Tikka Masala

4 chicken breasts

1/2 onion, chopped

4 cloves minced garlic

2 T. Grated ginger

1 -29 oz. can tomato or tomato puree

1 1/2 c. plain greek yogurt

2 T. olive

2 T. Garam Masala seasoning

1 T. cumin

1/2 T. paprika

2 tsp. salt

3/4 tsp. cinnamon

dash cayenne

dash bay leaves

1 cup cream or half and half

rice

cilantro

Place the following in your slow cooker and mix together: onion, garlic, ginger, tomato puree, yogurt, olive oil, Garam Masala, cumin, paprika, salt, cinnamon, pepper, bay leaves, and cayenne. Once well combined and smooth, add chicken pieces, and toss to coat. Cook for about 6 hours on low whisk cream and cornstarch and add for the last 20 minutes of cooking. Serve over rice with a cilantro garnish.

Panda Express Chow Mein

based on http://damndelicious.net/2014/07/02/panda-express-chow-mein-copycat/

1/4 cup soy sauce
3 cloves garlic, minced
1 tablespoon brown sugar, packed
2 teaspoons freshly grated ginger (I freeze my ginger)
1/4 teaspoon white pepper
2 packages Ramen type of noodle (Yaki Soba is preferred)
2 tablespoons olive oil
1 onion, diced
3 stalks celery, sliced diagonally
2 cups shredded cabbage

In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.

In a large pot of boiling water, add noodles until loosened, about 1-2 minutes; drain well.

Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.

Stir in noodles and soy sauce mixture until well combined, about 2 minutes.

Sushi Salmon

based from the damndelicious.net recipe 
http://damndelicious.net/2012/05/30/teriyaki-salmon-with-sriracha-cream-sauce/


1 T. cornstarch
1/4 cup soy sauce
1/4 cup brown sugar, packed
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
2 tablespoons honey
4 (5-ounce) salmon fillets 

Sriracha cream sauce:

1/2 cup mayonnaise
2-3 tablespoons Srirachi

Make the Sriracha cream sauce by whisking together mayonnaise and Sriracha. 
In a small bowl, whisk together cornstarch and 1/4 cup water. In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. In a gallon size Ziploc bag or large bowl, combine teriyaki marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally. Bake for 20 minutes at 400 degrees F.  Drizzle cream sauce over salmon (I put it into a small Ziploc baggie and cut a small hole to pipe it out) and garnish with sesame seeds and green onion. Best served with Sushi Rice.

Korean Tacos

from the kitchen of Dawn Bingham

For the Beef:
1 (3 lbs) beef roast, trimmed
1/2 c. packed brown sugar
1/3 c. soy sauce
10 cloves garlic, peeled (not cut up/minced)
1/2 onion, diced
1-inch section of fresh ginger, peeled and grated
2 T. seasoned rice vinegar
1 T. sesame oil
1 jalepeno, seeded and diced

For the Slaw:
1 (16 oz) bag shredded coleslaw
1 T. soy sauce
2 T. seasoned rice vinegar
Salt and pepper to taste

Corn tortillas
Cilantro
Lime wedges

1. Place all the ingredients for the beef into the slow cooker.

2. Cover and cook on low for 8-10 hours, or until the meat is very tender. Use forks to shred the beef, then stir the beef into the juices.

3. In a large bowl, toss together the slaw ingredients.

4. To serve, remove a helping of the beef with a slotted spoon or tongs, place it on a warmed tortilla and top with the slaw, cilantro, and freshly squeezed lime juice.

*An alternative to this recipe is to use the beef to make Korean Nachos with chips, mozzarella cheese, pico and a little bit of sriracha sauce.  This is a great Komex knockoff (a yummy Korean Mexican fusion restaurant in Vegas.)  

Chicken Taco Salad

from the kitchen of Tori Brewer

2 cups shredded chicken
1 green bell pepper, diced
1 can black beans, rinsed
1 can sweet yellow corn or (1 cup frozen corn, thawed)
2 roma tomatoes, diced
4 green onions, sliced
1 head iceberg lettuce, washed and chopped
1/4 cup cilantro, chopped
2 ripe avocados, diced
1 cup crushed tortilla chips

Dressing:
1/2 cup mayo
2/3 cup greek yogurt
1 T. ranch seasoning
1 T. taco seasoning

Chow Mein

Jacquelynn Sokol

This is a Panda Express knockoff.

1/4 cup soy sauce
3 cloves garlic, minced
1 T. brown sugar
2 tsp. freshly grated ginger
1/4 tsp. white pepper
1 packages of noodles (refrigerated Yaki-Soba or similar noodle)
2 T. olive oil
1 onion, diced
3 stalks celery, sliced diagonally
2 cups  shredded cabbage

Mix together soy sauce, garlic, brown sugar, ginger, and white pepper in a bowl.  

Cook noodles in boiling water.  

Heat olive oil in a large skillet over medium high heat.  Add onion and celery.  Cook until tender, stirring often (about 3-4 minutes).  Stir in cabbage until heated through (about 1 minute).  

Stir in noodles and sauce until well combined.  

Apple Crisp

from the kitchen of Jacquelynn Sokol

Filling:
6 medium cooking apples (more or less depending on size)
1 T. lemon juice
1/4 c. sugar
1 tsp. cinnamon

Topping:
3/4 c. flour
1 c. rolled oats
1 c. brown sugar
1 tsp. cinnamon
1/2 c. softened butter or margarine

Peel and core apples and cut into uniform 1/4' slices.  Place in baking dish ans sprinkle with lemon juice.  Combine sugar and cinnamon in small bowl.  Add to apples and toss to coat.  Combine dry ingredients for crumb topping.  Cut in butter with fork until the mixture is crumbly.
Sprinkle topping over filling and bake at 375 for 40-45 minutes until aplles are tender.  Serve with ice cream.