Food Recipes

Ingredients For the Salmon: 1 – 1 ½ lbs. salmon fillet cut into 4 pieces Olive oil For the House Seasoning: ¼ c. garlic powder ¼ c. kosher salt ¼ c. dried parsley ¼ c. dried minced onion ¼ c. dried basil Instructions Prepare the House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months. Prepare the Salmon: Rub each piece of salmon with olive oil and sprinkle with house seasoning, to taste (I use about 1 teaspoon of olive oil and ¼ teaspoon of seasoning per piece). Grill the Salmon: Heat coals, gas grill, or grill pan to medium heat. Place salmon on the grill. Cover and grill over medium heat for about 5 minutes per side (maybe a few more minutes, depending on the thickness of your fish). The salmon is done when it flakes easily with a fork. Add caption Source : Site

Ingredients 1 1/2 pounds lean ground beef (or ground turkey) 2/3 cup panko bread crumbs 1/2 cup onion , chopped 1 Tablespoon barbecue sauce 1 Tablespoon mustard 1/2 teaspoon garlic powder 1 1/2 teaspoons chili powder 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 egg , lightly beaten Meatloaf sauce: 1/3 cup light brown sugar 1/2 cup ketchup 2 teaspoon dijon mustard 1/4 teaspoon ground nutmeg Instructions Preheat oven to 350 degrees F. In a large mixing bowl (using your hands or a large spoon), combine ground beef, breadcrumbs, onion, 1 Tbsp barbecue sauce, mustard, chili powder, garlic powder, salt, pepper and egg. Divide the mixture among the 12 cups in a standard muffin tin, pressing them down to fill the cup. Bake for 15 minutes.  In the meantime, in a small bowl mix together all of the ingredients for the sauce.   Remove the meatloaf from oven and use a paper towel to soak up any grease on the meatloaf. Generously spoon sauce over

Ingredients 1 2/3 cups (236g) all-purpose flour (scoop and level to measure) 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 8 Tbsp (113g) unsalted butter, melted* 3/4 cup (160g) granulated sugar* 2 large eggs 1 1/3 cups (325g) well mashed overripe bananas (about 3 1/2 medium bananas, be sure to measure) 1/4 cup (63g) sour cream 1/2 tsp vanilla extract Instructions Preheat oven to 350°F (180°C). Grease a 9 by 5-inch or  8 1/2 by 4 1/2-inch loaf pan.  In a mixing bowl whisk together flour, baking powder, soda and salt. Make a well in center of flour mixture, set aside.  In a separate medium mixing bowl whisk together melted butter and granulated sugar.  Whisk in eggs, then whisk in bananas, sour cream and vanilla.  Pour banana mixture into flour mixture and fold with a rubber spatula just until combined (you shouldn't see any more streaks of flour). Pour batter into prepared loaf pan. Bake in preheated oven until toothpick inserted into center come

INGREDIENTS FOR THE BANANA BREAD Cooking spray, for pan 1/2 c. melted butter 3/4 c. sugar 1/2 c. brown sugar 2 large eggs 1/4 c. whole milk 1 tsp. pure vanilla extract 2 c. all-purpose flour 1 tsp. baking powder 1/2 tsp. baking soda 1 tsp. ground cinnamon 1/4 tsp. kosher salt 1/4 tsp. ground nutmeg 3 large ripe bananas, mashed 1/4 c. grated carrots 1/4 c. chopped pecans, plus more for garnish FOR THE FROSTING 8 oz. block cream cheese, softened 1 c. butter, softened 1 tsp. pure vanilla extract 1/4 tsp. kosher salt 1/2 c. powdered sugar DIRECTIONS Make banana bread: Preheat oven to 350º, then grease a 9"-x-5" loaf pan with cooking spray and line with parchment paper. In a large bowl, stir together butter and sugars until combined. Add eggs, milk, and vanilla and mix until combined. Slowly add in flour, baking powder, baking soda, cinnamon, salt, and nutmeg and stir until completely incorporated. Gently fold in bananas, carrots, and peca

Ingredients 1 1/2 cups all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup milk or buttermilk 2 large eggs 1/4 cup melted butter Instructions In a large mixing bowl, sift together flour, sugar baking powder, baking soda, and salt. Whisk in milk, eggs, and melted butter just until combined. Preheat a flat griddle over medium-high heat. Scoop 1/4 cup of pancake batter onto griddle. Let pancakes cook until bubbles form before flipping. Cook other side until golden brown. Serve hot with syrup Source : Site

Ingredients 1 1/2 cups all-purpose flour 3 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup sugar 1 1/4 cups whole milk 1 egg 3 tablespoons unsalted butter melted 1 tsp vanilla extract optional Instructions Melt the butter in microwave for 30 seconds, set aside. In a medium bowl, mix together flour, sugar, salt, and baking powder. Stir milk and egg together. Create a well in the center of the flour mixture. Pour the butter, vanilla, and milk mixture into the well. Use a wire whisk to stir everything together until just combined. It will be slightly thick and lumpy, but should be well incorporated. Allow the batter to rest while heating a lightly oiled skillet or griddle to medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook each side for 3-6 minutes, until lightly golden brown. Source : Site

Easy Fluffy Pancakes from Scratch Ingredients 1 1/2 cups (195 grams) all-purpose flour 2 tablespoons sugar 1 tablespoon baking powder, see notes for substituting baking soda 3/4 teaspoon kosher salt or 1/2 teaspoon of fine sea or table salt 1 1/4 cups (295 ml) milk, dairy and non-dairy both will work 1 large egg 4 tablespoons unsalted butter, melted, plus more for skillet 1 teaspoon vanilla extract Instruction Make Batter Whisk flour, sugar, baking powder and the salt in a medium bowl. Warm milk in the microwave or on top of stove until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds). Whisk milk, egg, melted butter, and the vanilla extract until combined. (By warming the milk slightly, the melted butter mixes into the milk instead of turning into small lumps). Cook Pancake Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water

Ingredients For the pancakes: 2 1/4 cups all-purpose flour 2 tablespoons sugar 1 packet Fleischmann's RapidRise Yeast 1 teaspoon salt 1/2 teaspoon baking soda 2 - 2 1/3 cups buttermilk 2 tablespoons corn oil 1 egg, beaten 1 teaspoon vanilla extract (optional) For the Maple Butter Sauce: 2 tablespoons butter 1 (14 oz) can sweetened condensed milk 1/2 teaspoon maple extract Instructions Combine flour, sugar, packet of dry yeast, salt and baking soda in a large mixing bowl. Combine buttermilk and oil in a separate, microwave-safe bowl. Microwave on high in 15 second increments until thoroughly warm to the touch (120F to 130F degrees) - not boiling. Add the heated milk to the flour mixture, along with the beaten egg and vanilla extract. Pancake batter is supposed to have lumps. If batter is too thick, add in a bit more heated buttermilk. It should be the consistency of cake batter not thick brownie batter. Cover the bowl with plastic wrap put it

Ingredients 1 Tablespoon unsalted butter 3/4 cup chopped yellow onion (1/2 of a medium onion) 1 cup sliced carrots (1 and 1/2 large carrots) 1 cup sliced celery (2–3 stalks) 2 garlic cloves, minced 1/4 cup all-purpose flour 1/2 teaspoon oregano 1/2 teaspoon fresh ground black pepper 1 teaspoon fresh thyme 1/2 teaspoon salt 8 cups chicken broth 1 medium potato, peeled and diced (around 1 and 1/2 cups) 2 cups shredded roasted chicken 1 cup fat free half-and-half or whole milk 4 cups uncooked wide egg noodles Instructions Over medium heat, melt the butter in a large pot or dutch oven (4 quart or larger). Add the onion, carrots, celery, and garlic. Sauté for around 7 minutes or until the vegetables are soft. Add flour, oregano, pepper, thyme, and salt. Stir and cook for 3 minutes. Next, add the broth and potato. Give everything a quick stir, then increase the heat to medium-high. Bring the soup to a boil, without stirring, and boil for 3 minutes. Reduce the hea

Ingredients 1 tablespoon olive oil 1 medium onion chopped 4 medium carrots peeled and cut into 1/4-inch pieces 4 ribs celery chopped 3 cloves garlic minced 1 teaspoon dried oregano ½ teaspoon dried thyme 1 bay leaf ¾ teaspoon salt or to taste ¼ teaspoon black pepper 4 cups low sodium chicken broth 4 cups water 1 pound boneless, skinless chicken breasts 6 ounces egg noodles chopped fresh parsley optional, for serving Instructions Press the sauté button on the Instant Pot and add the olive oil to the pot. Once the pot is hot, add the onion, carrots and celery and cook, stirring occasionally, until veggies start to soften, about 3 minutes. Stir in the garlic. Press "Cancel" to turn off the Instant Pot. Add the dried oregano, thyme, bay leaf, salt, pepper, broth and water to the pot. Stir. Nestle the chicken into the broth. Close the Instant Pot lid and turn the valve to the sealing position. Pressure cook on high pressure for 7 minutes. The Instan

INGREDIENTS 1 - 1 1/2 lbs. boneless, skinless chicken breasts, trimmed of excess fat 1 med to large yellow onion, diced 3 large carrots, peeled and sliced into circles 2 stalks celery, sliced 3-4 cloves garlic, minced 1/2 tsp dried thyme leaves 1/2 tsp dried rosemary leaves 1/2 tsp kosher salt 1/4 tsp black pepper 1 bay leaf (optional) 2 tsp better than bouillon base, chicken flavor 8 - 9 cups reduced sodium chicken broth 8 oz. egg noodles (wide or extra wide) fresh parsley, minced (for garnish) salt and pepper, to taste INSTRUCTIONS To the bottom of a 6 quart or larger slow cooker, add trimmed chicken breasts.  Top with onion, carrots, celery, garlic, dried thyme, dried rosemary, salt and pepper, and bay leaf (if using). Dollop better than bouillon chicken base over the top, then pour in chicken broth.  Gently stir to combine.  Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours. Remove chicken from slow cooker to a large mixing bowl.  Shred chicke

Ingredients 8 oz pkg sliced baby bella mushrooms 2 tbsp butter, melted 3 large boneless, skinless chicken breasts 1/2 cup flour 1/3 cup butter 1/2 cup chicken broth 1/4 cup Marsala wine salt & pepper, to taste 1/2 tbsp corn starch + 1 tbsp water 1/2 cup shredded mozzarella cheese 1/2 cup shredded Parmesan cheese 2-3 green onions, thinly sliced Instructions Cut each chicken breast evenly in half, lengthwise. One at a time, place a piece of chicken in between two sheets of heavy duty plastic wrap. Using the flat side of a meat mallet, flatten the breast out to a 1/4" thickness. Repeat for all the pieces of chicken. Melt the two tablespoons of butter in a large skillet over medium heat. Add in the mushrooms and saute for 3-5 minutes, or until tender. Remove the cooked mushrooms to a waiting plate or bowl, and set aside. Add the flour to a flat plate. Dredge each piece of chicken in it, making sure there's an even coat. In the same skillet you coo

Chicken Tamale Casserole INGREDIENTS 1 package (8.5 oz) corn muffin mix (such as Jiffy) 1 can (14.5 oz) cream-style corn 2 eggs, lightly beaten 1/2 cup milk 1 tsp chili powder 1/2 tsp cumin 2 cups shredded taco cheese blend, divided 1 1/2 cups enchilada sauce 3 cups shredded cooked chicken, from rotisserie chicken Optional Toppings: diced tomato sour cream shredded lettuce sliced black olives chopped green onions finely chopped cilantro salsa INSTRUCTIONS Preheat oven to 400 degrees F. Lightly spray a 9×13 inch casserole dish with non stick cooking spray, set aside. In a large bowl combine the corn muffin mix, cream-style corn, eggs, milk, chili powder, cumin and 1 cup of cheese. Stir till combined then pour into the casserole dish. Bake for 20 minutes. Remove from oven and use a knife to pierce the cornbread mixture several times all over. Pour the enchilada sauce all over the top of the casserole. Top with the shredded chicken and remaining ch

BAKED BANG BANG CHICKEN INGREDIENTS 1/2 cup light mayonnaise 2 tablespoons Sriracha 1 tablespoon sugar 1 tablespoon rice vinegar 2 large eggs 1/2 teaspoon kosher salt 1/4 teaspoon coarse ground black pepper 2 chicken breasts , boneless skinless 1 cup flour 2 cups panko breadcrumbs 1 teaspoon onion powder 1 teaspoon garlic powder Vegetable oil spray INSTRUCTIONS Mix the mayonnaise, Sriracha, sugar and vinegar in a small bowl and set aside. Whisk the eggs, salt and pepper in a shallow bowl. Cut the chicken breasts into 1” chunks. Place the flour into a shallow bowl. Mix the breadcrumbs, onion powder and garlic powder together in a shallow bowl. Preheat the oven to 375 degrees. Coat the chicken with the flour, then dredge in the egg mixture, then into the panko mixture and add to a large baking sheet. Spray with vegetable oil spray for 2 seconds. Bake for 22-25 minutes or until golden brown. While still hot, toss with the sriracha mayonnaise mixture.

CRISPY HONEY CHICKEN Ingredients Honey Sauce 1/2 cup Honey 2 tablespoons low sodium soy sauce 2 tablespoons water 1/4 teaspoon sesame oil 1 tablespoon apple cider vinegar or rice wine vinegar pinch of red pepper flakes (optional) 1 tablespoon cornstarch 1 tablespoon water Chicken 3 large chicken breasts (about 1 1/2 lbs, cut into large bite-sized pieces) 1 1/2 cups flour 1 teaspoon chili powder 1 teaspoon cumin 1/2 teaspoon coriander 1/2 teaspoon onion powder 1 1/2 cups buttermilk canola oil or vegetable oil (about 2"-3" of oil in a skillet pan with sides) Instructions Pour about 2"-3" of canola or vegetable oil into a large frying pan with high sides. Turn the burner to medium-high heat and let the oil get hot while you prepare the sauce and other ingredients. Make the Honey Sauce In a saucepan over medium heat, add the honey, soy sauce, water, sesame oil, red pepper flakes (if using) and vinegar. Whisk together and br

Easy Chicken Fried Rice Ingredients 1 tablespoon oil 2 large chicken breasts (diced into bite-sized pieces; pat dry for best results) 2 large onions (peeled and diced) 3 medium carrots (peeled, trimmed and diced) 1 red pepper (cored and diced) 2 cups cooked and chilled rice 3 tablespoons low sodium soy sauce 1 tablespoon maple syrup 2 large eggs (beaten) 1/2 cup frozen peas Sesame seeds and sliced green onion (to serve (optional)) Instructions Brown the chicken: Heat the oil in a large skillet over medium-high heat. Cook the chicken on all sides, until browned. Sauté the vegetables: Add the onions and carrots and cook until the onions turn translucent, about 3 minutes. Add the pepper and cook until softened. Cook the rice: Stir in the rice and cook until it’s starting to brown. Stir in the soy sauce and maple syrup. Cook the egg: Push the fried rice to the side of the pan to make room in the middle. Add the beaten eggs and cook over medium-low heat until

Lemon Butter Chicken Ingredients 4 (5 oz) chicken breasts*, pounded to an even 1/3-inch thickness Salt and freshly ground black pepper 1/3 cup all-purpose flour 1 Tbsp olive oil 4 Tbsp unsalted butter, sliced into 1 Tbsp pieces, divided 1 1/2 tsp minced garlic 1/2 cup low-sodium chicken broth 3 Tbsp fresh lemon juice 1/2 tsp fresh lemon zest 1 1/2 Tbsp minced fresh parsley (optional) Instructions Season both sides of chicken with salt and pepper. Place flour in a shallow dish then dredge both sides of chicken breasts in flour, one at a time. Heat 12-inch skillet over medium-high heat. Add olive oil and 1 Tbsp butter, let butter melt, then add in chicken breasts  in a single layer. Sear until golden brown on bottom, about 4 - 5 minutes then flip and continue to cook until chicken registers 165 degrees in center, about 4 - 5 minutes longer. Transfer chicken to a plate while leaving any little bit of excess oil in pan. Reduce to medium heat, add garlic an

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

Ingredients 4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally) 2 cups broccoli florets , blanched, chopped 6 strips bacon , cooked, chopped 1/2 cup Ranch dressing 1 cup Cheddar cheese , shredded 1/3 cup Mozzarella cheese , shredded Instructions Preheat the oven to 375 F. Add chicken breasts to the casserole dish. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts. Top with chopped and blanched broccoli florets. Top with chopped cooked bacon. Spread Ranch dressing on top. Top with shredded Cheddar and Mozzarella cheese. Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through. The cooking time will depend on the thickness of your chicken breasts. Source : Site

Parmesan Crusted Chicken Recipes Ingredients 4 skinless/boneless chicken breasts, pounded to ¾ inch thick Salt/Pepper, to taste 2 Tablespoons vegetable oil Marinade: (Shortcut- Use Italian Salad Dressing) 1/2 cup olive oil 1/2 cup ranch dressing 3 tablespoon Worcestershire sauce 1 teaspoon Distilled white vinegar 1 teaspoon lemon juice 1 tablespoon minced garlic 1/2 teaspoon pepper Parmesan Crust 3/4 cup Parmesan cheese, chopped into bits 3/4 cup Provolone cheese, chopped into bits 6 Tablespoons Buttermilk Ranch salad dressing 5 Tablespoons melted butter 1 cup panko breadcrumbs 2 teaspoons garlic powder Instructions Whisk all marinade ingredients together until well-combined and uniform in consistency. Place the chicken in a gallon freezer bag, remove the air, and seal. Use a meat mallet to pound it to ¾ inch thick. Sprinkle each side of the chicken lightly with salt and pepper if desired. Place the chicken in a new freezer bag along with the

Cheesesteak Style Sloppy  Cheesesteak  Ingredients: 1 teaspoon salt 1/2 teaspoon black pepper 2 tablespoons unsalted butter 1 small onion diced 1 green bell pepper diced etc. Instructions: First step, Heat a saute pan over medium heat. Crumble ground beef and season with salt and pepper, then cook until browned, about 5 minutes. Remove from pan and set aside. After that, Add butter to pan. Once melted, add onion and bell pepper and saute until vegetables brown and onions begin to turn translucent, about 4-5 minutes. Next, Reduce heat to low, then return ground beef to pan. Add garlic powder, worcestershire sauce, and beef broth, scraping the bottom of the pan as you incorporate your ingredients. Source : Site

Taco Casserole Ingredients 1 lb. ground beef, I use 80% lean 1 small yellow onion, diced 1 oz. taco seasoning, equivalent to 2 Tablespoons 16 oz. re fried beans ¾ cup sour cream 2 cups cheddar cheese, shredded* ¼ cup black olives, sliced 1/3 cup tomatoes, diced ¾ cup crunchy toppings such as tortilla chips, Doritos, and/or Fritos To garnish: 1/3 cup lettuce, shredded Green onions, (optional) Instructions Preheat oven to 350 degrees. Add the ground beef and diced onions to a large pan and cook and crumble over medium heat until the meat is cooked through. Drain excess grease. Add ¾ cup water and taco seasoning. Bring to a boil. Reduce the heat and simmer for 5 minutes, stirring occasionally. Remove from heat. Spread the re fried beans in an even layer within a casserole dish. (Mine was 9 x 13" but varying sizes are fine.) Spread the sour cream over the re fried beans. Top with cooked ground beef mixture, then with cheese. If you’re preparin

Chicken Caesar Pasta Salad INGREDIENTS FOR THE DRESSING: 2 teaspoons Dijon mustard 2 Tablespoons fresh lemon juice 2 teaspoons Worcestershire sauce 3/4 cup mayonnaise 2 teaspoons minced garlic 1 teaspoon anchovy paste 1/3 cup finely grated Parmesan cheese FOR THE PASTA SALAD: 8 oz. uncooked pasta, such as rotini or penne 2 hearts of Romaine Shredded rotisserie chicken or chopped chicken breasts Croutons (optional) Parmesan cheese, for serving INSTRUCTIONS MAKE THE DRESSING: In a medium bowl, whisk together the Dijon mustard, lemon juice, Worcestershire, mayonnaise, minced garlic and anchovy paste until well combined. Stir in the grated Parmesan cheese and 1/4 teaspoon pepper then set the dressing aside while you make the salad. MAKE THE PASTA SALAD: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. Drain the pasta and transfer it to a large serving bowl. Cut the Romaine hearts into 1-inch

Chicken Chimichanga Recipe Ingredients 2 cooked boneless skinless chicken breast 1 cup shredded Monterey Jack Cheese 4 oz. can diced mild chiles 1/2 teaspoon ground cumin salt and pepper to taste 1 cup Mexican White Sauce more for serving 6 flour tortillas butter for brushing salsa for serving Instructions Preheat the oven to 400F. Bring large saucepan filled half way with water to a boil, add chicken breast and cook on medium heat until it is cooked thru and chicken is no longer pink inside. Drain the water and let it cool. Using hands or two forks tear the chicken into small pieces. Warm tortillas on top of the stove for few seconds, it will make them soft and flexible. In a mixing bowl combine chicken, ground cumin, cheese, chillies, Mexican White Sauce, salt and pepper. Give it a good mix. Place 1/2 cup of the chicken mixture on center of each tortilla. Fold the sides, then the bottom side up, to cover the filling, roll over to create chimichang

CHICKEN SPAGHETTI Ingredients 1 16 oz spaghetti noodles box 2 cups cooked chicken diced 2 (10 ounce) cans cream of chicken soup undiluted 1 cup salsa 1 cup sour cream 2 cups Mexican cheese blend divided 1 tsp taco seasoning chopped cilantro Instructions Preheat oven to 350 degrees. Cook pasta according to package directions; drain. Mix together cooked pasta, diced chicken, cream of chicken soup, salsa, sour cream, taco seasoning, and 1 ½ cup of your cheese. Stir to combine. Pour into a 9x13 sprayed baking dish. Top with 1/2 cup cheese and chopped cilantro. Cover with foil and cook in the oven for 25 minutes, until cheese begins to bubble. Source : Site

FARFALLE WITH SPINACH, MUSHROOMS, CARAMELIZED ONIONS Ingredients : Caramelized onions 1 tablespoon olive oil 3 yellow onions , large, sliced 1/4 teaspoon salt 1 tablespoon balsamic vinegar Creamy pasta sauce 1 tablespoon olive oil 10 oz mushrooms , sliced (I used button mushrooms) 6 oz spinach 1 cup half-and-half 1 cup Parmesan cheese , shredded 1/4 teaspoon salt Pasta 8 oz farfalle pasta Instructions How to caramelize onions: Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula. The onions should start to brown, but without burning. Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the

Creamy Beef and Shells Ingredients 8 ounces medium pasta shells 1 tablespoon  vegetable oil 1 pound  beef 1 small sweet onion (diced) 5 cloves garlic (minced) 1 teaspoon Italian seasoning 1 teaspoon dried parsley 1/2 teaspoon dried oregano 1/2 teaspoon smoked paprika 2 tablespoons all-purpose flour 1 cup  stock 1 (15oz can) marinara sauce 3/4 cup  cream 1/4 cup  cream Kosher salt and freshly ground black pepper (to taste) 1 1/2 cups  cheddar  (freshly grated) Instructions Cook pasta  consistent with  package instructions  during a  large pot of boiling salted water and drain well. Heat  vegetable oil   during a  large skillet over medium high heat. Add  beef  and cook until browned, about 3-5 minutes, breaking it with a wooden spoon. Drain excess fat and  put aside . To  the identical  skillet, add diced onion, and cook for 2minutes, stirring frequently. Add garlic, and cook until fragrant, about 1 minute. Whisk in flour until lightly browned, for abo

Sweet Hawaiian Crockpot Chicken Recipe Ingredients 2 pounds chicken tenderloin chunks 1 cup pineapple juice ½ cup brown sugar ⅓ cup soy sauce Rice, cooked Directions Mix all ingredients into the crockpot. Set the crockpot on low and cook for 6 to 8 hours. Serve over cooked rice. Source : Site

GARLIC PARMESAN CHICKEN WINGS Ingredients To Toss Before Pressure Cooking: 3 pounds chicken drumettes/wings (whichever you prefer) *See Note 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt 1 teaspoon pepper 1 cup water To Toss Before Baking: 5 large garlic cloves, minced 2 tablespoons butter 2 tablespoons olive oil ½ teaspoon salt To Toss Before Serving: 1/3 cup Parmesan cheese ½ teaspoon salt 2 tablespoons parsley (optional) Instructions Add the drumettes to a large mixing bowl and toss with garlic powder, onion powder and 1 teaspoon salt and pepper. Place a cup of water in the bottom of the Instant Pot, then place the trivet in the bottom of the Instant Pot.  Add the chicken wings, seal the lid, and pressure cook on high pressure 6 minutes (the IP will take 15-17 minutes to come to pressure).  Meanwhile, move your oven rack to the middle position and preheat the oven to 525 degrees F. When pressure cooking is complete, carefu

ITALIAN CHICKEN PASTA Ingredients For cooking chicken: 4 boneless skinless chicken breasts (halved horizontally and paper towel dried) 1/2 cup flour 1 teaspoon salt ¼ teaspoon black pepper 1 teaspoon garlic powder 2 teaspoons Italian seasoning 2 tablespoons olive oil Pasta: 12 oz of spaghetti White Wine Parmesan Sauce: 4 tablespoons butter 1 small yellow onion (or use 1/2 onion) chopped 4 garlic cloves minced 2 scallions chopped 2 small tomatoes diced 1 tablespoon flour 1 cup heavy cream 1 cup white wine ½ cup Parmesan cheese shredded 1 teaspoon Italian Seasoning 1/2 teaspoon salt more to taste ¼ teaspoon crushed red pepper flakes Source : Site

Chicken Ranch Pasta Bake Ingredients 8 ounces penne pasta 1 lb. boneless, skinless chicken breasts, cubed 1 Tablespoon ranch seasoning/dressing mix Sauce: 2 Tablespoons salted butter 1 teaspoon minced garlic 1 Tablespoon ranch seasoning/dressing mix ½ Tablespoon all-purpose flour 1 pint heavy whipping cream ½ cup freshly grated Parmesan cheese ¼ teaspoon black pepper Toppings: 1 cup Mozzarella cheese 4 slices cooked bacon, chopped fresh chopped parsley (optional) Instructions In a large pot of water, boil penne pasta until al dente, according to package directions. Drain. Season chicken pieces with ranch seasoning. Spray a large non-stick skillet with cooking spray. Cook chicken in prepared skillet over medium-high heat until no longer pink in center; about 10 to 12 minutes. Remove chicken from skillet and onto a large plate. Tent with foil to keep warm. Carefully wipe skillet clean so you can cook sauce in it. Add butter to skillet and melt it over m