Daily Cooking Recipes

Category: Staff Favorites

These are my favorite recipes.

  • Crispy Chicken Wings

    Crispy Chicken Wings

    Crispy Chicken Wings

    • 3 lbs Chicken Wings
    • 1/3 Cup Flour
    • 1 TB Paprika
    • 1 tsp. garlic salt
    • 1 tsp. pepper
    • 1/4 to 1/2 tsp cayenne pepper
    • 3 TB Butter
    1. Preheat oven 425 degrees.
    2. Fresh Chicken should be patted dry with towels.
    3. Combine all ingredients, except butter, in a plastic bag and shake to mix.
    4. Add chicken and shake to coat well.
    5. Place melted butter on baking sheet.
    6. Bake for 30 minutes.
    Appetizer
    American

     

  • Teriyaki Sauce

    Teriyaki Sauce

    Teriyaki Sauce

    • 3 lbs chicken wings
    • 1/2 cup soy sauce
    • 1/3 cup water
    • 1/2 cup brown sugar
    • 1 TB dry mustard
    • 1 TB ground ginger
    • 3 garlic cloves (minced)
    • 2 TB Flour
    1. Mix all ingredients together with a whisk in a small sauce pan.
    2. Simmer on low until the sauce has thickened.
    3. Put over cooked chicken or beef and bake for 15 minutes.

  • Sweet Cornbread

    Sweet Cornbread

    Sweet Cornbread

    • 1 Cup Bread Flour
    • 1 Cup Yellow Cornmeal
    • 2/3 Cup Sugar
    • 3 1/2 tsp Baking Powder
    • 1 Egg
    • 1 Cup Milk
    • 1/3 Cup Vegetable Oil
    1. Mix all ingredients together.
    2. Grease round 9 inch pan.
    3. Preheat 400 degree F and back for 20 to 25 minutes.
    Bread
    Southern

  • Crock Pot Pulled Pork

    Crock Pot Pulled Pork

    Crock Pot Pulled Pork

    • 3 to 4 lb pork tenderloin
    • 32 oz Beef Stock
    • 1 Tbsp Chives
    • 1 tsp Chili Powder
    • 1 18 ounce bottle Sweet Baby Ray’s Sauces
    • 8 hamburger buns (split and lightly toasted)
    1. Put pork loin in crock pot with beef stock.
    2. Cook on low for 8 hours.
    3. Drain meat.
    4. Pull Apart & Put in desired amount of BBQ Sauce.
    Dinner
    Southern

     

  • Healthy Whey Smoothie

    Healthy Whey Smoothie

    Health Whey Smoothie

    • 2 Cups Ice
    • 1 Cup Vanilla Greek Yogurt
    • 2 Medium Banana
    • 1 Cup cut Strawberries
    • 2 Scoops ON Gold Standard Whey
    1. Blend ice in blender.
    2. Add all other ingredients.
    3. Biend until smooth.
    Breakfast

  • Meatloaf

    Meatloaf

    • 1 1/2 lbs ground beef (pork or turkey)
    • 1 cup milk
    • 1/4 teaspoon dried sage leaves
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground mustard
    • 1/4 teaspoon ground pepper
    • 1/2 cup bread crumbs
    • 1 egg
    • 1 clove garlic
    • 1 small onion (finely chopped)
    • 1/2 cup BBQ Sauce
    1. Preheat oven to 350°F.
    2. Mix together all ingredients, except BBQ Sauce.
    3. Make in to loaf shape and place in 13×9 pan.
    4. Top with BBQ Sauce.
    5. Bake for 60 to 75 minutes.
    Main
    American

     

  • Summer Chicken Salad

    Summer Chicken Salad

    Summer Chicken Salad

    • 2 Cooked Chicken Breast
    • 1/8 tsp. Celery Salt
    • 1/4 Cup Mayo
    • 4 Fajita Tortilla Shells
    1. In food processor chop chicken breasts.
    2. Add celery salt and mayo.
    3. Spread evenly on tortillas.
    Sandwiches
    American

     

  • Jalapeno Poppers

    Jalapeno Poppers

    Jalapeno Poppers

    • 6 large jalapeno peppers
    • 1 cup Monterey jack cheese
    • 4 strips bacon
    • 1/2 cup milk
    • 1/2 cup all-purpose flour
    • 1/2 cup bread crumbs
    • oil for frying
    1. Cut up bacon in to small pieces and cook.
    2. Drain excess grease on paper towel.
    3. Cool bacon.
    4. Mix together cheese & bacon.
    5. **WEAR GLOVES**
    6. Remove jalapenos tops and cut in half.
    7. De-seed and clean them.
    8. Fill jalapenos with cheese/bacon mixture.

    11. Put jalapenos back together.
    12. Repeat until all jalapenos are full.
    13. Take 3 bowls and put milk in one, flour in another and bread crumbs in last.
    14. Dip jalapenos in the milk and then in the flour.

    17. Set aside and dry for 10 to 15 minutes.
    18. Repeat until all jalapenos are done.
    19. Dip jalapenos in the milk and then in the bread crumbs.
    20. Set aside and dry for 10 to 15 minutes.
    21. Repeat until all jalapenos are done.
    22. Make sure all jalapenos are well coated in bread crumbs, if they are not repeat bread crumb coating.
    23. Fry at once in hot oil, turning once and spooning oil over the uncooked places.
    24. Cook until golden brown
    25. Serve warm
    Appetizer
    Mexican

  • Teriyaki Beef Sticks

    Teriyaki Beef Sticks

    Teriyaki Beef Sticks

    • 4 small 3/4″ thick beef steak
    • 1 1/4 cups light brown sugar
    • 1 cup soy sauce
    • 1 3/4 teaspoon ground ginger
    • 1/8 teaspoon sesame oil
    1. Trim fat off steak and score them.
    2. Cut steaks in to strips to make it easy to put them on the skewers.
    3. Combine remaining ingredients and mix well.
    4. Pour over steak in a zip bag and refrigerator at least 3 hrs or overnight.

    7. Broil or grill to your desired wellness.
    Main
    Asian

  • Beef Quesadilla

    Beef Quesadilla

    Beef

    • 1 lb. lean ground beef
    • 1 – 1.27 oz. package Fajita Seasoning
    • 1 tablespoon vegetable oil
    • 2 green bell peppers (chopped)
    • 2 Red Bell Peppers – chopped
    • 1 onion – chopped
    • 10 – 10 inch Flour Tortillas
    • 1 – 8 oz. package shredded Cheddar cheese
    • 1 tablespoon bacon bits
    • 1 – 8 oz. package shredded Monterey Jack cheese
    1. Preheat oven to 350 degrees F (175 degrees C).
    2. Cook ground beef until completely done, and drain off excess grease
    3. Heat the oil in a large saucepan over medium heat. Stir in the green bell peppers, red bell peppers, and onion. Cook and stir until the vegetables have softened, about 10 minutes.
    4. Layer half of each tortilla with the beef and vegetable mixture, then sprinkle with the Cheddar cheese, bacon bits, and Monterey Jack. Fold the tortillas in half and Place onto a baking sheet.
    5. Bake quesadillas in the preheated oven until the cheeses have melted, about 10 minutes.
    Main
    Mexican

     

  • Fruit Custard Tart

    Fruit Custard Tart

    Fruit Custard Tart

    • **Sweet Pastry Crust**
    • 1 1/2 cups all purpose flour
    • 1/8 teaspoon salt
    • 1/2 cup unsalted butter (at room temperature)
    • 1/4 cup sugar
    • 1 large egg (lightly beaten)
    • **Pastry Cream**
    • 1 1/4 cups milk
    • 1 teaspoon vanilla extract
    • 3 large egg yolks
    • 1/4 cup sugar
    • 2 tablespoons all-purpose flour
    • 2 tablespoons cornstarch
    • 1/2 tablespoon liqueur (Grand Marnier, Brandy, Kirsch (optional))
    • **Topping**
    • 3 cups fresh mixed berries (raspberries, blackberries,strawberries, blueberries or other fruit of your liking (kiwifruit, bananas, plums, pineapple, or melon))
    • **Apricot Glaze** (optional)
    • 1/2 cup apricot jam or preserves
    • 1 tablespoon water
    1. **Sweet Pastry Crust**
    2. Mix together flour and salt, set aside.
    3. Mix butter and sugar together until light and fluffy.
    4. Beat eggs and add to butter mixture and mix well.
    5. Add flour mixture and mix until it forms a ball.
    6. Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 15-30 minutes or just until firm.
    7. Grease tart or pie pan.
    8. Evenly pat the chilled pastry onto the bottom and up the sides of the pan. Cover with plastic wrap and place in the freezer for about 15 minutes.
    9. Preheat oven to 400° F
    10. Lightly prick bottom of pastry crust with the tines of a fork or tooth pick.
    11. Cook crust in center of oven on a larger baking pan and bake crust for 5 minutes.
    12. Reduce oven temperature to 350° F and bake for additional 15 minutes or until dry and lightly golden brown. Remove from oven and place on a wire rack to cool completely before filling.
    13. **Pastry Cream**
    14. In a medium sauce pan, mix the sugar and egg yolks together.
    15. Add flour and cornstarch together and then add to the egg mixture, mixing until you get a smooth paste.
    16. Add milk and vanilla and just to boiling (just until milk starts to foam up.)
    17. Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.)
    18. Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 – 60 seconds until it becomes thick. Remove from heat and immediately whisk in the liqueur (if using).
    19. Stir in vanilla extract.
    20. Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming.
    21. Cool to room temperature. If not using right away refrigerate until needed, up to 3 days. Beat or whisk before using to get rid of any lumps that may have formed.
    22. **Apricot Glaze**
    23. Heat the apricot jam or preserves and water in a small saucepan over medium heat until liquid Remove from heat and strain the jam through a fine strainer to remove any fruit lumps.
    24. **Assemble Tart**
    25. To remove the tart from the fluted sides of the pan, place your hand under the pan, touching only the removable bottom not the sides. Gently push the tart straight up, away from the sides. The fluted tart ring will fall away and slide down your arm. If you want to remove the bottom of the pan, run a knife or thin metal spatula between the crust and metal bottom, then slide the tart onto your platter.
    26. Spread a thin layer of apricot glaze over the bottom and sides of the baked tart shell to prevent the crust from getting soggy. Let the glaze dry (about 20 minutes). Then spread the pastry cream onto the bottom of the tart shell. Place fruit randomly on top of cream or in concentric overlapping circles, starting at the outside edge. After arranging the fruit, rewarm the glaze, if using, and gently brush a light coat on the fruit. If not serving immediately, refrigerate but bring to room temperature before serving. This fruit tart is best eaten the same day as it is assembled. Cover and refrigerate any leftovers.

    Dessert
    American

     

  • Grilled Vegetables

    Grilled Vegetables

    Grilled Vegetables

    • 1 Zucchini Squash
    • 1 Yellow Squash
    • 1 Sweet Bell Pepper
    • 10 Small Tomatoes
    • Salt to taste.
    1. Cut all in to pieces about 2′ pieces.
    2. Put on skewers.

    4. Lightly Salt to taste.
    5. BBQ on grill over medium heat for about 15 to 20 minutes until vegetables are tender.

    Vegetarian
    American