Recipes

Cut the chicken into cubed chunks and toss it into a bowl with cornstarch or potato starch. Add just enough to coat the chicken.Coat the basket of the air fryer with grapeseed oil spray, add the chicken into the basket of the air fryer.Coat chicken with the grapeseed oil spray.Cook chicken in the air fryer at 390*F for 25 minutes or until the internal temperature reaches at least 165*F. Be sure to mix up the chicken about halfway through the cooking time.While the chicken is cooking use a small saucepan to prepare the sauce. If you are using a Ninja Foodi, you can wait until the chicken is done and prepare the sauce in the pot of the Ninja Foodi using the saute function.In the saucepan, combine the soy sauce, water, rice wine vinegar, brown sugar, granulated sugar, orange juice, lemon juice, garlic, and ginger.Let this come up to a low boil.Once boiling, lower heat and whisk in the cornstarch until thickened.Remove from heat and let sit for about 5 minutes.Once the chicken is done, place it in a bowl and combine it with the sauce, mixing and coating the chicken well.Serve over rice with sliced green onions or with green beans of your choice.

1 lb. ground beef (or lean ground poultry to make it a THM E)3 1/2 cups tomato sauce (or two 15 oz. cans)1.5 cups of water or broth 1 small onion (diced)2 cloves garlic (minced) 2 medium diced bell peppers3 large stalks celery (diced)1 medium or 2 small diced sweet potato (diced into 1/4 inch cubes)2 cans of beans drained and rinsed (kidney or red beans are tasty)2 tablespoons chili powder1 teaspoon cumin1 teaspoon garlic powder1/2 teaspoon unrefined sea salt1/4 teaspoon ground black pepper dash cayenne pepper (or more to taste)

Turn the instant pot to the saute setting. Then, add the ground beef and saute until browned.Once it’s almost browned, add the garlic, onions, and celery and saute a couple of minutes longer. Toss in the rest of the ingredients and give it a good stir.  Set the lid to the closed setting so pressure will build and set the timer to 8 minutes on high pressure.  Once done, carefully use the quick release to relieve the pressure. Serve with rice or a baked potato for a delicious hearty meal.

Thinly slice meat in bite-size strips; place in a large resealable plastic bag. Combine pear puree, onion, soy sauce, brown sugar, vinegar, 2 tablespoons garlic, sesame oil, ginger, gochujang sauce, and black pepper. Pour over meat; seal bag. Marinate in refrigerator 2 to 24 hours. Drain meat; discard marinade. Heat oil in a wok or large skillet over medium-high heat. Stir-fry meat in batches for 2 to 3 minutes or until slightly charred. Remove meat from wok. Add more oil, if necessary, to wok. Stir-fry carrots in hot oil for 2 minutes. Add remaining 1 teaspoon garlic, green onions, bell pepper, and snow peas. Cook and stir for 2 minutes or until vegetables are crisp-tender. Return meat to wok. Cook and stir for 1 to 2 minutes or until heated through. Serve stir-fry over rice with kimchi. Garnish with sesame seeds, if desired.

Add Hy-Vee Prime Reserve boneless beef ribeye steaks

Add pear puree, or pear juice

Add medium yellow onion, finely chopped

Add Hy-Vee soy sauce

Add Hy-Vee brown sugar, packed

2 (15-ounce) cans fire roasted tomatoes or use 4 cups chopped fresh tomatoes (1 3/4 pounds) 1/3 cup chopped white or sweet onion (half medium onion) 2 medium cloves garlic (2 teaspoons minced) 1 to 2 medium jalapeño or serrano peppers, with stems, membrane and seeds removed 1 cup chopped fresh cilantro 1 to 2 medium limes 1/2 teaspoon fine sea salt, plus more to taste

DirectionsPlace tomatoes into a colander set over a large bowl and allow to drain. Save drained juice to add back to salsa if it is too thick or save to add to soups or other dishes. Add chopped onion to a medium bowl and cover with cold water. Set aside for 10 minutes, drain, and then rinse. Add garlic to a blender or bowl of a food processor and pulse until chopped small. Scrape the sides, and then add the drained tomatoes, drained and rinsed onions, peppers, cilantro, 1/4 teaspoon of salt, and the juice of half a lime. Pulse until your desired texture. Taste, and then season with additional salt or lime juice. (We typically add 3/4 teaspoon of salt). This salsa improves with time so if you have the option, set it aside in the refrigerator for 30 minutes or more before serving. Store in the refrigerator up to a week.

2 Tablespoons Garlic Powder 5 teaspoons Chili Powder 5 teaspoons Paprika 1 Tablespoon minced onion 2 Tablespoons Cumin 1/8 teaspoon Cayenne Pepper

Ingredients3 pounds whole chicken, butterflied1/2 cup soy sauce1/4 cup calamansi or lemon juice1/2 cup brown sugar1 head garlic. peeled and minced1 teaspoon salt1 teaspoon pepper1/4 cup canola oil

Drain chicken from the marinade, reserving marinade.In a saucepan over medium heat, bring the marinade into a boil for about 10 to 15 minutes or until heated completely and reduced.Arrange chicken in a single layer on a greased baking sheet and bake in a 400 F oven for about 20 minutes. Using tongs, turn chicken on other side and baste with the reduced marinade. Continue to cook for about 20 to 25 minutes or until thermometer inserted in the thickest part reads 165 F.Remove from heat and let stand for about 5 minutes. Cut into serving portions and serve hot.