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INGREDIENTS

• 1/2 cuphot sauce
• 1/2 teaspoongarlic salt
• 3-3 1/2 lbs chicken, cut up
• 1 cup Bisquick baking mix
• 1/2 teaspoononion salt
• 1 teaspoon black pepper
• vegetable oil (for frying)

DIRECTIONS

1. Combine the hot sauce and garlic salt; pour over the chicken in a large bowl.
2. Combine the Bisquick, onion salt and pepper in another bowl.
3. Remove the chicken from the sauce and drain.
4. Dredge chicken in Bisquick mixture.
5. Heat the oil over medium high heat until hot.
6. Reduce the heat to medium and add chicken pieces.
7. Fry the chicken for about 15 minutes on each side until the juices are clear and chicken is golden brown.

INGREDIENTS

• 1 lb sea scallops, quartered if large
• 6 tablespoons extra-virgin olive oil
• 1/4 cup dry white wine
• 2 tablespoons flat leaf parsley, coarsely chopped
• 1 tablespoon garlic, minced
• 1 small dried chipotle chile, with seeds,stemmed and chopped
• fine sea salt
• 1/2 lb capellini

DIRECTIONS

1. Preheat the oven to 400°.
2. In a large shallow glass or ceramic baking dish, toss the scallops with the oil, wine, parsley, garlic and chipotle.
3. Season with salt and bake for about 15 minutes, or until the oil is sizzling and the scallops are firm.
4. Meanwhile, in a large pot of boiling salted water, cook the capellini until just al dente, about 3 minutes.
5. Drain; transfer to a serving bowl.
6. Add the scallops and their juices, toss well and serve immediately.

INGREDIENTS

• 6 corn tortillas
• 4 cloves garlic, whole
• 1 mediumwhite onion or red onion, chopped
• 2 dried pasilla peppers or
• 1 ancho chili(can add more based on spice preference)
• 4-6 plum tomatoesor
• 2 medium round tomatoes, roughly chopped
• 6 cups chicken broth
• 1 sprig epazote
• salt
• 1 teaspoon ground cumin (optional)
• 2 tablespoonsvegetable oil

To serve

• 6 ounces queso frescoor any crumbly any crumbly cheese
• 6 ounces cheddar cheeseor monterey jack cheese, shredded
• 1ripe avocado, cut into 1/2 inch cubes
• 1 large lime, sliced
• cilantro, finely chopped

DIRECTIONS

1. Cut tortillas into 1/4 inch strips.
2. Bake at 400 degrees until golden brown and crisp.
3. Add oil to a saucepan and heat.
4. When hot, add the dried chiles and quickly fry for 30 sec until they crisp up.
5. Remove and drain on paper towels.
6. Add garlic and onion to the oil.
7. Reduce heat and cook them until golden.
8. Add them along with chiles to a food processor.
9. Add tomatoes to the food processor.
10. Blend all into a smooth puree.
11. Set a saucepan over medium heat.
12. Add puree and keep stirring until the puree thickens to a dark red paste (takes almost 10 minutes).
13. Now add the broth, cumin and epazote to the paste.
14. Mix well.
15. Bring to a boil and then cover partially and simmer over a low flame for 30 minutes.
16. Season with salt.
17. Divide cheeses and avocado among soup bowls.
18. Add a ladle of soup and top with some tortilla chips and cilantro.
19. Serve lime slices alongside.

INGREDIENTS

• 8 ouncesrice noodles (rice sticks)
• 6 tablespoonsvegetable oil
• 1/2 cup canned chicken broth
• 1/4 cup tamari soy sauce
• 1/4 cup rice vinegar
• 2 tablespoonschili paste
• 1/2 teaspoon sugar
• 3/4 lbpork loin , cut julienne
• 1 medium onion, cut julienne
• 2 medium carrots, peeled and cut julienne
• 8 stalks celery, cut
• 1/2 head napa cabbage, shredded
• 1 bunch green onions, chopped
• 1 bunch cilantro, minced

DIRECTIONS

1. Cook noodles until tender but firm.
2. Do not overcook.
3. Drain and toss with 3 tablespoons oil; set aside.
4. Mix stock, soy sauce, vinegar, chili paste and sugar in small bowl.
5. Stir fry pork in wok.
6. Add onion, set aside.
7. Stir fry the rest of the vegetables but cabbage.
8. Combine pork and onions, vegetables, cabbage, cilantro and the sauce.
9. Mix well.
10. Can be served hot or cold.

INGREDIENTS

The Sauce
• 1/2 cup ketchup
• 4 teaspoons low sodium soy sauceor regular regular soy sauce, your choice
• 1/2 teaspoon salt
• 2 tablespoons worcestershire sauce
• 3 tablespoons sugar
• 1 1/2 teaspoonssesame oil
• 1/2-1 teaspoon cayenne pepper(depending on how much “heat” you can handle!)
• 1/2 cup chicken broth

The Rest

• 2 tablespoons cornstarch
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 3 whole double boneless skinless chicken breasts, cut into cubes
• 1/4 cupoil
• 2-3 tablespoons minced fresh ginger
• 1 tablespoon minced garlic
• 1 small onion, chopped
• 1 medium bell pepper, any color,sliced into strips (2 small peppers can be used, to give more color contrast)
• 8 ounces mushrooms, sliced
• 1 carrot, thinly sliced on diagonal
• 1 cup snow peas
• 1 1/2 cups cashews
• sesame seeds, toasted

DIRECTIONS

1. Combine sauce ingredients in a bowl and set aside.
2. In a large plastic resealable baggie, combine cornstarch, sugar and salt; Add chicken chunks, seal baggie and shake to coat chicken in cornstarch mixture.
3. Heat wok or large frying pan on high and add oil; heat to hot, but not smoking.
4. Add chicken pieces, garlic, ginger and onion, stirring until chicken is lightly cooked on the outside (about 1 minute).
5. Add bell pepper, mushrooms, and carrots; stir 2-3 minutes until softened.
6. Add snow peas and sauce, cooking until sauce comes to a boil.
7. Add cashews and sprinkle with sesame seeds.
8. Serve immediately, over rice if you’d like– YUM!