • 1 teaspoon chopped fresh rosemary leaves
  • 1 teaspoon garlic powder 1 teaspoon ground cumin 1/2 teaspoon dried thyme

Directions

Salt and freshly ground black pepper Oil, for brushing 1 bag pita bread, at least 6 loaves

Preheat grill to high.

Soak skewers in water for 25 to 30 minutes. In a large bowl combine lamb, scallions, onion powder, oregano, rosemary, garlic powder, cumin, thyme, salt and pepper, to taste. Form meat around skewers, making an oblong sausage shape pressing and securing firmly. Refrigerate 30 minutes. Remove skewers from refrigerator. Brush grill with oil. Grill kabobs until charred on the outside and medium-rare on the inside, turning only once, about 3 minutes each side. Brush pita lightly with oil, and grill briefly on both sides to warm. Remove lamb kabobs from skewers and place 2 on each pita. Drizzle with Tzatziki Sauce to serve.

Chickpea, Tomato & Feta Salad

1 15 ounce can of chickpeas (rinsed)

4 tomatoes (plum work best, sliced into half-moon shapes)

1/2 cup fresh cilantro or parsley, minced (we use parsley)

2 tablespoons fresh lemon juice

1 cup crumbled Feta (approx. 4 ounces)

Salt & Pepper

1 tablespoon of oil

Heat oil in skillet over medium-high heat.  Pat dry the chickpeas and add to skillet.  Cook them until slightly crispy, about 3-5 minutes.  Stir in the tomatoes, parsley, lemon juice, 1/2 t salt and 1/4 t of pepper.  Sprinkle with Feta and serve immediately.