Skillet Chicken Pasta Primavera

Prep: 15 / Cook: 20 / Total: 35 min. / Serves: 4

This is a quick, yummy meal. Enjoy!

INGREDIENTS:

2 Tbsp. extra-virgin olive oil, divided

1 lb. raw chicken tenders, cut into bite-size pieces

3 cloves garlic, minced

8 oz. angel hair pasta

4 cups chicken stock 

1/2 lb. asparagus, trimmed and cut into 2-inch pieces 

1/2 cup broccoli (or desired amount)

1/2 cup zucchini (or desired amount)

1/4 sweet white or purple onion (or desired amount)

1/2 cup mushrooms (or desired amount)

1 cup frozen peas

2 oz. cream cheese

1/2 cup finely grated parmesan cheese, plus more for serving

1 tsp. finely grated lemon zest

1 Tbsp. lemon juice

1/4 cup chopped, fresh basil, divided

Salt

Pepper

Red Pepper flakes (optional)

INSTRUCTIONS:

1. In 12-inch skillet, heat 1 Tbsp. oil over medium-high heat. Add chicken and cook, stirring occasionally, until cooked to a safe internal temperature of 165 degrees F. about 5 minutes. Remove from pan, set aside.

2. Return skillet to heat. Add remaining 1 Tbsp. oil plus garlic and onions and cook until translucent. Add pasta and stock. Bring to a boil; reduce to a hard simmer. Cook, stirring often, until pasta is partially softened, about 7 minutes. 

3. Add asparagus and vegetables. Cook, stirring often, until vegetables are cooked through, about 2 minutes. Add cream cheese, parmesan cheese, lemon zest, lemon juice and half basil; stir until creamy (pasta will absorb liquid as it sits).

4. Season with salt and pepper, to taste. Garnish with remaining basil. Serve, topped with additional parmesan. Refrigerate any leftovers. 

Dad's Beef Stew

This is the BEST beef stew recipe and it just may be your go to from now on.

• INGREDIENTS:
• ¼ cup olive or avocado oil
• 2 lbs. boneless beef chuck, excess fat removed and cut into 1-inch cubes
• 1 medium onion, peeled roughly chopped
• 3 cloves garlic, peeled and smashed
• 3 - 5 Tbsp flour (depending on desired thickness. 3 Tbsp. is rather runny)
• 3 cups brown stock or beef stock (This recipe is more of a dry stew consistency. If you want more soup base, put in 4 or 5 cups of beef stock and then adjust the seasonings to the added amount of beef stock.)
• 2 Tbsp tomato paste
• 1 Tbsp Worcestershire sauce
• 1 bay leaf
• ½ tsp dried thyme
• ½ tsp dried oregano
• ½ tsp cracked black pepper
• 1 lb waxy (low starch) potatoes such as Yukon golds, red-skinned potatoes or white round potatoes, peeled and cut into 1-inch chunks
• 2 large carrots, peeled and cut into 1-inch pieces
• 2 large celery ribs, chopped into 1-inch pieces
• ½ cup frozen peas, thawed
• 1 Tbsp chopped fresh parsley
• Kosher salt to taste

• INSTRUCTIONS:

1. Pre-heat oven to 300°F (150°C).
2. Pat any excess moisture off the beef with clean paper towels. This will help you get a nice dark brown sear on the meat. Season the meat generously with Kosher salt.
3. In a heavy, cast-iron dutch oven or brazier, heat the oil over high heat. When the oil is really hot, add the beef and brown it thoroughly on all sides of the cubes. Don't overcrowd the pan. Work in batches if necessary.
4. 
   

1. When a rich brown crust has developed on all sides of the beef,  remove it from the pan and set it aside.
2. Lower the heat to medium, add the onions to the pot and sauté for 5 minutes or so, or until they turn slightly soft and translucent. Add the garlic and cook for another minute.
3. Reduce the heat to medium low and stir in the flour to form a thin paste. Cook for a couple of minutes, stirring throughout.
4. Now slowly pour in the stock, gently scraping the bottom of the pan to deglaze.
5. Add the bay leaf, the dried herbs and the browned beef to the pot along with the tomato paste, Worcestershire sauce, and the cracked pepper. Heat on the stovetop until the liquid comes to a boil, then cover with a tight-fitting lid and transfer the whole thing to the oven.
6. Let the meat braise in the oven for one hour.
7. Remove pot from the oven, add the potatoes, carrots and celery, cover the pot again and return it to the oven for another 30 minutes or until the potatoes are tender.
8. Transfer the pot from the oven to the stovetop. Remove the lid and simmer for another 15 minutes or until the stew is thickened.
9. Stir in the peas, adjust seasoning with Kosher salt and serve right away, garnished with the chopped parsley.

Mabo Doufu or Mabo Nasu

2 T. oil (olive, canola, etc.)
2 garlic cloves, finely chopped
1 T. fresh ground ginger
1 medium size onion, finely chopped
4 green onions, finely chopped
3/4 lb. ground beef (or pork)
1 T. to-ban-jan (Korean red chili paste - I've used other Asian chili pastes that works too.)
1 T. sesame oil
1 Japanese eggplant and or zucchini and or tofu and or bell peppers
2 T. sake
1 1/2 tsp. sugar or honey
2 T. water
6 T. soy sauce

1.  Prepare and measure garlic, ginger, onion, green onions.
2.  Slice eggplant lengthwise into 4 strips. Slice horizontally not quarters. Set aside.
3.  In a pan over medium/high hear, add 2 T. oil, garlic, ginger, onions, and half of the spring onions.      Cook for 3 to 4 minutes, until onions are translucent.
4.  Add ground beef and season with a bit of salt and pepper. When the meat is cooked, add to-ban-jan and stir.
5.  Add sesame oil and eggplant (zucchini, bell peppers if desired) and cook for 5 - 7 minutes, until the vegetables are soft and cooked through.
6.  If you add tofu, delicately break it up while mixing it in. Add sake, sugar or honey, 4 T. soy sauce, stir and cook for a couple of minutes. Add the remaining 2 T. soy sauce and spring onions, stir and turn the heat off. Serve over rice.

Beef Tomato

This is a fabulous, quick, one-dish meal using thin sliced beef and fresh garden tomatoes and peppers. This will become one of your favorite recipes.  Enjoy!

1 lb.        beef flank or boneless sirloin steak
1 T.        oil
1 tsp.      cornstarch
1 tsp.      salt
1 tsp.      soy sauce
1/2 tsp.   thyme

3             small tomatoes
2             medium green peppers
1             medium onion
1/4          cup chicken broth
2 T.        cornstarch
2 T.        soy sauce
1 tsp.      sugar

3 T.        vegetable oil
1 tsp.      grated ginger
1 tsp.      finely chopped garlic

2 T.        vegetable oil
1/2 cup   chicken broth

1.   Slice meat into 1" strips - 1/8" thick
2.   Combine beef, 1 T. veg. oil, 1 tsp. cornstarch, 1 tsp. salt, 1 tsp. soy sauce and refrigerate.
3.   Cut each tomato into 8 wedges.
4.   Mix 1/4 cup chicken broth, 2 T. cornstarch, 2 T. soy sauce & sugar.
5.   Heat wok and add 3 T. veg. oil. Add onion, ginger root, garlic and stir fry until garlic is light brown.
6.   Add beef and stir fry for about 3 minutes.
7.   Remove from wok and clean out.
8.   Add 2 T. oil. Add tomatoes and stir fry 30 seconds.
9.   Stir in 1/2 cup chicken broth, bring to a boil.
10. Stir in cornstarch mixture, cook and stir until thickened.
11. Add green peppers and beef. Cook 30 seconds.
12. Ready to serve.      

Mom's Best Ever Macaroni and Cheese

This is our favorite all-time Mac and Cheese recipe. It is truly addicting!! Enjoy!

8 Tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good-quality white bread, crusts removed, torn into 1/4-to-1/2-inch pieces
5 1/2  cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheese
1 pound elbow macaroni

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish, and set aside. Place the bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour the butter into the bowl with the bread, and toss. Set the bread crumbs aside. In a medium saucepan set over medium heat, heat the mild. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. when the butter bubbles, add the flour. Cook, stirring, 1 minute.

2. Slowly pour in the hot milk while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

3. Remove the pan from the heat. Stir in the salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Roman. Set cheese sauce aside.

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup gruyere or 1/4 cup Pecorino Romano; scatter bread crumbs over the top. Bake until browned on top, about 30 minutes. Transfer the dish to a wire rack to cool 5 minutes, and serve with love and anticipation.

Britt's Chicken Pot Pie

9x13 pan
mom's pie crust or 1 puff pastry

Sauce:
1/2 stick butter
1/3 c. flour
2 T. chicken base
2 c. chicken stock
2 c. milk
thyme
pinch nutmeg
garlic powder
salt and pepper
parsley

Filling:
Peas
onion
carrotts
2-3 med potatoes
corn
green beans
4 boneless chicken breast
all cooked and diced

In sauce pan saute onions until soft. take out in same pan add 1/4 c. butter and 1/3 c. flour. cook about 3-5 min. remove from heat and whisk in stock and milk. once thick, add spices. fold in veggies and chicken. place in pan with pastry on top. or mom's pie shell on bottom and top. brush top with milk glaze and sprinkle with parm cheese. slice holes in top.

Bake at 425 for about 40 min.

Chicken Broccoli (Bean) Casserole

De-bone a 4 lb.  chicken (or you may use turkey)

1 bunch of fresh broccoli, 2 pkgs. of frozen broccoli or 2 cans green beans or equivalent fresh beans

Sauteed fresh mushrooms

Sauce:

1 can cream of mushroom soup

2 c. milk

1 tsp. salt

1/2 tsp. garlic salt

1/2 c. parmesan cheese

2 pkgs. cream cheese

Melt cheese in double boiler and add other ingredients.  Butter an 8x11 pan or baking dish.  Cover bottom with broccoli, then 1/2 of sauce, then chicken pieces and mushrooms, then rest of sauce.  Top with 1/2 c. parmesan cheese.  Bake uncovered at 350 degrees for 30 minutes.  Let stand 10 minutes before serving.

Shephard's Pie

1 chopped onion

1 lb. ground beef

salt & pepper

garlic

onion

2-3 cups cooked string beans or 1 can/bottle green beans

2 cans of diced tomatoes with green chiles

Mashed potatoes

Grated cheese

Brown meat with onion.  Add seasonings, beans and tomatoes.  Cook together.  Pour into a pyrex baking dish.  Cover beef mixture with mashed potatoes.  Sprinkle with grated cheese.  Bake at 350 for 20-30 minutes.

Quiche Lorraine

Ingredients:

6 slices bacon

1 1/2 c. Swiss or Gruyere cheese, cut into slices about 1" x 2" (about 1/4" thick)

2 cups light cream (half and half)

3 eggs

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/8 teaspoon pepper

1 unbaked 9-inch pie shell

Directions:

Fry the bacon until crisp; place on paper towel to cool.  Crumble the bacon evenly over the bottom of the pie shell.  Arrange the cheese slices evenly over the bacon to cover.

Blend the cream well with eggs and spices.  Pour into the pie shell over the cheese.  Bake in 400 degree oven for 15 minutes.  Reduce the heat to 325 degrees and bake 30 minutes longer.  Top should be a light golden brown.  Serves 6.

Pie Shell

1 1/3 c. flour

1/2 tsp. salt

1/2 c. shortening

3-4 T. ice cold water

Mix first three ingredients until they are meal-like.  Add the water. Mix very lightly.  Roll out on floured surface.  Put in pie shell.  (Try not to touch the dough very much since your warm, oily hands will make the shell tough.)