Friday Night Cooking 3: Delicious Meals Only For Friday Nights [2 ed.]


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Table of contents :
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Table of Contents
Buffalo Potatoes and Chicken Fingers
Buffalo Chicken Sandwich
Buffalo Wings II
Jerk Chicken I
Beef Patties I
Jerk Seasoning
Chicken and Rice
Jamaican Wings
Montego Bay Chicken
Jerk Chicken II
French Potato Bake
Beef Patties II
Mushrooms and Angel Hair
Easy French Canadian Style Poutine
Hawaii Style Pineapple Chicken
Mediterranean Salad
Loco Moco
Maui Chicken
Korma Vegetarian Edition
Delicious Wet Burritos
Chicken Tikka Masala
Makhani
Indian Style Curry Chicken
Indian Curried Red Lentils
Indian Style Curry Chickpeas
Makhani
Picadinho'a Brasiliera
Sao Paulo Pesto
Classical Spanish Beef Patties
Bistec Encebollao
Asopao de Pollo
Pollo Arvejado
Cranberry Chicken Pizza
Mediterranean Pizza II
Sweet & Salty Pizza
Autumnal Dijon Pizza
Gorgonzola Buttery Pizza
Italian Paella
Paleo Paella
Paella in Barcelona Style
Denver Style Paella
Creamy Chipotle Chicken
Sweet & Spicy Mustard Chicken Thighs
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Friday Night Cooking 3: Delicious Meals Only For Friday Nights [2 ed.]

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Friday Night Cooking Delicious Meals Only For Friday Nights Part 3 By BookSumo Press All rights reserved

Published by http://www.booksumo.com

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LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

Table of Contents Buffalo Potatoes and Chicken Fingers 10 Buffalo Chicken Sandwich 12 Buffalo Wings II 13 Jerk Chicken I 14 Beef Patties I 15 Jerk Seasoning 16 Chicken and Rice 17 Jamaican Wings 20 Montego Bay Chicken 21 Jerk Chicken II 22 French Potato Bake 23 Beef Patties II 24 Mushrooms and Angel Hair 25 Easy French Canadian Style Poutine 26 Hawaii Style Pineapple Chicken 27 Mediterranean Salad 30 Loco Moco 31 Maui Chicken 32 Korma Vegetarian Edition 33

Delicious Wet Burritos 34 Chicken Tikka Masala 36 Makhani 40 Indian Style Curry Chicken 42 Indian Curried Red Lentils 43 Indian Style Curry Chickpeas 45 Makhani 46 Picadinho'a Brasiliera 50 Sao Paulo Pesto 51 Classical Spanish Beef Patties 52 Bistec Encebollao 53 Asopao de Pollo 54 Pollo Arvejado 55 Cranberry Chicken Pizza 56 Mediterranean Pizza II 57 Sweet & Salty Pizza 60 Autumnal Dijon Pizza 62 Gorgonzola Buttery Pizza 63 Italian Paella 64 Paleo Paella 65

Paella in Barcelona Style 66 Denver Style Paella 67 Creamy Chipotle Chicken 70 Sweet & Spicy Mustard Chicken Thighs 71

Buffalo

Wings I

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 3 Calories 710 kcal Fat 46.9 g Carbohydrates 43.7g Protein 28 g Cholesterol 136 mg Sodium 2334 mg

Ingredients oil for deep frying 1 C. unbleached all-purpose flour 2 tsps salt 1/2 tsp ground black pepper 1/2 tsp cayenne pepper 1/4 tsp garlic powder 1/2 tsp paprika

1 egg 1 C. milk 3 skinless, boneless chicken breasts, cut into 1/2-inch strips 1/4 C. hot pepper sauce 1 tbsp butter

Directions 1. Get your oil hot for frying. 2. At the same time get a bowl, combine: paprika, flour, garlic powder, salt, cayenne, and black pepper. 3. Get a 2nd bowl, combine: milk and eggs. 4. Coat your chicken first with the gg mix then dredge them in the flour mix. 5. Place the chicken back in the egg mix and again in the flour mix. 6. Place everything in a bowl and place a covering of plastic on the bowl. 7. Put the chicken in the fridge for 30 mins then begin to fry the chicken, in batches, for 8 mins. 8. Once all the chicken is done get a 3rd bowl and combine your butter and hot sauce. 9. Place the mix in the microwave for 1 min with a high level of heat then top the chicken with the mix. 10. Enjoy.

Buffalo Wings I

7

BUFFALO

Potatoes and Chicken Fingers

Prep Time: 15 mins Total Time: 1 hr 5 mins Servings per Recipe: 4 Calories 649.3 Cholesterol 190.6mg Sodium 989.3mg Carbohydrates 31.0g Protein 55.5g

Ingredients 4 baking potatoes, scrubbed 3 tbsps extra virgin olive oil salt & freshly ground black pepper 1/4-1/2 C. milk 1/2 C. blue cheese, crumbles 5 scallions, chopped salt & freshly ground black pepper 2 lbs chicken tenders, cut into bite-size pieces

3 large garlic cloves, chopped 1/4-1/2 C. hot sauce 4 tbsps butter carrot sticks celery rib sour cream, garnish

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Layer your potatoes into a casserole dish and top them with some olive oil and perforate each one with a fork. 3. Now top everything with some salt and cook the potatoes in the oven for 45 mins. 4. Now slice the potatoes in half and once they have cooled a bit remove the insides but try to keep the shape of the potato intact. 5. Combine the insides slowly with milk and mash everything together. Add in some pepper, salt, the scallions and the blue cheese. Combine the mix evenly. 6. Fill your potato shells with the mashed potatoes then place the filled potato skins into the oven for 7 mins. 7. At the same time begin to fry your chicken after coating the pieces with pepper and salt, in 3 tbsps of oil, with the garlic as well. 10

Buffalo Potatoes and Chicken Fingers

8. Let the chicken cook for 7 mins while stirring. 9. Shut the heat combine the chicken with the butter and hot sauce. Stir everything to evenly coat the meat. 10. Serve your potatoes with some of the chicken and top each serving with some sour cream. 11. Place your celery and carrots on the side as well for a garnish. 12. Enjoy.

11

BUFFALO

Chicken Sandwich

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 4 Calories 588 kcal Fat 32.6 g Carbohydrates 39.8g Protein 30.4 g Cholesterol 83 mg Sodium 1208 mg

Ingredients 1 tbsp vegetable oil 1 tbsp butter 1 lb skinless, boneless chicken breasts, cut into bitesize pieces 1/4 C. hot sauce 4 (10 inch) flour tortillas

2 C. shredded lettuce 1 celery stalk, diced 1/2 C. blue cheese dressing

Directions 1. Fry your chicken in veggie oil for 12 mins until it is fully done then place the meat to the side in a bowl. 2. Add in the hot sauce to the bowl and stir everything to evenly coat the meat. 3. Now place your tortillas on a working surface and place your chicken on each equally. 4. Layer your dressing, celery, and lettuce over everything then form the contents into burritos. Enjoy.

12

Buffalo Chicken Sandwich

Buffalo

Wings II (Asian Style)

Prep Time: 10 mins Total Time: 1 hr 20 mins Servings per Recipe: 15 Calories 181 kcal Fat 14.1 g Carbohydrates 7.2g Protein 6.5 g Cholesterol 27 mg Sodium 205 mg

Ingredients 15 chicken wings 1/2 C. all-purpose flour oil for deep frying 1/4 C. butter 1/4 C. hot pepper sauce 1 tbsp chili-garlic sauce 1/2 tsp Thai red chili paste

2 tbsps Asian sweet chili sauce 2 tbsps honey

Directions 1. Get a bowl, combine: chicken wings and flour. 2. Get the wings covered in the flour evenly then place some plastic on the bowl and put everything in the fridge for 1.5 hrs. 3. Get your oil hot for frying. 4. At the same time with a low level of heat, begin to stir and heat the following for 7 mins: honey, butter, sweet chili sauce, hot sauce, chili paste, regular chili sauce. 5. Cook your chicken in the oil for 13 mins until they are fully done then place the wings in a clean bowl. 6. Add the sauce to the bowl and toss everything to evenly coat the wings. 7. Enjoy.

Buffalo Wings II

13

JERK

Chicken I

Prep Time: 10 mins Total Time: 8 hrs 30 mins Servings per Recipe: 4 Calories 834 kcal Carbohydrates 4.8 g Cholesterol 284 mg Fat 57.2 g Protein 71.1 g Sodium 568 mg

Ingredients 1/2 green onion, minced 1/4 C. orange juice 1 tbsp minced fresh ginger root 1 tbsp minced jalapeno peppers 1 tbsp lime juice 1 tbsp soy sauce

1 clove garlic, minced 1 tsp ground allspice 1/4 tsp ground cinnamon 1/2 tsp ground cloves 1 (2 to 3 lb) whole chicken, cut into pieces

Directions 1. For marinade mix the following evenly: cloves, onions, cinnamon, orange juice, allspice, ginger, garlic, pepper, soy sauce, and lemon juice. 2. Cover your chicken with the marinade. Place lid on the container. Put everything in the fridge for 7 to 8 hrs. 3. Get a grill hot. Grill the chicken until fully done, time depends on heat level. 7-8 mins each side. Boil extra marinade for 5 mins and use as a coating or discard. 4. Enjoy. 5. NOTE: Traditional jerk chicken in Jamaica is prepared with an open flame.

14

Jerk Chicken I

Beef

Patties I

Prep Time: 25 mins Total Time: 1 hr 5 mins Servings per Recipe: 36 Calories 215 kcal Carbohydrates 15.6 g Cholesterol 33 mg Fat 12.5 g Protein 9.9 g Sodium 667 mg

Ingredients 3 lbs lean ground beef 2 C. seasoned bread crumbs 1 (28 oz.) can tomato sauce 1 bunch (1-inch) pieces green onions 1/4 C. soy sauce 1/4 C. Maggi™ liquid seasoning 1 tbsp salt

1 tbsp pepper 1 tsp vinegar-based hot pepper sauce 2 recipes pie crust pastry 2 eggs 1/4 C. water

Directions 1. Get a big bowl. Combine the following: hot sauce, ground beef, pepper, bread crumbs, salt, tomato sauce, Maggi seasoning, soy sauce, and green onions. 2. Mix evenly with two spoons, or use hands. 3. Heat your oven to 425 degrees. 4. Flatten pie dough to 1/8 an inch, make six circles. Add a tbsp of filling to the middle of each. 5. Fold dough into a semi-circle and press down on the outside edge to seal. 6. Freeze patties for later use or lightly coat them with whisked eggs and put them in the oven for 40 mins. 7. NOTE: If the pie is fresh from the freezer then add 10 more mins in the oven.

Beef Patties I

15

JERK

Seasoning

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 26 Calories 10 kcal Carbohydrates 2.4 g Cholesterol 0 mg Fat 0.1 g Protein 0.3 g Sodium 1074 mg

Ingredients 1 1/2 C. allspice 8 C. salt 5 1/2 C. garlic powder 4 C. white sugar 1 C. chipotle chili powder 1/2 C. ground cloves

2 C. dried thyme leaves 2 C. ground black pepper 4 C. cayenne pepper 1 C. ground cinnamon

Directions 1. 2. 3. 4. 5.

16

Get a bowl. Combine all the spices very evenly. Use something airtight for continually storage and freshness. For every serving of meat. Use one and a half tsps of this mix for seasoning. It will take about an hour of marinating time for best tastes. NOTE: This is very important for other recipes which call for jerk seasoning. Please use this one.

Jerk Seasoning

Chicken

and Rice

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 3 Calories 916 kcal Carbohydrates 42.9 g Cholesterol 113 mg Fat 61.9 g Protein 34.8 g Sodium 1322 mg

Ingredients 1/2 C. uncooked long-grain white rice 1 C. water 3 tbsps vegetable oil 1/4 C. butter 3 skinless, boneless chicken breast halves 1 (6 oz.) can broiled-in-butter-style sliced mushrooms

2 1/2 tbsps chicken bouillon granules 3 fluid oz. dark rum 2 tsps garlic powder 2 tsps ground black pepper 1 (14 oz.) can coconut milk 1 small banana, sliced

Directions 1. Get a saucepan. Bring water and rice to boil. Set heat to low. Let everything cook for 24 mins. 2. Get a frying pan. Heat oil and butter. Stir fry chicken for 7 mins on each side. 3. Cover chicken with rum. Get a match and set the rum on fire (be careful please). Let the flames burn out. 4. Combine in the following: coconut milk, mushrooms, pepper, garlic powder, and bouillon. Set heat to low. Cook for 11 mins. 5. Enjoy chicken and mushrooms with some rice.

Chicken and Rice

17

JAMAICAN

Wings

Prep Time: 25 mins Total Time: 10 hrs 25 mins Servings per Recipe: 8 Calories 230 kcal Carbohydrates 4.4 g Cholesterol 48 mg Fat 16.4 g Protein 16 g Sodium 647 mg

Ingredients 3 tbsps Jamaican jerk seasoning blend 3 tbsps vegetable oil 3 cloves garlic, diced 1 (1 inch) piece peeled fresh ginger, diced

1 bunch green onions, chopped 12 slices pickled jalapeno peppers 4 lbs chicken wings

Directions 1. Get your blender and mix the following until smooth and even: jalapeno pieces, jerk seasoning, onions, oil, ginger, and garlic. 2. Coat wings with this sauce. Cover the container of wings and sauce. Put everything in the fridge throughout the night. 3. Bake wings in 300 degree preheated oven for 2 hrs. 4. Enjoy.

20

Jamaican Wings

Montego Bay Chicken

Prep Time: 30 mins Total Time: 1 d 1 hr Servings per Recipe: 6 Calories 279 kcal Carbohydrates 17 g Cholesterol 67 mg Fat 12 g Protein 25.3 g Sodium 309 mg

Ingredients 1 large red onion 3 cloves garlic 1 habanero pepper, seeded 1 tbsp fresh ginger root 1/4 C. olive oil 1/4 C. brown sugar 3 tbsps red wine vinegar 3 tbsps orange juice concentrate, thawed 1 tsp soy sauce

2 tsps ground cinnamon 1/2 tsp ground nutmeg 1/4 tsp ground cloves 1/2 C. chopped cilantro 1/2 tsp salt and pepper to taste 6 skinless, boneless chicken breast halves

Directions 1. Get your food processor. Pulse until the following until minced: ginger, onion, habaneros, and garlic. 2. Combine the following in the process: pepper, olive oil, salt, brown sugar, cilantro, vinegar, cloves, concentrated orange juice, nutmeg, cinnamon and soy sauce. Pulse some more. This is your marinade. 3. Cover chicken with marinade, place a lid on the container. Put everything in the fridge throughout the night. 4. Heat oil grill. 5. Chicken should grilled for 10 mins on each side. 6. Enjoy. 7. NOTE: Discard remaining marinade.

Montego Bay Chicken

21

JERK

Chicken II

Prep Time: 20 mins Total Time: 3 hrs 20 mins Servings per Recipe: 6 Calories 221 kcal Carbohydrates 13.3 g Cholesterol 68 mg Fat 6.4 g Protein 28.8 g Sodium 474 mg

Ingredients 6 skinless, boneless chicken breast halves - cut into chunks 4 limes, juiced 1 C. water 2 tsps ground allspice 1/2 tsp ground nutmeg 1 tsp salt 1 tsp brown sugar 2 tsps dried thyme

1 tsp ground ginger 1 1/2 tsps ground black pepper 2 tbsps vegetable oil 2 onions, chopped 1 1/2 C. chopped green onions 6 cloves garlic, chopped 2 habanero peppers, chopped

Directions 1. Get a bowl. Put in water and lime juice. Put in your chicken. Make sure it is covered. Set to the side. 2. Get a blender. Blend the following until smooth: black pepper, allspice, veggie oil, thyme, nutmeg, ginger, brown sugar, and salt. 3. Continue blending after adding onions, habaneros, green onions, and garlic. Get everything smooth. 4. Mix blender contents with your chicken. Leave a bit for basting. Cover the chicken with lid and put in the fridge for 3 hours. 5. Get a grill, coated with oil, hot. 6. Grill your chicken until fully cooked making sure to cover with additional marinade that was placed to the side. (The marinade that soaked the chicken should be discarded.) 7. Move and flip chicken often during grilling time. 8. Enjoy. 22

Jerk Chicken II

French

Potato Bake (Au Gratin)

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 4 Calories 499 kcal Fat 25.4 g Carbohydrates 49.3g Protein 19.8 g Cholesterol 77 mg Sodium 683 mg

Ingredients 4 russet potatoes, sliced into 1/4 inch slices 1 onion, sliced into rings salt and pepper to taste 3 tbsps butter 3 tbsps all-purpose flour

1/2 tsp salt 2 C. milk 1 1/2 C. shredded Cheddar cheese

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Coat a baking dish with butter and then set your oven to 400 degrees before doing anything else. Add half of the potatoes to the dish and then layer the onions on top. Add the rest of the potatoes and top them with pepper and salt. Begin to heat and stir your butter with salt and flour for 2 mins then add the milk and continue stirring and heating until it has become thick. Add the cheese and continue stirring for 40 more secs until it is all melted. Top the baking dish contents with the melted cheese mix and place a covering of foil over the dish. Cook everything in the oven for 90 mins. Enjoy after cooling for 12 mins.

French Potato Bake

23

BEEF

Patties II

Prep Time: 50 mins Total Time: 1 hr 20 mins Servings per Recipe: 10 Calories 371 kcal Carbohydrates 24.3 g Cholesterol 57 mg Fat 24.9 g Protein 11.9 g Sodium 467 mg

Ingredients

Directions

2 C. all-purpose flour 1 1/2 tsps curry powder 1 dash salt 1/4 C. margarine 1/4 C. shortening 1/3 C. water 2 tbsps margarine 1 lb ground beef 1 small onion, finely diced 1 tsp curry powder 1 tsp dried thyme 1 tsp salt 1 tsp pepper 1/2 C. beef broth 1/2 C. dry bread crumbs 1 egg, beaten

1. Get your oven hot to 400 degrees. 2. Get a bowl and mix the following: salt, 1.5 tsps curry powder, and flour. 3. Combine also to form crumbs: 1/4 C. shortening and margarine. 4. Form a ball-like shape by adding water. Flatten the ball into a cylinder. 5. Slice the cylinder into 10 parts. Flatten each part into a circle. Set everything to the side. 6. Get a frying pan hot with more margarine. Stir fry onions until see-through and stirfry your beef. 7. Season beef with the following: pepper, 1 tsp curry, thyme, and 1 tsp salt. 8. Stir fry everything until beef is cooked. Then add bread crumps and broth. Lower heat and let contents simmer until no liquid is left. 9. Fill each dough circle with beef and fold into a semi-circle. Flatten the edge with a utensil. Coat the top of each patty with some whisked egg. Bake in oven for 30 mins.

24

Beef Patties II

Mushrooms

and Angel Hair

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 5 Calories 708 kcal Fat 43.1 g Carbohydrates 35.1g Protein 47.6 g Cholesterol 256 mg Sodium 270 mg

Ingredients 6 skinless, boneless chicken breast halves 1/4 C. white wine salt and pepper to taste 1 (8 oz.) package pasta, angel hair 1 large white onion, chopped 1 tbsp chopped garlic

2 (8 oz.) packages sliced fresh mushrooms 2 C. creme fraiche 1/2 C. grated Parmesan cheese for topping 3 tbsps sour cream

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Sear your chicken in oil then add some pepper, salt, and the wine. Let the contents gently boil for 22 mins until the chicken is fully done. At the same time boil your pasta in water and salt for 9 mins. Then remove all the liquids. Once the chicken is done, cut it into chunks and then begin to stir fry your garlic and onions in the drippings. Now add the mushrooms once the onions are see-through and fry them until they become tender. Add in the chicken chunks, the sour cream, and the crème fraiche. Mix everything and get it all hot. Layer the creamy chicken mix over the pasta and top the contents with some parmesan. Enjoy. 

Mushrooms and Angel Hair

25

EASY

French Canadian Style Poutine(Fries with Mozzarella and Gravy)

Prep Time: 5 mins Total Time: 25 mins Servings per Recipe: 4 Calories 708 kcal Fat 46.3 g Carbohydrates 51g Protein 23.8 g Cholesterol 78 mg Sodium 773 mg

Ingredients 1 quart vegetable oil for frying 1 (10.25 oz.) can beef gravy 5 medium potatoes, cut into fries

2 C. mozzarella

Directions 1. 2. 3. 4. 5. 6.

26

Deep fry your fries in oil while heating your gravy. Cook the fries for about 6 mins. Place the fries on some paper towel to remove the excess oils. Now top the fries with the cheese. Add the hot gravy over the cheese and let it melt from the heat. Enjoy hot.

Easy French Canadian Style Poutine

Hawaii Style

Pineapple Chicken

Prep Time: 10 mins Total Time: 1 hr 20 mins Servings per Recipe: 5 Calories 640 kcal Fat 45.3 g Carbohydrates 13.5g Protein 43.1 g Cholesterol 170 mg Sodium 1216 mg

Ingredients 1 (2 to 3 lb) whole chicken, cut into pieces 1 tbsp all-purpose flour 2 tsps salt 1 pinch ground white pepper 4 tbsps vegetable oil 1/2 onion, thinly sliced 1 green bell pepper, thinly sliced

1 (8 oz.) can crushed pineapple with juice 2 tsps soy sauce 2 tsps brown sugar 2 tsps cornstarch 2 tsps chicken stock

Directions 1. 2. 3. 4. 5. 6.

Set your oven to 350 degrees before doing anything else. Get a bowl, combine: pepper, salt, and flour. Dredge your chicken in this mix then brown the chicken all over in hot oil. Once you have browned the chicken layer all the pieces into a casserole dish. Place a covering of foil on the dish and cook the chicken in the oven for 50 mins. Now in the same pan that the chicken was seared in begin to stir fry your bell peppers and onions for 7 mins then add in: brown sugar, soy sauce, and pineapple. 7. Stir the mix then combine your cornstarch in chicken stock and add this to the pan as well. 8. Stir all the contents and let the mix gently boil for 4 mins until it becomes sauce-like. 9. Once the mix is thick top the chicken with it and continue baking everything for 12 more mins. 10. Enjoy. Hawaii Style Pineapple Chicken

27

MEDITERRANEAN

Salad

Prep Time: 10 mins Total Time: 15 mins Servings per Recipe: 6 Calories 433 kcal Fat 19.7 g Carbohydrates 55.3g Protein 10.9 g Cholesterol 0 mg Sodium 505 mg

Ingredients 5 fresh tomatoes, cores removed, and diced 5 shallots, coarsely chopped 1/2 C. olive oil 1/4 C. balsamic vinegar

1 loaf French bread, for dipping (optional)

Directions 1. Add your tomatoes to a large bowl and top them with the shallots. 2. Top the mix with your balsamic and the olive oil and combine everything together. 3. Let this sit for 10 mins then place a covering over the dish and put the mix in the fridge for at least 4 days. 4. Serve the mix over some French bread. 5. Enjoy as a dip as well.

30

Mediterranean Salad

Loco Moco

(Rice and Beef)

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 4 Calories 451 kcal Fat 22.8 g Carbohydrates 29.6g Protein 28.8 g Cholesterol 252 mg Sodium 341 mg

Ingredients 1 (8.8 oz.) pouch instant Jasmine rice 1 (.87 oz.) package less sodium brown gravy mix 1 lb extra lean ground beef 1 tbsp olive oil

1 large onion, sliced 4 eggs

Directions 1. Cook your rice in line with the directions on its box. Usually this will require boiling some water and letting the sit in it. 2. Once the rice is done prepare your gravy in the same manner, following the directions. 3. Now being to stir fry your onions for 9 mins in oil. 4. Remove the onions from the pan and begin to fry your patties for 5 mins each side. 5. Remove the burgers then crack your egg in the pan. 6. Fry each egg for 2 mins then flip it and fry the opposite side for 1 mins. 7. Try to avoid breaking the yolk. 8. Cook all your eggs in this manner. 9. Once the eggs are cooked layer an equal amount the following ingredients between your serving plates: cooked jasmine rice, fried onions, 1 burger, a liberal amount of gravy, and 1 fried egg. 10. Enjoy.

Loco Moco

31

MAUI

Chicken

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 221 kcal Fat 6.5 g Carbohydrates 10.8g Protein 26.6 g Cholesterol 67 mg Sodium 1048 mg

Ingredients 1 tbsp sesame or canola oil 1 lb chicken tenders, cut into 1-inch pieces 1 (2 inch) piece fresh ginger, peeled and cut into matchsticks or minced 4 cloves garlic, thinly sliced 1/2 C. dry sherry (see Tip) 1 (14 oz.) can reduced-sodium chicken broth 1 1/2 C. water 2 tbsps reduced-sodium soy sauce

1 tsp Asian red chili sauce, such as sriracha, or to taste 1 bunch mustard greens or chard, stemmed and diced

Directions 1. Stir fry your chicken in a Dutch oven for 9 min. 2. Then remove them from the pot. Combine in the garlic and the ginger and cook everything for 30 secs then add the sherry and fry the mix for 4 mins while scraping the pan. 3. Now combine in the water and broth and get everything boiling with a high level of heat. 4. Once the mix is boiling let it continue for 7 mins then add: chards, chili sauce, and soy sauce. 5. Continue cooking this mix for 3 mins. 6. Enjoy.

32

Maui Chicken

Korma

Vegetarian Edition

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 4 Calories 462 kcal Carbohydrates 41.3 g Cholesterol 82 mg Fat 31 g Protein 8.6 g Sodium 1434 mg

Ingredients

Directions

1 1/2 tbsps vegetable oil 1 small onion, diced 1 tsp minced fresh ginger root 4 cloves garlic, minced 2 potatoes, cubed 4 carrots, cubed 1 fresh jalapeno pepper, seeded and sliced 3 tbsps ground unsalted cashews 1 (4 ounce) can tomato sauce 2 tsps salt 1 1/2 tbsps curry powder 1 cup frozen green peas 1/2 green bell pepper, chopped 1/2 red bell pepper, chopped 1 cup heavy cream 1 bunch fresh cilantro for garnish

1. Grab your oil and add it to a skillet or frying pan. Skillet should be set over medium heat. 2. Combine with oil, some onions, and let it cook until completely translucent. Next you should combine: garlic and ginger. 3. Let the new mixture of cooked onions, garlic, and ginger, cook for approx. 1 minute. 4. Grab some carrots, cashews, potatoes, and tomato sauce, and combine them all with some curry powder and salt for seasoning. 5. Allow everything to cook for approx ten mins. taking care to stir consistently. Make sure that your potatoes are tender before moving to the next step. 6. Take the following ingredients and stir them into your current mixture: peas, green and red bell peppers, and cream. 7. Simmer everything for about 10 minutes on low heat. 8. Plate your dish for serving.

Korma Vegetarian Edition

33

DELICIOUS

Wet Burritos

Prep Time: 30 mins Total Time: 1 hr Servings per Recipe: 4 Calories 1191 kcal Fat 59.3 g Carbohydrates 103.9g Protein 59.1 g Cholesterol 179 mg Sodium 2551 mg

Ingredients 1 lb lean ground beef 1/2 C. chopped onion 2 cloves garlic, minced 1 (14.5 oz.) can diced tomatoes with juice, divided 1 tbsp Worcestershire sauce 1 1/2 tsps chili powder 1 tsp paprika 1 tsp dried oregano 3/4 tsp ground cumin 1/2 tsp ground black pepper 2 C. refried beans

1/4 tsp ground cumin 1 (18 oz.) jar beef gravy 1 (10 oz.) can enchilada sauce 4 large flour tortillas 2 C. shredded Cheddar cheese, divided 1 C. sour cream, divided 1/4 C. chopped onion, divided 1/4 C. chopped tomatoes, divided 1 C. chopped lettuce, divided

Directions 1. Set your oven to 375 degrees before doing anything else. 2. Fry your garlic, half a C. of onions, and beef in hot oil, in a frying pan for 9 mins, until the beef is fully done then crumble it. Remove oil excesses from the meat. 3. Add the following to your beef, let it boil for 5 mins: black pepper, 1/2 can diced tomatoes, 3/4 tsp cumin, Worcestershire sauce, oregano, paprika, and chili powder. 4. Get a saucepan and warm up your refried beans and 1/4 tsp of cumin. 5. Get a 2nd saucepan and boil the following: enchilada sauce, half of your diced tomatoes, and beef gravy. 6. Simultaneously heat the tortillas in the microwave for 30 secs. 34

Delicious Wet Burritos

7. Make four burritos with the following layers in each tortilla: a fourth of the beef mix, a fourth of the refried beans, and a fourth of the cheddar. 8. Fold everything into burritos and layer them with the seam downwards in a casserole dish. 9. Before baking coat the burritos with some gravy and one C. of cheddar. Cook in the oven for 20 mins. 10. Garnish each burrito with some sauce from the casserole dish, a fourth of a C. of lettuce, a fourth of a C. of sour cream and a fourth of a C. of chopped onion and tomato. 11. Enjoy.

35

CHICKEN TIKKA

Masala

Prep Time: 30 mins Total Time: 2 hrs 20 mins Servings per Recipe: 4 Calories 404 kcal Carbohydrates 13.3 g Cholesterol 143 mg Fat 28.9 g Protein 24.6 g Sodium 4499 mg

Ingredients 1 cup yogurt 1 tbsp lemon juice 2 tsps ground cumin 1 tsp ground cinnamon 2 tsps cayenne pepper 2 tsps freshly ground black pepper 1 tbsp minced fresh ginger 4 tsps salt, or to taste 3 boneless skinless chicken breasts, cut into bite-size pieces 4 long skewers

1 tbsp butter 1 clove garlic, minced 1 jalapeno pepper, finely chopped 2 tsps ground cumin 2 tsps paprika 3 tsps salt, or to taste 1 (8 ounce) can tomato sauce 1 cup heavy cream 1/4 cup chopped fresh cilantro

Directions 1. Take lemon juice, yogurt, two tsps cumin, cayenne, cinnamon, ginger, black pepper, 4 tsps of salt and add into 1 mixing dish (possibly a big bowl). 2. Add the chicken to the marinade, cover it, and place it in a refrigerator for 1 hour. 3. Preheat a grill or frying pan to its highest heat. 4. Add chicken to skewers and throw away the marinade. 5. Add some butter or non stick spray to your grilling grate. 6. Place the chicken on the grill and allow it to cook until its juices are clear. The approx. time is equal to about 5 minutes on each side. 7. Take your butter and place it into a big skillet or wok. The skillet or wok should be placed over 36

Chicken Tikka Masala

medium heat. 8. For about 1 minute stir fry (sauté) some garlic and jalapeno. 9. Take some paprika and cumin (approx. 2 tbsps each), and also three tsps of salt and add these ingredients to the garlic and jalapeno. 10. Grab some cream and tomato sauce and place the two ingredients on low heat and continually stir the contents until they become thick. This process should take about 20 minutes. 11. Combine everything with your grilled chicken and let everything cook for an additional ten minutes. 12. Plate your contents and add some cilantro as a garnish. 13. Enjoy.

37

MAKHANI

(Indian Butter Chicken I)

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 408 kcal Carbohydrates 15.6 g Cholesterol 107 mg Fat 27.8 g Protein 23.4 g Sodium 620 mg

Ingredients 1 tbsp peanut oil 1 shallot, finely chopped 1/4 white onion, chopped 2 tbsps butter 2 tsps lemon juice 1 tbsp ginger garlic paste 1 tsp garam masala 1 tsp chili powder 1 tsp ground cumin 1 bay leaf 1/4 cup plain yogurt 1 cup half-and-half 1 cup tomato puree

1/4 tsp cayenne pepper, or to taste 1 pinch salt 1 pinch black pepper 1 tbsp peanut oil 1 pound boneless, skinless chicken thighs, cut into bite-size pieces 1 tsp garam masala 1 pinch cayenne pepper 1 tbsp cornstarch 1/4 cup water

Directions 1. Grab a saucepan (as large as possible) and heat it over medium heat. 2. Take some onions and shallots and stir fry them until they are soft and see-through. Combine onions and shallots with the following ingredients: 1 bay leaf, some butter, chili powder, 1 tsp of garam masala, ginger-garlic paste, lemon juice, and cumin. 3. For approx. 1 minute the ingredients should be stir fried. 4. For approx two more minutes continue to stir contents consistently and add some tomato sauce, some yogurt, and finally some half and half cream. 40

Makhani

5. It is important that you continue to stir the mixture for an additional 10 minutes over low heat, letting it simmer. 6. Add some salt and pepper and place the cooking pot to the side away from the heating source. 7. Take another skillet and add 1 tbsp of oil over a medium level heat. 8. Add some chicken to your heated oil and cook it for about 10 minutes until it is lightly brown. 9. Grab some garam masala (1 tsp) as well as some cayenne (same amount) and add it to the chicken, reduce the heat. 10. Combine 3 tbsps of sauce with the chicken and simmer the contents until your chicken is no longer pink. 11. Once the chicken is fully cooked (i.e. no longer pink) add it to the sauce. 12. Combine some water and cornstarch and mix it with the sauce. Allow everything to cook for an additional five to ten minutes, until it is thickened. 13. Plate, serve, enjoy.

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INDIAN STYLE

Curry Chicken

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 6 Calories 313 kcal Carbohydrates 14 g Cholesterol 38 mg Fat 21.7 g Protein 19.1 g Sodium 268 mg

Ingredients 3 tbsps olive oil 1 small onion, chopped 2 cloves garlic, minced 3 tbsps curry powder 1 tsp ground cinnamon 1 tsp paprika 1 bay leaf 1/2 tsp grated fresh ginger root 1/2 tsp white sugar

salt to taste 2 skinless, boneless chicken breast halves - cut into bite-size pieces 1 tbsp tomato paste 1 cup plain yogurt 3/4 cup coconut milk 1/2 lemon, juiced 1/2 tsp cayenne pepper

Directions 1. Grab a large skillet or cooking dish. Place the pot over medium heat, let it get hot. 2. Add some oil to the pot and stir fry some onions until they are slightly brown and translucent. 3. Combine with the onions the following ingredients for seasoning: sugar, salt, ginger, 1 bay leaf, paprika, cinnamon, curry powder, and garlic. 4. Take care to continually stir these ingredients together over the medium heat for at least two mins. 5. Grab your yoghurt, tomato paste, coconut milk, and chicken pieces, add everything together, and let it cook until it begins to boil. 6. Once the contents begin to bowl lower the heat on the stove and let everything simmer for about 20 to 25 mins. 7. Add some lemon juice, and cayenne pepper and let it cook and simmer for an additional five mins. 8. Plate and enjoy. 42

Indian Style Curry Chicken

Indian

Curried Red Lentils

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 192 kcal Carbohydrates 32.5 g Cholesterol 0 mg Fat 2.6 g Protein 12.1 g Sodium 572 mg

Ingredients 2 cups red lentils 1 large onion, diced 1 tbsp vegetable oil 2 tbsps curry paste 1 tbsp curry powder 1 tsp ground turmeric 1 tsp ground cumin 1 tsp chili powder

1 tsp salt 1 tsp white sugar 1 tsp minced garlic 1 tsp minced fresh ginger 1 (14.25 ounce) can tomato puree

Directions 1. Before you being, take your lentils, and wash them. Let water run over them until it runs clear without any traces of dirt or grime. 2. Grab a nice sized pot and place in lentils and cover them with water and get it all boiling, cover the pot and take its heat level to medium. 3. While your lentils are boiling you will have to add water continually to keep them covered. Cook the lentils until they are soft which will typically take about 15 to 20 mins. 4. Once your lentils are tender you should drain the pot. 5. Grab a large frying pan or skillet and heat it up over medium heat. Add some oil and onions and fry them until they are caramelized (possibly 20 minutes of cooking time, take care to ensure your onions do not burn). 6. Once the onions are caramelized combine the following ingredients for seasoning: turmeric, ginger, sugar, curry powder, cumin, chili powder, curry paste, and salt. Indian Curried Red Lentils

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7. Increase the heat of the skillet and stir consistently until the ingredients begin to create a beautiful aroma, this will take about 1 to two minutes. 8. Combine your tomato puree with the seasonings and remove everything from heat. 9. Once removed from heat add your lentils and mix accordingly. 10. Plate, serve, enjoy.

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Indian Style

Curry Chickpeas

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 8 Calories 135 kcal Carbohydrates 20.5 g Cholesterol 0 mg Fat 4.5 g Protein 4.1 g Sodium 289 mg

Ingredients 2 tbsps vegetable oil 2 onions, minced 2 cloves garlic, minced 2 tsps fresh ginger root, finely chopped 6 whole cloves 2 (2 inch) sticks cinnamon, crushed 1 tsp ground cumin 1 tsp ground coriander

salt 1 tsp cayenne pepper 1 tsp ground turmeric 2 (15 ounce) cans garbanzo beans 1 cup chopped fresh cilantro

Directions 1. Grab a big skillet or frying pan and heat it over a medium level of heat. 2. Add some oil and onions to your pan and cook them down until they are tender. 3. While your onions are frying add the following seasonings: turmeric, salt, cayenne, garlic, cinnamon, cumin, ginger, and coriander. 4. Let your seasonings and onions continue to cook over the medium heat for about 1 to two minutes making sure to stir frequently. 5. Grab some garbanzo beans and the associated garbanzo bean liquid and combine them with the seasoned onions. 6. Mix and stir everything together and continue to cook until everything is well mixed and evenly heated. 7. Combine some cilantro to the mix and before removing everything from the heating source. 8. Plate, and enjoy. Garnish the food with fresh cilantro. Indian Style Curry Chickpeas

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MAKHANI

(Indian Butter Chicken II)

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 880 kcal Carbohydrates 12.8 g Cholesterol 303 mg Fat 82.3 g Protein 26.4 g Sodium 1461 mg

Ingredients 1 cup butter, divided 1 onion, minced 1 tbsp minced garlic 1 (15 ounce) can tomato sauce 3 cups heavy cream 2 tsps salt 1 tsp cayenne pepper 1 tsp garam masala

1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks 2 tbsps vegetable oil 2 tbsps tandoori masala

Directions 1. The first step for this process is to preheat your oven to 375 degrees Fahrenheit or 190 degrees Celsius. 2. Grab a skillet and add 2 tbsps of butter. The skillet should be heated with a medium level of heat. 3. Make sure that your butter is fully melted and not burnt and begin to mix in some garlic and onions. 4. Fry your garlic and onions for approx. 15 to 20 minutes until the onions have caramelized nicely. 5. While you are frying your onions and garlic you should have another sauce pan with the remaining amount of butter present, heating over medium to high heat. 6. Once the butter has melted fully in your second sauce pan begin to mix in the following ingredients: tomato sauce, heavy cream, cayenne pepper, salt, and some garam masala. Allow everything to cook until it has begun simmering. 7. Once the second sauce pan is simmering lower the heat to a medium to low setting and cover the pan and let it simmer for 30 minutes. Make sure to stir the contents every few minutes. 46

Makhani

8. Once the onions have caramelized fully add them and the garlic to the second saucepan. 9. Once everything has been combined and your sauce is simmering nicely make sure it is on low heat. 10. Begin to mix chicken cubes with vegetable oil and add some tandoori masala in a separate bowl. 11. Take some tbsps of sauce and add it to the chicken pieces to coat them evenly. Once the chicken has been coated with sauce, oil, and tandoori masala, spread each piece evenly over a baking dish. 12. Place baking dish with seasoned chicken pieces into the preheated oven and cook for at least 12 minutes or longer. Just make sure your chicken is fully cooked and no longer pink in the middle. 13. Once chicken is fully cooked, remove it from the oven, and combine it with the sauce and simmer for an additional 5 minutes. 14. Plate and serve.

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PICADINHO'A

Brasiliera (Brazilian Style Ground Beef)

Prep Time: 30 mins Total Time: 2 hrs 10 mins Servings per Recipe: 8 Calories 448 kcal Fat 31.1 g Carbohydrates 8g Protein 25.2 g Cholesterol 210 mg Sodium 223 mg

Ingredients 1/2 C. olive oil 2 onions, chopped 4 cloves chopped garlic 2 lb. ground beef 3 stalks celery, chopped 1 green bell pepper, chopped 6 eggs

1 (15.5 oz.) can diced tomatoes, with liquid 1 C. chopped fresh parsley 1 1/2 C. red wine 1/4 tsp crushed red pepper flakes

Directions 1. In a large pan, heat the oil on medium heat and sauté the onion and garlic for about 15-20 minutes. 2. Meanwhile, in a bowl, add the ground beef, eggs, celery, bell pepper, tomatoes and parsley and mix till well combined. 3. Add the meat mixture into the caramelized onions and increase the heat to medium-high. 4. Cook, stirring for about 10 minutes. 5. Reduce the heat to medium-low and simmer, covered for about 15 minutes. 6. Stir in the red wine and red pepper flakes and simmer, covered for about 1 hour.

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Picadinho'a Brasiliera

Sao Paulo Pesto

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 12 Calories 234 kcal Fat 23.9 g Cholesterol 1.9g Sodium 3.7 g Carbohydrates 4 mg Protein 70 mg

Ingredients 3 C. chopped fresh basil 1 C. extra virgin olive oil 1/2 C. pine nuts 1/8 C. Brazil nuts 2/3 C. grated Parmesan cheese

2 tbsp minced garlic 1/2 tsp chili powder

Directions 1. In a blender, add the basil and about 1 tbsp of the oil and pulse till a paste forms 2. Slowly, add the pine nuts, Brazil nuts, Parmesan cheese, garlic, chili powder and the remaining oil and pulse till smooth.

Sao Paulo Pesto

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CLASSICAL

Spanish Beef Patties

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 522 kcal Fat 34.7 g Carbohydrates 36.7g Protein 15.9 g Cholesterol 40 mg Sodium 505 mg

Ingredients 3 tbsps olive oil 1 lb ground beef 1 1/2 C. diced fresh cilantro 1 onion, diced 4 cloves garlic, minced 1 green bell pepper, diced 1 (8 oz.) can tomato sauce

1 (16 oz.) package egg roll wrappers 2 quarts vegetable oil for frying

Directions 1. 2. 3. 4. 5. 6. 7.

Stir fry your bell pepper, onions, and garlic in olive oil until tender. Combine in the meat and cook the meat until it is fully done. Now add the cilantro and tomato sauce. Heat the contents until the cilantro is soft then place everything to the side. Now add 3 tbsps of the meat mix into an egg roll wrapper and shape the wrapper into a triangle. Continue doing this until all your meat has been used up. Now deep fry these patties in hot veggie oil until golden on both sides. Then place the patties on some paper towels before serving. 8. Enjoy.

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Classical Spanish Beef Patties

Bistec

Encebollao (Steak and Onions)

Prep Time: 15 mins Total Time: 4 hrs 55 mins Servings per Recipe: 6 Calories 423 kcal Fat 32.1 g Carbohydrates 6.3g Protein 26.4 g Cholesterol 81 mg Sodium 587 mg

Ingredients 2 lbs beef sirloin steak, sliced thinly across the grain 1/2 C. olive oil 2 tbsps minced garlic 1 pinch dried oregano 1 (.18 oz.) packet sazon seasoning

2 large white onions, sliced into rings 1/4 C. distilled white vinegar 1 C. beef stock 1 tsp salt

Directions 1. Get a bowl, combine: salt, steak, beef stock, olive oil, vinegar, garlic, onions, sazon, and oregano. 2. Place a covering of plastic over the dish after stirring the beef and place everything in the fridge for 5 hrs. 3. Add all of the mix into a large frying pan and get the mix boiling. 4. Once the mix is boiling, place a lid on the pan, set the heat to low, and cook everything for 45 mins. 5. Enjoy.

Bistec Encebollao

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ASOPAO DE POLLO

(Chicken and Rice Stew)

Prep Time: 25 mins Total Time: 1 hr Servings per Recipe: 6 Calories 550 kcal Fat 17.7 g Carbohydrates 55.2g Protein 38.1 g Cholesterol 131 mg Sodium 2149 mg

Ingredients

Directions

2 lbs boneless, skinless chicken thighs 1/2 tsp ground black pepper 1 serving light adobo seasoning (such as Goya (R)) 3 tbsps olive oil 1 green bell pepper, diced 1 red bell pepper, diced 1 medium onion, diced 4 cloves garlic, minced 2 tbsps tomato paste 1 1/2 C. medium-grain rice 2 (14.5 oz.) cans diced tomatoes 6 C. low-sodium chicken broth 1 bay leaf 1/4 tsp red pepper flakes, or to taste 1 C. frozen petite peas, thawed 1 C. sliced pimento-stuffed green olives 1/4 C. diced fresh cilantro

1. Coat your pieces of chicken with adobo and pepper. 2. Now begin to stir fry your tomato paste, green pepper, garlic, red pepper, and onions in hot oil for 5 mins. Now place everything to the side. 3. Sear your chicken for 6 mins per side then add back in the onion mix. 4. Also add in: pepper flakes, rice, bay leaf, broth, and diced tomatoes. 5. Get everything boiling then set the heat to a low level and cook the mix for 22 mins until the chicken is fully done and the rice is soft. 6. Now add the olives and peas. 7. Cook everything for 7 more mins then remove the bay leaf and add in some cilantro. 8. Enjoy.

54

Asopao de Pollo

Pollo Arvejado

(Chicken in Spain)

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 6 Calories 583 kcal Fat 28.9 g Carbohydrates 48.3g Protein 29.4 g Cholesterol 62 mg Sodium 339 mg

Ingredients 2 tbsps olive oil 1 (3 lb) whole chicken, cut into 6 pieces 1/2 onion, diced 3 cloves garlic, diced 1/2 C. white wine 1 C. chicken broth 3 carrots, diced 1 (16 oz.) package frozen green peas

1 tsp ground cumin 1 tsp paprika salt and pepper to taste 3 large baking potatoes, peeled and cubed 1/4 C. olive oil

Directions 1. Sear your chicken for 4 mins per side in 2 tbsp of olive oil, in a Dutch oven. 2. Now add in the garlic and onions and cook the mix for 4 mins before adding the wine and scraping the bottom of the pan. 3. Add in the broth and get everything boiling. 4. Once the mix is boiling add the black pepper, carrots, paprika, salt, peas, and cumin. 5. Now place a lid on the pot, set the heat to a low level, and let the contents cook for 30 mins. 6. Add the rest of the olive oil to a pot and begin to stir fry your potatoes in it. Be sure to not burn anything. 7. Once the potatoes are cooked place them on some paper towels and season them with pepper and salt. 8. Plate your chicken then top it with some of the carrot mix and some potatoes. 9. Enjoy. Pollo Arvejado

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CRANBERRY

Chicken Pizza

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 865 kcal Fat 35.4 g Carbohydrates 91.8g Protein 47.9 g Cholesterol 131 mg Sodium 1262 mg

Ingredients 2 skinless, boneless chicken breast halves, cut into bite-size pieces 1 tbsp vegetable oil 1 (12 inch) prepared pizza crust 1 1/2 C. cranberry sauce

6 oz. Brie cheese, chopped 8 oz. shredded mozzarella cheese

Directions 1. Set your oven to 350 degrees F 2. In a skillet, heat the oil and stir fry the chicken till cooked completely. 3. Spread the cranberry sauce over the prepared pizza crust and top with the chicken, followed by the brie and mozzarella. 4. Cook everything in the oven for about 20 minutes.

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Cranberry Chicken Pizza

Mediterranean Pizza II

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 6 Calories 395 kcal Fat 16.8 g Carbohydrates 54.4g Protein 15.9 g Cholesterol 23 mg Sodium 607 mg

Ingredients 1 (12 inch) thin prepared pizza crust 3 C. chopped bell peppers (red, green, yellow) 1 C. sliced red or yellow onion, pulled into rings 3 cloves garlic, crushed 2 tbsp extra-virgin olive oil

1 1/2 tsp dried Italian herbs Salt, to taste Crushed red pepper flakes, to taste (optional)

Directions 1. 2. 3. 4. 5.

Set your oven to 450 degrees F and grease a pizza pan. Place the dough on a pizza pan and press it to the desired thickness. In a bowl, mix together the remaining ingredients except the cheese. Place the mixture over the crust evenly, followed by the cheese Cook everything in the oven for about 10-12 minutes.

Mediterranean Pizza II

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SWEET & SALTY

Pizza

Prep Time: 1 hr Total Time: 1 hr 18 mins Servings per Recipe: 4 Calories 630 kcal Fat 17.9 g Carbohydrates 100.8g Protein 18 g Cholesterol 22 mg Sodium 833 mg

Ingredients 1 C. lukewarm water 1 (.25 oz.) envelope active dry yeast 3 C. all-purpose flour 1 tsp vegetable oil 1 tsp salt 8 dried figs 1 medium red onion, thinly sliced 1 tbsp olive oil

1 pinch salt 1 tsp dried thyme 1 tsp fennel seeds 4 oz. goat cheese 1 tbsp olive oil, or as needed

Directions 1. In a large bowl, add the water and sprinkle the yeast on top. 2. Keep everything aside for a few minutes or till it is dissolved completely. 3. Add the flour, salt and oil and mix till a stiff dough forms. 4. Place the dough on a floured surface and knead for about 5 minutes. 5. Transfer the dough into a greased bowl and cover with a kitchen towel. 6. Keep everything aside for about 45 minutes. 7. In a bowl of boiling water, add the figs and keep aside for about 10 minutes. 8. Drain the figs then chop them. 9. Meanwhile in a skillet, heat 1 tbsp of the oil on medium heat and sauté the onions till soft. 10. Reduce the heat to low, and season with the salt. 11. Stir fry for about 5-10 minutes more. 60

Sweet & Salty Pizza

12. Stir in the figs, thyme and fennel seeds and remove everything from the heat. 13. Set your oven to 450 degrees F and lightly grease a pizza pan. 14. Punch down the pizza dough, and spread into a 1/4-inch thick circle. 15. Place the dough onto the prepared pizza pan and brush the surface lightly with the remaining olive oil. 16. Spread the fig mixture over the crust evenly and top everything with the goat cheese in the form of dots. 17. Cook everything in the oven for about 15-18 minutes.

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AUTUMNAL

Dijon Pizza

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 6 Calories 427 kcal Fat 28.4 g Carbohydrates 34.4g Protein 11.7 g Cholesterol 17 mg Sodium 537 mg

Ingredients

Directions

1 pre-baked pizza crust 2 cloves garlic, minced 1 tbsp Dijon mustard 2 sprigs fresh rosemary, chopped 1/4 C. white wine vinegar 1/2 C. olive oil 1/4 C. crumbled blue cheese salt and pepper to taste 1/4 C. crumbled blue cheese 1/3 C. shredded mozzarella cheese 2 pears - peeled, cored and sliced 1/4 C. toasted walnut pieces

1. Set your oven to 425 degrees F before doing anything else 2. In a pizza pan, place the pizza crust. 3. Cook everything in the oven for about 5 minutes. 4. Remove everything from the oven and keep it aside to cool completely. 5. In a food processor, add the garlic, rosemary Dijon mustard and vinegar and pulse till combined. 6. While the motor is running, slowly, add the oil and pulse till smooth. 7. Add about 1/4 C. of the blue cheese, salt and pepper and pulse till combined. 8. Spread the vinaigrette over the pizza crust evenly and sprinkle with the remaining blue cheese then mozzarella cheese. 9. Top everything with the pear slices then the toasted walnuts. 10. Cook everything in the oven for about 7-10 minutes.

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Autumnal Dijon Pizza

Gorgonzola

Buttery Pizza

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 12 Calories 241 kcal Fat 13.7 g Carbohydrates 17.3g Protein 10.9 g Cholesterol 46 mg Sodium 551 mg

Ingredients 1/8 C. butter 2 large Vidalia onions, thinly sliced 2 tsp sugar 1 (10 oz.) package refrigerated pizza dough

1 lb. Gorgonzola cheese, crumbled

Directions 1. 2. 3. 4. 5. 6.

In a large skillet, melt the butter on medium heat and sauté the onion for about 25 minutes. Stir in the sugar and cook, stirring continuously for about 1-2 minutes. Set your oven to 425 degrees F and grease a pizza pan. Place the dough onto the prepared pizza pan and press it to the desired thickness. Place the onions over the crust evenly, followed by the Gorgonzola. Cook everything in the oven for about 10-12 minutes.

Gorgonzola Buttery Pizza

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ITALIAN

Paella

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 8 Calories 677.2 Cholesterol 47.3mg Sodium 1016.1mg Carbohydrates 74.6g Protein 22.4g

Ingredients 2 Italian sausages, removed from casing 1/2 red bell pepper, 1/2-inch strips 1/2 green bell pepper, 1/2-inch strips 1 small onion, 1/2-inch wedges 1/2 tbsp olive oil 3/4 C. arborio rice 1/2 C. dry white wine

1 C. tomatoes, canned, drained 1 1/2 C. water

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. In an ovenproof skillet, heat the oil and stir fry the sausage, onion and bell peppers for about 5 minutes. 3. Stir in the rice and stir fry for about 1 minute. 4. Stir in the remaining ingredients and bring to a boil. 5. Now, cook in the oven for about 25 minutes. 6. Season with the salt and black pepper and serve.

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Italian Paella

Paleo

Paella

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 4 Calories 454.6 Cholesterol 100.2mg Sodium 1451.0mg Carbohydrates 12.8g Protein 33.6g

Ingredients 10 oz. chorizo sausage 2 boneless skinless chicken breasts, cut into bite-size pieces 1 tsp paprika 1 tsp cumin 1/2 tsp salt 1/2 tsp pepper 1 medium onion, sliced 1 red pepper, sliced

1 large tomatoes, sliced 3 garlic cloves, minced fine 1 pinch saffron 1 C. chicken broth 1/2 head cauliflower, grated with box grater ( to resemble rice)

Directions 1. In a large pan, cook the chorizo till browned. 2. Transfer the chorizo to a plate, leaving the fat in the pan. 3. In the same pan, cook the chicken with the cumin, paprika, salt and black pepper and cook till done completely. 4. Stir in the pepper and onion and cook till tender. 5. Stir in the tomatoes, garlic, salt and black pepper and cook, stirring occasionally till a thick mixture forms. 6. Add the saffron and broth and cook, stirring continuously till all the liquid is absorbed. 7. Stir in the remaining ingredients and cook the paella until everything is fully done. 8. Place the dish in the oven for 10 mins at 350 degrees then let the dish set in the oven for 10 more mins. Paleo Paella

65

PAELLA

in Barcelona Style

Prep Time: 5 mins Total Time: 1 hr 5 mins Servings per Recipe: 3 Calories 2255.4 Cholesterol 655.0mg Sodium 662.9mg Carbohydrates 119.9g Protein 166.4g

Ingredients 4 C. water 1/2 C. dry white wine 2 tbsp black tea 1 tbsp oil 1 C. snow peas 1 C. water chestnut 1 red chili

1 onion ( finely chopped) 2 C. rice 1 C. dried mango 1 kg chicken drumstick

Directions 1. In a large paella pan, heat the oil and stir fry the chicken till golden brown. 2. Stir in the mangos, onion and chili and cook, stirring occasionally for a few minutes. 3. Stir in the rice, tea and 2 C. of the water and cook, stirring occasionally till most of the liquid is absorbed. 4. Add the remaining 2 C. of the water and cook, stirring occasionally till all the liquid is absorbed. 5. Add the wine and cook till all the liquid is absorbed. 6. Stir in the peas and water chestnut and cook till the veggies are heated completely.

66

Paella in Barcelona Style

Denver Style Paella

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 559.0 Cholesterol 161.5mg Sodium 1166.4mg Carbohydrates 62.0g Protein 37.4g

Ingredients 1 tbsp olive oil 1/2 C. onion, chopped 6 oz. chicken sausage, cooked and thinly sliced 2 (3 1/2 oz.) packages brown rice (boil-in-bag) salt 1/2 tsp smoked paprika 1/4 tsp black pepper 1 (15 oz.) can chicken broth 1 (14 1/2 oz.) can diced tomatoes, undrained

2 tsp garlic, minced 1 1/2 C. edamame, frozen. shelled 1/4 tsp saffron thread 1/2 lb frozen shrimp, thawed

Directions 1. In a large pan, heat the oil on medium-high heat and sauté the sausage and onion till the onions become tender. 2. Stir in the rice, paprika, salt and black pepper and sauté for about 30 seconds. 3. Add the tomatoes, garlic and broth and bring to a boil. 4. Reduce the heat to medium and simmer, covered for about 10 minutes. 5. Stir in the remaining ingredients and simmer for about 4 minutes.

Denver Style Paella

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CREAMY

Chipotle Chicken

Prep Time: 5 mins Total Time: 55 mins Servings per Recipe: 8 Calories 362 kcal Fat 23.6 g Carbohydrates 3.9g Protein 31.7 g Cholesterol 119 mg Sodium 589 mg

Ingredients 8 chicken leg quarters 1 1/2 C. milk 1 C. sour cream 2 chipotle peppers in adobo sauce 2 tbsps chicken bouillon granules

1 tbsp margarine salt to taste

Directions 1. Set your oven to 375 degrees F before doing anything else. 2. Arrange the chicken legs in a greased roasting pan and cook in the oven for about 30-40 minutes or till done completely. 3. Meanwhile in a blender, add the remaining ingredients except margarine and salt and pulse till smooth. 4. In a large pan, melt margarine on medium heat and stir in the chipotle mixture. 5. Bring to a gentle simmer and reduce the heat to low. 6. Stir in roasted chicken legs and salt and simmer for about 10 minutes or till chicken is well combined with the flavors of sauce.

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Creamy Chipotle Chicken

Sweet & Spicy

Mustard Chicken Thighs

Prep Time: 20 mins Total Time: 5 hrs Servings per Recipe: 8 Calories 352 kcal Fat 19 g Carbohydrates 13.8g Protein 29.1 g Cholesterol 106 mg Sodium 765 mg

Ingredients 8 large bone-in, skin-on chicken thighs 1/2 C. Dijon mustard 1/4 C. packed brown sugar 1/4 C. red wine vinegar 1 tsp dry mustard powder 1 tsp salt 1 tsp freshly ground black pepper 1/2 tsp ground dried chipotle pepper 1 pinch cayenne pepper, or to taste

4 cloves garlic, minced 1 onion, sliced into rings 2 tsps vegetable oil, or as needed

Directions 1. With a sharp knife, cut 2 (1-inch apart) slashes into the skin and meat to the bone of the chicken thighs crosswise. 2. In a large bowl, mix together all the ingredients except onion and oil and transfer the mixture into a large resealable bag. 3. Add the chicken thighs and shake the bag to coat with marinade evenly and seal the bag tightly. 4. Refrigerate to marinate for about 4-8 hours. 5. Set your oven to 450 degrees F before doing anything else and line a large baking sheet with a lightly greased piece of foil. 6. Spread the onion rings onto the prepared baking sheet evenly and top with chicken thighs. 7. Coat the thighs with oil and sprinkle with seasoning if you like. 8. Cook in the oven for about 35-45 minutes or till done completely. Sweet & Spicy Mustard Chicken Thighs

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9. In a large serving platter, place thighs and onion rings. 10. In a small pan, add the baking sheet drippings and cook, stirring occasionally for about 3-4 minutes or till it reduces to half. 11. Serve the chicken and onion rings with the topping of pan sauce.

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