One-Pan Garlic Butter Chicken

Servings: 4 servings
Ingredients
CHICKEN SEASONING:

• 1 lb boneless skinless chicken breasts, cut into bite sized pieces
• 1 teaspoon kosher salt, (see note)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon fresh ground pepper

SAUCE:

• 1/2 cup unsalted butter, softened
• 1 teaspoon olive oil
• 2 teaspoons minced garlic
• 1 teaspoon Italian seasonings
• 2 tablespoons lemon juice
• 1 tablespoon sriracha
• 1/2 cup low-sodium chicken broth
• 1 lb asparagus, trimmed
• 1 tablespoon Italian parsley, minced

Instructions

1. Place chicken in a medium bowl and toss with the spices (salt, onion powder, garlic powder, and pepper).
2. In a large skillet, melt over medium low heat half of the butter (1/4 cup) and 1 teaspoon of olive oil.
3. Cook the chicken in the butter until all sides are golden brown being careful not to burn the butter. Add 1 teaspoon of minced garlic and Italian seasoning and cook for about 30 seconds. Remove the chicken from the pan and set aside.
4. In the same skillet increase heat to medium high, add the remaining 1 teaspoon minced garlic then add the chicken broth to deglaze the pan. Add the remaining 1/4 cup butter, lemon juice, and sriracha.
5. Add the asparagus and cook to desired tenderness. Add the chicken back to the pan and stir for another minute to reheat. Garnish the chicken and asparagus with parsley and lemon slices. Serve.

Notes
If you're substituting fine salt or table salt for the kosher salt in the recipe, use only 3/4 teaspoon or it will be too salty. Table salt is "saltier" than kosher salt or coarse sea salt. Table salt has smaller individual crystals, so more crystals of table salt than kosher or sea salt will fit into a measuring spoon.

From: https://www.the-girl-who-ate-everything.com/one-pan-garlic-butter-chicken/

Skillet-Roasted Chicken & Potatoes

Ingredients

• 4 large bone-in, skin-on chicken thighs (2 1/2 to 3 pounds total)
• Kosher salt and freshly ground black pepper 
• 2 1/2 cups buttermilk, shaken 
• Good olive oil 
• 2 tablespoons Dijon mustard 
• 1 tablespoon dry white wine, such as Chablis 
• 1 1/2 teaspoons fresh thyme leaves 
• 1/8 teaspoon sweet Hungarian paprika 
• 1 pound medium Yukon Gold potatoes, unpeeled, sliced 1/4 inch thick 
• 1 tablespoon minced garlic (3 cloves) 
• 2 tablespoons minced fresh parsley 
• 1 tablespoon chopped fresh chives

Directions

1. At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in a 1-gallon sealable plastic bag and pour in the buttermilk. Seal the bag and massage it lightly to be sure the chicken is coated with the buttermilk. Place in the refrigerator to marinate.
2. Preheat the oven to 350 degrees F. Pour 2 tablespoons olive oil in an unheated 12-inch cast-iron skillet and tilt the pan so the oil covers the bottom. Lift the thighs out of the buttermilk, letting any excess buttermilk drip off, and place them in the skillet, skin side up, in one layer. Discard the marinade. In a small bowl, combine the mustard and wine and brush it on the top of the chicken. Sprinkle with the thyme, paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Place the skillet in the oven and roast the chicken for 30 minutes.
3. Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer, until the chicken registers 155 degrees F on an instant-read thermometer. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees F, and roast the potatoes for 15 minutes, until they’re tender and starting to brown. Return the chicken to the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet.

From: https://www.foodnetwork.com/recipes/ina-garten/skillet-roasted-chicken-and-potatoes-11887246#reviewsTop (Courtesy Ina Garten)

Salt and Vinegar Roasted Edamame

Ingredients

• 1 16-ounce bag shelled edamame, thawed if frozen
• 1/4 cup white vinegar
• 3/4 teaspoon salt
• 1/8 teaspoon pepper

Instructions

1. Preheat oven to 375°F.
2. In a medium bowl, place thawed edamame. Add vinegar, salt, and pepper; stir to combine. Let sit for 5-10 minutes.
3. Lightly grease or spray a baking sheet. Place edamame on the baking sheet in a single layer; try not to pour the leftover vinegar into the pan.
4. Bake for 30 minutes, toss gently, then bake for 10 more minutes. Remove; let cool for 5-10 minutes.

From: https://www.emilieeats.com/salt-vinegar-roasted-edamame/

Italian Meatballs on Parmesan Noodles

Servings: 4

Ingredients

• 1/2 cup Italian seasoned bread crumbs
• 1/2 cup finely grated Parmesan cheese, plus more for baking
• 1/4 cup chopped fresh parsley
• 1 tablespoon dried oregano
• 1/2 tablespoon minced garlic or garlic paste
• 1/2 tablespoon kosher salt
• 1/2 tablespoon freshly ground black pepper
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 1 large egg, beaten
• 1/4 cup milk
• 1 1/4 cups beef broth, divided, or more as needed
• 1 pound 80% lean ground beef
• Parmesan Noodles
• 12 ounces egg noodles
• 1 1/2 tablespoons salted butter
• 1 tablespoon garlic paste
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley, plus more for garnish

Directions

1. Preheat the oven to 425 degrees F (225 degrees C). 
2. Combine breadcrumbs, Parmesan, parsley, oregano, garlic, salt, black pepper, basil, and red pepper flakes in a bowl and mix together with a fork. Stir in egg, milk, and 1/4 cup beef broth. Add ground beef and stir with a fork just until combined.
3. With wet hands, roll meat mixture into medium-sized balls and place in a large casserole dish. Pour in 1 cup beef broth, or enough to fill the casserole 1/4 inch deep. Sprinkle meatballs with Parmesan cheese.
4. Bake meatballs in the preheated oven for 15 minutes. Turn meatballs over, and bake until no longer pink at the center, about 15 minutes more.
5. For noodles, bring a large pot of salted water to a boil. Add noodles and cook until tender with a bite, about 10 minutes; drain.  
6. Place noodles in a bowl and immediately add butter, garlic paste, Parmesan, oil, black pepper, and parsley. Stir to combine.
7. Remove meatballs from the oven. To serve, spoon noodles onto a plate and top with meatballs. Sprinkle with more parsley. Enjoy!

From: https://www.allrecipes.com/italian-meatballs-on-parmesan-noodles-recipe-11783729

Slow-Cooked Caribbean Pot Roast

Yield: 10 servings

Ingredients

• 2 medium sweet potatoes, cubed
• 2 large carrots, sliced
• 1/4 cup chopped celery
• 1 boneless beef chuck roast (2-1/2 pounds)
• 1 tablespoon canola oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon brown sugar
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 3/4 teaspoon ground coriander
• 3/4 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/8 teaspoon ground cinnamon
• 3/4 teaspoon grated orange zest
• 3/4 teaspoon baking cocoa
• 1 can (15 ounces) tomato sauce

Directions

1. Place potatoes, carrots and celery in a 5-qt. slow cooker. In a large skillet, brown meat in oil on all sides. Transfer meat to slow cooker.
2. In the same skillet, saute onion in drippings until tender. Add garlic; cook 1 minute longer. Combine the flour, sugar, brown sugar, seasonings, orange zest and cocoa. Stir in tomato sauce; add to skillet and heat through. Pour over beef.
3. Cover and cook on low until beef and vegetables are tender, 6-8 hours.

From: https://www.tasteofhome.com/recipes/slow-cooked-caribbean-pot-roast/

Kebab Marinates and oven cooking

  Veggie Kebab (for 8 - 10 skewers, marinade up to a few hours)

• 3 - 4 minced garlic cloves
• 1/2 C chopped fresh parsley (can sub with cilantro)
• kosher salt
• 1/2 t dried oregano
• 1/2 t red pepper flakes
• 1/3 C extra virgin olive oil
• juice of 2 lemons

Chicken Kebab (for 2 lbs of chicken breasts; marinade up to 4hrs)

• 2 T olive oil
• 1 large lemon, zested and juiced
• 2 minced garlic cloves
• 1 t dried oregano
• 1/2 t salt
• 1/4 t black pepper

Beef Kebab (for 1.5lbs beef - tri-tip, sirloin steak tips, etc; marinate up to 24hrs)

• 1 t minced garlic
• 1 t onion powder (can sub with garlic powder)
• 2 1/2 T soy sauce
• 2 T Worcestershire sauce
• 2 T balsamic vinegar
• 1 T vegetable oil
• 1/4 t black pepper

Instructions on Oven kebab cooking:

Cooking kabobs at 375F in the oven is most popular because it yields great results, and you’ll avoid burning them. Place them on a sheet pan after the oven preheats, then use this chart for approximate baking times:

Chicken: 20-25 min

Beef: 25-30min

Veggies: 20 in

Cooking kabobs at 400F shortens the baking time while still keeping the meat juicy and tender. After preheating the oven, bake them on a sheet pan and use this chart for approximate cooking times:

Chicken: 15-20 min

Beef: 20-25 min

Veggies: 15 min

Veggie Kebab marinade from: https://www.themediterraneandish.com/vegetable-kabobs/

Chicken kebab marinade from: https://www.laurafuentes.com/lemon-chicken-marinade/

Beef kebab marinade from: https://www.recipetineats.com/marinated-beef-kabobs/

Skillet-Roasted Chicken & Potatoes

Ingredients:

• 4 to 8 large bone-in, skin-on chicken thighs (2 1/2 to 3 pounds total)
• Kosher salt and freshly ground black pepper 
• 2 1/2 cups buttermilk, shaken 
• Good olive oil 
• 2 tablespoons Dijon mustard (4T for 8 thighs)
• 1 tablespoon dry white wine, such as Chablis (2T for 8 thighs)
• 1 1/2 teaspoons fresh thyme leaves (1T for 8 thighs)
• 1/8 teaspoon sweet Hungarian paprika (1/4t for 8 thighs)
• 1 pound medium Yukon Gold potatoes, unpeeled, sliced 1/4 inch thick 
• 1 tablespoon minced garlic (3 cloves) 
• 2 tablespoons minced fresh parsley 
• 1 tablespoon chopped fresh chives

Directions:

1. At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken all over with 1 teaspoon (1 1/2t for 8 thighs) salt and 1/2 teaspoon (3/4t for 8 thighs) pepper. Place in a 1-gallon sealable plastic bag and pour in the buttermilk. Seal the bag and massage it lightly to be sure the chicken is coated with the buttermilk. Place in the refrigerator to marinate.
2. Preheat the oven to 350 degrees F. Pour 2 tablespoons olive oil in an unheated 12-inch cast-iron skillet and tilt the pan so the oil covers the bottom. Lift the thighs out of the buttermilk, letting any excess buttermilk drip off, and place them in the skillet, skin side up, in one layer. Discard the marinade. In a small bowl, combine the mustard and wine and brush it on the top of the chicken. Sprinkle with the thyme, paprika, 1 teaspoon salt (1 1/2t for 8 thighs), and 1/2 (3/4t for 8 thighs) teaspoon pepper. Place the skillet in the oven and roast the chicken for 30 minutes.
3. Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer, until the chicken registers 155 degrees F on an instant-read thermometer. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees F, and roast the potatoes for 15 - 25 minutes, until they’re tender and starting to brown. Return the chicken to
4. the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet.

From: https://www.foodnetwork.com/recipes/ina-garten/skillet-roasted-chicken-and-potatoes-11887246#reviewsTop

Reprinted from Modern Comfort Food, Copyright 2020 by Ina Garten, Clarkson Potter/Publisher.