Spicy Honey-Brushed Chicken

• 2 tsp garlic powder

• 2 tsp chili powder
• 1 tsp salt
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp red pepper flakes
• chicken breasts/thighs/tenders, thin
• 6 Tbsp honey
• 2 tsp apple cider vinegar

Directions:
1. Preheat oven to 350°.
2. Combine first 6 ingredients in bowl; coat chicken in mixture and transfer to greased baking sheet, and bake for 10
minutes, flipping halfway through.
3. Combine honey and vinegar. Remove chicken and brush with mixture. Bake another 5 minutes. Remove and brush
again and serve.

Note: the remaining honey and vinegar mixture is super good poured over rice or veggies!

Korean Beef Bowl

• 1 lb. ground beef
• ¾ tsp minced garlic
• 1 Tbsp sesame oil
• 1/3 cup brown sugar, packed
• ¼ cup soy sauce
• ½ tsp crushed red pepper
• ¼ tsp ground ginger
• green onions (for garnish)

Directions:
1. Brown beef with garlic and drain excess fat.
2. Combine remaining ingredients in bowl and mix thoroughly. With heat still on beef, add sauce and combine. (Make
more sauce if you like it extra saucy!)
3. Add chopped green onions and serve over rice!

Shepherd’s Pie
• 3-4 carrots, chopped
• 1 medium onion, chopped
• 2 Tbsp olive oil
• 1 lb. ground beef
• 1 Tbsp butter
• 1 tsp thyme
• 1 tsp pepper
• 2 Tbsp flour
• 2 Tbsp Worcestershire
• 2 Tbsp ketchup
• 1 cup beef broth
• Family size Bob Evan’s mashed potatoes (cook according to package directions)

Directions:
1. Preheat oven to 400°.
2. Heat oil in skillet and add carrots and onions. Cook until soft then add beef.
3. Brown beef and drain excess fat. Add butter, thyme, and pepper and cook until fragrant. Add flour and mix
thoroughly, then mix in Worcestershire and ketchup.
4. Pour in beef broth, mix, and simmer for 5 minutes.
5. Grease 9x13 dish with cooking spray. Pour in beef mixture and spread evenly in dish. Add potatoes on top in even
layer. Bake in oven for 20 minutes then serve!

Apple Braised Chicken

• 2 tsp vegetable oil
• 3-4 thin chicken breasts
• 2 Tbsp flour
• 1/2 large red onion
• 2 medium apples, quartered and sliced thin
• 1 cup apple cider
• 1 cup chicken broth
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 2 tsp cornstarch

Directions:
1. In large skillet, heat oil. Toss chicken in flour and add to skillet, browning well. Remove chicken and set aside.
2. Reduce heat to low and add onion. Saute until cooked then stir in apples, cider, chicken broth, salt, ginger, and
chicken. Cover and simmer for 15 minutes. Transfer chicken, onions, and apples to new dish.
3. In small bowl, whisk together cornstarch and pan juices. Add to pan and simmer for 1 minute. Pour sauce over chicken
and serve.

Irish Stew with Guinness

• 1/4 cup olive oil
• 1 1/4 lbs. stewing beef, cut into 1-inch pieces
• 6 large garlic cloves, minced
• 6 cups beef stock or beef broth
• 1 cup Guinness stout
• 1 cup red wine
• 2 Tbsp tomato paste
• 1 Tbsp sugar
• 1 Tbsp thyme
• 1 Tbsp worchestershire
• 2 bay leaves
• 2 Tbsp butter
• 3 lbs. potatoes, peeled and cut into 1/2 inch pieces (~7 cups)
• 1 large onion, chopped
• 2 cups carrots, chopped
• salt & pepper
• flour to thicken stew

Directions:
1. Heat oil in large pot over med-high heat. Add beef and brown. Add garlic and saute for 1 minute. Add beef stock,
Guinness, red wine, tomato paste, sugar, thyme, worchestershire, and bay leaves. Bring to boil; reduce heat to med-low
then cover and simmer 1 hour.
2. Melt butter in another pot or deep skillet and add potatoes, onion, and carrots. Saute until golden and set aside until
stew is ready.
3. Add vegetables and simmer, uncovered, for 40 minutes or until veggies are tender. Discard bay leaves and spoon off
fat. Add flour to thicken if desired.