Beef with Brocolli Takeout

Ingredients

First, marinate the meat:
1/4 tsp baking soda
1/2 tsp sugar
1/2 tbsp cornstarch
1/2 tbsp low-sodium soy sauce OR worcestershire sauce
1/2 tbsp water
1 tbsp vegetable oil OR EVOO
1/2–1 lb flank steak, sliced into thin strips

Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and
vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover
and refrigerate at least 1 hour (or overnight), then proceed below.

1/2 c low-sodium soy sauce OR worcestershire sauce + a little salt
1 tbsp brown sugar
2 cloves garlic, minced
1 tbsp flour
1/2 tbsp sherry OR stock
2 tbsp vegetable oil  OR EVOO
1 heads broccoli, crowns only OR bag of







rice

In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry
until smooth. Set aside.

In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high
heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer
broccoli to a plate.

Reduce heat to medium-high. Carefully add the remaining tablespoon of oil to
the hot pan. Add the marinated meat and half of the sauce mixture and saute for 3-
4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in
the broccoli and remaining sauce. Saute 1 minute more. Serve over rice.

Garlic & Herb Baked Wings

Ingredients
6 wings and/or drummettes
2 tbsp garlic powder
1 tbsp onion powder
1 tbsp seasoned salt
1 tbsp McCormic Original Buffalo Wings Seasoning Mix
2 tbs EVOO

Preheat oven to 425˚.

Mix garlic and onion powders, seasoned salt, seasoning mix and EVOO together in a gallon sized baggie. Add wings and coat with mix.

Cover a baking sheet with tin foil. Coat tin foil with oil spray to keep wings from sticking. Lay wings on baking sheet; spread out. Bake for 40 minutes, turning once while baking.

Classic Buttermilk Chicken 'n' Waffles

 Buttermilk Fried Chicken
acozykitchen.com

The night before:
1 1/2 cup buttermilk
1/4 teaspoon salt
3 chicken breasts, cut into 3-inch pieces

The day of:
Vegetable oil
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon dried thyme
1/2 teaspoon paprika
1/4 teaspoon cayenne
1 tablespoon buttermilk
1 tablespoon milk

1. In a bowl, mix together the buttermilk and salt. Add the chicken tenders and mix, being sure the chicken is evenly coated with buttermilk. The chicken should be at least halfway submerged in the buttermilk so add more if you need to. Cover with plastic wrap and transfer to the refrigerator overnight or for a minimum of 3 hours.

2. Preheat the oven to 200 degrees F. Remove the bowl of chicken and allow to sit on the counter while you prepare everything. You don’t want the chicken freezing cold.

3. To a medium pot or cast iron, add enough oil so it reaches 1 1/2-inches up the pot’s side. Heat the oil to 325 degrees F to 350 degrees F. While the oil is heating up, mix together the flour, salt, pepper, thyme, paprika and cayenne. In a super small bowl, mix together the buttermilk and milk; add it to the flour mixture and mix. (This will make the flour mixture a little shaggy which will help with the crispiness.)

4. Prepare for a double-dredge! Working in an assembly-type fashion, thoroughly coat each buttermilk-soaked chicken tender with the breading. Re-dip it in the buttermilk and coat it one more time with the flour mixture, pressing to adhere the breading to the chicken tender. Add the chicken to the oil 3 pieces at a time. Allow to fry for 2-3 minutes and until golden brown. Remove and drain on a paper towel. Transfer the fried chicken to a baking sheet and place in the oven to keep warm while you make the waffles.

Adapted from PW’s famous Fried Chicken

Buttermilk Waffles

Dry:
1 1/2 cup all-purpose flour
3 tablespoons white granulated sugar
1 3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet: 
1 1/2 cup buttermilk
1 large egg
3 tablespoon vegetable oil

1. In a medium bowl, mix together the flour, sugar, baking powder, baking soda and salt; set aside. To a measuring cup or a small bowl, measure out the buttermilk. Next, add the egg and vegetable oil; beat until completely combined.

2. Since each waffle iron is different, add the recommended amount of batter to the iron per your manufacture’s recommendation. Close the iron top and cook until the waffle is medium golden brown. Transfer the cooked waffle to a 200 degree F and repeat until you’ve cooked through the batter.

3. Serve each waffle with a few pieces of chicken. Garnish with a pat of butter and a heavy drizzle of syrup, if you like.

Yields (depending on your iron) 4 waffles