Creamy Tuscan Chicken

from:carlsbad cravings

This dish was delicious! 

 Ingredients

Chicken

• 2 large chicken breasts
• 3tablespoons flour
• 1tsp EACH salt, garlic powder, onion powder
• 1/2tsp EACH paprika pepper
• 2tablespoons unsalted butter
• 2tablespoon olive oil

Sauce & Potatoes

• 1pound Dutch baby potatoeshalved (quartered if large)
• 1tablespoon unsalted butter
• 1tablespoon oil from sun-dried tomatoes
• 1/2cup sun-dried tomatoesrinsed, drained, chopped
• 1 shallotminced
• 4 garlic clovesminced
• 1/4teaspoon red pepper flakes
• 1 1/2cups chicken broth
• 1tablespoon cornstarch
• 1cup heavy creamor evaporated milk + 1 tsp cornstarch
• 1tsp EACH dried parsley, dried basil(or 1 TBS EACH FRESH)
• 1/2teaspoon dried oregano
• 1/4cup finely grated fresh Parmesan cheese
• salt and pepper

Instructions

1. Place potatoes and 1/3 cup water in a microwave-safe dish. Cover and microwave on high for 5-6 minutes (potatoes should barely be fork tender). Drain and pat dry; set aside.
2. Slice the chicken breasts in the half through the equator to create 4 fillets. Cover with plastic wrap and pound to an even thickness. Pat dry.
3. Whisk the flour and all chicken seasoning together in a shallow dish. Dredge each breast in the mixture, shake off any excess, then transfer to a dry surface.
4. Melt the 2 tablespoons butter in 2 tablespoons oil in a large skillet over medium-high heat. Once hot, add chicken and cook for 4-5 (depending on thickness) per side until golden and cooked through. Transfer chicken to a plate, don’t wipe out skillet.
5. Reduce heat to medium and add one tablespoon oil from sun-dried tomatoes jar. Once hot, add sun-dried tomatoes, shallots and potatoes; sauté until shallots are softened, about 2 minutes. Add garlic and red pepper flakes and sauté 30 seconds. Reduce heat to low and stir in heavy cream; mix chicken broth with cornstarch and add to the skillet. Stir in all of the sauce seasonings.
6. Bring sauce to a simmer while scraping up any brown bits on the bottom of the pan; simmer until sauce thickens to desired consistency, stirring often.
7. Once thickened, reduce heat to medium-low. Push potatoes to the side of the pan and stir in Parmesan cheese. Cook, while stirring until melted, 1-2 minutes. Season with salt and pepper to taste (I use about ¼ teaspoon each).
8. Add chicken and warm through to soak up the sauce. Garnish with fresh parsley if desired.

Ham Tetrazzini

 from: beyond the 

Ham Tetrazzini

I find myself looking for a dish to make to use up all my leftover Ham. This was really good! I didn't bake  this- just threw the sauce and pasta together and served it with a side of broccoli.

 

Author: Kathy

Ingredients

• 8 oz spaghetti noodles
• 2 cups ham cubed
• 1 cup mushrooms sliced
• 6 Tablespoons butter
• 1/3 cup flour
• 1 1/2 cups milk
• 1 1/2 cups chicken stock
• 1 pinch ground nutmeg
• 1/4 teaspoon thyme
• 1/4 teaspoon pepper
• salt to taste
• 1 Tablespoon sherry wine optional
• 1/2 cup Parmesan grated

Instructions

• Cook Spaghetti noodles according to package directions. Drain and set aside.
• Add 2 tablespoons butter to a saute pan. Add mushrooms. Cook until browned. Remove from pan. Do not wipe or rinse pan.
• With same pan add 4 more tablespoons butter. When melted, add flour. Stir over medium low heat for 2-3 minutes.
• Slowly add milk while whisking flour mixture. Continue whisking until mixture begins to thicken. 
• Add chicken stock and combine.
• Add nutmeg, thyme and pepper. Continue cooking over medium heat until mixture is heated through. 
• Stir in sherry (if using) and add mushrooms and ham. 
• Taste mixture. Add salt if needed.
• Combine mixture with spaghetti noodles and then place into a lightly greased casserole dish.
• Top with Parmesan cheese
• Bake in a preheated 400 degree oven for 25-30 minutes until mixture is bubbly and top is golden. 
• Remove from oven and let rest for 10 minutes before serving.

Notes

• White wine can be used in place of the sherry wine or it can be omitted altogether.
• To make ahead of time follow directions through placing in casserole dish. Allow to cool, then cover and refrigerate. When ready to bake, remove from the fridge at least 15 minutes prior to baking. Remove cover. Bake as directed adding up to 15 minutes of additional baking time.
• May add frozen green peas or cut steamed asparagus to dish prior to baking, if desired.

Nutrition

Calories: 477kcal | Carbohydrates: 39g | Protein: 22g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 72mg | Sodium: 902mg | Potassium: 427mg | Fiber: 1g | Sugar: 5g | Vitamin A: 515IU | Vitamin C: 0.3mg | Calcium: 184mg | Iron: 1.5mg

Sweet potato casserole

Casserole with Butter Pecan Crumble Topping

YIELD: ONE 2.5 TO 3-QUART BAKING DISH (OR 9X13 PAN), SERVES 8

TOTAL TIME:ABOUT 1 HOUR 15 MINUTES

PREP TIME:15 MINUTES

COOK TIME:BOIL ABOUT 15 TO 20 MINUTES, BAKE ABOUT 45 MINUTES

This is an easy recipe to make and preassemble before baking it off if you’re cooking it for a holiday meal. The sweet potatoes are so tender, creamy, and fluffy while the crumbly, streusel topping adds a buttery, brown sugary crunch thanks to the pecans. The brown sugar caramelizes in the oven with the butter and the topping is irresistible.

5 

5 / 5 (7 Reviews)

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INGREDIENTS:

Filling

• 4 pounds raw sweet potatoes, diced into large chunks and boiled
• 2 large eggs
• 1/4 cup unsalted butter, softened
• 1/2 cup milk (I used unsweetened cashewmilk)
• 1/2 cup light brown sugar, packed
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon ground nutmeg, optional
• 1/4 teaspoon cinnamon, optional

Topping

• 5 tablespoons unsalted butter, melted
• 2/3 cup light brown sugar, packed
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt, or to taste
• 1 cup Fisher Pecan Halves

DIRECTIONS:

1. Filling – To a large stockpot, add the sweet potato chunks, cover with water, and bring to a boil. Cook over high heat until sweet potatoes are fork tender. Drain well and transfer to a large bowl.
2. Preheat oven to 350F and spray a 2.5 to 3-quart baking dish or a 9×13-inch baking pan with cooking spray; set aside.
3. To the large bowl with the sweet potatoes, add the eggs, butter, milk, brown sugar, granulated sugar, vanilla, salt, optional nutmeg, optional cinnamon, and beat with a handheld electric mixer on medium-high speed until combined and fluffy. Turn out into baking dish, smoothing the top lightly with a spatula; set aside.
4. Topping – To a large microwave-safe bowl, add the butter and heat on high power to melt, about 1 minute.
5. Add the brown sugar, flour, salt, and toss with a fork or your fingers until moist crumbs form.
6. Add the pecans and toss to incorporate.
7. Evenly turn topping out over filling and bake for about 45 minutes (or cover and refrigerate for up to 24 hours if you’re prepping it in advance), or until top is lightly golden browned, set on the edges, and mostly set in the center. Mine took 50 minutes because I started with it cold from the fridge because I prepped it the night before. Baking time will vary based on pan used (glass or ceramic baking dishes will bake for longer than metal pans), oven, climate, ingredient variances, etc. Start checking at 30 minutes. Serve immediately. Extra will keep airtight for up to 1 week in the fridge.

S’more bars

golden graham s’mores bars

• author: inspired by tyler, recipe by betty crocker
• prep time: 15 mins
• cook time: 1 hour
• total time: 1 hour 15 minutes
• yield: 12-16 1x

DESCRIPTION

These easy Golden Grahams s’mores bars are made with Golden Grahams cereal. I cannot believe how simple and addicting these are!

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SCALE 

INGREDIENTS

• 1 bag (10.5 oz) miniature marshmallows (5 1/2 cups)
• 1 1/2 cups milk chocolate chips (9 oz)
• 5 tablespoons butter or margarine
• 1/4 cup light corn syrup
• 1 teaspoon vanilla
• 1 box (13 oz) Golden Grahams cereal (8 cups)

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INSTRUCTIONS

1. Grease 13×9-inch pan with butter. Reserve 1 cup of the marshmallows. In a large saucepan, melt the chocolate chips, butter, corn syrup and remaining marshmallows over low heat. Stir until completely melted. Remove from heat; stir in vanilla.
2. Pour cereal into saucepan. Stir until coated with the melted chocolate mixture. Stir in remaining 1 cup marshmallows.
3. With buttered back of spoon, press mixture in pan. Cool at least 1 hour or until firm. Store loosely covered at room temperature.

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Find it online: https://pinchofyum.com/golden-grahams-smores-bars

Instant pot sweet pulled pork

stant Pot Cafe Rio Sweet Pork

Prep Time 10 minutes

Total Time 10 minutes

Servings 8 -16 servings

Author Si Foster, A Bountiful Kitchen

Ingredients

• 4-7 lbs boneless pork shoulder butt or boneless pork rib meat*, cut into large chunks, large visible chunks of fat removed
• Menudo spice mix or make your own (see post for instructions)
• 1 tablespoon olive oil
• 2 cups cold water
• for sauce
• 3/4 to 1 cup brown sugar light or dark to taste
• 1 - 16 oz can red enchilada sauce*
• 1 4 oz can chopped green chiles not drained
• 1 12 oz can Coke Pepsi or Dr Pepper

Bountiful kitchen

Instructions

1. Place 3 tablespoons spice mix in a large gallon size Ziplock bag. Shake until meat is coated.
2. Turn Instant Pot to Saute mode.
3. Add one tablespoon olive oil.
4. Place meat in pot when hot and brown on both sides. If you are in a hurry, skip this step and omit the oil in the pot.
5. When meat is browned on both sides, Add water around sides of meat.
6. Place the lid on the top of the pot (make sure the sealing ring is in place inside of the lid) and lock into sealing position. Turn the setting to Manual or High Pressure and set the timer for 50 minutes. Make sure the lid is set to the Sealing position.
7. After the timer goes off, allow the pot to manually release the pressure for at least 45 minutes.
8. Carefully remove the lid from the pot when all of the pressure is released.
9. Remove the meat and set on a cutting board. Allow to cool for a few minutes. When cool enough, pull any remaining visible fat off of meat and set aside. Discard any fat. Shred meat with a fork.
10. Remove the remaining juice from the pan and place in a small bowl.
11. Whisk the enchilada sauce, chopped green chiles, brown sugar and one can of soda together in the Instant Pot. . Place the shredded meat back into the Instant Pot and turn the setting to Saute. Heat just until sauce boils and the meat is heated through, then turn the setting to keep warm mode.
12. If you would like to thicken the sauce a bit, whisk one tablespoon of cornstarch into a cup of the liquid removed from pan after the meat was cooked and add back to the Instant Pot with meat and enchilada sauce. Continue to heat up until thickened.
13. Serve on top of tortilla chips, tortillas, or a bed of rice. All Cafe Rio style recipes listed and linked on post.

Recipe Notes

-If using Boston butt, or pork butt, count on about 1/2 of the total pounds before cooking being discarded (after cooking). The fat will need to be picked off and thrown away.
-I use both homemade and canned red enchilada sauce for this recipe. I believe homemade is best, but it's very difficult to taste the difference between homemade and canned when the brown sugar and green chiles are added! The link for my homemade sauce is on this post under the last paragraph "secret tips from former employees". It takes about 5 minutes to make.
-As stated in the post, I did not marinate the pork in the sauce before cooking. My slow cooked method posted previously recommends marinating, but this recipe does not.