Lemony Garlic Chicken with Parmesan Bow-tie Pasta (Cook fast.com)

 Ingredients:

• 2 large chicken breasts, boneless and skinless – The chicken is the star of this dish, so you’ll want to use tender chicken breasts that cook quickly and soak up all the wonderful flavors.
• Salt and pepper, to taste – Simple but essential! Seasoning the chicken breasts before cooking helps bring out their natural flavor.
• 1 tablespoon olive oil – Olive oil helps to cook the chicken and garlic to perfection while adding a mild, earthy flavor.
• 3 cloves garlic, minced – Garlic is the backbone of this recipe, infusing both the chicken and the creamy sauce with its aromatic goodness.
• 1 cup heavy cream – This gives the sauce its luscious, velvety texture. It’s rich and indulgent, creating the creamy base that pairs so well with the pasta.
• 1/2 cup chicken broth – Chicken broth adds depth to the sauce, balancing the creaminess with a savory, slightly salty undertone.
• 1 tablespoon lemon juice – Fresh lemon juice provides a bright, zesty contrast to the rich creaminess of the sauce, making each bite refreshing.
• Zest of 1 lemon – The zest of the lemon intensifies the citrus flavor and gives the sauce an aromatic freshness.
• 1 teaspoon dried Italian seasoning – A blend of dried herbs like basil, oregano, and thyme adds a savory, herby flavor that complements the chicken and pasta.
• 8 oz bowtie pasta (farfalle) – Bowtie pasta is fun to eat and perfectly suited for holding onto creamy sauces, making each bite of pasta rich and flavorful.
• 1/4 cup grated Parmesan cheese – Parmesan cheese adds a salty, umami flavor that enhances the overall richness of the sauce.
• Fresh parsley, chopped, for garnish – Fresh parsley adds a burst of color and a slight peppery bite that contrasts with the creamy richness of the dish

Instructions:

Chicken Sopa

 Ingredients:

1/2 cup white onion, chopped

Meat from one chicken, cooked and shredded

2 cans cream of chicken soup

Milk (1 soup can)

7 ounce can of diced green chilies

1/2 cup Pace brand salsa

1 pound shredded jack cheese

Tortillas

Directions:

Saute onion then add in the soup, milk, green chilies and salsa. Mix and heat gently.

In a 9x13 baking pan you will create layers.

Dip tortillas in the sauce and create a first layer in the baking pan. Top tortillas with a layer of chicken then add cheese. Repeat. You will have three layers of tortillas and two layers of chicken and cheese. Add a little cheese to the top layer.

Bake 45 minutes at 350 degrees. Let cool slightly prior to serving.

Chicken Kiev (Milk Street)

 

• 10

  tablespoons salted butter, room temperature

• ⅓

  cup plus 2 tablespoons finely chopped fresh dill, divided

• 5

  teaspoons grated lemon zest, divided, plus lemon wedges to serve

• 1

  tablespoon finely grated fresh ginger

• 1 ½

  teaspoons sweet paprika, divided

• ⅛

  teaspoon cayenne pepper

• Kosher salt and ground black pepper

• 2

  pounds ground chicken

• ¾

  teaspoon dill seeds, crushed (optional)

• ¾

  teaspoon granulated garlic

• 2

  tablespoons grapeseed or other neutral oil, plus more for coating your hands

• 1

  cup panko breadcrumbs

• ½

  cup all-purpose flour

• 3

  large eggs

• 1

  ounce Parmesan cheese, finely grated (½ cup)

  
  

  
  

  Step 1

  In a medium bowl, combine the butter, ⅓ cup of the dill, 4 teaspoons of the lemon zest, the ginger, 1 teaspoon of the paprika, the cayenne and a pinch each of salt and black pepper; stir well. Using 2 soupspoons, divide the mixture into 8 portions, shaping each into a rough oval, and place on a plate; reserve the bowl. Freeze, uncovered, until solid, at least 15 minutes. Meanwhile, line a rimmed baking sheet with kitchen parchment. Heat the oven to 375°F with a rack in the middle position.

  Step 2

  Remove the frozen butter from the freezer. In the reserved bowl, combine the chicken, dill seed (if using), granulated garlic, 1 teaspoon salt and ½ teaspoon pepper. Using your hands, mix well; it will be sticky. Divide into 8 portions (about ⅓ cup each) and place on the prepared baking sheet. Lightly oil your hands, then scoop up 1 portion and, in the palm of one hand, press the mixture into a rough 4-inch oval. Place 1 butter portion in the center, then enclose the butter in the meat. Using both hands, oiled as needed, form the butter-filled chicken into a 4-inch football shape; return it to the baking sheet. Repeat with the remaining chicken and butter. Freeze, uncovered, until the exteriors are firm to the touch, 35 to 45 minutes.

  Step 3

  Meanwhile, put the panko in a 9-inch pie plate; set in the oven to toast until light golden brown, about 10 minutes, stirring once halfway through. Set aside to cool; leave the oven on. Put the flour in a wide, shallow bowl or pie plate. In a medium bowl, beat the eggs with 1 tablespoon water.

  Step 4

  To the cooled panko, add the Parmesan, oil, remaining 2 tablespoons dill, remaining 1 teaspoon lemon zest, remaining ½ teaspoon paprika and ¼ teaspoon black pepper; stir well.

  Step 5

  Remove the partially frozen butter-filled chicken from the freezer. One at a time, roll each in the flour, turning to coat, then shake off excess flour and coat all sides with egg. Allow excess egg to drip back into the bowl, then coat all sides with the panko mixture, pressing lightly so the breadcrumbs adhere; return to the baking sheet. (At this point, the filled and breaded chicken can be refrigerated, uncovered, for up to 4 hours before baking.)

  Step 6

  Bake the chicken, using tongs to turn each about every 10 minutes, until golden brown on all sides, 30 to 35 minutes. Cool for 5 minutes, then serve with lemon wedges.

  
  

  
  

  
  

  
  

  
  

Cindys Cranberries

 Ingredients:

  4 Cups of cranberries (1 bag)

  2 Cups Sugar

  1 Cup Water

1/4 tsp of salt

1/4 tsp of baking soda

Directions:

Place all the ingredients in a small sauce pan (1 1/2 quart) and place over medium heat. Stir to dissolve sugar and allow to come to a soft boil.

Reduce the heat to low. Cover the pot and simmer gently for 15 minutes.

Remove from heat and KEEP COVERED until completely cooled.

Place in refrigerator prior to service

Chicken Paprikash (Bill Paresi)

This one-pot Hungarian chicken paprikash dish comes together in 1 hour and is served with a delectable creamy sauce to go over the top.

Servings: 6

Prep Time: 10minutes minutes

Cook Time: 1hour hour

INGREDIEntS

• 1 whole fryer chicken broken down into parts, breasts, thighs, drums, wings
• 3 tablespoons rendered bacon fat
• ½ peeled small diced large yellow onion
• 1 seeded small diced yellow bell pepper
• 2 finely minced garlic cloves
• 2 roughly chopped Roma tomatoes
• 3 tablespoons sweet paprika
• 4 cups chicken stock
• 3/4 cup sour cream
• 2 tablespoons all-purpose flour
• salt and pepper to taste

INSTRUCTIONS

• If you are using a whole chicken, start by separating it into separate parts and season them on both sides with salt and pepper.
• Heat the rendered bacon fat in a large rondeau pot over medium-high heat until it begins to smoke lightly.
• Next, add the chicken, skin down, and cook for 3 to 4 minutes per side or until golden brown.
• Remove the chicken and set it aside on a plate.
• Add the onions to the pan and cook for 15 to 20 minutes over low to medium heat while stirring until they have become caramelized.
• Add the peppers and sauté over medium heat for 3 to 4 minutes.
• Stir in the garlic and cook it until it’s fragrant, which takes about 30 seconds.
• Pour in the tomatoes and cook for 4 to 5 minutes to stew them and break them down.
• Stir in the paprika until combined.
• Pour in the chicken stock and season it well with salt and pepper.
• Place the cooked chicken back in, place on a lid, and cook for 45 minutes to 1 hour or until the chicken is very tender.
• In a bowl, whisk together the sour cream and flour until combined.
• Pour about a ½ cup of the chicken braising liquid into the bowl with the sour cream and mix.
• Once the chicken is cooked, remove it from the pan and whisk in the sour cream mixture and bring to a boil to thicken. It should be thick and creamy like alfredo sauce.
• Add the chicken back to the pan and heat up for 2 to 3 minutes before serving with additional sour cream and optional chopped chives.

Spanish Chicken in Crock Pot (Cindy)

 Ingredients:

• Whole chicken approximately 4 pounds with giblets and organs removed. Rinse and drain on paper towels.
• 1 bottle or can of beer
• 1 6 ounce can of tomato paste
• One jar of pitted green olives and juice

Directions:

• Place chicken in crock pot with breast side up
• Mix the beer and tomato paste in a mixing bow then add to the crock pot.
• Dump the entire jar of olives and juice into the crock pot. Then cover.
• Baste chicken with sauce every hour.

Cook on low for 6 hours then turn to high for about 30 minutes. Carefully remove chicken from crock pot and place on cutting board and separate white and dark meat. Reserve the sauce and place in a gravy boat and allow fat to rise to surface. Reserve olives to serve with the ckicken.

Serve the chicken and olives with steamed rice and pour sauce over both the chicken and the rice.

Classic Stuffed Green Peppers

 Ingredients (Serves 4)

• 4 large green bell peppers
• 1 lb ground beef (or ground turkey/chicken for lighter option) or Beyond Burger
• 1 cup cooked rice (white or brown)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 2 tbsp tomato paste
• 1 cup shredded mozzarella or cheddar cheese, divided
• 1 tsp Italian seasoning (or oregano + basil)
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• 1 cup tomato sauce (or marinara)

Instructions

1. Prepare the Peppers

Cut the tops off the green peppers and remove the seeds and membranes. To soften them, boil in salted water for 4–5 minutes, then drain.

2. Make the Filling

In a skillet, heat olive oil over medium heat. Add onion and garlic, cooking until fragrant. Stir in the ground beef and cook until browned, draining excess fat.

Mix in diced tomatoes, tomato paste, cooked rice, Italian seasoning, salt, and pepper. Stir in half the shredded cheese and let everything simmer together for 5 minutes.

3. Stuff the Peppers

Place peppers upright in a baking dish. Fill each one generously with the beef-rice mixture. Pour tomato sauce around the peppers in the dish.

4. Bake

Cover with foil and bake at 375°F (190°C) for 30 minutes. Remove foil, sprinkle remaining cheese on top, and bake uncovered for another 10–15 minutes, until the cheese is melted and golden.

5. Serve

Spoon some of the sauce from the baking dish over each pepper before serving.

✅ Tip: These also reheat beautifully the next day, making them great for meal prep.