Asian Chicken Burgers

GROUND MEAT 

1 lb Chicken, fresh or grounded                            

2 sprig(s) green onions                            

2 Tbsp soy sauce

1 tsp sesame oil (or to taste)

garlic powder (to taste)                            

1 cup panko bread crumbs

VEGETABLE TOPPING

 

1/4 cup carrot, shredded

1/2 cup onions, sliced

1green bell pepper, sliced

1/4 cup  napa cabbage, shredded (or regular cabbage)                            

1 Tbsp  chives, fresh                            

1 cup bean sprouts, fresh                            

1 tsp rice vinegar (to taste)                            

ginger, ground (to taste)                            

garlic oil (to taste)                            

cayanne or black pepper (to taste)                            

cheese (optional)

                           

Spread

 

Japanese mayonnaise (or mayonnaise or choice)

1 Tbsp  sriracha sauce                        

garlic powder                            

cayanne pepper (optional: to taste)                            

6 to 8  buns (I live sandwich thins!)

 

Directions

                                                  

Step 1

In a food processor, grind the Burger Mix and refrigerate for up to 4 hours. (DO NOT FREEZE!)

Burger Mix:
1. chicken
2. green onion
3. panko crumbs
4. soy sauce
5. sesame oil
6. ginger (to taste)
7. black pepper (to taste)
8. chives
9. garlic (to taste)

 

Step 2

Burger can be cooked on the grill, baked or sautéed.(Whatever is your preference though sautéing is best.)

 

Step 3

In a sauté pan or wok, stir fry Vegetable Mix in garlic oil and strain excess juice. (Straining stops the vegetable from being soggy.)

Vegetable Mix:
1. Onions
2. green bell peppers
3. carrots
4. bean sprouts
5. chives

Seasoning:
1. soy sauce
2. rice vinegar
3. ginger, powdered or fresh (to taste)
4. cayenne or black pepper (to taste)
5. garlic, powder or fresh (to taste)

 

Step 4

 

OPTIONAL
Sauce for burger:
Japanese mayonnaise (regular mayonnaise can be used)
Sriracha sauce
garlic powder
cayenne pepper (to taste)

Mix in a small bowl, Mayonnaise, Sriracha sauce, garlic powder and cayenne pepper. Let rest in refrigerator for 4 hours, allowing mayonnaise to be infused with flavor.

 

Step 5

 

On Sandwich Thins (or Bun of your choice):
Vegetable Mix
Chicken Burger
Sauce (optional)
cheese (preference, optional)

Sweet & Spicy Asian Chicken Wings

Sweet & Spicy Asian Chicken Wings

Ingredients

 

Chicken Seasoning                                                    

56 oz  chicken wings, bag                            

garlic powder, (to taste)                            

black pepper, (to taste)

                           

Marinade & Sauce                                                    

1 cup rice vinegar                            

1 cup rice wine (or white wine, sutter home pinot grigio preferred)                            

2 cup soy sauce, low sodium                            

1 3/4 cup  honey (subsitiutes with sugar or agave)                            

red pepper flakes, to taste (spicyness preferred)   
                        

Directions 

                       

Step 1

 

Season chicken over 4 hours to overnight.         

 

 

Step 2

 

Pre-heat oven to bake at 400°. In a non-stick cooking dish, mix in all ingredients.

 
 

 

 

 

 

 

 

 

Step 3

 

Cover with glass lid and Cook for about 30 minutes

 

 

 

Step 4

After about 30 mintues, stir the meat to make sure that both sides are cooked thoroughly.            

 

 

Step 5

 

Optional: Add more honey along with season mix for stronger taste.            

 

Step 6

 

Place dish back in oven and allow chicken to finish cooking without glass lid. *Removing the lid will give the meat a gold brown color and allow that the sauce to stick to the meat*

           

 

 

 

 

   

Step 7

 

Optional: For a darker look turn the oven up to 425° for 5-10 minutes towards the end.

           

 

Step 8

 

Let cool down and place in serving bowl with some sauce.

Pomegranate Cheesecake

1 Hour Cook Time

10-12 Servings

Ingredients

Crust

• 15 graham crackers, crushed
• 2 tbsp. butter, melted
• Ground cinnamon, optional

Filling

• 4 (8 ounce) packages cream cheese
• 1 cup white sugar
• ¼ cup milk
• ½ cup Hiram Walker Pomegranate Liqueur (substitute: Pomegranate Juice)
• 4 eggs
• 1 cup sour cream
• 1 tbsp. vanilla extract
• ¼ cup all-purpose flour

Directions

• Step 1

Preheat oven to 325°F. In a medium bowl, mix graham cracker crumbs with melted butter. Press into bottom of a 9-inch springform pan. (If you like a harder crust, blind bake for 7 minutes)

• Step 2

In a measuring cup, mix Milk and Pomegranate Liqueur. The ratio of each is to your preference. {{The mixture ratio must total 3/4 cup of Pomegranate Liqueur & Milk.}} Then add the Vanilla Extract.

• Step 3 

 

           In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream and flour until smooth. Pour filling into prepared crust.

 

.

• Step 4

Bake in preheated oven for 1 hour. Let your cheesecake cool completely to prevent cracking. Chill in refrigerator until serving.

Corn Bread Casserole

Corn Bread Casserole aka Souffle

This not my recipe but it is enjoyable, especially at Thanksgiving. Jiffy's Corn Bread Casserole

Ingredients

1 pkg Jiffy Mix
1 can whole kernel corn, drained
1 can cream corn
1 8 oz sour cream, regular
1/2 stick melted butter
2 eggs

Directions

Step 1

Preheat oven to 375°F. Grease a 1-1/2 quart casserole dish.
 

Step 2

 

Pour butter, whole kernel corn, and cream corn into dish. Blend in sour cream.
 

Step 3

 

In separate bowl, beat eggs and stir into casserole. Add muffin mix. Blend thoroughly.
 

Step 4

 

Bake 35 - 40 minutes or until center is firm. Serves 6-8.
 

Crock Pot Pulled Pork

Crock Pot Pulled Pork

Ingredients

 

1 lb of Pork Shoulder or Roast (i use country ribs also, just remove fat)

2 medium onions, minced

1 bottle (18 oz) Cattlemen's Kansas City BBQ sauce

garlic powder

Black pepper

McCormick Molasses Bacon seasoning

Salt, optional
 

Directions

 

Step 1

 

Remove excess fat from pork and season with garlic powder, black pepper, and McCormick Molasses Bacon seasoning. Rest in refrigerator minimum 4 hours.

 

Step 2

 

Place pork in crock pot then cover with whole bottle of BBQ sauce and cook for 7 hours on low.

 

Step 3

 

After 7 hours, shred pork in crock pot using 2 forks. Cook for additional hour.
 

Step 4

 

Serve in favorite meal; sandwiches, tacos, over rice, etc.
 

Step 5

 

Let cool completely and freeze In quart size freezer bags for future use.
 

 

Copycat Pulled Pork Fries

Copy Cat Wendy's Pulled Pork Fries

Ingredients

 

1 cup pulled pork (Here is my crock pot for pulled pork)
2 hand fulls French Fries (I like crinkles)
2 tbsp diced onions (white or red)
2 oz shredded cheese or Velveeta
2 oz Cattlemen's Memphis Sweet Bbq Sauce
Cilantro, optional
 

Directions

 

Step 1

Pre Heat oven to 450°.

 

Step 2

Bake French Fries at 450° for 25 minutes or golden brown.

 

Step 3

Plate Fries, then melt shredded cheese over fries in microwave. (If using Velveeta, melt in a small saucepan w/ milk.)

 

Step 4

Layer fries with pulled pork, onions, bbq sauce and Cilantro.

 

 

 

sickness chicken soup

Minah's Sick Chicken Soup 

 

Ingredients             

 

8-10 chicken wings or drums        

4 medium potatoes                         

2 medium onions, sliced or diced

1 celery stalk, thinly sliced                                                                                  

1 cup frozen corn  (sub. 2 corns quarted 2 inches)
1 cup frozen peas
A handfull of cabbage
A handfull of spaghetti noodles (10), broken 3 times 
4 cups water
2 quarts of low sodium chicken stock
Granulated garlic
Weber's Roasted Garlic & Herb seasonings
Salt
Black Pepper
Cilantro, optional
Sour cream, optional

                                                           

Directions

 

Step 1.

 

Season chicken 4 hours to overnight before cooking. My favorite seasoning is granulated garlic, Weber's Roasted Garlic & Herb seasonings, salt and black pepper.

 

Step 2.

 

In a Dutch oven, brown chicken in vegetable oil, at least 3 minutes a side.  Do not crowd chicken, it will steam not brown. Remove chicken from pan.

 

Step 3.

 

Repeat process with potatoes making sure to season potatoes (I use same seasoning in Step 1). Remove potatoes from pan.

 

Step 4.

 

Add onions and celery to Dutch oven, using salt to bring out sweetness of onions.

 

Step 5.

 

Deglaze pan using stock, scraping up all the bites. (To quote Carla Hall "There's flavor in the brown"). Then add your water, chicken, and potatoes. Bring liquid to a boil and Cook for 20 minutes.

 

Step 6.

 

After cooking for 20 minutes, lower heat to a simmer and add corn, peas, and cabbage. Season with 2 packets of Sazon Goya con Culantro y Achiote, garlic. Cook another 20 minutes.

 

Step 7.

 

Final step is to add noodles and cook according to directions on box. (Noodles will expand absorbing liquid. If you want a thinner soup, add 2 cups of water and season with granulated garlic, Weber's Roasted Garlic & Herb seasonings, and black pepper.)

Step 8.

 

Optional: top soup with Cilantro and Sour Cream

Jo and Sue: Creamsicle Pudding

Jo and Sue: Creamsicle Pudding: This recipe is not my own but it called to me, my favorite desserts have Orange & Cream in them.

Creamsicle Pudding

Ingredients

1 (10.2 gr) pkg of sugar free Orange Jell-O

1 small can Mandarin oranges, drained (about 1 1/2 cups)

1 (30 gr) pkg of Fat Free Instant Vanilla Pudding

1 1Liter container of Lite Cool Whip

Directions

1. Dissolve Orange Jell-O in 1 cup boiling water. Fill a 1 cup measuring cup 1/2 full with ice cubes and fill with cold water. Add to Jell-O. Stir until ice is melted and then set aside for 5 minutes. 

2. Stir in 1 cup of Mandarin oranges. Save the other half cup for decorating the dessert.

3. With an electric mixer, blend in instant vanilla pudding, beating until well blended. Let stand for 15 minutes.

4. Fold in half the tub of Cool Whip.

5. Spoon into individual serving dishes or one large dish, top with remaining Cool Whip. {Easier to Use a piping bag}. Decorate with the remaining 1/2 cup mandarin slices.

6. Store, covered, in fridge until ready to serve.

Apple Pie Rollups Recipe

Apple Pie Rollups

Ingredients

Crust Rollups

1 box Pillsbury™ refrigerated crescent rolls, softened as directed on box

Filling

1 cups thinly sliced, peeled Granny Smith apple (1 medium)
1/4 cup sugar
1 tablespoons all-purpose flour
ground cinnamon, to taste 
1/4 teaspoon salt (optional)
ground nutmeg, to taste
1 tablespoon lemon juice

 

Directions:

Step 1

Heat oven to 375°F. Line cookie sheet with cooking parchment paper. Set aside.

Step 2

Peel and core Granny smith Apple, sprinkle w/ lemon juice to stop browning of apple. (I like Granny Smith because apple retains a crisp bite; they are not mushy)

Step 3

In a large bowl, gently mix filling ingredients; sugar, all-purpose flour, cinnamon, nutmeg and salt (optional)

 

 

Step 4

 

Spoon filling onto rolled crescent. Wrap crescent gently around filling until pinching close. Then roll into crescent shape rolls.

 

Step 5

Bake 10 to 12 minutes or until crescents are deep golden brown and apples are softened. Cool 5 minutes before serving.

Step 6

 

Serve w/ powdered sugar and cinnamon 
  

This a altered recipe; Here is the link for the original recipe by Pillsbury: Apple Pie Crescents