Sharing amazing recipes that I have collected over the years and that I will continue adding to daily. Some call it an addiction...I call it a hobby....a delicious hobby!
Ingredients: 1 lb. chicken breasts 1 Tbsp. avocado oil mayo 3 Tbsp. shredded Parmesan cheese 3 slices bacon, cooked and crumbled (reserve the fat) 1/2 c. heavy whipping cream 1 Tbsp. cream cheese 1 Tbsp. shredded Parmesan cheese 1/2 tsp. garlic powder Salt and pepper, to taste
Directions: Preheat oven to 400 degrees. Rinse and dry the chicken (making sure the chicken is dry otherwise the crust will not adhere).
Using a silicone basting brush, evenly distribute the mayo on top of each breast.
Top with 3 Tbsp. shredded Parmesan cheese and place in prepared baking dish. Bake, uncovered, 40-50 minutes or until chicken is cooked through and the juices run clear.
When the chicken has approximately 10 minutes left in the oven, begin making the sauce.
Using a skillet, warm up the reserved bacon fat over medium-low heat. Do not let it start sizzling or bubbling. Whisk in the heavy cream until well combined. Continue whisking until the mixture starts to foam up on the edges of the skillet.
Add the cream cheese and whisk until smooth. Add Parmesan and garlic powder and whisk until smooth. Toss in some crumbled bacon, making sure to leave enough for garnishing the chicken.
Plate the meal by doing the following: place 1 breast on each plate. Drizzle 2-3 Tbsp.sauce over the chicken. Top with bacon crumbles. Leftover sauce will keep in an airtight container in the refrigerator for 3-4 days.
Ingredients: 12 slices day-old white bread, crusts removed 2 pkgs. (8 oz. each) cream cheese 1 c. fresh or frozen blueberries 12 large eggs, lightly beaten 2 c. 2% milk 1/3 c. maple syrup or honey SAUCE: 1 c. sugar 1 c. water 2 Tbsp. cornstarch 1 c. fresh or frozen blueberries 1 Tbsp. butter Directions: Cut bread into 1 inch cubes; place half in a greased 9x13 baking dish. Cut cream cheese into 1 inch cubes; place over bread. Top with blueberries and remaining bread cubes. Whisk the eggs, milk and syrup in a large bowl. Pour over bread mixture. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 25-30 minutes longer or until a knife inserted n the center comes out clean. Combine the sugar, water and cornstarch until smooth in a small saucepan. Bring to a boil over medium heat; cook and stir until thickened, 3 minutes. Stir in blueberries; bring to a boil. Reduce heat and simmer until berries burst, 8-10 minutes. Remove from heat; stir in butter. Serve with French toast.
Ingredients: 1 1/4 c. all-purpose flour, divided 2 large eggs 1 1/2 c. 2% milk, divided 4 beef cubed steaks (6 oz. each) 1 1/4 tsp. salt, divided 1 tsp. pepper, divided Oil for frying 1 c. water
Directions: Place 1 c. flour in a shallow bowl. In a separate shallow bowl, whisk eggs and 1/2 c. milk until blended. Sprinkle steaks with 3/4 tsp. each salt and pepper. Dip in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour.
In a large skillet, heat 1/4 inch oil over medium heat. Add steaks; cook 4-6 minutes on each side or until golden brown and a thermometer reads 160 degrees. Remove from pan; drain on paper towels. Keep warm.
Remove all but 2 Tbsp. oil from the pan. Stir in remaining 1/4 c. flour, 1/2 tsp. salt and 1/4 tsp. pepper until smooth; cook and stir over medium heat 3-4 minutes or until golden brown. Gradually whisk in water and remaining milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Serve with steaks.
Ingredients: 1 lb. bacon 4 Tbsp. bacon fat 4 Tbsp. flour 2 c. milk 1/2 tsp. pepper Salt to taste Directions: Cut bacon into 1/2 inch pieces. Brown bacon in a large skillet over medium heat, about 15 minutes, remove with a slotted spoon and set aside. Measure the grease leftover from the bacon and then add 4 Tbsp. back into the skillet. Over a medium-high heat whisk the flour and let it cook until bubbly, about 1 minute. Add the milk and let the mixture thicken, whisking constantly, about 5 minutes. Lower the heat to medium-low and add the bacon back in, add pepper and salt to taste. Serve immediately.
Ingredients: 2 pkts. (0.87 oz. each) dry chicken gravy mix 1 can (10.75 oz.) cream of chicken soup 2 c. water 1 lb. boneless, skinless chicken breasts Garlic powder, salt and pepper, to taste 1/2 c. sour cream Rice, mashed potatoes or noodles to serve over Directions: Season chicken breasts with garlic powder, black pepper and salt on both sides. In a crock pot, mix together gravy mix, cream of chicken soup and water; mix well. Put the chicken breasts in the slow cooker and cover with some of the gravy mix. Cover and cook on low for 6-8 hours. Once cooked, shred the chicken with 2 forks. Add sour cream and mix until it is fully incorporated. Serve over rice, mashed potatoes or noodles.
Ingredients: 1 c. light corn syrup 1/2 c. jam, preserves or frozen fruit Directions: Mix corn syrup with jam or fruit in a small saucepan. If using jams: heat on medium heat until well-blended and hot; do not boil. If using frozen fruit: heat on medium heat until well-blended; simmer 2-3 minutes, until fruit is tender.
Ingredients: 2 Tbsp. cornstarch 2 Tbsp. turkey drippings 1/8 tsp. salt 1/8 tsp. pepper 2 c. chicken broth 1/4 c. whole milk Directions: In a small saucepan, mix cornstarch, drippings, salt and pepper until smooth. Gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened.
Ingredients: 4 boneless, skinless chicken breast halves (5 oz. each) 3/4 tsp. salt, divided 1/4 tsp. pepper 1 Tbsp. butter 1 Tbsp. olive oil 1 shallot, chopped 3/4 c. heavy whipping cream 3 tsp. minced fresh tarragon, divided 2 tsp. lemon juice Directions: Pound chicken breasts with a meat mallet to 1/2 inch thickness. Sprinkle chicken with 1/2 tsp. salt and pepper. In a large skillet, heat butter and oil over medium heat. Add chicken; cook 4-5 minutes on each side or until no longer pink. Remove chicken from pan; keep warm. Add shallot to the same pan; cook and stir over medium heat until tender. Add cream, stirring to loosen browned bits from the pan. Increase heat to medium-high; cook until slightly thickened. Stir in 2 tsp. tarragon, lemon juice and remaining salt. Serve with chicken. Sprinkle with remaining tarragon.
Ingredients: 1 c. ketchup 2/3 c. Dr. Pepper 2 Tbsp. brown sugar 2 Tbsp. bourbon 4 tsp. barbecue seasoning 1 Tbsp. Worcestershire sauce 2 tsp. dried minced onion 1/8 tsp. salt 1/4 tsp. celery salt, optional 12 chicken drumsticks Directions: In a small saucepan, combine the first 8 ingredients; if desired, stir in celery salt. Bring to a boil. Reduce heat; simmer, uncovered, 8-10 minutes or until slightly thickened, stirring frequently. On an oiled grill, cook chicken, covered, over medium-low heat for 15 minutes. Turn; grill 15-20 minutes longer or until a thermometer reads 170-175 degrees, brushing occasionally with the sauce mixture.
Ingredients: 2 1/2 lbs. pork baby back ribs, cut into 8 pieces 2 Tbsp. Cajun seasoning 1 medium onion, sliced 1 c. ketchup 1/2 c. packed brown sugar 1/3 c. orange juice 1/3 c. cider vinegar 1/4 c. molasses 2 Tbsp. Worcestershire sauce 1 Tbsp. barbecue sauce 1 tsp. stone-ground mustard 1 tsp. paprika 1/2 tsp. garlic powder 1/2 tsp. liquid smoke, optional Dash salt 5 tsp. cornstarch 1 Tbsp. cold water Directions: Rub ribs with Cajun seasoning. Layer ribs and onion in a 5 quart slow cooker. In a small bowl, combine the ketchup, brown sugar, orange juice, vinegar, molasses, Worcestershire sauce, barbecue sauce, mustard, paprika, garlic powder, liquid smoke (if desired) and salt. Pour over the ribs. Cover and cook on low for 5-6 hours or until meat is tender. Remove ribs and keep warm. Strain cooking juices and skim fat; transfer to a small saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.
(Courtesy of Mario Batali) Ingredients: 1 lb. boneless skinless chicken (mixture between breasts and thighs), cut in 1 inch squares ASIAN MARINADE: 1 Tbsp. fish sauce 1/3 c. soy sauce 2 Tbsp. ginger, peeled and finely grated 1/2 c. vegetable oil MEXICAN MARINADE: 1 Tbsp. chili powder 1/4 c. lime juice 1/2 c. cilantro leaves, finely chopped 1/2 c. olive oil AMERICANA MARINADE: 1/2 c. olive oil 1 tsp. kosher salt 1/2 tsp. freshly ground pepper 1/3 c. parsley leaves, finely chopped 1/3 c. oregano leaves, finely chopped Directions: To prepare, skewer all of the chicken. Arrange in a water-tight vessel with a lid. Whisk together the chosen marinade's ingredients and pour over the chicken. Refrigerate for 24 hours before cooking. Preheat a clean, oiled grill over medium-high heat. Remove the chicken from the refrigerator or cooler 15 minutes before cooking. Remove the skewers from the marinade, shaking off excess, and place the skewers on the grill. Cook for 3-4 minutes per side, until chicken has cooked through. Remove to a platter and allow to rest for 10 minutes before serving.
Ingredients: 4 filet mignon steaks, 5-6 oz. each 1/4 tsp. salt 1/4 tsp. black pepper 1 Tbsp. olive oil 8 oz. presliced mixed mushrooms 3 cloves garlic, chopped 1/4 c. steak sauce, such as A-1 1 Tbsp. onion flakes 2 tsp. brown sugar Directions: Heat broiler. Coat a broiler pan with nonstick spray. Season steaks with salt and pepper. Place on prepared pan and broil for 3-4 minutes per side for medium rare or until the internal temperature reads 130 degrees. Keep warm and allow to rest for 5 minutes. Meanwhile, heat a large nonstick skillet over medium-high heat. Add the olive oil, mushrooms and garlic. Cook, stirring occasionally, for 5 minutes. Stir in steak sauce, onion flakes, brown sugar and 1/4 c. water. Cook, stirring occasionally, for about 3 minutes, until thickened.
Ingredients: 8 glazed doughnuts Nonstick cooking spray 1 recipe mint julep dip (see below) 1 recipe strawberry basil dip (see below) Directions: Heat charcoal or gas grill to medium-low heat. Coat doughnuts with cooking spray. Grill doughnuts, covered, until lightly browned, 30 seconds to a minute per side. Watch closely to avoid burning. Serve doughnuts with mint julep dip and strawberry basil dip Mint Julep Dip 6 Tbsp. sugar 1 Tbsp. packed fresh mint leaves 6 oz. cream cheese softened (3/4 c.) 1/4 c. milk 2 Tbsp. bourbon Directions: In a small bowl combine sugar and mint leaves. Using a wooden spoon mash mint and sugar until fragrant, 30 seconds to 1 minute. In a blender container or food processor combine sugar mixture, cream cheese, milk and bourbon. Cover; blend or process until smooth, stopping to scrape down the sides as necessary. Serve immediately. Strawberry Basil Dip 6 oz. fresh strawberries, hulled (about 1 1/4 c.) 4 oz. cream cheese, softened (1/4 c.) 3 Tbsp. honey 1 Tbsp. packed fresh basil leaves Directions: In a blender or small food processor combine strawberries, cream cheese and honey. Cover; blend or process until smooth, stopping to scrape down the sides as necessary. Add basil; pulse until just chopped. Serve immediately.
Ingredients: 1 1/4 c. organic brown sugar (lightly packed) 1/2 c. honey 1 tsp. garlic powder 1 tsp. onion powder 1 Tbsp. Worcestershire sauce 12 oz. whiskey Directions: Place all ingredients in a saucepan over medium heat. Stir to combine. Bring to a boil, then reduce heat and simmer for 25 minutes. Use immediately, or store in a sealed container in the refrigerator. Spread on burgers or steaks when cooking.
Ingredients: 1 lb. boneless skinless chicken breasts, cut lengthwise into 16 strips 1 pkt. Shake and Bake extra crispy seasoned coating mix 8 round frozen waffles, thawed 1/3 c. maple-flavored pancake syrup 2 Tbsp. barbecue sauce 1/2 tsp. Sriracha sauce 1 green onion, thinly sliced Directions: Heat oven to 400 degrees. Coat chicken with coating mix as directed on package; place on baking sheet. Bake 12-15 minutes or until done. Meanwhile, spray both sides of waffles with cooking spray. Gently fold each in half; secure with a wooden toothpick on a separate baking sheet. Add to oven to bake with chicken for the last 8 minutes. Mix syrup, barbecue sauce and Sriracha sauce until blended. Remove toothpicks from waffles. Place chicken strips in waffle shells; top with syrup mixture and onions.
Ingredients: 8 oz. thin spaghetti pasta 1/2 lb. boneless chicken breast, cubed 2 cloves garlic, minced Chopped parsley, for garnish SAUCE: 1/2 c. light mayonnaise 1/4 c. plus 2 Tbsp. Thai sweet chili sauce 1/2 Tbsp. honey 1 Tbsp. Sriracha sauce 1 Tbsp. lime juice Directions: Lightly grease a saute pan and turn stove to medium high heat. Add garlic and cook until aroma of the garlic comes out. Add in the chicken pieces and cook until the chicken is cooked through and slightly browned. In a large pot, add water and bring to a boil. Add pasta and cook until done. Drain out water when the pasta is done cooking. While the pasta is cooking, prepare the sauce. In a small bowl, combine the sauce ingredients and whisk together until smooth. Adjust the spice level as needed for your taste. Add chicken to pasta. Pour 2/3 of the sauce into the hot pasta and toss. Slightly warm the remaining sauce (in int he microwave is fine). Dish out pasta onto plates and add remaining sauce on top. Garnish with parsley if desired.
Ingredients: 3/4 c. finely diced strawberries 3/4 c. chopped parsley 3 tsp. chopped oregano 1 tsp. chopped thyme 1 small shallot, minced 1/4 c. extra-virgin olive oil 2 Tbsp. red wine vinegar 2 tsp. honey 3/4 tsp. kosher salt 3/4 tsp. black pepper 1 lb. skirt steak, trimmed 2 tsp. cumin 1/8-1/4 tsp. cayenne pepper 1 Tbsp. chili powder Nonstick cooking spray Directions: Soak 8-10 wooden skewers in water for 30 minutes. Meanwhile, combine strawberries, the next 7 ingredients and 1/2 tsp. each salt and pepper in a medium bowl. Cut steak crosswise into 2 equal pieces, then cut each piece lengthwise into 1-inch-wide strips (8-10 pieces) and place in a large bowl. Add cumin, cayenne pepper, chili powder and remaining salt and pepper and toss well to coat. Thread onto skewers. Lightly coat a grill with cooking spray or line with foil, then heat to very high. Place skewers on grill and cook 2-3 minutes a side for medium rare or until desired doneness depending on thickness. Transfer to a cutting board; let rest 5 minutes. Serve with half of the chimichurri (refrigerate the remainder for up to 3 days).
Ingredients: 1/2 c. butter, salted 1/4 c. finely chopped fresh basil 1 garlic clove, finely minced 1/2 tsp. fresh lemon or lime zest (from about 1 lemon or lime) 1/4 tsp. black pepper Directions: Mix all ingredients together until well-blended. Serve right away or wrap in wax paper and refrigerate until ready to serve. May refrigerate for up to 1 week.
Ingredients: 2 beef tenderloin steaks (8 oz. each) 2 tsp. coarsely ground pepper 1 c. dry red wine 1/2 c. chopped red onion 1/3 c. golden raisins 1/3 c. dried cherries 2 Tbsp. sugar 1 1/2 tsp. cornstarch 1/4 tsp. ground mustard Dash salt 2 tsp. cold water 1/4 c. crumbled blue cheese Directions: Sprinkle steaks with pepper. Grill, covered, over medium heat or broil 4 inches from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145 degrees; medium 160 degrees; well-done 170 degrees). Meanwhile, in a small saucepan, combine the wine, onion, raisins, cherries and sugar. Bring to a boil; cook until liquid is reduced by half. Combine the cornstarch, mustard, salt and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve sauce with steaks; sprinkle with cheese.
Ingredients: 1/2 c. butter, cut into about 8 pieces 1 tsp. coarse black pepper 1/2 c. all-purpose flour 4 c. pan drippings or 4 c. chicken stock Directions: If using drippings from a chicken or turkey: pour drippings into a fine mesh strainer then allow the drippings to cool a bit so that the fat rises to the top and starts to solidify. Use a spoon to remove the fat. If you don't have enough drippings to equal 4 cups, add enough chicken or turkey stop until you have 4 cups of drippings. If you are not using turkey or chicken drippings, use 4 cups of chicken or turkey stock. In a large saucepan, melt 1/2 c. butter over medium-low heat. Sprinkle in 1 tsp. coarse black pepper. Slowly add in 1/2 c. all-purpose flour, constantly whisking to combine. After a few minutes, the flour will be well incorporated into the butter. Slowly begin to pour in drippings and/or chicken broth into pan, constantly whisking. Allow the gravy to cook for several minutes, so that it can thicken up. Serve immediately, or keep on a very low heat until you are ready to serve.
