Asian Chicken (Sauce)

I  found this recipe at http://www.epicportions.com/2009/02/25/buffalo-wild-wings-recipes/ while looking for some Buffalo Wild Wings sauce. This is the Asian Zing recipe. I wouldn't say that it tastes particularly close to the same as the resaurant, but it is really good! Pretty spicey, so if you don't like too much spice cut down on the sriracha sauce.

Ingredients:
2 teaspoons cornstarch
4 teaspoons rice wine vinegar (used reg. vinegar)
1/2 cup corn syrup

1/3 cup sugar

1/4 cup chili-garlic sauce (sriracha!)
1 tablespoon soy sauce

1 teaspoon lemon juice
1/4 teaspoon ground ginger

1/4 teaspoon salt

1/4 teaspoon garlic powder


Directions:
None on the website, so I just mixed all of it together and brought it to a boil on the stove. Add to either chicken wings, or we just used frozen popcorn chicken!
*Another great main dish you can do with this recipe (with the popcorn chicken) is to put it on a flour tortilla with lettuce, cheese and ranch to make a wrap, or put on top of a salad!

Pulled Pork Sandwiches

These are SUPER easy and really good.

2 lb pork tenderloin (I used pork shoulder roast...it's much cheaper)
12 oz. Rootbeer
18 oz. bottle of your favorite BBQ sauce

I started by cutting off the big chunks of fat from the pork... most people just leave it as is. Put the pork in the crock pot and pour the Rootbeer over the top. Cook on low for 7-8 hours or until the pork shreds easily. Add the BBQ sauce. Serve on lightly toasted hamburger buns (I used whole wheat). That's it!

**I drained some of the Rootbeer juice before adding the BBQ sauce because I didn't like my juice super watery.

Coconut Chicken Salad with Warm Honey Mustard Vinagrette

This is so good. I made it for Drew and I last week and it was a hit! Not to mention it's a "skinny recipe" so its super low cal. Here is the link:

http://www.skinnytaste.com/2011/03/coconut-chicken-salad-with-warm-honey.html

There are so many good recipes on this website. Enjoy!

Puff Pastry Tacos

Ross came up with this idea, and it was a success! Just look at at how flaky and yummy it looks...and it tastes even better.

Ingredients:
1lb ground meat
taco seasoning
salsa
dried onion
puff pastry
Shredded cheese

Directions:
*Cook meat with salt, pepper, and onion. Add other ingredients to taste. Add about 1/4 C of water for consistency.
*Roll out puff pastry and cut into fourths
*Add meat, and shredded cheese to half of the pastry leaving an edge.
*Fold over and press down edges with a fork
*Brush the tops with egg wash
*Bake according to puff pastry directions

Sticky Fingers

SUPER DUPER (is that really a word??) EASY! Trying this is a must!! This tastes really close to the sticky fingers they serve at Wingers. We've eaten it as is just the chicken (fried or baked) with fries or rice, the chicken on salad cut up, and as a wrap with lettuce, ranch and cheese. Ross is so in love with this, he requests it at least once a week. I've actually started to double it just so I can freeze it and have it on hand.

Ingredients:
3/4 C brown sugar
3 Tbl. Frank's Hot Sauce
2 Tbl. water

Directions:
Mix all ingredients in a sauce pot and heat until sugar is dissolved. Pour over prepared chicken and voila! We've discovered we like it on popcorn chicken best.

 O yea I got the recipe from Family Favorite Recipes here. Pict. to come, check out here blog to take a look.

Skillet Mac-N-Cheese

I'm in love with creamy macaroni!!! Try it you wont be dissapointed. I got the recipe from Mels Kitchen Cafe, you really need to check out all of her recipes, they all look really yummy. I have a long list of dishes I plan on making, stay tuned!!

Ingredients:
3 1/2 cups water, plus extra if needed

1 (12-ounce) can evaporated milk
12 ounces (about 3 cups) elbow macaroni
1/2 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon dry mustard
1/4 teaspoon hot sauce
6 ounces cheddar cheese, shredded (1 1/2 cups)
6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
2 tablespoons butter, cut into small chunks
Ground black pepper to taste

Directions:
*Bring 3 1/2 cups water, 1 cup of the evaporated milk, the macaroni, and 1/2 teaspoon salt to a simmer in a 12-inch nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9 to 12 minutes.
*Whisk the remaining 1/2 cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened, about 1 minute.
*Off the heat, stir in the cheddar and Monterey Jack, one handful at a time, adding water as needed to adjust the consistency of the sauce (I didn’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.

**When I made this I ended up adding pretty much double of all of the seasonings after it was done. And I personally wont use Monterey Jack again, it gave it creaminess but no real flavor, so I'll just use cheddar cheese.

Parmesan Chicken

This chicken is YUMMY & its simple to make!

(sorry this picture also has homemade mac n cheese which is pretty good also)

The Goods:

Chicken Tenders or I'll just cut up chicken breasts into strips
1/2 c. butter, very soft, almost melted
1/2 c. sour cream, maybe a bit more
1-1 1/2 tsp garlic
1 roll of ritz crackers
1/2-3/4 c. grated parmesan cheese

• In a small bowl combine butter, sour cream and garlic together. Then in a seperate bowl crush the ritz crackers and mix with parmesan cheese.


• Take chicken and dip into sour cream mixture then into cracker mixture. Place on baking sheet so they are not touching.


• Bake at 425 degrees for 20-25 minutes.