Creamy Tuscan Chicken Pasta (Cooktopcove)

 Ingredients

2 tablespoons olive oil
4 boneless, skinless chicken breasts
Salt and pepper to taste
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
3/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes (optional)
1 cup sun-dried tomatoes, chopped
3 cups baby spinach
12 oz fettuccine or pasta of choice, cooked and drained

Directions

1. Heat the olive oil in a large skillet over medium heat.

2. Season the chicken breasts with salt and pepper, then add to the skillet. Cook for about 6-7 minutes on each side, or until golden and cooked through. Remove and set aside.

3. In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute.

4. Stir in the chicken broth, heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes, if using. Bring to a simmer and cook until the sauce thickens, about 5 minutes.

5. Add the sun-dried tomatoes and baby spinach to the skillet, stirring until the spinach wilts.

6. Slice the cooked chicken breasts and return to the skillet with the cooked pasta. Toss everything together to coat in the creamy sauce.

7. Serve hot, with additional Parmesan cheese if desired.

Enchilada Soup (Sam the Cooking Guy)

Ingredients:

Spice rub:
1 1/2 teaspoons smoked paprika
1 1/2 teaspoons garlic powder
1 1/2 teaspoons of cayenne pepper (optional)
1 1/2 teaspoons of ground cumin
1 1/2 teaspoons onion powder
1 teaspoon kosher salt 

1 large chicken breast

Soup:

neutral oil

1 cup of diced yellow onion

2-3 jalapeños, seeded and diced

2 Tablespoons garlic puree

1 1/2 teaspoons smoked paprika
1 1/2 teaspoons garlic powder

1/2 teaspoons chipotle chili powder

1 15 oz can red enchilada sauce

1 15 oz can of diced tomatoes with green chilies

4 cups chicken broth

1 cup of Masa Harina corn flour

2 cups water

Kosher salt and black pepper

For Serving:

Shredded Monterey jack cheese

Diced avocado

chopped cilantro

diced tomatoes

lime wedges

crushed tortilla chips

Directions:

1. Combine spice rub ingredients and mix
2. put chicken in a large zippered bag, and flatten chicken to a wide, even thickness
3. Heat cast iron skillet to high
4. Lightly oil both side of the chicken and season well with the spice rub. Lightly oil skillet and cook chicken approximately 3 minutes per side until a temperature of 160 has been reached. Remove, set aside and when cool, dice up.
5. In a medium pot, heat a tablespoon of oil and add the onions and jalapeños and cook for a few minutes until just beginning to soften.
6. Stir in the garlic and cook until fragrant, about 40 seconds then add chili powder, garlic powder.
7. Add the tomatoes, enchilada sauce and broth. Stir well and bring to a boil.
8. Combine the masa marina with water in a bowl and stir until smooth then slowly pour into the bubbling soup. Mix well, bring to a simmer and let thicken.
9. Season to taste with salt and pepper and serve.

Put the soup in a bowl, add some Monterey Jack cheese then some chicken, diced avocado and tomatoes. Add a little squeeze of fresh lime juice and crush some tortilla chips over the top to add texture. 

The Lost Kitchen Glazed Butter Cake

 INGREDIENTS:

FOR THE CAKE

8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for the pan

1 1/2 cups all-purpose flour, plus more for the pan

1 cup granulated sugar

2 large eggs

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup buttermilk (well shaken before measuring)

1 teaspoon vanilla extract

.

FOR THE GLAZE

1 cup granulated sugar

8 tablespoons (1 stick) unsalted butter

2 teaspoons vanilla extract

1 teaspoon almond extract

DIRECTIONS:

-MAKES one 9x5-inch cake (serves 8 to 10)-

MAKE THE CAKE: Preheat the oven to 350°F. Butter and flour a 9-inch loaf pan, line with parchment paper, and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 5 minutes. Add the eggs one at a time, incorporating the first egg before adding the second one.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. With the mixer on low, one large spoonful at a time, alternate adding the dry mixture and the buttermilk, mixing until well combined. Add the vanilla and mix just briefly to combine.

Pour the batter into the prepared loaf pan and bake until the cake is golden and a cake tester inserted in the center comes out clean, 35 to 40 minutes, depending on your oven.

MAKE THE GLAZE: In a small saucepan, combine the sugar, butter, and 1/4 cup water and bring the mixture to a boil over medium-high heat, whisking occasionally. Remove the pan from the heat and let the glaze cool slightly, then whisk in the vanilla and almond extracts. The glaze will cool and thicken a bit as it sits.

Let the cake cool in the pan until it's comfortable to handle. Remove the cake and transfer to a cooling rack set over a baking sheet, to catch the drips of glaze. Brush the glaze over the entire cake: top, bottom, and sides. You will need to work gently and carefully, but it's worth it to get every inch of this cake covered in glaze. Repeat until all of the glaze has been used.

Slice and serve, topped with fresh whipped cream and berries.

Wrapped tightly and stored on the counter, the cake will last for up to 3 days.

Beef Stroganof

 

1. Get yourself some good quality beef. Rump, sirloin, tenderloin, ribeye, whatever really. I got a stunning A5 tenderloin from @fineandwild ~500g
2. Slice into bite-sized pieces and sear quickly in a hot pan to get some colour all round - remove and set aside
3. Add 2tbsp unsalted butter to the pan, then throw in 250g sliced chestnut mushrooms. Cook out the water and leave to char/brown, then set aside
4. Add 1tbsp butter to the pan + 1 finely sliced shallot, 2 cloves minced garlic and touch of thyme - sweat down for 3-4 mins, then add back the mushrooms
5. Sprinkle over 2tbsp AP flour, cook off ~1 min, then deglaze with a nice white wine - I used an Albariño from @bodegafefinanes - allow alcohol to cook out ~3 mins
6. Next add in your beef stock or demiglace ~500ml. When I’m out of homemade demi, I use Salsus from @fineandwild it’s unbelievably rich and tasty
7. Leave to simmer and reduce by half, then add in 150ml double cream, 1tbsp Dijon, 2tbsp Worcestershire - simmer and reduce till thickened and finish with 2tbsp sour cream
8. Throw pasta into salted boiling water, once al dente, strain and add 2tbsp salted butter and meld with 2tbsp pasta water till melted - use whatever pasta you like!
9. Add beef back to the sauce, heat through and season to taste
10. Plate up and top with the thick glossy sauce and chopped parsley
-
It’s rich, it’s complex and it’s very satisfying. The sauce has layers and layers of flavour. The beef stock is super important so use homemade or ultra high quality! Adjust Dijon and seasoning to taste as always

The Ultimate Gluten-Free Skillet Cookie (From Fearless Dining)

 Ingredients:

• 1 ½ cup gluten free flour blend
• ▢1 cup brown sugar
• ▢1 teaspoon baking powder
• ▢½ teaspoon baking soda
• ▢⅛ teaspoon salt
• ▢2 eggs
• ▢½ cup butter melted
• ▢1 teaspoon pure vanilla extract
• ▢½ cup BAILEYS® Original Irish Cream Baking Chips

Directions:

• Preheat the oven to 350º F.
• ▢
  In a bowl, add the dry ingredients and whisk to blend.
• ▢
  In a smaller bowl, add your wet ingredients and mix well.
• ▢
  Pour the wet ingredients into the dry ingredients and add the chips. Mix well.
• ▢
  Rub a 10 inch cast-iron skillet with butter or coconut oil and add the cookie dough.
• ▢
  Press the dough down flat and place the skillet in the oven.
• ▢
  Bake for 20 minutes until ready.

Slow Cooker Lime Cilantro Chicken

 

Servings: 4 to 6

Ingredients

- 2 lbs boneless skinless chicken breasts or thighs
- 1/4 cup fresh lime juice (about 2-3 limes)
- 1/2 cup chicken broth
- 4 garlic cloves, minced
- 1/2 cup fresh cilantro, chopped (plus extra for garnish)
- 1 tsp ground cumin
- 1/2 tsp red pepper flakes (optional for heat)
- Salt and pepper to taste
- Lime wedges and additional cilantro for serving

Directions

1. Place the chicken in the bottom of the slow cooker.

2. In a small bowl, whisk together the lime juice, chicken broth, garlic, cumin, and red pepper flakes if using.

3. Season the chicken generously with salt and pepper, then pour the lime juice mixture over the chicken.

4. Sprinkle the chopped cilantro over the top of the chicken.

5. Cover and cook on low for 5-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender.

6. Shred the chicken with two forks in the slow cooker and mix it into the juices.

7. Serve the chicken with the additional fresh cilantro and lime wedges on the side

Variations & Tips

- Swap out the chicken breasts for thighs for even more flavor — the darker meat can enhance the overall savoriness of the dish.
- Add a sliced bell pepper or onion to the slow cooker for additional vegetables and sweetness.
- If you desire a creamier texture, stir in a dollop of sour cream or Greek yogurt just before serving.
- For a bit of an exotic twist, incorporate a teaspoon of grated ginger in step 2.
- Remember that the potency of cilantro can vary greatly, so always taste as you cook and adjust accordingly. Some people may find the flavor of cilantro overpowering, so consider serving it on the side for guests to add to their liking.
- Lastly, this dish freezes well, so it's perfect for meal prepping. Simply portion the cooled, shredded chicken into freezer-safe bags, adding some of the cooking juices to keep it moist. When ready to enjoy, thaw overnight in the refrigerator and reheat gently.

Sour Cream Coffee Cake (King Arthur)

Cake Ingredients:

8 Tablespoons (113g) unsalted softened butter
1 Cup (198 g) granulated sugar
2 large eggs
2 Cups (240g) AP Flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 Cup (227 g) sour cream at room temperature

Topping Ingredients:

1/2 cup (99g) granulated sugar

2 teaspoons cinnamon

2 teaspoons vanilla extract

1/2 cup of chopped walnuts or pecans

Directions:

 Preheat the oven to 350 degrees. Grease and flour a 9 1/2 inch tube pan or a 9x9 cake pan. 

To make the cake, beat together the butter, sugar, and eggs.  In a separate bowl, mix together the flour, baking powder, baking soda, and salt. Add the flour mixture to the butter mixture alternately with the sour cream or yogurt, stirring after each addition.

To make the topping, combine all the topping ingredients stirring until every crumbly.

Spread half of the batter in the prepared cake pan and sprinkle with half of the topping. Repeat with the remaining batter and topping.

Bake for 50 minutes. An instant thermometer will read between 200 and 205 degrees.

This recipe can be gluten free if you substitute Cup4Cup for AP flour.