Chinese Style Chicken Thighs and Vegetarian Egg Rolls

Sometimes Chinese just sounds good, but what do you do when you don't want to order out? Make it of courses!

8 bone in skin off chicken thighs
2 tablespoons basalmic vinegar
1 tablespoons teriyaki sauce
1 teaspoons fresh ground ginger grated (1/2 teaspoon dried ginger will work
1 large cove garlic grated
2 teaspoons lemon zest
1/4 cup olive oil
Juice from half a lemon
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/4 teaspoon cumin

1 small green pepper cut into very thin match sticks
1 small zucchini cut into very thin match sticks
1 small onion cut into very thin slices
1 bag broccoli slaw
2 tablespoons teriyaki sauce
1 tablespoon low sodium soy sauce
1 teaspoon grated fresh ginger
1 clove grated garlic
1/4 cup corn starch
1 cup water
2 tablespoons coconut oil

12 egg roll wrappers
Water

2 cups vegetable shortening heated to 350 degrees (for frying)

In a small mixing bowl combine the vinegar, teriyaki sauce, ginger, garlic, salt, pepper, cumin, oregano, olive oil, lemon zest and juice. Whisk to combine. Place chicken in a large freezer bag ad pour over the marinade and seal. Make sue to coat all pieces of chicken with the marinade. Place this into h refrigerator for at least 30 minutes. Once the chicken is marinated place on a baking sheet and bake at 375 degrees for 45 minutes or until the chicken reaches 165 degrees. While the chicken is cooking heat the coconut oil in a large heavy bottom skillet or wok over medium high heat. Add the vegetables and stir fry for 5-7 minutes. In a small mixing bowl combine the teriyaki sauce, soy sauce, ginger, garlic, corn starch and water, whisk to combine. Pour this over the vegetables in the pan. Let the sauce thicken then remove for m heat. (This should on,y take a few minutes). Lay one egg roll skin on a clean, flat surface to form a diamond. Place about 1 1/2 tablespoons of the vegetable mixture in the middle. Fold up the bottom flap over the filling. Fold each corner over then roll like a burrito. Seal the end with a fab of water. Store seal side down. Once all the egg rolls are put together heat the vegetable shortening over medium high heat in a large heavy bottom skillet. Fry on all sides until golden brown and crispy. Serve immediately. For more on this recipe or any others please email me at alesia.leach@gmail.com

Seafood Chowder

If you want your family to eat more fish but not sure how, this is a recipe you may want to try!

3 swai fillets (or your favorite white fish)
2 packs lump crab meat
1 package lump lobster meat
1 pound shrimp shelled and deveined
6 small potatoes peeled and cubed
1 medium onion minced
2 large cloves garlic minced
4 carrots peeled and copped
1 celery heart chopped
1/2 yellow bell pepper chopped
1/2 orange bell pepper chopped
4 tablespoons butter
1 teaspoon "Old Bay" seasoning
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Salt and pepper to taste
2 bay leaves
3 cans chicken broth
3 cans water
1 bag frozen yellow corn

4 tablespoons butter
4 tablespoons flour
2 1/2 cups skim milk

Red Lobster Cheddar Bay Biscuits (follow the package directions)

In a large stock pot over medium heat melt the butter and add the onions and garlic. Season with salt and pepper and sweat for 5 minutes. Add in the celery, carrots, peppers and potatoes. Add the seasoning and let cook for another 10 minutes. Pour in the chicken broth and water. Bring to a boil the reduce, cover and simmer for 20 minutes or until the potatoes are fork tender. Once the soup has cooked for 10 minutes add in the fish. While the soup is cooking melt 4 tablespoons butter in a medium sauce pot over medium heat, and whisk in the flour. Let this bubble for a minute or two then whisk in the milk. Let this scold over medium heat whisking often until a thick sauce forms. Pour this sauce into the soup and let simmer for another 10 minutes. Stir in the corn and heat through. For more on this recipe or any others please email me at alesia.leach@gmail.com

Smoked Sausage Burgers with Smashed Garlic, Parmesan New Potatoes

This is a fun new way to use smoked sausage!

1 package turkey smoked sausage ground
1/2 small onion minced
2 cloves garlic minced
4 small white mushrooms minced
1 egg
1/2 cup left over brown rice
1/2 cup seasoned bread crumbs
1/2 cup shredded cheddar cheese

6 small or medium new potatoes scrubbed and cubed
4 tablespoons butter
1 cup milk
1 cup grated Parmesan cheese
6 cloves garlic crushed
Salt and pepper to taste

In the food processor grind the sausage and place in a large mixing bowl. Combine with all of the other ingredients. Form into patties and set aside. Clean and cube the potatoes and place hem in a large stock pot and cover with water. Add the garlic cloves and bring to a boil. Let this boil for 15-20 minutes or until they are fork tender. Drain and add back to the pot. Melt in the butter and mash with a potato masher stir in the milk and cheese. Season to taste with salt and pepper. Grill the burgers on your counter top grill until crispy on the outside. Top with your favorite toppings and serve hot. For more on this recipe or any others please email me at alesia.leach@gmail.com

Baked TeriyakiSalmon with Brown Rice and Roasted Vegetables

This is simple and healthy meal that will keep the family happy too!

2 1/2 pounds fresh salmon fillet
2 tablespoons basalmic vinegar
1 tablespoon teriyaki sauce
1/4 cup olive oil
1 teaspoon salt
1 teaspoon cumin
1/2 teaspoon garlic powder

1 medium butter nut squash peeled and cubed
1 medium acorn squash cubed
3 small zucchini cubed
4 small potatoes peeled and cubed
1/4 cup olive oil
Season to taste ( I love the warm spices like cumin, cardamom, nutmeg, clove and ground ginger)
Salt and pepper to taste

1 1/2 cups brown rice
2 cups water
1 bullion cube
1 tablespoon teriyaki sauce


In a small mixing combine the vinegar, teriyaki sauce, oil and spices whisk to combine. Skin the salmon and cut into 4 portions. Place the fish in a freezer bag and pour over the marinade, seal and massage to coat entirely. Place in the refrigerator for at least 30 minutes, but no more than an hour. Coat the vegetables with the oil and spices. Place this in a 400 degree oven. Place the rice, water, bullion and teriyaki sauce in a medium sauce pot. Bring to a boil then cover, reduce heat and simmer for 35-40 minutes. Place the salmon into a baking dish and bake in a 400 degree over for 25-30 minutes. For more on this recipe or any others please email me at alesia.leach@gmail.com

Un-Sloppy Joes and Cheesy Potatoes

This is a delicious meal that takes an American classic and makes much more table friendly.

4 tablespoons butter
4 tablespoon flour
1/2 small onion minced
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
2 cups milk
4 ounces Swiss cheese shredded
4 ounces cheddar cheese shredded
6 potatoes sliced thin

1 medium onion minced
1 green bell pepper minced
1 red bell pepper minced
1 cup minced white mushrooms
1 bag frozen spinach
1 bag veggie crumbles

1/2 cup ketchup
2 tablespoons yellow mustard
1 teaspoon cider vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 tablespoon cumin
1 tablespoons chili powder

In a small sauce pot over medium heat melt the butter and add the onions, salt, pepper, garlic and nutmeg. Cook for 3 minutes then sprinkle in the flour. Cook for another minute then whisk in the milk. Let this bubble whisking often until thickened. Remove from heat and melt in the cheese. Peel and slice the potatoes thin, and layer in a casserole dish that has been greased. Season with salt and pepper then layer in the cheese sauce. Top with seasoned bread crumbs and bake at 375 degrees for 45-50 minutes. In a large heavy bottom skillet heat 2 tablespoons of olive oil over medium high heat. Add the vegetables and veggie crumbles. Cook for 6-7 minutes then stir in the barbecue sauce and let simmer for 3-5 minutes. Serve on your favorite bun. For more on this recipe or any others please email me at alesia.leach@gmail.com