Gochujang Chicken Burgers with Kimchi Bacon Jam

Ingredients

• 1 lb. ground chicken
• 1/2 cup panko breadcrumbs
• 2 tablespoons gochujang sauce (I use this one)
• 1/2 teaspoon garlic powder
• 1 teaspoon coarse kosher salt
• avocado oil or olive oil for frying

Kimchi Bacon Jam:

• 6 slices bacon, cut into small pieces
• 1 1/2 cups kimchi, cut into small shreddy pieces (my personal preference for texture!)
• 2 tablespoons brown sugar

Burger Extras:

• Buns
• Cheese (optional - I use gouda cheese)
• Cilantro or greens
• Mayo
• Cucumber slices

Instructions

1. Kimchi Bacon Jam: In a large skillet over medium heat, add the bacon pieces. Fry until golden and crispy and fat has rendered. Drain off some of the oil (optional) and add the kimchi and brown sugar to the pan. Sauté for 3-5 minutes until caramelized and bubbly.
2. Chicken Burgers: Mix the chicken, panko, gochujang, garlic powder, and salt until well-combined. Form into 4-5 burger patties.
3. Make the Burgers: Transfer burgers to a large skillet. Add a swish of avocado oil and pan-fry until golden on the exterior and 165 degrees on the interior.
4. Assemble the Burgers: Toast your buns on the skillet; serve burgers on toasted buns with a layer of kimchi bacon jam, greens of choice, and mayo. So, s0 good.

From: https://pinchofyum.com/gochujang-chicken-burgers-with-kimchi-bacon-jam

Honey Mustard

Ingredients 

• ½ cup mayonnaise
  
• 2 tablespoons honey
  
• 2 tablespoons prepared yellow mustard
  
• 1 tablespoon Dijon mustard
  
• ½ tablespoon lemon juice

From: https://www.allrecipes.com/recipe/173697/yummy-honey-mustard-dipping-sauce/

Bistec Encebollao

Servings: 6

Ingredients

• 2 pounds beef sirloin steak, thinly sliced against the grain
• 2 large white onions, sliced into rings
• 1 cup beef stock
• ½ cup olive oil
• ¼ cup distilled white vinegar
• 2 tablespoons minced garlic
• 1 (.18 ounce) packet Sazón seasoning
• 1 teaspoon salt
• 1 pinch dried oregano

Directions

1. Combine steak, onions, beef stock, olive oil, vinegar, garlic, Sazón seasoning, salt, and oregano in a large resealable plastic bag; toss to coat steak with marinade. Squeeze out excess air and seal the bag. Marinate in the refrigerator at least 4 hours up to 2 days.
2. Transfer steak and marinade to a large deep skillet; bring to a boil. Reduce heat to low; cover and simmer until steak is fork-tender, about 40 minutes.

Note: Use any cut of steak when making the bistec encebollao, an easy beef and onion Puerto Rican stew recipe. Marinated in oil, oregano, vinegar, and onions, this is a great meal for a busy weeknight. A staple in Puerto Rican cooking, serve it with white rice and tostones. Water can be used in place of beef stock if desired.

From: https://www.allrecipes.com/recipe/152032/bistec-encebollao/

Sazon Seasoning

 Serves: 12 packets (1 1/2 t)

1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon ground anatto seeds (achiote) or turmeric
1 tablespoon garlic powder
1 tablespoon kosher salt
2 teaspoons oregano
1 tsp ground black pepper

From: https://www.skinnytaste.com/homemade-sazon-seasoning-mix/

Chocolate Chip Banana Bread

Ingredients

• 1/2 cup unsalted butter, (8 Tbsp), softened
• 2/3 cup granulated sugar
• 2 large eggs, room temperature
• 3 medium/large bananas, (very ripe), about 1 3/4 cups mashed
• 1/2 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup semisweet chocolate chips, divided, or mini chocolate chips or chunks

Instructions

1. Preheat Oven to 350˚F. Butter and flour a bread loaf pan (9.25"L x 5.25"W x 2.75"D)
2. Cream Butter and Sugar – In a mixing bowl using paddle attachment, cream together 1/2 cup softened butter and 2/3 cup sugar. Add 2 lightly beaten eggs.
3. Mash bananas with a fork until consistency of chunky applesauce and add them to the mixing bowl along with 1/2 tsp vanilla extract. Mix until blended. 
4. Whisk together dry ingredients in a separate bowl: 1 1/2 cups flour, 1 tsp baking soda and 1/2 tsp salt. Add to the mixing bowl and mix until incorporated. 
5. Fold in 3/4 cup chocolate chips then transfer to prepared bread pan. Sprinkle remaining 1/4 cup chocolate over the top and bake at 350˚F for 55-65 minutes or until a toothpick inserted into the center comes out clean. Let banana bread rest 10 min before transferring to a wire rack to cool. 

From: https://natashaskitchen.com/chocolate-chip-banana-bread/

Copycat Raising Canes chicken tenders

Ingredients
Chicken Tenders

• 1 large egg
• 1 1/2 cups buttermilk
• 5 tsp. kosher salt, divided
• Freshly ground black pepper
• 2 lb. chicken tenders
• 2 1/2 cups (300 g.) all-purpose flour
• 1/2 cup cornstarch
• 1 1/2 tsp. paprika
• 1 tsp. garlic powder
• 1/2 tsp. onion powder
• Vegetable oil, for frying (4 to 6 cups)

Cane's Sauce (from CJ Eats recipes)

• ¾ cup mayonnaise
• 1/3 cup ketchup
• 1/2 tsp black pepper, finely cracked
• 1 tsp kosher salt
• ½ tsp garlic powder
• ½ tablespoon Worcestershire sauce

Directions
Chicken Tenders

1. In a large bowl, whisk egg, buttermilk, 2 tsp. salt, and a few grinds of pepper. Add chicken and toss to coat. Cover bowl and refrigerate at least 2 hours and up to overnight.
2. In a large shallow bowl, whisk flour, cornstarch, paprika, garlic powder, onion powder, a few grinds of pepper, and remaining 3 tsp. salt.
3. Into a large, heavy pot fitted with a deep-fry or candy thermometer, pour oil to a depth of 2". Heat over medium-high heat until thermometer registers 350°.
4. Working one at a time, remove chicken from marinade, letting excess drip off. Toss in flour mixture until coated. Dip into marinade again, then toss in flour mixture once more. Arrange on a baking sheet.
5. Working in batches and adjusting heat to maintain oil temperature, fry chicken, turning occasionally, until deeply golden and an instant-read thermometer inserted into thickest part registers 165°, 3 to 4 minutes. Transfer to a wire rack.
6. If chicken is not fully cooked in fryer, bake at 400deg for 15 min (~10min in convection oven).

Cane's Sauce
Mix everything. Refrigerate

Chicken recipe from: https://www.delish.com/cooking/recipe-ideas/a64644428/copycat-raising-canes-chicken-and-sauce-recipe/

Sauce recipe from: https://cjeatsrecipes.com/raising-canes-sauce-copycat/

Garlic Confit Recipe

Ingredients

• 10 heads of garlic cloves peeled, around 2 3/4 cups (I highly suggest buying pre-peeled garlic)
• 8-10 sprigs of fresh rosemary
• 1 tbsp. black peppercorns
• 2 small bay leaves
• 2 ½ cups pure olive oil
• 1/2 tsp Kosher salt

Instructions

1. To a medium-large sized saucepan/pot add all the ingredients and over on low (do not boil) for around 30 minutes or until garlic is perfectly buttery and creamy.
2. Use a slotted spoon to transfer
3. the garlic to a large jar and store for up to 3 weeks in the fridge.

Based on: https://www.foodbymaria.com/garlic-confit-recipe/