Farfalle Pasta with Spinach, Mushrooms, and Caramelized Onions

Ingredients

Caramelized onions

• 1 tablespoon olive oil
• 3 yellow onions , large, sliced
• 1/4 teaspoon salt
• 1 tablespoon balsamic vinegar

Creamy pasta sauce

• 1 tablespoon olive oil
• 10 oz mushrooms , sliced (I used button mushrooms)
• 6 oz spinach
• 1 cup half-and-half
• 1 cup Parmesan cheese , shredded
• 1/4 teaspoon salt

Pasta

• 8 oz farfalle pasta

Instructions

How to caramelize onions:

1. Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula.
2. The onions should start to brown, but without burning.
3. Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions.
4. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn.
5. In total, you should have cooked onions for 30 minutes.
6. Remove the skillet from heat and sprinkle the onions with a small amount of balsamic vinegar to deglaze the pan.
7. Using a spatula, stir the onions, scraping the bottom of the pan and coating onions with a pinch of balsamic vinegar you just added. Remove caramelized onions to a plate.

How to cook mushrooms and spinach:

1. Heat 1 tablespoon olive oil in the same skillet on medium heat. Add sliced mushrooms. Sprinkle with a pinch of salt.
2. Cook mushrooms for about 5 minutes, occasionally stirring, until mushrooms are soft.
3. Add fresh spinach to the skillet and stir on low heat just until spinach starts to wilt.

How to make creamy pasta sauce:

1. Add half-and-half to the mushroom and spinach mixture and bring to a quick boil. Immediately reduce to simmer.
2. Add 2/3 cup of shredded Parmesan cheese and 1/4 teaspoon salt. Keep stirring while the sauce simmers until the cheese melts.
3. Add caramelized onions back to the skillet with the pasta sauce.

Cook pasta:

1. Cook pasta according to package instructions. Drain.
2. Add cooked and drained farfalle pasta to the creamy sauce. Stir on low heat for a couple of minutes to reheat.
3. If the sauce is too thick, add a small amount of half-and-half to thin it out. If it is too thin, add a small amount of shredded Parmesan cheese, and stir it in, while the sauce simmers.
4. Serve with more shredded parmesan cheese sprinkled on top.

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Marry Me Chicken

Ingredients

• 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

1. 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. 
2. 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.  
3. 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. 

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Balsamic Chicken

Ingredients

CHICKEN TENDERS

1/3 cup balsamic vinegar

• 1/3 cup olive oil
• 1 teaspoon garlic powder
• 1 zesty Italian dressing- dry packet
• 1.5 pounds chicken tenders

VEGGIES

• 1 head broccoli
• 1 head cauliflower
• 6 to 8 baby potatoes- sliced in half
• 1 cup baby carrots
• 1/2 pint cherry tomatoes
• 1 teaspoon Italian seasoning
• 3 tablespoons olive oil
• 1 teaspoons garlic powder
• salt and pepper to taste

Instructions

1. Preheat the oven to 400 degrees F. Spray a large tray with nonstick spray and set aside.
2. Whisk together the balsamic vinegar, garlic powder, and zesty Italian dressing dry packet.
3. Place 2/3 cup of the balsamic + Italian mixture in a large bag and add the chicken tenders. Coat and place in the fridge to marinate for at least 30 minutes and up to 6 hours.
4. Chop the broccoli and cauliflower into small pieces.In a bowl, toss broccoli, cauliflower, potatoes and carrots with Italian seasoning, olive oil, garlic powder, and add some seasoned salt and pepper to taste. Then place veggies on the prepared pan. Roast the veggies for 10-15 minutes.
5. Remove from the oven and flip around. Section the veggies to each side of the tray and place the chicken tenders in the center. Discard marinade that was used for the chicken. Brush the remaining 1/3 cup of the balsamic + Italian mixture over the chicken. Add the tomatoes.
6. Return to the oven and cook for another 7-15 minutes depending on the size of your chicken. Be careful to monitor the chicken so you don't overcook it. Remember, the cooking time will largely vary based on the size of your chicken.
7. Serve the chicken and veggies with freshly chopped parsley, if desired.

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Baked Ranch Chicken with Broccoli and Bacon

Ingredients

• 4 chicken breasts (use 4 thin chicken breasts, or use 2 large chicken breasts, sliced in half, horizontally)
• 2 cups broccoli florets , blanched, chopped
• 6 strips bacon , cooked, chopped
• 1/2 cup Ranch dressing
• 1 cup Cheddar cheese , shredded
• 1/3 cup Mozzarella cheese , shredded

Instructions

1. Preheat the oven to 375 F.
2. Add chicken breasts to the casserole dish. I used the the oval casserole dish measured 13 inches x 9 inches x 4 inches deep.
3. Note about chicken: use 4 thin chicken breasts, or use 2 large thick chicken breasts, sliced in half horizontally each to make 4 thin chicken breasts.
4. Top with chopped and blanched broccoli florets.
5. Top with chopped cooked bacon.
6. Spread Ranch dressing on top.
7. Top with shredded Cheddar and Mozzarella cheese.
8. Bake, uncovered, for about 20-30 minutes, until the chicken is cooked through. The cooking time will depend on the thickness of your chicken breasts.

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Lemon Butter Salmon

Ingredients

For the Sauce:

• 1/4 cup lemon juice
• 4 tbsp. butter
• 1 tbsp. freshly chopped parsley
• 1 small garlic cloves minced

For the Salmon:

• 3 salmon fillets, about 6 oz. each skin on or off
• 2 tbsp. avocado oil or olive oil
• 1 tsp. Old Bay Seasoning or to taste

Instructions

Sear the Salmon

1. Season the salmon fillets with Old Bay Seasoning (or salt and pepper).
2. Heat a large non-stick pan over high with olive oil. Place the fillets in the pan and reduce the heat to medium-low. Do not move the fillets. Allow them to cook for about 5-6 minutes or until well browned and cooked about halfway through. Turn the fillets and cook for about 5 more minutes, or until they reach the desired doneness.*

Make the Sauce

1. In a small skillet or saucepan, bring the lemon juice to a boil. Reduce the heat to low and cook for 3 minutes, stirring occasionally.
2. Reduce the heat to very low and add the cold butter to the lemon juice. Keep stirring, allowing the butter to melt slowly. When the butter is melted halfway, add the parsley, garlic, salt, and pepper. Cook for 1 more minute and remove from the heat. 

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Oven Baked Chicken Breast

Ingredients

• 4 7 to 8 oz boneless, skinless chicken breasts
• 2 tsp olive oil
• 3 tbsp brown sugar
• 1 tbsp chili powder
• 1 tsp parsley flakes
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cumin

Instructions

1. Pre heat oven to 425 degrees F. Line a baking sheet with foil and spray with non stick spray.
2. Place the chicken breasts between two sheets of parchment paper and pound to an even thickness. Drizzle both sides of chicken with olive oil.
3. Combine seasonings and sprinkle generously over both sides of the chicken breasts. Bake for 20 minutes. Remove from oven and cover loosely with foil for 5 minutes before slicing. Enjoy!

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Instant Pot Hawaiian Chicken Tacos

INGREDIENTS

Instant Pot Hawaiian Chicken

• 1.25 lbs. boneless skinless chicken thighs
• 2 cups fresh pineapple, finely chopped
• 1 jalapeño, minced (remove ribs and seeds for less heat)
• half of a red onion, minced
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1 tablespoon sriracha
• 1 tablespoon yellow mustard
• 1/4 cup water

Jalapeño Ranch

• 1/2 cup mayonnaise
• 1/4 cup olive oil
• 1/4 cup water
• 1 tablespoon white vinegar
• 1 jalapeño (remove ribs and seeds for less heat)
• 1 clove garlic
• 1 teaspoon dried dill (or about 1/4 cup fresh)
• 1/4 cup fresh parsley
• 1/4 cup fresh chives (or sub 1/2 teaspoon onion powder)
• 1/2 teaspoon salt
• black pepper to taste

Extras:

• Cabbage for the slaw
• Tortillas
• Any extra toppings you like

INSTRUCTIONS

1. Prep: Preheat the oven to 475 degrees (broil setting).
2. Instant Pot: Place all chicken ingredients in the Instant Pot. Cook on high pressure for 10 minutes (20 if frozen). Release the pressure and shred chicken directly in pot.
3. Broil: Transfer shredded chicken to a baking sheet lined with foil. Broil for 10-15 minutes until browned. 
4. Sauce: Pulse jalapeño ranch ingredients in a food processor until smooth. Toss some of the dressing with finely shredded cabbage to make a slaw.
5. Done: Serve chicken in warm tortillas with slaw and an extra drizzle of jalapeño ranch, slices of avocado, extra pineapple, cilantro, red onion, etc.

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