creamy tuscan GARLIC CHICKEN INGREDIENTS INSTRUCTIONS 1½ pounds boneless skinless chicken breasts, thinly sliced 2 Tablespoons olive oil

Transcription

1 creamy tuscan GARLIC CHICKEN PREP TIME 10 MIN COOK TIME 15 MIN TOTAL TIME 15 MIN SERVES 4-6 1½ pounds boneless skinless chicken breasts, thinly sliced 2 Tablespoons olive oil 1 cup heavy cream ½ cup chicken broth 1 teaspoon garlic powder 1 teaspoon italian seasoning ½ cup parmesan cheese 1 cup spinach, chopped ½ cup sun dried tomatoes In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.

2 crispy parmesan garlic CHICKEN WITH ZUCCHINI PREP TIME 5 MIN COOK TIME 20 MIN TOTAL TIME 25 MIN SERVES 4 2 Chicken Breasts, sliced in half, or 4 thin chicken breasts 8 Tablespoons butter, divided ½ cup Italian Bread Crumbs ½ cup plus 1 Tablespoon grated parmesan, divided ¼ cup flour 2 medium zucchini, sliced 2 garlic cloves, minced In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet. Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on plate. Add 2 Tablespoons of butter back to the skillet and saute the minced garlic for a minute. Add the zucchini to the skillet and saute until tender. Salt and pepper to taste and add some 1 Tablespoon parmesan. Add the chicken back to the skillet and heat for a minute or so. Serve immediately.

3 PAN SEARED SALMON with a creamy lemon dill sauce PREP TIME 5 MIN COOK TIME 20 MIN TOTAL TIME 25 MIN SERVES 4 1 Tablespoon Olive Oil salt and pepper 4 (6 oz) salmon fillets 3 cloves garlic 1 cup heavy cream ½ cup chicken broth Juice of one lemon 1 teaspoon cornstarch 1 Tablespoon water 1 Tablespoon fresh dill, chopped In a medium sized skillet heat the olive oil over medium low heat. Salt and pepper the salmon and add to the skillet skin sized down. Heat for about 5 minutes and flip the salmon to the other side and cook for another 5 minutes until the salmon is brown and center is slightly pink. Remove salmon and set aside on a plate. Add the garlic to the pan and cook until tender. Add the heavy cream, chicken broth, and lemon juice. In a small bowl whisk together cornstarch and water. Add to the sauce. Let simmer for 3-4 minutes or until sauce has thickened. Add the salmon back to the skillet and heat through. Add fresh dill to the sauce and serve.

4 creamy parmesan garlic MUSHROOM CHICKEN PREP TIME 5 MIN COOK TIME 20 MIN TOTAL TIME 25 MIN SERVES 4 4 boneless, skinless chicken breasts, thinly sliced 2 Tablespoons Olive oil Salt Pepper 8 ounces sliced mushrooms CREAMY PARMESAN GARLIC SAUCE ¼ cup butter 2 garlic cloves, minced 1 tablespoon flour ½ cup chicken broth 1 cup heavy cream or half and half ½ cup grated parmesan cheese ½ teaspoon garlic powder ¼ teaspoon pepper ½ teaspoon salt 1 cup spinach, chopped In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside. To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and,mushrooms back to the sauce and serve over pasta is desired.

5 cajun shrimp and sausage VEGETABLE SKILLET PREP TIME 5 MIN COOK TIME 10 MIN TOTAL TIME 15 MIN SERVES 4 1 pound large shrimp, peeled and deveined 14 ounce pork or chicken sausage, sliced 2 medium sized zucchini, sliced 2 medium sized yellow squash, sliced ½ bunch asparagus, sliced into thirds 2 red bell pepper, chopped into chunks Salt and Pepper 2 Tablespoons olive oil 2 Tablespoons Cajun Seasoning In a large bowl add the shrimp, sausage, zucchini, yellow squash, asparagus, bell pepper and salt and pepper. Add olive oil and cajun seasoning and toss until coated. Add to a large skillet and turn to medium high. Cook for about 5-7 minutes until the shrimp is pink and the vegetables are tender. Garnish with fresh parsley if desired and serve immediately.

6 20 minute skillet blackened SHRIMP FAJITAS PREP TIME 5 MIN COOK TIME 15 MIN TOTAL TIME 20 MIN SERVES 4 1 pound large shrimp, peeled and deveined 1 Tablespoon Chili Powder 2 teaspoons paprika 1 teaspoon onion powder 1 teaspoon cumin ½ teaspoon garlic powder 1 teaspoon salt ¼ teaspoon pepper 2 Tablespoons olive oil, divided 1 red bell pepper, sliced 1 green bell pepper, sliced 1 yellow bell pepper, sliced 1 medium sized onion, sliced optional toppings: avocado, chopped cilantro, sour cream In a large bowl add the shrimp, chili powder, paprika, onion powder, cumin, garlic powder, and salt and pepper. Set aside. In a medium sized skillet over medium high heat, add 1 Tablespoon olive oil, bell peppers, and onion. Saute until tender about 5-7 minutes. Slide to the side of the skillet Add 1 Tablespoon olive oil and shrimp and cook for 2-3 minutes or until no longer pink. Serve in tortillas with optional toppings.

7 skillet SALISBURY STEAK PREP TIME 10 MIN COOK TIME 20 MIN TOTAL TIME 30 MIN SERVES 4 1 pound ground beef ½ cup bread crumbs 2 Tablespoons ketchup 1 Tablespoon Worcestershire sauce 1 teaspoon mustard powder 1 egg salt and pepper 2 Tablespoons butter GRAVY 1 tablespoon olive oil 6 ounce mushrooms ½ large onion sliced 2½ cups beef broth 2 Tablespoons ketchup 2 Tablespoons Worcestershire sauce 1 Tablespoon cornstarch 1 Tablespoon water In a medium sized mixing bowl add the ground beef, bread crumbs, ketchup, Worcestershire sauce, mustard powder, egg, and salt and pepper. Mix with your hands until just combined and shape into 4 oval patties. Heat the butter in a medium sized skillet over medium high heat. Add the patties and cook until the sides are slightly crisp and cooked throughout. Remove and set aside on a plate. Add the olive oil to the pan with the mushrooms and onion and cook until tender. Set aside on a plate. To make the gravy: Add the beef broth, ketchup, worchestershire sauce to the skillet. In a small bowl add the cornstarch and water creating a slurry. Whisk it into the gravy and bring to a boil. Reduce the heat to medium low and add the mushrooms, onions, and patties back to the skillet. Allow to simmer until the gravy starts to thicken. Salt and pepper to taste. Serve over mashed potatoes and peas and garnish with fresh parsley if desired.

8 skillet garlic butter herb STEAK & POTATOES PREP TIME 5 MIN COOK TIME 30 MIN TOTAL TIME 35 MIN SERVES 4 1 tablespoon olive oil 1 tablespoon butter 1 pound yukon gold potatoes, sliced about ½ inch in thickness 3 garlic cloves, minced 1 teaspoon thyme, chopped GARLIC BUTTER COMPOUND: ¼ cup softened butter 3 garlic cloves, minced 1 teaspoon thyme, chopped 1 teaspoon rosemary, chopped 1 teaspoon oregano, chopped 1 teaspoon rosemary, chopped 1 teaspoon oregano, chopped 2 lean New York Steak strip steaks salt and pepper In a large cast iron skillet over medium high heat, add olive oil and butter, potatoes, garlic, thyme, rosemary and oregano. Cook for about 3 minutes, stir and cook and additional 3 minutes or until fork tender. Remove and set on a plate. Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium high. Cook the steaks to desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well. Right before the steaks are done, make the garlic butter compound. Mix the butter, garlic and fresh chopped herbs. Slather on top of steaks. Add the potatoes back to the pan and heat through and let the butter melt into the steaks.

9 one skillet CHICKEN POT PIE SERVES 6 ½ cup butter 1 cup onion, finely diced 1 stalk celery, finely diced 1½ cups carrots, diced 2 cloves garlic, minced 1 teaspoon salt ½ cup flour ½ teaspoon dried thyme 1¾ cup chicken broth 1 cup milk (2% or whole) 2 cups cooked chicken or turkey, diced or shredded (about 2 chicken breasts) 1 cup frozen peas 1 sheet frozen puff pastry dough, thawed 1 egg + 1 tablespoon water ½ teaspoon poultry seasoning ½ teaspoon black pepper Preheat oven to 350 degrees F. Melt butter in an ovenproof* skillet and add the onions and celery. Cook for 3-5 minutes or until onions are translucent. Add the carrots and garlic and cook for 2-3 minutes or until carrots are fork tender. Stir in the flour and seasonings and cook for 2 minutes while stirring. Add the chicken broth a little at a while whisking until smooth. Whisk in the milk and bring to a boil. Simmer for 2-3 minutes or until thickened. Mix in the chicken (or turkey) and peas and flatten the filling to create and even surface. Slice the puff pastry dough into 12 even strips. Lay strips on top, weaving them together. Whisk egg and water together and brush on top of puff pastry. Bake for 25 minutes or until golden brown. Let sit for 5 minutes before serving. *If you don t have an ovenproof skillet like a cast iron skillet, just cook filling in a normal skillet or pot and transfer to a pie dish before topping with the puff pastry.

10 spinach and sausage GNOCCHI WITH SAGE 1 tablespoon olive oil 1 medium onion chopped 2 cloves garlic minced 1 package (13 ounces) Smoked Sausage ½ cup chicken stock 1 can (14.5 ounces) fire-roasted diced tomatoes 1 teaspoon McCormick Ground Thyme ½ teaspoon McCormick Dried Rosemary ½ teaspoon McCormick Rubbed Sage ½ dried McCormick Parsley Flakes ½ teaspoon McCormick Garlic Powder Seasoned salt and pepper 1 package (16 ounces) gnocchi, uncooked 1 cup fresh spinach ½ cup freshly grated mozzarella cheese ¼ cup freshly grated Parmesan cheese Optional: fresh thyme Move a rack in your oven to the upper third of the oven and then preheat to 425 degrees F. Put a large oven-safe skillet on the stove at medium-high heat. Pour in the olive oil. Add in the chopped onion and stir until the onion is transparent -- about 4 minutes. Add in the garlic and stir for another 30 seconds. Coin the smoked sausage and add to the skillet. Cook over high heat until lightly browned or about 4-6 minutes. Add in the chicken stock, undrained Italian diced tomatoes, thyme, rosemary, sage, parsley flakes, garlic powder, seasoned salt and pepper (to taste), and uncooked gnocchi. Stir until everything is well combined. Gently stir in the spinach and make sure it s covered with liquid. Top with mozzarella and Parmesan cheese and place in the oven. Bake for minutes. If desired, turn on the broiler and then broil for another 2-3 minutes for a delicious crispy top. Remove from the heat, top with additional salt, pepper, and some chopped thyme if desired. Enjoy immediately.