GOOD FOOD

INGREDIENTS 2 pounds chicken breasts or thighs sliced into 1 1/2" wide strips by 3-5" long 3 tablespoons olive oil 1/4 cup coconut milk plus more as needed (may sub water) 1/3-1/2 cup smooth peanut butter 12-15 skewers Marinade/Sauce 1/4 cup low sodium soy sauce 1/4 cup packed brown sugar 1 tablespoon chili paste (like Sambal Oelek) 1 1/2 tablespoons lime juice 1 1/2 tablespoons fish sauce 1 teaspoon dried basil 1 teaspoon coriander powder 1/2 teaspoon ground ginger 1/2 teaspoon garlic powder 1/2 teaspoon turmeric powder INSTRUCTIONS 1.      Whisk together the Marinade/Sauce ingredients in a medium bowl. Remove 1/3 cup to a freezer size bag and whisk in 3 tablespoons olive oil. Add chicken and toss to evenly coat. Marinate in the refrigerator 6 hours up to overnight. Refrigerate remaining marinade/sauce separately -

Ingredients 3.3lb / 1.5kg Chicken divided (see notes) 3-4 cups / 750ml - 1litre Vegetable Oil, or as needed for deep frying (see notes) Wet Mix 2 cups / 500ml Buttermilk 1 tsp each: Paprika, Cayenne Pepper, White Pepper, Onion Powder, Garlic Powder, Salt Dry Mix 2.5 cups / 375g Plain Flour 1 tbsp Paprika 2 tsp each: Oregano, Baking Powder 1.5 tsp Salt, plus extra to sprinkle at the end 1 tsp each: Onion Powder, Garlic Powder, Cayenne Pepper 1/2 tsp Black Pepper Instructions In a bowl, combine the wet mix with your chicken, ensuring it's fully coated by the marinade. Cover and allow to marinate in the fridge for an absolute minimum of 4 hours, but the longer the better (up to 24hours). Remove at least 30mins before you intend to use it to bring to room temp. Meanwhile, combine all of your dry mix. I find this easiest in a small tray, but you can also use a bowl. Dip a piece of your chicken into the mix and fully c

Ingredients 6 Slices Bacon, Diced 2 Pounds Chicken Thighs, Bone in and skin on 1 Cup All-Purpose Flour 2 Teaspoons Garlic Powder 2 Teaspoons Onion Powder 1 Teaspoon Paprika 1 Teaspoon Salt 1/2 Teaspoon Pepper 1/2 Teaspoon Italian Seasoning 1 Stick Butter, Divided 3 1/2 Cups Chicken Broth 1 Cup Milk Instructions Cook the diced bacon in a large skillet over medium-high heat until cooked through. Remove bacon to a paper towel lined plate and set aside. While the bacon is cooking, mix together the flour, garlic powder, onion powder, paprika, salt, pepper, and Italian seasoning in a shallow bowl or dish. Pat the chicken thighs dry with paper towels and dredge the chicken on each side into the seasoned flour until coated. Shake off any excess flour and set the flour mixture aside for later. Once the bacon is removed from the pan, add half of the butter to the pan and allow to melt. When the butter is melted, add the flour coated

INGREDIENTS: 1-1/2 lb chopped cooked chicken 8-oz sour cream 1 (10.75-oz) can Cream of Chicken soup 1 (10.75-oz) can Cream of Celery soup 1 box Cornbread stuffing, uncooked (Stove Top or Pepperidge Farm) 1 cup chicken broth 1/2 stick melted butter INSTRUCTIONS: Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray. Spread chicken in the bottom of the dish. In a separate bowl, mix together the cream of chicken soup, cream of celery soup and sour cream. Spread over the chicken. Sprinkle the uncooked stuffing over the soup mixture, (note: if herb packet is not mixed with stuffing mixture, top stuffing with herb packet). Mix together the broth and the melted butter and pour evenly over all. Bake, uncovered, for 30 minutes. Base Recipe adapted from this SITE

Ingredients  1 1/2 pounds boneless skinless chicken thighs  2/3  cup low-sodium soy sauce  3 tablespoons rice vinegar  3 tablespoons honey  3 tablespoons brown sugar  1 clove garlic — minced  1 tablespoon minced fresh ginger  2 tablespoons water  1 tablespoon cornstarch  Toasted sesame seeds — for serving  Chopped green onions — for serving  Prepared brown rice — quinoa, or other whole grain, for serving Instructions Place the chicken thighs in the bottom of a 6-quart or larger slow cooker. In a medium bowl or large measuring cup, whisk together the soy sauce, rice vinegar, honey, brown sugar, garlic, and ginger. Pour over the chicken thighs. Cover and cook on high for 2 hours or low for 4 hours, until the chicken is tender and cooked through. Remove the chicken to a plate and shred with two forks. Strain the cooking liquid through a mesh sieve and into a medium saucepan. In a small bowl, whisk together the cornstarch and wa

Ingredients 2 tablespoons olive oil 1 lb chicken breast 1 tablespoon cumin divided 1 tablespoon chili powder divided 1/2 teaspoon salt divided 2 bell peppers of different colors, or 8 small bell peppers, cleaned and sliced 4 oz green chiles diced 8 oz pasta fettuccine 2/3 cup heavy cream 2/3 cup milk 1 cup cheddar cheese shredded 1/2 cup mozzarella cheese shredded Instructions Slice chicken into small bites. Heat olive oil in a large skillet. Add chicken slices and immediately add half of cumin, half of chili powder and half the amount of salt. Cook for several minutes on high heat, constantly turning, until the chicken is completely cooked through. Remove the chicken from the skillet. To the same skillet, add sliced bell peppers. Cook for a couple of minutes until they soften. Add diced green chiles. Add back cooked chicken to the skillet. In the meantime, cook pasta according to package instructions, drain. Add cooked and

Ingredients Chicken 4 boneless skinless chicken breasts 3/4 cup all-purpose flour Salt/Pepper to taste ½ cup olive oil Stuffing ½ cup smoked shredded cheese provolone or gouda 8 oz. mozzarella cheese shredded ¼ cup Parmesan cheese grated ½ cup Plain breadcrumbs Can sub panko 1 teaspoon fresh garlic minced 1 tsp red pepper flakes 2 Tablespoons sun-dried tomatoes patted dry and roughly chopped 3 green onions thinly sliced 3/4 cup sour cream Sauce 1 yellow onion sliced into strings 4 cups Dry Marsala Wine 8 oz. heavy cream 12 oz. button mushrooms thinly sliced Instructions Combine all stuffing ingredients together in a bowl and set aside. Preheat the oven to 350 degrees. Butterfly the chicken by slicing the side of the thickest part of each chicken breast to create 2 lobes. Lay the chicken down, covering the top with wax paper. Pound it gently until it’s thinned to 1/4 - 1/2 inches thick. Fill each of the chicken breasts wi

Ingredients : 1 box Uncle Ben’s Long Grain Wild Rice (original recipe) 1 can cream of mushroom soup 1 can cream of celery soup 1 can water (You can add another can of water for moister rice.) Chicken breasts or tenders How to make it : In a greased 9 x 13 pan, mix the box of rice, cans of celery and mushroom soup and one can of water.  I always add the extra can of water because I like moist rice. Arrange the raw chicken on top of the rice mixture…. Cover and seal with foil…… Bake at 350 degrees for 2 1/2 hours and “Don’t Peek!” Your house will smell amazing! Base Recipe adapted from this SITE

INGREDIENTS 4 large chicken cutlets (boneless skinless chicken breasts cut into 1/4-inch thin cutlets) 1 tbsp dried oregano, divided 1 tsp salt, divided 1 tsp black pepper, divided 1/2 cup all-purpose flour, more for later Private Reserve Extra Virgin Olive Oil (buy here) 8 oz Baby Bella mushrooms, cleaned, trimmed, and sliced 14 oz grape tomatoes, halved 2 tbsp chopped fresh garlic 1/2 cup white wine 1 tbsp freshly squeezed lemon juice (juice of 1/2 lemon) 3/4 cup chicken broth Handful baby spinach (optional) INSTRUCTIONS Pat chicken cutlets dry. Season on both sides with 1/2 tbsp dried oregano, 1/2 tsp salt and 1/2 tsp black pepper. Coat the chicken cutlets with the flour; dust off excess. Set aside briefly. Heat 2 tbsp olive oil in a large cast iron skillet with a lid like this one. Brown the chicken cutlets on both sides (3 minutes or so). Transfer the chicken cutlets to a plate for now. In the same skillet, add more oli

INGREDIENTS Chicken: 1/2 cup all-purpose flour (plain flour) 1 teaspoon kosher salt 1 teaspoon garlic powder 1/2 teaspoon black cracked pepper 2 large boneless skinless chicken breasts, halved horizontally to make 4 fillets* 2 tablespoons olive oil, divided 4 tablespoons unsalted butter, divided Marsala Sauce: 1 tablespoon unsalted butter as needed 8 ounces (250g) brown or Cremini mushrooms, sliced 4-5 cloves garlic, minced 3/4 cup dry Marsala wine 1 1/4 cup low-sodium chicken broth (or stock) 3/4 cup heavy cream (thickened cream, evaporated milk or half and half may also be used)** 2 tablespoons fresh chopped parsley INSTRUCTIONS Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess. Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown on

INGREDIENTS  For The Chicken: 2-3 large boneless and skinless chicken breasts halved horizontally to make 4 4 tablespoons flour (all purpose or plain) 4 tablespoons finely grated fresh Parmesan cheese 2 teaspoon salt 1 teaspoon garlic powder 1/2 teaspoon Black cracked pepper For The Sauce: 5 tablespoons olive oil 2 tablespoons butter 1 small onion finely chopped 1 whole head of garlic peeled and divided into 10-12 cloves 1 1/4 cup chicken broth (stock) 1 1/4 cup half and half or heavy cream (or evaporated milk) 1/2 cup finely grated fresh Parmesan cheese 2 tablespoons fresh parsley, to serve INSTRUCTIONS Season the chicken with salt, garlic powder and pepper. In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess. Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat until pan is nearly smoking. Swirl pan to coat evenly. F

Ingredients 1.5 pounds boneless skinless chicken breasts pounded to 1/2” thickness (or purchased thin-sliced) Sea salt and black pepper to taste 3 Tbsp blanched almond flour * 2 Tbsp tapioca flour 3 Tbsp ghee divided 4 cloves garlic minced 1 small onion chopped (about 1/2 cup) 1 cup chicken bone broth Juice of 1 lemon about 2 Tbsp 1/2 cup coconut cream blended before using (the cream is the thick part of a chilled can of coconut milk. It can also be purchased separately 1 1/2 tsp stone ground mustard optional** 1/4 cup capers drained Sea salt and black pepper to taste Instructions Pound your chicken breast to 1/2” thickness, if necessary, and cut into cutlets. Season with sea salt and pepper on both sides. Heat a large skillet over medium/medium-high heat. In a shallow bowl, mix together the almond flour and tapioca* for dredging. Add 2 Tbsp of the ghee to the skillet. Once the ghee is heated, lightly dredge the chicken, one cut

INGREDIENTS 4 5-ounce (150 gram) boneless skinless chicken breasts 1 tablespoon Italian seasoning 1 teaspoon paprika 1/2 teaspoon onion powder Salt and pepper, to season 1 tablespoon olive oil 1 onion, chopped 4 cloves garlic, minced 1 fire roasted pepper, (fire roasted capsicum), chopped 15- ounces 425 grams crushed tomatoes, OR tomato puree (Passata) 2 tablespoons tomato paste, garlic and herb flavoured if possible Pinch crushed red pepper flakes OPTIONAL 3/4 cup shredded mozzarella 1 tablespoon freshly chopped parsley, to garnish INSTRUCTIONS Arrange oven shelf to the middle of the oven. Preheat broiler (or grill in Australia) on medium heat. Season chicken with 2 teaspoons of Italian seasoning, paprika, onion powder, salt and pepper. Heat oil in a pan or skillet over medium heat. Cook chicken on both sides until browned and cooked through (about 8 minutes each side). Transfer to a plate; set aside. Cook the onion in the s

INGREDIENTS the essentials: 1 pound boneless skinless chicken breasts 12 ounces smoked Andouille sausage, cut into small rounds 1 cup chopped onions 2 cloves minced garlic 1 1/4 cup low sodium chicken broth 1 can (14.5 ounces) diced tomatoes 3 tablespoons tomato paste 1/2 cup tomato sauce 2 teaspoons Creole seasoning 1/4 teaspoon cayenne optional extras: 1 tablespoon brown sugar 1 14 ounce can black beans, rinsed and drained 2 green bell peppers, chopped 1/2 cup sliced green onions for topping 2 tablespoons almond butter (randomly delicious) salt to taste brown rice for serving INSTRUCTIONS Place the essential ingredients in the crockpot. Cover and cook on low for 6-8 hours or high for 3 hours. Shred the chicken directly in the crockpot to your desired texture. Add the extras, if you want, and cover and cook for another 20-30 minutes. This is also a great time to make your rice, if you’re serving it with

Ingredients 6 boneless , skinless chicken thighs* 4 garlic cloves , minced 1/3 cup honey 1/2 cup low sodium ketchup 1/2 cup low sodium soy sauce 1/2 teaspoon dried oregano 2 tablespoons fresh parsley 1/2 tablespoon toasted sesame seeds Instructions Arrange chicken thighs on the bottom of your slow cooker; set aside. (please look at the notes section) In a mixing bowl, combine garlic, honey, ketchup, soy sauce, oregano and parsley; whisk until thoroughly combined. Pour the sauce over the chicken thighs. Close with a lid and cook for 4 to 5 hours on LOW, or 3 to 4 hours on HIGH.** (please look at the notes section) Remove lid and transfer chicken to a serving plate. Spoon the sauce over the chicken and sprinkle with toasted sesame seeds. Serve. Base Recipe adapted from this SITE

Ingredients 1 Cup Packed Brown Sugar 1 Cup Butter, Softened 1/4 Cup Dark Molasses 1 Large Egg 1 Teaspoon Vanilla Extract 2 1/2 Cups All Purpose Flour 2 Teaspoons Baking Soda 1 Teaspoon Ground Cinnamon 1 Teaspoon Ground Ginger 1/2 Teaspoon Salt 1/4 Cup Granulated Sugar, For Rolling Instructions Preheat oven to 325 degrees. Prepare a large baking sheet with parchment paper or non stick cooking spray, set aside. In a large bowl using a hand mixer, or in the bowl of your stand mixer fitted with the paddle attachment beat together the brown sugar, butter, molasses, egg, and vanilla until well combined. Mix in the flour, baking soda, cinnamon, ginger, and salt. Shape the dough by rounded tablespoon fulls into 1 1/2 inch balls. Dip the cookies into the granulated sugar and place 2 inches apart on the prepared baking sheet. Bake in preheated oven for 13-15 minutes just until set. Remove cookies to a wire rack to cool immediately.

INGREDIENTS 1 cup + 2 tbsp oat flour  1/2 cup nut butter, I prefer salted peanut butter or cashew butter COLD from the fridge for easier handling. 3 Tbsp honey 1 Tbsp coconut oil melted 1 tsp vanilla Pinch of salt if none in nut butter 1/2 cup chocolate chips (I used mini) INSTRUCTIONS Mix together all ingredients in a bowl until well combined. If too wet to roll into balls, chill in fridge for 30 minutes. Roll into balls and store in fridge or freezer. If freezer, defrost for a few minutes before eating. Base Recipe adapted from this SITE

Ingredients 1/2 cup coconut oil, solid (be sure it is not melted at all) 1 and 1/4 cups light brown sugar, packed 2 teaspoons vanilla extract 1/4 cup coconut milk (I like to use the thicker Thai variety, but any coconut milk will work) 1/4 cup unsweetened applesauce 2 and 1/4 cups all-purpose flour (be sure not to pack your flour) 1 teaspoon baking soda 1/2 teaspoon salt 2 cups chocolate chips (use vegan chocolate chips if vegan), divided Flaky sea salt, optional Instructions Preheat oven to 375 degrees (F). Line a large baking sheet with parchment paper; set aside. In a large bowl whisk together the coconut oil, brown sugar, and vanilla, beating until well combined. Add in the coconut milk and applesauce and whisk until well combined; set aside. In a separate bowl combine the flour, baking soda, and salt; whisk well to combine. Add the dry ingredients into the wet mixture and, using a wooden spoon or very sturdy spatula, stir until ingredients are

Ingredients 3 cups all-purpose flour 2-3 teaspoon kosher salt 1/2 teaspoon dry yeast (active dry or highly active dry work best) 1 1/2 cups lukewarm water Special cookware needed: Dutch oven or any large oven-safe dish/bowl and lid* Directions In a large bowl, stir together the flour, salt and yeast. Add the water and stir using a wooden spoon until the mixture forms a shaggy but cohesive dough. Cover bowl tightly with plastic wrap. Let dough sit at room temperature for 8-24 hours. Dough will bubble up and rise. An hour and a half before you want to eat the bread, preheat oven to 450 degrees F. Place your Dutch oven, uncovered, into the preheated oven for 30 minutes. While your Dutch oven preheats, turn dough onto a well-floured surface and, with floured hands, form the dough into a ball. Cover dough loosely with plastic wrap and let rest. After the 30 minutes are up, carefully remove Dutch oven. With floured hands, place the bread dough into

INGREDIENTS Wet Ingredients 2 large eggs 1 cup mashed bananas 3/4 cup sugar can reduce to 1/3 – 1/2 cup for a less sweet version 1/3 cup oil 1/2 cup Greek yogurt Dry Ingredients 1 3/4 cups whole wheat flour 1/4 cup cornstarch or more whole wheat flour 2 teaspoons ground cinnamon 1.5 teaspoons baking powder 1/4 teaspoon salt For the Crumb Topping 1/2 cup flour plain or whole wheat 1/2 cup brown sugar 1 teaspoon cinnamon 1/4 cup butter EQUIPMENT 5×9 inch loaf pan Baking Parchment Medium Mixing Bowl whisk spatula INSTRUCTIONS Prep: Heat the oven to 360°F. Grease and line a 9×5 inch loaf pan. Make batter: Whisk together all wet ingredients in a large bowl. Sprinkle flour, cornstarch (OR extra flour), cinnamon, baking powder and salt on top. Gently fold in, do not overmix! Make topping: For the crumb topping, place the flour, brown sugar and cinnamon in a medium bowl. Rub in the butter

Ingredients 2 9″ pie crust 3/4 cup granulated sugar 1 teaspoon ground cinnamon ½ teaspoon kosher salt ½ teaspoon ground ginger ¼ teaspoon ground cloves pinch freshly grated nutmeg 2 large eggs 1 can (15 ounces) pumpkin pie purée 1 can (12 ounces) evaporated milk ½ teaspoon pure vanilla extract Instructions Preheat oven to 375-degrees. Roll out one of the pie crusts to fit slightly larger than a 9″ deep dish pie plate. Loosely roll the pie crust upon the rolling pin and transfer it to a waiting 9″ pie plate. Gently unroll the crust and evenly press the crust into the corners and up the sides of the plate. Crimp the edge of the crust with your favorite method of decoration. In a medium bowl, whisk together the sugar, cinnamon, salt, ginger, cloves, and nutmeg. In a large bowl, whisk together the eggs, pumpkin puree, evaporated milk, and vanilla. Add the dry ingredients to the wet ingredients and whisk to thoroughly combine the pie

Ingredients 2 Cups warm water about 110-120 degrees ⅔ Cups white sugar 1½ Tablespoons yeast 1½ Teaspoons salt ¼ cup vegetable oil 6 cups flour Instructions Place sugar and water in bowl Sprinkle with yeast and let dissolve 5-15 minutes Add salt, oil and half the flour mix together. Add remaining flour. Change to dough hook and mix till its pulling away from the sides. Pull out onto lightly floured surface and knead shortly Place in greased bowl flipping to cover both sides. Top with saran wrap or damp warm towel Set aside in draft free area and let rise till doubles in size. About 1 hour Remove cover and punch down. Lay out on lightly floured surface and cut in half. Flaten out into rectangle and "jelly" roll into a loaf. Pinch ends together and place in greased 9x5 bread pans. Repeat with other half. Cover and let rise till double in size about 30-50 minutes. Pre-heat oven to 350 degrees. Once double in size bake for 25-30 min