ROOT BEER CHICKEN

Ingredients:

12 ounces root beer

2 Tablespoons apple cider vinegar

2 Tablespoons vegetable oil

1/2 cup lite soy sauce

27 oz boneless, skinless chicken breasts - should yield 18 oz cooked

Directions:

Combine root beer, vinegar, oil and soy sauce in a large bowl. Add chicken and marinade at least 3 hours or overnight.

Grill.

PEACH BITCH

2 oz Peach Punch
1 oz Peach Shnapps 
1 oz Peach Crown 
Splash of Sprite 

Shake Peach Punch, Peach Shnapps, and Peach Crown with ice. Pour into glass with ice and top with Sprite. 

CHEESY MARRY ME CHICKEN TORTELLINI

from: https://cookinginthemidwest.com/blog/marrymechickentortellini/?fbclid=IwAR3D5bTJaDnAjHUXzqB9y5aU5ILN0KA19kyzjfj0x6d9NF2Y_VGDSSabDK8#recipe

2 large chicken breasts sliced into cubes
1/2 cup of flour
1/2 tsp each of salt pepper, paprika, garlic powder
2 TBSP olive oil
2 TBSP butter
2 TBSP of minced garlic
1 cup of chicken broth
1 cup of heavy cream
1 cup of Parmesan cheese
1 tsp of red pepper flakes
1/2 tsp each of oregano and thyme
1/3 cup of chopped sun dried tomatoes
1 19 oz bag of frozen tortellini

Mix together flour, salt, pepper, garlic, and paprika
Dredge chicken breasts into the flour/seasoning mixture(salt,pepper,paprika,garlic powder)
in a skillet heat olive oil and butter on medium heat.
Cook chicken for 4-5 minutes on each side until golden brown and reaches 165 degrees
take the chicken out of the skillet and put it aside.
Add garlic, sun-dried tomatoes, and chicken broth to the skillet.
Lower heat and add heavy cream and Parmesan cheese.
Add the red pepper flakes, oregano, and thyme.
Stir together well and let simmer.
Add one bag of frozen tortellini, cover, and let cook for a few minutes.
Once the tortellini is tender add the chicken back to the skillet and serve.

ORANGE CHICKEN

from: https://www.kitchensanctuary.com/orange-chicken/#recipe

Chicken Coating and Chicken
3/4 cup plain (all purpose) flour
1 medium egg
1/4 teaspoon garlic salt
1/3 cup and 1 tablespoon cold water
pinch of salt and pepper
8 chicken thigh fillets (skinless and boneless) - chopped into bite-size chunks
2 tablespoon cornstarch
1/2 cup vegetable oil - for frying

Orange Sauce 

Juice of 2 large oranges
Zest of half an orange
6 tablespoon caster sugar - or superfine sugar
5 tablespoon soy sauce - (I use dark soy sauce, but you can use half dark and half light soy sauce for a lighter colored sauce). You can use low sodium soy sauce if you prefer.
2 cloves of garlic - minced
1 tsp minced ginger
1 tsp rice vinegar
1 tablespoon cornstarch, mixed with 3 tablespoon cold water to form a slurry - (optional)

To Serve:

boiled rice
1 teaspoon sesame seeds

Start by making the batter for the chicken. In a large bowl, add the plain (all purpose) flour, egg, garlic salt, salt, pepper and water and mix together using a whisk until smooth.
Place the chopped chicken thighs in a separate bowl and sprinkle on the cornflour (cornstarch). Toss together so the chicken is coated in the cornflour.
Add the chicken to the batter, and mix together so the chicken is coated in the batter.
Add the oil to a wok or large frying pan (skillet) and heat over a medium-high heat until hot.
While the oil is heating, make the orange sauce. In a medium bowl, mix together the orange juice and zest, sugar, soy sauce, garlic, ginger and rice vinegar. Put to one side.

When the oil is hot, add the chicken to the oil. I find it's best to work in two or even three batches for the crispiest chicken. Add the chicken in a piece at a time, and cook for 3-4 minutes, turning occasionally with tongs, until golden brown and cooked throughout (*note 1).
Once cooked, place the chicken in a bowl lined with kitchen paper while you cook the second batch. You can add a little more oil in if needed, to ensure the chicken is surrounded by oil, but be sure to keep the temperature up so the oil is bubbling and hot.
Carefully disposed of any leftover oil from the wok and turn down the heat to medium. Add the orange sauce to the pan, bring to the boil and simmer for a few minutes until slightly thickened.
If you want to thicken further, then slowly pour in the cornstarch slurry (1 tbsp cornflour/cornstarch mixed with 3 tbsp cold water) whilst stirring (*note 2).
Add the chicken back to the wok and carefully toss together until the chicken is coated in the sauce. I find the best way to do this is to slide a spatula underneath the chicken, lift it up and turn it over - do this repeatedly until all the chicken is coated.
Serve the chicken over boiled rice, topped with a sprinkling of sesame seeds.

RED SAUCE - PASTA BAR

from: ResNexus Academy

Cook Time 75 mins, Feeds 10

1 pound Italian sausage, casing removed

1 pound ground beef

1 chopped small onion

3 crushed cloves of garlic

2 teaspoons brown sugar

1 (12 ounce) can of Hunt's tomato paste

2 (28 ounces) can Hunt's diced tomatoes (one can is petite diced and one can is regular diced), or you can use fresh tomatoes

2 (15 ounce) cans Hunt's tomato sauce

2 cups of water

3 teaspoons dried basil

2 teaspoons dried parsley flakes

1 teaspoon salt

1/4 teaspoon black pepper

1/4 cup red wine

salt and pepper to taste

Brown beef and Italian sausage, breaking it up as you stir it. You may want to heat up a little olive oil (about 2 minutes) before adding the meat. Add chopped onions to the meat mixture and continue cooking. Stir occasionally until onions are softened. Add your diced tomatoes, tomato paste and tomato sauce. Mix in the spices, sugar and garlic. Bring your sauce to a boil, then add your wine and water. Simmer on low, stirring often, for an hour. 

ALFREDO

from: ResNexus Academy

Cook time 75 mins, Feeds 10

1 pt heavy cream

1/2 cup butter

2 tbsp cream cheese

1/2-3/4 cup parmesan cheese (grated)

1 tsp garlic powder

salt

pepper

pasta water (if needed)

In a saucepan combine butter, heavy cream and cream cheese. Simmer until melted and mixed well, stirring the whole time. Add parmesan cheese and garlic powder. Simmer for 15-20 minutes on low stirring often. Add salt and pepper. Save some of the pasta water to add at the end to thin the sauce as needed. 

OREO TRUFFLES

1 block cream cheese softened
30 oreos, any flavor you want to have
1 bag chocolate chips

Crush oreos (in a gallon ziplock)

Mix cream cheese and crushed oreos

Scoop oreo mixture into tablespoonfuls. Refrigerate scoops 20+ minutes. 

Melt chocolate chips, in a double boiler or other method.

Roll oreo balls in chocolate and let set in the fridge

Drizzle melted chocolate over top, for a more decorative look (optional).