Chicken Things by Leslie Christiansen

Chicken breast cooked and cubed

2 8 oz. cream cheese

Chicken broth - can use broth from cooking above mentioned chicken

1 can crescent rolls

In a sauce pan melt cream cheese and enough broth to make a sauce, add chicken and season with salt and garlic salt.

on a cookie sheet lay out 1/2 the of the canned rolls, pinch to seal perforation, fill with chicken mix, cover with remaining rolls and pinch to seal.

Cook according to direction on roll package.

serve with gravy

Gravy:

1 can cream of chicken soup

1 can cream of mushroom soup

milk

Cod Medallions with Penne Rigate

Thanks to http://www.pescetarianjournal.com/cod-medallions-with-penne-rigate-gluten/

Ingredients (Cod Medallions)
2 tablespoons light butter or margarine
Enough panko to put on top of 4-6 half fillets of cod
2-3 six-ounce fillets of cod, thawed and sliced in half
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sweet paprika

Ingredients (Penne Rigate with Marinara Sauce)
1 12-ounce package Penne Rigate (gluten-free = ok)
1 24-ounce jar Marinara sauce
1 tablespoon all-purpose herb seasoning
Parmigiano cheese, shredded (optional)

Prep:

1. Melt butter in saute pan over medium-low heat. Add panko and mix thoroughly. Remove from heat before it browns. Set aside.
2. Prepare the Penne according to the directions on the box. Keep warm.
3. Heat 4-6 servings of marinara sauce on low in a saucepan.
4. Preheat oven to 400 degrees.
5. Mix salt, pepper, and paprika in a small bowl.

Directions:

1. Place cod on baking pan and season the half-fillets with salt, pepper, and paprika mix. Place in oven and cook for 10 mins. 
2. Remove fish from oven and top each cod piece with a tablespoon of the buttered panko. Return to oven for another 5 minutes or so until the fish flakes easily with a fork and the panko crumbs have browned.
3. Plate a serving of pasta for each person and spoon the heated marinara sauce over the cooked pasta.
4. Use a spatula to place a cod medallion on each serving.
5. Top the panko with the herb seasoning and shredded cheese, if desired, and serve.

Craig's Amazing Roasted Pumpkin Seeds

Ingredients:
As many pumpkin seeds as you can collect!
Worcestershire sauce (just enough to coat the seeds)

Directions:

1. Pick all the seeds you can out of the guts of the pumpkin(s).
2. Spread them out on cookie sheets so that they can dry.
3. Leave the seeds out to dry. When the membranes on the seeds begin to separate from the seeds, they are dry enough.
4. Take the tray outside and hand-rub the seeds until most/all the seeds are clean. Gently blow away the dried membranes as you rub the seeds.
5. Place the now-clean seeds in a microwave safe bowl and coat with Worcestershire sauce using a mixing spoon.
6. Microwave the bowl with the coated seeds on high for 1 minute to warm them up.
7. Mix the seeds again to coat them with the sauce. It sticks better when the seeds are warm.
8. Spread the seeds out on cookie sheets again and cook on 200F for 2 hours.
9. Enjoy!

Mentsuyu sauce for soba or tempura

Multipurpose sauce (for noodles and tempura)

Cook Time: 20 minutes

Yield: 1 cup

Ingredients

1/2 cup soy sauce
1/2 cup Mirin
1/4 cup sakehandful of Dried Bonito Flakes

Instructions

Put all the ingredients in a pot.
Let it boil and remove from heat.
Cool completely in the pot.
Strain bonito flakes.

Add water to taste.

Simply Delicious Tartar Sauce

Simple, but delicious tartar sauce. Great for fish!

1/2 cup low-fat Sour Cream
2 tbsp pickled sweet relish
2 tbsp mayonaise
2 tbsp finely chopped onions
2 tbsp lemon juice
1 tsp salt

Mix and serve.

Nobu's Miso-Marinated Black Cod Recipe

Adapted from Nobu: The Cookbook, Serves 4

1/4 cup sake 
1/4 cup mirin 
4 tablespoons white miso paste 
3 tablespoons sugar 
4 black cod fillets, about 1/2 pound each

Two to three days beforehand, make the miso marinade and marinate the fish. Bring the sake and mirin to a boil in a medium saucepan over high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low, add the miso paste and whisk. When the miso has dissolved completely, turn the heat up to high again and add the sugar, whisking constantly to ensure that the sugar doesn't burn on the bottom of the pan. Remove from heat once the sugar is fully dissolved. Cool to room temperature.

Pat the black cod fillets thoroughly dry with paper towels. Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in refrigerator for 2 to 3 days. 

To cook the fish: Preheat oven to 400°F. Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse it off. Place the fish skin-side-up on the grill, or in a broiler pan, and grill or broil until the surface of the fish browns and blackens in spots, about 3 minutes. Flip and grill or broil until the other side is browned, 2 to 3 minutes. Transfer to the oven and bake for 5 to 10 minutes, until fish is opaque and flakes easily.

BBQ Sweet Sauce

"Sweet Sauce"
by Aaron Franklin, world famous BBQ master in Austin, TX.

14 oz. ketchup
5 oz. water
2.5 oz. apple cider vinegar
2.5 oz. white vinegar
4.5 Tbsp. brown sugar
2.5 Tbsp. Worcestershire sauce
1 Tbsp. chili powder
.5 Tbsp. Kosher salt
.5 Tbsp coarse-ground black pepper
1 tsp. cumin

Mix all ingredients in a pot and simmer until the flavors are well combined, about 20 minutes. Remove from heat. Once cool, store in an air-tight jar or bottle in the refrigerator. “It should stay good for months!” says Aaron.