Q Kitchen

  Ingredients 1-1 1/2 pounds ground beef, browned 1/2 onion, diced and sautéed 1 pound broccoli, steamed For the sauce: 1 teaspoon ground ginger 2 garlic cloves, minced 1/3 cup hot water 1/3 cup soy sauce 3 tablespoons brown sugar or honey 1 1/2 tablespoons cornstarch 1-2 tablespoons sesame oil Sprinkle of white pepper For serving: Cooked rice Sesame seeds, optional Cook Mode   Prevent your screen from going dark Instructions Brown the ground beef and onion in a large skillet over medium heat. Once cooked, drain excess grease if needed and set aside. ( I like to keep a Tbsp or 2 of grease for flavor) In another pan steam the broccoli with 1/4 cup of water, cover for about 6 minutes or until tender. In a small bowl, whisk together the ginger, garlic, hot water, soy sauce, brown sugar (or honey), cornstarch, sesame oil, and white pepper until smooth. Add the steamed broccoli to the beef and onion. Pour the sauce over everything and stir to combine. Cook over medium heat for a fe...

  Honey Mustard Chicken Bites Ingredients 1-1 1/2 pounds chicken breast, cut into bite-size pieces 1-2 tablespoons poultry seasoning, roast chicken seasoning, or bouillon powder Salt and black pepper, to taste For the marinade: 5 tablespoons butter, melted 5 tablespoons honey 5 tablespoons Dijon mustard Cook Mode   Prevent your screen from going dark Instructions Place the cut chicken pieces in a bowl. Season with poultry seasoning, salt, and pepper. In a separate bowl, combine the melted butter, honey, and Dijon mustard. Stir until smooth. Pour the marinade over the chicken and toss to coat. Cover and refrigerate for 1–2 hours if time allows, or cook right away. Heat a large skillet over medium heat. Add the chicken along with the marinade. Cook for 2–3 minutes per side, stirring occasionally, until the chicken is cooked through and lightly caramelized. Remove from heat and serve warm.

  Watermelon Gummies 3.5 cups sweet watermelon, blended and strained 1/4 cup lime juice 1/4 cup unflavored grass fed beef gelatin combine in a pot and heat over medium heat, warm and stir until gelatin dissolves pour into mold and transfer to fridge for 30 minutes. Optional, coat in cane sugar and a pinch of citric acid Watermelon Sorbet 8 cups watermelon, pureed 2 tbsp lime juice simple syrup 1 cup water 1 cup sugar bring to boil and allow to cool combine mixtures and pour into a 9x13, freeze. Strawberry Lemonade Popsicles 2 cups strawberries 1/2 cup fresh lemon juice 1 2/3 cup water 1/2 cup cane sugar Blend and pour into molds Cookie dough bites 3/4 cup almond or peanut butter 1/3 cup vanilla protein powder 3 tbsp maple syrup or honey 1 tbsp melted coconut oil 1 tsp vanilla 1/4 tsp salt 4 tbsp mini chocolate chips 1.5 cups whipped topping 1.5 scoops vanilla protein powder 1 tsp vanilla 1 cup dark chocolate 2 tsp coconut oil Gold Fish Crackers 8 oz sharp cheddar, shredded 1...

  Powdered Sugar For every cup of granulated sugar add 1 Tbsp of Arrowroot powder or Corn Starch Brown Sugar For every cup of granulated sugar add 1 Tbsp of Molasses. Double the Molasses for Dark Brown Sugar Pancake/Waffle Mix Mix is 8 cups flour, 4 tsp salt, 6 tablespoons baking powder, 4 tablespoons sugar. combine 2 cups of mix, add 2 eggs, 1 2/3 c milk(or buttermilk) 1/3 c melted butter and 1tsp vanilla. Cornbread mix Mix is 4 cups cornmeal, 4 cups flour, 1/4 cup baking powder, 2tsp salt. combine 2 cups of mix, 1 egg, 1 c buttermilk, 1/4 c honey, 4 tablespoons melted butter. Bake for 20 minutes at 400 degrees. Brownie Mix Mix is 6 cups flour, 4 tsp baking powder, 4 tsp salt, 8 cups sugar, 8 ounces unsweetened cocoa powder. 1/2 cup butter, melted 2 eggs, beaten 1 tsp vanilla extract 2 ¼ cups brownie mix 1/2 cup chopped nuts (optional) Preheat oven to 350°F. Grease an 8×8 pan. Combine the butter, eggs, and vanilla. Whisk. Add the brownie mix, whisk until smooth. Stir...

  Each should make about 20-30 oz. Store in fridge for 1 week or freezer for 3 months. Cream of Chicken 2 Cups Chicken Broth 1/2 Cup AP Flour 1.5 Cups Milk 1/2 tsp onion powder 1 tsp Poultry Seasoning 1/2 tsp minced garlic Pinch Salt and Pepper Cream of Mushroom 2 Cups Chicken Broth 1/2 Cup AP Flour 1.5 Cups Milk 1/2 tsp onion powder 1 tsp Italian Seasoning 1/2 tsp minced garlic 1.5 cups chopped mushrooms Pinch Salt and Pepper Cream of Celery 2 Cups Chicken Broth 1/2 Cup AP Flour 1.5 Cups Milk 1/2 tsp onion powder 1 tsp Italian Seasoning 1/2 tsp minced garlic 1.5 Cups Chopped Celery Pinch Salt and Pepper Italian Blend 2 tbsp dried basil 2 tbsp dried oregano 2 tbsp dried rosemary 2 tbsp dried thyme 2 tbsp dried marjoram 1 tbsp ground sage 1 tsp red pepper flakes Poultry Blend 3 Tbsp dried basil 2 tbsp dried thyme 2 tbsp dried oregano 2 tbsp dried marjoram 1 tbsp dried rosemary 2 tbsp paprika 2 tsp onion powder 1 tsp garlic powder

  Thousand Island 1 C Mayo 1/4 finely diced onion 2.5 Tbsp ketchup 2 Tbsp Sweet Relish 1 tsp white vinegar 1/2 tsp sweet paprika 1/4 tsp salt Italian Dressing 1/2 C olive oil 1/4 C red wine vinegar 2 Tbsp parmesan cheese 3 tsp honey 2 tsp lemon juice 1 tsp minced garlic 1.5 tsp italian seasoning salt and pepper to taste Buttermilk Ranch 1/2 C Mayo 1/2 C Sour Cream 1/2 C Buttermilk 3 tsp fresh lemon juice 1/4 tsp worcestershire 1 tbsp parsley 1/2 tsp dill weed 1/2 tsp chives 1/2 tsp garlic powder 1/2 tsp onion powder 1/4 tsp salt pinch of pepper Balsamic 1/2 C balsamic vinegar 1/4 C olive oil 2 tsp maple syrup 1 tsp dijon mustard 1 tsp garlic minced salt and pepper to taste Honey Mustard 1 C olive oil 1/2 fresh lemon juiced 1 tbsp acv 2 tbsp honey 2 tbsp dijon mustard salt and pepper to taste Fruit Vinaigrette 1 cup fresh fruit 1/4 c olive oil 1/2 fresh lemon juiced 3 tbsp acv 1 tbsp honey pinch of salt (blend) Poppy Seed 2/3 Cup olive oil 1/3 cup acv 2 tbsp lemon juice 2.5 m...