HONEY SESAME CHICKEN (TableforTwoBlog.com)

1-2lbs boneless chicken (or chicken wings)
3/4c honey
1/2c soy sauce
1/4c ketchup
2T oil (canola, sesame, vegetable, etc.)
2t minced garlic
1/2c onion, diced
red pepper flakes, optional
cornstarch
sesame seeds
Steamed broccoli florets (or other vegetable), optional

Combine honey, soy sauce, ketchup, oil, garlic, and onion. Pour over chicken in crock pot and cook on low for 3-4 hours or high for 2 hours. When chicken is cooked, remove and cut into chunks or strips. Before returning to pot add cornstach+water to thicken sauce- can do this in crockpot or pour into a pan). Stir in chicken, sesame seeds, and broccoli (or other veggie). Serve over rice.

EASY BEEF STROGANOFF

We all need some yummy, crowd-pleasers that we can whip up in 5 minutes. This is one of those dishes! You can even keep the beef tips on hand in your freezer (they go on sale regularly), just thaw in a sink of warm water while you get the other ingredients ready. So simple, but so satisfying. And great to serve company.

1 pkg Hormel Refrigerated Beef Tips & Gravy (found in the deli cases)
1t olive oil or butter
1 pkg mushrooms, sliced
1/2 onion, sliced in slivers (if desired)
1/3c green onions, diced (optional)
4oz sour cream
egg noodles, cooked

Saute mushrooms and onions in oil.butter over med high heat until lightly browned and soft. Reduce heat to med and add Beef Tips & Gravy. Stir in sour cream and serve over egg noodles.

CORN AVOCADO TOMATO SALAD (Jehan Can Cook)

1 pint grape tomatoes cut in halves
1 ripe avocado, roughly chopped
2 ears of fresh sweet corn (or other corn)
1 can black beans, drained and rinsed
2 T fresh cilantro, chopped

Slice the tomatoes in half. Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Dice the avocado and chop the cilantro.

Honey Lime Dressing:
    Juice of 1 lime
    3 T vegetable oil
    1 T honey
    Sea salt and fresh cracked pepper, to taste
    1 clove garlic, minced
    Dash of cayenne pepper

Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.

ASIAN PB PASTA

This recipe is great as a simple side dish or can be dressed up to be a one-dish meal.

1/4c peanut butter
8t red wine vinegar
2T soy sauce
4t sesame oil
4c pasta, cooked (ex. spaghetti)

Optional: diced cooked chicken, peanuts, shredded veggies

Whisk together first 4 ingredients. Cook and drain pasta, then add to sauce. Add desired additions.

PEPPERMINT MOCHA CUPCAKES

 1c flour
1c+2T sugar
1/3c+2T cocoa powder
1/2t baking soda
1/4t salt
1 stick unsalted butter
2 large eggs
1/2t peppermint extract
1T instant coffee
1/2c hot coffee
1c Andes peppermint baking bits (can reserve some to sprinkle on top)

Peppermint Swiss Meringue Buttercream:
5 egg whites
1 1/2c sugar
2 sticks unsalted butter, softened
1/8t salt
1t peppermint extract

Preheat oven to 350*  Beat butter, eggs, sugar, and peppermint extract on med for one minute.  Add flour, cocoa, baking soda, and salt.  Beat for one minute. Add  instant coffee and hot coffee and beat until smooth.  Stir in Andes bits. Bake in cupcake liners for 18-22min.  Makes 12 cupcakes.

To make frosting, Combine egg whites and sugar in a glass or metal bowl on top of a pan of water on the stovetop. Heat while whisking until temp reaches 150 degrees. Transfer to a mixing bowl and beat on med high for 10-12 min. Add butter a spoonful at a time while mixing well. Add salt and peppermint extract.  Pipe generously on to cupcakes when cool.

BANANA CUPCAKES WITH SALTED TOFFEE CARAMEL FROSTING

1 stick unsalted butter
1/2c sugar
1 egg
1t vanilla extract
1/2c yogurt (plain or vanilla)
1c ripe banana
1 1/2c flour
1/4t salt
1t baking powder
1/2t baking soda
1/4c shredded coconut
1/4c toffee bits or butterscotch chips


Salted Toffee Caramel Frosting:
1T flour
1/4c milk
1/4c butter
1/4c sugar
1t vanilla
3T caramel topping
1/8c shredded coconut
1/4c salted peanuts, chopped
1/4c toffee bits

Preheat oven to 350*  In a bowl mix butter and sugar until creamy. Add egg, vanilla, yogurt, and bananas and mix well.  Add flour, salt, baking powder, and baking soda and stir until blended. Fold in coconut and toffee.  Bake in cupcake liners for 20-25min.

For frosting, stir together flour and milk until well-blended. Microwave for 1 min and let set until completely cooled (at least an hour).  Beat butter, sugar, and vanilla until very light and fluffy. Add flour/milk mix and beat on high until icing is fluffy and smooth. Add caramel topping and mix well. Stir in coconut, peanuts and toffee. Frost cupcakes when they are cool.

SALMON & ASPARAGUS PASTA

1T olive oil
2c. sliced mushrooms
3 cloves garlic
1/2c. milk
1/3c. cottage cheese
3T basil
2T flour
1t oregano
1/3c. parmesan/asiago cheese
salmon, cooked
asparagus, pieces
4c. pasta, cooked

Heat oil. Add mushrooms, garlic, and asparagus. Cook for 4-5min. Puree milk, cottage cheese, basil, parsley, flour, and oregano. Add to mushroom mixture, stir in cheese and cook. Break salmon over pasta and top with mushroom sauce.