Ginger Cashew Chicken

• 1 cup salted, roasted cashews, divided
• 5 tablespoons unsalted butter, divided
• 5 teaspoons sambal oelek, divided
• Kosher salt
• 1 pound boneless, skinless chicken thighs, cut into ½-inch pieces
• 1 large onion, chopped
• Freshly ground black pepper
• 2 tablespoons finely grated peeled ginger
• 1 tablespoon all-purpose flour
• 2 cups (or more) milk
• 2 teaspoons white wine vinegar
• Cooked rice (for serving)

• Real Talk: The spicy double-roasted cashews are incredibly addictive. Seriously, you should triple the recipe just for snacking purposes. And if you don’t feel like making rice, pick up a couple to-go containers from a neighborhood restaurant.
• Coarsely chop ½ cup cashews. Melt 1 Tbsp. butter in a large pot over medium heat. Cook chopped cashews and 1 tsp. sambal oelek, stirring occasionally, until nuts begin to toast (yes, you’re double-toasting them), 3–5 minutes. Scrape into a small bowl, season with salt, and set aside.
• Melt 2 Tbsp. butter in same pot over medium-high heat. Cook half of chicken, stirring occasionally, until just beginning to brown, about 3 minutes. Using a slotted spoon, transfer chicken to a small bowl. Repeat with remaining chicken and 2 Tbsp. butter.
• Cook onion in same pot, stirring occasionally, until translucent and just tender, 5–8 minutes; season with salt and pepper. Add ginger and remaining 4 tsp. sambal oelek and cook, stirring occasionally, until most of the liquid has evaporated, about 3 minutes. Return chicken and any accumulated juices to pot. Stir in flour to coat and cook until warmed through, about 1 minute. Add milk and remaining ½ cup cashews; gently simmer, adding milk to thin if needed, until sauce is the consistency of heavy cream and chicken is cooked through, about 10 minutes. Season with salt and pepper, then stir in vinegar. Serve with rice and top with reserved cashews.
• Do Ahead: Curry can be made 1 day ahead; cover and chill.

Broccoli Slaw

8 cups broccoli florets chopped
1/2 cup red onion finely chopped
 16 oz bacon cooked and crumbled
1/2 cup craisins
1/2 cup shelled sunflower seeds

Creamy Dressing
1 cup mayo
2 Tbsp red wine vinegar
3 Tbsp sugar (honey, or sweetener of choice)
salt and freshly ground black pepper

 Place broccoli pieces in a large bowl. Add chopped red onion, crumbled bacon, craisins, and sunflower seeds 2. In a small bowl, mix mayo, red wine vinegar, and sugar (or sweetener). Season with salt and freshly ground pepper and stir well.  3. Add creamy dressing to broccoli salad and toss gently. 

Christmas Turkey Legs Findlay Style

Findlay Tradition Savory Turkey legs

• 2 cups dry crusty bread cubes
• 1 large stalk celery, minced
• 1/3 cup dried cranberries
• 1/4 cup chopped walnuts
• 1 small yellow onion, diced
• 1/4 teaspoon minced garlic
• 1/2 teaspoon ground sage

• 1/2 teaspoon dried marjoram
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 egg
• 1/4 cup hot chicken broth
• 2 turkey legs
• 1 1/2 tablespoons butter
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
   Bacon or pancetta in the pan helps too!  ;-)My father always added Popcorn to the stuffing as well.  (Just saying)

strawberry almond oatmeal bake

Ingredients

• 1 1/2 cups rolled oats
• 1/2 cup sliced almonds
• 20 ounces strawberries, hulled and quartered
• 1/3 cup plus 3 tablespoons light brown sugar, plus more for serving
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 large egg
• 1 3/4 cups milk
• 2 tablespoons (1 ounce) unsalted butter, melted, plus extra for greasing dish

Directions

1. 1.
   Adjust oven rack to middle position and preheat oven to 350°F. Lightly grease shallow 2-quart baking dish. Scatter oats, almonds, and strawberries into baking dish. 
2. 2.
   Whisk 1/3 cup plus 2 tablespoons brown sugar, salt, cinnamon, egg, milk, and melted butter in medium bowl until combined. Pour into baking dish. Using spoon, gently press oats into liquid to moisten evenly. 
3. 3.
   Scatter remaining tablespoon brown sugar over top and bake until center is just set, about 30 minutes. Serve immediately, passing extra brown sugar at the table.

tuna pasta with lemon

INGREDIENTS

• 1/2 cup  dried breadcrumbs
• 1/2 cup  pine nuts, lightly roasted
• 1/4 tsp red chilli flakes
• 2 large cans tuna, tuna in water, drained
• 1 box elbow pasta
• 1/4 cup mayonnaise 
• 2 cloves garlic, finely chopped
• 1/3 cup grated parmesan
• half a container of baby spinach leaves
• Finely grated rind

•  1
  Combine breadcrumbs, nuts, chilli flakes and 1 teaspoon salt in a bowl. In another bowl, flake the tuna into large chunks.
•  2
  Cook pasta in a saucepan of boiling salted water until al dente. Drain pasta then transfer to a large bowl.
•  3
  Return pan to stovetop over low heat. Add oil and garlic and spinach, and cook until fragrant. Add crumb mixture. Cook, stirring until golden. Add to hot pasta with parmesan, tuna, and mayo, lemon rind. Toss well to combine. Season to taste.  Toss gently. serve.

roasted chicken with chorizo

Don't expect a perfect recipe here...  I am adding my notes to meal I threw together, and we all loved it... The broth was amazing to mop up... ;-) basically roasted chicken with a bun of yummy stuff thrown on top of it, the chorizo made it out of this world.

8 piece chicken
Chicken rub - Kosher sale, garlic, onion, paprika, cumin
one large chorizo sausage
onions
coconut oil
garlic
shallots
spinach
zucchini
mushrooms
tomatoes
Chicken broth
Homemade salsa...
A little siracha would d be good too.

pre-Heated the oven to 400 degrees

Drizzled roasting pan with coconut oil, layered with onions across the bottom,

Laid washed and rinsed chicken rubbed with Kosher salt garlic powder onion powder, paprika and cumin, on top of the onions.

Added five slightly crushed garlic cloves still in skins to the pan in and around the chicken.

poured a cup of chicken broth into the pan.
Covered with foil, and roasted for 30 minutes.

Stove top, cut chorizo out of the casing and cooked and set aside.
Added onion shallots to the pan, added mushrooms, zucchini chunks, two chopped tomatoes, and spinach until wilted.
Took chicken out of the over at 30 minutes, added in all veggies and chorizo, and a cup of homemade salsa and one more cup of chicken broth, mixed it up so chicken would still be visible to brown, and put back in the over, with out the foil for another half and hour....

Favorite Emeril Rub:
3 tablespoons chili powder
2 tablespoons paprika
1 tablespoon cayenne
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon kosher salt
1 tablespoon cracked black pepper

Read more at: http://www.foodnetwork.com/recipes/emerils-southwest-dry-rub-recipe.print.html?oc=linkback

Russian tea cakes

•  Russian tea cakes
1
cup butter, softened

1/2

cup powdered sugar

1

tsp vanilla

2 1/4

cups all-purpose flour

3/4

cup finely chopped nuts

1/4

tsp salt

Powdered sugar

• 
  
• Heat oven to 400ºF. 
•  Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together. 
• Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
• Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
• 5 Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.