Creamy Garlic Chicken with Broccoli

Ingredients

• 2 pounds boneless chicken breasts
• kosher salt or sea salt , to taste
• fresh cracked black pepper , to taste
• 1/2 teaspoon paprika
• 4 tablespoons butter, divided
• 4-5 cloves garlic , minced
• 10.5 ounces (1 can) Condensed Cream of Chicken Soup
• 3/4 cup water
• 2 to 3 cups chopped broccoli
• 1 teaspoon chopped fresh parsley
• lemon wedges , optional

Directions

1. Season chicken with salt, pepper and paprika. Set aside.
2. Heat large pan on medium-high heat. Melt half the butter (2 tablespoons). Add the chicken and cook for 5 minutes on each side or until the chicken is browned. Remove chicken from pan, cover and keep warm.
3. In same pan melt remaining 2 tablespoons of butter, add the garlic and cook until garlic is lightly brown and fragrant. Whisk in the condensed cream of chicken soup and water. Cook until the mixture is hot and bubbly, then turn heat down to low.
4. Add chicken and broccoli back into the pan cover the pan with a lid and cook for about another 10 minutes or until chicken is almost cooked through. If you want more firm or al-dente broccoli, add the broccoli after the chicken is almost cooked so that the broccoli is more crunchy.
5. Serve with rice or pasta and wedges of lemon. Garnish with chopped parsley.

Bruschetta Chicken Pasta

1 lb. cherry tomatoes, chopped

1/4 c. plus 1 tbsp. extra-virgin olive oil, divided

4 cloves garlic, minced

1/2 c. torn fresh basil

kosher salt

Freshly ground black pepper

1 lb. angel hair

3/4 lb. boneless skinless chicken breasts

1 tbsp. Italian seasoning

1/4 c. freshly grated Parmesan

Directions

1. In a large bowl, stir together tomatoes, 1/4 cup olive oil, garlic and basil and season generously with salt and pepper. Let sit 15 minutes.
2. Meanwhile, bring a large pot of salted water to a boil. Cook angel hair until al dente, 4 minutes. Drain and return to pot.
3. In a large skillet over medium-high heat, heat remaining tablespoon olive oil. Add chicken and season with Italian seasoning salt, and pepper. Cook until no longer pink, 10 minutes per side. Let rest 5 minutes, then thinly slice.
4. Add tomato mixture and sliced chicken to angel hair and toss until fully combined.
5. Top with Parmesan and serve.

Crockpot Pepper Steak

• 1.5 lbs of beef strips (I used thinly sliced round steaks and sliced them into strips)
• 1 green bell pepper, sliced thick
• 1 red bell pepper, sliced thick
• 1/2 onion sliced thick
• 1 1/2 cups of beef stock
• 3 tablespoons of soy sauce
• 1/4 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 2 teaspoon brown sugar

1. Place the beef, bell peppers and onions in a slow cooker.
2. Add the seasonings, brown sugar, and soy sauce over the beef and peppers.
3. Pour the beef stock in the crock pot.
4. Stir to combine.
5. Cover and cook on low for 5 hours or until the steak is cooked through.
6. Serve over a bed of white rice.
7. Note: if you could like your sauce to be thicker. One hour before dinner is ready – In a small bowl combine 1 tablespoon of cornstarch with a 1/4 cup of cold water. Mix together. Stir in to the crock pot. Turn the crock pot to high and let the sauce thicken for the last hour of cook time.

Ribs

Dry rub with garlic powder, brown sugar, garlic, cayenne, salt, pepper, etc.  Cook for 3 hours at 275/300. Put on hot grill to char.  Brush with BBQ sauce and grill again over low/medium flame til done. 

Boneless ribs (western pork) - boil for few minutes with sliced onions then coat with BBQ sauce on baking sheet and bake at 350 for about an hour. (or slow cooker).