Baked Broccoli

INGREDIENTS

  • 1 head of broccoli (double if cooking for more than 2 or 3)
  • 2 tablespoons of extra virgin olive oil
  • Coarse salt and pepper to taste

DIRECTIONS

  1. Preheat your oven or toaster oven to 425° F.
  2. Wash the broccoli and cutting into uniform pieces.
  3. Place the broccoli on a sheet pan in a single layer and drizzle with extra virgin olive oil, then sprinkle with salt & pepper.
  4. Place in oven and cook for 6 minutes. Once 6 minutes is up, toss the broccoli and cook for another 6 minutes. Repeat.
  5. Remove from the oven (18 total minutes) and serve.

Original Recipe

Honey Garlic Steak Bites

Ingredients

  • 1.5 lbs sirloin steak, fat trimmed, diced into cubes just under 1-inch
  • 1/3 cup low-sodium soy sauce
  • 3 Tbsp honey
  • 3 garlic cloves, minced (1 Tbsp)
  • 1 Tbsp olive oil or vegetable oil
  • Green onions or sesame seeds, for garnish (optional)

Directions

  1. Place steak pieces in a gallon size resealable bag.
  2. In a mixing bowl whisk together soy sauce, honey and garlic. Pour over steak, seal bag while pressing out excess air then rub marinade over steak.
  3. Transfer to refrigerator and let marinate 1 – 2 hours.
  4. Heat 1 Tbsp oil in a heavy non-stick skillet over medium-high heat.
  5. Remove half the steak from marinade, transfer to skillet (spaced apart) and let sear until golden brown, about 1 minute then flip to opposite side.
  6. Let continue to cook to desired doneness, about 1 minute longer (internal safe temperature is 145 degrees). Transfer to a plate and repeat with remaining steak.
  7. Serve warm garnished with green onions or sesame seeds if desired.

Source

Crockpot Parmesan Cheese Chicken Pasta

Ingredients

  • Chicken (1-2 packages of Kirkland Chicken breasts).
  • Buffalo Wild Wings Garlic Parmesan Cheese Sauce (1 bottle).
  • Shredded Parmesan Cheese (1 small bag).
  • Heavy Cream (enough to fill BWW bottle- see above).
  • Cream Cheese ( 1 package).
  • Penne Pasta (1 box).
  • Grated Parmesan Cheese (to taste).

Directions

  1. Place chicken breasts, BWW parmesan garlic sauce, cream cheese, and shredded parmesan cheese in crock pot.
  2. Pour heavy cream in BWW container and shake- pour into crock pot.
  3. Set crock pot on low for 5-8 hours (depends on how much chicken used- 1 pack of Kirkland Chicken Breasts 4-5 hours)
  4. After cooking, use a hand mixer to shred the chicken.
  5. Boil pasta, add and mix.
  6. Sprinkle Grated Parmesan Cheese over the mixture.

Source

Sous Vide Chicken

  • Sous vide precision cooker
  • Gallon zip lock bags
  • Binder clips

INGREDIENTS

  • 2 boneless skinless chicken breasts
  • Fajita seasoning
  • 2 tablespoons butter 

DIRECTIONS

  1. Fill a pot or other heat-resistant container 1/2 full of hot or warm water.
  2. Preheat sous vide precision cooker to 146.5º Fahrenheit (63.6º Celsius).
  3. Place chicken breasts in a one-gallon Ziploc bag along with fajita marinate. Place in water bath, secure with binder clips.
  4. Cook for 1 hour. After 1 hour, remove bags and discard marinate. Remove chicken breasts and pat very dry with paper towels.
  5. Heat a medium skillet over medium-high heat until hot.
  6. Add butter; when foaming, carefully add chicken breasts. Cook 1 minute per side or until nicely browned.

Serve right away; there is no need to rest after cooking poultry sous vide.

Original Recipe

Air Fryer Egg Rolls

INGREDIENTS

1 tablespoon toasted sesame oil
1 teaspoon grated ginger
3 garlic cloves, minced
2 large scallions (green onions), chopped
Walmart Cole Slaw Mix (Market Fresh)
3 cups chopped green cabbage
1/2 cups shredded carrots

2 tablespoons reduced sodium soy sauce
1/2 tablespoon unseasoned rice vinegar
1/2 pound large peeled raw shrimp, chopped or grilled chicken
6 egg roll wrappers
Olive oil spray
Sweet chili sauce, duck sauce or spicy mustard, for dipping (optional)

INSTRUCTIONS

  1. In a large skillet, heat sesame vegetable oil over medium-high heat. Add the shrimp and sauté, until shrimp is almost cooked through, 1 to 2 minutes or substitute sliced gilled chicken.
  2. Add ginger, garlic and scallions. Sauté until fragrant, about 30 seconds. Add cabbage and carrots, cole claw mix, soy sauce and vinegar.
  3. Cook on high heat until vegetables are tender crisp, about 2 to 3 minutes. Transfer to a colander to drain and let cool.
  4. One at a time, place egg roll wrapper on a clean surface, points facing top and bottom like a diamond. Spoon a 1/2 cup mixture onto the bottom third of the wrapper.
  5. Make egg rolls:
    Dip your finger in a small bowl of water and run it along the edges of the wrapper. Lift the point nearest you and wrap it around the filling.
    Fold the left and right corners in toward the center and continue to roll into a tight cylinder. Set aside and repeat with remaining wrappers and filling.
  6. Spray all sides of the egg rolls with oil using your fingers to evenly coat.
  7. In batches, cook 370F for 5 to 7 minutes, turning halfway through until golden brown.
  8. Serve immediately, with dipping sauce on the side, if desired.

    Original Recipe

Sun Dried Tomato and Cheese Stuffed Chicken Rollatini

INGREDIENTS

8 thin sliced boneless skinless chicken cutlets, 3 oz each
1/2 cup sun dried tomato bruschetta
1/2 cup part-skim shredded mozzarella
1/2 cup chopped baby spinach
1/4 small red onion, sliced
1/2 cup seasoned breadcrumbs
1/4 cup grated Pecorino Romano cheese, or parmesan
1 lemon, juice of (3-4 tbsp)
1 tbsp olive oil
1/2 tsp pepper
olive oil non-stick spray


INSTRUCTIONS

  1. Combine breadcrumbs and grated cheese in a shallow bowl.
  2. Combine olive oil, lemon juice, and pepper in another bowl.
  3. Preheat oven to 450°F and lightly spray a 9 x 12 baking dish with non-stick spray.
  4. Put chicken in ziplock back and flatten.
  5. Place each cutlet on a work surface such as a cutting board and spread 1 tbsp sun-dried tomato bruschetta, 1 tablespoon mozzarella cheese, 1 tbsp spinach leaves and 2 to 3 slices red onion in the center. Roll and place seam side down on a work surface. (Note: put spinach down first, then bruschetta, then cheese)
  6. Repeat with the remaining chicken.
  7. When finished, dip into the lemon oil mixture, then into the crumb mixture and transfer to a baking sheet.
  8. Spray the top with olive oil spray. Bake 25 minutes, until golden and cooked through.

    Air Fryer Directions
    Follow steps above 1 through 6.
    Preheat the air fryer once again to 400F. Spray both sides of the chicken with oil. Cook, in two batches 12 minutes turning halfway.

    Original Recipe

Air Fryer Bacon Wrapped Scallops

INGREDIENTS

16 large sea scallops, cleaned and pat dry with paper towels
8 slices center cut bacon
16 toothpicks
olive oil spray
freshly ground black pepper, to taste


INSTRUCTIONS

  1. Preheat air fryer to 400F 3 minutes.
  2. Place the bacon in the air fryer to partially cook 3 minutes, turning halfway. Remove and set on a paper towel to cool.
  3. Remove any side muscles on the scallops. Pat the scallops dry with paper towels to remove any moisture.
  4. Wrap each scallop in slice of bacon and secure it with a toothpick.
  5. Spritz olive oil over scallops and season lightly with black pepper.
  6. Arrange scallops in a single layer in the air fryer, cook, in batches 8 minutes turning halfway until scallop is tender and opaque and bacon is cooked through. Serve hot.

Original Recipe

Creamy Lemon Chicken Piccata

Ingredients

4 Chicken Breasts Whole Boneless Skinless
salt and pepper to taste
1/4 cup all purpose flour
2 Tablespoons Butter
2 Tablespoons Olive Oil
1 cup chicken broth
2 Lemons whole (6-8 tbsp)
3/4 Cup Heavy Cream
1/4 cup capers
parsley for garnish, chopped
1 pound Angel Hair Pasta


Instructions

  1. Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium high heat. (If the chicken breasts are overly thick, pound them to be thinner. Cooking time will be shorter.) Salt and pepper each side of the chicken breasts.
  2. Dredge the chicken in the flour.
  3. Put the chicken breasts in the skillet. Cook for about 3 minutes on each side, or until it is cooked throughout and no longer pink. Remove from the skillet and set aside on a plate.
  4. Turn the heat to medium low. Add broth, juice from both lemons, heavy cream, and capers. Bring the sauce to a boil and return to medium low heat. Test the sauce and season with salt and pepper as needed. Allow the sauce to cook and bubble for about 3 minutes.
  5. Serve the chicken over cooked pasta and spoon the sauce over both. Sprinkle with fresh chopped parsley.

Original Recipe

Mexican Stuffed Peppers

Prep Time: 15 mins Cook Time: 1 hr Total Time: 1 hr 15 mins Servings : 4 Calories: 522

Ingredients

4 bell peppers, cut in half, seeds and ribs removed
1 tbsp olive oil
1 medium yellow onion, diced to ½”
1 lb ground beef
3 tbsp tomato paste
1 cup beef broth
1.5 cups sharp cheddar cheese, shredded, divided


Homemade Taco Seasoning (substitute taco seasoning)

1-2 tbsp chili powder1 tbsp cumin
1 tbsp cornstarch or arrowroot powder
2 tsp paprika
1 tsp kosher salt
1 tsp cracked black pepper
1 tsp garlic powder1 tsp coriander
Pinch oregano
Pinch red pepper flakes


Toppings

Pico de gallo
Avocado
Cilantro
Jalapeno
Sour cream

Instructions

  1. Heat oven to 375°F.
  2. Slice the peppers in half lengthwise, then remove the seeds and ribs using a paring knife.
  3. Arrange the peppers in a single layer in a 9×13” casserole dish.
  4. Make the ground beef filling. Heat a 10” skillet over medium high heat. Add the olive oil and heat until it shimmers. Add the onions, toss to coat in the fat, and sauté until soft, stirring occasionally, 7-8 minutes.
  5. Add the ground beef. Cook, stirring occasionally to break up the beef, until no longer pink, 4-5 minutes.
  6. Add the taco seasoning and tomato paste and work into the onions and beef.
  7. Pour in the beef broth and scrape any browned bits from the bottom of the pan. Sautee the ground beef mixture 5 minutes more, then remove from heat. Add 1 cup cheese and mix into the beef.
  8. Distribute the taco stuffing eveningly among the bell peppers. Add ½ cup water to the casserole dish, or enough to just barely cover the bottom of the dish.
  9. Transfer to the oven and bake uncovered for 35-40 minutes.
  10. Remove the casserole dish and sprinkle the remaining cheese on top of the peppers.
  11. Return to the oven and bake 5 minutes, or until the cheese is melted.
  12. Rest peppers 5 minutes, then garnish with your favorite toppings and serve immediately.

Original Recipe