Ingredients:

1 tbsp extra virgin olive oil
1 yellow onion, chopped
2 large carrots, chopped (alternatively, 5 or 6 small carrots)
4 boneless skinless chicken thighs, cubed
1 tsp garlic powder
Salt & pepper to taste
Approx 2 tbsp unsalted butter
2 tbsp fresh thyme leaves
1 tsp smoked paprika
½ tsp cayenne pepper
2 cups no salt chicken broth
1 cup milk
1 cup short-cut pasta
1 ½ cups broccoli florets
1 cup grated parmesan cheese
1 ½  cups shredded cheddar cheese

Steps:

1) Preheat the oven to 425°F.
2) Heat olive oil in a large, oven-safe, deep-walled pan over medium, add the onions and carrots and cook until fragrant. Stir in the chicken, season with salt and pepper. Add the butter, thyme, paprika, garlic powder, and cayenne. Cook until golden and toasted. 
3) Add chicken broth and milk, bring to a boil. Add pasta and broccoli, stir frequently until the pasta is al dente and the broth is absorbed.
4) Stir in parmesan cheese and half of the cheddar cheese, mix well. Top with the rest of the shredded cheddar, place in the oven and bake for 20 minutes.
5) Top with additional fresh thyme. Enjoy!

Ingredients:

12 chicken drumsticks
1 bunch green onions
5 potatoes
4 tbsp olive oil
3 tbsp teriyaki sauce
2 tbsl paprika
salt, pepper to taste

Steps:

1) Chop an entire bunch of green onions
2) Add to the bowl with drumsticks
3) Chop 4-5 potatoes into slices, place in a bowl of water to wash off the starch
4) Add to the bowl with the drumsticks
5) Add olive oil, teryaki sauce, salt, pepper, paprika
6) Bake at 425°F for 1hr 20 mins
7) Flip half-way through
8) With 10 minutes remaining, add wine or water to make sauce
9) Once done, remove the chicken and scoop the sauce + potatoes into a separate dish
10) Serve with salad or any other sides!

Ingredients:

12 chicken drumsticks
2 sweet potatoes
1 cup tomato puree
3 cloves garlic
3 tbsp olive oil
1 tsp paprika
1 pinch salt
cracked pepper
1 bunch asparagus

Steps:

1) Peel & slice 2 sweet potatoes.
2) Peel & chop 3 cloves of garlic.
3) Combine chicken legs, sweet potatoes, garlic, paprika, salt, pepper, olive oil, tomato puree.
4) Mix together and place in a baking pan lined with parchment paper.
5) Bake at 375°F for 1-1.5 hrs (or until potatoes are fork tender). Flip halfway through.
6) Bring salted water to a boil and drop the asparagus in.
7) Boil until fork-tender (about 10 minutes).

Ingredients:

5 Large Chicken breasts, halved or “butterflied”.
1 Clove fresh Garlic, grated
2 Eggs, beaten
Flour
Salt & pepper
Bread crumbs
3 1/2 tsp dried oregano
3 1/2 tsp dried sweet basil
Fresh basil, thinly sliced (for garnish)
Fresh parmesan
Mozzarella ball, sliced
1 Cup Water
Olive oil
Tomato sauce

Steps:

1) Preheat the oven to 375°F. In a bowl add dried herbs (2 tsp each), salt & pepper, water, and garlic, mix together.
2) Butterfly the chicken breasts and add to the bowl. Mix to coat the chicken, let sit in the fridge for 20 minutes.
3) Prepare the breading by combining the breadcrumbs and the remaining dried herbs (1 ½ tsp of oregano and sweet basil). Keep separate bowls of flour, eggs, and breading mixture. Begin breading the chicken: dip the chicken into flour, then egg, and finally the breadcrumbs. Repeat until finished.
4) In a pan, heat oil on medium high. Once the oil is hot, fry the chicken until golden brown on both sides. Remove chicken from the pan and set aside on a parchment lined pan. Top with mozzarella slices and grated parmesan.
5) Bake in the preheated oven for 20-30 minutes or until chicken is cooked. Enjoy!

Ingredients:

1 whole chicken
1 carrot
1 stalk celery
1 onion
paprika

Steps:

1) Place 1 cup salt in a large bowl with water - cover the chicken and soak for 30 mins
2) Pat dry
3) Cut vegetables in half and place into cavity.
4) Rub olive oil on both sides of the chicken.
5) Salt both sides of the chicken.
6) Sprinkle paprika on both sides of the chicken.
7) Bake at 400°F for 90 minutes.
8) Serve with your favourite sides.

Ingredients:

1 family pack of chicken drumsticks
1 large onion
1 bunch green onions
5 medium russet potatoes
1/2 cup parsley
3 tbsp olive oil
2 tsp paprika
1 tsp pepper
3 cloves garlic
3 tbsp teriyaki sauce
1 tsp salt

Steps:

1) Peel & chop your potatoes.
2) Chop green onions and large onion.
3) Chop parsley.
4) Add all ingredients to a bowl with the chicken drumsticks.
5) Add olive oil, paprika, salt, and teriyaki sauce.
6) Mix together and place on a baking sheet. Distribute evenly.
7) Bake at 350°F for 60-75 mins or until potatoes are fork tender.
8) Flip halfway through.
9) Asparagus: wash and trim the ends, place on a baking sheet, add salt, pepper, 1 tbsp olive oil and bake for 12-15 min.

Ingredients:

10-12 Chicken Thighs
1 Bunch green onions
2 Garlic cloves
4 Large Potatoes
2 tsp Paprika
Parsley
Salt
Pepper

Steps:

1) Preheat oven to 350°F and line a baking sheet with parchment paper.
2) Chop up 1 bunch of green onions, 2 cloves of garlic, and a fist full of parsley.
3) Peel and chop 4 potatoes.
4) Rinse and dry chicken thighs well.
5) Combine all ingredients into a bowl and drizzle with olive oil until ingredients are well coated. Add any seasonings you like (we used a cube of pesto, some paprika, and salt).
6) Cover and marinate for 10-30 minutes. This can also marinate in the fridge overnight. The longer the better!
7) Distribute onto the baking sheet.
8) Bake for 1.5 hours at 350°F (low and slow). Flip halfway through. Add some water or wine during the last 10 minutes of cooking (this will make a nice sauce).

Ingredients:

1 lb Chicken Wings
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
Salt to taste
1/2 tsp black pepper
1 tbsp baking powder

Steps:

1) Separate flats and drumettes (optional).
2) Wash chicken in salt water.
3) Pat dry with paper towel (dry = crisp).
4) Combine ingredients and sprinkle over chicken. Mix well.

Air Fryer:

1) Lightly spray the air fryer.
2) Cook for 15-20 minutes at 390°F (flipping halfway).
3) Once finished, top with salt and pepper or your favourite sauce!

Baked:

1) Preheat oven to 400°F and line a sheet pan with foil.
2) Arrange the chicken wings in a single layer on the rack.
3) Bake for 45 minutes or until crispy and golden brown.
4) Add a sauce or enjoy them as they are!

Homemade Sauce:

1) Combine 1/4 cup butter, 1 tsp honey, hot sauce to taste, and parsley.
2) Toss wings.
3) Enjoy!

Ingredients:

1 lb lean ground pork
2 tsp finely chopped green onion
2-3 cloves garlic, minced
2 tsp finely chopped ginger
1 tsp finely chopped cilantro
2 tsp mushroom-flavored soy sauce
Wonton or dumpling wrappers
Chicken broth (for deglazing)
Chili garlic sauce (optional, for dipping)
Salt and pepper to taste
Cooking oil (vegetable or canola oil)

Instructions:

Prepare the Filling:
-In a mixing bowl, combine the ground pork, finely chopped green onion, minced garlic, finely chopped ginger, finely chopped cilantro, mushroom-flavored soy sauce, salt, and pepper. Mix well until all ingredients are evenly distributed.

Assemble the Dumplings:
-Take a wonton wrapper and place about 1 tablespoon of the pork filling in the center.
-Dip your finger in water and moisten the edges of the wrapper.
-Fold the wrapper over the filling to create a half-moon shape, pressing the edges together to seal. You can -crimp the edges for a decorative touch if desired. Repeat until all the filling is used.


Cook the Dumplings:
-Heat a large non-stick skillet or frying pan over medium-high heat and add enough cooking oil to coat the bottom of the pan.
-Once the oil is hot, place the dumplings in the pan in a single layer, flat side down. Leave some space between each dumpling to prevent sticking.
-Cook the dumplings for about 2-3 minutes, or until the bottoms are golden brown.

Deglaze the Pan:
-Carefully add chicken broth (about 1/4 cup) to the hot pan. Be cautious as it may splatter.
-Cover the pan immediately with a lid and reduce the heat to medium-low. Let the dumplings steam for another 5-6 minutes, or until the pork is cooked through.

Serve:
-Remove the lid and let any remaining liquid evaporate. The bottoms of the dumplings should be crispy.
-Transfer the dumplings to a serving plate and serve hot with chili garlic sauce for dipping.
-Enjoy your delicious homemade fried pork dumplings! Adjust the seasoning and dipping sauce according to -your taste preferences.

Ingredients:

2 chicken breasts
1 red pepper
1 yellow pepper
1 tbsp paprika
1 tsp garlic powder
1 tsp salt
1 lemon
2 heads of broccoli (cut into florets)
1/4 cup red onion
1/2 cup cheddar cheese
1/4 cup bacon bits
1/4 cup craisins or cranberries
Coleslaw dressing

Steps:

1. Salad: Combine broccoli, red onion, cheddar cheese, bacon bits, cranberries, lemon, and coleslaw dressing. Mix well
2. Cut peppers, onion, and chicken breast into chunks
3. Place on skewer and season with paprkika, salt, and garlic powder
4. Grill on medium-high heat for 8-11 minutes, flipping every few minutes until done!

Ingredients:

Fresh whole turkey
1/2 Cup of Butter, softened
Sprig of rosemary, minced
Sprig of thyme, minced
Sprig of sage, minced
Salt & pepper to taste
5 cloves of garlic, minced

Steps:

1) Preheat the oven to 350. 2) In a small bowl, mix together butter and herbs. Generously add salt and pepper. Mash in garlic.
3) Cut slits into the skin of the turkey; create a separation between the meat and skin, do not remove skin.
4) Spread the butter mixture underneath the skin. Pat down to evenly coat the meat.
5) Cover with foil and bake for 50 minutes, baste turkey with juices. Continue roasting until fully cooked; relative to the size of the bird. Enjoy!

Ingredients:

2 chicken leg quarters
4 medium potatoes cut into quarters
1 tablespoon olive oil
1 lemon thinly sliced

For Marinade:

2 tbps olive oil
2 tbps lemon juice
1.5 tsp Italian seasoning
1 tsp paprika
1 tsp lemon zest
1 tsp garlic powder
salt and pepper to taste

Steps:

1) Preheat the oven to 425°F.
2) Combine marinade ingredients and mix
3) Cut potatoes into quarters, drizzle with marinade, and drop onto the sheet pan
4) Add the chicken leg quarters to the sheet pan and brush the marindade on both sides of the meat
5) Top the chicken with lemon slices and bake for 40-45 minutes
6) Place asparagus on a baking sheet, drizzle with 2 tbsp olive oil and some salt
7) Place on the top rack for 30 minutes
8) The chicken & sides should be ready at the same time! Enjoy!

Ingredients:

2 boneless, skinless chicken breasts
Salt and pepper, to taste
2 tablespoons olive oil, divided
fettuccine pasta
1 jar Lococo's brand tomato sauce (Roasted Garlic and Tomato & Basil)
1 cup heavy cream
1 cup cherry tomatoes
Fresh basil leaves (for garnish, optional)
Parmesan cheese, grated (for garnish)

Instructions:

1)Prepare the Chicken:
- Season the chicken breasts with salt and pepper on both sides.
- Preheat the oven to 400°F (200°C).
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Add the chicken breasts to the skillet and sear for about 3-4 minutes on each side, until golden brown or until the internal temperature reaches 165°F (75°C).
- Once cooked, remove the chicken from the skillet and set aside.

2) Roast the Cherry Tomatoes & Parmesan Disks:
-Toss the cherry tomatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
- Create small piles of shredded parmesan cheese on a separate baking -sheet covered with parchment paper.
- Roast the tomatoes and parmesan disks in the preheated oven for about 10-12 minutes, until the tomatoes are slightly caramelized and the disks have crusted. Set aside.

3) Cook the Pasta and Make the Rose Sauce:
- In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In the same skillet used for roasting the chicken (or a separate large skillet), pour in a jar of Lococo's tomato sauce.
- Stir in the heavy cream and bring the mixture to a simmer over medium heat.
- Cook, stirring occasionally, for about 5-7 minutes until the sauce has thickened slightly and flavors have melded together.
- Add grated parmesan cheese and/or basil for additional flavor.

Combine and Serve: -Slice the chicken breasts.
-Add the cooked fettuccine to the skillet with the rose sauce, tossing gently to coat the pasta evenly. -Arrange the sliced chicken on top of the pasta and sauce.
-Scatter the roasted cherry tomatoes over the dish.
-Garnish with chopped fresh basil leaves, grated Parmesan cheese, and Parmesan cheese disks.
-Serve hot and enjoy your Pan-Seared Chicken Breast with Fettuccine and Lococo's Rose Sauce, garnished with roasted cherry tomatoes and Parmesan cheese disks for added flavor and texture.

Ingredients:

4 chicken breasts (skinless & boneless)
1.5 tbsp olive oil
1 tbsp brown sugar
1 tsp paprika
1 tsp dried oregano
1/4 tsp garlic powder
Salt and pepper
Parsley (optional - for garnish)

Steps:

Steps: 1) Preheat oven to 425°F
2) Trim excess fat from chicken breasts
3) Mix seasoning (brown sugar, paprika, dried oregano, garlic powder, and salt and pepper).
4) Pound chicken to roughly 1.5 cm of thickness. This step is a crucial for even cooking.
5) Rub each breast with olive oil and sprinkle with seasoning. The amount of seasoning you use is your choice. Once completed, flip the chicken and repeat the process on the other side.
6) Line a baking sheet with parchment paper and transfer chicken breasts ontop baking sheet.
7) Cook the chicken for roughly 18-20 minutes (or until the chicken reaches an internal temperature of 165°F).
8) Once cooked, allow the chicken to cool. Top with chopped parsley and enjoy.

Ingredients:

2-4 Chicken Breasts cut into strips
1 egg
2 cups breadcrumbs
2 tbsp olive oil
Salt, Pepper

Steps:

1) Slice chicken breast into strips. Add salt & pepper to each side.
2) Dip chicken into egg bath
3) Transfer to breadcrumbs
4) Line a baking sheet with aluminum foil and coat with a cooking spray or olive oil
5) Bake at 450°F for 7 minutes per side
6) Serve with your favourite sides and sauce

Ingredients:

Family Pack of Chicken Leg Quarters, split
Family Pack of Sausages, chopped into chunks
Family Pack of Boneless Chicken Breasts, chopped into chunks
800g Shrimp
1 Cup Frozen Peas
2 Sweet Peppers (Red and Orange), chopped
1 Large Vidalia Onion, quartered
1 Garlic, minced
Saffron (substitute with turmeric)
Unsalted Chicken Stock (for rice)
4-5 cups rice, cooked with chicken stock and saffron (or turmeric)
Salt and pepper to taste

Steps:

Preheat the oven to 375°F
1) Season the split chicken quarters with your choice of seasoning. Grill until slightly undercooked; the chicken will finish cooking once baked. Cook rice according to package directions; use chicken stock instead of water to cook and 2) add 2 tsp saffron.
3) In a large pot with hot olive oil, brown the sausages. Once the sausages are browned, add chicken breast chunks. Bake the shrimp at 375°F until slightly undercooked.
4) When the chicken breast chunks are fully cooked, add the onion and add 2 tsp of saffron and salt & pepper to taste, mix together. Add the chopped peppers and frozen peas, mix together and let simmer until the vegetables are softened.
5) In a large deep-walled baking dish, add the rice and the pot mixture, mix all together. Place grilled chicken quarters on top along with the shrimp. Place the dish into the oven at 380°F and bake uncovered for 15-20 minutes or until the chicken is fully cooked.
6) Serve and Enjoy!

Ingredients:

1 Pack Egg Wrappers
1 Pack Chow Mein Noodles, cooked until al dente
1 Head Broccoli, steamed and finely chopped
1 Baby Bok Choy, blanched and cut into quarters
1 Bunch Cilantro, half finely chopped, half for garnish
1 Head Garlic, finely chopped
Ginger, planed, half finely chopped
1 Bunch Green Onion, finely chopped
~1lb Ground Turkey
2 Chicken Breast
900mL Chicken Broth (No Salt)
2 tbsp Mushroom-flavoured Soy Sauce
Salt and Pepper to taste

Broth:

1)Bring chicken broth to a boil, add ginger, garlic, green onion, and chicken breasts.
2) Let boil until chicken is cooked.
3) Remove chicken and let cool on a cutting board. Once cooled, slice into rounds.

Wontons:

1) Mix ground turkey with soy sauce, finely chopped garlic and ginger, cilantro, steamed and finely chopped broccoli, salt and pepper.
2) Assemble your wontons with egg wrappers.
3) Steam until cooked (approximately 15 minutes).

Assembly:

1) Place chow mein noodles at the bottom of the bowl, add cooked wontons, bokchoy, and sliced chicken. Garnish with cilantro and serve!
2) (Optional) You may also garnish with hot chilli sauce if desired!