Blender Hollandaise Sauce

Ingredients

• 2 sticks Butter
• 3 whole Eggs, Separated
• Juice of 1 whole lemon
• Cayenne Pepper To Taste

1 large egg yolk
1 1/2 teaspoons freshly squeezed lemon juice
Pinch cayenne pepper
4 tablespoons (1/2 stick) unsalted butter

1/2 teaspoon kosher salt

Directions

1. In a small saucepan, melt 2 sticks of butter until sizzling.
2. Separate the eggs and place the yolks in a blender. 
3. Turn the blender on low to allow the yolks to combine, and then begin pouring the very hot butter in a thin stream into the blender. The blender should remain on the whole time, and you should be careful to pour in the butter very slowly.
4. Keep pouring butter until it’s all gone, then immediately begin squeezing lemon juice into the blender. You should use the juice of one lemon. And check the blender to make sure the sauce is still liquidy and moving easily through the blades. If it’s not, add a little more juice and give it a stir, then blend again.
5. Add in a generous shake of cayenne pepper.
6. If the sauce is too thick, continue to blend while adding more lemon juice. 

Source
http://www.foodnetwork.com/recipes/food-network-kitchens/blender-hollandaise-recipe.html

http://thepioneerwoman.com/cooking/how-tomake-blender-hollandaise-sauce

http://thepioneerwoman.com/cooking/its-eggs-benedict-day

http://www.foodnetwork.com/recipes/blender-hollandaise-sauce-recipe.html

Mustard Mayo Sauce

Ingredients

• 1 1/2 cups good mayonnaise
• 3 tablespoons Dijon mustardd
• 1 1/2 tablespoons whole-grain mustard
• 1/3 cup sour cream
• 1/4 teaspoon kosher salt

Directions

1. Whisk the mayonnaise, mustards, sour cream and salt together in a small bowl.
2. Serve at room temperature.

Source
http://www.foodnetwork.com/recipes/ina-garten/mustard-mayo-recipe.html

Kicked-Up Fry Sauce

Ingredients

• 2 cups mayonnaise
• 1 cup ketchup
• 4 teaspoons white vinegar
• 2 teaspoons seasoned salt
• 2 teaspoons freshly ground black pepper

Directions

1. Combine the mayonnaise, ketchup, vinegar, seasoned salt, and black pepper in a bowl and whisk until smooth. Store in the fridge.

Source
http://www.foodnetwork.com/recipes/ree-drummond/kicked-up-fry-sauce.html

Classic Hummus

Ingredients

• 3 cans (14.5 Oz.) Garbanzo Beans, Rinsed And Drained
• 1/3 cup Plus 1 Tablespoon Tahini
• 3 cloves Garlic, Chopped, Or More To Taste
• 1/2 whole Lemon, Juiced
• 1/2 teaspoon Ground Cumin, Or More To Taste
• Salt To Taste
• Fresh Basil Or Italian Parsley
• 3 Tablespoons To 5 Tablespoons Cold Water
• 1 Tablespoon Olive Oil

Directions

1. Combine chickpeas with all ingredients, except water and olive oil, in a blender or food processor. 
2. Pulse until mixture becomes somewhat smooth and combined, but do not over mix. 
3. Add water as necessary to facilitate blending. At the end, add olive oil and pulse no more than three times, just to incorporate.
4. Pour mixture into a bowl and stir to ensure mixture is combined. Serve immediately or refrigerate for up to three days in the fridge.

Source
http://thepioneerwoman.com/cooking/classic-hummus

Fresh Ginger Salad Dressing

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh ginger
• 1 tablespoon lime juice
• 1 tablespoon granulated sugar
• 2 cloves garlic, finely diced

Directions

1. Shake all ingredients together to combine.

Source

http://www.foodnetwork.com/recipes/ree-drummond/ginger-steak-salad.html

Honey Dijon Vinaigrette

Ingredients

• 2 teaspoons honey
• 2 teaspoons Dijon mustard
• 2 teaspoons white wine vinegar
• 1/2 cup olive oil
• Salt and freshly ground black pepper

Directions

1. In a bowl, whisk together the honey, Dijon and vinegar.
2. Whisk in the olive oil to emulsify.
3. Add some salt and pepper and mix.

Source

http://www.foodnetwork.com/recipes/ree-drummond/grilled-nectarine-salad.html

Chicken Piccata

Ingredients

•  2 boneless skinless chicken breasts
• 1/2 cup all-purpose flour
• 5 tablespoons olive oil
• 4 tablespoons butter
• 1 tsp garlic, minced
• 2 tablespoons capers,drained
• 1 cup dry white wine
• 3/4 cup chicken broth
• 2 whole lemons, freshly squeezed
• 2 tablespoons chopped parsley
• Salt and pepper
• Cooked pasta or rice

Directions

1. Pound the chicken breasts until slightly flatten. Season with salt and pepper, and dredge both sides of chicken in flour. Shake off the excess flour.
2. Melt 2 tablespoons of butter and 3 tablespoons of olive oil in a large skillet. Fry chicken breasts in hot oil, about 5 minutes each side, until cooked through and golden brown in color. Transfer chicken breasts to a plate.
3. Add the remaining butter to the skillet, add garlic and saute until fragrant. Add capers, lemon juice, wine, and chicken stock. bring to boil, scraping off the brown bits from the skillet.  Season with salt and pepper. Reduce by half.
4. Return chicken breasts to the skillet. Cook for another 5 minutes until the sauce is slightly reduced. Transfer chicken to a large plate, pour the sauce over the chicken and sprinkle with chopped parsley. Serve with cooked pasta or rice. 

Sources
http://thepioneerwoman.com/cooking/2010/03/monday-night-dinner-chicken-piccata

http://www.foodnetwork.com/recipes/ree-drummond/chicken-piccata-with-buttery-lemon-noodles.html

http://www.redshallotkitchen.com/2014/01/chicken-piccata.html

http://allrecipes.com/recipe/lemon-chicken-piccata

 http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe2.html

Chicken Pot Pie Crescent Ring

Ingredients
1 bag (10 oz) frozen microwavable mixed vegetables
2 cups shredded cooked chicken
1 can (10.75 oz) condensed cream of chicken soup
1 tablespoon milk
1 teaspoon salt
1/4 teaspoon pepper
2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

Directions

1. Place oven rack in center position. Heat oven to 375°F.
2. Cook frozen vegetables in microwave as directed on bag. Cool 1 to 2 minutes. Pour into medium bowl. Add chicken, soup, milk, salt and pepper; stir to combine. Set aside.
3. Separate 1 can of dough into 4 rectangles. On ungreased large cookie sheet, arrange rectangles perpendicular to each other to form a cross. Corners of one side should touch while leaving a square space in the center.
4. Separate dough from second can into 4 more rectangles. Arrange rectangles into an “X” that overlaps the cross, leaving an open circle in the center.
5. Carefully spoon chicken mixture around center of dough; shape into a ring leaving about 1/2 pinch of dough in the center.
6. ull overhanging dough from outer edge towards center and over filling. Tuck and pinch dough under middle.
7. Bake 25 minutes or until golden brown and thoroughly heated. Remove from cookie sheet to serving platter or cutting board. Cool 10 minutes before slicing.

Source
http://www.pillsbury.com/recipes/chicken-pot-pie-crescent-ring/9a33b050-a684-45bd-9ea1-5b2fde728337

3-Ingredient Orange Chicken

Ingredients

Orange Chicken Sauce Ingredients

• 1 Cup BBQ Sauce (Sweet Baby Ray’s)
• 1 Cup Sweet Orange Marmalade (Smucker’s)
• 2 TBSP Soy Sauce

Crispy Chicken Ingredients

• 2-4 Chicken Breasts
• 1/2 Cup Flour/1/2 Cup Cornstarch (You can use both or either/or)
• 2 Eggs
• Oil (We used coconut oil)

Directions

1. Cut up chicken breasts into cubes. 
2. In one bowl beat 2 eggs, while the other bowl mix the dry ingredients.
3. Dip pieces of chicken in the egg and then cover in flour/cornstarch. Set on an extra plate.
4. Add a thin layer of oil to a frying pan and turn stove on medium/high heat. Once it sizzles, add the chicken to the pan. Let it cook for 3-5 minutes each side until it’s brown and cooked on the inside.
5. Set the oily pieces on a paper towel and let drain.
6. on low-med heat, add the BBQ sauce, marmalade, and soy sauce to the pan. Simmer for 20 minutes, stirring a few times.
7. Add the chicken to the sauce and toss!
8. Eat it on top of white rice and enjoy.

Notes
- veggies would be good with it such as green peppers or broccoli.

Source
http://www.craftymorning.com/3-ingredient-orange-chicken-sauce-recipe