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Friday, January 22, 2016

pressure cooker teriyaki chicken

Ingredients

  • Servings: 8
  • 3/4 cup brown sugar
  • 3/4 cup reduced-sodium soy sauce
  • 1/4 cup vinegar
  • 2 tablespoons ground ginger
  • 2 tablespoons garlic powder
  • 1 teaspoon ground black pepper
  • 1 (20 ounce) can crushed pineapple
  • 1 cup chicken stock
  • 3 pounds boneless, skinless chicken thighs
  • 2 tablespoons cornstarch (optional)
  • 2 tablespoons cold water (optional)

Recipe

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

  • combine brown sugar, soy sauce, vinegar, ginger, garlic powder, pepper, crushed pineapple and juice, and chicken stock in a bowl and stir until the brown sugar is dissolved.
  • place chicken thighs in the pressure cooker and pour in the sauce. stir gently to coat. bring the pressure cooker up to high pressure over high heat, then reduce the heat to low, maintaining high pressure. cook for 20 minutes.
  • stir cornstarch into cold water and set aside.
  • reduce the pressure using the rapid-release method. use a slotted spoon to transfer the chicken to a serving dish; cover with foil and set aside. whisk the cornstarch mixture into the sauce, bring the mixture to a boil, and cook, stirring frequently, until the sauce has thickened, about 3 minutes. serve the chicken topped with the teriyaki sauce.

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.

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.

Thursday, January 21, 2016

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.

colombian stewed flank

Ingredients

  • Servings: 4
  • 2 tablespoons corn oil
  • 1 pound flank steak
  • 1 large spanish onion, thinly sliced
  • 4 large cloves garlic, chopped
  • 5 roma tomatoes, chopped
  • 1/2 teaspoon salt
  • 2 teaspoons black pepper, or to taste
  • 1 1/2 teaspoons ground cumin
  • 2 1/2 cups water
  • 2 cubes beef bouillon, crumbled

Recipe

    Preparation Time: 25 mins Cook Time: 2 hrs 10 mins

    Ready Time: 2 hrs 35 mins

  • heat the corn oil in a skillet over medium heat. gently lie the steak in the oil and cook each side until brown. remove the steak to a plate. add the onions, garlic, tomatoes, salt, pepper, and cumin to the skillet; cook and stir until the onions are tender. return the steak to the skillet. pour the water into the skillet. stir in the crumbled bouillon. bring the water to a boil and drop the heat to low; cover. allow to simmer until the meat easily pulls apart with a fork, about 2 hours.
  • remove the steak to a cutting board. use two forks to shred the meat. transfer to a serving plate. pour the onion and tomato mixture from the skillet over the shredded beef.

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.

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.

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.

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.

Wednesday, January 20, 2016

Lamb Tenderloin Marinade

Ingredients

  • Servings: 1
  • 1/2 cup soy sauce
  • 1/4 cup teriyaki sauce
  • 2 tablespoons liquid smoke flavoring
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder

Recipe

    Preparation Time: 5 mins Ready Time: 5 mins

  • in a shallow dish, combine soy sauce, teriyaki sauce, liquid smoke, onion powder and garlic powder.

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.

lemon basil grilled chicken

Ingredients

  • Servings: 6
  • 6 (4 ounce) boneless, skinless chicken breasts, trimmed of excess fat
  • 1 teaspoon freshly grated lemon peel
  • 1/4 cup fresh lemon juice
  • 2 teaspoons minced fresh garlic
  • 1/4 teaspoon salt
  • 2 tablespoons mazola® corn oil
  • 1/2 cup loosely packed fresh basil leaves

Recipe

    Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 47 mins

  • lightly pound chicken to an even 3/4-inch thickness. pat chicken dry using paper towels and place in a large resealable plastic bag.
  • combine lemon peel, lemon juice, garlic, salt, oil and basil in a blender or food processor. pulse for 30 seconds or until well blended.
  • pour the marinade over the chicken, seal the bag and turn to coat chicken thoroughly. marinate in the refrigerator for at least 15 minutes to overnight.
  • preheat grill to medium-high heat or about 400 degrees f.
  • remove chicken from marinade and discard marinade.
  • grill for 4 to 6 minutes per side or until cooked through.
  • transfer to serving plate and garnish with additional basil, if desired.

egyptian koshary

Ingredients

  • Servings: 4
  • 1 tablespoon vegetable oil
  • 2 cups uncooked white rice
  • 3 cups water
  • 1 teaspoon salt
  • 1 (16 ounce) package uncooked elbow macaroni
  • 1 cup beluga lentils, soaked in water
  • 1/2 teaspoon salt
  • 1 tablespoon vegetable oil
  • 5 onions, minced
  • 2 cloves garlic, minced
  • 3 tablespoons distilled white vinegar
  • 4 ripe tomatoes, diced
  • 1/2 cup tomato paste
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 2 1/2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper

Recipe

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

    Ready Time: 1 hr 50 mins

  • heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. stir in rice; continue stirring until rice is coated with oil, about 3 minutes. add 3 cups water and 1 teaspoon of salt. bring to a boil; reduce heat to low, cover, and simmer until the rice is tender and liquid has been absorbed, 20 to 25 minutes.
  • fill a large pot with lightly salted water and bring to a rolling boil over high heat. stir in the macaroni, and return to a boil. cook the macaroni uncovered, stirring occasionally, until the it has cooked through, but is still firm to the bite, about 8 minutes. drain well in a colander. return macaroni to cooking pot, cover and keep warm.
  • soak lentils for 30 minutes. drain and rinse; drain again. bring 2 cups water to a boil in a pot and stir in lentils. bring to a boil; cover and reduce heat to low. simmer until lentils are tender 15 or 20 minutes. stir in 1/2 teaspoon salt.
  • heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. cook the onions in the oil, stirring often, until they begin to brown, 10 to 15 minutes. onions should be a nice caramelized brown color. add garlic and cook another minute. remove from pan, drain on a paper towel-lined plate.
  • place half of the onion mixture into a saucepan. mix in the vinegar. add the chopped tomatoes and tomato paste, black pepper, 2 1/2 teaspoons salt, cumin, and cayenne (if using). bring to a boil then reduce heat to medium-low and simmer about 12 minutes.
  • serve by placing a spoonful of rice, then macaroni, and then the lentils on serving plates. sprinkle with some of the browned onions, then top with tomato sauce.

Albondigas Soup Iii

Ingredients

  • Servings: 8
  • 2 quarts water
  • 1 pound ground beef
  • 1/2 cup uncooked white rice
  • 1 egg
  • 2 tablespoons dried oregano
  • 2 teaspoons garlic salt
  • 2 teaspoons ground black pepper
  • 1/4 teaspoon ground cumin
  • 1/2 cup all-purpose flour
  • 3 potatoes, peeled and cubed
  • salt and pepper to taste

Recipe

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

    Ready Time: 1 hr 50 mins

  • pour the water into a large pot over high heat and bring to a boil.
  • meanwhile, in a large bowl, combine the ground beef, rice, egg, oregano, garlic salt, ground black pepper and cumin. mix well and form into 1 inch meatballs.
  • roll the meatballs in the flour, coating well, and carefully drop them in the boiling water. reduce heat to low and simmer for 45 minutes, stirring frequently, and making sure soup does not get too thick.
  • add more water, if necessary, and add the potatoes to the soup. simmer for 1 more hour, or until potatoes are tender. season with salt and pepper to taste.

chicken and shrimp

Ingredients

  • Servings: 6
  • 5 tablespoons olive oil, divided
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 pound large shrimp, peeled and deveined
  • 1 1/4 teaspoons salt, divided
  • 4 skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 3 tablespoons all-purpose flour, divided
  • 1/4 cup dry white
  • 1 1/4 cups water
  • ground black pepper to taste

Recipe

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

  • heat 1 tablespoon oil in a large skillet over medium high heat. saute mushrooms until golden; remove from skillet with a slotted spoon and set aside.
  • add another 2 tablespoons oil to skillet. saute onion, garlic and shrimp until opaque. remove from skillet and add to mushrooms.
  • in a shallow dish or bowl mix 2 tablespoons flour with 3/4 teaspoon salt. dredge chicken in flour to coat. add 1 tablespoon oil to skillet and saute chicken in oil for 3 to 5 minutes or until no longer pink. add chicken to mushroom/shrimp mixture.
  • heat 1 tablespoon oil in skillet and stir in 1 tablespoon flour. cook about 30 seconds, stirring constantly, until brown. stir in , 1/2 teaspoon salt and water. boil for 1 minute.
  • reduce heat to medium low and return shrimp and chicken mixture to skillet. simmer for about 10 minutes, season with pepper and serve.

awesome slow cooker buffalo wings

Ingredients

  • Servings: 8
  • 1 (12 ounce) bottle hot pepper sauce (such as frank's redhot®)
  • 1/2 cup butter
  • 2 tablespoons worcestershire sauce
  • 2 teaspoons dried oregano
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 (4 pound) frozen chicken wing sections, thawed
  • 1/2 cup butter
  • 1 (12 ounce) bottle hot pepper sauce (such as frank's redhot®)

Recipe

    Cook Time: 4 hrs 30 mins

    Ready Time: 4 hrs 30 mins

  • combine 1 bottle hot pepper sauce, 1/2 cup butter, worcestershire sauce, oregano, onion powder, and garlic powder in a saucepan over medium heat. bring mixture to a boil, reduce heat to low, and simmer for 5 minutes.
  • place chicken wings into slow cooker and pour sauce mixture over wings.
  • cook on high for 2 hours. reduce heat to low; cook 2 hours more.
  • preheat oven to 400 degrees f (200 degrees c). grease several baking sheets.
  • spread wings prepared baking sheets and bake in preheated oven until wings are crisp and browned, about 30 minutes.
  • melt 1/2 cup butter with 1 bottle hot sauce in a small saucepan and simmer until thickened, about 20 minutes. brush sauce wings just before serving.

beef roast in red (carni arrosto al vino rosso)

Ingredients

  • Servings: 8
  • 1 small onion, very thinly sliced
  • 3 1/2 pounds boneless beef chuck roast
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 large cloves garlic, very thinly sliced
  • 2 cups dry red
  • 2 (14.5 ounce) cans diced tomatoes, undrained
  • 1 cup beef broth
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 2 teaspoons dried thyme
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons tomato paste (optional)

Recipe

    Preparation Time: 15 mins Cook Time: 8 hrs

    Ready Time: 8 hrs 15 mins

  • place half the sliced onions into the bottom of a slow cooker. season the roast on all sides with 1 teaspoon of kosher salt and 1 teaspoon of black pepper, and lay the roast on top of the onions. place the remaining onions and garlic on top of the roast.
  • in a large bowl, mix the red , diced tomatoes, beef broth, worcestershire sauce, rosemary, oregano, basil, thyme, 1 teaspoon kosher salt, and 1 teaspoon black pepper; pour the mixture over the roast. cover the slow cooker, set the cooker to low, and cook until tender, 8 to 10 hours.
  • if desired, thicken the sauce at the end of cooking by whisking tomato paste with pan juices until thoroughly combined. set the cooker on high heat, and cook an additional 10 minutes.

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.

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.

chicken with portobello mushrooms

Ingredients

  • Servings: 6
  • 3/4 cup butter, divided
  • 2 tablespoons vegetable oil, divided
  • 4 portobello mushroom caps, sliced
  • 1 clove garlic, chopped
  • 3/4 cup all-purpose flour, divided
  • 1 (14.5 ounce) can beef broth
  • 1/2 cup dry
  • kosher salt and ground black pepper to taste
  • 1 tablespoon browning sauce
  • 6 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c).
  • melt 1/2 cup butter and heat 1 tablespoon vegetable oil in a skillet over medium heat. cook and stir the mushroom slices in the skillet until tender. remove from heat, cover to keep warm, and set aside.
  • melt the remaining butter and heat the remaining oil in a saucepan over medium-high heat. cook and stir the garlic until tender, then gradually whisk in the flour. increase heat to high, and pour in the beef broth and . season with kosher salt and pepper, and whisk in the browning sauce. bring to a boil, and reduce heat to low. mix in the mushrooms, reserving remaining butter and oil in the skillet. cover saucepan, remove from heat, and set aside.
  • season chicken with salt and pepper, and dredge in the remaining flour. over medium heat, reheat the remaining butter and oil in the skillet used to cook the mushrooms. cook the chicken 2 minutes per side, until browned. arrange the chicken in the bottom of a 9x13 inch baking dish, and cover with the sauce and mushroom mixture.
  • cover baking dish, and bake 25 minutes in the preheated oven, or until chicken juices run clear.

blackened chicken pizza with yellow tomato salsa

Ingredients

  • Servings: 4
  • 1 1/2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 3 teaspoons salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons dried thyme
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon cayenne pepper
  • 1 pound skinless, boneless chicken breast halves - cut into 1 inch strips
  • 3 tablespoons canola oil
  • 2 yellow pear tomatoes, stems removed
  • 1/4 cup chopped red onion
  • 1 fresh jalapeno pepper, seeded and chopped
  • 1 clove garlic, crushed
  • 3 tablespoons chopped fresh cilantro
  • 1/2 lime, zested and juiced
  • salt and freshly ground black pepper to taste
  • 1 pre-baked thin pizza crust
  • 8 ounces shredded pepperjack cheese

Recipe

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

  • preheat over to 450 degrees f (230 degrees c). in a small bowl, combine paprika, garlic powder, salt, black pepper, onion powder, thyme, oregano, and cayenne. sprinkle liberally over chicken. store any remaining mixture in airtight container for later use.
  • heat a large skillet over high heat. pour oil into hot skillet, and cook chicken in oil for 2 to 3 minutes, or until fully cooked.
  • combine tomatoes, onion, jalapeno, garlic, cilantro, lime zest, and lime juice. season with salt and pepper to taste. spread over pizza crust, then arrange chicken over tomato mixture. top with cheese.
  • bake in preheated oven for 10 to 15 minutes, or until cheese melts.

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.

chinese roast lamb

Ingredients

  • Servings: 8
  • 4 pounds bone-in lamb roast
  • 3/4 cup soy sauce
  • 1/2 cup dry
  • 1/3 cup honey
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground ginger
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Recipe

  • to marinate: pierce meaty sides of meat with fork; place roast in a large plastic bag. in a medium bowl combine the soy sauce, , honey, garlic and ginger. mix well and pour mixture into bag with lamb. press air out of the bag and tie securely. refrigerate at least 8 hours or overnight, turning bag over occasionally.
  • preheat oven to 325 degrees f (165 degrees c).
  • remove roast and marinade from refrigerator. reserving marinade, remove roast and place in a 9x13 inch baking dish. roast in the preheated oven for 1 hour. brush with reserved marinade; cover loosely with foil and roast for an additional 1 1/2 hours (or until the internal temperature has reached 145 degrees f (63 degrees c), brushing several times with marinade.
  • remove roast from oven and let stand 15 minutes. combine pan drippings with remaining marinade. in a small bowl combine cornstarch with cold water, mix together and add mixture to marinade. boil marinade mixture for 4 to 5 minutes, or until mixture thickens. serve with roast.

Shredded Beef Tacos With Lime

Ingredients

  • Servings: 4
  • 1/4 cup vegetable oil
  • 2 tablespoons vinegar
  • 2 tablespoons lime juice
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • 3 cloves garlic, minced
  • 1 1/2 pounds beef chuck roast, trimmed and cut into 1-inch thick slices
  • 1 cup beef stock
  • salt to taste

Recipe

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

    Ready Time: 7 hrs

  • whisk together vegetable oil, vinegar, lime juice, cumin, chili powder, and garlic in a bowl and pour into a resealable plastic bag. add the sliced beef, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for 4 hours or overnight.
  • bring beef to room temperature, about 20 minutes.
  • preheat oven to 350 degrees f (175 degrees c).
  • transfer beef and lime juice marinade to a large baking dish. add beef stock and cover baking dish with aluminum foil.
  • bake in preheated oven until beef is very tender, about 2 1/2 hours. allow meat to rest for 10 minutes before shredding with 2 forks. drain and discard about 80% of liquid from meat and season with salt before serving.

honey glazed scallops

Ingredients

  • Servings: 4
  • 2 pounds large sea scallops, rinsed and drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon low sodium seafood seasoning (such as old bay® 30% less sodium seasoning)
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon margarine
  • 2 tablespoons lemon juice
  • 2 tablespoons honey
  • 1 shallot, chopped
  • 1 clove garlic, chopped

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • preheat an oven to 375 degrees f (190 degrees c). lightly grease an 8x8 inch baking dish.
  • season scallops with salt, pepper, and low sodium seafood seasoning in a bowl. place scallops in prepared baking dish and sprinkle with olive oil and 1 tablespoon of lemon juice.
  • bake in preheated oven until scallops are hot and beginning to turn opaque, about 15 minutes.
  • combine margarine, 2 tablespoons of lemon juice, honey, shallot, and garlic in a small saucepan, and bring to a simmer over medium heat. cook and stir until the sauce thickens and the shallot has softened and turned translucent, about 5 minutes.
  • remove scallops from oven and use tongs to turn each scallop over in the baking dish. sprinkle the hot lemon-honey sauce evenly over the scallops.
  • return scallops to oven and continue baking until scallops are opaque and sauce has formed a glaze over the scallops, 15 to 20 minutes.

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.

Tuesday, January 19, 2016

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.

blackened chicken pizza with yellow tomato salsa

Ingredients

  • Servings: 4
  • 1 1/2 tablespoons paprika
  • 1 tablespoon garlic powder
  • 3 teaspoons salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons dried thyme
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon cayenne pepper
  • 1 pound skinless, boneless chicken breast halves - cut into 1 inch strips
  • 3 tablespoons canola oil
  • 2 yellow pear tomatoes, stems removed
  • 1/4 cup chopped red onion
  • 1 fresh jalapeno pepper, seeded and chopped
  • 1 clove garlic, crushed
  • 3 tablespoons chopped fresh cilantro
  • 1/2 lime, zested and juiced
  • salt and freshly ground black pepper to taste
  • 1 pre-baked thin pizza crust
  • 8 ounces shredded pepperjack cheese

Recipe

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

  • preheat over to 450 degrees f (230 degrees c). in a small bowl, combine paprika, garlic powder, salt, black pepper, onion powder, thyme, oregano, and cayenne. sprinkle liberally over chicken. store any remaining mixture in airtight container for later use.
  • heat a large skillet over high heat. pour oil into hot skillet, and cook chicken in oil for 2 to 3 minutes, or until fully cooked.
  • combine tomatoes, onion, jalapeno, garlic, cilantro, lime zest, and lime juice. season with salt and pepper to taste. spread over pizza crust, then arrange chicken over tomato mixture. top with cheese.
  • bake in preheated oven for 10 to 15 minutes, or until cheese melts.

Shredded Beef Tacos With Lime

Ingredients

  • Servings: 4
  • 1/4 cup vegetable oil
  • 2 tablespoons vinegar
  • 2 tablespoons lime juice
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • 3 cloves garlic, minced
  • 1 1/2 pounds beef chuck roast, trimmed and cut into 1-inch thick slices
  • 1 cup beef stock
  • salt to taste

Recipe

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

    Ready Time: 7 hrs

  • whisk together vegetable oil, vinegar, lime juice, cumin, chili powder, and garlic in a bowl and pour into a resealable plastic bag. add the sliced beef, coat with the marinade, squeeze out excess air, and seal the bag. marinate in the refrigerator for 4 hours or overnight.
  • bring beef to room temperature, about 20 minutes.
  • preheat oven to 350 degrees f (175 degrees c).
  • transfer beef and lime juice marinade to a large baking dish. add beef stock and cover baking dish with aluminum foil.
  • bake in preheated oven until beef is very tender, about 2 1/2 hours. allow meat to rest for 10 minutes before shredding with 2 forks. drain and discard about 80% of liquid from meat and season with salt before serving.

honey glazed scallops

Ingredients

  • Servings: 4
  • 2 pounds large sea scallops, rinsed and drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon low sodium seafood seasoning (such as old bay® 30% less sodium seasoning)
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon margarine
  • 2 tablespoons lemon juice
  • 2 tablespoons honey
  • 1 shallot, chopped
  • 1 clove garlic, chopped

Recipe

    Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins

  • preheat an oven to 375 degrees f (190 degrees c). lightly grease an 8x8 inch baking dish.
  • season scallops with salt, pepper, and low sodium seafood seasoning in a bowl. place scallops in prepared baking dish and sprinkle with olive oil and 1 tablespoon of lemon juice.
  • bake in preheated oven until scallops are hot and beginning to turn opaque, about 15 minutes.
  • combine margarine, 2 tablespoons of lemon juice, honey, shallot, and garlic in a small saucepan, and bring to a simmer over medium heat. cook and stir until the sauce thickens and the shallot has softened and turned translucent, about 5 minutes.
  • remove scallops from oven and use tongs to turn each scallop over in the baking dish. sprinkle the hot lemon-honey sauce evenly over the scallops.
  • return scallops to oven and continue baking until scallops are opaque and sauce has formed a glaze over the scallops, 15 to 20 minutes.

maharaja curry

Ingredients

  • Servings: 4
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seed
  • 2 medium onions, finely chopped
  • 1 teaspoon ground turmeric
  • 1 teaspoon cayenne pepper to taste
  • 1 teaspoon garam masala
  • 1 clove garlic, minced
  • 1 tablespoon minced ginger
  • 5 peeled, seeded, and chopped tomatoes
  • 1 pound skinless, boneless chicken breast meat - cubed

Recipe

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

  • heat oil in a large saucepan over medium heat. stir in cumin seed and cook until they start to pop, 20 to 45 seconds. stir in onion, and cook until golden brown, about 5 minutes. season with turmeric, cayenne, garam masala, garlic, and ginger. cook for 1 to 2 minutes until fragrant.
  • puree the mixture with the tomatoes in a blender until smooth. return the puree to the saucepan, and add the chicken. simmer gently until the chicken has cooked, about 20 minutes; add water as needed while cooking to maintain desired consistency.

Monday, January 18, 2016

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.

mujaddara arabic lentil rice

Ingredients

  • Servings: 6
  • 1 cup dry lentils, rinsed
  • 2 cups water
  • 1 teaspoon salt
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 3/4 cup white rice, rinsed
  • 3/4 cup water
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1/4 cup vegetable oil
  • 3 white onions, sliced into 1/4-inch rings

Recipe

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

    Ready Time: 1 hr 25 mins

  • combine the lentils, 2 cups water, 1 teaspoon salt, the cumin, and garlic powder in a pot over medium heat; bring to a simmer, reduce heat to low, and cook until the lentils begin to soften, 20 to 30 minutes.
  • stir the rice, 3/4 cup water, 1 teaspoon salt, and the olive oil into the lentils. cover the pot and continue cooking until the lentils and rice are tender, about 40 minutes.
  • heat the cooking oil in a skillet over medium heat; cook the onions in the oil until browned, 7 to 10 minutes. spread the onions over the rice and lentil mixture to serve.

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.

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.

Sunday, January 17, 2016

vinegar grilled chicken

Ingredients

  • Servings: 4
  • 2/3 cup water
  • 2/3 cup white vinegar
  • 1 tablespoon fresh-ground black pepper
  • 2 tablespoons garlic salt
  • 2 tablespoons worcestershire sauce
  • 1 tablespoon hot sauce
  • 3 tablespoons margarine, melted
  • 4 (10 ounce) bone-in chicken breast halves

Recipe

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

  • place the water, vinegar, pepper, salt, worcestershire sauce, hot sauce, and melted margarine into a large, resealable plastic bag. shake to combine ingredients, then add chicken, seal, and shake to coat. place in refrigerator to marinate at least 4 hours.
  • preheat an outdoor grill for medium-high heat, and lightly oil grate. remove chicken from marinade, and shake off excess. discard remaining marinade.
  • cook on preheated grill until no longer pink in the center; about 10 minutes per side.

bubba's barbequed skirt steak

Ingredients

  • Servings: 16
  • 4 pounds trimmed skirt steaks
  • 2 cups olive oil
  • 1 cup red
  • 2 tablespoons dried parsley
  • 2 tablespoons dried basil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons soy sauce
  • 6 cloves garlic, crushed
  • 2 bay leaves
  • 2 cups barbeque sauce (such as sweet baby ray's®)

Recipe

    Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 8 hrs 45 mins

  • make diagonal cuts through the skirt steak on both sides. cut diagonally about every 1/4 to 1/2 inch, then cut diagonally in the opposite, perpendicular direction. repeat on the other side of the steak to complete the crisscross cuts that will tenderize the meat. when the meat is prepared, some sections will be very long. i cut the longer sections to keep them under 18 inches long.
  • whisk together the olive oil, red , parsley, basil, balsamic vinegar, soy sauce, garlic, and bay leaves in a large glass or ceramic bowl. add the skirt steaks and toss to evenly coat. cover the bowl with plastic wrap, and marinate in the refrigerator for 8 hours to overnight.
  • preheat an outdoor grill for medium heat, and lightly oil the grate. remove the skirt steaks from the marinade, and shake off excess. discard the remaining marinade.
  • cook the skirt steak on the preheated grill to your desired degree of doneness, about 10 minutes per side for medium-well. once nearly finished, brush the steaks with the barbeque sauce and cook for 2 minutes. flip the steaks over, brush with barbeque sauce, and cook 2 minutes longer.

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.

Tam's Black Eye Peas

Ingredients

  • Servings: 15
  • 1 smoked turkey leg
  • 3 links hot beef link sausage, diced
  • 1/4 cup finely chopped onion
  • 1 tablespoon garlic salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon seasoned salt
  • 6 cups water, or as needed
  • 3 (16 ounce) packages frozen black-eyed peas
  • 1 teaspoon white sugar

Recipe

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

    Ready Time: 2 hrs 30 mins

  • place the smoked turkey leg, sausage, onion, garlic salt, black pepper, and seasoned salt into a large soup pot; pour in water to cover. bring to a boil over medium heat. reduce heat and simmer until the meat is tender, about 1 hour.
  • stir the black-eyed peas into the soup, adding more water as needed to cover peas by 1 inch. bring to a boil. again reduce heat and simmer until the peas are tender and have begun to break apart, about 1 more hour.
  • remove turkey bones and tendons from the turkey meat and discard the bones. add sugar and simmer until the soup is slightly creamy and thickened, stirring frequently, about 10 minutes

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.

Saturday, January 16, 2016

Southern Fried Chicken Gizzards

Ingredients

  • Servings: 6
  • 1 pound chicken gizzards, rinsed
  • 2 stalks celery, cut into chunks
  • 1 onion, cut into chunks
  • 2 bay leaves
  • 1 1/2 teaspoons celery salt, divided
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried italian herb seasoning
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon louisiana-style hot sauce
  • 3 cups oil for deep frying
  • 1 cup all-purpose flour

Recipe

    Preparation Time: 10 mins Cook Time: 2 hrs 50 mins

    Ready Time: 3 hrs 30 mins

  • place the chicken gizzards, celery, onion, bay leaves, and 1 teaspoon of celery salt into a saucepan, and pour in enough water to cover the gizzards by 1 inch. bring the gizzards to a boil, reduce heat to low, cover, and simmer until tender, about 2 1/2 hours. pour in more water during simmering, if needed, to keep gizzards covered. remove the gizzards to a bowl, discard the celery and onion, and reserve the broth.
  • season the gizzards with 1/2 teaspoon of celery salt, the seasoned salt, pepper, italian seasoning, garlic powder, cumin, and hot sauce, stirring to combine well. pour 1/3 cup of the reserved broth over the seasoned gizzards, and refrigerate for 30 minutes or more, stirring often. (save or freeze the remaining broth for another use, if desired.)
  • heat oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c).
  • place the flour in a plastic bag, and pour in the gizzards with their seasoning. shake the bag to thoroughly coat the gizzards with flour. gently lower about 1/4 of the gizzards per batch into the hot oil, and fry until golden brown, about 5 minutes per batch. drain the gizzards on paper towels, and serve hot.

creamy bow-tie pasta with chicken and broccoli

Ingredients

  • Servings: 6
  • 5 cups farfalle (bow tie) pasta, uncooked
  • 4 cups broccoli florets
  • 3 tablespoons kraft signature roasted red pepper with parmesan dressing
  • 6 (4 ounce) boneless skinless chicken breasts
  • 2 cloves garlic, minced
  • 2 cups tomato-basil pasta sauce
  • 1/2 (250 g) package philadelphia light brick cream cheese, cubed
  • 1/4 cup kraft 100% grated parmesan cheese

Recipe

    Preparation Time: 10 mins Ready Time: 25 mins

  • cook pasta as directed on package, adding broccoli to the cooking water for the last 3 min. of the pasta cooking time. meanwhile, heat dressing in large nonstick skillet on medium heat. add chicken and garlic; cook 5 min. turn chicken over; continue cooking 4 to 5 min. or until chicken is cooked through (170 degrees f).
  • drain pasta mixture in colander; return to pan and set aside. add pasta sauce and cream cheese to chicken in skillet; cook on medium-low heat 2 to 3 min. or until cream cheese is completely melted, mixture is well blended and chicken is coated with sauce, stirring occasionally. remove chicken from skillet; keep warm. add sauce mixture to pasta mixture; mix well. transfer to six serving bowls.
  • cut chicken crosswise into thick slices; fan out chicken over pasta mixture in each bowl. sprinkle evenly with parmesan cheese.

Venison Stroganoff

Ingredients

  • Servings: 4
  • 1 pound venison, cut into cubes
  • salt and pepper to taste
  • garlic powder to taste
  • 1 onion, chopped
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 1 (16 ounce) package uncooked egg noodles
  • 1 (8 ounce) container sour cream

Recipe

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

  • season venison with salt, pepper and garlic powder to taste. saute onion in a large skillet; when soft, add venison and brown. drain when venison is no longer pink and add soup. reduce heat to low and simmer.
  • meanwhile, bring a large pot of lightly salted water to a boil. add noodles and cook for 8 to 10 minutes or until al dente; drain.
  • when noodles are almost done cooking, stir sour cream into meat mixture. pour meat mixture over hot cooked noodles and serve.

Sweet Potato And Salsa Soup

Ingredients

  • Servings: 8
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 1 large clove garlic, minced
  • 2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
  • 6 cups vegetable broth
  • 2 cups salsa
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons lime juice

Recipe

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

  • heat oil in a large saucepan over medium-low heat. cook and stir onion and garlic in hot oil until soft and translucent, 10 to 15 minutes. stir sweet potatoes into onion mixture until potatoes are coated completely.
  • mix broth into potato mixture, bring to a simmer, and cook until potatoes are soft, 15 to 20 minutes. remove from heat; stir salsa, salt, and black pepper into soup.
  • pour soup into a blender no more than half full. cover and hold lid down; pulse a few times before leaving on to blend. puree in batches until smooth. return to saucepan over medium-low heat; when soup is hot, stir in lime juice.

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.

Chicken With 40 Cloves Of Garlic

Ingredients

  • Servings: 1
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 whole chicken
  • 40 cloves garlic
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground black pepper

Recipe

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

    Ready Time: 2 hrs 5 mins

  • preheat an oven to 350 degrees f (175 degrees c).
  • melt the butter with the olive oil in a large dutch oven over medium-high heat. add the chicken to the dutch oven and brown on all sides in the butter and oil, 5 to 10 minutes. remove the chicken to a cutting board.
  • drain all but 2 tablespoons of liquid from the pan; stir the garlic cloves into the reserved liquid. return the chicken to the pan; sprinkle the water, lemon juice, salt, thyme, and black pepper over the chicken; cover tightly.
  • bake the chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 90 minutes. an instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees f (82 degrees c). remove the chicken from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

Steak Mix-up

Ingredients

  • Servings: 4
  • 2 tablespoons vegetable oil
  • 1 1/2 pounds top sirloin - cut into 2 inch strips
  • salt to taste
  • ground black pepper to taste
  • garlic powder to taste
  • 1 teaspoon onion powder
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 tomatoes, diced
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 cup milk

Recipe

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

  • heat the vegetable oil in a large skillet over medium heat. add the sliced sirloin and salt, pepper, garlic powder and onion powder to taste. stir and saute for 5 to 10 minutes, or until meat is well browned.
  • then add the onion and saute for 5 more minutes. then stir in the chile peppers or bell peppers, tomatoes, soup and milk. mix this all together well, reduce heat to low and simmer for 10 to 15 minutes, stirring often.

Friday, January 15, 2016

Farfalle Festival

Ingredients

  • Servings: 2
  • 10 ounces farfalle (bow tie) pasta
  • 4 slices bacon, diced
  • 1 tablespoon butter
  • 2 tablespoons diced red onion
  • 1 teaspoon chopped garlic
  • 1/4 cup diced roma tomatoes
  • 1 cooked chicken breast, thinly sliced
  • 1 pinch ground black pepper
  • 1 pinch garlic salt
  • 1 pinch salt
  • 2 tablespoons heavy cream
  • 2 tablespoons grated asiago cheese
  • 1/3 cup alfredo sauce

Recipe

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

  • fill a large pot with lightly salted water and bring to a rolling boil over high heat. stir in the bow tie pasta and return to a boil. cook, uncovered, stirring occasionally, until the pasta is cooked through but still firm to the bite, about 12 minutes. drain.
  • meanwhile, cook the bacon in a skillet over medium heat until nearly crisp, about 5 minutes. remove the bacon and wipe out the skillet with a paper towel.
  • melt the butter in the same skillet over medium heat. return the bacon to the skillet, and stir in the red onion, garlic, roma tomatoes, chicken, black pepper, garlic salt, and salt. cook and stir until the bacon is crisp and onions are translucent. stir in the cream and asiago cheese, and cook until the liquid is reduced by half, about 3 minutes.
  • stir in the alfredo sauce and the cooked pasta. remove from heat, and allow to cool slightly before serving.

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.

Simple Creamy Lemon Chicken Sauce

Ingredients

  • Servings: 4
  • 1 (10.75 ounce) can cream of chicken soup
  • 1/2 cup water
  • 2 tablespoons lemon juice
  • 2 tablespoons butter
  • 1/2 teaspoon garlic powder

Recipe

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

  • stir the chicken soup, water, lemon juice, butter, and garlic powder together in a pan and place over medium heat. cook until hot, about 5 minutes.

Lamb & Pineapple Stir-fry

Ingredients

  • Servings: 4
  • 2 tablespoons vegetable oil
  • 1 onion, sliced
  • 1 clove garlic, crushed
  • 1/2 pound boneless lamb loin, cut into strips
  • 1/2 fresh pineapple - peeled, cored and cubed
  • 1 fresh red chile pepper, seeded and chopped
  • 1 cup trimmed snow peas
  • 1/4 cup plum sauce

Recipe

    Preparation Time: 20 mins Cook Time: 12 mins Ready Time: 32 mins

  • heat oil in a wok over medium-high heat; add onion and garlic, and stir-fry for 2 minutes, or until onion has softened slightly. remove from pan, and set aside.
  • stir-fry lamb strips in one or two batches for 1 to 2 minutes, or until the lamb is just cooked. remove from pan. allow pan to reheat before cooking next batch.
  • in the hot wok, stir-fry the lamb and onions with pineapple, red pepper, snow peas, and plum sauce; stir-fry for about 2 to 4 minutes, or until peas have softened slightly.

Easy Chicken And Broccoli Casserole

Ingredients

  • Servings: 1
  • 1 cup uncooked white rice
  • 2 cups water
  • 1 head broccoli, cut into florets
  • 3 cups cubed cooked chicken
  • 1 1/2 cups shredded cheddar cheese
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 cup fat-free plain yogurt
  • 1/3 cup slivered almonds
  • 1/4 teaspoon curry powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 3 tablespoons lemon juice

Recipe

    Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr

  • bring the rice and water to a boil in a saucepan over high heat. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. meanwhile, bring a large pot of lightly salted water to a boil. add the broccoli florets, and cook uncovered until just tender, about 4 minutes. drain in a colander, then immediately rinse with cold water for several minutes until cold to stop the cooking process. once the broccoli is cold, drain well, chop into small pieces, and place into a mixing bowl.
  • preheat an oven to 350 degrees f (175 degrees c).
  • stir the cooked rice, chicken, cheddar cheese, cream of chicken soup, yogurt, almonds, curry powder, garlic powder, pepper, and lemon juice into the broccoli until evenly mixed. spoon the mixture into a 9x13 inch baking dish.
  • bake in the preheated oven until hot and bubbly, about 30 minutes.

chicken liver pate

Ingredients

  • Servings: 1
  • 1 tablespoon butter
  • 1 clove garlic, peeled and chopped
  • 1 tablespoon chopped onion
  • 1/4 pound chicken livers, trimmed and chopped
  • 2 tablespoons dry
  • 1/3 (8 ounce) package cream cheese, softened
  • hot sauce to taste
  • salt and pepper to taste

Recipe

    Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins

  • melt butter in a medium saucepan over medium heat. stir in garlic, onion and chicken livers. reduce heat to low, and simmer approximately 10 minutes, until chicken livers are tender and no longer pink.
  • place chicken liver mixture in a blender with dry , cream cheese, hot sauce, salt and pepper. blend until smooth. transfer to a medium bowl, cover and chill in the refrigerator approximately 2 hours before serving.

Simple Creamy Lemon Chicken Sauce

Ingredients

  • Servings: 4
  • 1 (10.75 ounce) can cream of chicken soup
  • 1/2 cup water
  • 2 tablespoons lemon juice
  • 2 tablespoons butter
  • 1/2 teaspoon garlic powder

Recipe

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

  • stir the chicken soup, water, lemon juice, butter, and garlic powder together in a pan and place over medium heat. cook until hot, about 5 minutes.

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.

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.