Greasy Chicken

Ingredients

• Servings: 6
• 6 chicken thighs
• 1/4 cup soy sauce
• 2 lemons
• 2 tablespoons butter
• 5 cloves garlic, peeled and chopped
• salt and ground black pepper to taste

Recipe

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


• in a shallow dish, soak chicken thighs in soy sauce. squeeze juice from the lemons into the dish. let stand for at least 10 minutes.
• while the chicken is marinating, melt butter in a large skillet or wok. add garlic and fry until tender. add chicken thighs and cook on medium high until the juices run clear, about 20 to 25 minutes.
• serve over white rice with pan drippings.

chicken piccata with capers

Ingredients

• Servings: 4
• 4 (6 ounce) skinless, boneless chicken breast halves
• 1/4 cup all-purpose flour
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/2 cup white
• 1/4 cup fresh lemon juice
• 2 tablespoons capers
• 2 teaspoons minced garlic
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley

Recipe

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


• place each chicken breast between 2 sheets of heavy-duty plastic wrap. pound breasts to 1/2-inch thickness using a meat mallet or small heavy skillet.
• spread flour into a wide, shallow dish. press chicken into flour to coat completely.
• melt butter with olive oil in a large skillet over medium-high heat; cook chicken in hot butter mixture until no longer pink in the center and the juices run clear, 3 to 5 minutes per side. remove chicken from skillet to a serving platter and cover with a lid to keep warm.
• pour white , lemon juice, capers, and garlic into the pan. bring the liquid to a boil while scraping the browned bits of food from the bottom of the pan with a wooden spoon; cook at a boil until slightly thickened, about 2 minutes. season the mixture with salt and pepper.
• drizzle sauce over and around the chicken; garnish with parsley.

how to cook trout

Ingredients

• Servings: 2
• 1/4 cup butter
• 2 (8 ounce) whole trout, butterflied and deboned
• salt and freshly ground black pepper to taste
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh flat-leaf parsley

Recipe

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


• melt butter in a saucepan over medium-low heat until butter smells toasted and is golden brown, about 1 minute. turn off heat.
• line a baking sheet with a piece of aluminum foil. place trout foil; open trout so skin sides are down. drizzle each trout with about 1/2 teaspoon melted butter. generously season with salt and black pepper.
• move an oven rack to 5 or 6 inches below heat source and preheat oven's broiler on high heat.
• broil trout until opaque and barely firm to the touch, 2 or 3 minutes. remove from oven.
• return pan of melted butter over high heat; stir in lemon juice and parsley. bring butter sauce to a boil; whisk to combine. serve trout on plates and drizzle with butter sauce.

Pan Pierogies

Ingredients

• Servings: 12
• 4 onions, chopped
• 4 tablespoons butter
• 1 (16 ounce) package lasagna noodles
• 16 ounces shredded cheddar cheese
• 4 cups instant mashed potato flakes
• 1/4 cup butter

Recipe

• preheat oven to 350 degrees f (175 degrees c). butter the bottom and sides of a 9x13 inch baking dish.
• saute onions in the butter until translucent and soft.
• cook and drain lasagna as per package directions.
• make potatoes as per package directions for 12 servings. combine the onions with the potatoes.
• place a layer of noodles over the bottom of the baking dish. cover with a layer of potatoes, sprinkle with cheese and pats of butter. repeat ending with noodles sprinkling top with cheese and butter. bake at 350 degrees f (175 degrees c) for 1 hour.

3-ingredient pancakes

Ingredients

• Servings: 8
• 1 large ripe banana
• 2 eggs
• 1/8 teaspoon baking powder
• 1 pinch ground cinnamon (optional)
• 2 teaspoons butter, or as needed

Recipe

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


• mash banana in a bowl using a fork; add eggs, baking powder, and cinnamon and mix batter well.
• heat butter in a skillet over medium heat. spoon batter into the hot butter and cook until form and the edges are dry, 2 to 3 minutes. flip and cook until browned on the other side, 2 to 3 minutes. repeat with remaining batter.

Ring Tum Ditty

Ingredients

• Servings: 4
• 2 tablespoons butter
• 2 tablespoons flour
• 1 (10.75 ounce) can condensed cream of tomato soup
• 2 cups milk
• 1 tablespoon white sugar
• 1/2 pound american cheese, grated

Recipe

Preparation Time: 5 mins Cook Time: 10 mins Ready Time: 15 mins


• melt the butter in a saucepan over medium heat; stir the flour into the butter. add the soup, milk, and sugar and stir until incorporated. heat until just about to boil and stir the cheese into the mixture; cook and stir until the cheese is completely melted, but do not allow to boil.

Sriracha Scrambled Eggs

Ingredients

• Servings: 1
• 2 eggs
• 1 tablespoon half-and-half
• 1 teaspoon sriracha sauce, or to taste
• salt and ground pepper to taste
• 2 tablespoons butter

Recipe

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


• beat eggs in a bowl with half-and-half, sriracha, salt, and pepper until smooth.
• melt butter in nonstick pan over medium-low heat, tilting the pan to cover surface entirely with butter. cook egg mixture in pan, stirring to slowly scramble eggs, until the eggs are fully set, 3 to 5 minutes.

Chicken With Chanterelle Mushrooms And

Ingredients

• Servings: 2
• 3 tablespoons all-purpose flour
• 1/2 teaspoon paprika
• 2 skinless, boneless chicken breast halves
• 2 tablespoons butter
• 1/2 pound sliced chanterelle mushrooms
• 4 tablespoons butter
• salt and ground black pepper, or to taste
• 1 cup chicken broth
• 1/2 cup dry
• 1 teaspoon dried tarragon, crushed

Recipe

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


• stir flour and paprika together in a shallow dish. remove and set aside 1 tablespoon of the flour mixture for later use. dredge the chicken in the flour mixture to coat evenly.
• melt 2 tablespoons butter in a skillet over medium heat; cook and stir chanterelle mushrooms in melted butter until they release their liquid and begin to brown, about 5 minutes. transfer mushrooms to a bowl and set aside.
• melt 4 tablespoons butter in the skillet. cook the chicken breasts in the melted butter until browned, about 3 minutes per side; season with salt and pepper.
• return the cooked mushrooms to the skillet and stir in chicken broth, reserved 1 tablespoon of flour-paprika mixture, , and dried tarragon. place a cover on the skillet, reduce heat to low, and cook until the sauce is thick, the chicken is no longer pink in the center, and the juices run clear, about 20 minutes. an instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees f (74 degrees c).

Quick And Tasty Chicken

Ingredients

• Servings: 4
• 1/2 cup all-purpose flour
• 1 teaspoon italian seasoning
• salt and ground black pepper to taste
• 1 pound chicken tenders, pounded thin
• 2 tablespoons butter, divided
• 1 onion, sliced
• 1 (8 ounce) package sliced fresh mushrooms
• 1 (10.75 ounce) can condensed golden mushroom soup
• 1 1/4 cups

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• stir flour, italian seasoning, salt, and black pepper together in a shallow dish. press chicken tenders into the flour to coat on all sides; shake to remove excess flour.
• melt 1 teaspoon butter in a large skillet over medium heat. cook and stir chicken tenders in the melted butter until lightly browned on all sides, 2 to 3 minutes. remove chicken from skillet to a plate and cover to keep warm.
• melt remaining butter in the skillet. cook onion slices in the melted butter until translucent, about 5 minutes. stir the mushrooms into the cooked onions; cook and stir until the mushrooms are browned, 2 to 3 minutes more. return the chicken to the skillet.
• whisk mushroom soup and together in a bowl; pour over the chicken mixture. place a cover on the skillet, reduce heat to medium-low, and cook until the chicken is cooked through and no longer pink in the center, about 20 minutes.

chicken lapaloma

Ingredients

• Servings: 1
• 2 (10.5 ounce) cans cream of chicken soup
• 3/4 cup mayonnaise
• 1/2 teaspoon lemon juice
• 1/2 teaspoon curry powder
• 2 cups cubed, cooked chicken
• 1 (16 ounce) package frozen mixed vegetables (broccoli, cauliflower, and carrots)
• 1/2 cup shredded cheddar cheese
• 2 cups crushed corn flakes
• 1/2 cup butter, melted
• 2 teaspoons parsley flakes

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• thoroughly blend cream of chicken soup, mayonnaise, lemon juice, and curry powder in a 2-quart casserole dish. stir chicken and mixed vegetables through the soup mixture. sprinkle cheddar cheese over the mixture.
• stir corn flakes, butter, and parsley together in a bowl; sprinkle over the top of the casserole. cover dish with aluminum foil.
• bake in preheated oven for 25 minutes, remove foil, and continue baking until the edges begin to brown, about 25 minutes more.

spaghetti squash pad thai

Ingredients

• Servings: 4
• 1 small spaghetti squash, halved and seeded
• sauce:
• 1 1/2 cups chicken broth
• 3 tablespoons peanut butter
• 1 tablespoon chile-garlic sauce
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon oyster sauce
• 1 teaspoon minced fresh ginger
• 1 teaspoon sesame oil
• 1/4 teaspoon ground black pepper
• 3 tablespoons cold water
• 1 tablespoon cornstarch
• vegetables:
• 2 tablespoons olive oil
• 1 (12 ounce) package broccoli coleslaw mix
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1/2 cup sliced green onions
• 1/4 cup chopped fresh cilantro
• 2 cubed cooked chicken breasts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 450 degrees f (230 degrees c). place spaghetti squash, cut-side up, on a baking sheet.
• bake in the preheated oven until squash is tender, 30 to 45 minutes. shred squash meat using a fork and discard the peel.
• combine chicken broth, peanut butter, chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. whisk water and cornstarch together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens, 5 to 10 minutes. reduce heat to low and simmer sauce.
• heat olive oil in a large skillet over medium-high heat; saute broccoli slaw, zucchini, red bell pepper, green onion, cilantro, and shredded spaghetti squash until tender, about 10 minutes. add chicken and sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes.

Salt And Pepper Ribeye Steak

Ingredients

• Servings: 6
• 6 (8 ounce) rib-eye steaks
• 1 tablespoon diamond crystal® kosher salt
• 1 1/2 teaspoons ground black pepper
• 1 tablespoon vegetable oil, or as needed
• 2 tablespoons unsalted butter

Recipe

Cook Time: 30 mins Ready Time: 30 mins


• two days before cooking, salt both sides of each steak with 1/2 teaspoon diamond crystal® kosher salt per steak. place steaks in an airtight container and refrigerate until ready to cook.
• remove the steaks from the refrigerator about 30 minutes prior to cooking. sprinkle both sides of steak with black pepper.
• heat cast iron pan over medium-high heat until very hot. add vegetable oil and heat until oil shimmers.
• carefully place steaks in pan. cook until brown and hard-seared on one side, 4 to 5 minutes.
• turn steaks and top with one teaspoon butter. cook for 3 to 4 more minutes or to desired doneness. you may need to cook the steaks in batches depending on the size of your cast iron pan. keep the cooked steaks in a 170 degree f oven until ready to serve.

potato, leek, and pea soup

Ingredients

• Servings: 8
• 1 tablespoon butter
• 3 leeks (white and pale green parts only), thinly sliced
• 5 pounds potato, peeled and thinly sliced
• 2 quarts chicken broth
• 3 cups frozen peas
• 1 pinch dried tarragon
• 3 cups milk
• salt and ground black pepper to taste

Recipe

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


• melt butter in a large pot over medium-high heat. cook and stir leeks in the melted butter until tender, 5 to 7 minutes.
• stir potatoes and chicken broth into the leeks and bring to a boil; reduce heat to medium-low, cover the pot, and simmer until potatoes are tender, about 12 minutes.
• stir peas and tarragon into the soup; simmer until peas are tender, about 5 minutes.
• pour the soup into a blender, filling the pitcher no more than half full.
• hold down the lid of the blender with a towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. puree in batches until smooth and pour into a clean pot. alternately, you can use a stick blender and puree the soup in the pot.
• pour milk into the pureed soup and bring to a simmer over medium heat until heated through. season with salt and black pepper.

holly's chicken cordon bleu casserole

Ingredients

• Servings: 1
• 4 cups cornflake crumbs
• 1 cup grated parmesan cheese
• 1/4 cup butter, melted
• 10 cooked skinless, boneless chicken breast halves - cut into strips
• salt and ground black pepper to taste
• 6 cups shredded swiss cheese
• 1 pound cooked ham, diced
• 1/2 pound sliced fresh mushrooms
• 1 bunch green onions, sliced
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cup sour cream
• 2 tablespoons butter, melted (optional)

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 325 degrees f (165 degrees c). grease a 9x13-inch baking dish.
• mix the corn flake crumbs, parmesan cheese, and 1/4 cup melted butter in a large bowl, then spread about 2/3 of the crumb mixture into the bottom of the prepared baking dish. layer half the chicken breast strips over the crumb base, and sprinkle with salt and black pepper. cover with half the swiss cheese, then a layer of ham, followed by layers of mushrooms and green onions.
• mix the cream of chicken soup and sour cream together in a bowl, and spread the mixture over the green onion layer. place the rest of the chicken strips the soup layer, followed by the rest of the swiss cheese. top the casserole with the remaining 1/3 of the crumb mixture. drizzle with 2 more tablespoons of melted butter if desired.
• cover the casserole with aluminum foil, and bake in the preheated oven for 45 minutes; remove the foil and bake until the casserole is bubbling, the cheese has melted, and the crumb topping is brown, an additional 15 minutes.

buttermilk oatmeal waffles

Ingredients

• Servings: 8
• 2 1/2 cups all-purpose flour
• 1 1/2 cups rolled oats
• 3 tablespoons white sugar
• 2 tablespoons baking powder
• 1 1/2 teaspoons salt
• 4 eggs, separated
• 1 1/2 cups buttermilk
• 1 cup milk
• 1/2 cup butter, melted
• 1 1/2 teaspoons vanilla extract

Recipe

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


• preheat a waffle iron according to manufacturer's instructions. mix flour, oats, sugar, baking powder, and salt in a large bowl.
• beat egg yolks in another bowl, reserving egg whites in a third bowl. add buttermilk, milk, and melted butter to egg yolks; beat until well mixed. pour buttermilk mixture into flour mixture; beat until batter is blended.
• beat egg whites and vanilla extract in a glass or metal bowl until soft peaks form. fold half the egg whites into the buttermilk batter until egg whites are incorporated; repeat with remaining half.
• ladle batter into preheated waffle iron. cook until waffles are golden and crisp, about 5 minutes. transfer waffle to a paper towel-lined plate to prevent sogginess and repeat with remaining batter.

Dirty Alfredo

Ingredients

• Servings: 8
• 1 (16 ounce) box fettuccine
• 1/2 pound bacon
• 2 tablespoons butter
• 1 pound chicken breast tenderloins, cut into bite-size pieces
• 1 large onion, diced
• 4 cloves garlic, chopped
• 2 (16 ounce) jars alfredo sauce
• 1/2 cup grated parmesan cheese
• 1 tablespoon italian seasoning
• 1/2 teaspoon garlic salt

Recipe

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


• bring a large pot of lightly salted water to a rolling boil. cook the fettuccini in the boiling water until cooked through yet firm to the bite, about 8 minutes; drain.
• cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes; drain on a paper towel-lined plate. finely chop bacon and set aside.
• melt butter in a large skillet over medium heat. cook and stir the chicken, onion, and garlic in the butter until chicken is browned, about 5 minutes. stir in the alfredo sauce, parmesan cheese, italian seasoning, and garlic salt; continue to cook and stir until the chicken is no longer pink in the center and the sauce is heated through, about 5 minutes more. add the chopped bacon and mix to serve.

Savory Stuffed Crepes

Ingredients

• Servings: 8
• 5 tablespoons butter, divided
• 3 whole eggs
• 1 cup milk
• 3/4 cup flour
• 5 tablespoons sugar, divided
• 1/4 teaspoon salt
• 2 cups sliced fresh mushrooms
• 16 egg whites, lightly beaten
• 1 (8 ounce) package kraft shredded three cheese with a touch of philadelphia
• 3 green onions, thinly sliced

Recipe

Preparation Time: 45 mins Ready Time: 45 mins


• heat oven to 350 degrees f.
• melt 3 tbsp. butter. add to whole eggs and milk in large bowl; whisk until blended. add flour, 2 tbsp. sugar and salt; mix well.
• heat 8-inch heavy skillet sprayed with cooking spray on medium-high heat. add 1/4 cup batter; immediately tilt skillet to evenly cover bottom with batter. cook 1 to 2 min. or until bottom is lightly browned; turn. cook 20 sec. transfer crepe to plate. repeat with remaining batter to make a total of 8 crepes.
• cook and stir mushrooms in 1 tbsp. of the remaining butter in large skillet 3 to 5 min. or until tender. add remaining butter and egg whites; cook 3 to 5 min. or until eggs are set, stirring occasionally.
• top crepes with cheese, mushrooms, scrambled eggs and onions; fold in half. place in 13x9-inch baking dish.
• bake 5 min. or until cheese is melted.

Sweet Potato And Peanut Stew

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 pound ground turkey
• 1/2 onion, chopped
• 4 cloves garlic, chopped
• 2 tablespoons minced fresh ginger root
• 1/2 teaspoon red pepper flakes
• 2 sweet potatoes, cut into 1/2-inch pieces
• 6 cups water, or as needed to cover
• 2 1/4 cups water
• 1 (10 ounce) box couscous
• 1/2 cup peanut butter
• 2 cups swiss chard, cut into 3-inch pieces
• salt and ground black pepper to taste

Recipe

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


• heat olive oil in a large soup pot over medium-high heat. cook and stir turkey, onion, and garlic in the hot oil until turkey is crumbly, evenly browned, and no longer pink.
• season turkey mixture with ginger and red pepper flakes.
• stir sweet potatoes into pot and cover with 6 cups water. simmer until sweet potatoes are tender, about 10 minutes.
• meanwhile, bring 2 1/4 cups water to a boil in a saucepan. remove from the heat and stir in couscous. cover and let stand for 10 minutes, then fluff with a fork; set aside.
• mix peanut butter with about 1 cup liquid from the sweet potato stew in a bowl until smooth. pour peanut butter mixture back into the pot.
• mix swiss chard into stew and cook until tender, stirring often, about 5 minutes. season with salt and black pepper.
• serve stew spooned over couscous.

Honey Bear Smoothie

Ingredients

• Servings: 1
• 1 1/2 cups almond milk
• 1/4 cup almond butter
• 2 tablespoons honey
• 1 tablespoon ground cinnamon
• 1 frozen banana, chopped

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• blend almond milk, almond butter, honey, and cinnamon in a blender until just combined. add banana and blend until smooth.

old school mac n' cheese

Ingredients

• Servings: 20
• 1 3/4 pounds whole-wheat macaroni
• 3/4 cup butter
• 3/4 cup all-purpose flour
• 6 cups milk, divided
• 1 tablespoon worcestershire sauce
• 1 teaspoon mustard powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• salt and ground black pepper to taste
• 1 (8 ounce) package shredded cheddar cheese, divided
• 3 (8 ounce) packages shredded american cheese
• 1 (8 ounce) bag potato chips (such as lay's®), crushed
• 1 cup shredded cheddar cheese
• 1/3 cup grated parmesan cheese
• butter-flavored cooking spray

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat oven to 375 degrees f (190 degrees c).
• bring a large pot of lightly salted water to a boil. cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
• melt butter in a large pot over medium-low heat. slowly add flour to butter, whisking constantly; cook until brown and the mixture no longer smells of flour, about 5 minutes. pour 1 cup milk into the flour mixture, whisking continually until fully incorporated, about 45 seconds; repeat twice. add remaining 3 cups milk to the mixture, whisking to incorporate. stir worcestershire sauce, mustard powder, onion powder, and cayenne pepper into the mixture; season with salt and black pepper.
• reduce heat to low. cook sauce, whisking frequently, until it begins to thicken, about 10 minutes. add about half the package of shredded cheddar cheese; stir continually until the cheese melts completely. repeat with remaining half package of cheddar cheese and the american cheese, about 4 ounces at a time. once cheese is entirely incorporated, remove sauce from heat.
• stir drained macaroni into the cheese sauce to coat. divide macaroni between two 9x13-inch baking dishes.
• mix crushed potato chips, 1 cup shredded cheddar cheese, and parmesan cheese in a bowl. top the macaroni with the potato chip mixture evenly. spray the potato chip mixture with cooking spray.
• bake in preheated oven until the crust is golden brown and the sauce is bubbling, 35 to 45 minutes.

Creamy Fettuccine Alfredo With Broccoli

Ingredients

• Servings: 8
• 2 cups broccoli
• 1 tablespoon salt
• 1 pound fettuccine pasta
• 1 (16 ounce) jar four-cheese alfredo sauce (such as classico®)
• 2 tablespoons butter
• 1 tablespoon ground black pepper (optional)
• 3 tablespoons grated parmesan cheese (such as kraft®), or more to taste

Recipe

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


• bring a pot of water to a boil. cook broccoli in the boiling water until bright green and tender, 2 to 3 minutes. drain.
• fill a large pot with water; add salt and bring to a rolling boil. stir in fettuccine, bring back to a boil, and cook pasta, stirring 2 to 3 times using tongs, over medium heat until cooked through but still firm to the bite, about 10 to 12 minutes. drain and return pasta to pot.
• mix broccoli, alfredo sauce, butter, and black pepper into pasta using tongs. transfer fettuccine alfredo to a serving bowl and top with parmesan cheese.

buttermilk chicken and corn flake baked casserole

Ingredients

• Servings: 8
• 2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
• 2 tablespoons olive oil
• 2 large carrots, cut into 1/4-inch pieces
• 1 large onion, chopped
• 1/2 teaspoon salt
• 1 teaspoon seasoning
• 1/4 cup all-purpose flour
• 1/2 cup orange juice
• 1 (14.5 ounce) can chicken broth
• 1 cup frozen peas
• 1/4 cup chopped flat-leaf parsley, divided
• 1 tablespoon chopped fresh dill
• 1/2 cup buttermilk
• 2 1/2 cups corn flakes cereal

Recipe

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


• preheat oven to 375 degrees f (190 degrees c).
• place chicken in a large pot and cover with water; bring to a boil and cook until chicken is no longer pink in the center, about 5 minutes. drain.
• heat olive oil in a large skillet over medium heat. stir carrots, onion, and salt into hot skillet, cover the skillet, and cook, stirring occasionally, until onions are tender, 8 to 10 minutes. stir seasoning into vegetables.
• sprinkle flour over vegetable mixture in the skillet; cook and stir until flour taste cooks off, about 1 minute. gradually stir orange juice and broth, respectively, into vegetable mixture; bring to a boil.
• stir chicken, peas, 1/2 of the parsley, and dill into broth mixture; remove from heat and stir in buttermilk. pour buttermilk mixture into a baking dish.
• bake in the preheated oven for 15 minutes. stir corn flakes and remaining parsley together in a bowl. sprinkle corn flake mixture over chicken mixture; bake until corn flakes are golden and casserole is bubbling, about 5 minutes more. let rest 5 minutes.

Winter Squash Soup With A Sweet Heat

Ingredients

• Servings: 6
• 1 (4 pound) winter squash, halved lengthwise and seeded
• 1 tablespoon butter
• 1 large sweet onion, chopped
• 2 stalks celery, chopped
• 1 large poblano pepper, seeded and chopped
• 1 jalapeno pepper, seeded and chopped
• 32 ounces chicken broth
• 1 teaspoon salt
• 3 tablespoons brown sugar, or more to taste

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 55 mins

Ready Time: 2 hrs 25 mins


• preheat oven to 400 degrees f (200 degrees c).
• place squash, cut-side down, in a baking pan and add 1-inch of water. cover pan with aluminum foil.
• bake squash in the preheated oven until tender, about 1 hour. cool until able to handle, about 15 minutes. scoop flesh into a bowl and discard squash skin.
• melt butter in a large pot over medium heat. cook and stir onion, celery, poblano pepper, and jalapeno pepper in hot butter until softened but not browned, about 15 minutes.
• stir chicken broth, cooked squash, and salt into onion mixture; bring to a boil. reduce heat to low and simmer until flavors blend, about 30 minutes.
• blend soup with an immersion blender or in batches in a blender until smooth. stir brown sugar into soup; simmer for 10 minutes. adjust brown sugar to taste.

Savory Butternut Squash Pancakes

Ingredients

• Servings: 4
• 1 tablespoon dried minced shallots (optional)
• 1 tablespoon hot water
• 1/2 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon saigon cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 2 eggs
• 2 cups mashed, cooked butternut squash
• 1 teaspoon vanilla extract
• 1/4 cup dried currants
• 1 teaspoon vegetable oil, or as needed
• 1/2 cup fat free sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon maple syrup

Recipe

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


• hydrate shallots with hot water in a small bowl, 5 to 10 minutes. drain.
• sift flour, baking powder, salt, cinnamon, and nutmeg together in a large bowl. whisk eggs, squash, shallots, and vanilla extract together in a separate bowl; stir into flour mixture until just mixed. fold currants into batter.
• heat vegetable oil in a skillet over medium heat. scoop about 1/4 cup batter and drop into hot oil. cook pancakes until crisp and lightly browned, 6 to 8 minutes per side. repeat with remaining batter.
• mix sour cream, vanilla extract, and maple syrup together in a bowl. serve atop the squash pancakes.

creamy shrimp casserole

Ingredients

• Servings: 8
• 1 pound shrimp, peeled and deveined
• 1 teaspoon salt
• 3 cups wide egg noodles
• 2 tablespoons butter
• 1 1/2 tablespoons all-purpose flour
• 2 1/2 cups milk
• 1/2 cup heavy cream
• salt and ground black pepper to taste
• 1 cup frozen green peas, thawed
• 1 (4.5 ounce) can sliced mushrooms, drained (optional)
• 1 cup crushed buttery round crackers
• 1 tablespoon cold butter, thinly sliced

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 3-quart casserole dish.
• fill a large pot with water, and bring to a boil over high heat. stir in the shrimp, reduce heat to a simmer, and cook the shrimp until opaque and bright pink, about 3 minutes. remove the shrimp to a bowl with a slotted spoon. return the water to a full rolling boil over high heat, and stir in the noodles. cook until the noodles are tender, about 8 minutes; drain in a colander set in the sink.
• melt 2 tablespoons of butter in a saucepan over medium heat, and stir the flour into the butter to make a paste. remove the pan from the heat; slowly whisk in the milk and cream until smooth. season to taste with salt and black pepper. return the sauce to the heat, lower heat to a simmer, and whisk constantly until the sauce thickens, about 5 minutes.
• place noodles into the prepared casserole dish, and top with peas, mushrooms, and cooked shrimp. pour the sauce over the casserole, and sprinkle the crushed cracker crumbs evenly over the top. dot the top of the casserole with about 6 thin slices of butter.
• bake in the preheated oven until the cracker topping is crisp and golden brown, about 1 hour.

butternut squash soup with a paleo kick

Ingredients

• Servings: 12
• 2 tablespoons coconut oil, melted
• 1 onion, chopped
• 2 butternut squashes - peeled, seeded, and chopped
• 1 quart chicken broth
• 1/4 cup almond milk
• 2 tablespoons ground cinnamon
• 2 tablespoons cayenne pepper
• 2 tablespoons ground nutmeg
• 1 tablespoon honey
• 1 tablespoon ground ginger
• 1 avocado, chopped
• 1 tablespoon ground cinnamon, for garnish (optional)
• 1/2 cup chopped pecans (optional)

Recipe

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


• melt coconut oil in a large pot over medium heat. cook and stir onion in the hot coconut oil until golden brown, 7 to 10 minutes.
• stir squash, chicken broth, almond milk, cinnamon, cayenne pepper, nutmeg, honey, and ginger together in the pot with the onion; bring to a boil and cook until the squash is fork-tender, about 30 minutes.
• puree soup with an immersion blender. add avocado in small batches, pureeing each before adding the next. garnish servings with additional cinnamon and chopped pecans.

Garlic Seasoned Baked Lamb Chops

Ingredients

• Servings: 4
• 2 tablespoons butter, melted
• 1 egg, beaten
• 2 tablespoons milk
• 4 butterflied lamb chops, trimmed
• 1 pinch garlic powder, or to taste
• 1 pinch seasoned salt (such as lawry's®), or to taste

Recipe

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


• preheat oven to 425 degrees f (220 degrees c).
• pour butter into a 9x13-inch baking dish, tilting to cover entire bottom of dish.
• whisk egg and milk together in a shallow bowl; dip lamb chops into egg mixture. transfer lamb chops to the baking dish. sprinkle lamb chops with garlic powder and seasoned salt.
• bake lamb chops in the preheated oven for 10 minutes. flip chops and season the other side with garlic powder and seasoned salt. cook until lamb is no longer pink in the center, about 10 more minutes. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c).

Baked Whiting

Ingredients

• Servings: 4
• 4 whiting fish fillets, or more to taste
• 1/2 cup milk, or as needed
• 1 pinch garlic powder, or more to taste
• 1 pinch onion powder, or more to taste
• 1 pinch paprika, or more to taste
• salt to taste
• 1 roma (plum) tomato, diced
• 4 teaspoons butter, or more to taste
• 2 lemon, juiced, or more to taste (optional)

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• place whiting fillets in a baking dish and add enough milk to cover the entire bottom of the dish. season fillets with garlic powder, onion powder, paprika, and salt. top each fillet with at least 3 pieces tomato. add butter to each fillet. squeeze 1 lemon half over each fillet.
• bake in the preheated oven until fish flakes easily with a fork, 30 to 45 minutes.

Thai Inspired Spicy Curry Butternut Squash Soup

Ingredients

• Servings: 12
• 2 tablespoons olive oil
• 2 chili moritas, or more to taste
• 1 large white onion, diced
• 5 carrots, peeled and diced
• 2 stalks celery, diced
• 2 cloves garlic
• salt and ground black pepper to taste
• 2 tablespoons red curry paste, or to taste
• 1 tablespoon smoked paprika
• 1 large butternut squash - peeled, seeded, and diced
• 1 quart chicken stock
• 1 quart water
• 1 (14 ounce) can coconut milk
• 2 bay leaves

Recipe

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

Ready Time: 1 hr 40 mins


• heat a large heavy-bottom pot over medium-high heat; add olive oil. cook and stir chili moritas in the hot oil until chili moritas are puffed and softened, 3 to 5 minutes. stir onion, carrots, celery, garlic, salt, and pepper into chili moritas and cook until onion is translucent, 10 to 15 minutes.
• stir curry paste and paprika into chili-onion mixture until coated. add butternut squash; cook and stir until squash is lightly browned, about 5 minutes. pour chicken stock, water, and coconut milk into squash mixture; add bay leaves. bring mixture to a boil, reduce heat, and simmer until squash is softened, about 1 hour.
• pour squash mixture 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.

chicken milano with roasted red peppers

Ingredients

• Servings: 3
• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 cup chicken broth, divided
• 1/2 cup chopped roasted red peppers
• 1 cup heavy whipping cream
• 3 skinless, boneless chicken breast halves
• salt and ground black pepper to taste
• 2 tablespoons vegetable oil
• 2 tablespoons chopped fresh basil
• 8 ounces fettuccine

Recipe

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


• melt butter in a large saucepan over low heat; cook and stir garlic until fragrant, about 30 seconds. pour 3/4 cup chicken broth over garlic mixture; stir in red peppers. bring to a boil, reduce heat, and simmer until broth is slightly reduced, about 10 minutes.
• pour cream into broth mixture; bring to a boil. simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, 5 to 10 minutes.
• season both sides of chicken breasts with salt and pepper.
• heat oil in a large skillet over medium heat; cook chicken in the hot oil, occasionally pressing with the back of a slotted spatula, until no longer pink in the center, 4 to 5 minutes per side. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). transfer chicken to a work surface and cover with a piece of aluminum foil; discard fat from skillet.
• pour remaining 1/4 cup chicken broth into the same large skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. pour broth mixture into cream sauce; stir in basil.
• fill a large pot with lightly salted water and bring to a rolling boil. stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, 8 to 10 minutes. drain and transfer pasta to a bowl and toss with 3 to 4 tablespoons cream sauce.
• cut each chicken breast into 2 to 3 diagonal slices. transfer pasta to serving plates; top with chicken and cream sauce.

Garlic Angel Hair Shrimp

Ingredients

• Servings: 4
• 1/2 (16 ounce) package angel hair pasta
• 1/4 cup butter, divided
• 1 (16 ounce) package frozen peeled-and-deveined shrimp
• 1/2 cup diced onion
• 2 teaspoons minced garlic
• 3/4 cup diced tomatoes
• 1 bunch fresh asparagus spears, trimmed and cut into 1-inch pieces
• salt to taste
• 1/4 cup grated parmesan cheese, or to taste
• 4 wedges lemon (optional)

Recipe

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


• bring a large pot of lightly salted water to a boil. cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. drain, reserving 1 cup of the water.
• melt 1 tablespoon in a large skillet over high heat. saute shrimp in hot butter until no longer pink, about 5 minutes. remove shrimp with a slotted spoon to a bowl, retaining liquid in the skillet.
• reduce heat to medium-high. cook onion and garlic in the retained liquid in the skillet until the onions are translucent 5 to 7 minutes. stir tomatoes into the onion mixture; cook and stir until the tomatoes soften, about 5 minutes.
• stir asparagus into the tomato mixture and add the reserved water from cooking the pasta; bring liquid to a simmer and cook until the asparagus is tender, about 5 minutes. add the shrimp and angel hair pasta; stir. cook until the shrimp is completely opaque in the middle, 2 to 3 minutes more. season with salt and garnish with parmesan cheese and lemon wedges.

Barley Risotto Primavera

Ingredients

• Servings: 6
• 1 teaspoon vegetable oil
• 2 carrots, diced
• 1 zucchini, diced
• 3 small yellow squash, diced
• 4 1/2 cups chicken broth or vegetable broth
• 1 teaspoon vegetable oil
• 1 small onion, diced
• 2 teaspoons minced garlic
• 1 teaspoon dried thyme
• 1 cup pearl barley
• 2 tablespoons butter (optional)
• 1/2 cup grated parmesan cheese
• salt and freshly ground black pepper to taste

Recipe

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


• heat 1 teaspoon vegetable oil in a large skillet over medium heat; cook and stir carrots 2 to 3 minutes. add zucchini and yellow squash; cook until tender, 5 to 10 minutes.
• heat chicken broth in a large saucepan over medium heat; reduce heat to low and keep warm.
• heat 1 teaspoon vegetable oil in a separate large skillet over medium heat; cook and stir onion until lightly browned and tender, about 10 minutes. add garlic and thyme; cook until fragrant, 1 to 2 minutes. cook and stir barley into onion mixture until lightly toasted, 2 to 3 minutes.
• pour about 2 cups warm broth into barley mixture; reduce heat to low, and simmer, stirring occasionally, until broth is absorbed, 5 to 10 minutes. add remaining broth, 1/2 cup at a time, allowing broth to absorb before each addition, until barley is tender, 15 to 20 minutes. stir in carrot mixture, butter, and parmesan cheese until cheese melts, 1 to 2 minutes. season with salt and black pepper.

deep-dish cast iron pizza

Ingredients

• Servings: 1
• 2 1/4 teaspoons active dry yeast
• 1/2 teaspoon brown sugar
• 1 1/4 cups warm water (110 degrees f (43 degrees c))
• 2 cups all-purpose flour
• 2 teaspoons garlic salt
• 1/4 cup butter
• 2 cups all-purpose flour
• 1 tablespoon grapeseed oil
• cooking spray
• 1/3 cup bulk lamb sausage
• 1 (3.5 ounce) link bulk italian sausage
• 2 tablespoons grapeseed oil
• 1/2 cup pizza sauce
• 1/3 cup shredded mozzarella cheese
• 24 slices pepperoni
• 1/3 cup shredded mozzarella cheese
• 1 tablespoon butter, softened (optional)
• 1/8 teaspoon italian seasoning (optional)
• 1/8 teaspoon garlic powder (optional)

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs 15 mins


• sprinkle yeast and brown sugar over warm water in the bowl of a stand mixer fitted with a dough hook. let stand 5 to 10 minutes until the yeast softens and begins to form a creamy foam.
• turn mixer to the lowest setting and slowly add 2 cups flour 1/2 cup at a time. add garlic salt and 1/4 cup butter. integrate remaining 2 cups flour and knead until dough is smooth and elastic, 5 to 7 minutes.
• coat a large glass bowl with 1 tablespoon grapeseed oil. shape dough into a ball and place in bowl, turning to coat all sides with oil. spray a piece of plastic wrap with cooking spray and loosely cover bowl. cover bowl with a towel and let rise in a warm area until dough has doubled in size, about 45 minutes. punch down dough and allow to rest for 20 minutes.
• while dough is resting, heat a skillet over medium heat; cook and stir bulk sausage until browned and crumbly, about 5 minutes. transfer cooked sausage to a bowl with a slotted spoon, retaining drippings in the skillet. fry italian sausage link in drippings until browned and no longer pink in the center, about 10 minutes. slice sausage.
• preheat oven to 400 degrees f (200 degrees c). grease a 12-inch cast iron skillet with 2 tablespoons grapeseed oil.
• press dough into and up the sides of the prepared skillet. poke holes in dough with a fork to prevent air . spread pizza sauce around the base of the crust. sprinkle 1/3 cup mozzarella cheese over sauce; layer half the bulk sausage, half the sliced sausage, and half the pepperoni over cheese. repeat the layers of meat. top with remaining 1/3 cup mozzarella cheese.
• bake in preheated oven on the bottom rack until crust is golden brown, about 25 minutes. brush crust with 1 tablespoon butter; season with italian seasoning and garlic powder. remove pizza from skillet and let rest for 3 to 5 minutes before slicing.

sweet and tangy apple lamb chops

Ingredients

• Servings: 4
• 3 tablespoons brown sugar
• 2 tablespoons honey mustard
• 1 teaspoon mustard powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper (optional)
• 1/2 teaspoon garlic powder
• 1 pound lamb chops
• 2 tablespoons butter
• 3/4 cup apple

Recipe

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


• mix brown sugar, honey mustard, mustard powder, cumin, cayenne pepper, and garlic powder together in a small bowl; rub lamb chops and let sit on a plate for flavors to dissolve into lamb chops, about 10 minutes.
• melt butter in a large skillet over medium heat; add apple . arrange coated lamb chops in the skillet; cook until lamb chops are browned, 5 to 7 minutes per side. an instant-read thermometer inserted into the center should read at least 145 degrees f (63 degrees c).

Danielle's Seafood Chowder

Ingredients

• Servings: 8
• 1/3 cup butter
• 1 teaspoon olive oil
• 1 onion, minced
• 1/3 cup all-purpose flour
• 1 quart half-and-half, or as needed
• 2 cups bar clams, drained with juice reserved
• 1/3 cup grated parmigiano-reggiano cheese
• 2 potatoes, cubed
• 2 cups cream-style corn
• 1 large ear corn, kernels cut from the cob
• 1 cup sliced cherry tomatoes
• 1 1/2 cups water, or as needed
• sea salt and coarsely ground black pepper to taste
• 1 fresh haddock fillet, cut into 1-inch pieces
• 2 cups large shrimp, peeled and deveined
• 1 cup canned lobster meat, with juice

Recipe

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


• melt butter with olive oil in a large pot over medium-low heat; stir in onion and sautã© until translucent, about 5 minutes. whisk flour into butter mixture; whisk in half-and-half and juice from drained clams.
• stir parmigiano-reggiano cheese into onion mixture until melted, about 2 minutes; stir in potatoes, cream-style corn, corn kernels, and cherry tomatoes. if soup is very thick, stir in water, about 1/2 cup at a time, as desired; bring soup to a simmer and cook until potatoes are tender, about 15 minutes. season with sea salt and pepper.
• stir drained clams, haddock, and shrimp into soup; simmer until haddock and shrimp are fully cooked for 5 minutes. stir in lobster and its juice; cook just until heated through.

Best Mac 'n Cheese Ever!

Ingredients

• Servings: 1
• cooking spray
• 1 (16 ounce) package elbow macaroni
• 1 cup evaporated milk
• 4 extra large eggs
• 1 (16 ounce) container sour cream
• 2 teaspoons seasoned salt
• 2 teaspoons ground black pepper
• 2 cups shredded cheddar cheese
• 2 cups shredded cheddar-monterey jack cheese blend
• 6 slices processed cheese food (such as velveeta®), torn into 4 pieces
• 1/2 cup butter, melted

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• preheat oven to 350 degrees f (175 degrees c). spray a 9x13-inch baking dish with cooking spray.
• bring a large pot of lightly salted water to a boil. cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. drain; pour macaroni into the prepared dish.
• beat eggs, sour cream, seasoned salt, and black pepper into a smooth mixture; stir cheddar cheese and cheddar-monterey jack cheese into mixture until thoroughly combined. pour over macaroni and mix well. top casserole with torn pieces of processed cheese. drizzle melted butter over casserole, especially along the sides.
• bake in the preheated oven until casserole is bubbling and cheese has melted, about 30 minutes.

lobster newburg

Ingredients

• Servings: 4
• 2 egg yolks, beaten
• 1/2 cup heavy cream
• 1/4 cup butter or margarine
• 2 tablespoons dry or
• 1/2 teaspoon salt
• 1 pinch cayenne pepper
• 1 pinch ground nutmeg
• 3/4 pound cooked lobster meat, broken into chunks

Recipe

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


• in a small bowl, whisk together egg yolks and heavy cream until well blended. set aside. melt butter in a saucepan over low heat. stir in the egg yolk mixture and . cook, stirring constantly until the mixture thickens. do not boil.
• remove from heat, and season with salt, cayenne, and nutmeg. add lobster. return pan to low heat, and cook gently until heated through. serve hot over slices of buttered toast.

spicy lime and dill grilled fish

Ingredients

• Servings: 4
• cooking spray
• 2 pounds haddock fillets, each cut into thirds
• 6 tablespoons butter, melted
• 1 limes, juiced (with pulp)
• 1 tablespoon dried dill weed
• 1 teaspoon kosher salt
• 1 teaspoon red pepper flakes
• 1 onion, sliced crosswise 1/8-inch thick

Recipe

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


• preheat grill for medium heat and lightly oil the grate.
• lay 4 8x10-inch pieces of aluminum foil a flat work surface and spray with cooking spray.
• arrange equal amounts of the haddock into the center of each foil square.
• stir butter, lime juice, dill, kosher salt, and red pepper flakes together in a small bowl; drizzle evenly over each portion of fish. top each portion with onion slices.
• bring opposing ends of the foil together and roll together to form a seam. roll ends toward fish to seal packets.
• cook packets on the preheated grill until fish flakes easily with a fork, 5 to 7 minutes per side.

Leek And Potato Chowder

Ingredients

• Servings: 6
• 3 leeks
• 6 tablespoons butter, divided
• 1/4 cup all-purpose flour
• 2 (15 ounce) cans chicken broth
• 5 small red potatoes, peeled and diced
• 2 slices crispy cooked bacon, chopped
• salt and ground black pepper to taste
• 1/2 cup water as needed
• 1 cup half-and-half

Recipe

Preparation Time: 10 mins Cook Time: 3 hrs 15 mins

Ready Time: 3 hrs 25 mins


• clean leeks by cutting off the roots and the tips of the leaves. make a vertical cut from the root end to the tops, being careful to not cut through completely. the leeks will now open like the pages of a book, and any mud can be cleaned out between the leaves under the faucet. slice the cleaned leeks into quarter-inch strips.
• melt half the butter in a skillet over medium-high heat. saute leeks in hot butter until wilted, 3 to 5 minutes; transfer to a slow cooker.
• melt remaining butter in the same skillet over low heat. gradually whisk flour into the melted butter until the mixture forms a clump of dough. slowly stream chicken broth into the skillet, continually whisking until the broth is entirely incorporated; pour over the mixture in the slow cooker. add bacon and potatoes to the slow cooker. season mixture with salt and pepper; stir.
• cook on low until the potatoes are soft, stirring water into the mixture if it gets too thick, at least 2 hours. stir half-and-half into the mixture and continue cooking for 1 hour more.

Banana Tortilla Snacks

Ingredients

• Servings: 1
• 1 (6 inch) flour tortilla
• 2 tablespoons peanut butter
• 1 tablespoon honey
• 1 banana
• 2 tablespoons raisins

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• lay tortilla flat. spread peanut butter and honey on tortilla. place banana in the middle and sprinkle in the raisins. wrap, and serve.

Asparagus And Mushroom Puff Pastry Pie

Ingredients

• Servings: 8
• 1/2 cup butter
• 2 bunches fresh asparagus, trimmed and cut into 1 inch pieces
• 6 cloves garlic, diced
• 1 pound sliced fresh mushrooms
• 1 cup prepared hollandaise sauce
• 1 (17.25 ounce) package frozen puff pastry, thawed

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat the oven to 400 degrees f (200 degrees c).
• melt the butter in a large skillet over medium heat. add the asparagus, and cook for about 10 minutes. stir in the mushrooms and garlic; cook and stir until the mushrooms are tender. set aside.
• prepare the hollandaise sauce according to package directions. stir into the asparagus and mushrooms.
• lay one sheet of puff pastry out flat in the bottom of a 9x13 inch baking dish, letting any extra dough go up the sides. spread the asparagus mixture evenly over the dough. top with the other sheet of pastry, and pinch the edges together to seal.
• bake for 25 to 30 minutes in the preheated oven, until pastry is golden brown. cool for a few minutes before slicing and serving.

Shrimp And Vegetable Couscous

Ingredients

• Servings: 6
• 1 pound medium shrimp, shelled and deveined, shells reserved
• 2 1/3 cups cold water
• 1/3 cup olive oil
• 2 zucchinis, diced
• 1 eggplant, diced
• salt and ground black pepper to taste
• 1/2 cup diced tomato
• 2 teaspoons olive oil, or as needed
• 2 cups couscous
• 1/2 bunch fresh tarragon, chopped
• 1/2 bunch fresh dill, chopped
• 1 pinch cayenne, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 55 mins


• melt butter in a saucepan over medium-high heat. saute shrimp shells in melted butter until pink and fragrant, 3 to 4 minutes. add water; bring to a simmer, reduce heat to low, and simmer until flavors combine, about 20 minutes.
• heat 1/3 cup olive oil in a large skillet over medium-high heat. saute zucchini and eggplant with a pinch of salt and pepper in hot oil until soft, 6 to 7 minutes. clear a space in the center of the skillet. add tomato; saute in the center of the skillet until slightly caramelized, 3 to 4 minutes. add garlic to the skillet; cook and stir all vegetables together until garlic is fragrant, about 1 minute.
• heat 2 teaspoons oil in a skillet over medium-high heat. saute shrimp in hot oil until shrimp are pink, about 1 minute per side.
• combine vegetable mixture, shrimp, couscous, tarragon, and dill together in a bowl. season with salt, black pepper, and cayenne pepper. scrape down the sides of the bowl and pat mixture into a flat shape.
• pour hot shrimp stock through a strainer into couscous mixture, discarding strained shells. cover the bowl with aluminum foil and let sit until couscous is tender and fluffy, about 5 minutes. toss.

Potato Bacon Clam Chowder

Ingredients

• Servings: 4
• 4 slices bacon, diced
• 1 tablespoon butter, or as needed
• 1/4 cup diced onion
• 2 cups cubed, red skin-on potatoes
• 1 (8 ounce) bottle clam juice, divided
• 1/4 cup diced celery
• 1/4 cup diced carrots
• 1/4 cup diced mushrooms
• 1 1/2 teaspoons ground black pepper
• 1 teaspoon salt
• 1/2 cup butter
• 1 cup all-purpose flour
• 2 cups whole milk
• 1 pint half-and-half
• 1 cup heavy whipping cream, or to taste
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried dill weed
• 2 (6.5 ounce) cans minced clams
• 6 leaves spinach, or more to taste
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• place bacon in a large, heavy saucepan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. drain bacon slices on paper towels. pour bacon drippings into bowl and reserve.
• melt 1 tablespoon butter in the same saucepan over medium-high heat. cook and stir onions in hot butter until soft, 5 to 8 minutes. add potatoes, 1/2 the bottle of clam juice, celery, carrots, mushrooms, 1 1/2 teaspoons pepper, and 1 teaspoon salt. bring to a simmer, reduce heat to medium-low, cover the saucepan, and cook until vegetables are just tender, about 15 minutes.
• melt 1/2 cup butter in a large pot over medium heat. whisk flour into melted butter until smooth. whisk milk, half-and-half, and cream into flour mixture until smooth and slightly thickened, about 10 minutes. stir vegetable mixture, bay leaves, thyme, and dill into cream mixture. bring to a simmer, reduce heat to medium-low, and simmer until vegetables are tender and chowder is hot, 15 minutes.
• stir minced clams, spinach leaves, and reserved bacon drippings into chowder. cook until clams are heated through, 3 to 5 minutes. season with salt and pepper to taste.

jane's ham puffs

Ingredients

• Servings: 6
• 1 1/2 cups chopped cooked ham
• 8 ounces shredded cheddar cheese
• 1 small green bell pepper, chopped
• 1 small onion, finely chopped
• 1 1/4 cups milk
• 1/2 cup crushed buttery round crackers
• 2 egg yolks
• 2 egg whites
• 1 (1 ounce) packet mushroom sauce mix

Recipe

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


• preheat the oven to 325 degrees f (165 degrees c). grease six (6 ounce) ramekins.
• in a medium bowl, toss together the ham, cheddar cheese, bell pepper, and onion. stir in the milk, cracker crumbs, and egg yolks. in a separate bowl, whip egg whites with an electric mixer until stiff. fold into the ham and cheese mixture. spoon the mixture into the prepared ramekins. place the ramekins on a baking sheet.
• bake for 40 to 50 minutes in the preheated oven, until puffed and golden. prepare the mushroom sauce according to package directions.
• when the puffs are done, turn them out serving plates, and top with mushroom sauce.

malted milk waffles

Ingredients

• Servings: 6
• 1/3 cup malted milk powder
• 2 1/2 cups buttermilk pancake mix
• 2 tablespoons white sugar
• 2 eggs, separated
• 1 1/3 cups buttermilk
• 1/2 cup butter, melted

Recipe

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


• in a large bowl, stir together malted milk powder, pancake mix and white sugar. in a separate bowl, beat egg whites until stiff peaks form; set aside.
• add egg yolks, buttermilk and butter to dry ingredients; mix well. fold in egg whites.
• spray preheated waffle iron with non-stick cooking spray. pour batter hot waffle iron. cook until golden brown. serve warm.

Blueberry Flavored Waffles

Ingredients

• Servings: 4
• 2 cups all-purpose flour
• 3 teaspoons white sugar
• 1 tablespoon baking soda
• 2 eggs
• 1 cup buttermilk
• 1/3 cup butter, melted
• 1 cup blueberries
• 1 blueberry yogurt

Recipe

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


• preheat a lightly greased waffle iron.
• in a medium bowl, mix flour, sugar and baking soda. in a small bowl, whisk together eggs, buttermilk and butter. stir into the flour mixture, along with blueberries and blueberry yogurt.
• pour mixture into waffle iron in batches, and cook until crisp and golden brown.

Leona's Lefse

Ingredients

• Servings: 6
• 7 yukon gold potatoes
• 1/4 cup butter, melted
• 1 teaspoon white sugar
• 1 cup all-purpose flour

Recipe

Preparation Time: 5 mins Cook Time: 3 mins Ready Time: 8 mins


• place the unpeeled potatoes in cold water and bring to a boil. when potatoes are almost soft, drain water and allow potatoes to cool. make sure the potatoes do not get too soft, or they will be too wet and the lefse will be hard. peel and mash the potatoes. measure out 4 cups; set aside and allow to cool.
• preheat your cast iron or electric skillet to a medium setting. stir the butter and sugar into 4 cups mashed potatoes. add about one cup of flour and mix it into the potatoes. the amount of flour needs to be varied a little according to how moist the mashed potatoes are, the less flour you use the better, but you don't want the mixture to be sticky.
• flour your pastry board and rolling pin. make a ball of lefse dough about the size of a small apple and roll it out into a very thin circle. it should be as thin as a crepe, and will tear easily unless you are very careful.
• heat a skillet or frying pan over medium-high heat. lightly brown the lefse on both sides on your skillet, from 1 to 3 minutes per side. roll up and serve with the filling of your choice.

Juicy Steak

Ingredients

• Servings: 1
• 1 tablespoon butter
• 1 (1/2 pound) frozen delmonico (rib-eye) steak
• 1 tablespoon worcestershire sauce, or to taste
• 1 teaspoon meat tenderizer
• 1 clove garlic, minced
• salt and black pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• preheat your oven's broiler. spread half of the butter on top of the frozen steak. pour worcestershire sauce over, and sprinkle liberally with meat tenderizer, garlic, salt and pepper.
• place steak on a roasting pan. broil for 6 to 8 minutes, remove steak from the oven, and flip over. spread butter and season just like the other side. return to the broiler, and continue cooking for 6 to 8 minutes, or to desired doneness.

baked pasta primavera

Ingredients

• Servings: 8
• 8 ounces dried fettuccine or linguine pasta
• 1 cup shredded carrots*
• 1 cup fresh or frozen peas
• 1 cup sliced yellow squash
• 1 cup fresh asparagus spears, cut into 1-inch pieces
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1 cup lowfat milk
• 1/2 cup reduced-sodium chicken broth
• 4 ounces herbed goat cheese
• 1/2 cup cherry tomatoes, halved
• 1/2 cup grated parmesan cheese, divided
• 1 tablespoon snipped fresh basil
• 1 tablespoon snipped fresh oregano
• 1/4 cup sliced almonds

Recipe

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


• preheat oven to 400 degrees f. line a 2-quart rectangular baking dish with reynolds wrap® pan lining paper, parchment side up. no need to grease dish.
• cook the pasta according to package directions in a dutch oven, adding the carrots, peas, squash, and/or asparagus for the last 3 minutes of cooking time. drain, reserving 1/4 cup of the pasta water. return the pasta mixture to the dutch oven. cover and set aside.
• melt butter in a medium saucepan; whisk in flour and salt. whisk in the milk, chicken broth, and goat cheese. cook and stir over medium heat until thickened and bubbly. cook and stir 1 minute more. stir in the reserved pasta water, tomatoes, 1/4 cup of the parmesan cheese, basil, and oregano.
• pour milk mixture over the pasta mixture, tossing to coat. spoon pasta mixture into prepared baking dish. sprinkle with the almonds and remaining 1/4 cup parmesan cheese.
• bake 15 to 20 minutes or until the mixture just starts to turn golden and the sauce is bubbly.

oven-baked chicken

Ingredients

• Servings: 5
• 1 tablespoon butter or margarine
• 2/3 cup original bisquick® mix
• 1 1/2 teaspoons paprika
• 1 1/4 teaspoons salt
• 1/4 teaspoon pepper
• 1 (3 to 3 1/2 pound) cut-up whole chicken

Recipe

Preparation Time: 10 mins Ready Time: 1 hr


• heat oven to 425 degrees f. melt butter in rectangular baking dish, 13x9x2 inches, in oven.
• stir together bisquick, paprika, salt and pepper; coat chicken. place skin sides down in dish (dish and butter should be hot).
• bake 35 minutes; turn chicken. bake about 15 minutes longer or until juice is no longer pink when centers of thickest pieces are cut.

crab and swiss omelet

Ingredients

• Servings: 2
• 2 tablespoons butter
• 1/2 cup sliced fresh mushrooms
• 4 eggs, separated
• 2 tablespoons milk
• 1 cup cooked crabmeat
• 1 cup shredded swiss cheese

Recipe

Preparation Time: 10 mins Cook Time: 12 mins Ready Time: 22 mins


• melt butter in a large nonstick skillet over medium-high heat. stir in mushrooms, and cook until tender, about 5 minutes. using a slotted spoon, transfer mushrooms to plate. remove skillet from heat.
• in a small bowl, beat egg yolks and milk to blend. in a separate bowl, beat egg whites with a dry beater until soft peaks form. fold yolk mixture into whites.
• return skillet to medium-high heat. when butter sizzles, pour egg mixture into skillet. sprinkle mushrooms and crab meat evenly over the top. cook until omelet begins to set, about 3 minutes. sprinkle with swiss cheese. using a large spatula, fold omelet over, forming semicircle. cover skillet; cook until omelet puffs and is cooked through, about 3 minutes. slide omelet large plate.

Grilled Spaghetti Sandwich

Ingredients

• Servings: 2
• 1/4 cup butter
• garlic powder, or to taste
• 2 hoagie rolls
• 8 thin slices mozzarella cheese
• 2 cups cold cooked spaghetti
• 1 cup spaghetti sauce

Recipe

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


• melt butter with garlic powder in a large skillet.
• cut a slice of the crust off the top and bottom of each hoagie roll. brush the cut sides with some of the garlic-flavored butter.
• split the rolls and line the insides with mozzarella cheese slices. mix spaghetti and spaghetti sauce together in a bowl; divide between the hoagie rolls and sandwich the rolls around the cheese and pasta mixture.
• grill the sandwiches in the skillet until the cheese melts completely, about 5 minutes per side.

Almond Wild Rice

Ingredients

• Servings: 10
• cooking spray
• 2 1/2 cups chicken broth
• 1 1/2 cups brown and wild rice mix
• 3 tablespoons butter
• 1 cup slivered almonds
• 2 tablespoons dried parsley
• 1 cup sweetened dried cranberries (such as craisins®)
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Recipe

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

Ready Time: 1 hr 25 mins


• preheat oven to 375 degrees f (190 degrees c). spray an 8-inch square baking dish with cooking spray.
• bring chicken broth to a boil in a saucepan.
• pour rice mix into the prepared baking dish. carefully pour boiling chicken broth over the rice. cover the dish with aluminum foil.
• bake in preheated oven until rice is tender, about 1 hour.
• melt butter in a skillet over medium heat. cook and stir almonds in hot butter until they start to color, 3 to 5 minutes. sprinkle parsley over the almonds; continue to cook and stir until the almonds are lightly browned, another 3 to 5 minutes.
• mix the baked rice, the almond mixture, cranberries, salt, and pepper in a large bowl; toss to serve.

Chicken Wing Soup

Ingredients

• Servings: 6
• 2 (12 ounce) cans chicken chunks, drained
• 1/2 cup hot sauce
• 1/4 cup butter
• 2 small onions, diced
• 5 stalks celery, diced
• 2 cups water
• 3/4 cup all-purpose flour
• 3/4 cup milk
• 2 cubes chicken bouillon
• 6 ounces processed cheese (such as velveeta®), cubed

Recipe

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


• shred chicken with a fork in a bowl and add hot sauce; stir to combine.
• melt butter in a small skillet over medium heat; cook and stir onions and celery in melted butter until tender, about 10 minutes.
• mix water, flour, milk, and chicken bouillon in a large pot until smooth. add processed cheese, shredded chicken, and onion mixture.
• heat soup over low heat until cheese is melted, about 30 minutes. stir often.

easy weeknight creamy chicken alfredo

Ingredients

• Servings: 4
• 8 ounces uncooked fettuccine
• 1 (20 ounce) package boneless skinless chicken breasts, cut into 3/4-inch pieces
• 1 (9 ounce) pouch progresso™ recipe starters™ creamy parmesan basil cooking sauce
• 1/2 cup grated parmesan cheese
• 1/4 cup whipping cream or half-and-half

Recipe

Preparation Time: 10 mins Ready Time: 20 mins


• cook and drain fettuccine as directed on package.
• in 12-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat. add chicken; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. cook 5 to 6 minutes, stirring frequently, until chicken is no longer pink in center. add butter and garlic; cook until garlic is softened. stir in cooking sauce, parmesan cheese and cream. simmer 5 to 8 minutes, stirring occasionally, until well blended.
• serve over fettuccine.

simple salmon cakes made with oatmeal

Ingredients

• Servings: 4
• 2 (6 ounce) cans boneless, skinless salmon, drained
• 1 egg, beaten
• 2 tablespoons chopped onion, or more to taste
• 3/4 cup quick-cooking oats, or as needed
• 2 tablespoons canola oil, or to taste
• 1 tablespoon butter
• salt and ground black pepper to taste

Recipe

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


• mix salmon, egg, and chopped onion in a bowl with your hand; add oats incrementally, mixing until the mixture holds together and it not overly moist. shape the mixture into 4 patties.
• heat oil and butter together in a skillet over medium heat until the butter is melted and the mixture is hot. fry patties in oil mixture until browned and heated through, about 7 minutes per side.

chicken alfredo zucchini boats

Ingredients

• Servings: 4
• 3 medium zucchini, halved lengthwise
• 2 (4 ounce) skinless, boneless chicken breast halves, cut into bite-size pieces
• 2 tablespoons butter
• 1/4 cup chopped onion
• 5 sliced fresh mushrooms
• 1/4 cup bite-size broccoli florets
• 1 (15 ounce) jar classico® creamy alfredo sauce
• ground black pepper to taste
• 1 roma (plum) tomato, thinly sliced
• shredded mozzarella cheese
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). spray a rimmed baking sheet with cooking spray.
• slice zucchini in half lengthwise and remove inner flesh with a small scoop or spoon leaving a 1/2-inch thick shell. chop the zucchini flesh and reserve.
• lightly oil a non-stick skillet and set over medium heat. add chicken; cook and stir until beginning to brown, about 5 minutes. remove chicken from pan.
• melt butter in skillet. add onions, mushrooms, and broccoli. cook and stir until onions are soft and broccoli is crisp tender, about 8 minutes. add reserved zucchini flesh and chicken; continue to cook about 5 more minutes.
• stir in the alfredo sauce and bring to a low simmer; simmer 5 minutes. season with pepper.
• fill zucchini boats with alfredo mixture; place on prepared baking sheet. top with 1 tablespoon shredded mozzarella cheese, tomato slice, and parmesan cheese.
• bake until zucchini are tender and cheese has melted, about 20 minutes. let cool 5 minutes before serving.

blueberry egg and cheese bagel

Ingredients

• Servings: 1
• 1 blueberry bagel, split
• 1 teaspoon butter
• 1 egg
• salt and pepper to taste
• 1 slice american cheese

Recipe

Preparation Time: 2 mins Cook Time: 3 mins Ready Time: 5 mins


• toast bagel to desired doneness. spread with butter.
• meanwhile, cook egg to desired doneness on a hotplate or in a microwave; salt and pepper to taste.
• to assemble, place the slice of american cheese the cut side of the bottom half of the bagel. place the cooked egg on top of the cheese, and top with the remaining half of bagel.

zucchini soup with curry spices

Ingredients

• Servings: 4
• 1 1/2 pounds zucchini, sliced
• 1 tablespoon butter
• 1 large onion, finely chopped
• 1 (1 inch) piece fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon mustard seeds
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon cayenne pepper
• sea salt to taste
• freshly ground black pepper to taste
• 1 cup vegetable stock
• 1/4 cup chopped fresh cilantro
• 4 cinnamon sticks (optional)

Recipe

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


• place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. bring water to a boil. add zucchini, cover, and steam until slightly tender, 5 to 6 minutes.
• heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender and translucent, 5 to 10 minutes.
• mix grated ginger, cumin, coriander, mustard seeds, ground cinnamon, turmeric, cardamom, cayenne pepper, sea salt, and black pepper in a small bowl. mix spice mixture into onions until coated.
• mix zucchini into onion mixture; cook and stir until heated through, 2 to 3 minutes. pour vegetable stock over zucchini mixture; stir well. simmer until vegetables are tender, 8 to 10 minutes.
• pour zucchini mixture 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.
• pour soup into 4 serving bowls; garnish each bowl with 1 tablespoon cilantro and 1 cinnamon stick.

fall harvest soup!

Ingredients

• Servings: 8
• 1 tablespoon butter
• 2 onions, chopped
• 6 cups chicken broth
• 1 large sweet potato, peeled and chopped
• 2 large carrots, peeled and chopped
• 1 apple, cored and chopped
• 1 pear, cored and chopped
• 1 cup chopped red bell pepper
• 1 (15 ounce) can pumpkin puree
• 1/2 cup evaporated milk (optional)
• 1 tablespoon honey
• 1 1/2 teaspoons ground allspice
• 1 1/2 teaspoons ground nutmeg
• 1 1/2 teaspoons ground cloves
• 1 1/2 teaspoons ground cinnamon
• salt and ground black pepper to taste
• 8 leaves fresh basil for garnish

Recipe

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


• melt butter in a large soup pot over medium heat; cook onions in butter, stirring frequently, until lightly golden brown, about 15 minutes. pour chicken broth into onions and bring to a boil.
• reduce heat to low, stir sweet potato and carrots into broth mixture; simmer until vegetables are tender, about 10 minutes. stir apple, pear, and red pepper into the mixture; simmer until softened, about 5 more minutes. use an immersion blender to blend the mixture into a smooth puree.
• stir pumpkin puree, evaporated milk, honey, allspice, nutmeg, cloves, cinnamon, salt, and black pepper into soup; puree again with the immersion blender. ladle into bowls; garnish each serving with a basil leaf.