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.
Fry in oil heated over medium-high heat, until lightly browned on both sides.
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.
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
In a medium saucepan, combine soy sauce, catsup, honey, orange juice concentrate, chives and red pepper flakes.
Stir together over medium heat and bring just to a boil.
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.
Garnish with chives or chopped scallions, red pepper flakes, orange zest, and sliced almonds. Serve immediately over sticky rice.
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
1 1/2 cups shredded Mexican blend cheese
1 cup avocado and mango salsa (see below for recipe)
Combine the cumin, oregano, garlic powder, salt and pepper in a small bowl.
Place the uncooked chicken pieces in a mixing bowl and season with the spices, stirring to evenly mix.
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.
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.
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.
Transfer the quesadilla onto a plate and cut into 4 wedges. Repeat with remaining tortillas and ingredients. Serve immediately.
15 chicken wings - rinse in cold water and pat dry
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
Salt to taste
Freshly ground black pepper
Drizzles of honey for glaze
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).
Preheat oven to 425F.
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.
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.
16 tbs unsalted butter, cut into 1/2 inch pieces and softened
2 tbs cream cheese, softened
2 tsp vanilla extract
2 tbs melted butter
1/2 cup granulated sugar
2 tbs plus 2 tsp cinnamon
pinch of salt
Note: If you can’t find superfine sugar, simply process 1 cup granulated sugar in a food processor for 30 seconds, then measure out 3/4 cup for the recipe.
Whisk flour, sugar and salt together in a large bowl. Using an electric mixer on medium-low speed, beat the butter into the flour mixture, one piece at a time. Continue to beat the flour-butter mixture until it looks crumbly and slightly wet, 1-2 minutes.
Beat in the cream cheese and vanilla until the dough just begins to form large clumps, about 30 seconds. Knead the dough in the bowl by hand a few times until it forms a large cohesive mass.
Roll cookie dough into rods about 3/4-1 inch in diameter. Cut the rods into 3 inch pieces, place on a plate and refrigerate for 10-15 minutes. Combine 1/2 cup sugar, 2T plus 2tsp cinnamon and a pinch of salt in a small bowl.
Heat oven to 350 degrees. Place cookies on a baking sheet, with about an inch between each cookie. Using a pastry brush, brush each cookie with melted butter, and then sprinkle with a generous amount of cinnamon sugar mixture.
Bake cookies for 10 minutes, then remove from the oven and immediately place indentations lengthwise along the cookies using a wooden skewer. Let cookies cool for five minutes on the cookie sheet, then place on a cooling rack to cool completely.
(Optional) For more cinnamon-sugar flavor, brush cooled cookies with more melted butter and sprinkle again with cinnamon sugar
1 tbs instant espresso powder, mixed with 2 tsp water
2 tsp vanilla extract
2 1/4 cup sugar
1 cup unsalted butter, melted
1 1/2 cup flour
For cheesecake filling:
1 (8 oz) package cream cheese, softened
3 tbs sugar
1 large egg yolk
Preheat oven to 350 degrees.
In a large bowl, whisk together eggs, cocoa, salt, baking powder, espresso and water, and vanilla until well combined.
Stir in sugar and melted butter until well combined. Then stir in flour. Set brownie batter aside.
In a separate bowl, stir together cream cheese, sugar and egg yolk until well combined. Transfer to pastry bag.
Grease a mini-muffin pan. Spoon 1 tbs brownie batter into each cup. Pipe a generous amount of cheesecake filling atop brownie batter, then top each with an additional tsp of brownie batter. (Swirl to create a marbled effect)
Bake for 12 minutes, until tester comes out clean.
Let cool for 10 minutes in pan. Eat warm or transfer to cooling rack.