One Pot Paprika Chicken

INGREDIENTS:

3 lb skinless, boneless chicken thighs, fat trimmed
1 tsp. each Kosher salt and freshly ground pepper
2 Tbsp. McCormick Smoked Paprika (you can also use regular paprika)
2 Tbs. olive oil
Pressed garlic
1 medium onion, finely chopped
2 cups sliced mushrooms
1 lb. red and white small potatoes, in 1-inch chunks
2 cups baby carrots
2 Tbs. flour
1 1/3 cups chicken broth
3/4 cup white wine (or white grape juice)
1 1/2 Tbs. fresh thyme, finely chopped

DIRECTIONS:
In a Ziploc bag, combine about 2 T. smoked paprika, 1 tsp. each of salt and pepper. Mix together and add 4-5 pieces of chicken at a time, lightly shaking. Pull the chicken pieces out and put on a large plate. Repeat the process, adding more spices if needed, until all the chicken has been coated.

In a large heavy frying pan, heat the oil over medium-high heat. Add the chicken and cook until brown, about 2 minutes on each side. Transfer the chicken to a plate. Repeat the process until all the chicken has been lightly cooked.

Add the garlic and onion to the frying pan, stirring for about 2 minutes. Add the mushrooms and stir another 2 minutes. Add the potatoes and carrots. Sprinkle with salt and pepper and sauté for about 5 minutes.

Gently whisk the flour into the wine. Gradually pour into the vegetable mixture. Bring to a boil, stirring frequently. Add the chicken stock; stir. Return the chicken to the pan and bring to a boil.

Cover the pan, and reduce the heat to medium-low, simmering until the chicken and vegetables are cooked. Cook for about 30 minutes. Right before serving, stir the chicken and vegetables; add in the thyme. Taste and adjust the seasoning with more salt and pepper. Serve on farro, rice, or quinoa.

(Source: http://reluctantentertainer.com/one-pot-paprika-chicken-thighs/)

Cabbage & Noodles

12 oz kielbasa or sausage, sliced
2 tablespoons olive oil, divided
¼ cup salted butter
1 large onion, diced
½ head cabbage, chopped (approx. 6-7 cups)
1 clove garlic, minced
⅔ cup frozen peas
8 oz uncooked egg noodles
salt and fresh ground black pepper to taste

Cook noodles according to package directions, drain and set aside.

In a large saucepan, heat 1 tablespoon olive oil. Cook sausage until lightly browned.

Add remaining olive oil, butter and onion. Cook until softened, about 5 minutes.

Add cabbage and garlic. Cook until tender (10-15 minutes). Stir in peas, noodles and salt & pepper. Cook 2-3 minutes or until heated through.

(Source: http://www.spendwithpennies.com/cabbage-noodles/)

Swedish Meatballs

Ingredients
1 pound ground beef
¼ cup panko bread crumbs
1 tablespoon parsley, chopped
1 teaspoon dried oregano
¼ cup onion, finely chopped
½ teaspoon Garlic Powder
⅛ teaspoon Pepper
½ teaspoon salt
1 egg
1 tbsp. olive oil
5 tbsp. butter
3 tbsp. flour
2 cups beef broth
1 cup heavy cream
1 Tablespoon Worcestershire sauce
1 tsp. Dijon mustard
salt and pepper to taste

Instructions

In a medium sized bowl combine ground beef, panko, parsley, oregano, onion, garlic powder, pepper, salt and egg. Mix until combined.
Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.

Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.

Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.

(Source: http://therecipecritic.com/2016/08/the-best-swedish-meatballs/)

Cranberry Jalapeno Cream Cheese Dip

12 ounces fresh cranberries
4-5 green onions, chopped
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely diced
1 cup sugar (more or less to taste)
1/2 teaspoon cumin
2 tablespoons fresh lemon juice (from about 1 large lemon)
1/8 teaspoon salt
2 (8 ounces each) packages cream cheese, light or regular, softened
Crackers, for serving


DIRECTIONS

Pulse the cranberries in a food processor or blender until coarsely chopped (alternately, you can do this task by hand). Add the green onions, cilantro, jalapeno, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered bowl and refrigerate for 4 hours (or up to overnight) so the flavors have time to develop and the cranberries lose a bit of their tartness.

When ready to serve, spread the cream cheese in an even layer on a serving plate or 9-inch pie dish. Top with the cranberry-jalapeno mixture, spreading evenly over the top of the cream cheese.

Refrigerate for up to an hour before serving. Serve with crackers or tortilla chips.

(Source: http://www.melskitchencafe.com/cranberry-jalapeno-cream-cheese-dip-sugar-rush-reinvented-7/)

Brownie Batter Dip

8 ounces cream cheese, light or regular, softened to room temperature
1/4 cup (4 tablespoons) butter, softened to room temperature
2 cups powdered sugar, plus more for a stiffer consistency, if needed
5 tablespoons all-purpose flour
5 tablespoons cocoa powder, regular or Dutch-process
2 tablespoons brown sugar
1 teaspoon vanilla
2-4 tablespoons milk
Chocolate chips for garnish (optional)
Pretzels, strawberries, graham crackers, animal crackers, apples for dipping

In a large bowl with a handheld electric mixer or in the bowl of an electric stand mixer, whip together the cream cheese and butter until light and fluffy, 1-2 minutes. Add 2 cups of the powdered sugar. Mix well. Add the flour, cocoa powder, brown sugar, vanilla and 2 tablespoons milk. Mix until fluffy and smooth. Add additional powdered sugar and/or milk, if needed, until desired consistency is reached. The dip should be soft enough to easily dip a pretzel in but not so soft that it spreads out instead of holding it's shape in a fluffy cloud of brownie batter goodness. Garnish with chocolate chips, if desired.

(Source: http://www.melskitchencafe.com/brownie-batter-dip/)

Biscuits

INGREDIENTS
2 cups all-purpose flour, plus more for dusting
2 tablespoons baking powder
1 scant tablespoon sugar
1 teaspoon salt
5 tablespoons cold, unsalted butter, preferably European style
1 cup whole milk

PREPARATION
Preheat oven to 425. Sift flour, baking powder, sugar and salt into a large mixing bowl. Transfer to a food processor. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.

Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an inch thick. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.

Gently pat out the dough some more, so that the rectangle is roughly 10 inches by 6 inches. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.

Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.

(Source: http://cooking.nytimes.com/recipes/1013741-all-purpose-biscuits)

Slow Cooker Parmesan Herb Chicken & Orzo

4 boneless skinless chicken breasts, OR 4-6 boneless skinless chicken thighs
3 teaspoons Italian seasoning, divided
3 cups low sodium chicken broth
1 cup orzo pasta
4 tablespoons butter, melted
1 cup sliced mushrooms
1 medium white or yellow onion, finely chopped
2 teaspoons minced garlic
1 teaspoon salt (or to taste)
¼ teaspoon black pepper
½ cup shaved or finely shredded parmesan cheese

INSTRUCTIONS
Season chicken with a bit of the Italian seasonings and salt and pepper on both sides. Cook in a large nonstick skillet on the stove over medium-high heat 1-2 minutes on each side until browned on the outsides.

Transfer chicken to a greased slow cooker. Add chicken broth, butter, mushrooms, onions, garlic, and salt and pepper to slow cooker.

Cover and cook on high for 1-2 hours or on low for 3-4 hours. Stir in orzo, cover and cook for another 30-45 minutes on high.

Uncover and use a fork to pull chicken out of the slow cooker. Stir contents of slow cooker, then return chicken to slow cooker, on top of the orzo mixture.

Sprinkle parmesan cheese over chicken. Cover and cook until cheese is melted, about 5-10 minutes. Serve with fresh herbs and cracked black pepper if desired.

(Source: http://www.lecremedelacrumb.com/2016/09/slow-cooker-parmesan-herb-chicken-orzo.html)

Poppy Seed Dressing

1/3 c. white vinegar
1 tsp. Kosher salt
A few turns of freshly ground black pepper
3/4 c. sugar
1 tsp. mustard
1 green onion, ends removed (both the “hairy” end and where the green part starts to get floppy)
1/2 c. vegetable oil
1 tsp. poppy seeds

In a blender, combine vinegar, salt, pepper, sugar, and mustard. While the blender is running, add the green onion. Continue running the blender and add the oil in a steady stream and is fully incorporated into the dressing.

Pour the dressing into a serving or storage container and whisk in poppy seeds. Serve over leafy greens.

(Source: http://ourbestbites.com/2010/01/poppy-seed-dressing/)

Beefy Baked Tacos

Ingredients
1½ pounds lean ground beef
3 Tablespoons taco seasoning (homemade recipe here)
1 (15 oz) can black beans, rinsed and drained
6 ounce tomato sauce
20½ ounce refried beans
10 small corn taco shells (I like stand and stuff)
2 cups shredded monterey jack cheese
Optional toppings:
cilantro
diced avocados
sliced olives
sour cream
diced tomatoes

Instructions
Preheat oven to 350 degrees. In a medium sized skillet brown the ground beef and drain. Add taco seasoning, black beans and tomato sauce. Let simmer for about a minute.

Layer the taco shells in a 9x13 inch baking dish. Add about 2 tablespoons of refried beans to the bottom of the shells. Add the ground beef mixture and divide evenly among the taco shells. Top with cheese.

Bake for 15 minutes until lightly brown and heated throughout. Top with favorite toppings.

(Source: http://therecipecritic.com/2016/09/beefy-baked-tacos/)

Homemade Bread

Ingredients:

2 cups warm water
2 1/2 tsp active dry yeast
1/2 TB sugar
1/4 cup melted butter
1 TB salt
1/4 cup sugar
1/2 cup evaporated milk
5-7 cups of bread flour, white or wheat will work too (can use more if needed)
1 TB shortening
1 TB butter (to top bread)

Directions:


1. Place the yeast and sugar in a small bowl. Pour the warm water (not too hot) over the yeast mixture and let it sit for 15-20 minutes, or until nice and bubbly.
2. Combine melted butter, sugar, evaporated milk and salt into a large mixing bowl. When your yeast mixture is ready add them together and mix.
3. If you are using a stand mixer put on your bread hook and then pour in 3 cups of flour. If not you can stir/kneed it as well. Then add in 1 cup of flour at a time and mix. When you get to 5 cups of flour in the bowl, add in 1/2 cup more of flour at a time until the dough is no longer sticking to the sides. You'll know it's ready when your fingers no longer stick to the dough.
4. Then cover the ball of dough and sides of the bowl with shortening and cover the bowl with a warm towel. Set by the window and allow it it rise (approx 1.5 hours). When it has risen over the bowl punch it down and place on a floured surface.
5. Kneed the dough for 2-3 minutes.
6. Cut dough into two pieces and roll them out into a rectangle. Roll the dough up and place into 2 greased bread pans.
7. Let the bread rise again, and when it looks like a good loaf of bread place them in the oven at 375 degrees for 25 minutes. When the bread is done, coat the top with butter and remove onto a cooling rack.

(Source: http://www.iheartnaptime.net/homemade-bread/)

White Bean Chicken Soup

2 cans white beans, rinsed & drained
1 can diced tomatoes
4 cups chicken broth
1.5 cups diced carrots
1.5 cups diced celery
1 cup diced onion
4 boneless skinless chicken breasts
3 cloves garlic, minced
2 bay leaves
1 tsp rosemary
1 tsp oregano
1 tsp thyme
1 tsp basil
1/2 tsp red pepper flakes
salt & pepper to taste

Place chicken, carrots, celery, onion and garlic in slow cooker.

Add beans and diced tomatoes (with juices) to the pot, then pour in chicken broth.

Season generously with salt and pepper, then add bay leaves, rosemary sprig, oregano, thyme, basil and red pepper flakes.

Stir everything together, then cover and cook on high for 3-4 hours, or on low for 6-8, or until chicken is cooked through.

Use two forks to shred chicken, then serve hot and enjoy!

(Source: http://12tomatoes.com/sc-bean-chicken-soup/)