Lime Marinated Grilled Chicken Recipe

Lime Marinated Grilled Chicken Recipe

Lime Marinated Grilled Chicken Recipe

Ingredients
Chicken Marinade
  • 2 chicken breasts (2 breast halves, ~1.2lb/600g in total)
  • Zest of 1 lime (zest before juicing)
  • 4 tbsp lime juice (1 – 2 limes)
  • 2 garlic cloves, minced
  • 3 tbsp brown sugar
  • 1 tbsp olive oil
  • 2 tbsp finely chopped cilantro/coriander (optional)
  • 2 tsp fish sauce (Note 1)
To Cook
  • 2 tbsp olive oil
Instructions
  1. Cut each chicken breast in half horizontally to create 4 steaks. Optional: Place a piece of parchment paper over the chicken and using a rolling pin or meat mallet to pound to ⅓” / 7mm thickness.
  2. Place Chicken and Marinade in a ziplock bag, massage to distribute marinade evenly. Place on a plate or bowl and refrigerate for at least 3 hours, preferably overnight.
To Cook
  1. Remove chicken, discard Marinade. Heat oil in a large skillet over high heat (or even better, do this on the BBQ). Place chicken in the skillet and cook the first side for 1½ – 2 minutes, or until caramelised and golden brown. Turn and cook the other side for 1 minute or until golden.
  2. Transfer chicken to a serving plate, cover loosely with foil and rest for 3 minutes.
  3. Garnish with extra cilantro and serve.

Creamy Sun Dried Tomato and Bacon Chicken Recipe

Creamy Sun Dried Tomato and Bacon Chicken Recipe

Creamy Sun Dried Tomato and Bacon Chicken Recipe

Ingredients:

  • 6 slices bacon, chopped
  • 8 to 10 skin-on, bone in chicken thighs
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 1/2 cup dry white wine
  • 1/4 cup chopped sun-dried tomatoes
  • 3/4 cup chicken broth
  • 1/2 cup cream

Instructions:

  1. Preheat oven to 350F.
  2. In a 12-inch oven-proof skillet, cook chopped bacon over medium heat until crisp. Transfer to a paper towel lined plate and remove all but 2 tbsp bacon grease from the skillet.
  3. Return skillet to medium heat. Season chicken thighs all over with salt and pepper and add to skillet, skin-side down. Cook about 3 minutes, until nicely browned, then flip and cook the other sides for 3 more minutes. Remove chicken to another platter, skin-side up.
  4. Add garlic and thyme to the pan and sauté until fragrant, about 30 seconds. Add white wine and cook until most of the wine had evaporated. Add sun-dried tomatoes and broth. Bring to a simmer.
  5. Add chicken and bacon back into the pan, skin-side up. Place the entire skillet into the oven and bake, uncovered, until chicken is cooked through, about 25 minutes.
  6. Add cream to the pan and stir until well combined. Serve chicken over cauliflower rice or zucchini noodles with plenty of pan sauce.

Easy Creamy White Chicken Chili Recipe

Easy Creamy White Chicken Chili Recipe

Easy Creamy White Chicken Chili Recipe

Ingredients
Freezer Prep
  • 1 gallon freezer bag
  • 2½ cups Chicken Broth (pre freezing in ice cube trays make for quicker thawing times)
  • 16 oz. Cooked Great Northern Beans
  • 16 oz. Cooked Small Butter Beans
  • 8 oz. Cooked Garbanzo Beans or Cooked White Hominy
  • 8 oz. White Shoepeg Corn
  • 1 lbs. Chicken Breast, cut into 1 inch cubes
  • 1 Large White Onion, pureed
  • 3 Cloves Garlic, finely minced
  • 1 Tbsp. Cumin
  • ½ Tbsp. Coriander
  • ½ tsp. Sea Salt
  • ½ Tbsp. Oregano
  • 1-4 Dashes of Red Chili Sauce (such as Tapatio or Tabasco)
  • 1 Tbsp. Olive Oil
  • Juice of 1 lime
  • 2 7oz. Cans of Fire Roasted Diced Green Chilis
End of Cooking
  • Juice of 1 lime
  • 1 cup Sour Cream, + some for garnishing
  • Shredded Mexican Cheese Blend for garnishing
  • Fresh Cilantro, chopped, for garnishing
Instructions
To Freeze:
  1. Place All ingredients, minus ingredients needed for end of cooking process, into your gallon freezer bag. Seal, pushing all the excess air out, and freezer until ready to use.
To Thaw:
  1. Place bag in a large bowl in your fridge the night before you want to put it in the slow cooker.
To Cook:
  1. Place contents of bag into slow cooker, stir once, cover, and cook on hi setting for about 6 hours.
  2. About 30 minutes before serving, stir in juice of 1 lime thoroughly, and then stir in 1 cup of sour cream. Top each bowl with sprinkling of cheese, a dollop of sour cream, and 1 tsp. of chopped cilantro. Enjoy!

Garlic Lime Chicken Kabobs Recipe

Garlic Lime Chicken Kabobs Recipe

Garlic Lime Chicken Kabobs Recipe

Ingredients
  • 4 boneless, skinless, chicken breasts, cut into 1½” pieces
  • ¼ cup extra virgin olive oil
  • 1 lime, juiced
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1-2 teaspoons Sriracha hot sauce (optional)
  • skewers
Instructions
  1. Place the chicken in a zip lock bag and set aside.
  2. Combined olive oil, lime juice, garlic, salt, pepper and hot sauce.
  3. Pour mixture into bag with the chicken and let marinate in the refrigerator for 2-8 hours.
  4. Remove chicken from marinade and thread onto skewers.
  5. Preheat your grill to medium-high heat and cook the chicken kabobs for 10-15 minutes, turning occasionally.

Homemade Freezer Stir-Fry Recipe

Homemade Freezer Stir-Fry Recipe

Homemade Freezer Stir-Fry Recipe

Ingredients
  • 4 cups fresh vegetables
  • 2 large chicken breasts
  • 1 batch of marinade
Instructions
  1. Wash and prepare vegetables by chopping into bite sized pieces. Blanch veggies in a pot of generously salted boiling water. Remove blanched veggies from water with a slotted spoon or fine strainer. Spread out veggies on parchment lined cookie sheets and let cool completely. Place in a freezer for 2-3 hours or until frozen solid. Remove from freezer and break up frozen veggies with hands. Place in a gallon sized freezer safe bag.
  2. Chop up chicken breasts into bit sized pieces. Place chicken, along with 3-4 tablespoons of marinade in a sandwich sized bag. Seal bag and place in gallon sized bag with the frozen veggies.
  3. Pour remaining marinade in a sandwich sized bag and place in gallon sized bag with chicken and veggies. Remove as much air as you can and seal bag. Place back in freezer until ready to make.
  4. To cook: Remove frozen chicken and marinade and let thaw completely. Stirfry meat with a little oil in a wok or large skillet for a few minutes until cooked through. Add in frozen veggies and the marinade and cook on high, stirring frequently for 3-5 minutes or until all the veggies are heated through and meat is no longer pink in the center.
  5. Serve on its own or with a side of rice.

One-Pan Barbecue Chicken and Roasted Sweet Potatoes Recipe

One-Pan Barbecue Chicken and Roasted Sweet Potatoes Recipe

One-Pan Barbecue Chicken and Roasted Sweet Potatoes Recipe

Ingredients:

  • 4 bone-in, skin-on chicken thighs (about 2 1/4 pounds total)
  • 1 1/2 cups barbecue sauce, or as needed to marinate and coat chicken (I used a sweeter, mildly spicy, Carolina Gold version)
  • 3 large potatoes, diced into 1/2-inch pieces and peeled if desired (I used 2 peeled sweet potatoes and 1 unpeeled Russet potato)
  • 2 to 3 tablespoons olive oil
  • 1 teaspoon salt, or to taste
  • 1 teaspoon pepper, or to taste

Instructions:

  1. Preheat oven to 400F. Line a rimmed baking sheet with aluminum foil for easier cleanup; set aside.
  2. Place chicken thighs in a large ziptop bag, cover with barbecue sauce, seal, and smoosh chicken to coat evenly; set aside to marinate while you prep the potatoes.
  3. To the prepared baking sheet, add the potatoes in an even, flat layer. Evenly drizzle with olive oil, evenly sprinkle with salt and pepper, and toss to coat evenly.
  4. Add the chicken thighs (skin-side up) over the top of the potatoes. Spoon marinade from the ziptop bag over the top of each piece of chicken for a thick and generous coating. Bake for about 35 to 40 minutes, or until chicken registers an internal temp of 165F. Exact cooking times will vary based on size of chicken thighs and potatoes. Serve immediately. Leftovers will keep airtight in the fridge for up to 5 days. Reheat gently as necessary.

Simple Mushroom Penne with Walnut Pesto Recipe

Simple Mushroom Penne with Walnut Pesto Recipe

Simple Mushroom Penne with Walnut Pesto Recipe

Ingredients
For the Pasta
  • 8 ounces penne pasta (I like to use whole wheat)
  • 4 tablespoons LAND O LAKES® European Style Super Premium Butter
  • 16 ounces fresh sliced mushrooms
  • ¼ cup grated or shaved Parmesan cheese
  • salt, pepper, and fresh parsley for topping
For the Walnut Pesto
  • 1 cup walnuts
  • 1½ cups packed greens (spinach, basil, parsley, anything you like – but keep some basil for a more traditional pesto flavor)
  • ½ to ¾ cup shredded Parmesan cheese
  • ¼ cup olive oil
  • 1 clove garlic
  • juice of 1 lemon
  • salt and pepper to taste
Instructions
  1. Cook the penne pasta according to package directions. Drain and set aside.
  2. Toast the walnuts in a small sauté pan over low heat with no butter or oil – stir and shake the pan until the walnuts are fragrant and toasty (about 5 minutes). In a food processor, combine all the ingredients for the walnut pesto and pulse until mostly smooth.
  3. Heat the butter over medium heat in a wide skillet. Add the mushrooms and saute for 8-10 minutes, until the mushrooms are a deep golden brown. Add the penne pasta to the pan and stir to combine, adding Parmesan, salt, pepper, and fresh parsley or other herbs to taste.
  4. Divide the pasta between 4-6 bowls and top with a generous spoonful of the walnut pesto OR stir the walnut pesto directly into the pasta.

Easy Crescent Chili Bake

Easy Crescent Chili Bake

Easy Crescent Chili Bake

Ingredients

  • 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
  • 1/2 lb ground beef
  • 1 can (28 oz) chili with beans
  • 1 cup shredded Cheddar cheese (4 oz)
  • 1 cup corn chips

Instructions

  • Heat oven to 375°F.
  • Separate 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls into 8 triangles. Arrange in ungreased 9-inch pie plate to form a crust.
  • In 10-inch skillet, heat 1/2 lb ground beef over medium-high heat, stirring frequently, until cooked; drain if necessary. Stir in chili. Pour beef mixture into pie plate. Sprinkle evenly with 1 cup shredded Cheddar cheese (4 oz).
  • Bake 14 to 18 minutes or until cheese is melted and crust is golden brown.
  • Sprinkle with 1 cup corn chips. Let stand 5 minutes before cutting.

Cheeseburger Gnocchi

Cheeseburger-Gnocchi

Cheeseburger Gnocchi

Ingredients

  • 1 tablespoon butter
  • 1 (16 oz) package potato gnocchi
  • ½ lb lean ground beef
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • 1 teaspoon mustard powder (optional)
  • 2 cups diced onion (about 1 whole onion)
  • 3-4 cloves garlic, minced
  • 1 (10-oz) can Ro-Tel Diced Tomatoes and Green Chiles
  • 1 cup beef broth (or water)
  • ¼ cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • ⅓ cup thinly sliced scallions
Instructions
  • Melt butter in a 12-inch skillet over medium-high heat. Add gnocchi in a single layer and cook on one side for 2-3 minutes until browned and toasted. Shake the pan to toss the gnocchi and continue cooking for another 2-3 minutes, tossing occasionally, until both sides are toasted. Remove gnocchi to a plate and set aside.
  • Turn the heat to high and return skillet to stove. When the pan is very hot and smoking, add the beef and season with salt, pepper, cumin, paprika, and mustard powder if desired. Add the onion and garlic, and cook, stirring occasionally, until beef is browned and onions are golden. Drain if necessary.
  • Add the tomatoes, broth, and gnocchi back into the skillet. Stir to combine. Bring to a boil, then cover, reduce heat to medium-low, and simmer for 5 minutes until the gnocchi is tender and liquid is mostly absorbed.
  • Off heat, then add the cream and ½ cup cheese and stir to combine. Top with remaining cheese and scallions. Place the skillet under the broiler in the oven until cheese is browned and bubbly, about 3 minutes

Cheesy Bacon Alfredo Shells

Cheesy Bacon Alfredo Shells

Cheesy Bacon Alfredo Shells

Ingredients

  • 12 ounces pasta shells (medium size)
  • 3 tablespoons butter
  • 4 tablespoons flour
  • 3 cups half & half or milk (I used fat free half and half)
  • 2 teaspoons garlic powder
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon white or black pepper
  • 1 cup shredded parmesan cheese (or Italian blend)
  • 4-6 slices bacon, cooked and chopped

Instructions

  • Cook pasta shells according to package instructions. Drain and set aside.
  • In a large pan or skillet, melt butter over medium heat. Stir in flour until mixture clumps up. Slowly whisk in the milk, working out the lumps as you go. Stir in garlic powder, salt, and pepper. Add cheese and stir until melted.
  • Stir pasta shells into the sauce. Lastly, stir bacon into pasta or sprinkle on top. Serve immediately.

Jambalaya Pasta

Jambalaya Pasta

Jambalaya Pasta

Ingredients
  • 2 tbsp olive oil
  • ½ pound smoked sausage, sliced
  • ½ pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 cups diced onion (about 1 whole onion)
  • 2 cups diced bell peppers (about 3 bell peppers, I like to use 1 red, 1 yellow, 1 green)
  • cajun or creole seasoning
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken broth
  • ½ cup heavy cream
  • 8 oz (about 3 cups) penne pasta
  • 1 cup Monterey Jack cheese, shredded
  • ⅓ cup thinly sliced scallions
Instructions
  • Add olive oil to an oven-safe skillet over medium high heat until it just starts to smoke. Add sausage, chicken, onions, and bell peppers. Season with cajun seasoning (about 1-2 teaspoons). Cook until lightly browned. Add garlic stir to combine until fragrant, about 30 seconds.
  • Add the broth, cream, pasta, and more cajun seasoning to taste, about ½ teaspoon. Stir to combine and bring to a boil, then cover skillet and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes.
  • Remove skillet from heat and stir in ½ cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, golden brown, and bubbly.

 

Sweet Potato Skin

Sweet Potato Skin

Sweet Potato Skin

Ingredients

  • 2 medium or large sweet potatoes
  • 1½ tablespoons butter
  • 1 shallot, minced
  • 1 bag fresh baby spinach
  • ¼ cup light sour cream
  • 2 ounces light cream cheese
  • 1 cup chickpeas
  • ¼ cup shredded Mozzarella cheese
  • salt and pepper to taste
 Instructions
  • Bake sweet potatoes at 350 for 45-60 minutes, or until fork tender.
  • Cut sweet potatoes in half and let cool for 5-10 minutes. While sweet potatoes are cooling, saute the shallots with the butter over medium heat until translucent. Add fresh spinach and heat for 2-3 minutes, until spinach has cooked down. Set aside.
  • Scrape the sweet potato out of the peel, leaving a thin layer inside with the skin so that it can stand up on its own. Mash the sweet potato with the cream cheese and sour cream. Stir in chickpeas, spinach, and plenty of salt and pepper.
  • Coat potato skins with a drizzle of oil and bake for about 5 minutes to get a crispier outside. Remove from oven and fill each skin with the sweet potato mixture and top with shredded mozzarella cheese. Bake again for 10-15 minutes, or until cheese is melted and filling is heated through.

Sweet Corn and Zucchini Pie

Sweet Corn and Zucchini Pie

Sweet Corn and Zucchini Pie

Ingredients

  • 4 tablespoons butter
  • 1 yellow onion, diced
  • 2 ears sweet corn
  • 2 large zucchini, sliced thin (about 4 cups)
  • 8 ounces sliced mushrooms
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • 12 ounces shredded cheese (I used both Mozzarella and Swiss)
  • 3 eggs, beaten

Instructions

  • Preheat the oven to 375 degrees. Heat the butter in a large, deep skillet over medium high heat. Add the onions, zucchini, and mushrooms. While the veggies saute, cut the corn kernels off the cob. Add them to the pan and continue to saute until the veggies are soft, 5-10 minutes. Remove from heat.
  • Add the basil, oregano, and salt. Stir once to combine. Add the cheese and the beaten egg. Line a pie pan (9-inch or larger) with parchment paper or just grease a pan with nonstick spray. Transfer the mixture to the pan. Arrange the top so the zucchini slices lay flat and look nice. Top with a little extra cheese for looks, cover with greased foil, and bake for 20 minutes. Remove foil and bake for an additional 5 minutes to brown the top. Let stand for 10-15 minutes before cutting into slices.

Loaded Potato Casserole

Loaded Potato Casserole

Loaded Potato Casserole

Ingredients

  • 6 russet potatoes, sliced into ¼” slices
  • salt and pepper
  • 1 cup shredded cheddar cheese
  • 1 cup shredded monterey cheese
  • 8 slices bacon, cooked and crumbled
  • 2 cups milk
  • 2 large eggs
  • fresh or dried parsley, to garnish (optional)

Instructions

  • Preheat oven to 375 degrees. Butter two 9×9 casserole dishes. Set aside.
  • Layer half of the potato slices in the dish, overlapping slightly. Season with salt and pepper. Sprinkle the cheeses on top of the potatoes and add the crumbled bacon pieces. Add the other half of the potato slices on top of the cheese.
  • In a small bowl, mix together the milk and eggs. Pour the mixture over top of the potatoes. Sprinkle the parsley on top (optional).
  • Cover with foil and bake for 90 minutes, or until the custard is cooked and set. Allow the dish to rest for 15-20 minutes before serving.

Spicy Smoked Sausage Alfredo Bake

Spicy Smoked Sausage Alfredo Bake

Spicy Smoked Sausage Alfredo Bake

Ingredients
  • 16 ounces dry pasta
  • 3 tablespoons butter
  • 2-3 cloves garlic, minced
  • 3 tablespoons flour
  • 1 cup chicken broth
  • 2 cups half and half
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup Parmesan cheese
  • 2 cups mozzarella cheese, divided
  • 1-2 tablespoons chopped fresh parsley
  • 1 (12 oz) fully cooked smoked sausage, any variety
Instructions
  • Cook pasta according to package directions until just al dente; drain.
  • While pasta cooks, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Stir in flour.
  • Whisk in chicken broth until smooth, then stir in half and half.
  • Add salt, pepper, cayenne, and red pepper flakes and simmer until sauce is thickened, about 5 minutes.
  • Stir in Parmesan cheese and 1 cup of mozzarella until cheeses are melted and smooth.
  • Slice sausage into 1/4 inch pieces and add to the sauce, along with the chopped parsley and cooked pasta. Season with additional salt and pepper if needed.
  • Preheat broiler. Pour the pasta mixture into a lightly greased, 9×13 inch baking dish. Top with remaining mozzarella cheese.
  • Broil for 2-3 minutes, or until cheese is bubbly and golden.

Caesar Pasta Salad

Caesar Pasta Salad

Caesar Pasta Salad

Ingredients
  • 1 cup mayonnaise
  • ⅓ cup sour cream
  • 1 large clove garlic, pressed
  • 2 tablespoons lemon juice
  • 2 anchovies, finely minced
  • 1 teaspoon Worcestershire sauce
  • 1 pound penne pasta, cooked until al dente and rinsed with cool water
  • 6 large leaves Romaine lettuce, thinly sliced
  • 1½ cups grape tomatoes
  • 4 green onions. green parts sliced
  • ½ cup finely shredded Parmesan cheese
  • ½ teaspoon ground black pepper
  • 2 grilled chicken breasts, diced
  • 1½ cups croutons
Instructions
  • In a small bowl, stir together the mayonnaise through the Worcestershire sauce.
  • Toss half of the dressing with the pasta and refrigerate for 30 minutes.
  • Mix in remaining ingredients including the remaining dressing and serve.