Turkey Mole Poblano

Honey Garlic Chicken Wings

1 . Stir onion, honey, brown sugar, soy sauce, butter, mustard powder, and garlic together in a saucepan over medium heat; cook until hot, about 5 minutes.

2 . Spread chicken wings in an even layer into a shallow baking dish; pour sauce over the wings.

3 . Marinate wings in refrigerate 1 hour to overnight.

4 . Preheat oven to 350 degrees F (175 degrees C).

5 . Bake the chicken wings, turning occasionally, until no longer pink at the bone and the juices run clear, about 90 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Cucumber Salad with Rice Vinegar

1 . Combine cucumbers and red onion in a salad bowl.

2 . Stir together water, vinegar, sugar, and seasoned salt in a small bowl. Pour over vegetables. Chill for 1 hour.

3 . Serve chilled or at room temperature.

Microwave Corn Cheese Grits in a Mug

1 . Gather all ingredients. Allrecipes/Cara Cormack

2 . To a 12-ounce microwave-safe mug (or larger), add the grits, water, and ¼ teaspoon of kosher salt. Stir together with a fork or whisk and place on a microwave-safe plate to catch any overflow. Microwave on high power for 1 ½ minutes, then remove. Allrecipes/Cara Cormack

3 . Add 1 tablespoon unsalted butter, and stir. Microwave for another 1 ½ to 2 minutes, or until the grits are tender. Add additional seasoning if needed. Allrecipes/Cara Cormack

4 . In a small bowl, stir together the corn, mozzarella cheese, sugar, Kewpie mayonnaise, and remaining ¼ teaspoon kosher salt, and as much freshly cracked black pepper as makes you happy. Allrecipes/Cara Cormack

5 . Remove the grits from the microwave and add 1 tablespoon of whole milk. If it is still too thick for your liking, add more a splash at a time until it reaches your desired consistency. Allrecipes/Cara Cormack

6 . Add the corn cheese mixture on top and microwave on high power—without stirring together!—for 45 seconds, or until the cheese is completely melted. Allrecipes/Cara Cormack Allrecipes/Cara Cormack

7 . Mix the corn cheese into the grits thoroughly, then top with sliced scallions. Get a good cheese pull for your photo and enjoy! Allrecipes/Cara Cormack

Chicken Divine Bake

1 . Bring a large saucepan of lightly salted water to a boil. Cook chicken in boiling water until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool, then shred.

2 . Preheat the oven to 400 degrees F (200 degrees C).

3 . Steam broccoli in the microwave according to package directions until crisp-tender, 4 to 6 minutes.

4 . Stir condensed soup and mayonnaise together in a bowl; add broccoli, onion, and mushrooms and stir to coat.

5 . Spread cooked rice into the bottom of a casserole dish. Top rice with shredded chicken. Spread soup mixture over chicken, then sprinkle with Cheddar.

6 . Bake in the preheated oven until slightly browned on top, 35 to 45 minutes.

Chicken and Asparagus Fettuccine

1 . Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Add the asparagus during the last 3 to 5 minutes of cooking. Drain, and transfer to a large bowl.

2 . In a large saucepan over medium heat, combine butter and half-and-half. Cook until thick and bubbly. Season with garlic powder, black pepper, and cayenne pepper. Stir in Parmesan cheese and chicken, and heat through.

3 . Pour sauce over pasta and asparagus, and toss to coat.

Watermelon Cookie

1 . Combine flour, baking powder and salt in a small mixing bowl.

2 . Beat butter and shortening with an electric mixer at medium speed until fluffy; gradually add sugar, beating well. Stir in egg, milk, and vanilla. Gradually add flour mixture to creamed mixture, mixing well. Add a small amount of red food coloring to color dough as desired, beating until blended. Shape dough into a ball; cover and chill at least 3 hours.

3 . Preheat oven to 375 degrees F (190 degrees C).

4 . Divide dough in half; store one portion in refrigerator. Roll remaining portion to 1/4 inch thickness on a lightly floured surface. Cut dough with a 3-inch round cookie cutter; cut circle in half. Place on an ungreased cookie sheet. Press several chocolate mini chocolate chips in each cookie. Repeat with remaining dough.

5 . Bake for 8 to 10 minutes (do not brown). Cool on wire racks.

6 . Make frosting: Combine powdered sugar and water, mixing until smooth. Add a small amount of green food coloring, mixing until blended. Dip round edge of each cookie in green frosting, and place cookie on wax paper until frosting is firm.

The Palmer House Brownie

1 . Preheat the oven to 300 degrees F (150 degrees C). Grease a 9x12-inch rimmed baking sheet.

2 . Make brownies: Place butter and chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.

3 . Combine sugar and flour in a large bowl. Add chocolate mixture to sugar mixture; mix until well combined, 4 to 5 minutes. Mix in eggs and vanilla extract. Pour batter into the prepared baking sheet. Sprinkle walnuts on top, pressing them down slightly into batter.

4 . Bake in the preheated oven until edges start to crisp and brownies rise about 1/4 inch, 30 to 40 minutes.

5 . Make glaze: Mix together water, preserves, and unflavored gelatin in a saucepan over high heat; bring to a boil. Cook, stirring occasionally, until thickened, about 2 minutes.

6 . Allow brownies to cool for 30 minutes, then spread a thin layer of glaze on top with a pastry brush. Smart Cookie

Chicken Salad Wraps

1 . In a small bowl combine the chicken, onion, mayonnaise, salsa, salt and pepper. Mix together.

2 . Line each tortilla with two lettuce leaves, then divide chicken salad mixture evenly among each tortilla and roll up, or 'wrap'.

Jamaican Curry Chicken

1 . Whisk 2 tablespoons curry powder, garlic powder, seasoned salt, onion powder, salt, thyme leaves, allspice, salt, and pepper together in a bowl. Add chicken and coat with curry mixture until curry mixture is wet and sticks to chicken.

2 . Heat oil and 2 tablespoons curry powder in a large cast-iron skillet over high heat until oil is hot and curry powder changes color, 2 to 3 minutes. Add chicken to the hot oil mixture and reduce heat to medium. Add water, potato, carrots, scallions, ginger, and chile pepper to skillet.

3 . Cover skillet and simmer until chicken is no longer pink in the center and gravy is thickened, allowing chicken to cook undisturbed for last 15 minutes of cooking, 30 to 40 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken to a serving dish; continue simmering gravy, uncovered, to thicken (if needed). Serve chicken with gravy.

Cheese and olive balls for wine

1 . Let's prepare all the ingredients: there aren't many!

2 . To make the cheese and bread dough homogeneous and light, it is advisable to sift the flour first!

3 . Add the egg, grated butter, and salt just a little: the olives will give everything else. Stir gently so that the butter is absorbed into the flour

4 . Add the grated cheese and continue to knead the dough until it becomes homogeneous and no longer sticky to your hands. Do not be afraid that the dough is very crumbly: you do not have to roll it out with a rolling pin, so be careful with the flour: too much of it will make the dough stiff, the unique cheese flavor will disappear!

5 . We tear off a small piece of dough, knead it into a small cake, add an olive and roll it into a ball - it's not hard at all if you pre-dry the olives with a paper towel :-)

6 . If you follow the recipe, the dough is just enough for a 350-gram can of olives! Place our balls in a preheated 200 degree oven for 15 minutes. Then you can turn the temperature down, and as soon as the balls get a delicious crust (5-10 minutes, depending on the oven), serve! You can eat them warm or cold!

7 . Bon appetit!

Pandora's Chicken

1 . Prepare the ingredients. In the photo there is no broth and butter of plums. It will take less than I put in the rosette)))

2 . Here we go: If you have a breast on the bone, separate the meat with a sharp knife. We have two pieces. Cut them lengthwise, but not all the way through, making a "pocket". Mix pâté, parsley and garlic. Stir.

3 . We fill our "pockets".

4 . Secure with toothpicks (so they do not fall apart), salt and pepper.

5 . Fry on medium heat in a mixture of butter and vegetable oil for 10 minutes on each side. You can bake "pockets" without oil in the oven at 180C for 15-20 minutes, so the dish will be dietary.

6 . Prepare the sauce: Drain the oil from the pan. Pour in the stock, orange juice and grated orange zest and bring to the boil. Bring to the boil until the liquid is reduced by half. Remove from the heat.

7 . Pour the sauce over the dish and serve! Bon appetit!!!

Filipino Chicken Sopas

1 . Combine water and onion in a pot and bring to a boil. Add chicken, garlic powder, and onion powder. Bring back to a boil and reduce heat to medium-low. Simmer broth until chicken thighs are tender, about 30 minutes.

2 . Remove chicken and add carrots to the broth. Stir in 2 tablespoons fish sauce, chicken bouillon, and black pepper.

3 . Shred chicken meat and discard bones; return meat to the broth and simmer until carrots are tender, about 10 minutes. Add macaroni; cook until tender, about 20 minutes, adding more water if needed. Stir in evaporated milk and butter; simmer until butter is melted. Add more fish sauce and season with salt and pepper to taste. Pour soup into serving bowls.