No-Bake Blueberry Cheesecake

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Ingredients

Blueberry sauce

• 2 heaping cups blueberries, fresh or thawed (300g)
• juice of 1 lemon
• 1/4 cup granulated white sugar (50g)

Oreo cookie crust

• 36 Oreo cookies with filling, crushed to fine crumbs (14oz / 398g)
• 1/2 cup unsalted butter, melted (113g)
• Blueberry Cheesecake Filling
• 1 cup heavy cream, cool (240ml)
• 3 cups cream cheese, softened (24oz / 683g)
• 3/4 cup granulated white sugar (150g)
• 2 vanilla beans* (or 2 tsp vanilla extract)

Instructions

1. Sauce: In a heavy bottomed pot, combine all ingredients and bring to a simmer over medium heat. Cook until the blueberries are soft and the sauce has thickened up and is reduced by 1/3, about 5-7 minutes. Let cool to room temperature. 
2. Line a 9" (23cm) springform pan with parchment paper. Set aside. 
3. Crust: In a large bowl, stir together Oreo crumbs and melted butter until combined and evenly moist. Transfer to the prepared pan and press crumbs into the bottom and halfway up the sides with the back of a flat-bottomed cup. Freeze until filling is done. 
4. Filling: In a large bowl, using a handheld or stand mixer fitted with a whisk attachment whip heavy cream on medium-high speed until stiff peaks form for about 2 minutes. Set aside. In another large mixing bowl beat cream cheese on medium speed until creamy for about 1-2 minutes. Add sugar and vanilla* and mix until smooth. Carefully fold in heavy whipping cream just until incorporated. Fold in the blueberry sauce just until combined. 
5. Transfer filling to crust and spread evenly. Chill in the fridge for at least 4 hours or until firm (preferably overnight). Store leftovers in an airtight container in the fridge up to 2 days.

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Jamaican Jerk Chicken Wings

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Ingredients

• 20 Party style chicken wings
• 1 Cup Fresh Jerk marinade ( http://www.cookingmaniac.com/jamaican-jerk-marinade )
• 1/4 Cup Fresh Jerk marinade (for sauce)
• 2 Tablespoon Ketchup

Instructions

1. Prep: Soak the pimento wood in some water for 20 minutes. 
2. Combine the Jerk Marinade and chicken wings in a large zip-top bag. Mix the marinade and wings together, ensuring that the chicken is completely covered. Close the bag and refrigerate for 4 hours to overnight(I strongly recommend over night for an authentic taste). 
3. 2 Preheat an outdoor grill with coals. 
4. 3 Add the pimento wood that has been soaked for 20 mins. Place the wood directly on grates. 
5. 4 In a small saucepan, add the Ketchup and additional marinade. Stir to combine- simmer for about 10 minutes. Turn off heat and set aside. 
6. 5 Remove the chicken wings from the marinade and remove excess marinade. Cook the wings on the preheated grill, turning occasionally. Cook until the chicken is well browned and no longer pink, about 25 to 30 minutes. 
7. 6 Place grilled wings in a large bowl. Pour additional marinade over wings; toss to mix well. Serve with lime wedges. Enjoy!

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Oven Baked Chicken Wings

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Ingredients

• 3 lbs chicken wings
• Salt and pepper
• 2 tbsp vegetable oil
• 1/2 cup soy sauce
• 2 tbsp bbq sauce
• 1 cup honey
• 4 cloves garlic, minced
• green onions, for garnish, optional

Instructions

1. Preheat oven to 350F.
2. Place a piece of aluminum foil on a baking sheet and grease with cooking spray. Spread chicken wings in a single layer on baking sheet. Season with salt and pepper.
3. In a bowl, stir together vegetable oil, soy sauce, bbq sauce, honey and garlic. Pour over chicken wings to coat them thoroughly.
4. Bake for 50 minutes or until fully cooked and sauce has caramelized. Sprinkle with green onions, if desired.

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Crispy Oven Baked BBQ Chicken

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Ingredients

• 8-10 chicken thighs and/or drumsticks bone-in, skin on
• 2 cups of your favorite bbq sauce
• 2 tablespoons extra-virgin olive oil or canola oil

Instructions

1. Preheat oven to 400 degrees F.
2. Coat the chicken on all sides with olive oil and season with salt and pepper.
3. Place the chicken skin side down on a rimmed baking sheet. Bake for 25 minutes.
4. Remove chicken from oven and turn the temperature of the oven up to 425 degrees.
5. Coat the top of the chicken with barbecue sauce using a basting brush. Use a spatula to flip the chicken over, being careful not to tear the skin. Baste the other side of the chicken, and place back in the oven for 7 minutes.
6. Remove from oven, baste top with barbecue sauce, and place back in oven for 7 more minutes.
7. Remove from the oven again and baste again, for a total of three times, and place back in oven for 7 more minutes.
8. If the chicken hasn't crisped and browned to your liking, move the oven rack up and broil the chicken for 3-5 minutes, until it's more crispy.

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Baked Chicken Wings Extra Crispy Like Deep Fried

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Ingredients

• 2 lbs chicken wings (tips removed, separated into wingettes and drumettes)
• 1 Tbsp BAKING POWDER (whatever you do, do NOT use baking soda)
• 1 tsp kosher salt (plus more to taste)
• 1 Tbsp butter (melted)
• 1/3 cup hot wing sauce (e.g. Duff's hot sauce) 

Instructions

1. Preheat oven to 450F.
2. Dry chicken with a paper towel really well. Place the wings in a large bowl. Sprinkle baking powder over the wings. Toss until all wings are evenly covered in baking powder. Better yet, mix by hand to ensure even coverage.
3. Line a large baking sheet with aluminum foil. Place a cooling rack (see note) on top and spray with Pam or rub with cooking oil to prevent sticking.
4. Lay the chicken wings on the rack, leaving space between the wings.
5. Place the baking sheet in the oven. Turn the heat down to 425F and set the mode to convection.
6. Bake for 30-40 minutes, until the wings are nicely browned and crisp.
7. Let the wings rest for 5 minutes. This will preserve crispiness of the skin.
8. Meanwhile, prepare the Buffalo wing sauce by combining the butter and the hot wing sauce in a small bowl.
9. Season the wings with salt and whatever other seasonings you like. Toss with the Buffalo sauce or serve with the sauce on the side.

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Homemade Chicken Noodle Soup

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Ingredients 

• 2 TBSPs butter
• 1 lb bone in chicken thighs
• 3 celery stalks diced
• 2 medium carrots peeled and sliced
• 1/2 a yellow onion diced
• 1/2 TBSP dried thyme
• 1/2 TBSP dried basil
• 2 cloves garlic minced
• 2 bay leaves
• 1/2 to 1 tsp salt
• 1/2 tsp black pepper
• 8 cups chicken stock
• 12 ounces frozen egg noodles see note

Instructions

1. In a large stock pot over medium heat, melt the butter. Sprinkle chicken with salt and pepper and add them to the pot. Cook for 3 to 4 minutes on each side.
2. Remove the chicken from the pan, and discard the skin. Remove the pan drippings, reserving 2 TBSPs and returning it to the pan.
3. Add the celery, carrots, onion, and garlic to the pan. Add the seasoning, and sauté for 3 to 4 minutes. Add the chicken broth to the pan, and bring to a boil. Return the chicken to the pan, reduce the heat and simmer for 25 to 30 minutes. The soup should have just a very slight bubble to it.
4. Remove the chicken and bring back to a boil. Add the frozen noodles and simmer for 20 minutes (or according to package instructions). 
5. When the chicken is cool enough to handle, shred it. When the noodles are done cooking, return the chicken to the pot and serve!

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ITALIAN HERB BRUSCHETTA CHICKEN

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INGREDIENTS

For The Chicken:

• 2 large boneless, skinless chicken breasts halved horizontally to make 4 fillets
• 3 teaspoons Italian seasoning*
• 2 teaspoons minced garlic
• salt to taste
• 1 tablespoon of olive oil (for cooking)

For The Topping:

• 4 Roma tomatoes finely chopped
• 1/4 of a red onion finely chopped (or 3 cloves finely chopped garlic)
• 4 tablespoons shredded fresh basil
• 2 tablespoons olive oil
• salt to taste
• ½ cup freshly shaved parmesan cheese

Balsamic Glaze: (you can use store bought, or this recipe)

• 1/2 cup balsamic vinegar
• 2 teaspoons brown sugar (OPTIONAL)

INSTRUCTIONS

1. Season chicken with Italian seasoning, garlic and salt. Heat oil in a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes each side). Remove from pan; set aside and allow to rest.
2. Combine the tomatoes, red onion, basil, olive oil in a bowl. Season with salt. Top each chicken breast with the tomato mixture and parmesan cheese.
3. Serve immediately with balsamic glaze (optional).

For The Balsamic Glaze:

1. (If making from scratch, prepare while chicken is cooking.) Combine sugar (if using) and vinegar in a small saucepan over high heat and bring to the boil. Reduce heat to low; allow to simmer for 5-8 minutes or until mixture has thickened and reduced to a glaze. (If not using sugar, allow to reduce for 12-15 minutes on low heat).

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