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).

PB and Banana Smoothie

-1/4-1/2 cup greek yogurt
-2 bananas
-4T PB2 (or peanut butter)
-1 cup almond milk
-1-2T honey
-2 cups ice

Blend until smooth

Philly Cheese Steak Sloppy Joes

• -1 pound lean ground beef
• -2 tablespoons butter
• -1 small yellow onion, diced
• -1 small green bell pepper, diced
• -8 ounces brown mushrooms minced
• -2 tablespoons ketchup
• -1 tablespoon Worcestershire sauce
• -1/2 teaspoon Kosher salt
• -1/2 teaspoon fresh ground black pepper
• -1 tablespoon cornstarch
• -1 cup beef broth
• -8 ounces Provolone Cheese Slices, chopped (use 6oz if you don’t want it very cheesy)
• -6 brioche hamburger buns

DIRECTIONS:

1. Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.
2. Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
3. Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms.
4. Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
5. Add the beef back into the pan.
6. In a small cup mix the beef broth and cornstarch together
7. Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan.
8. Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes.
9. Turn off the heat, add in the provolone cheese.
10. Served on toasted brioche buns.

SHANQ's Sweet Potatoes

-4 cups mashed sweet potatoes (about 4-6 potatoes)
-1/2 cup white sugar
-2 T vanilla
-4 eggs, beaten
-1/2 pint heavy cream
-1/4 pound butter
-1 cup brown sugar
-1/2 cup all purpose flour
-1 1/4 cups chopped pecans

Butter/grease 2 quart casserole dish.  Preheat oven to 350 degrees.  Combine mashed sweet potatoes, sugar, vanilla, eggs, and cream.  Blend well and spread into casserole dish. Prepare the topping by combing butter, brown sugar, flour, and pecans.   Mix until crumbly and sprinkle over sweet potato mixture.  Bake for 30 minutes.

Jalepeno Popper Chicken

Ingredients

• 2 lbs boneless, skinless, chicken breast (about 3-4 chicken breasts)
• 1/2 tsp garlic powder
• 8 oz cream cheese, softened
• 1/2 pound jalapeño peppers (about 5-6 peppers)
• 4 oz sharp cheddar cheese, grated
• 1/2 cup crumbled crispy bacon

Instructions

1. Preheat the oven to 375˚F
2. Lay chicken breasts flat in a casserole dish.  Season them with the garlic powder then spread the cream cheese over them evenly.
3. Wash the jalapeño peppers and then cut the tops off.  Remove the seeds and stems if you want it milder, or leave some if you want more spice, then cut the peppers into strips and lay them on top of the cream cheese then sprinkle the cheddar cheese over top.
4. Bake for 40-45 minutes, remove from oven 5 minutes before cooking is complete and sprinkle with bacon then return for the remaining cook time.  Chicken is done when cooked through to an internal temperature of 165˚F.
5. Serve warm with a side of potatoes, veggies, or a baked potato.  Enjoy!

White Chocolate Macadamia Nut Cookies

• 2 1⁄4cups all-purpose flour

• 1teaspoon baking soda

• 1⁄4teaspoon salt

• 1cup light brown sugar, firmly packed

• 1⁄2cup white sugar

• 1cup salted butter, softened (I use 1/2 cup butter and 1/2 cup shortening

• 2large eggs

• 2teaspoons pure vanilla extract

• 1cup coarsely chopped macadamia nuts

• 1 1⁄2cups white chocolate chips

1. Preheat oven to 350°F.
2. In medium bowl combine flour, soda and salt. Mix well, set aside.
3. In a large bowl with a mixer blend sugars at medium speed. Add butter and mix to until it forms a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until fully combined.
4. Add the flour mixture, macadamia nuts and white chocolate chips, and blend on low speed until just combined. Do not overmix.
5. Drop by rounded spoonfuls onto ungreased cookie sheet. Bake for 10-12 minutes or until edges begin to brown. Move immediately to cooling rack.

Spicy Cheesy Pull-Apart Bread

-Canola oil spray
-One 16-ounce tube refrigerated flaky biscuits (8 biscuits)
-2 cups grated low-moisture mozzarella (about 1 pound)
-4 tablespoons (1/2 stick) unsalted butter
-2 tablespoons thinly sliced scallions, white and green parts
-1 tablespoon minced garlic
-1 teaspoon crushed red pepper
-1/2 teaspoon kosher salt
-1/2 tablespoon white wine vinegar

Special equipment: a 6-inch cast-iron skillet

Preheat the oven to 375 degrees F. Lightly grease a 6-inch cast-iron skillet with canola oil spray.

Remove the biscuits from the package and lay them out on a clean work surface. Gently pull the layers apart at the middle to divide the biscuits in half. Gently pull each of the halves apart so you are left with four thin, round biscuits each (32 in all). Don't worry if any biscuits tear: just press the torn pieces back together.

Place 1 teaspoon of the mozzarella in the center of each biscuit round; you will use about 1 1/2 cups of the mozzarella for this. Fold the dough around the cheese and roll into balls. Arrange the balls in a circle around the edge of the prepared skillet, then work your way in until you have completely filled the cast-iron pan with the dough balls. If you start to run out of room as you get closer to the center of the skillet, gently push the dough from the center towards the edges of the pan to make more space.

Melt the butter in a medium skillet over medium-high heat. Once melted, stir in the scallions, garlic, red pepper and salt. Cook until the butter is just beginning to brown and the garlic is lightly toasted and very fragrant, 2 to 3 minutes. Remove the pan from the heat and stir in the vinegar. Pour the melted butter evenly over the top of the dough and sprinkle with the remaining 1/2 cup mozzarella.

Bake until the dough is cooked through and golden brown, 25 to 30 minutes. Remove from oven and let cool slightly, about 10 minutes. Serve in the skillet.

Oven Cooked BBQ Brisket

• -5-6 pounds brisket
• -1 teaspoon celery salt
• -1 teaspoon garlic powder
• -1 teaspoon onion salt
• -2 ounces liquid smoke
• -1 ounce Worcester Sauce
• -1 cup prepared Barbecue sauce (your choice)

1. In a small bowl whisk together celery salt, garlic powder and onion salt. Season both sides of the brisket. Place meat in a foil lined baking pan that is enough to fully enclose the meat. Pour Liquid Smoke and Worcester Sauce over the meat and as it drips to the side lift meat up so the liquid also seasons under the meat.
2. Crimp the foil tightly over the meat. Return to the refrigerator and marinate overnight.
3. Bring the meat to room temperature (30 minutes) and bake at 275 degrees for 5 hours. Remove foil and pour about 1 cup of barbecue sauce over the meat. Bake for an additional 60 minutes with the foil open.
4. Cool and slice into thin pieces.

Ree Drummond's Simple Enchiladas

Sauce:

• 2 tablespoons canola oil
• 2 tablespoons all-purpose flour
• One 28-ounce can enchilada or Mexican red sauce
• 2 cups chicken broth
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Meat:

• 1 pound ground beef
• 1 medium onion, finely chopped
• 1/2 teaspoon salt

The Rest:

• Canola oil, for frying
• 10 to 14 corn tortillas
• Two 4-ounce cans diced green chilies
• 1 cup chopped green onions
• 1/2 cup chopped black olives
• 3 cups grated sharp Cheddar cheese
• Cilantro, for garnish

For the sauce:

In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.

For the meat:

While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.

For the rest:

In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.

Preheat the oven to 350 degrees F.

Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.

Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.

Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.

Steak, Potato and Mushroom Kabobs

• 1 pound steak
• 8 ounces mushrooms
• 1 pound small potatoes
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried oregano

Cut the steak into 1 inch chunks and add to a rimmed baking pan along with the mushrooms.
In a medium bowl, whisk together the oil, vinegar, garlic, salt, pepper, rosemary and oregano. Pour over the steak and mushrooms. Cover and refrigerate for at least 2 hours.

Meanwhile, boil the potatoes in a large pot of salted water until just tender, about 8-10 minutes. Drain and cool slightly.

Thread the marinaded steak and mushrooms, along with the potatoes, onto skewers.
Heat grill to medium-high heat. Grill kabobs for 10-12 minutes, turning once, until meat is cooked to desired doneness. Reseason with salt and pepper and serve immediately.

Peanut Chicken with Zucchini Noodles

• -2 Tablespoons sesame oil (you'll need more for the peanut sauce below)1
• -2 teaspoons minced or chopped garlic
• -1 cup shredded carrots
• -1 cup thinly sliced cabbage (I use red)
• -1 large bell pepper, thinly sliced (I use red)
• -3 large zucchini, spiralized into noodles4
• -2 large chicken breasts, cooked & shredded (about 2-3 cups)2
• Toppings: 1 Tablespoon sesame seeds, handful of cilantro, 1/2 cup peanuts, chopped green onion

Peanut Sauce:

• -1/2 cup creamy peanut butter
• -1/3 cup honey
• -1/3 cup soy sauce (I use reduced sodium)
• -2 Tablespoons sesame oil1
• -2 Tablespoons rice vinegar3
• -2 teaspoons fresh ginger, minced
• -1-2 teaspoons Sriracha or any hot chile sauce

1. Heat 2 Tablespoons of sesame oil and the garlic in a large skillet over medium heat. Add the carrots, cabbage, and pepper slices. Cook for about 5 minutes until the vegetables are a little tender. (I usually begin the peanut sauce, step 2, during this time.) Once tender, add the zucchini noodles and shredded chicken to the skillet. Cook and stir for about 3 minutes until the zucchini is a little softer and chicken is warm. Turn off the stove and remove from heat. Set aside. (*If your skillet isn't quite big enough, you can do this step in batches.)
2. Combine all of the peanut sauce ingredients in a small saucepan over low heat. Whisk constantly until the peanut butter has melted and everything is combined. I usually use 2 teaspoons of Sriracha, but use the amount of heat you like.
3. Once the sauce is heated through, pour over chicken/vegetables. Toss everything around until combined. Place on a serving dish (or not!) and top with sesame seeds, cilantro, peanuts, and green onion. Serve immediately.
4. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.

Haluski

• -2 ounces pancetta, diced small
• -6 tablespoons butter, divided
• -2 cups onion, diced
• -1 ½ pounds green cabbage, cored and cut into bite-sized pieces
• -1 ½ teaspoons kosher salt
• -½ teaspoon freshly ground black pepper
• -6 ounces dry No Yolks® egg noodles, any size noodle

1. In a medium to large skillet, over medium high heat, cook pancetta in 2 tablespoons of butter until crisp. Add onions and sauté for 2 minutes. Add 2 more tablespoons butter, cabbage, salt and pepper, cover and once mixture is hot, reduce to medium and cook for ten minutes.
2. While cabbage mixture is cooking, cook No Yolks® noodles according to package direction and drain.
3. Once cabbage is tender, remove cover and add drained noodles.
4. Add remaining butter and cook to bring to serving temperature.
5. Season with additional salt and pepper as desired. (Lots of black pepper is traditional!)

Brie Dip with Honey and Walnuts

-7 ounces brie
-honey
-walnuts


Slice brie and layer in a 8X8 glass dish. Drizzle with 2 tablespoons honey and sprinkle with 2 teaspoons of chopped walnuts.  Bake at 400 degrees for 15 minutes.  Serve with club crackers.

Hanky Panky

• 1 lb. ground beef
• 1 lb. Mild sausage
• 1 lb. Velveeta cheese, cubed
• 1 tsp. oregano
• 1 tsp. garlic
• 1/3 small. onion, chopped
• 1 T ketchup
• 1 t Worcheshire 
• 3 loaves Pepperidge Farm party rye bread

1. Brown meats and onion.  Mix in cubed cheese and seasonings and cook over low heat til melted.
2. Place approximately 2 tablespoons of the mixture on each slice of cocktail rye bread.
3. Arrange cocktail rye bread slices in a single layer on the prepared baking sheet. Bake in the preheated 350 degree oven 10 to 15 minutes, or until lightly browned and crisp
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Butterballs

• 1 Cup Soft Butter (Unsalted)
• ½ Cup Sifted Confectioner's Sugar
• 1 Tsp Vanilla
• 2¼ - 2½ Cups Sifted Flour
• ¼ Tsp Salt
• 1 Cup Chopped Walnuts or Pecans

1. Cream butter and confectioner's sugar until light and fluffy.
2. Add vanilla, mix to blend in.
3. Add flour and salt a little at a time.
4. When all the flour is in, add walnuts, mix until crumbly (not thoroughly mixed).
5. Turn mixture out onto lightly floured board.
6. Form dough into log, chill for 30 minutes.
7. Roll into 1-inch balls and place onto un-greased cookie sheet.
8. Bake until set, but not brown, 12-15 minutes at 350° F.
9. Cool cookies then roll in confectioner's sugar while still warm.

Kris Kringle Cookies

1/2 cup veg. oil

4 squares unsweetened chocolate   ........Melt these together over low heat in small pan.

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2 cups sugar

4 eggs

2 tsp. vanilla

2 cups flour

2 tsp. baking powder

1/2 tsp. salt

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1 cup powder sugar

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Mix oil mixture with sugar. Add eggs and vanilla, beat well. Mix in dry ingredients till thoroughly mixed.

Cover and refrigerate for 2 hours OR overnight.

Drop teaspoons of dough into bowl of powder sugar, roll to coat.

Bake on ungreased cookie sheet 10-12 minutes @ 350.

Cool slightly, then remove from cookie sheet before completely set. 

Makes 3 dozen.

Thai Green Chicken Curry

• 4 TB cooking oil
• 1 onion, peeled and sliced into thin strips
• 6 fresh garlic cloves, minced
• 2 TB fresh ginger, grated
• 3 stalks lemongrass, inner white parts only, thinly sliced
• 8 TB green curry paste
• 2 cans (14 oz each) Asian coconut milk, unsweetened
• 2 cups regular, high quality chicken broth
• 6 TB Asian fish sauce
• 2 TB palm sugar (brown sugar can be subbed if needed, but palm sugar is best)
• 2 TB freshly squeezed lime juice
• 3 lbs boneless chicken thighs or breast, cut into bite size pieces
• 8 lime leaves, sliced OR zest of 1 large lime
• 2 large red bell peppers, seeded and sliced
• ¼ cup Thai basil leaves, shredded
• ¼ cup cilantro leaves, chopped
• Optional: 1-2 chilies, seeded and sliced, if you like heat
• Other: lime wedges and cooked Jasmine rice to serve alongisde

1. In a deep large pan or pot, add the cooking oil over medium high heat. Once hot, add garlic and onion, stirring until soft (2-3 min) Add ginger, lemongrass, curry paste, and optional chilies. Stir fry 30 seconds. Add coconut milk and chicken broth. Add fish sauce, palm sugar, and lime juice. Stir to combine; at this point, the flavor should be a nice balance of tangy, sweet, spicy, and salty. If needed, season with additional sugar, fish sauce, or lime to adjust the balance of flavors. (Dish can be made 1 day ahead up to this point. Flavors will meld and become so much more concentrated the next day.)
2. Add chicken, lime leaves (or zest,) and red bell peppers, stirring well. Bring liquid to a boil and immediately reduce to medium-low for a low boil. Simmer 5-10 min. uncovered, or just until chicken is cooked through, stirring occasionally. Don't overcook the chicken.
3. Remove from heat. Add basil and cilantro, stirring to combine. Serve with rice and lime wedges.