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Spicy Korean Cauliflower Bites

Servings: 6-8 | Prep: 20 min. | Cook: 30 min. | Total: 50 min.

Ingredients: 1 head cauliflower | 1 cup rice flour | ½ cup all-purpose flour | 1 tsp. baking soda | ½ tsp. salt | ¼ tsp. white pepper | 1 cup club soda Glaze: | 1 cup vegetable oil | 2 cloves garlic, minced | 2 Tbsp. gochujang | 1 Tbsp. brown sugar | 2 Tbsp. rice vinegar | 1 Tbsp. soy sauce | 2 Tbsp. water | Green onion and sesame seeds, optional

Directions: Cut cauliflower into bite-size pieces. Whisk together the rice flour, all-purpose flour, baking soda, salt & pepper. Add club soda and stir to combine. Place a deep skillet or Dutch oven on the stove top and fill with vegetable oil. Heat oil on medium-high heat until it reaches about 325°. Toss cauliflower in batter and drop into oil, working in batches. Fry until golden brown, about 7-10 minutes for each batch. Drain fried cauliflower on a rack over a baking sheet to keep crispy. Whisk glaze ingredients in a separate mixing bowl. Toss fried cauliflower to coat, working in batches. Garnish cauliflower with sliced green onion and sesame seeds.

Tips & Tricks: Use very cold club soda for a crispy coating. Let batter sit for 5-10 minutes before using.

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Pretzel Bun Honey Mustard Chicken Sliders

Servings: 8 | Prep: 10 min. | Cook: 5 hours | Total: 5 hours 10 min.

Ingredients: 2 lbs. chicken breast | 2 Tbsp. yellow mustard | 2 Tbsp. Dijon mustard | 3 Tbsp. honey | 1 cup chicken stock | 1 Tbsp. cornstarch | ½ tsp. kosher salt | ¼ tsp. black pepper | 1 pkg. pretzel buns Carrot Red Onion Slaw: 1 ½ cup shredded carrots | ½ medium red onion | ¼ cup mayonnaise | 1 Tbsp. Dijon mustard | ½ tsp. celery seeds | 2 Tbsp. apple cider vinegar | Salt & pepper to taste

Directions: Mix mustard, honey, chicken stock, and cornstarch. Pour mixture into a slow cooker. Season chicken with salt and pepper. Place chicken in slow cooker. Cook on low for 5 hrs. Shred chicken and mix with sauce in the slow cooker. Keep on warm until ready to serve. For the slaw: Mix all ingredients in a separate bowl and refrigerate while chicken cooks. Serve honey mustard chicken on pretzel buns topped with slaw.

Tips & Tricks: To save time, buy a roasted chicken and pull off the bone. Thicken sauce on the stove top and mix chicken and sauce together.

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Pan Fried Italian Meatballs with Marinara Dipping Sauce

Servings: 10 | Prep: 30 min. | Cook: 30 min. | Total: 1 hour

Ingredients: 1 lb. ground beef | 1 lb. bulk Italian sausage | 1 large egg, lightly beaten | ½ cup dry Italian breadcrumbs | ¼ cup milk, whole | ¼ cup shredded Parmesan cheese | ¼ cup fresh parsley, minced | 1 tsp. salt | ½ tsp. pepper | ½ tsp. garlic powder | 1 Tbsp. Italian seasoning | 6 Tbsp. extra virgin olive oil, divided Sauce: 28 oz crushed tomato | 1 Tbsp. onion powder | ½ Tbsp. garlic powder | 1 Tbsp. basil | Salt & pepper to taste

Directions: Combine, in a large bowl, ground beef, sausage, egg, breadcrumbs, milk, cheese, fresh parsley, and all seasonings. Use your hands to shape 1-inch balls. Place a large skillet on medium-high heat. Coat the pan with 2 Tbsp. of olive oil. Place ¹/3 of the meatballs in the skillet. Brown meatballs on all sides. Turn stove-top down to medium-low to continue cooking meatballs, stirring occasionally until cooked through. Repeat with the remaining meatballs, being careful not to overcrowd the pan each time. Simmer crushed tomatoes and seasonings in a separate pot on low heat. To serve, place a toothpick in each meatball with sauce on the side.

Tips & Tricks: You can use a tablespoon or cookie scoop to make meatballs the same size. The more you move the meatballs in the pan, the rounder your meatballs will be. You can also use store-bought marinara.

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