Chicken Cacciatore

An italian classic meal that serves perfectly with garlic bread

Level: 2, pan frying the chicken perfectly requires patience and a bit of prep work 


Ingredients, serves 4: 
4 chicken thighs
2 chicken breasts
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry red wine
1 ( 28-ounce) can diced tomatoes with juice
just over 1/2 cup reduced-sodium chicken broth
dried oregano leaves to taste
just over 1/4 cup coarsely chopped fresh basil leaves

1. Sprinkle the chicken pieces evenly on both sides with salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

2. In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. 

3. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. 

4. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

5. Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

Fusilloni Pasta with Beef, Homemade Marinara, and Fresh Ricotta

Italian comfort food at it's finest. Adapted from blue apron

Level: 2 Multiple steps make it a bit easier to lose track of where you are, but take it slow and it's pretty easy

Ingredients: ( Serves 2)

8 oz high quality ground beef

6 oz fusilloni pasta

1/2 cup shredded mozarella

4 oz ricotta 

1 can crushed tomatoes, about 12 oz

8 oz spinach

2 cloves garlic

1 bunch basil

1 tsp nutmeg

1 yellow onion

EVOO 

1. Preheat the oven to 400 degrees. Bring a large pot of water with a large pinch of salt to a boil. Halve, peel, and dice the onion. Mince or grate the garlic. Strip the basil leaves from the stems, reserving both.  Add the fusilloni to the boiling water and cook 9-10 minutes, until al dente. Drain and set aside.

2. Meanwhile, heat 1 tablespoon olive oil in a large oven-proof pan over medium heat. Add the onion and cook 4-5 minutes, until soft. Add the garlic to the pan and cook 30 seconds, until fragrant. Set half this onion garlic mixture aside.

 3. Add the ground beef to the pan and cook, breaking the meat into pieces, until browned and cooked through. Season with salt and pepper.

4. Add the spinach and a large pinch of nutmeg to the pan and cook, tossing, 2-3 minutes, until wilted. Season with salt and pepper.

5. Transfer the spinach-beef mixture to a medium bowl and combine with ½ cup ricotta. Season with salt and pepper, if necessary.

 6. Return the reserved onion-garlic mixture to the same pan over medium heat. Add the crushed tomatoes and basil stems to the pan. Simmer for 5-7 minutes then remove and discard the basil stems and season with salt and pepper.

7.  Assemble the dish: add the fusilloni to the pan and toss to combine. Dollop with spoonfuls of the spinach-beef mixture, then sprinkle with mozzarella. HINT: if you do not have an oven-proof pan, complete this step in a small baking dish.

8. Transfer pan to the oven for about 5 minutes, until melted and bubbly. Once done, tear the basil leaves and sprinkle atop the baked fusilloni. 

Lemon Basil Chicken with Artichokes and Roasted Broccolini

A quick, flavorful summer meal

Level 1: In under 40 minutes, you have a full meal! Adapted from hello fresh 

Ingredients: ( 2 servings)

2 chicken breasts

8 oz broccolini

1 yellow onion

2 cloves garlic

1 bunch basil

1 lemon

1 can artichoke hearts- about 8 oz

1 packet chicken stock concentrate or broth concentrate- can be low sodium 

EVOO

1. Preheat oven to 400 degrees. Trim and discard the bottom inch of the broccolini, then toss the broccolini on a baking sheet with 1 tablespoon olive oil and a pinch of salt and pepper. Place in the oven to roast for 20-25 minutes, until beginning to crisp.

2. Meanwhile, prep the ingredients: halve, peel, and dice the onion. Mince or grate the garlic. Thinly slice the basil. Zest and halve the lemon. Dice the chicken into 1-inch pieces. Drain and rinse the artichokes.

3. Heat 1 tablespoon olive oil in a large pan over medium heat. Add the onions and cook, tossing, for 5 minutes, until softened. Season with salt and pepper. Add the garlic and cook 30 seconds, until fragrant. Add the chicken to the pan and cook, tossing for 2-3 minutes, until browned but not yet cooked through. Season with salt and pepper.

4. Add the lemon zest, artichokes, stock concentrate, 1 cup water, and half the basil to the pan. Bring to a simmer and cook 3-4 minutes, until sauce has thickened and chicken has cooked through. Season with salt and pepper.

5. Serve the chicken and artichokes in the pan sauce with the crispy broccolini alongside. Top with a squeeze of lemon and the remaining basil. 

Chicken Parmesan

A great meal to serve atop angel hair pasta with garlic bread. A classic and a dish to impress anyone!

Level:1 This is an easy dish, it just takes a bit of time to make correctly

Ingredients:
4 skinless, boneless chicken breasts
salt and pepper to taste
2 eggs
3/4-1  cup italian breadcrumbs
1/2- 3/4  cup flour
about 3 TBSP olive oil for frying
1 jar plain marinara, I like Newman's own
1/2 cup fresh mozarella, shredded
2-4 slices provolone cheese- will depend on size of breasts- you want one for each breast to mostly cover it once it's pounded flat
3/4 cup grated parm cheese

1. Place chicken between two sheets of saran wrap on a solid surface. Pound with mallet or fist to 1/2 inch thickness ( about the same height as your palm flat on the counter). Season both sides of chicken thoroughly with pepper and gently with salt. Preheat oven to 450.

2. Beat eggs in a shallow bowl and set aside. Add breadcrumbs to second bowl and flour to a third bowl. Dip breasts in flour, then egg, the breadcrumbs ( FEB method) coating lightly and presing into both sides and the edges of the breasts.

3. Heat enough EVOO to cover the skillet over medium heat until it begins to shimmer. Cook chicken 2 minutes each side until lightly brown.

4.  Place chicken in 9 x 13 baking dish and evenly pout the marinara over the breasts, allowing it to naturally distribute throughout the pan, covering each breast. Layer each breast with slice of provolone to cover, and evenly sprinkle the mozzarella and Parmesan cheese on top. Heat a medium pot of water for angel hair pasta.

5. Bake in the preheated oven until cheese is browned and bubbly, about 15 minutes. Start pasta when water in boiling and cook according to package.

6. Garnish chicken with a bit of basil, if desired. Serve atop angel hair pasta and with garlic bread.

Spanish Cod and Chorizo with Crispy Oregano Potatoes and Sauteed Kale

Adapted from Hello Fresh: Tender, mild cod goes perfectly with spicy chorizo! A bed of garlicky sauteed kale and crispy potatoes round out the Spanish-inspired seafood dish. 

Level: 1

Ingredients:

2 cod fillets

1/4 cup panko 

1 lemon 

1 link chorizo

1 sprig oregano

1 bunch parsley

1 bunch kale- about 6 ounces 

Russet potatoes 12 oz

2 cloves garlic

2 1/2 TBSP EVOO

1. Preheat oven to 400. Cut the potatoes into 1/2 inch pieces. Finely chop the oregano. On a baking sheet, toss potatoes with oregano, 1 TBSP EVOO, and 3 pinches of salt and pepper. Place in oven and roast for about 15-20 minutes, until golden brown. 

2. Meanwhile, zest and halve the lemon. Remove and discard the ribs and stems from the kale, then roughly chop the leaves. Finely chop the parsley. Halve the chorizo lengthwise and thinly slice into 1/4 inch thick half moons. Mince or grate the garlic.

3. Coat the fillets with 1 TBSP EVOO  and season on all sides with salt and pepper. Then, set on the baking sheet to roast for about 10 minutes, until flaky and opaque. 

4. Meanwhile, heat a large pan over medium heat. Add the chorizo and cook, tossing 3-4 minutes until slightly crispy. Stir in the panko, chopped parsley, half the garlic, and a pinch of lemon zest. Cook for 30 seconds, until fragrant. Set aside and wipe the pan clean. 

5. Heat 1/2 TBSP EVOO in the same pan over medium. Add the kale, season with salt and pepper and cook, tossing 4-5 minutes. Add a splash of water if necessary. Add the remaining garlic and cook for another 30 seconds, tossing, until fragrant. 

6. Serve the cod filets on a bed of kale, surrounding by roasted potatoes. Sprinkle with the chorizo and panko mixture and top with a squeeze of lemon. Enjoy!

Tres Leches Cake

A Latin America recipe meaning "three milk cake." This is perfectly sweet and serves a 9x 13 dish of cake so invite some people over and enjoy! 

Ingredients

Cake:
6 large eggs, separated
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder and ¼ tsp baking soda
1/2 cup half and half
1 teaspoon vanilla extract

Cream topping:
1 14 -ounce can evaporated milk
1 14 -ounce can sweetened condensed milk
1 cup heavy cream
2 TBSP gold rum

To make the cake:  Lightly grease and flour a 9 by 13-inch baking dish and set aside.

In the bowl of a mixer, beat the egg whites on low speed for 3 minutes. Add the sugar gradually with the mixer running and mix for 4-5 minutes. Add the egg yolks 1 at a time, beating 20 seconds after the addition of each. Beat mixture once all eggs are added for about 2 minutes. Preheat the oven to 350 degrees F.

Sift together the flour and baking powder and add to the egg mixture, gently folding into batter, alternating with the half and half. (Do this quickly so the batter does not lose volume.) Add the vanilla. Blend for 1 minute. Bake until golden, about 25 minutes.

To make the cream topping: In a blender, combine the evaporated milk, condensed milk, and heavy cream and blend on high speed for 30 seconds. Add the rum and blend for 30 seconds.

Remove the cake from the oven, poke holes all over so the cream will sink in (lots of holes, like 40 with a fork) and while still warm, pour the cream mixture over it, being sure to reserve a bit ( about 6 oz) for a light glaze topping. After you've poured it in, try to distribute it evenly amongst the bottom of the pan. I just pick up the 9 x 13 dish and tilt it around a few times.

 Let sit and cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.


To assemble: Remove the cake from the refrigerator, cut, and pour about 2 TBSP of the milk topping on each piece and garnish with cherries or other fresh fruit. 

Salmon Burgers with Tarragon Aioli and Mache Salad

This is a filling meal that is great for all seasons! 

Level: 1

Ingredients

3 scallions

3 sprigs tarragon

1 ounce mache

2 ounces arugula

1 lemon

12 ounces chopped salmon

2 packets Dijon mustard

1 tablespoon horseradish

¼ cup panko bread crumbs

2 packets mayonnaise

1 tablespoon red wine vinegar

2 brioche buns

2½ tablespoons olive oil

kosher salt

black pepper

1.     Rinse scallions, trim and discard roots, and thinly slice. Finely chop tarragon leaves, discarding stems. Trim and discard dirt from mache, if needed. Rinse leaves and tear into bite-size pieces. Rinse arugula. Halve lemon. Pat salmon dry with paper towel.

2.     In a medium bowl, combine scallions, salmon, Dijon mustard, horseradish, and bread crumbs. Season generously with salt and pepper. Mix by hand until fully combined. Form into 2 equal patties, ¾ to 1-inch thick. Place in fridge to chill for at least 10 minutes or up to 2 hours.

3.    While burgers chill, in a small bowl, stir together tarragon, juice of ½ lemon, and mayonnaise to make aioli. Taste and add salt and pepper as needed. In a large bowl, whisk together red wine vinegar and 1½ tablespoons olive oil to make dressing. Taste and add salt and pepper as needed. Use remaining ½ lemon to brighten a glass of water.

4.    Place a medium pan over medium heat. Immediately add buns cut-side down and toast until golden and warmed through, 2-3 minutes per side. Remove from pan and set aside.

5.    Burgers Wipe pan from buns clean and add 1 tablespoon olive oil over medium heat. When oil is shimmering, add salmon burgers and cook until golden brown on bottom, about 5 minutes. Carefully flip and cook until golden on outside and medium inside, 3-4 minutes more.

6.    Add mache and arugula to bowl with dressing and toss to coat. Divide evenly between 2 plates. Place salmon burgers on bottom buns, spoon over tarragon aioli, and finish with tops. Serve.

1. 

Curry Spiced Chicken Thighs

Adapted from Blue Apron: This Indian-inspired recipe uses classic spices and preparations along with seasonal vegetables to create wonderfully balanced, fresh dish

Ingredients
4 bone-in, skin on chicken thighs
1 pound fingerling potatoes
1 cup plain greek yogurt
12 oz sugar snap peas
2 salad cucumbers
2 bunchs of mint
2 inch piece of ginger
2 TBSP madras curry powder

1. Preheat the oven to 475°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-wide wedges. Trim off and discard the end of each sugar snap pea; pull off and discard the tough string that runs the length of the pod.Grate the cucumber. Quarter and deseed the lemon. Pick the mint leaves off the stems; discard the stems. Peel and mince the ginger.

2. Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange the seasoned potatoes in a single, even layer and roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

3. While the potatoes roast, pat the chicken thighs dry with paper towels; season with salt, pepper and half the Madras curry powder. In a medium pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned chicken and cook, loosely covering with aluminum foil, 8 to 10 minutes per side, or until browned and cooked through. Transfer to a plate and set aside in a warm place, leaving any browned bits (or fond) in the pan.

4. While the chicken cooks, using your hands, squeeze the grated cucumber over a bowl to release as much liquid as possible; discard the liquid. In a medium bowl, combine the drained cucumber, yogurt and the juice of 2 lemon wedges; season with salt and pepper to taste.

5. Add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the ginger and remaining Madras curry powder. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the sugar snap peas, cooked potatoes and 2 tablespoons of water. Cook, stirring occasionally, 1 to 2 minutes, or until the snap peas are bright green. Remove from heat. Add the mint(roughly chopping just before adding) and the juice of the remaining lemon wedges; stir to combine and season with salt and pepper to taste.

6. Divide the finished vegetables and cooked chicken between 2 plates. Garnish each with a spoonful of the yogurt sauce. Serve with the remaining yogurt sauce on the side. Enjoy!

Seared Salmon with Sorrel Salad and Creamy Barley

Adapted from Blue apron: The earthiness of the barley perfectly complements the richness of the salmon. 

Level: 21, takes about 40 minutes but is simple and delicious! 

Ingredients
2 skinless salmon filets- I only buy Wild Alaskan. Atlantic is severely overfished and I refuse to contribute to this problem.
1/2 cup pearled barley or red quinoa
3 ounces baby spinach
2 cloves garlic
1 lemon
1/2 ounce sorrel leaves
1 bunch dill 
2 TBSP butter
1/4 cup sour cream

1. Heat a medium pot of salted water to boiling on high. Once boiling, add the barley and cook 18 to 20 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. 

2. While the barley cooks, wash and dry the fresh produce. Roughly chop the spinach. Mince the garlic. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind the get 2 tsp of zest ( or use a zester). Quarter and deseed the lemon. Pick the sorrel and dill off the stems and discard. Roughly chop the sorrel. 

3. While the barley continues to cook, in a medium skillet, heat teaspoons of EVOO on medium until hot. Add the garlic, cook for 30 seconds stirring frequently. Add the spinach and lemon zest; season with salt and pepper. Cook, stirring frequently 2-3 minutes or until the spinach has wilted. Transfer to a strainer; hold or rest the strainer over the sink and, using a spoon or spatula, press down on the cooked spinach to release as much liquid as possible. Wipe out the skillet. 

4. Pat the salmon dry with paper towels and season with salt and pepper on both sides. In the pan used to cook the spinach, heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fillets and cook 3 to 5 minutes on the first side. Flip the fillets; add the butter. Cook, spooning the butter over the fillets, 2 to 4 minutes, or until the salmon is cooked to your desired degree of doneness. Remove from heat. Transfer the salmon to a plate.

5. In a small bowl, combine the sorrel and half the dill. Toss with the juice of 1 lemon wedge and a drizzle of olive oil; season with salt and pepper to taste.

6. To the pot of cooked barley, add the sour cream, drained spinach, remaining dill, the juice of the remaining lemon wedges and a drizzle of olive oil; stir to thoroughly combine and season with salt and pepper to taste. Divide the finished barley and cooked salmon fillets between 2 dishes. Top with the herb garnish. Enjoy!

Seven Layer Bars

Perfect for a potluck because this recipe makes about 24 two-bite bars and you'll want to eat the whole pan if you don't share these!

Servings: 24 bars, cut into cigarette lighter sized bars but slightly wider...like a trident gum pack. Can you tell I am too lazy to get a ruler?

Level: 1 For baking, this is very easy and it's a recipe that if you don't add the exact amount of something you won't totally screw it up

Ingredients

1/2 cup unsalted butter

1 1/2 cups honey graham cracker crumbs ( buy crackers and crumble not precrumbled ones)

1 cup semisweet chocolate chips

1 cup butterscotch chips

1 cup chopped walnuts

1 14 oz. can sweetened condensed milk

1 cup shredded coconut

1. Line a 9 x 13 glass baking pan with parchment paper or grease with non-stick spray ( never use olive oil at high heats since it will burn)

2. Put graham crackers into a blender ( break up a bit as you do this) or food processor to crush. Hand crumble if neither is available.

3. Preheat oven to 350 F. Melt butter and combine in a small bowl with graham crackers. Mix together to coat. Pat into bottom of baking pan evenly.

4. Pour 1/2 the milk on top of graham crackers. Layer chocolate chips, butterscotch chips, and nuts over crumbs. Sprinkle coconut on top and pour remainder of milk on top. 

5. Bake until edges are golden brown, about 20-25 minutes.Let cool for about an hour before cutting with a pizza cutter to make it easiest. 

Creamy & Cheesy Chip Dip

This dip is delicious! Everyone at work loved it and my family. This is for a medium spicy dip, but you can always add more peppers and/or hotter peppers.

Servings: about 6, if you are serving only this but if served with other dishes could be stretched out for about 10 servings. Serves best with white tortilla chips with as little salt as possible since dip is salted

Level:1

Ingredients
1/2 cup light mayo
1 jalapeno, diced
1/2 1 oz. packet low sodium taco seasoning
1 cup shredded sharp cheddar cheese
12 oz light sour cream

1. In a medium bowl that holds about 3 cups, add mayo and sour cream. Sprinkle seasoning and jalepenos and stir well.
2. Add cheese and stir again. Taste test with white tortilla chip and adjust with more cheese/seasoning as needed.

Sweet & Spicy Chicken Bacon Wraps

A great finger food for that “bring a dish” party. What could go wrong with bacon, sugar and spices? Nothing. 

Servings: If serving as app- serves about 12-15 If serving as meal serves about 5 
Level: 1

Ingredients
about 1¼ pounds skinless boneless chicken breasts cut into 1 inch cubes
1½ pounds bacon
⅔ cup dark brown sugar
2 T chili powder
½ t cumin
few dashes of cayenne, to taste

1. Preheat oven to 350 convection. In a large mixing bowl, combine ⅔ cup dark brown sugar, 2 T chili powder and ½ t cumin. Mix well.
2. Clean and trim about 1¼ pounds of skinless boneless chicken breast. Cut into approx. 1 inch cubes.
3. If using thick bacon, thin out with the back edge of a chef knife. Cut the bacon in half, roll around the chicken cubes and secure with a tooth pick. This is the point to cover and refrigerate for better timing.
4. Prep baking sheet with aluminum foil a rack and spray with PAM.
5. Roll the pieces in the brown sugar mixture. Be sure to pack some in the ends. Place on the rack.
6. Bake until golden brown. About 35 minutes for me. Cover with foil on heavy dish to keep warm until served.

Minestrone Soup

A classic soup for Italian meals!

Level: 1, a lot of chopping involved but not a hard recipe to make
Servings: About 5 bowls

Ingredients 3 tablespoons olive oil 4 cloves garlic, chopped 2 onions, chopped 2 cups chopped celery 5 carrots, sliced 3 cups chicken broth 1 cups water 8 oz tomato sauce 1/2 cup white wine (optional) 1 cup canned kidney beans, drained 2 cups baby spinach, rinsed and de-stemmed 2 zucchinis, quartered and sliced 1 tablespoon chopped fresh oregano 2 tablespoons chopped fresh basil 2 tablespoons fresh rosemary salt and pepper to taste 1/2 cup seashell or Ditalini pasta 2 tablespoons grated Parmesan cheese for topping 1 tablespoon olive oil 1. In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes. Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes. 2. Add chicken broth, water and tomato sauce, bring to boil, stirring frequently. If desired add  wine at this point. Reduce heat to low and add spinach leaves, zucchini, oregano, basil, rosemary,salt and pepper. Simmer for 30 to 40 minutes, the longer the better. Last 15 minutes of simmering add the kidney beans 3. Fill a medium saucepan with water and bring to a boil. Add noodles and cook until tender. Drain water and set aside. 4. Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle Parmesan cheese on top.

Arugula Pistachio Pesto and Goat Cheese Crostini

This sounds like a really weird combination of food, but it is delicious!

Level- 1, an easily prepared dish that appears gourmet
Servings- Enough for about 12 crostinis, recipe doubles easily

Ingredients
1 ounces arugula, about 1 cup packed
1/3 cup olive oil
1/8 cup shelled pistachios, lightly toasted
1 garlic clove, chopped
1/4 tsp red pepper flakes
salt and pepper, to taste
8 oz fresh goat cheese ( the round one, not crumbled)

1. Place arugula in the bowl of a food processor or blender. Add olive oil, pistachios, garlic, and red pepper flakes. Pulse until smooth, around 30 seconds
2. Season to taste with salt and pepper. Place slice of goat cheese on crostini and top with pesto.
3. Serve immediately or store, refrigerated in an airtight container, for 1 day. Bring pesto (not cheese) to room temperature before serving.

Cheesy Chicken Bacon Broccoli and Rice

Servings- About 5 (freezes very well)

Level- 1 and easy, flavorful dish

Ingredients

8 slices bacon, diced- I used turkey to save on fat
12 oz boneless, skinless chicken breasts
salt and pepper
1 tablespoon butter
1 tablespoon olive oil

1 cup long grain white rice
2 cups water
1 teaspoon salt

1 cup diced onion
12 oz (about 4 cups) broccoli florets, roughly chopped into small, bite-sized pieces
2-4 cloves garlic, minced
2 (10-oz) cans Ro-Tel Diced Tomatoes and Green Chiles

2 tablespoons butter
2 tablespoons flour
1 cup chicken broth
1 cup extra sharp shredded cheddar cheese
1/2 teaspoon salt and pepper, each

1. Add the diced bacon to a very large skillet or dutch oven and turn heat to medium high. Cook the bacon until crisp, stirring occasionally, about 10 minutes. Meanwhile, dice the chicken into bite-sized pieces. Season generously on both sides with salt and pepper. When the bacon is crisp, use a slotted spoon to remove to a plate. If needed to grease the bottom of the pan, add butter and olive oil to the skillet. Add the chicken in a single layer and cook for five minutes, flipping once halfway through. Remove the chicken to the plate with the bacon.

2. Add the rice, water, and salt to a saucepan and bring to a boil. Cover, reduce heat to low, and simmer for 14 minutes. When done, remove from heat.

3. Meanwhile, add the onion and broccoli to the skillet where you cooked the bacon and chicken. Cook over medium-high heat, stirring occasionally until broccoli is tender and onions are brown and caramelized, about 10 minutes. Add in minced garlic and cook, stirring constantly until just fragrant, about 30 seconds. Top with tomatoes, rice, chicken and bacon and stir to combine. Reduce heat to low to keep warm.

4. Melt the butter in a small saucepan and whisk in the flour until just combined. Add in the chicken broth and stir well. Increase heat to high and cook until thickened and bubbly. Remove from heat and add in cheese and salt and pepper. Stir until cheese is melted, then pour in the skillet with the chicken and rice. Stir to combine and serve.

Dutch Apple Pie

I'm not a huge apple pie fan but I liked this! Another dish I made for Thanksgiving. Buy some french vanilla ice cream and or whipped cream for this!

Servings: Depends on your group, size of slicing, and other treats available!
Oven time: 50 min at 375

Ingredients:
1 homemade pie crust or store bought, I love the frozen Pillsbury deep dish pie crusts ( pack of 2)  and several people commented on how it tastes homemade!
5 1/2 cups peeled, cored, sliced cooking apples. I used GOLDEN delicious, see other suggestions here: http://www.food.com/library/apple-186
1 TBSP lemon juice
1/2 cup granulated sugar
1/4 cup brown sugar, packed ( I used light brown sugar)
3 TBSP flour
1/2 tsp cinnamon
1/4 tsp nutmeg

Topping
3/4 cup flour
1/4 cup sugar
1/4 cup brown sugar, packed
1/3 cup of butter or margarine, room temperature ( I used real, unsalted butter)

1. Preheat oven. In a large bowl, mix sliced apples, lemon juice, both sugars, flour, cinnamon, and nutmeg. Pile into crust ( put crust in pie plate if needed)
2. In a medium bowl with a fork, mix topping ingredients ( butter, flour, sugars) until coarsely crumbled. Sprinkle evenly over apples.
3. Bake at 375 for 50 minutes.

Garlic Parmesan Bread Knots

In the mood for garlic bread but don't feel like chopping up garlic and turning your oven up to broil? Need a quick recipe that's perfect for a potluck? It's right here! I made these for Thanksgiving and they were a hit! They serve best right out of the oven but can be reheated if you sprinkle a bit of water on top and throw them in a warm oven for 3 minutes.

Servings: 16 small rolls
Oven Time: 8-10 minutes at 400

Ingredients:
1/4 cup unsalted butter, melted
2 TBSP grated fresh Parmesan
3/4 tsp garlic powder
1/2 tsp dried oregano
1/2 dried parsley
1/4 tsp salt
1 (16 oz) tube refrigerated buttermilk biscuits ( I like the Pillsbury buttermilk reduced fat or Pillsbury butter tasting reduced fat )

1. Lightly coat a baking sheet with nonstick spray and preheat oven.
2. In a small bowl, mix butter and spices.
3. Halve each of the 8 biscuits and roll each piece into a 5 inch rope, about a 1/2 inch thick and tie into a knot. Tuck in the ends.
4. Place knots on baking sheet and brush each knot with the butter and spice mixture. Sprinkle with cheese. Place in oven and bake until golden brown.

Mashed Potatoes

This recipe is adapted from The Pioneer Woman blog and I served these at Thanksgiving. Mashed potatoes are my favorite part of a big meal and these are delicious! If you prepped your potatoes ( washed, peeled, and cut- see post below) then you're ready to start!

Servings: about 15
Oven time: 30 min at 350

Ingredients: 
5 pounds russet or yukon gold potatoes
2 sticks of butter, melted
10 oz of buttermilk (see step one how to make)
10 oz half and half
1 tsp Lawry's seasoned salt
1 tsp black pepper
1 tsp onion powder
1 tsp garlic powder ( would like to try fresh garlic next time)

1. Prep buttermilk. Place 5 1/2 tsp white vinegar in glass measuring cup and add milk until just over 1 cup. Stir. Store covered in fridge.
2. Place potatoes in pot and bring to a boil and cook for 25 to 35 minutes depending on the size.
3. Drain potatoes when done and FULLY allow the steam to leave. This will take 5-10 minutes. This is important to let them cool down a bit and so they don't get too watered down once we add the liquids. I even dried them a bit with paper towel.
4. Simmer buttermilk and half and half in one pot to warm up before adding to potatoes. I read a lot about how important this step is so that the cold liquids don't "shock" the hot potatoes and it'll help everything mash better.
5. Add only the melted butter to cooled potatoes and stir until combined, don't over stir. I didn't need  a hand mixer, though a lot of blogs insisted on it.  Add buttermilk and half a half and smash, mash, mash!
6. Then, add the seasonings. Don't over-season. You can always taste and add more accordingly.
7. Stir well and place in baking dish. I used a 9 x 13 pyrex. Throw a  few slices of butter over the top of the potatoes and place them in the oven at 350 for 30 minutes.
8. To reheat potatoes, place in bowl set over saucepan of simmering water and stir until warm.