Ingredients

• 1 tablespoon olive oil
• 
  
• 1 pound chicken breasts
• 1 pound smoked sausage sliced into 1 inch pieces
• 3 cups of heavy cream
• 4 cups of low sodium chicken broth
• 4 tablespoons butter
• 2 tablespoons coarse cajun seasoning
• 2 cloves garlic smashed
• 1 pound of uncooked penne pasta
• 1/2 cup hot water
• 5 oz freshly shredded parmesan cheese
• kosher salt and black pepper
• garlic powder

Instructions

1. Pat chicken breasts dry and season with salt, pepper and a sprinkle of garlic powder. Heat olive oil over high heat and quickly sear chicken breasts on both sides.
2. Add chicken breasts,sausage, heavy cream, chicken broth, butter, garlic cloves and 1/2 teaspoon of kosher salt, cajun seasoning and several turns of freshly ground black pepper to slow cooker.
3. Cook on low for about 4 hours or high for 2-3 hours, until chicken has reached 165 degrees.
4. Remove chicken from slow cooker and set aside to cool and slice.
5. Stir in 1/2 cup of hot water and uncooked penne pasta, cover and cook on high for about 30 minutes. Just until pasta is tender.
6. Once pasta is tender, stir in parmesan cheese, sliced chicken and additional salt and black pepper to taste.

Source : number-2-pencil

INGREDIENTS

• 2 tablespoons unsalted butter
• 4 large onions halved and thinly sliced
• Pinch of salt and pepper to season
• 2 teaspoons fresh chopped thyme divided
• 2 tablespoons white wine, sherry or balsamic vinegar (OPTIONAL)
• 2 cloves garlic minced
• 1/2 cup beef broth or stock divided
• 1 tablespoon olive oil
• 4 boneless, skinless chicken breasts
• 2 teaspoons garlic powder
• 1 teaspoon ground thyme
• 1 cup shredded gruyere cheese (or mozzarella cheese)
• 4 tablespoons freshly grated parmesan cheese

INSTRUCTIONS

1. Preheat oven to 400°F (200°C). 
2. Lightly grease a 9x12-inch baking dish. Set aside.
3. Melt butter in a large skillet over medium-high heat. Add onions and season with salt, pepper and half of the fresh chopped thyme. Cook for 5-8 minutes until soft.
4. Reduce heat to medium and cook, while stirring occasionally, until onions are caramelized and jammy (about 15 minutes). Pour in 1/4 cup of broth if pan gets too dry, and keep stirring until onions are browned. 
5. OPTIONAL: Pour in white wine, sherry or balsamic vinegar to deglaze the pan and get some additional flavours into the onions. Let cook for a minute until the sauce thickens slightly.
6. Stir in garlic and cook until fragrant, about 1 minute. Turn off heat and let cool slightly.
7. Cut chicken breasts in half horizontally to create pockets. Season chicken all over and inside pockets with salt, pepper, garlic powder and ground thyme. 
8. Spoon 1-2 tablespoons of caramelized onions into each pocket. Stuff each breast with the cheeses and seal chicken with toothpicks. 
9. Transfer the remaining caramelized onions from the skillet to the prepared baking dish. Mix in remaining 1/4 cup of broth. Set aside. 
10. Heat oil in the same skillet over medium high heat. Sear the stuffed chicken breasts for 4 minutes each side until browned. (They will not be fully cooked. You will finish them off in the oven.)
11. Arrange chicken on the caramelized onions in the baking dish. Spoon some of the sauce in the dish over each chicken breast. Top with remaining chopped thyme and bake for 15-20 minutes or until fully cooked.
12. Discard toothpicks. Serve with pan juices and onions.

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 tsp minced garlic
• 1 small yellow onion chopped
• 6 oz. white mushrooms washed, sliced
• 2 cups chicken or vegetable stock
• 2 cups whole milk
• 2 tablespoons cornstarch
• 1 tsp salt divided
• 1/2 tsp ground black pepper divided
• 8 oz. spaghetti noodles dry
• 2 cups leftover turkey meat diced
• 1/4 cup sour cream
• 1/2 cup grated Parmesan cheese
• parsley for garnish

Instructions

1. In a large saucepan or skillet with lid, heat up oil and butter. Add garlic and onion and saute until onion is almost translucent. Add mushrooms, season with salt and pepper and cook until fragrant and soft.
2. In a small mixing bowl or large measuring cup, whisk together milk and cornstarch. Add salt and pepper and whisk. Set aside.
3. To mushroom mixture in skillet, add diced turkey meat, dry spaghetti noodles ( can be broken in half ), chicken stock and cornstarch mixture. Stir well. Make sure all noodles are submerged in liquid.
4. Bring mixture to boil, then lower the heat to medium-low and simmer covered, stirring often until the noodles are done, about 12 to 14 minutes.
5. Remove from heat. Let cool for 5 minutes. Add sour cream and Parmesan cheese and stir well.
6. Serve immediately, garnished with parsley.

Source : crunchycreamysweet

INGREDIENTS:

• 1/2 cup vegetable oil, or more, as needed
• 1 cup buttermilk
• 3/4 cup all-purpose flour
• 1/2 cup cornstarch
• 1 large egg
• 1 tablespoon hot sauce
• Kosher salt and freshly ground black pepper, to taste
• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 cup Panko*

FOR THE SAUCE

• 1/4 cup mayonnaise
• 
  
• 2 tablespoons sweet chili sauce
• 1 tablespoon honey
• 2 teaspoons Frank’s Hot Sauce

DIRECTIONS:

1. To make the sauce, whisk together mayonnaise, sweet chili sauce, honey and Frank’s Hot Sauce in a small bowl; set aside.
2. Heat vegetable oil in a large skillet over medium high heat.
3. In a large bowl, whisk together buttermilk, flour, cornstarch, egg, hot sauce, salt and pepper, to taste.
4. Working one at a time, dip chicken into buttermilk mixture, then dredge in Panko, pressing to coat.
5. Working in batches, add chicken to the skillet and cook until evenly golden and crispy, about 2-3 minutes. Transfer to a paper towel-lined plate.
6. Serve immediately, drizzled with sweet chili sauce.

Source : damndelicious

INGREDIENTS:

• 4 c. (8 oz.) uncooked egg noodles
• 3 c. chopped leftover cooked turkey
• 1 (12 oz.) package frozen mixed vegetables, thawed and warmed
• 1 (10.5 oz.) can condensed cream of chicken soup
• 1 c. sour cream
• 1/3 c. milk
• 1 1/4 tsp. dried thyme
• 1/2 tsp. dried sage
• 3/4 tsp. salt
• 1/2 tsp. pepper
• 1/4 c. shredded or grated Parmesan cheese
• 1 1/2 c. shredded mozzarella cheese, divided

INSTRUCTIONS:

1. Cook noodles in salted water according to package directions. Drain well.
2. While noodles cook, place condensed soup, sour cream, milk, thyme, sage, salt, pepper, Parmesan, and 1 cup shredded mozzarella in a large mixing bowl; stir until well combined. Add chopped turkey and mixed vegetables; stir to combine. Add hot drained noodles and stir to combine.
3. Spoon noodle mixture into a greased 2-quart baking dish. Sprinkle the top with the remaining 1/2 cup shredded mozzarella.
4. Bake at 350? for 25 - 30 minutes until heated through and the cheese is melty.

Source : thekitchenismyplayground

Ingredient:

• Chicken:
• 1/2 cup all-purpose flour ((plain flour))
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1/2 teaspoon black cracked pepper
• 2 large boneless skinless chicken breasts, (halved horizontally to make 4 fillets*)
• 2 tablespoons olive oil, (divided)
• 4 tablespoons unsalted butter, (divided)
• 
  
• Marsala Sauce:
• 1 tablespoon unsalted butter (as needed)
• 8 ounces (250g) brown or Cremini mushrooms, sliced
• 4-5 cloves garlic, (minced)
• 3/4 cup dry Marsala wine
• 1 1/4 cup low-sodium chicken broth ((or stock))
• 3/4 cup heavy cream ((thickened cream, evaporated milk or half and half may also be used)**)
• 2 tablespoons fresh chopped parsley

Instructions:

1. Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixture and shake off excess.
2. Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until shimmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm. 
3. Repeat the same with the remaining 2 chicken breasts.
4. In the same pan with remaining pan grease leftover from the chicken, melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes until browned, scraping away at any of the leftover chicken bits off the bottom of the pan.
5. Add the garlic and cook until fragrant, about 1 minute.
6. Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes).
7. Pour in the cream and return the chicken back into the sauce. Cook until the sauce thickens (about 3 minutes). Garnish with chopped parsley and serve immediately. (The sauce will continue to thicken off the heat.)
8. Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.

Source ; thedirtygyro

INGREDIENTS

• 1/2 cup honey
• 1/4 cup soy sauce
• 1 teaspoon fresh grated ginger
• 2 tablespoons minced garlic
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon cornstarch
• 1 pound large shrimp, peeled, deveined and tails removed if desired
• 2 tablespoon butter
• 2 cups chopped broccoli
• 1 teaspoon olive oil
• salt pepper

INSTRUCTIONS

1. In a small bowl add the honey, soy sauce, ginger, garlic, red pepper and mix until combined.
2. Place the peeled and deveined shrimp into a bowl and add 1/3 of the sauce. Toss and marinade 30 minutes.
3. Whisk in the cornstarch to the reserved marinade and set aside.
4. Heat a cast iron skillet or wok on high heat, add olive oil and broccoli, salt and pepper and cook 5-6 minutes just until soft. Remove from pan and set aside.
5. Add the butter to the skillet and add shrimp discarding and marinade. Cook until the shrimp turns pink about 2 minutes each side.
6. Add in the reserved sauce and bring to a simmer. Add in the broccoli and toss until heated through.
7. Serve with white rice or pasta.

Source : butteryourbiscuit

INGREDIENTS:

• 12 slices bacon
• 6 slices bread, 1/2-inch thick
• 3 tablespoons unsalted butter, at room temperature
• 6 large eggs
• 6 tablespoons freshly grated Parmesan
• 1 1/2 teaspoons fresh thyme leaves
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh chives

DIRECTIONS:

1. Preheat oven to 400 degrees F.
2. Place bacon in a single layer onto a baking sheet. Place into oven and bake until par-cooked, about for 5-7 minutes. Transfer to a paper towel-lined plate.
3. Lightly oil a baking sheet or coat with nonstick spray.
4. Using a 3-inch biscuit cutter, make a hole in the center of each bread slice.
5. Butter one side of the bread slices. Place the bread onto the prepared baking sheet, buttered side down.
6. Add bacon slices and eggs, gently cracking the eggs into each hole and keeping the yolk intact. Sprinkle with Parmesan and thyme; season with salt and pepper, to taste.
7. Place into oven and bake until the egg whites have set, about 12-15 minutes.
8. Serve immediately, garnished with chives, if desired.

Source : damndelicious

Ingredients

• 3 cups turkey, diced
• 2 large potatoes, peeled, diced into 1/2" chunks
• 3 celery stalks, sliced
• 2 carrots, peeled, sliced
• 1 large onion, chopped
• 1/4 cup butter
• 2 tsp garlic salt
• 1 tsp thyme
• 1 tsp pepper
• 1/3 cup all purpose flour
• (2) 15 oz can whole kernel corn, drained
• 4 cups chicken broth
• 2 cups heavy cream

Instructions

1. In a large dutch oven or sauce pan, melt butter and add celery, carrots and onions.
2. Cook until vegetables are soft, about 10 minutes.
3. Whisk flour, garlic salt, pepper and thyme together, add to pan, stir and cook for 2-3 minutes.
4. Slowly pour broth, heavy cream and diced potatoes into pan, stir.
5. Bring to a boil and cook for approximately 15 minutes.
6. Add turkey and corn. Stir and cook until heated thoroughly.
7. Remove from heat and enjoy.

Source : greatgrubdelicioustreats

INGREDIENTS

• CHICKEN KATSU
• 
  
• 3 chicken breasts
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko bread crumbs
• Neutral oil, such as vegetable
• 
  
• TONKATSU SAUCE
• 
  
• 1/4 cup ketchup
• 1 tablespoon worchestershire sauce
• 1 tablespoon soy sauce
• 1 teaspoon mirin
• 1/4 teaspoon dijon mustard

INSTRUCTIONS

1. Take one of the chicken breasts and cut it parallel to the cutting board right down the middle so that there is two thin pieces of chicken on top of each other. Cut each of those pieces in half so that you end up with four small cuts of chicken. Repeat with each of the chicken breasts. Season each piece of chicken with salt and pepper.
2. Transfer each piece of chicken into the flour, egg, and then the panko bread crumbs. Make sure the chicken is fully coated at each step, especially when you cover it with panko.
3. In a small mixing bowl, combine all ingredients for the sauce and stir until well combined. Set aside.
4. Fill a frying pan up with 1/2 inch of the neutral oil of choice and bring it to 350 degrees. To make sure it is staying a consistent temperature, I suggest using a food thermometer.
5. Once the oil is hot enough, place 2-3 pieces of chicken into it at a time and cook until one side is golden-brown before flipping it. Once the other side is also golden-brown, remove it and either place on a plate lined with paper towel or a cooling rack. Repeat until all of the pieces of chicken are cooked.
6. Serve chicken over rice with a drizzle of sauce on top.

Source ; mildlymeandering

INGREDIENTS:

• 24 round won ton wrappers
• 1 pound medium shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon cajun seasoning
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 cups guacamole, homemade or store-bought
• 2 tablespoons chopped fresh cilantro leaves

DIRECTIONS:

1. Preheat oven to 350 F. Lightly oil a 24-cup mini muffin tin or coat with nonstick spray.
2. Fit a wonton wrapper into each of the 24 muffin tins, pressing carefully to make sure there is an opening in the center.
3. Place into oven and bake for 10-12 minutes, or until golden brown.
4. In a medium bowl, combine shrimp, olive oil, garlic and cajun seasoning; season with salt and pepper, to taste.
5. Preheat grill to medium high heat. Add shrimp to grill and cook, flipping once, until pink and opaque, about 2 minutes on each side.
6. Fill each wonton with 1 tablespoon guacamole and 1 shrimp.
7. Serve immediately, garnished with cilantro, if desired.

Source : damndelicious

Ingredients

• 2 salmon fillets skin on (about 1 lb.)
• Salt and pepper to season
• 1 tbsp. olive oil
• 1 tbsp. butter
• 3 cloves garlic finely diced
• 4 oz. roasted red peppers diced
• 4 cups fresh baby spinach
• 1/2 cup Half & Half or heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 tsp. red pepper flakes or to taste
• 1/4 cup chopped parsley
• Salt and pepper to taste

Instructions

1. Season the salmon fillets with salt and pepper.
2. Heat the oil in a medium non-stick skillet over medium heat. Cook the salmon fillets flesh-side down first, for 5 minutes on each side, or until cooked to your liking. Once cooked, remove them from the pan and set aside.
3. To the same pan, add butter and garlic. Cook for 1 minute, add the roasted peppers, and cook for 2 more minutes.
4. Add the spinach and allow it to wilt.
5. Reduce the heat to low, and add Half & Half, Parmesan, red pepper flakes, parsley, salt, and pepper. Stir and bring to a simmer.
6. Return the salmon to the pan and spoon the sauce over each filet.
7. Serve over pasta, rice, or steamed vegetables.

Source : cooktoria

Sliced chicken breast and bacon are tossed with veggies and penne pasta in a delicious, creamy, homemade alfredo sauce made with Parmesan cheese.

Ingredients

• 2 tablespoons olive oil
• 1 lb chicken (chicken breasts or tenderloins)
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning (thyme, oregano, basil - combined)
• 5 tomatoes (medium, chopped in large cubes)
• 1 cup spinach cooked
• 5 garlic cloves minced
• 1/4 teaspoon red pepper flakes , crushed
• 6 bacon strips , COOKED, DRAINED OF FAT, AND CHOPPED
• 1 1/3 cups half and half
• 1 1/3 cups Parmesan cheese , shredded
• 10 oz penne pasta (for gluten-free version, use gluten-free brown-rice penne)
• 1/2 cup Parmesan cheese , shredded, for serving

Instructions

1. In a large skillet, on high heat, heat 2 tablespoons of olive oil until hot. Add chicken and cook on one side on high heat for 1 minute. While it cooks, sprinkle the uncooked sides of the chicken with paprika and Italian seasoning. Flip the chicken over, and cook on the other side for 1 minute on high heat. Reduce heat to medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center. Remove chicken from the pan and keep chicken warm.
2. To the same pan (but without chicken), add chopped tomatoes, spinach, garlic, crushed red pepper, 1/3 of the chicken (sliced into small strips) and half the bacon (already cooked and drained of fat). Mix everything.
3. Add half and half and bring to boil. Only after half and half starts boiling, add shredded Parmesan cheese - immediately reduce to simmer and stir, while simmering, until the cheese melts and makes the sauce creamy, only about 1 minute (at most 2 minutes). Then, immediately remove from heat. Season with more crushed red pepper and salt, if needed.
4. In the mean time bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, rinse with cold water and drain again.
5. Add pasta to the skillet with the sauce. Add remaining half of bacon (cooked and drained of fat). Season with more salt if necessary. Slice the remaining 2/3 of chicken into thin strips. To serve, top the pasta with chicken strips and shredded Parmesan cheese.

Source : juliasalbum

So here’s the deal. My kids are not your average children when it comes to food.


INGREDIENTS

• 3 large chicken breasts
• salt & pepper
• 1 1/2 tsp garlic powder, divided
• 1/4 tsp paprika
• 1 cup finely chopped broccoli florets
• 1/2 cup finely diced red bell pepper
• 1 cup mild cheddar cheese
• 1 tbsp mayo
• 2 tbsp olive oil

INSTRUCTIONS

1. Preheat oven to 425 degrees F.
2. Season both sides of the chicken breasts with salt, pepper, paprika and 1/2 tsp of the garlic powder. Use a sharp knife to cut a slice through the middle of the chicken breasts, but not all the way through, creating a pocket for the filling.
3. For the filling, place the broccoli in a microwaveable dish and add about 2 tablespoons of water. Cover with plastic wrap and microwave for 1 minute. Drain any excess water. To the dish add the bell pepper, cheese, mayo, remaining garlic powder and salt and pepper to taste. Mix until combined, then divide the mixture between the chicken breasts, using a toothpick to secure if necessary.
4. Heat a large, oven safe skillet (I prefer to use a cast iron skillet), over medium heat and add the olive oil. Sear the chicken for 3 to 4 minutes on each side. Cover skillet with foil and bake in preheated oven for 15- 17 minutes, or until chicken reads 165 degrees. Let rest, covered for 5 minutes before enjoying.

Ingredients

• RICE + VEGETABLES
• 
  
• 1 cup extra-firm tofu* (8 ounces yields ~1 cup)
• 1 cup long- or short-grain brown rice* (rinsed thoroughly in a fine mesh strainer)
• 4 cloves garlic (minced)
• 1 cup chopped green onion
• 1/2 cup peas
• 1/2 cup carrots (finely diced)
• 
  
• SAUCE
• 
  
• 3 Tbsp tamari or soy sauce (plus more for veggies + to taste)
• 1 Tbsp peanut butter
• 2 -3 Tbsp organic brown sugar, muscovado sugar, or maple syrup
• 1 clove garlic (minced)
• 1-2 tsp chili garlic sauce (more or less depending on preferred spice)
• 1 tsp toasted sesame oil (optional // or sub peanut or avocado oil)

Instructions

1. Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (or lightly grease with non-stick spray).
2. In the meantime wrap tofu in a clean, absorbent towel and set something heavy on top (such as a cast iron skillet) to press out the liquid.
3. Once the oven is preheated, dice tofu into 1/4-inch cubes and arrange on baking sheet. Bake for 26-30 minutes. You’re looking for golden brown edges and a texture that’s firm to the touch. The longer it bakes, the firmer and crispier it will become, so if you’re looking for softer tofu remove from the oven around the 26-28 minute mark. I prefer crispy tofu, so I bake mine the full 30 minutes. Set aside.
4. While the tofu bakes prepare your rice by bringing 12 cups of water to a boil in a large pot. Once boiling, add rinsed rice and stir. Boil on high uncovered for 30 minutes, then strain for 10 seconds and return to pot removed from the heat. Cover with a lid and let steam for 10 minutes*.
5. While rice and tofu are cooking, prepare sauce by adding all ingredients to a medium-size mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more tamari or soy for saltiness, peanut butter for creaminess, brown sugar for sweetness, or chili garlic sauce for heat.
6. Once the tofu is done baking, add directly to the sauce and marinate for 5 minutes, stirring occasionally.
7. Heat a large metal or cast iron skillet over medium heat. Once hot, use a slotted spoon to scoop the tofu into the pan leaving most of the sauce behind. Cook for 3-4 minutes, stirring occasionally, until deep golden brown on all sides (see photo). Lower heat if browning too quickly. Remove from pan and set aside.
8. To the still hot pan add garlic, green onion, peas and carrots. Sauté for 3-4 minutes, stirring occasionally, and season with 1 Tbsp (15 ml) tamari or soy sauce (amount as original recipe is written // adjust if altering batch size).
9. Add cooked rice, tofu, and remaining sauce and stir. Cook over medium-high heat for 3-4 minutes, stirring frequently.
10. Serve immediately with extra chili garlic sauce or sriracha for heat (optional). Crushed salted, roasted peanuts or cashews make a lovely additional garnish. Leftovers keep well in the refrigerator for 3-4 days, though best when fresh. Reheat in a skillet over medium heat or in the microwave.

Source : minimalistbaker

When you’re not sure what to make for dinner, this creamy coconut curry chicken always comes through.


Ingredients

• 3 tablespoons coconut oil, separated
• 1/2 medium yellow onion, diced (~1/2 cup)
• 3 cloves minced garlic (~1 and 1/2 teaspoons)
• 2 tablespoons finely minced ginger (from a 1 and 1/2 inch piece)
• 2 teaspoons yellow curry powder
• 3 tablespoons red curry paste (I use Thai Kitchen; reduce or increase as desired for spice levels)
• 2 teaspoons ground coriander
• 1 large red bell pepper
• 1 pound boneless skinless chicken breast or thighs, cut into 1 inch pieces
• Fine sea salt and freshly cracked pepper
• 1 can full fat coconut milk (NOT lite)
• 1 tablespoon lime juice
• 1-2 tablespoons brown sugar
• 2 teaspoons fish sauce, optional
• 1/4 cup cilantro and/or basil, diced
• Serve over/with: cooked basmati rice and naan bread with additional lime wedges
• Optional: chopped peanuts or cashews

Instructions

1. Start by prepping ingredients: dice the onion, mince the garlic, and mince the ginger. I peel the ginger with a spoon or vegetable peeler and then finely mince it. Thinly slice the red bell pepper into long vertical strips and then cut those strips in half horizontally.
2. Heat 2 tablespoons coconut oil in a large deep skillet over medium-high heat. Add the onion and saute for 3-5 minutes or until onions are beginning to get golden. Add the garlic and ginger. Stir to coat everything with the oil. Lower the heat to low and add in the curry powder, red curry paste, and coriander. Stir often for 2-3 minutes or until lightly toasted and fragrant.
3. Return the heat to medium high. Add in the remaining 1 tablespoon coconut oil and the red pepper. Stir for 1-2 minutes and then add in the bite-sized pieces of chicken. Sprinkle on salt and pepper to taste (I add 1 teaspoon fine sea salt and 1/2 teaspoon pepper). Cook, stirring often for about 4-5 minutes or until the chicken is browned on both sides, but not cooked through.
4. Pour in the coconut milk, lime juice, and brown sugar (to taste; I start with just 1 tablespoon). Stir until chicken is cooked through (juices run clear and it is cooked to 165 degrees F) and curry is slightly thickened (Note 1). If desired, stir in the fish sauce.
5. Serve over rice and/or with naan bread. Garnish individual plates with cilantro, basil, and/or crushed peanuts/cashews. Serve additional lime wedges by the side if desired.

Source : chelseasmessyapron

Anyway, I think now that this baked stuffed chicken breast recipe is magical. It’s also simple and delicious and you’ll love it!


Ingredient

• 4 chicken breasts
• 1 tablespoon olive oil or avocado oil
• 1 tesapoon paprika
• 1 teaspoon salt, divided
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 4 ounces cream cheese, softened
• ¼ cup grated Parmesan
• 2 tablespoons mayonnaise
• 1 ½ cups chopped fresh spinach
• 1 teaspoon garlic, minced
• ½ teaspoon red pepper flakes

Instructions

1. Preheat oven to 375 degrees.
2. Place the chicken breasts on a cutting board and drizzle with oil.
3. Add the paprika, 1/2 teaspoon salt, garlic powder, and onion powder to a small bowl and stir to combine. Sprinkle evenly over both sides of the chicken.
4. Use a sharp knife to cut a pocket into the side of each chicken breast. Set chicken aside.
5. Add cream cheese, Parmesan, mayonnaise, spinach, garlic, red pepper and remaining ½ teaspoon of salt to a small mixing bowl and stir well to combine.
6. Spoon the spinach mixture into each chicken breast evenly.
7. Place the chicken breasts in a 9×13 baking dish. Bake, uncovered, for 25 minutes or until chicken is cooked through.

Source : turkessen

Ingredients:

• 4 small chicken breasts, pounded to 1/2 inch thickness
• 1 1/2 cup buttermilk
• 
  
• 1 cup all-purpose flour
• 1 cup panko breadcrumbs
• 1 tablespoon garlic powder
• 1 teaspoon turmeric
• 1 teaspoon smoked paprika
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup (1 1/2 sticks) unsalted butter, melted and divided
• 1/4 cup honey
• 1 tablespoon smoked paprika
• 1 teaspoon cayenne pepper
• 1/4 teaspoon salt

Directions:
1. Lightly season chicken breasts on both sides with salt and pepper and place in a shallow baking dish.
2. Pour buttermilk over chicken, cover with plastic wrap and refrigerate for 2 hours.
3. In another shallow baking dish combine flour, breadcrumbs, garlic powder, turmeric, smoked paprika, baking powder, salt, and pepper.
4. Preheat oven to 425°F.
5. Remove chicken breasts from buttermilk, one at a time, and dredge them in the flour mixture until fully coated, shaking off any excess.
6. Transfer coated chicken to a well, greased cooling rack placed over a baking sheet, about 1 1/2 inches apart.
7. Spoon 1 tablespoon melted butter over each piece of chicken and bake for 20 to 25 minutes or until coating has browned and the chicken has cooked through.
8. While chicken is baking, combine remaining 1/2 cup butter, honey, smoked paprika, cayenne pepper, and salt in a small mixing bowl and whisk together.
9. Once chicken is done baking, remove from oven and brush spicy-honey butter all over each piece until well coated.
10. To assemble: Spread ranch over the bottoms of each bun and top with a piece of honey hot chicken. Top chicken with a handful of shredded lettuce and more ranch. Place top buns over each sandwich and serve.

Source ; spoonforkbacon

The flavor combination is just perfect, and you can make it right at home in 30 minutes or less. That way you can have date night with the same restaurant-quality at home, in sweats, binge-watching Netflix. Done.

INGREDIENTS:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil, divided
• 1 tablespoon cajun seasoning
• 8 ounces penne pasta
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream, or more, to taste
• 1/2 teaspoon lemon zest
• 1/4 cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper, to taste
• 2 Roma tomatoes, diced
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and cajun seasoning, shaking to coat thoroughly.
2. Heat remaining 1 tablespoon olive oil in a grill pan over medium high heat. Add chicken and cook, flipping once, until cooked through, about 5-6 minutes on each side. Set aside and keep warm.
3. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
4. Melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
5. Gradually whisk in heavy cream and lemon zest. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste.
6. Stir in pasta and gently toss to combine.
7. Serve immediately with chicken, garnished with tomatoes and parsley, if desired.

Source : damndelicious

It only takes 25 minutes to throw this recipe together. There are a few tips and tricks when it comes to handling the chicken, so let me guide you through the steps!

INGREDIENTS

• 1 Cup Ricotta
• 1/2 Cup Parmesan
• 1 Egg
• 1 Tablespoon Italian Seasoning
• 1/2 Teaspoon Salt
• 1/4 Teaspoon Pepper
• 2 Cups Marinara * I use my low carb pizza sauce
• 1 Cup Mozzarella
• 5 Chicken Breasts medium
• Fresh Basil to serve
• US Customary - Metric

INSTRUCTIONS

1. Preheat oven to 400 degrees.
2. In a bowl, combine ricotta, parmesan, egg, Italian seasoning, salt and pepper. Set aside, this is your “lasagna stuffing”.
3. Generously salt and pepper each side of the chicken breast and gently pat to adhere.
4. Slice chicken breast in half to form a “pocket”.
5. Place a spoonful of marinara in each chicken breast. Use the back of the spoon to spread and even out this layer.
6. Spoon an even amount of lasagna stuffing in each of the chicken breasts.
7. Cover with the remaining marinara.
8. Sprinkle mozzarella on top.
9. Bake in the oven for 35 minutes. Ensure the chicken is cooked through and no longer pink** — if using a meat thermometer, the chicken should be at least 165 F in the thickest part.
10. Serve with fresh basil and enjoy!

Source : thelittlepine

Ingredients

• RICE + VEGETABLES
• 
  
• 1 cup extra-firm tofu* (8 ounces yields ~1 cup)
• 1 cup long- or short-grain brown rice* (rinsed thoroughly in a fine mesh strainer)
• 4 cloves garlic (minced)
• 1 cup chopped green onion
• 1/2 cup peas
• 1/2 cup carrots (finely diced)
• 
  
• SAUCE
• 
  
• 3 Tbsp tamari or soy sauce (plus more for veggies + to taste)
• 1 Tbsp peanut butter
• 2 -3 Tbsp organic brown sugar, muscovado sugar, or maple syrup
• 1 clove garlic (minced)
• 1-2 tsp chili garlic sauce (more or less depending on preferred spice)
• 1 tsp toasted sesame oil (optional // or sub peanut or avocado oil)

Instructions

1. Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (or lightly grease with non-stick spray).
2. In the meantime wrap tofu in a clean, absorbent towel and set something heavy on top (such as a cast iron skillet) to press out the liquid.
3. Once the oven is preheated, dice tofu into 1/4-inch cubes and arrange on baking sheet. Bake for 26-30 minutes. You’re looking for golden brown edges and a texture that’s firm to the touch. The longer it bakes, the firmer and crispier it will become, so if you’re looking for softer tofu remove from the oven around the 26-28 minute mark. I prefer crispy tofu, so I bake mine the full 30 minutes. Set aside.
4. While the tofu bakes prepare your rice by bringing 12 cups of water to a boil in a large pot. Once boiling, add rinsed rice and stir. Boil on high uncovered for 30 minutes, then strain for 10 seconds and return to pot removed from the heat. Cover with a lid and let steam for 10 minutes*.
5. While rice and tofu are cooking, prepare sauce by adding all ingredients to a medium-size mixing bowl and whisking to combine. Taste and adjust flavor as needed, adding more tamari or soy for saltiness, peanut butter for creaminess, brown sugar for sweetness, or chili garlic sauce for heat.
6. Once the tofu is done baking, add directly to the sauce and marinate for 5 minutes, stirring occasionally.
7. Heat a large metal or cast iron skillet over medium heat. Once hot, use a slotted spoon to scoop the tofu into the pan leaving most of the sauce behind. Cook for 3-4 minutes, stirring occasionally, until deep golden brown on all sides (see photo). Lower heat if browning too quickly. Remove from pan and set aside.
8. To the still hot pan add garlic, green onion, peas and carrots. Sauté for 3-4 minutes, stirring occasionally, and season with 1 Tbsp (15 ml) tamari or soy sauce (amount as original recipe is written // adjust if altering batch size).
9. Add cooked rice, tofu, and remaining sauce and stir. Cook over medium-high heat for 3-4 minutes, stirring frequently.
10. Serve immediately with extra chili garlic sauce or sriracha for heat (optional). Crushed salted, roasted peanuts or cashews make a lovely additional garnish. Leftovers keep well in the refrigerator for 3-4 days, though best when fresh. Reheat in a skillet over medium heat or in the microwave.

Source : minimalistbaker

INGREDIENTS:

•  3clovesgarlic(minced)
•  3tablespoonschili powder
•  2teaspoonsground cumin
•  2teaspoonsground coriander
•  1teaspoongranulated sugar
•  1teaspoonsalt
•  1¼poundsboneless chuck steaks(trimmed of fat)
•  1tablespoonvegetable oil
•  2yellow onions(finely chopped)
•  15ouncecan tomato sauce
•  ½cupwater
•  4ouncesMonterey Jack cheese(shredded, divided)
•  4ouncessharp cheddar cheese(shredded, divided)
•  ?cupchopped fresh cilantro
•  ¼cupchopped canned pickled jalapeños
•  126-inch corn tortillas

DIRECTIONS:

1. In a small bowl, stir together the garlic, chili powder, cumin, coriander, sugar and salt.
2. Heat the oil in a Dutch oven over medium-high heat until shimmering. Sprinkle the meat with salt and cook until browned on both sides, about 6 to 8 minutes. Remove the meat to a plate.
3. Reduce the heat to medium, add the onions to the pot and cook until golden brown, about 5 minutes. Stir in the garlic mixture and cook until fragrant, about 1 minute. Add the tomato sauce and water and bring to a boil. Return the meat and any accumulated juices to the pot, cover, reduce the heat to low, and simmer until the meat is tender and can be broken apart easily, about 1½ hours.
4. Preheat oven to 350 degrees F.
5. Strain the beef mixture over a medium bowl. Transfer the meat and any other solids to a separate medium bowl and break the beef into small pieces. Mix together with half of the shredded cheeses, the cilantro and the jalapeños.
6. Spread ¾ cup of the sauce in the bottom of a 9x13-inch baking dish. Microwave the tortillas according to package directions to soften. Spread about ? cup of the beef mixture down the center of each tortilla, roll up tightly, and place in the baking dish seam-side down. Pour the remaining sauce evenly over the enchiladas and spread to ensure that all of the ends are covered in sauce.
7. Sprinkle the remaining cheese over top of the enchiladas, cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue to bake until the cheese browns slightly, 5 to 10 minutes. Leftovers can be stored in an airtight container in the refrigerator

Source : browneyedbaker

Ingredients

• 2 pounds beef stew meat
• 8 ounces mushrooms, sliced (optional)
• 2 packets (1 ounce, each) Lipton onion soup mix
• 1 cup low sodium beef broth
• ¼ cup Worcestershire sauce
• 1 (16 ounce) container sour cream
• 5 ounces chive and onion cream cheese
• ? cup heavy whipping cream
• pepper, to taste
• 12 ounces egg noodles, cooked

Instructions

1. Spray the inside of a medium slow cooker with cooking spray. ( I use a 7 quart size slow cooker).
2. Place the stew meat, mushrooms (if using), onion soup mix, beef broth and Worcestershire sauce in slow cooker. Cover with lid and cook on low heat for 5 to 6 hours.
3. In a medium bowl combine sour cream, cream cheese and heavy whipping cream. Whisk to combine then stir in to meat mixture. Season with a little pepper.
4. Cover with lid and let it warm up for another 20 minutes.
5. Serve over cooked egg noodles and enjoy!

Source : life-in-the-lofthouse

Ingredients

• 2 lb Boneless Skinless Chicken Breast
• 1 Egg
• 1 tbsp Water
• 1 tsp minced Garlic
• 1/2 tsp Salt
• 1/2 tsp Black Pepper
• 2 cup Shredded Parmesan Cheese
• 4 tbsp Butter
• 2 tbsp Olive Oil

Instructions

1. Cut each breast in half and pound to about 1/2" thick.
2. Beat egg and water in a shallow bowl until blended.
3. Add garlic, salt and pepper and whisk to blend.
4. Place parmesan in another shallow bowl.
5. Dip each piece of chicken in egg mixture making sure to coat.
6. Allow excess egg to drip off.
7. Place in parmesan. Sprinkle more parmesan over top. Gently press, then turn and repeat on other side. Shake off excess. Repeat with remaining chicken.
8. Place butter and oil in a large skillet over high heat.
9. Place chicken and do not move until edges brown (so that cheese sticks to chicken, about 3 minutes).
10. Lightly press with spatula then turn over and again do not move until browned.
11. Lightly press with spatula and remove to serving plate.

Source : cincyshopper

INGREDIENTS:

• 4 cups cooked chopped chicken
• 1 (1-oz) package Original Hidden Valley Ranch Salad Dressing & Seasoning Mix
• 1-1/2 cups shredded cheddar cheese
• 1 cup chopped cooked bacon
• 1-1/2 cups sour cream
• 1 (10.75-oz) can cream of chicken soup
• 1-1/2 cups crushed Ritz crackers
• 1/4 cup butter, melted

INSTRUCTIONS:

1. Preheat oven to 350ºF. Lightly spray a 9x9-inch baking dish with cooking spray.
2. Combine chicken, Ranch seasoning, cheddar cheese, bacon, sour cream and cream of chicken soup. Spread into prepared pan.
3. Combine crushed crackers and butter, sprinkle over chicken mixture.
4. Bake uncovered 30 to 40 minutes

Source : plainchicken

Ingredients

• 6 large Yukon Gold Potatoes
• 1/4 cup olive oil
• 1 1/2 teaspoons paprika
• 1 1/4 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 1/3 - 1/2 teaspoon chili powder
• 1/4 teaspoon pepper
• 1 teaspoon salt

Instructions

1. Preheat the oven to 450 degrees. Line a rimmed baking sheet with parchment paper (this prevents sticking, but do keep an eye on it as this recipe is baked at a higher heat).
2. Peel and dice the potatoes and place inside a large bowl. Set aside.
3. In a smaller bowl, combine the olive oil and spices and stir well.
4. Pour the olive oil mixture over the potatoes and stir to coat.
5. Spread the potatoes on the baking sheet.
6. Bake at 450 degrees for 35 minutes, stirring every 10 minutes.
7. Once the potatoes are tender inside and crispy outside, they are done. Season with more salt if desired.

Source : theprettybee