Chicken with Mango and Ginger

Ingredients

• 1 large mango, peeled, pitted, and cut into 1/4-inch wedges
• 8 chicken cutlets (about 1 3/4 pounds total)
• 1 piece fresh ginger (1 inch), peeled and cut into matchsticks
• 1/3 cup fresh cilantro leaves
• 1 medium jalapeno, thinly sliced
• Coarse salt and ground pepper
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• Lime wedges, for serving

Directions

1. Preheat oven to 400 degrees. Place mango wedges in center of four 18-inch-long pieces of parchment. Top with chicken, ginger, cilantro, and jalapeno. Season with salt and pepper and drizzle each with 2 teaspoons oil. Fold parchment into a twist or envelope shape.
2. Place packets on a rimmed baking sheet and bake until packets are puffed up and chicken is cooked through, 18 to 20 minutes. Serve with lime wedges.

Pork Kabobs with Orange and Thyme / Cilantro Garlic Rice

Ingredients

• 1/4 cup fresh orange juice, plus 1 tablespoon freshly grated zest
• 5 garlic cloves
• 2 tablespoons coarsely chopped fresh thyme
• 1 tablespoon Dijon mustard
• Coarse salt and freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 1 1/4 pounds boneless pork loin, cut into 1 1/2-inch pieces

Directions

1.     Whisk together orange juice and zest, garlic, thyme, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Add pork; toss to coat. Cover bowl with plastic wrap, and let pork marinate 20 minutes at room temperature.

2.     Heat a grill or grill pan until medium-hot. Thread 5 or 6 pieces of pork onto each of 4 skewers; season with salt and pepper. Discard marinade. Grill pork, turning occasionally, until cooked through and slightly charred, about 12 minutes.

Chicken, Ham, and Cheese Roll-Ups

Ingredients

8 thin chicken cutlets (about 1 1/2 pounds total)

Coarse salt and ground pepper

2 tablespoons honey mustard

4 slices deli ham (about 4 ounces total), halved lengthwise

12 thin slices Swiss cheese (about 4 ounces total), halved lengthwise into 24 strips

1 package (10 ounces) frozen peas

1 tablespoon butter

3/4 cup couscous

Directions

1. Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Place cutlets on work surface,

and season with salt and pepper.

2. Spread cutlets with mustard; layer with 1 slice of ham and 2 strips of cheese. Starting at a short end, roll up cutlets; place,

seam side down, on prepared baking sheet. Top each cutlet with 1 piece of remaining cheese; broil until browned and

chicken is opaque throughout, 6 to 10 minutes.

3. Meanwhile, in a small saucepan, bring peas, butter, and 1 cup water to a boil. Remove from heat, and stir in couscous. Cover

and let stand 5 minutes. Season with salt and pepper; fluff with a fork. Serve couscous with roll-ups.

Beef and Broccoli

Directions:

Pre-cook broccoli about 1/2 way

Steak is marinated already.. add to a hot pan w/ a little cooking oil.

Cook steak 2 minutes.

add container of sauce

add broccoli, cook another 2-3 mintues.

add container of cornstarch/water

lower heat and sauce will thicken.

Serve over rice :)

Crunch Chicken Tenders / Mac n Cheese

CHICKEN

batter (done)

1 cup buttermilk
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
2 pounds of chicken strips
2 cups breadcrumbs
Olive oil, for drizzling

dressing (done)

1/3 cup buttermilk
3 tablespoons 2% Greek yogurt
1 tablespoons chives, minced
1/4 teaspoon kosher salt

Directions

1. Heat oven to 400 degrees. Line a baking sheet with a wire rack. Combine buttermilk, mustard, salt, and cayenne in a nonreactive dish. Dip chicken in mixture and transfer to dish with breadcrumbs, pressing to coat. Transfer to baking sheet. Drizzle with oil. Bake until golden and chicken is cooked through, about 16 minutes. Season with salt.

2. Meanwhile, combine buttermilk, yogurt, chives, and salt in a bowl for dressing.

3. Serve chicken with dressing.

MAC N CHEESE

Ingredients

Salt
1 pound pasta
3 cups milk
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
Freshly ground black pepper
Pinch of cayenne pepper
1/2 teaspoon Dijon, or yellow mustard
2 1/2 cups grated sharp cheddar cheese (about 10 ounces), plus 4 tablespoons for topping
 
Directions
 
1. Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain well. Transfer to a large bowl.

2. Heat milk in a medium saucepan over medium heat until hot. Melt butter in a deep skillet over medium heat. When butter begins to foam, add flour; cook, whisking, 1 minute. Gradually whisk in hot milk. Cook, whisking constantly, until mixture starts to bubble and thicken, about 5 minutes.

3. Remove skillet from heat. Add 1 teaspoon salt, a pinch of black pepper, cayenne, mustard, and cheese; stir until melted.

4. Stir cheese sauce into the pasta, and serve immediately.

Green Beans and Pork (New Recipe)

Ingredients
1.5 lbs boneless pork loin
Fresh Beans
1 ½ tbsp stir fry or peanut oil
½ tsp garlic salt
½ tsp powdered ginger
1 ½ tbsp soy sauce
¾ cup of chicken broth
1 tsp cornstarch

1. Remove all the fat from the pork and cut it into thin strips. Sprinkle the pork strips with ¼ teaspoon of garlic salt and ¼ teaspoon of powdered ginger. (Done)
2. In a large wok or non stick pot, heat the oil on high. Add the pork and cook until brown. The key is to get most of it brown without overcooking it. If you find that the meat has quite a bit of water in it, drain it in between flipping, and add just a teaspoon more of oil.
3. Once the meat is cooked set it aside and stir fry the beans on high for about 8 minutes. They should have a few brown spots on the skin, yet still be green and crisp. Return the meat to the pan.
4. Stir fry for about 1 minute and add the chicken broth.
5. Mix the cornstarch and soy with a little water just so that it dissolves. Add this mixture to the pan and stir until it thickens.
6. Serve with white rice.

Taco Chicken (From our Best Bites)

1 lb. chicken breasts or thighs
A couple of juicy limes
A splash of red wine vinegar
2-3 cloves garlic, pressed or coarsely chopped
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. Kosher salt
1/2 tsp. black pepper

Juice the limes and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.

Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.) Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken.
Grill about 7 minutes per side. Remove from heat and allow to stand a few minutes so it doesn’t lose its juiciness