Oven crisp chicken wings

  • 13cup flour
  • 1 tablespoon paprika
  • 1 teaspoon garlic salt
  • 1 teaspoon black pepper
  • 1412teaspoon cayenne pepper
  • 3 tablespoons butter
  • 10 chicken wings, tips removed
  1. Cut wings at joints.
  2. Preheat oven to 425 degrees.
  3. Be sure wings are thawed and dry them well with paper towels.
  4. Combine flour, paprika, garlic salt, black pepper and cayenne pepper in a plastic bag.
  5. Shake to mix ingredients and add wings.
  6. Line a large baking sheet with Release foil and melt the butter on it. (Makes for easy clean up).
  7. Add wings to pan and turn to coat.
  8. Bake for 30 minutes.
  9. Turn wings over and bake for 15 more minutes or until crispy and done.
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Beef Tenderloin w/ Shrimp & Mushroom Sauce

  • 1/2 Pound raw wild-caught shrimp (peeled and deveined)
  • 1/2 cup dry white wine (substitute vegetable broth if desired)
  • 4 Teaspoons unsalted butter (separated)
  • Two 4 or 8 ounce beef tenderloin/filet mignon (two-inches thick)
  • 1 Tablespoon unsalted butter
  • 4 green onions (finely chopped)
  • 1/2 Pound mushrooms (wiped clean and thinly sliced)
  • Celtic sea salt & freshly ground black pepper (to taste)
  • 2 Teaspoons cornstarch or tapioca starch
  • 3 Tablespoons heavy cream or coconut milk (can)
  • 1 Tablespoon finely chopped fresh Italian parsley
  1. Turn on oven broiler. Arrange top rack so steaks will be 3″ below heating element.
  2. Place steaks on broiler pan. Place 1 teaspoon of butter on top of each steak, and place in oven. Cook for 6 minutes for medium-rare or 10 minutes for well done.
  3. While steaks are broiling, heat wine in a medium skillet. Add the shrimp and cook until pink.
  4. Remove from the pan and set aside. Reserve the wine for the sauce.
  5. Wipe out skillet and melt 1 Tablespoon of butter over low heat. Add the green onions and mushrooms, and saute for five minutes.
  6. Flip steak over and place 1 teaspoon of butter in center. Return to oven and broil for an additional 6 or 10 minutes.
  7. Season sauce mixture with salt and pepper and whisk in cornstarch. Slowly stir in the reserved wine and simmer for a few minutes until you have a smooth sauce. Return shrimp to pan to warm them.
  8. Stir in the cream and parsley, and season to taste with salt and pepper.
  9. Remove steaks from oven and place on a plate. Spoon sauce over the steaks, sprinkle with additional chopped parsley and serve.
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Chicken Saltimbocca

  • 2 small boneless, skinless chicken breasts (5-6 ounces each), tenders removed (see Tip)
  • ¼ teaspoon ground pepper
  • 2 thin slices prosciutto
  • 2-4 fresh sage leaves
  • 1½ teaspoons all-purpose flour
  • 1 tablespoon butter
  • 2 teaspoons extra-virgin olive oil
  • ¾ cup dry Marsala
  1. Put chicken breasts between pieces of plastic wrap and, using a rolling pin or the smooth side of a meat mallet, bash them to a thickness of about ¼ inch, but don’t bash so hard that they break up. Season with pepper. Wrap a slice of prosciutto around each chicken escalope and put a sage leaf or two on top. Lightly dust the chicken on both sides with flour.
  2. Heat butter and oil in a large skillet over medium heat. Cook the chicken until no longer pink in the middle, about 3 minutes per side. To check if it’s done, stick the tip of a sharp knife into it: the juice that runs out should be clear with no trace of pink. Transfer the chicken to a warm platter and cover with foil.
  3. Add Marsala to the pan and cook over high heat until thickened and reduced by about half, 3 to 4 minutes. Serve the sauce over the chicken.
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Herbed White Bean and Sausage Stew

  • 2 tablespoons extra virgin olive oil, more for serving
  • 1 pound sweet Italian sausage, sliced ¾-inch thick
  •  1 tablespoon tomato paste
  • ½ teaspoon ground cumin
  • 2 medium carrots, finely diced
  • 2 celery stalks, finely diced
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 1 pound dried Great Northern beans, rinsed and picked through
  • 2 teaspoons kosher salt, or to taste
  • 2 thyme sprigs
  • 1 large rosemary sprig
  • 1 bay leaf
  • 2 teaspoons balsamic vinegar, more for serving
  • ½ teaspoon ground black pepper, more to taste
  1. Heat the oil in a large stockpot over medium-high heat. Add the sausage and brown until cooked through, about 7 minutes. Using a slotted spoon, transfer to a plate lined with a paper towel.
  2. Add the tomato paste and cumin to the pot. Cook, stirring, until dark golden, about 2 minutes. Add the carrots, celery, onion and garlic. Cook, stirring, until the vegetables have softened, about 5 minutes. Stir in the beans, 8 cups water, salt, thyme, rosemary and bay leaf. Turn the heat up to high and bring to a boil. Then reduce heat to low and simmer gently until the beans are tender, about 2 hours, adding more water if needed to make sure the beans remain submerged.
  3. When the beans are tender, return the sausage to the pot. Simmer for 5 minutes. Stir in the vinegar and pepper. Taste and adjust seasoning. Ladle into warm bowls and serve drizzled with additional vinegar and olive oil.
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Pork Stir-Fry

  • 1/2 cup chicken or vegetable broth
  • 1/3 cup hoisin sauce
  • 1/4 cup soy sauce
  • 1 tablespoon cornstarch
  • 1/2 to 1 teaspoon chili-garlic paste or sriracha
  • 12 ounces pork tenderloin, cut into strips
  • 3 baby bok choy or 1 medium bok choy
  • 5 teaspoons stir-fry oil or vegetable oil, divided
  • 6 garlic cloves, sliced
  • 1 tablespoon minced fresh ginger
  • 2 shallots, halved and sliced
  • 1 red bell pepper, thinly sliced
  • 8 ounces cremini mushrooms, sliced
  • Hot cooked soba noodles or rice noodles
  1. Combine first 5 ingredients in a small bowl. Toss pork with 1/4 cup sauce mixture in a medium bowl, reserving remaining sauce mixture. Marinate 15 to 30 minutes.
  2. Meanwhile, trim root end of bok choy. Slice white stems; tear or cut large leaves in half.
  3. Heat wok over high heat until a few drops of water evaporate immediately. Swirl 2 teaspoons oil in pan to coat. (If using a nonstick skillet, heat oil over medium-high heat.) Add pork; stir-fry 3 minutes or until browned. Transfer to a plate, and wipe wok clean.
  4. Heat remaining 3 teaspoons oil in wok over high heat (medium-high, if using a nonstick skillet). Add garlic, ginger, and shallots; stir-fry 30 seconds or until fragrant. Stir in bok choy stems, bell pepper, and mushrooms, and cook 5 minutes or until tender.
  5. Stir in reserved sauce mixture. Bring to a boil, reduce heat, and simmer 1 minute or until thickened. Stir in bok choy leaves and pork, and cook until heated through. Serve with hot cooked noodles.
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Beef Stew with Roasted Root Vegetables

  • 2 lbs beef stew meat, large chunks or 3 lbs pot roast
  • kosher salt, to taste
  • pepper, to taste
  • 3 tablespoons canola oil or 3 tablespoons olive oil
  • 2 -3 tablespoons flour
  • 1 large onion, peel and sliced thick in rounds
  • 5 garlic cloves, peel and smashed
  • 1(15 ounce) canplain diced tomatoes with juice
  • 12cup dry red wine, good enough to drink
  • 2 cups beef broth
  • 2 teaspoons dried thyme leaves
  • 2 whole bay leaves
  • 2 medium red onions, peeled, sliced thick
  • 3 large carrots, peeled and cut into 2-inch chunks
  • 2 medium parsnips, peeled, cut into 1/2-inch coins
  • 3 -4 yukon gold potatoes, peels on and cut into chunks
  • 3 tablespoons olive oil
  • kosher salt, season to taste
  • fresh ground black pepper, season to taste


  1. Preheat the oven to 350°.
  2. Heat a large Dutch oven, with a lid, over medium-high heat.
  3. In a large bowl or ziplock bag, Add the meat: generously sprinkle with salt and pepper, and lightly coat with the flour. Add the oil to the pot, lay the meat in the pan and sear on all sides until a deep mahogany brown, about 10 minutes. Transfer the meat to a plate. Pour all but about 2 tablespoons of the oil from the pan, add more oil if necessary.
  4. Add the onion and garlic to the pan, and cook until fragrant and soft, about 5 minutes. Add the diced tomatoes w/ liquid to the pot, and cook until a deep brick red, about 2 minutes more. Add the wine, and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot. Add the beef broth, thyme, and bay leaves, and bring to a boil.
  5. Return stew meat to the pot, nestle it in the liquid, cover and transfer pot to the oven. Cook until the meat is just tender, about 1 1/2 hours.
  6. Meanwhile, In a large bowl or zip lock bag: toss the onions, carrots, parsnips, and potatoes with the olive oil, salt, and pepper. Spread out on a oil sprayed baking sheet in 1 layer. You may have to use 2 baking sheets.
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Slow Cooker pulled pork

  1. Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
  2. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
  3. Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.
  Bon appétit!
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Bacon wrapped chicken strips

  • Package of chicken strips (about 8 strips)
  • 8 slices of bacon
  • 1 Tbsp vegetable oil
  • 2 Tbsp pure maple syrup
  • 1 tsp Dijon mustard
  • Salt
  • Fresh cracked pepper
  1. Preheat the oven to 400.
  2. Preheat a seasoned iron cast skillet on stove top, over medium heat, and rub a little more oil over it.
  3. In a small bowl, whisk maple syrup, Dijon mustard, salt and pepper together. Glaze each chicken strip in some syrup mixture. Wrap bacon slice around each chicken strip and place the in the skillet, loose end down. Sprinkle with a little more salt in you wish.
  4. Saute chicken strips for a few minutes of each side, until it starts to golden and transfer the skillet into the oven.
  5. Bake for 15-17 minutes, until bacon is nicely golden brown.
  6. Don’t have a cast iron skillet? Don’t worry, this dish can be made on stove-top!
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Juicy roasted chicken

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken’s exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
  3. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
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Umami burgers with port

Step away from the traditional, classical way of making burgers and try something out of the ordinary that everyone will love. (by Adam Fleishman)   Ingredients
  • 1 cup ruby port
  • 2 pounds mixed ground beef brisket, skirt steak and sirloin steak (20 percent fat)
  • Salt and freshly ground pepper
  • 1/2 cup Stilton cheese (3 ounces), softened
  • Umami dust, for sprinkling
  • 4 brioche hamburger buns, buttered and toasted
  1. In a small saucepan, cook the port over moderate heat until reduced to 2 tablespoons, about 15 minutes.
  2. Heat a cast-iron griddle until very hot. Form the meat into four 4-by-1-inch patties without packing too tightly. Season generously with salt and pepper. Arrange the patties on the griddle, cover with a roasting pan and cook over moderately high heat for 4 minutes, until very crusty. Flip the patties and cook, covered, for 2 minutes longer; top with the Stilton and cook uncovered for 1 minute. Transfer the patties to a plate and sprinkle with the umami dust, let rest for 2 minutes and set on the buns. Drizzle with the reduced port, top with the buns and serve.
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