YUMMYFOODY04

INGREDIENTS 2-3 boneless skinless chicken breasts, diced into bite sized pieces 1 tsp Italian seasoning 1/2 tsp garlic powder 1 medium yellow onion, minced 3 cloves garlic, minced 16 oz dried short-cut pasta (I used rigatoni) 24 oz jar of your favorite marinara sauce (I used Newman's Own) water to fill empty marinara sauce jar 1 cup mozzarella cheese 1/2 cup parmesan cheese salt and pepper, to taste additional dried Italian seasoning, optional fresh parsley and/or basil, minced for garnish INSTRUCTIONS To a large pot or skillet (I used my dutch oven), add a drizzle of olive oil and heat over MED-HIGH heat.  Add chicken, season with salt, pepper, Italian seasoning and garlic powder.  Cook about 5 minutes, until chicken is most of the way cooked through.  Remove to a plate.Add onion and garlic to the pot and cook about 2-3 minutes, until soft.  Pour in marinara sauce, fill up empty sauce jar with water and add to the pot.  Bri

Ingredients 1 1/2 lbs chicken thighs boneless, skinless 1 cup soy sauce 1 cup brown sugar packed 1 cup pinapple juice 4 cloves garlic chopped 1 tbsp ginger fresh, minced Instructions Place chicken thighs in gallon-sized Ziploc bag, set aside. Combine remaining ingredients in medium-sized mixing bowl and mix until sugar dissolves. Pour marinade over chicken, press air out of bag, and seal tightly. Refrigerate overnight (or at least 4 hours). Heat grill to medium heat. Remove chicken from bag and set aside. Do NOT discard marinade. In a medium saucepan, bring marinade to a simmer and simmer for 5-10 minutes. Place chicken on grill and brush some of the hot marinade over the top (do not place brush back in marinade after brushing the chicken). Continue to grill chicken until done (165 degrees internal temp). Place cooked chicken in a baking dish and pour remaining hot teriyaki marinade over the top. Serve immediately.

Ingredients 2 large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets) Salt and pepper, to season 1/2 teaspoon paprika (sweet or smokey) 1/2 teaspoon dried parsley 1 tablespoon oil, divided (use olive or canola oil) 2 tablespoons butter 1 small yellow onion chopped 6 cloves garlic finely diced 1/3 cup white wine OPTIONAL (use chicken broth instead if you wish) 9 oz (250g) jarred sun dried tomato strips in oil (reserve 2 tablespoons of oil and drain the rest) 3 level tablespoons flour 2 cups chicken broth 3 cups milk OR light cream* or half and half, divided 2 teaspoons dried Italian herbs 10 ounces (300g) elbow macaroni uncooked (3 cups!) 3 cups baby spinach leaves 1 cup fresh grated Parmesan cheese 3/4 cup mozzarella cheese shredded 1/2 cup grated cheese Cheddar or Gruyere 2 tablespoons fresh parsley chopped Instructions Season chicken with sal

INGREDIENTS FRIED CHICKEN: 2 lbs bone-in chicken 6 cups water 1/4 cup salt 1 tsp  granulated garlic 1 tsp  onion powder 1 tsp  paprika 4 tbsp all purpose flour 2 tbsp cornstarch 2 eggs salt and pepper to taste HONEY BUTTER SAUCE: 4 tbsp butter 1/4 cup honey 2 garlic cloves pinch of red crushed pepper 2-3 dried red chilies optional salt to taste INSTRUCTIONS In a large bowl, combine the water and salt. Place the chicken in the bowl and refrigerate for a minimum of one hour. Using a paper towel, pat dry the chicken and let it come to room temperature. In a large bowl, combine the all-purpose flour, cornstarch, granulated garlic, onion powder, paprika, eggs, a pinch of salt, and pepper to taste. Place the chicken in the flour-egg mixture and let it sit for about 20 minutes. Preheat the oven to 375 degrees F. Fry the chicken for 8-10 minutes on each side. Bake the chicken in the oven for an additional 10-15 min

Ingredients 1½ lbs. boneless skinless raw chicken breasts 28 oz. can Red Enchilada Sauce I use El Pato Brand Add these items at the end: 10 corn tortillas I used an entire 11.7 ounce bag 3 cups grated cheddar cheese divided 3.8 oz. can black olives divided Instructions Put the chicken breasts and the enchilada sauce in your slow cooker. Cook on HIGH for 4 hours or LOW for 8 hours. Shred the chicken with 2 forks right in the slow cooker. Cut the tortillas in to strips, add to chicken and sauce. Stir. Add 1 cup of cheese and half the olives into the sauce and chicken mixture. Stir again. Flatten the mixture. Add the rest of the cheese and the olives on top. Cook on low for about 40 – 60 minutes longer. Top with sour cream (optional) Base Recipe adapted from this SITE

INGREDIENTS 1/2 cup butter 8 ounces button mushrooms sliced 1 green pepper chopped 1 small onion chopped 1/2 cup flour 1 1/2 cups low sodium chicken broth 1 cup milk 1/2 teaspoon salt 1/4 teaspoon fresh ground black pepper 1/2 teaspoon onion powder 1/2 teaspoon dry ground mustard 3–4 cups chopped rotisserie chicken 1/2 cup heavy cream 1 cup frozen peas 1 jar (8 ounce) pimentos well drained. INSTRUCTIONS Melt butter over medium high heat in a heavy stockpot or dutch oven.  Add mushrooms and cook until golden brown. Add green pepper and onion; cook for 2-3 minutes or until starting to soften.  Turn the heat to medium and sprinkle in the flour while continuing to stir. Continue to stir and cook for 1-2 minutes.  Slowly pour in the chicken broth while stirring to combine.  Mix in the milk, salt, pepper, onion powder, and ground mustard.  Simmer gently for 10 minutes. Stir in the chicken, cream, peas and pimentos.  Simmer

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 ch

Ingredients Main Ingredients: 6 bacon strips 2 tablespoons butter 1 pound chicken (boneless and skinless) 1 teaspoon Italian seasoning more, if desired salt Alfredo Sauce 2 tablespoons butter 3 garlic cloves (chopped) 10 oz. package of fresh spinach 1 cup heavy cream 1 teaspoon paprika salt and pepper 1.5 cup Parmesan cheese (grated) (more for garnish) Pasta: 8 oz. penne pasta Instructions BACON:  Preheat oven to 400 F. Line a large baking sheet with aluminum foil or parchment paper. Arrange bacon strips and bake for 15 minutes. Transfer cooked bacon to a paper towel-lined platter that will absorb extra grease. Crumble the bacon once it's cool enough. CHICKEN:  Paper towel dry chicken breasts, season with Italian seasoning and salt and set aside. Heat 2 tablespoons of butter to a preheated large deep 12 inch skillet. Add chicken breasts and cook on each side on medium high heat 3-4 minutes until nicely

Ingredients 1/2 cup finely chopped pecans 1/2 cup bread crumbs 2 tablespoons honey, divided 2 tablespoons Dijon mustard, divided 2 boneless, skinless chicken breasts, cut in half horizontally into 2 thinner pieces salt and pepper 1 tablespoon olive oil or vegetable oil 1 tablespoon butter 3 tablespoons bourbon 1/4 cup heavy cream 1/4 teaspoon cayenne pepper 1/3 cup chopped pecans 1 tablespoon butter Instructions Combine finely chopped pecans and bread crumbs in a large ziptop bag. Set aside. In a small bowl, stir together 1 tablespoon of honey and 1 tablespoon of Dijon mustard. Season chicken breasts with salt and pepper and brush the honey/dijon mixture on both sides. One at a time, add a chicken breast to the pecan/bread crumb mixture, shaking the bag to coat it well. Preheat oven to 375 degrees Heat butter and oil in a large pan over medium heat. Add chicken and cook until golden brown on both sides.  Transfer chick

Ingredients 4 boneless skinless chicken breasts, thinly sliced 2 Tablespoons Olive oil Salt Pepper 8 ounces sliced mushrooms Creamy Parmesan Garlic Sauce: 1/4 cup butter 2 garlic cloves minced 1 tablespoon flour 1/2 cup chicken broth 1 cup heavy cream or half and half 1/2 cup grated parmesan cheese 1/2 teaspoon garlic powder 1/4 teaspoon pepper 1/2 teaspoon salt 1 cup spinach chopped Instructions In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside. To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let

INGREDIENTS 1 recipe chicken brine optional but highly recommended 5 lb whole chicken 2 sprigs fresh rosemary 2 sprigs fresh thyme 1 onion peeled and quartered 1 lemon quartered 6 tablespoons butter softened 2 teaspoons minced garlic 2 teaspoons fresh thyme leaves minced 2 teaspoons fresh rosemary leaves minced 1 tablespoon fresh parsley leaves minced salt and pepper to taste go easy on the salt if you've brined your chicken INSTRUCTIONS Brine the chicken according to recipe directions. Pat the chicken dry with paper towels after it's done brining. Preheat the oven to 400 degrees F. Tuck the chicken wings underneath the breast. Stuff the chicken cavity with the rosemary and thyme sprigs, onion and lemon. Tie the chicken legs together with kitchen twine. Place the butter, garlic, minced thyme, rosemary and parsley, and salt and pepper in a bowl. Stir to combine. Loosen the skin of the chicken breast. Rub the butter

INGREDIENTS 2 chicken breasts or thighs 1/2 beefsteak tomato, diced 1/2 avocado, diced 1/2 lb bacon Ranch dressing Boston Bibb, romaine, or iceberg lettuce 1/4 cup chopped cilantro 1/2 lime Salt and pepper for seasoning (or chili lime seasoning if you have it) INSTRUCTIONS Start by seasoning the chicken with salt and pepper, then grill them (you could do stovetop as well). Meanwhile, bake your bacon on a foil lined cookie sheet at 420°. Start checking for doneness at 15 minutes but it will likely take closer to 20. I had used ends and pieces so they came already chopped, but if you use regular slab bacon crumble it up after it's cooked. When the chicken is done, cut it up into bite sized pieces and mix the cilantro in. Wash the lettuce, and carefully remove each leaf so that it creates a boat, or cup to put the yumminess in. Now set all your ingredients out so people can build their own lettuce wrap. Squeeze the half a lime ove

Ingredients 4 bone-in skin-on chicken thighs 5 chicken drumsticks 1 tablespoon oil 14 oz. can coconut milk (400 ml) 1/2 to 2/3 cup low sodium soy sauce (115-155 ml, We DO NOT recommend using light soy sauce for this dish, as it is too salty) 1/4-1/3 cup distilled white or cane vinegar (60-80 ml) 2 teaspoons sugar 1 teaspoon black peppercorns (or 1/2 teaspoon ground black pepper) 2 bay leaves 4 cloves garlic (smashed) 1 dried red chili (optional) 2 tablespoons cilantro (chopped, optional) Instructions Rinse the chicken pieces and thoroughly pat dry with paper towels. Heat a large skillet or Dutch oven over medium high heat and add the oil. Brown the chicken on all sides until crisp. Add in the coconut milk, soy sauce, vinegar, sugar, pepper/peppercorns, bay leaves, garlic, and chili. Bring to a simmer and reduce the heat to low. Cover the pan and allow to simmer for 1 hour (add a bit of hot water if you need more liquid). In the las

Cover each chicken breast with plastic wrap and lightly flatten with a rolling pin. Season well with freshly ground pepper. Melt butter in a large skillet on medium heat. Cook chicken for 3 mins each side, until golden and almost cooked through. Remove to a platter and keep warm. Reduce heat to low and add onion. Cook for 5 mins, stirring, until soft. Increase heat to medium and add wine. Simmer for 1 min. Stir in cream. Cook for another 3 mins, until reduced slightly. Add basil and season. Return chicken to pan and cook for 1 min, until heated through. Serve with potatoes and zucchini. Base Recipe adapted from this SITE

ingredients 2 tablespoons butter 1 pound mushrooms, sliced 1 tablespoon butter 1 onion, diced 2 carrots, diced 2 stalks celery, diced 2 cloves garlic, chopped 1 teaspoon thyme, chopped 6 cups chicken broth 1 cup wild rice blend 1 1/2 cups chicken, cooked and diced or shredded 1 cup milk or cream 1 cup parmigiano reggiano (parmesan), grated salt and pepper to taste directions Melt the butter in a pan over medium-high heat, add the mushrooms and onion and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10-15 minutes, before setting aside. Melt the butter in the pan, add the onions, carrots and celery and cook until tender, about 8-10 minutes. Mix in the garlic and thyme and cook until fragrant, about a minute. Add the broth, rice, chicken and mushrooms, bring to a boil, reduce the heat and simmer, covered, until the rice is tender, about 20-30 minutes. Mix in the milk and cheese and co

INGREDIENTS 1 lb chicken breasts thinly sliced 8 oz fresh spinach 1 cup Monterey Jack cheese grated CREAMY SAUCE 1/2 cup mayo 1/2 cup parmesan cheese grated 1/2 cup sour cream 1/2 tsp ground black pepper 1 tsp garlic salt INSTRUCTIONS Preheat oven to 500°F. Lightly spray a 13 by 9-inch baking pan with cooking spray. Pack the fresh spinach onto the bottom of the baking dish and top with uncooked chicken breasts. Spread the creamy sauce mixture evenly over the top and sprinkle 1 cup of grated cheese over the top. Bake in the preheated oven for 18-20 minutes or until spinach shrinks and chicken breasts cook thoroughly. Base Recipe adapted from this SITE

INGREDIENTS 1 lb. boneless skinless chicken breasts salt and pepper 1/4 cup olive oil 5–6 roma tomatoes, diced 3 cloves garlic, minced one handful fresh basil, loosely packed, cut into ribbons 1/4 cup LAND O LAKES® European Style Super Premium Salted Butter 8 ounces pasta, like spaghetti, linguine, or bucatini INSTRUCTIONS Cover the chicken with plastic wrap and pound each piece to an even thickness, about one inch or so in the thickest parts (this just helps it cook faster and more evenly). Remove the plastic and sprinkle each piece of chicken generously with sea salt and freshly ground pepper. Prep the tomatoes, garlic, and basil and set aside. Make the pasta according to package directions. Heat the olive oil in a large heavy skillet until a drop of water sizzles across the top. Add the chicken and pan-fry for several minutes on each side – the goal here is to get the chicken cooked AND get a nice browning on the outside. When the chick

Ingredients 1 large onion , diced 1 can (10.5 oz) cream of celery soup 1 can (10.5 oz) cream of chicken soup 1 tablespoon fresh parsley 1 teaspoon poultry seasoning black pepper to taste 4 skinless boneless chicken breasts 2 cups low sodium chicken broth 2 cups frozen vegetables or peas and carrots , defrosted 1 can (8 pieces) refrigerated biscuits (Buttermilk, Country or Homestyle) Instructions Add onion to 6 qt crock pot and top with chicken breasts. In a small bowl, combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours. Approximately 1 hour (I allow 60 - 90 minutes) before serving (after 4 hours of cooking time), roll each biscuit thin and flat. Cut into 4 strips. Add vegetables to the slow cooker and stir. Add biscuit strips on top. Replace lid as quickly as possible. To Serve Remove chicken breasts and slightly shred.

Ingredients 2 boneless, skinless chicken breasts, cooked and chopped 1 tbsp butter 1 onion, chopped 1/2 tbsp garlic, minced 1/2 tsp garlic salt 1 cup chicken broth 3 cups cauliflower rice 1 cup heavy cream 1 tsp lemon juice 1/2 cup mayonnaise 3 cups broccoli, steamed 2 cups cheddar cheese, shredded 1 tsp parsley, chopped, for garnish (optional) Instructions Preheat oven to 350F. In a large skillet, melt butter over medium heat. Add onions and garlic and cook until onion is softened. Stir in garlic salt. Add in cauliflower rice. Cook until cauliflower is softened. Stir in chicken broth and cook covered for 10 minutes. Stir in heavy cream and lemon juice. Reduce heat to medium low. Let simmer for 10 minutes. Stir in mayonnaise and remove from heat. Add half of chicken into cauliflower mixture. Spread the other half of the chicken on the bottom of an 8x8 casserole dish. Add broccoli. Top with cauliflower mixture. Cover with chedda

INGREDIENTS 1/3 cup honey 3 level tablespoons whole grain mustard 1 1/2 tablespoons minced garlic, (or 3-4 cloves crushed garlic) 1 tablespoon olive oil Salt to season 5 skinless and boneless chicken breasts (or chicken thighs) 1/2 cup diced bacon, trimmed of rind and fat (I used 4 small bacon rashers) 1/3 cup cream (light or reduced fat) *SEE NOTES FOR SUBSTITUTION OPTIONS 1 cup milk (skim, 2% or full fat - almond milk may be used for a dairy free option) 1 teaspoon cornstarch (corn flour) mixed with 1 tablespoon water 2 tablespoon chopped fresh parsley INSTRUCTIONS In a large, shallow dish, combine the honey, mustard, garlic, oil and salt to taste (not too much salt if serving with bacon as the bacon will add a salty flavour when served). Coat chicken evenly in the sauce. Set aside. Heat a nonstick pan (or skillet) over medium heat. Fry bacon until crispy; transfer to a plate. To the same pan, sear chicken fillets on each side in the

INGREDIENTS FOR THE COOKIES: 1 cup butter , softened 1 cup sugar 2 eggs 1 Tablespoon vanilla 3 cups flour 3 teaspoons baking powder 2 teaspoons ground cinnamon 1/2 teaspoon salt FOR THE FROSTING: 4 ounces cream cheese , softened 8 Tablespoons butter , softened 2 1/2 cups powdered sugar 1 teaspoon vanilla 1-2 teaspoons milk or cream , as needed additional cinnamon , for sprinkling INSTRUCTIONS In a large bowl or the bowl of a stand mixer, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla, and mix well. Add the flour, baking powder, cinnamon and salt and mix until a firm dough forms. Chill for 30 minutes. Preheat the oven to 375ºF. Roll the dough into one inch balls and place on baking sheets lined with parchment. Flatten each ball slightly with your hand or with a drinking glass to be about 1/3-1/2 inch thick. Bake 8-10 minutes or until the bottom edges

INGREDIENTS 2 bananas Slightly Overripe 2 tablespoons sugar (you can substitute granulated Splenda, if you like) 1 teaspoon cinnamon 1/4 teaspoon nutmeg (optional) INSTRUCTIONS Slice the bananas into rounds, approximately 1/3 inch thick. In a small bowl, combine the sugar, cinnamon, and nutmeg (if desired). Set aside. Lightly spray a large skillet with nonstick oil spray. Warm over medium heat. Add the banana rounds and sprinkle 1/2 of the cinnamon mixture on top.  Cook for about 2-3 minutes. Flip the rounds, sprinkle with the remaining cinnamon mixture Cook for 2-3 more minutes until the bananas are soft and warmed through. Base Recipe adapted from this SITE

INGREDIENTS CRUST:  1 1/2 cups graham cracker crumbs (1 package, 13 rectangle graham crackers)  2 tablespoons brown sugar  6 tablespoons butter, melted LEMON FILLING:  2 cans (14-ounces each) sweetened condensed milk, about 2 1/2 cups  3 large egg yolks  2/3 cup lemon fresh lemon juice (about 4-5 lemons)  Pinch salt WHIPPED TOPPING:  2 cups heavy whipping cream  1/4 cup powdered sugar  1/2 teaspoon vanilla extract  Fresh raspberries for garnish (optional) INSTRUCTIONS Preheat the oven to 350 degrees F. For the crust, combine all the ingredients together in a small bowl and stir until the graham cracker crumbs are evenly moistened; the mixture will look like wet sand. Press the mixture evenly into the bottom and all the way up the sides of a 9-inch pie plate. Bake for 8 minutes until just lightly golden. For the filling, in a medium bowl with a handheld electric mixer (or in the bowl of a stand mixer fitted with

INGREDIENTS For the crust: 12 Oreos 2 tablespoons (28 grams) butter, melted For the cheesecake filling: 12 ounces cream cheese softened to room temperature 1/4 cup (60 grams) sour cream 1/3 cup (65 grams) granulated sugar 1 teaspoon vanilla extract 1 large egg room temperature 6 Oreos crushed INSTRUCTIONS To make the crust: Preheat oven to 325°F. Spray each cavity of a 12-count mini cheesecake pan well with nonstick cooking spray and set aside. You may also use a regular 12-count muffin pan, I suggest lining each cavity with cupcake liners for easier removal. Add the Oreos to a blender or food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl and add the melted butter. Mix together until all of the crumbs are moistened. Evenly distribute the filling between all 12 cavities in the mini cheesecake pan, making sure to press each one down firmly into one even layer. Bake at 325°F for 5 minutes, r

Ingredients Gingerbread Cupcakes 1 1/2 cups all purpose flour 1 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon salt 1/2 cup unsalted butter * at room temperature 1/2 cup dark brown sugar, packed 1 egg * at room temperature 1/2 cup molasses 1/2 cup milk * at room temperature Cinnamon Vanilla Buttercream Frosting 1/2 cup unsalted butter * at room temperature 1 teaspoon ground cinnamon 1 tablespoon vanilla extract 2 cups powdered sugar Instructions Gingerbread Cupcakes Preheat your oven to 350°F and line a cupcake pan with paper liners. Combine the all purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground allspice, and salt in a medium bowl. Stir well. In the bowl of an electric mixer, beat the butter and dark brown sugar until blended. Add the egg, then the molasses and blend un

Ingredients For the Cookies 1 cup (2 sticks or 226 g) unsalted butter, softened ⅔ cup (80 g) confectioners’ sugar, sifted 2 egg yolks from large eggs (mine weighed 36 g w/o shells) 2 teaspoons (10 ml) pure vanilla extract ¼ teaspoon (1.25 ml) pure almond extract, optional ¼ teaspoon (1.2 g) fine-grain sea salt 2½ cups (300 g) unbleached all-purpose flour For the Sugar Coating ⅔ cup (133 g) granulated cane sugar, or regular granulated sugar For the Jam Filling Homemade or fine-quality strawberry jam and/or seedless red raspberry jam Directions Arrange oven rack in lower third of oven and preheat oven to 325ºF (165ºC). Line two baking sheets with parchment paper; set aside. Place granulated sugar for Sugar Coating in a small bowl and combine strawberry and raspberry jams (about ⅔ cup total or about 158 ml) for Jam Filling in another small bowl; set aside. If desired, keep jams separate to fill the cookies. Using an electric stand