French Onion Chicken

Ingredients

• 2 medium yellow onions, thinly sliced into rings
• 3 tablespoons butter
• 1 cup plus 3 tablespoons beef broth, divided
• 4 boneless skinless chicken breasts, pounded to even thickness
• 1 tablespoon oil
• salt and pepper to taste
• 1 teaspoon Italian blend herbs/Italian seasoning (OR 1/4 teaspoon dried basil + 1/4 teaspoon dried thyme + 1/2 teaspoon dried oregano)
• 2 tablespoons flour
• 4 slices provolone cheese
• 4 slices swiss cheese
• 3/4 cup parmesan cheese
• fresh thyme or parsley and cracked black pepper for topping (optional)

Instructions

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1. Preheat oven to bake at 400 degrees OR broil on low. In a large oven-safe skillet (see note) over medium-high heat, melt butter. Add onions and 3 tablespoons beef broth and saute onions for 3-4 minutes until translucent. Continue to cook, stirring occasionally so the onions don't burn, for about 15 minutes longer until browned and very tender. Use tongs or a fork to transfer to a bowl and cover to keep warm.
2. While onions are cooking, prepare the chicken by drizzling with oil, then seasoning with salt and pepper (to taste) and Italian herbs. Once onions have finished cooking and are removed from the pan, cook chicken for 4-5 minutes on each side (don't clean out the pan between the onions and chicken) until browned on both sides. (Chicken may not be fully cooked through yet, that is okay).
3. Transfer chicken to a plate and cover to keep warm and return the onions to the pan. Sprinkle flour over the onions and stir for 1 minute over medium-high heat. Add beef broth and continue to cook, stirring throughout, until mixture comes to a boil. Season with salt and pepper to taste. Return chicken to pan and spoon some of the sauce over each piece of chicken.
4. Top chicken with one slice of provolone each, then one slice of swiss, then 1/4 of the parmesan cheese. Transfer skillet to your preheated oven and cook for about 10 minutes until chicken is cooked through completely and cheeses are melted.
5. Spoon some of the onions and gravy over the top of the chicken, garnish with thyme or parsley and cracked black pepper, and serve.

https://www.lecremedelacrumb.com/french-onion-chicken/

Twix bars (Millionaire Shortbread)

Ingredients

SHORTBREAD LAYER

• 1 c. 

  (2 sticks) butter, softened

• 1 c. 

  granulated sugar

• 1 tsp. 

  pure vanilla extract

• 2 1/4 c. 

  all-purpose flour

• 1/2 tsp. 

  kosher salt

CARAMEL LAYER

• 2 

  (11-oz.) packages caramel squares 

• 1/2 c. 

  heavy cream

CHOCOLATE LAYER

• 2 c. 

  semisweet chocolate chips

• Flaky sea salt, for garnish

Directions

• 1. Step 1Preheat oven to 300°. Line a 13"-x-9" pan with parchment paper and spray with cooking spray. Make shortbread layer: Cream softened butter with sugar until light and fluffy. Add flour, salt, and vanilla and mix until a bread crumb texture forms. 
  2. Step 2Press mixture into a prepared pan and prick all over with a fork. 
  3. Step 3Bake until lightly golden, 30 minutes. Let cool completely. 
  4. Step 4Make caramel layer: in a small saucepan over medium-low heat, stir caramels and cream together until melted, 10 minutes. Pour over cooled shortbread crust. 
  5. Step 5Make chocolate layer: Melt chocolate in microwave in 30 second intervals and stir until smooth. Pour over caramel layer. 
  6. Step 6Refrigerate 20 minutes until firm, then slice into bars. Top with flaky sea salt. 

https://www.delish.com/cooking/a25781497/millionaire-shortbread-recipe/?fbclid=IwAR1UwDCioJiDDQm4X8upzelxASfTMALF8uxYpJ-tVJvFKwXdHZf6ZHAJGKg

Caribbean Chicken Curry

Caribbean Chicken Curry with Butternut Squash and Red Bell Peppers Recipe slightly adapted from theperfectpantry.com 

Gluten free notes: This recipe is naturally gluten free 

Kid friendly notes: Chop veggies into smaller pieces, or just prior to serving blend some sauce with cooked veggies. Pour back into slow cooker and stir to combine, make sure to not include any chicken when you puree the veggies. 

INGREDIENTS:

Brown jasmine rice 

Marinade: 

8 cloves garlic, pressed 

6 green onions, white and green parts, minced 

2 Tbsp ginger root, shredded on small side of box grater 

2 tsp dried thyme leaves 

2 tsp ground allspice 

½ tsp ground cloves 

1 tsp honey 

Zest of 2 limes plus juice of 1 lime 

3 Tbsp tamari

 Curry: 2 lbs boneless, skinless chicken trimmed and cut into large bite-size pieces 1 Tbsp coconut oil 1 large onion, chopped 2 stalks celery, diced 4 C butternut squash (1 small squash), peeled and cut into 1 inch cubes 2 large red bell peppers, chopped 1 tsp fresh black pepper 1 tsp turmeric 1 tsp real kosher salt 1 C chicken broth, make sure it’s MSG and gluten free 1 jalapeno, seeded and ribs removed, minced 1-2 C coconut milk 2 tsp arrowroot (optional) Handful cilantro, chopped 

PREPARATION Cook rice according to package directions. Add all of the marinade ingredients into a large bowl, stir to combine. Add chicken and stir to coat chicken well, cover bowl and marinate in refrigerator at least 4 and up to 8 hours. In a heavy bottomed pan, heat coconut oil over medium heat. Add onion, celery, squash, and red bell pepper and sauté. Stir occasionally until onion is soft and translucent and the squash is starting to brown, about 5-8 minutes. Add pepper, turmeric, and salt and stir to combine. Sauté for 1 minute to bring out flavors. Add chicken and all of its marinade to the squash and red bell pepper mixture. Cook for about 5-6 minutes until chicken begins to firm slightly, stirring frequently. Add chicken broth and stir to combine. Turn the heat to high and bring curry to boil. Reduce to simmer and cover. Cook for 45 minutes stirring a few times. Add minced jalapeno and coconut milk. Bring back up to simmer and cook for 15 minutes. If curry is too thin, in a small bowl whisk together 4 tsp of water and arrowroot. Pour mixture into curry and it will thicken immediately. Remove from heat and stir in cilantro. Serve over hot brown rice

Smothered Pork Chops

INGREDIENTS

PORK CHOPS:

• 1 pound (500g) bone-in pork chops,* about 3/4-1 inch thick.
• 1/2 tablespoon onion powder
• 1/2 tablespoon garlic powder
• 1/2 teaspoon cayenne
• 1 teaspoon seasoning salt
• 1/2 teaspoon fresh cracked black pepper
• 2 teaspoons olive oil
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter

FOR GRAVY:

• 1 tablespoon unsalted butter
• 1 large onion, thinly sliced
• pinch of salt
• 4 cloves garlic, minced
• 1 teaspoon fresh chopped thyme
• 1/2 cup chicken broth, divided
• 3/4 cup buttermilk or heavy cream
• Chopped fresh flat-leaf parsley, for garnish

INSTRUCTIONS

FOR PORK CHOPS

• Pat the pork chops dry with paper towels to remove any moisture. Season pork chops with garlic powder, onion powder, cayenne, seasoning salt, pepper and olive oil.
• Dredge each chop in the flour; shake off the excess and KEEP THE REMAINING FLOUR.
• Heat 2 tablespoons olive oil and 2 tablespoons of butter in a skillet or pan over medium heat. When hot, fry the pork chops in a single layer on each side until golden browned, about 3-4 minutes per side.
• Remove pork chops from the pan and keep warm.

FOR GRAVY

• In the same pan, heat 1 tablespoon of butter over medium heat.
• Add in sliced onions and add a pinch of salt. Cook while stirring occasionally, until soft and caramelized, about 10 minutes. (Add in 1 tablespoon of the chicken broth if the pan becomes too dry.)
• Add the garlic and thyme; cook until fragrant, about 30 seconds.
• Add 2 tablespoons of the remaining flour to the pan. Mix the flour into the onions and cook to dissolve, about 2 minutes.
• Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Let the liquid reduce and thicken slightly, about 2 minutes.
• Whisk in the buttermilk (or cream) and simmer for 1-2 minutes until thick and creamy.
• Return the pork chops to the pan. Coat them in the sauce and let simmer until the pork is completely cooked through, about 5 minutes (or until the pork is cooked to your desired doneness). (The sauce will continue to thicken due the coating on the pork. If too thick, add a little cream or broth to thin out until reaching your desired consistency.)
• Taste test and season with salt and pepper, if needed. Garnish with the chopped parsley before serving. Serve warm.

NOTES

*FOR BONELESS PORK CHOPS

Reduce searing time to about 2 minutes per side and finish cooking them in the sauce. Be very careful not to overcook or dry out your pork chops as they become tough and chewy.

 

https://cafedelites.com/smothered-pork-chops/?fbclid=IwAR36U2YgX1s1hHtt35B0Q67ou5v7T6hPXfJBcq-xCRvYZFidiiw6hGNg4A0

beckam loved this!

Penn State Lucky Chili

 Penn State "Lucky" Chili from Susan Hansen

2 cans Brooks chili hot beans
2 cans Brooks just for chili diced tomatoes
2 lb ground beef
1 lb thick sliced smoked bacon, cut in 1-inch strips
2 large onions, roughly chopped
3 large green peppers, roughly chopped
3 to 4 tablespoons vegetable oil
One 6 oz can tomato paste
1/3 cup dark brown sugar
1 Cup apple cider
1/4 cup chili powder
1 tbsp red pepper
Salt and Pepper to taste

Saute green peppers, onion, and bacon with vegetable oil in a large stew pot on medium-high heat for 5 minutes. Add ground beef. While cooking, break beef up into small pieces. Drain excess fat as needed. Add spices. Add all remaining ingredients when beef is thoroughly cooked. Simmer until thick, minimum 20 minutes.

Potato bar soup

Kids said I should triple next time!

Ingredients

• 1 medium onion chopped
• 5-6 strips bacon
• 6-8 medium potatoes peeled & chopped
• 4 c. chicken stock
• 2 c. milk
• 2-3 tbsp. flour or arrowroot powder
• 2 c. cheddar cheese
• Salt and pepper to taste

Instructions

• In a large soup pot, add bacon and turn on medium heat. Cook for 5 – 10 minutes on each side, until crispy.
• Remove bacon from pot, and add onion. Saute about 5 minutes, until softened.
• Add chicken stock and potatoes. Turn to medium-low heat and simmer for about 30 minutes, or until potatoes are soft.
• Using a potato mashed, roughly mash the potatoes, leaving some chunks.
• Mix milk and flour or arrowroot powder together. (Arrowroot makes it gluten-free.) Add it slowly to the soup, stirring as it thickens. Add a small amount more milk and/or flour until it is the thickness you prefer.
• Add cheddar cheese and cooked, crumbled bacon. Add salt and pepper to taste. Serve.

 https://modernalternativemama.com/2020/03/14/recipe-collection-easy-potato-soup/?fbclid=IwAR0tsX1UX1SuJY_QLdr-V5SDNp8Vn2gMmMo5N_6KZk3JhVtEl_c-9E_-4UM