Fried Zucchini Recipe

Ingredients

• 2 Zucchini
• 3 cups flour
• 2 to 3 cups milk
• Bread Crumbs
• oil

Instructions

1. Heat oil to medium heat. 
2. Slice zucchini into several circles. 
3. Throw 10 to 15 slices of zucchini into a bowl of milk. From there add slices to a gallon bag filled with the flour. Shake around. Put slices back into the milk and make sure it gets all wet again. 
4. Add slices to a gallon bag filled with Panko crumbs. Shake around. 
5. Fry until golden brown. Repeat process until all the slices are breaded and fried.

This article and recipe adapted from this site!

Italian Chicken Pasta in Creamy Parmesan Cheese Sauce

Ingredients
For cooking chicken:

• 4 boneless skinless chicken breasts
• ½ cup flour
• 1 tsp garlic powder
• ¼ tsp black pepper
• 1 tsp salt
• 2 tsp Italian seasoning
• 2 tbsp olive oil

Pasta:

• 12 oz of spaghetti
• White Wine Parmesan 

Sauce:

• ½ cup Parmesan cheese shredded
• 1 cup heavy cream
• 1 cup white wine
• 4 tsp butter
• 1 tbsp flour
• 1 small yellow onion (or use 1/2 onion) chopped
• 4 garlic cloves minced
• 2 scallions chopped
• 2 small tomatoes diced
• 1 tsp Italian Seasoning
• ¼ tsp crushed red pepper flakes
• ½ tsp salt more to taste

Instructions

1. PREPARING CHICKEN BREASTS: Make sure to cut chicken breasts horizontally to make them thin. Paper towel dry the chicken.
2. In a large bowl, combine flour, black pepper, salt, garlic powder and Italian seasoning. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture by pressing into the mixture with tongs and then flipping the chicken over to coat the other side. Set aside.
3. COOKING CHICKEN BREASTS: Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Once the skillet is hot, place flour coated chicken breasts in the skillet and cook for 4 - 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8 to 10 minutes. Remove chicken from pan and set aside.
4. SAUCE: Add butter, minced garlic cloves and diced yellow onion to pan. Cook on medium high until onions and garlic are translucent, about 2 minutes. Next add chopped tomatoes and scallions. Add 1 tbsp flour to pan and whisk to combine.

This article and recipe adapted from this site!

Sesame Chicken Recipe

Ingredients

• 12 oz skinless boneless chicken thigh, chopped in chunks
• 3 tbsp cornstarch, divided
• 1 medium egg, beaten
• ¼ tsp ground black pepper
• ¼ tsp salt
• 3 tbsp olive oil, divided
• 1 tsp sesame oil
• 2 tbsp less sodium soy sauce
• 1 tbsp apple cider vinegar
• ½ cup unsalted chicken broth
• ½ tsp red pepper, minced
• 1 tsp ginger, grated
• 1 tsp garlic, minced
• 1 tbsp honey
• 1 oz scallion, chopped
• ½ oz sesame seeds, roasted
• 3 cup cooked medium-grain rice
• 10 oz broccoli, steamed

Instructions

1. Cook the rice. 
2. Steam the broccoli until tender. 
3. Marinate chicken with ground black pepper, salt, beaten egg, and 2 tablespoons of cornstarch. Let it sit for 5 minutes. 
4. Heat 2 tablespoons of olive oil in a nonstick skillet over medium-high heat to sauté the marinated chicken. Stir frequently for 10 minutes until they’re browned on all sides. After the chicken is cooked, transfer them to a large bowl and set aside. 
5. In the same skillet, make the sauce mixture: Turn on medium heat, add ginger, garlic and 1 tablespoon of olive oil. Stir. Continue to add the following ingredients to the skillet successively: 1 tablespoon of cornstarch, soy sauce, honey, and chicken broth, Please remember not to mess up this order, otherwise the sauce will be muddy. Let it simmer and stir frequently until it starts to bubble and thicken. 
6. Add apple cider vinegar and transfer the cooked chicken back into the sauce mixture. Stir around to coat the chicken chunks evenly. 
7. Sprinkle chopped scallion, red pepper flake and roasted sesame seeds. At last, add sesame oil and give it one last stir. 
8. Remove the skillet from heat. 
9. Serve sesame chicken over a bed of hot cooked rice and steamed broccoli, sprinkle a few pinches of roasted sesame seeds and chopped scallion on top. Enjoy!

This article and recipe adapted from this site!

Lemon Ice Box Pie

Ingredients

• 2 packets (14 crackers) graham crackers
• 4 eggs, yolks and whites separated
• 6 tbsp melted butter
• ½ cup sugar, divided in ¼ portions
• 2 cans condensed milk
• 2 cups fresh Meyer lemon juice (or any fresh lemon)
• 2 tbsp lemon zest
• 9 inch spring form pan

Instructions

1. Preheat oven at 350°F.
2. Process the graham crackers and ¼ cup of sugar in a food processor until fine and add the melted butter and pulse until butter is incorporated. Pour into spring form pan and spread out the mixture evenly and ½ way up the sides to form the crust. Press a measuring cup against the side of the pan to even out the crust. Set aside. 
3. In mixing bowl, whisk the condensed milk, eggs, lemon juice, zest until well incorporated. Poor mixture into the pan. 
4. Whip the meringue by combining remaining ¼ sugar and egg whites until stiff peaks and spoon on top of the pie, spreading evenly to seal the pie. 
5. Bake for about 25 minutes or until top of meringue is golden brown, remove and allow to cool. Cover well with plastic wrap and place in the freezer overnight. 
6. To serve, do not defrost. Remove from freezer and run a knife around the edge pie to release the meringue and then release the spring form pan. Run knife in hot water, slice and serve.

This article and recipe adapted from this site!

Pineapple Upside Down Cake

Ingredients

• 1 cup all-purpose flour
• ⅓ cup unsalted butter, melted
• 3 eggs, separated
• ⅔ cuplight brown sugar
• 9 pineapple slices
• ⅓ cup pineapple juice
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 cup granulated sugar
• ¼ tsp salt
• 9 maraschino cherries

Instructions

1. Preheat oven to 375° F. 
2. In an ungreased 9" square baking pan, combine the brown sugar and melted butter, spreading it into an even layer. Arrange the 9 pineapple slices in a single layer over the sugar mixture. 
3. In a medium bowl, whisk together the baking powder, flour and salt; set aside. 
4. In a large bowl, beat the egg yolks on medium speed until thick and pale yellow, about 3 minutes. Gradually add the sugar, beating well until completely incorporated. Add the pineapple juice with vanilla extract then blend to combine.
5. Reduce the mixer speed to low, add the flour mixture, and beat until just combined. 
6. In a clean medium bowl with clean beaters, beat the egg whites on medium-low speed until frothy, then gradually increase to medium-high speed and beat until stiff peaks form. Gently fold the egg whites into the egg yolk mixture until no white streaks remain. 
7. Spoon the batter into the pan, spreading it evenly over the pineapple slices. 
8. Bake until a toothpick inserted in the center comes out clean, 28-32 minutes. Allow to cool for 10 minutes, then invert the pan onto a serving dish. 
9. Place a maraschino cherry in the center of each pineapple slice.

This article and recipe adapted from this site!

Roasted Turkey Breast with Garlic Herb Butter

Ingredients
Garlic Herb Butter

• 5 tablespoons butter softened (divided)
• 2 tablespoons fresh herbs (thyme, rosemary, sage and parsley) minced
• 6 cloves garlic minced
• ½ teaspoon salt
• 1 teaspoon fresh lemon zest

Turkey  

• 3 lb turkey breast boneless, skin-on 
• ½ tsp pepper 
• 1 teaspoon salt
• parsley for garnish

Instructions

1. Garlic Herb Butter: Melt 1 tbsp butter in a medium skillet, add 6 cloves of minced garlic and cook until fragrant. Move the garlic to the medium bowl and add remaining 4 tbsp of softened butter, fresh herbs, fresh lemon zest and salt. Mix well.
2. Preparing Rolled Turkey: Lay turkey breast, skin side down, and season with ½ tsp pepper and 1 tsp salt. Set aside. Rub garlic herb butter from step 1 all over the underside of turkey and under the skin. Roll the turkey to form a tube and use toothpicks to hold it tight in place. Using kitchen twine, tie it around the turkey to keep it from opening up during roasting. Rub the remaining herb butter on top of the roll.
3. Roasting Rolled Turkey: Preheat oven to 375 F. Place in a roasting pan and bake until an instant-read thermometer registers 160 degrees to 165 degrees, about 1 hour to 1 hour 15 minutes total. Remove from oven, and let rest for 10 minutes. Transfer to a cutting board, remove twine, and cut crosswise into ½- to 1" thick slices. Place slices on a platter, and garnish with parsley.

This article and recipe adapted from this site!

Crock Pot Tater Tot Chicken Casserole Recipe

Ingredients

• 1 can of Cream of Chicken Soup 
• 12 oz can of Evaporated Milk
• 1 tsp garlic
• ½ tsp black pepper
• 3 cups cheddar cheese, shredded
• 10 oz frozen broccoli, thawed and drained
• 10 oz can chicken breast, drained
• 32 oz bag of Tater Tots

Instructions

1. Combine cream of chicken soup, garlic, pepper and evaporated milk in a bowl 
2. Add chicken,2 cups cheddar cheese, broccoli and tater tots the crock pot and mix together 
3. Pour soup mixture over the top. 
4. Add 1 cup of cheese across the top Cook on low for 5 to 6 hours

This article and recipe adapted from this site!