Chicken Pesto Pasta

Ingredients

  • 1 lb boneless skinless chicken breasts or you can use pre-cooked chicken like rotisserie chicken, simply skip the chicken cooking steps below
  • 2 teaspoons olive oil
  • 1 1/2 teaspoons Italian seasoning
  • salt and pepper to taste
  • 10 ounces spaghetti or any other pasta shape you like!
  • 3/4 cup basil pesto look for it in the refrigerated section
  • 3/4 cup diced tomatoes
  • 1/4 cup finely grated parmesan cheese
  • 1 tablespoon chopped fresh basil can also use parsley

Instructions

  • Bring a large pot of water to a boil and add salt to taste. Cook the pasta according to package directions.
  • While the pasta is boiling, cook the chicken. Season the chicken on both sides with Italian seasoning and salt and pepper to taste. Heat the olive oil in a large pan over medium high heat and add the chicken to the pan.
  • Cook for 4-5 minutes per side or until cooked through. Cook time may vary depending on the thickness of your chicken breasts.
  • Drain the pasta and return to the pot. Add the pesto and toss to coat evenly.
  • Cut the chicken into slices and arrange it on top of the pasta.
  • In a small bowl, combine the tomatoes, basil and salt to taste.
  • Sprinkle the tomato mixture and parmesan cheese over the top of the chicken and pasta, then serve immediately.

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Mushroom Pork Chops

Ingredients

  • 1 tablespoon olive oil
  • 4 pork chops I use boneless pork chops
  • salt and pepper to taste
  • 2 tablespoons butter
  • 8 ounces sliced mushrooms
  • 1 teaspoon garlic minced
  • 1 1/2 tablespoons flour
  • 1 cup beef broth
  • 2 tablespoons heavy cream
  • 1 tablespoon chopped parsley

Instructions

  • Heat the olive oil in a large pan over medium high heat. Season the pork chops with salt and pepper to taste.
  • Place the pork chops in the pan. Cook for 6-8 minutes per side or until a meat thermometer registers 145 degrees F.
  • Remove the pork chops from the pan; cover to keep warm.
  • Melt the butter in the pan. Add the mushrooms and season with salt and pepper to taste.
  • Cook the mushrooms for 5-6 minutes or until tender and browned. Add the garlic and cook for 30 seconds.
  • Add the flour to the pan. Cook for 1 minute, stirring constantly.
  • Slowly add the beef broth; whisk until smooth. Bring the sauce to a simmer and cook for 2-3 minutes until thickened. Stir in the heavy cream.
  • Add the pork chops back to the pan and spoon the sauce over the top. Sprinkle with parsley, then serve.

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Green Chile Chicken Enchiladas

Ingredients

  • 4 cups cooked shredded chicken
  • 1 4 ounce can diced green chiles drained
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon onion powder
  • 3 cups shredded monterey jack cheese divided use
  • 1 cup shredded cheddar cheese divided use
  • 14 corn tortillas
  • 2 10 ounce cans mild green enchilada sauce
  • 1 cup sour cream
  • salt and pepper to taste
  • Optional: chopped fresh cilantro, diced tomatoes
  • cooking spray

Instructions

  • Preheat the oven to 375 degrees. Coat a 9″x13″ pan with cooking spray.
  • In a medium bowl, mix together the monterey jack and cheddar cheeses. 
  • In a large bowl, mix together the chicken, 1/2 of the cheese, green chilies, garlic powder, cumin, onion powder and salt and pepper to taste.
  • Stack the tortillas on a plate and wrap with a damp paper towel. Microwave for 1 minute until tortillas are warm and pliable.
  • Lay one of the tortillas on a flat surface and spread approximately 2 teaspoons of sour cream down the center of each tortilla. Add approximately 1/3 cup of the chicken mixture, then tightly roll up the tortilla and place it seam side down in the pan.
  • Repeat the process with the remaining tortillas.
  • Pour the enchilada sauce over the top of the pan, the top the enchiladas with the remaining cheese.
  • Bake for 20 minutes or until cheese is melted. Serve, topped with chopped cilantro and tomatoes if desired.

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Slow Cooker whole Chicken

Ingredients

  • 5 lb whole chicken neck and giblets removed
  • cooking spray
  • 1 tablespoon brown sugar
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon smoked paprika

Instructions

  • In a small bowl, mix together the brown sugar, salt, pepper, garlic powder, onion powder and smoked paprika.
  • Coat a large slow cooker with cooking spray. Roll a piece heavy duty aluminum foil into a ring shape to fit into the slow cooker as a rack.
  • Place the chicken on top of the foil ring. Rub the spice mixture all over the chicken.
  • Cover and cook on HIGH for 3-4 hours or until thermometer inserted into the thickest part of the thigh registers at 165 degrees or higher. 
  • Transfer the chicken to a sheet pan or baking dish and broil in the oven for 4-5 minutes or until chicken skin is brown and crispy. Serve.

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Monterey Chicken

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1 cup barbecue sauce
  • 1 cup shredded cheese I used a blend of Monterey Jack and cheddar cheese
  • 4 slices bacon cooked and crumbled
  • 1/2 cup diced tomatoes
  • 1/4 cup green onions

Instructions

  • Heat the olive oil in a large oven safe pan over medium high heat. Preheat the oven to 400 degrees.
  • Season the chicken on both sides with salt and pepper to taste.
  • Cook the chicken for 4-5 minutes on each side, or until done. Cook time may vary depending on the thickness of your chicken.
  • Pour the barbecue sauce over the chicken. Sprinkle 1/4 cup cheese over each chicken breast.
  • Place the pan in the oven for 3-5 minutes, or until cheese is melted.
  • Sprinkle the bacon, tomatoes and green onions over the chicken and serve.

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Slow Cooker orange Chicken

Ingredients

  • 1 1/4 lbs boneless skinless chicken breasts cut into 1 inch chunks
  • 1/4 cup cornstarch
  • salt and pepper to taste
  • 1/4 cup vegetable oil
  • 3/4 cup orange marmalade
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon minced garlic
  • cooking spray
  • 1 tablespoon sesame seeds
  • 2 tablespoons sliced green onions

Instructions

  • Place the chicken pieces in a bowl. Add the cornstarch and salt and pepper. Toss to coat the chicken in the cornstarch mixture.
  • Heat the oil in a large pan over medium high heat. Add the chicken in a single layer and cook for 3-4 minutes on each side until browned. You may need to work in batches.
  • Coat a slow cooker with cooking spray and add the chicken to the slow cooker.
  • In a small bowl, whisk together the orange marmalade, soy sauce, rice vinegar, sesame oil and garlic. 
  • Pour the sauce over the chicken and gently stir to coat.
  • Cook on LOW for 2-3 hours.
  • Sprinkle with sesame seeds and green onions, then serve.

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50 Instant Pot Recipes

50 Instant Pot Recipes

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Chicken Parmesan Pasta

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 1 lb boneless skinless chicken breasts cut into 1 inch pieces
  • 2 teaspoons Italian seasoning
  • salt and pepper to taste
  • 1 jar marinara sauce
  • 1/4 cup chopped fresh basil
  • 12 ounces dry penne pasta
  • 2 cups shredded mozzarella cheese
  • 3/4 cup grated parmesan cheese
  • cooking spray

Instructions

  • Preheat the oven to 400 degrees F. Coat a 9″x13″ pan with cooking spray. 
  • Bring a large pot of salted water to a boil, and cook the penne pasta according to package directions.
  • Heat the olive oil in a pan over medium high heat. Add the onion and cook for 3-4 minutes or until softened.
  • Add the chicken, Italian seasoning, salt and pepper to the pan. Cook for 4-6 minutes, stirring occasionally, or until chicken is cooked through.
  • Pour the marinara sauce and chopped basil into the pan and stir to combine.
  • Drain the pasta and add it to the 9″x13″ dish. Pour the chicken and sauce mixture over the pasta and stir to combine.
  • Sprinkle the mozzarella cheese and parmesan cheese over the pasta mixture.
  • Bake for 10-15 minutes or until cheese is melted, then serve.

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Chicken Santa Fe

Ingredients

  • 1 tablespoon olive oil
  • 4 boneless skinless chicken breasts I prefer to use thin cut breasts
  • 2 teaspoons taco seasoning
  • 1 cup shredded cheddar cheese
  • 3/4 cup canned black beans rinsed and drained
  • 1/3 cup diced red bell pepper
  • 1/3 cup corn kernels thawed if frozen
  • 2 tablespoons chopped cilantro
  • salt and pepper to taste

Instructions

  • Heat the oil in a large oven safe pan over medium high heat. Preheat the oven to 400 degrees F.
  • Season the chicken on both sides with the taco seasoning, salt and pepper.
  • Cook the chicken for 4-5 minutes on each side or until cooked through. The time may vary depending on the thickness of your chicken.
  • Sprinkle the cheese evenly over the chicken breasts. Add the beans, red bell pepper and corn on top of the cheese.
  • Bake for 5 minutes or until cheese is melted. Sprinkle with cilantro and serve.

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Pineapple Chicken

Ingredients

  • 2 teaspoons vegetable oil
  • 1 pound boneless skinless chicken thighs cut into 1 inch pieces
  • 1 red bell pepper seeded. cored and cut into 1 inch pieces
  • 1 cup pineapple chunks fresh or canned
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 3/4 cup pineapple juice
  • 1/4 cup low sodium soy sauce
  • 1/3 cup low sodium chicken broth
  • 1/3 cup hoisin sauce
  • 1/4 cup brown sugar
  • 2 teaspoons corn starch
  • 2 teaspoons sesame seeds
  • 1 tablespoon sliced green onions
  • salt and pepper to taste

Instructions

  • Heat the oil in a large pan over medium high heat. Season the chicken with salt and pepper to taste and add to the pan.
  • Cook the chicken for 6-8 minutes, stirring occasionally, until chicken is cooked through. 
  • Add the red bell pepper and pineapple to the pan and cook for 4-5 minutes or until tender. Add the ginger and garlic and cook for 30 seconds more.
  • In a small bowl, whisk together the pineapple juice, soy sauce, chicken broth, hoisin sauce and brown sugar.
  • Add the sauce mixture to the pan and bring to a simmer.
  • Mix the corn starch with 1 tablespoon of cold water; stir until smooth.
  • Add the cornstarch mixture to the pan and stir to combine. Bring to a boil and cook for 1 minute or until sauce has just thickened.
  • Sprinkle with sesame seeds and green onions, then serve.

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Garlic butter Shrimp

Ingredients

  • 4 tablespoons butter
  • 1 lb large shrimp I use 16-20 count size, peeled, deveined and tails removed if desired
  • salt and pepper to taste
  • 1 teaspoon Italian seasoning
  • 2-3 teaspoons minced garlic use more if you love garlic!
  • the juice of one lemon
  • 1 tablespoon chopped parsley

Instructions

  • Place the butter in a large pan and melt over medium high heat. Add the shrimp and season with salt, pepper and Italian seasoning. 
  • Cook for 3-5 minutes, stirring occasionally, until shrimp are pink and opaque.
  • Add the garlic and cook for one more minute.
  • Stir in the lemon juice and parsley, then serve.

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Beef Noodle Casserole

Ingredients

  • 12 ounces egg noodles uncooked
  • 2 teaspoons olive oil
  • 1 1/4 lbs lean ground beef I use 90% lean
  • 1 onion finely chopped
  • 2 teaspoons minced garlic
  • salt and pepper to taste
  • 16 ounces canned tomato sauce
  • 15 ounce can diced tomatoes drained, I prefer to use the small diced (petite cut) variety
  • 2 teaspoons Italian seasoning
  • 2 cups shredded cheddar cheese
  • 2 tablespoons chopped parsley
  • cooking spray

Instructions

  • Bring a pot of salted water to a boil; add the egg noodles and cook according to package directions. Preheat the oven to 400 degrees F.
  • While the noodles are cooking, heat the olive oil in a large pan over medium high heat.
  • Add the ground beef to the pan and cook for 4-5 minutes, breaking up the meat with a spatula.
  • Add the onion and garlic to the pan and cook for an additional 5 minutes, or until onion has softened and beef is cooked through. Season with salt and pepper to taste.
  • Add the tomato sauce, tomatoes and Italian seasoning to the beef and stir to combine.
  • Drain the noodles and add to the pan with the beef; toss to combine.
  • Pour the beef and noodle mixture into a 9″x13″ baking pan that’s been coated in cooking spray. Top with cheddar cheese.
  • Bake for 10-15 minutes or until cheese is melted. Sprinkle with parsley and serve.

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Chicken souvlaki

Ingredients

For the chicken skewers:

  • 1 pound boneless skinless chicken breast cut into 1 inch chunks
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 garlic cloves minced

For the yogurt sauce:

  • 1 cup plain Greek yogurt
  • 1/2 cup sour cream (or an additional 1/2 cup of greek yogurt if you prefer)
  • salt and pepper to taste
  • 1/2 cup minced cucumber (I prefer the small persian cucumbers)
  • 1/4 cup minced fresh parsley or dill

For the tomato cucumber relish:

  • 3/4 cup minced cucumber
  • 3/4 cup minced seeded tomato
  • 2 teaspoons lemon juice
  • 1 tablespoon olive oil
  • 2 tablespoons minced parsley
  • salt and pepper to taste

Instructions

  • For the chicken skewers: Combine the lemon juice, olive oil, oregano, salt, pepper and garlic, along with 1 tablespoon of water, in a bowl.
  • Add the chicken pieces and toss to coat. Marinate for at least 10 minutes or up to 1 hour.
  • Heat a grill or grill pan over medium or preheat the broiler.
  • Remove the chicken from the marinade and thread the chicken pieces onto 4 skewers.
  • If grilling, place the chicken on the grill and cook for 5 minutes on each side or until chicken is cooked through.
  • For broiling, broil for 8-10 minutes or until chicken is cooked through.
  • While the chicken is cooking make the sauces.
  • For the yogurt sauce: Mix together the Greek yogurt, sour cream, cucumber and parsley. Season with salt and pepper to taste.
  •  Refrigerate until ready for use, or for up to 1 day.
  • For the relish: Combine the tomato, cucumber and parsley in a bowl. Stir in the lemon juice and olive oil.
  • Season to taste with salt and pepper. Refrigerate until ready for use, or for up to 1 day.
  • Serve the chicken skewers with the yogurt sauce and cucumber relish, as well as flatbread, hummus and olives if desired.

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Chicken and asparagus Stir Fry

Ingredients

  • 1 tablespoon vegetable oil
  • 1 lb boneless skinless chicken breasts cut into 1 inch pieces
  • salt and pepper to taste
  • 1 lb asparagus stalks trimmed and cut into 1 1/2 inch pieces
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 3/4 cup chicken broth
  • 1 1/2 teaspoons sugar
  • 1 tablespoon soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon cornstarch

Instructions

  • Heat the vegetable oil in a pan over medium high heat.
  • Season the chicken with salt and pepper to taste.
  • Add the chicken to the pan in a single layer.  Cook for 3-4 minutes per side or until browned.
  • Add the asparagus to the pan and cook for 3-4 minutes or until tender.
  • Add the garlic and ginger and cook for 30 seconds.
  • In a small bowl, whisk together the chicken broth, sugar, soy sauce, sesame oil and cornstarch.
  • Pour the sauce over the chicken and asparagus and bring to a simmer. Cook for 1-2 minutes or until sauce has thickened, then serve.

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Monte Cristo Sandwich (disneyland Style!)

Ingredients

  • 8 slices Texas toast white bread
  • 1/2 pound sliced turkey
  • 1/2 pound sliced ham
  • 8 slices Swiss cheese
  • 1 cup flour
  • 1 egg
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 cup water
  • oil for frying
  • powdered sugar and raspberry jam for serving

Instructions

  • Lay 4 slices of the bread on a flat surface. 
  • Layer the ham, then cheese, then turkey onto each piece of bread. Top with the remaining slices of bread.
  • Place toothpicks into all four corners of each sandwich to secure the sandwiches closed.
  • Add the flour, egg, baking powder, sugar and water to a medium bowl. Mix until smooth.
  • Heat 2 inches of oil in a deep skillet to 350 degrees F.
  • Dredge one sandwich in the batter, making sure all surfaces are covered.
  • Place in the oil and cook for 2-3 minutes on each surface, turning carefully with the tongs to make sure all sides are browned.
  • Repeat the batter and cooking process with the remaining sandwiches.
  • Remove the toothpicks from the sandwiches. Cut each sandwich into quarters.
  • Sprinkle the sandwiches with powdered sugar and serve with raspberry jam.

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Ground Beef Tacos

Ingredients

  • 2 teaspoons vegetable oil
  • 1 pound lean ground beef I use 90% lean
  • 1/2 cup onion finely chopped
  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes optional
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 14 ounce can petite diced tomatoes drained
  • 8 taco shells
  • assorted toppings such as lettuce, tomato, onion and shredded cheese

Instructions

  • Heat the oil in a large pan over medium high heat. 
  • Add the ground beef and break up with a spatula.
  • Add the onion to the pan.
  • Cook, stirring occasionally, until beef is done and onion is soft, 5-6 minutes. Drain off any excess fat.
  • Add the chili powder, garlic powder, onion powder, red pepper flakes, oregano, smoked paprika, cumin, salt and pepper to the pan. Stir to coat the meat in the seasonings.
  • Add the tomatoes to the pan and simmer for 2-3 minutes.
  • Spoon the beef into the taco shells and add toppings such as lettuce, tomatoes and cheese. Serve immediately.

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Taco Pasta

Ingredients

  • 8 ounces rotini pasta or other short pasta
  • 1 teaspoon vegetable oil
  • 1 pound ground beef I use 90% lean
  • 1/2 cup minced onion
  • 1 14 ounce can petite diced tomatoes drained
  • 3 tablespoons taco seasoning
  • 2 ounces cream cheese
  • 3/4 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced Roma tomatoes
  • 2 tablespoons chopped cilantro
  • Additional taco toppings if desired such as tortilla strips, olives, avocado and jalapenos

Instructions

  • Cook the pasta in salted water according to package directions. Reserve 1/4 cup of the cooking water.
  • While the pasta is cooking, prepare the beef.
  • Heat the oil in a large pan over medium high heat. Add the ground beef and break up with a spatula.
  • Add the onion to the pan.
  • Cook for 4-5 minutes or until meat is browned and cooked through, and onion is tender.
  • Add the tomatoes and taco seasoning to the pan and stir to combine.
  • Pour the cooked pasta into the pan with the meat. Reduce the heat to low.
  • Add the cream cheese, sour cream and cheddar cheese to the pan. Cook, stirring constantly until cheese are melted. 
  • Add reserved pasta water, 1 tablespoon at a time, if needed to thin the sauce to desired consistency.
  • Sprinkle with tomatoes and cilantro and serve. Add additional taco toppings if desired.

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Grilled Chicken Tenders

Ingredients

  • 1 pound chicken breast tenders
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons Italian seasoning
  • 1 clove garlic minced
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon chopped parsley
  • lemon wedges for serving

Instructions

  • Place the chicken in a large bowl or resealable freezer bag. Add the olive oil, lemon juice, Italian seasoning, garlic, salt and pepper.
  • Stir to coat chicken evenly. Marinate for at least 20 minutes or up to 8 hours.
  • Preheat a grill or grill pan to medium high heat.
  • Place the chicken in a single layer on the grill. 
  • Cook for 3-4 minutes on each side or until cooked through.
  • Remove chicken from the grill. Sprinkle with parsley and serve with lemon wedges if desired.

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Korean Beef Bowls

Ingredients

  • 1 1/4 lbs lean ground beef I use 90% lean
  • 2 teaspoons minced garlic
  • 1/2 teaspoon minced fresh ginger
  • 1 tablespoon sesame oil
  • 1/4 cup brown sugar
  • 1/4 cup low sodium soy sauce
  • 1 teaspoon cornstarch
  • 1/4 cup sliced green onions
  • 1 tablespoon sesame seeds
  • 3 cups steamed rice
  • 3 cups steamed or sauteed vegetables such as broccoli, asparagus, carrots, mushrooms and/or peppers

Instructions

  • Place a large pan over medium high heat on the stove. Add the ground beef and cook, breaking the meat up with a spatula, until done, approximately 4-6 minutes.
  • Add the garlic and ginger to the pan and cook for 1 more minute.
  • In a small bowl, whisk together the sesame oil, brown sugar and soy sauce.
  • Pour the sauce over the meat and bring to a simmer. Cook for 3-4 minutes.
  • Mix the cornstarch with 1 tablespoon of cold water. Add it to the beef mixture and cook for 1 minute or until sauce has thickened.
  • Stir in the green onions and sesame seeds.
  • Divide the rice and vegetables between 4 bowls. Spoon the beef over the top and serve.

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Honey Mustard Chicken

Ingredients

  • 1 1/4 pounds boneless skinless chicken breasts
  • 2 teaspoons olive oil
  • salt and pepper to taste
  • 1/4 cup grainy mustard
  • 2 tablespoons Dijon mustard
  • 5 tablespoons honey
  • 3 tablespoons butter melted
  • 1 tablespoon chopped parsley
  • cooking spray

Instructions

  • Preheat the oven to 375 degrees.
  • Heat the olive oil in a pan over medium high heat. Season the chicken breasts on both sides with salt and pepper.
  • Place the chicken in the pan and sear on both sides until golden brown.
  • In a small bowl, whisk together the grainy mustard, Dijon mustard, honey and butter.
  • Coat a rectangular baking dish with cooking spray.
  • Spread half of the sauce into the bottom of the dish.
  • Arrange the chicken breasts on top of the sauce, then drizzle the remaining sauce over the top of the chicken.
  • Cover with foil, then bake for 20 minutes. Uncover and bake for an additional 10 minutes or until chicken is cooked through.
  • Sprinkle with parsley, then serve.

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Grilled Shrimp Skewers

Ingredients

  • 1 pound large shrimp peeled and deveined (you can either leave tails on or remove them)
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon Italian seasoning
  • 2 teaspoons minced garlic
  • 1 tablespoon chopped parsley
  • lemon wedges for serving

Instructions

  • Place the olive oil, lemon juice, salt, pepper, Italian seasoning and garlic in a resealable plastic bag. Seal and shake to combine.
  • Add the shrimp to the bag and seal. Toss to coat evenly with the marinade.
  • Marinate for at least 15 minutes or up to 2 hours. You don’t want to marinate for longer than that, as the acid in the lemon juice will start to cook the shrimp.
  • Thread the shrimp onto skewers.  Heat a grill or grill pan over medium high heat.
  • Place the skewers on the grill. Cook for 2-3 minutes on each side or until shrimp are pink and opaque.
  • Broiler directions: Preheat the broiler. Place the shrimp skewers on a sheet pan coated with cooking spray. Broil for 2-3 minutes on each side or until shrimp are pink and opaque.
  • Sprinkle with parsley and serve with lemon wedges.

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Shrimp Fajitas

Ingredients

  • 1 tablespoon vegetable oil
  • 2 cups sliced bell peppers red, orange, yellow or a combination
  • 1 onion thinly sliced
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons chopped cilantro
  • 1 pound large shrimp peeled and deveined, tails removed if desired
  • lime wedges for serving optional
  • flour tortillas and fajita toppings of your choice
  • salt and pepper to taste

Instructions

  • Heat the oil in a large pan over high heat. Add the peppers and onion to the pan and cook, stirring occasionally, until vegetables are tender and charred on the edges. Season the vegetables with salt and pepper.
  • In a small bowl, mix together the chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt and pepper to taste.
  • Add the shrimp to the pan and sprinkle the seasoning blend over the shrimp and vegetables. Stir to combine.
  • Cook for 4-5 minutes or until shrimp are pink and opaque.
  • Sprinkle the cilantro over the top and serve. Garnish with lime wedges if desired. Serve the flour tortillas and toppings on the side and have everyone assemble their own fajitas.

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Steak Bites with Garlic butter

Ingredients

  • 1 1/4 lbs sirloin steak cut into small cubes
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 teaspoons minced garlic
  • salt and pepper to taste
  • 1 tablespoon minced parsley

Instructions

  • Heat the olive oil in a large pan over high heat. Season the steak with salt and pepper to taste.
  • Place the steak in the pan in a single layer; you may have to work in batches depending on the size of your pan. Cook for 3-4 minutes, stirring occasionally, until golden brown. Repeat with remaining meat if needed.
  • Add the butter and garlic to the pan; cook for 1-2 minutes, stirring to coat the meat in the sauce.
  • Sprinkle with parsley and serve.

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Sausage and Pepper Pasta

Ingredients

  • 1 package Johnsonville Italian Sausage Links sweet or hot
  • 12 ounces rigatoni pasta
  • 2 tablespoons butter divided use
  • 2 cups sliced bell peppers any color you like
  • 1/2 cup onion diced
  • 1 teaspoon garlic minced
  • 16 ounce can tomato sauce
  • 1 teaspoon Italian seasoning
  • salt and pepper to taste
  • 1/4 cup grated parmesan cheese
  • 2 tablespons chopped parsley.

Instructions

  • Cook the sausages in a Johnsonville Sizzling Sausage Grill according to grill directions. 
  • Cut the sausages into slices.
  • Cook the pasta in salted water according to package directions.
  • Melt one tablespoon of butter in a large pan over medium high heat. Add the peppers and season with salt and pepper to taste.
  • Cook for 5-6 minuted or until peppers have softened and are lightly browned. Remove the peppers from the pan.
  • Add the remaining tablespoon of butter and onion to the pan. Season with salt and pepper. Cook for 5-6 minutes or until onions are softened. 
  • Add the garlic to the pan and cook for 30 seconds.
  • Add the tomato sauce and Italian seasoning to the pan and bring to a simmer.
  • Drain the pasta and toss with the tomato sauce. 
  • Arrange the sliced sausage and peppers over the pasta. Sprinkle with parmesan and parsley, then serve.

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Bruschetta Chicken

Ingredients

For the chicken:

  • 4 thin cut boneless skinless chicken breasts
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 teaspoon Italian seasoning or equal parts garlic powder, dried oregano and dried basil
  • 1/2 teaspoon pepper
  • 4 slices mozzarella cheese
  • 2 tablespoons balsamic glaze

For the bruschetta topping:

  • 1 1/2 cups tomatoes diced
  • 1/2 teaspoon garlic finely minced
  • 1 tablespoon olive oil
  • 1/4 cup thinly sliced basil leaves
  • salt and pepper to taste
  • 2 tablespoons red onion minced

Instructions

  • In a large bowl or resealable bag, mix together the olive oil, lemon juice, salt, Italian seasoning and pepper. Add the chicken breasts and marinate for at least 30 minutes or up to 4 hours.
  • Preheat a grill or grill pan to medium high. Remove the chicken from the marinade and place on the grill. Cook for 4-5 minutes on each side or until done.
  • Place the cheese slices on top of the chicken. Cover the grill and cook until cheese is melted, 2-3 minutes.
  • While the chicken is cooking, make the bruschetta topping. In a medium bowl, combine the tomatoes, garlic, olive oil, red onion, basil, salt and pepper. Let stand for 10 minutes.
  • Spoon the bruschetta mixture over the chicken. Drizzle with balsamic glaze and serve.

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Bacon Wrapped Chicken

Ingredients

  • 4 chicken breasts boneless, skinless
  • 8 slices bacon do not use thick cut
  • 1/4 cup brown sugar
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 tablespoon chopped parsley

Instructions

  • Preheat the oven to 375 degrees F.
  • In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, salt and pepper.
  • Rub half of the spice mixture all over the chicken breasts.
  • Wrap each chicken breast in 2 slices of bacon. Place the chicken breasts, seam side down in a baking pan or ovenproof skillet.
  • Sprinkle the remaining brown sugar mixture over the top of the chicken.
  • Bake for 25-30 minutes or until bacon is crisp and chicken is cooked through, basting the chicken occasionally with the pan drippings. 
  • If you prefer extra crispy bacon, broil for an additional 1-2 minutes.
  • Sprinkle with parsley, then serve.

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Baked Buffalo Wings

Ingredients

  • 3 pounds party style chicken wings or whole chicken wings that have been halved crosswise
  • 1 tablespoon baking powder do NOT use baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 cup hot sauce such as Frank’s Red Hot Sauce
  • 4 tablespoons butter melted
  • 1 tablespoon honey
  • celery sticks and ranch dressing for serving.

Instructions

  • Preheat the oven to 400 degrees. Line a sheet pan with foil and place a non stick oven safe rack on top of the pan.
  • Place the chicken wings in a bowl. Add the baking powder, salt, pepper, garlic powder and onion powder.
  • Toss to coat the chicken evenly with the baking powder and spices.
  • Place the wings on the rack in a single layer.
  • Bake for 45 minutes or until wings are light golden brown and crispy.
  • In a small bowl, whisk together the hot sauce, butter and honey. 
  • Pour the sauce over the wings and toss to coat evenly.
  • Serve with celery sticks and ranch dressing.

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Philly Cheesesteak Pasta

Ingredients

  • 2 teaspoons olive oil
  • 1 pound ground beef I use 90% lean
  • 8 ounces mushrooms sliced
  • 1 green bell pepper diced
  • 1 onion chopped
  • 2 teaspoons garlic minced
  • salt and pepper to taste
  • 10 ounces rigatoni pasta
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups milk whole milk makes the creamiest sauce
  • 1 cup provolone cheese diced or shredded
  • 2 tablespoons chopped parsley

Instructions

  • Cook the pasta in salted water according to package directions.
  • Heat the olive oil in a large pan over medium high heat. Add the beef and season to taste with salt and pepper. 
  • Cook for 4-5 minutes, breaking up the meat with a spatula.
  • Add the mushrooms, bell pepper and onion to the pan. Cook until the beef is cooked through and the vegetables are tender. Add the garlic and cook for 30 seconds. Add more salt and pepper if desired.
  • Melt the butter in a saucepan over medium heat.
  • Whisk in the flour and cook for 1 minute.
  • Slowly whisk in the milk. Whisk until the sauce has thickened, 4-6 minutes.
  • Remove the sauce from the heat and whisk in the cheese; stir until melted and the sauce is smooth. Season with salt and pepper.
  • Drain the pasta and toss with the cheese sauce. Add half of the beef mixture to the pasta and stir to combine.
  • Place the other half of the meat mixture on top of the pasta. Sprinkle with parsley and serve.

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Grilled Chicken Kabobs

Ingredients

  • 1 pound boneless skinless chicken breasts cut into 1 inch pieces
  • 1/4 cup olive oil
  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 1 teaspoon minced garlic
  • salt and pepper to taste
  • 1 red bell pepper cut into 1 inch pieces
  • 1 yellow bell pepper cut into 1 inch pieces
  • 2 small zucchini cut into 1 inch slices
  • 1 red onion cut into 1 inch pieces
  • 1 tablespoon chopped parsley

Instructions

  • Place the olive oil, soy sauce, honey, garlic and salt and pepper in a large bowl. 
  • Whisk to combine.
  • Add the chicken, bell peppers, zucchini and red onion to the bowl. Toss to coat in the marinade.
  • Cover and refrigerate for at least 1 hour, or up to 8 hours.
  • Soak wooden skewers in cold water for at least 30 minutes. Preheat grill or grill pan to medium high heat.
  • Thread the chicken and vegetables onto the skewers.
  • Cook for 5-7 minutes on each side or until chicken is cooked through.
  • Sprinkle with parsley and serve.

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Pepper Steak Stir Fry

Ingredients

  • 1 tablespoon vegetable oil divided use
  • 1 red bell pepper cored, seeded and cut into strips
  • 1 green bell pepper cored, seeded and cut into strips
  • 1 1/4 pounds flank steak thinly sliced
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • salt and pepper to taste
  • 1/4 cup soy sauce
  • 1 1/2 tablespoons sugar
  • 1 1/2 tablespoons cornstarch

Instructions

  • Heat 1 teaspoon of the vegetable oil over medium high heat in a large pan.
  • Add the peppers and cook for 3-4 minutes or until just tender. Remove the peppers from the pan and place on a plate.
  • Add the remaining oil to the pan. Season the flank steak with salt and pepper to taste.
  • Increase heat to high. Add the steak to the pan and cook for 5-6 minutes or until lightly browned.
  • Add the garlic and ginger, then cook for 30 seconds.
  • Place the peppers back in the pan with the steak.
  • In a small bowl, whisk together the soy sauce, sugar, 1/4 cup water and cornstarch. 
  • Pour the sauce over the steak mixture and bring to a simmer. Cook for 2-3 minutes or until sauce has just thickened, then serve.

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Cheeseburger Pasta

Ingredients

  • 8 ounces shell pasta
  • 6 slices bacon diced
  • 1 pound ground beef I use 90% lean
  • 1 onion finely chopped
  • 16 ounces tomato sauce
  • 1/4 cup ketchup
  • 1 tablespoon yellow mustard
  • 2 cups shredded cheddar cheese
  • salt and pepper to taste
  • 1/4 cup diced pickles
  • 1 tablespoon chopped parsley

Instructions

  • Cook pasta in salted water according to package directions.
  • Place the bacon in a large pan over medium high heat. Cook for 5 minutes or until bacon is browned and crisp.
  • Remove bacon from pan and set aside. 
  • Drain off most of the fat from the bacon, leaving approximately 2 teaspoons in the pan.
  • Add the ground beef to the pan and season with salt and pepper to taste.
  • Cook, breaking up the meat with a spatula, until browned, 4-5 minutes.
  • Add the onion and cook for an additional 4 minutes, or until onion has softened.
  • Add the tomato sauce, ketchup and mustard to the pan. Stir to coat the beef with the sauce.
  • Drain the pasta and add it to the pan with the beef mixture.
  • Add the cheddar cheese to the pan with the pasta; stir until everything is combined and cheese is melted.
  • Sprinkle with reserved bacon, pickles and parsley, then serve.

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Jerk Shrimp Kabobs

Ingredients

For the jerk seasoning

  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon ground allspice
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon black pepper
  • 2 teaspoons cayenne pepper more or less to taste, this is spicy!

For the shrimp kabobs

  • 1 pound large shrimp peeled and deveined, tails removed if desired
  • 2 cups pineapple chunks
  • 1 red bell pepper cut into 1 inch pieces
  • 1 tablespoon olive oil
  • 1 tablespoon chopped parsley

Instructions

  • For the jerk seasoning: combine all the spices. Store in a jar or resealable bag for later use.
  • Heat a grill or a grill pan to medium high.
  • Thread the shrimp, pineapple and red pepper onto skewers.
  • Brush the skewers with olive oil and sprinkle 2-3 teaspoons of jerk seasoning over the skewers – be sure to season both sides.
  • Place on the grill and cook for 3-4 minutes per side, or until shrimp are pink and opaque.
  • Sprinkle with parsley and serve.
  • Broiler instructions: Place the skewers on a sheet pan coated with cooking spray. Broil for 3-4 minutes per side or until cooked through.

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Shrimp Alfredo

Ingredients

  • 10 ounces fettuccine pasta
  • 5 tablespoons butter divided use
  • 1 cup heavy cream
  • 3/4 cup freshly grated parmesan cheese
  • salt and pepper to tastee
  • 1 pound shrimp peeled and deveined, tails removed if desired
  • 1 teaspoon minced garlic
  • 2 tablespoons chopped parsley

Instructions

  • Cook the pasta in salted water according to package directions.
  • Melt 4 tablespoons of butter in a saucepan over medium low heat. 
  • Add the cream and simmer for 4-5 minutes or until just thickened – do not boil.
  • Whisk in the parmesan cheese, stirring continuously, until cheese has melted. 
  • Season the sauce with salt and pepper to taste.
  • Heat 1 tablespoon of butter in a large pan over medium high heat. 
  • Add the shrimp to the pan and season with salt and pepper. 
  • Cook the shrimp for 3-4 minutes, stirring occasionally, until shrimp are pink and opaque.
  • Add the garlic to the pan and cook for an additional 30 seconds.
  • Drain the pasta and toss with the alfredo sauce. Arrange the shrimp on top and sprinkle with parsley, then serve.

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Salmon Foil Packets

Ingredients

  • 4 salmon fillets 4-6 ounces each
  • 1/2 pound asparagus spears trimmed
  • 4 ears fresh corn kernels sliced off
  • 1 red bell pepper cut into 1 inch pieces
  • 4 tablespoons butter softened
  • 1 teaspoon minced garlic
  • 2 teaspoons minced fresh thyme
  • 2 teaspoons minced fresh parsley
  • 1 teaspoon lemon zest
  • salt and pepper to taste
  • cooking spray
  • lemon wedges and chopped parsley for serving

Instructions

  • Preheat a grill to medium heat or an oven to 400 degrees F.
  • Coat 4 large squares of foil with cooking spray.
  • Arrange the salmon, asparagus, corn and bell peppers in the center of the foil squares.
  • In a small bowl, mix together the butter, garlic, thyme, parsley, lemon zest, salt and pepper.
  • Season the salmon fillets with salt and pepper to taste. Drop spoonfuls of the butter mixture over the salmon and vegetables.
  • Fold over the foil to seal the packets. Bake or grill for 15-20 minutes or until salmon is cooked through and vegetables are tender. Sprinkle with parsley and serve with lemon wedges.

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Steak Kabobs with Garlic butter

Ingredients

  • 1 pound beef sirloin cut into 1 inch pieces
  • 1 cup mushrooms
  • 1 green bell pepper seeded, cored and diced into 1 inch pieces
  • 1 red onion cut into 1 inch pieces
  • 2 teaspoons olive oil
  • salt and pepper to taste
  • 3 tablespoons butter
  • 1 teaspoon minced garlic
  • 1 tablespoon chopped parsley

Instructions

  • Heat a grill or indoor grill pan to medium high heat.
  • Thread the beef, mushrooms, pepper and onion onto skewers.
  • Brush the meat and vegetables with olive oil and season generously with salt and pepper.
  • Place the kabobs onto the grill and cook for 4-5 minutes per side.
  • Melt the butter in a small pan over medium low. Add the garlic and cook for 1 minute. 
  • Remove the pan from the heat and stir in the parsley and salt and pepper to taste.
  • Brush the garlic butter all over the steak kabobs, then serve.
  • Broiler directions: Prepare the skewers as directed and place on a sheet pan coated with cooking spray. Broil for 4-5 minutes per side. Continue with the recipe as directed.

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Marinated Salmon with Garlic and Herbs

Ingredients

  • 4 salmon fillets 4-6 ounces each
  • 4 tablespoons olive oil
  • 1 1/2 tablespoons honey
  • 1 1/2 tablespoons soy sauce
  • 1 teaspoon lemon zest
  • 2 teaspoons chopped fresh parsley
  • 2 teaspoons fresh thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon minced garlic
  • lemon wedges for serving

Instructions

  • Place the olive oil, honey, soy sauce, lemon zest, parsley, thyme, salt and pepper in a bowl. Whisk to combine.
  • Reserve 1 tablespoon of the marinade for later use. Add the garlic to the bowl.
  • Add the salmon and marinade to a resealable freezer bag and seal. Shake to coat the salmon with the marinade.
  • Marinate in the refrigerator for at least 30 minutes, or up to 6 hours.
  • Remove the salmon from the marinade and scrape off any excess bits of herbs or garlic (otherwise they could burn on the grill!).
  • Grilling instructions: Preheat an outdoor grill or indoor grill pan over medium high heat. Add the salmon fillets and cook for 5-6 minutes on each side or until salmon is opaque throughout.
  • Oven instructions: Preheat the oven to 425 degrees. Place the salmon fillets on a sheet pan lined with cooking spray. Bake for 15 minutes or until salmon is cooked through.
  • Brush the reserved marinade over the salmon fillets, then serve with lemon wedges if desired.

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40 Back to School Recipes

40 Back to School Recipes

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Bbq Pork Chops

Ingredients

  • 4 bone in pork chops
  • 8 cups water divided use
  • 1/4 cup kosher salt
  • 3 tablespoons sugar
  • 1/2 teaspoon ground allspice
  • 2 teaspoons fennel seeds lightly crushed
  • 2 teaspoons whole peppercorns
  • 1 bay leaf
  • 2 cloves garlic crushed
  • 3 sprigs fresh thyme or 1 teaspoon dried thyme
  • 1/2 cup barbecue sauce

Instructions

  • Pour 1 cup of boiling water into a large bowl that will fit all of the pork chops. Make sure the bowl will fit into your refrigerator.
  • Add the salt and sugar to the water and stir until dissolved.
  • Add the allspice, fennel seeds, peppercorns, bay leaf, garlic and thyme to the bowl.
  • Add 7 cups of very cold water to the bowl and stir to combine.
  • Place the pork chops in the bowl, making sure that they’re completely submerged. You can add more water if needed.
  • Cover the bowl and place it in the refrigerator for at least 6 hours, or up to 24 hours.
  • Remove the pork chops from the brine and pat dry with paper towels.
  • Preheat a grill or grill pan to medium high heat.
  • Place the chops on the grill and cook for 6-8 minutes per side, or until desired level of doneness.
  • Brush the barbecue sauce all over the pork chops. Cook for 1 minute more on each side. 
  • Remove the pork chops from the grill. Let the chops rest, covered, for 5-10 minutes, then serve.

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Slow Cooker Mongolian Beef

Ingredients

  • 1 1/2 pounds flank steak thinly sliced against the grain
  • 1/4 cup cornstarch
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1/2 cup low sodium soy sauce
  • 1/3 cup brown sugar
  • 1/2 cup water
  • 1/2 cup green onions cut into 1/2 inch pieces

Instructions

  • Place the flank steak in a bowl with the cornstarch and toss to coat evenly.
  • Add the flank steak to the slow cooker.
  • Place the sesame oil, garlic, ginger, soy sauce, brown sugar and water in the slow cooker. Stir to coat the meat in the sauce.
  • Cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours. 
  • Stir in the green onions, then serve.

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Teriyaki Pork Stir Fry

Ingredients

For the stir fry

  • 1 tablespoon vegetable oil divided use
  • 1 cup broccoli florets
  • 1/2 cup carrots thinly sliced
  • 3/4 cup bell peppers cut into 1 inch pieces, I used red and yellow
  • 1 pound pork tenderloin cut into 1 inch pieces or thinly sliced
  • 1 teaspoon ginger minced
  • 2 teaspoons garlic minced
  • 1 tablespoon sesame seeds
  • salt and pepper to taste

For the sauce

  • 1/4 cup soy sauce
  • 1/2 cup