Creamy chicken biscuit casserole

Ingredients:

1 small onion diced

1 1/2 teaspoons butter

2 lbs chopped cooked chicken breasts or 2 lbs boneless skinless chicken thighs. I used both.

1 (10 3/4 ounce) can cream of chicken soup

1/2 cup mayonnaise

1 cup milk

1/2 cup of red bell peppers.

1 1/2 cups shredded mild cheddar cheese

refrigerated biscuits in the can. Any kind.

1 bag of frozen frozen broccoli florets.

Directions:

1 Preheat oven to 350.

2 Grease the bottom and sides of an 11×7 inch baking dish.

3 Chop the onion and bell pepper.

4 Heat butter in a small nonstick skillet and saute until tender. Remove from pan after 3 or 4 minutes.

5 Combine cooked onion, soup, broccoli, chicken, milk, bell peppers and mayo in a bowl and then turn into the prepared baking dish.

6 Bake for 15 minutes and remove from oven.

7 Sprinkle 1 cup of the cheese over the baked mixture.

8 Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over the biscuits.

9 Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer. Remove from oven and allow to cool for five minutes 

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GREEK SALAD

• 1 head Romaine Lettuce, Chopped and 1 /2 iceberg lettuce. I like to use both.
• 4 whole Ripe Tomatoes, Cut Into Six Wedges Each, Then Each Wedge Cut In Half
• 1 whole (large) Cucumber, Peeled, Cut Into Fourths Lengthwise, And Diced Into Large Chunks
• 1/2 whole Red Onion, Sliced Very Thin
• 1 can of black olives
• 6 ounces, weight Crumbled Feta Cheese
•  Fresh Parsley, Roughly Chopped
• 1/4 cup Olive Oil
• 2 Tablespoons Red Wine Vinegar
• 1 teaspoon Sugar (more To Taste)
• 1 clove Garlic, Minced
• Black Olives (extra), Thin , I slice mine 😊
• 1/4 teaspoon Salt
•  Black Pepper
• 1 whole Lemon, For Squeezing

Add chopped lettuce, tomato wedges, cucumber chunks, onion slices, sliced olives, half the feta, and parsley to a large bowl. 

Combine olive oil, vinegar, sugar, garlic, salt, pepper, and chopped olives in a bowl. Whisk together until combined. Taste and adjust seasonings (I almost always add a tiny bit of sugar.)

Pour dressing over salad ingredients, then add salt and pepper. Toss with tongs or clean hands. Just before serving, top with additional feta and squeeze a little lemon juice over the top.

GREEK CHICKEN AND POTATOES

Ingredients

• 8 chicken thighs or Legs
• 4 large potatoes cubed
• 3 tbsp olive oil
• 2-3 tbsp lemon juice
• 3-4 garlic cloves crushed
• 1 tbsp dried oregano
• 1 tsp rosemary finely chopped
• salt and pepper to taste

Instructions

• Pre-heat the oven to 200ºC/390ºF. 
• Place the potatoes in a large bowl then drizzle over 2 tbsp olive oil, a tbsp lemon juice and season with half of the garlic, herbs, salt and pepper. Mix well then place in a large sheet pan. 
• Season the chicken thighs generously with salt and pepper then mix the remaining olive oil and lemon juice with the garlic and herbs. Place the seasoned chicken in between the potatoes in the sheet pan and pour over the herb mixture. Top the chicken with lemon slices (optional). 
• Place in the oven and allow to bake for 45-60 minutes or until the chicken is golden brown and cooked through and the potatoes are crisp and cooked. (I tossed the potatoes half-way through cooking to ensure even browning.)
• Remove from the oven and serve with Greek salad. 

Cheesecake

INGREDIENTS

• 32 oz cream cheese (4 packages) room temperature
• 5 large eggs room temperature
• 2 cups sour cream room temperature
• 8 tbsp butter room temperature
• 1 1/2 cups sugar
• 2 tbsp cornstarch
• 2 vanilla beans can substitute 1 1/2 teaspoon pure vanilla extract
• 1 tsp fresh lemon juice

INSTRUCTIONS

• Tightly wrap 2 layers of aluminum foil around the outside of a 10 inch springform pan covering bottom and sides.
• Generously coat inside of pan with butter.
• Preheat oven to 300º F.
• Using an electric mixer with paddle attachment, beat cream cheese and butter until smooth.
• Add eggs one at a time until blended.
• Add sour cream and mix until smooth.
• Add sugar, cornstarch, vanilla and lemon juice, beat until smooth, about 2 minutes.
• Pour into springform pan and place in a roasting pan large enough to prevent sides from touching.
• Place into oven and carefully pour boiling water into roasting pan to reach halfway up sides of springform pan. (be careful not to splash any water onto cake)
• Bake for 2 hours, or until cake is lightly browned on top. My oven is a convection oven, so bake time in regular oven may be longer.
• Remove from water bath (bain-marie), remove foil and cool completely at room temperature before unlatching and removing rim.
• Cover and refrigerate until well chilled (best to leave chill overnight). Cake must be well chilled to set properly.
• Serve plain or with berries and whipped cream or even caramel sauce.

GROUND BEEF TACOS

Ingredients

Filling

• 1 Tbsp olive oil
• 1 lb lean ground beef
• Salt and black pepper to taste 
• 2 tsp garlic powder 
• 2 1/2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp onion powder
• 1/2 cup tomato sauce
• 1/3 cup low-sodium chicken broth

Tacos

• 8 corn tortillas (5 - 6 inch)
• 3/4 cup cheddar cheese or shredded Mexican cheese blend, my absolute favorite is American.
• 2 Roma tomatoes or 1 cup grape tomatoes, diced
• 2 cups shredded romain or iceberg lettuce

Instructions

1. Heat 1 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat. Add beef in large chunks to skillet spacing apart. Season with salt and pepper. 
2. Let brown on bottom, about 3 minutes then flip, break up beef and continue to cook until almost cooked through, about 2 minutes.
3. Add garlic, chili powder, cumin, onion powder and cayenne pepper and continue to cook until beef is just cooked through, about 1 minute.
4. Pour in chicken broth and tomato sauce. Simmer over medium-low heat until sauce has reduced and thickened, about 3 - 5 minutes.
5. Serve warm over warmed tortillas with lettuce, cheese, tomatoes and other desired toppings . Like sour cream 🌮

   Or use the boxed cheesy taco shells. I used both 

   🥰

LEMON PEPPER WINGS

Ingredients

• 2 cups oil or as needed
• 1/4 cup butter melted
• 1/2 TB lemon pepper
• 1 TB lemon juice
• 12 wings

Instructions

1. Stir lemon pepper and lemon juice into 1/4 cup melted butter, set aside.

   
   

   
   
2. Fry wings in hot oil over medium high heat. Cook about 8 minutes, until chicken is no longer pink and the juices run clear.
3. Toss hot wings in butter, coating all sides. Serve immediately. 

Creamy chicken biscuit bake

Ingredients:

Filling

• 5 ounces cream cheese, room temperature
• 1/4 cup butter, room temperature
• 1/2 teaspoon garlic powder
• 3/4 teaspoon seasoned salt
• 3 cups cooked, cubed chicken (or Rotisserie)
• 3/4 cup grated cheddar cheese
• 2 tablespoons heavy cream

2 (8- ounce/8 count) cans crescent rolls

Sauce

• 1 (10.75 ounce) can cream of chicken soup
• 3/4 cup grated cheddar cheese
• 1/2 cup heavy cream
• 1/2 teaspoon seasoned salt

1 cup grated cheddar cheese

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Instructions:

1. Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray. Set aside.
2. Prepare the filling. In a large bowl combine the cream cheese, butter, garlic powder, and seasoned salt stirring until smooth. Add in the chicken and cheddar cheese, mixing until incorporated. Add in the heavy cream and stir until combined.
3. Open the cans of crescent rolls. Place about 2 tablespoons of the filling onto the larger end of each crescent roll. Roll up and pinch the dough closed, sealing in the chicken mixture. Place seam side down in the prepared baking dish.
4. To prepare the sauce combine the cream of chicken soup, cheddar cheese, heavy cream, and seasoned salt in a medium saucepan. Heat over medium heat, stirring frequently until warm and smooth. Pour the sauce evenly over the crescent rolls. Top with the remaining 1 cup grated cheese.
5. Bake for 30 minutes until the rolls are baked and the mixture is bubbly.
6. Serve immediately.

SUN DRIED TOMATO AND BASIL CHICKEN

• 1 Tablespoon Olive Oil
• 3-4 Large Chicken Breasts
• Salt
• Pepper
• 2 cloves Garlic (minced)
• 1 teaspoon Thyme
• 1 teaspoon Red Pepper Flakes (may add only 1/2 teaspoon for less spice)
• 3/4 cup Chicken Broth
• 1/2 cup Heavy Cream
• 1/2 cup Sundried Tomatoes (chopped)
• 1/4 – 1/2 cup Freshly Grated Parmesan Cheese
• Fresh Basil

Instructions

Preheat oven to 375 degrees. In a large oven-safe skillet heat oil over medium-high heat. Season chicken generously with salt and pepper and sear until golden, about 4-5 minutes per side. Transfer chicken to a plate. 

Return skillet to medium heat. Add garlic and cook for 1 minute. Stir in thyme, red pepper flakes, chicken broth, and heavy cream. Cook for 5 minutes, stirring often. Stir in sundried tomatoes and parmesan cheese. 

Return chicken to skillet and spoon sauce all over the chicken breasts. Bake until chicken is cooked through — about 15-18 minutes. Garnish with basil and grated parmesan cheese, if so desired. 

INSTANT POT SPAGHETTI AND MEATBALLS

Ingredients

• 1 lb Meatballs, pre cooked, or frozen
• 8 oz Spaghetti Noodles
• 1 (14 oz) can Diced Tomatoes (optional), drained
• 2 (24 oz) jar Spaghetti Sauce 
• 1 1/2 cups Water (fill the 24 oz jar once) and use broth one tsp of chicken broth powder 

• 1 teaspoon garlic powder 
• 1 teaspoon onion powder 
• 1 teaspoon Parsley 
• 1 teaspoon Basil
• 1 teaspoon of seasoned salt

Instructions

1. Put meatballs in the bottom of the inner liner pot.
2. Break the spaghetti in half and sprinkle over meatballs in a random pattern, so not too many are side by side. This helps prevent them sticking together. Add all of the spices and seasoning.
3. Pour the water/broth over the noodles.
4. Pour the diced tomatoes, if using over the noodles, and then the spaghetti sauce over the noodles, and cover as much of them as you can with the sauce. This helps them all get cooked.
5. Put on the lid and set the steam release knob to the Sealing position.
6. Press the Pressure Cook (Manual) button or dial and then the +/- button or dial to select 9 minutes (7 minutes for al dente).
7. The pot will take several minutes to come to pressure. Cook time begins when pot is at pressure.
8. After cook time has finished, turn off the pot and turn the steam release knob to the Venting position, and do a Quick Release of the steam so the pasta doesn't overcook.

   Watch it closely, and if sauce starts to spew out with the steam, close the vent and release the steam in bursts until it looks like no more sauce will be spewing out.
9. After the pin in the lid drops down, open the lid and give the spaghetti a stir. If any noodles stuck together, just use a fork to separate them.
10. Serve with some bread, and garnish with parmesan cheese, mozzarella, or whatever you like!

    Ingredients

    • 1 lb Meatballs, raw, cooked, or frozen
    • 8 oz Spaghetti Noodles
    • 1 (14 oz) can Diced Tomatoes (optional), drained
    • 1 (24 oz) jar Spaghetti Sauce (or marinara sauce plus Italian seasoning)
    • 3 cups Water (fill the 24 oz jar once) or use broth

    Garnishes

    • Grated Parmesan Cheese
    • Shredded Mozzarella Cheese
    • Parsley or Basil

    Instructions

    1. Put meatballs in the bottom of the inner liner pot.
    2. Break the spaghetti in half and sprinkle over meatballs in a random pattern, so not too many are side by side. This helps prevent them sticking together.
    3. Pour the water/broth over the noodles.
    4. Pour the diced tomatoes, if using over the noodles, and then the spaghetti sauce over the noodles, and cover as much of them as you can with the sauce. This helps them all get cooked.
    5. Put on the lid and set the steam release knob to the Sealing position.
    6. Press the Pressure Cook (Manual) button or dial and then the +/- button or dial to select 10 minutes .
    7. The pot will take several minutes to come to pressure. Cook time begins when pot is at pressure.
    8. After cook time has finished, turn off the pot and turn the steam release knob to the Venting position, and do a Quick Release of the steam so the pasta doesn't overcook.

       Watch it closely, and if sauce starts to spew out with the steam, close the vent and release the steam in bursts until it looks like no more sauce will be spewing out.
    9. After the pin in the lid drops down, open the lid and give the spaghetti a stir. If any noodles stuck together, just use a fork to separate them.
    10. Serve with some garlic bread, and garnish with parmesan cheese.

Meatballs with Orzo and Collards

* 3 spicy Italian sausage links, casings removed
* 2 Tbs. extra-virgin olive oil
* 4 cloves garlic, minced
* 1 bunch collard greens, thinly sliced into strips
* 6-7 sundried tomatoes, thinly sliced
* 1/3 cup chicken stock
* juice from half a lemon
* 2 Tbs. butter
* 1/2 cup freshly grated parmesan
* 1 cup orzo
* pinch of salt

Pinch little pieces of the sausage and roll them into 1-inch balls. Brown them in a medium skillet over medium-high heat until cooked through. Set aside.

Back in the skillet, add the oil, garlic, collard strips and sundried tomato slivers. Sprinkle with a pinch of salt and sauté for a couple of minutes. Add the stock and let it bubble for just a sec. Add the sausage and lemon juice. Toss toss.

In the meantime, boil the orzo in a pot of salted water until al dente. Reserve 1/4 cup pasta water, and transfer the rest of the pasta into the skillet. Off the heat, add the butter and cheese. Toss it all together until melted and coated and ridiculous. Taste for any adjustments. Salt? If needed 

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