Chicken Parmesan Wings

Ingredients

• 3 lbs - Chicken Wings
• 1 Cup - Bread Crumbs
• 1/2 Cup - Parmesan Cheese (the powdery kind)
• 1 tsp - Black Pepper
• 1 tsp - Granulated Onion
• 1 tsp - Granulated Garlic
• 1 tsp - Italian Seasoning
• 1/2 tsp - Salt 
• 1/4 cup - Olive Oil

Directions

• Drizzle wings with olive and mix until well coated.
• Combine bread crumbs, Parmesan cheese, pepper, onion, garlic, Italian seasoning and salt.
• Thoroughly coat the wings with bread crumb mixture.
• Place wings on a cookie sheet and bake at 375º for 45 minutes or until golden brown and cooked through.
• Sprinkle with Parmesan cheese immediately after removing from the oven.
• Serve with your favorite spaghetti, tomato or marinara sauce.

Enjoy!

Old Bay Crab Dip

Ingredients

• 1 lb - Fresh Crab Meat
• 8 oz - Cream Cheese
• 1 Cup - Mayonnaise
• 1 tsp - Old Bay Seasoning
• 1 TBS - Dried Parsley

Directions

• In a large mixing bowl combine Old Bay, parsley, cream cheese and mayonnaise.
• Fold in crab meat.
• Bake in a 350º for 30 minutes until golden brown and bubbly.
• Let rest 10 minutes before serving.

Enjoy!

Spicy Orange Chicken

Ingredients

• 1.5 lb - Boneless chicken (cut into bite size pieces
• 1/2 Cup - Orange Marmalade
• 3 - Garlic Cloves (chopped)
• 2 TBS - Low Sodium Soy Sauce
• 1 tsp - Sesame oil
• 2 tsp - Corn Starch
• 4 tsp - Water
• 1 TBS - Rice Wine Vinegar
• 2 TBS - Sriracha Sauce
• 1/2 Cup - Bell Pepper (sliced into strips)
• 1/2 Cup - Onion (sliced into strips)
• 1/2 Cup - Celery (sliced into strips)
• 1/2 Cup - Baby Corn
• 1/2 Cup - Water Chestnuts
• Salt and Pepper
• 2 TBS - Cooking Oil

Directions

• In a large skillet or wok over high heat, add oil, chicken, salt, pepper, sesame oil and garlic and stir fry for 2 minutes.
• Add celery, peppers, onions, baby corn, water chestnuts, soy sauce and stir fry for 1 minute.
• Add orange marmalade, sriracha and rice wine vinegar, mix well and let simmer for 2 minutes.
• Mix water and corn starch and pour into mixture, cook for 30 seconds or until the sauce has thickened.
• Sprinkle with toasted sesame seeds and serve over steamed rice.

Enjoy!

Chicago Style Deep Dish Pizza

Chicken Chow Mein

Ingredients

• 12-16 oz - Boneless Chicken Breast (sliced thin)
• 2 TBS - Soy Sauce
• 1 TBS - Shaoxing Chinese Rice Wine
• 1/2 tsp - White Pepper
• 2 TBS - Corn Starch
• 1 - Egg White
• 2 Cups - Chicken Broth
• 2 - Celery Ribs (sliced thin)
• 1 - White Onion (sliced thin)
• 6 - Egg Roll Wrappers (sliced into 1/2" wide strips)
• Oil for Deep Frying Egg Roll Wrappers
• Slurry 1 TBS Corn Starch + 1 TBS Water mixed

Directions

• Combine chicken, soy sauce, rice wine, pepper, egg white and corn starch.
• Let marinade 30 minutes.
• Fry Egg Roll Wrappers in 350º oil 1.5-2 minutes or until golden brown, drain on paper towels.
• Add 2 TBS oil to wok or skillet over medium high heat and stir fry chicken for 2 minutes.
• Add celery and onions and continue to stir fry 2 more minutes.
• Add chicken broth, bring to a boil and add corn starch slurry, stir until thickened.
• Serve over steamed rice and crispy noodles (egg roll wrappers).

Enjoy!

Smoked Brisket Burnt Ends by The Wolfe Pit

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Ingredients

• 1 lb - 80/20 Ground Beef
• 2 Quarts - Water
• 3 TBS - Dehydrated Minced Onion
• 2 TBS - Granulated Garlic
• 1 TBS - Beef Base 
• 1 tsp - Black Pepper
• 8 slices - American Cheese
• 1 lb - Elbow Macaroni
• 1 TBS - Dried Parsley

Directions

• In a large skillet brown ground beef.
• Drain excess fat, add water, onion, garlic, beef base, black pepper and bring to a boil.
• Add macaroni, reduce heat to medium, cover and cook for 9 minutes.
• Remove lid, stir macaroni, add cheese and mix well.
• Turn heat off and let sit uncovered for 10 minutes.
• Add parsley and mix.

Enjoy!

Chinese BBQ Pork Ribs (Char Siu)

Ingredients

• 3.5 lb - Pork Loin Back Ribs (cut into 2 bone pieces)
• 3/4 Cup - Light Soy Sauce
• 1/2 Cup - Shaoxing Chinese Cooking Wine
• 1/3 Cup - Hoisin Sauce
• 1/3 Cup - Honey
• 1 TBS - Chinese Five Spice Powder
• 2 tsp - Sesame Oil 

Glaze

• 1/2 Cup - Brown Sugar
• 1/2 Cup - Honey 
• 1/2 Cup - Water

Directions

• Combine soy sauce, wine, hoisin, honey and five spice powder and mix well.
• Combine ribs and marinade into a container with a lid and shake well.
• Marinate in the refrigerator for 6-8 hours.
• Grill ribs at 350º over indirect heat for one hour, turning every 15 minutes.
• While the ribs are grilling combine brown sugar, honey and water in a small sauce pan over medium heat.
• Bring to a boil, mix well and set aside.
• After the ribs have cooked for 1 hour, baste with the glaze and cook for 15 more minutes.

Enjoy!

Old Fashion Chicken Noodle Soup

Ingredients

• 1/8 Cup Salt
• 1 Gallon – Water
• 4-5 lbs – Whold Chicken
• 1 – Large Yellow Onion (chopped)
• 4 – Large Carrots (cut into ½ inch coins)
• 4 – Celery Ribs (chopped)
• 1 tsp – Granulated Garlic
• 2 tsp – Black Pepper
• 2 tsp – Rubbed Sage
• 16oz – Egg Noodles 

Directions

•  Place chicken, salt and water in a large pot.
• Bring to a boil and cover, boil for 10 minutes.
• Turn the heat off and let the chicken sit with the lid on for 1 hour.
• Remove chicken, discard all the bones and skin and shred the chicken into bite size pieces.
• Skim off any excess fat or foam from the chicken stock.
• Add all remaining ingredients except the noodles, cover and simmer 10 minutes.
• Add the noodles and cook for 5 minutes.
• After 5 minutes add the chicken back to the pot to just warm through and finish cooking the noodles.

ENJOY!

Beef and Noodles with Mushroom Gravy

Ingredients

• 2 lbs - Beef Stew Meat
• 4 Cups - Beef Broth
• 1 - Yellow Onion (sliced)
• 2 Cups - White Mushrooms (sliced)
• 1 tsp - Granulated Garlic
• 1 tsp - Black Pepper
• 2 tsp - Worcestershire Sauce
• Salt to taste (be careful due to salt in broth)
• 2 TBS - Corn Starch
• 4 TBS - Water
• 2 TBS - Olive Oil

Directions

• Add oil to a heavy skillet over medium high heat.
• Add meat and brown 5-7 minutes or until browned on all sides.
• Add onions and mushrooms and continue to cook 2-3 minutes.
• Add garlic, pepper and Worcestershire sauce, mix until well combined.
• Add broth, mix well and bring to a boil.
• Reduce heat to medium low, cover and cook for 1-1.5 hours or until the meat is tender.
• Mix corn starch and water together and pour into the beef mixture, stir until thickened, about 2-3 minutes.
• Serve over egg noodles.

Enjoy!

Asian Caramel Wings

Ingredients

• 1/2 Cup - Water
• 1 Cup - Sugar
• 1/4 Cup - Fish Sauce
• 1/4 Cup - Shaoxing Chinese Wine
• 1/4 Cup - *Orange Juice
• 3 lbs - Chicken Wings

*For a more sour taste use lemon or lime juice.

Directions

• Combine 1/4 cup water and sugar in a medium pan over medium high heat and bring to a boil.
• Continue to boil and swirl (don't stir) so the sugar caramelizes evenly.
• Combine 1/4 cup water, fish sauce,shaoxing and orange juice into a cup.
• Once the caramel has turned a golden amber color slowly pour in the mixture and return to a boil.
• Continue to boil for 5 minutes until the sauce is well combined.
• Remove the sauce from the heat.
• Grill chicken wings on a 350º grill for 20-25 minutes or until cooked through.
• Toss the hot wings in the sauce and serve.

Enjoy!

Penne Pasta with Shrimp and Asparagus

Ingredients

• 12 oz - Medium Shrimp (peeled)
• 8 oz - Penne Pasta (cooked for 7 minutes)
• 2 TBS - Garlic (chopped)
• 1.5 Cups - Asparagus (cut into bite size pieces)
• 1/4 Cup - Extra Virgin Olive Oil
• 1/2 Stick - Butter
• 1/4 tsp - Black Pepper
• 1/2 tsp - Salt

Directions

• Add olive oil to a medium skillet over medium heat.
• Add garlic and asparagus and saute for 1 minute.
• Add shrimp, butter, salt and pepper and cook for 1 minute.
• Add butter and pasta and cook 2-3 minutes or until pasta is al dente.
• Garnish with crushed red pepper and Parmesan cheese.

Enjoy!