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Barbecue chicken bowls with nutty quinoa, creamy avocado, fresh corn and earthy black beans hits the spot for a fast lunch.

Barbecue Chicken Quinoa Salad Recipe

quinoa

corn,

black beans,

barbecue chicken

avocado, chopped

salt and black pepper,

cheddar cheese

barbecue sauce,

scallions, chopped

cilantro,

In a large bowl, toss together the quinoa, corn, black beans, chicken and avocado. Season with salt and pepper.

Transfer mixture onto a bowl and top with shredded cheese, barbecue sauce, scallions and cilantro. 

Enliven the taste buds for Lunar New Year with this spicy chilled flank steak.

Tiger's Tears Recipe

lime juice

white sugar

fish sauce

fresh Thai bird chili,

garlic clove,

flank steak

jarred Thai red curry paste

red bell pepper

yellow bell pepper

green bell pepper

vegetable oil

Nuoc Cham

salt

black pepper

cilantro leaves, torn (about 1/4 bunch)

mint leaves, torn (about 1/2 bunch)

Thai basil leaves, torn (about 1/4 bunch)

fresh Thai bird chilis, thinly sliced

Khao Koor (toasted rice powder)

1. Rub the steak all over with the red curry paste and let it marinate overnight.

2. In a medium bowl, whisk all the ingredients for the Nuoc Cham together until well incorporated and set aside (makes 1/2 cup).

3. Using a chef’s knife, stem and thinly slice all of the bell peppers.

4. Heat a heavy skillet on the stove over high heat with the vegetable oil.

5. Sear the steak for 4 to 5 minutes on each side and let it rest for 20 minutes. Chill the steak in therefrigerator until it is cool to the touch, about 30 minutes.

6. Slice the steak as thinly as possible against the grain for maximum tenderness.

7. In a large bowl, toss the steak and peppers with the Nuoc Cham, salt and pepper.

8. Add the torn cilantro, mint and Thai basil leaves add them into the salad. Add the chilis and toss well.

9. Divide the salad evenly among 3 or 4 serving plates and sprinkle with the Khao Khor.

http://link.theplatform.com/s/rksNhC/fKtlunlUFTe9?mbr=true&format=redirect

Chef Joanne Chang joins TODAY to share her recipe for tiger tears that is perfect for any Lunar New Year celebration. Chang says her recipe, made with thinly sliced steak, is so spicy it could make a tiger cry!

Make this spicy tiger tears recipe for your Lunar New Year celebration

Make homemade garlicky pork dumplings for the Lunar New Year.

Mama Chang's Pork and Chive Dumplings

pork

garlic chives

soy sauce

ginger

sesame oil

round wheat dumpling wrappers

1. Thinly slice the Napa cabbage and place in a large bowl with the salt. Toss well and set aside for atleast 10 minutes.

2. In a large bowl, combine the ground pork, garlic chives, soy sauce, ginger and sesame oil and useyour hands to mix all the ingredients thoroughly together. Set aside.

3. Take the cabbage in your hands and squeeze as hard as you can. Squeeze as much water as youcan out and add the cabbage to the pork mixture. Again, mix well with your hands until filling iswell combined.

5. Lay a dumpling wrapper on a work surface and scoop about 1 tablespoon of filling in the center ofthe wrapper.

6. Dip your finger in the water and paint all around the edge of the wrapper to moisten.

7. Fold the wrapper over in half to look like a half moon. (This always reminds me of making a tacoshell.)

8. Pinch just the top of the wrapper together, leaving the sides exposed and open.

9. Start pleating the left side of the dumpling: Hold the dumpling on the top, fold a pleat on one sideof the wrapper (about halfway down the arc towards the center of the dumpling) and press it into the otherfacing side of the wrapper.

10. Repeat the pleating almost to the bottom of the arc so that you have two pleats on the left side ofthe dumpling. Repeat the pleating process on the right side of the dumpling, again pleating towardsthe center.

11. When the dumpling is completely pleated you should be able to sit the dumpling on its bottom andit will look like a little loveseat. The smooth side of the dumpling will be the seat and the pleatedside will be the back of the couch.

12. Continue with the rest of the dumpling wrappers and filling until the filling is used up.

13. Heat a large heavy bottomed skillet over medium-high heat and add 2 tablespoons of the oil.

14. When the oil heats and starts to shimmer, carefully add as many dumplings as will comfortably fitin the skillet and turn the heat down to medium.

15. Cook without moving the pan until the dumpling bottoms brown, about 3 minutes. Check bygently lifting them up and peeking underneath.

16. When the bottoms of the dumplings are a deep golden brown, add about 2 tablespoons of water tothe bottom of the pan and immediately cover with the lid. The pan will sizzle and steam upimmediately so don’t be startled. Shake the pan from time to time to keep the dumplings fromsticking.

17. Let the dumplings steam for 2 minutes, at which point most of the water will have evaporated.

18. Add another 2 tablespoons of water to the pan, cover again, and steam again.

19. Wait until the water has mostly evaporated again and repeat one last time with a final 2 tablespoonsof water.

20. Turn off the heat, keep the lid covered, and rest for 1 minute.

21. Uncover and turn the heat back to medium-high and crisp up the bottoms. Remove from the pan.

22. Continue cooking all of the dumplings in the same manner, adding 1 tablespoon of oil to the pan ata time as needed. Serve immediately with your favorite dipping sauce. 

http://link.theplatform.com/s/rksNhC/OOzIShLOjhDQ?mbr=true&format=redirect

Chef Joanne Chang joins the 3rd Hour of TODAY to show off recipes you can make this Lunar New Year. On the menu are her pork and chive dumplings that are sure to hit the spot, and she also talks about symbolic items for the holiday, including oranges and red envelopes.

Celebrate the Lunar New Year with these pork and chive dumplings

Make these savory meat pies from Beijing as dinner, a snack or breakfast, as they're often enjoyed in China.

Beijing Meat Pies Recipe

all-purpose flour,

water

chuck

beef stock

oyster sauce

canola oil, plus more for cooking

onion

1. Place flour in a large, heavy-bottomed mixing bowl. Drizzle warm water all over the flour and pour in kosher salt. With a pair of chopsticks or a fork, stir together, making sure the water hydrates all the flour and the dough looks like threads of cotton. Use your hands to knead the dough until smooth, cover with plastic wrap and rest for 30 minutes.

2. After the dough has rested, portion it into golf ball-sized rounds (about 1 ounce each in weight). Roll out the dough portions into round discs.

3. Place ground beef chuck into a mixing bowl and drizzle stock, soy sauce and oyster sauce into the bowl and mix well, making sure all the liquid is absorbed into the beef. Add kosher salt and black pepper and mix well.

4. Drizzle canola and sesame oil into the beef filling while stirring the beef in one direction, fully emulsify the oils into the beef filling, then add the whole egg. Mix well until thoroughly combined. Add the onions into the beef and mix well.

5. Place 1 golf ball-sized filling in the middle of the wrapper, pinch the edges together and form a “bao," then gently flatten the bao with the palm of your hand into a meat pie. Repeat this step until all meat pies are formed.

6. Heat a non-stick or cast iron pan over medium heat with 2 tablespoons canola oil. Place meat pies into the pan and cover for 2 minutes. When you can smell the dough and beef cooking in the air, flip it to the other side and cover again. After both sides are golden, about 8 minutes total, remove from pan. 

7. Serve with rice vinegar and chili oil as dipping sauce.

This slow cooker white chicken chili is truly a one-pot wonder: just add the ingredients to your slow cooker and let it simmer all day.

Slow-Cooker White Chicken Chili Recipe

chicken thighs

medium yellow or red onion, chopped

celery stalks, chopped

large red or orange bell pepper, chopped

garlic cloves, chopped

frozen corn

chicken broth

cumin

chili powder

oregano

thyme

sour cream (optional)

large scallions, chopped (for garnish)

1. Preheat the slow cooker on low heat for 30 minutes while prepping the vegetables. 

2. Add the chicken to the slow cooker, then stir in the onion, celery, bell pepper, garlic, corn, beans, broth, salt, cumin, chili powder, oregano, thyme, and black pepper.

3. Cover and slow cook for 8 hours on low. Stir to shred the tender chicken into bite-size pieces.

4. For a creamier chili, stir in the sour cream just before serving, or serve as a topping with scallions if desired.

Isaac Toups' Jambalaya Recipe

(plus oil

smoked andouille sausage

celery, medium dice

onion, medium dice

large bell pepper, medium dice

garlic,

cayenne pepper

all-purpose flour

amber beer

chicken stock

rice

unsalted butter, room temperature

green onions,

2. Season chicken thighs with salt, black pepper and cayenne.

3. Heat a large Dutch oven on medium heat.

5. When oil is hot, add chicken thighs and sear 5 minutes on each side.

6. Remove chicken from pot and set aside.

8. When the oil just starts to smoke, add flour and stir continuously until the roux is the color of dark chocolate.

9. Add all the vegetables and garlic to the roux and cook for 1 minute.

10. Add beer to the roux and cook for 30 seconds.

11. Add the stock and chicken thighs to the pot, stirring until sauce comes to a simmer. Cover and continue simmering for 1 hour.

12. Add the uncooked rice and andouille sausage to the pot, stir and cover. Then, bake in the oven for 30 minutes.

13. Remove from the oven and stir in butter. Garnish with green onion, serve and enjoy.

This homestyle meatloaf is filled with all the tasty Italian flavors of a pepperoni pizza.

Pizza-Stuffed Meatloaf Recipe

beef turkey

pepperoni

fresh parsley, chopped

eggs

breadcrumbs

milk

Italian seasoning

mozzarella cheese

(32-ounce) pizza sauce

fresh parsley, chopped plus more for garnish

garlic powder

basil

red pepper flakes

2. Combine all of the meatloaf ingredients together in a mixing bowl, with the exception of the shredded mozzarella cheese. 

3. Form the meat mixture into the shape of the 9- by 5-inch loaf pan and place in the pan.

4. Make a horizontal well down the center of the meatloaf with your hand, wide enough to add the shredded cheese. Place the cheese in the middle of the meatloaf and seal the opening with the meat mixture so that no cheese is exposed.

5. Place loaf in the oven and bake for 50 minutes.

1. While the meatloaf is baking, add sauce and seasonings and stir together in a medium saucepan or pot over medium heat. Continue to cook until it begins to bubble.

2. Turn down the heat to low and occasionally stir while the meatloaf is baking, about 20 more minutes. 

Remove the meatloaf from the oven and allow it to rest for 10 minutes before slicing. Ladle sauce on top of the meatloaf or slice it and ladle sauce on individual slices, if desired. 

Fresh veggies, herbs and egg noodles add flavor and a hearty feel to chicken soup.

Saffron Chicken Noodle Soup Recipe

chicken

saffron threads, finely ground with a mortar and pestle

onion,

carrot,

rib celery, halved crosswise

bay leaf

Kosher salt

carrots,

celery,

parsnips,

egg noodles

parsley leaves

dill

lemon zest

1. In a large pot, combine the whole chicken, stock, saffron, onion, carrot, celery, thyme, bay leaf and 6 cups water.

2. Bring pot to a simmer over medium-high heat, then reduce the heat to maintain a low simmer and cook until the chicken is tender and the broth has reduced by a third, about 1 hour 30 minutes.

3. Transfer the chicken to a bowl and let cool slightly, then strain the broth into a large bowl, discarding all the solids. Season the broth with salt and pepper.

4. When the chicken is cool enough the handle, use two forks to shred the meat and discard the skin and bones. Set the meat aside.

5. Return the strained broth to the pot and bring to a simmer over medium-high heat.

6. Add the prepared carrots, celery and parsnips and cook, reducing the heat as needed to maintain a simmer, until veggies are tender, 10 to 12 minutes.

7. Add the shredded chicken and the egg noodles and cook until the noodles are al dente and the chicken is heated through, 5 to 6 minutes.

8. Remove pot from the heat and stir in the parsley, dill and lemon zest. Taste and adjust the seasoning as needed with salt and pepper.

9. To serve, ladle the soup into bowls and garnish with additional herbs, if desired. 

Creamy and cozy stovetop mac and cheese is the ultimate comfort food on chilly winter days. 

Stovetop Mac and Cheese Recipe

(1-pound) box small dry pasta (such

unsalted butter

paprika (optional)

dry mustard powder mustard (optional)

extra-sharp cheddar cheese, grated

Parmesan cheese

1. Bring a large pot of water to boil, salt generously, then cook pasta according to box directions for "al dente." Drain pasta and set aside.

2. Measure out and prepared all of your spices, flour, milk and the cheese you will be using in the sauce before making the white sauce. 

3. Place a large pot over medium-high heat and melt the butter until foamy. Add the flour and stir in for 1 minute until fully incorporated with the butter. Slowly pour in the milk while stirring continuously until the sauce thickens and coats the back of the spoon.

4. Turn the heat down to low. Add the spices and stir in. Add the cheeses and stir in until completely melted and incorporated. If the sauce seems too thick, add in a few tablespoons of milk and stir in completely to thin out the sauce. 

5. Remove sauce from heat. Add the cooked pasta and stir in until completely coated. Taste and adjust seasoning with additional salt, pepper or other spices, as desired.

6. Serve immediately. Leftovers can be refrigerated for up to one week or frozen for up to six months. For best results, reheat pasta on the stove with additional milk to thin the sauce. 

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