“Cheater” Demi Glace – Because Chicken + Beef = Veal

I received a lot of email after publishing our classic demi-glace video, but not the kind I was expecting. Instead of being showered with praise for finally granting this popular food wish, I was being chastised for posting a recipe that required veal bones.

This seemed a little unfair, since veal bones are sort of a key ingredient when making what’s basically a reduced veal stock. However, the more I thought about it, the more it made sense. I sometimes forget that people don’t live in restaurants, where things like veal knuckles are as ubiquitous as kale.

For your average home cook, veal bones can be expensive, and tricky to find. Plus, they come from baby cows, which many people are against harming. Nope, using adorable young calves is just not an option, although using the bones from ugly, fully-grown chickens is apparently fine.  

Anyway, possible hypocrisy aside, this alternative method worked amazingly well, and above and beyond the almost identical look and feel, the flavor was surprisingly close. This didn’t taste like chicken, or like beef, but was somewhere in the middle, which is basically how I’d describe the taste of veal. I really hope you give this cheaper, easier, and possibly more ethical version a try soon. Enjoy!

Makes about 2 quarts of “Cheater” Demi Glace:

5 pounds whole chicken wings

2 pounds beef shanks (about three 1-inch thick slices)

2 onions, chopped (including skins)

2 carrots, chopped

3 ribs celery, chopped

3 tablespoons tomato paste

6 quarts cold water

bay leaf

1/2 teaspoon whole black peppercorns

New & Improved Chicken Parmesan – This is No April Fools Joke!

On those rare occasions I find myself dining in one of America’s casual restaurant chains, chicken parm is one of my go-to meals. I love chicken parm, especially when it’s made with fresh mozzarella, which it almost never is. 

It usually features the same bland, rubbery stuff you find on cheap pizza, and even though I know this going in, I’ll order it anyway.That’s how much I love chicken parm. Of course, at home we can use the real stuff, which is much more flavorful, and significantly less rubbery, but it can be pricey, and not everyone has access, so I decided to try something new. Instead of mozzarella, I made a cheese spread using ricotta, fortified with sharp cheddar.

The creamy ricotta made a great base into which you could add any melting cheese. I really enjoyed the cheddar, but I’d like to try this with other options, such as provolone, fontina, or even gruyere. And of course, if you prefer the tender meat of baby cows, this technique will work just the same with veal.

So, if you love chicken parm as much as I do, but aren’t crazy about the typical bland-but-bouncy mozzeralla topping, I really do hope you give this a try soon. Also, this is my last video, as I’m retiring at the end of the day. Thanks for everything, and as always, enjoy!

For 2 portions New & Improved Chicken Parmesan:

2 large boneless, skinless chicken breasts

salt and freshly ground black pepper to taste

1/2 cup flour

1 beaten egg

3/4 cup plain bread crumbs

olive oil for frying

For the cheese spread:

1/2 cup ricotta cheese

1/2 cup shredded sharp white cheddar

salt and freshly ground black pepper to taste

pinch of cayenne

1/2 teaspoon olive oil

2 tablespoons Parmigiano-Reggiano for the top

- Serve with hot marinara sauce, and chopped Italian parsley.

Roasted Chicken, Salted Egg And Pickled Green Mango Empanadas Recipe

INGREDIENTS:

Pastry Dough:

• 1 3/4 cups unbleached flour
• 1 cup whole wheat pastry flour
• 2 teaspoons turmeric
• 1/2 teaspoon fine sea salt
• 3/4 cup chilled coconut oil
• 2 teaspoons apple cider vinegar
• 1/2 cup plus 2 tablespoons ice water

Filling:

• ½ roasted chicken
• 1 salted egg
• 1 medium onion
• ½ cup diced pickled mango
• ½ cup frozen green peas
• 1 tbsp coconut oil
• Unrefined sea salt
• 1 tbsp unbleached all purpose flour
• 1/2 – 1 cup chicken stock
• Freshly ground black pepper

• 1 egg

INSTRUCTIONS:

1. To make the pastry dough, combine 1 1/2 cups of the white flour with the pastry flour, turmeric, and salt in a large bowl and mix well. Set the remaining 1/4 cup white flour aside. Add the coconut butter to the flour mixture and rub with your fingertip until the mixture resembles fine sand.
2. Combine the vinegar and water and mix well. Then, without overworking the dough, add the vinegar mixture by the tablespoon, while stirring, just until the dough comes away from the sides of the bowl and begins to coalesce. Squeeze into a tight ball, flatten, cover in plastic wrap, and refrigerate for at least 1 hour.
3. To prepare the filling, remove the chicken meat from the bones and cut into cubes. Then, peel the salted egg and cut into dice. Finely chop the onion and gather the pickled mango and green peas.
4. To cook the filling, heat a pan over medium high heat and add coconut oil, followed by the onion and salt. Sweat the onions until soft and translucent. Stir in the flour and cook for another 3 minutes. The add half of the chicken stock and bring to simmer. Cook the until the mixture thickens and the flour is no longer raw. Add the chicken and green peas and cook for another 2 minutes. If the mixture is too dry, add a little more of the stock. Turn off the heat, transfer to another bowl and add the salted egg and pickled mango. Season to taste with salt and pepper. Allow to cool.
5. Preheat the oven to 350 Fahrenheit (180 Celsius) and remove the dough from the refrigerator.
6. With the reserved flour, lightly dust a clean surface, roll out the dough until it is about 1/8 inch thick. Cut six 6-inch circles from the dough (you can use a bowl). Spoon 2 heaping tablespoons of the filling onto the center of one side of each circle, leaving about a 1/8-inch border. Fold the other half over to make a half-moon, press to seal, and make ridges around the edge using a fork.
7. Crack the egg into a bowl and beat until combined. With a pastry brush, brush the top of each empanadas.
8. Transfer empanadas in a parchment-line baking tray and bake for 20-25 minutes. Serve.

Source: Sense & Serendipity

White Chicken Adobo Recipe

INGREDIENTS:

• 8 chicken thighs, de-boned (with skin on)
• 6 tablespoons oil
• 10 cloves garlic, peeled
• 125 ml white vinegar
• 6 pieces black pepper corns
• 2 bay leaves
• salt to taste

INSTRUCTIONS:

1. Season the chicken with salt and pepper. Heat the oil in a large pan. When hot, add the chicken in batches to brown the skin, around 3 minutes. Make sure not to overcrowd the pan.
2. Remove the chicken pieces and take out some of the oil in the pan and put the pan back on the heat.
3. Add the garlic and saute, then add the white vinegar, peppercorns, bay leaves and chicken. Allow the vinegar to come to a boil then add enough water to cover the chicken, around 500 to 750 ml.
4. Allow the chicken to simmer, around 30 minutes until cooked. When done, remove the chicken from the pan and allow the sauce to simmer further until the sauce thickens to almost a syrup, around 20 minutes. When ready to serve the chicken, heat the rest of the oil in a separate pan and crisp the skin once more. Serve the sauce on the side and some white rice.

Source: Trissalicious

Honey Habanero Glazed Duck Recipe

INGREDIENTS:

Duck:

• 1 whole duck (approx. 2kg)
• sea salt and pepper

Habanero Honey Glaze:

• 1 Tbs olive oil
• 2 garlic cloves, minced
• 2 habanero pepper, seeds removed for less spice, minced
• ½ C honey
• ¼ C rice wine vinegar
• 1 Tbs tamari (gluten free soya sauce) or coconut aminos

INSTRUCTIONS:

1. Prepare duck by thoroughly drying the skin and coating with sea salt and pepper. Place on a wire rack above your roasting pan. Preheat oven to 300F.
2. Cook duck for 3.5 hours, turning over every hour.
3. Remove duck from the oven and increase the heat to 400F, brush the duck all over with about half the glaze and return to the oven for 10 minutes to get nice and crispy.
4. Allow duck to rest a few minutes before serving. You can shred the meat nicely with two forks or slice it thinly with a bit of extra sauce on top. Enjoy!

Habanero honey glaze:

1. Heat oil in a small sauce pan or skillet and add garlic and habanero, allow to become fragrant and turn slightly golden before adding the remaining ingredients. Bring to a simmer for 5 minutes, allowing the mixture to become slightly thicker.

Source: Honest Cooking

Satay Chicken Noodle Salad Recipe

INGREDIENTS:

Dressing:

• ¼ cup peanut butter (preferably smooth)
• 1 garlic clove, minced
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 2 tsp brown sugar
• 1½ tbsp sriracha, or 2 tsp chili paste/sauce + 2 tsp vinegar
• 2 tbsp lime juice
• 6 tbsp coconut milk
• 2 tbsp water
• ¼ tsp salt

Salad:

• 10oz/300g fresh egg noodles (Note 1)
• 2 cups red cabbage, shredded
• 2 cups green, shredded
• 2 carrots, finely chopped
• ¼ tsp salt
• 2 scallion/shallot stems, finely sliced on the diagonal
• 1 large red chilli (not very spicy), deseeded and finely sliced (Note 2)

Satay Chicken:

• 12oz/350g chicken breast, cut in half vertically and thinly sliced
• Salt and pepper
• 1½ tsp curry powder
• 2 tsp sweet soy sauce / kecap manis (Note 3)
• 1 tbsp cooking oil

Garnish:

• 3 tbsp peanuts, roughly chopped

INSTRUCTIONS:

1. Mix dressing ingredients in a bowl until smooth.
2. Prepare noodles according to packet instructions.
3. Place both cabbages and carrots in a bowl, add ¼ tsp salt, toss to combine and set aside for 5-10 minutes to wilt lightly.
4. Place the Satay Chicken ingredients EXCEPT the oil in a bowl and toss to coat.
5. Heat oil in a non stick fry pan over high heat. Add the chicken and cook for 3 minutes until golden, then transfer to a plate.
6. Toss noodles and remaining salad ingredients with chicken and Dressing, then serve. Serve at room temperature or warm.

Notes:

1. You can use any noodles you want. Just prepare them according to the packet instructions.
2. The larger the chili, the less spicy they are. You could also use finely sliced red bell peppers/capsicums, or omit this altogether. 
3. You can use either sweet soy sauce OR kecap manis in this. Sweet soy sauce is syrupy and sweet, compared to thin ordinary soy sauce. If you can't find sweet soy sauce or kecap mains, then use 1½ tsp brown sugar and 1 tbsp soy sauce.
4. To serve warm, cook the chicken last, then toss all the other ingredients into the fry pan and add ¼ cup water. Cook over medium heat for 2 minutes until warmed through, then serve.

Source: RecipeTin Eats

Sheet Pan Lemon Chicken Recipe

INGREDIENTS:

• 1/2 cup olive oil, plus more for drizzling
• 6 cloves garlic, minced
• 1 tablespoon fresh rosemary leaves, chopped
• 1 tablespoon fresh thyme leaves, chopped
• 4 lemons, 1 juiced, 3 sliced
• 1/4 teaspoon crushed red pepper flakes
• Kosher salt
• Fresh cracked black pepper
• 8 bone-in, skin on chicken thighs
• 1 large onion, sliced
• 2 pounds baby Yukon gold potatoes, halved (or quartered if larger)

INSTRUCTIONS:

1. In a small bowl, combine the olive oil, garlic, thyme, rosemary, lemon juice, red pepper flakes, salt, and pepper.
2. Place the chicken thighs in a large zipper top bag. Pour the marinade over the chicken, and close the bag. Mix the chicken in the bag to make sure it is all covered with the marinade. Place the bag on the counter, turning occasionally for an hour.
3. Drizzle olive oil on a rimmed baking sheet and scatter the potatoes and onions on, sprinkle with salt and pepper and toss to combine. Place the chicken thighs on top and slide the lemon slices in between them. Pour remaining marinade across the chicken.
4. Bake, uncovered, for about an hour, or until the internal temperature reaches 165 F.
5. If you want the skin darker, place baking sheet under a broiler for a few minutes, until the skin has crisped up. DO NOT walk away during this process or the chicken might burn.

Source: Bobbi's Kozy Kitchen

Indian Butter Chicken Recipe

INGREDIENTS:

• 2 tablespoons peanut oil, coconut oil, or ghee
• 2 pounds chicken thigh filets, excess fat trimmed and cut into bite-sized pieces
• ¼ cup butter or ghee
• 2 teaspoons garam masala
• 2 teaspoons sweet paprika
• 2 teaspoons ground coriander
• 1 tablespoon finely chopped ginger
• ¼ teaspoon chili powder
• 1 cinnamon stick
• 6 cardamom pods, bruised with the flat side of a knife
• 15-ounce can tomato sauce
• 1½ tablespoon sugar or honey/maple syrup/coconut sugar
• ⅓ cup full-fat plain yogurt
• ¾ cup heavy cream or half-and-half
• 1 tablespoon lemon juice
• salt, to taste
• chopped cilantro, for garnish
• steamed basmati rice, to serve
• fresh naan, to serve

INSTRUCTIONS:

1. Heat a wok or large skillet until very hot. Add 1 tablespoon oil and swirl to coat. Add half the chicken and stir fry for 4 minutes, or until browned. Remove with a slotted spoon and set aside. Add remaining tablespoon oil, and stir fry the remaining half of chicken until browned. Remove with a slotted spoon and set aside. Pour out oil.
2. Reduce the heat to medium-low. Add butter to skillet and melt. Add garam masala, sweet paprika, coriander, ginger, chili powder, cinnamon stick, and cardamom pods and stir fry for 1 minute or until fragrant. Return the chicken to the skillet and mix to coat in the spices.
3. Add the tomato sauce and sugar/sweetener and simmer, stirring, for 15 minutes, or until the chicken is tender and the sauce has thickened.
4. Add the yogurt, cream, and lemon juice and simmer for 5 minutes or until the sauce has thickened slightly. Add salt to taste. Serve over rice with fresh naan and sprinkle with chopped fresh cilantro.

Source: 40 Aprons

Mixed Paella Recipe

INGREDIENTS:

• ½ kilo chicken, cut into servings pieces
• ½ kilo pork kasim or belly, cut into 1 inch cubes
• 5 sachets 8 grms MAGGI MAGIC SARAP®
• 1 tsp Spanish paprika
• 10 pcs prawn, trimmed
• 10 pcs mussels, pan steamed
• 10 pcs clams, pan steamed
• 2 pcs medium tomato, seeded and small diced
• 2 pcs large squid, gutted, peeled, and cut into rings
• 1 pc medium onion, small diced
• 1 pc Chorizo de Bilbao, sliced
• 1 pc medium red bell pepper, medium diced
• 1 pc lemon, cut into wedges
• 1 grms saffron threads or 2 grms powder
• 5-6 cups water
• 2½ cups Arborio or Calrose rice
• ½ cup olive oil
• 4 cloves garlic, minced

INSTRUCTIONS:

1. Separately season the chicken, pork, prawns using paprika and 3 sachets MAGGI MAGIC SARAP®.
2. In a pot, heat water and let it simmer. Add saffron and let it steep for 5 minutes or until the water turns yellow-orange. Keep at barely simmering.
3. Heat olive oil in a paella pan.
4. Using the same paella pan, sauté the garlic, onions, tomatoes and Chorizo de Bilbao. Cook for 2 minutes.
5. Gently mix in the rice, making sure to coat all the grains with olive oil.
6. Add the simmering saffron water while slowly mixing, making sure that nothing is sticking to the bottom of the paella pan.
7. Season with 2 sachets MAGGI MAGIC SARAP® and mix gently.
8. Lower the heat to barely simmering and add the seared chicken and pork.
9. Add water as needed, gently stirring to make sure it is well incorporated into the rice.
10. After 25 minutes, add all the seafood and bell pepper, scattering them on top of the rice. Gently stir to make sure they are well incorporated.
11. After 2 minutes, turn off the heat, cover with foil let it rest for 15 minutes.
12. Place the lemon wedges around the paella. Serve while hot.

Source: Kusina 101

Honey Garlic Baked Chicken Recipe

INGREDIENTS:

• 6 boneless skinless, chicken thighs
• 1⁄4 cup flour
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon pepper
• 1⁄4 cup honey (or agave nectar)
• 2 tablespoons soy sauce
• 4 garlic cloves, minced
• 1 teaspoon red pepper flakes

INSTRUCTIONS:

1. Preheat oven to 375.
2. In a medium sized bowl, mix together the flour and paprika.
3. Coat each chicken thigh in the flour mixture and place in a greased or foil lined dish.
4. Sprinkle each thigh with salt and pepper.
5. In a separate bowl, mix the honey, soy sauce, and garlic.
6. Pour evenly over the chicken. You may need to flip them over once or twice to make sure they're coated completely in the sauce. Sprinkle with the red pepper flakes to taste.
7. Cover with foil and bake for 30 minutes.
8. Uncover and continue baking for another 15 minutes.
9. Serve with rice or vegetables, with extra sauce on the side if desired.

Source: The Cookie Rookie

Teriyaki Chicken Bowl With Vegetables And Rice Recipe

INGREDIENTS:

• 2 cups uncooked long-grain brown rice
• 4 tablespoons soy sauce
• 1 teaspoon cornstarch
• 6 tablespoons dark brown sugar
• 4 tablespoons mirin (sweet rice wine)
• 2 tablespoons fresh lemon juice
• ¾ teaspoon sesame oil
• 4 skinless, boneless chicken breasts (about 2 pounds), pounded to even thickness about ½-inch
• Kosher salt, for seasoning chicken
• Freshly ground black pepper, for seasoning chicken
• 1 tablespoon vegetable oil
• 4 cups broccoli florets
• 2 cups sliced zucchini
• 1 cup sliced carrots
• Sesame seeds, for garnishing (optional)

INSTRUCTIONS:

1. Cook brown rice according to package directions.
2. Heat oil over medium-high heat in a large pan or skillet. Season both sides of the chicken breasts with salt and pepper. Place chicken breasts in skillet and cook for 5-8 minutes on each side, or until chicken are cooked through (165°F internal temperature). You may have to work in two batches depending on the size of your pan. Reduce heat to medium if chicken browns too quickly. Transfer chicken to a plate to rest.
3. Meanwhile, steam the vegetables until tender; about 5 minutes for carrots, 4 minutes for broccoli and zucchini.
4. Combine soy sauce and cornstarch in a small saucepan, stirring with a whisk. Add brown sugar, mirin, and lemon juice; bring to a boil. Cook 1 minute or until thickened, whisking constantly. Brush some sauce on top of each warm piece of cooked chicken, and then slice.
5. Serve the rice bowls into 4 to 6 servings. Add brown rice, vegetables, and then top with sliced pieces of chicken. Drizzle chicken with teriyaki sauce and sprinkle some sesame seeds (if desired). Serve with more sauce on the side.

Source: Jessica Gavin

Adobong Balut Recipe

INGREDIENTS:

• 5 pieces balut, cooked*
• 2 cloves of garlic, chopped
• 1 bulb of onion, chopped
• 5 tablespoons soy sauce
• 1 tablespoon vinegar
• ½ cup water
• Salt, sugar and pepper to taste
• Cooking oil for sautéing

INSTRUCTIONS:

1. Peel the eggs cautiously; get a bowl to get its broth. Make sure to get as much as a small cup of balut stock, this will be added to the adobo sauce later. Set the peeled eggs and broth aside.
2. In a frying pan, sauté onions and garlic for 3 to 5 minutes. Pour soy sauce, vinegar and the balut broth. Mix and let it simmer for 3 minutes. Place eggs on the sauce. Make sure not to stir it because it will disintegrate into unsightly pieces. Roll it to make sure the adobo’s flavor is absorbed. Let it simmer for 5 minutes. Add salt, sugar and pepper to improve the flavor.

Notes:
*Generally, balut sold in the streets are ready to eat. Fertilized duck eggs sold abroad may or may not be cooked. If not, boil it in hot water for 25 to 30 minutes on above-medium heat.


Source: Philippine Cuisine

Filipino Tamales Recipe

INGREDIENTS:

• 3 cups rice
• 5 cups coconut cream (thin & thick together)
• 2 tbsp atchuete seeds
• 2 cups white sugar
• 3 tsp powdered pepper
• 4 tbsp peanut butter

Tamales Topping:

• 1 cup flaked chicken meat (cooked)
• 2 hard boiled eggs
• 1 cup cooked pork (sliced into strips) or 3-4 Vienna Sausage (thin-round slices)

INSTRUCTIONS:

1. Toast rice until brown. Grind finely. Add salt and pepper. Set aside.
2. Add achuete coloring to coconut cream. Boil in medium heat stirring constantly. Add powdered rice, stir until well blended and thick.
3. Separate 1/4 of cooked mixture and add to this the peanut butter. This mixture is for topping. For each tamales, put in 2-3 tablespoons of cooked mixture on two pieces of wilted banana leaves; top with 1 tablespoon peanut-butter mixture, 1-2 slices of hard-boiled egg, flaked chicken meat and strips of pork or sausage.
4. Wrap to form a square and tie with a string. In a deep pan, put water enough to cover tamales.
5. When water boils, put in tamales. Cover. Cook for 1 hour. Drain.

Source: Filipino Foods And Recipes

Chicken Parmesan Meatballs Recipe

INGREDIENTS:

Meatballs:

• 1 lb ground chicken
• ¼ cup finely chopped white onion
• ½ cup parmesan cheese
• ½ cup panko breadcrumbs
• ½ cup chopped parsley
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• ½ tablespoon fennel seed
• 1 garlic clove (minced)
• ½ tablespoon lemon zest
• 1 egg
• 8 ounces mozzarella cheese (cut into ½ inch cubes)

Breading:

• ½ cup flour
• 2 eggs (beaten)
• 1 ½ cups panko breadcrumbs
• vegetable oil (for frying)

INSTRUCTIONS:

1. Lightly grease a 9x13 inch baking dish. Preheat the oven to 400 degrees F.
2. In a large bowl combine ground chicken, onion, parmesan, ½ cup breadcrumbs, parsley, black pepper, salt, fennel seed, garlic, lemon zest and 1 egg. Mix well using your hands until the ingredients are well combined.
3. Form the mixture into meatballs that are between the size of a golf ball and a tennis ball. Press a ½ inch cube of the mozzarella into each ball and reshape until smooth. Repeat until all of the meatballs are rolled.
4. Add flour to a shallow dish or pie plate. Add the beaten egg to a separate shallow dish or pie plate. Finally, add the panko breadcrumbs into a third shallow dish or pie plate. Dredge the meatballs one at a time, first into the flour, then dip in the egg and then roll in the panko breadcrumbs.
5. Add about ¼ inch of vegetable oil to a large skillet. Heat oil over medium-high heat. Fry the meatballs in batches while turning until golden on all sides. Remove from the oil with a slotted metal spoon and place onto the baking sheet. Place into the oven and bake for 15 minutes or until fully cooked (the internal temperature has reached 165 degrees F). Serve with marinara sauce and cooked pasta.

Source: Blog Chef

Korean Barbecue Chicken Wings Recipe

INGREDIENTS:

• 18 whole fresh chicken wings

Marinade:

• 1 ripe Anjou pear
• ⅓ cup chopped onion (4 ounces in weight)
• 1 tablespoon garlic chopped
• ¼ cup soy sauce
• 1 tablespoon sesame oil
• ¼ cup brown sugar
• 2 tablespoons rice wine vinegar
• 1 teaspoon garlic chili sauce

Dipping sauce:

• ½ stick butter
• ½ teaspoon sesame oil
• 3 tablespoons granulated sugar
• ¼ cup Hoisin sauce
• 2 tablespoons garlic chili sauce
• 2 tablespoons soy sauce
• 2 tablespoons honey

Other ingredients:

• Vegetable oil for frying
• Sesame seeds for sprinkling
• 2 scallions (green tops only) minced for sprinkling

INSTRUCTIONS:

1. Remove wing tips and freeze for stock. Separate wing portion from drum portion. Set aside.
2. Peel and core pear and cut up. Place in food processor and puree. Add this to a medium bowl.
3. Add onion and garlic to food processor and puree. Add this to pear puree.
4. Add all other marinade ingredients and stir to combine.
5. Place chicken pieces in a gallon zip lock bag and pour in marinade. Make sure all wings are coated, seal and refrigerate overnight.
6. Make dipping sauce by placing all ingredients in a sauce pan and bring to a simmer, then remove from heat. Refrigerate until ready to use.
7. The next day, rinse off marinade and pat wings dry with paper towels. Must be dry so they won’t splatter in the hot oil.
8. Heat oil in a large Dutch oven about half filled with oil. Heat to 350 degrees F using a candy thermometer.
9. Heat oven to 250 degrees F to keep batches warm between frying.
10. Cook wing pieces in three batches by placing in hot oil and frying for 8 minutes. Try to maintain the oil at 350 degrees F.
11. Reheat dipping sauce to room temperature.
12. Using a spider or strainer, remove cooked wings to a large bowl and ladle in one third of the dipping sauce then toss in the bowl. Pour out onto a sheet pan and hold in the warm oven.
13. Repeat for the second and third batches.
14. To serve, pour wings out onto a platter and top with sesame seeds and scallions.

Source: A Family Feast

Chicken & Sausage Lasagna Soup Recipe

INGREDIENTS:

• 2 Tbs olive oil
• 1 Tbs minced garlic
• ½ cup diced onion
• 1½ cups diced grilled chicken
• 1½ cups cooked sausage crumbles
• 1 cup chopped spinach
• 1 cup sliced mushrooms
• 1 cup diced tomato
• ⅓ cup tomato paste
• 3 cups marinara
• 3½ cups water (or chicken stock)
• 2 Tbs dried parsley
• 1 tsp garlic granules
• 1 tsp onion granules
• ½ tsp salt
• ½ tsp black pepper
• 6 lasagna noodles (broken into pieces)

Topping:

• ¾ cup parmesan
• ½ Tbs parsley

INSTRUCTIONS:

1. In a large soup pot, heat olive oil over medium heat.
2. Add garlic and onions and saute.
3. Add in spices, grilled chicken, sausage crumbles, spinach, mushrooms, diced tomatoes, tomato paste, marinara, and water.
4. Bring to a boil. Turn down and let simmer 30 minutes.
5. Fill a separate pot with water, bring to a boil, break noodles up and boil for 5-6 minutes.
6. Add noodles into soup pot, let cook for 2 more minutes
7. Serve garnished with parmesan topping.
8. Enjoy!

Source: Eazy Peazy Mealz

Homemade Chicken And Vegetable Egg Rolls Recipe

INGREDIENTS:

• 1 cup uncooked chicken breast, diced
• 1/2 cup green cabbage
• 2 tablespoons chopped bamboo shoots
• 2 tablespoons green onions, sliced
• 2 tablespoons carrot, shredded
• 1 tablespoon low sodium soy sauce
• 1 tablespoon sugar
• 1 tablespoon cooking sherry
• 1 teaspoon Toasted Sesame Seed Oil
• 1/4 teaspoon chopped Garlic
• 2 teaspoon vegetable oil
• 10 egg roll wraps
• 1 egg
• 2 teaspoon water

INSTRUCTIONS:

1. Pour the oil in the frying pan and add the chicken. Start browning and cooking it.
2. Add the bowl of liquids. Cook until they begin to boil.
3. Once the liquids are boiling, add the veggies. Stir and let them cook until the are limp, but still crunchy.
4. Remove the mix from the skillet to a pan where it can cool down. Let it cool completely before wrapping.
5. Mix the egg and water in a small bowl to make egg wash. Use a pastry brush to brush the wash onto the edges of the egg roll wrapper. Place 2 tablespoons of mix onto the center of the wrap. Spread it out from the center to to about 2" from opposite points.
6. Fold in the sides you spread the mix to. Then fold over the bottom to the top, and roll until the top is together.
7. If any of the edges seem loose, dab them with a little of the egg wash to secure the roll. Do this until all egg rolls are rolled. At this point you can refrigerate the egg rolls until you want to fry them, within 24 hours. If you are refrigerating them, separate them on all sides from one another with wax or parchment paper. If you don't they might stick together and tear.
8. Fry in a fryer or wok at 350 degrees until golden brown. You can also fry in a frying pan with oil, just remember to keep turning them so they do not burn. Fry for about 3 minutes each, and drain on paper towels.
9. Serve with sweet and sour sauce, mustard sauce, or whatever you like.

Source: The Freshman Cook