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Cooking

Copyright © 2016 Wicked Cuisine, LLC

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TABLE OF CONTENTS INTRODUCTION 5

CARE INSTRUCTIONS 6

SILICONE NON-STICK BAKING MATS (SET OF 3) 6

NON-STICK OVEN LINERS / GRILLING MATS (2 PACK) 7

PLASTIC CUTTING BOARDS (SET OF 3) 8

VEGETARIAN MEALS 9

Vegetarian Pot Pie 10

Heavenly Roasted Broccoli 12

Wicked Mashed Potatoes 13

Primo Pasta Primavera 14

OMG Mac and Cheese 16

POULTRY 18

Chuck’s Chicken Quesadillas 19

Famous Chicken Parmesan 21

Easy Chicken Enchiladas 24

Crispy Chicken Tenders 26

White Chicken Chili 28

FISH 30

Drunken Fish & Chips 31

Five-Star Fish Tacos 33

Roasted Crunchy Fish 35

Apple Cider Shrimp 36

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Baked Fish Fillets 37

BEEF 39

Jay’s Ultimate Burger 40

Salisbury Steak 41

Beef Pastries 42

Shepherds Pie 44

Meatloaf 46

DESSERTS 47

Deluxe Chocolate Chip Cookies 48

Easy Apple Pie 50

Red Velvet Cake 51

Chocolate Cakes w/ Berries 53

Homemade Oatmeal Cookies 55

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INTRODUCTIONWelcome to Wicked Cuisine!

Where cooking is creative expression. Our goal is to equip you with the most advanced, professional-grade kitchenware products and accessories that fuse style with performance, to inspire delicious culinary masterpieces inside your kitchen.

Our exciting product line, available at www.WickedCuisine.com, is continuously expanding with the world's safest and most advanced materials and technologies to help you to create fantastic food, while stretching your culinary imagination!

Professional and home chefs alike share an understanding that cooking is much more than an art, it’s a passion! That’s why we’re pleased to share some of our favorite recipes to inspire you with enthusiasm, fun and creativity.

From our kitchen… to yours!

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CARE INSTRUCTIONS SILICONE NON-STICK BAKING MATS (SET OF 3)

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• Before using, wash your mats in hot soapy water, rinse and dry thoroughly.

• Always support your mats on a solid baking tray whenever in use.

•Do Not fold the mats or store items on top of the mats as creasing may cause damage. When your mats are completely dry lay the mats OR roll-up.

•Do Not cut or use sharp objects on your mats. Never use a cut or torn mat. If your mat becomes torn or cut, it cannot be used and must be replaced.

•Do Not use your mats on direct flame, filament or grill. •Do Not place your mats on hotplates or gas rings. •Do Not: wash your mats with abrasive soaps or scouring pads.

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NON-STICK OVEN LINERS / GRILLING MATS (2 PACK)

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• Before using, wash liners in hot soapy water, rinse and dry thoroughly

•DO NOT use above 500°F (260°C) •For electric ovens with hidden heating element and gas ovens,

place Liners on lowest rack •Liners must NEVER touch or make contact with heating

element at bottom of oven. •Oven liners should not extend over edges of wire rack or

cover any holes inside oven or grill •For optimum circulation, oven liner must not touch walls or

oven door or grill cover •DO NOT use with aluminum foil •ALWAYS remove liner during self-cleaning mode •DO NOT use if you have small birds •To trim oven liners use regular household scissors

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PLASTIC CUTTING BOARDS (SET OF 3)

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• Before using, wash cutting boards in hot soapy water, rinse and dry thoroughly

• Reversable; Each Cutting Board features a juice groove on the outer rim to catch liquid from spilling off the board and keep your countertop clean. Reverse side provide more cutting room and larger chopping area.

• Rubber feet on both sides of the boards help prevent your cutting boards from sliding and add grip to your countertops.

• 3 different sizes perfect for cutting all types of meats, chicken, fruits and vegetables. Rapidly switch between ingredient prep, and avoid flavor mixing and cross contamination.

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VEGETARIAN MEALS

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Vegetarian Pot PieServes: 6-8 Prep Time: 5-10 Minutes Cook Time: 40 Minutes

Ingredients: • 1 Tbs Unsalted Butter • 2 Small Heads Fennel, Finely Chopped (about 3 cups) • 1/2 Medium Yellow Onion, Finely Chopped • 1 Large Egg • 1/4 Cup Parsley • 1/4 Cup Thinly Sliced Fresh Chives • 1 Small Russet Potato, Peeled and Diced Small (about 2 1/2 cups) • 2 Medium Carrots, Peeled and Finely Chopped (about 2/3 cups) • 12 Ounces White Button Mushrooms, Sliced (about 5 cups) • 1 Cup Frozen Baby Green Peas • 1/4 Cup All-Purpose Flour • 1 Cup Low-Sodium Mushroom Broth • 1 Cup Whole Milk • 1 Tbs White Vinegar • 7 Oz Store-Bought Puff Pastry or Pie Dough, (defrosted if frozen)

Directions: 1. Preheat oven to 400°F

2. Melt butter over medium heat. When it begins to foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent (approx 2 minutes).

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3. Add mushrooms and diced potato, season well with salt and ground black pepper, stir to coat. Cook, stirring rarely, until mushrooms have let off water and shrunken (approx 5 minutes).

4. Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone (approx 1 to 2 minutes).

5. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened (approx 5 minutes).

6. Remove from heat, add peas, herbs, and vinegar, stirring to coat. Season well with salt and ground black pepper.

7. Turn filling into an 8 by 8-inch baking dish.

8. Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.

9. With kitchen shears or scissors, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent.

10. Place on a Wicked Cuisine silicone baking mat and bake until crust is golden brown and mixture is bubbling (approx 25 to 30 minutes). Allow to sit 5 minutes before serving.

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Heavenly Roasted BroccoliServes: 4 Prep Time: 15 Minutes Cook Time: 10 Minutes

Ingredients: • 1 Pound Broccoli, Rinsed and Trimmed • 2 Tbs Olive Oil

• 2 Cloves Garlic, Minced • 1/4 Cup Finely Grated Parmesan or Sharp Cheddar Cheese • 1/3 Cup Panko Bread Crumbs

• 1/2 Tsp Sea Salt • 1/4 Tsp Ground Black Pepper

Directions: 1. Preheat oven to 425° F.

2. Cut the broccoli florets into bite size pieces. Cut the stalk into 1/8-inch thick, round slices. Place the broccoli into a mixing bowl and mix with olive oil, minced garlic, sea salt and pepper and set aside.

3. Spread the Panko into a 13” X 9” metal cake pan, and place into the oven for 2 minutes or until lightly toasted.

4. Remove the Panko from the oven and add to the bowl with the broccoli mixture. Toss to combine.

5. Return the mixture to the cake pan, place in the oven and roast just until the broccoli is tender, (approx 8 to 10 minutes).

6. Remove from the oven, toss in the cheese and serve immediately.

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Wicked Mashed PotatoesServes: 6-8 Prep Time: 15 Minutes Cook Time: 20 Minutes

Ingredients: • 4 Pounds Golden Creamer Potatoes, Peeled and Cut Into Corners • 1 Bay Leaf

• 2 Tbs Chopped Chives • 3 Tbs Unsalted Butter • 2 Cups Heavy Cream

• Sea Salt and Ground Black Pepper

Directions: 1. Place the potatoes into a large pot filled 3/4 with water, add the bay leaf,

2 tablespoons sea salt, and cover with cold water.

2. Bring to a boil over medium-high heat and cook until the potatoes are tender, (approx 20 minutes).

3. Drain potatoes well and remove the bay leaf. Meanwhile, heat the cream and butter together in a small saucepan.

4. Put the potatoes through a ricer or food mill into a bowl.

5. Add the hot cream and season with salt and pepper.

6. Mix together with a spoon and add the chopped chives. Serve and await the compliments.

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Primo Pasta PrimaveraServes: 6 Prep Time: 25 Minutes Cook Time: 20 Minutes

Ingredients: • 3 Carrots, Peeled and Cut Into Thin Strips • 2 Medium Zucchini or 1 Large Zucchini, Cut Into Thin Strips

• 1 Onion, Thinly Sliced • 12-15 Cherry Tomatoes, Halved • 1 Yellow Bell Pepper, Cut Into Thin Strips

• 1 Red Bell Pepper, Cut Into Thin Strips • 1 Pound Farfalle (Bowtie Pasta) • 1/2 Cup Grated Parmesan

• 1 Tbs Dried Italian Herbs • 1/4 Cup Olive Oil • Sea Salt and Freshly Ground Black Pepper

Directions: 1. Preheat the oven to 450° F, and line two (2) large baking sheets with your

Wicked Cuisine silicone baking mats.

2. In a bowl, toss all of the vegetables with oil, salt, pepper, and dried herbs to coat.

3. Transfer the vegetable mixture evenly over the two Wicked Cuisine silicone baking mats.

4. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, (approx 20 minutes total).

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5. Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, (approx 8 minutes). Drain, reserving 1 cup of the cooking liquid (used in next step).

6. Combine the pasta with the vegetable mixtures in a large bowl. Toss with the cherry tomatoes and 1 Cup of reserved cooking liquid to moisten.

7. Season the pasta with sea salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

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OMG Mac and CheeseServes: 6 Prep Time: 10 Minutes Inactive Time: 10 Minutes Cook Time: 25 Minutes

Ingredients: • Butter (to grease dish) • 12 Oz Wide Egg Noodles

• 2 Tbs Finely Chopped Parsley Leaves • 2 Cups (packed) Grated Fontina • 3/4 Cup (packed) Grated Mozzarella

• 3/4 Cup (packed) Finely Grated Parmesan • 2 Cups Heavy Cream • 2 1/2 Cups Whole Milk

• 1/2 Tsp Sea Salt, plus more for pasta water • 1/4 Tsp Ground Black Pepper

Directions: 1. Preheat the oven to 450° F

2. Butter a 13 by 9-inch glass baking dish and set aside.

3. Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, (approx 5 minutes). Drain but do not rinse.

4. In a large bowl whisk together the cream, milk, flour, 1/2 teaspoon sea salt, and pepper to blend. Stir in 1 cup Fontina, 1/2 cup Parmesan, 1/2 cup mozzarella, and chopped parsley. Add the noodles and toss to coat.

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5. Transfer the noodle mixture to the prepared baking dish.

6. Toss the remaining 1 cup Fontina, 1/4 cup mozzarella and 1/4 cup Parmesan in a small bowl to blend. Sprinkle the cheese mixture over the noodle mixture.

7. Bake until the sauce bubbles and the cheese melts (begins to brown on top - approx 20 minutes). Allow to stand for 10 minutes before serving.

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POULTRY

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Chuck’s Chicken QuesadillasServes: 6 Prep Time: 20 Minutes Cook Time: 20 Minutes

Ingredients: • 2 Tbs Olive Oil • 2 Pounds Skinless Chicken Breasts

• 1 Large Onion, Cut in Half and then Into Slices • 1 Yellow Bell Pepper, Seeded and Sliced Into Strips • 1 Green Bell Pepper, Seeded and Sliced Into Strips

• 12 Tbs Butter, For Frying • 12 Large Flour Tortillas • 2 1/2 Cups Grated Cheese (Monterey Jack recommended)

• 2 Tbs Taco or Cajun Seasoning Mix • Sea Salt and Black Pepper to Taste

Directions: 1. Heat 1 tablespoon of olive oil in a skillet over high heat.

2. Prepare chicken breasts by sprinkling with salt, pepper and taco (or cajun) seasoning.

3. Add the chicken to the skillet and sauté over medium-high heat until done, (approx 4 minute per side).

4. Remove from the skillet and dice into cubes. Set aside.

5. Add the remaining 1 tablespoon olive oil to the skillet over high heat. Toss in the onions and peppers and cook until the peppers begin to show a few dark brown/black areas (3 to 4 minutes). Remove and place aside.

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6. Sizzle 1/2 tbs of butter in a separate skillet over medium heat and lay a flour tortilla flat in the skillet. Then assemble the quesadillas by laying grated cheese on the bottom tortilla, and then arranging the chicken and cooked peppers. Lastly, top with a little more grated cheese and then top with a second tortilla.

7. When the tortilla is golden on the first side, carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden. Repeat with the remaining tortillas and fillings.

8. Cut each quesadilla into wedges and serve immediately!

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Famous Chicken ParmesanServes: 4 Prep Time: 20 Minutes Cook Time: 40 Minutes

Ingredients: Tomato Sauce • 1 Tbs Olive Oil • 1 Small Yellow Onion, Chopped (1/2 Cup) • 2 to 3 Garlic Cloves, Minced • 1 (28-Oz) Can Crushed Tomatoes • 1 Tbs Balsamic Vinegar • 1/4 Tsp Red Pepper Flakes • 1/4 Cup Chopped Fresh Basil Leaves • Sea Salt to Taste

Chicken • Cooking Spray • 4 Thin Chicken Cutlets (about 1 1/4 total pounds) • Sea Salt to Taste • 2 Large Eggs • 6 Tbs Dry Italian Bread Crumbs • 2 Tbs Grated Parmesan • 3 Tbs All-Purpose Flour • 4 - 5 Tsp Olive Oil • 1/2 Cup Part-Skim Shredded Mozzarella Cheese

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Directions: Tomato Sauce 1. Heat the oil in a large nonstick skillet over medium heat.

2. Add the onion and cook until softened and lightly browned, (approx 5 minutes).

3. Add the garlic and cook until fragrant, (approx 1 to 2 minutes).

4. Add the tomatoes, vinegar, salt, and red pepper flakes; bring to a boil.

5. Reduce the heat and simmer, covered, until the flavors are blended and the sauce begins to thicken slightly, (approx 10 minutes).

6. Remove from the heat; stir in the basil.

Chicken

1. Preheat the oven to 425° F.

2. Spray a 9 by 13-inch baking dish with cooking spray or coat with butter.

3. Sprinkle the cutlets with sea salt.

4. Lightly beat the egg in mixing bowl.

5. Using a large Wicked Cuisine silicone baking mat, spread the flour evenly over the mat.

6. Using another large Wicked Cuisine silicone baking mat, combine and spread the bread crumbs and Parmesan evenly over the mat.

7. Working with 1 piece of chicken at a time, start by dipping both sides of chicken into the flour, shaking off excess. Then dip each piece into the egg whites, shaking off excess, and finally press both sides into the breading to coat.

8. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken (in batches, if necessary) and cook until browned, 3 to 4 minutes.

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9. Transfer the chicken, in 1 layer, to the baking dish. Spoon the sauce over the chicken then sprinkle with the cheese.

10. Bake, covered loosely with a tent of foil, until the cheese is melted and the sauce is bubbly, (approx 12 to 15 minutes).

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Easy Chicken EnchiladasServes: 4-6 Prep Time: 25 Minutes Cook Time: 40 Minutes

Ingredients: • 2 Store-Bought Rotisserie Chicken Breasts, Skinned and Shredded to Yield

1 1/2 cups • 1/4 Cup Vegetable Olive Oil • 9 Tomatillos, Husked and Rinsed • 1/2 White Onion • 1 Yellow Chile • 1 Serrano Chile • 2 Garlic Cloves

• 1/2 Cup Fresh Cilantro Leaves • 1/2 Mexican Crema • 1 Cup Shredded Monterey Jack Cheese

• 6 (6 inch) Corn Tortillas • Sea Salt and Ground Black Pepper to taste

Directions: 1. Preheat the oven to 350° F.

2. Put the tomatillos, 1/2 onion, serrano, yellow chile and 3/4 cup water in a medium, heavy saucepan. Bring to a boil over medium-high heat. Cover and boil until the tomatillos turn olive-green color, (approx 10 minutes).

3. Transfer the tomatillos, onion and chiles to a blender. Add the garlic and cilantro and blend until smooth. Season with sea salt and pepper.

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4. Heat the oil in a small skillet over medium-high heat. Flash-Fry (quickly) the tortillas until golden but still pliable, about 10 seconds per side. Transfer to paper towels to drain.

5. Put the tortillas on a flat work surface. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar.

6. Spread 1/3 cup sauce in a 9 by 13-inch glass baking dish. Arrange the enchiladas, seam-side down, in one layer snugly inside the dish. Pour the remaining sauce over the enchiladas.

7. Drizzle with the Mexican Crema and sprinkle the cheese all over.

8. Bake until the cheese melts and starts to brown in spots, about 30 minutes. Serve immediately.

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Crispy Chicken Tenders

Serves: 4-6 Prep Time: 15 Minutes Cook Time: 15 Minutes

Ingredients: Chicken Tenders • 2 Pounds Boneless Skinless Chicken Breasts • Peanut Oil (for frying) • 3 Eggs • 1 Cup All-Purpose Flour • 2 Cups Panko Seasoned Bread Crumbs • 1 Tsp Garlic Powder • 1 Tsp Lemon-Pepper • 1/2 Tsp Cayenne • 1/2 Tsp Sea Salt • 1/2 Tsp Ground Black Pepper

Honey Mustard Sauce • 1/2 Cup Dijon Mustard • 1/2 Cup Honey • 2 Tbs Mayonnaise • 1 Tbs Lemon Juice • Sea Salt & Black Pepper

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Directions: Chicken Tenders 1. Preheat oil to 350° F.

2. Cut the chicken breasts into long strips and set aside. 3. Beat the 3 eggs in a medium bowl.

4. Measure and pour the flour into another medium bowl, pan or pie plate.

5. Measure and pour the Panko into another medium bowl, pan or pie plate, and season with garlic powder, lemon-pepper, cayenne, salt and pepper.

6. Moving in a line, (1) start by dipping the chicken strips into the flour (cover entire strip), (2) dip and cover in the beaten egg, and (3) finally dredge them into the seasoned Panko.

7. Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray.

8. Serve with honey mustard sauce.

Honey Mustard Sauce

1. Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.

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White Chicken ChiliServes: 4-6 Prep Time: 20 Minutes Cook Time: 35 Minutes

Ingredients: • 1 Tbs Canola Oil • 2 (14.5 oz) Cans White Beans • 1 Medium Jalapeno Pepper, Minced • 2 Medium Poblano Peppers, Chopped • 1 Large Onion, Chopped • 4 Garlic Gloves, Minced • Sea Salt and Ground Black Pepper • 1 Tbs Ground Cumin

• 1 1/2 Tsp Ground Coriander • 1 Store-Bought Rotisserie Chicken, Skinned and Shredded to Yield 1 1/2

cups

• 1 Tsp Ancho Chili Powder • 4 Cups Low-Sodium Chicken Broth • 2 Limes, Juiced

• 1/4 Cup Chopped Cilantro Leaves • Sour Cream (for topping) • Tortilla Chips, Coarsely Crushed, For Topping

Directions: 1. Drain and rinse the canned white beans.

2. In a medium bowl, mash half of the beans with a potato masher until chunky. Reserve the beans until needed.

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3. Add the canola oil to a large pot and heat it over medium-high heat.

4. Add the peppers, onions, and garlic and sauté until soft and fragrant, about 5 minutes. Season the vegetables with salt, and pepper, to taste.

5. Add the cumin, coriander, and chili powder and continue to sauté for 1 more minute to toast the spices.

6. Stir in the chicken stock, and lime juice and bring to a simmer.

7. Add the beans and continue to simmer for 20 more minutes.

8. After 20 minutes of simmering, taste for seasoning, and adjust if necessary.

9. Stir in the shredded rotisserie chicken and cilantro and simmer until heated through, about 5 more minutes.

10. Serve the chili in individual bowls topped with a dollop of sour cream, and crushed tortilla chips.

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FISH

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Drunken Fish & ChipsServes: 6-8 Prep Time: 15 Minutes Cook Time: 10 Minutes

Ingredients: Fish • 8 (4 oz) Fillets Cod • 2 Quarts Vegetable Oil for Frying • Sea Salt and Black Pepper to Taste • 1 Cup All-Purpose Flour • 2 Tbs Garlic Powder • 2 Tbs Paprika • 2 Tsp Sea Salt • 2 Tsp Ground Black Pepper • 1 Egg, Beaten • 1 (12 oz) Can or Bottle of Favorite Beer

Chips • 3 Large Russet Potatoes, washed & scrubbed • 24 Oz Vegetable Oil for Frying • Sea Salt to Taste

Directions: Fish 1. Heat oil in a deep fryer or heavy large pot to 365° F.

2. Rinse fish, pat dry, and season with salt and pepper.

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3. In a large mixing bowl, combine flour, garlic powder, paprika, 2 teaspoons sea salt, and 2 teaspoons pepper.

4. Stir egg into dry ingredients.

5. Add 12 oz can or bottle of favorite beer.

6. Lightly coat fish fillets with flour before dipping them into batter.

7. Dip fish fillets individually into batter, covering all sides of fish.

8. Carefully lower covered fillets, one at a time, into heated oil.

9. Fry each side of fish until golden brown, approx 2 minutes per side.

10. Transfer fillets to plate lined with paper towels to drain (you can also use brown paper bags if desired).

11. Add sea salt to taste and serve right away.

Chips 1. Leaving the skin on, cut the potatoes into long thin strips and put in a

large bowl of clean water to remove some starch, prevent them from sticking together, and stop the oxidizing process.

2. In a cast iron skillet fitted with a thermometer, or a small fryer, heat the oil until it reaches 275° F.

3. Remove the potatoes from the water and pat dry. Working in small batches, fry the potatoes until they go from shiny to matte, 3 to 5 minutes (this is also called blanching). Drain well on paper towels.

4. Re-heat the oil until it reaches 350° F and fry the potatoes again, also in small batches, until they are golden brown and crispy on the outside but soft and chewy on the inside.

5. Remove from the oil, drain well, and toss with sea salt. Serve hot.

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Five-Star Fish TacosServes: 4 Prep Time: 30 Minutes Cook Time: 10 Minutes

Ingredients: Fish • 1 Pound Flaky White Fish Fillets, such as Haddock, Halibut or Cod • 1 Lime, Zested and Juiced • 1/2 Tsp Pimenton • 2 Cloves Garlic, Smashed • 1/4 Cup Vegetable oil • Sea Salt to Taste

Cabbage • 1/2 Head Savoy Cabbage, Shredded • 3 Scallions, Sliced Thinly on the Bias • 1 Jalapeno, Minced, Optional • 1/4 to 1/2 Cup White Vinegar • 2 Tbs Honey • 1/4 Cup Canola Oil • Sea Salt to Taste • 8 Flour Tortillas • 1 Avocado, Halved, Pitted and Flesh Sliced • Combine the Cabbage, Scallions, and Jalapeno, if using in a medium

bowl.

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Directions: Fish 1. Cut the fish into strips.

2. Combine the fish with the lime zest and juice, pimenton, garlic, oil and salt, to taste, in a medium bowl. (This can be done a day ahead, covered and refrigerated.)

Cabbage

1. In a small bowl, combine the vinegar, honey and oil.

2. Add to the cabbage mixture and toss until well dressed. Season with salt, to taste.

To Cook & Assemble

1. Preheat the oven to 350° F. Wrap the tortillas in foil.

2. Put the fish strips on a Wicked Cuisine silicone baking mat.

3. Put the fish and tortillas in the preheated oven for 8 to 10 minutes.

4. While the fish is in the oven, taste the cabbage for seasoning and adjust, if needed.

5. Remove the fish and tortillas from the oven. Put some fish in the center of a tortilla, top with a couple of avocado slices and finish with some of the cabbage slaw.

6. Repeat with remaining ingredients and serve.

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Roasted Crunchy FishServes: 6-8 Prep Time: 5 Minutes Cook Time: 10 Minutes

Ingredients: • 14 Oz Fish Fillets, such as Haddock, Halibut or Cod • 1 Onion, Chopped • 4 Garlic Cloves, Chopped • 1 Capsicum, Chopped • 4 Mushrooms, Chopped • 1/2 Cup Panko • 1 Tsp Paprika • 1 Tsp Cayenne Pepper

• Sea Salt and Ground Black Pepper as per Taste • 2 Tbs Pizza Sauce

Directions: 1. Grind together onion, garlic, mushrooms and capsicum and transfer to a

mixing bowl.

2. Add the paprika, cayenne, pizza sauce along with some salt and pepper. Mix well to combine.

3. Wrap the fish fillets in the marinade and stir fry over a shallow non-stick pan for 5 minutes, each side, over medium flame.

4. Remove from flame once done. Serve hot.

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Apple Cider ShrimpServes: 4 Prep Time: 5 Minutes Cook Time: 5 Minutes

Ingredients: • 2 Tbs Olive Oil • 8 Garlic Cloves, Peeled and Minced • 1 Can Tomato Puree • 1lb 10 oz Shrimps, Deveined • 2-3 Tbs Apple Cider Vinegar • 1 Cup Avocado, Mashed • 1 Cup Fresh Peach, Sliced • Sea Salt and Ground Black Pepper, as per Taste • Fresh Oregano, to Garnish • Fresh Basil, Chopped (Optional) • A Pinch of Paprika

Directions: 1. Heat olive oil in a large pan over medium heat and add the garlic along

with tomato puree.

2. Cook for 2-3 minutes and then add the shrimps.

3. Pour in the vinegar, mashed avocado and peaches. Sprinkle some salt and pepper and mix it well.

4. Cook 3 minutes, or until shrimp is pink.

5. Add fresh oregano and basil along with some paprika. Serve hot.

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Baked Fish FilletsServes: 4 Prep Time: 10 Minutes Cook Time: 15 Minutes

Ingredients: • 1 Pound Cod Fillets • 2 Tbs Butter • 1/2 Cup Finely Chopped Onion • 1/2 Cup Finely Chopped Green Bell Pepper • 1 Tbs All-Purpose Flour • 1 Tsp Brown Sugar • 1/2 Tsp Dried Marjoram Leaves • 1/4 Tsp Sea Salt • 1/4 Teaspoon Dried Thyme Leaves • 1/8 Tsp Ground Black Pepper • 1 (15 Oz) Can Tomatoes

Directions: 1. Preheat oven to 400° F and line a large baking sheet with your Wicked

Cuisine silicone baking mat. Set aside while you prepare fish and ingredients.

2. Melt butter in heavy medium skillet over medium heat.

3. Add onion and pepper; sauté until golden.

4. Stir in flour, brown sugar, marjoram, salt, thyme, and pepper until smooth. Very gradually stir in tomatoes.

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5. Bring to a boil, stirring constantly until sauce has thickened.

6. Arrange fish on the prepared silicone baking mat; top with sauce.

7. Bake 12 to 15 minutes or until fish flakes easily. Serve hot.

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BEEF

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Jay’s Ultimate BurgerServes: 4 Prep Time: 10 Minutes Cook Time: 6-8 Minutes

Ingredients: • 1 Pound Lean Ground Beef or Sirloin • 1 Onion, Minced • 2 Tbs Ketchup • 1/4 Cup Garlic, Chopped • 1/2 Tsp Worcestershire Sauce • 1 1/2 Tsp Dijon Mustard • 2 Egg Yolks • Sea Salt and Fresh Ground Pepper to Taste

Directions: 1. Prepare grill or pan to reach medium heat.

2. Using mixing bowl, combine all ingredients.

3. Form into evenly sized patties.

4. Place hamburger patties onto grill on pan

5. Flip patties after 3 mins of steady cooking, and allow them to cook for another 3 minutes. If medium, or medium well is desired, flip once or twice more to liking.

6. Serve hot on favorite bun, with desired toppings and condiments.

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Salisbury SteakServes: 4 Prep Time: 10 Minutes Cook Time: 15 Minutes

Ingredients: • 1 Pound Lean Ground Beef or Sirloin • 1 Egg, Lightly Beaten • 1 Tsb Mixed Dried Herbs • 1 Tsp Garlic Powder • 1/2 Cup Panko • 1 Tsp Dry Mustard • 2 Tbs Ketchup • 1 1/2 Tsp Worcestershire Sauce • 1 Cube Beef Bouillon, Crumbed • Sea Salt and Fresh Ground Pepper to Taste

Directions: 1. Preheat oven to 425° F and line a large baking sheet with your Wicked

Cuisine silicone baking mat. Set aside while you prepare fish and ingredients.

2. Using mixing bowl, combine all ingredients.

3. Form into evenly sized 4 patties, about 1 inch thick and arrange onto the prepared silicone baking mat.

4. Bake for 30 minutes, or until browned, but still juicy.

5. Serve with gravy and side of choice

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Beef PastriesServes: 8 Patties Prep Time: 20 Minutes Cook Time: 25 Minutes

Ingredients: Filling • 1 Pound Flaky White Fish Fillers, such as Haddock, Halibut or Cod • 2 Pounds Bacon, Minced and Cooked, Drained • 4 Cups Cooked and Small-Diced Potatoes • 2 Cups Cooked and Small-Diced Carrots • 1 Cup Cooked and Small-Diced Onion • 1 Cup Green Peas • 1 Tbs Minced Garlic • 1 Tbs Sea Salt • 1 Tbs Fresh Ground Pepper • 1 Tsp Ground Ginger • 1 Tsp Grated Nutmeg

Crust • 4 Sheets Puff Pastry • 4 Eggs, Beaten

Directions: Filling 1. In a bowl, blend the bacon, beef, potatoes, carrots, onions, peas, garlic,

salt, pepper, ginger and nutmeg, mixing well, ensuring not to break the peas. Hold cold until construction.

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Crust

1. Preheat the oven to 350° F.

2. Portion the pastry in 8 triangles, allowing the dough to soften.

3. Next, brush the interior of the dough with egg wash. Fill with 2 to 3 ounces of the filling.

4. Bring the tip of the triangle to the edge to fold the sides and seal the pasties. Press the sides down to seal.

5. Bake for 20 to 25 minutes, and serve hot.

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Shepherds PieServes: 5 Prep Time: 15 Minutes Cook Time: 40 Minutes

Ingredients: • 1 Pound Lean Ground Beef or Sirloin • 1 Tbs Olive Oil • 1 Onion, Diced • 1 Garlic Glove, Crushed • 1 Large Carrot, Diced • 1 Cube Beef Stock • 1 Pound Chopped Tomatoes • 3 Tbs Tomato Puree • 1 Tbs Corn Flour • 2 Pounds Potatoes • 1 Stick of Butter • Sea Salt and Fresh Ground Pepper to Taste

Directions: 1. To begin, heat the olive oil in a pan over medium heat, and add the

onion, garlic and carrot and cook until soft.

2. Add the ground beef and beef cube, then cook until the meat is brown and has a crumbly texture.

3. Stir in the tomatoes, tomato puree, and the corn flour. Simmer, stirring occasionally, for about 15 minutes, or until thickened.

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4. Meanwhile, peel and chop potatoes. Add the potatoes to a large pot and cover with water.

5. Bring to a boil over medium heat, and cook until soft.

6. Drain the potatoes and add them back to the pan. Mash with a potato masher, stir in the butter and season with salt and pepper, to taste.

7. Heat oven broiler to low.

8. Put the beef filling into a deep baking dish, then top with the mashed potatoes and put under a warm broiler until the top is brown and crisp.

9. Serve hot.

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MeatloafServes: 8 Prep Time: 10 Minutes Cook Time: 60 Minutes

Ingredients: • 1 1/2 Pounds Lean Ground Beef • 1 Onion, Chopped • 1 Egg • 1 Cup Milk • 1 Cup Panko Seasoning • 1/3 Cup Ketchup • 2 Tbs Brown Sugar • 2 Tbs Prepared Mustard • Sea Salt and Fresh Ground Pepper to Taste

Directions: 1. Preheat the oven to 350° F.

2. In a large mixing bowl, combine the beef, egg, onion, milk and panko.

3. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan.

4. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.

5. Bake at 350° F for 1 hour, serve hot.

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DESSERTS

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Deluxe Chocolate Chip Cookies

Serves: 4 Prep Time: 10 Minutes Cook Time: 8-11 Minutes

Ingredients: • 1 Tsp Baking Powder • 1/4 Tsp Baking Soda • 1/4 Cup Brown Rice Flour • 1/3 Cup Dark Brown Sugar • 2 1/4 Cup Almond Flour • 1/2 Cup Coconut Oil, Melted • 1 Egg, Lightly Beaten • 1 Tsp Vanilla Extract • 1/4 Tsp Salt • 1/2 Cup Dark Chocolate Chips

Directions: 1. Preheat the oven to 375° F, and line a baking sheet with your Wicked

Cuisine silicone baking mat. Set aside.

2. Combine almond flour, salt, rice flour, baking soda, and brown sugar into a bowl and mix together.

3. In a different bowl, whisk egg with coconut oil and vanilla, add to the dry ingredients and mix until just combined.

4. Chill in the refrigerator for about an hour.

5. Form into 1 1⁄2 inch balls and press onto the prepared baking mat.

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6. Bake for 8-10 minutes, until edges begin to brown, but still soft in the center.

7. Allow to cool before serving.

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Easy Apple PieServes: 12 Prep Time: 10 Minutes Cook Time: 60 Minutes

Ingredients: • 3-4 Medium Sized Apples, Peeled, Cored and Sliced • 1 Cup Sugar • 1/4 Tsp Nutmeg • 1/2 Stick Butter, Cut Into Bits • 2 Store-Bought Pie Crusts

Directions: 1. Preheat the oven to 375° F.

2. Place bottom crust in pan.

3. Add apples, sprinkle with sugar and nutmeg. Top with butter, place top crust over and vent with a few holes poked in pastry top.

4. Bake 375 degrees for one hour.

5. Allow to cool before serving.

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Red Velvet CakeServes: 12 Prep Time: 25 Minutes Cook Time: 30 Minutes

Ingredients: Cake • 1/2 Cup Shortening • 1 1/2 Cups Sugar • 2 Eggs • 2 Tbs Cocoa • 4 Tbs Red Food Coloring • 1 Tsp Salt • 1 Tsp Vanilla Extract • 1 Cup Buttermilk • 2 1/2 Cups Sifted All-Purpose Flour • 1 1/2 Tsp Baking Soda • 1 Tbs Distilled White Vinegar

Icing • 5 Tbs All-Purpose Flour • 1 Cup Milk • 1 Cup Sugar • 1 Cup Butter, Room Temperature • 1 Tsp Vanilla Extract

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Directions: Filling

1. Preheat the oven to 350° F, and grease two 9-inch round pans.

2. Beat shortening and 1 1/2 cups sugar until very light and fluffy. Add eggs and beat well.

3. Make a paste of cocoa and red food coloring; add to creamed mixture.

4. Mix salt, 1 teaspoon vanilla, and buttermilk together.

5. Add the flour to the batter, alternating with the buttermilk mixture, mixing just until incorporated.

6. Mix soda and vinegar and gently fold into cake batter. Don't beat or stir the batter after this point.

7. Pour batter into prepared pans.

8. Bake in preheated oven until a tester inserted into the cake comes out clean, about 30 minutes. Cool cakes completely on wire rack.

Icing

1. Cook 5 Tbs of flour and milk over low heat till thick, stirring constantly.

2. Let cool completely. While mixture is cooling, beat 1 cup sugar, butter, and 1 teaspoon vanilla until light and fluffy.

3. Add cooled flour mixture and beat until frosting is a good spreading consistency. Frost cake layers when completely cool.

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Chocolate Cakes w/ BerriesServes: 6 Prep Time: 15 Minutes Inactive Time: 8 Hr Cook Time: 12 Minutes

Ingredients: • 1 Cup (2 sticks) Butter, (plus extra for buttering molds) • 8 Oz Bittersweet Chocolate, Chopped • 1/2 Tsp Instant Espresso Powder • 4 Large Eggs • 4 Large Egg Yolks • 2/3 Cup Granulated Sugar • 4 Tsp All-Purpose Flour, (plus more for dusting molds) • 3 Tbs Frangelico or Hazelnut Liqueur • 1 Cup Blueberries • 1 Cup Strawberries • Fresh Mint, (for garnish)

Directions: 1. Butter and lightly flour 6 (6-ounce) ramekins. Tap out any excess flour.

2. In a small saucepan, bring to a boil 2 inches of water.

3. In a large mixing bowl, add butter, chocolate and espresso powder.

4. Lower heat and place bowl over the simmering water.

5. Slowly whisk mixture until the chocolate is almost completely melted.

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6. Remove bowl from heat and continue to whisk until all chocolate has melted. Allow to cool slightly.

7. In a large bowl, add eggs, yolks, and sugar. Using an electric mixer, beat until light and fluffy and pale in color. Reduce speed to medium-low and slowly pour in the chocolate mixture. Add the flour and mix until just combined. Do not overwork the batter.

8. Preheat oven to 450° F.

9. Divide the batter between the molds.

10. Line a baking sheet with your Wicked Cuisine silicone baking mat. Place chocolate molds onto baking sheet and place in oven for 7 minutes. If not baking immediately, cover chocolate molds with plastic wrap and refrigerate until ready to serve, up to 8 hours. When ready to bake, place refrigerated chocolate molds onto baking sheet and place in oven for 10 minutes. The top and sides should be cooked and dry and the inside will be runny.

11. Using oven mitts, carefully invert each mold onto a plate and let it sit for 10 seconds. Then lift 1 corner of the ramekin and the cake should slip out.

12. Sprinkle about 1/2 teaspoon Frangelico over each cake. Spoon berries around the chocolate cake and garnish with mint. Serve warm.

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Homemade Oatmeal CookiesServes: 12 Prep Time: 15 Minutes Cook Time: 10 Minutes

Ingredients: • 3/4 Cup Sugar • 3/4 cup Light Brown Sugar • 2 Eggs • 1 Tsp Vanilla Extract • 1 1/4 Cups All-Purpose Flour • 3/4 Cup Butter, (room temperature) • 1 Tsp Baking Soda • 3/4 Tsp Ground Cinnamon • 1/2 Teaspoon Sea Salt • 2 3/4 Cup Rolled Oats • 1 Cup Raisins

Directions: 1. Preheat the oven to 375° F, and line baking sheets with your Wicked

Cuisine silicone baking mats.

2. In a large mixing bowl, cream together butter, white sugar, and brown sugar until smooth.

3. Beat in the eggs and vanilla until fluffy.

4. Stir together flour, baking soda, cinnamon, and salt.

5. Gradually beat into butter mixture. Stir in oats and raisins.

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6. Drop by the teaspoonfuls onto prepared silicone baking mats.

7. Bake 8 to 10 minutes in the preheated oven, or until golden brown.

8. Cool completely before serving.

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