Honey Mustard Bacon Chicken Tenders

Ingredients

• 1 pound of chicken tenders
• 1 pound of bacon
• 1/2 cup honey
• 2 tsp spicy mustard powder or 1/4 cup prepared mustard
• 1/2 tsp garlic powder
• 1 tablespoon Worcestershire sauce
• 1 tablespoon red wine vinegar
• salt and fresh cracked pepper

Instructions

1. Whisk together the honey, mustard, garlic, Worcestershire sauce, and rice wine vinegar. Add salt and pepper to taste.
2. Marinade the chicken tenders in half of the honey mustard for 30 minutes.
3. Remove chicken from marinade and wrap each piece with bacon. Place on a jelly roll sheet. Brush with the honey mustard marinade, crack pepper over each piece and bake for 10-12 minutes on 375.
4. After 10-12 minutes, flip each chicken over and brush again with the honey mustard. Bake another 10-12 minutes, until bacon is brown and crisp.

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Loaded Potato And Buffalo Chicken Casserole

Ingredients

• 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
• 8-10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)
• 1/3 cup olive oil
• 1 1/2 tsp. salt
• 1 TBS. freshly ground pepper
• 1 TBS. paprika
• 2 TBS. garlic powder
• 6 TBS. hot sauce

Topping:

• 2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack
• 1 c. crumbled bacon
• 1 c diced green onion

Instructions

1. Preheat oven to 500F (This is NOT a typo, 500F is correct!) In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder & hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into a cooking spray coated 9 x 13 inch baking dish, leaving behind as much of the olive oil/hot sauce mix as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy & browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400F. Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon & green onion and top the raw chicken with the cheese mix. Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly delicious. Serve with extra hot sauce and/or ranch dressing.

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Apple Rings with Cinnamon Cream Syrup for Dippin

Ingredients

• 1 large egg white
• 1 cup water
• 1 tablespoon vanilla
• 1 cup all purpose flour
• 1/4 teaspoon salt
• 6 large Granny Smith apples, peeled
• Canola oil for frying
• Cinnamon sugar for garnishing
• Caramel sauce, warmed

Instructions

1. Whisk egg until frothy and then whisk in water and vanilla. Whisk in flour and salt and let sit while slicing apples.
2. Slice peeled apples into 1/2 inch thick slices across the apple’s diameter (you will get about 4 slices per apple). Using varying sized biscuit cutters, cut “rings” out of apple slices so that the rings are a little thicker than 1/4 inch each, discarding smallest circle containing core.
3. Heat oil to 350 degrees. (Caution: Don’t let oil get too hot – your rings will burn quickly. If rings are cooking too quickly, lower the heat of the oil a bit.)
4. Dip apple rings into batter, letting excess drip off. Cook in oil in small batches, turning frequently to monitor browning. When the rings turn golden brown, remove to a plate and while still hot sprinkle generously with cinnamon sugar. Serve immediately with warm drizzled caramel sauce.

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Chilled Spicy Sesame Noodles with Shrimp Recipe

For the Noodles:

• 1 lb. thin noodles, cooked and rinsed (I used angel hair pasta)
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 3 tablespoons sesame oil
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 2 tablespoons granulated sugar
• 1 tablespoon hot chili paste
• 1 teaspoon mirin (optional)
• ¾ teaspoon kosher salt
• 10 scallions, thinly sliced
• 3-4 carrots, grated
• squeeze of lemon

For the Shrimp:

• 1 lb. shrimp, cleaned, patted dry, and deveined (see note)
• 2-3 tablespoons vegetable oil
• 1 shallot, minced
• 1 tablespoon hot chili paste
• 1 tablespoon Sriracha
• 1 teaspoon sesame oil
• 1 teaspoon granulated sugar
• ⅛ teaspoon fresh or ground ginger
• pinch salt and pepper
• ¼ teaspoon sesame seeds, for garnish

Instructions

1. For the Noodles: Cook your noodles according to package directions. When cooked, drain the water from the noodles, place in a colander, and rinse with cold water until the noodles are no longer warm. Set aside until ready to use.
2. In a wok or saute pan, add 1 tablespoon of vegetable oil and heat over medium. Add in the minced garlic and cook for 2 minutes or so, until fragrant. Set aside until ready to use.
3. In a large bowl, toss together the sesame oil, soy sauce, vinegar, sugar, chili paste, mirin, salt, scallions, carrots, and lemon juice. Add in the cooked noodles, toss to combine, taste, and adjust seasonings as necessary. Add in the cooled and cooked garlic. Cover with plastic wrap and refrigerate until ready to serve.
4. For the Shrimp: In a wok or saute pan, heat 2 tablespoons of vegetable oil over medium-high heat. Add in the shallot and cook until translucent, about 3 minutes. Meanwhile, combine the chili paste, Sriracha, sesame oil, sugar, ginger, salt, and pepper in a bowl, and toss the cleaned shrimp in the mixture.
5. Add the shrimp to the pan and cook over high heat for 5 minutes or so, until the shrimp are cooked through and pink. Taste, adjust seasonings as needed, and set aside to cool to room temperature before adding to the noodles. I kept the shrimp and noodle separate when I stored them in the fridge, as I cooked this earlier in the day to serve for dinner. It kept quite well, and keeping the shrimp apart from the noodles allowed us to eat the leftovers for dinner the next night (with a fresh squeeze of Sriracha).

Note: I used ½ pound rock shrimp and ½ pound regular shrimp for this – I loved the texture and different sizes of shrimp in the noodles. To do this, I added the larger shrimp first, and 2-3 minutes later, I added the rock shrimp.

Red Velvet Rolls

Ingredients
FOR THE DOUGH –

• 4½ teaspoons (2 packets) active dry yeast
• ½ cup evaporated milk
• ½ tablespoon red food coloring
• 1 tablespoon unsweetened cocoa powder
• ¼ cup granulated sugar
• 1 egg, lightly beaten
• 2 tablespoons vegetable oil
• ½ teaspoon salt
• 3 to 4 cups Gold Medal unbleached all-purpose flour

FOR THE FILLING –

• ¼ cup granulated sugar
• 2 tablespoons light brown sugar
• 1 tablespoon unsweetened cocoa powder
• 2 tablespoons unsalted butter, melted

FOR THE GLAZE –

• 4 ounces cream cheese, room temperature
• 1 cup powdered sugar
• ½ stick (4 tablespoons) unsalted butter, room temperature
• ½ teaspoon vanilla

Instructions

1. In a large bowl or bowl of a stand mixer fixed with paddle attachment, whisk yeast with ¼ cup warm water . Let stand 5 minutes.
2. Stir in milk, food coloring, cocoa powder, sugar, egg, oil and salt. Stir in 1 cup flour, then replace paddle attachment with dough hook. Add enough remaining flour until dough pulls away from sides of the bowl .
3. Increase speed to medium and knead 5 minutes until you have a smooth, elastic dough . Shape dough into a ball and place in a large, lightly greased bowl. Cover with plastic wrap and let rise until doubled, about 1 to 1½ hours.
4. Punch down risen dough and place on a lightly floured surface. Cover and let rest 10 minutes.
5. Meanwhile, grease a 13-by-9-inch baking pan and set aside. In a small bowl, whisk together sugar, brown sugar and cocoa powder.
6. Roll out dough into a 12-by-8-inch rectangle. Brush with melted butter. Sprinkle evenly with sugar-cocoa mixture.
7. Roll up dough tightly from the long end, pinching seam to seal. Using a sharp knife, cut log into 12 equal slices and place rolls evenly in prepared pan. Cover and let rise until doubled, about 45 minutes.
8. Preheat oven to 350 degrees F. Uncover risen rolls and bake 20-25 minutes or until puffed and golden brown.
9. In the meantime, make glaze: Using electric mixer, beat glaze ingredients until smooth. Remove rolls from oven and let cool 5 minutes before spreading glaze on top. Serve warm.

Caramel Apple Cheesecake Bars

Ingredients

• 1 cup all purpose flour
• ¼ cup light brown sugar
• ½ cup butter, room temperature
• Cream Cheese Filling
• 1 (8 oz) block cream cheese, room temperature
• 1 tsp vanilla
• Recipes
• ¼ cup granulated sugar + 1 Tbsp, divided
• 1 egg
• 2 small Granny Smith apple, peeled and small diced
• ¼ tsp pumpkin pie spice

Recipes Steusel Topping

• ½ cup packed light brown sugar
• ½ cup flour
• ¼ cup old fashioned oats
• ¼ cup butter, room temperature
• ¼ cup caramel sauce

Instructions

1. Preheat oven to 350°
2. Line a 9×9 baking pan with foil.
3. In a medium sized bowl combine crust ingredients, flour, brown sugar and butter. Using a pastry cutter, or fork combine the ingredients until they make a coarse crumb.
4. Press mixture firmly in the bottom of the pan and bake for 12-14 minutes until lightly browned.
5. Meanwhile, in a mixing bow, combine cream cheese, vanilla, egg and ¼ cup granulated sugar. Beat until combined and smooth. Set aside.
6. Dice apples and sprinkle with remaining 1 Tbsp sugar and ¼ tsp pumpkin pie spice. Stir until coated evenly. Set aside.
7. Make streusel by combining all ingredients, light brown sugar, flour, oats and butter and stir with your pastry cutter or fork until evenly mixed. Set aside.
8. When crust is done baking, spread the cream cheese mixture on top of warm crust, top with diced apples and finally with streusel.
9. But back in oven and bake for 25-30 minutes, until center is set.
10. When done drizzle caramel sauce all over the top.
11. Let the pan cool on a wire rack for at least 30 minutes and then place in refrigerator to chill for approximately 2 hours, or overnight.
12. Cut into squares when ready to serve.

Stromboli

Ingredients

• Pizza Dough
• Genoa Salami
• Ham
• Pepperoni
• Provolone
• Mozzarella
• Egg Yolk
• Olive Oil

Instructions

1. Preheat the oven to 400. Flour a work surface and roll the dough out into a rectangle.
2. Start layering the meat in the center, leaving an inch or two along the edges. Add provolone and mozzarella. I used chunks of mozzarella but grated would probably work fine too.
3. Combine the egg yolk with a couple tablespoons of water and brush the egg wash around the edges. It’ll help the dough stick together when you roll it up.
4. Starting along one long edge, gently roll it up.
5. Pinch the edges together to seal it. Tuck the ends under and pinch them together.
6. Place it on a baking sheet, seam side down. Coat the top and sides with a little olive oil. You could sprinkle it with a little granulated garlic if you like.
7. Bake at 400 for about 20 to 25 minutes.
8. Cut it into slices.Serve with sauce alongside.

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