Ground Beef Tacos

Serving Size: 15-20 tacos

Ingredients

• 15-20 taco shells
• 3 tbsp of tomato paste
• ½ tsp of black pepper
• ½ tsp of paprika
• ½ tsp of chili powder
• ½ tsp of cayenne pepper

Marinade

• 2 lbs of ground beef
• 1 egg
• 1 tsp of salt
• ½ tsp of black pepper
• ½ tsp of oregano
• ½ tsp of paprika
• ½ tsp of chili powder
• ½ tsp of cayenne pepper
• ¼ tsp of ground cumin
• 2 tbsp of lemon juice

Optional Toppings:

Salsa, Shredded Lettuce, Cheese, Guacamole, Sour Cream

Step by Step

1. In a bowl, mix together the ground beef, egg, marinade seasoning, and lemon juice. Stir in only one direction until it comes together.
2. Refrigerate for at least 3 hours, preferably overnight.
3. Heat up oil in the pan and then add in the ground beef. Cook on medium heat until the beef is about 75% done.
4. Add in the tomato paste, black pepper, paprika, chili powder, cayenne pepper, and a sprinkle of salt. Stir until it begins to boil.
5. Once it boils, turn it on low heat and let it simmer for 10-15 minutes.
6. Remove from heat and let it cool. Serve in taco shells with toppings of your choice.

Kimchi Beef

Serving Size: 5-7 servings

Ingredients

• 3 cloves of garlic
• 5 oz of kimchi

Marinade

• 1 lb of flank steak
• 3 scallions
• ½ tsp of brown sugar
• ¼ cup of soy sauce
• ½ tsp of Korean red chili pepper flakes (gochugaru)
• 1 tsp of tapioca starch (太白粉)

Step by Step

1. Thinly chop 3 scallions and place into a bowl.
2. Add soy sauce and brown sugar into the bowl and let sit.
3. Slice the flank steak into thin shreds (肉絲).
4. Add the steak into the bowl and mix so that the meat is soaked in the marinade.
5. Add in Korean red chili pepper flakes and tapioca starch.
6. Mix until incorporated.
7. Cover and refrigerate for at least 2 hours
8. Once the beef has been marinated for a couple hours, warm the pan.
9. Add in about 2 spatula's worth of oil into the pan.
10. Dice the garlic.
11. Once the oil is warmed, add in the garlic on low heat.
12. When the smell of garlic starts to form, add in the beef.
13. On medium high heat, stir the beef and slightly shake the pieces so that they separate.
14. Once the beef is about 50% cooked, add in the kimchi.
15. Mix until the beef is done, then remove on to a plate or bowl.
16. Let it sit for 3-5 minutes.

Slow Cooker Steak Fajitas

1½ qt

Ingredients

• 2 lbs of flank steak
• 1 tsp of pepper
• 1 tsp of salt
• ½ tsp of paprika
• ½ tsp of garlic powder
• ½ tsp of chili powder
• ½ tsp of cumin
• ½ of a white onion
• 3 bell peppers
• 2 plum tomatoes

Step by Step

1. Add vegetable oil into the slow cooker until it thinly covers the bottom of the pot.
2. Dice the onions, bell peppers, and tomatoes. Place into the slow cooker.
3. In a small bowl, mix together the salt, pepper, paprika, garlic powder, chili, and cumin.
4. Sprinkle and rub the spice mixture into the flank steak. There should be leftover spice.
5. Add the remainder of the spice into the slow cooker.
6. Place the flank steak into the slow cooker on top of the peppers and onions.
7. Cook on high heat for 2 hours.
8. Remove the steak from the slow cooker and cut into pieces.
9. Place the cut steak back into the slow cooker and mix.
10. Cook on high heat for about 1 hour.
11. Serve with cilantro lime rice, tortilla, or salad.

Korean Spicy Beef Marinade

Serving Size: 1 lb

Ingredients

• 1 lb of flank steak
• ½ tsp of brown sugar
• ¼ cup of soy sauce
• ½ tsp of Korean red chili pepper flakes (gochugaru)
• 1 tsp of tapioca starch (太白粉)
• 1 tsp of rice wine (米酒)

Step by Step

1. In a bowl, mix together the soy sauce, brown sugar, and Korean red chili pepper flakes until the brown sugar and pepper flakes dissolve into the soy sauce.
2. Slice the flank steak into thin shreds (肉絲) and add into the bowl.
3. Add the steak into the bowl and mix so that the meat is soaked in the marinade.
4. Add the tapioca starch and rice wine.
5. Mix until the starch and the rice wine is incorporated into the beef.
6. Refrigerate for at least 3 hours before using.

Baked Chicken Parmesan

Serving Size: 8 pieces

Ingredients

• 2 cups of Tomato Sauce
• 2 cups of shredded parmesan cheese

Marinade

• 1 lb of chicken breast
• 1 tsp of salt
• 1 tsp of black pepper
• ½ tsp of garlic powder

Coating

• 2 eggs
• ¼ cup of flour
• ½ cup of bread crumbs

Step by Step

1. Begin by marinating the chicken. Cut the chicken into 8 large pieces.
2. Using a meat tenderizer, flatten the chicken into ½" thick pieces.
3. In a bowl, mix together the salt, black pepper, and garlic powder.
4. Massage the spices into both sides of each piece of chicken and then place into a bag or bowl.
5. Refrigerate for at least 3 hours.
6. Prepare to coat the chicken by beating the eggs in a bowl, placing flour on one plate, and placing bread crumbs on another plate.
7. Coat the chicken by first dipping both sides in flour, dipping it in eggs, and then coating it in bread crumbs.
8. After coating, place each piece of chicken into a baking pan.
9. Preheat the oven to 400°F.
10. Bake the chicken for 15 minutes. The chicken should be fully cooked. If not, bake for another 3-5 minutes.
11. Pour tomato sauce on each piece of chicken, and top with cheese.
12. Bake in the oven for another 10 minutes for the cheese to melt.

Balsamic Chicken

Serving Size: 6-8 pieces

Ingredients

• 1 lb of chicken breast
• ½ tsp of salt
• ½ tsp of black pepper
• ¼ tsp of paprika
• ¼ tsp of garlic powder
• ¼ tsp of oregano
• ½ tsp of brown sugar
• 2 tsp of lemon juice
• 1 tsp of olive oil
• 2 tsp of cold water
• 2 tsp of balsamic vinaigrette

Step by Step

1. Cut the chicken breast into slices about 2" thick.
2. Using a meat tenderizer, pound the chicken until they are 1" thick.
3. In a bowl, mix together all of the ingredients.
4. Pour into a shallow plate and dip chicken pieces in one at a time.
5. Roll and place into a bowl or a bag and refrigerate. Let it sit overnight.
6. Once marinated, cook the chicken either using a grill or a pan.

• Grill: Brush oil on to the grill and heat to 510°F (Max). Grill for about 2 minutes on each side.
• Pan: Add in oil to cover pan about 1" deep. On medium heat, cook each side for about 2 minutes.

Chicken & Okra Stir Fry

Serving Size: 4-6 servings

Ingredients

• 1½ lb of Soy Sauce Chicken Marinade chicken
• 12 oz of okra
• 7 oz of cherry tomatoes (about 20 of them)
• 3 red hot peppers
• 4 cloves of garlic
• 1 tbsp of soy sauce
• ½ tsp of brown sugar
• ¼ cup of cold water

Step by Step

1. Dice the chicken into 1" cubes
2. Marinate the meat using the Soy Sauce Chicken Marinade
3. Boil a pot of water.
4. When the water boils, cook the okra on medium heat until it changes color. Okra cooks quickly, so it doesn't need to be cooked for too long.
5. Let the okra cool.
6. In the meantime, dice the red peppers and the garlic.
7. Once the okra is cooled, cut into ½" slices.
8. Slice the cherry tomatoes into halves.
9. In a pan, heat up about 1-2 spatulas worth of oil.
10. On medium high heat, cook the chicken.
11. Once chicken is done, remove from heat.
12. Add in another spatulas worth of oil.
13. Add in garlic and red peppers and cook until flavors come out.
14. Once the smell of garlic comes out, add in the okra and the cherry tomatoes and cook on medium heat.
15. Add in the soy sauce, cold water, and brown sugar.
16. Mix and then cover the pan. Let it cook until the liquid boils.
17. Once boiled, add the chicken back into the pan and mix.
18. Cover and let it cook on low heat until the liquid boils again.
19. Remove from heat and enjoy.

Japanese Chicken Curry

Serving Size: 3 qts of sauce

Ingredients

Marinade

• 2 lbs of chicken
• 1 tsp of salt
• 1 tsp of black pepper
• 1 tsp of garlic powder
• 2 tsp of tapioca starch

Sauce

• 1½ lb of carrots
• 3 gold potatoes or about 18 small potatoes
• 1 white onion
• 1 box of Golden Curry Sauce Mix

Stovetop Step by Step

1. Dice up the chicken.
2. Sprinkle salt, pepper, garlic powder, and tapioca starch on the diced chicken.
3. Massage until the chicken is covered in the mariande.
4. Refrigerate for at least 4 hours.
5. Peel the potatoes, carrots, and onion
6. Dice the vegetables into 1" cubes. The vegetables and chicken should be the same size.
7. In a pot, add in about 2 spatulas worth of oil.
8. Once the oil heats up, add in the chicken and cook on medium heat.
9. Set chicken aside once cooked.
10. Add another spatula of oil and turn to medium high heat.
11. Add in the potatoes and carrots. Sprinkle a bit of salt to help the vegetables cook.
12. Add in a small cup of cold water and cover the pot.
13. Let the pot cook on medium high heat until the carrots and potatoes are soft. The vegetables should be soft enough to cut it with the spatula, but not too soft that it can be easily mashed.
14. Add in the onions and chicken and cook on medium heat until the onions are translucent.
15. Add in 1 cup of cold water and 1 box of the Golden Curry Sauce Mix. It should be 2 packs.
16. On medium low heat, stir until the sauce mix block melts into a sauce and covers all the vegetables.
17. Serve with rice and enjoy!

Slow Cooker Step by Step

1. Dice up the chicken.
2. Sprinkle salt, pepper, garlic powder, and tapioca starch on the diced chicken.
3. Massage until the chicken is covered in the mariande.
4. Refrigerate for at least 4 hours.
5. Peel the potatoes, carrots, and onion
6. Dice the vegetables into 1" cubes. The vegetables and chicken should be the same size.
7. In a pan, add in about 1 spatula worth of oil.
8. Once the oil heats up, add in the chicken and cook on medium heat until about 75% done. Place into the slow cooker where the chicken will continue to cook.
9. Add another spatula of oil and turn to medium high heat.
10. Add in the onions and carrots. Sprinkle a bit of salt to help the vegetables cook. Cook for about 5 minutes and then add into slow cooker. Pour the remaining oil into the slow cooker as well.
11. Add in the potatoes into the slow cooker.
12. Add in 1 cup of cold water and 1 box of the Golden Curry Sauce Mix. It should be 2 of the packs.
13. Cook in the slow cooker on high heat for 3-4 hours. Stir every 45 minutes to an hour.
14. Serve with rice and enjoy!

Kimchi Chicken Fried Rice

Serving Size: 5-7 servings

Ingredients

• 1½ lbs of Korean Spicy Chicken Marinade chicken
• 6 eggs
• 1 lb of carrots
• 1 white onion
• 8 oz of white mushrooms
• 12 oz of shelled edamame beans
• 8 oz of sliced kimchi
• 2-3 cups of cooked rice

Step by Step

1. Dice the chicken into 1" cubes
2. Marinate the meat using the Korean Spicy Chicken Marinade.
3. Peel and dice carrots into ½" cubes.
4. Wash and dice the onions into ½" cubes.
5. Wash and slice the mushrooms.
6. Scramble the eggs.
7. In a pan, cook the scrambled eggs until done and then set aside.
8. Cook the chicken on medium heat until done and then set aside.
9. In a wok, heat up about 2 spatulas worth of oil.
10. When the oil is heated, add in the garlic.
11. Once the garlic smell comes out, add in the carrots. Sprinkle a bit of salt to help the carrots cook.
12. Cover and let it cook on medium heat until carrots are softened. The spatula should be able to cut through the carrots.
13. Once the carrots are ready, add in the onion, mushrooms, and edamame. Sprinkle in a bit more salt.
14. Stir and the cover the wok. Let it cook on medium heat until vegetables are done.
15. Add in the cooked chicken, scrambled eggs, and kimchi.
16. Stir and the cover. Let it cook on low heat for 3-5 minutes.
17. Add in the cooked rice and mix it in.

Shortcut Chicken Channa Masala

Serving Size: 3-5 servings

Ingredients:

Marinade

• 1 lb of chicken breast
• 1 tbsp of lemon juice (about ½ a lemon)
• 1 tsp of salt
• 1 tsp of black pepper
• 1 tsp of garlic powder
• ½ tsp of paprika
• 1 tsp of chili powder
• 1½ tsp of tikka masala sauce

Sauce

• ½ of an onion
• ¼ cup of tikka masala sauce
• 3 tomatoes
• 1 can of chickpeas
• ¼ cup of half and half
• 1 tbsp of flour

Step by Step:

1. Dice the chicken breasts
2. Sprinkle the salt, pepper, garlic powder, chili powder, and paprika on the chicken and massage.
3. Place into a bowl or ziploc bag and add in the tikka masala sauce.
4. Squeez in the lemon juice and mix until the sauce goes in.
5. Let it sit overnight for the chicken to marinate.
6. Once chicken has been marinated overnight, chop the onion and tomatoes.
7. Warm up a pan and about 1-2 spatuals worth of oil.
8. Cook the chicken on medium high heat.
9. Once cooked, set aside.
10. In a sauce pan on medium heat, sautee the onions. Sprinkle a bit of salt on top to help develop the flavor.
11. Once the onions are about halfway done (onions start to look translucent), add in the tomoates.
12. On medium heat, cover the pan and let the tomatoes cook until soften and the tomato juice forms.
13. When the sauce begins to boil, add in the tikka masala sauce and the half and half.
14. On medium low heat, stir to incorporate all of the ingredients. Cover and let it simmer until it boils.
15. Once boils, taste the sauce and edit accordingly if needed. Add more half and half if not creamy enough or add more spice if not flavorful enough.
16. After sauce is prepared as desired, add in the chickpeas and let simmer for about 1 minute.
17. Add in the cooked chicken and stir.
18. In a container or cup, combine the flour with a little bit of cold water and stir until the flour dissolves.
19. Add in the flour mixture and stir.
20. On medium low heat, cover the sauce and let it cook until it boils.
21. Remove from heat and serve with basmati rice.

Asian Five Spice Chicken Marinade

Serving Size: 1½ lbs

Ingredients

• 1½ lbs of chicken breast
• 1 tsp of tapioca starch
• ¼ cup of soy sauce
• 2 tsp of chili garlic sauce
• ½ tsp of black pepper
• ½ tsp of brown sugar
• ½ tsp of garlic powder

Step by Step

1. Prepare the chicken as needed for the recipe.
2. Add tapioca starch on top of the chicken and massage until the tapioca starch is in the chicken.
3. In a bowl, mix together the soy sauce, chili garlic sauce, black pepper, brown sugar, and garlic powder.
4. Place the chicken into the sauce by either dipping each piece or mixing it in depending on how the chicken was cut.
5. Refrigerate and let it sit overnight.

Herb Chicken Marinade

Serving Size: 1 lb

Ingredients

• 1 lb of chicken breast
• 2 tsp of herbes de provence or italian seasoning
• 1 tsp of salt
• 2 tsp of garlic powder
• 2 tsp of black pepper
• 3 tsp of lemon juice

Step by Step

1. Prepare the chicken as the recipe needs.
2. In a bowl, mix together the herbes, salt, garlic powder, and black pepper.
3. Coat the chicken with the spice mix.
4. Add lemon juice on top of the chicken.
5. Refrigerate and let it sit for at least 2 hours.

Korean Spicy Chicken Marinade

Serving Size: 1½ lbs

Ingredients

• 1½ lbs of chicken breast
• 5 cloves of garlic
• 2½ tsp of Korean red chili paste (Gochujang)
• ¼ cup of cold water
• ½ tsp of brown sugar
• 1 tsp of rice wine

Step by Step

1. Prepare the chicken as needed by the recipe.
2. Finely mince the garlic.
3. In a bowl, mix together the minced garlic, chili paste, cold water, sugar, and rice wine.
4. Add in the chicken and mix until all the chicken is covered.
5. Refrigerate and let it sit overnight.

Soy Sauce Chicken Marinade

Serving Size: 1½ lbs

Ingredients

• 1½ lbs of chicken breast
• 2 tbsp of soy sauce
• 2-3 scallions
• 1 tsp of tapioca starch
• ½ tsp of brown sugar
• ½ tsp of rice wine

Step by Step

1. Finely slice the scallions and place into a bowl.
2. Add the soy sauce on top of the scallions and mix. Let it sit for at least 10 minutes.
3. Prepare the chicken as needed for recipe.
4. Place the chicken into the scallions & soy sauce mixture.
5. Add in the brown sugar, rice wine, and tapioca starch. Coat the chicken so that it is covered in the mariande.
6. Cover and refrigerate for at least an hour before using.

Korean BBQ Spicy Pork

Serving Size: 1 qt

Ingredients

• 1 lb of thinly sliced pork butt
• 3 tbsp of soy sauce
• 3 scallions
• 1 tsp of brown sugar
• ½ tbsp of Korean red chili pepper flakes (gochugaru)
• 3 cloves of garlic
• ½" of ginger
• ¼ of a white onion

Step by Step

1. Thinly chop the scallions and place into a bowl.
2. Add soy sauce and brown sugar into the bowl and let sit for at least 10 minutes.
3. Dice the garlic and ginger and then place into the bowl.
4. Add in the red chili pepper flakes.
5. Add in the pork and mix until all slices are covered in the marinade.
6. Refrigerate for at least 2 hours.
7. In a pan, heat up about 1 spatula worth of oil.
8. Add in the pork along with the marinade into the pan.
9. Cook on medium high heat until pork is about 80% done.
10. Remove from heat and let it rest for 5-10 minutes before eating.

Mushroom & Scallion Pork Rolls

豬串捲

Serving Size: 20 rolls

Ingredients

• 1 lb of Sa Cha Pork Marinade pork tenderloin
• ¼ lb of shiitake mushrooms
• 2 scallions
• 20 toothpicks

Step by Step

1. Marinate the meat using the Sa Cha Pork Marinade
2. Slice the scallions into 1" length.
3. Slice the shiitaki mushrooms about ¼" thick.
4. Place 2 scallions and 2 mushrooms on top of the meat, then roll it up.
5. Use a toothpick to hold the roll in place. It's okay if the toothpick doesn't go through the scallions or the mushroom, it's important that the toothpick goes through the two ends of the meat.
6. Repeat until all the meat is used.
7. Warm up a pan and add enough oil to fill the pan about 1½" deep.
8. Once the oil is warmed, place in the rolls. Only put enough so that the rolls do not overlap and can lay completely on their side.
9. On medium high heat, cook each side until the inside is no longer red/pink (at least 2 minutes on each side).

Pork & Fish Patty

肉餅加魚漿

Serving Size: 16 patties

Ingredients

• 1½ lb of ground pork
• 1 lb of fish paste (魚漿)
• ½ cup of soy sauce
• ½ tsp of brown sugar
• 1 egg
• 1 white onion
• ½ lb of carrots

Step by Step

1. Peel and then thinly shred the carrot. Place into a bowl.
2. Finely dice the white onions and add into the bowl.
3. Add in the soy sauce, brown sugar, and egg into the bowl.
4. Mix and let it sit for at least 30 minutes.
5. Add in the ground pork and the fish paste into the bowl.
6. Stir in one direction until the mixture comes together. The mixture should gel together and there should be little to no clumps of fish paste.
7. Refrigerate for at least 1 hour.
8. In a pan, heat up 2 spatulas worth of oil.
9. Make patties by taking about 1 tbsp of meat and tossing it back and forth. Then form a sphere and gently press down into a patty.
10. On medium low heat, cook for 4 minutes on each side. Check the first patty by cutting in half. If inside is still pink, increase time by 1 minute for each side.

Sa Cha Pork Marinade

沙茶醬豬肉

Serving Size: 1 lb

Ingredients

• 1 lb of pork tenderloin
• 2 tbsp of soy sauce
• 1 tsp of brown sugar
• 1 tbsp of sa cha sauce (沙茶醬)

Step by Step

1. Slice ¼" thick slices of the pork tenderloin.
2. Using a meat tenderizer, pound the meat until they are about ⅛" thick.
3. In a shallow bowl, mix together soy sauce, brown sugar, and sa cha sauce.
4. Dip both sides of the pork into the marinade. Hold the pieces vertically to let excess sauce drip down.
5. Roll the pieces up and placing into a bag. Refrigerate until ready to cook.

Soy Sauce Ground Pork Marinade

Serving Size: 1½ lbs

Ingredients

• 1½ lbs of ground pork
• 6 scallions
• ¼ cup of soy sauce
• 1 tsp of brown sugar
• 1 egg

Step by Step

1. Dice up the scallions and place into a bowl.
2. Pour the soy sauce, egg, and brown sugar into the bowl with the scallions.
3. Let the scallions sit for at least 20 minutes.
4. After the scallions have soaked, add in the ground pork.
5. Stir in a circle until the meat and the marinade comes together. Only stir in one direction.
6. Place in the fridge for at least 2 hours.

Fried Tofu with Sauce

Serving Size: 32 pieces

Ingredients

• 3 eggs
• 1½ tsp of tapioca starch
• 28 oz of medium firm tofu (2 boxes)

Sauce

• 2 tsp of chili garlic sauce
• 6 scallions
• 2 cloves of garlic
• 3 tbsp of soy paste

Step by Step

1. Make the sauce first by thinly chopping the scallions and dicing the garlic into a bowl.
2. Add in the chili garlic and soy paste. Make sure all of the scalliosn are coated with the soy paste.
3. Let it sit for about an hour
4. In a bowl, scramble the eggs and add the tapioca starch to make an egg wash.
5. Slice the tofu into ¼" thick pieces.
6. In a pan, heat about 2-3 spatulas worth of oil.
7. Dip the tofu slices into the egg wash and then place into the pan. Do not dip the tofu slices before there is space in the pan or else the eggs wash will not stick.
8. On medium heat, cook each slice of tofu for about 2 minutes on each side. It should be golden brown on each side when done.
9. Serve with sauce and enjoy!

Mapo Tofu

麻婆豆腐

Serving Size: about 1¼ qts

Ingredients

• ¾ lb of ground pork marinated with Soy Sauce Ground Pork Marinade
• 28 oz of medium firm tofu (about 2 boxes)
• 6 cloves of garlic
• 3 tsp of bean sauce (豆瓣醬)
• 3 tsp of chili garlic sauce (蒜蓉辣椒醬)
• 1 tbsp of rice wine (米酒)
• 1 tsp of tapioca starch (太白粉)

Step by Step

1. Marinate the ground pork with the Soy Sauce Ground Pork Marinade. Add 1 full egg to the marinade even though the marinade is for 1½ lbs of ground pork.
2. Finely dice the garlic.
3. Chop up the tofu into small cubes.
4. In a pan, warm about 1 spatuala worth of oil.
5. After warmed, add in the garlic.
6. Once the garlic smells starts to come out, add in the ground pork.
7. On medium high heat, cook the ground pork until about 50% done. Make sure the use the spatula to separate the ground pork so it isn't stuck together in one piece.
8. Add in the bean sauce and chili garlic sauce and let simmer on medium heat. Adjust the amount of sauce if the flavor is not to taste.
9. Once the meat soaks up the sauce, add in the tofu and stir until sauce coats the tofu.
10. Add in the rice wine and cover. Let cook for about 1-2 minutes.
11. In a cup or container, mix the tapioca starch with a little bit of cold water.
12. Add the strach mixture into the sauce and mix in.
13. Cover and let it cook until it boils.
14. Remove from heat and enjoy!