Korean Hot Chicken

Ingredients

4 Chicken breasts – Butterflied into 8 thin breasts

Marinade

  • 3 Tbs Gochujang (Red Pepper Paste)
  • 3 Tbs Soy Sauce
  • 2 Tbs Brown Sugar
  • 2 Tbs Mirin
  • 1 Tbs Rice Wine Vinegar
  • 1 Tbs Ginger – Minced
  • 1 Tbs Gochugaru (Red Pepper Powder)
  • 1 Tsp Oyster Sauce
  • 2 Garlic Cloves – Minced

Directions

  1. In a small bowl, mix the marinade well.
  2. Add the chicken and marinade into a large ziplock bag or a container. Ensure the chicken is well coated and set in the refrigerator for at least 2 hours before cooking.
  3. Pre-heat your oven to High Broil. Let the oven heat-up for at least 10 minutes. Ensure that your top rack is on the highest level.
  4. Line a baking pan with aluminum foil, spray with cooking spray and place the chicken on the foil.
  5. Place the pan in the oven and broil for 7 to 9 minutes. Ensure that the chicken reaches at least 165 degrees (F) internal.

Cucumber Kimchi

Ingredients

  • 2 English Cucumbers – Peeled and thinly sliced
  • 2 Tbs Red Pepper Powder
  • 1 1/2Tbs Rice Wine Vinegar
  • 2 Tbs Soy Sauce
  • 2 tsp Mirin
  • 2 tsp Sesame Seeds
  • 1/2 tsp Garlic Powder
  • 3 Tbs Rock Salt

Directions

  1. Peel and thinly slice the english cucumbers. Place them in a colander and top with the rock salt to drain out the water from the cucumbers.
  2. Rinse the cucumbers and then dry.
  3. In a large bowl, place the sliced cucumbers and add the remaining ingredients. Mix well to combine.
  4. Place in an air tight container and store in the refrigerator.
  5. Let the cucumbers marinade in the refrigerator for at least 6 hours. Best if it is at least 1 day before serving.

Italian Cheesy Monkey Bread

Ingredients

  • 14 Dinner Rolls – Frozen
  • Parchment Paper
  • Paper Towels
  • Olive Oil Spray
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp Italian Seasoning
  • 1/4 Tsp Red Pepper Flakes
  • 2 Cups Mozzarella – Shredded
  • Paper Towels
  • Marinara

Directions

  1. Line a slow cooker with parchment paper that goes up 1 to 2 inches on each side. Spray the parchment paper with olive oil spray.
  2. Place 12 to 14 frozen rolls evenly on the bottom of the slow cooker.
  3. Place the slow cooker on warm, place 2 to 3 paper towels on the top of the slow cooker before lowering the lid.
  4. Cook on warm for 1 1/2 to 2 hours on warm.
  5. Punch the rolls down with your fingers and spray with olive oil spray.
  6. Season the top of the rolls with the garlic powder, red pepper flakes, and Italian seasoning.
  7. Place 2 to 3 paper towels on the top of the slow cooker before lowering the lid again and place on high for 1 hour.
  8. Remove the lid, top with the cheese and extra Italian seasoning if you would like and then cover, again, with paper towels and cook on high for 1 hour.
  9. Pull the Italian Cheesy Monkey Bread out from the slow cooker by the parchment paper and serve with marinara.

Hot Taco Dip

Ingredients

  • 8 oz Cream Cheese – Softened
  • 8 oz Sour Cream
  • 16 oz Refried Beans – Canned
  • 4 oz Green Chilis – Dice and drained
  • 1 Cup Pepper Jack Cheese – Shredded
  • 1 Packet Mild Taco Seasoning
  • 1 Cup Cheddar Mexican Cheese Blend- Shredded
  • 2 Plum Tomatoes – Diced
  • Cilantro – Chopped
  • Black Olives – Sliced
  • Corn Tortilla Chips

Directions

  1. Pre-heat the oven to 350 degrees F.
  2. In a large bowl combine the softened cream cheese, sour cream, refried beans, pepper jack cheese, diced green chilis, and taco seasoning. Mix well with a hand mixer until smooth.
  3. Spoon the mixture into a 9 x 9 dish. Let it settle and top with the cheddar Mexican cheese blend.
  4. Bake on the center the center rack for between 25 and 30 minutes.
  5. Remove the dip and let it rest for 10 to 15 minutes.
  6. Top with the tomatoes, black olives, and cilantro.
  7. Serve with your favorite corn tortilla chips or chips.

Loco Moco

Ingredients

Patty

  • 1 Lb Lean Ground Beef – 4 (4 Oz) Patties
  • Garlic Powder
  • Onion Powder
  • Ground Black Pepper
  • Salt

Gravy

  • 8 Oz Baby Bella Mushrooms – Sliced
  • 1/2 Large Onion – Sliced
  • 3 Tbs Butter – Unsalted
  • 3 Tbs Flour
  • 3 Cups Beef Broth
  • 1 1/2 Tbs Low-Sodium Soy Sauce
  • 1 Tsp Worcestershire
  • 1 Tbs Olive Oil

Rice

  • 4 Cups Cooked White Rice

Eggs

  • 4 Eggs
  • 1 Tbs Olive Oil

Directions

  1. Divide the ground beef into 4 equal sized patties and press them out, almost smashed. Season the patties well on both sides with the garlic and onion powder, ground black pepper, and salt.
  2. In a large high-sided sauté pan, heat the olive oil over medium heat and add the mushrooms and onions. Sauté until the mushrooms are cooked and the onions become translucent, about 5 to 7 minutes. Stirring occasionally. Add the butter and stir.
  3. Once the butter has melted add the flour, stir, and continue to cook for another 2 to 3 minutes to get as much of the flour taste out of the gravy.
  4. Pour in the beef broth, Worcestershire, and soy sauce. Bring to a simmer, stirring occasionally. Simmer between 14 and 16 minutes. The gravy will start to thicken.
  5. While the gravy thickens, heat a cast iron pan or another pan on medium heat. Spray with cooking spray and cook the patties two at a time if you have room. Cook the patties for 4 to 5 minutes on each side, you want to get a good sear on each side. Cook through to at least 160 degrees or there is no more pink.
  6. Remove the patties, spray with additional cooking spray or butter, and cook your 4 eggs, sunny-side up, in the same pan. NOTE: You can add your patties to the gravy to keep them warm as you finish cooking the patties and the eggs.
  7. To cook your eggs, warm 1 Tbs of olive oil over low heat. Crack your eggs into the pan, if you can fit all four, go for it, if not add more olive oil for each instance. Cover the eggs and cook until the whites set. Season with salt and ground black pepper.
  8. Build your loco moco starting with 1 Cup of cooked white rice. Top with the patty and then add the gravy. Finish off with a nice sunny-side egg on the top. Enjoy!

Pretzel Pecan Rolo Turtles

Ingredients

  • Mini Pretzels – Squares or Circles
  • Rolo Caramel Candies
  • Pecan Halves

Directions

  1. Pre-heat your oven to 300 degrees.
  2. Spread your pretzels on a baking pan. You can line it with parchment paper if you like.
  3. Place a Rolo in the middle of each pretzel.
  4. Bake on the center rack for 2 to 3 minutes to soften the Rolo candies. Do not over cook.
  5. Remove from the oven and press a pecan half down in the center of the Rolo.
  6. Place the baking pan in a cool place. You can start on the counter and move the pan into the refrigerator or you can start in the garage and then move the pan into the refrigerator.
  7. Once completely cooled and the chocolate has hardened, place in an airtight container and store in the refrigerator.
  8. Repeat for as many Pretzel Pecan Rolo Turtles
  9. Enjoy!

Fried Pickle Dip

Ingredients

  • 1 1/2 Cup Sour Cream
  • 1 1/2 Cup Whipped Cream Cheese
  • 1 1/2 Cup Dill Pickles – Chopped
  • 1 Packet Ranch Seasoning
  • 2 Tbs Fresh Dill – Finely Chopped
  • 1 Tbs Fresh Chive – Finely Chopped
  • 1 Tsp Ground White Pepper
  • 1/4 Tsp Cayenne
  • 2 Tbs Butter – Unsalted
  • 3/4 Cup Panko

Directions

  1. In a medium sized bowl or container, mix all of the ingredients minus the butter and Panko. Cover and refrigerate for at least 2 hours.
  2. Before serving, melt the butter in a small sauté pan over medium heat and add the Panko.
  3. Toast the Panko in the pan for 3 to 5 minutes, until it turns dark brown. Move the Panko around periodically to avoid burning.
  4. Place the dip into your preferred serving dish and top with the toasted Panko. Serve with potato chips, preferably ones with ridges.

Taco Chili

Ingredients

  • 2 Lbs Ground Beef – Lean
  • 1 Large Onion – Diced
  • 2 x 10 oz Cans Rotel – Hot or Medium
  • 15 oz Can Black Beans
  • 2 x 11 oz Cans Mexicorn
  • 7 oz Jar Diced Pimentos
  • 10 oz Can Enchilada Sauce
  • 15 oz Tomato Sauce
  • 14 oz Can Chicken Broth
  • 2 packages Old el Paso Taco seasoning (Mild)
  • 1 Tbs Chili Powder
  • 2 Tsp Cumin
  • 2 Tsp Smoked Paprika
  • 2 Tsp Ground Black Pepper
  • 1 Tsp Cayenne
  • 1 Tsp Garlic Powder
  • 1 Tsp Salt

Toppings

  • Shredded Cheese
  • Sour Cream
  • Corn Chips
  • Cilantro
  • Green Onion

Directions

  1. In a large dutch oven, brown the ground beef over medium heat. Break the beef into smaller pieces while it cooks. If needed, drain the grease. If you use lean ground beef at 93% or higher, there is no need.
  2. Add the packages of taco seasoning and continue cooking per package instructions. If water is needed per the instructions, add it a tablespoon at a time because you have a little bit of fat rendered from the ground beef already. Be careful not to add too much liquid.
  3. Once the beef is browned, add the remaining ingredients. Stir to combine and bring to a simmer.
  4. Cover, reduce the heat to low, and simmer for 30. Stir 2 to 3 times while it simmers.
  5. Build your Taco Chili bowl. Taco chili, topped with your favorite toppings. Cheese, sour cream, corn chip, green onions, cilantro, etc…

NOTE: If you use a crock pot, after step 2, add everything into the crock pot and stir to combine well. Cook on high for 4 hours or on low for 6 to 8 hours. You can also cook the Taco meat the day before and keep it in the refrigerator before using.

Mexican Rice

Ingredients

  • 3 Tbs Neutral Oil (Vegetable or Canola)
  • 2 Cups Uncooked White Rice – Long Grain
  • 1/2 Tsp Chili Powder
  • 1/2 Tsp Cayenne
  • 1/2 Tsp Salt
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp Onion Powder
  • 1/4 Tsp Smoked Paprika
  • 1/4 Tsp Ground Black Pepper
  • 1/4 Dried Oregano
  • 10 Oz Rotel
  • 8 Oz Tomato Sauce
  • 4 Cups Chicken Broth

Directions

  1. Heat the oil in a large pot or sauce pan that has a lid over medium-high heat. Add the rice and stir to combine. Cook over medium heat, stirring frequently, until the rice is lightly golden brown (about 10 minutes).
  2. Add the remaining ingredients and bring to a boil. Cover, reduce the heat to low, and cook for about 20 minutes or until all of the liquid has been completely absorbed.
  3. Remove from heat and allow the rice to rest for about 5 minutes before uncovering and fluffing the rice with a fork or spoon.
  4. Serve and enjoy!!

Smashed Breakfast Sausage Tacos

Ingredients

  • 6 Flour Tortillas
  • 1 Lb Hot Breakfast Sausage (Jimmy Dean)
  • 20 oz Shredded Potatoes (Hashbrowns)
  • 2 Tbs Olive Oil
  • 1 Tbs Butter
  • 6 Eggs
  • 6 oz Shredded Cheese – Cheddar or Pepper Jack
  • Taco Sauce
  • Salt
  • Ground Black Pepper

Directions

  1. In a large pan, warm the olive oil over medium heat. Add the shredded potatoes and spread evenly across the pan. Cook the potatoes for 8 to 10 minutes. Stir or flip the potatoes over and continue to cook for another 8 to 10 minutes. Stir occasionally and continue to cook until the potatoes are crispy to your liking.
  2. While you cook the potatoes, smash 2.5 oz of breakfast sausage evenly on one side of the tortilla (makes 6 tacos). Heat a non-stick pan over medium heat, spray with cooking spray and cook the breakfast sausage tortilla, sausage side down, for 3 to 4 minutes. Flip the tortilla and cook for another 1 to 2 minutes. Be careful not to burn the tortilla on the second side.
  3. Repeat this process for the remaining 5 tortillas, but you may need to decrease the time by a minute after the first taco as the heat of the pan may have increased. Just make sure that the sausage is cooked through, which will not take long because they are so thinly spread on the tortilla.
  4. After the potatoes and smashed tacos are done cooking, whisk the eggs well in a medium size bowl. Clean one of your pans, or you can use the pan that the sausage cooked in to add flavor to the eggs. Spray the bottom of the pan with cooking spray or melt a Tbs of butter over low-medium heat. Add the eggs and using a spatula, stir the eggs every 30 to 45 seconds to cook the eggs evenly. Season with salt and ground black pepper. Once the eggs have reached your desired doneness, pull them off the heat and set to the side. NOTE: You can sub the scrambled eggs for eggs prepared any other way you would like.
  5. Build your tacos!! Add your hashbrowns, eggs, shredded cheese, and taco sauce. You can add other toppings such as sour cream and cilantro at your leisure. Enjoy!