Food Recipes

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

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

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

Creamy Italian Chicken Pasta Recipe Ingredients For the chicken: 1 cup flour 2 tsp salt 1 1/2 tsp pepper 2 tsp Italian seasoning 1 Tbsp powdered sugar 6 boneless, skinless chicken breasts 1 cup milk 1 tsp lemon juice 3 Tbsp olive oil For the sauce: 2 Tbsp olive oil 4 cloves garlic, minced 1/4 cup sun dried tomatoes in oil, drained and finely diced 3 Tbsp cornstarch, divided 1 cup chicken broth 3 cup fresh spinach, roughly chopped 1 cup heavy cream 1 cup milk 1 tsp salt 1/2 tsp pepper (don’t skimp on this) 1 cup parmesan cheese, grated 1 box (16oz) linguine noodles Instructions Place raw chicken breast into a bowl and pour milk and lemon juice over the top. Cover and refrigerate for 2-4 hours. You can also do this in the morning, so that it's ready at dinner time! PRO TIP: Did you know that soaking the chicken in milk and lemon helps it become more tender for cooking? When ready to cook, create your chicken crust. In a pie plate, or shallow

Chicken Scampi With Garlic Parmesan Rice INGREDIENTS: 1 lb. chicken tenderloins Salt and pepper 1/2 teaspoon garlic powder 2 tablespoons olive oil 1 stick butter (1/2 cup) 2 tablespoons minced garlic* 1/4 teaspoon red pepper flakes 1 1/2 teaspoons salt, divided 1/2 cup dry white wine 1 1/2 cups uncooked white rice 3 cups chicken broth 1/2 cup fresh grated parmesan cheese INSTRUCTIONS: 1. Season chicken with salt and pepper to taste and garlic powder. Heat olive oil over medium heat in a large nonstick skillet. Sauté chicken tenderloins until nicely browned and just cooked through. Remove chicken from skillet, cover chicken then set aside. 2. Add butter, garlic, pepper flakes and 1/2 teaspoon of salt to the skillet then sauté garlic for 3 minutes (do not let the garlic burn or become too brown). 3. Increase skillet temperature to medium-high then add white wine. Stir vigorously with a wooden spoon to emulsify the wine into the butter. Cook and

Chicken piccata with lemon sauce is exquisite and easy to prepare. Seasoned with parmesan and parsley, the chicken cooks up golden brown, then is drizzled with a light lemon sauce. The light and luscious lemon sauce really pops without being too acidic, it is simply divine. Ingredients : 8 boneless skinless chicken breast halves (4 ounces each) 3 teaspoons olive oil, divided 2 tablespoons butter 1/2 cup all-purpose flour 1/2 cup grated Parmesan cheese 1/2 cup egg substitute 1/2 teaspoon salt 2 tablespoons plus 1/4 cup dry white wine or chicken broth, divided 1/4 cup minced fresh parsley 1/8 teaspoon hot pepper sauce 5 tablespoons lemon juice, divided 3 garlic cloves, minced Instructions: Flatten chicken to 1/4-in. thickness. In a shallow dish, combine the egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic, and hot pepper sauce. In an another shallow dish, combine the flour, Parmesan cheese, parsley, and salt. Coat chicken with flour mixture