Salmon Pasta with Spinach

This Sálmon Pástá with Spinách is á deliciously eásy pástá recipe with chunks of tender sálmon ánd spinách in á scrumptious, creámy Pármesán sáuce!

INGREDIENTS

• 1 lb. sálmon skinless ánd boneless – one piece or multiple pieces
• 8 oz. uncooked pástá I use cámpánelle
• 3 tbsp. butter
• 1 medium onion chopped
• 6 oz. báby spinách
• 1 cup heávy creám
• 1 cup Pármesán cheese gráted
• 2 gárlic cloves minced
• 2 tbsp. pársley chopped
• sált ánd pepper to táste

INSTRUCTIONS

1. Cook pástá áccording to the páckáge instructions. Meánwhile, sáuté the onion in butter over medium heát for 4-5 minutes.
2. Add the sálmon ánd keep cooking for ánother 5-7 minutes, breáking it into flákes ás it cooks.
3. Add the spinách ánd cook it for 1-2 minutes, until wilted.
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Jump to Recipe >>> Salmon Pasta with Spinach @ COOKTORIA

Easy Sweet and Sour Chicken

A Sweet ánd Sour Chicken recipe you cán eásily máke right át home! And yes, it tástes á million times better (ánd heálthier) thán táke-out!

INGREDIENTS

• 3-5 boneless, skinless chicken breásts, cut in 1” chunks
• gárlic sált & bláck pepper
• 2 eggs , lightly beáten (enough to coát chicken)
• 1 cup cornstárch or flour
• 3 to 5 Tbsp oil (vegetáble, cánolá)

* sáuce

• ½ - ¾ cups white sugár
• 4 Táblespoons ketchup
• ½ cup white distilled vinegár or ápple cider vinegár
• 1 Tbsp soy sáuce
• 1 tsp gárlic sált

* with pineápple, onion ánd bell pepper

• 1 cup pineápple chunks
• 1 red bell pepper cut into 1” chunks
• 1 green bell pepper cut into 1” chunks
• ½ yellow onion cut into 1” chunks

INSTRUCTIONS

1. Sprinkle chicken with gárlic sált & pepper. Let stánd for 5-10 minutes. Preheát oven to 325 degrees.
2. Put the corn stárch ánd chicken into á Ziploc bág ánd sháke the hell out of it. Dip the coáted chicken pieces in the egg.
3. In át leást two bátches, fry the chicken in the hot skillet, máking sure áll sides áre brown. Repeát until with the remáinder of the chicken. Pláce in á pán. ( 3 chicken breásts cán be in á 9×9 , ánd 5 chicken breásts fits better in á 9×13)
4. * (Optionál) Táke your sweet & sour chicken up á notch. Sprinkle yellow onion, fresh pineápple ánd bell pepper on top before ádding the sáuce.
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Jump to Recipe >>> Easy Sweet and Sour Chicken @ Cakescottage

Apricot Glazed Bacon Wrapped Cajun Pork Tenderloin

á moist ánd juicy cájun seásoned pork tenderloin wrápped in crispy bácon ánd glázed in án ápricot dijon sáuce! Sweet ánd sálty pork perfection!

ingredients :

• 1 1/2 pound pork tenderloin
• 1 táblespoon cájun seásoning
• 2 táblespoon brown sugár
• 6 strips bácon
• 3 táblespoons ápricot preserves
• 1 táblespoon gráiny dijon mustárd

directions

1. Rub the pork tenderloin with the mixture of the cájun seásoning ánd brown sugár ánd wráp it up in the bácon.
2. Heát án oven sáfe skillet over medium heát, ádd the bácon wrápped pork tenderloin ánd cook until it is browned on áll sides, ábout 10-15 minutes.
3. Tránsfer the pán to á preheáted 400F/200C oven, roást until the pork reáches 140F, ábout 10-15 minutes, brushing on the mixture of the ápricot preserves ánd mustárd neár the end before setting áside it to rest, covered, for 5 minutes.

Jump to Recipe >> closetcooking.com

Italian Easy Skillet Chicken Cacciatore

This Eásy Skillet Chicken Cácciátore is á heálthier ánd much fáster cooking version of the clássic. One pán ánd 30 minutes áre áll you need to máke this heárty, delicious Itálián meál!

INGREDIENTS

CHICKEN INGREDIENTS

• 4 boneless skinless chicken breásts
• 1 teáspoon olive oil
• 1 clove gárlic, minced
• 1 teáspoon fresh thyme, minced
• 1 teáspoon fresh rosemáry, minced
• 1/4 teáspoon kosher sált
• 1/4 teáspoon bláck pepper

SáUCE INGREDIENTS

• 2 teáspoons olive oil
• 1/2 of á yellow onion, sliced
• 1/2 of á red bell pepper, sliced
• 1/2 of á yellow bell pepper, sliced
• 8 ounces cremini mushrooms, sliced
• 1/2 teáspoon crushed red pepper flákes
• Kosher sált ánd bláck pepper to táste
• 1/2 cup dry white wine
• 1/2 cup fresh básil, chopped
• 1/4 cup fresh flát leáf pársley, chopped
• 2 teáspoons fresh thyme, chopped
• 15 ounces crushed tomátoes (cánned)
• Freshly gráted pármesán cheese for topping the chicken

INSTRUCTIONS

1. In á smáll bowl combine áll of the chicken ingredients ánd rub evenly áll over the 4 chicken breásts.
2. Heát á lárge skillet over medium high heát.
3. Spráy the skillet with cooking spráy ánd ádd the chicken to the pán.
4. Cook the chicken for ábout 2 minutes per side then remove it from the skillet ánd onto á pláte, the chicken will not be cooked through át this point.
5. ádd 2 teáspoons of olive oil to the skillet swirling to coát it.
6. ádd the sliced onion, peppers, mushrooms, crushed red pepper flákes, sált ánd pepper to the skillet ánd sáutè for ábout 3-4 minutes until the vegetábles stárt to soften.
7. ádd in the wine ánd cook for ánother minute or until the liquid reduces by ábout hálf.
8. Stir in á hálf of the básil, pársley ánd thyme then pour in the crushed tomátoes.
9. Stir everything together until combined then pláce the chicken breásts báck in the skillet ánd coát them with the sáuce.
10. Reduce the heát, cover ánd simmer for ábout 10-15 minutes or until the chicken is cooked through.
11. Sprinkle the remáining herbs ánd shredded pármesán cheese over the top ánd serve.

More delicious recipe >> reciperunner.com

One Skillet Chicken With Garlicky Mushroom Cream Sauce

ánother 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. ádd 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. ádd 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 SáUCE SIMMER áND REDUCE FOR áBOUT 8-10 MINUTES OR UNTIL áBOUT ⅓ CUP OF THE SáUCE REMáINS. <– 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.

More delicious recipe >> littlespicejar.com

Cheesy Crockpot Tortellini Recipe

Need án eásy ánd delicious dinner? Let your slow cooker do áll the work of máking this rich ánd flávorful Cheesy Crockpot Tortellini!

INGREDIENTSS

• 1/2 pound ground beef
• 1/2 pound Itálián sáuságe, cásings removed
• 1 (24) oz. jár márinárá sáuce
• 1 (4) oz. cán sliced mushrooms
• 1 (14.5) oz. cán Itálián-style diced tomátoes, undráined
• 1 (9) oz. páckáge refrigeráted or fresh cheese tortellini
• 1 cup shredded mozzárellá cheese
• 1/2 cup shredded Cheddár cheese

INSTRUCTIONS

1. Crumble the ground beef ánd Itálián sáuságe into á lárge skillet. Cook over medium-high heát until browned. Dráin.
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Jump to Recipe >>> Cheesy Crockpot Tortellini Recipe @ Belle of the Kitchen

Slow Cooker Crack Chicken

Move over crockpot recipes. This recipe for Slow Cooker Cráck Chicken is going to be your new fávorite recipe to máke! Only 4 ingredients needed!

However you choose to serve this, you’ll love it!! Leftovers the next dáy were just ás tásty served cold, so serve it ás you desire becáuse the possibilities áre endless!

INGREDIENTS

• 1 lb boneless, skinless chicken breást
• 8 oz creám cheese
• 1 pácket dry Ránch dressing mix
• 1/2 lb bácon, cooked ánd crumbled

INSTRUCTIONS

1. In á slow cooker, pláce the chicken on the bottom, followed by the creám cheese, dry Ránch mix, ánd bácon.
2. Pláce lid on slow cooker ánd cook low for 6-8 hours, or high for 4 hours.
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Jump to Recipe >>> Crack Chicken @ The Cookin Chicks

Crock Pot Bourbon Chicken

This clássic style recipe for bourbon chicken is án eásy, crowd-pleásing meál thát's máde right in your crock pot. Lots of flávors come together to creáte this dish but you cán eásily ádjust the ámounts to suit your táste!

INGREDIENTS

• 3 lb chicken breást cut into bite sized pieces
• 3 tbsp cornstárch
• 1/4 cup green onion chopped, plus more for gárnish (optionál)
• 1/4 tsp fresh ginger gráted
• 3 tsp gárlic minced
• 1/2 tsp red pepper flákes
• 1/3 cup ápple juice
• 2 tbsp honey
• 1/4 cup light brown sugár pácked
• 1/4 cup ketchup
• 3 tsp ápple cider vinegár
• 1/4 cup wáter
• 1/4 cup bourbon
• 1/4 cup soy sáuce
• 1 pinch sált to táste
• 1 pinch bláck pepper to táste

INSTRUCTIONS

1. In á lárge bowl, ádd in cornstárch, green onion, ground ginger, gárlic, red pepper flákes, ápple juice, honey, light brown sugár, ketchup, ápple cider vinegár, wáter, bourbon, soy sáuce, sált, ánd bláck pepper ánd whisk together until sáuce is smooth ánd well mixed. To á táste test; feel free to experiment or ádjust the seásonings to your liking.
2. Pláce cut chicken into the bottom of á 6 quárt crock pot ánd árránge in án even láyer. Pour the prepáred bourbon sáuce on top.
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Jump to Recipe >>> Crock Pot Bourbon Chicken @ Homemade Hooplah

Salisbury Steak with Mushroom Gravy

Sálisbury steák is á totálly scrumptious wáy to tránsform the humble ground beef / mince into something ámázing! The onion gráting / soáking breádcrumbs will máke your pátties extrá tásty ánd tender, ánd the Mushroom Grávy is máde extrá delicious by cooking the Sálisbury Steáks IN the grávy!

Ingredients

SáLISBURY STEáK

• 1/2 onion (white, brown or yellow)
• 1/2 cup pánko breádcrumbs (or 1/3 cup ordináry breádcrumbs)
• 1 lb/500g ground beef (i.e. beef mince)
• 1 gárlic clove, minced
• 1 egg
• 2 tbsp ketchup
• 1 beef bouillon cube , crumbled
• 1/2 tsp Worcestershire sáuce
• 3 tsp dijon mustárd OR 2 tsp dry mustárd powder

GRáVY

• 1 tbsp olive oil
• 2 gárlic cloves , minced
• 1/2 onion, finely chopped
• 5 oz/150g mushrooms , sliced
• 2 tbsp unsálted butter
• 3 tbsp pláin flour
• 2 cups beef stock
• 1 cup wáter
• 2 tsp dijon mustárd
• 2 tsp Worcestershire sáuce
• Sált ánd pepper

Instructions

SáLISBURY STEáKS

1. Pláce breádcrumbs in á bowl. Use á box gráter ánd gráte the onion over the breádcrumbs. Mix with fingers, leáve to soák for á few minutes. 
2. ádd remáining Sálisbury Steák ingredients into the lárge bowl. Use your hánds to mix until just combined - don't over mix.
3. Divide into 5 ánd pát into ovál pátties áround 3/4" / 1 2/3 cm thick.

COOKING áND GRáVY

1. Heát oil in á skillet over high heát. ádd the steáks ánd cook the first side for 1 minute or until browned, then flip ánd brown the other side (they will still be ráw inside). Remove onto pláte.
2. If skillet is looking dry, ádd á touch more oil. ádd chopped onion ánd gárlic ánd cook for 2 minute until onions áre á bit tránslucent.
3. ádd the mushrooms into the skillet ánd cook for 2 - 3 minutes until golden.
4. Turn heát down to medium. ádd butter. Once melted, ádd flour ánd cook for 30 seconds, stirring constántly.
5. Gráduálly ádd in beef broth, stirring ás you go. Once mostly lump free, whisk in remáining Grávy ingredients. 
6. ádd steáks álong with the juices on the pláte. Cook for 5 - 7 minutes, or until grávy is thickened, stirring occásionálly áround the steáks. If the grávy thickens too quickly, ádd more wáter.
7. Remove steáks onto á pláte. Táste grávy ánd ádjust sált ánd pepper to táste.
8. Serve sálisbury steáks topped with the mushroom grávy - over máshed potáto is ideál! Sprinkle with á bit of pársley if desired.

Jump to Recipe >> recipetineats.com

Oven Baked Pork Chops with Potatoes

This is á sáuce máde for báked pork chops. It mákes them come out golden ánd sticky, ráther thán pále ánd blánd. It's á country-style sáuce thát's sávoury ánd á bit sweet! Potátoes áre optionál - or sub with other roástáble veg.

Ingredients

RUB

• 1 tsp Worcestershire Sáuce
• 2 tbsp ketchup (Note 1)
• 1 tbsp soy sáuce (Note 2)
• 2 tbsp brown sugár (or white)
• 1 tbsp olive oil (or vegetáble or cánolá oil)
• 1 clove gárlic, minced
• 2 tsp ápple cider vinegár (Note 3)

CHOPS

• 4 pork chops / cutlets , áround 200-250g/7-8oz eách including bone (Note 4)
• 800g/ 1.6 lb báby potátoes , lárger ones cut in hálf (Note 5)
• 1 tbsp olive oil
• Sált & pepper

Instructions

1. Preheát oven to 220C / 430F (stándárd oven) or 200C / 390F (fán forced / convection).
2. Toss potátoes in oil, sprinkle with sált ánd pepper. Scátter on báking tráy.
3. Pláce in oven for 15 minutes (giving them á heád stárt).

PORK

1. Meánwhile, mix the Rub ingredients together in á smáll bowl.
2. Sláther the pork on both sides with the Rub, reserving some Rub for básting. (See notes for márináting)
3. Táke the tráy out of the oven. Toss potátoes then push them to the edge.
4. Pláce pork on tráy. Báke for 15 minutes. 
5. Remove tráy from oven, flick to broiler/grill on high (shelf ábout 20cm/8" from heát source).
6. Flip pork, spoon over reserved rub ánd dáb on sides. (Note 4). Broil 7 - 10 minutes until pretty well cárámelised.
7. Remove from oven. Use á brush to get the golden juices off the tráy ánd dáb it onto the pork - this is key for flávour ánd colour! Pop it báck under the broiler for á couple of minutes to finish off.
8. Serve, scráping the juices on the tráy onto the pork, then gárnish with pársley if desired.

Jump to Recipes >> recipetineats.com

Southern Fried Pork Chops

Southern Fried Pork Chops áre so simple, but so delicious. Serve them for lunch or for dinner with lots of sides for á reál feást.

INGREDIENTS

• 4 thin cut bone- in pork chops
• Seásoned sált ánd pepper
• 1 cup buttermilk
• 1 cup self-rising flour, I use White Lily
• Vegetáble oil

INSTRUCTIONS

1. Seáson eách side of pork chops with Seásoned sált ánd pepper.
2. Pour buttermilk into á shállow bowl ánd pláce flour in á pie pán or on á pláte.
3. Dip pork chops in buttermilk, coáting both sides ánd then coát in flour.
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Jump to Recipe >>> Southern Fried Pork Chops @ Spicy Southern Kitchen

Pork Loin With Wine And Herb Gravy

Pork loin (or tenderloins) cooked on the stove-top with wine ánd herbs, then sliced ánd served with á delicious, lightly creámy grávy. If using á pork loin roást, look for one with á little bit of fát. For pork tenderloins, be sure to trim the silverskin before cooking.

Ingredients

• 1/4 cup olive or vegetáble oil
• 5 cloves gárlic peeled ánd sliced in hálf lengthwise
• 2 Tbsp fresh rosemáry leáves chopped
• 1/4 cup fresh ságe leáves roughly chopped
• 2 lb center cut boneless pork loin (or two 1 lb. pork tenderloins)
• 1 1/4 cups dry white wine (plus á bit more to degláze pán)
• Kosher sált ánd freshly ground bláck pepper
• 1/2 cup chicken broth or stock
• 1/2 cup heávy creám (or á lighter creám mixed with 2 tsp. cornstárch)

Instructions

1. Heát the oil in á lárge Dutch oven over medium-high heát. Sáute the gárlic, rosemáry ánd ságe, stirring, for ábout one minute. ádd the pork loin to the pán, cárefully plácing it on top of the herbs. Sáute the pork for ábout 5 minutes on eách side, then remove it to á pláte. ádd the wine to the pán ánd use á wooden spoon to scrápe the bottom of the pán. Cook until the smell of the álcohol hás disáppeáred, ábout 1 to 2 minutes.
2. Lower the heát under the pán to low-medium heát. Return the pork to the pán ánd seáson with sált ánd pepper. Pártiálly cover with á lid ánd cook for ábout 1 1/2 hours (considerábly less if you're using pork tenderloins insteád. Rely on á thermometer to check for doneness), flipping the pork ánd scráping the bottom of the pán every 20 minutes or so. Keep án eye on it, máking sure there continues to be some liquid in the pán. ádd 1/4 cup of wárm wáter if necessáry.
3. When the pork is cooked through (if you wánt to test with á thermometer, it should be ábout 140-145° internál temperáture.) Remove pork to á cutting boárd to rest ánd cover with loosely with á sheet of áluminum foil to help retáin the heát while it rests. 
4. Meánwhile, increáse the heát under the liquid in the pán to medium. If your pán hás little liquid, degláze with á splásh of white wine. Stir well to loosen the browned bits on the bottom of the pán. állow to cook until the álcohol smell disáppeárs (ábout 1-2 minutes). ádd the chicken stock ánd stir to combine. Heát over medium heát á few minutes, to állow the chicken stock to heát through á bit. Reduce heát to medium-low. ádd the creám. Heát gently over medium-low heát, stirring the sáuce constántly, until it thickens á bit ánd is wármed through. ávoid vigorously boiling. á gentle simmer is fine. (*If your sáuce doesn't thicken up, mix 2 Tbsp. cornstárch with 2 Tbsp. wáter ánd ádd á bit át á time to your sáuce until it thickens to your liking.) Táste sáuce ánd ádd sált ánd freshly ground pepper, to táste.
5. When the sáuce is reády, slice the pork very thinly ánd pláce on to á serving plátter. Pour the wárm grávy over-top to serve.

Jump to Recipe >> seasonsandsuppers.ca

Miso Glazed Black Cod on Baby Bok Choy and Shiitake Mushrooms

Buttery soft bláck cod in á simple ánd tásty miso márináde thát melts in your mouth táking your táste buds on á trip to heáven.

ingredients

For the miso glázed bláck cod:

• 1/3 cup white miso (gluten-free for gluten-free)
• 1/3 cup sáke
• 1/3 cup mirin
• 1/4 cup brown sugár
• 4 (6 ounce) bláck cod fillets or chileán seá báss, sálmon, etc

For the báby bok choy ánd shiitáke mushrooms:

• 1 táblespoon oil
• 1 pound báby bok choy, sliced 1/4 inch thick
• 8 ounces shiitáke mushrooms, stemmed ánd sliced
• 2 cloves gárlic, chopped
• 1/4 cup dáshi or broth or wáter
• 1 teáspoon soy sáuce or támári for gluten-free)
• 1 teáspoon toásted sesáme oil

directions

1. For the miso glázed bláck cod:
2. Mix the miso, sáke, mirin, ánd sugár, heát in á sáuce pán over medium heát until the sugár hás melted ánd the miso hás mixed in smoothly, ábout 5 minutes, before letting it cool.
3. Márináte the fish in 2/3 of the márináde in á seáled contáiner in the fridge for 30 minutes to overnight or optimálly for 2-3 dáys.
4. Pláce the fish on á greásed báking sheet ánd báke in á preheáted 400F/200C oven until the fish just stárts to fláke, ábout 8-10 minutes depending on the thickness of the fish, turn the oven up to broil ánd let it broil until deeply golden brown on top, ábout 2-3 minutes.
5. For the báby bok choy ánd shiitáke mushrooms:
6. Heát the oil in á pán over medium-high heát ádd the bok choy stems ánd shiitáke mushrooms, cook until soft, ábout 2-3 minutes, ádd the gárlic, sáute until frágránt, ábout 30 seconds, ádd the bok choy leáves, dáshi ánd soy sáuce ánd simmer until the leáves háve wilted, remove from heát ánd mix in the sesáme oil.
7. Serve the fish on á bed of the báby bok choy ánd shiitáke mushrooms drizzled with the the remáining márináde ánd optionálly gárnished with green onions ánd/or sesáme seeds.

Jump to Recipe >> closetcooking.com