Broiled Teriyaki Wings

Total Time: 50 mins Preparation Time: 5 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 50 chicken wings
• garlic powder (to taste)
• seasoning salt (to taste)
• coarse black pepper (to taste)
• toasted sesame seeds (garnish)
• 1/2 cup honey
• 1 cup kc masterpiece honey teriyaki sauce
• 1/2 cup brown sugar

Recipe

• 1 spray non-stick cooking spray on baking sheet and place wings on sheet. bake until golden brown or slightly crispy (time will vary if you are using fresh or frozen wings).
• 2 toss wings in seasoning to evenly coat each wing.
• 3 in a seperate bowl mix kc masterpiece honey teriyaki sauce with honey, and brown sugar. warm sauce in microwave until sugar is completely disolved.
• 4 pour sauce over wings and toss lightly to coat each wing. sprinkle toasted sesame seeds on wings to garnish and enjoy!

Blueberry Lemon Tart

Total Time: 1 hr 15 mins Preparation Time: 40 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 1 1/4 cups all-purpose flour
• 1/3 cup sugar
• 1/4 teaspoon salt
• 1/2 cup cold butter, cubed
• 1 egg yolk
• 2 tablespoons cold water
• 1 teaspoon vanilla extract
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup lemon juice
• 4 egg yolks
• 4 teaspoons grated lemon peel
• 2 cups fresh blueberries
• 1/2 cup blueberry fruit jelly

Recipe

• 1 in a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs.
• 2 whisk the egg yolk, water and vanilla; add to crumb mixture.
• 3 stir until dough forms a ball.
• 4 cover and refrigerate for at least 30 minutes.
• 5 on a floured surface, roll dought into an 11 inch circle.
• 6 transfer to a greased 9 inch fluted tart pan with a removable bottom; trim pastry even with edge of pan and place on baking sheet.
• 7 line unpricked pastry shell with a double thickness of heavy-duty foil.
• 8 bake at 375 for 15 minutes.
• 9 remove foil; bake 5 minutes longer.
• 10 in a small bowl, beat the filling ingredients; pour into crust.
• 11 bake for 12-15 minutes or until set; cool on wire rack.
• 12 for topping, microwave the blueberries and spreadable fruit on high for 1-2 minutes or until bubbly around edges; stir.
• 13 cool for 5-10 minutes.
• 14 gently spoon over filling.
• 15 cover and refrigerate for 1 hour or until chilled.

Chicken Penne In Smoky Chili Cream Sauce

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 12 ounces uncooked penne pasta
• 1 1/2 tablespoons vegetable oil
• 1 lb boneless skinless chicken breast, cut into 3/4-inch chunks
• 1/3 cup onion, chopped
• 1 teaspoon garlic, minced
• 2 cups prepared alfredo sauce
• 1 tablespoon chipotle chile in adobo
• 2 teaspoons chili powder
• 2 teaspoons maple syrup
• 1/2 teaspoon salt
• 8 slices cooked bacon, heated in microwave and chopped
• 2 tablespoons fresh cilantro, chopped

Recipe

• 1 cook penne following package directions; drain.
• 2 while penne is cooking, heat oil in a large skillet over medium-high heat and cook chicken for about 4 minutes or until cooked through.
• 3 remove to a plate and reserve.
• 4 reduce heat to medium.
• 5 add onion to the skillet and cook for 3 minutes, stirring occasionally.
• 6 add garlic and cook 30 seconds.
• 7 stir in the alfredo sauce, chipotle, chili powder, maple syrup and salt.
• 8 cook over medium-high heat until bubbly.
• 9 stir in the chicken.
• 10 place the pasta back into the pot and stir in the alfredo and chicken mixture.
• 11 spoon pasta onto a large serving platter and garnish with the bacon and cilantro.

Browned Butter Asparagus

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 lbs fresh asparagus, washed and tough ends trimmed off
• 2 -3 tablespoons unsalted butter (no margarine!!)
• 1 garlic clove, crushed
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon sugar

Recipe

• 1 cook asparagus in 1" salted boiling water for about 5-7 minutes to crisp-tender, or until desired tenderness is reached. (or microwave the asparagus to desired doneness.) drain asparagus and return to hot saucepan and set aside.
• 2 meanwhile, in a small saucepan, heat butter over med-high heat. after about 3 minutes, it should start to foam; stir constantly and add garlic, salt and pepper. keep stirring. when foaming stops, butter should be browned and kind of "grainy" looking.
• 3 remove from heat; stir in sugar.
• 4 pour browned butter mixture over cooked asparagus. serve.

Creamy Maple Cranberry Oatmeal

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 1/2 cups milk or 3 1/2 cups soymilk
• 1/4 teaspoon salt (optional)
• 2 cups oats (quick or old fashioned, uncooked)
• 1/2 cup dried cranberries (such as craisins)
• 1/3 cup maple syrup
• 1/4 cup toasted wheat germ

Recipe

• 1 in medium saucepan, bring milk and salt to a gentle boil (watch carefully).
• 2 stir in oats, cranberries, and maple syrup.
• 3 return to a boil; reduce heat to medium.
• 4 cook 1 minute for quick oats, 5 minutes for old fashioned oats or until most of milk is absorbed, stirring occasionally.
• 5 let stand until desired consistency.
• 6 stir in wheat germ.
• 7 spoon oatmeal into four cereal bowls.
• 8 drizzle with additional syrup, if desired.
• 9 serve with milk or yogurt, if desired.
• 10 microwave directions: in 3-quart microwaveable bowl, combine all ingredients except wheat germ.
• 11 microwave on high 6 to 7 minutes for quick oats and 9 to 10 minutes for old fashioned oats or until most of liquid is absorbed.
• 12 let stand until desired consistency.
• 13 stir in wheat germ.

Chicken Picado (like Carlos O’kelly’s)

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 32 ounces chicken, boneless breasts
• 1 tomato, diced very thin, drained (save juice)
• 6 green onions, sliced very very thin separate onion and scallions (you will use both)
• 1 green bell pepper, small, diced very thin
• 16 ounces monterey jack cheese, shredded
• 8 ounces sour cream
• 1/2 cup butter
• 1/4 cup butter
• 1/4-1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup milk
• 1/4-1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup milk
• 1 1/2 teaspoons fresh garlic, minced
• 2 teaspoons cornstarch, mixture to thicken sauce (2 tsp. cornstarch with 2 tsp. water mixed)
• 3 small tortillas (per person)

Recipe

• 1 preheat oven to 350 degrees
• 2 prepare sauce:
• 3 combine milk, 1 stick of butter, salt, pepper, minced garlic & sour cream in skillet over medium to medium low heat.
• 4 stir and heat till sauce starts to boil. transfer sauce to blender and puree sauce till smooth. transfer back to skillet and continue to heat till boiling.
• 5 add cornstarch mixture and stir till thickened. add tomato juice from diced tomatoes and stir. transfer back to blender to puree. cover and set aside.
• 6 prepare chicken
• 7 slice chicken into pieces no bigger than 1”
• 8 melt ½ stick of butter in skillet over medium heat, sauté green onions and chicken. add water and butter to ensure chicken does not crisp or get dry.
• 9 for best results lower temperature, cover and cook slowly. cook till chicken is completely .
• 10 bake the picado
• 11 on oven safe plates, arrange chicken without allowing pieces to touch each other. (this may take several plates).
• 12 cover chicken with picado sauce (3/4 covered)
• 13 cover entire mixture with heavy layer of monterey jack cheese and sprinkle diced tomatoes and scallions (green part of green onions sliced thin) over top of cheese.
• 14 bake in oven at 350 until all cheese is melted completely.
• 15 remove from oven just before it begins to turn a light golden color.
• 16 cheese still needs to be .
• 17 prepare tortillas during baking (warm in microwave by placing wax paper between each tortilla stacked on a microwave safe plate for 1 – 3 minutes on high – covered)
• 18 serve fresh and hot from oven.
• 19 each tortilla should contain 2 – 4 tsp of picado
• 20 add any desired toppings (guacamole, tomatoes, lettuce, salsa, etc.)
• 21 many people love this without any additional toppings.
• 22 roll tortillas and eat.
• 23 best if served with refried beans (with sausage) and spanish rice.

Brown-eyed Susan Cookies

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• 1 cup butter, room temperature
• 3 tablespoons sugar
• 1 teaspoon almond extract
• 1/4 teaspoon salt
• 2 cups flour
• slivered almonds (optional)
• 1 tablespoon butter
• 1 (1 ounce) unsweetened chocolate square
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons hot milk

Recipe

• 1 heat over to 400°f grease cookies sheets.
• 2 in a mixing bowl, cream butter. add sugar, almond extract, and salt. blend in flour.
• 3 shape a tablespoon of dough into a ball. place on cookie sheet. flatten with bottom of a glass that has been dipped in flour.
• 4 bake 10-12 minutes, until cookies look dry and are beginning to brown around the edges. remove to rack. cool.
• 5 prepare frosting: in a small saucepan, melt butter with chocolate (or microwave). add remaining ingredients and blend until smooth.