Sweet & Hot Pepper Chicken, Asian Style

**Recipe from Emeril Lagasse **

* 1 Tbl. soy sauce
* 1 1/2 tsp. dark soy sauce
* 1 1/2 tsp. cornstarch
* 1 1/2 lbs. boneless, skinless chicken breast, diced into 1" cubes
* 1/2 c. ketchup
* 1/4 c. chicken stock
* 1 Tbl. chili garlic sauce
* 2 tsp. sugar
* 4 tsp. vegetable oil
* 2 tsp. minced ginger
* 2 tsp. minced garlic
* 2 tsp. minced green onion bottoms
* 10 dried red chiles
* 1 jalapeno, stemmed, seeded and thinly sliced
* 1 red bell pepper, stemmed, seeded and thinly sliced
* 1 c. sliced yellow onion
* 2 tsp. toasted sesame seeds
* 1 tsp. sesame oil
* 1 Tbl. chopped fresh cilantro leaves

In a medium bowl, combine the soy sauce, dark soy and cornstarch. Whisk to blend well, and add the chicken to the sauce. Toss to evenly coat the chicken and set aside for 15 to 20 minutes.
In a medium bowl, combine the ketchup, stock, chili garlic sauce and sugar. Stir to combine and set aside until ready to use. Place a wok over high heat and add the vegetable oil to the pan. Swirl the wok to be sure to coat well with the oil. Add the ginger, garlic, green onions, dried chilies and jalapenos to the wok. Cook, stirring often until the garlic is fragrant and the chilies begin to brown, about 20 to 30 seconds. Add the chicken, bell peppers and onions to the pan and stir-fry until the chicken is no longer pink, about 4 to 5 minutes. Add the sauce to the pan and bring to a boil, being sure to toss well in order to coat all the chicken and vegetables evenly, about 1 to 2 minutes. Sprinkle the sesame seeds, sesame oil and cilantro into the pan and toss to combine. Remove from the heat and serve on a platter with steamed white rice.

*Note: if cooking for kids, you could omit some or all of the chilies.

Dang Cold Asian Noodle Salad

**Recipe from Guy Fieri **

* 1 package soba noodles
* 1 tsp. sesame oil
* 2 Tbl. rice wine vinegar
* 3 Tbl. soy sauce
* 1 tsp. hot chili oil
* 1 Tbl. hoisin sauce
* 5 Tbl. extra-virgin olive oil
* 1 carrot, thinly sliced or julienned
* 2 celery stalks, thinly sliced or julienned
* 5 green onions, bottom 4 inches, thinly sliced
* 1/2 c. thinly sliced napa cabbage
* 1/2 red bell pepper, thinly sliced or julienned
* 1/2 c. julienned bok choy
* 1 c. bean sprouts, optional
* 3 Tbl. minced fresh cilantro leaves
* 3 Tbl. sesame seeds, toasted, for garnish
* 4 Tbl. unsalted peanuts, for garnish

In a medium stock pot, boil water, add salt and cook noodles. When finished, place noodles in an ice water bath to cool. Drain and set aside. In a medium bowl combine, sesame oil, vinegar, soy sauce, hot chili oil, hoisin and extra-virgin olive oil. Mix thoroughly and then combine prepared vegetables and noodles. Garnish with sesame seeds and peanuts.

Ranchero Mexi-Chicken Crostada

**Recipe from Picky Palate **

* 1 roll pie crust, thawed
* 1 can chunk chicken, or about 1 ½ c. cooked shredded chicken
* 1 drained can Mild Rotel diced tomatoes with chilies
* ½ c. fresh chopped cilantro leaves
* 1 tsp. Ranch dressing seasoning, from packet that makes the dip
* 1 tsp. cumin
* Pinch of salt and pepper
* ½ c. shredded cheddar cheese
* 1 Tbl. extra virgin olive oil
* ¼ tsp. Lawry’s garlic salt with parsley

Preheat oven to 375 degrees F. Unroll pie crust and place onto a cookie sheet that has been sprayed with non stick cooking spray. Place chicken, tomatoes, cilantro, ranch seasoning, cumin, salt and pepper into a large bowl. With a fork, stir and cut up chicken pieces until well combined. Pour chicken mixture into the center of pie crust and top w/ cheddar cheese, leaving about 1 ½" border around edges. Fold crust up over chicken forming little pleats every 2 inches or so pressing gently. Brush edges with olive oil and sprinkle crust with garlic salt. Bake for 25-30 minutes or until crust is golden brown on edges. Let cool for 5 minutes then cut into wedges to serve.

Cookie Apple Cobbler

* 6 c. sliced peeled apples
* 1 c. packed brown sugar
* 2 Tbl. all-purpose flour
* 1 1/2 tsp. ground cinnamon
* 1/2 tsp. ground allspice
* 2 Tbl. lemon juice
* 1 roll (16.5 oz) refrigerated sugar cookies (the kind you can cut-out yourself)
* 2 Tbl. granulated sugar

Heat oven to 350°F. In large bowl, mix apples, brown sugar, flour, 1 teaspoon of the cinnamon, the allspice and lemon juice; toss to coat apples well. Spoon into ungreased deep-dish baking dish. Spoon cookie dough, by scant teaspoons, evenly over apples. In small bowl, mix granulated sugar and remaining 1/2 teaspoon cinnamon; sprinkle evenly over cookie dough. Bake 35 to 45 minutes or until top is golden brown and apples are tender.

Easy Apple Foldovers

Filling:
* 1/2 c. chopped walnuts
* 1/4 c. packed brown sugar
* 2 Tbl. butter or margarine
* 2 medium apples, peeled, finely chopped
* 1 Tbl. all-purpose flour
* 1/4 tsp. ground cinnamon

Crust:
* 1 box (15 oz) refrigerated pie crusts, softened as directed on box

Glaze:
* 2/3 c. powdered sugar
* 1/8 tsp. ground cinnamon
* 2-3 tsp. apple cider or apple juice

Heat oven to 375°F. In small bowl, mix walnuts, brown sugar and butter with pastry blender or fork until crumbly. In medium bowl, stir together apples, flour and 1/4 teaspoon cinnamon; set aside. Unroll crusts on work surface. Cut each crust into quarters. Place about 1/4 cup apple mixture on one half of each pie crust wedge. Sprinkle with walnut mixture. Fold untopped half over filled half (foldovers will be full). Press edges with fork to seal. Prick top with fork. Place on ungreased large cookie sheet. Bake 22 to 28 minutes or until golden brown. Cool 10 minutes. Meanwhile, in small bowl, stir together glaze ingredients until smooth. Drizzle over foldovers. Cool completely, about 30 minutes.
**Recipe could be simplified by using pie filling, of any flavor!!**

Olive Garden's Pasta Fagioli Soup

* lb. lean ground beef
* 1 large onion, chopped
* 2 carrots, shredded
* 1 c. celery, diced
* 1 - 30 oz. can diced tomatoes
* 1 - 15 oz. can red kidney beans
* 1 - 15 oz. can white beans
* 5 - 14 oz. cans beef broth
* 1 Tbl. oregano
* 2 tsp. pepper
* 1 Tbl. plus 1 tsp. Tabasco sauce
* 1 - 30 oz jar spaghetti sauce
* small pasta, any kind

Sauté beef and onion until browned. Add carrots, celery and tomatoes; simmer 10 minutes. Add beans and remaining ingredients. Simmer 10 or more minutes. Remove from heat and cool.

Chipotle Chicken Pasta in Fire Roasted Tomato Cream Sauce

**Recipe from Picky Palate **

* 1 lb Mini Farfalle pasta (for gluten-free, use GF pasta)
* 2 Tbl. EV olive oil

* ½ C. white finely diced onion

* 2-3 chipotle peppers in adobo sauce, chopped, from can (3 if you like spicy)

* 1 fresh corn on the cob, kernels removed

* 1 C. drained black beans

* 2 C. diced cooked chicken

* 1/4 C. fresh cilantro leaves, chopped
* 2 - 14 oz. cans Fire Roasted diced Tomatoes

* ½ C. heavy cream

* Pinch salt, pepper, garlic salt

Prepare pasta according to package directions, drain & set aside. Heat 2 Tbl. olive oil in large 5 qt skillet or dutch oven over medium heat. Add onion, chipotle, corn, & beans. Cook for 5 min, until softened. Stir in cooked chicken & cilantro leaves until heated through, reduce heat to low & set aside. Place both cans of tomatoes into food processor & pulse until nearly smooth. Pour into chicken mixture. Stir in cooked pasta; stir to combine. Stir in heavy cream, salt, pepper & garlic salt to taste. Cook until heated through and serve. Garnish with additional cilantro if desired.