Taco meat

 Ingredients:

• 1 lb ground beef
• 1 medium onion, diced
• 1 tablespoon chili powder
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes
• ¼ teaspoon dried oregano
• ½ teaspoon paprika
• 1 ½ teaspoons ground cumin
• 1/2 teaspoon sea salt
• 1 teaspoon black pepper
• 2 teaspoon corn starch
• 2/3 cup water

Instructions:

1. saute the onion, add beef, cook fully
2. Mix in seasoning
3. Mix corn starch in water and pour over beef
4. Cook until liquid has been reduced

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

Pork Bahn Mi Pizza

Serves: 1 12" pizza

INGREDIENTS
PORK MARINADE

• 1/2 a pork tenderloin (about 1/2 pound)
• 1/4 cup fish sauce
• 3 tablespoons sugar
• 1/2 teaspoon freshly ground pepper
• 2 garlic cloves, minced or pressed
• 1 inch knob of ginger, grated

PIZZA

• Pizza Dough
• hoisin sauce
• 1 1/2 cups shredded mozzarella
• 1 cucumber, julienned or match sticks (pat dry between paper towels)
• 1 carrot, julienned or match sticks
• handful of cilantro leaves
• sriracha

INSTRUCTIONS

1. Slice tenderloin into 1/4″ slices lengthwise. Add to marinade and refrigerate for 1 hour and up to overnight.
2. Heat a skillet over medium high heat with 1 tablespoon neutral oil. When hot, add pork slices and cook, about 2 minutes per side. Let rest and cool. Cut into bite-sized pieces and set aside.
3. Preheat oven to 450 degrees F with pizza stone or 14″ cast iron pizza pan inside oven. On a pizza peel or back of a rimmed baking sheet, lay a piece of parchment down big enough for a 12″ pizza. Stretch your dough out to 12″ pizza. If the dough keeps springing back, let it sit for a few minutes and try again.
4. Spread a thin layer of hoisin, leaving a 1/2 inch border of crust all around. Sprinkle cheese over hoisin. Add pieces of cooked pork. Carefully use pizza peel to transfer the pizza with parchment onto the pizza pan. Bake for 10 minutes until golden brown and bubbly.
5. Add cucumber, carrots and cilantro on top of the pizza. Drizzle with sriracha, if you like. Slice and serve immediately.

From: https://www.dulanotes.com/pork-banh-mi-pizza/

HONEY GARLIC SALMON

INGREDIENTS

• 12 oz salmon, cut into 2-3 fillet strips
• salt
• black pepper
• 1 pinch cayenne pepper
• 2 tablespoons honey
• 1 tablespoon warm water
• 1 1/2 teaspoons apple cider vinegar or lemon juice
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1/2 lemon, sliced into wedges
• 1 tablespoon chopped parsley

INSTRUCTIONS

1. Season the surface of the salmon with salt, black pepper and cayenne pepper. Set aside.
2. Mix the honey, water, apple cider vinegar or lemon juice and a pinch of salt together. Stir to combine well.
3. Heat up an oven-safe skillet (cast-iron skillet preferred) on high heat. Add the olive oil. Pan-fry the salmon, skin side down first, for about 1 minute. Turn the salmon over and cook for 1 minute. Turn it over again so the skin side is at the bottom.
4. Add the garlic into the pan, saute until slightly browned. Add the honey mixture and lemon wedges into the skillet, reduce the sauce until it's sticky.  Salmon with honey garlic sauce is one of the best salmon recipes. 
5. Finish it off by broiling the salmon in the oven for 1 minute or until the surface becomes slightly charred (optional step).
6. Top the salmon with parsley and serve immediately.

From: https://rasamalaysia.com/honey-garlic-salmon/

everyday quinoa recipe with lemon, shallots and herbs

Yield: 6-8

ingredients

• 1–2 shallots ( or ¼ of an onion) – very thinly sliced – see notes
• 1 tablespoon olive oil
• 1 ½ cups quinoa, rinsed, drained ( rinsing removes bitterness)
• 2 1/4  cups water
• 1 teaspoon kosher salt
• 1 ½ teaspoon cumin
• 1 teaspoon granulated garlic (or use 1–2 minced garlic cloves with the shallot)
• 1 teaspoon dried oregano ( or italian seasoning, or herbs de Provence, or similar)

Garnish:

• lemon zest from one small lemon,
• sprinkling of fresh herbs ( italian parsley, dill, basil, cilantro)
• 2 tablespoons slivered almonds ( optional- other nuts & seeds are ok, or just leave off)
• sautéed shallot ( see notes) or crispy shallots
• drizzle of good olive oil– optional but good.

instructions

1. In a medium pot, over medium heat, sauté  the shallot in the oil, until golden and fragrant, about 2-3 minutes. If you want, set half aside for the garnish. Add rinsed/drained quinoa, water, salt, cumin, granulated garlic and dried herbs, and give a good stir. Bring to a boil. Reduce heat to low, cover well, and cook for 15 minutes. Check to see that quinoa has soaked up all the water.  If not, continue cooking 2-5 more minutes. If it has, turn heat off and let it sit covered 5-10 more minutes.
2. Fluff with a fork, place in a serving bowl and toss gently with lemon zest, sprinkle with fresh herbs and, sauted shallots and optional nuts. Don’t over mix.
3. For extra richness a drizzle of good quality olive oil is really nice touch.

From: https://www.feastingathome.com/everyday-quinoa-with-lemon-shallots-and-herbs/

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/

Instant Pot White Chicken Chili

INSTANT POT WHITE CHICKEN CHILI

INGREDIENTS

• 1-2 teaspoons olive oil
• 1 small onion minced
• 2 4.5 oz cans green chiles chopped
• 2 teaspoons minced garlic
• 2 teaspoons cumin
• 1 teaspoon oregano
• 4 cups chicken stock
• 2 cups cooked great northern beans or 1 cup dried beans (2 cans)
• 1 can hominy (my add) 
• 1 teaspoon kosher salt
• 1 pound chicken breasts or thighs boneless, skinless
• 4 ounces cream cheese softened and cubed

INSTRUCTIONS
If Using Dried Beans:
Add 1 cup great northern beans and 4 cups water to the pressure cooker. Close the pressure cooker and be sure the vent knob is sealed.Cook on HIGH pressure for 25 minutes. Let pressure release naturally for at least 10 minutes and then release pressure. Drain beans. Return empty inner pot back to pressure cooker, keeping prepared beans off to the side.

Instant Pot Chicken Chili Instructions

1. Heat Instant Pot by turning pressure cooker to saute function and waiting until it reads Hot.
2. Add in oil, small onion, green chiles, cumin and oregano and saute for 3-4 minutes, or until onion is softened. Add in garlic and saute for 1 minute longer.  Turn Instant Pot OFF.
3. Add some of the chicken stock in with the beans and blend until smooth
4. Pour in the remaining chicken stock and scrape off any browned bits on bottom of Instant Pot
5. Add cooked or canned white beans, hominy, and salt. Nestle chicken into liquid.
6. Close Instant Pot and be sure vent knob is sealed.
7. Cook on HIGH Pressure for 15 minutes if chicken is fresh, 25 (20?) minutes if chicken is frozen.
8. Once cook time elapses, let pressure release for at least 20 minutes. 
9. Remove chicken from inner pot. Add in cream cheese to inner pot if using. Close lid on Instant Pot to keep the heat inside the chili--this will help melt the cream cheese.
10. Shred chicken and stir back into soup, stirring until cream cheese is well distributed through chili.
11. Serve with avocadoes, shredded cheese, and cilantro.