Finally the Right Recipe!

Chicken and Broccoli: 1 lb chicken breast (boneless chicken) cut into 3/4" pieces 2 Tbls olive oil  1 lb broccoli 1 small onion sliced 1/2 lb white button mushrooms thinly sliced Stir Fry Sauce: (I used the Gordon Foods Teriyaki wing sauce and it was delicious!) 2/3   cup   low sodium chicken broth 3   Tbsp  low sodium soy sauce ,   (use Tamari for gluten free), or added to taste 2   Tbsp  light brown sugar ,   packed (or honey to taste) 1   Tbsp   corn starch 1   Tbsp   sesame oil 1   tsp   fresh ginger ,   peeled and grated (lightly packed) 1   tsp   garlic (2 small cloves) ,   grated 1/4   tsp  black pepper ,   plus more to season chicken Instructions: In a small bowl, combine all of the sauce ingredients and whisk to dissolve sugar and corn starch (warm broth will help dissolve the sugar faster). Set sauce aside.  Cut chicken into small bite-sized pieces (no more than 3/4” thick) and season lightly with pepper. Heat a large heavy skillet or wok over medium-high heat. Add 1 Tbs

Ingredients: 1 pound of chicken 1 package of cream cheese 1 small can of chopped green chiles Red or Green Enchilada sauce Large tortillas Grated cheddar cheese Directions: Mix chicken, cream cheese, and green chiles together.  Spread enchilada sauce (red of green) on the bottom of a baking dish. Wrap chicken, cream cheese mixture in large tortillas.  Lay enchiladas in the pan. Cover with more enchilada sauce. Sprinkle grated cheddar cheese over each enchilada. Bake at 350 degrees until cheese is melted and lightly golden and until enchiladas are hot (approximately 30 minutes.)

  Ingredients Kosher salt 2 pounds large red bliss cut into 1/2-inch 2 tablespoons butter 2 tablespoons extra-virgin olive oil 1/2 onion, chopped 1/2 teaspoon paprika 1 clove garlic 1/4 cup fresh parsley Freshly ground pepper Directions Bring a large pot of salted water to a boil. Add the potatoes, cover and cook over medium-high heat until just tender, about 6 minutes; drain. Heat the butter and olive oil in a large cast-iron skillet over medium heat; add the potatoes and spread into a single layer. Cook, undisturbed, until they start browning on the bottom, about 5 minutes. Add the onion and sprinkle with the paprika; flip the potatoes and cook 5 more minutes. Stir once, then continue cooking until the potatoes are mostly golden brown, about 5 more minutes. Meanwhile, roughly chop the garlic, pile the parsley on top and sprinkle with 1 teaspoon salt. Chop and mash together until finely minced. When the potatoes are done, add the garlic mixture to the skillet and toss to coat; cook un

  Ingredients 2 – 4   teaspoons   extra-virgin olive oil   a little butter may be substituted for some oil 1   lb   or 12 oz pkg smoked kielbasa or andouille sausage, cut into ¼ in slices 2   boneless   skinless chicken breasts, cut into bite size pieces 1   medium-large yellow or sweet onion chopped 1   red bell pepper   seeded and chopped (try other colors too, or substitute with small jar of roasted red peppers) 2   celery ribs   chopped 3   cloves   garlic   minced 1-2   teaspoons   Cajun or Creole Seasoning I’ve also used Garam Masala or added more Italian Seasoning ½-1   teaspoon   kosher sea salt 2   teaspoons   Italian Seasoning 2   cups   chicken stock   or broth, regular or low-sodium 1 ½   cups   uncooked long-grain white rice   may substitute short grain white rice 1 14.5   oz   can fire-roasted or regular diced tomatoes   undrained Instructions Instant Pot Instructions  Press  Saute  to  preheat  the Instant Pot Insert. When " HOT " is displayed, add olive oil. S

  Penne pasta smothered in a flavorful, creamy sauce spiced up with garlic, sun-dried tomatoes, basil and crushed red pepper flakes!  Chicken and Broccoli Pasta with Sun-Dried Tomato Cream Sauce - Make this Italian-inspired pasta dish at home.   Prep Time  20   minutes Cook Time  30   minutes Total Time  50   minutes Servings  4   servings Ingredients 3   garlic cloves   , minced 4   oz   sun-dried tomatoes   in oil, drained 1   lb   chicken breasts   , sliced 1/4   teaspoon   salt 1/4   teaspoon   paprika 1   cup   half and half (I used heavy whipping cream) 1   cup   mozzarella cheese   , shredded 8   oz   penne pasta   (for gluten free, use gluten free brown rice pasta) 1/2   pound   broccoli florets 1   tablespoon   dried basil 1/4   teaspoon   red pepper flakes   , at least, use more to taste 1/2   cup   reserved cooked pasta water   or more 1/4   teaspoon   salt   to taste Instructions In a large pan, heat 2 tablespoons of oil reserved from the sun-dried tomatoes jar. Add garlic

  THE PAN SAUCE IN THIS RECIPE BRINGS AN ADDITIONAL LAYER OF FLAVOR TO THE DISH WITHOUT OVERWHELMING THE LIGHTER FLAVORS OF THE CHICKEN, ASPARAGUS, AND MUSHROOMS. Prep 5 min  |  Cook 25 min  |  Ready in 30 min INGREDIENTS 1 tbsp (15 mL) canola oil 8   boneless, skinless chicken thighs (4-oz./125 g each) 4 tbsp (30 mL)  F avorite chicken rub 1   large onion 1 pkg (8 oz./250 g) baby portabella mushrooms 1 pint (500 mL) cherry tomatoes 1 bunch (about 1 lb./450 g) asparagus, trimmed 4   garlic cloves, pressed 1 tsp (2 mL) salt 2/3 cup (75 mL) white wine or chicken stock DIRECTIONS Preheat the oven to 425°F (220°C). Heat the oil in the  12" (30-cm) Stainless Steel Nonstick Skillet over medium-high heat for 3–5 minutes. Season both sides of the chicken with  1 tbsp (15 mL)  of the rub. Place the chicken in the pan and sear for 4 minutes. Turn the chicken over and sear for 1 additional minute. Remove the chicken from the pan (it will not be fully cooked). Meanwhile, peel and cut the onio