Cooking Lessons for Dad

Cooking Lessons for Beginners

Lemon Pepper Chicken Wings

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Try these tasty, healthy Lemon Pepper Chicken Wings! This is the easiest chicken dinner recipe! This Lemon Pepper Chicken Wings recipe has only a few ingredients and simple steps. It is so easy a beginner cook can make this tasty recipe!

In this cooking video Karen Breyer will show you step-by-step how to make this Lemon Pepper Chicken Wings recipe. Watch this cooking video and make these easy, healthy, tasty Lemon Pepper Chicken Wings for dinner tonight!

Yield: 3 - 4 servings

Lemon Pepper Chicken Wings

Ingredients

  • 6 - 8 chicken wings
  • 1 - 2 teaspoons melted butter
  • Lemon pepper (to taste)
  • Salt (to taste)

Instructions

  1. Preheat the oven to 350 degrees.
  2. Melt the butter in a small saucepan over low heat or microwave for about 30 seconds (or until it is melted).
  3. Place the chicken wings in a baking pan.
  4. Brush the wings with melted butter.
  5. Sprinkle the chicken wings with lemon pepper and salt.
  6. Bake at 350 degrees for 35 to 45 minutes or until chicken is cooked through.

Notes

Check to see if the chicken is done by cutting into a thick pieces of the chicken and make sure the juices run clear. The internal temperature of the chicken should be at least 165 degrees. If the juices are red or pink cook the chicken longer.

You can adjust the recipe to make more or less Lemon Pepper Chicken Wings.

© Karen Breyer

 

Pineapple Chicken Salad

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Love Chicken Salad? Trying to eat healthy? Try this easy, tasty, Pineapple Chicken Salad recipe! In this cooking video Karen Breyer will show you step-by-step how to make this delicious, fresh Pineapple Chicken Salad.

Watch this cooking video and make this tasty Pineapple Chicken Salad recipe today!

Yield: 4 servings

Pineapple Chicken Salad

Ingredients

  • 1- 2 teaspoons butter
  • 8 ounces cooked chicken, strips or cubed (about 2 cups)
  • 1/4 cup soy sauce (low-sodium)
  • 2 cups celery, chopped
  • 20 ounce can pineapple chunks, drained
  • 1/2 - 3/4 cup red onion, chopped
  • 1/2 cup chopped almonds, toasted or raw
  • Pepper, fresh ground (to taste)
  • 4 cups salad mix or chopped lettuce

Instructions

  1. Soak the chicken in soy sauce at least 5 minutes.
  2. Heat butter over low heat in a skillet.
  3. Add the chicken and soy sauce. Heat over low to medium heat. Stir occasionally and turn the chicken to heat through from all sides.
  4. When the chicken is hot throughout, add the celery and cook until the celery is hot (about 3 - 5 minutes).
  5. Add the chicken and celery mixture to a medium bowl.
  6. Stir in the pineapple chunks, red onion, almonds and pepper.
  7. Chill for later or serve at once. Top salad mix or chopped lettuce with pineapple chicken mixture.
  8. Enjoy!

Notes

You can also use raw chicken and cook it in a skillet . Make sure the chicken is fully cooked. Cook enough raw chicken to make 8 ounces of cooked chicken.

You can save time by chopping the celery and onion when the chicken is soaking.

If desired, serve the Pineapple Chicken Salad with an additional salad dressing of your choice.

See a cooking demonstration of this Pineapple Chicken Salad recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

California Pork Tenderloin

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Yield: 8

California Pork Tenderloin

Ingredients

  • 2 pounds pork tenderloin
  • 1/4 - 1/2 teaspoon garlic powder
  • Kosher salt (to taste)
  • Pepper, fresh ground (to taste)
  • 2 - 3 teaspoons olive oil
  • 1 teaspoon garlic, minced
  • 1 1/4 cups green pepper, thinly sliced
  • 1 1/4 cups yellow pepper, thinly sliced
  • 1 28 ounce can crushed tomatoes
  • 1 teaspoon ginger, ground
  • 1/4 teaspoon red pepper flakes (or to taste)
  • 1/2 cup green onions, sliced
  • 1/2 cups cilantro, chopped (or to taste)

Instructions

  1. Sprinkle pork with garlic powder, salt and pepper.
  2. In a skillet heat oil over medium heat. When oil is hot, add the pork and cook it for 15-20 minutes, turning occasionally.
  3. Add the minced garlic and peppers. Cook about 3 more minutes.
  4. Stir in the tomatoes, ginger and red pepper flakes.
  5. Continue to cook until the pork is no longer pink in the center.
  6. Stir in the green onions and cilantro. Heat until hot.
  7. Cut pork in 1 inch slices. Serve over rice, quinoa or couscous.

Notes

You can use 1 tablespoon minced ginger in place if the dried.

Adjust the amount of spices and peppers to your taste.

© Karen Breyer

 

Lentil, Corn and Sweet Pepper Chili

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Are you looking for a new healthy, satisfying One Pot Meal recipe? In this cooking video Karen Breyer will show you step-by-step how to make Lentil, Corn and Sweet Pepper Chili. This chili recipe taste amazing! I think this Lentil, Corn and Sweet Pepper Chili recipe will be your new favorite recipe!

Chili is a such a satisfying meal that makes everyone happy and satisfied! What a bonus is that it is vegan and very healthy too! You many want to make extra chili because the leftovers taste even better the next day! Watch this cooking video and make this delicious Lentil, Corn and Sweet Pepper Chili recipe for dinner tonight!

Lentil, Corn and Sweet Pepper Chili

Ingredients

  • 1 - 2 teaspoons olive oil
  • 2 - 2 1/2 cups onion, chopped
  • 28 ounce can tomatoes, crushed
  • 2 teaspoons vegetable broth/seasoning, instant
  • 2 cups water
  • 1 1/2 cups lentils, dried (picked over, rinsed and drained)
  • 2 cups corn, frozen
  • 1 1/4 - 1 1/2 cup red bell pepper, chopped
  • 4 ounce can chopped green chilies, drained
  • 1 teaspoon cumin, ground
  • 1 teaspoon coriander, ground
  • 1 teaspoon Kosher salt (or to taste)
  • 1/4 cup cilantro, chopped (or as desired)

Instructions

  1. In a large pot, heat the oil over medium heat.
  2. Add the onions and sauté until they are soft and start to brown, about 7 minutes.
  3. Stir in the tomatoes, vegetable seasoning, water and lentils. Bring to a boil.
  4. Reduce the heat to a simmer.
  5. Cover the pot and simmer for 20 minutes.
  6. Stir in the corn, bell pepper, green chilies, cumin, coriander and salt. Bring mixture to a boil.
  7. Reduce the heat to a simmer. Cover the pot and cook until the lentils and vegetables are tender (about 15 minutes). Add more water if the chili runs dry before it is done.
  8. Serve. Top each bowl with cilantro as desired.

Notes

You can use 2 cups of vegetable broth in place of the vegetable seasoning and water.

You may use 2 servings of vegetable bouillon in place of the vegetable broth/seasoning.

Try 2 cups of fresh corn in place of the frozen. Use canned corn if that is all you have.

See a cooking demonstration of this Lentil, Corn and Sweet Pepper Chili recipe on the Cooking Lessons for Dad YouTube channel.

© Karen Breyer

 

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