Sweet N Sour Chicken

INGREDIENTS:

• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup cornstarch
• 2 large eggs, beaten
• 1/4 cup vegetable oil

FOR THE SWEET AND SOUR SAUCE

• 3/4 cup sugar
• 1/2 cup apple cider vinegar
• 1/4 cup ketchup
• 1 tablespoon soy sauce
• 1/2 teaspoon garlic powder

DIRECTIONS:

1. Preheat oven to 325 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray.
2. To make the sauce, whisk together sugar, vinegar, ketchup, soy sauce and garlic powder in a large bowl; set aside.
3. In a large bowl, season chicken with salt and pepper, to taste. Stir in cornstarch and gently toss to combine. Working one at a time, dip the chicken into the eggs.
4. Heat vegetable oil in a large saucepan. Add chicken and cook until golden brown, about 1-2 minutes. Transfer to a paper towel-lined plate; discard excess oil.
5. Add chicken to prepared baking dish. Top with sweet and sour sauce. Place into oven and bake until the sauce has thickened, about 55 minutes, turning over every 15 minutes to evenly coat the chicken.
6. Serve immediately.

Home-Style Fried Chicken

Ingredients

• 4 cups all-purpose flour, divided
• 2 tablespoons garlic salt
• 1 tablespoon paprika
• 3 teaspoons pepper, divided
• 2-1/2 teaspoons poultry seasoning
• 2 large eggs
• 1-1/2 cups water
• 1 teaspoon salt
• 2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
• Oil for deep-fat frying

Directions

1. In a large resealable plastic bag, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and poultry seasoning. In a shallow bowl, beat eggs and water; add salt and the remaining flour and pepper. Dip chicken in egg mixture, then place in the bag, a few pieces at a time. Seal bag and shake to coat.
2. In a deep-fat fryer, heat oil to 375°. Fry chicken, several pieces at a time, for 5-6 minutes on each side or until golden brown and juices run clear. Drain on paper towels. Yield: 8 servings.

Stir-Fry Beef Fajita

Ingredients

• 1 tablespoon paprika
• 2 teaspoons packed light brown sugar
• 1 teaspoon ground cumin
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon ancho chile powder
• 1/2 teaspoon garlic powder
• Kosher salt
• 1 1/2 pounds skirt steak
• Juice of 3 limes, plus wedges for serving
• 3 tablespoons extra-virgin olive oil, plus more for the grill
• 4 bell peppers (red, orange and/or yellow), thinly sliced
• 2 red onions, thinly sliced
• 8 to 12 flour tortillas
• Shredded cheddar cheese and chopped fresh cilantro, for topping

Directions

• Mix the paprika, brown sugar, cumin, chili powder, ancho powder, garlic powder and 1 teaspoon salt in a small bowl.
• Put the steak in a large resealable plastic bag. Add the juice of 1 lime, 1 tablespoon olive oil and the spice mixture; seal the bag and rub the spices into the meat. Refrigerate 30 minutes to 2 hours.
• Meanwhile, heat a large cast-iron skillet over medium-high heat. Toss the bell peppers and red onions with the remaining 2 tablespoons olive oil, the juice of the remaining 2 limes and 1 teaspoon salt in a large bowl. Add to the skillet and cook, stirring occasionally, until the vegetables are tender and charred around the edges, 8 to 10 minutes.
• Preheat a grill to medium high and brush the grates with olive oil. Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 10 minutes.
• Warm the tortillas as the label directs. Slice the steak against the grain and season with salt. Serve on the tortillas with the onions and peppers; top with cheese and cilantro. Serve with lime wedges.

Shrimp Fettuccine Alfredo

Ingredients

• Kosher salt
• 12 ounces fettuccine
• Olive oil, for tossing
• 3/4 pound large shrimp (about 16), shelled and deveined, tails removed
• Freshly ground black pepper
• 1 stick (8 tablespoons) unsalted butter
• 2 cups heavy cream
• 2 pinches dry parsley or fresh chopped parsley 
• 1 1/2 cups freshly grated Parmigiano-Reggiano cheese

  Directions

  Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.

  Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.

  Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl.

  Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream add the dry parsley or fresh chopped parsley and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce warm.

  Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.

Tandoori Whole Chicken

INGREDIENTS
* 3 pound whole chicken
* 1/2 inch pieces of fresh ginger root peeled/grated
* 4 cloves garlic peeled/grated
* 1/4 tsp. Of salt
* 1 cup of plain yogurt
* 2 Tbs. of vegetable oil
* 2 1/2 Tbs. Swad Tandoori masala
* Half of lime juice (optional)
DIRECTIONS
1. Make the marinade by mixing all of the marinade ingredients. Rub some of the marinade inside the chicken.
2. Make shallow incisions into the chicken breasts, legs and thighs and truss it.
3. Rub the remaining marinade all over the chicken ensuring that all of the incisions are covered in marinade. Allow to marinate for three to 48 hours.
4. When ready to cook, pre-heat your oven to it’s 450. Place the chicken in a roasting pan and place in the oven for 1 hour and 30 minutes. Your chicken is ready when the juices run clear when you prick the thigh with a knife.

Enjoy!