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.

Korean Shrimp Skewers in Honey Gochujang

Ingredients

  • skewers (wooden or metal)
  • 20 extra-jumbo shrimp (16–20 count, about 1 lb.), peeled and deveined
  • ⅓ cup honey
  • 3 tablespoons gochujang
  • zest of 1 lemon
  • 2 tablespoons lemon juice
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, peeled and minced
  • 2 scallion whites (save green for serving)
  • 1 tablespoon toasted sesame oil
  • For Serving: reserved dipping sauce, sliced scallion greens, and toasted sesame seeds

Instructions

  1. Whisk together honey, gochujang, zest, lemon juice, soy sauce, garlic, ginger, scallion whites, and oil in a bowl
  2. Reserve half of the marinade mixture for a dipping sauce.
  3. Toss shrimp in remaining honey mixture; let for 30 minutes.
  4. Preheat grill to medium.
  5. Thread shrimp onto skewers.
  6. Lightly oil grill grate with oil. Spray shrimp skewers with oil.
  7. Grill shrimp until cooked through, about 2-3 minutes per side.
  8. Sprinkle shrimp with scallion greens and sesame seeds; serve with reserved sauce.

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.

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.

Bacon Wrapped Jalapeño Poppers

Servings: 24

Ingredients

  • 12 fresh jalapeño peppers, halved and seeded
  • 8 ounces cream cheese, softened to room temperature
  • 1 cup cheddar cheese, shredded
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 12 slices bacon, cut in half
  • 24 toothpicks

Instructions

  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  2. Cut the jalapeño peppers in half lengthwise. Remove seeds and center membrane using a spoon and a scraping motion. Make sure to wash your hands thoroughly before touching anything else (especially your eyes!).
  3. Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, cheddar cheese, garlic, and paprika together until combined. Spoon filling equally among all 24 jalapeño halves.
  4. Wrap each stuffed jalapeño with a half slice of bacon and stick a toothpick through the center to assure the bacon stays in place.
  5. Bake for 25-28 minutes or until the bacon is crisp to your liking. Consider turning the oven on broil for the last minute or two to finish. Serve immediately.

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.

Spicy Mexican Chicken Tacos

Servings: 10-12

Ingredients

  • 2 1/2 pounds boneless, skinless chicken breasts
  • 20oz canned crushed tomatoes
  • 1/4 cup honey
  • 1/4 cup canned chipotles in adobe sauce, minced 
  • 4 garlic cloves, pressed
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • Juice of 3 limes
  • 1/4 cup fresh cilantro, chopped
  • optional: serve on tortillas, topped with chopped tomatoes, feta, cilantro, sour cream, salt and pepper.

Instructions

  1. In the bowl of a slow cooker, combine crushed tomatoes, chipotle peppers, garlic, honey, chili powder, cumin, onion powder, and salt.
  2. Add chicken and spoon over sauce.
  3. Cover and cook on low about 6-8 hours, until chicken can be shredded easily.
  4. Shred the chicken and mix well. 
  5. Stir in lime juice and chopped cilantro. Add additional seasonings to taste.
  6. Add optional toppings.

Thanks to the original recipe found here.