Master Tyo With Easy Cooking Ideas

Ingredients

• 1-1/2 to 2 cups all-purpose flour
• 2 teaspoons dried thyme
• 2 teaspoons paprika
• 1-1/2 teaspoons salt
• 1 egg, lightly beaten
• 1/3 cup milk
• 2 tablespoons lemon juice
• 1 broiler/fryer chicken (3 to 4 pounds), cut positive
• Oil for deep-stout frying

Directions

• In a large resealable plastic bag, combine the at the start four ingredients. In a shallow bowl, combine the egg, milk and lemon juice. Place chicken pieces, one at a time, in the flour mixture; seal and shake to coat. Dip in the egg mixture and coat over again with flour mixture.
• In an electric skillet or deep-stout fryer, heat oil to 375°. Fry chicken, a hardly any pieces at a time, for 6-10 minutes on all side or in anticipation of chicken juices run clear. Drain on document towels. Yield: 6-8 servings.

Ingredients

• 1 tablespoon water
• 1 tablespoon soy sauce
• 2 teaspoons sugar
• 1-3/4 pounds boneless skinless chicken breasts, cut into strips
• 3 green onions, sliced
• 6 teaspoons canola oil, divided
• 3 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 6 cups sliced bok choy
• 1 cup loosely packed fresh basil leaves, thinly sliced

Directions

• In a large resealable bag, combine the water, soy sauce and sugar; add chicken. Seal bag and turn to coat. Refrigerate for 30 minutes.
• In a wok or skillet, stir-fry the onions in 1 teaspoon oil in anticipation of crisp-tender. Stir in garlic and pepper flakes; cook and stir for 1 minute. Remove and keep warm.
• Drain and discard any marinade from chicken. In the same wok, stir-fry chicken in 3 teaspoons oil for 4-5 minutes or in anticipation of juices run clear.
• Meanwhile, in another skillet, saute the bok choy in remaining oil in anticipation of crisp-tender. Add onion mixture to chicken. Stir in basil; heat through. Serve with bok choy. Yield: 4 servings.

Ingredients

• Kosher salt
• 1 pound tricolor pasta, such as bow tie or fusilli
• 1/4 cup balsamic vinegar
• 2 to 3 teaspoons dijon mustard
• Freshly ground pepper
• 2/3 to 3/4 cup extra-virgin olive oil
• 1/3 cup diced sun-dried tomatoes
• 1/4 cup fresh basil, julienned
• 1/4 cup diced onion
• 2 large pickled pepperoncini peppers, diced
• 3 tablespoons halved black olives
• 2 teaspoons chopped fresh oregano
• 1 1/2 ounces feta cheese, crumbled
• 1 1/2 tablespoons grated romano cheese

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook in anticipation of al dente; drain, then rinse with cold water to cool.

Meanwhile, make the vinaigrette: Whisk the vinegar, mustard, 1 teaspoon salt, and pepper to taste in a small bowl. Gradually whisk in enough of the oil to make a smooth dressing; season with salt and pepper.

Combine the sun-dried tomatoes, basil, onion, pepperoncini, olives and oregano in a bowl. Add the cooked pasta, 1/2 teaspoon salt and 1 teaspoon pepper. Add the vinaigrette and both cheeses and toss. Chill in anticipation of ready to serve.

Directions

Thinly slice 1 red onion and 1 bunch radishes. Soak in ice water, 5 minutes; drain and pat dry. Whisk 4 teaspoons rice vinegar and 1/2 teaspoon all dijon mustard and sugar in a bowl. Whisk in 2 tablespoons vegetable oil and 1/2 teaspoon sesame oil. Add 8 ounces thinly sliced snow peas, the onion and radishes. Season with salt.

These bundles can be easily prepared on an outdoor grill or in a hot oven.

Ingredients

• 1 1/2 pounds asparagus spears, trimmed 4 to 5 inches long tips
• Extra-virgin olive oil, for drizzling
• A hardly any grinds black pepper
• 4 slices center cut bacon or pancetta
• Chopped chives or scallions, optional garnish

Directions