bangin' smokey beef brisket

Ingredients

• Servings: 1
• 1 (14 ounce) can beef broth
• 2 tablespoons liquid smoke flavoring (not concentrated), or to taste
• 1/4 cup worcestershire sauce
• 2 tablespoons garlic salt
• 2 tablespoons onion powder
• 1 (5 pound) beef brisket
• 3 tablespoons bottled minced garlic
• 1 tablespoon liquid smoke flavoring (not concentrated), or to taste
• 1 tablespoon worcestershire sauce
• 1 (12 ounce) can
• 1 onion, cut into rings

Recipe

Preparation Time: 5 mins Cook Time: 5 hrs

Ready Time: 5 hrs 5 mins


• whisk together the beef broth, 2 tablespoons of liquid smoke, 1/4 cup worcestershire sauce, garlic salt, and onion powder in a bowl, and pour into a resealable plastic bag. add the brisket, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for 24 hours. turn the bag over a few times to ensure the meat is evenly marinated.
• preheat an oven to 275 degrees f (135 degrees c). place the garlic, 1 tablespoon liquid smoke, and 1 tablespoon worcestershire sauce in a 9x13-inch baking dish. pour in the .
• remove the brisket from the marinade, and shake off excess. place the brisket into the baking dish, and top with onion rings. cover the dish tightly with aluminum foil, and discard the remaining marinade.
• bake in the preheated oven until very tender, about 5 hours. an instant-read thermometer inserted into the center should read 150 degrees f (65 degrees c).

Midwest Brisket

Ingredients

• Servings: 6
• 4 tablespoons liquid smoke flavoring
• 4 tablespoons worcestershire sauce
• 2 tablespoons garlic salt
• 1/2 cup chopped onion
• 2 tablespoons celery seed
• 5 pounds beef brisket

Recipe

Cook Time: 5 hrs

Ready Time: 13 hrs


• combine liquid smoke, worcestershire, garlic salt, onion and celery seed in small bowl. place brisket in shallow non-metal dish, fatty side down. pour marinade over meat; cover and refrigerate 8 hours or overnight.
• preheat oven to 300 degrees f (150 degrees c).
• remove meat from marinade and place in an ovenproof pan. roast, fatty side up, 5 hours, until tender.

Grilled Rosemary Chicken Breasts

Ingredients

• Servings: 4
• 8 cloves garlic, minced
• 3 tablespoons olive oil
• 2 tablespoons minced fresh rosemary
• 1 1/2 tablespoons dijon mustard
• 1 1/2 tablespoons lemon juice
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon kosher salt
• 4 boneless, skinless chicken breast halves

Recipe

Preparation Time: 35 mins Cook Time: 10 mins Ready Time: 50 mins


• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
• place chicken breasts in a resealable plastic bag. pour garlic mixture over chicken, reserving 1/8 cup. seal bag and massage marinade into chicken. let stand for 30 minutes at room temperature.
• place chicken on preheated grill and cook for 4 minutes. turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. cover with foil and let rest for at least 2 minutes before serving.

Chicken Fettuccini Alfredo

Ingredients

• Servings: 8
• 6 skinless, boneless chicken breast halves - cut into cubes
• 6 tablespoons butter, divided
• 4 cloves garlic, minced, divided
• 1 tablespoon italian seasoning
• 1 pound fettuccini pasta
• 1 onion, diced
• 1 (8 ounce) package sliced mushrooms
• 1/3 cup all-purpose flour
• 1 tablespoon salt
• 3/4 teaspoon ground white pepper
• 3 cups milk
• 1 cup half-and-half
• 3/4 cup grated parmesan cheese
• 8 ounces shredded colby-monterey jack cheese
• 3 roma (plum) tomatoes, diced
• 1/2 cup sour cream

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• in a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and italian seasoning. cook until chicken is no longer pink inside. remove from skillet and set aside.
• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• meanwhile, melt 4 tablespoons butter in the skillet. saute onion, 2 cloves garlic, and mushrooms until onions are transparent. stir in flour, salt and pepper; cook 2 minutes. slowly add milk and half-and-half, stirring until smooth and creamy. stir in parmesan and colby-monterey jack cheeses; stir until cheese is melted. stir in chicken mixture, tomatoes and sour cream. serve over cooked fettuccini.

greek lamb and orzo

Ingredients

• Servings: 6
• 1 pound ground lamb
• 2 (14.5 ounce) cans stewed tomatoes, undrained
• 1 stalk celery, cut into 1/2 inch pieces
• 1 cup uncooked orzo pasta
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 clove garlic, minced

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• heat a large saucepan over medium-high heat. stir in the lamb, and cook until browned and no longer pink, breaking up into crumbles, about 5 minutes. stir in the tomatoes and their juice, celery, orzo, salt, cayenne pepper, and garlic. bring to a boil; reduce heat to medium-low, cover, and simmer until the orzo is tender and has absorbed the liquid from the tomatoes, about 12 minutes.

peppered shrimp alfredo

Ingredients

• Servings: 6
• 12 ounces penne pasta
• 1/4 cup butter
• 2 tablespoons extra-virgin olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1/2 pound portobello mushrooms, diced
• 1 pound medium shrimp, peeled and deveined
• 1 (15 ounce) jar alfredo sauce
• 1/2 cup grated romano cheese
• 1/2 cup cream
• 1 teaspoon cayenne pepper, or more to taste
• salt and pepper to taste
• 1/4 cup chopped parsley

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• meanwhile, melt butter together with the olive oil in a saucepan over medium heat. stir in onion, and cook until softened and translucent, about 2 minutes. stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
• stir in the shrimp, and cook until firm and pink, then pour in alfredo sauce, romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. season with cayenne, salt, and pepper to taste. stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

Pasta, Chicken And Artichokes

Ingredients

• Servings: 4
• 4 ounces uncooked pasta
• 1 teaspoon olive oil
• 1 teaspoon minced garlic
• 3 skinless, boneless chicken breast halves - cut into strips
• 1/4 cup chicken broth
• 1/4 cup fresh chopped broccoli
• 1/4 cup chopped tomatoes
• 1/4 (14 ounce) can artichoke hearts, drained and sliced
• 1/4 cup fresh sliced mushrooms
• 1/4 cup chopped red bell pepper
• salt and pepper to taste
• 4 tablespoons grated parmesan cheese
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• bring a large pot of water to a boil. cook pasta in boiling water until done. drain, and set aside.
• in a large saute pan, heat olive oil over medium high heat; brown the chicken and garlic in oil (about 5 minutes). remove from the pan, and set aside.
• pour the chicken broth into the pan; then add the broccoli and tomato, and cook for about 5 minutes. stir in the artichoke hearts, mushrooms, red bell pepper, cooked chicken, and pasta; cook for 3 to 5 more minutes, or until hot. season to taste with salt and pepper.
• transfer to a serving bowl, and top with parmesan cheese and parsley. serve.

Pizza Casserole

Ingredients

• Servings: 6
• 2 cups uncooked egg noodles
• 1/2 pound lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 cup sliced pepperoni sausage
• 16 ounces pizza sauce
• 4 tablespoons milk
• 1 cup shredded mozzarella cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• cook noodles according to package directions.
• preheat oven to 350 degrees f (175 degrees c).
• in a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. drain excess fat. stir in the noodles, pepperoni, pizza sauce and milk, and mix well. pour this mixture into a 2-quart casserole dish.
• bake at 350 degrees f (175 degrees c) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

beef tenderloin with ginger-shiitake brown butter

Ingredients

• Servings: 4
• 4 (8 ounce) filet mignon steaks
• kosher salt and fresh cracked pepper to taste
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 2 tablespoons finely minced fresh ginger
• 1 tablespoon finely minced garlic
• 1/2 cup thinly sliced fresh shiitake mushrooms
• 1/2 teaspoon kosher salt
• 3 tablespoons
• 2 tablespoons mirin (japanese sweet )
• 1/2 cup unsalted butter
• 1 tablespoon finely chopped garlic chives

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• preheat oven to 400 degrees f (200 degrees c).
• season filets to taste with salt and pepper. heat olive oil in a heavy, oven-proof skillet over medium-high heat until it begins to smoke. sear steaks until golden brown on both sides, about 3 minutes per side. transfer steaks to preheated oven, and cook for about 10 minutes, or to desired doneness. when the steaks are done, set aside to rest in a warm place while finishing the sauce.
• meanwhile, melt 3 tablespoons of butter in a saucepan over medium heat. stir in the garlic and ginger, cook gently until fragrant and translucent, about 1 1/2 to 2 minutes. add the shiitake mushrooms and 1/2 teaspoon salt, and cook until softened, 3 to 4 minutes. pour in and mirin; reduce by half.
• stir in remaining 1/2 cup of butter. once melted, reduce heat to medium-low and continue to cook until the butter turns a dark golden brown, 6 to 8 minutes. season to taste with salt and pepper, stir in chives. serve sauce over steaks.

chicken milano

Ingredients

• Servings: 4
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup chicken broth, divided
• 1 cup heavy cream
• 1 pound skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh basil
• 8 ounces dry fettuccini pasta

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. add the cream and bring to a boil; stirring. simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
• sprinkle the chicken with salt and pepper on both sides. in a large skillet over medium heat, warm oil and saute chicken. press on chicken occasionally with a slotted spatula. cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. transfer to a board; cover and keep warm. discard the fat from the skillet.
• in the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
• meanwhile, bring a large pot of lightly salted water to a boil. add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
• cut each chicken breast into 2 to 3 diagonal slices. reheat the sauce gently if needed. transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

Chicken Shepherd's Pie

Ingredients

• Servings: 6
• 8 potatoes
• 1/4 cup butter
• 2/3 cup milk
• 1 medium head roasted garlic
• 1 pound cooked, shredded chicken breast meat
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh thyme
• 1 tablespoon chopped fresh rosemary
• 1/2 cup red bell pepper, diced
• 1 cup fresh corn kernels
• 1 cup shredded cheddar cheese

Recipe

• to prepare roasted garlic: cut head of garlic in half and drizzle with olive oil. wrap in foil and bake at 400 degrees f (200 degrees c) for 45 minutes.
• reduce oven temperature to 350 degrees f (175 degrees c).
• peel, chop and boil potatoes until tender. drain, then mash potatoes. add butter, milk and roasted garlic and mix in. set aside.
• arrange chicken evenly in the bottom of a casserole dish, then sprinkle with spices, then layer peppers, corn and all but 1/4 cup cheese. spread mashed potatoes on top, sealing everything in. sprinkle with remaining cheese.
• bake at 350 degrees f (175 degrees c) for 25 minutes or until brown around edges.

Cream Of Chicken Soup

Ingredients

• Servings: 4
• 4 cups milk
• 2 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 2 tablespoons white sugar
• 2 cups finely chopped, cooked chicken meat
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder

Recipe

• in a 3 quart saucepan, heat oil. gradually stir in flour. let this form a paste, or roux. then, gradually stir in the milk and continue stirring until thickened.
• add chicken to white sauce mixture. add sugar, salt, pepper, and garlic powder. mix well and simmer for 20 minutes over low heat.
• if soup is not as thick as desired, mix a small amount of corn starch with a small amount of water and add to soup. simmer for 10 minutes.

Chicken Pasta

Ingredients

• Servings: 2
• 4 ounces linguine pasta
• 2 boneless, skinless chicken breast halves, sliced into thin strips
• 2 teaspoons seasoning
• 2 tablespoons butter
• 1 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 4 fresh mushrooms, sliced
• 1 green onion, minced
• 1 1/2 cups heavy cream
• 1/4 teaspoon dried basil
• 1/4 teaspoon lemon pepper
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 2 tablespoons grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• meanwhile, place chicken and seasoning in a bowl, and toss to coat.
• in a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. reduce heat, and stir in heavy cream. season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
• in a large bowl, toss linguini with sauce. sprinkle with grated parmesan cheese.

italian spaghetti sauce with meatballs

Ingredients

• Servings: 6
• meatballs
• 1 pound lean ground beef
• 1 cup fresh bread crumbs
• 1 tablespoon dried parsley
• 1 tablespoon grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1 egg, beaten
• sauce
• 3/4 cup chopped onion
• 5 cloves garlic, minced
• 1/4 cup olive oil
• 2 (28 ounce) cans whole peeled tomatoes
• 2 teaspoons salt
• 1 teaspoon white sugar
• 1 bay leaf
• 1 (6 ounce) can tomato paste
• 3/4 teaspoon dried basil
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• in a large bowl, combine ground beef, bread crumbs, parsley, parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. mix well and form into 12 balls. store, covered, in refrigerator until needed.
• in a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. stir in tomatoes, salt, sugar and bay leaf. cover, reduce heat to low, and simmer 90 minutes. stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. serve.

Alfredo Sauce

Ingredients

• Servings: 4
• 1/4 cup butter
• 1 cup heavy cream
• 1 clove garlic, crushed
• 1 1/2 cups freshly grated parmesan cheese
• 1/4 cup chopped fresh parsley

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• melt butter in a medium saucepan over medium low heat. add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. stir in parsley and serve.

Beef Skewers

Ingredients

• Servings: 8
• 1 cup mix
• 1/2 teaspoon salt
• 1 tablespoon white sugar
• 2 cloves garlic, minced
• 1/4 cup vegetable oil
• 1 pound top sirloin steak, cut into 1 1/2-inch cubes
• 8 metal skewers, or bamboo skewers soaked in water for 30 minutes
• 16 mushrooms, stems trimmed
• 1 onion, cut into 1-inch chunks
• 1 large red or green bell pepper, cut into 1 inch pieces

Recipe

Preparation Time: 35 mins Cook Time: 10 mins Ready Time: 1 hr 15 mins


• combine mix, salt, sugar, garlic, and vegetable oil in a bowl or resealable plastic bag. toss sirloin cubes in marinade and marinate at least 30 minutes.
• preheat a grill for medium heat.
• assemble skewers, alternating meat with mushrooms, onion, and bell pepper. brush skewers with marinade, then discard the remaining marinade. grill skewers to desired doneness, about 10 minutes total for medium.

herbed chicken and fettuccini

Ingredients

• Servings: 4
• 9 ounces dry fettuccine pasta
• 1 tablespoon olive oil
• 1 pound skinless, boneless chicken breast halves - cut into strips
• 1 red onion, sliced
• 1 julienned yellow bell pepper
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 2 tablespoons
• salt and pepper to taste
• 7 1/2 ounces chive and onion cream cheese

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain. cover to keep warm and set aside.
• meanwhile, heat oil in a wok or skillet over high heat. saute chicken and onion 3 minutes. add yellow pepper, and continue cooking until chicken is no longer pink and vegetables are crisp-tender. add garlic, chicken broth, , salt and pepper. cook just until hot. blend in cream cheese, and heat through. do not allow to boil.
• combine chicken mixture with hot pasta. serve.

Dad's New Zealand Mince Stew

Ingredients

• Servings: 8
• 1 tablespoon vegetable oil
• 3 large onions, sliced
• 2 pounds ground beef
• 2 cloves garlic, chopped
• 1 cup water
• 2 cups ketchup
• 1 cup beef stock
• 2 tablespoons teriyaki sauce
• 3 tablespoons black pepper
• 1 tablespoon curry powder
• 1 teaspoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon all-purpose flour
• 1/2 cup water

Recipe

Preparation Time: 45 mins Cook Time: 3 hrs

Ready Time: 3 hrs 45 mins


• heat oil in a large pot over medium heat. saute onions until browned; remove from pot, and set aside. add ground beef to pot, and cook until evenly brown. add garlic, and cook for 2 minutes. stir in browned onions, and cook on high heat for 3 to 5 minutes. stir in 1 cup of water. reduce heat, cover, and simmer for 20 minutes.
• stir in ketchup, beef stock, and teriyaki sauce. season with pepper, curry powder, garlic powder, and onion powder. cover, and simmer for about 2 hours.
• mix together 1 tablespoon flour and 1/2 cup water. stir into stew, and cook until thickened.

peanut butter noodles

Ingredients

• Servings: 4
• 1/2 cup chicken broth
• 1 1/2 tablespoons minced fresh ginger root
• 3 tablespoons soy sauce
• 3 tablespoons peanut butter
• 1 1/2 tablespoons honey
• 2 teaspoons hot chile paste (optional)
• 3 cloves garlic, minced
• 8 ounces udon noodles
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• bring a large pot of water to a boil. add noodles and cook until tender according to package directions. drain.
• meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. cook over medium heat until peanut butter melts and is heated through. add noodles, and toss to coat. garnish with green onions and peanuts.

shrimp lemon pepper linguini

Ingredients

• Servings: 4
• 1 (8 ounce) package linguine pasta
• 1 tablespoon olive oil
• 6 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup white
• 1 lemon, juiced
• 1/2 teaspoon lemon zest
• salt to taste
• 2 teaspoons freshly ground black pepper
• 1 pound fresh shrimp, peeled and deveined
• 1/4 cup butter
• 3 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. add linguine, and cook for 9 to 13 minutes or until al dente; drain.
• heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. mix in chicken broth, , lemon juice, lemon zest, salt, and pepper. reduce heat, and simmer until liquid is reduced by about 1/2.
• mix shrimp, butter, parsley, and basil into the saucepan. cook 2 to 3 minutes, until shrimp is opaque. stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

Fajita Marinade Ii

Ingredients

• Servings: 8
• 1/4 cup vegetable oil
• 1/4 cup distilled white vinegar
• 1/4 cup worcestershire sauce
• 1/4 cup water
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh lime juice
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 2 pounds flank steak, cut into strips

Recipe

Preparation Time: 15 mins Ready Time: 6 hrs 15 mins


• in a large bowl, mix vegetable oil, distilled white vinegar, worcestershire sauce, water, fresh lemon juice, fresh lime juice, ground black pepper and garlic powder. place flank steak strips in the mixture. cover and marinate in the refrigerator at least 6 hours before grilling as desired.

bo nuong xa

Ingredients

• Servings: 6
• 2 teaspoons white sugar
• 2 tablespoons soy sauce
• 1 teaspoon ground black pepper
• 2 cloves garlic, minced
• 2 stalks lemon grass, minced
• 2 teaspoons sesame seeds
• 1 1/2 pounds sirloin tip, thinly sliced
• skewers
• 12 leaves romaine lettuce
• fresh cilantro for garnish
• fresh basil for garnish
• fresh mint for garnish
• thinly sliced green onion for garnish

Recipe

Preparation Time: 20 mins Cook Time: 10 mins Ready Time: 4 hrs 30 mins


• in a medium bowl, mix the sugar, soy sauce, pepper, garlic, lemon grass, and sesame seeds. place the meat in the dish, and stir to coat. cover, and refrigerate for 4 hours.
• preheat grill for high heat. discard marinade, and thread meat skewers accordion style.
• brush grill grate with oil, and discard marinade. arrange skewers on the grill. cook 5 minutes per side. serve hot from skewers, or remove from skewers and serve on lettuce leaves. garnish with cilantro, mint, basil, and sliced green onions.

spinach tomato tortellini

Ingredients

• Servings: 6
• 1 (16 ounce) package cheese tortellini
• 1 (14.5 ounce) can diced tomatoes with garlic and onion
• 1 cup chopped fresh spinach
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons dried basil
• 1 teaspoon minced garlic
• 2 tablespoons all-purpose flour
• 3/4 cup milk
• 3/4 cup heavy cream
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• bring a large pot of water to a boil. add the tortellini, and cook until tender, about 10 minutes.
• while you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. cook and stir until the mixture begins to bubble.
• in a medium bowl, whisk together the flour, milk and cream. stir this mixture into the saucepan along with the parmesan cheese. heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
• drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. stir to coat, and serve.

murgh makhani (indian butter chicken)

Ingredients

• Servings: 4
• 1/3 cup plain nonfat yogurt
• 1 tablespoon tandoori masala powder
• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/2 onion, chopped
• 1 (1 inch) piece fresh ginger
• 1 clove garlic
• 2 tablespoons water
• 3 tablespoons cooking oil, divided
• 2 teaspoons garam masala
• 1/4 teaspoon indian chili powder
• 1 cup tomato sauce
• 1 cup half and half
• 2 tablespoons butter
• 1 teaspoon dried fenugreek leaves
• 1 teaspoon salt

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 50 mins


• stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. marinate in refrigerator for 1 hour. drain and discard any excess marinade.
• puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
• heat 1 tablespoon oil in a large skillet over medium heat. cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes. remove from skillet and set aside. heat the remaining 2 tablespoons in the skillet. fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes. sprinkle the garam masala and chili powder over the mixture; cook 1 minute more. pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes. return the chicken to the pan along with the half and half; bring to a boil. add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.

chef john's pasta primavera

Ingredients

• Servings: 6
• 1 bunch fresh basil
• 3 cups chicken broth, divided
• 1/2 cup olive oil
• 2 cloves garlic
• 1 pound fettuccine pasta
• 2 tablespoons olive oil
• 1 large leek, white and light green parts only, chopped
• 1 bunch green onions, chopped
• 2 jalapeno peppers, seeded and diced
• 2 pinches salt
• 2 zucchinis, diced
• 1 cup chopped sugar snap peas
• 1/2 cup shelled english peas
• 1 bunch asparagus, stalks diced, tips left whole
• 1/2 cup grated parmesan cheese, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 45 mins


• fill a large pot with lightly salted water and bring to a rolling boil. hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. immediately immerse basil in ice water for several minutes until cold to stop the cooking process. once the basil is cold, drain well. remove basil leaves from stems and discard stems.
• blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth.
• stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. drain.
• heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. cook and stir leek and green onion in hot oil until softened, about 5 minutes. add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes.
• increase heat to medium-high. stir 2 cups chicken broth, zucchini, sugar snap peas, and english peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. add asparagus and continue cooking until asparagus is soft, about 3 minutes more.
• pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. remove from heat.
• place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. spread parmesan cheese over the top. toss mixture briefly to combine and tightly wrap bowl with aluminum foil. let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. toss again.

Pesto Chicken Florentine

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 4 skinless, boneless chicken breast halves - cut into strips
• 2 cups fresh spinach leaves
• 1 (4.5 ounce) package dry alfredo sauce mix
• 2 tablespoons pesto
• 1 (8 ounce) package dry penne pasta
• 1 tablespoon grated romano cheese

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
• meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
• in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
• add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.

Fire-roasted Tomato And Spinach Pasta

Ingredients

• Servings: 3
• 6 ounces linguine pasta
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 (14.5 ounce) can fire-roasted diced tomatoes, with juice
• 1 (9 ounce) box frozen creamed spinach, thawed
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in the linguine, and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. drain well in a colander set in the sink.
• meanwhile, heat the olive oil in a large saucepan over medium heat. stir in the garlic, and cook until softened, about 3 minutes. stir in the fire-roasted tomatoes and bring to a simmer. cook 1 minute before adding the creamed spinach. cook and stir 5 minutes; season to taste with salt and pepper. stir the drained linguine into the tomato sauce before serving.

chicken milano

Ingredients

• Servings: 4
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup chicken broth, divided
• 1 cup heavy cream
• 1 pound skinless, boneless chicken breast halves
• salt and pepper to taste
• 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh basil
• 8 ounces dry fettuccini pasta

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. add the cream and bring to a boil; stirring. simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
• sprinkle the chicken with salt and pepper on both sides. in a large skillet over medium heat, warm oil and saute chicken. press on chicken occasionally with a slotted spatula. cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. transfer to a board; cover and keep warm. discard the fat from the skillet.
• in the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
• meanwhile, bring a large pot of lightly salted water to a boil. add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
• cut each chicken breast into 2 to 3 diagonal slices. reheat the sauce gently if needed. transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.

Pizza Casserole

Ingredients

• Servings: 6
• 2 cups uncooked egg noodles
• 1/2 pound lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 cup sliced pepperoni sausage
• 16 ounces pizza sauce
• 4 tablespoons milk
• 1 cup shredded mozzarella cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• cook noodles according to package directions.
• preheat oven to 350 degrees f (175 degrees c).
• in a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. drain excess fat. stir in the noodles, pepperoni, pizza sauce and milk, and mix well. pour this mixture into a 2-quart casserole dish.
• bake at 350 degrees f (175 degrees c) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.

chipotle marinated grilled chicken

Ingredients

• Servings: 4
• marinade:
• 3 chipotle peppers in adobo sauce
• 2 garlic cloves
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon ground cumin
• 2 tablespoons lime juice
• 2 tablespoons worcestershire sauce
• 2 tablespoons honey
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• kosher salt to taste
• 4 skinless chicken drumsticks

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 2 hrs 30 mins


• place the chipotle peppers, garlic, cayenne pepper, paprika, black pepper, cumin, lime juice, worcestershire sauce, honey, vinegar, and olive oil into a blender. puree until no pieces of garlic remain. pour 1/4 of the marinade into a small dish and set aside. rub a pinch of kosher salt into each chicken drumstick and place into a resealable plastic bag. pour in the marinade, shake, and seal. marinade at least 2 hours in the refrigerator.
• preheat an outdoor grill for medium-high heat and lightly oil the grate. remove the chicken from the marinade and shake off excess. discard the remaining marinade.
• cook the chicken legs on the preheated grill until no longer pink at the bone and the juices run clear, about 8 minutes per side. an instant-read thermometer inserted near the bone should read at least 165 degrees f (74 degrees c). once the legs are completely cooked, baste well with the remaining marinade, cover the grill, and cook and additional 2 minutes per side to glaze.

peppered shrimp alfredo

Ingredients

• Servings: 6
• 12 ounces penne pasta
• 1/4 cup butter
• 2 tablespoons extra-virgin olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1/2 pound portobello mushrooms, diced
• 1 pound medium shrimp, peeled and deveined
• 1 (15 ounce) jar alfredo sauce
• 1/2 cup grated romano cheese
• 1/2 cup cream
• 1 teaspoon cayenne pepper, or more to taste
• salt and pepper to taste
• 1/4 cup chopped parsley

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• meanwhile, melt butter together with the olive oil in a saucepan over medium heat. stir in onion, and cook until softened and translucent, about 2 minutes. stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
• stir in the shrimp, and cook until firm and pink, then pour in alfredo sauce, romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. season with cayenne, salt, and pepper to taste. stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

Chicken Fettuccini Alfredo

Ingredients

• Servings: 8
• 6 skinless, boneless chicken breast halves - cut into cubes
• 6 tablespoons butter, divided
• 4 cloves garlic, minced, divided
• 1 tablespoon italian seasoning
• 1 pound fettuccini pasta
• 1 onion, diced
• 1 (8 ounce) package sliced mushrooms
• 1/3 cup all-purpose flour
• 1 tablespoon salt
• 3/4 teaspoon ground white pepper
• 3 cups milk
• 1 cup half-and-half
• 3/4 cup grated parmesan cheese
• 8 ounces shredded colby-monterey jack cheese
• 3 roma (plum) tomatoes, diced
• 1/2 cup sour cream

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• in a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and italian seasoning. cook until chicken is no longer pink inside. remove from skillet and set aside.
• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• meanwhile, melt 4 tablespoons butter in the skillet. saute onion, 2 cloves garlic, and mushrooms until onions are transparent. stir in flour, salt and pepper; cook 2 minutes. slowly add milk and half-and-half, stirring until smooth and creamy. stir in parmesan and colby-monterey jack cheeses; stir until cheese is melted. stir in chicken mixture, tomatoes and sour cream. serve over cooked fettuccini.

Grilled Balsamic And Soy Marinated Flank Steak

Ingredients

• Servings: 4
• 1/2 onion, chopped
• 3 cloves garlic, chopped
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1/4 cup soy sauce
• 1 tablespoon dijon mustard
• 1 tablespoon rosemary
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 1/2 pounds flank steak

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 55 mins


• whisk onion, garlic, olive oil, balsamic vinegar, soy sauce, dijon mustard, rosemary, salt, and pepper together in a mixing bowl.
• put the flank steak in a large resealable plastic bag. pour marinade into the bag and coat steak with the marinade. squeeze excess air from the bag and seal. marinate in the refrigerator at least 30 minutes, up to 2 days.
• preheat an outdoor grill for medium-high heat and lightly oil the grate.
• remove the flank steak from the marinade and shake to remove excess liquid. reserve marinade.
• cook steak until firm, hot in the center, and just turning from pink to grey, 6 to 8 minutes per side, brushing occasionally with reserved marinade. an instant-read thermometer inserted into the center should read 150 degrees f (65 degrees c). remove steak to a cutting board and rest meat 5 minutes before slicing thinly across the grain.

Chicken Stroganoff I

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 2 cups all-purpose flour for coating
• salt and pepper to taste
• 1 tablespoon butter
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 1/4 cups half-and-half cream
• 1 (1 ounce) package dry onion soup mix
• 2 tablespoons chopped fresh parsley
• 2 cloves garlic, minced
• 2 cups fresh sliced mushrooms
• 1/4 teaspoon ground nutmeg
• 1 teaspoon browning sauce
• 1 cup sour cream
• 1/8 cup chopped green onion for topping (optional)

Recipe

• in a shallow dish or bowl, season flour with salt and pepper to taste. dredge chicken in seasoned flour to coat. in a large skillet, brown coated chicken in melted butter or margarine until golden.
• in a medium bowl combine the soup, half-and-half, dry onion soup mix, parsley, garlic, mushrooms, nutmeg and browning sauce. mix all together and pour mixture over chicken in skillet. reduce heat to low and let simmer, covered, for 1 hour.
• stir in sour cream and heat through, but do not boil! top with chopped green onion and serve over noodles or rice, if desired.

creme fraiche chicken

Ingredients

• Servings: 4
• 6 skinless, boneless chicken breast halves
• 1/4 cup white
• salt and pepper to taste
• 1 (8 ounce) package pasta, your choice of shape
• 1 large white onion, chopped
• 1 tablespoon chopped garlic
• 2 (8 ounce) packages sliced fresh mushrooms
• 2 cups creme fraiche
• 1/2 cup grated parmesan cheese for topping
• 3 tablespoons sour cream

Recipe

• in a large skillet, saute chicken breasts in oil over medium high heat. once breasts are browned, add white and salt and pepper to taste. let simmer for 15 to 20 minutes, or until chicken is cooked through and juices run clear.
• meanwhile, to cook pasta: bring a large pot of salted water to a boil. add pasta to boiling water, cook for 8 to 10 minutes or until al dente. drain.
• when chicken is cooked, remove from skillet and cube. set aside. saute onion and garlic in remaining juices. once onions are translucent, add mushrooms and saute until soft. add cubed chicken, creme fraiche and sour cream (to desired thickness). stir all together and heat through. put hot cooked pasta on plate, top with chicken and sauce and sprinkle with grated parmesan cheese.

Chicken Mushroom Linguine

Ingredients

• Servings: 6
• 6 ounces sliced fresh mushrooms
• 1 onion, chopped
• 1/4 cup butter
• 2 pounds boneless skinless chicken breasts, cut into 1 inch pieces
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 cup sour cream
• 1 (12 ounce) package dried linguine pasta
• 1/2 teaspoon minced garlic
• ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. add linguine pasta, and cook until tender, about 8 minutes. drain.
• meanwhile, melt butter in a large skillet over medium heat. add onion and mushrooms, and cook until tender. remove the onions and mushrooms from the skillet with a slotted spoon; set aside.
• add chicken pieces to the pan, and sprinkle with garlic. cook and stir until evenly browned, and cooked through.
• whisk the flour and salt into the pan drippings until smooth. gradually whisk in the chicken broth, and simmer over low heat until slightly thickened. return the mushrooms and garlic to the pan, and stir in sour cream. cook until heated through, but do not boil. serve over linguine pasta.

shredded beef

Ingredients

• Servings: 4
• 1 pound rump roast
• 1 cup water
• 1/4 cup barbeque sauce
• 2 tablespoons honey
• 1 tablespoon steak seasoning
• 1 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder

Recipe

Preparation Time: 20 mins Cook Time: 6 hrs

Ready Time: 6 hrs 30 mins


• place the rump roast and water in a slow cooker. cover, and cook 5 hours on high.
• remove the roast from slow cooker, and shred using two forks. discard fat.
• in the slow cooker, mix the barbeque sauce, honey, steak seasoning, cumin, onion powder, and garlic powder. stir in the shredded beef.
• cook 1 hour on low. allow to sit for 10 minutes before serving.

italian spaghetti sauce with meatballs

Ingredients

• Servings: 6
• meatballs
• 1 pound lean ground beef
• 1 cup fresh bread crumbs
• 1 tablespoon dried parsley
• 1 tablespoon grated parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1 egg, beaten
• sauce
• 3/4 cup chopped onion
• 5 cloves garlic, minced
• 1/4 cup olive oil
• 2 (28 ounce) cans whole peeled tomatoes
• 2 teaspoons salt
• 1 teaspoon white sugar
• 1 bay leaf
• 1 (6 ounce) can tomato paste
• 3/4 teaspoon dried basil
• 1/2 teaspoon ground black pepper

Recipe

Preparation Time: 20 mins Cook Time: 2 hrs

Ready Time: 2 hrs 20 mins


• in a large bowl, combine ground beef, bread crumbs, parsley, parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. mix well and form into 12 balls. store, covered, in refrigerator until needed.
• in a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. stir in tomatoes, salt, sugar and bay leaf. cover, reduce heat to low, and simmer 90 minutes. stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. serve.

curry kabobs

Ingredients

• Servings: 4
• 1/2 cup light mayonnaise
• 1 teaspoon minced garlic
• 1/2 teaspoon curry powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground ginger
• 1 1/2 pounds skinless, boneless chicken breast halves - cubed
• 1 cup uncooked white rice
• 2 cups water
• 8 ounces fresh mushrooms, sliced
• 1 tomato, diced
• 3 green onions, chopped
• skewers

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 2 hrs 45 mins


• in a large, shallow dish, mix the mayonnaise, garlic, curry powder, chili powder, and ginger. place the chicken in the mixture, and stir to coat. cover, and refrigerate for 2 to 4 hours.
• preheat the grill for medium-high heat.
• discard marinade, and thread chicken pieces and mushrooms skewers. in a saucepan, bring the rice and water to a boil. reduce heat to low, cover, and simmer 20 minutes, or until rice is tender.
• lightly oil the grill grate. grill skewers, turning often, for 5 to 10 minutes, or until chicken juices run clear.
• in a small bowl, toss together the tomato and onions. serve the grilled chicken and mushrooms over rice. top with the onions and tomatoes.

california-thai flank steak

Ingredients

• Servings: 8
• 1/3 cup soy sauce
• 1/4 cup rice vinegar
• 1/4 cup rice
• 1/4 cup fresh lime juice
• 2 tablespoons dark sesame oil
• 1/2 small red onion, chopped
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh mint
• 3 tablespoons sliced lemon grass
• 3 tablespoons crushed peanuts
• 3 tablespoons chile paste
• 1 tablespoon ground coriander
• 1/2 teaspoon garlic salt
• 2 pounds flank steak

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 6 hrs 50 mins


• in a large bowl, combine soy sauce, rice vinegar, rice , lime juice and sesame oil. stir in onion, basil, mint, lemon grass and crushed peanuts. season with chile paste, coriander and garlic salt.
• layer flank steak with marinade. refrigerate 6 hours or overnight.
• preheat an outdoor grill for medium high heat, and lightly oil grate.
• spray a large sheet of aluminum foil with non-stick cooking spray. drain liquid from marinade. layer meat on foil with the remaining non-liquid marinade ingredients. fold edges of foil to seal, then grill for 20 minutes.

Chicken Pasta

Ingredients

• Servings: 2
• 4 ounces linguine pasta
• 2 boneless, skinless chicken breast halves, sliced into thin strips
• 2 teaspoons seasoning
• 2 tablespoons butter
• 1 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 4 fresh mushrooms, sliced
• 1 green onion, minced
• 1 1/2 cups heavy cream
• 1/4 teaspoon dried basil
• 1/4 teaspoon lemon pepper
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 2 tablespoons grated parmesan cheese

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• meanwhile, place chicken and seasoning in a bowl, and toss to coat.
• in a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. reduce heat, and stir in heavy cream. season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through.
• in a large bowl, toss linguini with sauce. sprinkle with grated parmesan cheese.

sesame chicken

Ingredients

• Servings: 4
• 2 teaspoons cornstarch
• 2 tablespoons rice
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce
• 1 dash hot pepper sauce
• 1 tablespoon grated fresh ginger
• 1 clove crushed garlic
• 1 pound skinless, boneless chicken breast halves, cut into bite size pieces
• 2 tablespoons sesame seeds
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 4 ounces fresh mushrooms, quartered
• 1 green bell pepper, sliced
• 4 green onions, sliced diagonally into 1/2 inch pieces

Recipe

• to make marinade: in a nonporous dish or bowl blend cornstarch with or ; then stir in lemon juice, soy sauce, hot pepper sauce, ginger and garlic. blend together and stir in chicken strips. cover dish and refrigerate to marinate for 3 to 4 hours.
• in a wok or large skillet, place sesame seeds and dry-fry over medium heat, shaking the wok, until the seeds are a golden brown color. remove seeds and set aside.
• to same wok or skillet add sesame oil and vegetable oil and heat slowly. drain chicken, reserving marinade, and stir-fry in wok a few pieces at a time, until browned. remove chicken with a slotted spoon and set aside.
• add mushrooms and green bell pepper to same wok or skillet and stir-fry for 2 to 3 minutes. add the scallions and stir-fry 1 minute more. return chicken to wok, together with reserved marinade, and stir over medium high heat for another 2 to 3 minutes, or until the ingredients are evenly coated with the glaze. sprinkle toasted sesame seeds on top and serve immediately.

Easy Lovely Lemon Chicken

Ingredients

• Servings: 1
• 1 (4 pound) whole chicken, cut into pieces
• 4 lemons, halved
• 6 cloves garlic, minced
• 1 tablespoon curry powder
• salt and pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place chicken pieces in a 9x13 inch baking dish. squeeze lemon halves over the chicken, then sprinkle with the garlic, curry powder and salt and pepper to taste.
• bake at 350 degrees f (175 degrees c) for 1 hour or until chicken is cooked through and juices run clear.

Alfredo Sauce

Ingredients

• Servings: 4
• 1/4 cup butter
• 1 cup heavy cream
• 1 clove garlic, crushed
• 1 1/2 cups freshly grated parmesan cheese
• 1/4 cup chopped fresh parsley

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• melt butter in a medium saucepan over medium low heat. add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. stir in parsley and serve.

merlot-peppercorn steak sauce

Ingredients

• Servings: 4
• 1 tablespoon butter
• 4 mushrooms, sliced
• 1 clove garlic, minced
• 2 tablespoons whole black peppercorns
• 1/4 cup merlot
• 1 tablespoon balsamic vinegar
• 3 tablespoons worcestershire sauce
• 1/2 teaspoon minced fresh rosemary

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• melt butter in a saucepan over medium heat. stir in the mushrooms, garlic, and peppercorns, and saute until the mushrooms are tender. pour in the , balsamic, and worcestershire sauce, increase the heat to medium-high, and reduce by 1/3. stir in the rosemary and cook for 1 to 2 minutes until fragrant.

dee's special chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• salt and pepper to taste
• 1 teaspoon dried rosemary
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 6 cloves garlic
• 1 (12 fluid ounce) can or bottle
• 2 sprigs fresh parsley, for garnish

Recipe

• salt and pepper the chicken breasts and broil them until golden brown.
• place the chicken in a slow cooker with the rosemary, sage, thyme, garlic and . cook on high for 3 to 4 hours. remove the chicken breasts, garnish with parsley and serve.

spinach tomato tortellini

Ingredients

• Servings: 6
• 1 (16 ounce) package cheese tortellini
• 1 (14.5 ounce) can diced tomatoes with garlic and onion
• 1 cup chopped fresh spinach
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 teaspoons dried basil
• 1 teaspoon minced garlic
• 2 tablespoons all-purpose flour
• 3/4 cup milk
• 3/4 cup heavy cream
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 40 mins


• bring a large pot of water to a boil. add the tortellini, and cook until tender, about 10 minutes.
• while you get the tortellini going, combine the tomatoes, spinach, salt, pepper, basil and garlic in a large saucepan over medium heat. cook and stir until the mixture begins to bubble.
• in a medium bowl, whisk together the flour, milk and cream. stir this mixture into the saucepan along with the parmesan cheese. heat through, then reduce heat to low, and simmer until thick, about 2 minutes.
• drain the tortellini, but do not rinse, then pour them into the saucepan with the sauce. stir to coat, and serve.

Authentic Hungarian Goulash

Ingredients

• Servings: 6
• 2 tablespoons butter
• 2 large onions, diced
• 2 pounds flank steak
• 1/8 teaspoon caraway seed
• 1/4 teaspoon dried marjoram
• 1 clove garlic, minced
• 5 tablespoons paprika
• 2 cups water
• 4 large potatoes, peeled and cubed
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 3 hrs 30 mins

Ready Time: 3 hrs 50 mins


• melt butter in a large soup pot over medium high heat. saute onions until soft, then add beef and brown. stir in caraway seed, marjoram, garlic and paprika. pour water over all, lower heat to low and simmer for 2 1/2 hours.
• add potatoes and cook until tender, another 45 minutes to 1 hour. season with salt and pepper to taste and serve.

shrimp lemon pepper linguini

Ingredients

• Servings: 4
• 1 (8 ounce) package linguine pasta
• 1 tablespoon olive oil
• 6 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup white
• 1 lemon, juiced
• 1/2 teaspoon lemon zest
• salt to taste
• 2 teaspoons freshly ground black pepper
• 1 pound fresh shrimp, peeled and deveined
• 1/4 cup butter
• 3 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• bring a large pot of lightly salted water to a boil. add linguine, and cook for 9 to 13 minutes or until al dente; drain.
• heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. mix in chicken broth, , lemon juice, lemon zest, salt, and pepper. reduce heat, and simmer until liquid is reduced by about 1/2.
• mix shrimp, butter, parsley, and basil into the saucepan. cook 2 to 3 minutes, until shrimp is opaque. stir in the cooked linguine, and continue cooking 2 minutes, until well coated.

chef john's pasta primavera

Ingredients

• Servings: 6
• 1 bunch fresh basil
• 3 cups chicken broth, divided
• 1/2 cup olive oil
• 2 cloves garlic
• 1 pound fettuccine pasta
• 2 tablespoons olive oil
• 1 large leek, white and light green parts only, chopped
• 1 bunch green onions, chopped
• 2 jalapeno peppers, seeded and diced
• 2 pinches salt
• 2 zucchinis, diced
• 1 cup chopped sugar snap peas
• 1/2 cup shelled english peas
• 1 bunch asparagus, stalks diced, tips left whole
• 1/2 cup grated parmesan cheese, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 45 mins


• fill a large pot with lightly salted water and bring to a rolling boil. hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. immediately immerse basil in ice water for several minutes until cold to stop the cooking process. once the basil is cold, drain well. remove basil leaves from stems and discard stems.
• blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth.
• stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. drain.
• heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. cook and stir leek and green onion in hot oil until softened, about 5 minutes. add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes.
• increase heat to medium-high. stir 2 cups chicken broth, zucchini, sugar snap peas, and english peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. add asparagus and continue cooking until asparagus is soft, about 3 minutes more.
• pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. remove from heat.
• place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. spread parmesan cheese over the top. toss mixture briefly to combine and tightly wrap bowl with aluminum foil. let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. toss again.

Pesto Chicken Florentine

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 4 skinless, boneless chicken breast halves - cut into strips
• 2 cups fresh spinach leaves
• 1 (4.5 ounce) package dry alfredo sauce mix
• 2 tablespoons pesto
• 1 (8 ounce) package dry penne pasta
• 1 tablespoon grated romano cheese

Recipe

Preparation Time: 20 mins Cook Time: 35 mins Ready Time: 55 mins


• heat oil in a large skillet over medium high heat. add garlic, saute for 1 minute; then add chicken and cook for 7 to 8 minutes on each side. when chicken is close to being cooked through (no longer pink inside), add spinach and saute all together for 3 to 4 minutes.
• meanwhile, prepare alfredo sauce according to package directions. when finished, stir in 2 tablespoons pesto; set aside.
• in a large pot of salted boiling water, cook pasta for 8 to 10 minutes or until al dente. rinse under cold water and drain.
• add chicken/spinach mixture to pasta, then stir in pesto/alfredo sauce. mix well, top with cheese and serve.

peanut butter noodles

Ingredients

• Servings: 4
• 1/2 cup chicken broth
• 1 1/2 tablespoons minced fresh ginger root
• 3 tablespoons soy sauce
• 3 tablespoons peanut butter
• 1 1/2 tablespoons honey
• 2 teaspoons hot chile paste (optional)
• 3 cloves garlic, minced
• 8 ounces udon noodles
• 1/4 cup chopped green onions
• 1/4 cup chopped peanuts

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins


• bring a large pot of water to a boil. add noodles and cook until tender according to package directions. drain.
• meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. cook over medium heat until peanut butter melts and is heated through. add noodles, and toss to coat. garnish with green onions and peanuts.

Chipotle Cream Chicken

Ingredients

• Servings: 4
• 1/4 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon olive oil
• 1/2 cup diced onion
• 1/2 cup chopped green bell pepper
• 1 tablespoon butter
• 3/4 cup low-sodium chicken broth
• 2 chipotle peppers in adobo sauce
• 1/2 cup sour cream
• 1/4 cup chopped cilantro (optional)

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• place the flour, garlic powder, salt, and black pepper into a large plastic bag. close the bag and shake a few times to mix the seasonings, and drop in the chicken pieces, a few at a time. shake the bag to coat the chicken with seasoned flour.
• heat the olive oil in a large skillet over medium heat, and cook and stir the onion and green pepper in the oil until the onion is translucent, about 6 minutes. stir in butter, and allow to melt. add the seasoned chicken to the skillet, and cook and stir until the chicken pieces are browned on all sides, about 10 minutes.
• increase heat to medium-high, and pour in chicken broth; stir in the chipotle peppers with adobo sauce. bring to a boil, and reduce the chicken broth by half, stirring often, about 10 minutes. remove from heat, stir in the sour cream to make a smooth sauce, and sprinkle with cilantro to serve.

peppered shrimp alfredo

Ingredients

• Servings: 6
• 12 ounces penne pasta
• 1/4 cup butter
• 2 tablespoons extra-virgin olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1/2 pound portobello mushrooms, diced
• 1 pound medium shrimp, peeled and deveined
• 1 (15 ounce) jar alfredo sauce
• 1/2 cup grated romano cheese
• 1/2 cup cream
• 1 teaspoon cayenne pepper, or more to taste
• salt and pepper to taste
• 1/4 cup chopped parsley

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• meanwhile, melt butter together with the olive oil in a saucepan over medium heat. stir in onion, and cook until softened and translucent, about 2 minutes. stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
• stir in the shrimp, and cook until firm and pink, then pour in alfredo sauce, romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. season with cayenne, salt, and pepper to taste. stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

Grilled Yellowfin Tuna With Marinade

Ingredients

• Servings: 4
• 4 (6 ounce) yellowfin tuna steaks
• 1/2 cup vegetable oil
• 1/3 cup soy sauce
• 1/4 cup fresh lemon juice
• 2 teaspoons dijon mustard
• 1 teaspoon grated lemon peel
• 1 clove garlic, crushed
• 4 wedges lemon, for garnish

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 1 hr 30 mins


• prick tuna steaks all over with a fork and place in shallow glass dish.
• whisk oil, soy sauce, lemon juice, dijon mustard, lemon peel, and garlic together in a bowl; pour over the tuna steaks. cover dish with plastic wrap and refrigerate 1 to 3 hours.
• preheat grill for medium heat and lightly oil the grate.
• remove tuna from the marinade. shake excess moisture from the steaks.
• pour the marinade into a small saucepan and bring to a boil. reduce heat to medium-low and cook marinade at a simmer for 10 minutes.
• cook tuna on preheated grill, basting with boiled marinade, until cooked through, 5 to 6 minutes per side. serve with lemon wedges.

prosciutto-wrapped chicken breasts with herbed goat cheese

Ingredients

• Servings: 4
• 2 tablespoons olive oil, divided
• 2 shallots, chopped
• 1 clove garlic, minced
• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3/4 cup soft goat cheese
• 3 dates, chopped
• 1 tablespoon chopped fresh basil
• 4 skinless, boneless chicken breast halves
• 4 large, thin slices of prosciutto

Recipe

Preparation Time: 35 mins Cook Time: 45 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). spread 1 tablespoon of olive oil on a baking sheet, and set aside.
• heat 1 tablespoon of olive oil in a skillet over medium heat. stir in the shallots, and cook until they turn translucent, about 3 minutes. stir in the garlic, thyme, salt, and pepper; cook and stir an additional 2 minutes. transfer the shallot mixture to a bowl. mix in the goat cheese, dates, and basil; stir until well combined.
• with a sharp knife, cut a 1-inch long slit into the thick side of each chicken breast. work your fingers into the slit, and expand the slit to form a pocket in the breast meat. with your fingers or a spoon, stuff each chicken breast with about 1/4 cup of the goat cheese mixture. wipe off any cheese mixture from the outside of the chicken breast, and wrap each breast in a slice of prosciutto so that the pocket opening is covered. place the chicken breasts, seam sides down, the prepared baking sheet.
• bake in the preheated oven until the chicken meat is no longer pink and the prosciutto is browned and crisp, about 40 minutes. turn the chicken breasts over after 20 minutes.

beefs portuguese style

Ingredients

• Servings: 6
• 3/4 cup red
• 1/4 cup water
• 10 cloves garlic, chopped
• 1 tablespoon chile paste
• 1/2 teaspoon white pepper
• 1/2 teaspoon salt
• 6 (4 ounce) beef tenderloin steaks
• 1/3 cup vegetable oil

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• in a medium bowl, combine red , water, garlic, chile paste, white pepper and salt. add beef, and turn to coat evenly.
• in a large heavy skillet over medium heat, fry 3 steaks for 2 minutes on each side; set steaks aside, and drain liquids into the red mixture. repeat with remaining beef.
• pour oil into skillet, and reduce heat to medium-low. fry steaks for a second time, 2 minutes on each side. drain oil, and return all steaks and marinade to the pan. allow to boil for 2 minutes.

Shrimp

Ingredients

• Servings: 4
• 1 teaspoon paprika
• 3/4 teaspoon dried thyme
• 3/4 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper, or more to taste
• 1 1/2 pounds large shrimp, peeled and deveined
• 1 tablespoon vegetable oil

Recipe

Preparation Time: 5 mins Cook Time: 5 mins Ready Time: 10 mins


• combine paprika, thyme, oregano, garlic powder, salt, pepper, and cayenne pepper in a sealable plastic bag; shake to mix. add shrimp and shake to coat.
• heat oil in a large non-stick skillet over medium high heat. cook and stir shrimp in hot oil until they are bright pink on the outside and the meat is no longer transparent in the center, about 4 minutes.

Chicken Fettuccini Alfredo

Ingredients

• Servings: 8
• 6 skinless, boneless chicken breast halves - cut into cubes
• 6 tablespoons butter, divided
• 4 cloves garlic, minced, divided
• 1 tablespoon italian seasoning
• 1 pound fettuccini pasta
• 1 onion, diced
• 1 (8 ounce) package sliced mushrooms
• 1/3 cup all-purpose flour
• 1 tablespoon salt
• 3/4 teaspoon ground white pepper
• 3 cups milk
• 1 cup half-and-half
• 3/4 cup grated parmesan cheese
• 8 ounces shredded colby-monterey jack cheese
• 3 roma (plum) tomatoes, diced
• 1/2 cup sour cream

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• in a large skillet over medium heat combine chicken, 2 tablespoons butter, 2 cloves garlic, and italian seasoning. cook until chicken is no longer pink inside. remove from skillet and set aside.
• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
• meanwhile, melt 4 tablespoons butter in the skillet. saute onion, 2 cloves garlic, and mushrooms until onions are transparent. stir in flour, salt and pepper; cook 2 minutes. slowly add milk and half-and-half, stirring until smooth and creamy. stir in parmesan and colby-monterey jack cheeses; stir until cheese is melted. stir in chicken mixture, tomatoes and sour cream. serve over cooked fettuccini.

Style Corn Soup

Ingredients

• Servings: 4
• 4 cups water
• 1 1/3 (6 ounce) cans tomato paste
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground cayenne pepper
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 cups fresh corn kernels
• 1 tablespoon vegetable oil
• 1/2 onion, chopped
• 4 cloves garlic, minced
• 1/2 pound ground beef

Recipe

• in a large pot over high heat, combine the water, tomato paste, salt, ground black pepper, cayenne pepper, green bell pepper, red bell pepper and corn. bring to a boil, reduce heat to medium low and allow to simmer at a slow boil for 35 minutes.
• in a large saucepan over medium heat, combine the oil, onion and garlic and saute for 3 to 5 minutes. add to the simmering soup. in the same saucepan over medium heat, saute the ground beef for 10 minutes or until well browned, and add to the soup. stir well and simmer for 10 more minutes.

quinoa bowl

Ingredients

• Servings: 6
• 1 tablespoon extra-virgin olive oil, or as needed
• 3 sweet potatoes, cut into 1/2-inch pieces, or more to taste
• salt to taste
• 1 large yellow onion, chopped
• 1 clove garlic, chopped
• 1 cup asparagus, or more to taste
• 4 cups water
• 2 cups quinoa
• 1 cup cashews

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr


• heat olive oil in a skillet over medium-high heat. add sweet potatoes and salt; stir to coat sweet potatoes with oil and saute until tender yet firm to the bite, about 10 minutes. transfer sweet potatoes to a plate and season with more salt.
• saute onion and garlic in the same skillet until softened, 4 to 5 minutes.
• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add asparagus, cover, and steam until tender, about 4 minutes. cut asparagus into 1/2-inch pieces.
• bring water and quinoa to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes.
• toss sweet potatoes, onion-garlic mixture, asparagus, and quinoa together in a bowl; cool to room temperature. add cashews and top with more olive oil and salt.

Mint Chicken

Ingredients

• Servings: 4
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 clove garlic, crushed
• 1/2 cup all-purpose flour
• 1/2 cup margarine
• 1/4 cup fresh lemon juice
• 1/2 cup chopped fresh mint leaves

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• in a medium bowl, mix together the chicken pieces and garlic. toss with the flour just to coat, and shake off excess.
• heat the margarine in a large skillet over medium-high heat. add the chicken pieces; cook and stir until browned. add the mint leaves and lemon juice, cover and steam for about 5 minutes, just until the chicken is cooked through. do not over cook the chicken or it will be tough.