Korean BBQ Chicken Marinade
This sweet, salty, spicy sauce is from a very popular restaurant in my hometown. Use it as a marinade for chicken, or to baste chicken while grilling.

In a medium saucepan over high heat whisk together the sugar soy sauce water onion powder and ground ginger.

Bring to a boil.

Reduce heat to low and simmer 5 minutes.

Remove the mixture from heat cool and whisk in lemon juice and hot chile paste.

Place chicken in the mixture.

Cover and marinate in the refrigerator at least 4 hours before preparing chicken as desired.

Ramen Noodle Soup
Ramen noodles simmered with vegetable broth, soy sauce, chili oil, ginger and sesame oil.

Brownie Biscotti
This chocolate version of the Italian favorite contains cocoa, miniature chocolate chips, and chopped nuts.

Preheat oven to 375 degrees F (190 degrees C).

Grease baking sheets or line with parchment paper.

In a large bowl cream together the butter and sugar until smooth.

Beat in the eggs one at a time then stir in the vanilla.

Combine the flour cocoa and baking powder; stir into the creamed mixture until well blended.

Dough will be stiff so mix in the last bit by hand.

Mix in the chocolate chips and walnuts.

Divide dough into two equal parts.

Shape into 9x2x1 inch loaves.

Place onto baking sheet 4 inches apart.

Brush with mixture of water and yolk.

Bake for 20 to 25 minutes in the preheated oven or until firm.

Cool on baking sheet for 30 minutes.

Pacific Rim Cucumber Salad
A fresh herb and rice vinegar dressing is used to dress cucumbers, daikon radish, sweet onion, and tomatoes in this cucumber salad with a Pacific rim flair.

In a small saucepan over medium heat, combine the rice vinegar, sugar, and bay leaf; stir until boiling.

Remove from heat after whisking the boiling mixture until the sugar has completely dissolved.

Throw away the bay leaf.

Add salt and pepper to taste.

Set apart for cooling.

Slices of radish and cucumber should be placed on a layer of paper towels.

Slices of cucumber and radish should be topped with sea salt.

Wait 10 minutes before moving.

Use paper towels to dry after rinsing under cold running water.

In a large bowl, combine the cucumber, radish, sweet onion, tomatoes, chives, cilantro, garlic, and white pepper.

Dress the salad with the rice vinegar dressing and toss to combine.

Gluten-Free Teriyaki Sauce
With only 5 ingredients, this easy gluten-free teriyaki sauce recipe is delicious. It goes well with grilled or stir-fried meats and vegetables.

Whisk soy sauce honey lemon juice onion and garlic powder together in a bowl.

Peach Cobbler Cheesecake
Bourbon enhances the fresh peach flavor in this showstopper of a cheesecake–baked with a cobbler top to really impress guests at your next party!

Set the oven to 350 degrees Fahrenheit (175 degrees C).

Spray cooking oil on a 9-inch springform pan.

In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt to make the crust.

The bottom and sides of the prepared pan should be covered with the crumb mixture.

For about 10 minutes, or until set and golden, bake in the preheated oven.

Take out of the oven, then let cool for 30 minutes on a wire rack.

keep the oven running

Chinese Napa Cabbage Salad
The ideal dressing for this distinctly Asian cabbage salad is sweet and sour. The crunchy ramen noodles, almonds, and sesame seeds go incredibly well with it. 6 servings are produced.

broken noodles Put them in a medium skillet with butter and cook them there over medium heat.

Add sesame seeds and almonds.

To avoid burning, frequently stir.

After cooling, add the noodle seasoning mixture.

Combine cabbage and onions in a big bowl.

Mix the vegetable oil, rice vinegar, soy sauce, sesame oil, and sugar to make the dressing.

Add to the salad, toss, and serve.

Tacos Gobernador
In between a shrimp taco and a quesadilla, these simple Mexican tacos, known as “Tacos Gobernador,” are sure to be a hit at your upcoming Taco Tuesday!

Melt butter in a skillet over medium-high heat.

Add onions and serrano and cook until onions are soft and translucent 4 to 5 minutes.

Add garlic and cook until fragrant about 1 minute.

Season with salt and pepper.

Add tomatoes to the skillet and cook until they have softened about 3 minutes.

Add shrimp and lime juice.

Cook until shrimp turns pink 2 to 3 minutes.

Season with more salt and pepper.

Remove from heat.

Divide shrimp mixture into 8 equal portions.

Set aside.

Greek Couscous
A side dish or light main dish made with large pearls of Israeli couscous, garbanzo beans, feta cheese, sun-dried tomatoes, and Greek olives is ideal for a hot summer day.

Put the water and chicken broth in a saucepan, add the garlic, and bring to a boil.

Cover the pan, add the couscous, and turn off the heat.

Give the couscous about five minutes to stand before fluffing with a fork to ensure that all the water has been absorbed.

The couscous should be allowed to warm up.

Toss the couscous, sun-dried tomatoes, olives, feta cheese, and garbanzo beans in a sizable serving bowl.

In a small bowl, combine the oregano, black pepper, white wine vinegar, and lemon juice.

Pour the mixture over the prepared couscous.

Re-toss to serve.

Amanda’s Potatoes
A gourmet twist on Potatoes Au Gratin with caramelized onions and fresh herbs. Great for brunches and potlucks.

Over low heat, add onion butter and brown sugar to a big skillet.

Cook for about 45 minutes, stirring occasionally, until the onions are caramelized.

Set the oven to 350 degrees Fahrenheit (175 degrees C).

Spray cooking oil in a 9×13-inch baking dish.

Sliced potatoes should be arranged in a single layer at the bottom of the baking dish.

Add a thin layer of onions on top.

Over the layer, drizzle some cream and sprinkle some rosemary.

Four times through the layers, finish with the onions, cream, and rosemary.

Bake for one hour, or until the top potatoes are golden brown and the sauce is bubbling, in a preheated oven.