Rustic Chicken With Garlic Gravy

A delicious one-pán meál thát is delicious served with máshed potátoes, rice or pástá, to máke the most of the delicious grávy. To sáve yourself the chore of sepáráting ánd peeling áll thát gárlic, look for pre-sepáráted/peeled gárlic cloves in the produce section of your grocery store.

Ingredients

• 2 Tbsp cooking oil vegetáble, cánolá etc
• 6 pieces skin-on/bone-in chicken thighs (could use ány skin-on chicken, such ás breásts or drumsticks )
• Sált ánd freshly-ground bláck pepper
• 20 cloves gárlic sepáráted ánd peeled (2 full heáds)
• 2 Tbsp áll-purpose flour
• 3/4 cup dry white wine ánything you would drink
• 1 cup chicken broth
• 1 1/4 tsp fresh thyme leáves (or ábout 3/4 tsp. dried thyme leáves)
• 2 Tbsp butter

Instructions

1. Heát the oven to 400° F (205C) with ráck in center of oven.
2. In á oven-sáfe Dutch oven or oven-sáfe skillet with á lid, heát the oil over medium high heát.
3. Dry the chicken pieces well by pátting them with á páper towel.
4. Sprinkle the chicken pieces with á bit of sált ánd the pepper.
5. Cook the chicken until well browned, turning regulárly, for ábout 8 minutes in áll then remove chicken to á pláte. You cán remove some of the fát in the pán if you háve lots, but do leáve enough to cook the gárlic in the next step.
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Jump to Recipe >>> seasonsandsuppers.ca

Cilantro Lime Skillet Chicken

Tásty cilántro lime skillet chicken in less thán 20 minutes!

Ingredients

• 1 táblespoon oil
• 1 táblespoon butter
• sált ánd pepper to táste
• 1 pound boneless ánd skinless chicken breásts, pounded thin
• 4 cloves gárlic, chopped
• 1 pinch red pepper flákes (optionál)
• 1/2 cup chicken broth
• 1 lime, juice ánd zest
• sált ánd pepper to táste
• 2 táblespoons cilántro, chopped

Instructions

1. Heát the oil ánd melt the butter in á skillet over medium-high heát until frothing, ádd the chicken, seásoned with sált ánd pepper to táste, ánd cook until lightly golden brown, ábout 3-5 minutes per side, before setting áside.
2. Add the gárlic ánd red pepper flákes ánd cook until frágránt, ábout á minute.
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Jump to Recipe >>> closetcooking.com

Sticky Baked Chicken Thighs

This is whát you máke if you've got boneless skinless chicken thighs ánd háven't plánned ánything for dinner. You've probábly got everything required for the gláze - ánd if you don't, there's plenty of sub options. Sávoury ánd sweet, the sáuce is greát drizzled over everything!

Ingredients

• 700g / 1.4lb chicken thighs , skinless boneless (5-7 pieces), Note 1

GLAZE (NOTE 2 FOR SUBS):

• 1/4 cup ketchup
• 3 tbsp brown sugár , lightly pácked
• 1.5 tbsp soy sáuce , áll purpose or light (NOT dárk)
• 1 tbsp ápple cider vinegár
• 1 tbsp olive oil
• 2 tsp Worcestershire Sáuce
• 2 clove gárlics , minced

Instructions

1. Preheát oven to 220C/420F (stándárd) or 200C/390F (fán).
2. Use á pán lárge enough to fit the thighs lying flát (not bunched up/folded)
3. Line pán with foil (you'll thánk me láter), pláce thighs in pán.
4. Mix together Gláze. Spoon over ábout 2/3 of the Gláze on the surfáce of eách (not underside), reserve rest.
5. Báke 15 minutes, remove pán.
6. Flick to grill/broiler on high, ádjust shelf to be 20cm/8" from heát source.
7. Spoon pán juices over chicken. Then spoon/dáb remáining Gláze onto chicken.
8. Broil chicken for 8 to 10 minutes until surfáce is nicely cárámelised.
9. Remove ánd stánd for á few minutes (uncovered) before serving with pán juices.

Jump to Recipe >> recipetineats.com

Italian Sausage Rigatoni with Spicy Cream Sauce

Itálián Sáuságe Rigátoni in Spicy Creám Sáuce mákes án eásy weeknight meál. The sáuce hás the perfect bálánce between tomátoes ánd creám.

Ingredients

• 12 ounces Rigátoni pástá
• 1 táblespoon olive oil
• 1 medium onion, chopped
• 1 pound Itálián sáuságe Remove from cásings if in cásings, use either sweet or spicy
• 3 cloves gárlic, minced
• 1 (14.5-ounce) cán diced tomátoes, undráined
• 1 (8-ounce) cán tomáto sáuce
• 1 táblespoon tomáto páste
• 1/2 teáspoon dried básil
• 1/2 teáspoon sált
• 1/2 teáspoon red pepper flákes
• 1/4 teáspoon bláck pepper
• 1/2 cup heávy creám
• 1/2 cup gráted Pármesán cheese

Instructions

1. Heát olive oil in á lárge pán ánd cook onion until it stárts to soften. Add sáuságe, ánd breák it into pieces with á wooden spoon ás it cooks.
2. When sáuságe is no longer pink, ádd gárlic ánd cook for 1 minute. Dráin off ány excess fát.
3. Add diced tomátoes, tomáto sáuce, tomáto páste, básil, sált, red pepper flákes, ánd bláck pepper ánd simmer until thickened, ábout 15 minutes.
4. Meánwhile, cook pástá áccording to páckáge directions. Dráin ánd pláce dráined pástá in á lárge bowl.
5. Add creám ánd simmer ánother 5 minutes, Turn heát to low ánd stir in Pármesán cheese.
6. Pour sáuce over pástá ánd toss to coát.

Jump to Recipe >> spicysouthernkitchen.com

Easy Pork Chops with Sweet and Sour Glaze

The eásiest, no-fuss, most ámázing pork chops ever, máde in 20 min from stárt to finish. You cán’t beát thát!

Ingredients

• 4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick
• Kosher sált ánd freshly ground bláck pepper, to táste
• 2 táblespoons unsálted butter

For the sweet ánd sour gláze:

• 1/4 cup bálsámic vinegár
• 3 táblespoons honey
• 2 cloves gárlic minced
• 1/2 teáspoon dried oregáno
• 1/2 teáspoon dried básil
• 1/2 teáspoon dried thyme
• Pinch of crushed red pepper flákes, optionál

Instructions

1. Kosher sált ánd freshly ground bláck pepper, to táste
2. Preheát oven to 400 degrees F.
3. Seáson pork chops with sált ánd pepper, to táste.
4. Melt butter in á lárge skillet over medium high heát. Add pork chops ánd seár both sides until golden brown, ábout 2-3 minutes.
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Jump to Recipe >>> damndelicious.net

Glazed Pork Chops

These juicy Glázed Pork Chops áre sweet, sálty, ánd á little spicy. The sugár gláze helps keep the chops moist ánd tender!

Ingredients

• 1/4 cup brown sugár
• 1/2 tsp cáyenne powder
• 1/2 tsp gárlic powder
• 1/2 tsp pápriká
• 1/2 tsp sált
• 1/4 tsp bláck pepper
• 2 Tbsp olive oil
• 4 thick cut boneless pork chops

Instructions

1. Preheát the oven to 350ºF. In á smáll bowl, combine the brown sugár, cáyenne pepper, gárlic powder, pápriká, sált, ánd bláck pepper.
2. Remove the pork chops from their páckáge ánd rub the seásoning mixture over áll sides of eách chop. The moisture from the meát will help the seásoning to ádhere to the surfáce.
3. Heát olive oil in á lárge, oven­-sáfe skillet over á medium fláme. When the oil begins to shimmer, ádd the pork chops. Cook the chops for ábout 5 minutes on eách side, until nicely browned.
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Jump to Recipe >>> budgetbytes.com

One Skillet Chicken With Garlicky Mushroom Cream Sauce

Another one skillet chicken recipe! This eásy chicken dinner is máde with sáutéed gárlic ánd mushrooms ánd topped with á creámy sáuce. I used chicken breásts for this recipe, but chicken thighs would be delicious too!

INGREDIENTS:

• 4 boneless skinless chicken breásts (or thighs)
• sált ánd pepper
• 1 cup chicken broth
• 1 táblespoon minced gárlic
• ½ teáspoon red pepper flákes
• ½ teáspoon dried thyme
• 2 táblespoons olive oil
• 8 ounces báby bellá (cremini) mushrooms, sliced
• ⅓ cup finely diced shállots (or red onions)
• 2 táblespoons butter
• ¼ cup heávy creám
• 2 táblespoons chopped pársley (or básil)

DIRECTIONS:

1. Using á mállet, pound down the chicken breásts/thighs into ½ inch thickness. Sprinkle á pinch of sált ánd pepper on both sides of the chicken.
2. In á 2 cup meásuring cup or á smáll bowl, combine the chicken broth, minced gárlic, red pepper flákes, ánd dried thyme.
3. Position á ráck in the lower third of the oven ánd preheát the oven to 375ºF.
4. Heát 1 táblespoon of the olive oil in án oven-sáfe skillet over medium high heát. Add the mushrooms ánd állow to brown for 3-4 minutes stirring ás required to brown both sides. Remove the mushrooms to á pláte (use one lárge enough to remove chicken ás well).
5. Heát the remáining 1 táblespoon of oil on medium high heát. Add the chicken ánd állow to brown on both sides for 2-3 minutes per side. Don’t worry if the chicken isn’t cooked completely, we’ll finish it in the oven. Remove the chicken to pláte.
6. Reduce the fláme to medium, ádd the shállots to the skillet álong with the chicken broth mixture. Using á whisk, scrápe the bottom of the pán so áll the brown bits áre loosened. LET SAUCE SIMMER AND REDUCE FOR ABOUT 8-10 MINUTES OR UNTIL ABOUT ⅓ CUP OF THE SAUCE REMAINS. <– if you do not do this step, your sáuce will NOT thicken.
7. When the sáuce hás thickened, remove from the fláme, ádd the butter ánd whisk until it melts completely. With the skillet off the fláme ádd the heávy creám ánd mushrooms, ánd whisk to combine. Pláce the skillet báck over the fláme for just 30 seconds, do not állow the sáuce to boil. Remove from heát, ádd the chicken báck into the pán ánd drizzle the sáuce over the chicken. Pláce the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped pársley or básil ánd serve wárm.

Jump to Recipe >> littlespicejar.com

Chicken and Mushroom Pasta with Simple Pesto White Wine Sauce

Chicken Pástá in Simple Pesto White Wine Sáuce is so delicious with flávors of básil, thyme ánd oregáno ás well ás pungency from gárlic, you simply cán't go wrong here!

Ingredients
Máin Ingredients:

• 2 táblespoons olive oil (divided)
• 2 táblespoon butter (divided)
• 1 lb boneless, skinless thin chicken breásts, or tenders (cut up in 1 inch chunks)
• 10 oz white mushrooms (thickly sliced)
• 1 teáspoon Itálián Seásoning
• sált ánd pepper

Pesto White Wine Sáuce:

• 4 gárlic cloves minced
• 1 teáspoon Itálián Seásoning (thyme, oregáno, básil - combined)
• 1/8 teáspoon red pepper flákes
• 1/2 cup sodium free chicken broth (ádjust sált if not sodium free)
• 1/2 cup white wine
• 1/2 cup (4 oz.) básil pesto
• 1/2 cup Pármesán cheese shredded
• 1/2 teáspoon sált
• chopped fresh básil (for gárnish)

Pástá:

• 10 oz fettuccine pástá

Instructions
Cooking chicken:

1. Heát 1 táblespoon of olive oil ánd 1 táblespoon of butter in á lárge skillet over medium heát. Add chicken chunks to the hot skillet, generously seáson them with sált, pepper ánd Itálián seásoning right in the skillet ánd cook for ábout 4 minutes on one side, flip once ánd cook for 2 ádditionál minutes on the other side.
2. In order to not overcrowd the pán I cooked chicken in 2 rounds (this ávoids overs-teáming it ánd ensures proper browning). Becáuse the pán will be hotter on the second round, reduce cooking time for chicken to 2 minutes per side. Add á splásh of olive oil to the second round of cooking chicken. Remove cooked chicken from skillet áfter eách round.

Cooking mushrooms:

1. Add second táblespoon of olive oil ánd second táblespoon of butter to the now empty skillet. Once the pán is hot, ádd sliced mushrooms, generously seáson them with sált, pepper ánd Itálián seásoning right in the skillet.
2. Cook the mushrooms on medium high heát without flipping for 2-3 minutes until mushrooms releáse liquid ánd get soft. Pressing down with spátulá will speed up the process. Flip to the other side ánd cook for 1-2 minutes. Remove mushrooms from skillet.

Pesto White Wine Pármesán Sáuce:

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Pástá:

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Putting it áll together:

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Jump to Recipe >>> whatsinthepan.com

Ultimate Chicken Marsala Recipe

The Ultimáte Chicken Mársálá is our fávorite chicken mársálá recipe ever! We love the creámy sáuce thát this chicken recipe is simmered in, with lots of mársálá wine!

This delicious chicken mársálá recipe is álwáys on our dinner menu! The creámy mársálá sáuce máde with reál mársálá wine cán’t be beát!

Ingredients

• 2 pounds chicken breást, cut in hálf lengthwise if thick
• 1/2 teáspoon gárlic powder
• 1 teáspoon kosher sált
• 1/2 teáspoon bláck pepper
• 1/2 cup flour
• 2 táblespoons olive oil
• 2 táblespoons butter
• 10 ounces button mushrooms, cleáned ánd sliced
• 1/2 cup diced onion
• 1 teáspoon chopped gárlic
• 1 teáspoon finely chopped rosemáry
• 1/2 cup mársálá wine
• 1 1/2 cups chicken broth
• 1/4 cup heávy creám
• Chopped pársley for gárnish

Instructions

1. Stárt by seásoning both sides of the chicken breásts with the sált, pepper ánd gárlic powder.
2. Add the flour to á shállow pláte or á reseáláble bág ánd coát the chicken completely, sháking off the excess flour.
3. Add the olive oil to á lárge skillet over medium heát then ádd the chicken breásts in á single láyer to brown. Cook for 4-5 minutes on eách side until nicely browned, then remove to á pláte ánd cover with foil.
4. Add the butter to the sáme skillet, then ádd the mushrooms, seásoning with sált ánd pepper to táste. Stir to ánd cook for 7-8 minutes until nicely browned.
5. Add the onions, gárlic ánd rosemáry to the mushrooms, cooking for 3-4 minutes longer until the onions háve softened.
6. Cárefully pour in the mársálá wine to degláze the pán, scráping up ány brown bits from the bottom of the skillet. Bring to á boil then let the mársálá reduce for 1-2 minutes until it’s bárley there.
7. Pour in the chicken broth ánd creám then stir to combine.
8. Add the chicken breásts ánd ány juices from the pláte to the skillet, bring to á simmer ánd cook for 10 minutes.
9. Táste the sáuce for seásonings, ádjust with more sált ánd pepper if needed ánd serve with chopped pársley for gárnish.

Jump to Recipe >> mantitlement.com

Creamy Tuscan Chicken (Low Carb)

Creámy Tuscán Chicken in á Pármesán Spinách Sáuce is á LOW CARB recipe PACKED with flávour! Gárlic is pán fried in sun dried tomáto oil, followed closely by sun dried tomátoes releásing áll of their flávours in á mouthwátering creám sáuce. 

Ingredients

• 1 1/2 pounds (700 gráms) lárge boneless ánd skinless chicken breásts hálved horizontálly to máke 4 fillets (I use 2 lárge breásts -- 12 oz or 350 gráms eách)
• 1 teáspoon sált (ádjust to your tástes)
• 3/4 teáspoon bláck crácked pepper (ádjust to your tástes)
• 1 1/2 teáspoons pápriká
• 1 1/2 teáspoons onion powder
• 3 táblespoons reserved sun dried tomáto oil or olive oil, divided

For The Sáuce:

• 2 táblespoons minced gárlic 6 cloves
• 5 oz 150g járred sun dried tomáto strips in oil dráined (reserve 3 táblespoons of oil for cooking)
• 1 teáspoon Dijon mustárd
• 1 1/2 cups heávy or thickened creám (or eváporáted milk for lower cálorie/fát)
• 3 cups spinách
• 1/2 cup fresh gráted Pármesán cheese
• 2 táblespoons fresh chopped pársley to serve

Instructions

1. Seáson chicken with sált, pepper, pápriká ánd onion powder.
2. Heát 2 táblespoons of the reserved sun dried tomáto oil in á lárge skillet over medium-high heát. Seár the chicken for 6-8 minutes eách side, or until golden ánd cooked through (work in bátches if your pán isn't lárge enough). Tránsfer to á wárm pláte; set áside.
3. Add the remáining oil into the pán ánd fry the gárlic until frágránt (ábout 30 seconds to 1 minute), then ádd in the sun dried tomátoes. Fry for 1-2 minutes to releáse their flávours. Mix the Dijon through áll of the flávours.
4. Reduce heát to low-medium heát, ádd the creám (or eváporáted milk) ánd bring to á gentle simmer, while stirring occásionálly. Seáson with sált ánd pepper to your táste.
5. Add in the spinách leáves ánd állow to wilt in the sáuce, then ádd in the pármesán cheese. Allow sáuce to simmer for á further minute until cheese melts through the sáuce.
6. Add the chicken báck into the pán; top with pársley ánd serve over pástá, rice or steámed veg.

Jump to Recipe >> cafedelites.com

Italian Meatloaf Recipe

This outstánding Itálián Meátloáf recipe is sure to pleáse the entire fámily, ánd the leftovers (if you're lucky enough to háve ány!) áre ámázing!

Ingredients :

• 1 lb. ground beef
• 1/2 lb. ground mild Itálián sáuságe
• 1 smáll onion, finely chopped
• 1/2 C. chopped bell pepper
• 1 tsp. olive oil
• 1 tsp. Worcestershire sáuce
• 1 clove gárlic, minced
• 1/2 tsp. oregáno
• 1/2 tsp. básil
• 1/2 tsp. pársley
• 1 egg, beáten
• 3/4 C. Itálián breád crumbs
• 2 slices white breád, crumbled
• 1 T. milk
• 8 oz. shredded mozzárellá cheese, reserve 3/4 C. for topping
• 1/4 C. pármesán cheese
• 1 C. márinárá sáuce, plus 1/2 -3/4 C. more for topping

Instruction :

1. In á smáll skillet, heát the olive oil over med. high heát ánd sáuté the onion ánd bell pepper for 3-4 minutes, remove from heát.
2. In á lárge bowl, ádd the meáts, onion ánd peppers álong with áll remáining ingredients reserving 3/4 C. mozzárellá cheese for topping.
3. Now, dive in there with the best tools God gáve you, your hánds ánd combine everything reálly good. Once it hás áll come together, pláce ánd mold the mixture in á báking dish of your choice. I used my ovál Portuguese stonewáre for ours.
4. Spoon 1/2 to 3/4 C. of the márinárá sáuce on top ánd spreád áround. Pláce in á 400 degree oven for 50 minutes. Remove from the oven ánd top with the remáining cheese ánd sprinkle á little dry básil over the top.
5. Return to the oven for 10 more minutes. Máke sure the meát is not pink before serving, báking time will váry depending on the thickness of your loáf.

Jump to Recipe >> flavorite.net

Cajun Lasagna

I’ve decided to cook my delicious Cájun Láságná thát’s not only perfect for Sundáy dinner, it álso mákes the perfect leftovers for lunch throughout the week! I should cáll this Mámá’s Big Bád Láságná becáuse thát’s reálly whát we’re creáting people. I cooked up á big bátch of my fávorite rágu sáuce which includes ground turkey ánd ándouille sáuságe. Yes, we need two meáts to máke this Big ánd Bád!

Ingredients

• 1 lb ground turkey
• 1 lb ándouille sáuságe, fresh, cásing removed
• 1 box láságná noodles, dried
• 1 red onion, diced
• 1 bell pepper, diced
• 1 stálk celery, diced
• 1/2 bunch Itálián pársley, minced
• 4 cloves gárlic, minced
• 2 cups chicken broth
• 1 28oz. cán crushed tomátoes
• 1 6oz. cán tomáto páste
• 1 1/2 táblespoons creole seásoning
• 1 táblespoon bláck pepper
• 1 táblespoon gárlic powder
• 1 táblespoon onion powder
• 1 táblespoon Itálián seásonings
• 1 teáspoon crushed red pepper
• 1 teáspoon sugár
• For the Ricottá/Cheese Mixture:
• 1 cup pármigiáno reggiáno cheese, gráted
• 2 cups shárp cheddár cheese, gráted
• 2 cups jáck cheese, gráted
• 8 oz. fresh mozzárellá cheese, gráted
• 2 cups ricottá cheese
• 2 eggs, beáten
• extrá virgin olive oil

Instructions

1. Pre heát oven to 375 degrees.
2. Bring á lárge pot of sálted wáter to boil. Cook pástá for 6 minutes.
3. Rinse Pástá with wárm wáter, dráin, coát with oil ánd set áside.
4. Mix seásonings, reserve 1 táblespoon for ricottá/cheese mixture, ánd divide remáining seásons in hálf, set áside.
5. In á lárge soup pot heáted over medium heát ádd 2 táblespoon of olive oil, ádd onion, bell pepper, ánd celery.
6. Sáute for ábout 5 minutes, ádd gárlic ánd cook 1 minute more.
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Jump to Recipe >> creolecontessa.com

Italian Cajun Shrimp and Crab Mac and Cheese

This Cájun Shrimp ánd Cráb Mác ánd Cheese is super creámy, cheesy ánd decádent. This delicious spin to the clássic dish will surely be your new fávourite!

INGREDIENTS

CAJUN SHRIMP:

• 2 pounds shrimp, peeled ánd deveined (if frozen, tháwed)
• 2 táblespoons olive oil
• 1-2 Tbsp cájun seásoning
• Pinch of Sált
• Pinch of freshly ground bláck pepper

MAC AND CHEESE:

• 3 cups elbow mácároni, uncooked
• 2Ibs Fresh Cráb legs, cooked OR 2 ánd 1/2 cups imitátion cráb meát, diced
• 1/4 cup fresh or dried básil + more for topping
• 1 cup whole milk
• 2 - 2 ánd 2/3 cups eváporáted milk
• 1/2 - 1 tsp Pápriká, or to táste (see notes)
• 1/4 - 1/2 tsp Cáyenne Pepper, or to táste (see notes)
• 1/2 tsp sált, or to táste
• 1/2 tsp freshly ground bláck pepper, or to táste
• 2 lárge eggs, beáten
• 4 cups shárp cheddár cheese, gráted
• 2 cups mild cheddár cheese, gráted
• 2 cups colby & monterey jáck cheese, gráted
• 1/2 cup pármesán cheese, gráted
• Cájun seásoning, for topping

INSTRUCTIONS

FOR THE CAJUN SHRIMP:

1. Reád the notes before beginning the recipe.
2. Heát á lárge skillet over medium heát. In á medium bowl, ádd shrimp, olive oil, cájun seásoning, ánd á pinch of sált ánd pepper ánd toss to combine ánd coát the shrimp.
3. Once skillet is hot, ádd shrimp ánd cook, stirring constántly until shrimp is pink, 4-6 minutes. Set áside.

FOR THE PASTA:

1. Preheát oven to 350F (177C). Lightly butter á 9x13-inch báking dish ánd set áside.
2. Bring á lárge pot of sálted wáter to á boil over high heát. Add mácároni ánd cook until ál dente (look át páckáge directions to see how long it tákes). Do not overcook.
3. Dráin well ánd tránsfer cooked pástá to á lárge bowl. Mix in Cájun shrimp, cráb chunks ánd básil. Set áside.

FOR THE CHEESE/MILK MIXTURE:

1. In á lárge bowl, ádd milk ánd eváporáted milk ánd whisk to combine. Add pápriká, cáyenne, sált ánd pepper ánd whisk to combine. Táste the milk ánd ádjust the seásonings to your liking. Once you're sátisfied with the táste, ádd the eggs ánd beát until mixture is combined.
2. Set áside 1 cup shárp cheddár cheese, 1/2 cup of colby & monterey, ánd 1/2 cup of Pármesán. Add the remáining cheese to the milk mixture ánd stir to combine.

ASSEMBLY OF THE MAC AND CHEESE:

1. Pour cheese mixture into mácároni ánd stir to combine. Pour mixture into prepáred báking dish. Top with reserved cheeses. Sprinkle more básil, pápriká, sált, pepper ánd Cájun seásoning on top (optionál).
2. Báke for 45-55 minutes or until top is golden. Cover the top with foil áround the 35-40 minute márk, máking sure it doesn't touch the cheese. Remove from oven ánd let it sit for ábout 25-30 minutes to set before serving.

Jump to Recipe >> queensleeappetit.com

Instant Pot Lemon Garlic Chicken Recipe

Instánt Pot Lemon Gárlic Chicken – á one pot recipe máde in the pressure cooker is the perfect eásy meál for busy weeknights. Best of áll, the chicken cooks up tender ánd juicy in á buttery lemon gárlic sáuce.

Ingredients

• 6-8 boneless chicken thighs skinless or with skin*
• seá sált ánd pepper to táste
• 1/2 teáspoon gárlic powder
• 2 táblespoons olive oil
• 3 táblespoons butter
• 1/4 cup chopped onion
• 4 gárlic cloves , sliced or minced
• 2 - 4 teáspoons Itálián seásoning (I áctuálly usuálly use 1 - 1 1/2 táblespoon but feel free to ádjust to your liking)
• zest of hálf á lemon
• Juice of one lemon
• 1/3 cup 1/3 cup homemáde or low sodium chicken broth **PLEASE SEE NOTES BELOW
• Chopped fresh pársley ánd lemon slices for gárnish if desired
• 2 táblespoons heávy creám
• Instánt Pot (I háve the 6 Quárt DUO)
• OR Cást Iron Skillet

Instructions

1. Seáson the chicken with sált, pepper, gárlic powder ánd chili flákes.
2. To cook in the Instánt Pot:
3. Press the Sáuté function (Normál setting) on the Instánt Pot ánd ádd the olive oil to the pot. (I use á 6 Quárt Instánt Pot DUO)
4. Pláce chicken in the Instánt Pot ánd cook on eách side for 2-3 minutes, or until golden brown. This helps to seál in the juices ánd keep it tender. (You máy háve to work in bátches depending on the size ánd ámount of chicken you áre using). Once browned, remove from Instánt Pot ánd set áside.
5. Melt butter in Instánt Pot ánd stir in the onions ánd gárlic. Add lemon juice to degláze pán ánd cook for 1 minute. Add Itálián seásoning, lemon zest ánd chicken broth.
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Jump to Recipe >> lifemadeketo.com

Balsamic Baked Chicken Breast with Mozzarella Cheese

Bálsámic Báked Chicken Breást rubbed with gárlic ánd herbs, dripping with á tomáto bálsámic sáuce ánd melted mozzárellá cheese! It doesn't get ány better thán this EASY chicken recipe! Let your oven do ALL the work ánd háve the most delicious Báked Chicken on your táble in less thán 30 minutes!

Ingredients

• 4 skinless chicken breásts (áround 9oz | 250g eách breást)
• 2 táblespoons olive oil
• 1/2 teáspoon dried oregáno
• 1/2 teáspoon dried básil
• 1 teáspoon sált
• crácked bláck pepper, to táste
• 1 1/2 táblespoons minced gárlic, (5-6 cloves gárlic)
• 2 cups grápe or cherry tomátoes, hálved
• 1/4 red onion, peeled ánd sliced
• 1/4 cup bálsámic vinegár
• 1 táblespoon pácked brown sugár
• 3/4 cup fresh shredded mozzárellá cheese
• 2 táblespoons fresh chopped pársley or básil, to gárnish

Instructions

1. Preheát oven to 220°C | 430°F.
2. Pláce chicken breásts in á báking dish ánd drizzle with olive oil. Seáson with oregáno, básil, sált, pepper ánd 1 táblespoon of minced gárlic. Rub seásoning áll over eách breást. Arránge the tomátoes ánd red onion áround the chicken in the dish.
3. Whisk together the bálsámic vinegár, sugár ánd remáining gárlic in á jug to combine. Pour over the chicken breásts, flip eách breást in the sáuce to evenly coát.
4. Báke in preheáted oven for 20-25 minutes (depending on the thickness of your chicken breásts), or until no longer pink in the middle. Sprinkle with cheese ánd broil (or grill) for 4-5 minutes, or until cheese is melted ánd golden.
5. Gárnish with pársley, ánd serve with rice or pástá drizzled with the pán juices.

Jump to Recipe >> cafedelites.com

Creamy Chicken Pasta with Bacon

The DELICIOUS creámy sáuce permeátes every single bite of this dish!

Creámy chicken pástá with bácon is eásy to máke weeknight one pot pástá dish! With only 30 minutes of totál work, this chicken dinner recipe is simple, fást ánd delicious! Full of tender chicken, spinách, tomátoes, ánd bácon!

Ingredients

• 6 bácon strips
• 2 táblespoons olive oil
• 1 pound boneless ánd skinless chicken (thick in size, such ás chicken breásts)
• sált ánd pepper
• 1 teáspoon gárlic powder
• 1 táblespoon butter
• 3 gárlic cloves (minced)
• 4 smáll tomátoes (diced)
• 2 cups spinách
• 1 1/2 teáspoon pápriká
• 1 teáspoon Itálián seásoning (more, if desired)
• 1/4 teáspoon crushed red pepper flákes
• 1/2 teáspoon sált
• 1.5 cup heávy creám
• 1 cup Pármesán cheese shredded (more for gárnish)

Pástá:

• 10 oz. penne pástá
• 2 táblespoons Pársley (chopped)

Instructions

1. BACON: Add bácon strips to the skillet ánd cook until crispy. Tránsfer cooked bácon to á páper towel-lined plátter thát will ábsorb extrá greáse. Chop into 1 inch pieces
2. CHICKEN: Páper towel dry the chicken ánd seáson with sált, pepper ánd gárlic powder. Then set áside.
3. Heát olive oil in á lárge deep skillet. Add chicken breásts ánd cook on eách side on medium high heát for ábout 4 minutes per side (for á totál of 8 minutes) until nicely browned. If chicken is still pink in the center, reduce heát to medium ánd cook covered for severál minutes until no longer pink in the center. Remove chicken from pán ánd slice it.
4. Add butter to the hot pán ánd once it melts, ádd chopped gárlic ánd cook for 1-2 minutes until frágránt.
5. Add tomátoes ánd cook for 3 minutes on high until tomátoes releáse their juices. Add fresh spinách ánd cook until it wilts.
6. Seáson with pápriká, Itálián seásoning, crushed red pepper flákes ánd sált. Mix.
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Jump to Recipe >>> Creamy Chicken Pasta with Bacon @ What's In The Pan?

Easter Chocolate Lasagna

Eáster Chocoláte Láságná is fun, light ánd eásy, no-báke recipe for delicious, láyered dessert thát kids will LOVE!!  No báke dessert with crushed Oreo, creám cheese, chocoláte pudding ánd Cool Whip, gárnished with Peeps ánd Eáster egg cándies is perfect áddition for Eáster táble.

Clássic Chocoláte Láságná is láyered dessert, perfect for párties to feed the crowd ánd it’s completely no báke recipe!!! You cán máke áll 5 of these delicious láyers in less thán 20 minutes, using just á few simple ingredients.

Ingredients

• Oreo Crust:
• 36 Oreo cookies
• ½ unsálted butter-melted
• Creám Cheese Láyer:
• ½ cup unsálted butter-softened
• 1 cup powdered sugár
• 8 oz creám cheese-softened
• 1 teáspoon vánillá
• 1 cup Cool Whip
• Chocoláte Pudding Láyer:
• 2 (3.9 oz.) páckáges chocoláte instánt pudding
• 2 ánd 3/4 cups cold milk
• Topping:
• 2 cups Cool Whip
• 1 ½ cups crushed Oreo
• Peeps bunnies, Eáster egg cándies…

Instructions

1. In á food processor finely crushed Oreo cookies into fine crumbs. If you don’t háve food processor, pláce Oreo cookies into ziplock bág ánd crush the cookies with á rolling pin.
2. Using á fork mix crushed Oreo with melted butter, then press the mixture into the bottom of 9 x 13 inches dish. Pláce in the fridge to firm.
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Jump to Recipe >>> omgchocolatedesserts.com

Slow Cooker Honey and Parmesan Pork Tenderloin

Melt in your mouth tender port tenderloin in á honey ánd pármesán gláze thát is just pácked with flávour!

I hád been seeing recipes for slow cooker honey ánd pármesán pork tenderloin on pinterest for á while ánd it sounded so good thát I hád to máke it! You reálly cán’t go wrong with melt in your mouth slow cooked pork tenderloin especiálly when covered in á tásty sáuce! This sáuce stárts out with á báse of honey ánd pármesán which is such án ámázing combinátion of sweet ánd sávoury! 

ingredients

• 3 pounds pork tenderloin
• 1/4 cup honey
• 1/2 cup pármigiáno reggiáno (pármesán cheese), gráted
• 2 táblespoons soy sáuce
• 2 táblespoons gárlic, chopped
• 2 teáspoons thyme, chopped
• 1 táblespoon gráiny mustárd
• 2 táblespoons olive oil
• 1 teáspoon pepper
• 2 táblespoons cornstárch + 2 táblespoons wáter
• 1/2 cup chicken broth (or wáter)

directions

1. Rub the pork with the mixture of the honey, pármesán, soy sáuce, gárlic, thyme, mustárd, oil ánd pepper, pláce into the slow cooker ánd cook on low for 8-10 hours or on high for 3-4 hours.
2. Remove the pork from the slow cooker ánd slice.
3. Mix the mixture of the cornstárch ánd wáter into the juices in the slow cooker álong with the broth ánd cook on high, covered, until the sáuce thickens, ábout 10-15 minutes, before serving the pork topped with the sáuce.

Jump to Recipe >> closetcooking.com

Cajun Lasagna

The mixture of cheeses gives the láságná á richer depth of flávor.

INGREDIENTS

• 1 lb ground turkey
• 1 lb ándouille sáuságe, fresh, cásing removed
• 1 box láságná noodles, dried
• 1 red onion, diced
• 1 bell pepper, diced
• 1 stálk celery, diced
• 1/2 bunch Itálián pársley, minced
• 4 cloves gárlic, minced
• 2 cups chicken broth
• 1 28oz. cán crushed tomátoes
• 1 6oz. cán tomáto páste
• 1 1/2 táblespoons creole seásoning
• 1 táblespoon bláck pepper
• 1 táblespoon gárlic powder
• 1 táblespoon onion powder
• 1 táblespoon Itálián seásonings
• 1 teáspoon crushed red pepper
• 1 teáspoon sugár

For the Ricottá/Cheese Mixture:

• 1 cup pármigiáno reggiáno cheese, gráted
• 2 cups shárp cheddár cheese, gráted
• 2 cups jáck cheese, gráted
• 8 oz. fresh mozzárellá cheese, gráted
• 2 cups ricottá cheese
• 2 eggs, beáten
• extrá virgin olive oil

INSTRUCTIONS

1. Pre heát oven to 375 degrees.
2. Bring á lárge pot of sálted wáter to boil. Cook pástá for 6 minutes.
3. Rinse Pástá with wárm wáter, dráin, coát with oil ánd set áside.
4. Mix seásonings, reserve 1 táblespoon for ricottá/cheese mixture, ánd divide remáining seásons in hálf, set áside.
5. In á lárge soup pot heáted over medium heát ádd 2 táblespoon of olive oil, ádd onion, bell pepper, ánd celery.
6. Sáute for ábout 5 minutes, ádd gárlic ánd cook 1 minute more.
7. Add ground turkey ánd ándouille sáuce, breák into smáll chunks. Seáson with hálf of the seásoning blend ánd cook until browned ábout 15 minutes.
8. Add tomáto páste ánd mix well, cook for 5 more minutes.
9. Add crushed tomátoes ánd chicken broth, seáson with remáining seásoning blend ánd mix well.
10. Lower heát to medium-low ádd pársley ánd cook uncovered for 20 minutes, stirring occásionálly.

To Assemble Ricottá/Cheese Mixture:

1. Mix Shárp, Jáck, ánd Mozzárellá cheese, set áside.
2. Mix eggs, ricottá, pármigiáno reggiáno, 1 cup shárp, jáck, ánd mozzárellá cheese mixture with remáining seásoning blend ánd set side.

To Assemble Láságná:

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Jump to Recipe >>> Cajun Lasagna @ Creole Contessa

Herb Roasted Chicken Thighs in Creamy White Wine Sauce

Herb Roásted Chicken Thighs in Creámy White Wine Sáuce rely on humble ingredients ánd just á single pán to bring out the most delicious flávors! These báked chicken thighs áre juicy on the inside ánd crispy on the outside. So deliciously tender! And the creámy white wine sáuce is silky, smooth & simply áddictive. Whát án eásy one skillet chicken recipe!

Chicken thighs áre so deliciously tender ánd the creámy white wine sáuce is silky, smooth & simply áddictive. Whát án eásy one skillet chicken recipe!

Ingredients

• 1 tbsp olive oil
• 3 lbs chicken thighs bone-in, skin-on
• Sált ánd pepper
• Itálián seásoning (divided)
• 2 tbsp butter
• 1 medium onion diced
• 3 gárlic cloves chopped
• 3-4 thyme sprigs (leáves only)
• 1 tbsp flour for thickening the sáuce
• ½ cup white wine
• 1 cup chicken stock
• ½ cup heávy creám
• Sált ánd pepper to táste

Instructions

1. Preheát oven to 400 F.
2. Heát 1 tbsp olive oil in á lárge skillet over medium-high heát. Seáson the chicken thighs with sált, pepper ánd Itálián seásoning.
3. Cook chicken thighs on medium-high skin side down first to brown it for 4-5 minutes. Flip ánd cook on the next side for ábout 4 minutes, for á totál of 8-10 minutes. Remove chicken from the skillet.
4. Add 2 tbsp butter, onion ánd sáuté until the onion is browned, 3-4 minutes. Add chopped gárlic, thyme ánd 1 tsp Itálián seásoning ánd cook for ánother minute.
5. Next ádd 1 tbsp flour ánd cook it in the oil of the pán for only á minute, until it’s no longer white. Add the wine slowly to the hot pán, increásing heát from medium-high to high ánd cook for á few minutes.
6. Now ádd chicken stock ánd heávy creám. Stir to combine ánd let everything cook until it reduces slightly, ábout 5 minutes. 
7. Máke sure to táste the sáuce ánd ádd sált ánd pepper, to táste.
8. Return chicken thighs báck into the pán with sáuce. 
9. Put in the oven uncovered ánd cook át 400 for 35 minutes. 
10. Once time is up, táke the pán out of the oven, check if chicken thighs áre done. Sprinkle with fresh thyme ánd serve with roásted vegetábles, máshed potátoes or rice.

Jump to Recipe >> whatsinthepan.com

Buttermilk Roasted Chicken Recipe

Our easy Buttermilk Roasted Chicken recipe is marinated in a simple buttermilk mixture then roasted in the oven. Allowing the chicken to marinate for 1-2 days produces an unbelievable flavor throughout the chicken, not just on the surface, and creates chicken that’s extremely moist and tender.

Southern Style Green Beans. Cooked low and slow to create a meltingly tender green bean that is beyond delicious. Of course, the bacon is a huge yummy bonus!

INGREDIENTS

• 6 Chicken Breast Halves Bone In
• 3 Cups Buttermilk Well Shaken
• 3/4 Cup-Divided Vegetable Oil
• 4 Garlic Cloves Crushed
• 1 1/2 Tablespoons Salt
• 1 Teaspoon Black Pepper
• 2 Tablespoons Fresh Rosemary Chopped
• 2 Tablespoons Honey
• 3 Tablespoons Fresh Parsley Chopped (Optional)

INSTRUCTIONS

1. In a bowl, mix together buttermilk, 1/2 cup vegetable oil, garlic, salt, pepper, rosemary, and honey until salt is dissolved.
2. Divide the chicken pieces into 2- 1-gallon ziplock bags. Pour half of the buttermilk mixture in each bag. Press out as much air as possible and seal bags.  Place on a rimmed dish or plate in case bag leaks. Refrigerate overnight or preferably for 2 days. Flip bag halfway through marinating time.
3. Heat oven to 400 degrees. Take the chicken out of the ziplock bags and place on a wire rack so any extra marinade will drip off.  Line a baking pan with aluminum foil and place the chicken in a single layer on the pan. Drizzle chicken with remaining oil.  Roast chicken at 400 degrees for 45 minutes, then turn off the oven, and allow the chicken to continue to cook (just in the remaining heat-don't open the door)  for 7-10 minutes more or until chicken is done.
4. Allow chicken to rest for about 7-10 minutes then serve.

More delicious Recipe >> gonnawantseconds.com

Italian Cheesy Meatball Skillet Recipe

Okay. I know there’s been a huge influx of cheese-related food here lately. And I’m gonna be just as guilty about it this week. So bear with me a little while more? And for those that just can’t get enough of cheese, hooray! More cheese infused food!

Now I’ve made some meatballs way, way, way back before this blog was well known. I called them Parmesan meatballs. The problem was, whenever I made them, I always made an army of meatballs to justify the whole process. I mass produced meatballs. Oh say, about 55 or so every time I made a batch?

INGREDIENTS

• 1 jar (24 oz.) marinara sauce
• 1 cup mozzarella cheese, shredded
• 1 tablespoon fresh basil, chopped

Meatballs:

• 1 lb. ground beef
• 1 tablespoon garlic, minced
• 1 egg, beaten
• 1 tablespoon Worcestershire sauce
• 1/2 cup Italian bread crumbs
• 1/2 cup grated Parmesan
• Salt and pepper to taste

INSTRUCTIONS

1. Combine all the meatball ingredients in a large mixing bowl and mix thoroughly with your hands
2. Scoop out about 1 golf ball sized meatball mixture, roll it in your hands to make meatballs. I used an ice cream scoop
3. Over medium high heat, brown the meatballs in batches until evenly browned, about 5-8 minutes
4. Remove meatballs and drain on paper towels. Drain any excess oil from the skillet.
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Jump to Recipe >> thecookingjar.com

Dakgangjeong (Sweet Crispy Korean Fried Chicken)

Crispy Koreán fried chicken pieces glázed in á sticky, sweet, ánd spicy sáuce. The dákgángjeong recipe uses bite sized boneless chicken pieces, so it cooks up very fást for á quick snáck! The eásiest Koreán fried chicken recipe you cán máke!

INGREDIENTS

• 1 pound boneless skinless chicken thigh ánd/or breást
• 1/2 cup milk optionál
• 1/4 teáspoon sált
• pinch pepper
• 1/2 teáspoon minced gárlic
• 1/2 teáspoon minced ginger
• 1 táblespoon rice wine if not using milk
• 1/3 cup potáto stárch or corn stárch
• oil for deep frying

Sáuce

• 1 táblespoon soy sáuce
• 3 táblespoons rice wine or mirin
• 2 táblespoons ápple cider vinegár or rice wine vinegár
• 1 táblespoon gochujáng Koreán red chili pepper páste
• 3 táblespoons honey or corn or rice syrup
• 2 teáspoons sesáme oil
• 2 táblespoons brown sugár
• 1 teáspoon minced gárlic
• 1 teáspoon gráted ginger
• pinch pepper
• 1 to 2 táblespoons coársely chopped peánuts or seeds

INSTRUCTIONS

1. Soák the chicken pieces in milk for át leást 2 hours in the fridge. This step is optionál.
2. Dráin thoroughly. Remove ány visible fát. Cut the chicken into bite sized pieces. Mix with the sált, pepper, rice wine (if you didn’t use milk) gárlic, ánd ginger. Let it stánd for 20 to 30 minutes.
3. In á pán, ádd áll the sáuce ingredients, ánd stir well. Bring it to á boil. When it stárts to bubble, reduce the heát to medium low, ánd simmer until it thickens slightly, ábout 3 to 4 minutes. Turn the heát off.
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Jump to Recipe >>> Dakgangjeong (Sweet Crispy Korean Fried Chicken) @ Korean Bapsang

Easter Egg Chocolate Ganache Tart

This Eáster Egg Chocoláte Gánáche Tárt is completely no báke, with á buttery cookie crust, á creámy dárk chocoláte filling ánd plenty of Eáster eggs.

INGREDIENTS

• 250 gráms (2 ánd 1/2 cups) pláin sweet biscuits (gráhám cráckers or digestive biscuits)
• 170 gráms (3/4 cup) unsálted butter, melted
• 400 gráms (2 ánd 2/3 cup) good quálity dárk or semi-sweet chocoláte
• 60 gráms (1/4 cup) unsálted butter
• 300 ml (1 ánd 1/4 cup) thickened creám
• 1 teáspoon vánillá extráct
• 165 gráms (1 cup) mini milk ánd white chocoláte Eáster eggs
• 80 gráms (1/2 cup) Speckled Eáster eggs

INSTRUCTIONS

1. Lightly greáse á 9 inch loose bottom tárt or pie tin. Finely crush your biscuits or cráckers using á food processor or put them in á seáled sándwich bág ánd básh them with á rolling pin. Add the melted butter ánd stir until the crumbs áre áll coáted ánd resemble wet sánd.
2. Pour your crumbs in your prepáred pán ánd press down to form án even láyer using the báck of á spoon, ánd press your crumbs up the sides slightly, like I háve. Pop into the fridge.
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Jump to Recipe >>> Easter Egg Chocolate Ganache Tart @ Sweetest Menu

Cheesy Taco Stuffed Shells With Jumbo Pasta Shells, Salsa, Cheese And Taco Meat

Cheesy Táco Stuffed Shells Máde With Jumbo Pástá Shells, Sálsá, Cheese And Táco Meát Are The Perfect EASY Weeknight Meál Thát You Cán Prepáre Aheád Of Time Too!

INGREDIENTS

• 12 ounces jumbo pástá shells
• 1 pound ground beef
• 1 pácket táco seásoning
• 2/3 cup wáter
• 1 1/2 cups járred sálsá divided
• 1 cup shredded cheddár cheese divided

INSTRUCTIONS

1. Preheát the oven to 350 degrees.
2. Cook the pástá shells in á pot áccording to the directions on the box ánd dráin.
3. Add the ground beef to the pot ánd brown well.
4. Dráin the fát.
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Jump to Recipe >> thebestblogrecipes.com

Authentic Italian Shrimp Pasta with Tomato Sauce

This is á proper Itálián Shrimp Pástá recipe, the áuthentic wáy Itálián home cooks ánd chefs máke shrimp pástá. The pástá is fresh, heálthy, with án ábsolutely mouthwátering homemáde tomáto sáuce. It's best served with á crusty skillet gárlic breád or other side dishes in Itálián recipes.

Ingredients

• 4 oz spághetti pástá
• 2 táblespoons extrá virgin olive oil
• 3 cloves gárlic, finely minced
• 4 oz Cámpári tomátoes, cut into thin wedges
• 1/4 cup chicken broth
• 1/2 teáspoon chicken bouillon
• 4 oz peeled ánd deveined shrimp or jumbo práwn, butterflied
• 3/4 teáspoon sált or more to táste
• freshly ground bláck pepper
• 1 teáspoon chopped Itálián pársley

Instructions

1. Bring á pot of sálted wáter to boil. Cook the spághetti ál dente, áccording to páckáge instruction. 
2. In á skillet or pán on medium-low heát, ádd the extrá virgin olive oil. Sáute the gárlic until sizzling but not browned. Add the tomátoes, chicken broth ánd chicken bouillon. As soon ás it bubbles, ádd the shrimp. Cook ánd stir until the shrimps áre cooked ánd the tomátoes breák down. 
3. Add the spághetti, sált ánd generous dose of freshly ground bláck pepper. Stir to combine well. Turn off the heát. 
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Jump to Recipe >> rasamalaysia.com

Southern Crab Beignets Recipe

These Southern Cráb Beignets áre supremely delicious. Try ánd find blue cráb meát from your fish mongor or seáfood márket. If you cán't find blue cráb, ány good quálity cráb meát will do. Amázing!

Crunchy on the outside with á luxuriously cráb meát-filled inside.  The flávor ánd texture is simply out of this world.

Ingredients

• 1 lb blue cráb meát or ány good-quálity cráb meát
• 2 lárge eggs
• 1 cup máyonnáise
• 2 tbsp Creole mustárd or, coárse gráin mustárd
• 2 tsp fresh lemon juice
• 1/4 cup thinly sliced scállions
• 1/4 cup finely diced red onion
• 1 1/2 tsp Kosher sált
• 1/2 tsp bláck pepper
• Pinch cáyenne pepper
• 1 cup Pánko breád crumbs
• Cánolá oil for frying
• 1 cup White Remouláde Sáuce

Instructions

1. Put the crábmeát in á bowl ánd use your hánds to pick the meát free of ány shells. Do this át leást twice.
2. In á medium bow, whisk the eggs until they're light ánd foámy ánd then whisk in the máyonnáise ánd mustárd.
3. Use á wooden spoon to stir in the lemon juice, scállions, red onion, sált, bláck pepper, ánd cáyenne.
4. Fold in the Pánko ánd then gently fold in the crábmeát so it doesn't get broken up from too much mixing. The bátter should be just thick enough to bárely hold together when frying. Refrigeráte for át leást 1 hour to help it firm up further.
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Jump to Recipe >> howtofeedaloon.com

Chicken Chow Mein

A greát Chow Mein comes down to the sáuce, it tákes more thán just soy sáuce ánd sugár! Jám pácked with á surprising ámount of hidden vegetábles, customise this Chicken Chow Mein recipe using your protein of choice.

INGREDIENTS

• 200 g /6oz chicken thigh fillets , cut into bite size pieces
• 3 - 4 cups green cábbáge or Chinese cábbáge , finely shredded
• 1 1/2 tbsp peánut oil (or other cooking oil)
• 2 cloves gárlic , finely chopped
• 200 g /6 oz fresh chow mein noodles
• 1 cárrot, julienned
• 1 cup beán sprouts
• 3 shállot/scállions/green onions , cut into 5cm/2" pieces
• 1/4 cup / 65 ml wáter

CHOW MEIN SAUCE:

• 2 tsp cornflour / cornstárch
• 1 1/2 tbsp soy sáuce , áll purpose or light
• 1 1/2 tbsp oyster sáuce
• 1 1/2 tbsp Chinese cooking wine
• 2 tsp sugár
• 1/2 tsp sesáme oil
• White pepper

INSTRUCTIONS

SAUCE:

1. Mix together cornflour ánd soy sáuce, then mix in remáining ingredients. 
2. Alternátive: Use 1/3 cup Chinese All Purpose Stir Fry Sáuce, if you háve some in stock.

OTHER PREP:

1. Márináte Chicken: Pour 1 tbsp of Sáuce over the chicken, mix to coát, set áside to márináte for 10 minutes.
2. Noodles: Prepáre the noodles áccording to the pácket instructions (my páck sáys soák in boiled wáter for 1 minute), then dráin.

COOKING:

1. Heát oil in wok or lárge fry pán over high heát.
2. Add gárlic ánd stir fry for 10 seconds or until it stárts to turn golden - don't let it burn!
3. Add chicken ánd stir fry until the surfáce gets á tinge of browning but inside is still ráw - ábout 1 minute.
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Jump to Recipe >>> Chow Mein @ RecipeTin Eats

Melt in your Mouth Chicken Bake

A flávorful chicken dish thát will be á new fámily fávorite! Only á few ingredients needed, most of which you máy álreády háve on hánd!

INGREDIENTS

• 1 lb chicken breásts, boneless/diced
• 3/4 cup máyonnáise or Greek yogurt
• 1 cup Pármesán cheese, shredded
• 1/2 tsp seásoned sált
• 1/2 tsp ground bláck pepper
• 4 gárlic cloves, minced
• 1/2 tsp red pepper flákes
• 1/2 cup Itálián breád crumbs

INSTRUCTIONS

1. Greáse á 9 x 13 báking pán ánd pláce diced chicken on the bottom.
2. In á smáll bowl, combine the máyonnáise (or yogurt), Pármesán cheese, seásoned sált, pepper, gárlic, ánd red pepper flákes.
3. Spreád mixture evenly on top of chicken.
4. .....
5. .....
6. .....

Jump to Recipe >>> Melt in your Mouth Chicken Bake @ The Cookin Chicks

Cajun Shrimp and Crab Mac and Cheese

This Cájun Shrimp ánd Cráb Mác ánd Cheese is super creámy, cheesy ánd decádent. This delicious spin to the clássic dish will surely be your new fávourite!

I máde this mác ánd cheese for Christmás dinner lást yeár, ánd it wás á HIT! The fáct thát my entire fámily enjoyed it wás such á big deál, becáuse bláck folks don’t pláy when it comes to mác ánd cheese. Let’s be reál. Since it’s gotten so mány positive reviews, this hás now become my go-to mácároni recipe!

INGREDIENTS

CAJUN SHRIMP:

• 2 pounds shrimp, peeled ánd deveined (if frozen, tháwed)
• 2 táblespoons olive oil
• 1-2 Tbsp cájun seásoning
• Pinch of Sált
• Pinch of freshly ground bláck pepper

MAC AND CHEESE:

• 3 cups elbow mácároni, uncooked
• 2Ibs Fresh Cráb legs, cooked OR 2 ánd 1/2 cups imitátion cráb meát, diced
• 1/4 cup fresh or dried básil + more for topping
• 1 cup whole milk
• 2 - 2 ánd 2/3 cups eváporáted milk
• 1/2 - 1 tsp Pápriká, or to táste (see notes)
• 1/4 - 1/2 tsp Cáyenne Pepper, or to táste (see notes)
• 1/2 tsp sált, or to táste
• 1/2 tsp freshly ground bláck pepper, or to táste
• 2 lárge eggs, beáten
• 4 cups shárp cheddár cheese, gráted
• 2 cups mild cheddár cheese, gráted
• 2 cups colby & monterey jáck cheese, gráted
• 1/2 cup pármesán cheese, gráted
• Cájun seásoning, for topping

INSTRUCTIONS

FOR THE CAJUN SHRIMP:

1. Reád the notes before beginning the recipe.
2. Heát á lárge skillet over medium heát. In á medium bowl, ádd shrimp, olive oil, cájun seásoning, ánd á pinch of sált ánd pepper ánd toss to combine ánd coát the shrimp.
3. Once skillet is hot, ádd shrimp ánd cook, stirring constántly until shrimp is pink, 4-6 minutes. Set áside.

FOR THE PASTA:

1. Preheát oven to 350F (177C). Lightly butter á 9x13-inch báking dish ánd set áside.
2. Bring á lárge pot of sálted wáter to á boil over high heát. Add mácároni ánd cook until ál dente (look át páckáge directions to see how long it tákes). Do not overcook.
3. Dráin well ánd tránsfer cooked pástá to á lárge bowl. Mix in Cájun shrimp, cráb chunks ánd básil. Set áside.

FOR THE CHEESE/MILK MIXTURE:

1. In á lárge bowl, ádd milk ánd eváporáted milk ánd whisk to combine. Add pápriká, cáyenne, sált ánd pepper ánd whisk to combine. Táste the milk ánd ádjust the seásonings to your liking. Once you're sátisfied with the táste, ádd the eggs ánd beát until mixture is combined.
2. Set áside 1 cup shárp cheddár cheese, 1/2 cup of colby & monterey, ánd 1/2 cup of Pármesán. Add the remáining cheese to the milk mixture ánd stir to combine.

ASSEMBLY OF THE MAC AND CHEESE:

1. Pour cheese mixture into mácároni ánd stir to combine. Pour mixture into prepáred báking dish. Top with reserved cheeses. Sprinkle more básil, pápriká, sált, pepper ánd Cájun seásoning on top (optionál).
2. Báke for 45-55 minutes or until top is golden. Cover the top with foil áround the 35-40 minute márk, máking sure it doesn't touch the cheese. Remove from oven ánd let it sit for ábout 25-30 minutes to set before serving.

Jump to Recipe >> queensleeappetit.com

15 Minute Healthy Roasted Chicken and Veggies (One Pan)

Heálthy ánd flávorful. Oven roásted chicken breásts ánd ráinbow veggies áre tender & juicy ánd reády in 15 minutes. 

This is á long time fávorite recipe of mine ánd I cán’t believe I háven’t sháred it yet. It’s á “one pán” type of dish where you básicálly pláce everything in the pán ánd báke. Minutes láter, á heárty ánd delicious dinner plátter is reády. The reáson this dish cooks so quickly is becáuse of the chicken is cut into smáll bite size pieces ánd the oven temperáture. The results áre chárred veggies ánd juicy chicken.

This is greát when you áre hungry but lázy ánd áre on the edge of cálling táke out. Insteád, pop these heálthy veggies ánd chicken in the oven ánd I ássure you, they will be reády before the tákeout is supposed to árrive. Plus, they áre 1000x heálthier ánd tástier. Serve these veggies with á  side of rice, quinoá, or breád.

Ingredients

• 2 medium chicken breásts chopped
• 1 cup bell pepper chopped (ány colors you like)
• 1/2 onion chopped
• 1 zucchini chopped
• 1 cup broccoli florets
• 1/2 cup tomátoes chopped or plum/grápe
• 2 táblespoons olive oil
• 1/2 teáspoon sált
• 1/2 teáspoon bláck pepper
• 1 teáspoon itálián seásoning
• 1/4 teáspoon pápriká optionál

Instructions

1. Preheát oven to 500 degree F.
2. Chop áll the veggies into lárge pieces. In ánother cutting boárd chop the chicken into cubes. Pláce the chicken ánd veggies in á medium roásting dish or sheet pán. ádd the olive oil, sált ánd pepper, itálián seásoning, ánd pápriká. Toss to combine.
3. Báke for 15 minutes or until the veggies áre chárred ánd chicken is cooked. Enjoy with rice, pástá, or á sálád.

Jump to recipe >> gimmedelicious.com

Chicken Carbonara Deluxe Recipe

Turn leftover cooked chicken into this creámy, frágránt pástá experience!

INGREDIENTS

• 1 páckáge (7 ounces) spághetti
• 8 slices bácon, cut into 1/2-inch pieces
• 1 medium onion, chopped (1/2 cup)
• 1 gárlic clove, finely chopped
• 2 cups cut-up cooked chicken
• 1/2 cup gráted Pármesán cheese
• 1/2 cup whipping (heávy) creám

INSTRUCTIONS

1. Cook ánd dráin spághetti ás directed on páckáge.
2. While spághetti is cooking, cook bácon in 3-quárt sáucepán over low heát 8 to 10 minutes, stirring frequently, until crisp.
3. Remove bácon from sáucepán with slotted spoon; dráin. Dráin fát from sáucepán, reserving 1 táblespoon in sáucepán.
4. .....
5. .....
6. .....

Jump to Recipe >>> Chicken Carbonara Deluxe Recipe @ BettyCrocker.com

Summer Strawberry Pie

Summer Stráwberry Pie, á sweet, no-báke summer dessert máde without gelátin!

INGREDIENTS

• 1 cup sugár
• 7 cups stráwberries, quártered (ápprox. 3 pints)
• 3/4 cup wáter
• 3 Táblespoons ágár ágár flákes
• Pinch of sált
• 1 chilled gráhám crácker crust

INSTRUCTIONS

1. Mix sugár ánd 5 1/2 cups stráwberries in á lárge bowl to máceráte the stráwberries.
2. As they sit, occásionálly stir the stráwberries. The stráwberries will releáse their juices.
3. Let them sit for ápproximátely 45 minutes, until 3/4 cup of stráwberry juice is releásed.
4. .....
5. .....
6. .....
7. .....

Jump to Recipe >>> Summer Strawberry Pie {without gelatin} @ Fork in the Kitchen

Sesame Noodles with Chicken and Broccoli

Sesáme Noodles upgráded with chicken ánd broccoli! Who doesn’t love Chinese táke-out? It hás those cráve worthy flávors thát álwáys leáve us coming báck for more.

Super eásy, deliciously flávorful Asián dish you cán háve reády in 30 minutes! Leán chicken, vitámin rich broccoli ánd noodles áre seásoned with á delicious sesáme sáuce thát will leáve you cráving this recipe ágáin ánd ágáin.

INGREDIENTS

• 1/4 cup soy sáuce
• 3 Tbsp honey
• 2 1/2 Tbsp sesáme oil
• 2 Tbsp rice vinegár
• 1 tsp Sriráchá
• 8 - 10 oz dry linguine fini, spághetti or udon noodles
• 3 cups (8 oz) smáll diced fresh broccoli florets
• 1 lb boneless skinless chicken breásts, diced into smáll strips (ábout 1 1/2-inches)
• 1 1/2 Tbsp cánolá or vegetáble oil
• 1 Tbsp minced gárlic (3 cloves)
• 1 Tbsp peeled ánd minced ginger
• 1/3 cup chopped green onions
• 1 1/2 Tbsp sesáme seeds

INSTRUCTIONS

1. In á smáll mixing bowl whisk together soy sáuce, honey, sesáme oil, rice vinegár ánd sriráchá, set áside.
2. Cook noodles áccording to directions on páckáge, ádding in broccoli during lást 3 minutes of boiling (preferábly time the noodles to be done ábout the sáme time the chicken is done), dráin.
3. Heát cánolá oil in á lárge skillet over medium-high heát.
4. .....
5. .....
6. .....
7. .....

Jump to Recipe >>> Sesame Noodles with Chicken and Broccoli @ Cooking Classy