This sauce is great as a topping for ice cream, angel food cake or other desserts.
Crispy Lemon Chicken
The crispy chicken pieces get sauced with a zesty lemon glaze. You could add sliced jalapeños or Serrano peppers for an extra spicy zing. Or, top with fresh green onion slices and sesame seeds.
Serve over rice or steamed veggies.
Chinese Pork Loin
Typically the red-hue is a signature part of this dish, so if you have natural red-dye you can add a couple drops to the sauce. But if you don’t, don’t despair! Sticky-sweet crispy pieces of pork loin are still obtainable.
You can marinate the meat a minimum of 4 hours, or overnight. Use the marinade as a glaze while cooking the meat, brushing or spooning it on halfway thru cooking.
Serve with white or fried rice, steamed broccoli or a green salad with ginger dressing.
Egg and Cheese Pancakes
When you need a protein packed pancake…this simple and delicious savory egg and cheese pancake is the answer. It’s a very basic recipe focusing on simply the eggs and cheese. This makes enough for 2 people. Serve it with bacon, hash browns, fresh fruit.
Fudge Cake
This recipe is adapted from FineCooking…it’s perfect for a pantry friendly chocolaty treat.
The cake is great covered in powdered sugar or coated in a chocolate ganache.
See directions to see how to make a ganache (melted chocolate and cream) topping.
Double Baked Potato + Egg Pocket
Put an egg on it! Baked potatoes are great, twice baked potatoes are awesome, twice baked potatoes with an egg nestled in the center? Dare I say, epic.
Baking the potato requires the most amount of time. The cooked inside gets mixed with a combination of spinach and onions, but you can substitute to fit your fancy. Broccoli + cheddar cheese. Sausage + spinach. Smoked salmon + dill. Black beans + jalapeños. Roasted garlic + caramelized onions. Etc, etc, etc.
This can be a brunch or a dinner option, round it out with a crisp fresh salad.
Cornish Hens ‘jammin
These “tiny chickens” have shown up in the pantry recently…but the question is, “how does one cook ‘em?”
As with poultry, there’s a lot of options on seasoning and how to cook!
This recipe showcases a method called spatchcock or butterflying. By removing the backbone the bird can be flattened, letting the chicken cook faster and even…
Sharp scissor make a clean work of the Cornish hens and any fruit jam in your cabinets, can be used as a glaze.
Two recipes are listed; apricot jam+chiles & black currant jam+cilantro.
Apricot glaze is a spicy-sweet option, while the currant glaze sweetens the cilantro earthy-tart flavors.
Other combinations; strawberry jam+mint/basil &fresh cracked pepper. Grape jam + sriracha. Or, bacon wrapped and glazed with maple syrup.
Serve chicken whole or halved, over mashed potatoes or steamed greens.
Chicken Salad
Chicken salad is a personal lunchtime favorite.
Most chicken salads are a mixture of mayonnaise and crunchy veggies. This time, yogurt gets combined with a little mayo. Plus a crunch from grapes and almonds.
There’s options for substitutions to suit your preference…
Serve as a sandwich, on top of lettuce, or with crackers.
(The cook time doesn’t account for the cooked chicken, but the 1st direction can help, if you need….)
Lemon Zucchini
Lemon marinated courgettes (zucchini) are a fresh summer side dish without cooking! Aromas and flavors of the Mediterranean on our tables with extra virgin olive oil and basil! Use very fresh medium-sized zucchini and with the help of a very common potato peeler, you will prepare a dish in a few minutes that is very good and light. Prepare it a day before serving.
Oatmeal leftover biscuits
When my husband and I came out of quarantine we had so much oatmeal leftover. He hates oatmeal and I only eat it on extremely cold days. So left over oatmeal, in one cup servings, was put in the freezer, eventually transferred to a bag in the freezer. This recipe calls for 1 cup of oatmeal. The ones with fruit in it works too. Steel cut, old fashioned, quick oats, it doesn’t matter it all works.