Cooking is love made edible
Creamy Tuscan Chicken -Olive garden style
1 1/2 pounds (700 grams) large boneless and skinless chicken breasts halved horizontally to make 4 fillets (I use 2 large breasts -- 12 oz or 350 grams each)
1 teaspoon salt (adjust to your tastes)
3/4 teaspoon black cracked pepper (adjust to your tastes)
1 1/2 teaspoons paprika
1 1/2 teaspoons onion powder
3 tablespoons reserved sun dried tomato oil or olive oil, divided
For The Sauce:
2 tablespoons minced garlic 6 cloves
5 oz 150 g jarred sun dried tomato strips in oil drained (reserve 3 tablespoons of oil for cooking)
1 teaspoon Dijon mustard
1 1/2 cups heavy or thickened cream (or evaporated milk for lower calorie/fat)
3 cups spinach
1/2 cup fresh grated Parmesan cheese
2 tablespoons fresh chopped parsley to serve
Season chicken with salt, pepper, paprika and onion powder.
Heat 2 tablespoons of the reserved sun dried tomato oil in a large skillet over medium-high heat.
Sear the chicken for 6-8 minutes each side, or until golden and cooked through (work in batches if your pan isn't large enough). Transfer to a warm plate; set aside.
Add the remaining oil into the pan and fry the garlic until fragrant (about 30 seconds to 1 minute), then add in the sun dried tomatoes.
Fry for 1-2 minutes to release their flavors.
Mix the Dijon through all of the flavors.
Reduce heat to low-medium heat, add the cream (or evaporated milk) and bring to a gentle simmer, while stirring occasionally.
Season with salt and pepper to your taste.
Add in the spinach leaves and allow to wilt in the sauce, then add in the Parmesan cheese.
Allow sauce to simmer for a further minute until cheese melts through the sauce.
Add the chicken back into the pan; top with parsley and serve over pasta or rice.
Twice baked Crack Potatoes
3 large baking potatoes
½ cup half-an-half
½ cup sour cream
2 Tbsp ranch dressing mix
1 cup shredded cheddar cheese
⅓ cup chopped cooked bacon-optional
¼ cup butter melted
dried parsley for garnish
Preheat oven to 400ºF. Bake potatoes for 1 hour, or until tender. Reduce oven temperature to 375ºF.
When cool enough to handle, cut potatoes in half lengthwise. Scoop out the pulp, leaving a thin shell. Set skins aside.
In a large bowl, mash potato pulp. Stir in half-and-half, sour cream, ranch dressing mix, cheddar cheese, and bacon. Stuff mixture into potato skins.
Place potatoes on a baking sheet. Drizzle melted butter over potatoes. Sprinkle with dried parsley, if desired.
Bake at 375ºF for 20 minutes, until heated through.
6 plums diced
1 pack of gogo squeeze apple sauce
1/3 cup of a lager
2 tablespoons balsamic vinegar
2 teaspoons chopped fresh thyme
1/4 teaspoon freshly ground pepper
2 pounds assorted fresh sausages
Preheat oven to 300° to 350° (medium) heat.
Combine the first 4 ingredients in a blender
Transfer to a small saucepan over low heat, add thyme, and pepper then stir often
Grill sausages, covered with grill lid, 10 to 12 minutes or until done, turning occasionally.
Transfer sauce and sausages to a small casserole dish , cover sausages with the plum sauce.
Bake 15 minutes.
Potato and Brat Casserole
5 cooked - Brats (I used the cheddar flavor) cut into bite sized pieces
4 medium potatoes, cooked and cubed
1 16 ounce package frozen cut green beans, thawed and drained
1 10¾ ounce can cream of mushroom soup
1 cup shredded cheddar cheese
⅓ cup chopped onion
In a 9x13 baking dish combine all ingredients. Stir to mix well.
Cover with foil and bake at 350 degrees F. for 45 minutes until done.
Stuffed Redemption Chicken
I said some things that i didn't actually mean and this was my dinner for Sky to seek redemption, and well guys i think it worked! :)
4 medium boneless, skinless chicken breasts
8 slices mozzarella cheese
1 12-ounce jar sun dried tomatoes packed in oil, drained (if you can't find them julienned you can buy sun dried tomato halves and thinly slice them yourself)
2/3 cup shredded Parmesan cheese
3 tablespoons oil
salt and pepper, to taste
2 teaspoons Italian seasoning
1/4 cup of mountain dew
1/8 cup of wine
Can of Prego Creamy Marsala
Preheat oven to 400 degrees. Use a sharp knife to cut a slit horizontally along one side of the chicken breast, being sure not to cut all the way through the chicken - the goal is to make a "pocket".
Fill each pocket with 2 slices of provolone cheese, 1/4 of the sun dried tomatoes, and 1/4 of the shredded Parmesan cheese.
Pinch together the open side of the chicken breasts and secure with toothpicks.Drizzle chicken with olive oil, then sprinkle with salt and pepper and Italian seasoning, rubbing in with your fingers.
Transfer chicken to a skillet and brown chicken over medium-high heat for 3-4 minutes on each side. Place chicken on a plate while you prepare the Marsala sauce.
In the same pan (don't clean it) add Marsala sauce, garlic, mushrooms, salt and pepper, and 1/4 cup of mountain dew and 1/8 cup of wine. Stir and bring to a boil and cook for 3-4 minutes. Return chicken pan and spoon some of the sauce over the chicken.
Transfer to glass pan and bake for 20-25 minutes until chicken is cooked all the way through and cheeses are melted. Spoon sauce over the chicken, top with grated Parmesan cheese
Garlic Butter Chicken Bites and Asparagus
I'm not one that is much for red meat unless you count burgers or sausage. I'm more of a chicken or fish type girl so my dinners tend to be ones that use a lot of chicken. If you prefer steak you probably won't find that on my recipe page. Lol This recipe in particular was one of my favorites. I don't love vegetables but asparagus is one I could eat everyday and the wine sauce that I added to the chicken was full of so much flavor! Definitely a repeat!
INGREDIENTS LIST FOR THE GARLIC BUTTER CHICKEN BITES AND ASPARAGUS
3 boneless, skinless chicken breasts, cut into bite-sized chunks
2 bunch of asparagus, rinsed and trimmed
1/2 cup butter, softened
1 teaspoon olive oil
2 teaspoons minced garlic
1 teaspoon Italian seasoning or Herbes de Provence
1 tablespoon hot sauce, optional (we used Sriracha)
1/2 cup (125ml) low-sodium chicken broth
Juice of 1/2 lemon
1 tablespoon minced parsley
Crushed red chili pepper flakes, optional
Slices of lemon, for garnish
For the chicken seasoning:
1 teaspoon salt
1 teaspoon fresh cracked black pepper
2 teaspoons onion powder
1. To prepare the chicken bites recipe and asparagus in garlic butter sauce: Start to slice chicken breasts into bite-sized chunks and season with salt, pepper, and onion powder. Let sit in a shallow plate while you prepare the asparagus.
2. Wash and trim the ends of the asparagus, then blanch them in boiling water for 2 minutes, then soak in ice water to stop the cooking asparagus. This way, asparagus will cook faster and evenly in the skillet. You can skip this step if you have skinny asparagus. Drain and set aside.
3. Heat half butter and olive oil in a large cast-iron skillet over medium-low heat. Gently stir-fry the chicken bites on all sides until golden brown. Lower the temperature, add one teaspoon minced garlic and Italian seasoning and stir and cook with chicken bites until fragrant. Remove the chicken bites from the skillet and set aside to a plate. You might have to work in batches to avoid crowding the pan and have steamed chicken bites instead of brown.
4. In the same skillet over medium-high, add minced garlic then deglaze with chicken broth /wine). Bring to a simmer and allow to reduce to half the volume. Add remaining butter, lemon juice, hot sauce, parsley. Give a quick stir to combine.
5. Add the blanched asparagus and toss for 2 minutes to cook it up. Add the sauteed chicken bites back to the pan and stir for another minute to reheat. Garnish the chicken and asparagus with more parsley, crushed chili pepper, and lemon slices and serve your garlic butter chicken bites and asparagus immediately. Enjoy!
Cheesy Ranch Potatoes
The Marry Me Chicken was pretty flavorful so i was wanting a more simple side dish- Cheesy Ranch potatoes are so easy even the kids could make it and these potatoes pair so well with everything!
Dry Ranch Mix
Cheddar Cheese/Colby Jack
1. Preheat oven to 400ºF
2. Cut potatoes in halves or quarters, all equal in size.
3. Toss potatoes with oil and ranch mix. Transfer to rimmed baking sheet sprayed with nonstick. Arrange 4. potatoes in an even layer.
4. Bake for 25 minutes, toss half way through cooking time.
5. Once potatoes are fork tender, top with shredded cheese and return to the oven for 1 minute to melt.
Marry Me Chicken
Sky is obsessed with sun dried tomatoes so i always look for recipe that use them in them. This marry me chicken was perfect, pretty easy and so good even Carson ate it and that is always a win because Carson is picky picky!
1 Tablespoon Olive Oil
3-4 Large Chicken Breasts
2 cloves Garlic (minced)
1 teaspoon Thyme
1 teaspoon Red Pepper Flakes (may add only 1/2 teaspoon for less spice)
3/4 cup Chicken Broth
1/2 cup Heavy Cream
1/2 cup Sundried Tomatoes (chopped)
1/4 - 1/2 cup Freshly Grated Parmesan Cheese
1/4 cup of wine
Preheat oven to 375 degrees. In a large oven-safe skillet heat oil over medium-high heat. Season chicken generously with salt and pepper and sear until golden, about 4-5 minutes per side. Transfer chicken to a plate.
Return skillet to medium heat. Add garlic and cook for 1 minute. Stir in thyme, red pepper flakes, chicken broth, and heavy cream.
Cook for 5 minutes, stirring often
Stir in sundried tomatoes and parmesan cheese.
Return chicken to skillet and spoon sauce all over the chicken breasts.
Pour in Wine-
Bake until chicken is cooked through -- about 15-18 minutes.
Garnish with basil and grated Parmesan cheese, if so desired.
Baked Shrimp Scampi
Garlic Butter Crispy Baked Shrimp Scampi topped with crunchy and buttery parmesan crumbs. The easiest way to cook shrimp.
2 pounds large shrimp, peeled, deveined (tails on or off)
salt and pepper, to taste
1/4 cup lemon juice
1/3 cup melted butter, divided (use about 5 tablespoons solid butter)
4 cloves garlic, minced
2 tablespoons minced fresh parsley
1/3 cup panko crumbs
1/4 cup grated parmesan cheese
1/2 teaspoon sweet or smoked paprika, or more, to taste
fresh chopped parsley, for garnish
lemon wedges, to serve
Preheat oven to 425˚F.
Arrange shrimp in a baking dish and season with salt and pepper.
Melt butter, then whisk in minced garlic and minced parsley; pour half of the garlic butter mixture over shrimp and stir the shrimp around until well combined.
Arrange shrimp in a single layer inside the baking dish. Set aside.
In a small bowl combine the remaining melted butter, pork panko crumbs, Parmesan cheese, and paprika; mix well.
Sprinkle the crumb mixture over the shrimp.
Bake in the oven for 12 minutes, or until bubbly.
Set oven settings to BROIL and cook for another minute or two, or until the top is golden and crispy.
Remove from oven.
Garnish baked shrimp with chopped parsley and serve with lemon wedges.
PARMESAN GARLIC SPAGHETTI
With melted butter, garlic and freshly grated Parmesan. A perfect dish for the ENTIRE family!
8 ounces spaghetti
10 tablespoons unsalted butter
3 cloves garlic, minced
1 teaspoon crushed red pepper flakes, optional
1/2 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
In a medium saucepan, combine butter, garlic and red pepper flakes over medium heat until the butter has melted.
Cook, whisking constantly, until the foam subsides and the butter begins to turn a golden brown, about 4-5 minutes, skimming foam as necessary.
Remove from heat.
Stir in pasta and Parmesan until well combined, about 2 minutes; season with salt and pepper, to taste.
Serve immediately, garnished with parsley, if desired.
Chicken Parmesan-Stuffed Garlic Bread
This is my very favorite thing to make and has been for years! I love Chicken Parmigiana so everytime I see any variation I always have to try it! This is the perfect thing to make and eat while watching a movie for a simple date night!
1 boneless, skinless chicken breast
2 cups flour
4 eggs, beaten
2 cups seasoned breadcrumb
1 cup oil, for frying
1 large baguette
10 slices mozzarella cheese
⅓ cup butter, melted
3 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon grated Parmesan cheese
Slice the chicken breast into ½ inch (1 ¼ cm) thick strips.
Place the flour, eggs, and bread crumbs into 3 separate bowls.
Roll a chicken strip in the flour, dusting off excess. Dip the strip into the egg, then place into the bread crumbs, coating it completely.
Repeat with the remaining chicken.
Heat the oil in a pan over medium heat to 350˚F (180˚C).
Preheat oven to 350°F (180˚C).
Fry the breaded chicken strips until both sides are golden brown.
Remove from heat and drain on a paper towel.
Slice the baguette into thirds or fourths (each baguette piece should be roughly the same length of the fried chicken strips).
Hollow out the insides of the baguette pieces with a knife.
Lay two slices of mozzarella on top of each other with a 1 inch (2 ½ cm) overlap. Place a chicken strip on the overlapping region, then fold the mozzarella tightly around the chicken.
Push the rolled chicken strips into a baguette piece.
Slice the stuffed baguette pieces into 1 inch (2 ½ cm) slices, then place them tightly side-by-side on a baking sheet lined with foil.
In a small bowl, mix together ingredients for garlic butter.
Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices.
Wrap the foil over the re-assembled baguette and bake for 20–25 minutes, until cheese is melted and the top is starting to brown.
Remove the foil and serve with marinara!
Taco Chicken Strips and Broccoli
I LOVE taco day so i was on a hunt for a recipe to change it up and this was it!
1 package Taco Seasoning Mix
1/2 cup panko bread crumbs
4 cups small broccoli florets
3 tablespoons oil, divided
1 pound boneless chicken breast tenderloins
1/2 cup shredded Mexican cheese blend
Preheat oven to 450°F.
Mix Seasoning Mix and panko in shallow dish until well blended.
Place broccoli in large bowl.
Add 2 tablespoons of the oil; toss to coat.
Sprinkle with 3 tablespoons of the panko mixture; toss until evenly coated.
Place broccoli on one side of a foil-lined shallow baking pan sprayed with no stick cooking spray.
Brush chicken with remaining 1 tablespoon oil.
Coat evenly on both sides with remaining panko mixture.
Discard any remaining panko mixture.
Place chicken on other side of baking pan.
Bake 12 minutes.
Sprinkle cheese evenly over broccoli.
Bake 3 minutes longer or until chicken is cooked through and cheese is melted.
Creamy Gnocchi with Sausage
I found a pack of Gnocchi at Dollar Tree and have been wanting to make something with it, Sky mentioned he didn't love it so i was determined to change his mind and this recipe did just that!
8.8 ounces Italian sausages (cut into bite-size pieces) see recipe notes
1/2 small onion chopped finely
4 cloves garlic minced
1/3 cup dry white wine
1 (14 fluid ounce) can diced tomatoes with juices
1 cup heavy/whipping cream
1 pound uncooked potato gnocchi
1/2 cup freshly grated Parmesan cheese
a few dashes of basil
Salt & pepper to taste
Prep your sausage and onion.
Feel free to take the sausage meat out of the casing if that's easier than cutting it.
Sauté the sausage pieces and onion in a skillet on on medium-high heat for 7-10 minutes, or until the sausage and onions are lightly browned.
Add the garlic to the pan and sauté for 30 seconds, or until fragrant.
Add the wine and let it cook for about a minute.
Stir in the diced tomatoes, cream, and gnocchi.
Once the sauce starts to bubble again, cover the pan and reduce the heat to medium.
Cook for 5 minutes.
Uncover the pan, give it a good stir, and let it cook for another few minutes, or until the gnocchi has cooked through and is nice and soft and the sauce has thickened to your liking.
Stir in the Parmesan cheese, basil, and salt & pepper, to taste. Serve immediately.
Bangers & Mash
This was Sky's favorite, It was similar to a dish we had in Germany! So good even for your pickiest eater!
1 tbsp butter
1 tbsp olive oil
1 sweet yellow onion onions, sliced thinly
1 clove of garlic, minced
1 1/2 tbsp flour
2 1/4 cup beef broth
1 tbsp Worcestershire
3 russet potatoes, peeled & cut into thirds
1/3 cup milk
1-2 tbsp butter
Sea salt and freshly cracked pepper, to taste
5 Beer Bratwurst sausages
Place the butter and olive oil in a pan over medium heat. Add the onions and cook, stirring occasionally, for 25-30 minutes, or until golden brown. Add the minced garlic and flour then cook, stirring constantly, for 1 minute. Slowly add the beef stock and Worcestershire sauce while stirring constantly. Reduce the heat and simmer for 10-12 minutes or until sauce thickens. Taste and season with sea salt and freshly cracked pepper, to taste.
While the onions are cooking, cook the potatoes in salted boiling water until fork tender. Warm the milk and butter in the microwave for 30 seconds. Drain the potatoes the place back into the pan. Add the milk/butter to the potatoes along with sea salt and freshly cracked pepper, to taste. Mash using a hand masher until creamy and smooth. Taste and re-season if needed. Place lid on the potatoes until ready to serve.
While the potatoes are cooking and the onion gravy is simmering, heat a grill pan over medium heat then coat with cooking spray. Add the bratwurst to the pan and cook, flipping occasionally, for 10-12 minutes. Make sure all sides of the bratwurst get grill marks and the sausages are cooked through.
Spoon some potatoes in a bowl then top with onion gravy and a bratwurst. Sprinkle the top with freshly chopped parsley. Serve immediately. Enjoy.