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Asian Chicken Chop Salad

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Asian Chicken Chop Salad

One of my favorite restaurant inspired salads, perfect for a light meal or side dish.
Course: Entrée, Salad
Cuisine: Chinese
Servings: 6

Ingredients

  • 1/2 c. almonds toasted & divided
  • 1 lb. boneless skinless chicken breasts diced into ½-inch pieces
  • Salt and pepper to taste
  • 2 T. canola oil divided
  • 1/4 c. rice wine vinegar
  • 2 T. low sodium soy sauce
  • 1 T. finely grated ginger
  • 1 T. hoisin sauce
  • 1 tsp. toasted sesame oil
  • 1/2 tsp. Sriracha sauce
  • 1/2 tsp. kosher salt
  • 1 lb. Napa cabbage halved lengthwise, thinly sliced
  • 2 carrots julienned
  • 3 scallions (white and green parts) sliced on a diagonal
  • 1/2 c. fresh cilantro leaves
  • 1/2 c. crispy wontons or sesame sticks
  • 1 tsp. white sesame seeds
  • 1 tsp. black sesame seeds

Instructions

  • Toast the almonds in a dry skillet over medium heat for 1-2 minutes, just until fragrant, swirling them in the pan to avoid burning.
  • Season chicken with salt and pepper to taste. In a large skillet, heat 1 tablespoon canola oil over medium-high heat; sauté chicken until cooked through and no longer pink, about 5-7 minutes.
  • In a small bowl, whisk together 1 tablespoon canola oil, vinegar, soy sauce, ginger, , Hoisin sauce, sesame oil, Sriracha sauce, and salt.
  • In a large bowl, toss cooked chicken, cabbage, carrots, scallions, cilantro, and half of the almonds with enough dressing to coat lightly.
  • Add wonton strips and toss lightly again. Mound the salad in the center of 4 bowls or plates.
  • Re-whisk dressing and drizzle a little over and around the salad. Sprinkle with the remaining almonds and sesame seeds.

Spaghetti and Meatball Cupcakes

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Spaghetti and Meatball Cupcakes

Spaghetti and Meatballs, it’s what’s for dinner...or is it? These cute vanilla cupcakes are topped with frosting noodles, hazelnut candy meatballs, and white chocolate parmesan cheese. Enjoy fooling your family and friends!!
Course: Dessert
Cuisine: American
Servings: 24 cupcakes

Ingredients

  • 1 (16.25 oz.) box white cake mix
  • 2 (16 oz.) tubs vanilla frosting (not whipped)
  • 2 tsp. unsweetened cocoa powder
  • 6 drops yellow food coloring
  • 1 1/2 c. strawberry or raspberry preserves
  • 24 Ferrero Rocher hazelnut chocolates
  • 4 T. grated white chocolate

Instructions

  • Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners.
  • Prepare the cake mix according to package directions. Divide the batter evenly between the prepared pans. Bake until cupcakes are lightly golden and a toothpick inserted in center comes out clean, about 15 to 20 minutes. Transfer the cupcakes to a wire rack and cool completely.
  • Scoop the vanilla frosting into a medium bowl; tint the frosting with the cocoa powder and yellow food coloring; using an electric mixer, beat to combine. Spread a thin layer of tinted frosting on top of the cupcakes. Arrange the cupcakes on a serving platter.
  • Spoon the remaining tinted frosting into a piping bag fitted with a small round tip. Pipe (Noodles) frosting all over the cupcakes, piling it high and having some of the (Noodles) frosting hang over the edges of the cupcakes
  • Unwrap the hazelnut chocolates. Pour strawberry preserves into a medium bowl; toss the chocolates with preserves to coat. Place a (Meatball) coated chocolate on top of each cupcake; spoon cupcakes with the remaining (Spaghetti Sauce) strawberry preserves.
  • Sprinkle the cupcakes with (Parmesan Cheese) grated white chocolate and serve.

Oven Roasted Corned Beef and Cabbage

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5 from 9 votes

Oven Roasted Corned Beef and Cabbage

Our tender corned beef brisket with roasted potatoes, carrots, and cabbage is so flavorful, you’ll never boil it again!
Course: Entrée
Cuisine: American, Irish
Servings: 6

Ingredients

  • 4 lbs. corned beef brisket with seasoning packet
  • 2 T. whole grain mustard
  • 6-8 med. red potatoes cut into 1” wedges
  • 4-5 med. carrots peeled, cut into 1" pieces
  • 1 head cabbage cut into 8 wedges
  • 2 T. extra virgin olive oil
  • Kosher salt and black pepper for seasoning
  • 1 c. chicken broth

Instructions

  • Preheat oven to 350 degrees. Rinse corned beef brisket under cold water and pat dry with paper towels.
  • Place corned beef brisket into a large roasting pan, fat side up. Spread mustard evenly over the top of the brisket and sprinkle with the contents of seasoning packet. Tightly cover the roasting pan with aluminum foil and place in oven for 2 1/2 hours.
  • Place potatoes and carrots in a large bowl; drizzle with olive oil and season with salt and pepper, toss to coat. Drizzle olive oil over cabbage wedges; season with salt and pepper.
  • Remove the roasting pan from the oven. Carefully remove the foil and pour the chicken broth around the corned beef. Evenly place seasoned carrots and potatoes around the brisket and top with cabbage wedges. Tightly seal pan with aluminum foil and return to oven for 1½ to 2 hours.
  • Remove brisket from pan and loosely tent with aluminum foil. Let rest 15 minutes. Slice brisket and serve with veggies.

Easy Homemade Samoas Cookies

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Easy Homemade Samoas Cookies

Now you can have your favorite Girl Scout Cookies year-round! Fudge striped cookies topped with coconut, caramel, and chocolate!
Course: Dessert
Cuisine: American
Servings: 24 cookies

Ingredients

  • 1 (11.75 oz.) pkg. fudge-striped shortbread cookies
  • 1 1/2 c. sweetened shredded coconut
  • 1 (11 oz.) bag caramels unwrapped
  • 3 T. heavy cream
  • 1 c. milk chocolate chips

Instructions

  • Place the fudge-striped cookies on a large baking sheet lined with parchment paper.
  • In a large skillet, toast coconut over medium heat, stirring constantly until golden brown, about 3-5 minutes Remove from heat and allow to cool.
  • In a large microwave-safe bowl, add caramels and 3 tablespoons of heavy cream. Microwave for 20 seconds, stir and repeat, until the caramels are melted and smooth, about 1-1/2 to 2 minutes.
  • Stir coconut into the caramel.
  • Working quickly, dollop 1 tablespoon of the coconut-caramel mixture onto each shortbread cookie, gently pressing with your fingers to shape, if it gets too sticky, moisten your fingers with water.
  • Melt chocolate chips in a separate microwave-safe bowl. Microwave for 15 seconds, stir and repeat, until melted and smooth, about 45 to 60 seconds.
  • Using a pastry bag fitted with a small circle tip, drizzle melted chocolate over each cookie. Allow them to set at room temperature. Now watch the cookies disappear!

Cherry Pie Bars

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Cherry Pie Bars

Almond shortbread topped with cherry pie filling, sliced almonds, and almond glaze. These sweet cherry pie bars are simply irresistible!
Course: Dessert
Cuisine: American
Servings: 24

Ingredients

  • BARS:
  • 1 c. butter softened
  • 2 c. granulated sugar
  • 1 tsp. salt
  • 4 lg. eggs
  • 1 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 3 c. all-purpose flour
  • 2 (21 oz.) cans cherry pie filling
  • GLAZE :
  • 1 c. confectioner's sugar
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 2-3 T. milk
  • 1/4 c. sliced almonds for garnish, optional

Instructions

  • Preheat oven to 350 degrees. Grease a 17x12x1-inch baking pan.
  • BARS: In a large bowl, cream together butter, sugar and salt until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and almond extracts. Gradually add flour one cup at a time, until combined.
  • Spread 3 cups of dough onto the prepared baking pan. Spread with pie filling. Drop remaining dough by teaspoonfuls all over filling.
  • Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack.
  • GLAZE: In a small bowl, whisk together confectioners’ sugar, extracts and enough milk to reach desired consistency. Drizzle glaze over the entire pan and top with almonds if desired; using a plastic knife, cut into 24 bars.

Sheet Pan Lemon Pepper Salmon with Parmesan Asparagus

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Sheet Pan Lemon Pepper Salmon with Parmesan Asparagus

Perfectly roasted lemon pepper salmon with fresh asparagus and parmesan cheese.
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 1 1/2 lbs. side salmon fillet deboned, skin on
  • 2 1/2 T. olive oil divided
  • 1 tsp. lemon zest
  • 1 T. fresh lemon juice
  • 4 cloves garlic minced, divided
  • 1 tsp. Dijon mustard
  • 3/4 tsp. onion powder
  • 1/2 tsp. salt plus more for asparagus
  • 1/2 tsp. black pepper
  • 1/2 lemon thinly sliced
  • 1 1/2 - 2 lbs. fresh asparagus thin spears, trimmed
  • 1/2 c. shredded Parmesan cheese

Instructions

  • Preheat oven to 400 degrees.
  • Line a rimmed 17 x 12-inch baking sheet with parchment paper. Place salmon in the center of the pan.
  • In a mixing bowl, whisk together 1 1/2 tablespoons olive oil, lemon zest, lemon juice, 2 cloves minced garlic, Dijon mustard, onion powder, and a 1/2 teaspoon each salt and pepper. Brush mixture evenly over the top of the salmon. Top with lemon slices.
  • In an oblong dish, toss together asparagus with remaining 1 tablespoon olive oil, remaining 2 cloves minced garlic; season with salt to taste then place around the salmon.
  • Bake in preheated oven for 10 minutes. Remove from oven, toss asparagus then sprinkle asparagus with parmesan. Return to the oven and bake until salmon has cooked through, about 5 to 10 minutes longer. Cut salmon into portions. Serve immediately with asparagus.

Mint Brookies

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Mint Brookies

Brownies + Cookies = Brookies! Oreo thin mint cookies and M&M’s candies take these Brookies over the top!
Course: Dessert
Cuisine: American
Servings: 16 bars

Ingredients

  • 1 box fudge brownie mix
  • 1 (17.5 oz.) pouch sugar cookie mix
  • 1 1/4 c. green M&M’s milk chocolate candies divided
  • 12 Oreo Thins mint chocolate sandwich cookies cut into fourths

Instructions

  • Preheat oven to 350 degrees. Line a 9-inch square pan with foil, allowing foil to hang over sides of pan for easy removal after baking. Spray with cooking spray.
  • Make brownie batter as directed on box. Spread in prepared pan. Bake 32 to 35 minutes or until brownies are set around sides and toothpick inserted in center of brownies comes out almost clean. Cool in pan 10 minutes.
  • Meanwhile, in medium bowl, make cookie dough as directed on pouch for drop cookies. Stir in 1 cup of the M&M’s candies. Drop half of the cookie dough mixture in chunks on top of baked brownie layer; add half of the Oreo pieces.
  • Repeat with remaining cookie dough and Oreo pieces. With back of spoon or offset metal spatula, gently press cookie dough together to form even layer. Top with remaining 1/4 cup candies, pressing them gently into the cookie dough.
  • Bake 23 to 28 minutes or until cookie layer is set, covering with foil the last 10 minutes of baking if necessary to prevent overbrowning. Cool at least 2 1/2 hours; remove bars from pan, and cut into 4 rows x 4 rows.

Bananas Foster Pancakes

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Bananas Foster Pancakes

Our famous buttermilk pancakes topped with a heavenly Bananas Foster sauce, chopped pecans and vanilla ice cream!
Course: Breakfast, Dessert
Cuisine: American
Servings: 4

Ingredients

BUTTERMILK PANCAKES:

  • 1 1/2 c. all-purpose flour
  • 3 T. granulated sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/4 c. buttermilk
  • 1/4 c. butter melted
  • 2 lg. eggs
  • 1/2 tsp. almond or vanilla extract

BANANAS FOSTER:

  • 3 1/2 T. dark rum
  • 1 1/2 tsp. vanilla extract
  • 1/2 c. dark brown sugar
  • 1 T. molasses
  • 1/2 tsp. cinnamon
  • 1/4 c. unsalted butter
  • 4 lg. bananas peeled & sliced
  • 1/4 c. chopped pecans optional
  • 1 pint vanilla ice cream

Instructions

  • BUTTERMILK PANCAKES: In a large mixing bowl combine flour, sugar, baking powder, baking soda, and salt.
  • In a separate mixing bowl, whisk together buttermilk, melted butter, eggs, and vanilla. Pour egg mixture into flour mixture, whisk until just combined.
  • Ladle 1/4 cupfuls onto a hot buttered skillet; cook until bubbly. Flip and cook until golden brown on the bottom. Keep pancakes warm.
  • BANANAS FOSTER: In a large skillet, combine the rum, vanilla extract, brown sugar, and cinnamon. Bring to a simmer; stir to dissolve the brown sugar.
  • Add butter stirring until melted. Remove from heat, toss in sliced bananas; stir for about 1 minute, until the caramel is smooth and the bananas are warm.
  • Serve Bananas Foster immediately over pancakes with chopped pecans if using, and a scoop of vanilla ice cream.

Green Eggs and Ham Frittata

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Green Eggs and Ham Frittata

Eggs, ham, spinach, and cheese, I’m sure Dr. Seuss would be most pleased!
Course: Breakfast, Entrée
Cuisine: American, Italian
Servings: 4

Ingredients

  • 2 T. olive oil
  • 6 scallions white and light green parts, chopped
  • 6 oz. cooked ham diced
  • 1 bunch fresh spinach 2 heaping handfuls
  • 8 lg. eggs lightly beaten
  • 1/2 c. shredded Parmesan cheese
  • Salt and pepper to taste

Instructions

  • Set your oven rack about 6-inches from the bottom heat source; turn the oven on broil.
  • Heat olive oil in a large, ovenproof nonstick skillet over medium-high heat. Add scallions; sauté for 1 minute. Stir in ham; sauté 1-2 minute longer. Add spinach, cook, stirring until wilted, about 3 minutes.
  • Whisk eggs and cheese together; season with salt and pepper. Arrange spinach mixture evenly in the bottom of the skillet; pour egg mixture over the top. Reduce heat to medium-low and cook without stirring until frittata is almost set in center, 10 to 12 minutes.
  • Transfer the skillet to the oven, broil, watching carefully to avoid burning, until top is set and golden brown, about 2-3 minutes. Run a spatula around edges of skillet and cut into wedges (to safeguard your pan, you can slide frittata onto serving plate before slicing). Serve warm.

Beignets with Raspberry Dipping Sauce

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Beignets with Raspberry Dipping Sauce

New Orleans is famous for its Beignets (French deep-fried pastries) covered in confectioners’ sugar. They are enjoyed warm for breakfast and dessert with coffee and/or dipping sauces.
Course: Dessert
Cuisine: American, French
Servings: 8 dozen mini doughnuts

Ingredients

BEIGNETS:

  • 1 1/2 c. lukewarm water
  • 1/2 c. granulated sugar
  • 1 envelope active dry yeast
  • 2 lg. eggs lightly beaten
  • 1 c. evaporated milk
  • 7 c. bread flour
  • 1 1/4 tsp. salt
  • 1/4 c. shortening
  • nonstick spray
  • peanut or vegetable oil for deep-frying
  • 3 c. confectioners' sugar

RASPBERRY DIPPING SAUCE:

  • 2 c. raspberries fresh or frozen
  • 1/2 c. granulated sugar
  • 2 tsp. vanilla extract
  • 1/2 c. water

Instructions

  • RASPBERRY DIPPING SAUCE: In a small saucepan simmer raspberries, sugar vanilla extract, and water until sugar is dissolved. Pour raspberry mixture into a blender and puree until smooth. Pour mixture into a fine sieve to remove seeds; allow the mixture to cool.
  • BEIGNETS: In a large bowl, whisk together water, sugar, and yeast; let sit for 10 minutes.
  • In another bowl, whisk eggs and evaporated milk together. Whisk the egg mixture into the yeast mixture.
  • In a separate bowl, measure out the bread flour and salt. Add 3 cups of the flour to the yeast mixture, using a wooden spoon, stir to combine. Add the shortening and continue to stir while adding the remaining flour 1 cup at a time.
  • Remove dough from the bowl, place it onto a lightly floured surface, and knead until smooth. Spray a large bowl with nonstick spray. Put the dough into the bowl and cover it with plastic wrap or a tea towel. Allow it to rise in a warm place for at least 2 hours.
  • Preheat the oil in a deep fryer to 350 degrees.
  • Add the confectioners' sugar to a large paper bag; set aside.
  • Roll the dough out to about 1/4-inch thickness. Using a pizza cutter, cut the dough into 2-inch squares.
  • Deep-fry squares, flipping them constantly until they become a golden color. After the beignets are fried, drain them on paper towels for a few seconds, and then toss them into the bag of confectioners' sugar. Hold the bag closed, gently shaking it to coat the beignets evenly.
  • Serve warm with raspberry dipping sauce.

Notes

This makes quite a few beignets (mini doughnuts). Feel free to 1/2 the recipe OR store 1/2 the dough in the refrigerator (for up to 4 days) OR freeze remaining dough (for up to 6 months) to use at a later date.

Tuscan Chicken Tortellini

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Tuscan Chicken Tortellini

Your family will absolutely love this incredibly easy Italian dish! Tender pieces of chicken, cheese filled tortellini, baby spinach, and sun dried tomatoes in a delicious creamy garlic sauce, Enjoy!
Course: Entrée
Cuisine: Italian
Servings: 6

Ingredients

  • 1 lb. cheese tortellini fresh or frozen
  • 4-6 boneless skinless chicken breasts cubed
  • Salt and pepper
  • 2 T. olive oil
  • 1 c. chicken broth
  • 2 c. heavy cream
  • 3 cloves garlic minced
  • 2 tsp. Italian seasoning
  • 1 c. Parmesan cheese divided
  • 2 c. fresh baby spinach packed
  • 1 (8 oz.) jar sun dried tomatoes drained & chopped

Instructions

  • Cook tortellini according to package instructions; drain and set aside.
  • Season chicken cubes with salt and pepper.
  • Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken, cook stirring occasionally for 5-7 minutes or until brown and cooked through. Transfer the cooked chicken to a plate and loosely cover with foil to keep warm.
  • Add the chicken broth, heavy cream, garlic, Italian seasoning, and half of the Parmesan cheese to the skillet. Whisk over medium-high heat until it starts to thicken, about 3-4 minutes.
  • Stir in spinach and sundried tomatoes; simmer until the spinach starts to wilt, about 2-3 minutes.
  • Stir in cooked chicken and tortellini, top with remaining Parmesan cheese. Serve and enjoy!

Overnight Oats In A Jar

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Overnight Oats In A Jar

The combinations are endless! Grab a spoon and enjoy breakfast on-the-go!
Course: Breakfast
Cuisine: American
Servings: 1

Ingredients

  • 1/2 c. old-fashioned rolled oats about half the jar
  • 2 tsp. chia seeds optional, but recommended
  • 1 c. milk soy/almond/cashew/rice/oat/coconut/evaporated
  • 1-2 tsp. sweetener maple or agave syrup/honey/brown sugar/Stevia
  • 1/2 tsp. cinnamon pumpkin spice/gingerbread spice
  • Nuts & seeds almonds/pecans/walnuts/cashews/sunflower or pumpkin seeds
  • Dried fruits cherries/cranberries/raisins/mangos/coconut/banana chips
  • Fresh berries strawberries/blueberries/raspberries/blackberries

Instructions

  • Add dry old fashioned rolled oats, chia seeds if using, your choice of milk, sweetener and spices to the bottom of the glass jar; stir to combine.
  • Top with your choice of nuts, seeds, dried or fresh fruit.
  • Seal the jar with a lid and refrigerate overnight. Grab a spoon in the morning and off you go!

Notes

Note: I used 1/2 pint jars in the photo, they're super cute, and a great size for kids, but I prefer to use pint jars, they're perfect for adults and much easier for mixing!

Limoncello Cake

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Limoncello Cake

An Italian lemon infused cake with creamy mascarpone cheese and lemon curd frosting, topped with white chocolate shavings!
Course: Dessert
Cuisine: Italian
Servings: 8

Ingredients

  • CAKE:
  • 2 1/2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 c. butter softened
  • 1 1/2 c. granulated sugar
  • 3 eggs
  • 1/2 c. buttermilk
  • 1/2 c. limoncello (lemon-flavored liqueur)
  • Zest and juice of 1 lemon
  • White chocolate shavings for garnish, optional
  • FROSTING :
  • 16 oz. Mascarpone cheese
  • 1 1/4 c. homemade lemon curd
  • 2 c. chilled heavy whipping cream
  • 2/3 c. confectioner's sugar

Instructions

  • Preheat oven to 350 degrees. Lightly grease two 9-inch round cake pans. Line pans with parchment paper; grease and flour parchment.
  • CAKE: In a medium bowl, whisk together flour, baking soda, and salt; set aside.
  • In a large bowl, using an electric hand mixer, cream together butter and sugar. Add eggs one at a time, beating well after each addition.
  • Combine buttermilk, limoncello, lemon zest and lemon juice. Add alternately with flour, beating well after each addition.
  • Pour batter into prepared cake pans. Bake cakes for 20 to 25 minutes. Cool completely in pans. Once cool, remove cakes from pans.
  • Place one layer on serving plate. Frost top with 1/3 frosting. Place second layer on top. Frost with one half of frosting. Use remaining frosting to frost sides of cake. Decorate top with white chocolate shavings if desired.
  • FROSTING: In a large bowl, cream together mascarpone cheese and lemon curd; set aside.
  • In a separate bowl, whip cream, slowly adding confectioners’ sugar until light and fluffy. Gently fold in mascarpone cheese/lemon curd mixture into whipped cream until completely combined. Frost as directed above.
  • Keep cake refrigerated.

Mini Chicken Pot Pies

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Mini Chicken Pot Pies

Nothing more comforting than a homemade chicken pot pie! Aren’t these individual pies super cute?
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

  • 2 refrigerated pie crusts
  • 2 (about 1 lb.) boneless, skinless chicken breast cubed
  • 1 c. thinly sliced carrots
  • 1 c. frozen petite peas
  • 1 c. celery
  • 1/3 c. butter
  • 1 c. chopped onion
  • 1/3 c. all-purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 tsp. celery seed
  • 1 3/4 c. chicken broth
  • 2/3 c. milk or cream

Instructions

  • Bring pie crusts to room temperature according to package directions.
  • In a large saucepan, combine chicken cubes, carrots, peas, and celery. Add just enough water to cover the chicken and veggies; boil for 15 minutes. Remove from heat, drain, and set aside.
  • In a large skillet over medium heat, sauté onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly whisk in chicken broth and milk. Simmer over medium-low heat until thick, stirring occasionally. Remove from heat; gently fold in chicken and veggies.
  • Divide filling evenly among six 4-inch ramekins.
  • On a well floured surface, gently unroll one pie crust at a time, using a 4 1/2-inch round biscuit cutter, cut out 6 circles.
  • Cover each ramekin with a pastry circle, gently pressing on top of filling; crimp edges. Make 4 small slits in the top of each pot pie to allow steam to escape. Brush the tops with milk or heavy cream.
  • Preheat oven to 375 degrees. Line a baking sheet with foil.
  • Place pies on prepared baking sheet and bake for 20 to 25 minutes or until pastry is golden brown. Cool for 5 minutes before serving.

Chicken Tacos

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Chicken Tacos

Forget chocolates for Valentine’s Day, we want tacos!! How cute is this? Delicious chicken street tacos displayed in a heart-shaped candy box! ❤️
Course: Entrée
Cuisine: Mexican
Servings: 12 street tacos
Author: Dusty Hutchins McNutt – Cooking Mamas

Ingredients

  • 1 T. olive oil
  • 1 sm. yellow onion diced
  • 1 1/2 lbs. cooked chicken shredded
  • 1 (14.5 oz.) can diced tomatoes drained
  • 1 (4 oz.) can diced green chiles
  • 1 (1 oz.) packet taco seasoning mix
  • 12 (5-6-inch) tortillas corn or flour
  • 1 1/2 c. shredded Mexican cheese blend
  • Lime wedges for serving

Instructions

  • In a large skillet, heat olive oil over medium heat.
  • Add diced onions to the skillet, cook for 2-3 minutes, or until the onion is translucent and fragrant.
  • Stir in the shredded chicken, diced tomatoes, green chiles and taco seasoning, until combined. Reduce heat and simmer for 5-8 minutes.
  • Warm the tortillas according to package instructions. Place the tortillas side by side in a baking dish, standing up.
  • Fill tacos with the chicken mixture, sprinkle with shredded cheese, and top with your favorite taco toppings, such as olives, pickled jalapenos, cilantro, lettuce, salsa, and/or sour cream.

Notes

Cook’s Note: Line a baking sheet with foil. Roast 3-4 chicken breasts seasoned with salt and pepper at 400 degrees for 25-30 minutes OR pick up a rotisserie chicken from your supermarket and shred

Shrimp Scampi Pizza

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Shrimp Scampi Pizza

All the things you love about shrimp scampi on a pizza! Thin crust pizza topped with a light lemon-garlic-butter sauce, fresh shrimp, Mozzarella, and Parmesan cheeses, Enjoy!
Course: Entrée
Cuisine: American
Servings: 8 slices

Ingredients

  • 2 T. butter
  • 2 T. olive oil
  • 3 cloves garlic minced
  • 1/4 c. white wine
  • 2 T. fresh lemon juice
  • 1/2 tsp. oregano leaves
  • 1 lb. fresh shrimp rinsed, peeled, and deveined
  • 1 (12-inch) ready-made pizza crust such as Boboli thin-crust
  • 2 c. shredded low-moisture mozzarella cheese or Italian blend divided
  • 1/4 c. grated parmesan cheese
  • 1/2 tsp. Italian seasoning
  • 1 T. fresh chopped flatleaf parsley for garnish

Instructions

  • Preheat the oven to 450 degrees.
  • In a large skillet, melt butter and oil over medium-high heat. Add garlic, and cook until fragrant, stirring constantly, for about one minute.
  • Add the white wine, lemon juice, and oregano, and simmer for 1-2 minutes.
  • Add the shrimp, and cook until pink, about 1-2 minutes per side (do not over-cook).
  • Using a slotted spoon remove the shrimp to a plate. Loosely cover with foil and set aside. Remove the pan with juices from the heat and set aside.
  • Bake the CRUST ONLY for 4-5 minutes and remove from the oven.
  • Brush the pizza crust with the lemon-garlic-butter sauce from the pan (about 1/4 cup). Be generous, but you don't want your pizza to look like a puddle.
  • Top with 1 1/2 cups of cheese. Evenly distribute the shrimp over the top of the cheese. Top with remaining 1/2 cup cheese and sprinkle with Italian seasoning.
  • Bake the pizza for 6-8 minutes or until the cheese is melted and bubbly.
  • Remove the pizza from the oven, top with parmesan cheese, and garnish with fresh chopped parsley. Slice, serve, and enjoy!

Notes

If using homemade pizza dough, par-bake the crust according to directions before using.

Valentine M&Ms Sugar Cookie Bars

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Valentine M&Ms Sugar Cookie Bars

Course: Dessert
Cuisine: American
Servings: 16 bars

Ingredients

  • 2 1/2 c. all-purpose flour
  • 2 tsp. cornstarch
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 3/4 c. butter chilled and diced into cubes
  • 3/4 c. packed brown sugar
  • 3/4 c granulated sugar
  • 1 lg. egg
  • 1 egg yolk
  • 2 tsp. vanilla extract
  • 1 (11 oz.) bag Valentine M&M’s reserve 1/4 cup for decoration

Instructions

  • Preheat oven to 375 degrees. Line a 9 x 13-inch baking pan with parchment paper.
  • In a mixing bowl whisk together flour, cornstarch, baking powder, baking soda and salt, set aside.
  • In the bowl of an electric stand mixer fitted with paddle attachment, beat together butter and sugar on low speed until it starts to come together then increase to medium speed and whip until creamy, about 3 to 4 minutes. Reduce speed and add egg, egg yolk and vanilla.
  • With mixer on low speed, slowly add dry ingredients, beat just until combined. Stir in M&M's (Reserve about 1/4 cup of the M&M's and lightly press into the top of the cookie bars after baking so they show through more).
  • Press cookie dough into prepared baking pan. Bake for 18-20 minutes until edges are lightly golden. Allow to cool completely before cutting into bars.

Baked Cilantro Lime Salmon

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Baked Cilantro Lime Salmon

Baked salmon with a flavorful honey-lime-garlic glaze and fresh chopped cilantro.
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 1 lg. salmon fillet
  • salt and pepper to taste
  • 1 lime thinly sliced
  • 1/2 c butter melted
  • Juice of 2 limes
  • 3 T. honey
  • 3 tsp. minced garlic
  • 1/3 c. fresh cilantro roughly chopped

Instructions

  • Preheat oven to 350 degrees. Line a large baking sheet with heavy-duty foil.
  • Lay salmon on foil; season with salt and pepper to taste. Slip lime slices underneath the salmon.
  • Fold the sides of the foil around the salmon to keep the glaze from running all over the baking sheet. Whisk together melted butter, lime juice, honey, and garlic. Pour mixture over salmon.
  • Bake for 15-20 minutes. Turn oven to “Broil” and cook for another 5 minutes. Spoon glaze over the salmon before serving and sprinkle with fresh cilantro.