The Kingz CookBook
Table of Contents Baked Boneless Chicken Thighs...............................................................................4-5 Buffalo Chicken Egg Rolls................................................................................... 6-7 Perfect Prime Rib..........................................................................................8-9 Cheesesteak Stuffed Peppers.............................................................................10-11 Honey Walnut Shrimp...................................................................................12-13 Garlicky Shrimp Alfredo Bake..............................................................................14-15
Baked Boneless Chicken Thighs Servings
6
Prep Time
Total Time
10 mins
1 Hour
INGREDIENTS
DIRECTIONS
6 boneless, skinless chicken thighs 1/3 c. extra-virgin olive oil 1/4 c. low-sodium soy sauce 1/4 c. dijon mustard 2 tbsp. honey 2 tbsp. packed brown sugar 2 cloves garlic, minced 2 tsp. fresh thyme leaves Kosher salt Freshly ground black pepper 1/4 tsp. crushed red pepper flakes
1. Preheat oven to 425°. In a large bowl, combine oil, soy sauce, dijon, honey, brown sugar, garlic, thyme, and red pepper flakes. Season with salt and pepper. Add chicken thighs and toss to combine. Refrigerate and let marinate for at least 30 minutes. 2. Place chicken on a large baking sheet and bake until golden and internal temperature reaches 165°, 12-15 minutes. 3. Switch oven to broil and broil until sauce starts to thicken slightly, about 5 minutes.
Buffalo Chicken Egg Rolls Servings
Prep Time
Total Time
20 mins
55 mins
10
INGREDIENTS FOR THE EGG ROLLS 4 oz. cream cheese, room temperature 2 c. shredded mozzarella cheese 3 c. shredded rotisserie chicken 1/4 c. hot sauce 4 green onions, thinly sliced 10 egg roll wrappers Vegetable oil, for frying FOR THE DRESSING 1/2 c. ranch dressing 3 tbsp. crumbled blue cheese 2 tbsp. fresh dill, chopped
DIRECTIONS 1. In a medium bowl, combine cream cheese with cheese, chicken, hot sauce, and green onions. Place an egg roll wrapper on a clean surface in a diamond shape. Dampen your finger in water and wet the outside edges of the egg roll wrapper. 2. Add a dollop of the filling crosswise in the center of the bottom half of the wrapper. Fold up bottom half and tightly fold in sides. Gently roll and seal. Repeat with remaining wrappers and filling. 3. In a large skillet over medium, heat 1/2-inch oil until it starts to bubble. Working in batches, add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly. 4. Make the dressing, in a small bowl, combine the ranch with the blue cheese and dill. Stir, smashing a bit with a spoon to break up the cheese into the sauce. 5. Serve warm with dressing for dipping.
Perfect Prime Rib Servings
Prep Time
Total Time
10 mins
3 hours 10 mins
12
INGREDIENTS 1 standing rib roast (about 1/2 pound per person) 1 tbsp. kosher salt 2 tsp. black pepper 1 bunch fresh rosemary
DIRECTIONS 1. Remove rib roast from packaging and place in a roasting pan. Let come to room temperature about 30 minutes. Preheat oven to 450. 2. Generously cover all sides of rib roast with salt and pepper. Place roast in a roasting pan fat-side up. Arrange half the rosemary in the bottom of the pan around the roast. 3. Roast 30 minutes, then reduce heat to 350 and cook 1 hour 30 minutes more for medium rare. (Plan on about 15 minutes per pound.) 4. Remove roast from oven, cover with foil, and let rest 20 minutes. 5. To serve, slice along ribs to remove them, then separate each rib and put them aside. Slice the roast crossways against the grain. Serve on a platter with the ribs and remaining half fresh rosemary.
Cheesesteak Stuffed Peppers Servings
6
INGREDIENTS 4 bell peppers, halved 1 tbsp. vegetable oil 1 large onion, sliced 16 oz. cremini mushrooms, sliced Kosher salt Freshly ground black pepper 1 1/2 lb. sirloin steak, thinly sliced 2 tsp. Italian seasoning 16 slices provolone Freshly chopped parsley, for garnish
Prep Time
Total Time
10 mins
3 hours 10 mins
DIRECTIONS 1. Preheat oven to 325. Place peppers in a large baking dish and bake until tender, 30 minutes. 2. Meanwhile, in a large skillet over medium-high heat, heat oil. Add onions and mushrooms and season with salt and pepper. Cook until soft, 6 minutes. Add steak and season with more salt and pepper. Cook, stirring occasionally, 3 minutes. Stir in Italian seasoning. 3. Add provolone to bottom of baked peppers and top with steak mixture. Top with another piece of provolone and broil until golden, 3 minutes. 4. Garnish with parsley before serving.
Honey Walnut Shrimp Servings
4
INGREDIENTS 1 c. water 1 c. granulated sugar 1 c. walnuts 1 lb. shrimp, peeled and deveined Kosher salt Freshly ground black pepper 2 large eggs, beaten 1 c. cornstarch Vegetable oil for frying 1/4 c. mayonnaise 2 tbsp. honey 2 tbsp. heavy cream Cooked white rice, for serving Thinly sliced green onions, for garnish
Prep Time
Total Time
20 mins
40 mins
DIRECTIONS 1. In a small saucepan over medium heat, combine water and sugar and bring to a boil. Add walnuts and let boil for 2 minutes. Using a slotted spoon, remove walnuts and let cool on a small baking sheet. 2. Pat shrimp dry with paper towels and season lightly with salt and pepper. Place eggs in a shallow bowl and cornstarch in another shallow bowl. Dip shrimp in eggs, then in cornstarch coating well. 3. In a large skillet over medium heat, heat 1� of oil. Add shrimp in batches and fry until golden, 3 to 4 minutes. Remove with a slotted spoon and place on a paper towel lined plate. 4. In a medium bowl, whisk together mayonnaise, honey, and heavy cream. Toss shrimp in sauce. Serve over rice with candied walnuts and garnish with green onions.
Garlicky Shrimp Alfredo Bake Servings
4
Prep Time
Total Time
10 mins
25 mins
INGREDIENTS
DIRECTIONS
12 oz. penne 3 tbsp. butter, divided 3 cloves garlic, minced 1 lb. raw medium or large shrimp, peeled and deveined 2 tbsp. freshly chopped parsley, plus more for garnish Kosher salt 2 tbsp. all-purpose flour 3/4 c. milk (preferably whole or 2%) 1/4 c. low-sodium chicken broth 1 c. shredded mozzarella, divided 1/4 c. plus 2 tbsp. freshly grated Parmesan, divided Freshly ground black pepper 1 c. chopped tomatoes (2 large)
1. Preheat oven to 350°. In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain. 2. Meanwhile, in a large oven-safe skillet over medium heat, melt 1 tablespoon of butter. Add garlic, shrimp, and parsley and season with salt. Cook until shrimp is pink and no longer opaque, 2 minutes per side. Transfer shrimp to a plate. (Keep juices in skillet.) 3. Add remaining 2 tablespoons butter to skillet and let melt, then stir in flour and cook 1 minute. Add milk and broth and bring to a simmer. Stir in 3/4 cup of mozzarella and 1/4 cup of Parmesan and season with salt and pepper. 4. Add shrimp, tomatoes, and cooked penne and toss until combined. (Add another splash of milk if mixture is too thick.) 5. Sprinkle with remaining 1/4 cup mozzarella and 2 tablespoons Parmesan and bake until melty, 5 to 7 minutes. 6. Garnish with parsley before serving.