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It's just a reference point for me for things I am working on improving.

chicken marinades 8 kinds.jpg

Chicken Marinade

Each marinade is for 1 pound of chicken

For these recipes, I cut up the chicken into smaller tenders, 

I suggest letting the chicken marinate for 15-20 minutes for the best quality meat. You shouldn't marinate more than a day.

If the chicken is cut into tenders, cook each side for about 5 to 7 minutes. A full breast will take longer, around 8-10 minutes per side. 

https://www.eatthis.com/chicken-marinade-ideas/

Italian 

  • ¼ cup olive oil

  • ¼ cup red wine vinegar

  • 2 garlic cloves, minced

  • 1 tsp oregano

  • 1 tsp basil

  • ½ tsp red pepper flakes

Teriyaki sauce

  • ¼ cup soy sauce

  • ¼ cup orange juice

  • ¼ cup vegetable oil

  • 1 tsp sugar

  • 1 tsp ground ginger

Cilantro Lime

  • ¼ cup cilantro, chopped

  • ¼ cup lime juice

  • 1/4 cup vegetable oil

  • 1 tsp honey

  • 1 tsp cumin

  • 1 tsp salt

  • 1 tsp pepper

  • 1 garlic clove, minced

Fajita 

  • ¼ cup vegetable oil

  • ¼ cup lime juice

  • 1 tsp chili powder

  • 1 tsp paprika

  • 1 tsp garlic powder

  • 1 tsp salt

  • 1 tsp pepper

Asian 

  • ¼ cup soy sauce

  • ¼ cup vegetable oil

  • 1 tbsp honey

  • ¼ cup red wine vinegar

  • 2 garlic cloves, minced

  • 1 tsp rice vinegar

Jalpeno Garlic

  • ¼ cup vegetable oil

  • ¼ cup lime juice

  • ¼ cup white vinegar

  • 1 jalapeño, seeded & diced

  • 3 garlic cloves, minced

  • 1 tsp salt

  • 1 tsp pepper

Nashville Hot

  • 1/2 cup vegetable oil

  • 1 tbsp cayenne pepper

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tsp chili powder

  • 1 tbsp brown sugar

 

SAUCES

 

Magic Green Sauce

  • 1 avocado

  • 1 cup packed parsley and cilantro leaves (combined)

  • 1 jalapeno, ribs and seeds removed

  • 2 cloves garlic

  • juice of one lime (or two – get lots of limey goodness in there!)

  • 1/2 cup water

  • 1/2 cup olive oil

  • 1 teaspoon salt

  • 1/2 cup pistachios (you can sub other nuts – see FAQs)

 

Oven Roasted Cherry Tomato

https://www.pinterest.com/pin/250301691785783296/

Balsamic-Roasted Red Onion & Cherry Tomato Pasta

  • 1 large handful Basil, fresh

  • 1 pint Cherry tomatoes

  • 4 Garlic cloves

  • 1/2 Red onion, large

  • 4 tbsp Balsamic vinegar

  • 8 oz Fusili pasta

How to Make Spaghetti Sauce from Fresh Tomatoes

(Freezer Friendly Recipe)

  • 10-15 pounds of fresh tomatoes, peeled and chopped (see below)

  • 1/4 cup olive oil

  • 4 medium onions, chopped

  • 4 cloves of garlic

  • 2 tsp sugar

  • 1 1/2 cup thinly sliced basil

  • 1/4 cup chopped fresh parsley

  • salt and pepper, to taste

 

Homemade Marinara Sauce

★★★★★5 from 18 reviews

Author: Erin Jensen

 PRINT RECIPE

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the Small Batch recipe is used in the recipe video. It is cooked the exact same way, it just uses about 1/4 of the ingredients! Enjoy!

Ingredients

SCALE1X2X3X

  • 3 heads of garlic, peeled (approx. 32–35 cloves)

  • 5 large heirloom tomatoes – cut into chunks

  • 8 beefsteak tomatoes – cut into chunks

  • 3 medium orange tomatoes – cut into chunks

  • 6 medium yellow tomatoes – cut into chunks

  • 20 cherry tomatoes

  • 2 lbs roma tomatoes – quartered

  • 3 large white onions – quartered

  • 1 cup tightly packed fresh sweet basil, roughly chopped

  • 1 cup tightly packed Italian basil, roughly chopped

  • 1 cup fresh spicy oregano, roughly chopped (or regular oregano)

  • 1/4 cup dried oregano leaves

  • 2 Tablespoons dried basil leaves

  • 3 Tablespoons kosher salt (more to taste)

  • 1 Teaspoon ground black pepper

  • 1 cup olive oil

  • 1 1/2 cup dry red wine

Instructions

  1. Preheat: Preheat oven to 425 degrees F.

  2. Combine: Take large aluminum roasting pan and add all of your tomatoes, garlic, onion, basil, oregano, salt, pepper, olive oil and wine.

  3. Mix: Mix everything together thoroughly.

  4. Oven: Place in oven, uncovered, and let roast for at least 5 hours.

  5. Stir: Stir about every 30-45 minutes, especially the last 2 hours.

  6. Cool: After 5 hours, remove from oven and let cool for an hour or so.

  7. Spoonfuls: Take blender and add several large spoonfuls (about 3 ladle-sized scoops) to it.

  8. Pulse: Cover with thick towel and pulse the blender: 3 times for chunky sauce and approximately 8 times for smoother sauce.

  9. Serve or Save: Serve some immediately and can or freeze the rest.

Home Canned Pizza Sauce

  • 2 tbsp Basil, dried

  • 6 cloves Garlic

  • 3 cups Onions

  • 1 tbsp Oregano, dried

  • 1 tbsp Thyme, dried

  • 22 lbs Tomatoes, frozen fresh or whole

  • 1 tbsp Sugar or honey

  • 1/2 tbsp Black pepper

  • 1 tsp Red pepper flakes

  • 2 tbsp Salt

  • 1/4 cups Olive oil

Bruschetta In a Jar

  • 2 tbsp Basil, dried

  • 5 cloves Garlic

  • 2 tbsp Oregano, dried

  • 1 1/2 kg Tomato

  • 2 tbsp Balsamic vinegar

  • 1 Pickle

  • 2 tbsp Sugar ((white or few drops liquid stevia))

  • 250 ml White wine vinegar

  • 250 ml White wine

  • 125 ml Water

 

Homemade Buffalo Sauce 

SCALE1X2X3X

  • 1/2 cup ghee

  • 1/2 cup Franks Red Hot

  • 1/2 teaspoon ground black pepper

  • 1 teaspoon paprika

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon kosher salt

  • Optional: 1/4 – 1/2 teaspoon cayenne pepper (*see notes)

Instructions

  1. Add ghee to small saucepan and allow to melt on low. Don’t allow it to get too hot.

  2. Remove from heat and add Frank’s Red Hot and stir constantly until fully combined.

  3. Add remaining ingredients and stir to combine.

  4. If sauce starts to separate, simply stir again to recombine.

  5. Sauce will thicken as it cools.

Notes

  • Spice: without any extra added cayenne this recipe is “mild/medium” buffalo sauce. Add 1/4 teaspoon of cayenne and it is “medium.”  Add 1/2 teaspoon of cayenne pepper and it will be closer to “hot” buffalo sauce.

Olive Garden's Alfredo

  • 6 Tablespoons salted butter, high quality

  • 1 Tablespoon garlic, minced

  • 2 Tablespoons all-purpose flour

  • 1 ½ cups heavy cream

  • 1 ½ cups milk, any kind

  • ½ cup Parmesan cheese, grated and at room temperature

  • ½ cup Romano cheese, grated and at room temperature

  • Salt and black pepper, to taste

  • 1 lb. Fettuccine

  • Parsley, to garnish

Carrabba's Olive Oil Bread Dip

Olive Oil & Balsamic Vinegar Bread Dip

Basil and Garlic Tomato Sauce

Servings 7 half-litre (US pint / 16 oz) jars

Ingredients

  • tomatoes (20 lbs / about 60 medium) OR 3 litres (US quarts) of tomato passata 

  • onion chopped. 1 cup / 5 oz / 1 large. 

  • 8 cloves garlic

  • 1 tablespoon oil

  • 20 g basil (fresh. ¼ cup minced / .5 oz)

  • lemon juice (bottled, OR citric acid)

Instructions

  • If starting from tomatoes, wash, core and quarter the tomatoes. Set aside.

  • Peel and chop onion. Set aside.

  • Peel and mince garlic. Set aside.

  • Wash basil, discard stems, mince finely. Set aside.

  • Take a large pot. Add the onion, garlic and oil.

  • Sauté until onion starts to look clear.

  • If starting from tomatoes: Add the tomatoes to the pot. Cook uncovered for 20 minutes, stirring often. Pass mixture through a food mill or sieve to remove all the skin and seeds. Return strained tomato and onion purée to pot.

  • If using passata: put onion mixture in a food processor or blender. Add some of the passata. Blend until smooth. Put in pot, add all the remaining passata.

  • Add prepared basil to pot.

  • If starting from tomatoes, cook uncovered over medium heat until volume is reduced by a half. About 1 hour.

  • MANDATORY. Acidify jars.

  • To each half-litre/ pint jar add either 1 tablespoon bottled lemon juice OR ¼ teaspoon citric acid.

  • To each litre/quart jar add either 2 tablespoons bottled lemon juice OR ½ teaspoon citric acid.

Tomato Butter

  • 1 pint Cherry or grape tomatoes

  • 1 tbsp Thyme, fresh leaves

  • 1/4 tsp Black pepper, freshly ground

  • 1/2 tsp Kosher salt

  • 2 sticks Butter, unsalted

DIY BLACKENING SEASONINGS:

  • 2 teaspoons smoked paprika

  • 2 teaspoons garlic powder

  • 2 teaspoons onion powder

  • 1 teaspoon salt

  • 1 teaspoon dried oregano

  • 1 teaspoon dried thyme

  • ½ teaspoon pepper

  • 1/4-1/2 teaspoon cayenne pepper 

White wine sauce:

  • 1 red onion, diced

  • 2 scallions, chopped

  • 4 tablespoon butter

  • 3 garlic cloves, sliced

  • 2 tomatoes, diced

  • 1 tablespoon flour

  • 1 cup white wine

  • 1 cup heavy cream

  • ¼ cup chicken stock

  • ½ cup Parmesan, shredded, more for garnish

  • 2 teaspoon Italian Seasoning

  • ½ teaspoon salt, more if desired

  • ½ teaspoon paprik

  •  

  • 2 teaspoons minced garlic

  • ▢¼ cup olive oil

  • ▢5 tablespoons butter

  • ▢½ teaspoon crushed red pepper

  • ▢1 teaspoon salt

  • ▢½ teaspoon pepper fresh ground

  • ▢½ cup white wine

1 large lemon, zested and juiced
2 tablespoons olive oil
5 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/3 cup white wine
Pepper, to taste
2 tablespoons salted butter
Leaves from a handful of fresh thyme (about 5 sprigs), plus more for garnish
1/3 cup grated parmesan cheese, plus more for garnish

Spaghetti with Garlic and Oil (Aglio E Olio)

  • 200g / 7oz Spaghetti

  • Salt (for the pasta water)

  • 3 tbsps Extra Virgin Olive Oil

  • 10 cloves of garlic

  • ¼ cup Parmesan Cheese, finely grated

  • ½ teaspoon Red Chilli / Pepper Flakes

  • ¼ cup Pasta Water (reserved before draining)

Spaghetti alla Siciliana

  • 2 tbsp olive oil

  • 3 cloves garlic

  • 1-2 tsp red chilli flakes

  • 4 tsbp sun-dried tomatoes chopped

  • 2 tbsp flat leaf parsley chopped

  • 500g/1lbs spaghetti

  • salt to taste

  • 2 tbsp Grana Padano or Parmesan

Spaghetti with Skinny Tomato Cream Sauce

  • 1 medium onion chopped

  • ▢3 cloves garlic minced

  • ▢28 oz crushed tomatoes canned

  • ▢Salt and Pepper to taste

  • ▢a pinch of sugar optional

  • ▢1 cup fat free half and half

  • ▢grated Parmesan or Romano cheese to taste

  • ▢fresh parsley chopped

  • ▢1 pound spaghetti

Fra Diavolo Sauce

  • 1 tablespoon olive oil

  • 1 small onion chopped

  • 1 spicy red pepper chopped (optional, for extra spicy)

  • 4 cloves garlic chopped

  • 14 ounce can crushed tomatoes or use diced, or fire roasted

  • 2 teaspoons spicy red pepper flakes or to taste

  • 1/2 cup dry white wine

  • 1/2 teaspoon dried oregano

  • Salt and pepper to taste

  • 1 tablespoon chopped parsley

  • 6-7 fresh basil leaves chopped

Creamy Zucchini Sauce

SALADS

CUCUMBER SALAD

1 ½ lbs. cucumbers

⅓ cup fresh dill, chopped

1 garlic clove, minced

½ tsp. sea salt

½ tsp. pepper

1 ½ tbsp. lemon juice

2 tbsp. olive oil

White Bean Avacado

Recipe (serves 2)

1/2 a large head of crispy butter lettuce

1/2 cup halved olives

1/4 cup diced cucumber

1/4 cup halved cherry tomatoes

1/2 cup white beans (drained and rinsed)

Handful of fresh basil

2 soft boiled eggs

1 avocado, cubed

Salt + pepper to taste

Lemon Dressing

3 tbsp extra Virgin olive oil

Juice of a lemon

1 heaped tbsp honey (optional)

1 tbsp Dijon mustard

Pinch of black pepper and salt

1. Boil the eggs until you reach your desired level of doneness.

2. Assemble the salad by 

Avacado and Black Bean

  • 2 avocados, diced

  • 1 large tomato, diced

  • ¾ cup of sweet onion, finely diced

  • 15 ounce can of black beans, drained and rinsed

  • ¼ cup of cilantro

  • zest of 1/2 a lime (about 1 teaspoon)

  • Juice of 1 lime, about 2 tablespoons

  • 1/4 teaspoon of cumin

  • 2 cloves of garlic, minced

  • 2 tablespoons of olive oil

  • Salt and pepper to taste

 

Shrimp Salad

  • 1 1/2 lbs raw shrimp de-veined

  • 1 lime

  • 2 sprigs of dill weed

  • 1 bay leaf

  • 2 tsp salt

  • Fresh cracked black pepper

  • About 2 quarts water

  • 1 ripe avocado

  • 2 tsp lime juice

  • 1/2 cup finely chopped celery

  • 1/3 cup chopped green onion

  • 3 Tbsp minced fresh dill weed

  • Salt

  • 1/4 cup mayo little more if you like it saucier

Instructions

  • Clean and de-vein shrimp.

  • Bring water to boil and add juice from lime, 1/2 of the squeezed lime, bay leaf, dill weed springs, salt, and pepper. Mix well and simmer for a few minutes.

  • Add shrimp to the pot and cook until just done. (About 2-3 minutes)

  • Strain off water and let shrimp cool in the strainer until easy to handle.

  • Add shrimp to a mixing bowl.

  • Cut, pit, and peel avocado. Dice avocado meat and add it to the bowl.

  • Add diced celery, green onion, and dill weed.

  • Add lime juice and salt, gently mix.

  • Add mayo and mix until all evenly coated.

Curry Chicken Salad

  • 2 lbs boneless skinless chicken breasts, cooked and cubed or shredded

  • ▢1 cup celery chopped

  • ▢3 green onions

  • ▢1 golden delicious apple diced

  • ▢1/3 cup golden raisins

  • ▢1/2 cup almond slivers

  • ▢3/4 cup mayonnaise

  • ▢1 tsp curry powder

  • ▢1/4 tsp salt

  • ▢1/4 tsp pepper

Chick-fil-A Cole Slaw

  • 1 cup mayonnaise

  • 4 teasoons white vinegar

  • ¼ cup granulated sugar

  • ¼ tsp dry mustard

  • ¼ teaspoon kosher salt

  • 2 bags (14 ounce each) shredded cole slaw mix

For the Thai Cashew Chicken:

  • 2 TBLS Canola Oil

  • 5–10 Thai Dried Red Chilies, to taste – washed, dried, and stems removed

  • ½ Yellow Onion – sliced into ¼-inch thick strips

  • 10 Garlic cloves – minced

  • 4–16 Red Chilies (Bird’s Eye preferred, but Holland or any other hot small red chilies will work too), to taste – chopped

  • ½ Red Bell Pepper – deseeded and diced

  • ½ Yellow Bell Pepper – deseeded and diced

  • 3 Spring Onions (Scallions) – chopped into 1-inch pieces

  • ½ cup Unsalted Roasted Cashews

Summer Garden Pasta

  • 4 pints cherry tomatoes, halved

  • Good olive oil

  • 2 tablespoons minced garlic (6 cloves)

  • 18 large basil leaves, julienned, plus extra for serving

  • ½ teaspoon crushed red pepper flakes

  • Kosher salt

  • ½ teaspoon freshly ground black pepper

  • 1 pound dried angel hair pasta

  • 1½ cups freshly grated Parmesan cheese, plus extra for serving

  • Creamy Pasta Salad

Meat

  • 12 oz Bacon, thick cut cooked and chopped

Produce

  • 1/2 tsp Garlic powder

  • 1/2 tsp Onion powder

  • 2 cup Peas, frozen

Condiments

  • 3/4 cup Mayonnaise

Pasta & Grains

  • 12 oz Pasta noodles, small

Baking & Spices

  • 1/4 tsp Black pepper

  • 1 tsp Granulated sugar

  • 1 tsp Salt

Oils & Vinegars

  • 1 tbsp Apple cider vinegar

  • 2 tbsp Olive oil

Dairy

  • 1/2 cup Parmesan cheese

  • Italian Sub Sandwich Salad

  • 2 Hearts of Romaine, Shredded

  • 1/2 lb of Salami, Sliced, Cut into Squares

  • 1/2 lb of Provolone, Sliced, Cut into Squares

  • 8oz Package of Marinated Mini Fresh Mozzarella Balls

  • 1 Cucumber, Sliced Thin

  • 1 Red Pepper, Sliced into Strips

  • 1 C of Mild Pepper Rings

  • 1 White Onion, Sliced into Strips

  • 1 T Black Pepper

  • 1 T Dried Basil

  • 1 C of Parmesan, Cubed

  • 1/2 lb Pepperoni, Diced

  • 1 20 oz Packaged of Frozen Cheese Tortellini, Prepared According To The Package, Rinsed and Cooled

  • 2 T of Olive Oil

  • 2 t Salt

For The Dressing

  • 1 C Red Wine Vinegar

  • 1/2 C Olive Oil

  • 1 T Garlic Powder

  • 1 T Dried Basil

  • 1 T Brown Sugar (or a natural sweetener)

  • 2 t Kosher Salt

For the Tortellini Salad

  • In a large bowl add the marinated fresh mozzarella, 1/2 the red peppers, 1/2 the cucumbers, 1/2 the cheeses and meats, 1/2 the peppers, 1/2 the onion. Toss well to coat in the marinated fresh mozzarella oil.

  • Add 2 t salt, 1 T pepper, 2 T olive oil, 1 T dried basil, toss well to coat.

Avocado Egg Salad

  • 1 large avocado pitted and diced

  • 3 hard boiled eggs

  • 2 tbsp mayonnaise

  • 1 tbsp fresh lime juice (can also use lemon)

  • 1 tbsp minced chives

  • Salt and pepper taste

Cucumber Avocado Salsa

  • 1 large cucumber peeled, seeded and finely chopped

  • ▢1 avocado finely chopped

  • ▢1 medium tomato finely chopped and seeded

  • ▢¼ cup red onion finely chopped

  • ▢2 - 3 tablespoon fresh cilantro finely chopped

  • ▢1 garlic clove minced

for the sauce

  • ▢¼ c reduced-fat sour cream

  • ▢1-½ teaspoon lemon juice

  • ▢1-½ teaspoon lime juice

  • ▢¼ teaspoon ground cumin

  • ▢¼ teaspoon salt

  • ▢Tortilla chips

Tennesse Onions

Produce

  • 1 tsp Garlic powder

  • 1/2 tsp Oregano

  • 3 Sweet onions

Baking & Spices

  • 1 tsp Salt

Dairy

  • 4 tbsp Butter

  • 1 cup Cheddar cheese

  • 1 cup Italian blend cheese

  • 1/2 cup Parmesan cheese

Rainbow Veggie Pinwheels

  • 4 large tortillas

  • 2/3 cup whipped cream cheese (can use light)

  • 1 tablespoon dry ranch powder (you can also use store bought)

  • 1/2 cup thinly sliced red bell pepper strips

  • 1/2 cup thinly sliced carrot strips

  • 1/2 cup thinly sliced yellow bell pepper strips

  • 1/2 cup baby spinach leaves

  • 1/2 cup shredded purple cabbage

  • 1 cup cooked shredded chicken (optional)

Vegetable Cream Cheese Tortilla Roll Ups - Peas And Crayons

  • 1 cup chopped veggies: broccoli, carrots, red bell pepper

  • 4 oz cream cheese (softened)

  • 1/3 cup mayo

  • 1/2 tsp garlic powder

  • 1/4 tsp dried dill

  • 1/4 tsp salt

  • 1/8 tsp black pepper

  • 2 large burrito-sized flour tortillas

  • 1/2 cup grated cheddar cheese

  • 2 TBSP chopped green onion

Tortilla Trend: Charcuterie Wraps-Recipe

EASY Summer Rolls

  • 8–16 sheets of rice paper (this makes 8 but you will need 16 if you want to double up the wraps for each roll. More about that below)

  • 1 large carrot, peeled and julienned

  • 1 mango, thinly sliced

  • 1 cup of cabbage, shredded

  • 1 small cucumber, julienned

  • 1 small bell pepper, julienned

  • Lettuce leaves (you can use any greens here. I used about 4 large pieces of collard greens)

  • handful of mint (about 4 medium leaves per roll)

  • 1 avocado, thinly sliced

Veggie Pizza Pinwheels

  • 3/4 cup Broccoli, fine

  • 3/4 cup Carrots, fine

  • 3/4 cup Cauliflower, fine

Baking & Spices

  • 1 1 oz pkg Ranch dressing mix

  • 1/2 Red pepper, fine

Bread & Baked Goods

  • 48 Flour tortillas

Dairy

  • 1 8 oz pkg Cream cheese

  • 1 cup Sour cream

Easy Guacamole 

  • 3 Avocados

  • 1/2 cup Cilantro

  • 1 Jalapeno

  • 1/2 cup Red onion

  • 2 Roma tomatoes

Condiments

  • 1 Lime (juice only)

Southwest Cream Cheese Chicken Wraps

Spinach Hummus Lunch Wraps

Grilled Chicken with Avocado Salsa

 

Cucumber and Cream Cheese Sandwich Rolls (with Lavash Bread) 

Mexican Quinoa Salad

Vibrant Curry Cashew Chickpea Quinoa Salad

BROCCOLI CASHEW SALAD WITH APPLES, PEARS, AND CRANBERRIES

Garlic Baked Cabbage

Stir Fry Cabbage Carrot & Egg

SOUPS

Spicy Black Bean Soup

Produce

  • 1 Avocado

  • 3 (15 oz.) cans Black beans

  • 1 Cilantro, fresh

  • 1 (15 oz.) can Corn

  • 5 cloves Garlic

  • 1/2 tsp Garlic powder

  • 1 Green pepper

  • 2 Jalapeno

  • 1 Lime, juice of

  • 1 Red onion

  • 1 (15 oz.) can Tomatoes, fire roasted

Canned Goods

  • 1 tsp Chiles in adobo

  • 32 oz Vegetable broth

Pasta & Grains

  • 1 cup Rice

Baking & Spices

  • 1/2 tbsp Chili powder

  • 1 Kosher salt

  • 1 Pepper, fresh cracked

  • 1 tbsp Sugar

  • Oils & Vinegars

  • 1 tbsp Olive oil

  • Nuts & Seeds

  • 2 tbsp Cumin

  • Snacks

  • 1 Tortilla chips

  • Other

  • 3 cups V8 (or other brand vegetable juice)

AUTUMN WILD RICE

  • 1 1 pound) sweet potato, large

  • 8 oz Baby bella mushrooms

  • 1 Bay leaf

  • 2 Carrots, medium

  • 2 Celery, ribs

  • 4 cloves Garlic

  • 2 large handfuls Kale

  • 1 White onion, small

Canned Goods

  • 1 (14-ounce) can Coconut milk, unsweetened

  • 6 cups Vegetable stock

  • 1 cup Wild rice

  • Baking & Spices

  • 1 1/2 tbsp Old bay seasoning

  • 1 Sea salt and freshly-cracked black pepper, fine

Easy spicy garlic chicken broth

  • 1 Chilli, red

  • 1 head Garlic

  • 1 5 cm (2in) piece Ginger, fresh

  • 1/2 cup Spring onions / green onions

Canned Goods

  • 8 cups Chicken stock / bone broth

Condiments

  • 1 tsp Honey

  • 2 tbsp Lime juice

  • 1/3 cup Soy sauce

Oils & Vinegars

  • 1 tbsp Olive oil

Caramelized Onion Roasted Garlic Bisque

https://lifecurrentsblog.com/caramelized-onion-roasted-garlic-bisque/

  • 1 large whole garlic head

  • 1 ½ tablespoons olive oil divided use

  • 9 cups about 4 large thinly sliced sweet onions

  • 2 ½ cups about 2 medium sliced leeks light green and white parts only

  • 1 teaspoon salt divided use

  • 1 teaspoon dried thyme

  • 2 tablespoons all-purpose flour

  • 1/3 cup dry white wine

  • 4 cups vegetable broth

  • 2 cups milk

  • Fresh thyme leaves for garnish

  • Freshly ground black pepper for garnish

INSTRUCTIONS

  • Preheat oven to 350° F.

  • Remove papery outer skin from the garlic head (do not peel or separate the cloves). Rub ½ tablespoon oil on garlic head, and wrap it in foil. Bake for 1 hour; let cool 10 minutes. Separate cloves, and peel the skin off of the cloves. Place the garlic cloves in a small dish and set aside.

    1 large whole garlic head,1 ½ tablespoons olive oil

  • While the garlic roasts, heat remaining 1 tablespoon oil in a large pot over medium heat. Add onion and leek, and cook uncovered 30 minutes, stirring often. Add ½ teaspoon salt and thyme. Cook an additional 30 minutes, uncovered, or until onion is dark and golden in color, stirring occasionally, adding a small amount of water if the onion starts to cook too fast, and scraping up any brown bits off the bottom of the pot.

    1 ½ tablespoons olive oil,9 cups about 4 large thinly sliced sweet onions,2 ½ cups about 2 medium sliced leeks,1 teaspoon salt,1 teaspoon dried thyme

  • Stir the flour into the onion mixture and cook 1 minute. Add wine and broth, and bring to a boil. Reduce heat, and simmer 30 minutes.

    2 tablespoons all-purpose flour,1/3 cup dry white wine,4 cups vegetable broth

  • Place the roasted garlic in the bowl of a blender, add the remaining ½ teaspoon salt and cooked onion mixture, and process until smooth. This may need to be done in two batches depending on the size of your blender.

  • Pour the blended onion mixture back to the large saucepan, and add milk; simmer 8 minutes or until thoroughly heated. Garnish with fresh thyme leaves and ground black pepper if desired.

    2 cups milk,Fresh thyme leaves for garnish,Freshly ground black pepper for garnish

Creamy Zucchini Soup

  • 2 Tablespoons Butter- I used salted, but you may also use unsalted.

  • 1 small Yellow Onion

  • 2 cloves Garlic

  • ¼ teaspoon dried Rosemary

  • ¼ teaspoon dried Thyme

  • ¼ teaspoon Celery salt

  • ¼ teaspoon Pepper

  • ¼ teaspoon Kosher Salt- You may choose to save this for the end and taste it before adding it.

  • 1 pinch Cayenne, optional- it’s particularly good if you add a bit of cream as they offset each other well.

  • 5 cups Zucchini, cut into chunks

  • 3 cups Chicken Broth– homemade is best in soups and stews.

  • 1 Tablespoon Soy Sauce– You can also use Worcestershire sauce, it enhances the flavors in the soup and adds umami.

  • 2 Russet Potatoes, equal to 1 pound

  • 1/2 cup Half and Half, or heavy cream

  • 1 cup Cheddar Cheese (this is my brand of choice as it melts really well.)

Creamy Tomato

  • 2 cloves Garlic

  • 2 Onions, medium

  • 3 lbs Roma tomatoes

Canned Goods

  • 4 cups Vegetable broth

Baking & Spices

  • 1 Black pepper, fresh ground

  • 1 Salt

Oils & Vinegars

  • 2 tbsp Olive oil

Dairy

  • 1/2 cup Heavy cream

 

Fresh Tomato Soup

  • 1 handful Basil, fresh leaves

  • 5 cloves Garlic

  • 1 Red bell pepper, wedges large

  • 8 cups Tomatoes

  • 1 Yellow onion, large

Canned Goods

  • 2 cups Vegetable broth, gluten-free

Baking & Spices

  • 1 Black pepper, freshly ground

  • 1 tsp Sea salt

Oils & Vinegars

  • 2 tbs

Red Pepper Tomato Soup

  • 6 Garlic cloves

  • 2 Red bell peppers, large

  • 6 cups Tomatoes

  • 1 White onion

  • 1 Red pepper flakes

  • 2 Salt

  • 2 2/3 tbsp Olive oil

  • 2 tsp Red wine vinegar

Creamy Parmesan Zucchini Soup

  • 1 cup Cannellini beans

  • 2 Garlic cloves

  • 3 Thyme, sprigs

  • 1 Yellow onion, small

  • 3 Zucchini, medium

  • 32 oz Chicken broth or vegetable broth

  • 1 tsp Everything" seasoning

  • 1 Salt & black pepper

  • 1 tbsp Oil

  • 1/2 cup Parmesan cheese

Beef Stroganoff Soup

  • 1 onion diced

  • ▢3 tablespoon olive oil divided

  • ▢1 pound stewing beef trimmed

  • ▢salt & pepper to taste

  • ▢1 clove garlic minced

  • ▢8 ounces mushrooms brown or white, sliced

  • ▢6 cups beef broth low sodium

  • ▢½ cup red wine

  • ▢1 tablespoon Worcestershire sauce

  • ▢3 tablespoons cornstarch

  • ▢½ cup sour cream

  • ▢3 tablespoons parsley chopped

  • ▢1 ½ cups egg noodles measured dry, cooked according to package directions

10+ Epic Japanese Sauces 

 

Cheesecake Factory’s

Spicy Cashew Chicken

  • 1/3 cup canola or vegetable oil

  • 1 1/2 pounds chicken breast , cut into bite size chunks

  • Seasoned Rice Flour (ingredients below)

  • Rice Flour Batter (ingredients below)

  • Spicy Soy-Sherry Sauce (ingredients below)

  • 8 ounces Cashews

  • 6 green onions , cut into 1/4" pieces

 

SEASONED RICE FLOUR

  • 3/4 cup Rice Flour

  • 1/4 teaspoon Kosher Salt

  • 1/8 teaspoon Ground Black Pepper

  • 1/8 teaspoon Paprika

  • 1/8 teaspoon Baking Powder

 

RICE FLOUR BATTER

  • 1 1/2 cups Rice Flour

  • 1/4 cup All-Purpose Flour

  • 1/4 teaspoon Kosher Salt

  • 1/4 teaspoon Ground Black Pepper

  • 1 1/2 cups Ice Water

 

SPICY SOY-SHERRY SAUCE

  • 1 cup Hoisin sauce

  • 1/4 cup soy sauce

  • 1/4 cup Sherry Wine

  • 2 tablespoons  red wine vinegar

  • 1 tablespoon Sriracha sauce

  • 1/4 cup granulated sugar

  • 2 ounces fresh garlic , minced

  • 1/4 teaspoon Crushed Red Chili Flakes

Cashew Chicken

  • 1 1/4 lbs Chicken breasts, boneless skinless

  • 2 heaping cups Broccoli florets

  • 1 cup Edamame, frozen

  • 2 cloves Garlic

  • 3/4 tsp Ginger, ground

  • 3/4 cup Green onions

  • 1 cup Red bell peppers

  • 1 tbsp Chili garlic sauce, Asian

  • 2 tbsp Honey

  • 3 tbsp Soy sauce, low-sodium

  • 3 tbsp Cornstarch

  • 1/2 tsp Pepper

  • 1/2 tsp Salt

  • 1 tbsp Olive oil

  • 1 tbsp Rice wine vinegar

  • 2 tbsp Sesame oil

  • 1 cup Cashews, unsalted dry roasted whole

Cashew Chicken

  • 3 1/2 lb Chicken breast, skinless

  • 1/2 cup Bell peppers

  • 3 cloves Garlic

  • 1 tbsp Ginger, fresh

  • 1/3 cup Green onions

  • 1/3 cup Hoisin sauce

  • 1/2 cup Honey

  • 2 tbsp Worcestershire sauce

  • 1 tsp Black pepper, ground

  • 1 cup Cornstarch

  • 1 tsp Kosher salt

  • 6 tbsp Vegetable oil

  • 1/4 cup White wine vinegar

  • 1 cup Cashews, whole

  • 1/2 cup Water

1/2 tsp crushed black pepper,

5 crushed garlic cloves.

Crushed chilli-to taste,

2 tsp crushed ginger,

2 tbsp soya sauce,

1/2 tbsp rice wine vinegar,

1 tbsp sriracha sauce,

1 tsp brown sugar,

Chicken and Broccoli

  • 1 lb (450 g) boneless skinless chicken breast (or thigh)

Marinade

  • 1 tablespoon Shaoxing wine (or dry sherry)

  • 1/2 teaspoon salt

  • 1 teaspoon cornstarch

Sauce

  • 3 tablespoons oyster sauce

  • 2 tablespoons Shaoxing wine (or dry sherry)

  • 1/2 tablespoon dark soy sauce (or soy sauce)

  • 1/4 cup chicken stock

  • 1 tablespoon sugar

  • 1 tablespoon cornstarch

  • 1/4 teaspoon salt

Stir-fry

  • 1 head broccoli , chopped into bite-sized florets

  • 2 tablespoons peanut oil (or vegetable oil)

  • 4 cloves garlic , minced

  • 1 teaspoon ginger , minced

Slow Cooker Cashew Chicken

six sisters

  • 2 pounds boneless, skinless chicken breasts (or chicken thighs) cut into large pieces

  • ¼ cup all-purpose flour

  • ½ teaspoon black pepper

  • 1 Tablespoon canola oil

  • ¼ cup soy sauce

  • 2 Tablespoons rice wine vinegar

  • 2 Tablespoons ketchup

  • 1 Tablespoon brown sugar

  • 1 garlic clove minced

  • ½ teaspoon ground ginger

  • ¼ teaspoon red pepper flakes

  • ½ cup cashews

Cashew Chicken:

  • 1 1/4 pounds boneless skinless chicken breasts (about 2 large), cut into bite-sized pieces

  • 2 tablespoons cornstarch or substitute arrowroot powder

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 1 1/2 tablespoons canola oil

  • 3 medium red bell peppers seeded and cut into bite-sized pieces

  • 1 large head of broccoli cut into florets (about 4 cups)

  • 1 bunch green onions about 6 medium, thinly sliced

  • 2/3 cup dry roasted unsalted cashews

  • Cooked brown rice or quinoa for serving

For the Sauce:

  • 1/4 cup reduced-sodium soy sauce

  • 3 tablespoons seasoned rice vinegar

  • 2 tablespoons honey plus additional to taste

  • 1 tablespoon freshly grated ginger

  • 2 cloves garlic minced (about 2 teaspoons)

  • 1/4-1/2 teaspoon red pepper flakes plus additional to taste

THAI CASHEW CHICKEN

  •  Chicken Breasts (about 400 grams / 14 ounces), boneless, skinless – cleaned and pat-dried with paper towels, then thinly sliced

  • 2 TSP Sweet Dark Soy Sauce

  • 2 TBLS All-Purpose Flour

  • 1.5 TBLS Canola Oil (or vegetable oil, or any other neutral flavored cooking oil with a high smoke point)

For the Sauce:

  • 2 TBLS Light Soy Sauce

  • 3 TBLS Oyster Sauce

  • 1 TBLS Fish Sauce

  • 2 TSP Tamarind Paste

  • 4 TSP Light Brown Sugar

  • 1 TSP Corn Starch

  • ¼ cup Water

  • For the Thai Cashew Chicken:

  • 2 TBLS Canola Oil

  • 5–10 Thai Dried Red Chilies, to taste – washed, dried, and stems removed

  • ½ Yellow Onion – sliced into ¼-inch thick strips

  • 10 Garlic cloves – minced

  • 4–16 Red Chilies (Bird’s Eye preferred, but Holland or any other hot small red chilies will work too), to taste – chopped

  • ½ Red Bell Pepper – deseeded and diced

  • ½ Yellow Bell Pepper – deseeded and diced

  • 3 Spring Onions (Scallions) – chopped into 1-inch pieces

  • ½ cup Unsalted Roasted Cashews

  • Honey Garlic Chicken Stir Fry

  • 1/2 cup Bell pepper

  • 3 cloves Garlic

  • 1/2 tsp Garlic powder

  • 1 tsp Ginger

  • 1/2 White onion

  • 1 Zucchini, medium

  • 1 tsp Chili garlic sauce

  • 1/4 cup Honey

  • 2 tbsp Soy sauce

  • Honey Garlic Sauce

  • 2 cups Broccoli

  • 2 tbsp Garlic

  • 1 tsp Ginger, fresh

  • 1/2 cup Honey

  • 1/4 cup Soy sauce

  • 1/2 tsp Cornstarch

  • 1/4 tsp Red pepper flakes

  • 1 Salt pepper

CHICKEN WONTON TACOS

  • 2 skinless boneless chicken breasts, thinly sliced

  • 2 Tablespoons teriyaki sauce

  • 1 Tablespoon sesame oil

  • 1 Tablespoon low sodium soy sauce

  • 2 teaspoons fresh garlic, minced

  • 1 teaspoon fresh ginger, minced

ASIAN SLAW

  • a bag coleslaw

  • 1/4 cup green onions, diced

  • 1 Tablespoon sesame oil

  • 1 Tablespoon rice vinegar

  • 1 Tablespoon low sodium soy sauce

  • 1 Tablespoon honey

SHELL & TOPPINGS

  • 16 wonton wrappers

  • sweet chili sauce

  • sesame seeds

  • chopped cilantro

Crispy Rice Paper Dumplings

Honey Soy Dipping Sauce

(Nuoc Cham)

1/4 cup water
1/4 cup rice vinegar
1/4 cup tamari or soy sauce
1/4 cup honey
1 Tbsp sesame oil
toasted sesame seed

Asian Dipping Sauce

  • 3 tbsp soya sauce

  • 3 tbsp rice vinegar

  • 1 1/2 tbsp sesame oil

  • 1 1/2 tbsp sriracha sauce

  • 3 tbsp sugar

  • 1 green onion 

Vietnamese dipping sauce

(Nuoc Cham)

  • ▢2 tablespoon fish sauce

  • ▢2 teaspoon rice wine vinegar

  • ▢Juice of ½ lime

  • ▢1 teaspoon sugar

  • ▢1 garlic clove finely chopped

  • ▢Optional: chilli flakes or a finely chopped chilli

Sweet chilli dipping sauce

  • ▢2 tablespoon fish sauce

  • ▢2 tablespoon rice wine vinegar

  • ▢2 tablespoon sweet chilli sauce

Hoisin Dipping Sauce

  • ▢½ cup hoisin sauce

  • ▢4 teaspoons sugar

  • ▢4 teaspoons water

  • ▢4 teaspoons lime juice 

Restaurant-style dipping sauce
1/3 cup soy sauce
1/3 cup rice wine vinegar
1 teaspoon hot chili sauce (such as sriracha)
1 teaspoon sesame oil
1/2 teaspoon fresh minced ginger
2-3 cloves minced garlic
2-3 chopped scallions

Whisk first six ingredients together and garnish with scallions just before serving.

Thai crystal/Nahm Jeem Gratiem
1 cup water
2 cups sugar
1/2 cup rice wine vinegar
1/4 cup minced garlic
2+ tablespoons crushed red pepper

Combine sugar, water, vinegar and garlic in a saucepan and bring to a boil.  Allow to simmer about 20 minutes, until syrupy.  Stir in crushed red pepper (I found the 2 tablespoons to be only slightly spicy).  Keeps indefinitely in a jar in the refrigerator.

  • Spring Roll Dipping Sauce

  • 1/2 cup water

  • 1/4 cup rice vinegar

  • 1/4 cup regular vinegar

  • 1/4 cup sugar

  • 1 1/2 teaspoon chili garlic sauce

  • 1/4 teaspoon fish sauce

  • 1–4 garlic cloves, smashed

Instructions

  1. Combine Ingredients in saucepan. Bring to simmer and reduce for approx. 15 min or until you have consistency you desire.

Vietnamese Spring Roll Dipping Sauce

  • 1/3 cup water

  • 1/4 cup fish sauce

  • 1/4 cup sugar, or to taste

  • 2 Tbsp lime juice

  • 2 tsp rice wine vinegar

  • 1-2 tsp chili garlic sauce (adding more will make it spicier)

  • 1 garlic clove, grated or minced

  • 2 tsp sesame oil

MEALS

Best Gyros

(with Chicken, oven baked)

Meat

  • 1 1/3 lbs Chicken thighs, Boneless

Produce

  • 1/2 Onion, large

  • 2 1/2 tbsp Red chili flakes

  • 2 1/2 tbsp Rosemary, dried

Condiments

  • 2 tbsp Lemon juice

Baking & Spices

  • 2 1/2 tbsp Coriander seeds, whole

  • 2 tbsp Paprika

  • 1 tsp Peppercorns, Black black

  • 1 Sea salt, Coarse

Oils & Vinegars

  • 3/4 cup Olive oil, Extra Virgin

Chicken Gyro Bowls

  • 1 1/4 lbs Chicken breasts, boneless skinless

  • 1 cup Cherry tomatoes

  • 1/2 tsp Coriander, ground

  • 2 cup Cucumber

  • 1 tbsp Dill, fresh

  • 2 tbsp Flat leaf parsley

  • 2 cloves Garlic

  • 1/2 tsp Garlic

  • 1 1/2 tsp Oregano, dried

  • 1/4 cup Red onion

  • 1/3 cup Kalamata olives

  • 4 tbsp Lemon juice, fresh

  • 2 cups Brown rice, cooked

  • 1/2 tsp Paprika, smoked

  • 2 Salt and freshly ground black pepper

  • 1 tbsp Olive oil

  • 1/2 tsp Cumin, ground

  • 1/2 cup Feta cheese

  • 1/4 cup Greek yogurt, plain

  • 1 1/2 cups Greek yogurt, plain non-fat

★★★★★5 from 25 reviews

Italian Beef and Sausage Pie

Vegetable shortening or butter to grease a 9-10 inch spring form pan (pan should be at least 2 ½ inches deep)

3 tablespoons extra virgin olive oil, divided

1 pound ground beef

½ pound Italian sweet sausage removed from casing

1 large sweet onion, diced into large half inch pieces, about 2 ½ cups

1 large green Bell pepper, diced into large half inch pieces, about 2 cups

1 teaspoon dry basil

1 teaspoon dry oregano

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

Pinch red pepper flakes

2 tablespoons fresh garlic, minced

2 tablespoons tomato paste

Batter

3 large eggs

1 cup Greek full fat yogurt

½ teaspoon kosher salt

1 ½ teaspoons baking powder

½ cup all-purpose flour

Other

1/2 cup grated Parmesan cheese

¼ pound provolone cheese sliced

1 large bunch scallions diced, about one cup

1 ½ cups mozzarella cheese, shredded

INSTRUCTIONS

Preheat the oven to 350 degrees F. with rack in center of oven.

Open a 9-10 inch springform pan and lay a piece of parchment over then snap the ring over so that the parchment covers the bottom and gets held in place by the ring. Use scissors to cut the outside parchment overhang. You should now have a round piece of parchment tightly held in place at the bottom of the springform pan.

Use vegetable shortening or butter and grease the bottom parchment and inside ring sides. Set the pan aside for now.

In a large saute pan, place two tablespoons of olive oil and over medium high heat and brown the beef and sausage meat. Pour into a strainer but save the liquid. Pour the liquid into a glass and remove and discard the fat that floats to the top with a spoon but save the liquid for later in the recipe.

In the same pan over medium heat, add the last tablespoon of olive oil and add the onions, peppers, basil, oregano, salt, pepper and pepper flakes and cook for about four minutes or until the vegetables are no longer crunchy but are still firm.

Add the garlic and cook one minute.

Make a space in the center and add the tomato paste and cook one minute.

Stir in two tablespoons of the reserved meat liquid and add all of the cooked meat and stir to combine. Set aside for now.

In a medium bowl with a whisk, beat the eggs then add the yogurt, salt, baking powder and flour and whisk to combine. The batter should resemble pancake batter.

Pour half of this batter into the bottom of the prepared springform pan and spread to the edges.

Add in half of the cooked beef mixture, again, spreading to the edges.

Sprinkle on all of the Parmesan then layer on all of the provolone cheese, overlapping the slices.

Add the remaining meat on top of the provolone and spread to the edges.

Add the scallions and mozzarella to the remaining batter and spread this mixture all over the top, spreading to the edges.

Cover a medium sheet tray with foil and place the pie in the center and bake 45 minutes. Spring form pans are notorious for leaking so the foil lined pan will save your oven from drips.

After 45 minutes, brown under broiler if the top needs it. I broiled ours for two minutes to brown the top further than it was.

Let sit 10 minutes in the pan.  If you press lightly on the center, it should feel firm like a quiche would feel when baked. If not, let sit five more minutes.

Run a small sharp knife around the inside edges to loosen.

Release the spring form outer ring then cut into eight pieces using a sharp serrated knife to cut through the top layer then down through the pie.

Serve hot.

Homemade Chicken and Dumplings

  • 6 tablespoons butter

  • 1 cup chopped yellow onion

  • 1 cup matchstick carrots

  • 1 cup diced celery

  • 4 cloves garlic, minced

  • 3 tablespoons all purpose flour

  • 12 oz (1 can) evaporated milk

  • 32 oz (1 quart) chicken stock

  • 4 cups shredded cooked chicken

  • 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)

  • 2 teaspoons freshly cracked black pepper (or to taste)

  • salt, to taste

HOMEMADE DUMPLINGS:

  • 2 cups all purpose flour

  • 1 tablespoon plus 1 teaspoon, baking powder

  • 1 teaspoon freshly cracked black pepper

  • 1 teaspoon salt

  • 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)

  • 3/4 cup (6 oz) whole milk

  • 4 tablespoons butter, melted

INSTRUCTIONS

  1. In a large heavy bottomed pot (like a dutch oven), melt butter over medium-high heat. 

  2. Add onion, carrots and celery. Cook for 5 minutes, until vegetables being to wilt. Add garlic and cook for 1 minute more.

  3. Add flour and stir to combine. Cook for 1 minute.

  4. Add evaporated milk and chicken stock and quickly stir to combine. 

  5. Bring to a boil and add chicken, thyme, black pepper and salt. Let soup simmer, uncovered, while you make dumplings. 

  6. In a large bowl, whisk together flour, baking powder, pepper, salt and thyme. Make a well in the center of the flour mixture and pour the milk and butter into the center of it. 

  7. Using a wooden spoon (or rubber spatula), stir together until dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk. 

  8. Using a large** sized cookie scoop, scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place. 

  9. Once all dumplings have been added, gently press them down so the soup runs over just the tops of them. 

  10. Place the lid on your pot and lower the heat a little to a low simmer (you don’t want the bottom of the soup to burn but also want the soup to still be simmering to cook the dumplings). 

  11. Cook for 15 minutes, gently stir the soup/dumplings and then cut one dumpling in half to make sure they are cooked through.

  12. If the dumplings are cooked through, serve hot! If not, cook an additional 2-3 minutes and check again. 

One Pot Gnocchi Chicken Pot Pie

  • 1 1/2 cups Chicken breast

  • 1 tsp Poultry seasoning

  • 1 cup Carrots

  • 2 cloves Garlic

  • 4 oz Mushrooms

  • 1/2 cup Peas, frozen

  • 1 Shallot or small onion, large

  • 1 pinch Thyme, dried

  • 2 cups Chicken stock or broth

  • 4 tbsp Butter or vegan butter

  • 1 12oz package Gnocchi, gluten free

  • 3 tbsp Gluten free flour

  • 1 Seasoned salt and pepper, homemade

  • 1 cup Milk

  • 1 Large or 2 small stalks celery, thinly sliced

  •  

  • CHICKEN WITH GARLIC MUSHROOM SAUCE

  • 1 tbsp olive oil

  • 4 skinless, boneless chicken breasts

  • salt and pepper

  • 250g/80z button mushrooms, halved or sliced

  • 2 shallots, chopped

  • 3 cloves garlic, minced

  • 2 sprigs rosemary or 1 tsp dried rosemary

  • 1 tbsp flour

  • 80ml ¼cup dry white wine

  • 80ml¼cup chicken stock

  • 375ml/1.5 cups double/heavy cream

  • 1 tsbp wholegrain mustard or dijon mustard

  •  

  • Creamy Herb Chicken

  • 2 large boneless skinless chicken breasts, about 1.5 lbs.

  • Salt/Pepper

  • 2 teaspoons Italian seasoning

  • ½ cup all-purpose flour

  • 3-4 Tablespoons olive oil

Sauce

  • 1 cup chicken broth

  • 10.5 oz. cream of chicken soup

  • ¾ cup sour cream

  • ¼ cup milk

  • 2 teaspoons lemon juice

Seasonings

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • ½ teaspoon mustard powder

  • 1 teaspoon dried basil

  • 1 teaspoon dried oregano

  • Fresh Parsley, to garnish, optional

Creamy Steak Fettuccine

  • 1 lb Sirloin steak

  • 4 cup Baby spinach

  • 1 1/2 cup Cherry tomatoes

  • 2 cloves Garlic

  • 1 tbsp Parsley

  • 12 oz Fettuccine

  • 2 tbsp All-purpose flour

  • 2 tbsp Balsamic glaze

  • 1 Black pepper, Freshly ground

  • 1 Kosher salt

  • 2 tbsp Vegetable oil

  • 2 tbsp Butter

  • 2 cup Milk

  • 1/2 cup Parmesan

  • 2 cloves Garlic, Whole

  • 2 tsp Thyme, Fresh

Canned Goods

  • 1/4 cup Beef broth

Condiments

  • 1 tbsp Dijon mustard

Pasta & Grains

  • 1 1/2 lb Bavette, Steak

Baking & Spices

  • 1 tsp Black pepper, Ground

  • 1 Black pepper, Ground

  • 1/2 tsp Garlic herb blend seasoning

  • 1 tsp Kosher salt

Oils & Vinegars

  • 1 tbsp Olive or vegetable oil

Dairy

  • 2 tbsp Butter

  • 1/2 cup Heavy whipping cream

Beer, Wine & Liquor

  • 1/4 cup Whiskey

Creamy Butternut Squash Pasta with Bacon

  • 3 strips Applewood bacon

  • 3 cups Butternut squash cubes

  • 1 Garlic clove

  • 1 cup Red onion

  • 1 1/2 tbsp Sage, fresh

  • 1 1/2 tbsp Thyme, fresh

  • 1 cup Chicken stock, low sodium

  • 1 12 oz. box Spaghetti pasta, gluten free thin

  • 1 Salt

  • 1 cup 2% milk

  • 2 tbsp Butter

Savory Hand Pies

Meat
1 lb Ground beef
Produce
1 Carrot
1 Celery, rib
4 cloves Garlic
1/4 cup Green peas
1 Onion
1 tbsp Parsley
1 Russet potato, medium
2 tsp Thyme, fresh leaves
Refrigerated
1 Egg
Canned Goods
1 1/4 cups Beef stock or broth
1 tbsp Tomato paste
Condiments
2 tbsp Worcestershire sauce
Baking & Spices
3 level tbsp All-purpose flour
1 Black pepper
1 1/2 tsp Italian seasoning
1 Salt
1 Salt, Flaky
1/2 tsp White pepper
Oils & Vinegars
1 tbsp Olive oil
Bread & Baked Goods
2 (17.3 ounce) packages Puff pastry sheets, frozen
Dairy
1 tbsp Butter

Beef Stroganoff

  • 2 1/2 lbs Beef stew meat

  • 8 oz Mushrooms, fresh

  • 1 Parsley or thyme

  • 1 (10.5 oz) can Cream of mushroom soup

  • 1 packet Onion soup mix, dried

  • 1 Salt and pepper

  • 8 oz Cream cheese

  • 1 cup Sour cream

Garlic Shrimp w WorcestshireWine 

  • 1 lb shrimp peeled, deveined, tails on

  • 5 Tbsp butter

  • 5 cloves garlic pressed

  • 2 Tbsp minced shallots

  • 1 cup white wine

  • 1 cup chicken broth

  • 2 tsp minced red chili pepper

  • 1 cup light cream

  • 8 oz pasta uncooked; fettuccini recommended

  • ¼ tsp black pepper freshly ground

  • ½ tsp kosher salt

  • 1 ½ Tbsp Worcestershire sauce

  • 1 Tbsp parsley chopped

Instructions

  • In a large skillet, melt 3 Tbsp of butter over medium heat. Add 1 pressed garlic clove and stir. Add the shrimp and sear for 1-2 minutes on each side or until it turns pink. Transfer the shrimp to a clean bowl or a platter and set aside.

  • In the same skillet, over medium heat, melt 2 Tbsp of butter and sauté 4 garlic cloves, shallots, and red chili pepper until soft, for about 2-3 minutes.

  • Add the wine, chicken broth and the Worcestershire sauce. Bring to a boil and let simmer until the liquid has reduced a little, about 6-7 minutes.

  • Add the light cream, bring back to a gentle simmer and cook until the sauce thickens a little, approximately 5-7 minutes. Add the cooked pasta and toss well with the sauce.

Diane Sauce - Steak Diane

  • 1 small onion sliced

  • 4-5 small mushrooms sliced

  • 1 tablespoon butter

  • 1 garlic clove minced

  • 2 tablespoons Worcestershire sauce

  • 2 tablespoons Dijon mustard

  • ⅓ cup brandy

  • 1 cup thick whipping cream

  • handful of chopped parsley

  • Gorgonzola Sauce

  • 1 tbsp Chives

  • 1 Shallot

Baking & Spices

  • 1/2 tsp Black pepper

  • 1/2 tsp Kosher salt

Oils & Vinegars

  • 1 tbsp Butter or olive oil, unsalted

  • 1/2 tsp White wine vinegar

Dairy

  • 4 oz Gorgonzola cheese

  • 2 cups Heavy cream

  • 2 tbsp Parmesan cheese, grated

White Wine Pasta with Roasted Mushrooms

  • 1 1/2 lb mushrooms, I used Crimini

  • 1 package of linguine pasta

  • S&P

  • 1 tbsp (or more) Red pepper flakes

  • cloves of garlic, chopped finely, about 6 or 7 (use less or more depending on taste)

  • Olive oil

  • 1/2 cup butter

  • fresh thyme leaves, about 3 tbsp and 2 sprigs of thyme

  • 1 cup cheap white wine

  • 2 tbsp lemon juice

  • zest from one lemon

  • burrata cheese

  • 8 oz mascarpone

  • 1/4 cup pecorino romano

  • 1/2 cup parmigiano reggiano

  • CREAMY TUSCAN SHRIMP LINGUINE

  • 450 g (1 lb) deveined raw shrimp

  • ▢1 tsp salt

  • ▢1 tsp garlic granules

  • ▢1/4 tsp ground black pepper

  • ▢2 tbsp olive oil

  • ▢4 large garlic cloves minced

  • ▢Splash cider or stock

  • ▢1 tbsp butter

  • ▢1 shallot finely diced

  • ▢100 g (3 ½ oz) sun-dried tomatoes chopped

  • ▢300 ml (1 ½ cups) single cream

  • ▢2-3 large handfuls baby spinach

  • ▢Zest of 1 lemon

  • ▢2 tbsp chopped fresh parsley

  • ▢300 g (10 ½ oz) dried linguine cooked till al dente

Shrimp Fra Diavolo

Seafood

  • 2 Anchovy, fillets

  • 1 1/2 lbs Shrimp, large

Produce

  • 1/4 cup Basil, fresh

  • 6 cloves Garlic

  • 1 tsp Oregano, dried

  • 1/4 cup Parsley, fresh

  • 1 28 oz. can Tomatoes, whole

Canned Goods

  • 2 tsp Pepperoncini peppers brine

Pasta & Grains

  • 1 lb Pasta

Baking & Spices

  • 1/2 tsp Black pepper, freshly ground

  • 2 tsp Kosher salt

  • 4 Pepperoncini peppers

  • 2 tsp Red pepper flakes

Oils & Vinegars

  • 3 tbsp Olive oil

  • 2 tbsp Olive oil, extra-virgin

Beer, Wine & Liquor

  • 1 cup White wine, dry

Chicken Spaghetti with Burrata and Lemon Butter Garlic Sauce

  • 10 oz cherry tomatoes or grape tomatoes (sliced in half)

  • 2 tablespoons olive oil

  • 3 cloves garlic minced

  • salt and pepper

  • Chicken Pasta

  • 1.5 lb chicken breast (2 skinless, boneless chicken breasts)

  • ¼ teaspoon salt

  • 2 teaspoons smoked paprika

  • 1 teaspoon Italian seasoning

  • 2 tablespoons olive oil

  • ½ lemon (preferably, Meyer lemon) thinly sliced

  • 4 cloves garlic

  • 4 tablespoons butter

  • 8 oz spaghetti

  • 8 oz Burrata cheese

  • Garnish

  • ½ cup fresh basil chopped

  • ⅓ cup pine nuts lightly toasted

One Pot Chicken Margherita Pasta with Ricotta

  • 1 Pound Boneless Skinless Chicken Breasts - sliced into ¾’’ pieces (SEE NOTES)

  • 2 TBS Unsalted Butter DIVIDED

  • 1 TBS Olive Oil

  • 1 small Yellow Onion - chopped

  • 8 Roma Tomatoes - seeded, small dice & divided in ½

  • 4-6 cloves Garlic - minced (SEE NOTES)

  • 2 tsp Dried Italian Seasoning

  • 1 TBS Dried Basil

  • 1 TBS Dried Oregano

  • 1 TBS Dried Thyme

  • 1 TBS Dried Rosemary

  • 1 TBS Dried Sage

  • 1 TBS Dried Marjoram

  • Optional

  • 2 tsp Dried Italian Parsley

  • ½ - 1 tsp Red Pepper Flakes

  • 1 tsp Garlic Powder

  • 1 tsp Onion Powder

  • 1 tsp Kosher Salt

  • ¼ tsp Crushed Red Pepper Flakes - plus more for garnishing

  • 2 TBS All Purpose Flour

  • 2 Cups Chicken Broth

  • 1 ½ Cups Half-and-Half

  • 8 ounces Linguine - broken in half

  • ¾ Cup Parmesan Cheese - freshly grated

  • Kosher Salt & Black Pepper - to taste

  • ¼ Cup Fresh Basil - thinly sliced

  • 1 Cup Ricotta Cheese

Mushroom Spaghetti Aglio Olio

  • 250 grams Spaghetti

  • ▢⅓ cup Olive oil divided

  • ▢200 grams Button Mushrooms cleaned and cut in half

  • ▢100 grams Oyster Mushrooms

  • ▢7-8 cloves Garlic finely chopped

  • ▢1 teaspoon Chilli Flakes

  • ▢1 ½ teaspoons chopped Parsley

  • ▢2 - 3 tablespoons Parmesan grated

  • ▢Salt to taste

Mexican Chicken with Cheese Sauce

CHICKEN

  • 4 boneless skinless chicken breasts

  • 1 teaspoon chili powder

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 ⁄2 teaspoon crushed red pepper flakes

  • 1 ⁄2 teaspoon dried oregano

  • 2 teaspoons paprika

  • 1 1 ⁄2 teaspoons ground cumin

  • 1 ⁄2 teaspoon salt

  • ¼ teaspoon pepper

CHEESE SAUCE

  • 2 tablespoons flour

  • 2 tablespoons butter

  • 1 cup milk

  • ¼ teaspoon salt

  • ⅛ teaspoon cayenne pepper

  • ¼ teaspoon paprika

  • 1 cup extra sharp cheddar cheese shredded, do not use the bags!

Grilled Chicken Burrito Bowl

  • ▢2 Boneless, Skinless Chicken Breasts

  • ▢1 Cup Cooked Brown Rice

  • ▢1 Tbsp Lime Juice

  • ▢1 Small Avocado sliced

  • ▢2 Cups Mixed Greens

  • ▢½ Cup Black Beans

  • ▢½ Cup Canned corn, drained or grilled

  • ▢⅓ Cup Cherry Tomatoes cut into quarters

  • ▢2 Tbsp Greek yogurt

  • ▢½ Red onion diced

  • ▢1 Jalapeno Pepper sliced

  • ▢Sea salt and freshly ground black pepper, to taste

  • ▢A small handful of chopped cilantro, plus more to garnish

For the Chicken Marinade

  • ▢2 Tbsp Olive oil

  • ▢1 Tbsp Fresh lime juice

  • ▢½ tsp Paprika

  • ▢½ tsp Ground Cumin

  • ▢¼ tsp Chili Powder

  • ▢¼ tsp Garlic Powder

  • ▢¼ tsp Onion Powder

  • ▢¼ tsp Dried Oregano

  • ▢A pinch of salt and pepper, or to taste

Chicken guacamole and bean tostadas

  • 2 small avocados peeled and pitted

  • 1 tablespoon fresh lime juice

  • ¼ teaspoon garlic powder, divided

  • salt and freshly ground black pepper

  • 1 can (16 ounces) refried beans

  • 1 can (10 ounces) diced tomatoes with green chiles, drained

  • ¾ teaspoon ancho chili powder

  • ½ teaspoon ground cumin

  • 4 tostada shells

  • 2 cups iceberg lettuce, shredded

  • 2 cups rotisserie chicken, shredded

  • 1 cup Mexican blend cheese, shredded

  • 1 cup pico de gallo

Chicken Avocado Salad Roll Ups

  • 2 cups shredded chicken

  • 1 ripe avocado- mashed

  • 2–4 tablespoons plain Greek yogurt (start with 2 and add more if the salad seems to dry)

  • 1 ½–2 tablespoons lime juice

  • 2 tablespoons finely diced red onion

  • 2 green onion-sliced

  • Freshly ground black pepper- to taste

  • ¼ teaspoon salt (or more to taste)

  • ½ teaspoon garlic powder

  • 1 ½ tablespoon fresh cilantro or parsley- chopped

  • ½ cup shredded Cheddar cheese

  • 5–6 Tortillas (8 or 10 inch diameter)

Gnocchi with Pomodoro Sauce

  • 1/4 cup DeLallo extra virgin olive oil , plus 1 tablespoon

  • 4 stems fresh Italian flat leaf parsley

  • 4 stems fresh oregano

  • 2 stems fresh rosemary

  • 2 stems fresh basil ,plus 2 more stems for serving

  • 1/2 yellow onion , diced

  • 3 cloves garlic , pressed or minced

  • 1 28 ounce can DeLallo San Marzano tomatoes

  • Kosher salt and freshly ground black pepper

  • Pinch of red pepper flakes

  • 1/4 cup heavy cream , optional

  • 1 16- ounce package DeLallo potato gnocchi

  • 8 ounces cherry size mozzarella balls , cut in half

  • 1/2 cup freshly grated Parmesan cheese

Chicken Cordon Bleu Casserole

2 cups cooked rice
3 cups cooked chicken
6 slices of swiss cheese
10 slices of cut up deli ham
2 cans of cream of chicken soup (gluten free or homemade)
1/2 cup milk
1/2 cup sour cream
1/2 cup crushed saltine crackers or gluten free panko
1/2 teaspoon paprika
1/2 teaspoon parsley
1/4 teaspoon garlic salt

Spread 2 cups cooked rice in the bottom of the baking dish.

Crush 10 saltine crackers (about 1/2 cup) or use gluten free panko, then add 1/2 teaspoon paprika, 1/4 teaspoon garlic salt, and 1/2 teaspoon parsley and mix together.

Sprinkle on top of soup mixture.

French Dip Squares

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