• Heat a large skillet over medium-high heat. Add ground meat and cook until no longer pink, about 5-6 minutes. While cooking, break meat into smaller pieces using a wooden spoon or spatula and season liberally with salt and pepper. Remove from heat and transfer to a bowl or plate.
  2 lb ground turkey
• In the same skillet, over medium heat, add sesame oil. Once hot, add onion, garlic and ginger and cook until fragrant, about 3-5 minutes. Add coleslaw mix into the skillet. Toss and add soy sauce and sriracha. Cook for another 3-5 minutes or until cabbage is tender.
  0.5 cup yellow onion, 6 clove garlic, 4 tsp fresh ginger, 4 tsp sesame oil, 24 oz coleslaw mix, 0.5 cup low-sodium soy sauce, 2 tsp sriracha
• Add cooked meat back to the pan and toss to combine. Taste and add more soy sauce or sriracha, if needed.
• Portion mixture into bowls and top with green onions, sesame seeds. Serve with additional soy sauce or sriracha, if desired.
  4 green onions, sesame seeds, sriracha

• Make the Marinade: Place the onion, garlic, adobo sauce, olive oil, chile powder, cumin, oregano, salt, and pepper into a food processor and process until smooth. Add enough water to get to 1 Cup.
• Using a fork, poke holes all over the chicken thighs and place in a resealable plastic bag. Pour the marinade over, seal, and use your hands to move the marinade around so that all of the chicken is evenly coated. Refrigerate for at least 1 hour, or overnight.
• Cook the Chicken: Preheat a large skillet over medium heat. Add enough olive oil to coat the bottom of the pan. Add the chicken to the pan and cook, turning occasionally, until completely cooked through, 165 to 175 degrees F on an instant-read thermometer. (I recommend cooking in two batches and adding more olive oil in between, if needed). Remove the chicken to a large cutting board and allow to rest for at least 10 minutes. Slice or chop the chicken, as desired. Serve in a burrito, in a salad, or on its own!

• Heat oven to 350°F. Grease or spray 13×9-inch pan.
• In large bowl, place cooked and drained penne pasta, shredded cooked chicken, Alfredo pasta sauce and ranch dressing. Stir to combine. Pour mixture in pan; spread evenly.
  1 lb penne pasta, 2 cup shredded cooked chicken, 1/2 cup ranch dressing, 1 jar
• Sprinkle chopped cooked bacon evenly over top, then sprinkle with 2 cups shredded mozzarella cheese (8 oz).
  6 slice chopped cooked bacon, 2 cup shredded mozzarella cheese
• Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with chopped parsley.
  chopped parsley

Greek Lemon Chicken Skewers

• Whisk together all of the ingredients except the chicken in a bowl. Add the chicken and the marinade to a freezer bag. Press out the air and seal the bag. Massage the marinade into the chicken and let it marinate for at least an hour.
• Heat the grill to medium-high heat. While the grill is heating, thread the chicken onto metal or wooden skewers. If using wooden skewers be sure to soak them in water for 30 minutes.
• Oil grill grates or grill pan and place the chicken skewers on them. Grill the chicken for 3-4 minutes then flip it over and grill for another 3-4 minutes or until the chicken is cooked through.

Tzatziki Sauce

• Take the shredded cucumber and use your hands to squeeze out the excess liquid. You can also place it in a clean dish towel or paper towels and squeeze out the liquid.
• Place the cucumber into a bowl along with the remaining tzatziki ingredients. Stir together until combined. Taste for seasoning and add any additional lemon juice, salt and pepper as needed. Refrigerate until ready to serve.

• In a bowl, whisk together the salt, pepper, thyme, paprika and sage. Rub the spice mixture all over the brisket and let stand at room temperature for 1 hour.
• Preheat the oven to 300°. In a large flameproof roasting pan set over 2 burners, heat the oil. Add the brisket to the roasting pan and cook over moderately high heat, turning once, until browned, about 6 to 7 minutes per side. Transfer the brisket to a large baking sheet.
• Add the onions and a generous pinch of salt to the roasting pan. Cook over moderate heat, stirring occasionally, until the onions are softened and well browned, about 15 minutes. Add the peppercorns, bay leaf, garlic cloves, tomato puree, stock and vinegar. Bring to a simmer. Return the brisket to the roasting pan, placing it fat side up. Nestle the fennel in the braising liquid around it.
• Tent the brisket with foil and bake for 6 to 7 hours depending on the size of your brisket, or until very tender. Transfer the brisket to a carving board, tent with foil and let rest for 20 minutes. Skim the fat off the braising liquid and discard the bay leaf. Carve the brisket and transfer to a platter. Serve with the onion gravy pan juices.

• Stir together orange juice, vinegar, garlic, cumin, and salt in a small bowl; remove 3 Tbsp to a small zip-close bag. Add steak to bag; seal bag and refrigerate at least 4 hours. Refrigerate remaining marinade.
• Pat steak dry; discard marinade. Heat oil in a large skillet over medium-high heat. Put steak on one side of skillet and peppers on the other. Cook, turning steak once and stirring peppers occasionally, until steak is desired degree of doneness and peppers are lightly charred, about 7 minutes. Remove steak; set aside.
• Add reserved marinade to peppers in skillet; toss and remove from heat.
• Slice steak and serve with peppers over rice; drizzle with remaining marinade (from skillet) and sprinkle with cilantro.

• In a small bowl, whisk together the broth, soy sauce, sugar, lemon juice and zest, and set aside.
• In a large nonstick saute pan or a wok, heat the oil over high heat. When the oil begins to swirl add the broccoli florets and stalks. Saute while rapidly tossing and stirring.
• When the broccoli brightens, add the coleslaw mix and baby corn; toss to wilt the mix.
• Once tender, pour in the sauce. Stir to coat and transfer the mixture to a serving bowl. Serve warm.

• Cool the pasta al dente, according to package directions.
• Meanwhile, crumble the sausage into a large non-stick skillet and cook, breaking pieces apart as you go. When sausage is no longer pink, add in red peppers, chicken broth, and all the spices. Continue cooking over medium heat. At this point the pasta should be nearly cooked. Add in spinach and put a lid on the pan to wilt the spinach. Stir to incorporate.
• When pasta is done, drain it and add it into the skillet as well. At this point, the pasta is technically done, however the leftover sausage juice and broth make for a rather runny “sauce” so I like to turn the heat down to simmer and let it continue to cook for another 10-15 minutes, stirring it occasionally. Remove from heat and take the lid off. Stir just before serving and sprinkle Parmesan cheese on top, if you’d like.

• Heat oven to 400° F.
• Using the bottom of a heavy pan, crush the fennel seeds. In a small bowl, mix the seeds, the garlic, 2 tablespoons of the oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Rub the mixture over the pork, then place the pork in a large roasting pan.
• In a bowl, mix the onions, potatoes, pears, 1 teaspoon salt, 1/4 teaspoon pepper, and the remaining oil. Scatter around the pork and roast until cooked through, about 70 minutes (internal temperature 160° F). Transfer the pork to a cutting board and let rest at least 5 minutes before slicing. Serve with the roasted fruit and vegetables.

• Prepare chicken cutlets, pound them thin: To make chicken cutlets, slice the chicken breast halves horizontally, butterflying them open. If the breast pieces you are working with are large, you may want to cut them each into two pieces.
• If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to 1/4-inch thickness.
• Dredge cutlets in seasoned flour with Parmesan: Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated.
• Brown cutlets in butter and oil: Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Add half of the chicken pieces, do not crowd the pan. Brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate.
• Cook the other breasts in the same manner, remove from pan. Place the breasts on a rack over a roasting pan and keep warm in a 225°F oven while you prepare the sauce.
• Add stock or wine, lemon juice, capers, reduce by half, stir in butter: Add the chicken stock or white wine, lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half.
• Whisk in the remaining 2 tablespoons of butter.
• Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley.

Pork

• Combine the spices for the pork in a small bowl.
• Rub the entire pork with the spices.
• Place in the slow cooker.
• Add in the stock, balsamic, and liquid smoke.
• Give it a stir, cover the crockpot and cook on low for 8 hours.
• When it's finished cooking, take the pork out of the slow cooker and shred it. Feel free to add in ¼ – ½ cup of some of the slow cooker juice if you like a juicier shredded pork.
• Serve with the pineapple coleslaw and any optional toppings. Enjoy!

Pineapple coleslaw:

• Combine all ingredients in a bowl and stir.

Orange Chicken

• Season chicken generously with salt and pepper.
• Heat oil in a large saute pan over medium-high heat. Add chicken and saute for about 4-6 minutes, stirring occasionally, until the chicken is browned and nearly cooked through.
• Pour in the orange chicken sauce, and stir to combine. Let the sauce come to a boil, then boil for an additional minute or two until thickened. Remove from heat and serve immediately over quinoa or rice. Garnish with green onions, sesame seeds and additional orange zest.

Sauce

• Whisk all ingredients together until combined. If you would like the sauce to be even sweeter, add an extra 2-4 tablespoons of honey.

Prep Work

• 2 to 3 days before roasting:
• Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
• Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you'd like to eat:

• Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Day of

• Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
• Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.
• Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
• Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

• In a nonstick skillet, heat 1 teaspoon of oil.
• In a medium bowl, mix 2 tablespoons of vinegar, the mustard and garlic. Add chicken and turn to coat.
• Transfer chicken and marinade to skillet. Sauté chicken until cooked through, about 3 minutes on each side. Transfer chicken to a platter and keep warm.
• Heat remaining teaspoon of oil in skillet. Sauté mushrooms for 1 minute. Add broth, thyme and remaining tablespoon of vinegar. Cook, stirring occasionally, until mushrooms are deep brown, about 2 minutes longer.
• Serve chicken topped with mushrooms.

• In a large Dutch oven, heat 2 tablespoons of the olive oil over medium high heat.
• Season shrimp with Creole seasoning and saute until almost cooked through, about 4 minutes. Using a slotted spoon, remove shrimp and set aside until later.
• Season chicken pieces with Creole seasoning. Add remaining olive oil to Dutch oven and when hot, add chicken pieces and saute until browned on both sides, about 8 minutes. Remove and set aside.
• Add sausage and cook until browned.
• Add onion, celery, bell pepper, garlic, bay leaves, cayenne and thyme and cook until vegetables are wilted, about 6 minutes.
• Add tomatoes and water and return chicken pieces to pot.
• Season with salt and pepper and simmer, covered, for 20 minutes.
• Add rice to pot, stir well and return to a boil. Reduce heat to low, cover pot, and cook for 15 minutes.
• Add shrimp, green onions and parsley to Dutch oven, mixing carefully, and continue to cook, covered, for another 10 minutes.
• Remove from heat and let sit 10 minutes before serving.