Buttermilk and Herb Marinated Chicken

Buttermilk and Herb Marinated Chicken
  1. 4 bone-in, skin on chicken breast halves
  2. 1 cup buttermilk
  3. 1 tablespoon fresh rosemary or 2-3 teaspoons LFK Backyard Blend seasoning
  4. 1 lemon
  5. 3 garlic cloves, chopped
  1. Mix together the buttermilk, herb blend, lemon zest and juice and garlic together. Add the chicken and marinate for 1 hour or overnight.
  2. Grill at 400 degrees for 20-25 minutes, turning halfway through cooking.
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Black Bean Sweet Potato Chili

Black Bean Sweet Potato Chili
  1. 1 onion chopped
  2. 2 cloves garlic minced
  3. 1 poblano pepper diced
  4. 1 tablespoon olive oil
  5. 1 1/4 teaspoon cumin
  6. 1 tablespoon chili powder
  7. 15 ounces crushed tomatoes
  8. 8 ounces vegetable broth
  9. 1 teaspoon salt
  10. 1/2 teaspoon black pepper
  11. 1/2 teaspoon dried oregano
  12. 1 large carrot peeled and diced
  13. 1/2 cup diced sweet potato
  14. 1 cup frozen corn
  15. 37.5 ounces black beans drained, but not rinsed
  16. 1/2 cup salsa
  17. 2 bay leaves
  18. 14 ounces petite diced tomatoes
  19. 1 1/4 teaspoon cornstarch
  1. Monterey Jack cheese or Feta
  2. Cilantro
  1. Heat the olive oil in a large pot over medium high heat. Add the diced onion and sauté for 5 minutes until tender and golden. Add the garlic and poblano pepper and sauté another minute until fragrant. Add the cumin and chili powder and sauté another 2 minutes.
  2. Lower heat to medium-low and stir in the crushed tomatoes and broth (reserve 1/4 cup of broth), scraping to remove any browned bits in the pan. Add the remaining ingredients except the cornstarch and toppings.
  3. In a small bowl whisk together the reserved 1/4 cup broth and cornstarch until smooth. Pour the cornstarch slurry into the chili pot. Stir until well mixed. Bring chili to a boil for 2 minutes and then lower heat to low. Simmer over low heat for 45 minutes or until vegetables are tender.
  4. Serve with your choice of toppings.
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Chinese Five Spice BBQ Ribs

Chinese Five Spice BBQ Ribs
For the ribs
  1. 8 cups of chicken stock
  2. 1/4 cup of soy sauce
  3. 4 garlic cloves, peeled
  4. 1 six inch piece of ginger, peeled and cut into 4 pieces ot, diced
  5. 1 medium onion, diced
  6. 1 medium carrot, diced
  7. 2 stalks of celery, diced (about 3/4 cup)
  8. 2-3 racks of baby back pork ribs (about 4-6 lbs) or however much will fit into your pot
For the glaze
  1. 1 tablespoon of canola or safflower oil
  2. 2 tablespoons of chopped garlic
  3. 2 tablespoons of chopped peeled ginger (I omit this cuz I don't care for the taste of ginger)
  4. 1/4 cup chopped green onions
  5. 1/4 cup soy sauce
  6. 1/2 cup hoisin sauce
  7. 1 cup dark corn syrup
  8. 1/4 cup ketchup
  9. 1 1/2 teaspoons of Chinese 5 spice powder
  10. 1 1/2 teaspoons of sambal chili paste
  1. Preheat oven to 375 degrees. In large Dutch oven/pot, combine chicken stock, soy sauce, garlic, ginger, carrot, onion and celery. Bring to a boil over high heat. Remove from the heat and nestle the ribs in the braising liquid. Cover the pot and bake until the meat is tender, about 90 min.
  2. While the meat is braising in the oven, prepare the glaze. Heat the oil in a medium saucepan. Add the garlic, ginger and scallions and cook over medium heat until fragrant, about 4 min. Add soy sauce, hoisin, corn syrup, ketchup, five-spice powder, and chili paste. Increase the heat to high and bring to a simmer. Reduce heat to medium-low and simmer until the mixture has thickened slightly (about 20-25 min).
  3. Line a baking sheet with foil. Remove the ribs from the braising liquid and place them on the baking sheet. Reduce the oven temp to 350 and brush a thick coat of glaze on the top and underside of the ribs. Bake for 30-45 min, brushing the ribs with additional glaze at about every 15 min until done. Let ribs rest for 5 min and cut into portions.
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Chicken Lombardy

Chicken Lombardy
  1. 6 boneless chicken breasts
  2. 1/2 cup flour
  3. 1 cup butter - melted
  4. 1 1/2 cups fresh mushrooms - sliced
  5. 1/2 teaspoon salt
  6. 1/8 teaspoon pepper
  7. 3/4 cup Marsala wine
  8. 1/2 cup chicken stock
  9. 1/2 cup fontina, or mozzarella cheese - shredded
  10. 1/2 cup grated Parmesan cheese
  1. Pound chicken to 1/8” thickness. Dredge chicken in flour and sauté in 1/2 cup butter (3-4 minutes per side). Place chicken in greased 9 x 13 baking dish. Sprinkle with salt and pepper.
  2. Sauté mushrooms in remaining butter and spread over chicken.
  3. Stir wine and chicken stock int drippings in pan. Simmer 10 minutes. Add salt and pepper. Pour over chicken. Bake 10-12 minutes at 450 degrees until brown. Combine cheeses and sprinkle over chicken. Place under broiler 1-2 minutes until lightly browned.
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Beef Bourguignon

Beef Bourguignon
Serves 6
  1. 3 pounds chuck roast, trimmed and cut into 2-in. cubes
  2. 3/4 teaspoon kosher salt
  3. 1/2 teaspoon freshly ground black pepper
  4. 6 slices thick cut bacon, chopped
  5. 1 medium onion, finely chopped
  6. 2 tablespoons flour
  7. 1 tablespoon tomato paste
  8. 2 garlic cloves, minced
  9. 2 sprigs fresh thyme
  10. 1 bay leaf
  11. 1 (750 ml) bottle dry red wine
  12. 2 medium carrots, cut into 2-in. pieces
  13. 2 tablespoons butter, divided
  14. 8 ounces frozen pearl onions, thawed
  15. 8 ounces cremini mushrooms, cleaned and quartered
  16. Chopped flat-leaf parsley, for garnish
  1. Preheat oven to 350 degrees. Pat the beef dry with paper towels and season with salt and pepper.
  2. In a 5 quart Dutch oven, cook bacon over medium heat until browned and crispy. Remove to a side dish with a slotted spoon and increase the heat to medium-high.
  3. In 2 batches, brown the beef on all sides. Transfer each batch of beef to a large plate as it's browned. Drain all but 2 tablespoons of fat from the Dutch oven.
  4. Reduce the heat to medium and add the onion. Cook, stirring, until softened, about 3 to 4 minutes. Add the flour and cook, stirring constantly, for 1 minute. Add the tomato paste, garlic, thyme and bay leaf and cook, stirring for 2 minutes. Stir in the wine. Return the beef and half of the bacon to the Dutch oven and bring to a simmer.
  5. Cover Dutch oven and set in lower third of oven to cook for 1 hour and 30 minutes. Turn beef over and add the carrots. The stew should be saucy so add a little water, if necessary. Continue to cook, covered, in the oven for 30 minutes.
  6. Heat 1 tablespoon of butter in a 10 inch skillet over medium heat. Add onions and cook, stirring for about 4 to 5 minutes, until browned. Add the browned onions to the Dutch oven and continue to cook, covered, for 15 to 20 minutes or until the beef and vegetables are tender. Remove and discard thyme sprigs and bay leaf.
  7. Meanwhile, wipe out skillet and add remaining 1 tablespoon of butter over high heat. Add mushrooms and cook, stirring occasionally for 4 to 5 minutes, until browned. Stir the mushrooms into the stew. Garnish with remaining cooked bacon and parsley and serve with mashed potatoes or noodles, as desired.
Adapted from Julia Child's "Mastering the Art of French Cooking"
Adapted from Julia Child's "Mastering the Art of French Cooking"
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Grilled Flank Steak with Summertime Fruit Salsa

Grilled Flank Steak with Summertime Fruit Salsa
Fruit Salsa
  1. 1 cup Nectarines or Peaches, diced
  2. 1 Red Pepper, diced
  3. 1/2 cup Pineapple, diced
  4. 4 tablespoons Chopped Cilantro
  5. 1 Lime Juiced
  6. 1/4 cup Red Onion, diced
  7. 1 teaspoon jalapeno chile, minced
  8. 1/4 teaspoon Salt
  9. Stir all together and refrigerate while grilling steak
Flank Steak
  1. 1-2 pounds Flank Steak
  2. 1/4 cup Olive Oil
  3. 2 cloves garlic, minced
  4. 1/3 cup Soy Sauce
  5. 1/4 cup Honey
  6. 2 tablespoons Dried Thyme
  7. 1 tablespoon Dried Oregano
  8. 1/2 teaspoon Pepper
  1. Score the steak to help the marinade penetrate and place in a zip lock bag overnight.
  2. Prepare a hot grill or grill pan. Remove steak from marinade and grill approximately 8 minutes per side. Cook to 140 degrees for medium rare. Remove steak from heat and rest covered with foil for 10 minutes. Slice across the grain of the meat in thin diagonal slices. Serve topped with fruit salsa.
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Honey Chicken Rice Bowls with Steamed Broccoli

Honey Chicken Rice Bowls with Steamed Broccoli
Serves 4
  1. 2 pounds boneless skinless chicken thighs
  2. 1/3 cup honey
  3. 1/4 cup soy sauce
  4. 1 tablespoon fresh ginger or 1 teaspoon ground ginger
  5. 2 cloves garlic, minced
  6. 1/4 cup sliced scallions
  7. 2 cups cooked brown rice
  8. 1 head broccoli, cut into florets and steamed
  9. 1/4 cup shredded carrots
  10. 1 scallion, sliced thin
  1. Spray a 9x13 baking pan with non-stick cooking spray. Arrange the chicken thighs in a single layer. Mix remaining ingredients in a bowl and pour over chicken. Cover dish with foil and marinade in the refrigerator for 1-4 hours. Turn chicken once midway through marinating time.
  2. When ready to cook, preheat oven to 425 degrees. Place chicken, covered, in oven for 15 minutes. Remove chicken from oven, uncover and turn chicken pieces over, and bake for another 15 minutes, until internal temperature is 165 degrees.
  3. Divide rice into each of four serving bowls. Top with equal portions of broccoli and sliced chicken. Spoon generous amounts of sauce on top of bowl contents. Garnish with shredded carrots and scallions.
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Flank Steak Lettuce Cups with Lime-Hoisin Dressing

Flank Steak Lettuce Cups with Lime-Hoisin Dressing
Serves 8
For the Steak
  1. 2 (1 ½ - 1 ¾ lb.) flank steaks, each cut crosswise into 3 pieces
  2. 1 medium yellow onion
  3. 4 garlic cloves, smashed
  4. 1 (2”) piece fresh ginger, quartered
  5. 1 star anise
  6. 3 whole cloves
  7. 1 cinnamon stick
  8. salt
For the Salad
  1. 2 tablespoons fresh lime juice, plus lime wedges for serving
  2. 4 teaspoons fish sauce
  3. 4 teaspoons hoisin sauce
  4. 1 teaspoons sriracha, plus more for serving
  5. salt
  6. 6 scallions, thinly sliced (1/2 cup)
  7. 1 cup fresh cilantro leaves, plus more for serving
  8. 1 cup fresh mint leaves, plus more for serving
  9. butter lettuce leaves, for serving
  1. Cook the steak: In a large pot, combine the steak, onion, garlic, ginger, star anise, cloves, and cinnamon stick. Cover the steak with at least 2” of water. Bring to a boil, reduce the heat to med.-low, and simmer, skimming off any foam, until the beef pulls easily with a fork, about 40 minutes. Let it all cool to room temperature.
  2. Transfer the steak to a bowl and finely shred the meat, discarding any fat. Add ½ c. of the cooking liquid, season with salt, and let stand for 5 min. Strain the remaining cooking liquid and refrigerate for another use.
  3. Prepare the salad: In a small bowl, whisk the lime juice with the fish sauce, hoisin sauce, and 1 tsp. of Sriracha. Pour the dressing over the beef and toss. Season with salt and add the scallions, 1 cup cilantro, and 1 cup of the mint to the salad and gently toss.
  4. Arrange the beef salad on a platter with tongs. Arrange the lettuce leaves and the additional herbs and lime wedges on another platter and serve with Sriracha on the side.
  1. From Modern Potluck by Kristin Donnelly
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Thai Chicken Flatbread

Thai Chicken Flatbread
  1. 2 tablespoons Olive oil
  2. 1/2 pound Chicken Breast - boneless skinless cut into chunks
  3. 4 Green Onions - chopped
  4. 1 Carrot - shredded
  5. 1/2 cup Mushroom slices
  6. Jade Mekong Ginger Sauce
  7. Naan flat bread or your favorite prepared pizza crust
  8. 2 cups Mozzarella cheese
  9. 2 tablespoons chopped Peanuts
  10. 4 tablespoons chopped Cilantro
  1. Preheat oven to 400.
  2. Heat oil in skillet and cook chicken cubes until cooked through - about 6 minutes. Season with 2 T Mekong ginger sauce, salt, pepper, add green onions, mushrooms and cook another few minutes.
  3. Spread a thin layer of Mekong sauce over the Naan bread. Top with chicken mixture, a generous amount of cheese, shredded carrots and a few more green onions. Cook flatbreads for about 8 minutes or until cheese is bubbly. Serve with cilantro and chopped peanut garnish.
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Serrano Ginger Lemongrass Chicken Patties

Serrano Ginger Lemongrass Chicken Patties
  1. 1 pound ground chicken
  2. 1 can water chestnuts, drained
  3. 4 green onions, white and green parts
  4. 1/2 cup Serrano Ginger Lemongrass Sauce (Marshall’s brand Haute Sauce)
  5. 1/2 cup panko bread crumbs
  6. 1/4 teaspoon salt
  7. 1/8 teaspoon ground pepper
  8. 1 egg, beaten
  9. 1/2 cup panko bread crumbs
  10. 1 tablespoon butter
  11. 1 tablespoon olive oil
  1. Either by hand or in a food processor, finely chop the water chestnuts and green onion.
  2. In a large bowl, mix the chicken, chopped ingredients, sauce, bread crumbs, and salt and pepper together by hand.
  3. Form the mixture into patties. Dip each in the beaten egg, then in the bread crumbs, coating both sides.
  4. Heat the butter and olive oil in a skillet over medium heat. In batches, and without crowding, place the patties in the skillet. Cook about 5 minutes on the first side and 3 minutes on the second side, flipping only one time.
  1. Adapted from the marshallshautesauce website.
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