Chicken Florentine Flatbread

Chicken Florentine Flatbread

Flatbread of your choice                                                                  

1 cup shredded mozzarella cheese                                                  

1 1/2 cups torn fresh spinach leaves                                                           

1 cup shredded cooked chicken breast                                           

3 small tomatoes, sliced                                                                  

1/2 small onion, thinly sliced                                                                       

1/8 teaspoon salt                                                                              

1 drizzle olive oil

1 tablespoon grated Parmesan cheese

Sauce

1 tablespoon butter

4 cloves garlic, minced

1 tablespoon all-purpose flour

3/4 cup milk

3/4 cup grated Parmesan cheese

Salt and pepper to taste

Preheat the oven to 400 degrees

Line a large baking sheet with foil and spray lightly with cooking spray

Place flatbreads on baking sheet and into oven for 4-5 minutes, flip and bake again.  This will crisp them up to hold the ingredients better without getting soggy

Melt butter for sauce in a small saucepan over medium heat

Add garlic and sauté until fragrant, about 30 seconds

Stir in flour and whisk for 1 to 2 minutes

Pour in milk and whisk until sauce starts to thicken, 3 to 4 minutes

Stir in Parmesan cheese, salt, and pepper; cook until cheese is melted, about 1 minute

Set aside to cool, about 5 minutes

Spread cooled sauce over the flatbread and sprinkle with mozzarella cheese

Top with spinach, chicken, tomatoes, onion, and salt

Drizzle with olive oil and sprinkle with Parmesan cheese

Transfer to the prepared baking sheet

Bake in the preheated oven until cheese is melted and crust is lightly browned, 12 to 15 minutes

Cool slightly before serving

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Cheesy Buffalo Chicken Casserole

Cheesy Buffalo Chicken Casserole

Serves 8

2 cups chicken, cooked and shredded

1 (8 ounce) package cream cheese, softened

1/2 cup ranch dressing

1/3 cup Buffalo wing sauce

2 tablespoons water

2 cups shredded Colby Jack cheese

2 cups cooked rice

2 cups shredded sharp Cheddar cheese

2 cups crushed corn chips (DO NOT ADD TO CASSEROLE)

Preheat oven to 350 degrees

Beat cream cheese in a blender until smooth

Add ranch dressing, Buffalo wing sauce, and water

Blend until smooth

Mix in shredded chicken and Colby Jack cheese

Spread rice in a 9×13-inch baking dish

Pour Buffalo chicken mixture on top

Sprinkle Cheddar cheese on top

Cover baking dish with aluminum foil

Bake in the preheated oven until Cheddar cheese is melted and bubbly, about 30 minutes

Sprinkle corn chips on top

It might be better if you sprinkle the corn chips on each serving.  Leftovers end up with soggy chips

Slow Cooker Sweet Potato Soup

Slow Cooker Sweet Potato Soup

4 Servings

1 1/2 pounds sweet potatoes

1 tablespoon butter

1/2 tablespoon Worcestershire

1/2 onion, minced

2 ribs celery, minced

1 tablespoon garlic, minced

1/4 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon dried thyme

Dash of ground chipotle pepper

3 cups chicken broth

3 tablespoons brown sugar

Sour cream, optional

In a 4- or 5-qt. slow cooker, combine all ingredients except brown sugar and sour cream

Cook, covered, on low until vegetables are tender, 5-6 hours

Puree soup using an immersion blender, or, cool slightly and puree soup in batches in a blender

Return to slow cooker

Add brown sugar and heat through

Top with sour cream and serve

Slow Cooker Mediterranean Roast Turkey Breast

Slow Cooker Mediterranean Roast Turkey Breast

Makes 8 Servings

1 (4 pound) boneless turkey breast, trimmed

1/2 cup chicken broth, divided

4 tablespoons fresh lemon juice

2 cups chopped onion

1 cup pitted kalamata olives

1 cup oil-packed sun dried tomatoes, thinly sliced

2 teaspoons oregano and basil

1 teaspoon parsley, dill, onion and garlic powder

1/2 teaspoon rosemary, thyme and cinnamon

1/2 teaspoon salt

1/4 teaspoon black pepper

3 tablespoons all-purpose flour

Place turkey breast, 1/4 cup chicken broth, lemon juice, onion, kalamata olives, sun-dried tomatoes, seasonings, salt, and pepper in the crock of a slow cooker

Cover; cook on Low for 4-5 hours

Combine the remaining 1/4 cup chicken broth and the flour in a small bowl; whisk until smooth

Stir into slow cooker

Cover and cook on Low for an additional 30 minutes

Skillet Chicken Bulgogi

Skillet Chicken Bulgogi

1/3 cup chopped onion

2/3 cup soy sauce

1/2 cup brown sugar

4 cloves minced garlic

1/4 cup sesame oil

2 tablespoons honey

1 tablespoon sesame seeds

1 teaspoon chopped ginger

1/2 teaspoon cayenne

salt and black pepper to taste

2 pounds skinless, boneless chicken breasts, cut into thin strips

Whisk onion, soy sauce, brown sugar, garlic, sesame oil, honey, sesame seeds, chopped ginger, cayenne pepper, salt, and black pepper together in a bowl until marinade is smooth

Cook and stir chicken and marinade together in a large skillet over medium-high heat until chicken is cooked through, about 15 minutes

If needed, dissolve 2 teaspoons of cornstarch into 1/4 cup water, and stir into the boiling sauce

Return to a boil and cook until the sauce thickens about 1 minute

French Toast Waffles

French Toast Waffles

2 Tablespoons whole milk

4 eggs

1 tablespoon maple syrup

1/2 teaspoon vanilla extract

1 pinch salt

4 pieces 1/2-inch thick pieces brioche

Preheat a waffle iron according to manufacturer’s instructions and spray with cooking spray

Whisk milk, eggs, maple syrup, vanilla extract, and salt together in a wide bowl until thoroughly combined

Dip bread slices 1 at a time in the egg mixture, coating both sides completely

Lift bread with a slotted spatula to allow excess egg mixture to drain back into the bowl

Place dipped bread in the preheated waffle iron

Gently close the lid without forcing it down

Cook according to manufacturer’s instructions until golden brown, 3 to 5 minutes

Repeat with remaining slices

We enjoyed ours with a glass of orange juice and a side of bacon

Honey-Lime Chicken

Honey-Lime Chicken

1/3 cup all-purpose flour

1/4 teaspoon cayenne pepper

2 boneless, skinless chicken breast, cut into strips

3 tablespoon butter

6 tablespoons lime juice

6 tablespoons honey

3 tablespoon brown sugar

3 teaspoon Worcestershire sauce

Combine flour and cayenne pepper in a bowl large enough for the chicken to move freely in

Add a few chicken strips at a time and shake to coat

Melt butter in a large, nonstick skillet over medium heat

Add chicken and cook until browned on all sides, 4 to 6 minutes

Combine lime juice, honey, brown sugar, and Worcestershire sauce in a bowl; pour over the chicken

Continue to cook until juices run clear and the sauce is thickened, 3 to 5 more minutes

If needed, dissolve 2 teaspoons of cornstarch into 1/4 cup water, and stir into the boiling sauce

Return to a boil and cook until the sauce thickens about 1 minute

Chicken Tortilla Soup

Chicken Tortilla Soup

Makes 6 servings

1 Tbsp olive oil

1 medium onion, chopped

3 garlic cloves, minced

1 jalapeno pepper, seeded and diced                     

1 tsp ground cumin

1 tsp chili powder

1 lb chicken breasts, (2 medium)

20 oz crushed tomatoes

32 oz chicken broth

14 oz black beans, drained and rinsed

14 oz corn, drained and rinsed, drained and rinsed

1/2 cup cilantro, chopped, divided (reserve 1/4 of it for garnish)

1 lime, juiced

1 tsp salt, or to taste

Toppings

1 large avocado, diced

1 lime, cut into wedges, to serve

Tortilla Strips

Preheat a pot with oil over medium-high heat

Add chopped onion, garlic and chopped jalapeño and sauté until veggies soften

Add chicken, corn, beans, chili powder, cumin, crushed tomatoes, salt, ¼ cup of cilantro and chicken broth

Bring to a boil and let simmer for at least 25 minutes

Remove chicken from the pot and shred it

Add shredded chicken back to the soup and simmer another 5 minutes

Add lime juice and serve with tortilla strips, pieces of avocado, fresh cilantro and lime wedges

Maple-Mustard Sauce over Crispy Chicken

Maple-Mustard Sauce over Crispy Chicken

4 skinless, boneless chicken breast halves

2 eggs

2 tablespoons parsley

3 teaspoons Dijon mustard

1 cup bread crumbs, or more as needed

3 tablespoons olive oil

1 cup chicken broth

3 tablespoons maple syrup

2 1/2 tablespoons coarse-grain mustard

1 tablespoon butter

Pound out chicken breast halves between 2 sheets of plastic wrap to 1/3- to 1/2-inch thickness

Mix eggs, parsley, and Dijon mustard together in a large bowl

Pour bread crumbs into a separate bowl

Place chicken in the egg mixture, then dip in bread crumbs

Heat olive oil over medium-high heat in a large, nonstick skillet

Add chicken breasts and cook until no longer pink in the centers and juices run clear, about 4 minutes per side

Transfer to a plate and keep warm

Whisk chicken broth, maple syrup, and 2 1/2 tablespoons coarse-grain mustard together in a bowl

Pour into the same skillet used to cook chicken and bring to a boil

Cook sauce until reduced to about 3/4 cup, about 4 minutes

Stir in butter until melted

Spoon sauce over chicken and serve

Gnocchi with Tomato and Mozzarella

Gnocchi with Tomato and Mozzarella

1 1/2 tablespoons olive oil

1/2 onion, finely chopped

2 (14.5 ounce) cans diced tomatoes (I drained some of the liquid)

Salt to taste

1 (18 ounce) package gnocchi

2 tablespoons grated Parmesan cheese

1 (4 ounce) ball fresh mozzarella, cubed

4 fresh basil leaves

Heat olive oil in a saucepan over medium heat

Sauté onion until soft and translucent, about 5 minutes

Add tomatoes and salt; simmer over low heat while you prepare the gnocchi

Bring a large pot of lightly salted water to a boil

Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes, Drain

Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler

Add gnocchi and Parmesan cheese to tomato mixture; toss to combine.

Spoon into baking dish

Arrange cubes of mozzarella cheese evenly on top

Place baking dish in the oven and broil until mozzarella cheese is melted, about 5 to 10 minutes.

Remove from oven and garnish with basil leaves before serving