Finally the Right Recipe!

 prep time:   15 MINUTES  cook time:   20 MINUTES  total time:   35 MINUTES  yield:   6  - 8  SERVINGS  SCALE   1x 2x 3x INGREDIENTS 5  slices bacon, diced 3 tablespoon s (reserved) bacon grease or butter 1 cup  diced white or yellow onion 4  cloves garlic, peeled and minced 1/4 cup  all-purpose flour 2 cup s chicken stock or vegetable stock 2 cup s milk, warmed 1.5  pounds Red Potatoes 1 cup  shredded sharp cheddar cheese 1/2 cup  plain Greek yogurt or sour cream 1 teaspoon  sea salt, or more to taste 1/2 teaspoon  freshly-cracked black pepper optional toppings: thinly-sliced green onions or chives, extra shredded cheese, extra bacon, sour cream INSTRUCTIONS Heat a large stockpot over medium-high heat.  Add diced bacon and cook until crispy, stirring occasionally.  Transfer the bacon to a separate plate, using a slotted spoon, reserving about 3 tablespoons of bacon grease in the stockpot.  (Discard any extra grease, or you can substitute butter in place of the 3 tablespoons of bacon g

This recipe for General Tso's chicken is battered crispy chicken pieces tossed in a sweet and spicy sauce. A take-out classic that's simple to make at home and even better than what you'd get in a restaurant!  I literally will only make this instead of going for takeout from here on. I used an actual fryer and it was incredible!  INGREDIENTS For the chicken: 1 1/2   lbs   boneless skinless chicken thighs   cut into 1 inch pieces 2   eggs   lightly beaten salt and pepper to taste 1/2   cup   all purpose flour 1/2   cup   corn starch vegetable oil for frying 2   teaspoons   sesame seeds 2   tablespoons   green onions   sliced For the sauce: 2   teaspoons   vegetable oil 2   teaspoons   minced fresh garlic 1/2   teaspoon   crushed red pepper flakes   or more to taste 3/4   cup   low sodium chicken broth 2   tablespoons   hoisin sauce 2   tablespoons   brown sugar 1/4   cup   low sodium soy sauce 1   tablespoon   corn starch INSTRUCTI

Yield:  Serves 8 INGREDIENTS 1 whole beef tenderloin (about 4 pounds trimmed) Smoked salt or coarse kosher or sea salt Cracked black peppercorns or coarsely ground black pepper 1 to 2 tablespoons extra virgin olive oil, plus 1 tablespoon for basting Directions: Step 1:  Set up your smoker according to the manufacturer’s instructions and preheat to 300 degrees. Step 2:  Place the tenderloin on a rimmed baking sheet and season very generously on all sides with salt and pepper. Drizzle the tenderloin on all sides with olive oil, rubbing it into the meat. Place the tenderloin (without the baking sheet) in the smoker and add the wood as specified by the manufacturer.  Step 3:  Smoke the tenderloin for 45 minutes, or until the internal temperature is about 125 degrees. Step 4:  Transfer the tenderloin to a cutting board and let it rest for 10 minutes. (Loosely drape a sheet of foil over it to keep it warm. Do not bunch the foil around the meat or the cru

Ingredients 1   8-count can   Pillsbury Grands buttermilk biscuit s or pizza dough 4   tbps   melted butter 3   tbsp   grated parmesan cheese 1/2   tsp   garlic powder 1   tbsp   parsley  finely chopped 1   pinch   salt Instructions Preheat oven to 400 degrees. Open the can of biscuits, separate rounds and cut each in half. Roll each half into a 6-inch rope. Tie each rope into a knot and place on a baking sheet Combine the melted butter, parmesan cheese, garlic powder, parsley and salt in a small bowl and stir. Brush the butter mixture over the knots evenly, saving some to brush on the knots after the oven. Bake for 8-10 minutes or until the knots are golden brown. Remove from oven, brush with remaining butter and serve while warm. Recipe Notes NOTE: If you have dark and light colored cookies sheets, bake these on the lighter colored sheets. We noticed when we cook them on darker pans, the bottoms brown too

Ingredients Teriyaki Sauce - I use Mr. Yoshidas instead of this part of the recipe :) 1/2   cup   Low Sodium Soy Sauce 1/4   cup   water 2   tablespoons   Red Wine Vinegar 2   tablespoons   brown sugar   or less as desired 2   tablespoons   granulated sugar   or less as desired 2   teaspoons   minced garlic 1   teaspoon   ground ginger 1   tablespoon   cornstarch 2   tablespoons   warm water Ground Turkey 1   tablespoon   vegetable oil 1/2   cup   diced onion 2   tablespoons   minced garlic 1   pound   Ground Turkey 1   cup   finely chopped broccoli 2   large carrots   peeled and grated 2   green onions   diced, for garnish Instructions Mix soy sauce, 1/4 cup water, red wine vinegar, sugars, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved. In a small bowl, whisk together 2 tablespoons warm water and cornstarch until cornstarch is completely dissolved. Heat sauce over medium-high heat. Slowly

INGREDIENTS 8 ounces uncooked penne pasta 1 pound hot Italian turkey sausage (about 4 links) 4 red bell peppers, cut into 1/4-inch strips 1/2 cup 1/4 inch cut onion 2   garlic cloves, pressed 1 can spaghetti sauce (I used tomato and basil) Fresh basil 1/4 cup (1 ounce) grated fresh Parmesan cheese DIRECTIONS Cook pasta according to package directions; drain and keep warm. Meanwhile, cook sausage in a skillet  over medium-high heat 14-16 minutes or until sausage is lightly browned and no longer pink, turning occasionally. Remove sausages from skillet; cut diagonally into 1-inch pieces and set aside. Cut bell peppers and onion into 1/4-inch strips. In same skillet, cook bell peppers, onion and pressed garlic over medium heat 6-8 minutes or until peppers are crisp-tender, stirring occasionally. Add sausage to vegetables. Cook and stir spaghetti sauce about 1-2 minutes or until heated through. Place 1/4 of the sausage mixture in a bowl with pasta; p