Cheddar Ranch Chicken Burgers: A Flavorful Twist on a Classic

 

Ingredients

For the Chicken Burgers:

1 pound ground chicken

1/2 cup shredded cheddar cheese

1/4 cup ranch dressing

1/4 cup finely chopped green onions

1/4 cup breadcrumbs

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

For Serving:

4 hamburger buns

Lettuce leaves

Sliced tomatoes

Sliced red onions

Additional ranch dressing

Cheddar cheese slices (optional)

Directions

Prepare the Chicken Mixture:

In a large mixing bowl, combine the ground chicken, shredded cheddar cheese, ranch dressing, chopped green onions, breadcrumbs, garlic powder, onion powder, salt, and black pepper. Mix until all ingredients are well incorporated.

Form the Patties:

Divide the mixture into 4 equal portions and shape each portion into a patty about 1/2 inch thick. Make a slight indentation in the center of each patty to prevent them from puffing up during cooking.

Cook the Burgers:

Preheat your grill to medium-high heat. Alternatively, you can use a stovetop skillet over medium-high heat.

Cook the patties for about 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C) and the burgers are fully cooked through. If desired, place a slice of cheddar cheese on each patty during the last minute of cooking to melt.

Toast the Buns:

While the burgers are cooking, lightly toast the hamburger buns on the grill or in a skillet until golden brown.

Assemble the Burgers:

Spread a layer of ranch dressing on the bottom half of each bun. Place a lettuce leaf on top, followed by a chicken patty. Add a slice of tomato and red onion. Top with the upper half of the bun.

Serve:

Serve the Cheddar Ranch Chicken Burgers immediately, with additional ranch dressing on the side if desired.

Easy Bourbon Chicken Recipe

 INGREDIENTS

1/2 teaspoon sesame oil

1 tablespoon canola oil

2 pounds chicken breast cut into 1 inch cubes

4 cloves garlic minced

1 teaspoon ginger minced

1/4 cup low sodium soy sauce

1/4 cup light or dark brown sugar

2 tablespoons bourbon

1/4 cup rice wine vinegar

1 teaspoon cornstarch

1 tablespoon water

sesame seeds for garnish if desired

green onions for garnish if desired

INSTRUCTIONS

Heat sesame oil and canola oil in a large skillet.

Add in chicken and saute until fully cooked and browned.

Add in garlic and ginger and saute for 1-2 minutes. (Add in more oil if needed)

In a medium bowl combine soy sauce, brown sugar, bourbon and rice wine vinegar.

Add sauce to the chicken and bring to a simmer. Cook for 2-3 minutes.

Meanwhile in a small bowl whisk together cornstarch and water.

Slowly add the cornstarch mixture to the sauce and stir frequently until thickened, 2-3 minutes.

If the sauce needs to thicken more add more cornstarch.

Serve immediately with sesame seeds and green onions for garnish, if desired

One-Pot Chicken and Orzo Pasta – Quick, Flavorful, and Easy to Make

 

Ingredients

2 tablespoons olive oil

1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

1 small onion, diced

3 cloves garlic, minced

1 cup orzo pasta

2 1/2 cups chicken broth

1 cup cherry tomatoes, halved

1 cup baby spinach

1 teaspoon dried oregano

1/2 teaspoon paprika

Salt and pepper to taste

1/4 cup grated Parmesan cheese (optional)

Fresh parsley for garnish (optional)

Directions

Sear the chicken: In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the chicken pieces, seasoning them with salt and pepper. Sear the chicken for about 5-6 minutes until golden brown and cooked through. Remove the chicken from the pot and set it aside.

Sauté the vegetables: In the same pot, add the diced onion and garlic. Sauté for 3-4 minutes until the onion is softened and translucent.

Add the orzo and broth: Stir in the orzo pasta, then pour in the chicken broth. Add the oregano, paprika, and cherry tomatoes. Bring the mixture to a simmer, stirring occasionally to prevent the orzo from sticking to the bottom of the pot.

Return the chicken and cook: Add the cooked chicken back into the pot and stir everything together. Reduce the heat and let the orzo cook for about 8-10 minutes, or until the pasta is tender and the broth has mostly been absorbed.

Stir in the spinach and cheese: Once the orzo is cooked, stir in the baby spinach and let it wilt for 1-2 minutes. If desired, add grated Parmesan cheese for a creamy finish. Adjust seasoning with additional salt and pepper to taste.

Serve: Garnish with fresh parsley and serve hot. This dish pairs well with a side salad or garlic bread.

LongHorn Steakhouse Parmesan Crusted Chicken: A Savory Delight

 

Ingredients

For the Chicken:

4 boneless, skinless chicken breasts

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 tablespoon olive oil

For the Parmesan Crust:

1/2 cup grated Parmesan cheese

1/2 cup panko bread crumbs

1/4 cup melted butter

1/4 cup mayonnaise

2 tablespoons fresh parsley, chopped

1 teaspoon lemon juice

1 teaspoon garlic powder

1 teaspoon onion powder

Directions

Preheat your oven to 375°F (190°C).

Season the chicken breasts with salt, pepper, garlic powder, and onion powder.

Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden brown.

Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through (internal temperature of 165°F/74°C).

While the chicken is baking, prepare the Parmesan crust. In a medium bowl, combine the grated Parmesan cheese, panko bread crumbs, melted butter, mayonnaise, chopped parsley, lemon juice, garlic powder, and onion powder. Mix well until fully combined.

Remove the chicken from the oven and switch the oven to broil.

Spread the Parmesan crust mixture evenly over each chicken breast.

Place the skillet back in the oven under the broiler for 2-3 minutes, or until the topping is golden brown and crispy.

Remove from the oven and let the chicken rest for a few minutes before serving.

How to Prepare

Start by preheating your oven to 375°F (190°C). Season the chicken breasts generously with salt, pepper, garlic powder, and onion powder. Heat a tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, add the chicken breasts, searing them for 3-4 minutes on each side until they develop a beautiful golden-brown crust. This step locks in the juices, ensuring the chicken remains tender.

Transfer the skillet to the oven and bake the chicken for about 20-25 minutes. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). While the chicken is baking, prepare the Parmesan crust. In a mixing bowl, combine grated Parmesan cheese, panko bread crumbs, melted butter, mayonnaise, chopped parsley, lemon juice, garlic powder, and onion powder. Mix until the ingredients are well incorporated.

Once the chicken is fully cooked, remove it from the oven and switch the oven to broil. Evenly spread the Parmesan crust mixture over each chicken breast. Place the skillet back in the oven under the broiler for about 2-3 minutes. Keep a close eye to ensure the crust doesn’t burn. The topping should turn golden brown and crispy. Remove the skillet from the oven and let the chicken rest for a few minutes before serving.

Preparation Time

Preparation: 15 minutes

Cooking: 30 minutes

Total Time: 45 minutes

Servings

This recipe serves 4 people, making it perfect for a family dinner or a small gathering.

Extra Creamy Slow Cooker Cheeseburger Soup

INGREDIENTS

1 pound lean ground beef

1 (16 oz.) package velveeta, cubed

1 yellow onion, finely chopped

1 cup carrots, finely chopped

1/2 cup celery, finely chopped

4 small potatoes, peeled and diced

3 cups low-sodium chicken broth

2 cups whole milk

1/4 cup all-purpose flour

1/4 cup (1/2 stick) unsalted butter

1 teaspoon garlic powder

1 teaspoon dried basil

1 teaspoon dried parsley

Kosher salt and freshly ground pepper, to taste

Bacon bits

Cheddar cheese, grated

PREPARATION

Heat a large pan or skillet over medium-high heat and cook ground beef, breaking it up as it cooks, until browned. Season generously with salt and pepper and garlic powder.

Drain fat, then wipe out skillet with a paper towel. Melt butter in skillet, then whisk in flour. Cook roux for 2-3 minutes, or until golden brown, then whisk in whole milk. Season with salt and pepper, then remove from heat and refrigerate until ready to use.

Place beef, along with onion, carrot, celery and potatoes in slow cooker and cover with chicken broth. Season with basil and parsley, the cover and cook on high for 3-4 hours, or until potatoes are tender.

Stir in refrigerated roux mixture, then add in cubed velveeta. Cover again and cook for another 30 minutes, or until cheese is melted and soup is thick and smooth.

Serve hot, topped with cheese and bacon bits. Enjoy!

GRILLED CHEESE WITH GOUDA, ROASTED MUSHROOMS AND ONIONS

 

INGREDIENTS

8 ounces mushrooms, sliced

1 medium onion, sliced (the sweeter the better)

2 tablespoons olive oil

salt and pepper

4 tablespoons butter

4 slices bread of choice

1 cup gouda, shredded

INSTRUCTIONS

Preheat oven to 400-degrees F.

On a baking sheet toss sliced mushrooms and onion in olive oil. Sprinkle with a few pinches of salt and pepper. Bake in oven for about 20 minutes, or until roasted to preference.

In a skillet stove top, melt 4 tablespoons butter over medium heat.

While butter is melting, assemble sandwiches. On one slice of bread, layer shredded gouda, the roasted mushrooms and onions, then more gouda. (Layering this way ensures that the melty cheese will hold the sandwich together.) Salt and pepper to taste. Top with the other slice of bread. Lightly press together.

In the melted butter place one sandwich down for one second, then gently flip it over to the other side. Repeat with other sandwich. Cook for about 2 minutes, until lightly browned, then gently flip sandwich on other side, and cook for an additional 2-3 minutes, or until cheese is melted and sandwich is browned to preference.

Crock Pot Macaroni Cheeseburger Soup – Effortless, Creamy Comfort

 

Ingredients

1 lb ground beef

1 small onion, finely chopped

2 cloves garlic, minced

4 cups beef broth

1 can (14.5 oz) diced tomatoes, undrained

1/4 cup tomato paste

1 tablespoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon black pepper

1 1/2 cups shredded cheddar cheese

1 cup milk or half-and-half

1 cup uncooked elbow macaroni

Fresh parsley, chopped (optional, for garnish)

Directions

Brown the beef: In a skillet, cook the ground beef over medium heat until browned, breaking it up as it cooks. Drain any excess fat.

Transfer to the slow cooker: Add the cooked ground beef, chopped onion, minced garlic, beef broth, diced tomatoes, tomato paste, Worcestershire sauce, salt, and pepper to the crock pot. Stir to combine.

Cook the soup: Cover and cook on low for 6-7 hours, or on high for 3-4 hours.

Add macaroni and cheese: About 30 minutes before serving, stir in the uncooked macaroni and shredded cheese. Cover and cook on high for 30 minutes, or until the macaroni is tender and the cheese is fully melted.

Finish with milk: Stir in the milk or half-and-half just before serving for added creaminess. Adjust seasoning with salt and pepper if needed.

Garnish and serve: Ladle the soup into bowls and garnish with chopped parsley if desired.

Scalloped Potatoes

 INGREDIENTS

4cups thinly sliced potatoes

3tablespoons butter

3tablespoons flour

1 1⁄2cups milk

1teaspoon salt

1dash cayenne pepper

1cup grated sharp cheddar cheese

1⁄2cup grated cheese, to sprinkle on top

DIRECTIONS

In a small sauce pan, melt butter and blend in flour.

Let sit for a minute.

Add all of cold milk, stirring with a whisk.

Season with salt and cayenne.

Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.

Reduce heat and stir in cheese.

Place a half of the sliced potatoes in a lightly greased one quart casserole dish.

Pour half of cheese sauce over potatoes.

Repeat with second layer of potatoes and cheese sauce.

Sprinkle the remaining cheese on top.

Top with some paprika for color.

Bake uncovered for about 1 hour at 350°F.

How To Make Icebox Pickles

 

Ingredients:

6 cups sliced, unpeeled cucumbers

1 cup sliced red onion

1 cup sliced green bell pepper

1 Tablespoon celery seed

1 Tablespoon salt

2 cups white sugar

1 cup white vinegar

How to make it:

Combine all ingredients in a glass jar or crock. Cover with water and refrigerate. You can eat them immediately, but I will tell you that the pickles are much, much tastier if you let them sit in the refrigerator for a few weeks. They will keep up to 3 months in the fridge.

BAKED GARLIC PARMESAN POTATO WEDGES

 

INGREDIENTS

3-4 large russet potatoes, sliced into wedges

4 tablespoons olive oil

2 teaspoons salt

2 teaspoons garlic powder

2 teaspoons Italian seasoning

½ cup shredded parmesan cheese

optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping

INSTRUCTIONS

Preheat oven to 375. Lightly grease a large baking sheet and set aside.

Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.

Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.

Easy Taco Bake Recipe

 

Ingredients 

1 lb Ground Beef

1 pkg Taco Seasoning

 Cup Water

Chili Cheese Corn Chips- to taste

1 Can Cheddar Cheese Soup

½ Cup Milk

8 to 12 oz Shredded Mozzarella

Toppings as desired

How to make it :

Brown ground beef and prepare as taco meat according to the seasoning package (using water).

Pour enough fritos into a 9 x9 pan to cover the bottom.

Top with taco meat.

Combine soup and milk in a sauce pan and heat through until smooth.

Top taco meat with cheese sauce.

Top with cheese (8 oz to 12 oz depending on the level of cheesiness desired).

Bake at 350 degrees for 10-15 minutes until bubbly.

Serve over lettuce and with desired topics.

ONE POT MEXICAN RICE CASSEROLE

 

Ingredients

1 Pound Ground Beef

1 Small Onion, Diced

Salt & Pepper, To Taste

2 Tablespoons Taco Seasoning

1 Teaspoon Garlic Powder

1 Cup Long Grain White Rice

1 1/2 Cups Beef Broth

1 15 Ounce Can Corn, Drained

8 Ounces Tomato Sauce

1/2 Cup Salsa

1 Cup Shredded Cheese

How To Make ONE POT MEXICAN RICE CASSEROLE

Cook the ground beef and onion together with salt and pepper to taste in a large skillet over medium high heat until beef is no longer pink. Drain grease if necessary.

Return the pan to the stove and sprinkle the beef with the garlic powder and taco seasoning.

Stir in the rice, broth, corn, tomato sauce, and salsa.

Bring mixture to a boil. Cover, reduce heat and simmer for 18-20 minutes until rice is tender.

Top with cheese and return the lid to the pan for 2-3 minutes until cheese is melted.

Easy Pochero Recipe

 Ingredients:

½ kilo chicken , cut into parts

½ kilo pork, cut into cubes

½ kilo beef, cut into cubes

4 pieces chorizo bilbao

8 cups water

1 tsp salt

1 bundle onion leeks

6 cloves garlic, minced

2 tbsp oil

5 pieces saba banana

5 pieces boiled potatoes, quartered

5 pieces boiled sweet potatoes, quartered

1 cup chickpeas

1 bundle cabbage, sliced

1 pinch salt and pepper

Instructions:

Boil pork, chicken, beef, and chorizo in salted water with onion leeks.

Let it simmer until all meat is tender then set meat aside.

Saute garlic, onion, then pour in the stock.

Bring to a boil then add all meat, banana, potatoes, sweet potatoes, and chickpeas.

Season with salt and patis then add in cabbage.

Aloha Chicken And Rice

 

INGREDIENTS

1-1 ½ pound chicken tenders, diced into 1-inch pieces

¾ cup low sodium chicken broth

½ cup low sodium soy sauce

½ cup honey

2 cloves garlic, minced

1 ½ cups instant rice, uncooked

1 medium yellow onion, diced

1 bell pepper (any color), diced

1 (20 oz) can pineapple chunks

1 teaspoon crushed red pepper flakes (optional)

2 tablespoons chopped green onions, garnish

3-4 slices cooked bacon, chopped

PREPARATION

Preheat oven to 425°F. Coat a 9×13-inch baking dish with cooking spray.

In a separate bowl, whisk together chicken broth, soy sauce, garlic, and honey (add crushed red pepper flakes, if using).

Add rice, chopped onion, bell pepper, and pineapple chunks with juices, and chopped chicken pieces to baking dish. Pour soy sauce mixture over top.

Cover with foil and bake for 20 minutes. Stir ingredients together, then top with bacon pieces and return to oven, uncovered, for 10 minutes.

Toss again before serving and garnish with chopped green onions.

CHEESEBURGER BURRITOS

 Ingredients

1 1/2 lbs. ground beef

1/2 cup FRENCH’S® Mustard (any flavor)

1/2 cup FRENCH’S™ Tomato Ketchup

1/2 cup dill pickle relish [or chopped dill pickle]1 cup chopped tomato

1 cup shredded cheddar cheese

6 flour tortillas (10-inch)

Preparation

BROWN ground beef :in large skillet; drain. Stir in Mustard,

Ketchup and relish and bring to a boil over medium-high heat.

Reduce heat to low and simmer 5 minutes. STIR in tomato and cheese. Divide mixture evenly among tortillas. Garnish with lettuce and additional tomato and cheese, if desired. Fold in ends and roll up tortillas.

BEEF AND CHEESE MEXICAN SANCHILADAS

 

Ingredients

For the Beef Filling:

1 pound ground beef

1 small onion, finely chopped

2 cloves garlic, minced

1 (14.5 oz) can diced tomatoes, drained

1 (4 oz) can diced green chilies

1 tsp ground cumin

1 tsp chili powder

Salt and pepper to taste

For the Sauce:

2 cups enchilada sauce (store-bought or homemade)

1/2 cup sour cream

For the Assembly:

12 small corn tortillas

2 cups shredded Mexican blend cheese

Chopped fresh cilantro (for garnish)

Sliced jalapeños (optional, for garnish)

Instructions

Prepare the Beef Filling: In a large skillet, cook the ground beef over medium-high heat until it’s browned and cooked through. Drain any excess fat.

Add the finely chopped onion and minced garlic to the skillet with the cooked beef. Sauté for a few minutes until the onion is translucent.

Stir in the diced tomatoes, diced green chilies, ground cumin, chili powder, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld. Remove from heat and set aside.

Make the Sauce: In a separate bowl, mix the enchilada sauce and sour cream until well combined. This will be your delicious sauce for the sanchiladas.

Assemble the Sanchiladas: Preheat your oven to 350°F (175°C). Take each corn tortilla and spoon a generous portion of the beef filling into the center. Sprinkle some shredded cheese on top of the beef.

Roll up the tortilla tightly and place it seam side down in a greased 9×13-inch baking dish. Repeat this process with the remaining tortillas.

Pour the enchilada sauce mixture evenly over the rolled tortillas. Make sure they are well coated.

Sprinkle the remaining shredded cheese over the top.

Bake: Cover the baking dish with foil and bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and the sanchiladas are heated through.

Garnish and Serve: Remove the foil and bake for an additional 5 minutes to lightly brown the cheese. Garnish with chopped cilantro and sliced jalapeños, if desired.

Serve: Serve your Beef and Cheese Mexican Sanchiladas hot. They are great with a dollop of sour cream and a side of guacamole or salsa.

Enjoy your delicious homemade sanchiladas with the rich beef filling and cheesy goodness!

Philly Cheese Steak Casserole

 

Ingrеdіеntѕ:

1 1/2 роundѕ lеаn grоund bееf

2 bеll рерреrѕ

1/2 уеllоw оnіоn

1 сlоvе gаrlіс

1 teaspoon ѕеаѕоnеd salt (Lawry’s or Mortons)

4 ѕlісеѕ Prоvоlоnе cheese

4 lаrgе eggs

1/4 сuр hеаvу сrеаm

1 tеаѕрооn hоt ѕаuсе

1 teaspoon Worcestershire sauce

Directions:

Preheat oven tо 350 dеgrееѕ. Sрrау a 9×9 baking dish with nоn-ѕtісk ѕрrау.

Dісе the рерреrѕ and оnіоnѕ іntо bіtе-ѕіzеd pieces. Mіnсе the gаrlіс.

Add the ground bееf tо a ѕkіllеt and сооk оvеr mеdіum heat, сrumblіng as іt cooks.

When bееf is broken apart, but ѕtіll pink, аdd thе рерреrѕ, оnіоn, garlic, аnd seasoned salt. Cоntіnuе сооkіng, stirring often, untіl bееf is cooked through and vеgеtаblеѕ hаvе ѕоftеnеd a bіt.

Drain grеаѕе from thе ѕkіllеt and роur mixture into thе рrераrеd bаkіng dіѕh.

Tеаr thе cheese іntо ѕmаll pieces and place оvеr the beef mixture. (I like it cheesy so I actually use more Provolone)

Add the eggs, cream, hоt ѕаuсе, and Worcestershire sauce tо a mixing bоwl аnd whisk wеll to combine.

Pour the egg mixture оvеr thе bееf аnd рlасе thе dіѕh іn thе oven. Bаkе fоr 35 mіnutеѕ оr untіl thе eggs аrе ѕеt.

Lеt ѕіt 5 mіnutеѕ bеfоrе ѕlісіng and serving

HOMEMADE CHICAGO STYLE DEEP DISH PIZZA

 

INGREDIENTS:

For the Dough:

3¼ cups all-purpose flour

½ cup yellow cornmeal

1½ teaspoons salt

2 teaspoons sugar

2¼ teaspoons instant yeast

1¼ cups water, room temperature

3 tablespoons unsalted butter, melted

4 tablespoons unsalted butter, softened

1 teaspoon + 4 tablespoons olive oil, divided

For the Sauce:

2 tablespoons unsalted butter

¼ cup grated onion

¼ teaspoon dried oregano

½ teaspoon salt

2 garlic cloves, minced

1 (28-ounce) can crushed tomatoes

¼ teaspoon sugar

2 tablespoons coarsely chopped fresh basil

1 tablespoon olive oil

Freshly ground black pepper

For the Toppings:

1 pound mozzarella cheese, shredded (about 4 cups)

(Pepperoni)

¼ cup grated Parmesan cheese

Directions :

Make the Dough: Whisk together the flour, cornmeal, salt, sugar, and yeast in a large bowl.

Add water and melted butter and mix on low speed, using a dough hook, until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until the dough is glossy and smooth and pulls away from sides of the bowl, 4 to 5 minutes. (You can easily make this by hand, mixing in the water and butter with a spatula and then kneading by hand.)

Coat a large bowl with 1 teaspoon olive oil. Using a greased spatula, transfer the dough to the bowl, turning to coat the dough in oil; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.

Make the Sauce: While dough rises, heat the butter in a medium saucepan over medium heat until melted. Add onion, oregano, and salt; cook, stirring occasionally until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

Stir in tomatoes and sugar, increase heat to high, and bring to a simmer. Lower heat to medium-low and simmer until reduced to about 2½ cups, 25 to 30 minutes. Off the heat, stir in the basil and olive oil, then season with salt and pepper.

Laminate the Dough: Turn the dough out onto dry work surface and roll into a 15×12-inch rectangle. Using an offset spatula, spread the softened butter over the surface of the dough, leaving a ½-inch border along the edges. Starting at the short end, roll the dough into a tight cylinder. With seam side down, flatten the cylinder into an 18×4-inch rectangle.

One-Pot Chicken Parmesan Pasta: A Comforting and Simple Weeknight Dinner

 

Ingredients:

2 tbsp olive oil

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

1 small onion, diced

3 cloves garlic, minced

4 cups chicken broth

2 cups marinara sauce

1 tsp Italian seasoning

1/2 tsp crushed red pepper flakes (optional)

12 oz uncooked penne pasta

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Fresh basil or parsley for garnish (optional)

Directions:

Heat olive oil in a large, deep skillet or pot over medium heat.

Add the chicken pieces and season with salt and pepper. Cook until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.

In the same pot, add the diced onion and sauté until softened, about 3-4 minutes.

Add the garlic and cook for 1 minute until fragrant.

Pour in the chicken broth, marinara sauce, Italian seasoning, and red pepper flakes (if using). Stir well to combine.

Add the uncooked pasta to the pot and bring the mixture to a boil. Reduce the heat to low, cover, and let simmer for 12-15 minutes, stirring occasionally to prevent sticking. Cook until the pasta is tender and has absorbed most of the liquid.

Return the cooked chicken to the pot, and stir to combine.

Sprinkle the mozzarella and Parmesan cheeses over the pasta, then cover and cook for another 2-3 minutes until the cheese is melted and bubbly.

Garnish with fresh basil or parsley, if desired, and serve immediately.

Cheeseburger Pie

 

Ingredients :

1 can of Crescent Rolls.

1 lb ground beef.

1 small chopped onion.

4 tbsp. of Ketchup.

1 tsp. of Worchester sauce.

Sliced cheese.

Directions :

Preheat the oven to 350 degrees.

Start with browning the ground beef and draining it from the grease then add onions and cook until tender.

Add in ketchup and Worchester sauce.

On a cookie sheet sprayed with cooking spray, put the crescent rolls in a star shape with timps pointing out using the last piece for the center.

Spread the meat mixture from center out going about 1/2 to the points of the rolls. Add 1/2 piece of sliced cheese to every unit.

Roll tip of roll towards the center.

Bake for 15 to 20 minutes.