LEMON GARLIC BUTTER CHICKEN AND GREEN BEANS SKILLET

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INGREDIENTS

• 3 – 6 skinless, boneless chicken thighs
• 1 pound (450g) green beans, trimmed
• 3 tablespoons butter, divided or (ghee for paleo diet)
• 4 garlic cloves, minced
• 1 teaspoon paprika
• 1 teaspoon onion powder
• Salt and fresh cracked pepper
• Juice of 1/2 lemon + lemon slices, for garnish
• 1/2 cup (125ml) chicken stock
• 1 tablespoon hot sauce (we used Sriracha)
• Crushed red chili pepper flakes, optional
• 1/2 cup fresh chopped parsley

DIRECTIONS

1. In a small bowl, combine onion powder, paprika, salt, and pepper. Season chicken thighs generously with the spice mixture. Set aside while you prepare green beans.
2. Arrange green beans in a microwave-safe dish with 1/2 cup (125ml) water. Cook in the microwave for 8-10 minutes, until almost done but still crisp.
3. Melt 2 tablespoons butter in a large skillet over medium-low heat. Lay the seasoned chicken thighs in one layer in the skillet. Cook for 5-6 minutes then flip and cook another 5-6 minutes, until cooked through and a cooking thermometer displays 165°F (75°C). If chicken browns too quickly, lower the heat. Adjust timing depending on the thickness. Transfer chicken to a plate and set aside.
4. In the same skillet, lower the heat and melt the remaining tablespoon butter. Add chopped parsley, garlic, hot sauce, red crushed chili pepper flakes, and pre-cooked green beans and cook for 4 to 5 minutes, stirring regularly, until cooked to your liking. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.
5. Add cooked chicken thighs back to the pan and reheat quickly. Adjust seasoning with pepper and serve the lemon garlic butter chicken thighs immediately, garnished with more crushed chili pepper, fresh parsley, and a slice of lemon if you like. Enjoy!

This article and recipe adapted from this site

Pan Seared Parmesan Crusted Chicken Recipe

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Ingredients

• 1 egg
• salt and pepper
• 1 tsp garlic powder
• 1 tsp Italian Seasoning
• 1 cup Parmesan cheese (grated or shredded)
• 1/2 cup bread crumbs
• 1/4 cup flour
• 1 lb chicken breasts (thin, 4 pieces)
• 1 tbsp butter
• 1 tbsp olive oil

Instructions

1. First, paper towel dry the chicken and then prepare two bowls. One is for the egg, salt, pepper, garlic powder, and Italian seasoning.  Next, you should whisk the egg mixture slightly.
2. The second bowl is for the parmesan, bread crumbs and flour.
3. Now it’s time to dredge each chicken breast piece in egg/seasoning mixture. After that place in parmesan mixture and press. Turn to coat the other side of the chicken with parmesan mixture and press again.
4. Repeat with remaining chicken pieces and place each coated parmesan chicken onto a plate or a cutting board.
5. MELT butter and ADD olive oil on medium high heat in a skillet (stainless steel, cast iron skillet or non-stick).
6. PLACE COATED CHICKEN in skillet and cook for 3-4 minutes one one side. DO NOT MOVE chicken otherwise the cheese will slide off surface before it adheres! Press down lightly with a spatula.
7. TURN WITH TONGS when the first side is golden brown and cook the other side for 3 to 4 minutes. Do not cook for more than a total of 6-8 minutes – just set the timer and flip when it beeps.
8. CHECK FOR DONENESS to make sure the chicken is fully cooked and not pink. If not, lower the heat and cook for a couple more minutes.
9. SERVE immediately.

This article and recipe adapted from this site

Classic Chicken a la King

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Ingredients

• 1/2 cup salted butter
• 8 ounces mushrooms sliced
• 1/3 cup all-purpose flour
• 2 cups chicken broth
• 1 1/2 cups milk
• 2 egg yolks
• 1/3 cup heavy creamy
• 1 cup frozen peas
• 1 cup chopped drained pimientos
• 4 cups chopped cooked chicken

Instructions

1. In a large saucepan, melt butter over medium-high heat. Add in mushrooms and cook until mushrooms are soft, about 5 minutes.
2. Add in flour and stir until there are no more specks of flour left. Pour in chicken broth and milk and bring to a boil. Reduce heat to low and simmer until sauce is thickened, about 3 minutes.
3. For a richer sauce: in a small mixing bowl, whisk together egg yolks with heavy cream. Working quickly, slowly pour in 1/2 cup of the hot mixture into the egg mixture while whisking vigorously. Immediately pour this mixture back into the saucepan, whisking the entire time. Cook 2 minutes more.
4. Stir in frozen peas, drained pimientos, and cooked chicken and let heat through, 2 to 3 minutes.
5. Serve hot over cooked rice, pasta, toast, or biscuits.

This article and recipe adapted from this site

One Pot Teriyaki Chicken Bowls

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Ingredients

• 1 pound chicken cut into 1" pieces
• 3 tablespoons teriyaki sauce
• 2 cups long grain rice uncooked
• 3 1/2 cups water
• Kosher salt to taste
• 1/4 cups teriyaki sauce
• 3 tablespoons soy sauce
• 1/2 cup carrots chopped
• 1/3 cup green onion chopped
• 1/3 cup peas optional
• 1 cup broccoli chopped
• teriyaki sauce to taste

Instructions

1. In a large, deep skillet, cook chicken in 3 tablespoons teriyaki sauce on medium-high heat until just white on the outside (doesn't need to be cooked through).
2. Add remaining ingredients, except broccoli and extra teriyaki sauce, and bring to a boil.
3. Reduce heat and cover with lid. Simmer for about 20 minutes.
4. Add broccoli, cover again, and simmer an additional 5 minutes or until rice is cooked through.
5. Spoon extra teriyaki sauce, to taste, over the rice and serve immediately.

This article and recipe adapted from this site

Slow Cooker Pumpkin Spice Hot Chocolate

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Equipment

• Slow Cooker- 6 quart or larger

Ingredients

• 24 oz. milk chocolate chips
• 1/4 cup unsweetened cocoa powder
• 1/4 cup sugar
• 2 Tbsp. vanilla extract
• 1 Tbsp. pumpkin pie spice
• 1 gallon whole milk
• Slow Cooker Size:
• 6 quart or larger

Instructions

1. Add everything to the slow cooker, stir.
2. Cover and cook on HIGH for 2.5 hours. Stirring occasionally.
3. Serve topped with whipped cream or marshmallows.
4. Note-
5. If you can’t find pumpkin pie spice I would personally start with 2 teaspoons of cinnamon, 1/2 tsp of nutmeg and a dash of cloves. After the cocoa has heated, taste and add more of what you think it needs.
6. This is a full pot of hot chocolate, it would be hard to travel with all made up. I suggest making this at your party location. You can heat up the milk in the microwave a bit in a glass container to speed up the process.

This article and recipe adapted from this site

https://www.themagicalslowcooker.com/slow-cooker-pumpkin-spice-hot-chocolate/

Perfect Chocolate Chip Cookies

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Ingredients

• 1 1/2 cups all-purpose flour see notes below
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter see notes below, room temperature
• 1/2 cup firmly packed light brown sugar
• 6 tablespoons granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups semisweet chocolate chips I used Ghiradelli semi-sweet

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Instructions

1. Preheat the oven to 350°F and line 2 baking sheets with parchment paper or spray with non-stick spray.. (To get best results, use parchment paper)
2. In a medium bowl, sift the flour, baking soda and salt together.
3. In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well.
4. Add the egg and vanilla and mix on low speed until mixed in.
5. Gradually add the flour mixture and mix in until just incorporated. Do not keep mixing - do not overmix.
6. Add chocolate chips and stir with a wooden spoon, again no overmixing, just until incorporated.
7. Chill dough if dough is warm.
8. Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making.
9. Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched,
10. Small cookies bake 8-10 minutes
11. Large cookies bake 10-13 minutes.
12. Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
13. Makes  18 -30 cookies depending on size.

This article and recipe adapted from this site

Snickers Brownies

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INGREDIENTS

FOR THE BROWNIES

• 4 ounces semisweet chocolate, coarsely chopped
• 4 ounces unsweet chocolate, coarsely chopped
• 1/2 cup unsalted butter, cut into pieces
• 3 tablespoons unsweetened cocoa powder
• 3 large eggs, room temperature
• 1 3/4 cups packed light brown sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1 cup all-purpose flour

FOR THE CARAMEL LAYER

• 1 1/2 cups caramel bits, or 30 unwrapped soft vanilla caramels
• 1 tablespoon evaporated milk

FOR THE NOUGAT LAYER

• 2/3 cup granulated sugar
• 1/3 cup evaporated milk
• 3 tablespoons unsalted butter
• 1 cup marshmallow fluff
• 3 tablespoons crunchy peanut butter, or creamy peanut butter

FOR THE CHOCOLATE LAYER

• 1 cup semisweet chocolate chips
• 1 tablespoon vegetable oil

INSTRUCTIONS

MAKE THE BROWNIE LAYER

1. Preheat the oven to 350ºF. Line an 8x8-inch pan with aluminum foil, leaving a 1-inch overhang on all sides. Spray the foil lightly with nonstick spray.
2. Add the chocolate and butter to a medium heatproof bowl set over a pot of simmering water. Stir occasionally until fully melted and smooth. Whisk in the cocoa powder until smooth. Set aside to cool slightly.
3. In a separate medium bowl, whisk together the eggs, sugar, vanilla, and salt until combined. Whisk in the melted chocolate until well combined. Fold in the flour with a rubber spatula just until combined.
4. Spread the batter evenly into the bottom of the prepared pan. Bake for 20 to 25 minutes, or until the top of the brownies look dry and the edges begin to pull away from the sides of the pan. Cool the brownies in the pan on a wire rack.

MAKE THE CARAMEL LAYER

1. In a medium microwave-safe bowl, combine the caramels and evaporated milk. Heat on high for 2 minutes, stopping to stir every 30 seconds until the caramels have completely melted. Spread evenly over the top of the brownie layer. Place the pan in the freezer while you make the nougat layer.

MAKE THE NOUGAT LAYER

1. In a small saucepan, combine the sugar, evaporated milk, and butter. Bring to a boil over medium-high heat, stirring constantly. Turn the heat down to medium and continue to boil at a moderate rate without stirring for 5 minutes. If the mixture turns dark in color, you've boiled it for too long. It should be light in color and the consistency of sweetened condensed milk.
2. Meanwhile, in a medium heatproof bowl, combine the marshmallow fluff and peanut butter. Slowly pour the hot nougat mixture into the marshmallow fluff and peanut butter. Whisk until well combined.
3. Spread the nougat layer evenly over the top of the caramel layer. Place the pan in back into the freezer while you make the chocolate layer.

MAKE THE CHOCOLATE LAYER

1. In a medium microwave-safe bowl, combine the chocolate chips and oil. Heat on high in increments of 15 seconds, stirring well between each one until the chocolate is melted and smooth.
2. Spread the chocolate evenly over the top of the nougat layer. Cover the pan loosely with aluminum foil and refrigerate for 2 hours. Lift the brownies out of the pan by the foil overhang and cut them into bars.

MAKE AHEAD TIP

1. Brownies will keep for up to 1 week stored in an airtight container in the refrigerator.
2. Brownies will keep for up to 3 months stored in an airtight container in the freezer. Thaw in the refrigerator overnight.

This article and recipe adapted from this site