Awsm Cheesy Penne

Ingredients

• 4 cups fresh penne pasta
• 1/2 cup milk
• 2 teaspoons Dijon mustard
• 3/4 cup heavy cream
• 4 ounces aged English white Cheddar, grated
• Kosher salt
• Fresh finely ground black peppercorns

Directions

Bring a large saucepan of salted water to a boil over high heat. Add pasta, cook until al dente, and drain. Return pasta to the saucepan.

Whisk milk with Dijon in small bowl and add to the pot with cooked pasta, along with cream and grated Cheddar. Stir over medium-low heat until the cheese melts and the mixture is nice and thick. Season with salt and freshly ground pepper and serve. Happy indulging!

Awsm Honey Soy Chicken Drumsticks

This honey soy chicken drumsticks recipe is so tasty you will be left wanting more. The marinade really compliments the chicken. It makes it really sticky and delicious. Serves 6.

Ingredients

• 3 lb of chicken drumsticks
• 1/3 cup of soy sauce
• 1 tablespoon of honey
• 2 garlic cloves, crushed
• 1 small onion, thinly sliced
• 1/2 teaspoon of white pepper
• 1/4 cup of white wine

Cooking Instructions

Combine the soy sauce, garlic, onion, pepper, honey and white wine in a small saucepan. Stir the mixture over a low heat until the honey softens and all the ingredients are thoroughly mixed.

Remove the skin from the chicken drumsticks and score though the flesh in 1 inch intervals, making cuts in opposite directions to create the scored appearance. Pour marinade over the prepared chicken drumsticks. Place in a refrigerator and allow to marinate for 1 hour to develop the flavors.

Remove the chicken drumsticks from the marinade and barbecue over a preheated oiled BBQ plate or grill with the roasting hood down for about 25 minutes, turning the chicken occasionally to cook evenly, until tender and the juices are running clear. Brush two or three times with the remaining marinade towards end of cooking.

If you are cooking the chicken without a roasting hood, then allow extra time for cooking.

Awsm Garam Masala Chicken Pot Pie

Ingredients

• 2 tablespoons olive oil, plus more for brushing
• 4 boneless and skinless chicken thighs
• Salt and freshly ground black pepper, plus 2 teaspoons salt
• 2 cloves garlic, chopped
• 2 shallots, chopped
• 1 carrot, peeled and sliced
• 2 tablespoons salted butter
• 3 tablespoons all-purpose flour, plus more for dusting puff pastry
• 3 cups chicken stock
• 1 russet potato, peeled and cubed
• 1/2 cup frozen peas, defrosted
• 1 1/2 tablespoons garam masala, plus more for sprinkling
• 2 sheets (1 pound package) frozen puff pastry, defrosted slightly
• 2 tablespoons olive oil

Directions

Preheat the oven to 400 degrees F.

In a medium-size pot over medium-high heat, add the olive oil. Season the chicken with salt and pepper, and brown on both sides until golden, about 5 minutes on each side. Remove the chicken from the pan to a cutting board and reserve.

To the same pot add the garlic, shallots, and carrots and saute until golden. Remove the vegetables to a bowl and reserve. Turn the heat down to medium.

Melt the butter in the pot, whisk in the flour and cook for 1 minute. Stir in the chicken stock, and potatoes and cook until potatoes are mostly cooked but still firm, about 8 to 10 minutes. The chicken stock will have thickened to a sauce consistency. Turn off the heat.Chop the chicken into chunks and add the chicken and veggies back to the pot. Stir in the peas, and then the 1 1/2 tablespoons garam masala and 2 teaspoons salt. Ladle the mixture into 4 (10-ounce) oven safe bowls.

On a flat work suface, dust the puff pastry with flour and roll it out just a little thinner than it comes. Cut the puff pastry in squares large enough to hang over the sides of each bowl. Cover the bowls with the puff pastry pressing down around the sides. Brush with a touch of olive oil and sprinkle with some more garam masala. Cut a slit in the top of the pastry to allow steam to escape. Transfer to the oven and bake until the tops are golden brown, about 15 minutes.

Awsm Bruschetta with Poached Egg, Truffle Oil, and Arugula

Ingredients

• 1 baguette, cut diagonally into 4 slices (1/3-inch thick)
• Olive oil, for drizzling, plus 1 tablespoon
• Salt
• 2 teaspoons vinegar, your choice
• 1 clove garlic, chopped
• 2 cups baby arugula
• 4 eggs
• 2 tablespoons Gremolata, recipe follows
• Truffle oil
• 3 tablespoons grated Parmesan

Directions

Preheat a grill or grill pan over medium heat.

Drizzle olive oil over one side of each bread slice. Grill the bread slices on both sides until well marked. Set each bread slice on a plate.

Fill a medium size saute pan with cold water. Add 1 tablespoon salt and the vinegar and bring to a boil; lower the heat to a simmer.

Meanwhile, in another medium saute pan over medium-high heat, add 1 tablespoon olive oil. Stir in the garlic and cook until just fragrant. Add the arugula and toss to wilt. Remove from heat. Place some arugula over each slice of bread.

Crack 1 egg into a small bowl; then slowly slip it into the simmering water. Repeat with the rest of the eggs. Poach the eggs for about 3 minutes, until the whites have coagulated. One by one, remove the eggs from the water with a slotted spoon, resting the spoon on top of a towel to dry off the excess water.

Place 1 egg on top of each bread slice. Spoon some of the gremolata on top of each egg and drizzle with some truffle oil. Sprinkle Parmesan evenly over each egg and serve immediately.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Gremolata:

• 3 cloves garlic
• 1/2 cup flat-leaf parsley, stems removed
• 1 lemon, zested

Chop the garlic and parsley and place in a small bowl. Add the zest and stir to combine.

Awsm Chic Greek Salad

Ingredients

• 1/2 seedless cucumber, chopped
• 2 vine-ripe tomatoes, chopped
• 1 medium red onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 can quartered artichoke hearts in water, drained
• 1/2 cup flat-leaf parsley leaves, coarsely chopped
• Coarse salt and black pepper
• 1/2 lemon, juiced
• 1 small shallot, minced
• 3 tablespoons red wine vinegar, eyeball it
• 1 teaspoon dried oregano
• 1/3 cup extra-virgin olive oil, eyeball the amount
• 2 cans imported tuna in oil, drained
• 12 pepperoncini hot peppers
• 1 cup pitted kalamata olives

Directions

Arrange the cucumbers, tomatoes, onions and peppers, artichoke hearts and parsley on a platter. Squeeze the lemon juice over the platter, juicing the fruit cut-side-up to keep the seeds from falling into salad. Season with salt and pepper.

Place shallots, vinegar and oregano in a bowl and let stand 5 minutes. Whisk in extra-virgin olive oil in a slow stream. Pour dressing over salad. Garnish salad with chunks of tuna, hot peppers and olives.

Awsm Lemon Chicken Soup and Salad

Ingredients

• 4 tablespoons extra-virgin olive oil
• 5 scallions, chopped (white and green parts separated)
• 4 cups low-sodium chicken broth
• 1/2 cup white rice
• 1 bunch baby carrots (about 4 ounces), cut into chunks
• 1 bunch baby turnips (about 4 ounces), quartered lengthwise
• Kosher salt and freshly ground pepper
• 2 large eggs
• 4 tablespoons fresh lemon juice
• 2 cups shredded rotisserie chicken, skin removed
• 3 tablespoons chopped fresh parsley (optional)
• 8 cups salad greens

Directions

Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the scallion whites and cook, stirring, until softened, about 2 minutes. Add the chicken broth, 3 cups water, the rice, carrots, turnips and 1/4 teaspoon each salt and pepper. Bring to a boil, then reduce the heat to medium low and simmer until the rice and vegetables are tender, 12 to 15 minutes.

Whisk the eggs and 3 tablespoons lemon juice in a medium bowl. Slowly ladle about 1 1/2 cups of the hot broth into the egg mixture, whisking constantly. Add the shredded chicken to the pot, then whisk in the egg-broth mixture. Return the soup to a gentle simmer, then remove from the heat. Stir in the scallion greens and parsley and season with salt and pepper.

Put the salad greens in a large bowl and toss with the remaining 3 tablespoons olive oil and 1 tablespoon lemon juice. Season with salt and pepper. Serve with the soup.

Awsm Apple and Brie Quesadillas

Ingredients

• 1 Granny Smith apple, thinly sliced
• 4 teaspoons extra-virgin olive oil
• 4 8-inch flour tortillas
• 8 ounces brie cheese, sliced (rind removed)
• 1 tablespoon whole-grain mustard
• 1 tablespoon maple syrup
• 2 strips bacon, cooked and crumbled

Directions

Preheat a grill pan over medium-high heat. Toss the apple slices with 2 teaspoons olive oil and cook, turning occasionally, until marked and tender, 3 to 4 minutes.

Lay the tortillas on a cutting board. Top each with one-quarter each of the grilled apple and brie on one side, then fold the tortillas in half to cover the filling.

Heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium heat. Working in batches, cook the quesadillas until golden brown and the cheese melts, about 2 minutes per side. Meanwhile, mix the mustard and maple syrup in a bowl. Slice each quesadilla into wedges. Drizzle with the maple-mustard syrup and top with the bacon.

Awsm Ham and Cheese Pan Souffle

Ingredients

• 2 russet potatoes, peeled and cut into 1/2-inch cubes
• Kosher salt
• 6 large eggs, at room temperature, separated
• 8 ounces manchego or aged provolone cheese, grated (2 cups)
• 1 tablespoon all-purpose flour
• Freshly ground pepper
• 4 tablespoons extra-virgin olive oil, plus more if needed
• 1 onion, halved and thinly sliced
• 2 Anaheim chile peppers, halved, seeded and thinly sliced
• 1/4 pound boiled ham, cut into small cubes
• 1 teaspoon paprika
• 2 tablespoons chopped fresh parsley
• 1 clove garlic, minced

Directions

Preheat the oven to 400. Cover the potatoes with water in a pot; season with salt, cover and boil until just tender, 2 minutes. Drain.

Whisk the egg yolks, cheese, flour, and pepper to taste in a bowl.

Heat a 10-inch ovenproof nonstick skillet over high heat. Add 2 tablespoons olive oil, the onion and chiles and cook until browned, 4 minutes. Add the ham and cook 3 minutes. Transfer the mixture to a bowl. Add the remaining 2 tablespoons oil and the potatoes to the skillet and cook until golden, 4 minutes. Add the paprika, parsley and garlic and cook 1 minute. Transfer to the same bowl.

Beat the egg whites, 2 tablespoons water and 1/2 teaspoon salt with a mixer until soft peaks form. Stir one-third of the whites into the yolk mixture, then gently fold in the rest. Oil the skillet, if dry, and place over medium-low heat. Add the egg mixture, cover and cook until the top just sets, 4 to 6 minutes. Top with the filling and transfer to the oven, uncovered, until set, 5 to 7 minutes.

Awsm Candied Apple Pie

A delicious take on a traditional favorite, this pie is full of robust cinnamon and apple flavors. Makes 1 pie.

Ingredients:

• 1 3/4 cups apple juice (no sugar)
• 20 pieces cinnamon candy
• 1/4 teaspoon red food dye
• 1/2 teaspoon vanilla
• 5 green apples
• 3 tablespoons cornstarch
• 1 9″ pie crust
• whipped cream topping
• ground cinnamon (for garnish)

Instructions:

1. Pre-bake pie crust as per recipe instructions.
2. Prepare apples by removing peel and core, and cut into thin slices.
3. Mix together 1 1/2 cups of the unsweetened apple juice, candy, food dye, vanilla, and apples in a pan. Bring mixture to a full boil, stirring frequently, then reduce and let simmer until apples are tender.
4. In a bowl, mix 1/4 cup juice with the corn starch, then add to the apple mix, and cook until thick. Set aside and let cool at room temperature.
5. Pour mixture into prepared pie crust, and let chill over night. Add whipped cream topping and garnish with cinnamon.

Awsm Oven Baked Chicken Tenders

Ingredients:

• 3 chicken breasts (skin and bones removed)
• 1 cup bread crumbs (with Italian seasoning)
• 1/2 cup Parmesan (grated)
• 1 teaspoon salt
• 1 teaspoon thyme
• 1 tablespoon basil
• 1/2 cup butter (melted)

Instructions:

1. Heat oven to 400 F (200 C).
2. Cut chicken into nuggets, about two inches in length. Combine together crumbs, cheese, salt, and dried herbs in a bowl.
3. Pour melted butter into a dish. Dip nuggets in the butter, then with crumbs. Lightly grease a cookie sheet, and space nuggets evenly. Bake for about twenty minutes.

Awsm Candied Apple Pie

Ingredients:

• 1 3/4 cups apple juice (no sugar)
• 20 pieces cinnamon candy
• 1/4 teaspoon red food dye
• 1/2 teaspoon vanilla
• 5 green apples
• 3 tablespoons cornstarch
• 1 9″ pie crust
• whipped cream topping
• ground cinnamon (for garnish)

Instructions:

1. Pre-bake pie crust as per recipe instructions.
2. Prepare apples by removing peel and core, and cut into thin slices.
3. Mix together 1 1/2 cups of the unsweetened apple juice, candy, food dye, vanilla, and apples in a pan. Bring mixture to a full boil, stirring frequently, then reduce and let simmer until apples are tender.
4. In a bowl, mix 1/4 cup juice with the corn starch, then add to the apple mix, and cook until thick. Set aside and let cool at room temperature.
5. Pour mixture into prepared pie crust, and let chill over night. Add whipped cream topping and garnish with cinnamon.

Awsm Pumpkin Cheesecake

Ingredients:

• 16 oz. packaged cream cheese
• 3/4 cup white sugar
• 15 oz. canned pumpkin
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 2 large eggs
• 1/4 teaspoon salt
• 2 8″ pastry crusts
• whipped cream topping

Instructions:

1. Heat oven to 350 F (175 C).
2. In a bowl, combine cream cheese and the sugar, and beat. Mix in the pumpkin and spices, mixing thoroughly. Then, add in the eggs and salt and beat until smooth. Pour the mixture into pie crusts, dividing evenly.
3. Bake in preheated oven for about 50 minutes, or until the center has set. Let cool on wire rack at room temperature, then top with whipped cream.

Awsm Prawn Soup with Noodles and Lemongrass

Ingredients

• 2 lb of medium prawns
• 2 stems of lemongrass, sliced
• 2 lime leaves, finely sliced
• 2 garlic cloves, chopped
• 1 teaspoon of fresh ginger, grated
• 2 tablespoons of coriander, chopped
• 2 large red chillies, seeded and sliced
• 4 cups of fish stock
• 8 oz of fine rice noodles
• 6 spring onions, sliced
• 1 tablespoon of thai fish sauce
• 2-3 tablespoons of lime juice
• 2 cups of bean sprouts
• salt and pepper to taste
• 1/3 cup of coriander leaves

Cooking Instructions

Peel and devein the prawns, leaving the tails intact. Set aside.

Put the prawn heads and shells in a large saucepan with the lemongrass, lime leaves, garlic, ginger, coriander stems and half of the chilli. Add the fish stock and 2 cups of water and bring to a boil. Reduce the heat and simmer for 15 minutes. Strain and remove the solid pieces from the broth.

Pour the prawn broth back into the saucepan and bring to a boil over a medium heat. Add the noodles and simmer for 5 minutes, or until soft.

Add the prawns, spring onions, fish sauce, lime juice and the remaining chilli. Cook for 2 minutes or until the prawns turn a pinkish color. Add the bean sprouts.

Taste the prawn broth and add extra fish sauce, lime juice, salt or pepper if required. Serve immediately with coriander leaves for garnish.

Awsm Creamy Squash Soup

Ingredients:

• 6 crookneck squash (prepared)
• 1 large bell pepper (chopped)
• 1 large onion (chopped)
• 2 cups cheddar cheese
• 2 tablespoons heavy cream
• salt and pepper to taste

Instructions:

1. Prepare squash by peeling, de-seeding and chopping into cubes.
2. In a stew pot, place squash, pepper and onion with enough water to cover the vegetables. Once boiling, lower heat to a simmer and cook until tender, then drain the water.
3. In a food processor, blend vegetables and then return to the pot. Place in cheese cream and cook over medium heat until smooth.

Awsm Honey Mustard Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 teaspoon ground paprika
• 1/4 teaspoon black pepper
• 1/2 teaspoon curry powder
• 3 tablespoons Dijon mustard
• 1/4 cup honey
• 2 tablespoons apricot jam

Instructions:

1. Heat oven to 350 F (175 C). Season chicken with spices and place in a roasting pan.
2. In a bowl, combine remaining ingredients. Spread mixture over chicken, and marinate for at least an hour.
3. Bake in oven for 30 minutes, basting frequently.

Awsm Crispy Ginger Beef

Ingredients

• 1 lb of sirloin steak, thinly sliced
• 2 eggs
• 1 carrot, chopped
• 3 onions, chopped
• 1/4 cup of fresh ginger, chopped
• 5 garlic cloves, sliced
• canola oil
• 3 tablespoons of soy sauce
• 4 tablespoons of rice vinegar
• 1 tablespoon of sesame oil
• 1/2 cup of sugar
• 3 teaspoons crushed chilli
• 3/4 cup of cornstarch
• 1/2 cup of water

Cooking Instructions

Trim the sirloin steaks of any excess fat and cut into thin slices.

Combine cornstarch and water in a large bowl, mix well. Gradually add eggs into the mixture, beating lightly.

Dip the beef slices into the mixture so they are well coated.

Heat oil in a large wok. Make sure there is enough oil to coat the beef and vegetables. Add 1/4 of beef and cook until you have a crispy texture. Repeat the process for the remaining beef and set aside.

Use the same wok to cook the vegetables. Add the remaining oil. When hot enough add the carrots, onion, ginger, and garlic. Cook over high heat for a short while. Add soy sauce, sesame oil, rice vinegar, sugar, and crushed chilli to the vegetable mix. Bring to a boil and then add beef.

Serve immediately.

Awsm Easy Fish Tacos

Ingredients:

• 1/4 cup sour cream
• 2 tablespoons freshly squeezed lime juice
• salt and pepper to taste
• 1 jalapeno (cut in half)
• 2 1/2 cups red cabbage (shredded)
• 4 onions (diced)
• 2 tablespoons extra virgin olive oil
• 1 pound tilapia fillet strips
• 8 flour tortillas
• fresh cilantro for garnish

Instructions:

1. In a bowl, combine together the lime juice and sour cream, then add in salt and pepper and season to taste. Divide mixture in half, setting aside one half for later.
2. Dice half of the pepper and set aside.
3. In the same bowl with the sour cream mixture, add in all of the cabbage, onion, and remaining pepper. Mix well.
4. In a pan over medium heat, place olive oil and half of the pepper. Season fish to taste and fry the strips in the pan until golden, about five minutes. Remove pepper.
5. Warm tortillas before serving.

Awsm Caramel Candy

Ingredients:

• 2 cups sugar
• 1 cup brown sugar
• 1 cup corn syrup
• 1 cup evaporated milk
• 1 pint heavy whipping cream
• 1 cup salted butter
• 1 1/2 teaspoons vanilla extract
• Sea Salt to garnish

Instructions:

1. Prepare a 12 by 15 inch baking pan by greasing it lightly.
2. Mix together all ingredients, except vanilla, in a medium pot. Using a candy thermometer and stirring constantly, bring mixture to 250 F (120 C), then remove from the heat. Add in vanilla extract.
3. Pour caramel into greased pan, garnish with sea salt if desired. Let cool to room temperature, then cut into squares.

Awsm Classic Chicken Salad

Ingredients:

• 2 1/2 cups cooked chicken (diced)
• 4 cooked bacon strips (cumbled)
• 8 ounces sliced water chestnuts
• 1/2 cup celery (diced)
• 1 cup green grapes (cut)
• 3/4 cup mayo or dressing
• 1 tablespoon dried parsley (diced)
• 2 teaspoons onion (diced)
• 1 teaspoon lemon juice
• 1/4 teaspoon ground ginger
• 1 dash Worcestershire sauce
• salt and pepper to season

Instructions:

1. Mix together the chicken, bacon, water chestnuts, celery and grapes.
2. In a separate bowl, whisk all other ingredients; combine all ingredients and toss to coat. Let chill.

Awsm Chocolate Cream Pie

Ingredients:

• 1 pie crust (pre-baked)
• 1 1/4 cups sugar
• 2 tablespoons flour
• 2 1/2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups milk
• 4 large egg yolks
• 2 ounces unsweetened baking chocolate
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla

Instructions:

1. Pre bake pie shell as per recipe instructions, let cool to room temperature.
2. Beat together milk and yolks in a bowl until smooth.
3. In medium pot, mix together sugar, flour, cornstarch and salt. Slowly poor in milk mixture, and stir until smooth. Over medium heat, stir constantly until thick, and boils for a full minute.
4. Remove pot from the heat and slowly add in baking chocolate, butter and vanilla. Stir until smooth and creamy.
5. Pour mixture into the pre-baked pie crust. Press plastic wrap onto entire surface of filling (up to the edges) to prevent skin from forming, then refrigerate for at least four hours. Top with whipped cream and chocolate shavings.

Awsm Spicy Chicken Spring Rolls

Ingredients:

• 4 cups oil for frying
• 20 ounces canned chicken chunks (shredded and drained)
• 1 onion
• 1/2 cup cabbage (shredded)
• 1 carrot
• 1/4 cup barbeque sauce
• 1 dash hot sauce, soy sauce, and Worcestershire sauce
• 20 spring roll wraps

Instructions:

1. Prepare onion and carrot by shredding with a cheese grater.
2. Bring oil to 375 F (190 C) in an appropriate saucepan for deep frying.
3. Combine together the chicken with the veggies, and sauces in a bowl. Increasing spice to taste by using additional sauce.
4. Portion mixture by the tablespoon full into center of spring roll wraps. Dip fingertips in water and moisten edges of wraps, then roll mixture and seal the edges.
5. Deep fry in preheated oil for five minutes, or until golden, about three or four rolls at a time. Place on paper towels to absorb excess oil.

Awsm Thai Beef Salad

Ingredients

• 1 lb of beef fillet, thinly sliced
• 1 tablespoon of lime juice
• 1 tablespoon of fish sauce
• 1 garlic clove, crushed
• 1 tablespoon of fresh ginger, chopped
• 1 small cucumber
• 1 small red chilli, chopped
• 8 oz of mixed salad leaves
• 1 tablespoon of thai sweet chilli sauce

Cooking Instructions

Combine the lime juice, fish sauce, sweet chilli sauce, ginger and garlic in a small bowl and mix well. Dip the steak into the marinade to coat thoroughly. Cover with plastic wrap and refrigerate for 1 to 2 hours to develop the flavours.

Cook the beef in a hot frying pan or grill for 2-3 minutes on each side, or until the meat is cooked to your liking. Allow the beef to cool down for a few minutes to release the juices.

Slice the beef thinly into bite size pieces.

To serve the thai beef salad, mix together the cucumber and salad leaves and place on a large platter or in a large bowl.  Top with noodles (optional) and slices of beef. Pour thai sweet chilli sauce over the salad and you have yourself a very good meal.

Awsm BBQ Grilled Shrimp

Ingredients:

• 2 1/2 tablespoons extra virgin olive oil
• 1/4 cup butter (melted)
• 1 1/2 freshly squeezed lemons
• 3 tablespoons Dijon
• 1/2 cup basil leaves (chopped)
• 3 cloves garlic (chopped)
• salt and white pepper to taste
• 3 pounds prepared shrimp

Instructions:

1. Combine oil with the melted butter in a marinating dish. Add in the fresh lemon juice, mustard, basil, and garlic, and seasoning. Place shrimp in the dish and coat with marinade. Refrigerate covered for about an hour.
2. Place shrimp on skewers and cook on a preheated grill, about five minutes, rotating half way through.

Awsm Spicy Chicken Wings

Ingredients:

• 1/2 cup and 1 tsp. soy sauce, divided
• 1/2 cup Italian dressing
• 3 lbs. prepared chicken wings
• 1/4 cup butter
• 1/4 cup hot sauce

Instructions:

1. Prepare chicken wings by cutting at the joint, and removing the tips of the wings.
2. In a ziploc bag, mix together the half cup soy sauce, salad dressing, and prepared wings. Seal the bag and let chill at least five hours, or leave to marinate overnight. Heat the grill to medium.
3. Melt the butter in a saucepan, then add in the remaining soy sauce and the hot pepper sauce to taste. Remove from heat and set aside.
4. Let marinated chicken wings dry on a paper towel, then cook them until browned, turning frequently. About half an hour.
5. Glaze the wings in the butter sauce; toss to coat.

Awsm Thai Chicken Curry

Ingredients

• 1 chicken breast cut into bite sized chunks (roughly 400g)
• 100g fresh vegetables of your choice
• 400ml tinned coconut milk
• 50g green Thai curry paste
• 1 tablespoon sunflower oil
• 1/2 teaspoon kaffir lime leaf puree
• a handful of fresh basil leaves

For the jasmine rice

• 200g Thai jasmine or fragrant rice
• 25g unsalted butter
• a pinch of sea salt

Cooking instructions

First, make the jasmine rice.Place the rice into a large pan that has a tight fitting lid. Add 375ml of cold water and also add the butter and the salt. Bring it to the boil and then turn down the heat to a simmer. Cook over a low heat, keeping it covered, for about 20 minutes or until the rice has absorbed all of the liquid. You may need to add a little more liquid if the rice isn’t quite tender.

Whilst the rice is simmering, pour the coconut milk into a saucepan and bring it near to the boil. Remove the pan from the heat and stir in the thai curry paste, then put it to one side.

Pour the oil into a large frying pan or a wok if you have one. Stir-fry the chicken pieces over a high heat or until golden brown, this should take about 2 minutes.

Pour the warm, spiced coconut milk over the fried chicken and also add the kaffir lime leaf puree and fish sauce. Add any vegetables at this stage. Stir and then let simmer for about 12 minutes or until everything is well cooked.

Remove the rice from the heat and let it sit for 5 minutes. Make sure to fluff it up with a fork prior to serving. Sprinkle the basil over the curry and serve it with a small bowl of rice on the side.

Awsm Sausage Pasta

Ingredients

• 3/4 pound pasta
• 1 tablespoon olive oil
• 1 pound spicy Italian sausage
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon dried basil
• 1 (14.5 ounce) can diced tomatoes
• 1 (10 ounce) package frozen chopped spinach
• 1/2 cup grated Parmesan cheese
• 
  
• Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
2. In a large skillet, heat oil and sausage; cook through until no longer pink. During the last 5 minutes of cooking, add onion and garlic to skillet. Add broth, basil and tomatoes with liquid.
3. Cook over medium heat for 5 minutes to slightly reduce. Add chopped spinach; cover skillet and simmer on reduced heat until spinach is tender.
4. Add pasta to skillet and mix together. Sprinkle with cheese and serve immediately.