Photo Credit: http://sugarcooking.blogspot.com/

Perfect Pizza Crust and Roasted Garlic Chicken Pesto Pizza

Original Recipe: http://sugarcooking.blogspot.com/2010/02/perfect-pizza-crust-and-roasted-garlic.html

The Perfect Pizza Curst

Ingredients:

•     1/2 cup warm water (about 110 degrees)
•     1 envelope (2 1/4 tsp.) instant yeast
•     1 1/4 cups water, at room temp
•     2 tbsp extra virgin olive oil
•     4 cups (22 oz.) bread flour, plug more for dusting
•     1 1/2 tsp salt
•     Cornmeal
•     olive oil or non-stick cooking spray for greasing bowl

Directions:

1. Measure the warm water into a 2-cup liquid measuring cup. Sprinkle in the yeast and let stand until the yeast dissolves and swells, about 5 minutes. Add the room temperature water and oil and stir to combine.
2. Place the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. Briefly combine the dry ingredients at low speed. Slowly add the liquid ingredients and continue to mix at low speed until a cohesive mass forms. Stop the mixer and replace the paddle with the dough hook. Knead until the dough is smooth and elastic, about 5 minutes. Form the dough into a ball, put it in a deep oiled bowl, and cover with plastic wrap. Let rise until doubled in size, about 1 ½ to 2 hours. Press the dough to deflate it.
3. To bake, place a pizza stone in the lower third of the oven. Heat the oven to 500° for at least 30 minutes. Turn the dough out onto a lightly floured work surface. Divide the dough into two equal pieces. Form both pieces of dough into smooth, round balls and cover with a damp cloth. Let the dough relax for at least 10 minutes but no more than 30 minutes.
4. Working with one piece of dough and keeping the other covered, shape the dough and transfer to a pizza peel or round of parchment dusted with semolina or cornmeal. Top as desired. Slide the dough onto the pizza stone. Bake until the crust edges brown and cheese is golden brown in spots, about 8 to 12 minutes. Repeat with remaining ball of dough or freeze for later use.

Roasted Garlic Chicken Pesto Pizza

Ingredients:

•     1 perfect pizza crust (recipe above)
•     1/2 cup prepared pesto (store bough or homemade)
•     1 bulb of garlic
•     1 boneless, skinless chicken breast, cooked
•     Mozzarella cheese
•     Parmesan cheese

Directions:

1. To roast the garlic: Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic. Place the garlic heads in a baking pan; muffin pans work well for this purpose. Drizzle a couple teaspoons of olive oil over each head, using your fingers to make sure the garlic head is well coated. Cover with aluminum foil. Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed. Remove garlic gloves and smash with a fork.
2. Spread roasted garlic over pizza dough. Do this to taste. I used almost the whole (small) bulb, but I LOVE roasted garlic.
3. Spread the pesto on the pizza.
4. Add the sliced, cooked chicken.
5. Sprinkle with mozzarella.
6. Top with fresh grated parmesan.
7. Bake on preheated pizza stone for 8 - 12 minutes.

Photo Credit: http://sunshineandbones.blogspot.com/

Long Boy "Burgers"

Original Recipe: http://sunshineandbones.blogspot.com/2010/09/long-boy-burgers.html

Ingredients:

• 2-4 (6-inch) sub rolls, split in half lengthwise
• 1 1/4 cup cornflakes, crushed
• 1/2 small onion, minced
• 1/2 cup whole or lowfat milk
• 6 tablespoons ketchup, separated
• 1 tablespoon Worcestershire sauce
• 1 teaspoon minced fresh thyme
• 1/2 teaspoon garlic powder
• 1 large egg, lightly beaten
• Salt and pepper
• 1 1/2 pounds 90% lean ground beef
• 2 cups shredded cheddar cheese

Directions:
Adjust the oven rack to upper-middle position and heat oven to 450 degrees.

1. Bake rolls, cut side up, on wire rack inside rimmed baking sheet until golden and crisp, about 5 minutes.
2. Combine cornflakes, onion, milk, 4 tablespoons ketchup, Worcestershire sauce, thyme, garlic powder, egg, 1/2 teaspoon salt, and 1 teaspoon pepper in large bowl. Add meat and knead gently until well combined.
3. Top toasted rolls evenly with meat mixture, spreading meat to edges of rolls. Brush top of meat mixture evenly with remaining ketchup and bake until meat registers 160 degrees, 20-25 minutes. Top burgers with cheese and continue to bake until cheese melts, 3-4 minutes. Let rest 5 minutes. Serve.

Photo Credit: http://bunsinmyoven.com/

Corn and Chicken Chowder

Original Recipe: http://bunsinmyoven.com/2011/02/18/corn-and-chicken-chowder/

Ingredients:

• 6 ears of fresh corn, husked and silks removed (or 1-30 ounce can corn and 1-15 ounce can cream corn)
• 6 slices bacon, chopped
• 8 scallions
• 3 medium potatoes (I use Idaho potatoes)
• 2 tablespoons all-purpose flour
• 3 cups whole milk
• 2 cups chicken stock
• 2 teaspoons Old Bay seasoning
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1 small can (4 ounces, I believe) chopped green chiles
• 2 cups roasted chicken, shredded (a Rotisserie chicken from the deli works great for this!)
• Salt and pepper, to taste
• handful of grated cheddar, for garnish

Directions:

1. In a large stock pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.
2. Peel and chop the potatoes into bite sized chunks. Slice the scallions very thin and separate the greens from the whites.
3. Place the potatoes and white scallion pieces into the stock pot and cook over medium heat until the scallions have softened, 2 or 3 minutes.
4. Sprinkle in the flour and cook, stirring constantly, for about 1 minute.
5. Pour in the milk, chicken stock, Old Bay, thyme, parsley, cayenne, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally.
6. Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender. Add corn (If using fresh corn, cut from the cob with a sharp knife. Use the back of your knife to release the pulp from the cob.), chicken, and green chiles. Cook over low heat until heated through, about 5 minutes. Garnish with scallion greens, bacon, and cheddar cheese.

Photo Credit: http://www.mykitchenaddiction.com

Quick and Easy Taco Dip

Original Recipe: http://www.mykitchenaddiction.com/2009/06/quick-and-easy-taco-dip/

Ingredients:

• 1 pound lean ground beef (90/10)
• 1/2 red onion, diced
• 2 cloves garlic, minced
• 8 ounces light cream cheese, softened
• 1/2 cup light ranch dressing
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 ounces cheddar cheese, shredded
• 2 ounces pepper jack cheese, shredded
• Tortilla chips

Directions:

1. Preheat the oven to 400°F.  Spray a 9-inch pie plate with cooking spray and set aside.
2. In a skillet, brown the ground beef over medium heat.  Drain, and return the beef to the skillet.  Add the onion and garlic, and cook for 4-5 minutes.  Remove from the heat.
3. In a bowl, combine the cream cheese, ranch dressing, chili powder, and ground cumin.  Add the beef mixture and half of the shredded cheese.  Stir to combine.  Transfer the mixture to the prepared pie plate, and sprinkle with the remaining shredded cheese.
4. Bake for 15-20 minutes until the cheese is golden and bubbly.  Serve with tortilla chips.

 Photo Credit: http://penniesonaplatter.com

Chicago-Style Deep Dish Pizza

Original Recipe: http://penniesonaplatter.com/2011/01/24/chicago-style-deep-dish-pizza/

Ingredients:
Yield: One 9-inch deep dish pizza (3-4 servings)

For the dough:

• 1 1/2 cups + 2 tablespoons all-purpose flour
• 1/4 cup yellow cornmeal
• 3/4 teaspoon salt
• 1 teaspoon sugar
• 1 1/8 teaspoon instant yeast
• 1/2 cup + 2 tablespoons water, at room temperature
• 1 1/2 tablespoon unsalted butter, melted
• 1 teaspoon olive oil
• 2 tablespoons unsalted butter, softened

For the sauce:

• 1 tablespoon unsalted butter
• 2 tablespoons grated onion
• Pinch of dried oregano
• 1/4 teaspoon salt
• 1 clove garlic, minced or pressed
• 1 (14.5 oz) can petite-diced tomatoes
• Pinch of sugar
• 2 tablespoons chopped basil leaves
• 1 1/2 teaspoon olive oil
• Ground black pepper, to taste
• Salt, to taste

For assembling and topping:

• 2 tablespoons olive oil
• 8 ounces Mozzarella, shredded (about 2 cups)
• 1/4 ounce Parmesan cheese, grated (about 2 tablespoons)

Directions:
To make the dough:

1. Whisk together the flour, cornmeal, salt, sugar and yeast in the bowl of a stand mixer, until well blended.  Attach the dough hook and mix in the water and melted butter on low speed for 1 to 2 minutes.  Scrape the sides and bottom of the bowl as needed.  Increase the speed to medium-low and knead until the dough is glossy and smooth, about 3 to 4 minutes.
2. Coat a medium bowl with 1 teaspoon of the olive oil.  Transfer the dough to the bowl, turning once to coat with oil.  Cover tightly with plastic wrap and let rise at room temperature until nearly doubled, about 45 to 60 minutes.
3. Once dough is risen, turn it out onto a dry work surface and roll into an 8- x 6-inch rectangle.  To laminate the dough, spread the softened butter over the surface, leaving a 1/2-inch border around the edge.  Starting at the short end, roll the dough into a tight cylinder.  With the seam side down, flatten the cylinder into a 9- x 2-inch rectangle, then fold into thirds like a business letter.  Pinch the seams to form a ball, and return to the oiled bowl.  Cover tightly again with plastic wrap and let rise in the refrigerator for 40 to 50 minutes.  (Mine did not double in size, but it rose to about size and a half.)

Meanwhile, prepare the sauce:

1. In a medium saucepan, melt the butter over medium heat.  Stir in the onion, oregano and salt.  Saute until the liquid has nearly evaporated and the onion is golden brown, stirring often, about 3 to 5 minutes.  Add the garlic and cook just until fragrant, about 30 seconds.  Stir in the tomatoes and sugar, then increase the heat to medium-high.  Bring the mixture just to a boil, then lower the heat to medium-low and continue to simmer until reduced to about 1 1/4 cups, about 15 minutes.  Remove from heat and stir in the basil and oil.  Season with salt and pepper to taste.

Assemble and top the pizza:

1. Preheat oven to 425˚F.  Coat a 9-inch round cake pan with olive oil.  Move the dough to a dry work surface and roll out into a 13-inch disk about 1/4-inch thick.  Carefully transfer the dough to the pan and lightly press to line the bottom of the pan and 1 inch up the sides.  If the dough resists stretching, wait 5 minutes before trying again.
2. Sprinkle the shredded Mozzarella over the surface of the dough, then layer the sauce over the cheese.  Top with Parmesan and bake for 20 to 25 minutes, until crust is golden brown.  Let rest for 10 minutes before slicing.

Recipe Note: This recipe is for one 9-inch deep dish pizza, whereas the original is for two.  I altered some of the steps as I found I didn’t need as much time for kneading the dough, cooking the sauce, or baking the pizza.  These changes are reflected in my version above.  If you double this recipe, your times may increase significantly for cooking the sauce, and slightly for kneading and baking.

To Make Ahead: Prepare the dough up until the time of baking.  Store in fridge overnight, or freeze and thaw in fridge.  When ready to bake, place pan in oven while preheating so that it warms up slowly.  Once oven is preheated to 425˚F, bake for 20 more minutes, until crust is golden brown.

Photo Credit: http://blogs.babble.com

Garlic & Mozzarella Wontons

Original Recipe: http://blogs.babble.com/family-kitchen/2011/10/26/garlic-cheese-wontons

Ingredients:

• 2 rounded cups cooked quinoa (see note below for cooking instructions)
• 3/4 cup shredded cheddar cheese (or other variety, if you prefer)
• 1/2 cup low-fat cottage cheese
• 1 medium carrot, finely grated (OR 1 cup shredded zucchini, squeezed dry)
• 3 eggs
• 3 tablespoons all purpose flour
• 2 green onions, including white parts
• 1 /2 teaspoon Splenda or sugar
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin
• 1/8 teaspoon salt
• 1/8 teaspoon garlic powder
• Olive oil for frying

Directions:

1. In a large bowl combine the 2 rounded cups of cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, Splenda, pepper, cumin, salt, and garlic powder.
2. (To help them stay in patty form and not fall apart, I cook them on med-low slowly so they have longer to set-up without burning.  Makes them easier to flip, too.)  Heat a frying pan and a couple teaspoons olive oil over medium-low heat.  Mixture will be slightly sticky, so using a 1/4 cup measuring cup, drop mixture into pan and lightly flatten to 1/2 inch thick.  Fry until golden-brown, about 4 minutes on each side.   Makes approx. 10 burgers.

To cook quinoa for the above recipe:

• 1 cup uncooked quinoa
• 2 cups water
• 1/2 teaspoon salt

In a medium saucepan bring the 2 cups water and 1/2 teaspoon salt to a boil over high heat.  Add quinoa and reduce heat to low.  Cover and cook for 18-20 minutes, or until all water is absorbed and the seeds are tender.  Allow to cool for a few minutes.

Photo Credit: http://blogchef.net

Mongolian Beef Recipe

Original Recipe: http://blogchef.net/mongolian-beef-recipe/

Ingredients:

• 1 lb flank steak
• ¼ cup cornstarch
• 2 teaspoons vegetable oil
• ½ teaspoon ginger (minced)
• 1 tablespoon garlic (minced)
• ½ cup soy sauce
• 1/2 cup water
• ½ cup brown sugar
• 2 tablespoons rice wine
• ½ teaspoon red pepper flakes
• 2 green onions (sliced)
• 1 medium onion (sliced)
• Oil (for frying)

Directions:

1. To make the sauce- in a sauce pan heat 2 teaspoons of oil. Add garlic and ginger, stir fry 10 seconds. Add soy sauce, wine and water. Add brown sugar and dissolve into the sauce. Add red pepper flakes. Bring the sauce to a boil and boil for 2-3 minutes. Remove from heat.
2. Slice the flank steak against the grain into ¼” thick slices. Tilt the knife blade at a 45 degree angle to the top of the steak to get wider cuts. Toss the steak slices with cornstarch and let the beef sit for 10 minutes (this is very important, do not skip).
3. Heat up about a cup of oil in your wok to about medium heat. Add the beef slices to the wok and cook for 3 minutes (or use a deep fryer). 
4. Remove the meat from the wok with a slotted spoon and drain on paper towels. Drain all of the oil from the wok expect about a tablespoon. Add onions to the wok and stir fry for 2 minutes. Add the steak back to the wok and pour in the sauce. Cook while stirring until the sauce began to bubble.

(Makes 2 Servings)

 Photo Credit: http://penniesonaplatter.com/

Chicken Nuggets

Original Recipe: http://penniesonaplatter.com/2011/09/26/chicken-nuggets/

Ingredients:

• 1 1/2 cups milk
• 2 eggs, lightly beaten
• 3 lbs skinless boneless chicken breasts (about 6 breasts), cut into bite-sized pieces
• 2 1/2 cups flour
• 1/4 cup powdered sugar
• 4 teaspoons salt
• 3 teaspoons black pepper
• Peanut oil (is best) or canola oil, for frying

   
Directions:

1. Combine the eggs and milk in a medium-sized bowl. Add the chicken bites and stir briefly to coat in the milk mixture. Cover and allow to marinate in the fridge for 2 to 4 hours, or up to overnight.
2. Using a gallon size storage bag, combine the flour, powdered sugar, salt and pepper. Seal and shake to combine. Heat the oil in a deep fryer or dutch oven (or another deep stockpot) over medium high heat until the temperature reaches 375F.
3. Using tongs, transfer half of the marinated chicken from the milk mixture into the storage bag with the flour. Seal and shake to coat the chicken pieces. Fry 6 to 8 nuggets at a time until cooked through and golden brown, turning once halfway. The timing will depend on the size of your nuggets, but I found that I needed to fry each batch a total of 3 minutes. Remove with a slotted spoon and drain on a baking sheet lined with paper towels. Repeat with remaining nuggets. Serve immediately with your favorite dipping sauce.

To freeze: Allow nuggets to cool completely, then transfer to a labeled freezer bag. Freeze for up to 1 month. Bake frozen nuggets lined on a baking sheet with a wire rack at 400 degrees for 15 minutes.

Photo Credit: http://www.kevinandamanda.com

Cheeseburger Macaroni

Original Recipe: http://www.kevinandamanda.com/recipes/dinner/cheeseburger-macaroni.html

• 1 lb lean hamburger meat
• 1 pkg taco seasoning
• 1 can Rotel tomatoes and green chilies (or petite diced tomatoes)
• 2 cups beef broth (or water)
• 1 cup elbow macaroni

Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 mins until macaroni is tender.

Meanwhile, make the cheese sauce….

• 2 Tablespoons butter
• 2 tbsp flour
• 3/4 cup milk
• 1 cup shredded cheddar cheese
• 1/2 tsp salt
• 1/2 tsp pepper

Melt the butter in a saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce. Pour the cheese sauce over the hamburger mixture. Stir gently to combine.

Serves 4.

Photo Credit: http://theenchantedcook.blogspot.com

Honey Lime Chicken

Original Recipe: http://theenchantedcook.blogspot.com/2010/08/honey-lime-chicken-inspired-by-sunset.html

Ingredients:

• 1/4 cup extra virgin olive oil
• 1/4 cup freshly squeezed lime juice (2 limes), plus the zest of both limes
• 2 Tablespoons honey
• 1/2 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1 teaspoon freshly cracked black pepper
• 2 pounds of chicken (I used boneless skin-on breasts, but use whatever suits you)

Directions:

1. In a large zip top plastic bag combine all of the ingredients except the chicken. Seal bag completely and mix well. Add chicken to bag, turn to coat and reseal. Place in refrigerator overnight.
2. Heat grill (either outdoor grill, or indoor grill pan) to medium high. Grill chicken for approximately 6-7 minutes on each side or until juices run clear.  If you're using fairly thin chicken breasts, cut time down.

 Photo Credit: http://www.mangiodasola.com

Broccoli Cheddar Soup

Original Recipe: http://www.mangiodasola.com/2009/11/broccoli-cheddar-soup.html

Ingredients:

•     1/4 cup butter
•     1/2 chopped onion
•     1 clove garlic
•     1/4 cup flour
•     1 cup half-and-half
•     1 cup milk
•     2 cups chicken stock (I used bouillon cubes + boiling water)
•     1/2 lb fresh broccoli, chopped
•     1 cup carrot, shredded and chopped
•     1/4 tsp nutmeg
•     1/4 tsp cardamom
•     8 ounces grated sharp cheddar cheese
•     4 ounces grated Colby jack cheese (I used Velveeta)
•     Salt and pepper to taste
•     Hot Sauce (optional)

Directions:

1. Sauté the onion (and garlic) in the butter over medium heat. Remove the onions (you can actually leave the onions in there) and add in the flour, stirring constantly. Add in the half and half, milk, and chicken stock. Bring to almost a boil.
2. Add the onions back in, along with the broccoli and carrots. Simmer on low heat for about 20 minutes.
3. Season the soup with the salt, pepper, nutmeg, and cardamom. Stir in the cheeses (and you can play around with the amounts; use however much or little you like) and let simmer for 10 minutes longer before serving.

 Photo Credit: http://ellenaguan.blogspot.com

AVOCADO CHICKEN PARMIGIANA

Original Recipe: http://ellenaguan.blogspot.com/2011/11/avocado-chicken-parmigiana.html

Ingredients:

• 2 Chicken Breast Fillets, halved lengthways
• 1/2 Cup Plain Flour
• 2 Tablespoons Fresh Milk
• 2 Eggs
• 1 1/2 Cups Dried Breadcrumbs
• 2 Tablespoons Olive Oil/Cooking Spray
• 1/2 Cup Tomato Pasta Sauce
• 2 Avocado, Sliced
• 1/2 Cup Grated Mozzarella Cheese
• Salad Green, to serve

Directions:

1. Place chicken breast in a clear plastic bag(alternatively between 2 sheets plastic wrap), using a rolling pin or meat mallet pound until 0.5cm thick.
2. Place flour and breadcrumbs on two separate plate and lightly whisk milk and egg together in a shallow bowl.
3. Coat 1 piece of chicken breast in flour(shaking off excess), dip in egg mixture then coat in breadcrumbs using your fingertips pressing on to secure.
4. Place on prepared baking tray lay with foil or baking paper, repeat the same process with the remaining chicken breast with flour, egg and etc.
5. Lightly spray or brush the prepared chicken with oil, bake for 8 minutes(turning after 4 minutes to have evenly colours on the breadcrumbs) in preheated 200 degree Celsius(392°Fahrenheit) fan-forced oven.
6. Remove from oven and spread each chicken breast with 1 heaped tablespoon of pasta sauce. Arrange avocado slices over sauce and sprinkle with decent amount of mozzarella cheese.
7. Return to oven and bake for another 5 - 7 minutes or until golden and chicken is cooked through.
8. Serve with either garden salad or use it as a main topping on cooked pasta.

Photo Credit: http://blogchef.net

General Tso’s Chicken

Original Recipe: http://blogchef.net/how-to-cook-chinese-food/

Ingredients:

• 1lb boneless skinless chicken thighs (cut into 1” chunks)
• 5 dried red chili peppers
• 3 green onions (sliced)
• 3 eggs (beaten)
• ½ cup cornstarch
• oil (for frying)

Sauce:

• 1 ½ tablespoons rice vinegar
• 2 tablespoons rice wine
• 3 tablespoons sugar
• 3 tablespoons soy sauce
• 2 teaspoons cornstarch

Directions:

1. In a large mixing bowl combine cornstarch and beaten eggs. Mix well to create a batter. Add chicken bits and coat thoroughly.
2. To make the sauce- in a small bowl combine rice vinegar, rice wine, soy sauce, sugar and cornstarch. Mix well and set aside.
3. Heat deep fryer or wok to 375 degrees and deep fried chicken bits in batches. Drain on paper towels.
4. Add 1-2 tablespoons of oil to your wok. Add dried chili peppers to your wok and stir fry for 30 seconds. Add chicken bits to the wok and stir fry for a couple minutes.
5. Add sauce mixture to the wok and cook stirring until the sauce becomes thickened and bubbly. Garnish with green onions and serve.

Photo Credit: http://budgetbytes.blogspot.com

Pesto Stuffed Shells

Original Recipe: http://budgetbytes.blogspot.com/2010/03/pesto-stuffed-shells-851-recipe-142.html

Ingredients:

• 12 oz. jumbo shell pasta
• 15 oz. part skim ricotta
• 4 oz. (1 cup) shredded mozzarella
• 1/2 cup basil pesto
• 1 large egg
• 2 cups fresh spinach (optional)
• 1 Tbsp cooking oil
• 3 cups (1 jar) pasta sauce

Directions:

1. In a bowl, mix together the ricotta, mozzarella, pesto and the egg (the egg keeps the filling from getting too runny when cooked). Roughly chop the spinach and stir it into the cheese mixture. Refrigerate the filling until you are ready to use it.
2. Cook the pasta according to the directions on the box (boil for 12 min.). I added 1 Tbsp of cooking oil to the boiling water to keep the shells from sticking to each and the pot. You will still need to gently stir a few times during cooking. Be careful not to over cook the pasta or else it will rip easily and be too mushy after cooking with the filling and sauce. Drain the pasta and rinse with cool water to stop the cooking process. Let the pasta drain.
3. Preheat the oven to 350 degrees. The shells roll up tight (see photo below) when they are cooked so use the fingers on one hand to hold them open as you spoon about 3 Tbsp of pesto cheese mix into the center of each. There should be enough pesto cheese mix to fill the shell so that it stays open just slightly (the edges should be about 1/2 inch apart). Fill as many shells as you can with the cheese mix.
4. Spread one cup of pasta sauce in the bottom of a glass baking dish. I used a 9.5x14 inch dish because that was all that I had available at the time but it was too big for 22 shells. You want to pack them in tightly in a single layer. If you space them too far apart, they will dry out during the cooking process. Place all of the shells in the baking dish as close together as possible and pour the remaining 2 cups of sauce over top. Bake for about 30 minutes at 350 degrees or until the sauce is bubbling up around the edges.

Photo Credit: http://blogchef.net

Black Pepper Chicken

Original Recipe: http://blogchef.net/how-to-cook-chinese-food/

Ingredients:

• 1lb boneless skinless chicken breasts (or thighs)
• 6 tablespoons cornstarch (for dusting)
• 1 white onion (diced)
• 1 cup frozen peas and carrots
• oil (for drying)

Sauce:

• ¼ cup oyster sauce
• 1 teaspoon soy sauce
• 1 teaspoon black pepper
• ½ teaspoon white pepper
• 1 teaspoon sake or rice wine

Directions:

1. Mix together all of the sauce ingredients in a bowl and set aside.
2. Cut chicken into ½“cubes and dust chicken pieces with corn starch until fully coated.
3. Deep fry (or fry in a wok) chicken in batches until golden brown. Drain on paper towels.
4. Heat about 1 tablespoon of oil in the wok and stir fry diced onion for a minute or two. Add celery and stir fry for another couple minutes. Add sauce mixture to the wok and heat until bubbling. Add chicken stirring to fully coat with the sauce. Serve with white rice.

Photo Credit: http://randomanderson.wordpress.com

Garlic-Lime Chicken

Original Recipe: http://randomanderson.wordpress.com/2009/07/01/garlic-lime-chicken/

Ingredients:

• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried parsley
• 4 boneless, skinless chicken breast halves

• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 teaspoons garlic powder
• 3 tablespoons lime juice

Directions:

1. In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
2. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce.

Photo Credit: http://appetiteforchina.com

General Tso’s Chicken

Original Recipe: http://appetiteforchina.com/recipes/general-tsos-chicken

Ingredients:
Serves 4 as part of a multi-course meal, 2 to 3 as a main entree

 

• 1 pound boneless, skinless chicken thighs, sliced into 1-inch cubes
• 1 1/2 cups cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying
• 8 dried whole red chilis, or substitute 1/4 teaspoon dried red chili flakes
• 2 cloves garlic, minced
• 1 teaspoon white sesame seeds, for garnish
• Scallions, green parts thinly sliced, for garnish

Marinade:

• 1 tablespoons soy sauce
• 1 tablespoon Chinese rice wine or dry sherry
• 2 egg whites

Sauce:

• 1/4 cup chicken stock, or substitute water
• 1 1/2 tablespoons tomato paste
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon hoisin sauce
• 1 teaspoon chili paste
• 1 teaspoon sesame oil
• 1 tablespoon sugar
• 1 teaspoon cornstarch

Directions:

1. Prepare the marinade: In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chicken to the marinade mixture and let sit for 10 minutes.
2. Prepare the sauce: In a small bowl, combine the chicken stock, tomato paste, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 1 teaspoon of cornstarch. Stir until the sugar and cornstarch are dissolved. Set the sauce aside.
3. In a large bowl or deep plate, toss the 1 1/2 cups cornstarch with the salt and pepper. Coat the marinated chicken in the cornstarch and shake off any excess before frying.
4. Heat the 3 cups of peanut or vegetable oil in your wok until it registers 350°F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of chicken cubes and fry until golden brown on the outside and cooked through, about 4 to 5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.
5. Drain the oil into a heatproof container and save for discarding. Wipe the wok with a paper towel to remove any brown bits, but don’t wash.
6. Reheat the wok or skillet over medium-high heat. Add another 1 tablespoon of oil and swirl to coat the base and sides. Add the dried chilis and garlic to the wok and stir-fry until just fragrant, about 20 seconds. Pour in the sauce mixture and stir until thickened, about 1 to 2 minutes.
7. Return the chicken to the wok and stir well to coat with sauce. Transfer the chicken to a serving dish. Garnish with white sesame seeds and scallions. Serve with white rice and vegetables.

Photo Credit: http://blogchef.net/

Cashew Chicken

Original Recipe: http://blogchef.net/how-to-cook-chinese-food/

Ingredients:

• 2lbs boneless skinless chicken breasts (cut into 1” chunks)
• 2 cups flour
• 5 teaspoons cornstarch (divided)
• 2 teaspoons baking soda
• 3 eggs (beaten)
• oil (for frying)
• Sauce-
• 2 cups chicken broth
• 2 tablespoons oyster sauce
• 1 tablespoon sugar
• 2 tablespoons soy sauce
• 1 teaspoon pepper
• 1 large green pepper (sliced)
• 1 large onion  (sliced)
• 2 cups cashews
• 1/3 cup green onions (chopped)

Directions:

1. In a bowl mix flour, baking soda and 1 teaspoon of cornstarch. In another bowl beat the eggs. Dip chicken pieces first then the flour mixture, then in the egg mixture and then again in the flour mixture.
2. Fry in oil in a wok or in a deep fryer at 350 degrees in batches until golden brown. Drain on paper towels.
3. Heat a tiny bit of oil in the wok and stir fry green pepper and onions for 2-3 minutes. Remove from wok and set aside.
4. To make the sauce- in a bowl mix chicken broth, oyster sauce, soy sauce, sugar, pepper, and 4 tablespoons of cornstarch.
5. Pour sauce into wok and cook over medium heat stirring until well blended and sauce thickens. In a bowl pour sauce over chicken pieces, add green peppers and onions. Mix well and garnish with cashews and green onions. Serve with white rice.

Photo Credit: http://homeiswheretheholmansare.blogspot.com

White Cheddar Chicken Pasta

Original Recipe: http://homeiswheretheholmansare.blogspot.com/2010/05/white-cheddar-chicken-pasta.html

Ingredients:
For the chicken:

• 1 pound boneless, skinless chicken breasts, trimmed and cut into 1 inch pieces
• 1 tsp dry mustard
• 1 T fresh thyme
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 T olive oil

For the pasta:

• 1 pound rotini or other short cut pasta
• 2 T butter
• 2 T flour
• 2 cloves garlic, minced
• 1 small onion, finely diced
• 1/4 cup dry white wine
• 1 T Dijon mustard
• 8 oz sharp white cheddar cheese, grated
• 2 cups milk (I used skim milk but mixed in about 2 T heavy cream)
• 1 T fresh thyme
• 1 T fresh oregano
• Crushed red pepper flakes to taste
• Parmesan cheese to taste

Directions:
For the chicken:

Heat olive oil in a large skillet over medium heat. Mix together mustard, thyme, salt and pepper and sprinkle over chicken pieces. When pan is hot, add chicken and brown about 3 minutes per side until cooked through. Remove to a plate and cover with foil.

For the pasta:

Heat water to boil in a large stock pot for pasta, add salt and pasta and cook to al dente and drain according to directions. Meanwhile, melt butter in a large skillet over medium heat. Add flour and whisk to combine. Add wine, garlic, onions, and mustard. Cook about 5 minutes, until onions are translucent. Reduce heat to low and slowly add milk, stirring to combine. Cook about 5-7 minutes more until mixture begins to thicken. Add cheese and stir to melt. Add chicken and pasta and toss to incorporate sauce. Add thyme and oregano and serve topped with crushed red pepper flakes and Parmesan cheese.

Photo Credit: http://blogchef.net

Sesame-Orange Chicken

Original Recipe: http://blogchef.net/how-to-cook-chinese-food/

Ingredients:

• 2 boneless skinless chicken breasts (cut into 1 inch cubes)
• ½ cup all purpose flour
• 1 teaspoon baking powder
• 1 egg (beaten)
• ½ cup water (or as much as needed to make batter smooth)
• 3 tablespoons cornstarch
• salt (to taste)
• 1 tablespoon vegetable oil
• Sauce-
• ¼ cup ketchup
• ¼ cup honey
• 2 teaspoons sugar
• 2 tablespoons white vinegar
• ½ cup water
• 2 tablespoons cornstarch
• 1 teaspoon sesame oil
• the juice of ½ orange
• 1 teaspoon orange zest
• sprinkle of garlic powder
• sesame seeds

Directions:

1. Heat oil in a deep fryer to 325 degrees. In large bowl combine all of the batter ingredients and mix thoroughly. The batter should be thick enough to coat the chicken but thin enough to flow around the pieces. Set aside.
2. Dip chicken pieces  into the batter to coat evenly (one by one). Deep fry the chicken in batches in your deep fryer for about 10 minutes or until golden brown. Drain on paper towels. (or you can fry in hot oil at about 325 degrees in your wok for about 3-4 minutes or until golden brown).
3. In a bowl whisk together ketchup, honey, sugar, water, vinegar, cornstarch, sesame oil, orange juice, orange zest, and sesame seeds. Pour into a wok and cook until the sauce is thickened and bubbly. Mix in a bowl with the fried chicken pieces.