Buffalo Chicken Sandwiches

Serves 6

Ingredients

BUFFALO CHICKEN
  • 3 large chicken breasts, sliced in half to make 6 thin pieces
  • 1 cup buttermilk
  • 1 cup self-rising flour
  • 2 teaspoons kosher salt and freshly ground black pepper
  • 1 cup buffalo-style hot sauce
  • vegetable oil for frying
FOR SERVING
  • 6 brioche buns
  • coleslaw
  • cheese of your choice (my favorites: pepper jack or provolone)
  • thinly sliced red onion
  • blue cheese crumbles or ranch dressing
  • 1/2 english cucumber, thinly sliced
  • optional sides: potato chips, sweet potato fries, macaroni and cheese,

Instructions

  1. Place the chicken in a ziplock bag. Cover with the buttermilk, turning to coat.
  2. In a medium sized bowl, stir together the flour, salt, and pepper.
  3. In another shallow bowl, pour the buffalo sauce.
  4. Line a large plate with a few layers of paper towels.
  5. Add enough vegetable oil to a large skillet or cast iron skillet to create about an inch of depth for frying.
  6. Heat over medium-high heat until a deep-fry thermometer registers 350 degrees F.
  7. Working in batches, remove the chicken from the buttermilk, letting the excess drip off, then coat in the flour mixture and shake off any excess.
  8. Carefully place the chicken into the hot oil and fry until dark golden brown and cooked through, 4-5 minutes per side. Internal temperature should ready 165.
  9. Transfer the chicken to the paper towel-lined plate to drain.
  10. As soon as the chicken is cool enough to handle, dip in the Buffalo sauce, coating it entirely. Place each chicken cutlet on a bun and top with your choice of serving toppings and side dishes.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Grilled Chicken Satay Skewers with Peanut Sauce

Serves 6

Ingredients

CHICKEN SATAY MARANADE
  • 1 tsp ground turmeric
  • 2 tsp curry powder
  • 1/2 cup vegetable or canola oil
  • 1/4 cup soy sauce
  • 1 tbsp fish sauce
  • 3 garlic cloves, pressed
  • 2 tsp ginger, minced
  • 2 tbsp brown sugar
  • 2 tbsp lime juice
  • 3-4 pounds boneless skinless chicken thighs, cubed
PEANUT SAUCE
  • 1/2 cup peanut butter
  • 1/3 cup coconut milk
  • 1 tbsp soy sauce
  • 1 garlic clove crushed
  • 1 tsp ginger, minced
  • 1 tbsp lime juice
  • 1 tbsp brown sugar
  • salt, to taste
  • 2-3 tbsp hot water to thin out the sauce
TO SERVE
  • lime wedges
  • toasted crushed peanuts

Instructions

  1. Combine all the ingredients for the marinade in a large bowl and whisk well.
  2. Add the cubed chicken. Cover and place in the fridge to marinate for at least 30 minutes but up to 24 hours.
  3. If using, soak bamboo skewers in hot water for at least 15 minutes before skewering.
  4. Combine all the ingredients for the peanut sauce in a food processor and blend until smooth.
  5. To cook the chicken satay, thread the marinated chicken onto skewers.
  6. Heat the grill over high heat. Lightly brush or spray the grates with cooking oil. You can also spray your skewers with cooking oil.
  7. Place the skewers on the grates and cook for 5-6 minutes per side until cooked through and golden brown.
  8. Remove from the heat and allow to rest for 5 minutes.
  9. Serve chicken with the peanut sauce, lime wedges and toasted, crushed peanuts. Option to serve with white rice and cucumber salad.

Note: Consider serving this dish with this Thai Cucumber Salad!

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

One-Pan Jerk Chicken with Vegetables

Serves 6

Ingredients

MARINADE
  • 2 tablespoons fresh thyme leaves
  • 2 habanero peppers, stemmed and ribs removed, or to taste
  • 1/2 yellow onion
  • 1/2 cup brown sugar
  • 1/2 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon allspice
  • 2 tablespoons minced fresh ginger
  • 1 cup olive oil
  • 2 tablespoons soy sauce
  • 1 scallion
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon rice vinegar
CHICKEN & VEGETABLES
  • 5 pounds boneless skinless chicken
  • 3 red beets, peeled and diced
  • 3 carrots, peeled and diced
  • 1 large sweet potato, peeled and diced
  • 3 turnips, peeled and diced
  • 1/4 cup olive oil
  • salt and pepper to taste
  • 2 tablespoons fresh thyme leaves, chopped

Instructions

  1. To prepare the marinade, place all of the ingredients into a food processor or blender and blend until smooth.
  2. Place the chicken legs into a large ziplock bag. Add marinade to the ziplock bag and refrigerate at least 3 hours or overnight (flip occasionally to ensure chicken is fully coated).
  3. Preheat the oven to 375°F. Place the vegetables, oil, salt, and pepper in a 9×13-inch baking pan and roast for 30 minutes.
  4. Remove the pan from the oven, toss vegetables and add thyme, return to the oven and roast for an additional 25 minutes. Meanwhile, remove the marinated chicken from the refrigerator and let the chicken begin to come to room temperature.
  5. Once vegetables are done, shake excess marinade off the chicken and place them on top of the vegetables. Return the pan to the oven and continue roasting at 375°F until chicken reaches an internal temperature of 165°F. (cooking times will vary, I recommend checking temperature after about 30 minutes).
  6. Remove from the oven and serve immediately.

Note: Consider serving this dish with cilantro, lime, and black bean rice!

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started Seasoned, by John Whalen III.

Creamy White Bean Soup with Tadka

Ingredients

  • 3 tablespoons plus 1/3 cup olive oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, thinly sliced
  • 1 large jalapeño, finely chopped
  • 1 2″ piece ginger, peeled, chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon garam masala
  • 1 teaspoon ground turmeric
  • (2) 15.5 ounce cans of white beans, rinsed
  • 4 cups low-sodium vegetable broth
  • 1 bunch kale greens, ribs and stems removed, and chopped
  • juice of 1 lime
  • 1 tablespoon cumin seeds
  • 2 teaspoons mustard seeds
  • cilantro leaves

Instructions

  1. Heat 3 tablespoons oil in a large heavy pot over medium-high heat. Add onion, garlic, jalapeño, ginger, kosher salt, and black pepper. Cook, stirring occasionally, until vegetables are softened and onion is stating to brown at edges (8-10 minutes).
  2. Sprinkle garam marsala and turmeric over vegetables, stir in and cook until fragrant (1-2 minutes).
  3. Add beans and broth to pot and stir, scraping up any browned bits. Bring to a simmer and cook, occasionally mashing some of the beans (15-20 minutes).
  4. Add greens and lime juice to pot and stir to wilt greens. Taste and season with salt and pepper.
  5. Heat remaining 1/3 cup oil in a small saucepan over medium. Add cumin and mustard seeds and a big pinch of salt. Cook swirling, until fragrant and mustard seeds begin to pop, about 1 minute. Remove *tadka from heat.
  6. Divide beans and greens among bowls and top with tadka and cilantro.

Note: Tadka is a core technique in Indian cooking where spices bloom in fat to extract bold flavors. The highly perfumed fat and its contents are either spooned onto a finished dish (which often incites a flourish of crackling and sizzling) or incorporated during cooking.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started in the May 2022 edition of Bon Appétit Magazine.

Kimchi Fried Rice and Broccoli

Ingredients

  • 1 large head of broccoli (1 pound), chopped into 1″ florets *see notes
  • 6 scallions
  • 1 cup Napa cabbage kimchi
  • 3 tablespoons vegetable oil, divided
  • 4 garlic cloves, finely chopped
  • 1 (2″) piece of ginger, scrubbed, pealed, and finely chopped
  • 4 cups cooked jasmine rice, chilled
  • 1 tablespoon toasted sesame oil
  • 1/4 cup soy sauce
  • 4 large eggs, fried
  • optional toppings: kimchi, sesame seeds, soy sauce, sriracha, ground peanuts, freshly ground black pepper, soy sauce

Instructions

  1. Separate dark green tops from scallions and cut into 1″ lengths. Thinly slice white and pale green scallion parts. Keep separated.
  2. Squeeze 1 cup of kimchi over a small bowl to get rid of as much liquid as possible. Coarsely shop kimchi and return liquid to kimchi jar.
  3. Heat 1 tablespoon vegetable oil in a large wok or nonstick skillet over medium-high heat. Add broccoli and dark green scallion parts, season with salt and cook undisturbed until beginning to char, about 5 minutes. Stir and cook another minute, remove to a plate.
  4. Add 1 tablespoon vegetable oil to same pan. Cook kimchi, white and pale green scallion parts, garlic, and ginger (stirring often) for about 2 minutes until soft and fragrant. Push to edges of pan.
  5. Add additional tablespoon of vegetable oil to center of pan and add rice, sesame oil, and 1/4 cup soy sauce. Toss rice and aromatics together, then press into an even layer and cook, undisturbed, until slightly crisped underneath (about 5 minutes).
  6. Return broccoli and scallion tops to pan and cook, tossing often, for about 2 minutes, until rice and vegetables are heated through. Season with salt.
  7. Divide fried rice among plates and top each with a fried egg, some sesame seeds and additional kimchi. Season with fresh cracked pepper and a dash of soy sauce.

Notes:

*Consider using the broccoli stems in your dish. All you have to do is thinly slice the stems so that they cook equally with the broccoli florets. Same great flavor, even a little more crunch, and less waste!

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started in the May 2022 edition of Bon Appétit Magazine.

Mexican Corn Tostadas with Chipotle Black Bean Spread

Ingredients

CHILLED CORN SALSA
  • 15oz can whole kernel corn, drained
  • 1/3 cup red onion diced
  • 1/3 cup low-fat mayonnaise
  • 1/2 cup fresh cilantro, chopped
  • 2 tablespoons fresh lime juice
  • 1 teaspoon sea salt 
  • 1 teaspoon freshly cracked pepper
WARM BEAN SPREAD
  • 15oz black beans, drained and rinsed
  • 15oz refried black beans (option to use refried beans)
  • 2 whole chipotle chilis in adobo sauce, chopped
  • 2 tablespoons adobo sauce
  • 2 tablespoons fresh lime juice
  • 8 small corn or flour tortillas
  • optional: avocado, Cotija or Feta cheese

Instructions

  1. In a large bowl stir together corn, red onion, mayonnaise, cilantro, lime juice, salt and pepper.
  2. Place into refrigerator to cool.
  3. In a small sauce pan over medium heat, heat black and refried beans, stirring often to avoid burning (3 minutes). 
  4. Once combined, turn heat to medium-low. Stir in chipotle chilis, adobo sauce, lime juice, plus additional salt and pepper to taste. 
  5. Cook until just heated through.
  6. Warm tostadas in the oven or on a burner, be careful not to burn.
  7. Spread warm bean spread on tostada and a large spoonful of the corn mixture. 
  8. To really ignite your tastebuds, add additional avocado and cheese toppings!

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Thai Peanut Chicken with Spicy Mango Salsa

Ingredients

SPICY MANGO SALSA
  • 1 mango, diced
  • 1 jalapeño, seeded and chopped
  • juice and zest from 1 lime
THAI PEANUT CHICKEN
  •  1 1/2 pounds boneless skinless chicken thighs
  • 3-4 tablespoons Thai red curry paste using more or less to your taste
  • 2 teaspoons ground ginger
  • 3 tablespoons sesame oil or extra virgin olive oil
  • 1/4 cup fresh Thai basil or regular basil chopped
  • 1/4 cup fresh cilantro, chopped, plus more for serving
  • 1 (14 ounce) can full fat coconut milk
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons fish sauce (optional, but recommended)
  • 1/2 cup creamy peanut butter
  • juice of 1 lime
  • serve with: steamed rice, roasted peanuts, and Persian cucumbers

Instructions

  1. Combine all the spicy mango ingredients in a small bowl.  
  2. Toss the chicken with the 2 tablespoons Thai red curry paste, ginger, and 1 tablespoon oil. Let sit 5 minutes.
  3. Heat 2 tablespoons oil in a large Dutch oven or pot over medium-high heat.
  4. Add the chicken and sear on both sides until browned, about 2 minutes. Add the remaining Thai red curry paste, the basil, and the cilantro.
  5. Reduce the heat to low. Add the coconut milk, soy sauce, fish sauce (if using), and 1/4 cup water. Partially cover and simmer for 20-30 minutes, or until the chicken is cooked through. 
  6. Stir in the peanut butter and lime juice. Simmer until thickened, about 5 minutes. Serve the chicken and sauce over rice. Top with roasted peanuts, cucumbers, and spicy lime mango.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Chicken Saag

Ingredients

SPICES
  • 1/4 teaspoon cayenne 
  • 1 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon garam masala
  • 1/2 teaspoon salt
SAAG
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2″ pieces
  • 18oz frozen chopped spinach
  • 2 teaspoons coconut oil
  • 1 medium onion, diced
  • 5 garlic cloves, minced
  • 2 inch ginger, peeled and minced
  • 3/4 cup plain greek yogurt
  • 1/2-3/4 cups mozzarella 

Instructions

  1. Combine spices in a small dish. 
  2. In a large bowl, mix the spices with the raw chicken. Place chicken in fridge until needed.
  3. Put the frozen spinach into a large pan with 1/3 cup water. Over medium heat, cook spinach until most of the liquid has gone making sure to stir occasionally. 
  4. Meanwhile, heat the coconut oil in a large skillet over medium-high heat. Add diced onions and cook until they begin to brown. 
  5. Stir in the minced garlic and cook for 30 seconds, until fragrant.
  6. Add the spiced chicken and cook until the chicken is cooked through, stirring often. 
  7. Stir in spinach and ginger and cook for 5 minutes. 
  8. On low heat, stir in the yogurt and let it cook for a few minutes.
  9. Sprinkle mozzarella on top and let sit until melted.
  10. Serve over rice and/or with garlic naan. 

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Creamy Macaroni Soup

Servings: 6

Ingredients

  • 1 pound lean ground turkey
  • 1 yellow onion, diced
  • 3 teaspoons garlic, minced
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon oregano
  • 1 teaspoon dried basil
  • 4 cups chicken stock
  • 26 ounces spaghetti sauce
  • 14 ounces canned fired roasted tomatoes
  • 4 ounces cream cheese
  • 1/4 cup fresh basil, roughly chopped
  • 2 cups elbow macaroni

Instructions

  1. In a large skillet over medium heat, add the ground turkey and onion and cook until the turkey is no longer pink. Add in garlic and cook for a minute more.
  2. Stir in salt, pepper, oregano and dried basil.
  3. Pour in chicken stock, spaghetti sauce, and tomatoes, then bring the soup to a simmer and cook for 10 minutes.
  4. Stir in the cream cheese until it is completely mixed in and then add 1/2 of the fresh basil.
  5. Pour in the pasta, stir and let cook for another 10 minutes with the lid on or until the pasta is tender.
  6. Spoon into bowls and garnish with additional basil.

Thanks to the original recipe which inspired this recipe.

Shrimp Spring Rolls

Servings: 8

Ingredients

Spring Rolls
  • 8 (8-inch diameter) sheets rice paper
  • 1 head of butter lettuce, individual leaves pulled
  • 1 red bell pepper, cut into 2-inch strips
  • 3 carrots, peeled and cut into 2-inch strips
  • 1 English cucumber, cut into 2-inch strips
  • 2 cups purple cabbage, shredded
  • 4 scallions, diced
  • 1 cup cilantro sprigs
  • 1/2 cup mint leaves, roughly chopped
  • 16 small cooked shrimp
Peanut Sauce
  • 3/4 cup coconut milk canned
  • 2 tablespoons curry red
  • 1/3 cup peanut butter
  • 1 teaspoon soy sauce
  • 1 tablespoon apple cider vinegar
  • 1/4 cup brown sugar packed
  • 1/4 cup water
Sweet and Spicy Sauce
  • 1/4 cup rice vinegar
  • 1/2 cup + 1 tablespoon water
  • 1/4 cup sugar
  • 2 cloves garlic, minced
  • 1 teaspoon soy sauce
  • 1 tablespoon red pepper flakes
  • 2 teaspoons cornstarch

Instructions

Spring Rolls
  1. Fill a plate with a 1/4 inch of cold water.
  2. One at a time, dip each sheet of rice paper for about 90 seconds. The paper should be pliable but not too soft.
  3. Place the rice paper on a clean work surface then add a butter lettuce leaf, a few red bell peppers, carrots, and cucumber. Add some purple cabbage, scallions, cilantro, and mint.
  4. Roll the bottom of the rice paper roll up and over the vegetables. Tuck the vegetables tightly. Lay two shrimp above the rolled vegetables in the rice paper.
  5. Fold the left and right sides in and then roll the remainder of the rice paper up until completely closed in.
  6. Repeat the filling and rolling process with the remaining sheets of rice paper. 
  7. Option to serve with the peanut sauce, sweet and spicy, or both!
Peanut Sauce
  1. Shake the can of coconut milk.
  2. Add all the ingredients, except water, to a pot and cook over medium heat.
  3. Stir as you cook until the sugar is dissolved and everything is heated through.
  4. Taste and add more red curry paste if you prefer to increase the heat.
Sweet and Spicy Sauce
  1. In a saucepan, combine the vinegar, 1/2 cup water, sugar, garlic, soy sauce, and red pepper flakes.
  2. Cook over medium heat and stir well to dissolve the sugar.
  3. In a small bowl with a fork, whisk together the 1 tablespoon water and 2 teaspoons cornstarch.
  4. Drizzle into the pan and continue to cook until the sauce thickens and coats the back of a spoon well. Remove from heat.

Thanks to the original recipe for inspirations found here and here.