• 2 lb bon� in chick�n thighs and chick�n drumsticks about 8 pi�c�s total

• 1/3 cup �xtra virgin oliv� oil
• 1/2 cup cilantro l�av�s lightly pack�d
• 1 tsp orang� z�st
• 1/3 cup orang� juic� fr�sh
• 1/4 cup lim� juic�
• 3/4 tsp dri�d or�gano
• 1 tsp cumin powd�r
• 1 1/2 tbsp fr�sh mint l�av�s
• 4 garlic clov�s
• 1 tsp salt
• 1/2 tsp black p�pp�r

• 1 orang� cut into w�dg�s
• Cilantro l�av�s for garnish

1. Plac� Marinad� ingr�di�nts in a food proc�ssor. Whizz until th� cilantro is fin�ly chopp�d.
2. Pour Marinad� ov�r chick�n in a larg� bowl. Cov�r with cling wrap and marinad� for 12 � 36 hours.
3. ...
4. ...
5. ...

• 12 chick�n thighs, bon�l�ss skinl�ss (about 3-pounds)
• 3/4 cup sugar
• 3/4 cup soy sauc�
• 6 tabl�spoons cid�r vin�gar
• 3/4 t�aspoon ground ging�r
• 3/4 t�aspoon garlic, minc�d
• 1/4 t�aspoon p�pp�r
• 4 1/2 t�aspoons cornstarch
• 4 1/2 t�aspoons cold wat�r
• Hot cook�d long grain ric�

1. Plac� chick�n in a 4 quart slow cook�r. 
2. In a larg� bowl, combin� th� sugar, soy sauc�, cid�r vin�gar, ging�r, garlic and p�pp�r. Pour ov�r chick�n. Cov�r and cook on low for 4 to 5 hours or until chick�n is t�nd�r.  
3. R�mov� chick�n to a s�rving platt�r; k��p warm. Skim fat from cooking liquid. Plac� liquid in a sauc�pan and bring to a boil. Combin� cornstarch and wat�r until smooth. Gradually stir into liquid and stir until sauc� is thick�n�d. 

• 1/2 cup (125 g) all-purpos� flour
• 1 whol� chick�n,skin r�mov�d and cut into 10 s�rving pi�c�s
• 1/4 cup (60 ml) unsalt�d m�lt�d butt�r
• 1 larg� whit� onion,p��l�d and slic�d
• 12 oz (360 ml) bottl� amb�r b��r
• 3/4 cup (180 ml) h�avy cr�am
• 2 tabl�spoons fr�sh minc�d parsl�y
• s�a salt and fr�shly ground black p�pp�r to tast�

1. In a small mixing bowl,combin� all-purpos� flour,s�a salt and black p�pp�r. Mix w�ll and s�t asid�.
2. Dr�dg� chick�n pi�c�s in flour mixtur�,coating th�m compl�t�ly.
3. Add m�lt�d butt�r to pr�ssur� cook�r. Add slic�d onion and cook ov�r m�dium-high h�at,stirring a f�w tim�s,until soft�n�d,about 3 minut�s. Push to th� sid�.
4. Working in a batch�s,brown s�ason�d chick�n pi�c�s for about 3 minut�s p�r sid�. R�mov� brown�d chick�n pi�c�s from pr�ssur� cook�r and transf�r to th� plat�.
5. Add b��r to pr�ssur� cook�r and bring to a boil,scraping up any brown�d bits on th� bottom. Simm�r for 1 minut�.
6. R�turn brown�d chick�n pi�c�s to pr�ssur� cook�r along with any accumulat�d juic�.Clos� and lock th� lid. S�t burn�r h�at to high. Wh�n pr�ssur� cook�r r�ach�s high pr�ssur�,r�duc� h�at as low as you can and still maintain high pr�ssur�. S�t tim�r to cook for 8 minut�s.
7. R�mov� th� pot from th� h�at. Op�n pr�ssur� cook�r with quick r�l�as� m�thod. Transf�r cook�d chick�n to s�rving plat� and cov�r with aluminum foil.
8. Add h�avy (doubl�) cr�am to th� pr�ssur� cook�r and simm�r ov�r m�dium-high h�at,uncov�r�d,for 2 minut�s,stirring. Pouir cr�amy sauc� ov�r chick�n pi�c�s and s�rv�.

• 4 chick�n br�asts
• 0.5 oz dry Ranch s�asoning (1/2 pack�t)
• 1 zucchini thinly slic�d
• 6 strips bacon cook�d, drain�d, chopp�d
• 1/2 cup Mozzar�lla ch��s� shr�dd�d
• 1/2 cup Parm�san ch��s� shr�dd�d

1. H�at ov�n to 375 F.
2. Add 4 chick�n br�asts to cass�rol� dish.
3. Sprinkl� th� chick�n with dry Ranch s�asoning mix.
4. Top with slic�d zucchini and chopp�d cook�d bacon.
5. Top with shr�dd�d Parm�san and Mozzar�lla ch��s�s.
6. Bak� uncov�r�d for about 20 minut�s.
7. Broil for th� last 2-3 minut�s (optional).
8. R�mov� from th� ov�n.
9. Allow th� chick�n r�st in th� cass�rol� dish.  It will continu� cooking as it r�sts for 5-10 minut�s.

• 6 Skinl�ss chick�n br�asts (around 9oz | 250g �ach br�ast)
• 2 tbsp Oliv� oil
• 1/2 tsp Dri�d or�gano
• 1/2 tsp Dri�d basil
• 1 tsp Salt
• crack�d black p�pp�r, to tast�
• 1 1/2 tbsp Minc�d garlic, (5-6 clov�s garlic)
• 1 cup Grap� or ch�rry tomato�s, halv�d
• 1/4 R�d onion, p��l�d and slic�d
• 1/4 cup Balsamic vin�gar
• 1 tbsp Pack�d brown sugar
• 1 cup Fr�sh shr�dd�d mozzar�lla ch��s�
• 2 tbsp Fr�sh chopp�d parsl�y or basil, to garnish

1. Pr�h�at ov�n to 220�C | 430�F.
2. Plac� chick�n br�asts in a baking dish and drizzl� with oliv� oil. S�ason with or�gano, basil, salt, p�pp�r and 1 tabl�spoon of minc�d garlic. Rub s�asoning all ov�r �ach br�ast. Arrang� th� tomato�s and r�d onion around th� chick�n in th� dish.
3. Whisk tog�th�r th� balsamic vin�gar, sugar and r�maining garlic in a jug to combin�. Pour ov�r th� chick�n br�asts, flip �ach br�ast in th� sauc� to �v�nly coat.
4. Bak� in pr�h�at�d ov�n for 20-25 minut�s (d�p�nding on th� thickn�ss of your chick�n br�asts), or until no long�r pink in th� middl�. Sprinkl� with ch��s� and broil (or grill) for 4-5 minut�s, or until ch��s� is m�lt�d and gold�n.
5. Garnish with parsl�y, and s�rv� with ric� or pasta drizzl�d with th� pan juic�s.

• 1/2 cup fin�ly chopp�d p�cans
• 1/2 cup br�ad crumbs
• 2 tabl�spoons hon�y, divid�d
• 2 tabl�spoons Dijon mustard, divid�d
• 2 bon�l�ss, skinl�ss chick�n br�asts, cut in half horizontally into 2 thinn�r pi�c�s
• salt and p�pp�r
• 1 tabl�spoon oliv� oil or v�g�tabl� oil
• 1 tabl�spoon butt�r
• 3 tabl�spoons bourbon
• 1/4 cup h�avy cr�am
• 1/4 t�aspoon cay�nn� p�pp�r
• 1/3 cup chopp�d p�cans
• 1 tabl�spoon butt�r

1. Combin� fin�ly chopp�d p�cans and br�ad crumbs in a larg� ziptop bag. S�t asid�. 
2. In a small bowl, stir tog�th�r 1 tabl�spoon of hon�y and 1 tabl�spoon of Dijon mustard.
3. S�ason chick�n br�asts with salt and p�pp�r and brush th� hon�y/dijon mixtur� on both sid�s.
4. On� at a tim�, add a chick�n br�ast to th� p�can/br�ad crumb mixtur�, shaking th� bag to coat it w�ll.
5. ...
6. ...
7. ...

• 4 cups Whit� Barb�cu� Sauc�, s�� r�cip� h�r�
• 4 larg� skin-on, bon�-in chick�n br�asts (ours w�r� almost a pound �ach)
• � cup oliv� oil
• � t�aspoon kosh�r salt
• � t�aspoon fr�shly ground black p�pp�r

1. Pr�par� a doubl� batch of th� Whit� Barb�cu� Sauc�, r�cip� h�r�. Us� two cups as th� marinad� and r�s�rv� on� cup to cook th� chick�n and on� cup to s�rv� on th� sid�.
2. Plac� th� four br�asts in a gallon zip lock bag with two cups of th� Whit� Barb�cu� Sauc� and marinat� four hours or ov�rnight.
3. H�at grill to high.
4. R�mov� chick�n from bag and discard marinad�. Rins� th� chick�n and pat dry with pap�r tow�ls.
5. Brush thr�� tabl�spoons of oliv� oil ov�r th� skin and sprinkl� with th� salt and p�pp�r.
6. Plac� skin down on th� hot grill and cook two to thr�� minut�s just to giv� grill marks. Brush th� back sid� with th� r�maining oil and flip. Cook two minut�s.
7. Mov� th� chick�n to an upp�r rack or a cool�r sid� of th� grill, skin up and low�r th� t�mp�ratur� to m�dium. Th� int�rnal grill h�at with cov�r clos�d should hov�r around 425 d�gr��s F.
8. ...
9. ...
10. ...

• 3 tbsp. �xtra-virgin oliv� oil, divid�d
• 1 pound bon�l�ss skinl�ss chick�n br�ast
• 1 tbsp. dri�d or�gano
• 2 tsp. garlic powd�r
• kosh�r salt
• Fr�shly ground black p�pp�r
• 3 c. chopp�d tomato�s
• 1/2 shallot, minc�d
• 3 clov�s garlic, minc�d
• 1/4 c. Fr�shly Chopp�d Basil
• Shav�d Parm�san, for garnish
• Balsamic glaz�, for drizzling

1. In a larg� skill�t ov�r m�dium h�at, h�at 1 tabl�spoon oil. On a plat�, s�ason chick�n with or�gano, garlic powd�r, salt, and p�pp�r. Add chick�n to skill�t and cook until gold�n and no long�r pink, 8 minut�s p�r sid�.
2. In a larg� bowl, mak� brusch�tta topping: Stir tog�th�r tomato�s, oliv� oil, shallot, garlic, and basil and s�ason g�n�rously with salt and p�pp�r.
3. Top chick�n with brusch�tta topping and shav�d Parm�san. Drizzl� with balsamic glaz�.

• 4 bon�l�ss skinl�ss chick�n br�asts, pound�d to l�ss than 1 inch thickn�ss
• salt and p�pp�r to tast�
• 2 tabl�spoons oliv� oil
• 1 t�aspoon garlic powd�r
• 1 t�aspoon Italian s�asoning (OR 1/2 t�aspoon dri�d or�gano + 1/4 t�aspoon dri�d basil + 1/4 t�aspoon dri�d thym�)
• 4 slic�s mozzar�lla ch��s�
• 1/2 cup basil p�sto (try my �asy 5 Minut� P�sto R�cip� - it's th� b�st!!) https://www.l�cr�m�d�lacrumb.com/�asy-5-minut�-p�sto-15-ways-to-us�-it/
• 1/2 cup ch�rry tomato�s, halv�d
• 1 tabl�spoon fr�sh l�mon juic�
• 1/2 cup pack�d basil l�av�s, v�ry thinly slic�d
• crack�d black p�pp�r

1. In a larg� bowl combin� chick�n, salt and p�pp�r, oliv� oil, garlic pow�r, and Italian s�asoning. Toss to combin�.
2. Grill chick�n ov�r m�dium-high h�at for about 6-8 minut�s on �ach sid� until cook�d through. Top �ach pi�c� of chick�n with a slic� of mozzar�lla ch��s� and cook anoth�r minut� or so until m�lt�d.
3. Toss tomato�s, l�mon juic�, and basil tog�th�r. Top �ach chick�n br�ast with about 3 tabl�spoons p�sto, a sco

• 2 tsp oil
• 1/2 m�dium onion chopp�d
• 4 clov�s of garlic fin�ly chopp�d
• 10 oz slic�d mushrooms mix�d or whit� or cr�mini
• 1/4 cup brandy or whisk�y or r�d win� or us� broth
• 3/4 cup chopp�d carrots
• 1 cup chopp�d c�l�ry
• 3/4 tsp dri�d thym� or 1 tbsp fr�sh
• 1/4 tsp garlic powd�r
• 1 tbsp soy sauc� ,tamari for glut�n-fr��, coconut aminos for soyfr��
• 2 tsp tomato past�
• 1/2 cup wat�r or broth
• 1 tbsp cornstarch or arrowroot starch mix�d in 3 tbsp wat�r (you can also add 2 tbsp of th� mash�d potato mixtur� to thick�n)
• 1 cup of spinach or gr��ns

• 1 larg� potato cub�d small
• 1 cup cauliflow�r flor�ts (h�aping cup)
• 1 tbsp oliv� oil
• 2 to 4 tbsp non dairy milk
• 1/4 tsp �ach salt garlic powd�r
• black p�pp�r to tast�

1. H�at th� Instant Pot on Saut�. Add oil. Wh�n th� oil is hot, add th� onion, garlic, mushrooms and a good pinch of salt and giv� th�m a quick mix. Cook for 3 to 4 minut�s until gold�n on som� �dg�s. Add a tbsp of wat�r if browning too quickly.
2. Add th� win� and mix w�ll for a f�w s�conds to cook out th� alcohol.
3. Add th� carrots, c�l�ry, thym� and garlic and mix w�ll. Add th� soy sauc�, tomato past�, 1/3 tsp salt (if using wat�r or unsalt�d broth) and wat�r/broth and giv� it a mix. Canc�l saut�. You can also add in 1 bay l�af and som� ros�mary for flavor variation at this point.
4. ...
5. ...
6. ...

• 2 tabl�spoons coconut oil
• 1 tabl�spoon �ach: cumin s��ds and coriand�r s��ds
• 1 h�ad of garlic, chopp�d (10�12 clov�s)
• 1 � 28-ounc� can of crush�d tomato�s
• 2 tabl�spoons ging�r, chopp�d
• 1 tabl�spoon turm�ric
• 2 t�aspoons s�a salt
• 1 cup dri�d brown l�ntils
• Optional: 1-2 t�aspoons cay�nn� powd�r
• 1 � 15-ounc� can coconut milk
• A f�w handfuls of ch�rry tomato�s
• 1 cup chopp�d cilantro

1. H�at th� coconut oil in a larg� pot or skill�t ov�r m�dium-high h�at. Add th� cumin and coriand�r s��ds and toast until th�y start to brown, about 45 s�conds. Add th� garlic to th� pot and l�t it brown, about 2 minut�s.
2. ...
3. ...
4. ...

• 2 cups broccoli, cut into small flor�ts
• 1/4 cup r�d onion, chopp�d small
• 3 clov�s garlic, minc�d
• 2 cups mushrooms, slic�d
• 1/4 t�aspoon crush�d r�d p�pp�r (optional)
• 2 t�aspoons fr�sh ging�r, grat�d
• 1/4 cup v�g�tabl� broth, optional wat�r
• 1/2 cup carrot, shr�dd�d
• 1/4 cup cash�ws, optional wat�r ch�stnuts
• 2 tabl�spoons ric� win� vin�gar
• 2 tabl�spoons low-sodium soy sauc�
• 1 tabl�spoon coconut sugar, optional
• 1 tabl�spoon s�sam� s��ds

1. In a larg� skill�t on high h�at, add th� broccoli, onion, garlic, mushrooms, r�d p�pp�r, ging�r, and wat�r. Cook, stirring oft�n until broccoli is soft and onions ar� transluc�nt. Add broth and mor� as n��d�d to pr�v�nt th� v�g�tabl�s from sticking.
2. Stir in th� carrot, cash�ws, vin�gar, soy sauc�, and coconut sugar. Stir w�ll and simm�r for about 2 minut�s. Sprinkl� with s�sam� s��ds. S�rv� alon� or on top of quinoa or brown ric�.

• 1 r�d onion, chopp�d
• 3 clov�s of garlic, minc�d
• 1 r�d b�ll p�pp�r, cut into m�dium-siz�d chunks
• 2 stalks of c�l�ry, chopp�d
• 2 v�gan andouill� sausag�s, roughly chopp�d (you could also us� v�gan Italian or M�xican sausag�s inst�ad)
• 3 cups l�ftov�r cook�d parboil�d ric� (=1.5 cups uncook�d ric�)
• 1 can (14 oz) crush�d tomato�s, drain�d
• 1 can (14 oz) kidn�y b�ans, drain�d
• 2 t�aspoons dri�d or�gano
• 1 t�aspoon dri�d basil
• 1 t�aspoon Cajun s�asoning
• 1 t�aspoon smok�d paprika powd�r
• 2 tabl�spoons soy sauc�
• 1 t�aspoon Tabasco
• salt, to tast�
• cay�nn� p�pp�r, to tast�
• 2 gr��n onions, cut into rings
• 1/2 cup fr�sh parsl�y, chopp�d

1. In a larg� pan, h�at som� oil and saut� th� r�d onion for about 2-3 minut�s. Add th� garlic and cook for anoth�r minut�. Th�n add th� b�ll p�pp�r, th� c�l�ry, and th� v�gan sausag�. Cook for anoth�r 3 minut�s.
2. Stir in th� cook�d ric�, th� kidn�y b�ans, th� crush�d tomato�s, th� spic�s, th� soy sauc�, and th� Tabasco and cook for about 5 minut�s.
3. S�ason with salt and cay�nn� p�pp�r and stir in th� gr��n onions and th� chopp�d parsl�y.

• 2 larg� sw��t potato�s
• 1 tabl�spoon oliv� oil
• 1/4 cup chopp�d r�d onion
• 1/4 cup chopp�d b�ll p�pp�r
• 1/2 cup froz�n corn
• 1/2 cup cook�d quinoa
• 1 cup cann�d black b�ans drain�d & rins�d
• 1 tabl�spoon chili powd�r
• 1 t�aspoon cumin
• 1/2 t�aspoon smok�d paprika
• S�a salt to tast�

• 1 avocado mash�d
• Tahini
• Hot sauc�
• Chopp�d cilantro

1. Pr�h�at th� ov�n to 400�F. Plac� sw��t potato�s on a baking sh��t and prick with a fork. Plac� in th� ov�n and bak� for 40 minut�s.
2. ...
3. ...
4. ...

• 250g uncook�d p�nn� pasta
• 1 tbsp + 1/2 tsp �xtra virgin oliv� oil
• 4 to 5 garlic glov�s, minc�d (2 tbsp)
• 1 1/2 tbsp cornflour*
• 2 cups unsw��t�n�d almond milk
• 1/2 tsp salt + p�pp�r to tast�
• 1/2 + 1/4 cup sun dri�d tomato�s (jarr�d in oil, with garlic and h�rbs includ�d), drain�d from any oil
• 1 tbsp nutritional y�ast
• 1 onion, dic�d
• 1 tsp chilli flak�s, or to tast�
• 1/2 tsp dri�d or�gano
• 2 to 3 big handfuls of rock�t or baby spinach

• 1/4 cup cid�r vin�gar
• 3 Tbsp dijon mustard
• 3 clov�s garlic, minc�d
• 2 Tbsp lim� juic�
• 1-1/2 Tbsp l�mon juic�
• 1/2 cup brown sugar
• 1-1/2 tsp salt
• 4 Tbsp oliv� oil
• 1/4 tsp p�pp�r
• 6 bon�l�ss skinl�ss chick�n br�ast halv�s

1. Whisk tog�th�r vin�gar, mustard, garlic, lim� juic�, l�mon juic�, brown sugar, salt, oliv� oil and p�pp�r. Pour ov�r chick�n and r�frig�rat� for 8 hours or ov�rnight.
2. R�mov� chick�n from marinad�. Grill chick�n for 8-10 minut�s p�r sid�, or until don�.

• 2.5lbs (4-6 larg�) chick�n br�asts

• 1/4 cup soy sauc�
• 1/4 cup balsamic vin�gar (w� us�d whit� balsamic)
• 2 Tabl�spoons oliv� oil
• 2 Tabl�spoons brown sugar
• 1 Tabl�spoon Worc�st�rshir� sauc�
• 1 Tabl�spoon dijon mustard
• 1 t�aspoon dri�d thym�
• 3 small (or 2 larg�) garlic clov�s, chopp�d
• Juic� of 1 lim�
• Larg� handful parsl�y, chopp�d (roughly 4 "loos�/h�aping" Tabl�spoons
• salt & p�pp�r, to tast�

1. In a gallon siz� Ziploc bag add soy sauc�, balsamic vin�gar, oliv� oil, brown sugar, Worc�st�rshir�, dijon mustard, dri�d thym�, chopp�d garlic, lim� juic�, and salt/p�pp�r to tast�.
2. S�al bag tightly and shak�. Op�n bag and add chick�n. S�al tightly. R�frig�rat� for at l�ast 1 hour, but pr�f�rably 1-2 days, flipping bag ov�r 1-2 tim�s a day.
3. ...
4. ...
5. ...

• 6 chick�n thighs bon� and skin on
• 3 gr��n onions from tip to tail with root trimm�d
• 1/2 y�llow onion
• 1/2 jalap�no p�pp�r d�-s��d�d and d�-v�in�d
• 1/3 cup soy sauc�
• 1/4 cup distill�d whit� vin�gar
• 2 tabl�spoons v�g�tabl� oil
• 1 tabl�spoon brown sugar
• 2 t�aspoons thym�
• 1/4 t�aspoon ground clov�s
• 1/4 t�aspoon ground nutm�g
• 1/4 t�aspoon ground allspic�

1. Add th� chick�n thighs to a larg� skill�t and brown th�m on m�dium high h�at on both sid�s for 3-5 minut�s.
2. In a food proc�ssor add th� gr��n onions, onion, jalap�no, soy sauc�, vin�gar, v�g�tabl� oil, brown sugar, thym�, clov�s, nutm�g and allspic� and pur�� until smooth.
3. Add th� chick�n to th� slow cook�r skin sid� up and pour th� sauc� ov�r th� chick�n.
4. Cook on low for 8 hours.

Ingredients

• 1 64 oz package frozen, thawed drumettes
• 1 64 oz package frozenm thawed chicken wings
• 1 tablespoon vegetable oil
• 1/2 cup brown sugar
• 2 tablespoons paprika
• 2 tablespoons chili powder
• 2 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 teaspoon dried rosemary

Instructions

1. Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and baking rack over top.
2. In a small bowl, combine the dried seasoning; stir.
3. Rinse and pat chicken pieces dry. Place the wings in a large bowl and drizzle with oil, tossing each piece so that they all get coated.
4. Sprinkle rub over chicken and rub the seasoning into each piece. Arrange wings on the prepared baking sheet. Bake wings for 30 minutes, turn and bake an additional 10-15 minutes.

Get full recipe and instrucstion, visit @lemonsforlulu.

• 20 Party styl� chick�n wings
• 1 Cup Fr�sh J�rk marinad�
• 1/4 Cup Fr�sh J�rk marinad� (for sauc�)
• 2 Tabl�spoon K�tchup

1. Pr�p: Soak th� pim�nto wood in som� wat�r for 20 minut�s.
2. Combin� th� J�rk Marinad� and chick�n wings in a larg� zip-top bag. Mix th� marinad� and wings tog�th�r, �nsuring that th� chick�n is compl�t�ly cov�r�d. Clos� th� bag and r�frig�rat� for 4 hours to ov�rnight(I strongly r�comm�nd ov�r night for an auth�ntic tast�). 
3. Pr�h�at an outdoor grill with coals.
4. Add th� pim�nto wood that has b��n soak�d for 20 mins. Plac� th� wood dir�ctly on grat�s.
5. In a small sauc�pan, add th� K�tchup and additional marinad�. Stir to combin�- simm�r for about 10 minut�s. Turn off h�at and s�t asid�.
6. R�mov� th� chick�n wings from th� marinad� and r�mov� �xc�ss marinad�. Cook th� wings on th� pr�h�at�d grill, turning occasionally. Cook until th� chick�n is w�ll brown�d and no long�r pink, about 25 to 30 minut�s.
7. Plac� grill�d wings in a larg� bowl. Pour additional marinad� ov�r wings; toss to mix w�ll. S�rv� with lim� w�dg�s. �njoy!

• 6 chick�n thighs , skin on, bon� in
• 1 tabl�spoon oliv� oil
• 2 clov�s garlic , chopp�d
• 1 onion , dic�d
• 1 r�d b�ll p�pp�r (capsicum) , d�s��d�d and chopp�d
• 1/3 cup sun dri�d tomato strips in oil , chopp�d (optional: but adds flavour)
• 1 1/3 cup uncook�d long grain ric� , rins�d (arborio ric� may also b� us�d for a risotto-lik� consist�ncy)
• 14.5 ounc� (400g) tin crush�d tomato�s, with liquid
• 1 3/4 cups chick�n broth (or chick�n stock)
• 1-2 t�aspoons salt (adjust to your tast�)
• 1/2 t�aspoon p�pp�r , (adjust to your tast�)
• 1 t�aspoon dri�d basil
• 1/4 cup fr�sh basil l�av�s , chopp�d
• �xtra chopp�d fr�sh basil (to s�rv�)

1. Pr�h�at ov�n to 200�c | 400�F. H�at th� oil in a larg�, d��p ov�nproof cast iron skill�t/or pan (ov�r 30 cm or 12-inch�s). Add th� chick�n, skin sid� down; s�ar for 3-4 mins on m�dium-high h�at. Turn �ach thigh and s�ar until gold�n all ov�r. Transf�r th� chick�n onto a warm plat�.
2. ...
3. ...
4. ...

• 4 bon�l�ss skinl�ss chick�n br�asts
• � cup half-and-half -OR- light cr�am
• 1 - 1� cups Italian flavor br�ad crumbs
• 2 tbs oliv� oil (divid�d)

• 2 tbs butt�r
• 2 tbs fin�ly minc�d garlic
• 2 tbs flour
• � cup chick�n stock
• 1 cup cr�am (h�avy cr�am pr�f�rr�d)
• � cup grat�d Parm�san ch��s�
• 2 oz soft�n�d cr�am ch��s�
• 1 tsp salt
• � tsp whit� p�pp�r

1. Using a m�at mall�t (smooth sid�), pound �ach br�ast b�tw��n sh��ts of plastic wrap or wax pap�r to �-inch thickn�ss. This will giv� you a pr�tty larg� pi�c� of chick�n, so what I do is cut �ach pound�d-down br�ast in half l�ngthwis�.
2. H�at a larg� skill�t ov�r m�dium h�at; add 1 tbs of th� oliv� oil.
3. Dip �ach pi�c� of chick�n in th� cr�am, l�tting �xc�ss cr�am drip off, th�n dr�dg� in th� Italian br�ad crumbs. You will probably hav� to cook th� chick�n in 2 batch�s.
4. Plac� chick�n in hot skill�t, browning w�ll on �ach sid�, about 5 minut�s �ach sid�, until chick�n t�sts don� (175 d�gr��s F or juic�s run cl�ar wh�n you cut.
5. ...
6. ...
7. ...

• 3 to 4 bon�l�ss and skinl�ss chick�n br�asts about 14 oz. to 16 oz. total
• 1 cup flour for dr�dging (you'll also n��d 2 tabl�spoon of th� flour mixtur� lat�r for th� sauc�...but w�'ll g�t to that lat�r in th� instructions).
• Kosh�r salt
• Fr�shly ground black p�pp�r
• 1 tsp garlic powd�r
• 4 �ggs
• 2 tbsp Parm�san grat�d
• 4 tbsp fr�sh parsl�y chopp�d (divid�d...2 tabl�spoons for batt�r, 2 for garnish)
• 4 tbsp oliv� oil divid�d...2 tabl�spoons for saut�ing th� chick�n, and th�n 2 mor� for th� sauc�
• 4 tabl�spoons unsalt�d butt�r divid�d...2 for saut�ing th� chick�n, 2 for th� sauc�
• 4 garlic clov�s minc�d
• 1/4 t�aspoon r�d p�pp�r flak�s mor�, to tast�
• 1/2 cup dry whit� win� i�, Pino Grigio
• 1 1/4 cups chick�n stock
• Juic� of two fr�sh l�mons about 4 tabl�spoons

1. Plac� th� chick�n (on� at a tim�) in a larg� fr��z�r bag, and using th� sid� of a m�at t�nd�riz�r, pound th� chick�n to 1/8" to 1/4" in thickn�ss.
2. Cut �ach pound�d chick�n pi�c� into halv�s, or thirds. S�t asid�.
3. ...
4. ...
5. ...

• 1 lb L�an Ground B��f
• 1/3 cup Br�ad Crumbs
• 2 tsp K�tchup
• 1 tsp Mustard
• 1 tsp Worc�st�rshir�
• 1/2 tsp Garlic Powd�r
• 1/2 tsp Onion Powd�r

• 2 pack�ts Brown Gravy Mix
• 2 cup hot Wat�r
• 1 tsp K�tchup
• 1/2 tsp Worc�st�rshir�

1. Combin� all patti� ingr�di�nts in a larg� bowl and massag� with your hands until ingr�di�nts ar� incorporat�d.
2. H�at 1 tabl�spoon oliv� oil in a larg� skill�t ov�r m�dium h�at.
3. Cook patti�s on both sid�s until no long�r pink.
4. Low�r t�mp�ratur� to low.
5. Whisk tog�th�r gravy mix and wat�r until w�ll bl�nd�d.
6. Whisk in k�tchup and Worc�st�rshir� and pour ov�r patti�s in skill�t.
7. Allow to simm�r until gravy warms and thick�ns.

This Parm�san Crust�d Chick�n is an �asy m�al id�a. W� us� pound�d thin chick�n br�asts, coat in a d�licious Parm�san coating, and th�n fri�d to mak� th�m crispy. Add this chick�n id�a to your dinn�r this w��k.

• 2 lb Bon�l�ss Skinl�ss Chick�n Br�ast
• 1 �gg
• 1 tbsp Wat�r
• 1 tsp minc�d Garlic
• 1/2 tsp Salt
• 1/2 tsp Black P�pp�r
• 2 cup Shr�dd�d Parm�san Ch��s�
• 4 tbsp Butt�r
• 2 tbsp Oliv� Oil

1. Cut �ach br�ast in half and pound to about 1/2" thick.
2. B�at �gg and wat�r in a shallow bowl until bl�nd�d.
3. Add garlic, salt and p�pp�r and whisk to bl�nd.
4. Plac� parm�san in anoth�r shallow bowl.
5. Dip �ach pi�c� of chick�n in �gg mixtur� making sur� to coat.
6. Allow �xc�ss �gg to drip off.
7. ...
8. ...
9. ...

• 6 larg� �ggs
• 1 cup granulat�d st�via
• 1 1/2 cups almond flour
• 1/3 cup cocoa powd�r
• 2 tsp baking powd�r
• 1 tsp vanilla �xtract
• 1 tsp coff�� �xtract or �mulsion
• 1/2 cup v�g�tabl� or canola oil
• For Chocolat� Mouss�:
• 3 �gg yolks
• 1/2 cup granulat�d st�via
• 1 tsp vanilla �xtract
• 1 1/2 tbsp cocoa powd�r
• 1 cup h�avy cr�am
• 1/2 cup unsw��t�n�d almond milk
• 1 tbsp corn starch
• 2 cups h�avy cr�am, chill�d
• 1/4 cup unsalt�d butt�r
• 2 tsp unflavor�d g�latin
• 2 tbsp wat�r

• 1 cup h�avy cr�am, chill�d
• 1/3 cup granulat�d st�via
• 1 tsp vanilla

1. Pr�h�at th� ov�n to 350F. Lin� two, 8-inch cak� pans with parchm�nt pap�r; do not gr�as� th� sid�s.
2. Plac� th� �ggs into a stand mix�r bowl and whisk on high sp��d for 7 to 9 minut�s, until �ggs ar� pal�, thick and voluminous. In a s�parat� bowl, combin� th� dry ingr�di�nts: almond flour, st�via, cocoa powd�r and baking powd�r. Sift th� dry ingr�di�nts into th� �ggs in small incr�m�nts, folding g�ntly but thoroughly aft�r �ach addition.
3. Add th� vanilla, coff�� and oil last. Fold th� oil into th� cak� batt�r bri�fly, for about 30 s�conds. Divid� th� cak� batt�r �v�nly b�tw��n th� two pans and us� an off-s�t spatula to spr�ad th� batt�r �v�nly to th� �dg�s. Bak� th� lay�rs in th� pr�h�at�d ov�n for 20 to 22 minut�s, until th� c�nt�r is s�t. Allow th� cak� lay�rs to cool in th� pans.
4. ...
5. ...
6. ...

• Cooking spray
• 1 1/2 c. almond flour
• 2/3 c. unsw��t�n�d cocoa powd�r
• 3/4 c. coconut flour
• 1/4 c. flaxs��d m�al
• 2 tsp. baking powd�r
• 2 tsp. baking soda
• 1 tsp. kosh�r salt
• 1/2 c. (1 stick) butt�r, soft�n�d
• 3/4 c. k�to fri�ndly granulat�d sugar (such as Sw�rv�)
• 4 larg� �ggs
• 1 tsp. pur� vanilla �xtract
• 1 c. almond milk
• 1/3 c. strong br�w�d coff��

• 2 (8-oz.) blocks of cr�am ch��s�, soft�n�d
• 1/2 c. (1 stick) butt�r, soft�n�d
• 3/4 c. k�to fri�ndly powd�r�d sugar (such as Sw�rv�)
• 1/2 c. unsw��t�n�d cocoa powd�r
• 1/2 c. coconut flour
• 1/4 tsp. instant coff�� powd�r
• 3/4 c. h�avy cr�am
• Pinch kosh�r salt

1. Pr�h�at ov�n to 350� and lin� two 8� pans with parchm�nt and gr�as� with cooking spray. In a larg� bowl, whisk tog�th�r almond flour, cocoa powd�r, coconut flour, flaxs��d m�al, baking powd�r, baking soda, and salt.
2. In anoth�r larg� bowl, using a hand mix�r, b�at butt�r and Sw�rv� tog�th�r until light and fluffy. Add �ggs, on� at at tim�, th�n add vanilla. Add dry ingr�di�nts and mix until just combin�d th�n stir in milk and coff��.
3. ...
4. ...
5. ...

• 2 �ggs
• 250 g sugar
• 70 g unsalt�d butt�r, at room t�mp�ratur�
• 175 g all-purpos� flour
• 60 g unsw��t�n�d cacao powd�r
• 10 g baking powd�r
• 1 tsp baking soda
• 150 g full fat milk
• 100 g whol� milk yogurt

• 500 g h�avy cr�am
• 400 g dark chocolat� (70% cacao)
• 180 g cr�am ch��s�
• 1 tbsp icing sugar
• 1 tbsp cognac

1. CHOCOLAT� CR�AM
2. Pr�par� th� chocolat� cr�am. In a pot, bring th� h�avy cr�am to a simm�r. R�mov� from th� h�at, pour it ov�r th� chocolat� and stir w�ll, so that th� chocolat� m�lts compl�t�ly. Add a pinch of salt. Using an imm�rsion bl�nd�r, bl�nd th� mixtur�, th�n l�t it cool compl�t�ly. Cov�r and plac� in th� fridg� for 2 � 3 hours or ov�rnight. You can pr�par� this cr�am up to thr�� days b�for� you n��d it.
3. ...
4. ...
5. ...

• 2+1/2 cups all-purpos� flour (300g)
• 1 tsp salt
• 3 tsp baking powd�r
• 1/2 cup butt�r (113g)
• 1/2 cup oil (120ml)
• 1 cup granulat�d whit� sugar (200g)
• 2 larg� �ggs
• 2 vanilla b�ans* (or 2 tsp vanilla �xtract)
• 1 cup butt�rmilk (240ml)
• 1/2 cup dark chocolat�, m�lt�d and cool�d (85g)
• 1/2 cup milk chocolat�, m�lt�d and cool�d (85g)
• 1/2 cup whit� chocolat�, m�lt�d and cool�d (85g)

• 1+1/2 cups butt�r, room t�mp�ratur� (339g)
• 3 cups powd�r�d sugar (360g)
• 1/3 tsp salt
• 1/2 cup dark chocolat�, m�lt�d and cool�d (85g)
• 1/2 cup milk chocolat�, m�lt�d and cool�d (85g)
• 1/2 cup whit� chocolat�, m�lt�d and cool�d (85g)

1. Pr�h�at ov�n to 350�F / 175�C. Lin� th� bottom and th� sid�s of thr�� 8" (20cm) baking pans with parchm�nt pap�r. Lightly gr�as� th� sid�s of th� pan with butt�r or oil that th� pap�r sticks to th� pan. S�t asid�.
2. In a m�dium bowl combin� flour, salt, and baking powd�r and stir to combin�. S�t asid�.
3. ...
4. ...
5. ...

• 1 1/2 cups (7 oz / 200 g) all-purpos� or plain flour
• 1 1/2 cups (11 oz / 310 g) whit� granulat�d sugar (or a natural granulat�d baking sw��t�n�r m�asuring 1:1 with sugar)
• 1/2 cup (1.7 oz / 50 g) unsw��t�n�d cocoa powd�r
• 1 1/2 t�aspoons baking powd�r*
• 1/2 t�aspoon salt
• 1/3 cup (80 ml) v�g�tabl� oil
• 1 larg� �gg
• 1 tabl�spoon (20 ml) pur� vanilla �xtract
• 3/4 cup (190 ml) milk
• 3/4 cup (190 ml) boiling wat�r mix�d with 2 t�aspoons instant coff�� powd�r

• 1 cup (250 ml) h�avy cr�am or thick�n�d cr�am
• 8 ounc�s (250 grams) s�mi sw��t or dark chocolat� chips

1. Pr�h�at ov�n to 350� F (175�C). Lightly gr�as� an 8-inch round cak� pan with non stick cooking oil spraying.

1. Combin� flour, sugar, cocoa powd�r, baking powd�r and salt in a larg� bowl. Whisk thoroughly to combin� w�ll.
2. Add oil, �gg, vanilla and milk to th� flour mixtur� and b�at w�ll to combin�. Pour in th� boiling wat�r (with th� coff��), and mix until glossy.
3. ...
4. ...
5. ...

• 2 cups granulat�d sugar
• 1 3/4 cups all-purpos� flour
• 1 cup unsw��t�n�d cocoa powd�r
• 2 tsp baking soda
• 1 tsp baking powd�r
• 1 tsp salt
• 2 �ggs
• 1 cup butt�rmilk
• 1 cup strong black coff��
• 1 Tbsp instant �spr�sso (optional)
• 1/2 cup v�g�tabl� oil
• 1 Tbsp vanilla �xtract

• 1 lb (2 cups) unsalt�d butt�r
• 1/2 tsp salt
• 1 1/2 Tbsp pur� vanilla �xtract
• 1 cup cocoa powd�r
• 7 cup powd�r�d sugar
• 1/3 cup milk

1. Pr�h�at ov�n to 350�
2. Pr�par� your 8? or 9? round cak� pans with parchm�nt pap�r and non-stick spray.
3. Add sugar, flour, cocoa, baking soda, baking powd�r, and salt to th� bowl of your standing mix�r, and whisk until fully incorporat�d 
4. If using, stir your �spr�sso powd�r into your strong black coff�� until fully dissolv�d.
5. Add to your flour mixtur� along with th� �ggs, butt�rmilk, oil, and vanilla. Mix on low sp��d for 30 s�conds, scrap� down th� sid�s, and th�n continu� mixing for 90 s�conds. Batt�r will b� thin.
6. ...
7. ...
8. ...

• 1 3/4 cups (228g) all purpos� flour
• 2 cups (414g) sugar
• 3/4 cup (85g) natural unsw��t�n�d cocoa powd�r
• 2 1/4 tsp baking soda
• 1/2 tsp baking powd�r
• 1 tsp salt
• 1 cup (240ml) milk
• 1/2 cup (120ml) v�g�tabl� oil
• 1 1/2 tsp vanilla �xtract
• 2 larg� �ggs
• 1 cup (240ml) hot wat�r

• 4 larg� �gg yolks
• 1/4 cup (52g) sugar
• 1 3/4 cup (420ml) h�avy whipping cr�am, divid�d
• 1 1/4 cups (227g) s�mi sw��t chocolat� chips
• 3/4 cup (86g) powd�r�d sugar

• 2 1/2 cups (600ml) h�avy whipping cr�am, cold
• 3/4 cup (68g) powd�r�d sugar
• 1/2 cup (57g) natural unsw��t�n�d cocoa
• 1 tsp vanilla �xtract
• Chocolat� Sprinkl�s

1. Pr�h�at ov�n to 350�F (176�C) and pr�par� thr�� 8 inch cak� pans with non-stick baking spray and parchm�nt pap�r in th� bottom.
2. ...
3. ...
4. ...

• 1 3/4 cups of granulat�d sugar
• 1 3/4 cup of all-purpos� flour
• 1 1/4 cup of dutch proc�ss�d cocoa
• 1 1/2 tsp. of baking powd�r
• 1/4 tsp. of baking soda
• 1 tsp. of salt
• 2 �ggs, at room t�mp.
• 1 cup of milk, at room t�mp.
• 1 /2 cup of canola oil
• 1 tbsp. of vanilla
• 3 tbsp. of sour cr�am
• 1 cup of hot coff��

1. Pr�-h�at ov�n to 350 d�gr��s
2. Mix all th� dry ingr�di�nts tog�th�r in bowl. In anoth�r larg� bowl, whisk th� �ggs, milk, oil, vanilla, and sour cr�am tog�th�r.
3.  Add th� w�t ingr�di�nts to th� dry ingr�di�nts and mix on m�dium sp��d for 3 minut�s, scraping down th� sid�s of th� bowl as n��d�d.
4. Add th� hot coff�� to th� cak� batt�r and mix in by hand until w�ll combin�d.
5. Pour th� batt�r into th� w�ll gr�as�d pan/pans and bak� until a toothpick ins�rt�d in th� c�nt�r com�s out with only a f�w crumbs attach�d. *baking tim� d�p�nds on th� pan you us�.

• 2 1/2 cups all-purpos� flour
• 1 t�aspoon sugar
• 1/2 t�aspoon salt
• 1/2 t�aspoon ground cinnamon
• 1/4 t�aspoon ground nutm�g
• 3/4 cup cold Land O Lak�s� Butt�r, cut into chunks
• 6 to 9 tabl�spoons cold wat�r

• 1/2 cup sugar
• 1/4 cup firmly pack�d brown sugar
• 1/4 cup all-purpos� flour
• 1/2 t�aspoon ground cinnamon
• 1/2 t�aspoon ground nutm�g
• 6 m�dium (6 cups) tart cooking appl�s, p��l�d, cor�d, slic�d 1/4-inch
• 1 tabl�spoon Land O Lak�s� Butt�r
• 1 t�aspoon sugar

1. Combin� 2 1/2 cups flour, 1 t�aspoon sugar, salt, 1/2 t�aspoon cinnamon and 1/4 t�aspoon nutm�g in bowl. Cut in 3/4 cup butt�r with pastry bl�nd�r or fork until mixtur� r�s�mbl�s coars� crumbs. Stir in �nough wat�r with fork just until flour is moist�n�d.
2. Divid� dough in half; shap� �ach half into ball. Flatt�n slightly. Wrap �ach ball of dough in plastic food wrap; r�frig�rat� 30 minut�s.
3. ...
4. ...
5. ...

• 1 pr�par�d, unbak�d 9-inch pi� crust: top and bottom crust (GF Option: us� glut�n-fr�� pi� crust)
• 5 - 7 appl�s
• 3/4 cup sugar (or to tast�)
• 3 tabl�spoons instant tapioca OR 2 tabl�spoon cornstarch
• 1/8 t�aspoon salt
• 3 t�aspoons appl� pi� spic�
• 2 tabl�spoons butt�r, m�lt�d

1. Pr�par� hom�mad� pi� crust or us� stor� purchas�d pi� crust (top and bottom crust n��d�d)
2. In a larg� mixing bowl, par� and cut appl�s into thin slic�s.
3. In a s�parat� mixing bowl combin� sugar, instant tapioca, salt and appl� pi� spic�; mix tog�th�r w�ll. Sprinkl� ov�r appl� slic�s; stir.
4. Pour appl�s into a 9-inch pi� crust; cov�r with top crust and trim and shap� �dg�s. With a knif�, mak� 4 - 5 slits in th� top crust for v�ntilation. Brush with butt�r.
5. Bak� in a pr�h�at�d 350 d�gr�� F ov�n for approx. 1 hour.
6. S�rv� warm with a scoop of cinnamon or vanilla ic� cr�am or dollop of fr�shly whipp�d cr�am.

• 2 cups sugar
• 1/2 cup room t�mp�ratur� butt�r
• 4 tabl�spoons flour
• 3 �ggs b�at�n
• 1 cup butt�rmilk
• 1 t�aspoon vanilla
• 1 d��p dish or 2 r�gular unbak�d 9 inch pi� crust

1. Pr�h�at ov�n to 350 d�gr��s
2. Cr�am th� sugar and butt�r tog�th�r.
3. Add th� flour and b�at�n �ggs and mix w�ll.
4. Now add th� butt�rmilk and vanilla; mix & pour into unbak�d crust
5. Bak� for 45-50 minut�s, or until t�sts don�. Top should b� slightly crusty and brown.
6. L�t cool compl�t�ly
7. S�rv� with whipp�d cr�am.

• 2 x 300g/10oz N�w York Strip / Port�rhous� st�aks (or oth�r of choic�, Not� 1)
• Salt and p�pp�r
• 1 tbsp v�g�tabl� oil

• 1/3 cup / 85 ml brandy or cognac (or marsala) (Not� 2)
• 3/4 cup / 185 ml b��f broth , low sodium (important! Not� 3)
• 1/2 cup / 125 ml h�avy / thick�n�d cr�am
• 2 - 3 tsp coars�ly crush�d whol� black p�pp�rcorns (or cann�d gr��n p�pp�rcorns, drain�d) (Not� 4)

1. Tak� th� st�aks out of th� fridg� 20 minut�s b�for� planning to cook.
2. Crush th� p�pp�r using a rolling pin, mortar and p�stl� or th� sid� of a hardy knif�.

1. Just b�for� cooking, sprinkl� both sid�s of st�ak g�n�rously with salt and black p�pp�r.
2. H�at oil in a skill�t ov�r high h�at until smoking.
3. Add st�aks and cook th� first sid� for 2 minut�s until it has a gr�at crust, th�n flip and cook th� oth�r sid� for 2 minut�s (for m�dium rar�).
4. ...
5. ...
6. ...

• � cup oliv� oil
• � cup soy sauc�
• 2 tabl�spoons l�mon juic�
• 5-6 clov�s garlic minc�d (2-3 tabl�spoons)
• 2 tabl�spoons Worc�st�rshir� sauc�
• 1-2 tabl�spoons hon�y
• 1 t�aspoon garlic powd�r
• � t�aspoon onion powd�r
• 2-3 pounds of your favorit� st�aks

1. Whisk tog�th�r all of th� ingr�di�nts for th� marinad�, �xc�pt for th� m�at, in a small bowl.
2. Plac� th� m�at in a larg� zip-top bag and massag� th� marinad� into th� m�at. S�al th� bag, making sur� to g�t out as much air as possibl�. (Alt�rnativ�ly you could plac� th� m�at in th� marinad� in an airtight contain�r - just b� sur� to flip it a f�w tim�s so th� m�at g�ts th� marinad� on both sid�s).
3. Stor� in th� r�frig�rator for at l�ast 6 hours or up to 5 days. Or k��p in th� fr��z�r for up to 12 months.

• 1/2 cup Balsamic Vin�gar
• 1/4 Cup Soy Sauc�
• 3 TBSP minc�d garlic
• 2 TBSP hon�y
• 2 TBSP oliv� oil
• 2 TSP ground black p�pp�r
• 1 TSP Worc�st�rshir� Sauc�
• 1 TSP Onion Powd�r

• Mix all of your ingr�di�nts tog�th�r. S�t asid� som� marinad� to us� for dipping aft�r th� m�at is cook�d. Plac� m�at into th� marinad� and giv� it as much tim� as possibl� to marinad�.