Two large boneless skinless chicken breast halves filleted and pounded down to 1/3” thickness
Salt and ground black pepper to taste
1/3 cup flour
1 tablespoon olive oil
4 tablespoons butter, sliced into 1 tablespoon pieces, divided
1 ½ teaspoon minced garlic
½ cup chicken broth
3 tablespoons lemon juice
½ teaspoon lemon zest
1 ½ tablespoon minced parsley (optional)
Cooked noodles or rice for serving
Season both sides of chicken with salt and pepper.
Place flour in a shallow dish. Dredge both sides of chicken breasts in flour, one at a time.
Heat 12” skillet over medium-high heat. Add olive oil and 1 tablespoon butter, let the butter melt, then add in chicken breasts in a single layer. Sear until golden brown on the bottom, about 4-5 minutes then flip and continue to cook until chicken registers 165 degrees in center, about 4-5 minutes longer. Transfer chicken to a plate while leaving any little bit of excess oil in the pan.
Reduce to medium heat, add garlic & sauté 20 seconds, or until just lightly golden brown, then pour in chicken broth while scraping browned bits up. Pour in lemon juice, then bring mixture to a simmer, reduce heat slightly and let simmer until liquid has reduced by about half, about 2 minutes. Add in remaining 3 tablespoons butter and lemon zest, stir to melt butter.
Return chicken to skillet, spoon sauce over chicken, garnish with parsley (optional). Serve warm over cooked noodles or rice.
From prep to table 30 minutes
7 oz uncooked elbow macaroni
1 pound lean ground beef
1 medium onion, chopped
1 can (15 oz) Italian tomato sauce
1 large egg
1 can (10.75 oz) cream of chicken soup, undiluted
1 ½ cups 2% or whole milk
2 tablespoons butter, melted
1 tablespoon minced fresh parsley
1 cup shredded cheddar cheese
Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce; heat through.
Drain macaroni; transfer to a greased 13×9 inch baking dish. In a small bowl, combine the egg, soup, milk, butter and parsley; pour over macaroni. Spoon beef mixture over top; sprinkle with cheese.
Bake, uncovered, at 350 degrees F for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving.
Prep to table 45 minutes
3 to 4 pounds Boneless Beef Chuck or English Roast
Butter or Margarine
One can Campbell’s Golden Mushroom Soup (do not add water)
One packet Lipton’s or Knorr’s Dry Onion Soup Mix
Fresh Sliced Mushrooms
Optional – other fresh vegetables such as potatoes, carrots, onions
2 to 3 Beef Bouillon Cubes
Salt & Pepper to taste
Sear roast beef on top of the stove 1 to minutes on each side in margarine or butter in a Dutch oven that can be put in the oven.
Spread Campbell’s Golden Mushroom Soup on top of the roast (do not add water to the soup concentrate). Sprinkle Lipton or Knorr Onion Soup Mix over the soup concentrate. Add sliced fresh mushrooms on top of the soup mixtures. If you wish to add other vegetables such as carrots, potatoes, or onions, add them later in the baking process – about 1 hour left in the baking time. Add one soup can of water to the bottom of the Dutch oven. Do not pour directly onto the soup layers.
Bake in 325 degree F oven in the covered Dutch Oven. Cooking the roast 3 to 4 hours at this low temperature will make the meat very tender and falling apart. The soup/water mixture keeps the meat very moist even cooking it this long. If you prefer to slice your roast, cook a shorter amount of time.
Remove roast and vegetables from Dutch oven and place on a serving platter or storage dish. Spoon some of the thin beef stock onto it. Cover with aluminum foil to keep warm.
On top of the stove, add beef bouillon cubes for added seasoning to the thin mixture in the Dutch oven. Taste mixture. If it is too rich, add a little water. This is the time to add salt & pepper to taste. Bring to a boil – use a flour/water or corn starch/water thickening to bring the consistency to the level that you prefer for gravy.
The thin beef stock can also be saved the way it is to do noodles another day. Don’t thicken the stock if you are going to cook noodles in the mixture.
Serve with mashed potatoes along with the reserved cooked vegetables.
Leftovers are wonderful with fresh bread and your favorite toppings such as yellow mustard or horseradish sauce and including the cooked mushrooms.
4 boneless skinless chicken breasts
1/2 cup flour
2 tablespoons olive oil
salt & pepper to taste
1/4 cup butter
1 1/2 tablespoons flour
1 cup chicken broth
1/2 lemon juiced
1/2 cup white wine or chicken stock
3 tablespoons capers
2 tablespoons fresh parsley
1. Trim chicken breast, removing excess fat, tendons and silver skin
2. Combine the flour, lemon zest (1/2 a lemon zested), salt & pepper. Dredge the chicken in flour mixture.
3. Heat olive oil over medium high heat & cook chicken about 4-5 minutes per side or until just until cooked through. Cook in batches if you cannot fit into pan. Remove from pan & place in a dish to keep warm.
4. In the same pan, melt 1/4 cup butter & add flour to create a roux. Whisk until smooth. Cook 1-2 minutes.
5. Gradually stir in chicken broth whisking after each addition until smooth.
6. Add lemon juice, white wine & capers. Simmer 3 minutes, whisking occasionally.
7. Add chicken back to pan & simmer 2-3 minutes. Stir in parsley & serve over cooked pasta.
1 cup olive oil
2/3 cup lemon juice
6 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
2 medium onions, chopped
8 chicken drumsticks (2 lbs) or substitute other skin-on, bone-in chicken parts
8 bone-in chicken thighs (2 lbs) or substitute other skin-on, bone-in chicken parts
-In a small bowl, whisk the first 5 ingredients until blended, stir in onions
-Pour 1 1/2 cups marinade in a large resealable bag. Add chicken, seal bag, & turn to coat
-Refrigerate the bag of chicken overnight. Cover & refrigerate the remaining marinade overnight also
-Prepare the grill for indirect heat
-Drain the chicken, discard the marinade in the bag, & place chicken on the grill-skin side up
-Grill, covered, over indirect heat for 15 minutes. Ocasionally baste the chicken with the remaining marinade. Turn, grill 15-20 minutes longer, or until a meat thermometer reads 180 degrees F
2/3 cup fresh cilantro, chopped
1/4 cup orange juice
2 tablespoons black pepper
3 tablespoons tequila
2 teaspoons garlic powder
3 tablespoons of triple sec
2 teaspoons onion salt
2 tablespoons honey
1/2 cup margarita mix
1/4 cup lime juice
1 cup light olive oil
6 boneless skinless chicken breast halves
-Add the first 6 ingredients to a blender and puree on high speed until smooth, then reduce the speed to medium-low, and slowly add the olive oil until creamy
-Place the chicken breasts in a resealable plastic bag or bowl, pour marinade over and toss to coat. Place in the fridge for 5 hours
-Preheat the grill to medium-high heat and lightly oil the grill grate
-Remove the chicken from the marinade, shake off excess liquid, and discard the remaining marinade.
-Grill the chicken until tender and juices run clear, about 7 minutes per side
-Allow the chicken to rest about 5 minutes before serving
1/2 onion, chopped
1 teaspoon hot pepper sauce
2 garlic cloves, chopped
1 tablespoon pepper
1 cup lemon juice
1 teaspoon celery salt
1/2 cup olive oil
1 teaspoon salt
1 tablespoon white wine
1 teaspoon worcestershire sauce
1 (1 1/2 pounds) Cornish game hens
-In a large bowl mix all ingredients, except the hens. Once it’s all mixed together well, add the Cornish game hens to the bowl and coat them evenly with the marinade. Cover & marinate in the fridge for at least 4 hours
-Preheat the grill to medium high heat & lightly oil the grate
-Cook hens about 1 hour on the prepared grill, brushing occasionally with the remaining marinade, until no longer pink and the juices run clear
1 pound ground turkey
1/4 cup minced red onion
1 tablespoon dijon mustard
1 teaspoon coarse salt
1 tablespoon olive oil, or as needed
4 hamburger buns
1 cup baby arugula
1 avocado-peeled, pitted, & sliced
4 slices of green bell pepper
1/2 cup grated parmesan cheese
-Mix the first 4 ingredients together, form into 4 patties, & refrigerate for 30 minutes
-Preheat the grill to medium high heat & lightly oil the grate
-Drizzle olive oil over the burgers. Cook the burgers on the grill until no longer pink in the center & the juices run clear, about 4-5 minutes per side. Internal temperature should be at least 165 degrees F
-Serve on buns topped with arugula, avocado, green bell pepper, & parmesan cheese
1/3 cup vinegar
1 tablespoon soy sauce
1 tablespoon worcestershire
1/2 teaspoon garlic powder
2 teaspoon hot sauce
onion, green pepper, & tomato wedges
flour tortilla shells
boneless skinless chicken breasts
-In a medium bowl mix the first 5 ingredients together
-Cut the chicken into strips
-Marinate the chicken for 10-15 minutes
-Saute the chicken until it’s almost done and then add the onions & peppers and cook for 1-2 minutes more
-Heat the tortillas in the microwave until they are warm
-Add the meat, cheese, vegetables, and anything else you like to the tortillas
4 (6oz) skinless boneless chicken breast halves, cut into 1/2 inch thick strips
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup rice flour
1 large egg
1 cup whole buttermilk
1 1/2 cups unsweetened flaked coconut
3 tablespoons canola oil
sweet chili sauce (optional)
-Sprinkle the chicken with the salt & pepper
-In a shallow dish place flour
-In a separate shallow dish combine the egg & buttermilk
-Put the coconut in a 3rd shallow dish
-Dredge the chicken into the flour & shake off excess
-Dip the chicken in the egg mixture
-Dredge the chicken in the flaked coconut
-Heat a large skillet over medium high heat & swirl the oil around to coat the entire pan
-Add the chicken to the pan, cook 6 minutes or until done, turning to brown
-Serve with sweet chili sauce, if desired