Wellborn + Wright Cookbook

POP AZZARETTI’S POT ROAST

Recipe from John Keane

Ingredients:

- 4 lb. bottom round roast

- salt & Pepper to taste

- olive oil

- 2 lg. cloves garlic, crushed

- 1 lg. onion, chopped

- 1 lb. mushrooms

- ½ tsp. allspice

- 2 Tbsp parsley

- 1/4 tsp. red pepper

- 1 ½ cup burgundy wine

- 3 beef bouillon cubes

-

2 Tbsp sugar

- 1 (24 oz.) can crushed tomatoes

Instructions:

- Heat olive oil in a deep pan; season roast with salt and pepper.

- Brown meat in oil on all sides. Remove meat.

- In the same pan sauté garlic and onions for 5 minutes.

- Add mushrooms; sauté 3 to 4 minutes more, stirring often.

- Return meat to pan. Add spices and wine.

- Simmer 5 minutes. Add enough water to cover the meat, bouillon cubes, tomatoes and sugar. Cover pan, bring to a boil.

- Reduce heat and simmer for 3 hours; turn each hour.

- Serve over egg noodles.

Makes 6 to 8 servings.

BACON CRACKERS

Recipe from Mike Dillon

Ingredients:

- 1 lb bacon (if you use thick, bake for longer)

- 1 cup brown sugar

- cayenne pepper

- black pepper

- rectangle crackers (club crackers recommended)

Instructions:

- Preheat oven to 250 degrees.

- Prepare baking sheet - cover with foil and add a cooling rack on top of foil.

- Place crackers on rack.

- Top with bacon that is cut to the size of the cracker.

- Mix cayenne and black pepper to taste in with brown sugar.

- Sprinkle on the bacon.

- Bake for 1 hour or until bacon is cooked to desired doneness.

- Enjoy!

DRUNKEN NOODLES WITH CHICKEN

Recipe from Mike Lamp

Ingredients:

- 6 oz rice noodles

- 1 (6 oz) boneless, skinless chicken breast, trimmed and sliced 1/4" thick

- 1 ½ tsp dark brown sugar

- 2 ½ tbsp lime juice (2 limes), plus lime wedges for serving

- 1-2 tbsp Asian chili-garlic sauce

- 2 tbsp vegetable oil

- 2 heads baby bok choy (4 oz each), stalks and greens separated and sliced ½" thick

- 1/2 cup coarsely chopped fresh Thai basil or cilantro

- 1 scallion, sliced thin on bias

Instructions:

Cover noodles with very hot tap water in large bowl & stir to separate. Let noodles soak until softened and limp but not fully tender, 25-30 min; drain. Meanwhile, toss chicken and 1 ½ tsp soy sauce in bowl, cover and marinate in fridge for 10 min or up to 1 hr. In separate bowl, whisk remaining soy sauce, sugar, lime juice and chili-garlic sauce together. Heat 1 tsp oil in 12” nonstick skillet over high heat until just smoking. Add chicken, break up any clumps and cook, without stirring, until beginning to brown, about 1 min. Stir chicken and continue to cook until nearly cooked through, about 2 min; transfer to bowl. Add 1 tsp oil to now-empty skillet and heat over high heat until just smoking. Add bok choy stalks and cook, stirring often, until spotty brown, about 2 min. Stir in leaves and cook until wilted, about 1 min; transfer to bowl with chicken. Wipe again-empty skillet clean, add remaining oil and heat over medium heat until simmering. Add drained rice noodles, soy sauce mixture and 1 cup water and cook, tossing gently, until noodles are tender and well coated. Stir in chicken-veggie mixture and basil and cook until chicken is heated through, about 1 min. Sprinkle with scallion and serve with lime wedges.

CHICKEN BURRITO SKILLET

Recipe from Jake Chudovan

Ingredients:

- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

- salt and freshly ground pepper, to taste

- 2 tablespoons olive oil, divided

- 1 small yellow onion, finely diced

- 3 cloves garlic, minced

- 1 cup uncooked long grain rice

- 1 can (14.5 oz) diced tomatoes, well drained

- 1 can (15 oz) black beans, well rinsed and drained

- 1 teaspoon ground cumin

- ½ teaspoon garlic powder

- ½ teaspoon onion powder

- ½ teaspoon chili powder

- 2 ½ cups low sodium chicken broth

- 1 cup shredded cheddar cheese or Mexican blend cheese

- cherry tomatoes, halved for garnish

- green onions, chopped for garnish

- fresh cilantro, chopped for garnish

Instructions:

Season chicken pieces with S&P. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken & cook for 3 min, or until browned on all sides. Remove chicken from pan and set aside. Add remaining oil and set over medium-high heat. Add onions and cook until softened. Stir in garlic. Add rice, tomatoes & black beans. Season with dry spices. Add broth and bring to a boil. Return chicken pieces to the skillet. Lower to a steady simmer; cover and continue to cook until liquid is absorbed. Start checking around the 18-minute mark. Remove from heat, stir & sprinkle with cheese and cover until cheese is melted. Garnish with tomatoes, green onions, and cilantro. Serve.

ORANGE CHICKEN

Recipe from Max Griessbach

Ingredients:

- 1 ½ lbs boneless, skinless chicken breast, cut into bite size pieces

- 4 tbsp low-sodium soy sauce

- 1/4 cup all-purpose flour

- 1 (1-inch) piece of fresh ginger, peeled and grated

- 2 garlic cloves, grated

- zest and juice of ½ an orange

- 2 tbsp hoisin sauce

- 2 tbsp rice vinegar

- 1-2 tsp crushed red pepper flakes

- 1 tbsp toasted sesame oil

- 2 tbsp extra-virgin olive oil

- 2 green onions, chopped, plus more for serving

- Steamed white or brown rice, for serving

- 2 tbsp toasted sesame seeds, for serving

Instructions:

- In a medium bowl, combine the chicken, 2 tbsp of soy sauce and the flour. Toss, making sure the flour has evenly coated the chicken.

- In a small bowl, whisk together the remaining soy sauce and the ginger, garlic, orange zest, orange juice, hoisin sauce, vinegar, red pepper flakes and toasted sesame oil.

- Heat the olive oil in a large skillet over medium-high heat. When the oil simmers, add the chicken in an even layer and cook, stirring until browned all over, about 5 min. Pour in the sauce and bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until the sauce thickens and the chicken is coated, 5-10 min. Remove the skillet from the heat and stir in the green onions.

- Serve the chicken over rice and top with more green onions and toasted sesame seeds.

CRAB MANICOTTI

Recipe from Rachel Parrish

Ingredients:

- 1 package of manicotti noodles

- 2 crabcakes or cup of lump crab

- fresh basil, generous amount and chopped

- 1 large tub ricotta cheese

- 2 bags of mixed Italian cheeses (mozzarella, parmesan, etc)

- salt, pepper, Italian seasoning

- 1 jar of marinara sauce

Instructions:

Step 1: Add noodles to salted boiling water (no oil) and cook 9 min until al dente. Drain and cool.

Step 2: Mix ricotta, crab, 1 bag of Italian cheese, chopped basil and all seasonings to taste in a bowl.

Step 3: Pour 1/3 of marinara sauce on bottom of large glass dish. Fill each cooled noodle with the cheese/crab mixture – I spoon it into a Ziplock bag, cut a corner and fill like icing. Place filled noodles in single layer on top of marinara sauce. Pour remaining marinara sauce over noodles. Spread bag of Italian cheese to cover entire top.

Step 4: Bake on 385 degrees for 30 minutes. Bake on broil for an additional 2 min (only!) to brown up the cheese on top.

Step 5: Remove from oven and enjoy with a fresh salad and crusty garlic bread!

OMA’S SOUR CREAM CHICKEN

Recipe from Katie Elliott

Ingredients:

- 2 lbs of chicken breasts or tenders

- 1 1/2 cups of Pepperidge Farm Herbed Stuffing, the crumbles not the cubes

- 1 cup (approximately) of full fat sour cream

- Kosher salt

- Freshly ground pepper

- Garlic powder

- 1/2 cup unsalted butter, cubed

Instructions:

- Preheat oven to 375 degrees F

- Lay the chicken close together on a foil lined baking sheet

- Sprinkle with salt, pepper and garlic powder

- Coat with a thick layer of sour cream

- Top that with the seasoned Pepperidge Farm breadcrumbs and then dot with the butter

- Bake for 35 minutes for the chicken tenders or up to an hour for chicken breasts

- Its ready when the chicken is cooked through, and the breadcrumbs are nicely browned

STEAMED MUSSELS IN GARLICY WHITE WINE BROTH

Recipe from Richard Selamaj

Ingredients:

- Extra virgin olive oil

- 4 large garlic cloves, minced

- 1 large shallot or small red onion, halved and thinly sliced

- Kosher salt

- 1 tsp Italian seasoning

- 1/2 to 1 tsp red pepper flakes, or Aleppo pepper

- 3 lbs mussels

- 1 cup chicken or vegetable broth

- 1/2 cup dry white wine

- 3 tbsp chopped fresh parsley for garnish, optional

- 1 lemon, cut into wedges to serve

- 1 French baguette or rustic Italian bread, sliced

Instructions:

1. Rinse the mussels under cold running water, scrubbing with a brush, until the water runs clear. Discard any mussels that aren’t fully closed or don’t close when you give them a tap.

2. In a large Dutch oven or 6-qt pot, heat about 2-3 tbsp of extra virgin olive oil over medium-high heat until simmering.

3. Add the garlic and shallots, and season with a good pinch of kosher salt. Add the Italian seasoning and red pepper flakes, if using. Cook, stirring frequently with a wood spoon until fragrant (manage heat to make sure garlic does not brown).

4. Add the mussels and stir them around a bit, then pour in the broth and wine. Cover the pot and let the mussels steam over medium-high heat for about 5-6 minutes or until the mussels open up.

5. As soon as the mussel shells are open, immediately remove the pot from the heat and stir in the fresh parsley.

6. Transfer the mussels and broth to serving bowls and serve immediately with lemon wedges and bread to the side.

TACO SOUP

Recipe from Rich Bly

Ingredients:

- 1 lb ground beef

- 1 can pinto beans, drained

- 1 can whole kernel corn, drained

- 1 can green beans, drained

- 1 can ranch beans, undrained

- 1 can stewed tomatoes

- 1 can beer

- 1 can diced tomatoes and green chilies

- 1 (1 oz) envelope of taco seasoning

- 1 (1 1/4” oz) envelope Ranch-style dressing mix

- 5 (6”) corn tortillas

Instructions:

- Brown beef in a stockpot, stirring until it crumbles and is no longer pink, then drain.

- Return beef to pot.

- Rince and drain pinto beans, corn and green beans.

- Stir pinto beans and next 8 ingredients into beef; bring to boil.

- Reduce heat: simmer 30 minutes.

- Cut tortillas into 1/4” strips. Place on a baking sheet; coat with cooking spray. Sprinkle with salt. Bake at 400 degrees for 5-8 minutes.

- Ladle soup into bowls and top with tortilla strips.

- Enjoy!

BBQ SALMON BOWLS W/ MANGO AVOCADO SALSA

Recipe from Rachel Freeman

Ingredients:

- 1-2 lbs fresh salmon

- 2 tbsp brown sugar

- 2 tsp smoked paprika

- 2 tsp onion powder

- 1 tsp garlic powder

- 1/2 tsp chili powder

- 1/2 tsp sea salt

- 2 tbsp olive oil

- 1 1/2 cups of prepared rice to serve

Mango Salsa:

- 2 mangoes, diced

- 1 avocado, diced

- 1/4 cup minced cilantro

- 1/2 jalapeno, minced

- 1/8 cup minced red onion

- 1 tsp honey

- 2 tbsp lime juice + 1 tsp lime zest

Instructions:

1. Mango salsa: Toss all ingredients in a bowl to combine. Taste, adjust, try not to eat the whole bowl.

2. Get your rice cooking according to package directions.

3. Preheat the oven to 475 degrees. Line a baking sheet with foil.

4. Salmon: Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes depending on the thickness of your salmon and your desired doneness.

5. Pile up some rice, salmon and salsa in a bowl and enjoy!

KOREAN CHICKEN PARM

Recipe from Chris Haynes

Ingredients:

Breading -

- 4 chicken breasts (butterflied and pounded thin)

- 1 cup flour

- 2 cups panko breadcrumbs

- 3 eggs

- 2 tbsp water

- salt & pepper to taste

Sauce Yangnyeom -

- 1/2 cup gochujang

- 6 tbsp ketchup

- 1/4 cup regular soy sauce

- 5 tbsp brown rice vinegar

- 1/4 cup mirin

-

6 tbsp grated palm sugar

- 8 cloves grated garlic

- 3 tbsp honey

- sesame seeds for garnish

- thinly sliced green onions for garnish

Gochujang Tomato Sauce -

- 3 cloves garlic, thinly sliced

- 2 shallots, thinly sliced

- 14 oz can crushed tomatoes

- 1/2 cup gochujang

- 1 tbsp sugar

- 1/2 cup water

For Frying & Assembly -

- vegetable oil, for frying

- yangnyeom, plus more for topping

- gochujang tomato sauce

- 2 1/2 cups low moisture mozzarella, coarsely grated

- 1/2 cup Parmigiano Reggiano, finely grated

- gochujang, for finishing

- thinly sliced green onion, for garnish

Continued..

Instructions:

- Place the chicken breast on a cutting board. Use a sharp knife to clice through the thickest part of the chicken without going all the way through. Open the breast like a book so it can lay flat. Place on sheet of parchment paper and either another sheet on top or use plastic wrap. Use a meat mallet or the bottom of a clean pot to gently pound the meat evenly, until it is 1/4” flat. Sprinkle with salt and pepper.

- Set up three shallow bowls; one with flour, one with water and eggs beaten together and one with panko breadcrumbs.

- Dredge each chicken breast in the flour, shaking off any excess. Dip it in the egg mixture, letting any excess come off. Then coat it in the panko, pressing the crumbs onto the chicken so they stick well.

- Heat a medium sized cast iron pot over medium high heat. Add oil. Once hot, add the chicken to the cast iron and cook until the internal temp reaches 165 degrees and is golden brown on each side. 3-4 minutes per side

Sauce -

- In a small saucepan, combine palm sugar, mirin, soy, brown rice vinegar, ketchup and gochujang. Place the saucepan on the stove over medium high heat.

- Stir the sauce with a whisk and bring to boil.

- Reduce the heat to a simmer and cook until the sauce becomes glossy and thick, about 11 minutes.

- Take off the heat and stir in the garlic with a whisk, let cool.

- Before the sauce is completely cooled, strain through a mesh strainer into a bowl large enough to toss the chicken in.

- Add honey and stir until well combined.

Gochujang Tomato Sauce -

- In a medium sauce pot, add shallots and garlic over medium heat. Once the shallots are soft, add the crushed tomatoes, sugar, water and gochujang.

- Cook until the sauce reduces and sticks to the back of a spoon.

SAUSAGE MUSHROOM PASTA

Recipe from Bryan McNanley

Ingredients:

- 1 Tbsp olive oil

- 1/2 whole onion, diced

- 8 oz mushrooms, sliced

- 1 whole bell pepper, diced

- 5 cloves garlic, minced

- 1 lb fresh Italian sausage, cut into bite size pieces

- 28 oz canned tomatoes with juice

- 1 lb bow tie pasta or another desired shape

- 3 cups chicken broth, good quality

- 3 tsp Italian seasoning

- 1/2 tsp thyme

- 1/2 tsp sea salt

- 1/2 tsp pepper

- 1 1/2 cups heavy cream

- 1/2 cup parmesan cheese

- 1 cup mozzarella cheese

Instructions:

1. Preheat oven to 425 degrees

2. In a large deep over safe pot heat olive oil over medium high heat until hot. Add onion and sauté until it starts to caramelize.

3. Add mushrooms, bell pepper and garlic. Sauté until mushrooms and garlic are soft.

4. Push veggies to the side of pan and add sausage. Cook sausage until starting to brown.

5. Add tomatoes with juice, pasta, chicken broth, Italian seasoning, thyme, salt, pepper and cream. Stir until combined.

6. Top with parmesan and mozzarella cheese.

7. Cover and place in preheated oven. Cook for 20 min. Remove cover and bake an additional 10-15 min or until pasta is al dente. Cheese should be bubbly and brown around the edges.

CRACK (mock toffee)

Recipe from Chase Bly

Ingredients:

- 1 cup (2 sticks) butter

- 1 cup brown sugar, packed

- 1 sleeve saltines (or enough to have one layer covering pan)

- 1 12-oz bag semi-sweet chocolate chips

- 1/4-1/2 cup chopped pecans

Instructions:

1. Preheat oven to 375 degrees

2. Line a jelly roll pan with one sheet of foil (dull side up)

3. Lay saltines out in the bottom of a jelly roll pan, edges touching, to cover all the crackers.

4. Bake for 7 minutes.

5. Pour chocolate chips over baked saltines / butter / sugar mixture. Let sit a minute or two until the chips turn glossy and are ready to spread evenly over the “toffee”.

6. Sprinkle chopped pecans over the chocolate layer and press lightly into the chocolate.

7. Chill for a couple of hours, then break into pieces.

Note: If your jelly roll pan can hold more than a sleeve of crackers (some hold 4-7 more crackers), add a bit more (2 Tbsp) of butter and brown sugar.

FINGER-TIP CHILI

Recipe from Mike Mastroberti

Ingredients:

- 1 lb diced steak (whatever’s cheap)

- 1 lb Italian sausage

- ½ lb bacon (diced)

- 1 large vidalia onion (diced)

- 3 or 4 jalapeños (minced)

- 1 red or orange bell pepper (diced)

- 1 large can diced tomato

- 1 can kidney beans (drained)

- 1 large can tomato sauce

- 1 can of corn (or not)

- 1 small can tomato paste

- ½ tablespoon of garlic powder

- ½ Tbsp onion powder

- 1 tablespoon cumin

- 1 tablespoon chili powder

- 1 teaspoon cayenne pepper powder

- salt to taste

- black pepper to taste

Instructions:

- Sauté diced bacon and add to pot.

- Brown beef and sausage and add to pot.

- Sauté diced onion, peppers and garlic and add to pot. Add canned ingredients and spices.

- Top off with water and let cook for at least 4 hours... the longer the better.

CHOCOLATE CHESS PIE WITH ROSEMARY INFUSED WHIPPED CREAM

Recipe from Marie Coates

Ingredients:

- 4 Tbsp cocoa powder

- 1 1/2 cups sugar

- 3 Tbsp corn starch

- 2 large eggs, beaten

- 4 Tbsp unsalted butter, melted

- 1 can evaporated milk

- 1 tsp vanilla extract

- 1 unbaked pie crust (homemade or store-bought)

- 1 Tbsp chopped fresh rosemary

- 1 cup heavy whipping cream

- 1 Tbsp sugar

Instructions:

1. Preheat the oven to 350 degrees. In a large bowl, whisk together the cocoa powder, sugar and corn starch. Add in the beaten eggs, melted butter, milk and vanilla. Stir well to combine.

2. Pour the mixture into the unbaked pie shell being cautious not to over-fill. Bake for 45-55 minutes or until a crust has formed completely across the top of the pie and is mostly set. There will still be some jiggle to the pie. Allow to cool completely before slicing and serving. This will allow it to set even more.

Rosemary infused Whipped Cream -

1. Steep chopped rosemary in chilled cream overnight. Strain and discard the herb. Beat cream with sugar until soft peaks form. Serve with pie.

LEMON BARS

Recipe from Mark Every

Crust ingredients:

- 3/4 cup butter

- 1/2 cup powdered sugar

- 1 1/2 cup flour

Instructions:

Crumble, press into 9x13 pan. Bake at 350 degrees for 20 minutes.

Filling ingredients:

- 3 eggs

- 1 1/2 cups sugar

- 3 Tbsp flour

- juice of 1 lemon

Instructions: Beat slightly. When the crust is done, pour egg / lemon mixture over hot crust. Bake at 350 degrees for 20 more minutes. Sprinkle with powdered sugar while warm.

CHICKPEA MEDITERRANEAN COUSCOUS

Recipe from Alexis Wilber

Ingredients:

- 1 zucchini

- 4 oz grape tomatoes

- 1/4 oz thyme

- 2 cloves garlic

- 2 scallions

- 1 lemon

- can of chickpeas

- 1 tsp paprika

- 3/4 cup couscous

- 1 veggie stock cube

- 1/2 cup feta cheese

Instructions:

- Preheat oven to 425 degrees

- Wash and dry veggies

- Dice zucchini and tomatoes, strip thyme, mince garlic, slice scallions, separate scallion whites from greens, cut lemons.

- Zucchini, tomatoes and half the thyme on a nonstick or wax paper with olive oil, salt and pepper for about 20 minutes and toss a bit in between.

- The best part! Chickpeas: drain, rinse, pat dry (paper towels work great). Toss on a baking sheet with paprika, olive oil, salt and pepper. Roast on the top rack for about 18 minutes; til crisp.

- Heat 1 Tbsp butter, garlic and scallion whites in medium pot over medium heat. Once butter is melted, add couscous and remaining thyme.

- Add veggie broth concentrate and 3/4 cup water to couscous; boil, cover and reduce heat. Drain any extra water.

- Combine veggies, feta, lemon squeeze, couscous, chickpeas, scallion greens and voilà!

CHICKEN CASSEROLE

Recipe from Jeff Jones

Ingredients:

- 1 chicken

- 1 can of chicken soup

- 1 can cream of mushroom soup

- 1 cup Pepperidge Farm dressing mix

- 1 cup chicken broth

- salt & pepper to taste

- 1 stick margarine

Instructions:

Boil chicken. Debone and put in baking dish. Mix chicken with one cup broth. Add cream of chicken soup and cream of mushroom soup. Sprinkle Pepperidge Farm dressing over mixture. Add margarine on top and bake for 1 hour at 350 degrees.

CHICKEN PARMESAN

Recipe from Devoya Smith

Ingredients:

- half pound fresh tomatoes of your choice or substitute for can of tomato sauce

- your choice of fresh or dried basil

- salt, pepper, fresh or dried garlic

- shredded parmesan cheese

- 1 cup of all-purpose flour

- 2 cups of yellow corn meal

- 3 eggs

- olive oil

- water

- chicken breast

- box of linguine

- Lawry’s season salt or Goya Adobo season salt (optional)

Instructions:

1st prep tomato sauce: Cut tomato into half or quarter pieces making sure to cut out the pit. Place in a medium tall pot over medium heat, add 1 cup of water and fresh or dried basil. If using fresh basil, include leaves and stems, the stems will bring out more of the flavor. Simmer for 15-20 min on medium heat. Add salt, garlic, pepper and more basil to taste. Blend or mash the mixture once tomatoes are soft. Simmer on low heat. If you prefer thinner sauce, add more water.

2nd prep chicken:

If your chicken breast is too thick, butterfly cut through the middle to get thinner pieces. Pat with dry paper towels. Season both sides with optional season salt or kosher salt and pepper. Set chicken to the side. Mix flour, corn meal and 2 cups of parmesan in large bowl or bag. Beat the 3 eggs. Place the chicken onto flour until fully covered, then into eggs, then into corn meal and cheese

mixture. Let chicken sit in corn meal mixture until ready to cook. If using multiple pieces of chicken, leave them all in there. You can press down on the chicken to get the cornmeal to bind more if you’d like.

Next, preheat oven to 325 degrees. Cook the linguine by following the directions on the box. Once your pasta is done, take some of your tomato sauce and pour a little over the pasta just enough to keep your pasta from drying up and sticking.

Now, season a large iron skillet or saucepan with olive oil over medium-high heat. When your pan starts to smoke a little, it should be hot enough to place chicken in the pan. Cook on both sides for 3-4 minutes until golden brown. If oil starts to dry up, add a couple more spoon fills of butter to the pan. When chicken is cooked on both sides, remove from heat and place on wire rack or baking pan. Top chicken with more parmesan cheese. Place in the oven for another 3-4 minutes until internal temperature is 165 or more and it’s done.

Ready to serve. Ladle the tomato sauce onto a plate, take a serving of pasta and add chicken to the side or on top, with even more sauce and enjoy.

MEXICAN LIME SOUP WITH CHICKEN

Recipe from Sam and Oksana Sikes

Ingredients:

- 3 or 4 limes

- 2 bone-in, skin-on chicken breast halves, each about 10 oz

- 1 tsp kosher salt, plus more to taste

- 1/2 tsp freshly ground pepper, plus more to taste

- 1 Tbsp extra virgin olive oil

- 1 large white onion, chopped

- 5 garlic cloves, minced

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-

-

-

-

1 jalapeno chili, seeded and minced

3 cups low-sodium chicken broth

3 cups water

1 1/2 tsp Mexican oregano

1 avocado, pitted, peeled and diced

- 2 oz queso fresco or mild feta cheese, crumbled

Instructions:

- Cut 1 lime into 4 to 6 wedges; set aside for serving. Juice as many of the remaining limes as needed to measure 1/4 cup.

- Season the chicken breasts with 1 tsp salt and 1/2 tsp pepper. In a large saucepan over medium heat, warm the olive oil. Add the chicken, skin side down and cook until browned. Set chicken aside. Add the onion to the pan and sauté until translucent. Add the garlic and chili and sauté until fragrant. Add the broth, water, lime juice and oregano, then return the chicken to the pan. Increase the heat to high and bring the liquid to a boil, skimming off any foam that rises to the surface. Reduce the heat to medium-low, cover partially and simmer until the chicken shows no sign of pink, about 40 min.

- Transfer chicken to cutting board and let cool. Remove and discard skin and bones, shred chicken into bite size pieces. Stir the chicken into the soup and add salt and pepper. Top with avocado, cheese and lime wedges.

THE EASIEST CHICKEN CASSEROLE

Recipe from Michelle Esposito

Ingredients:

- 1 teaspoon garlic powder

- salt

- black pepper

- 6 bone-in skin-on chicken thighs

- 3 tablespoons oil

- 1 - 10.2 ounce can cream of chicken soup (or mushroom)

- 1 1/3 cup water

- 4 chicken bouillon cubes

- 1 cup long-grain white rice

Instructions:

- Preheat the oven to 375 degrees F

- Grease a 9 x 13 baking dish with cooking spray

- Season chicken generously with salt and pepper on both sides

- Set aside

- In a large skillet set over medium-high heat, heat oil until hot

- Add chicken skin side down, and sear until golden for 6 minutes. Flip and cook until the opposite side is golden, about 6 minutes more.

- Remove from the pan and set aside

- Combine soup, water, bullion, and garlic and cook on medium in a separate pot until the bullion is integrated into the mixture

- Mix the liquid and the rice in the 9 x 13 dish

- Place the chicken on the rice mixture

- Cover the baking dish with aluminum foil

- Bake for 60 minutes

- Don’t uncover immediately, let stand for 10 minutes after removing from the oven

- Plate the chicken and fluff and stir the rice

BBQ MEATBALLS

Recipe from Danny Colbert

Ingredients:

- 2 lbs lean ground beef

- 1 lb bulk pork sausage

- 1 (5 oz) can evaporated milk

- 2 cups old fashioned oats

- 1/2 tsp ground pepper

- 2 tsp chili powder

- 1/2 tsp garlic powder

- 2 tsp salt

- 2 eggs

- 1/2 cup finely chopped red onion

Sauce: -

3 cups ketchup

- 2 1/4 cups light brown sugar

- 1 1/2 tsp liquid smoke

- 3/4 tsp garlic powder

- 3/4 cups finely chopped red onion

Instructions:

- Combine meatball ingredients and shape into 1-inch diameter meatballs.

- Place into large, deep baking pan and completely cover in sauce.

- Bake, uncovered @ 350 degrees for 1 hour (Do not preheat).

- Enjoy!

bon appÉtit!