Korean Beef

Ingredients

• 1 pound lean ground beef
• 1/3 cup brown sugar 
• 1/4 cup soy sauce
• 1 Tbsp sesame oil
• 3 cloves garlic, minced
• 1/2 - 1 tsp ground ginger
• 1/2 tsp crushed red peppers 
• salt and pepper
• 1 bunch green onions, diced 

Instructions

1. Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. 
2. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. 
3. Simmer for a few minutes to blend the flavors. 
4. Serve over steamed rice and top with green onions.

Fried Rice

Ingredients

• 3 cups cooked white rice
• 3 tbs sesame oil
• 1 cup frozen peas and carrots (thawed)
• 1 small onion, chopped
• 1 tsp minced garlic
• 2 eggs, slightly beaten
• 1/4 cup soy sauce

Instructions

1. On medium high heat, heat the oil in a large skillet or wok. Add the peas carrots mix, onion and garlic. Stir fry until tender. 
2. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. 
3. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated. Try adding some green onion.

Cream Cheese, Garlic, and Chive Stuffed Chicken

Ingredients

• 8 oz. cream cheese, softened
• 2 Tbsp dried chives
• Approx 1 tsp garlic salt 
• 2-4 chicken breasts depending on size
• Italian bread crumbs
• 1 egg

Instructions

1. Mix the cream cheese, chives, and garlic in a bowl.
2. Butterfly the chicken breasts (if they are large, cut all the way through, if they are small, make sure they're still attached)
3. Dip each chicken breast in the egg and cover with bread crumbs
4. Spoon a portion of the cream cheese mix into the chicken breast and either roll it up or fold it like a sandwich (this is why I leave smaller breasts attached) Secure with a toothpick if necessary.
5. Bake at 350 for 30 minutes.

Chicken Paprikish

Ingredients

• 4 Chicken breasts, thawed and cleaned
• 1 tablespoon butter
• 1 med. onion, finely chopped
• 2 Tablespoons Paprika
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 1/4 Cup ginger ale
• 1/4 Cup Water
• 1 Chicken Bouillon Cube

• 1 16 oz. container Sour Cream
• 16 oz. pkg. noodles

Instructions

1. Put all ingredients except Sour Cream and noodles in the Crock Pot. 
2. Cook on high for 3-4 hours. Remove the Chicken, dice, shred, or chunk. 
3. Mix in the Sour Cream, Add the chicken back in. Serve over pasta.

Chicken Alfredo Pizza

Ingredients

• 6 pieces of bacon, crumbled
• 4 green onion, diced
• 2 small chicken breasts, chunked - cooked in garlic salt, pepper, and Italian seasonings
• 2 roma tomatoes, sliced
• 1 jar alfredo sauce
• 2 bags (16 oz) mozarella shredded cheese
• Pizza Dough

Instructions

1. Prep Dough - let rise
2. Poke holes in dough and spread lightly w/ olive oil, add toppings in any order you prefer, sprinkle w/ garlic salt and Italian seasoning.
3. Bake for 10 - 12 min, until golden brown

Chicken Pot Pie

*5 TBSP. butter, divided
*1 small onion, chopped
*1 stalk celery, chopped
*2 medium carrots, chopped
*1 medium potato, chopped
*1 can chicken broth
*1 chicken bouillon cube
*1/4 tsp. pepper
*1/4 c. flour
*2/3 c. milk
*1/3 c. cream
*2 c. cooked chicken, diced
*1/2 c. swiss cheese, shredded or 3 oz. cream cheese
*1/2 c. frozen peas
*Pie crust (frozen, refrigerated, or homemade)

Peel and chop onion, celery, carrots and potatoes into bite-sized pieces. In a large saucepan, melt 1 TBSP. butter over medium-high heat. Add onion and celery and sauté for a minute until soft and translucent. Add carrots, potato, chicken broth, bouillon, and pepper and simmer until veggies are cooked through. In a small saucepan, melt 4 TBSP. butter and add flour, stir until bubbly. Add milk and cream and whisk until thickened. Whisk milk mixture into veggies and stir until well-incorporated. Add chicken and cook on low for a few minutes. Add cheese, stirring to combine. Add peas and remove from heat. Pour into pie crust, cover with remaining crust, use knife to make vent slits in top, and bake at 400 for about 35 minutes. Remove from oven and let rest 5-10 minutes before serving. I always put the pie (pan) on a baking sheet just in case any bubbles up and over, and it makes it a lot easier to remove from the oven.

Honey Lime Chicken Enchiladas

Ingredients:
• 6 Tb. Honey
• 5 Tb. Lime Juice (for me this was 2 1/2 limes)
• 1 Tb. Chili Powder
• ½ tsp. Garlic Powder (I used 1 tsp. minced garlic)
• 1 Lb. Chicken, cooked and

• Flour Tortillas
• 1 lb. Shredded Colby or Monterey Jack (fine with regular cheddar too)

• 16 oz. Green Enchilada Sauce (I use 2 c. my enchilada sauce, see below)
• 1 Cup Heavy Cream (I use about 1/2 c. cream)

Directions:
Mix the first four ingredients and toss with shredded chicken. Left-over rotisserie chicken works great. Let marinade at least 30 minutes or longer (I mixed this and let it marinate in the fridge overnight). Pour about ½ c. enchilada sauce in the bottom of a lightly greased pan (9x13 or bigger). Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top. (I also added a couple spoonfuls of black beans). Roll and set in the pan seam-side down. Mix the remaining enchilada sauce with the cream and leftover marinade (I actually drizzled the leftover marinade into the enchiladas before rolling). Pour sauce on top of the enchiladas and sprinkle with cheese.

Cover with foil and bake at 350 for 30 minutes. Uncover for the last 5 minutes to brown the top.

Enchilada Sauce
When I first started college, I worked with a gal who laughed at me for buying canned enchilada sauce (her folks were from a country just south of here). I still keep cans of the stuff in my pantry, but if I’ve got 15 minutes and want some really good flavor, this is the recipe I use:

In a 2 qt. saucepan, stir together:

*3 TBSP. flour
*2 TBSP. chili powder
*1 TBSP. cocoa powder
*1/2 tsp. garlic powder
*1/2 tsp. ground cumin
*1/2 tsp. onion salt
*1 tsp. oregano

Slowly stir in ½ c. water to form a loose paste and mix well. Put pan over medium heat and whisk in 2 ½ c. chicken/beef broth (or water if you don't have the broth). Continue to cook and whisk for about 10 minutes. Sauce will start to boil and thicken. Add 8 oz. tomato sauce and stir until fully incorporated. This will make about 3 c. Go ahead and freeze any you aren’t using (I store mine in 1 c. portions).