Tuscan Chicken Mac And Cheese

Tuscan Chicken Mac And 3 Cheese is a delicious change over regular mac and cheese
 will be hard to go back to regular Mac and Cheese after this! You can change the flavor by the tomatoes and cheeses you use, keep in mind.

Servings: 6
Ingredients
2 large skinless boneless chicken breasts pounded to 1-inch thickness (or 4 boneless and skinless chicken thigh fillets)
Salt and pepper, to season
1/2 teaspoon paprika (sweet or smokey)
1/2 teaspoon dried parsley
1 tablespoon oil, divided (use olive or canola oil)
2 tablespoons butter
1 small onion chopped
4-6 cloves garlic finely diced
1/3 cup white wine OPTIONAL (use chicken broth instead if you wish)
1 can fire roasted, rotel or stewed tomatoes
3 level tablespoons flour
2 cups chicken broth
1-2 cups milk OR light cream* or half and half, divided
2 teaspoons dried Italian herbs
10 ounces elbow macaroni uncooked (3 cups)
3 cups baby spinach leaves
1 cup fresh grated Parmesan cheese
3/4 cup mozzarella cheese shredded
1/2 cup grated cheese Cheddar or your choice of cheese
2 tablespoons fresh parsley chopped

How to make it:
Cut chicken in bite size pieces then get your 2 tsp of oil hot in large pot
Season chicken with salt, pepper, paprika, dried parsley Heat the remaining oil in a large pot or pan over medium-high heat. Add the chicken and sear on both sides until golden brown, cooked through and no longer pink in the middle. Transfer chicken to a plate,  and set aside.
To the same pan, add the butter and fry the onion and garlic until the onion turns transparent, stirring occasionally (about 2 minutes). Pour in the white wine and allow to simmer for 5 minutes, or until beginning to reduce down.
In another pot get water boiling to cook 3 cups macaroni then while waiting for water to boil
Add the  tomatoes and cook for 1-2 minutes
Stir the flour into the pot and allow to cook for a further minute. Then, add the broth, 2 1/2 cups of milks (or cream/half and half), herbs, salt and pepper, and bring to a very low simmer (lower the heat if you need to).
Add the spinach and stir through until wilted.
Cook macaroni 8 minutes after water boils, when done, drain and add to pot of sauce stir
Take the pot off the stove and stir all of the cheese in quickly. Adjust salt and pepper to taste. If the sauce it too thick, add the 1/2 cup milk (or cream) in 1/4 cup increments, until reaching desired thickness. The sauce will continue to thicken as it cools.
Sprinkle with parsley, and stir through. Serve immediately

Recipe Notes
*low fat milk is ok. You can also use a light cream, heavy cream or evaporated milk. Depending on your choice of calories or flavor.
**For added cream flavor, add in 1/2 cup light cream (or heavy cream if you wish), right before right before adding in the spinach. Allow it to get hot but do not let boil before adding in the spinach!

Instant Pot BBQ Ribs

These are fall off the bone delicious and juicy tender good, made in no time at all.

Ingredients
8 servings
Ingredient 
½ cup brown sugar
¼ cup chili powder
1 tablespoon dried parsley
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons ground black pepper
2 teaspoons ground cumin
2 teaspoons onion powder
1 teaspoon smoked paprika
2 racks baby back ribs, membranes removed
1 cup water
½ cup apple cider vinegar
1 (12 ounce) bottle barbeque sauce (your favorite)

Directions

Mix brown sugar, chili powder, parsley, salt, garlic powder, black pepper, cumin, onion powder, and paprika in a bowl using a fork, breaking up any large clumps. Rub spice mixture over both sides of the ribs.

Place a steam rack inside a multi-functional pressure cooker (such as Instant Pot®). Pour water and cider vinegar into the bottom of the pot. Lower ribs into the pot by curving them around the edge. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place ribs on the foil. Top with barbeque sauce.

Or you can finish them on the grill if you prefer too.

Broil ribs until sauce is bubbling, about 3 minutes.

Small to medium ribs are best for this recipe.

Old Fashioned Meatloaf

Lots of beefy goodness in this perfectly seasoned classic meatloaf. Topped with a Tomato based glaze that adds just the right amount of sweet and tart to this amazing comfort food.

Serves: 6 servings

Ingredients
1½ lbs ground beef
¾ cup quick oatmeal
¾ cup milk
1 egg
½ cup onion, finely diced (or grate it if your kids will freak out if they see a piece of onion)
1¼ tsp salt
¼ tsp pepper
1 teaspoon garlic minced
⅓ cup ketchup
2 tbsp brown sugar
1 tbsp mustard

Instructions

Preheat oven to 350 degrees
Combine ground beef, oatmeal, milk, egg, onion, salt and pepper in a medium sized mixing bowl. Using your hand, incorporate everything into the meat. This only takes 30 seconds or so, you do not want to over mix.
Transfer meat into a large loaf pan and press it down evenly into the pan.
Mix ketchup, brown sugar, and mustard in a small bowl. Pour over meatloaf.
Bake at 350 degrees for 1 hour and 20 minutes
Remove from oven and drain off excess grease. Let stand for 5 minutes before serving.

Chicken n' Dumplings Grandma's Recipe

#recipeideas #cookingchicken #chickenanddumplings #ilovetocook
This tastes delicious just like my grandma taught me how to make chicken and dumplings and I love to make it on a good cold day and today it got really cold here in Oklahoma. It's not a lot of work and it makes everyone happy to have a hearty good meal. Try it

Serves: 8 servings

Ingredients
To Cook Chicken And Make Broth:
1 whole chicken, thawed and cleaned (remove and discard giblets from cavity)
½ cup carrots, celery, and onion (OPTIONAL-to flavor the chicken broth)
Water to completely cover chicken in a large stockpot.

To Make The Dumplings:
1 cup all purpose flour
1 teaspoon salt
2 heaping Tablespoons vegetable shortening
½ cup HOT water
½ cup plus 2 Tablespoons all purpose flour

To finish soup:
Two large chicken bouillon cubes
1 Tablespoon butter
¼ cup water mixed with 2 Tablespoons flour
Salt and Pepper, to taste (approx. 1 teaspoon salt, ½ teaspoon pepper)

how to make it:
Put the chicken and the veggies (if using) in a large pot. Cover completely with water. Bring to a quick boil, then continue cooking chicken for one hour. When done, remove chicken to large bowl to cool. Strain broth to remove leftover veggies or other particles. Return broth to stockpot.
Once chicken is cool, remove skin, then cut chicken into bite sized pieces. (At this point I divide the chicken pieces in half, and freeze half for use in another meal).
Add chicken pieces (approx. 2½ cups) back into chicken broth. Heat the chicken and broth back up to boiling. Add bouillon cubes, salt and pepper (to taste).

While chicken is coming to a boil, make the dumplings. In a large bowl, using a pastry blender or two knives, cut the shortening and salt into the cup of flour, until shortening is the size of small peas. Add ½ cup HOT water and ½ cup, plus 2 Tablespoons of flour to the mixture. Stir and work the mixture until a soft dough ball forms (firm enough to roll out). Divide dough into 3 equal sized balls, then let the dough rest for 10 minutes.
Generously flour a work surface. Roll each dough ball out (one at a time), sprinkling with flour (if necessary) to keep dough from sticking to work surface. Roll out to about the size of a large pie crust (roll out thin). Cut dough into strips about an inch wide using a pizza cutter or knife and cut again across into squares or good bite size pieces. Repeat process for remaining dough balls.
Drop dumplings a couple at a time into hot boiling chicken/broth mixture until all have been added to pot; add butter, and continue cooking.
Make a slurry by mixing ¼ cup water with 2 large Tablespoons flour. Stir well to combine, then add to soup pot, and stir well. (this helps to thicken broth a bit). Cook an additional 10 minutes on high to fully cook dumplings. Top with green onions or cheese if you like.

Loaded Potato Soup

This potato soup is comfort food done right, with bacon, cheese, onions and so creamy
goodness Potato soup is a staple on cold days or when comfort food is needed
this one is top of the list of OH OH GOOD
Yield: 8 servings (2 quarts).

what you need:
1/3 cup diced celery
1/3 cup diced carrot
1/4 cup diced onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 quart milk
2 chicken bouillon cubes
2 tablespoons minced fresh parsley
1/2 teaspoon salt and pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
6 medium potatoes, peeled and cooked
Chives, shredded cheddar cheese and bacon bits, optional

how to make it:
In a 3-qt. Dutch oven or kettle, saute celery, carrot and onion in butter until tender. Stir in flour until smooth. Gradually add milk; cook and stir until thickened and bubbly. Add bouillon, parsley, salt, seasoned salt and cayenne. Simmer for 20 minutes, stirring occasionally. Cube half of the potatoes and mash the other half; add all to the soup. Simmer for 20-25 minutes or until heated through. Garnish individual servings with chives, cheese and bacon bits if desired.

Dirty Tater Tot Casserole

This is a quick and easy comfort food staple recipe all over the country. This casserole is full of meat, veggies, soup, cheese, and topped with tater tots for a super satisfying meal, then one step more of making it a Dirty Tater Tot One Dish Meal. Top this with Queso Cheese and any toppings that you can think of it's delicious.

SERVINGS: 8

Ingredients
32 Ounce Package Frozen Tater Tots
1 Pound Lean Ground Beef
1/2 White onion, Diced
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
2 Teaspoons Worcestershire Sauce
1/3 Cup Sour Cream
1 can (10 ounces) Condensed Cheddar Cheese Soup
1 can (10 ounces) Cream of Mushroom or Chicken Soup
1 can (15.25 oz) corn(or other vegetable) drained
1 cup chopped fresh Zucchini
2 Cups Shredded Cheddar Cheese
1 Jar of white queso
optional toppings: sliced ripe olives, onions. chives, green onions, tomatoes

Instructions
Preheat oven to 350°F.  Grease a 9x13 inch baking dish with non-stick cooking spray and set aside.

In a large skillet brown the ground beef along with the onion, garlic powder, salt, pepper, and Worcestershire sauce cook until just pink, add in chopped zucchini and cook just till beef is no longer pink.  Drain grease if necessary.

Now while this mixture cooks I pop my tater tots in the oven for about 10-15 minutes to crisp up nice.

In a large bowl mix together the beef mixture with the sour cream, 2 cans of soup, corn, and 1 cup of the shredded cheese. 

Spread the beef mixture into the prepared pan.  Top with an even layer of tater tots and bake in the preheated oven for 40 minutes, until tater tots are brown and the casserole is bubbling.

Top the Casserole with the remaining shredded cheese and bake for 5 minutes longer until cheese is melted. Then when you take it out of the oven drizzle white queso cheese over all, top with sliced green onions or chives, you can also add olives, tomatoes, more fresh onions or anything you like, Make em dirty and delicious.

CHEESEBURGER TATER TOT CASSEROLE

Quick and easy meal and on the list of comfort foods, one the kids really like to eat If you love cheeseburgers put this on your to do list.


Serves: 6
INGREDIENTS
2 lbs of ground beef
½ onion, chopped
⅛ cup of Worcestershire sauce
1 tablespoon steak Seasoning
½ teaspoon of salt
½ teaspoon of pepper
1 bag of tater tots (32 oz)
8 oz of shredded Monterey jack cheese
8 oz of shredded Cheddar Cheese

INSTRUCTIONS
Brown the ground beef. Add in the chopped onions and cook until soft.
Stir in the steak seasoning, salt, pepper and Worcestershire sauce.
Place at the bottom of the greased 9x13 baking pan.
Spread out the Monterey jack cheese over the ground beef.
Place one layer of tater tots over the casserole.
Baked at 375 degrees for 25 minutes uncovered.
Sprinkle with the shredded cheddar cheese and put back in the oven until melted.
Serve immediately with your favorite burger toppings.
Add more onions, tomatoes, bacon, or pickles! The possibilities are endless!

Chicken Sausage Vegetable Soup

Soup is always a good thing, feeling cold? grab a bowl of soup, having a rainy gloomy day time for soup. It's comfort food, it's healing food, it's so delicious. This soup has so many good ingredients it's delicious and add more spice if you like it zesty, less if you don't
Chicken Sausage Vegetable Soup

Hearty flavorful soup that will heal your soul and it will even help when you're under the weather.

What you need:
1 lb of chicken cooked and diced or shredded
1 lb of sausage cooked and chopped(I use Blue and Gold or Jimmy Dean)
1 onion sliced or diced
4 cloves garlic minced small
1 small bag mixed vegetables frozen(thawed)
**or you can use a mix of fresh chopped small
1 cup fresh spinach
Spices: sea salt and pepper to taste, 1/2 tsp crushed chili flakes, paprika,
garlic powder, onion powder, thyme and sage
3 cups chicken broth
1/2 cup grated parmesan to top it off when serving

How to make it:
First cook your chicken and sausage in a large pot then add onion, garlic in and cook till tender and if there is a lot of grease, drain otherwise add 3 cups chicken broth
If you are using fresh vegetables, cut them up the size you prefer
In a large pot add the spices in and then the veggies, stir and bring to boil
boil about 10-15 minutes to cook veggies, reduce heat and simmer gently for as long as you like to bring flavors out in soup, when almost ready to eat, add spinach and cook about 5 minutes before serving
Top bowls of soup with grated cheese, you can also serve the soup in bread bowls or with chunks of bread.
This is comfort food, feel better soup or just anyday you feel like soup is always a good day.

Pork Rinds Breaded Chicken Cutlets

This recipe is Keto friendly, it's probably ALL DIET friendly in fact, and it actually tastes good. Why do people not like most diet foods? They lack flavor, well this recipe is delicious and healthy in so many ways.
The other good thing with this recipe is you can cook it in a skillet with good oil like olive oil
or fry in your air fryer

What you need:
2 chicken breast halves (one large chicken breast sliced thinly in half)
1 cup crushed pork rinds(I use a small food chopper/grinder)
1/4 cup coconut flour
1/4 cup almond flour
2 eggs and 1/4 cup of milk
a dash of garlic powder, onion powder, and others you like(I used chili, paprika, italian seasoning)
Olive oil for cooking or to coat chicken for air fryer


How to make it:
First take your chicken and pound it out thin for a cutlet
You can marinate your chicken in 1/2 cup buttermilk to tenderize if you have time, at least an hour before cooking; if not proceed to the next step.
In a blender, food processor or small food chopper add 1 cup pork rinds and grind into crumbs
In 2 flat wide bowls you will prepare for your breading steps
1st bowl-add eggs and whisk, then add milk
2nd bowl mix pork rind crumbs with 1/4 cup almond flour and 1/4 cup coconut flour together

Heat up your skillet for frying  and now you will move quickly IF air frying skip this and read below

Now you will take your chicken out of the marinate and let it drip off, but do not rinse
Put the chicken in the egg milk mixture and soak a few seconds to cover
Then lift chicken out of egg milk mixture and let drip a few seconds
then move to breading bowl and pat it down well on both sides with the crumbs
Then put in skillet to cook or read below for air fryer

Air Frying instructions
Heat your air fryer up to 350 let get hot
when you have coated your chicken as above, give it a spray of natural olive oil and place in air fryer basket or pan to cook. I do about 6-8 minutes a side or until nice and golden brown depending on the brand of air fryer this can really vary.