The Unbelievable Chicken with Asparagus and Sun Dried Tomatoes

ingredients

1 lb boneless chicken breast, sliced

1 tsp minced garlic

1 med onion sliced

1 large vine tomatoes

1/2 c sun dried tomatoes, sliced

1/2 c chicken broth

1/4 c fresh basil leaves chopped

1/2 lemon, juiced

2 tbsp olive oil

salt and pepper

directions

• season chicken with salt and pepper
• in a medium saucepan, brown chicken with olive oil about five minutes each side
• scoop out chicken from the pan and set aside
• on the same pan, saute garlic and onion until soft.
• add tomatoes and cook for about 5 minutes
• add sun dried tomatoes, chicken, asparagus and chicken broth
• simmer for 10 minutes or until asparagus is cooked
• turn off heat and add basil leaves
• arrange in a dish. just before serving squeeze in lemon juiceserve with rice or pasta.

The Fantastic Mac and Cheese

ingredients

1 1/4 c uncooked elbow macaroni

1 1/2 whole milk

3 tbsp flour

2 c sharp cheddar cheese, shredded

1/4 c sharp cheddar cheese (for toppings) shredded

2 tbsp butter

1 tbsp oil

1/4 tsp nutmeg

a pinch of cayenne

1/8 tsp freshly ground black pepper

directions

• cook pasta according to package directions. drain.
• combine oil, butter and flour in a medium saucepan, and with a very low heat, stir with a whisk. add cayenne. cook for about 3 minutes stirring constantly.
• add milk, cheese, salt and pepper. stir constantly until smooth.
• add pasta. toss to coat.
• put pasta in a baking dish and put on top 1/4 c shredded cheddar cheese.
• bake in a pre heated oven 350 degrees for about 5 minutes or until the cheese melts.

The Ultimate Yummy Creamy Flan De Queso (Cheese Flan)

ingredients

2 c sugar, divided

1 (8oz) cream cheese room temp

1/4 tsp salt

1 can (12 oz) evaporated milk

1 can (14 oz) condensed milk

6 eggs

1 tsp vanilla essence

directions

• in a round 9"x3 1/2" mold make caramel by placing 1 c sugar and melting it over medium high heat.
• blend cream cheese, sugar, evap and condensed milk, eggs,vanilla and salt in a food processesor until smooth.
• to eliminate bubbles, let it sit in the fridge (covered with a plastic wrap) for about an hour.
• then put it in the mold with caramel and bake in baine marie in the oven at 350 degrees for an hour.
• run a knife around flan to loosen, then invert onto plate.

Spare Ribs Galore!

ingredients

2 lbs pork spare ribs

2 tbsp dark soy sauce

3 tbsp hoisin sauce

1 tbsp rice wine vinegar

2 tsp brown sugar

2 gloves garlic, crushed

1 tsp cayenne

3 bay leaves

directions

• combine soy sauce, hoisin sauce, vinegar, sugar, garlic, cayenne and bay leaves.
• use this to marinade ribs for one hour in the fridge
• after an hour, place ribs in a pre heated 350 degrees F oven for 20 minutes.
• remove.
• slather ribs with BBQ sauce (directions to follow) wrap in foil and return to oven to bake for 1 1/2 hours.

the delectable BBQ sauce

ingredients

1 1/2 c apple cider vinegar

1-2 tsp worcestershire sauce

1 tsp salt

2 lemons, juiced

1 tsp pepper

2 tbsp chili powder

4 tbsp butter

• bring all ingredients to a boil.
• stir to avoid sticking.
• simmer for 20 minutes.
• pour over spare ribs.

The Fiery Asian Shrimp with Tofu and Asparagus (Recipe Inspired by Chef David Bonom)

ingredients

1/2 lb shrimp, peeled and deveined

1 (14 oz) pack of tofu, drained and cut into 1/2 inch cubes

1 lb asparagus, trimmed and cut into 1/2 inch pieces

2 cups thinly sliced shiitake mushrooms

1 c chopped onion

1 tbsp fresh ginger, minced

1 tbsp garlic, minced

1/3 c low sodium soy sauce

2 tsp brown sugar

1 tsp hot chili sauce

1 tbsp olive oil

directions

• heat 1tsp oil and cook tofu for about 3 minutes until lightly browned. set aside.
• heat another 1 tsp of oil and cook shrimp until pink in color.
• add mushrooms, onion ginger and garlic.
• cook 2 minutes or until mushrooms are tender stirring frequently.
• add asparagus, cook for 4 minutes or until crisp tender.
• add soy sauce, sugar and chili sauce. stir well.
• add tofu and cook for one minute.
• serve with steamed rice, rice noodles or linguine.

The Fantastic Bok Choy with Sesame-Ginger Sauce

ingredients

3 baby bok choy, halved and tough parts removed from stem

2tbsp olive oil

for sauce

2 tbsp rice wine vinegar

2 tbsp soy sauce

1 tbsp chicken broth

1 tbsp sesame oil

1 tbsp fresh ginger, minced

1/4 tsp crushed red pepper

1 garlic clove, minced

directions

• combine all sauce ingredients, stirring well with a whisk. set aside
• meanwhile, heat olive oil in a nonstick skillet.
• saute bok choy for about 3 minutes.
• remove from heat and pour in sesame-ginger sauce.serve immediately.

Holy Guacamole Salsa

ingredients

1 c diced guacamole

1 c chopped tomatoes

3 tbsp diced red onion

3 tbsp chopped cilantro

2 tbsp lime juice

1/4 tsp minced garlic

1/4 tsp salt and 1/4 tsp pepper

1/8 tsp ground red pepper

2 tbsp olive oil

directions

• combine guacamole, tomatoes and onion in a medium bowl.
• stir in cilantro, lime juice, salt and pepper and ground red pepper tossing to combine.
• drizzle with olive oil.chill and serve.

The Flavory Garlicky Broccoli

ingredients

1 lb broccoli

1 tbsp olive oil

1 tbsp minced garlic

salt and pepper

1/4 tsp crashed red pepper

1/2 c chicken broth

1 tbsp lemon juice

directions

• saute garlic in a large skillet until golden brown.
• add salt, red pepper and broccoli
• saute for 2 minutes
• add chicken broth and lemon juice.
• cover, simmer for 10 minutes or until tender.

Pinoy Style Leche Flan

Ingredients

Caramel

1 c sugar

2 tbsp water

1/4 tsp lemon juice

Custard

12 egg yolks

2 cans evap and condensed milk

1 tbsp vanilla

1 tsp lemon zest

1/4 tsp cinnamon

Directions

• pre heat oven to 325 degrees
• caramelize in medium heat sugar and water, stirring occasionally until sugar is dissolved.
• swirl pan for even cooking. stop cooking when liquid turn golden. immediately pour the syrup into flan molds covering bottom and sides.
• meanwhile, combine all custard ingredients.
• stir lightly to prevent bubbles or foam forming.
• strain slowly while pouring into caramel lined flan mould
• cover moulds with foil.
• put molds into a bigger tray filled with water, half of the moulds.
• bake for about 1 hour.
• to loosen flan, slide knife around mold.
• place serving dish on mold and invert.
• cool in the fridge for 2 hours before serving.

Incredibly Super Awesome Pork Roast Loin

ingredients

4lbs boneless pork loin roast

1/4 c chopped sage leaves

1/4 c chopped thyme leaves

1/2 c olive oil

3 tbsp all purpose flour

1/2 c apple cider vinegar

1 c chicken broth

salt and pepper

directions

• pre heat oven to 325 degrees F
• place the pork roast in a roasting pan
• in a bowl, combine sage leaves, thyme leaves and olive oil. rub the pork with oil mixture and season with generous amount of salt and pepper
• bake uncovered approximately 3 hrs or until internal temp is 150 degrees or depending on your desired doneness
• remove the pork roast and rest for 10 min before cutting.
• meanwhile, pour out the excess fat from the roasting pan and put it on the stove over medium high heat.
• sprinkle flur into the hot pan juices, stirring constantly until light brown.
• add cider and continue stirring.
• pour in the chicken broth, boil and stir until sauce is thick.
• pour sauce into the pork roast and serve.

Edith's Famous Pot Roast

ingredients

3-4 lbs boneless chuck roast

2tbsp worcestershire sauce

2tbsp cornstarch

1 c thinly sliced onion wedges

3 tbsp olive oil

3 cloves garlic, minced

salt and pepper

2 bay leaves

1/4 c red wine

1 c cream of mushroom soup

3/4 c beef broth

8 medium carrots cut into thirds

directions

• preheat oven to 350 degrees F
• rub roast with salt and pepper and sprinkle with cornstarch
• heat oil in an ovenproof pot and brown roast searing it on both side until roast is golden brown. remove roast from the pot. in the same pot mix onions, garlic and carrots. put on top the roast.
• combine mushroom soup, wine, worcestershire sauce, and beef broth into a bowl and pour over the roast
• cover the pot with its lid and bake for 3-4 hours or until tender.
• remove and discard bay leaves
• transfer roast to a cutting board and slice thinly against the grain. cook's note: if gravy is not thick enough...remove meat in the pot...bring the gravy into a boil and thicken it by adding 2 tbsp cornstarch mixed with 1/4 c beef broth.

Amazingly Delicious Chicken Ala King

ingredients

2 1/2 quick cooked chicken breast diced

1/3 c heavy cream

1 c fat free milk

2 tbsp all purpose flour

1 shallot chopped

1 c sliced button mushrooms, thinly sliced

1 c frozen peas

1/2 c red bell pepper chopped

1 tsp chopped parsley leaves

1/2 tsp fresh lemon juice

1 tbsp butter

directions

• saute shallot in butter in medium saucepan.
• add heavy cream, flour and milk.
• bring to a boil stirring constantly.
• reduce heat and cook until thickenedstir in mushrooms, peas, bell pepper and chicken.
• cook until veggies are tender about 3 minutes.
• add parsley and lemon juice.
• enjoy!

Simple and Spectacular Waldorf Salad

ingredients

1 cooked chicken breast cut into pieces

2 sticks celery cut into pieces

1 apple quartered and core removed

2 tbsp hellmann mayonnaise

1/2 c walnuts

1/4 c yellow raisins

2 tbsp olive oil and 2 tsp lemon juice

salt and pepper to taste

directions

• place all ingredients in a food processor.
• pulse until roughly chopped.
• serve on a bed of fresh arugula, or lettuce leaves.
• garnish with sliced orange or grapefruit.

Irresistible Roasted Asparagus

ingredients

1lb asparagus, trimmed

3 garlic cloves, minced

juice of half a lemon

salt to taste

1 tsp olive oil

1/2 tsp dried thyme

cooking spray

directions

• preheat oven to 450.
• spread garlic in the baking dish coated with cooking spray.
• arrange asparagus in an even layer over garlic, drizzle with oil.
• sprinkle thyem and salt over asparagus.
• bake for 15 min or until asparagus is crisp tender. enjoy this irresistle healthy dish with any meat dish.

Finest Pineapple Chicken Salad

ingredients

1 lb chopped cooked chicken breast

2 tbsp light cream

1/4 finely chopped green onion

1/3 c sliced almonds toasted

1/4 c chopped celery

1/2 c matchstick-cut carrots

1/3 c light mayonnaise

1 tbsp worcestershire sauce

1/2 tsp garlic powder

salt and pepper to taste

1 (8oz) can crushed pineapple in juice, drained

8 romaine lettuce leaves

directions

• combine all ingredients in a large bowl, stirring well.
• season with salt and pepper.
• serve with pita bread or any toasted bread or simply by itself with a fresh fruit of plate.