Korean Beef and Rice

 2 lbs. ground beef
6 cloves minced garlic
2 Tbls. sesame oil
1 Cup brown sugar
1/2 Cup soy sauce
1/2 tsp ground ginger
salt and pepper
1 tsp. crushed red peppers
cooked rice
1 bunch green onions

Heat a skillet and brown beef with garlic in the sesame oil.  Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers.  Simmer for a few minutes to blend flavors.  Serve over cooked rice and top with green onions.

Instant Pot Chicken Tikka Masala

 2 Tbls. butter
1 small onion, chopped
1/2 yellow bell pepper, chopped
3 tsp. minced garlic
1 tsp. grated fresh ginger
1 tsp. cumin
1 tsp. coriander
2 tsp. garam masala
1 tsp. tumeric
1/4 tsp cayenne pepper
1 1/2 tsp. salt
1 can diced tomatoes
1/2 Cut full fat coconut milk
2 lbs. boneless skinless chicken breasts

Set the instant pot to saute'.  Add butter, onion, and yellow pepper, cook 4 minutes.  Add garlic, ginger, spices, salt and cook about 1-2 minutes more.  Add tomatoes, and coconut milk, stir.  Place chicken on top of mixture, close the lid and set to poultry or manual for 15 minutes.   when cycle is complete, remove chicken and shred, using a n immersion hand blender, puree the sauce, add the chicken back to the sauce and adjust seasoning to taste.  

Rice Pilaf

 2 C. onion, chopped
2 C. celery, chopped
1/2 C. butter melted
2 C. minute rice
2 Pkg. Lipton chicken noodle soup ix
1/2 tsp. sage
1/2 tsp. thyme
1/2 tsp. salt
4 C. water
2 lbs. hamburger, browned

Saute' onions and celery in melted butter.  Cook over low heat until soft, about 15 minutes. Add rice, soup mix, spices and water.  Stir.  Cook until water i gone, add browned meat and serve 

Oven baked Chicken Parmesan

 4 Tbls, olive oil
4 Chicken Breasts, about 2 pounds total
2 eggs
2 Cups, panko bread crumbs
1 Cup parmesan cheese fresh grated
2 tsp. dried oregano
1 tsp. garlic powder
2 tsp. salt
1 tsp. pepper
2 Cps marinara Sauce
3 Cups shredded mozzarella
4 Tbls. minced parsley

Line baking sheet with foil, brush with olive oil.  Preheat oven to 400*.  Cut the chicken in half and pound to even thickness (8 pieces of chicken total).  Pat the top of the breasts with a paper towel to dry.  Season with salt and pepper.  In a shallow dish, mix together panko, parmesan, salt, pepper, garlic, oregano.  In another dish whisk eggs.  Dip chicken into eggs, than bread crumbs, place in pan.  repeat.  Place pan in oven on the second from top rack.  Bake for 15 minutes or until cooked through.  Flip Chicken, pour 1/4 cup of marinara over each piece, than top with  cheese.  Place back in oven for 4 minutes.  

Japanese Sweet & Sour Chicken

Chicken
Corn Starch
Egg
SAUCE
3/4 c. sugar
1/2 C. vinegar
1/4 C. chicken stock
4 Tbls. ketchup
1 Tbls. Soy Sauce

cut chicken breast into chunks, dip in corn starch, and than the egg.  Fry in oil until golden brown.  In separate pan mix the sauce ingredients, 

Mexican Lasagna

 1 lb. hamburger
chopped olives
1 small chopped onion
1/2 tsp. garlic salt
1 (8oz.) cans tomato sauce or enchilada sauce
2 cups. shredded Monterey jack cheese
1 c. cottage cheese
1 can chopped green chilies
1 package Doritos (7 oz.)
1 C. sour cream

Cook beef and onion, drain.  Add garlic, salt and tomato sauce.  In another bowl, mix sour cream, cottage cheese and chilies.  Crush chips slightly.  Put 1/2 chip mixture in a buttered casserole dish.  Add 1/2 meat, 1/2 sour cream mix and 1/2 cheese.   Repeat.  Garnish with remaining chips.  Bake 350* for 1/2 hour.

Easy Chicken Shawarma

 2 lemons, juiced
1/2 cup plus 2 Tbls. olive oil, divided
6 tsps. minced garlic
1 tsp. salt
2 tsp pepper
2 tsp. cumin
2 tsp. paprika
1/2 tsp. tumeric
1/8 tsp. cinnamon
red pepper flakes to taste
2 pounds boneless , skinless chicken thighs
1 large red onion, peeled and quartered

1/4 green cabbage, cut into large slices
2 Tbls. chopped fresh parsley

You can prepackage the seasonings in a bag ahead of time.  In a large bowl, whisk together the lemon juice, 1/2 cup olive oil,  garlic and seasonings.  Add the chicken and toss to make sure its coated well.  over the bowl with plastic wrap and let the chicken marinate in the fridge for at least an hour or overnight.  

Preheat the oven to 425*Prepare a rimmed baking sheet by lining it with foil and grease pan with 1 Tbls. oil  Toss the quartered onion & cabbage into your marinated chicken mixture to coat it in the marinade and then place the chicken pieces and veggies onto to the pan.  Make sure everything is spread out so it will roast nicely instead of steaming.  Roast until the chicken is crisp at the edges and cooked, 30-40 minutes.   Allow the chicken to rest for 5 minutes after removing it from the oven before slicing it into thin slices.

Heat the last Tbls. of oil in a large skillet over high heat.  When the oil is shimmering, add the chicken slices and saute them, them them sit for about 20-30 seconds at a time to get color and then flip until they're nicely colored and curling up.  Pour the chicken out onto a platter and add the onions back in.  Top with parsley.  Serve over ice or in a pita loaded with hummus, tahini, tomatoes, parsley, and picked radishes.