Recipe of the Month

The cooks at our schools aren't the only members of the Opaa! family with culinary flair. In fact, each month we feature frequently requested, unique and tasty recipes submitted by fellow Opaa! employees. We hope you enjoy this month's selection:

Makes 4 to 6 servings



¼    C      BBQ Sauce

1     T      Finely grated Orange Zest

¼    C      Hot Sauce

¼    C      Honey

¼    C      Dijon Mustard

3     #       Chicken Wing drummies, patted dry with paper towels


3    T    Butter

¼   C    Honey

2    T    Dijon Mustard

4    each   Thinly sliced Green Onions (for garnish)


  • Mix all five sauce ingredients in a large bowl.
  • Add the wings, and toss to coat. Cover with plastic wrap and marinate 30 minutes and up to overnight in the refrigerator.
  • Preheat the grill.
  • Drain the wings and pat dry. Grill until crisp, about 8 minutes per side.
  • While the wings are grilling, prepare the glaze: melt butter in small saucepan, whisk in honey and mustard. Brush on the wings and cook another two minutes.
  • Pile on a platter and top with green onions.

4 servings


 8     C     Water

¾    C     Kosher Salt, plus 1 t

¾    C     Brown Sugar, plus 1 T

¾    C     White Vinegar

3     T      BBQ Seasoning, plus 2 T

1     Each  Chicken (cut in half lengthwise)


Preheat oven to 350

  • In a small bowl, combine 1 tsp salt, 1 T brown sugar and 2 T BBQ seasonings. Reserve.
  • In a large plastic container, mix all remaining ingredients (with the exception of the chicken). Stir well. Add the chicken to the brine and refrigerate 2-4 hours.
  • Remove from brine and pat dry. Rub the outside of the chicken with the reserved spice mix.
  • Place in a roasting pan and roast for 45 minutes or until internal temperature reaches 160 degrees.
  • Remove, loosely cover with foil and let rest 5-10 minutes.
  • Carve and enjoy!

4 servings


1   head    Kale, stems removed and thinly sliced

1   each     Carrot, grated

½  ea        Orange, juice of

½  ea        Lemon, juice of

tt              S & P

1    T        Olive Oil

½  ea       Red Onion, thinly sliced

1    slc     Bacon, cooked crisp and chopped

1     T      Mayonnaise


 Add all ingredients.  Toss to coat. Refrigerate  before service.

4 servings


1   ea    Pizza Crust, 14  in par baked

½   #     Ground Beef, cooked

¼   C    Taco Seasoning


1    ea    Tomato, diced small

½   #      Shredded Pizza Cheese

2    oz    Tortilla Chips, slightly crushed

4    oz    Taco Sauce

      -Salsa, Sour Cream and shredded lettuce can be served on the side.


  • Preheat oven to 350
  • Mix taco seasoning with the ground beef.
  • Assemble as follows: crust, sauce, ½ cheese, ground beef mixture, chips, diced tomato, ½ cheese.
  • Bake 7-10 minutes. Slice and serve.


Makes 72 Chips




12   ea        6 in Corn Tortillas, cut into 6

2     T         Vegetable Oil

1     T         Chili Powder

½    tsp      Salt

1     pinch   Cayenne




  • Preheat oven to 350
  •  Mix all ingredients together until chips are coated
  •  Spread across two baking sheets
  •  Bake 20-25 minutes or until golden brown