Quick biscuits

Ingredients

• 2 Cups All Purpose Flour
• 1 Tablespoon Baking Powder
• 1 Teaspoon Sugar
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Garlic Powder
• 1 Stick Butter, Melted
• 3/4 Cup Milk

Instructions

• Preheat oven to 425 degrees.
• Prepare a large baking sheet with non-stick cooking spray or parchment paper and set aside.
• In a large bowl whisk together the flour, baking powder, sugar, salt, and garlic powder.
• Stir the butter and milk into the flour mixture just until moistened.
• Drop the batter by heaping Tablespoons onto prepared baking sheet.
• Bake for 9-11 minutes until golden.

Wings

Ingredients: 48 chicken wings (ideally humanely-raised)

For wet brine: 1 cup kosher salt, ½ cup sugar, 4 cups water (hot), 7 cups ice

For dry rub: ¼ cup neutral oil, ¼ cup brown sugar, ¼ cup paprika, 2 tbsp chili powder, 1 tbsp garlic powder, 1 tbsp ginger powder, 1 tbsp onion powder

For maple chipotle sauce: 1 can (7 oz)  chipotle in adobo, 1 1/3 cup maple syrup, 1 cup cider vinegar, ½ cup tamari, ½ tsp salt

Directions 

1. Combine kosher salt and sugar.
2. Pour hot water over the dry ingredients and mix with a whisk until dissolved (water will be clear when dry ingredients are fully dissolved).
3. Add ice and stir until ice melts.
4. Pour wet brine over wings and refrigerate for two hours.
5. Drain brine from wings and let dry in the refrigerator overnight (uncovered).
6. Make the dry rub by combining all of the ingredients in a bowl.
7. Once the wings have dried overnight in the refrigerator, toss them in the dry rub spice blend until coated.
8. Preheat the oven to 400 degrees F and roast the coated wings on a rack-lined sheet tray, flipping halfway through the cooking process, about 30-35 minutes (internal temperature of 165 degrees F). Cook for an additional 10 minutes if you want fall-off-the-bone meat.
9. While wings are in the oven, prepare the maple chipotle sauce by blending all of the ingredients until smooth.
10. Once wings are finished, toss them in the maple chipotle sauce and serve with ranch or bleu cheese dressing and crudités

Lemon Pasta

 Lemon pasta

• 1 lb linguini
• 2 teaspoons grated lemon zest
• 1/2 cup fresh lemon juice (about 3 lemons)
• 1/2 cup heavy whipping cream (half and half or whole milk can sub)
• 8 oz skim ricotta or cream cheese
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/3 cup grated Parmesan cheese
• Parsley for garnish
• 
  

Instructions

1. Prepare pasta according to package directions without adding any salt. Drain, reserving 1/2 cup of cooking liquid.
2. Place reserved cooking liquid, lemon zest, lemon juice, cream and ricotta cheese in a blender. Process until smooth.
3. Heat a deep skillet over medium heat.
4. Add the sauce to the pan. Whisk in Parmesan cheese and stir. Continue to heat sauce for 1- 2 minutes or until sauce begins to thicken. Add in pasta, tossing to coat. 

Chicken and Orzo

 Chicken and Orzo

INGREDIENTS

• 1 tablespoon olive oil
• 1 small white onion, chopped
• 2 ribs celery, chopped
• 2 large carrots, peeled and sliced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 2 cups chicken, cooked and shredded
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Fresh parsley, minced, for serving
• Kosher salt and freshly ground black pepper, to taste

PREPARATION

1. Heat olive oil in a large pot over medium heat.
2. Add onion, celery, and carrots and cook until onion is translucent, about 5 minutes. Add garlic and cook 1 minute more.
3. Stir in chicken broth, and bring to a boil.
4. Stir in chicken, orzo, dried thyme, and rosemary. Simmer for 20 minutes, reducing heat if necessary, until orzo is cooked through and most of the liquid has been absorbed.
5. Season to taste with salt and pepper and serve with fresh parsley. Enjoy!

Sausage, Brussels Sprouts and Bucatini Pasta

Halve and thinly slice four or five sprouts

Halve and thinly slice one small onion

Chop two or three cloves garlic

Combine above in a bowl

Cook and drain 1/2 lb pasta reserving two cups pasta water

Sauté one lb bulk sausage until browned. Add vegetables and cook four to five minutes. Add one T vinegar and cook for one minute. Add pasta to pan and one cup reserved pasta water. Add additional water as needed. Turn off heat and add two T Mascarpone. 

Serve finished pasta with Parmesan a roll and salad  

Pork meatballs, Bok Choy and rice

Ground pork 10 oz

Rice for two

Radishes three

Baby Bo Choy three

Ginger 1”

Pandora 1/4 cup 

Rice vinegar 1T

BBQ sauce 1/4 cup

Soy glaze 2T

Halve and thin slice radishes   Marinade w vinegar

Peel ginger and small chop

Add ginger and panko to pork Form meatballs

Prepare Bok Choy. Separate stems and leafs

Mix bbq sauce, soy glaze and two T water

Cook rice

Cook meatballs

Add Bok Choy stems

Add sauce

Add Bok Choy leaves

Creamy Tuscan Chicken

Yield: 4 people

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

I do this without the spinach and tomatoes also use half and half instead of whole cream  

Ingredients

• ½ cup all-purpose flour
• 2 teaspoons kosher salt plus more to taste
• 1 teaspoon ground pepper plus more to taste
• 1 ½ pounds thin-sliced boneless skinless chicken breasts about ½ inch thick
• 2 tablespoons olive oil
• 1 tablespoon finely minced garlic
• 1 cup less-sodium chicken broth
• ¾ cup heavy cream
• 2 tablespoons chopped fresh basil or 2 teaspoons dried
• 1 tablespoon chopped fresh oregano or 1 teaspoon dried
• ½ cup grated Parmesan cheese plus more to serve
• 2 cups chopped fresh spinach
• 1 pint cherry or grape tomatoes halved or quartered if large
• 1 pound orzo or cooked hot pasta optional
• ¼ cup chopped fresh parsley

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Directions

• Combine the flour, salt and pepper in a shallow bowl.
• Heat the olive oil in a very large skillet over medium high heat. Dredge the chicken cutlets in the flour mixture and once the oil is hot, cook the cutlets in the pan for about 2 minutes on each side until they are golden brown, and almost but not quite cooked through (a bit pink in the center). Transfer the cutlets to a large plate as they are cooked.
• Turn the heat down to medium and add the garlic. Stir for just one minute until you can smell the garlic. Add the chicken broth and stir so that any browned bit stuck to the bottom of the pan are released into the liquid. Stir in the cream, basil, oregano and Parmesan. Bring to a simmer and cook, stirring frequently, until the sauce thickens, about 4 minutes.
• Stir in the spinach and tomatoes, and simmer for another 2 minutes or so, until the spinach is wilted and everything is well combined. Tuck the chicken back in the pan, with any juices that may have collected, making sure it is at least mostly covered by the sauce. Cook for 2 more minutes until the chicken is hot and cooked through.
• Either serve the chicken over the hot pasta, or transfer it to a serving dish. Sprinkle with the parsley, and serve hot with extra Parmesan passed on the side.