Butternut Chicken And Banana Soup

Ingredients

• Servings: 12
• 2 tablespoons coconut oil
• 6 skinless, boneless chicken breast halves, cut into chunks
• 2 cups chopped celery
• 1/2 cup chopped red onion
• 2 tablespoons curry powder
• 4 cloves garlic, minced
• 4 cups chicken broth
• 2 cups water
• 1 (15 ounce) can light coconut milk
• 2 cups butternut squash cubes
• 2 (10 ounce) cans diced tomatoes with green chile peppers
• 3/4 cup sweetened shredded coconut
• 2 firm bananas, thickly sliced

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• melt coconut oil in a large pot over medium-high heat. saute chicken in hot oil until browned completely, about 5 minutes; add celery, onion, curry powder, and garlic and continue to saute until the onion is tender, 8 to 10 minutes more.
• pour chicken broth, water, and coconut milk into the pot; add butternut squash, diced tomatoes with green chile peppers, and coconut. bring the liquid to a boil, reduce heat to medium-low, and cook the soup at a simmer until the squash is soft, about 40 minutes.
• stir sliced bananas into the soup; simmer until soft, about 5 minutes more.

oklahoma tamale casserole

Ingredients

• Servings: 8
• 3 slices bacon
• 16 canned beef tamales, cut into 2-inch pieces
• 4 cups diced cooked chicken
• 2 cups whole kernel corn, drained
• 2 cups canned tomatoes, drained
• 1 cup raisins
• 1/2 cup stuffed green olives
• 1 tablespoon chili powder
• 1/2 teaspoon salt
• 1/4 cup butter
• 1 cup chicken broth
• 1 teaspoon worcestershire sauce
• 2 cups shredded sharp cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 15 mins


• in a skillet over medium heat, fry the bacon until evenly brown and crisp. drain, crumble, and set aside.
• preheat oven to 350 degrees f (175 degrees c). lightly grease a 4 quart casserole dish.
• in a large bowl, mix the tamales, chicken, corn, tomatoes, raisins, and olives. season with chili powder and salt. transfer to the prepared casserole dish. dot with butter. in a separate bowl, mix the chicken broth and worcestershire sauce. pour over the casserole.
• bake 45 minutes in the preheated oven. top with cheddar cheese, and continue baking 15 minutes, or until cheese is melted and lightly browned.

blackened catfish and spicy rice

Ingredients

• Servings: 4
• 1 cup white rice
• 2 cups water
• 1 teaspoon seasoning
• 1/2 teaspoon hot pepper sauce
• 1 teaspoon ground thyme
• 1 teaspoon ground black pepper
• 1 teaspoon ground cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried dill weed
• 1/4 teaspoon lemon pepper
• 2 (8 ounce) fillets catfish
• 1/2 cup butter, melted
• 1 teaspoon lemon juice, or to taste

Recipe

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


• bring the rice, water, seasoning, and hot pepper sauce to a boil in a saucepan. reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
• while rice is cooking, mix thyme, black pepper, cayenne pepper, salt, garlic powder, onion powder, paprika, dill weed, and lemon pepper in a bowl until well blended. brush catfish fillets with butter and sprinkle with seasoning mixture other both sides.
• heat any remaining melted butter in a large skillet over medium-high heat; pan-fry seasoned catfish in butter until fish is easily flaked with a fork, 4 to 5 minutes per side.
• serve catfish over a plate of seasoned rice. pour leftover butter from the skillet over fish and sprinkle with lemon juice.

Grilled Arms (halloween Recipe For Scallops, Bacon, And White Asparagus)

Ingredients

• Servings: 4
• 2 large spears white asparagus
• 2 small spears white asparagus
• 8 slices bacon
• 1/4 cup dry white
• 1/3 cup lemon juice, divided
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh parsley
• 1 tablespoon unsalted butter
• salt and ground black pepper, to taste
• 8 large sea scallops, tough ligament removed if attached
• 1 lemon - cut into wedges, for garnish

Recipe

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


• bring a pot of water to boil. cook asparagus in boiling water until tender, about 4 minutes. drain and rinse asparagus in cold water until cool. cut asparagus spears into 1/4-inch long pieces.
• fry bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. remove the bacon to drain on paper towels.
• return skillet to stove top; raise heat to high and add , 1/4 cup lemon juice, tarragon, parsley, butter, salt, and pepper to bacon drippings. when mixture begins to steam, arrange scallops in skillet, making sure they don't touch each other. cook until bottoms are golden, about 2 minutes; flip scallops and repeat cooking on other side.
• remove scallops and arrange on serving dish; remove any remaining bits of tarragon and parsley from the sides of scallops. drizzle remaining 1 1/2 tablespoons lemon juice evenly over scallops.
• cut bacon to approximate size of scallops. place 1 piece of bacon over each scallop; arrange 1 large slice and 1 small slice of asparagus on top of each bacon piece to resemble a cross-section of an arm with the bones sticking out. serve with lemon wedges.

Cheesy Potato Leek Soup

Ingredients

• Servings: 8
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 leeks, minced
• 1 sweet onion, chopped
• 12 cloves garlic, minced
• 4 large fresh bay leaves
• 1 teaspoon ground coriander
• 5 russet potatoes, cut into bite-size pieces
• 1 cube chicken bouillon
• 1 quart chicken stock, or as needed
• 1/2 pound shredded colby-monterey jack cheese
• 1 cup heavy whipping cream
• salt and ground black pepper to taste
• 1/4 cup chopped fresh chives, or more to taste

Recipe

Preparation Time: 20 mins Cook Time: 45 mins Ready Time: 1 hr 5 mins


• melt butter and olive oil in a large pot over medium-high heat. saute leeks, onion, garlic, bay leaves, and coriander in hot butter and oil until softened and translucent, about 7 minutes. add potatoes and chicken bouillon to the pot and pour enough chicken stock over the top to cover vegetables. bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until vegetables are tender, about 20 minutes.
• mash potatoes to desired consistency with a potato masher. stir colby-monterey jack cheese and cream into potato mixture, return soup to a simmer, and cook until cheese melts and soup is hot, about 15 minutes more. season with salt and pepper. remove and discard bay leaves.
• ladle soup into bowls and top with chives.

ragin' pasta

Ingredients

• Servings: 4
• 1/2 pound fettuccine
• 1/4 cup butter
• 2 cloves garlic, minced
• 1/4 cup sliced smoked sausage
• 2 roma tomatoes, diced
• 1 cup broccoli florets
• 1/2 green bell pepper, chopped
• 4 mushrooms, sliced
• 3 green onions, chopped
• 1 cup cubed cooked chicken breast
• 1/2 pound medium shrimp, peeled and deveined
• 1/4 cup white
• 2 teaspoons seasoning
• 3/4 cup milk
• 1/4 cup grated parmesan cheese
• fresh ground black pepper to taste
• 2 tablespoons grated parmesan cheese

Recipe

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


• bring a large pot of lightly salted water to a rolling boil.
• boil the fettuccine until cooked through yet firm to the bite, about 8 minutes; drain and transfer pasta to a large serving bowl.
• heat the butter and garlic in a large skillet over medium-high heat; stir in the sausage, tomatoes, broccoli, bell pepper, mushrooms and green onion.
• cook and stir until the sausage is browned and vegetables are tender.
• stir in chicken, shrimp, white , seasoning, milk, and 1/4 cup parmesan cheese. cook and stir until shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes.
• serve over pasta and sprinkle with pepper and 2 tablespoons parmesan cheese.

basic potato soup

Ingredients

• Servings: 8
• 6 large red potatoes, cut into cubes, or more to taste
• 1 tablespoon vegetable oil
• 1 white onion, chopped
• 8 slices turkey bacon, chopped
• 1/4 cup hot water
• 2 cubes chicken bouillon, or more to taste
• 20 fluid ounces evaporated milk
• 1 1/2 tablespoons garlic salt
• 1/2 cup butter

Recipe

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


• place potatoes into a large pot and add enough water to cover; bring to a boil and cook until tender, 15 to 20 minutes.
• heat vegetable oil in a skillet over medium-high heat; saute onion and turkey bacon until browned, 5 to 10 minutes.
• mix water and chicken bouillon together in a bowl, stirring and breaking cubes apart with a fork, until dissolved. stir evaporated milk and garlic salt into bouillon mixture.
• drain potatoes, setting about 1/8 aside in a bowl. mix the potatoes, evaporated milk mixture, onion-bacon mixture, and butter together in a pot until soup is creamy and smooth. add the reserved potatoes to soup, breaking potatoes apart for desired texture. bring soup to a boil; reduce heat and simmer until soup is heated through, 15 to 20 minutes.

spaghetti squash with creamy pumpkin sauce

Ingredients

• Servings: 6
• cooking spray
• 1 spaghetti squash, halved and seeded
• 1/4 cup butter
• 1 shallot, chopped
• 2 cloves garlic, minced
• 1/2 (14.5 ounce) can pumpkin puree
• 1 cup plain greek yogurt
• 1/4 cup grated parmesan cheese
• 1 teaspoon white truffle oil
• salt and ground black pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 55 mins Ready Time: 1 hr 5 mins


• preheat an oven to 350 degrees f (175 degrees c). coat a baking sheet with cooking spray.
• place the squash halves cut-side down the prepared baking sheet.
• bake in the preheated oven until the squash skin is easily pierced with a fork, 40 to 45 minutes. remove from oven and allow to cool. once the squash is cool enough to handle, shred squash flesh from rind using a fork; set aside in a large bowl.
• melt the butter in a skillet over medium heat; cook and stir the shallot and garlic in the hot butter until softened, 3 to 5 minutes. stir the pumpkin puree, greek yogurt, and parmesan cheese with the shallot and garlic until well combined; cook until hot. remove from heat and scrape the sauce into the bowl with the squash. drizzle with the truffle oil; season with salt and pepper.

Slow Cooker Lengua (beef Tongue)

Ingredients

• Servings: 6
• 1 beef tongue
• 1/2 onion
• 2 cloves garlic, or more to taste
• 1 bay leaf
• salt and ground black pepper to taste
• water to cover
• 1 tablespoon butter

Recipe

Preparation Time: 10 mins Cook Time: 8 hrs 5 mins

Ready Time: 8 hrs 15 mins


• place beef tongue, onion, garlic, and bay leaf in the crock of a slow cooker; generously season with salt. pour in enough water to cover beef mixture.
• cook on low for 8 hours.
• transfer beef tongue to a work surface and cool slightly. peel outer layer of skin from beef tongue and remove rough end. chop the meat into bite-size pieces.
• heat butter in a skillet over medium heat; cook and stir beef tongue meat until tender, 5 to 10 minutes. season with salt and pepper.

korean saewoo bokkeumbap (shrimp fried rice)

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 carrot, diced
• 1/2 green bell pepper, diced
• 2 cups shrimp, peeled and deveined
• 1/2 onion, diced
• 1/2 (15.25 ounce) can whole kernel corn, drained
• 2 cloves garlic, thinly sliced
• 1 tablespoon olive oil
• 2 eggs, beaten
• 4 cups cooked rice, cooled - or more to taste
• 2 tablespoons oyster sauce, or more to taste
• 2 tablespoons soy sauce
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1 teaspoon butter, or as needed
• 4 eggs, divided (optional)

Recipe

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


• heat 2 tablespoons olive oil in a large skillet over medium heat and cook and stir carrot and green bell pepper until slightly softened, about 5 minutes; stir shrimp, onion, corn, and garlic into carrot mixture. cook and stir until shrimp turn pink and are no longer translucent, 5 more minutes. pour off any liquid. turn heat to low and let mixture simmer.
• heat 1 tablespoon olive oil in a separate skillet over medium heat; pour 2 beaten eggs into hot oil and scramble the eggs until firm and no longer runny, 2 to 3 minutes. mix scrambled eggs lightly into shrimp and vegetables.
• stir rice, oyster sauce, soy sauce, 1 tablespoon butter, and salt into shrimp mixture, tossing until rice is thoroughly combined with shrimp and vegetables and coated with sauce.
• heat 1 teaspoon butter in a small nonstick skillet over medium heat until butter stops foaming; break 1 of the 4 remaining eggs into the hot butter. cover skillet and let egg cook until the bottom is slightly browned, the yolk is runny, and the top of the white is slightly firm, about 3 minutes. set egg aside. repeat with remaining 3 eggs.
• serve shrimp fried rice topped with fried eggs. for a nice presentation, fill a bowl with 1/4 of the fried rice, press lightly to compact, and turn fried rice out a serving plate in a dome shape; top with a fried egg. repeat with remaining rice and eggs.

tilapia en papillote (tilapia in parchment)

Ingredients

• Servings: 4
• 4 (4 ounce) fillets tilapia
• salt and ground black pepper to taste
• 1 large tomato, chopped
• 3 cloves garlic, finely chopped
• 4 fresh basil leaves, chopped
• 1 1/2 teaspoons capers, drained
• 4 teaspoons lemon juice
• 1/4 cup butter, divided
• 1 cup white
• 1 tablespoon butter, or as needed

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). butter a baking sheet so that the bottoms of the packets will brown when baked.
• prepare 4 sheets of parchment paper by folding each sheet in half and placing a tilapia fillet centered one side of the fold of each sheet. season the tilapia with salt and black pepper. top the fillets with equal amounts of tomato, garlic, basil, and capers. sprinkle lemon juice over the fillets. place 1 tablespoon butter atop the fish. drizzle white over the fillets.
• roll up the sides of the paper first, then the top, leaving 1/2-inch space along one edge; fold to seal. grease the bottoms of the packets with 1 tablespoon butter and arrange on the baking sheet.
• bake in preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.

Honey Glazed Ham

Ingredients

• Servings: 15
• 1 (5 pound) ready-to-eat ham
• 1/4 cup whole cloves
• 1/4 cup dark corn syrup
• 2 cups honey
• 2/3 cup butter

Recipe

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

Ready Time: 1 hr 35 mins


• preheat oven to 325 degrees f (165 degrees c).
• score ham, and stud with the whole cloves. place ham in foil lined pan.
• in the top half of a double boiler, heat the corn syrup, honey and butter. keep glaze warm while baking ham.
• brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. baste ham every 10 to 15 minutes with the honey glaze. during the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. remove from oven, and let sit a few minutes before serving.

beet stump pot

Ingredients

• Servings: 1
• 5 potatoes, peeled and cubed
• 3 tablespoons butter
• salt and pepper to taste
• 1 pound ground beef
• 1 onion, minced
• 1 (15 ounce) can sliced beets, drained

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat an oven to 350 degrees f (175 degrees c).
• place the potatoes into a large pot and cover with salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. drain and allow to steam dry for a minute or two. return potatoes to the pot. mash potatoes and butter using a potato masher. season with salt and pepper.
• heat a large skillet over medium-high heat and stir in the ground beef. stir in the onions when the beef begins to brown. cook and stir until the beef is crumbly, evenly browned, and no longer pink. drain and discard any excess grease. stir in the beets and mashed potato, and spread the mixture into a 9x13-inch baking dish.
• bake in the preheated oven until lightly browned on top, about 20 minutes.

beef tenderloins with mushroom-garlic sauce

Ingredients

• Servings: 4
• 3 tablespoons butter
• 4 (7 ounce) beef tenderloin steaks (1 1/2 inches thick)
• 2 cups sliced baby portabella mushrooms
• 4 cloves garlic, finely chopped
• 2 tablespoons dry white or beef broth
• 1 (9 ounce) pouch progresso™ recipe starters™ creamy portabella mushroom cooking sauce

Recipe

Preparation Time: 10 mins Ready Time: 40 mins


• in 10-inch skillet, melt 1 tablespoon of the butter over medium-high heat. sprinkle steaks with 1/2 teaspoon salt and 1/4 teaspoon pepper. cook steaks 4 to 6 minutes, turning once, until deep brown. reduce heat to low. cover; cook 6 to 8 minutes for medium-rare to medium doneness (don't overcook; beef will continue to cook while standing). remove beef to platter; cover to keep warm.
• increase heat to medium. add remaining 2 tablespoons butter to skillet. add mushrooms. cook 3 to 4 minutes, stirring once or twice and scraping up any browned bits, until tender. add and cooking sauce; heat to boiling. reduce heat; simmer 3 to 5 minutes, stirring occasionally, until sauce is hot.
• serve mushroom sauce over steaks.

parmesan tilapia with a white sauce

Ingredients

• Servings: 4
• 1/4 cup all-purpose flour
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried dill weed
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/2 cup all-purpose flour
• 4 (4 ounce) tilapia fillets
• 2 tablespoons butter
• 1/4 cup dry white
• 1/4 cup milk

Recipe

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


• mix together 1/4 cup flour, parmesan cheese, thyme, dill, and salt in a shallow dish.
• pour 1/2 cup milk and 1/2 cup flour in two separate shallow dishes.
• dip tilapia fillets into plain flour, then milk.
• thoroughly coat the fillets with the seasoned flour; reserve the remaining seasoned flour.
• melt butter in a large skillet over medium-high heat. brown the fillets in the butter, about 2 minutes each side.
• reduce heat to medium-low and continue to cook until the fish is easily flaked with a fork, 2 to 5 minutes more.
• transfer the fillets to a dish.
• increase heat to medium, and pour the remaining seasoned flour into the skillet.
• whisk in white ; cook and stir until reduced and thickened, about 5 minutes.
• gradually stir in 1/4 cup milk. reduce heat to low and allow sauce to simmer for 1 or 2 minutes more.
• spoon sauce over tilapia to serve.

goat and butternut squash stew

Ingredients

• Servings: 4
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon smoked sweet paprika
• 1/2 teaspoon smoked hot paprika
• 1/2 teaspoon ancho chile powder
• 1 (3 pound) bone-in goat shank
• 1/4 teaspoon salt, or more to taste
• 1/4 teaspoon ground black pepper, or to taste
• 2 tablespoons coconut oil
• 1 onion, chopped
• 1 (1 pound) butternut squash, peeled and cut into 1/2-inch cubes
• 4 cloves garlic, minced
• 1 (14 ounce) can diced tomatoes
• 1 1/2 cups water
• 1 cinnamon stick
• 1 pinch saffron

Recipe

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

Ready Time: 2 hrs 5 mins


• mix cumin, coriander, ginger, sweet paprika, smoked sweet paprika, smoked hot paprika, and chile powder together in a bowl.
• rub goat shank with about 1/4 teaspoon salt and 1/4 teaspoon pepper.
• heat coconut oil in a large dutch oven over medium-high heat until melted and shimmering. cook goat shank in hot oil until browned as completely as you can get it, 2 to 3 minutes per side. remove shank to a bowl, reserving oil in the skillet.
• reduce heat under the skillet to low. cook and stir onion in the retained oil until soft, 7 to 10 minutes. add butternut squash and garlic; cook and stir until the garlic is fragrant, about 1 minute. sprinkle the cumin mixture over the squash mixture; cook and stir 1 minute more.
• stir tomatoes, water, cinnamon stick, and saffron into the squash mixture; return goat shank to the dutch oven, bring the liquid to a simmer, and cook until the goat meat is tender and falling from the bone, 90 minutes to 2 hours.
• remove shank from dutch oven to a cutting board. strip meat from the bone and cut into bite-size pieces. discard bone. stir meat into the squash mixture, season with salt and pepper, and cook until the meat is reheated, about 5 minutes.

Cheese Spread With Raspberry Jam

Ingredients

• Servings: 16
• 2 teaspoons butter, or as needed
• 1 cup chopped pecans
• 11 ounces american cheese, shredded
• 8 ounces sharp cheddar cheese, shredded
• 8 ounces extra-sharp cheddar cheese, shredded
• 2/3 cup mayonnaise
• 6 green onions, chopped
• 1 pinch cayenne pepper, or to taste
• 1 (8 ounce) jar raspberry preserves

Recipe

Preparation Time: 20 mins Ready Time: 3 hrs 20 mins


• heat butter in a skillet over medium-low heat; cook and stir pecans in melted butter until toasted and fragrant, 3 to 5 minutes.
• mix pecans, american cheese, sharp cheddar cheese, extra-sharp cheddar cheese, mayonnaise, green onions, and cayenne pepper together in a bowl. press cheese mixture into a tart pan or a spring form pan lined with plastic wrap. chill in refrigerator for flavors to blend, at least 2 hours.
• spread raspberry preserves over the cheese mixture and allow to sit at room temperature before serving, about 1 hour.

Shelli's Lemon Pepper Catfish

Ingredients

• Servings: 2
• 1 tablespoon butter
• 2 teaspoons olive oil
• 2/3 cup chopped green onions
• 2 cloves garlic, minced
• 1/2 teaspoon dried parsley
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/4 cup lemon juice
• 1/4 cup lightly packed brown sugar
• 2 (3 ounce) fillets catfish
• 1 teaspoon brown sugar

Recipe

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


• melt butter with olive oil in a large skillet over medium heat. cook and stir green onions, garlic, parsley, salt, and pepper in the hot oil until vegetables are softened, about 2 minutes. stir lemon juice and 1/4 cup brown sugar into green onion mixture, stirring constantly until sugar is dissolved, about 2 minutes more.
• place catfish fillets into the skillet; cook until catfish easily flakes with a fork, 3 to 4 minutes per side. transfer catfish to a plate and pour remaining lemon juice sauce on top. sprinkle with remaining brown sugar.

shish kabob a la holly

Ingredients

• Servings: 8
• 12 (10 inch) wooden skewers
• 1 green bell pepper, cut into large chunks
• 1 pound peeled and deveined shrimp
• 1 small zucchini, sliced 1/4-inch thick
• 1/2 pound skinless, boneless chicken breast - cut into cubes
• 1/2 pint cherry tomatoes
• 1 pound beef steak, cut into cubes
• 24 pearl onions
• 1/2 pound large fresh mushrooms, halved
• 1/2 cup olive oil
• 1/4 teaspoon garlic powder, or to taste
• salt and ground black pepper to taste
• 1 pound fettuccine
• 2 tablespoons softened butter
• 1/4 teaspoon garlic powder

Recipe

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


• soak the skewers in water for 1 hour.
• each skewer, alternately thread green bell pepper chunks, shrimp, zucchini slices, chicken, cherry tomatoes, steak, onion, mushroom; repeat until skewer is full. drizzle olive oil over the prepared skewers; season with 1/4 teaspoon garlic powder, salt, and black pepper. allow to marinate in refrigerator at least 3 hours, turning every 45 minutes.
• preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• bring a pot of lightly salted water to a rolling boil. cook the fettuccini in the boiling water, stirring occasionally, until cooked through yet firm to the bite, about 8 minutes; drain. toss the hot pasta in a large bowl with the softened butter and 1/4 teaspoon garlic powder.
• while the pasta boils, cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, the shrimp are pink and opaque, and the meat is no longer pink in the center, 10 to 15 minutes. push the cooked meat and vegetables off the skewer the tossed pasta.

Candied Curried Pecans

Ingredients

• Servings: 12
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons garlic powder
• 1 1/4 teaspoons coarse kosher salt, divided
• 3/4 teaspoon curry powder
• 1/4 teaspoon cayenne pepper
• 2 tablespoons honey
• 2 tablespoons unsalted butter
• 3 cups pecan halves

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• preheat oven to 250 degrees f (120 degrees c). line a large-rimmed baking sheet with aluminum foil.
• mix onion powder, garlic powder, 1 teaspoon salt, curry powder, and cayenne pepper together in a small bowl.
• heat honey, butter, and remaining 1/4 teaspoon salt together in a saucepan over medium heat; stir pecans into the honey mixture. remove saucepan from heat and add spice mixture. toss to evenly coat pecans. spread coated pecans in an even layer on the prepared baking sheet.
• bake in the preheated oven until pecans are dry and toasted, about 40 minutes. remove from oven and cool completely. separate pecans.

beef and plum stew (inspired by the hunger games)

Ingredients

• Servings: 10
• 1 tablespoon butter
• 1 yellow onion, cut into large chunks
• 2 cloves garlic, minced
• 4 slices bacon, cut into small pieces
• 2 cups merlot
• 1 cup dried plums, quartered
• 2 cups mushrooms, sliced
• 1 (14.5 ounce) can stewed, diced tomatoes
• 20 ounces cubed beef stew meat
• 1 1/2 teaspoons mustard powder
• 1 teaspoon dried sage
• 1 teaspoon ground cloves
• salt and ground black pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 3 hrs

Ready Time: 3 hrs 30 mins


• melt butter in a large pot over medium heat. cook and stir onion and garlic in the melted butter until lightly brown, 8 to 10 minutes. cook bacon in the onion mixture until browned, 5 to 7 minutes.
• heat in a separate pot over medium heat until simmering. add dried plums to and cook for about 10 minutes. add mushrooms, cover pot, and reduce heat to low.
• cook and stir tomatoes and beef into bacon mixture until beef is browned, about 20 minutes. transfer bacon and beef mixture to the mixture. add mustard powder, sage, cloves, salt, and pepper. cook stew over medium heat for 2 1/2 hours.

three-ingredient baked chicken breasts

Ingredients

• Servings: 4
• 1/4 cup butter, melted
• 1 teaspoon salt
• 4 skinless, boneless chicken breast halves

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). lightly butter a baking dish.
• stir 1/4 cup melted butter and salt together in a bowl.
• arrange chicken in the baking dish. brush butter mixture the chicken until thoroughly coated, pouring any extra over the chicken.
• bake in the preheated oven until no longer pink in the center and the juices run clear, about 30 to 45 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

mac-n-cheese pizza

Ingredients

• Servings: 1
• cooking spray
• 1 (11 ounce) package refrigerated pizza crust
• 1 1/2 cups elbow macaroni
• 1/4 cup butter
• 1 tablespoon all-purpose flour
• milk
• 3/4 pound processed cheese (such as velveeta®), cubed
• 1/2 cup shredded mozzarella cheese

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• preheat oven to 400 degrees f (200 degrees c). spray a 10x15-inch baking sheet with cooking spray. unroll pizza crust and place on the prepared baking pan.
• 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 saucepan over medium heat; cook and stir flour with butter until it has a slightly toasted fragrance, about 2 minutes. whisk in milk and simmer until thickened, whisking constantly, 2 more minutes. stir in processed cheese cubes. let the cheese cubes melt, stirring often, to make a smooth cheese sauce.
• spread about 3/4 cup of cheese sauce the pizza crust. stir cooked macaroni into remaining cheese sauce in the saucepan and spoon the macaroni and cheese the crust in an even layer. sprinkle top of pizza with mozzarella cheese.
• bake in the preheated oven until the crust is lightly browned and the mozzarella cheese is golden brown, about 15 minutes.

easy crowd-pleasing jambalaya

Ingredients

• Servings: 8
• 2 tablespoons butter
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped onion
• 2 cooked chicken breast halves, cubed
• 1/2 pound uncooked medium shrimp, peeled and deveined
• 1 (10.75 ounce) can cream of shrimp soup
• 1 (10.5 ounce) can french onion soup
• 1 (10 ounce) can diced tomatoes with green chile peppers (such as ro*tel®)
• 2 cups sliced andouille sausage
• 1 cup chicken broth
• 1 cup converted long-grain white rice

Recipe

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

Ready Time: 2 hrs


• preheat oven to 350 degrees f (175 degrees c).
• melt butter in a large skillet over medium heat; cook and stir bell pepper and onion until vegetables are tender, about 5 minutes. remove from heat and stir in chicken, shrimp, cream of shrimp soup, french onion soup, diced tomatoes, andouille sausage, chicken broth, and rice. transfer mixture to a baking dish.
• bake in preheated oven until rice is tender, about 1 1/2 hours.

Single Cup Hot Buttered

Ingredients

• Servings: 1
• 1 1/2 teaspoons butter
• 1 tablespoon brown sugar
• 1 1/2 teaspoons confectioners' sugar
• 1 (1.5 fluid ounce) jigger dark jamaican
• 2 tablespoons creme brulee flavored ice cream
• 1 pinch ground cinnamon
• 1/2 cup simmering water
• 1 pinch ground nutmeg

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• combine butter, brown sugar, and confectioners' sugar in a large coffee mug; stir the mixture together with a fork until well combined. pour in the , add the ice cream and cinnamon, and fill the remainder of the mug with simmering water. mix the drink with the fork until the ice cream and butter have melted together to make a creamy topping. sprinkle with a dash of nutmeg, and serve.

riesling snapper

Ingredients

• Servings: 4
• 1/2 cup riesling
• 3 ounces butter, cut into small pieces
• 1 clove garlic, chopped
• 4 (4 ounce) fillets
• salt and ground black pepper to taste
• 1 cup sliced almonds

Recipe

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


• pour riesling into a large skillet over medium heat; cook until mostly evaporated, 5 to 7 minutes. stir butter and garlic into remaining ; cook and stir until the garlic softens and the butter melts completely, 3 to 5 minutes.
• season fillets with salt and black pepper. increase heat under the skillet to high; gently lie snapper fillets into the butter and garlic mixture. cook about 3 minutes, turn, add the almonds, and continue cooking until the flesh of the snapper flakes easily with a fork, 2 to 3 minutes more.

swiss chicken casserole ii

Ingredients

• Servings: 6
• 6 skinless, boneless chicken breasts
• 6 slices swiss cheese
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/4 cup milk
• 2 cups herb-seasoned stuffing mix
• 1/4 cup butter

Recipe

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


• preheat oven to 350 degrees f (175 degrees c).
• arrange chicken in a greased 12 x 8 x 2 baking dish. top with swiss cheese slices.
• combine soup and milk and stir well. spoon mixture over chicken and sprinkle with stuffing mix. drizzle butter or margarine over crumbs.
• cover and bake at 350 degrees f (175 degrees c) for 50 minutes. enjoy!

taco queso dip

Ingredients

• Servings: 10
• 1 pound ground beef
• 1 package taco seasoning
• 1 (12 fluid ounce) can or bottle
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons all-purpose flour
• 2 cups shredded mexican cheese blend
• 1 cup shredded white cheddar cheese

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• heat a large skillet over medium-high heat. cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. stir taco seasoning into the ground beef to coat.
• bring to a boil in a small saucepan.
• melt butter in a large saucepan. stir flour into melted butter; cook, stirring continually, until beginning to brown, about 5 minutes. slowly stir into the butter mixture. add mexican cheese blend and white cheddar cheese in small amounts, stirring continually, allowing each addition to melt into the mixture before adding the next. stir beef into the cheesy mixture.

St. Patty's Day Leftover Corned Beef Casserole

Ingredients

• Servings: 8
• 2 tablespoons butter
• 1/2 onion, chopped
• 1 pound cooked corned beef, cut into bite-size pieces
• 1/2 cup chili sauce
• 1/2 cup mayonnaise
• 1 (14 ounce) can sauerkraut, drained
• 1 1/2 cups shredded swiss cheese, divided
• 1 (12 ounce) can refrigerated biscuit dough

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c).
• grease a 2-quart casserole dish.
• heat butter in a skillet over medium heat until bubbly.
• cook and stir onion in the melted butter until browned, about 8 minutes. set onion aside.
• stir corned beef, chili sauce, and mayonnaise together in a bowl.
• spread sauerkraut in the bottom of the prepared casserole dish.
• spoon corned beef mixture on top of sauerkraut.
• sprinkle cooked onions on top of corned beef mixture.
• top onions with 1/2 cup swiss cheese.
• cover casserole dish with aluminum foil and place in preheated oven. bake 30 minutes.
• cut individual biscuits in half. remove casserole from oven and place halved biscuits on top of casserole. bake until biscuits are lightly golden brown, about 18 minutes.
• sprinkle remaining 1 cup swiss cheese on top of casserole. return to oven and bake until cheese is melted, 3 to 5 minutes.

buffalo chicken calzone

Ingredients

• Servings: 4
• 1 pound skinless, boneless chicken breast halves
• 2 tablespoons butter
• 1/4 cup buffalo wing sauce
• 1 refrigerated pizza dough
• 2 tablespoons vegetable oil, divided
• 2 cups shredded mozzarella cheese

Recipe

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


• preheat oven to 410 degrees f (210 degrees c). grease a pizza pan.
• place chicken into a large pot and cover with salted water; bring to a boil. cook the chicken breasts until no longer pink in the center and the juices run clear, about 15 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c). transfer chicken to a bowl and shred with two forks.
• melt butter in a skillet over medium-high heat. cook and stir chicken and buffalo wing sauce in the hot butter until chicken is coated and heated through, 2 to 4 minutes.
• turn pizza dough out a generously floured surface. roll dough into a 12-inch round. brush dough with 1 tablespoon vegetable oil and spread 1 cup mozzarella cheese in the center of the dough, leaving a 1-inch border. spread chicken mixture over cheese; top chicken mixture with remaining 1 cup cheese.
• fold pizza dough in half and pinch edges together to seal. transfer calzone to prepared pizza pan and brush top with remaining 1 tablespoon oil.
• bake in the preheated oven until crust is golden brown, 17 to 20 minutes.

tex-mex migas

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1 (4 ounce) can chopped green chiles
• 1/2 tomato, chopped
• 6 large eggs
• 1/4 cup crushed tortilla chips, or to taste
• 1/4 cup shredded sharp cheddar cheese
• 6 (8 inch) flour tortillas
• 6 tablespoons taco sauce, or to taste (optional)

Recipe

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


• melt butter in a large skillet over medium heat; cook and stir green chiles and tomato in the melted butter until tomato is softened, about 5 minutes. crack eggs directly into the skillet and stir until yolks break; cook until eggs are scrambled and slightly set, 2 to 3 minutes.
• sprinkle tortilla chips over eggs; mix chips into eggs. move egg mixture to the side of the skillet, turn off heat, and sprinkle egg mixture with cheddar cheese. cover skillet and set aside until cheese is melted and eggs are cooked through, about 5 minutes.
• stack flour tortillas on a microwave-safe plate; microwave until tortillas are warmed, about 30 seconds.
• spoon egg mixture each tortilla and top with about 1 tablespoon taco sauce.

lemon butter herb pasta

Ingredients

• Servings: 4
• 4 cups bow-tie pasta (farfalle)
• 1/4 cup butter
• 1/4 cup chicken broth
• 3 tablespoons lemon juice
• 1/4 teaspoon oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon minced garlic
• 1 pinch salt and ground black pepper to taste

Recipe

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


• bring a large pot of lightly salted water to a boil. cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
• melt butter in a saucepan over medium heat. stir chicken broth, lemon juice, oregano, basil, and garlic into the butter. bring to a simmer and reduce heat to medium-low; cook until thickened to your desired texture, 5 to 7 minutes
• season sauce with salt and pepper. stir cooked pasta into the butter sauce to coat.

Chinese Pie

Ingredients

• Servings: 6
• 6 potatoes, peeled and cubed
• 1 pound cooked ground beef
• 1 cup white sauce
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 pound shredded cheddar cheese, divided

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). butter a 9x13-inch casserole dish.
• place potatoes into a large pot and cover with salted water; bring to a boil. reduce heat to medium-low and simmer until tender, 15 to 20 minutes. drain and transfer to a bowl. mash potatoes using a potato masher or fork.
• stir ground beef and white sauce together in a bowl; spread into the prepared casserole dish. layer corn over beef mixture.
• measure about 1/2 cup cheddar cheese and set aside. sprinkle the remaining cheddar cheese over corn layer; top with mashed potatoes. sprinkle reserved 1/2 cup cheddar cheese over potatoes.
• bake in the preheated oven until cooked through and cheese is melted, about 30 minutes.

stuffed alfredo baked potatoes

Ingredients

• Servings: 4
• 4 large baking potatoes, scrubbed
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 (8 ounce) package sliced fresh mushrooms
• 6 cups baby spinach leaves
• 1 (15 ounce) jar classico® fresh creamy alfredo sauce
• 1 roma (plum) tomato, diced

Recipe

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

Ready Time: 1 hr 20 mins


• preheat oven to 400 degrees f (200 degrees c). place rack in the center of the oven.
• arrange potatoes on a baking sheet. bake until easily pierced with a fork, 50 minutes to an hour.
• heat butter and olive oil in skillet over medium heat. saute mushrooms until they begin to soften and brown. add spinach; cook and stir until spinach is wilted, 3 to 4 minutes.
• stir in the classico® fresh creamy alfredo sauce. bring to a simmer and cook about 5 minutes to slightly thicken the sauce.
• cut a slit in the potatoes and squeeze the sides to loosen the flesh. to serve, pour some of the creamy spinach-mushroom sauce into and over the potato. sprinkle with chopped tomatoes.

Sriracha Honey Chicken

Ingredients

• Servings: 2
• 3 tablespoons sriracha hot sauce
• 1 tablespoon honey
• 1 tablespoon butter, melted
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 skinless, boneless chicken breast halves

Recipe

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


• preheat oven to 450 degrees f (230 degrees c).
• whisk sriracha sauce, honey, butter, garlic powder, onion powder, italian seasoning, salt, and black pepper together in a small bowl.
• place chicken in a baking dish. pour sriracha mixture over the chicken and turn to coat chicken completely.
• cook in the preheated oven until no longer pink in the center and the juices run clear, 15 to 20 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

chef john's roasted leg of lamb

Ingredients

• Servings: 8
• 1/4 cup pomegranate molasses
• 4 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon kosher salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon aleppo pepper
• 1 teaspoon dried mint
• 1 teaspoon ground cumin
• 1 (5 pound) boneless leg of lamb, butterflied
• kitchen twine
• salt to taste
• water as needed
• 1 tablespoon pomegranate molasses, or as needed

Recipe

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

Ready Time: 10 hrs 20 mins


• stir 1/4 cup pomegranate molasses, garlic, rosemary, kosher salt, black pepper, aleppo pepper, mint, and cumin together in a bowl.
• arrange the butterflied leg of lamb a work surface with the fatty side facing down. cut 2 deep slashes in each of the the fleshy ends of the meat. flip the lamb and cut 10 to 20 shallow slashes across the surface of the fat.
• spread 3/4 the pomegranate molasses mixture the meat-side of the lamb to coat completely. fold meat together and turn into a large bowl. spread remaining pomegranate mixture over the fatty side of the meat. cover the bowl with plastic wrap and refrigerate 8 hours to overnight.
• preheat oven to 350 degrees f (175 degrees c). place a roasting rack in the bottom of a roasting pan.
• remove lamb from marinade and discard excess marinade. gather roast and place a work surface with fatty side facing upwards. tie the center section of the roast with kitchen twine to cinch the roast together. repeat ties four times along the length of the roast.
• season roast with salt and transfer to prepared roasting pan. pour water below the rack to cover the bottom of the pan.
• roast in the preheated oven until hot and slightly pink in the center, about 1 3/4 hours. an instant-read thermometer inserted into the center should read at least 135 degrees f (57 degrees c). rest for 15 minutes, transfer to a plate, and brush with remaining pomegranate molasses.

Chocopeanutbanana Smoothie

Ingredients

• Servings: 1
• 1 banana, sliced
• 1/2 cup skim milk
• 2 tablespoons peanut butter
• 2 tablespoons chocolate syrup

Recipe

Preparation Time: 5 mins Ready Time: 5 mins


• blend the banana, skim milk, peanut butter, and chocolate syrup in a blender until smooth. pour into a glass to serve.

Chicken Breasts In Caper Cream Sauce

Ingredients

• Servings: 4
• 4 boneless, skinless chicken breast halves
• 1 teaspoon lemon pepper
• 1 teaspoon salt
• 1 teaspoon dried dill weed
• 1 teaspoon garlic powder
• 3 tablespoons butter
• 1/2 cup whipping cream
• 2 tablespoons capers, drained and rinsed

Recipe

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


• season chicken breasts with lemon pepper, salt, dill weed, and garlic powder.
• melt butter in a large skillet over medium heat. place breasts in skillet, and increase heat to medium-high. turn chicken frequently, until brown, about 5 minutes. reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. remove chicken to a warm serving platter, and cover with foil.
• return skillet to stove, and increase heat to high. whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. remove from heat. stir in capers. pour sauce over chicken, and serve.

A Good Easy Garlic Chicken

Ingredients

• Servings: 4
• 3 tablespoons butter
• 4 skinless, boneless chicken breast halves
• 2 teaspoons garlic powder
• 1 teaspoon seasoning salt
• 1 teaspoon onion powder

Recipe

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


• melt butter in a large skillet over medium high heat. add chicken and sprinkle with garlic powder, seasoning salt and onion powder. saute about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

Balsamic Pot Roast

Ingredients

• Servings: 5
• 1 (5 pound) blade chuck roast
• 2 cups balsamic vinegar
• 1 cup olive oil
• 1 tablespoon salt
• 1 tablespoon whole black peppercorns
• 1 tablespoon dried savory
• 1 tablespoon dried mint
• 1 tablespoon dried rosemary
• 1 tablespoon dried thyme
• 1 tablespoon butter
• 3 cups beef stock

Recipe

Preparation Time: 15 mins Cook Time: 6 hrs 20 mins

Ready Time: 14 hrs 35 mins


• combine roast, vinegar, olive oil, salt, peppercorns, savory, mint, rosemary, and thyme in a resealable plastic bag. coat roast with the marinade, squeeze out excess air, and seal the bag. marinate roast in the refrigerator, 8 hours to overnight.
• preheat oven to 250 degrees f (120 degrees c).
• melt butter in an oven-safe pot over medium heat. transfer roast to hot butter, reserving marinade in bag. cook roast until browned on all sides, 2 to 3 minutes per side. place roast on a work surface.
• pour marinade into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pot with a wooden spoon. add broth and simmer until sauce is reduced by half, about 10 minutes. return roast to pot and cover.
• cook roast in the oven until meat falls apart when poked with a fork or knife, 6 to 8 hours. an instant-read thermometer inserted into the center should read 145 degrees f (63 degrees c). serve meat with reduced sauce.

Strawberry-banana-peanut Butter Smoothie

Ingredients

• Servings: 1
• 1/2 cup nonfat plain yogurt
• 2 tablespoons peanut butter
• 1 banana
• 4 fresh strawberries, hulled
• 10 ice cubes

Recipe

Preparation Time: 10 mins Ready Time: 10 mins


• place yogurt, peanut butter, banana, strawberries, and ice cubes into a blender. puree until smooth.

lamb chops with balsamic reduction

Ingredients

• Servings: 4
• 3/4 teaspoon dried rosemary
• 1/4 teaspoon dried basil
• 1/2 teaspoon dried thyme
• salt and pepper to taste
• 4 lamb chops (3/4 inch thick)
• 1 tablespoon olive oil
• 1/4 cup minced shallots
• 1/3 cup aged balsamic vinegar
• 3/4 cup chicken broth
• 1 tablespoon butter

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 40 mins


• in a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. rub this mixture the lamb chops on both sides. place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
• heat olive oil in a large skillet over medium-high heat. place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. remove from the skillet, and keep warm on a serving platter.
• add shallots to the skillet, and cook for a few minutes, just until browned. stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. if you don't, the sauce will be runny and not good. remove from heat, and stir in the butter. pour over the lamb chops, and serve.

Marvelous Mini Mexican Quiches

Ingredients

• Servings: 24
• 1/4 cup cream cheese
• 1/4 cup butter
• 2/3 cup all-purpose flour
• 3 eggs
• 1/2 cup milk
• 1 cup shredded monterey jack cheese
• 1/2 cup ground chorizo sausage
• 1 (4 ounce) can diced green chiles
• 1/2 cup diced red onion
• 2 tablespoons minced fresh cilantro
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt

Recipe

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


• preheat oven to 350 degrees f (175 degrees c). grease 24 mini-muffin cups.
• beat cream cheese and butter until well combined. add flour; mix until a dough forms. divide dough into 24 balls and refrigerate.
• whisk eggs and milk together in a bowl. stir monterey jack cheese, chorizo sausage, green chiles, red onion, cilantro, garlic powder, black pepper, ground cumin, cayenne pepper, and salt into the egg mixture.
• place one dough ball into each prepared muffin cup; press dough gently into the base and sides to form a dough cup. spoon egg mixture to fill each dough cup.
• bake in preheated oven until center of quiche is set, 25 minutes.

shrimp lemon pepper linguini

Ingredients

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

Recipe

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


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

cube steak with gravy

Ingredients

• Servings: 6
• 1/4 cup flour
• 1/4 cup cornstarch
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 6 cube steaks
• 2 tablespoons butter, or as needed
• 1 cup milk, or to taste
• salt and ground black pepper to taste

Recipe

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


• whisk flour, cornstarch, 1 teaspoon black pepper, and 1/2 teaspoon salt together in a shallow bowl. spread 1 tablespoon of the flour mixture a plate; press each cube steak into flour mixture to coat completely.
• place coated steaks on a work surface and pound each several times with a meat tenderizer on each side to pound flour into steak. pound each steak a second time to further incorporate flour mixture into the meat.
• melt butter in a large skillet over medium-high heat until skillet is about 350 degrees f (175 degrees c). cook steaks in hot butter until browned, 2 to 3 minutes per side. transfer steaks and any stray pieces of meat to a plate and tent with aluminum foil to keep warm. let skillet cool briefly.
• heat the same skillet over low heat. pour enough milk into the skillet to cover the bottom of the pan. whisk 1 tablespoon flour mixture into hot milk until gravy has a cream-like consistency, 10 to 15 minutes. add more flour mixture as necessary to thicken gravy. transfer any steak scraps back into the skillet and season gravy with salt and black pepper.
• place hot steaks on plates and top with gravy.