Vietnamese Stir Fried Shrimp Cakes and Squash

Ingredients:
6 squash cut into medallions
8 peeled shrimp
3 teaspoons of Vegeta gourmet seasoning
1 teaspoon of olive oil

Directions:
1. Grind 1 teaspoon of Vegeta seasoning and shrimps in a food processor
2. Heat olive oil in a non-stick pan
3. Cook squash for about 10 minutes, add 2 teaspoons of vegeta seasoning
4. When squash is slightly soft, add spooonfuls of shrimp mix
5. Add more Vegeta seasoning to taste

Lightly Fried Chicken

Ingredients:
6 chicken drumsticks
1/2 cup Kosher salt
2 cups of Progresso Italian bread crumbs
1/2 cup of olive oil

Directions:
1. Brine: Fill up a container with Kosher salt, add water, and stir. Add chicken and fill container with water until chicken is covered.
2. Brine overnight, no more than 24 hours.
3. Remove chicken from brine and pat dry with paper towels.
4. Pour about 2 cups of bread crumbs into a dish and rotate chicken drumsticks until each is completely covered with crumbs.
5. Heat pan with 1/2 a cup of olive oil. More may be used, but I just use barely enough so it is light.
6. Fry chicken on medium heat (adjust heat if necessary), turning every 10 minutes until chicken is cooked to the bone and golden brown. Turn carefully to prevent bread crumbs from falling off the chicken. Cooking will take up to an hour since little oil is used.

Vietnamese Style Beef Porridge

Delicious on a cold day...
Ingredients:
1-2 cups of ground beef (ground chicken can also be used)
2 teaspoons of fresh grated ginger
2 teaspoons of minced garlic
1/2 cup of rice
1 can of chicken broth
2 cups of water
2 teaspoons of chopped green onion
2 tablespoons of fish sauce or to taste
1 pinch of salt or to taste
Optional: fried onion to garnish (this can be bought already made at Asian markets)

Directions:
1. In a medium size pot, toast uncooked rice until brown on low/medium heat (about 15 minutes, stirring often to not burn the rice)
2. Add 2 cups of water and 1 can of chicken broth
3. Add ginger, garlic, fish sauce, and salt
4. Boil until rice is soft
5. Add ground beef (add more ingredients of step 3 if desired/according to taste) and cook until beef is done
6. Add green onion and turn off heat
7. Serve garnished with fried onion

Yukon Gold Potato Medallions with Mushrooms and Onions

Ingredients:
2 Yukon Gold Potatoes cut into thin medallions
1/2 teaspoon of salt or Kosher salt
1/2 teaspoon of pepper
1/2 teaspoon of garlic powder
1/2 cup of sliced mushrooms
1 tablespoon of chopped onions
1/2 teaspoon of parsley

Directions:
1. Heat olive oil in a non-stick pan
2. Add onions and cook until brown
3. Add mushrooms, potatoes, pepper, salt, garlic powder, and cook on medium heat
4. Cook until potatoes are soft (approximately 15-20 minutes)
5. Garnish with parsley

Tower of Lamb with Herbes de Provence

Ingredients:
2 teaspoons of Herbes de Provence (a mixture of herbs that typically contains rosemary, marjoram, basil, bay leaf, thyme)
2 teaspoons of Kosher salt
2 teaspoons of garlic powder
1 rack of lamb

Directions:
1. Sprinkle salt over lamb, then garlic powder, and herbs evenly
2. In a hot non-stick pan, sear the lamb for 1 minute (this will lock in the flavors)
3. Cook rack of lamb in an oven at 350 until the meat thermometer reaches 160 degrees (medium). This will take about 30-40 minutes.
4. Let cool for a few minutes then divide racks by cutting every two ribs
5. Cris cross and serve