Orange Chicken

• 1 1/2 lbs (680 grams) chicken breast
• 3 well beaten eggs
• 2 tbs milk
• 1 cup cornstarch
• salt & pepper

1. Slice the chicken into bite-sized pieces and dip the chicken pieces in egg and milk mixture. Coat in cornstarch, then dip it again in egg mixture.
2. Fry in oil heated over medium-high heat, until lightly browned on both sides. 
3. Remove and allow to cool on a paper towel before transferring to a baking sheet. To bake, make sure chicken pieces are in a single layer on baking sheet, coat with orange sauce and bake according to directions below.

Orange Sauce

• 1/2 c. soy sauce
• 1/4 c. catsup
• 1/2 c. honey
• 1/4 c. orange juice concentrate 
• 2 T. white vinegar
• 1 T. dried chives
• 1 T. red pepper flakes
• 1 T. sliced almonds

1. In a medium saucepan, combine soy sauce, catsup, honey, orange juice concentrate, chives and red pepper flakes. 
2. Stir together over medium heat and bring just to a boil.
3. Drizzle sauce over fried chicken. Bake in an oven preheated to 400 degrees for 20-25 minutes, stirring often to coat the chicken with the glaze. Remove from oven when glaze is no longer puddled around the chicken, it should be sticky and fully coating the chicken.
4. Garnish with chives or chopped scallions, red pepper flakes, orange zest, and sliced almonds. Serve immediately over sticky rice.

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Tropical Chicken Quesadillas

Yield: 4 to 6 dinner-sized servings

• 1/2 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon garlic powder
• salt and pepper, to taste
• 2 boneless chicken breasts, cut into 1-inch pieces
• 2 tablespoons olive oil, divided
• 1/2 onion, sliced
• 1 bell pepper, sliced
• 1 clove garlic, minced
• cooking spray
• 1 1/2 cups shredded Mexican blend cheese
• 1 cup avocado and mango salsa (see below for recipe)
• 8 tortillas

1. Combine the cumin, oregano, garlic powder, salt and pepper in a small bowl.  
2. Place the uncooked chicken pieces in a mixing bowl and season with the spices, stirring to evenly mix.  
3. Heat 1 tablespoon olive oil in a large skillet.  Brown the chicken until cooked through; remove from the pan and shred into smaller pieces; set aside.  
4. In the same skillet, heat the other tablespoon olive oil then cook the onions and peppers with the salt and pepper until tender.  Add the minced garlic and sauté until just fragrant, about 1 minute.  Remove the peppers and onions from the pan and set aside.
5. Spray a tortilla with cooking spray and place, spray side down, in the skillet.  On half of the tortilla, layer some cheese, chicken, onions/peppers and salsa.  Fold the other side of the tortilla over the fillings and let cook until the bottom of the tortilla is golden and crispy.  Flip and let cook until the other side is also golden and crispy.
6. Transfer the quesadilla onto a plate and cut into 4 wedges.  Repeat with remaining tortillas and ingredients. Serve immediately.

Avocado and Mango Salsa

Yield: 5 servings

• 1 mango, peeled and diced
• 1 avocado, peeled and diced
• 1 Roma tomato, seeded and diced
• 1 clove garlic, minced
• 1 jalapeño, seeded and diced
• 1/4 cup chopped fresh cilantro
• Juice from one fresh lime
• 1/4 cup chopped red onion
• 1 Tablespoon olive oil
• Salt and pepper, to taste

Stir together all ingredients in a medium bowl.  Cover and let the flavors blend in the refrigerator for at least 30 minutes before serving.

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Sweet and Spicy Chicken Wings

Ingredients

• 15 chicken wings - rinse in cold water and pat dry

For marinade:

• 1 tbsp olive oil
• 4 cloves of garlic - minced
• 1/4 cup lemon juice
• 1 tbsp Worcestershire sauce
• 3 tbsp tomato paste
• 2 tsp Tabasco sauce 
• 1 tsp cayenne pepper or crushed chili peppers
• 2 tbsp honey 

Seasoning:

• Salt to taste
• Freshly ground black pepper
• Drizzles of honey for glaze

Instructions

1. In a large bowl, mix together the marinade ingredients. Season the chicken wings with salt before coating well in the marinade. Cover, refrigerate for at least an hour (overnight is best). 
2. Preheat oven to 425F.
3. Line a baking pan or broiler pan with parchment paper, and place the chicken wings on top (keep the leftover marinade still in the bowl for later). Drizzle a bit more honey over each wing for a nice light glaze. Then sprinkle with freshly ground black pepper. 
4. Bake for 20 minutes, then flip the chicken wings over and brush them with the remaining marinade. Bake for another 10 minutes. Then set the oven on broil and bake the chicken for another 3 to 5 minutes, or until the chicken is crispy brown. 
5. Serve warm.

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Salmon with Grilled Pineapple Salsa

Ingredients

• 3 lbs salmon filet
• 1 cup olive oil
• 1/2 cup soy sauce
• 1/2 cup Dijon mustard

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Korean Army Stew (Budae Jjigae)

Yields: 2 servings

Cold Sesame Noodles

Ingredients

• 3/4 cup smooth peanut butter
• 2 tbs soy sauce
• 1 inch chunk peeled fresh ginger (coarsely chopped)
• 1 large clove garlic (coarsely chopped)
• 2 tbs rice vinegar
• 1 tbs toasted sesame oil
• 1 1/2 tbs light brown sugar
• 1 tsp red pepper flakes
• water, to thin
• 8 oz spaghetti (or soba noodles)
• 4 scallions (thinly sliced)
• 1 yellow bell pepper (thinly sliced)
• 1 orange bell pepper (thinly sliced)
• 1 medium cucumber (peeled and sliced)
• 2 tbs toasted sesame seeds
• (optional) cubed extra firm tofu or shredded cooked chicken

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Thai Chicken and Noodles

Ingredients

• 1 1/4 lb boneless, skinless chicken breast (cut into thin slices)
• 4 scallions (thinly sliced)
• 2 cloves garlic (minced)
• 1/2 cup soy sauce
• 2 tbs rice vinegar
• 2 tbs light brown sugar
• 1 tbs freshly squeezed lime juice
• 1/2 tsp anchovy paste
• 1/2 tsp red pepper flakes (or to taste)
• 3 1/2 oz Chinese rice noodles
• 1 tbs oil
• 2 carrots (sliced into ribbons)
• 1/2 cucumber (thinly sliced)
• 1/4 cup chopped fresh basil leaves
• (optional) chopped peanuts, sliced scallions, sliced limes, bean sprouts, red pepper flakes

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Crunchy Honey Chicken

Ingredients

• 1 lb boneless, skinless chicken breast (thinly sliced)
• 2 egg whites
• 1/3 cup cornstarch (or flour)
• 1/2 red pepper (thinly sliced)
• ~3/4 cup sugar snap peas
• 1 clove garlic, minced
• 3 tbs olive oil
• 1 tbs soy sauce
• 1/4 cup honey
• salt and pepper

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Creamy Seafood Linguine

Ingredients

• 6 oz linguine
• 1/2 cup chicken broth
• 1/2 cup half and half
• 1 tbs cornstarch
• 2 tsp olive oil
• 3/4 cup chopped onion
• 3 cloves garlic, minced
• 1/2 tsp basil
• 1 can chopped clams with juice
• raw bay scallops
• raw shrimp
• green onions

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Leftover Spaghetti Pie

Yields: 1 pie, or 4 mini pies

Ingredients

• 2 cups cooked spaghetti
• 1 1/2 cup spaghetti sauce
• 1 cup ricotta cheese
• 1/2 cup Parmesan cheese
• 1/4 cup fresh chopped parsley

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Three Cup Chicken

Ingredients

• oil
• boneless chicken thighs (cut into chunks)
• sesame oil
• fresh ginger (sliced)
• 1 clove garlic (finely chopped)
• 1/2 cup cooking wine
• 1/3 cup soy sauce
• 1/4 cup water
• 3 tbs sugar
• 1/2 cup fresh basil

Instructions

1. Heat oil in pan over medium-high heat. Cook chicken pieces until lightly browned. Remove chicken from skillet and set aside.
2. Heat a little sesame oil. Add garlic and ginger. Cook until ginger begins to brown, about 30 seconds.
3. Stir in chicken, cooking wine, soy sauce, water, and sugar.
4. Bring to boil, then reduce heat to medium-low. Simmer until only 1/4 of sauce remains (about 20 minutes).
5. Stir in basil. Increase heat to medium. Cook until liquid is almost gone.

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Grilled Chicken Fajitas

-Recipe-

Ingredients

• 1/3 cup juice from 2-3 limes
• 6 tbs vegetable oil
• 3 medium garlic cloves, minced
• 1 tbs Worcestershire sauce
• 1 1/2 tsp brown sugar
• 1 jalapeno (seeds and ribs removed), minced
• 1 1/2 tbs fresh cilantro leaves, minced
• salt and pepper
• 3 boneless, skinless chicken breasts (about 1 1/2 lbs)
• 1 large red onion (peeled and cut into 1/2-inch thick rounds - do not separate rings)
• 2 bell peppers, quartered
• 8-12 (6 inch) tortillas

Directions

1. In a medium bowl, whisk together lime juice, 4 tbs oil, garlic, Worcestershire, brown sugar, jalapeno, cilantro, 1 tsp salt, and 3/4 tsp pepper. Reserve 1/4 cup marinade in a small bowl. Set aside.

2. Place chicken in marinade. Cover and refrigerate for 15 minutes.

3. Brush both sides of onion rounds and peppers with remaining 2 tbs oil. Season with salt and pepper.

4. Remove chicken from marinade and place on grill. Place onion rounds and peppers (skin side down) on grill. Cook chicken until well browned (4-5 minutes). Flip chicken and continue grilling until no longer pink on inside (or 160 degrees, about 4-5 minutes).

5. Meanwhile, cook peppers until spottily charred and crisp-tender (8-10 minutes), turning once or twice as needed. Cook onions until tender and charred on both sides (10-12 minutes), turning every 3-4 minutes. When chicken and vegetables are done, transfer to large plate and cover with foil to keep warm.

6. Place 2-3 tortillas on grill and cook until warm and lightly browned (20 seconds per side). When done, wrap in kitchen towel or foil to keep warm.

7. Separate onions into rings and place in medium bowl. Slice bell peppers lengthwise into 1/4-inch strips and place in bowl with onions. Add 2 tbs unused marinade to vegetables. Toss well.

8. Slice chicken into 1/4-inch strips and toss with remaining unused marinade in separate bowl.

9. Serve chicken and vegetables with warmed tortillas.

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Turkey Chili Macaroni

-Recipe-

Yields: 8 servings

Ingredients

• 1 1/4 lbs turkey
• 2 tbs oil
• 1 medium onion, chopped
• 1 cup chopped green pepper or celery
• 2 1/2 cups chicken broth
• 7 oz uncooked elbow macaroni
• 1 can (15 oz) tomato sauce
• 2 tbs vinegar
• 1 1/2 tsp sugar
• 1 tsp chili powder
• 1 tsp garlic salt
• 6 tbs divided grate Parmesan cheese
• 1 1/2 tbs snipped parsley

1. Heat oil in dutch oven over medium-high heat. Saute ground turkey, onion, and green pepper until meat is no longer pink. Drain, reserving juices. Set aside.

2. Return juices to pan and add broth. Bring to boil. Add macaroni and simmer 10 minutes, stirring often, until broth is almost absorbed.

3. Stir in remaining ingredients except cheese and parsley. Simmer 10 minutes.

4. Transfer to serving dish and garnish with cheese and parsley.

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