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

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/

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/

Copy Cat Cane's Chicken Fingers and Sauce

YIELDS: 4 – 6 SERVING(S)

Ingredients

Chicken Tenders

• 1 large egg
• 1 ½ cups buttermilk
• 5 tsp. kosher salt, divided
• Freshly ground black pepper
• 2 lb. chicken tenders
• 2 ½ cups (300 g.) all-purpose flour
• ½ cup cornstarch
• 1 ½ tsp. paprika
• 1 tsp. garlic powder
• ½ tsp. onion powder
• Vegetable oil, for frying (4to 6 cups)

Cane's Sauce

• ¾ cup mayonnaise
• 3 Tbsp. ketchup
• 1 Tbsp. Worcestershire sauce
• 1 tsp. garlic powder
• ¾ tsp. freshly ground black pepper
• ½ tsp. kosher salt
• ½ tsp. onion powder

Crinkle fries, for serving

Directions

Chicken Tenders

1. In a large bowl, whisk egg, buttermilk, 2 tsp. salt, anda 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 ofpepper, 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, untildeeply golden and an instant-read thermometer inserted into thickest part registers 165°, 3 to 4minutes. Transfer to a wire rack.

Cane's Sauce

1. In a medium bowl, stir mayonnaise, ketchup, Worcestershire sauce, garlic powder, pepper, salt, and onion powder to combine.
2. Arrange chicken on a platter. Serve with sauce and fries alongside.

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

One-Pan Garlic Butter Chicken

Servings: 4 servings
Ingredients
CHICKEN SEASONING:

• 1 lb boneless skinless chicken breasts, cut into bite sized pieces
• 1 teaspoon kosher salt, (see note)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon fresh ground pepper

SAUCE:

• 1/2 cup unsalted butter, softened
• 1 teaspoon olive oil
• 2 teaspoons minced garlic
• 1 teaspoon Italian seasonings
• 2 tablespoons lemon juice
• 1 tablespoon sriracha
• 1/2 cup low-sodium chicken broth
• 1 lb asparagus, trimmed
• 1 tablespoon Italian parsley, minced

Instructions

1. Place chicken in a medium bowl and toss with the spices (salt, onion powder, garlic powder, and pepper).
2. In a large skillet, melt over medium low heat half of the butter (1/4 cup) and 1 teaspoon of olive oil.
3. Cook the chicken in the butter until all sides are golden brown being careful not to burn the butter. Add 1 teaspoon of minced garlic and Italian seasoning and cook for about 30 seconds. Remove the chicken from the pan and set aside.
4. In the same skillet increase heat to medium high, add the remaining 1 teaspoon minced garlic then add the chicken broth to deglaze the pan. Add the remaining 1/4 cup butter, lemon juice, and sriracha.
5. Add the asparagus and cook to desired tenderness. Add the chicken back to the pan and stir for another minute to reheat. Garnish the chicken and asparagus with parsley and lemon slices. Serve.

Notes
If you're substituting fine salt or table salt for the kosher salt in the recipe, use only 3/4 teaspoon or it will be too salty. Table salt is "saltier" than kosher salt or coarse sea salt. Table salt has smaller individual crystals, so more crystals of table salt than kosher or sea salt will fit into a measuring spoon.

From: https://www.the-girl-who-ate-everything.com/one-pan-garlic-butter-chicken/

Roast Beef Spice Blend

Servings2 cups

Ingredients

• 2 tbsp Beef Bouillon
• 2 tbsp Onion Powder
• 2 tbsp Garlic Powder
• 2 tbsp Dried Rosemary
• 2 tbsp Paprika
• 1 tbsp Salt
• 1 tbsp White Pepper
• 1 tbsp Dried Thyme

Instructions

1. Combine all ingredients in a bowl or jar. Use right away or store in an airtight container.

Taco Seasoning

Ingredients

• 1 tablespoon chili powder
• 1 ½ teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• ½ teaspoon ground paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon dried oregano
• 1 teaspoon corn starch

Use 2 - 3 Tablespoon for 1 lb of ground beef. After browning the beef, add 1/2 Cup of beef broth and let it cook down to seal in the flavor.

Based on: https://www.allrecipes.com/recipe/46653/taco-seasoning-i/

BAKED CHICKEN KABOBS

Ingredients

• 3 lbs boneless skinless chicken breast or chicken thighs (cut into 1-inch pieces)
• 2 large yellow onions (cut into large chunks)
• 3 bell peppers (cut into large 1-inch pieces)
• ½ cup avocado oil (or olive oil)
• 4 tbsp. lemon juice
• 1 tbsp fresh flat leaf parsley (chopped)
• 1 tsp salt
• ½ tsp pepper
• ½ tsp garlic powder
• 12 wooden skewers (soaked in water overnight)

Instructions

1. Soak 12 wooden skewers in water overnight so they don’t burn in the oven.
2. In a medium sized bowl, whisk together avocado oil, lemon juice, parsley, salt, pepper and garlic powder.
3. Place chicken cubes in a large gallon sized Ziploc bag. Pour marinade over the chicken and close the bag. With your hands, squish the chicken around to make sure it gets completely covered in the marinade. Refrigerate for at least 1 hour, but 4-6 hours being best.
4. Preheat oven to 450F.
5. Alternate the vegetables and chicken on the skewer, making about 12 skewers.
6. Place on two baking sheets lined with aluminum foil. 
7. Bake in the oven for 25-30 minutes, flipping the skewers about half way through. Check to make sure the chicken is cooked all the way through. You may need to cook for an additional 5-10 minutes depending on the size of your chicken chunks.

From: https://www.adashofmegnut.com/baked-chicken-kabobs/

Homemade Chaat Masala

Ingredients
For roasting

• 4 tablespoons coriander seeds
• 4 teaspoons cumin seeds
• 1 1/2 teaspoon carom seeds (Thyme seeds)

Other ingredients

• 5 red dried chiles destemmed
• 3 tablespoons rock salt
• 3 teaspoons dried mango powder amchoor (sub: Sumac)
• 1 1/2 teaspoons ground black pepper
• 1/2 teaspoon ginger powder
• 1/4 teaspoon asafoetida (sub: 1/4 teaspoon onion powder plus 1/4 teaspoon garlic powder)
• 2 teaspoons paprika optional
• 1 teaspoon dried mint optional

Instructions

1. Roast the seeds over low heat until they are aromatic (2 to 3 minutes), then remove from heat.
2. Combine all of the ingredients, then, using a mortar and pestle, crush them into powder form.
3. Use right away or store in a sealable airtight container.

From: ?

ROASTED SWEET POTATOES

INGREDIENTS
Roasted Sweet Potatoes (Plain)

• 2 pounds (~3 large) sweet potatoes (I like Red Garnet OR Jewel sweet potatoes best), peeled and cut into 1/2-inch pieces
• 2 tablespoons melted coconut oil
• 3/4 teaspoon fine sea salt (kosher salt; use less if using table salt)
• 1 tablespoon light brown sugar, lightly packed

Seasoned Roasted Sweet Potatoes

• 2 pounds (~3 large) sweet potatoes, peeled and cut into 1/2-inch pieces
• 2 tablespoons olive oil
• 3/4 teaspoon fine sea salt (kosher salt; use less if using table salt)
• 1/4 teaspoon freshly cracked pepper
• 1/2 teaspoon ground chili powder*
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder

INSTRUCTIONS
PLAIN ROASTED SWEET POTATOES: Preheat the oven to 425 degrees F. Peel and cube the sweet potatoes into 1/2 inch pieces. Add to your largest sheet pan and add the melted coconut oil, salt, and brown sugar on top. Toss to coat all the sweet potatoes and then spread out to arrange in an even layer. You don't want any potatoes overlapping or you'll end up with steamed potatoes instead of roasted potatoes. Flip every 10-15 minutes cooking for a total of 27-35 minutes. (I flip every 10 minutes and bake around 30 minutes)
SEASONED ROASTED SWEET POTATOES: Preheat the oven to 425 degrees F. Peel and cube the sweet potatoes into 1/2 inch pieces. Add to your largest sheet pan and add the olive oil, salt, pepper, chili powder, paprika, cumin, and garlic powder on top. Toss to coat all the sweet potatoes and then spread out to arrange in an even layer. You don't want any potatoes overlapping or you'll end up with steamed potatoes instead of roasted potatoes. Flip every 10-15 minutes cooking for a total of 27-35 minutes. (I flip every 10 minutes and bake around 30 minutes)

RECIPE NOTES
*Use chipotle chili powder and/or smoked paprika for a smoky flavor. If you want to make your sweet potatoes even spicier, add 1/4 to 1/2 teaspoon cayenne pepper.

From: https://www.chelseasmessyapron.com/roasted-sweet-potatoes/

Italian Dressing

 Servings: 8

INGREDIENTS

• 3/4 cup olive oil
• 1/4 cup red or white wine vinegar
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp onion powder
• 1/2 tsp crushed red pepper
• 3/4 tsp salt
• 1/2 tsp pepper
• 1 tsp lemon juice

Shake to mix. Store in refrigerator

From: https://thewholecook.com/easy-homemade-italian-dressing/

Hamburger Seasoning

 Ingredients

• 2 tablespoons paprika
• 2 tablespoons smoked paprika
• 4 tablespoons ground black pepper
• 2 teaspoons salt
• 1/2 tablespoon brown sugar
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper

Instructions

Combine all ingredients and add about 2 teaspoons of seasoning to a pound of ground beef.  Prepare your burgers as you normally would. This recipe works for hamburgers on a grill, and this recipe works well for burgers you cook on an iron skillet.

Recipe Tips

Your dry mix will keep in an airtight container for up to three months. And, you will use it all up! Guaranteed!

From: https://copykat.com/burger-seasoning/

Buttermilk Fried Chicken Tenders

INGREDIENTS

FOR THE MARINADE

• 2 pounds chicken tenderloins
• 1 cup buttermilk
• 1-1/2 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika

FOR THE BREADING

• 1-1/2 cups all purpose flour
• 1-1/2 teaspoons baking powder
• 1 heaping teaspoon salt
• 3/4 teaspoon black pepper
• 3/4 teaspoon garlic powder
• 3/4 teaspoon paprika
• 3 tablespoons buttermilk

FOR COOKING

• 3-4 cups vegetable oil, for cooking

INSTRUCTIONS

1. To marinate the chicken: In a large sealable, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.
2. To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy.
3. Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.
4. To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.

Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. No need to defrost; put the chicken tenders on a wire rack on top of a rimmed baking sheet and bake in a 350°F oven until heated through and crisp, about 25 minutes. (Flip the chicken halfway through baking.)

From: https://www.onceuponachef.com/recipes/buttermilk-fried-chicken-tenders-2.html

SEASONED BREAD CRUMBS:

INGREDIENTS:

5 cups plain unseasoned bread crumbs from above.
2 Tablespoons dried parsley flakes
2 teaspoons salt
2 teaspoons Paprika
2 teaspoons sugar
2 teaspoons onion powder
2 teaspoons dried Oregano, crushed
1 teaspoon garlic powder
1 teaspoon black pepper

From: https://thejoyofanemptypot.com/seasoned-bread-crumbs/

Sour Cream and Dill Cucumber Salad

Ingredients

• 1/2 c. sour cream
• 1 Tbsp. minced fresh dill
• 1 Tbsp. white vinegar
• 1 tsp. sugar
• 1/2 tsp. salt
• 1/4 tsp. garlic powder
• 4 c sliced cucumbers

Seasoning for Burger Patty

• 1 1/2 pounds 80% lean 20% fat ground beef or ground chuck
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons seasoning salt
• 1 teaspoon garlic powder
• 1/2 teaspoon ground black pepper

Parmesan Cheese and Herb Seasoning

Ingredients

• 1/4 cup Parmesan cheese
• 1/4 cup Romano cheese
• 1/2 teaspoon Dried basil
• 1/2 teaspoon Dried oregano
• 1/2 teaspoon Garlic powder
• 1/2 teaspoon Onion powder

Based on: http://365daysofeasyrecipes.com/parmesan-cheese-herb-seasoning/

Cajun Spices

Ingredients


2 tablespoons garlic powder
2 tablespoons Italian seasoning
2 tablespoons paprika
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon cayenne pepper
1 tablespoon dried thyme
1 tablespoon onion powder

From: https://www.culinaryhill.com/homemade-cajun-seasoning/

Croutons

Ingredients

• 5 slices bread
• 1/8 cup butter, melted (olive oil?)
• Seasons: garlic powder, salt, seasoned salt, etc

Directions

1. Preheat oven to 350 degrees F
2. Brush bread on both sides with melted butter. Cut bread slices up into small cubes. 
3. Sprinkle with seasoning.
4. Arrange cubes on an ungreased cookie sheet.
5. Bake at 350 degrees F for 10 minutes or until browned. 
6. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.

Homemade Sweet Italian Sausage (Mild or Hot)

Ingredients

• 3 pounds ground pork
• 3 tablespoons red wine vinegar
• 1 tablespoon salt
• 1 tablespoon freshly cracked black pepper
• 1 1/4 tablespoons dried parsley
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried basil
• 2 teaspoons paprika
• 2 teaspoons crushed red pepper flakes, or to taste
• 3/4 teaspoon ground fennel seed
• 1/4 teaspoon brown sugar
• 1/8 teaspoon dried oregano
• 1/8 teaspoon dried thyme

Directions

1. Place the pork and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage.
2. Use as loose Italian Sausage (not in casing)

From: http://allrecipes.com/recipe/216319/homemade-sweet-italian-sausage-mild-or-hot/