beef with broccoli... 30 minutes

the goods:

1 flank steak, sliced very thin against the grain
1/2 cup plus 2 tablespoons reduced sodium soy sauce
2 and 1/2 tablespoons flour
3/4 cup chicken broth
1/4 cup brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
3 garlic cloves, minced
1/2 teaspoon ground ginger
1/2 teaspoon red chili flakes
1 head of broccoli, florets cut off
1 red bell pepper, seeded and sliced
1/4 cup water
2 tablespoon vegetable oil, divided
cooked rice, for serving
sesame seeds, for serving
2 scallions, chopped

Add steak and 2 tablespoons soy sauce and 1 tablespoon flour to a large zip-top bag. Seal, then squish to combine and evenly coat the meat. Place beg in the refrigerator and allow to marinate for 20 minutes.
Meanwhile, add remaining 1/2 cup soy sauce, remaining 1 and 1/2 tablespoons flour, chicken broth, brown sugar, rice vinegar, sesame oil, garlic, ground ginger, and red chili pepper flakes to a bowl, whisk to combine, then set aside.
Heat a large wok or nonstick skillet over high heat, then add water and broccoli. Stir fry until broccoli is crisp-tender, 2-3 minutes, then transfer to a plate. Add red bell pepper to the wok and stir fry for 2-3 minutes until crisp tender; transfer to plate with broccoli.
Heat 1 tablespoon vegetable oil in the wok and add about half the marinated meat in a single layer. Let it sit, undisturbed, until seared, about a minute. Then stir fry until just barely cooked through. Remove to plate with broccoli, then repeat with remaining beef and an additional tablespoon of oil.
Add sauce to empty wok then simmer until slightly thickened, 2-3 minutes. Add cooked broccoli, beef, and bell peppers back into the wok and stir to combine with the sauce.
Serve over rice and garnish with scallion and sesame seeds.

chicken lo mein... 25 minutes

the goods:

2 boneless, skinless chicken breasts, cut into chunks

6 ounces dry lo mein noodles (can also use spaghetti)

3 teaspoon olive oil

2 garlic cloves, minced

1/2 teaspoon minced fresh ginger

1 red bell pepper, cored, seeded, and cut into thin strips

1/3 cup shredded carrots

1/2 cup snow peas, ends trimmed

2 cups baby spinach

sauce:

1 cup cold water

1 tablespoon cornstarch

2 tablespoons soy sauce

1 and 1/2 tablespoons oyster flavored sauce

1/2 tablespoon rice wine or dry sherry

2 teaspoons light brown sugar

1/2 teaspoon dark brown sugar

1 teaspoon fish sauce

1 teaspoon sesame oil

1/2 teaspoon chili garlic paste or sriracha

 In a large pot of boiling water, cook lo mein noodles according to package instructions; drain and set aside.
In a medium bowl, whisk together sauce ingredients and set aside.
Season chicken with salt and pepper. In a wok/large skillet, heat 1 teaspoon of the olive oil over medium-high heat. Add chicken and cooked until browned and completely cooked, about 4 minutes per side. Remove cooked chicken to a plate.
Add additional 2 teaspoons of oil to the pan and saute garlic, ginger, red peppers, and snow peas. Cook for 2-3 minutes, stirring frequently. Toss in spinach and stir an additional minute until wilted.
Add drained noodles and chicken back into the pan and pour the sauce over it all. Toss with tongs to coat all the ingredients in the sauce.

chicken yakisoba... 25 minutes

the goods:

1/4 cup soy sauce
1/4 cup worcestershire sauce
2 tablespoons ketchup
1 tablespoon sriracha sauce
1 tablespoon sugar
10 ounce bag angel hair coleslaw
2 carrots, peeled and shreded
1 small crown broccoli
2 inches fresh ginger
1 large boneless, skinless chicken breast
2 packages (3 ounces each) ramen noodles (discard seasoning packets)
1 tablespoon sesame oil
2 tablespoons peanut oil

In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. (Use only half the sriracha if you don't want it spicy.) Stir until the sugar is dissolved; set aside.
Peel and finely grate the ginger. Cut broccoli into bite-sized pieces. Slice the chicken into thin strips.
Boil a medium pot of water.
Heat the peanut oil in a wok over medium-high heat. When the oil is hot, add the grated ginger. Saute for about 30 seconds to a minute, stirring so it doesn't burn. Add the chicken strips and cook for about 5 minutes until no longer pink and cooked throughout. Add all the vegetables, and cook, stirring occasionally, until wilted, about 10 minutes.
Meanwhile, once the water boils, add the noodles and cook just until tender, 3 minutes. Drain and return to pot. Toss with the sesame oil.
Pour the sauce into the wok with the chicken and vegetables. Add the noodles, and stir to coat everything in the sauce. Heat through, a few minutes more.

sticky honey chicken drumsticks with oven roasted french fries... 1 hour

the goods:

6 chicken drumsticks or 12 drumettes
1/4 cup soy sauce
zest and juice from 1/2 a lime
1 tablespoon balsamic vinegar
1/4 cup honey
2 garlic cloves, minced
1 tablespoon chopped fresh cilantro

oven roasted french fries:
3 medium russet potatoes, scrubbed clean
6 tablespoons olive oil
3/4 tablespoon paprika
3/4 tablespoon garlic salt

Preheat oven to 450 degrees.
Slice potatoes into evenly-sized wedges/strips. Place potatoes on a rimmed baking sheet. Drizzle with olive oil and sprinkle with seasonings. Using clean hands, toss to coat and spread into an even layer.
Bake for 45 minutes, flipping with a spatula every 15 minutes.
Meanwhile, season chicken with salt and pepper to taste. In a medium bowl, whisk together soy sauce, lime zest and juice, balsamic vinegar, honey, and garlic. Set aside.
Heat a cast iron skillet over medium heat and add olive oil to coat pan. Lightly brown chicken on all sides. Spoon half the sauce over each piece of chicken, using tongs to turn chicken pieces to absorb the sauce. Allow to cook for 2 more minutes.
Place entire skillet in preheated oven, turning chicken regularly, and adding another spoonful of sauce over each piece. Bake uncovered for 20 minutes until chicken is cooked through and skin is caramelized.
Sprinkle with cilantro to serve.

chopped thai salad with sesame garlic dressing... 15 minutes

the goods:

dressing:

1/3 cup canola oil

1 clove garlic, peeled

3 tablespoons low sodium soy sauce

2 tablespoons water

2 tablespoons white distilled vinegar

2 tablespoons honey

1 tablespoon sesame oil

1 tablespoon ginger paste

squeeze of lime juice

salad:

16 ounces frozen shelled edamame

5-6 cups baby kale

3 large carrots

1 red bell pepper

1 yellow bell pepper

1 cup cilantro leaves

3 scallions

3/4 cup cashew's (preferably Trader Joe's Thai Lime and Chili cashews)

Puree all the dressing ingredients in a food processor until smooth. Taste and adjust to fit your preferences.
Cook the edamame by boiling it for 3-5 minutes in a pot of boiling water. Drain and allow to cool.
Meanwhile, chop kale, carrots, peppers, cilantro, and scallions into thin, bite-sized strips. Place the cooked edamame in the food processor and pulse 5 times to get a minced texture. Transfer to a bowl and repeat the same process for the cashews.
Toss the kale, carrots, peppers, cilantro, green onions, edamame, and cashews together until well combined. Drizzle with dressing and toss gently. Serve immediately.

bang bang shrimp and pasta... 20 minutes

the goods:

1 pound angel hair pasta
1.5 pounds medium shrimp, peeled and deveined
1 tablespoon coconut oil
3 garlic cloves, minced
3 teaspoons paprika
1 tablespoon minced parsley

sauce:
1/2 cup mayonnaise
1/2 cup thai sweet chili sauce
2 garlic cloves, minced
1/2 lime, juiced
1/8 teaspoon red pepper flakes

Mix the sauce ingredients together in a medium bowl and set aside.
In a large pot of boiling, salted water, cook the pasta according to package instructions, and drain.
Place the the uncooked shrimp in a medium bowl and season with paprika, 3 cloves of garlic, and freshly ground pepper. Heat coconut oil in a large saucepan over medium-high heat. Add the shrimp and cook, stirring constantly, for 7-9 minutes, until pink and opaque.
In a large serving bowl, add hot pasta, cooked shrimp, and sauce mixture. Toss to combine and garnish with fresh parsley.

slow cooker korean tacos... 8 hours

the goods:

1 boneless pork tenderloin, cut in half

1 cup hoisin sauce

3 garlic cloves, minced

3 scallions, thinly sliced

1 package (16 ounces) broccoli slaw mix

3 tablespoons rice wine vinegar

2 tablespoons brown sugar

small flour tortillas

Add the pork to the bowl of a slow cooker. Add the hoisin sauce, garlic, and scallions. Toss meat around to coat with all the sauce and spices. Cover and cook on low for 8-9 hours.
Prior to serving, toss broccoli slaw mix with rice wine vinegar and brown sugar in a medium bowl until combined.
Remove pork from slow cooker and shred meat using 2 forks. Place pork back in slow cooker and toss with sauce. Warm tortillas up and serve with pork and slaw.

chicken ramen with roasted brussels sprouts... 30 minutes

the goods:

1 pound brussels sprouts, ends trimmed, and quartered

2 tablespoons olive oil

salt and pepper, to taste

2 tablespoons sesame oil

1 teaspoons fresh ginger, grated

2 garlic cloves, minced

6 cups chicken broth

4 ounces mushrooms (any kind), sliced/chopped

2 tablespoons low sodium soy sauce

1 tablespoon chili paste

1 pound boneless, skinless chicken tenders

8 ounces frozen spinach, thawed and squeezed dry

4 packs ramen noodles, seasoning packets discarded

4 soft boiled eggs (see below)

julienned carrots, sliced sweet peppers, cilantro, and limes, for serving

Preheat oven to 400 degrees. On a large rimmed baking sheet, toss together the brussels sprouts, olive oil, and salt and pepper. Spread brussels sprouts into in even layer and roast for 20-25 minutes or until they are lightly charred and caramelized.
Meanwhile, place a small pot of water to boil over high heat and then reduce it to a simmer. Prepare a medium bowl filled with ice and a little bit of water. Place eggs in the simmering water and simmer for 6 minutes (set a timer). After 6 minutes, transfer eggs to ice bath to stop the cooking.
Place a large soup pot over medium heat and add the sesame oil, ginger, and garlic. Cook 30 seconds to 1 minute and then slowly pour in chicken broth. Add the mushrooms, soy sauce, and chili paste. Bring the soup to a boil, add the chicken tenders and then simmer for 20 minutes until chicken is cooked through. Remove the chicken and add the spinach. Shred the chicken using 2 forks and return it to the soup pot. Add the ramen noodles and cook for 2 minutes more.
To serve, divide the soup among bowls. Top with brussels sprouts, peppers, carrots, soft boiled egg, and cilantro.

crockpot caramelized pork ramen noodles... 8 hours

the goods:

2-3 pound shoulder roast (or butt), trimmed of excess fat

4 cup chicken broth

1/2 cup low sodium soy sauce

1/4 cup plus 3 tablespoons rice vinegar

2 tablespoons fish sauce

1 tablespoon minced ginger

1 tablespoon thai chili paste

juice of 1 lime

1 teaspoon black pepper

2 tablespoons sesame oil

1/2 cup plus 1 tablespoon brown sugar

2 cups wild mushrooms, left whole, or button mushrooms, sliced

4 packs ramen noodles, seasoning discarded

4 fried eggs, for serving

julienned carrots, sliced scallions, and minced cilantro, for serving

roasted acorn squash:

1 medium acorn squash, peeled, seeded, and diced

2 tablespoons coconut oil, melted

1 tablespoon brown sugar

Add pork to the bowl of a crockpot. Pour in the chicken broth, 1/2 cup soy sauce, 1/4 cup rice vinegar, and fish sauce over the pork. Add the chili paste, ginger, lime juice, black pepper, and 1 tablespoon brown sugar. Cover the crockpot and cook on low for 7-8 hours or on high for 4-6 hours. (low and slow is preferable.)
About 40 minuted before you're ready to eat, roast the squash. Preheat oven to 400 degrees. In a small bowl mix together coconut oil, brown sugar and a good pinch of pepper. Add the squash to a greased baking sheet and pour the oil over the squash. Toss to combine. Bake for 30-40 minutes, tossing a couple times during roasting.
Meanwhile, remove the pork from the crockpot and add the mushrooms. Cover the crockpot and crank the heat up to high. Lightly shred the pork with 2 forks.
Heat a large skillet over medium heat. Add the sesame oil. Once hot, add enough pork to cover just the surface of your skillet, do not crowd. Sprinkle a little brown sugar over the pork, add 2 tablespoons soy sauce and 2 tablespoons rice vinegar, toss. Allow the pork to caramelize, about 2 minutes. Stir, and allow the pork to continue to caramelize, another 2 minutes. Remove the pork to a plate, and repeat with remaining pork.
Add the ramen noodles to the crockpot and allow them to cook 5 minutes. Once the noodles are cooked, Stir in about half the pork. Ladle the soup into bowls. Top with extra caramelized pork, roasted acorn squash, and an egg. Garnish with carrots, scallions, and cilantro.

teriyaki chicken lettuce wraps... 40 minutes

the goods:

1 small sweet potato, peeled and cubed
3 tablespoons olive oil, divided
2 boneless, skinless chicken breasts, chopped
1 zucchini, diced
1/2 cup diced red onion
1 teaspoon minced garlic
1/3 cup teriyaki sauce
1/8 teaspoon black pepper
1 teaspoon cornstarch
1 head iceberg lettuce
2 tablespoons chopped scallions

Preheat oven to 425 degrees. Toss sweet potatoes with 1 tablespoon oil and 1/2 teaspoon salt. Spread in a single layer on a rimmed baking sheet. Bake until crispy, about 15-20 minutes. Let cool.
Heat 1 tablespoon oil in a medium nonstick skillet over medium high. Add chicken, and cook, stirring occasionally, until lightly browned, about 5 minutes. Remove chicken from skillet. Heat remaining tablespoon oil in same skillet over medium-high; add zucchini, onion, and garlic, and cook, stirring often, until tender, about 5 minutes. Return chicken to skillet; add teriyaki sauce, pepper, and stir to combine. Stir together cornstarch and 1 tablespoon cold water in a small bowl until smooth. Add to chicken mixture; cook stirring occasionally, until thickened, about 1 minute. Cut and remove for from bottom of lettuce and discard. Separate leaves and top with chicken mixture, then sweet potatoes, and finish with scallions.

thai chili corn chowder with coconut fried shrimp... 50 minutes

the goods:

soup:

2 tablespoons olive oil

2 garlic cloves, minced

1 tablespoon fresh ginger, grated

1 lemongrass stalk, chopped

1 fresno chile, seeds removed, minced

4 cups chicken broth

1 russet potato, peeled, and cubed into small pieces

4 cup frozen corn

1 can (14 ounces) full fat coconut milk

1/3 cup sweet thai chili sauce

2 tablespoons butter

8 ounces fontina cheese, shredded

1/3 cup fresh cilantro, chopped

1/3 cup basil, chopped

1 ripe mango, peeled and diced

fresh cilantro, basil, and lime for serving

coconut shrimp:

1/2 cup flour

1/2 teaspoon salt

1/2 teaspoon pepper

2 eggs

3/4 cup panko bread crumbs

1 and 1/2 cup unsweetened shredded coconut

1 pound shrimp, peeled and deveined

coconut or canola oil for frying

Heat olive oil in a large soup pot over medium heat. Add garlic, ginger, lemongrass, and fresno chile. Cook for 2 minutes until fragrant and soft. Slowly pour in the chicken broth and add the potato. Simmer, uncovered for 15 minutes.

While it's simmering, start the shrimp. Add flour, salt and pepper to a shallow bowl. Add the eggs to another bowl and gently beat together. Add the panko and coconut to a third bowl, mixing them to combine. Working in an assembly line, coat the shrimp in the flour, dip in the egg, allowing excess to drip off and dredge in the coconut crumbs. Place on a plate and repeat with remaining shrimp.

Heat a heavy bottomed, high-sided skillet over medium heat and add enough oil to cover the bottom and 1-2 inches up the sides. Once the oil is hot, add the shrimp in batches, frying about 2-3 minutes per side until shrimp are light golden. Place fried shrimp on a paper-towel-lined plate and repeat with remaining shrimp.

To finish soup, add the corn coconut milk. and sweet chile sauce. Continue cooking until corn is warm, about 5 minutes Reduce heat to low and add butter and cheese. Cook over low heat, stirring often until cheese has melted and soup is creamy. Serve topped with cilantro, basil and a squeeze of lime alongside shrimp.

korean style pork chops... 25 minutes (plus marinating)

 the goods:

4 boneless pork chops
1 tablespoon olive oil
1/4 cup soy sauce
2 tablespoons honey
4 cloves garlic, minced
1 teaspoon sesame oil
1 teaspoon ginger, minced
2 teaspoons sriracha sauce
black pepper to taste

Preheat oven to 400 degrees. In a medium sized bowl, whisk together the soy sauce, honey, garlic, ginger, sesame oil, and sriracha sauce. Add pork chops and allow to marinate for about 20 minutes.
Heat olive oil in a cast iron skillet over medium-high heat. Add pork chops (without marinade), and cook for about 5 minutes on the first side, or until it's nice an golden brown. Flip the pork chops then pour marinade over the top. Cook for another 5 minutes. Place the skillet in the oven and roast for 10 minutes, or until the pork chops are completely cooked through (this time with vary depending on the thickness of your chops). Serve immediately.

crispy sesame beef... 35 minutes

the goods:

1 pound sirloin steak
4-5 tablespoons cornstarch
1 quart canola oil

sauce:
1 cup sweet chili sauce
4 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons honey
sesame seeds, for garnish

Freeze steaks for 15 minutes, then slice across the grain, into 1/4-inch pieces and place in a large bowl. Sprinkle with 3 tablespoons cornstarch, stir to coat each piece and set aside.

In a large, deep pot, heat oil to 350-375 degrees. Sprinkle meat with 1-2 more tablespoons of cornstarch (depending on how much has been absorbed). Stir to ensure that all the pieces of meat are separated from each other and evenly coated.

Once the oil is hot, drop 1/3 of the meat into the oil and stir with a slotted spoon. Cook the meat until browned and crispy. Drain onto paper towels and sprinkle with salt. Continue cooking the meat in batches until it's all cooked.

In a large skillet, heat the sweet chili sauce, soy sauce, sesame oil, and honey until warmed. Add in crispy beef and stir to coat and heat. Serve over rice with sesame seeds.

asian noodle salad... 30 minutes

the goods:

1 package linguine noodles, cooked according to package instructions

1/2 head napa cabbage, sliced

1/2 head purple cabbage, sliced

1/2 bag baby spinach

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 orange bell pepper, thinly sliced

1 bag beam sprouts

1 bunch cilantro, chopped

3 scallions, sliced

1 cucumber, peeled, and sliced

1 cup cashews, lightly toasted in a skillet

dressing:

1 lime, juiced

8 tablespoons olive oil

8 tablespoons soy sauce

3 tablespoons sesame oil

1/3 cup brown sugar

2 tablespoons fresh ginger, minced

2 garlic cloves, minced

2 tablespoons pickled jalapenos, chopped

chopped cilantro

In a large bowl combine all the salad ingredients besides cashews and noodles. In a mason jar, combine all dressing ingredients and shake to combine. Add warm, drained noodles to the salad along with the dressing. and toss with clean hands to combine. Top with cashews and serve.

ginger-sesame chicken salad... 30 minutes (plus marinating)

the goods:

marinade and dressing:

1/4 cup soy sauce

3 tablespoons fresh ginger, peeled and minced

1/4 cup vegetable oil

2 tablespoons hoisin sauce

1 tablespoon sesame oil

1 teaspoon sriracha sauce

1 teaspoon salt

2 large boneless skinless chicken breasts, pounded to an even thickness

1/4 cup red wine vinegar

1/4 cup finely chopped scallions

salad:

1 head napa cabbage, very thinly sliced

2 carrots, peeled and grated

3 scallions, thinly sliced on the diagonal

2/3 cup cilantro leaves, coarsely chopped

1/2 cup slivered almonds

1 teaspoon white sesame seeds

1 teaspoon chia seeds

Marinade: whisk together the soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha, and salt. Put chicken breasts in a medium zip-top bag and add 1/4 cup marinade. Place chicken in fridge and marinate for 30 minutes. To the remaining marinade, add 1/4 cup red wine vinegar and sliced green onions to create the dressing. Store in fridge until ready to use.
(While chicken is marinating, you can chop up the rest of the salad)
Grill chicken  on a hot grill or grill pan about 5 minutes per side until cooked through. Transfer chicken to a cutting board and allow to rest for 10 minutes before slicing, or cutting into chunks.
In a large bowl, combine the cabbage, carrots, scallions, and cilantro. Add the chicken and toss. Add dressing a little a time and toss until coated. Serve topped with almonds, sesame seeds, and chia seeds.

baked sweet and sour chicken... 1 hour and 20 minutes

the goods:

3 boneless skinless chicken breasts, cut into 1-inch chunks

1/2 cup cornstarch

2 eggs, beaten

1/4 cup vegetable oil

sweet and sour sauce:

3/4 cup sugar

1/2 cup apple cider vinegar

1/4 cup ketchup

1 tablespoon soy sauce

1/2 teaspoon garlic powder

Preheat oven to 325 degrees. Lightly oil a 9-by-13-inch baking dish.
In a medium bowl, whisk together sugar, vinegar, ketchup, soy sauce, and garlic powder to make the sauce. Set aside.
In a large bowl, season chicken with salt and pepper. Stir in cornstarch and gently toss to combine.
Heat vegetable oil in a large saucepan or wok. One at a time, dip chicken in eggs and add to hot pan. Cook until golden brown, then transfer to a paper-towel-lined plate. Add chicken to prepared baking dish and pour sweet and sour sauce over the top. Place into the oven and bake until the sauce has thickened, 55 minutes, stirring every 15 minutes to evenly coat the chicken.
Serve over rice.

broccoli and bell pepper stir fry... 40 minutes

When my cousin Natalie claimed to have the "best stir fry sauce" I'm not going to lie, I was a skeptic. But she sure delivered! I tweaked her recipe for the stir fry just a tad, but the sauce I wouldn't dare touch! Perfection!

the goods:

"the best" stir fry sauce:
1/2 cup soy sauce
1/2 cup chicken broth
1 tablespoon cornstarch
1 tablespoon honey
1 teaspoon sesame seed oil
1 teaspoon rice vinegar
2 inch piece of ginger, peeled, grated, or finely minced
2 garlic cloves, grated, or finely minced

stir-fry:
3 boneless skinless chicken breasts, chopped into 1-inch pieces
1 large head of broccoli, chopped
2 red bell peppers, ribs and seeds removed, chopped
1 large zucchini, chopped
1 yellow onion, chopped
olive oil
2 cups long-grain rice, cooked according to package instructions

In a mason jar, combine the stir fry sauce ingredients, shut lid, and shake to combine. Set aside.
Cook the rice according to package instructions.
Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of olive oil to the pan, and add the chicken. Cook chicken about 5-7 minutes (depending on how big your chunks are), until cooked through. Transfer to a bowl. Drizzle in a little more olive oil, add onion to the pan, and cook until soft and translucent, about 7 minutes. Transfer onions to bowl with chicken. Add bell peppers to pan and cook until crisp-tender, about 5 minutes; transfer to bowl. Add broccoli to pan and cook until crisp tender (adding olive oil as needed), about 5 minutes; transfer to bowl. Add zucchini to pan and cook until crisp-tender, about 5 minutes. Return all the veggies and chicken in the bowl back into the wok. Pour in the stir fry sauce, reduce heat to medium, and cook for about 3-5 minutes more until the sauce has thickened. Serve over warm rice.

slow-cooker honey garlic chicken... 5 hours

Forgive the photo quality, it gets dark so early these days!

 the goods:

2 large bone-in, skinless chicken breasts
1/2 cup honey
1/2 cup soy sauce
1/4 cup blackberry jam
1/4 cup hoisin sauce
2 tablespoons olive oil
3 cloves garlic, minced
1/2 onion, diced
1/4 teaspoon crushed red pepper flakes
1 tablespoon cornstarch
sliced scallions, for garnish
prepared white rice, for serving

Arrange chicken breasts in the slow cooker so they are not overlapping.
In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil. garlic, onion, and crushed red pepper flakes. Pour sauce over the chicken. Cover and cook on low for 4-5 hours until the chicken is fully cooked.
Using tongs, remove the chicken from the slow cooker and place it on a cutting board (reserving liquids). Remove the bones, then use 2 forks to shred the chicken. Transfer chicken to a medium bowl. In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry. Transfer liquids from the slow cooker into a small saucepan set over medium-high heat. Whisk in the slurry. Bring the sauce to a boil and cook until it has thickened slightly, about 3 minutes. Pour the sauce over the chicken, tossing to combine. Serve the chicken over rice topped with scallions.

spicy beef lettuce wraps...15 minutes (plus marinating)

the goods:

1 cup fresh pineapple, cubed

1/4 cup soy sauce

1/4 cup molasses

2 tablespoons apple cider vinegar

2 tablespoons sriracha chili sauce (or 1 tablespoon for less heat)

1 tablespoon ketchup

4 garlic cloves

1 teaspoon fresh grated ginger

1 pound sirloin steak, sliced into strips 

(tip: if you put it in the freezer for about 15 minutes before slicing, it helps firm it up)

1 and 1/2 tablespoons vegetable oil

1 red pepper, sliced into thin strips

6 scallions, sliced into 2-inch strips

1 carrot, sliced into thin strips

1 head iceburg lettuce, leaves separated

sesame seeds, for garnish

Marinate the beef. In a blender, combine pineapple, soy sauce, molasses, vinegar, sriracha, ketchup, garlic, and ginger. Blend on high until well combined. Add the steak strips to a zip-top bag and pour the marinade over the steak strips. Refrigerate for at least 1 hour or up to 6 hours.
Heat a wok or large skillet over medium-high heat and warm 1 tablespoon oil. Add half the steak strips, letting excess marinade drip off before adding to pan. Cook, tossing occasionally, until the steak is browned on the outside, about 3-5 minutes. Transfer to a bowl. Cook the remaining steak strips, adding more oil if needed. Transfer to bowl.
Add the red peppers, scallions, and carrots to wok/skillet. Toss them frequently until they are crisp-tender, about 2-3 minutes. Remove and transfer to a separate bowl.
Assemble wraps: Add a few slices of beef to the lettuce leaf, top with cooked vegetables, and sprinkle with sesame seeds. Wrap and enjoy!

honey pineapple teriyaki chicken skillet... 30 minutes

the goods:

sauce:

1/4 cup soy sauce

1/4 cup water

6 tablespoons honey

2 tablespoons pineapple juice

1 and 1/2 tablespoons rice wine vinegar

1 and 1/2 tablespoons dry sherry or mirin

1 teaspoon freshly grated ginger

1 tablespoon cornstarch mixed with 1 tablespoon cold water

2-4 tablespoons canola oil

2 boneless skinless chicken breasts, cut into 1-inch cubes

2 tablespoons cornstarch

1 red bell pepper, cut into 1-inch pieces

1 and 1/2 cups fresh pineapple chunks

scallions and cashew pieces, for serving

Prepare the sauce: In a small bowl, whisk together the soy sauce, water, honey, pineapple, rice wine vinegar, sherry, and grated ginger. Set aside with the cornstarch slurry.

Season the chicken with salt and pepper and toss with the 2 tablespoons cornstarch in a zip-top bag. Heat 2 tablespoons oil in a wok or large skillet over medium heat. Place the chicken in the pan and cook until golden, about 5 minutes, stirring often (add more oil as needed). Add the bell pepper and saute 2-3 minutes more. Add the pineapple to the pan. Whisk the cornstarch slurry into the sauce and pour it into the pan. Toss until it coats the chicken. Continue to cook until the sauce thickens, about 3-4 minutes more. Remove from heat. Serve over rice, and top with scallions and cashews.