Buttermilk Biscuits

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup buttermilk

Instructions:

1. Preheat your oven to 425┬░F (220°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, sugar, and salt.
3. Add the cold and cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
4. Make a well in the center of the mixture and pour in the buttermilk. Stir until just combined, being careful not to overmix.
5. Transfer the dough onto a lightly floured surface. Gently knead the dough a few times until it comes together.
6. Pat the dough into a 1-inch thick rectangle. Using a biscuit cutter or a round glass, cut out biscuits and place them onto the prepared baking sheet, leaving a little space between each biscuit.
7. Gather

Southern Fried Chicken

Ingredients:

• 2 lbs chicken pieces (such as drumsticks, thighs, or wings)
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper, to taste
• Vegetable oil, for frying

Instructions:

1. In a large bowl, combine the chicken pieces and buttermilk. Make sure the chicken is fully coated. Cover the bowl and refrigerate for at least 2 hours or overnight to marinate.
2. In a separate bowl, combine the all-purpose flour, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well.
3. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. The oil should be at least 1 inch deep.
4. Take each marinated chicken piece and coat it in the flour mixture, pressing gently to adhere. Shake off any excess flour.
5. Carefully place the coated chicken pieces in the hot oil, being cautious not to overcrowd the skillet. Fry the chicken

Chicken Parmesan

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 eggs, beaten
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• Fresh basil leaves, for garnish
• Salt and pepper, to taste
• Olive oil, for frying

Instructions:

1. Preheat your oven to 375┬░F (190°C).
2. Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness.
3. In a shallow dish, combine the breadcrumbs, grated Parmesan cheese, salt, and pepper.
4. Dip each chicken breast into the beaten eggs, then coat them with the breadcrumb mixture, pressing gently to adhere.
5. Heat olive oil in a large skillet over medium-high heat. Fry the chicken breasts for about 3-4 minutes per side until golden brown and crispy.
6. Remove the chicken breasts from the skillet and place them on a baking sheet. Spoon marinara sauce over each chicken breast and top with shredded mozzarella cheese.
7. Bake in the preheated oven for about 20 minutes until the chicken is cooked

Stir-Fried Vegetables with Garlic

Ingredients:

• 2 cups mixed vegetables (such as broccoli florets, bell peppers, carrots, snap peas)
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce (optional)
• 1/2 teaspoon sesame oil
• Salt and pepper, to taste
• Sesame seeds, for garnish (optional)

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add minced garlic to the skillet and sauté for about 30 seconds until fragrant.
3. Add the mixed vegetables to the skillet and stir-fry for 3-4 minutes until they are crisp-tender.
4. In a small bowl, whisk together soy sauce, oyster sauce (if using), sesame oil, salt, and pepper.
5. Pour the sauce mixture over the vegetables in the skillet and toss to coat evenly.
6. Continue cooking for an additional 1-2 minutes until the vegetables are well-coated and heated through.
7. Remove from heat and garnish with sesame seeds, if desired.
8. Serve the Stir-Fried Vegetables with Garlic as a side dish or over

Sesame Chicken

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup cornstarch
• 2 tbsp sesame seeds
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup low-sodium soy sauce
• 2 tbsp hoisin sauce
• 2 tbsp rice vinegar
• 2 tbsp honey
• 2 green onions, sliced (for garnish)

Instructions:

1. In a large bowl, combine cornstarch, sesame seeds, salt, and black pepper. Toss the chicken pieces in the mixture until well coated.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken pieces and cook until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add minced garlic and grated ginger. Sauté for about 1 minute until fragrant.
4. In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, and honey. Pour the sauce mixture into the skillet and bring to a simmer.
5. Add the cooked chicken back to the skillet and toss

Mongolian Beef

Ingredients:

• 1 lb flank steak, sliced into thin strips
• 1/4 cup cornstarch
• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 1-inch piece of ginger, peeled and minced
• 1/2 cup soy sauce
• 1/2 cup brown sugar
• 1/2 cup water
• 2 green onions, chopped
• Sesame seeds, for garnish (optional)

Instructions:

1. In a bowl, coat the sliced flank steak with cornstarch, shaking off any excess.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add the coated steak to the skillet and stir-fry until browned and crispy. Remove the steak from the skillet and set aside.
4. In the same skillet, add the minced garlic and ginger, and sauté for a minute until fragrant.
5. In a small bowl, whisk together soy sauce, brown sugar, and water until well combined.
6. Pour the sauce mixture into the skillet and bring to a simmer.
7. Add the cooked steak back to the skillet and toss to coat it with the sauce. Cook for another 2-3 minutes until the sauce thickens and coats the beef.
8. Remove from heat and garnish with

Sweet and Sour Chicken

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1/2 cup cornstarch
• Salt and pepper, to taste
• Vegetable oil, for frying
• 1 green bell pepper, cut into chunks
• 1 red bell pepper, cut into chunks
• 1 small onion, cut into chunks
• 1 cup pineapple chunks
• 1/4 cup ketchup
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions:

1. In a bowl, season the chicken pieces with salt and pepper. Add cornstarch and toss until evenly coated.
2. Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken until golden brown and cooked through. Remove and set aside on a paper towel-lined plate.
3. In the same skillet, add a little more oil if needed, and stir-fry the bell peppers and onion until slightly softened.
4. Add the pineapple chunks to the skillet and cook for another minute.
5. In a small bowl, whisk together ketchup, rice vinegar, soy sauce, and brown sugar

Honey Walnut Shrimp

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1/2 cup cornstarch
• 1/2 cup walnuts, halved
• 1/4 cup mayonnaise
• 2 tbsp honey
• 1 tbsp condensed milk
• 1 tbsp lemon juice
• Vegetable oil, for frying
• Salt, to taste

Instructions:

1. In a bowl, coat the shrimp in cornstarch, shaking off any excess.
2. In a separate pan, toast the walnuts over medium heat until fragrant and lightly browned. Set aside.
3. Heat vegetable oil in a deep skillet or pot over medium-high heat.
4. Fry the coated shrimp in batches until golden brown and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.
5. In a mixing bowl, whisk together the mayonnaise, honey, condensed milk, lemon juice, and a pinch of salt.
6. Add the fried shrimp and toasted walnuts to the bowl and gently toss until coated with the honey mixture.
7. Serve hot and garnish with additional walnuts if desired.

Grilled Steak with Chimichurri Sauce

Ingredients:

• 2 ribeye steaks, 1 inch thick
• Salt and pepper, to taste
• 1/2 cup fresh parsley leaves, chopped
• 1/4 cup fresh cilantro leaves, chopped
• 2 garlic cloves, minced
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1/4 teaspoon red pepper flakes

Directions:

1. Preheat grill to high heat.
2. Season steaks generously with salt and pepper.
3. In a small bowl, mix together parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper.
4. Grill steaks for 4-5 minutes per side for medium-rare, or until desired doneness is reached.
5. Let steaks rest for 5 minutes before slicing. Serve with chimichurri sauce on top.