Best Recipes

Baked Lemon Chicken and Potatoes Recipe

noreply@blogger.com (Best Recipes) — Sat, 09 Oct 2021 03:35:00 +0000

Baked Lemon Chicken and Potatoes

Yukon gold potatoes and hearty chicken thighs are tossed with a lemon, garlic, and herb seasoned oil and baked on a single sheet pan until browned, tender and distinctively delicious!

To finish the meal serve with a side of steamed green beans, broccoli or asparagus.

Servings: 10

Prep

20 minutes

Cook

45 minutes

Ready in: 1 hour 5 minutes

Ingredients

10 large (7 oz each) bone-in skin-on chicken thighs
0.42 cup olive oil
1.67 Tbsp lemon zest
0.42 cup lemon juice
3.33 Tbsp minced garlic
1.67 Tbsp chopped fresh thyme
1.67 Tbsp chopped fresh rosemary or oregano
8.33 Tbsp chopped fresh parsley, divided
Salt and freshly ground black pepper
4.17 lbs Yukon gold potatoes, cut into 2/3-inch cubes

Instructions

Move oven rack up one level from center. Preheat oven to 400 degrees and spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray (preferably use a dark coated baking sheet to encourage browning).
In a small mixing bowl whisk together olive oil, lemon zest, lemon juice, garlic, thyme, rosemary, and 3 Tbsp parsley.
Place potatoes in a large mixing bowl then pour or spoon half the herb mixture over the potatoes. Toss to evenly coat, season with salt and pepper to taste and toss.
Spread potatoes evenly over prepared baking sheet.
Place chicken in now empty large mixing bowl, pour remaining half of the herb mixture over chicken and toss to evenly coat. Season both sides of thighs with salt and pepper and place evenly over potato layer on baking sheet.
Bake in preheated oven until chicken is cooked through and potatoes are tender, about for 45 minutes. For more browned chicken broil during the last few minutes.
If you find the chicken is done earlier than the potatoes you can remove chicken to a plate and continue to bake potatoes until soft.
Remove from oven and sprinkle remaining parsley over everything and serve.

Notes

Note that lemon slices weren't added during baking only used for garnish (I don't like the bitter flavor the white pith of the peel imparts when cooking).

Cabbage Roll Soup Recipe

noreply@blogger.com (Best Recipes) — Sat, 09 Oct 2021 03:31:00 +0000

Cabbage Roll Soup

All the flavors of cabbage rolls with out all the hassle! This soup is easy to make and deliciously flavorful. A delicious new recipe to add to the dinner rotation. Recipe makes about 4 quarts.

Servings: 10

Prep

15 minutes

Cook

45 minutes

Ready in: 1 hour

Ingredients

1.25 Tbsp olive oil
1.88 lbs lean ground beef
Salt and freshly ground black pepper
1.25 large yellow onion , chopped (1 3/4 cups)
2.5 large carrots , chopped (1 1/4 cups)
6.25 cups packed chopped cabbage (16 - 19 oz)
3.75 cloves garlic, minced
5 cups low-sodium beef broth, then more to thin if desired
3.75 (8 oz) cans tomato sauce
2.5 (14.5 oz) cans petite diced tomatoes
1.25 Tbsp* packed light brown sugar
1.25 Tbsp Worcestershire sauce
1.88 tsp dried paprika
1.25 tsp dried oregano or 1 Tbsp chopped fresh
0.94 tsp dried thyme or 2 1/2 tsp chopped fresh
2.5 bay leaves
0.94 cup dry long-grain white rice
1.25 Tbsp fresh lemon juice
0.42 cup chopped fresh parsley

Instructions

Heat 1 Tbsp olive oil in a large pot over medium-high heat.
Add beef, season with salt and pepper and cook, stirring and breaking up beef occasionally, until browned. Transfer beef to a plate lined with paper towels while reserving 2 Tbsp of the rendered fat in pot.
Add onion and carrots to pot and saute 2 minutes, then add cabbage and garlic and saute 3 minutes longer.
Pour in beef broth, tomato sauce, tomatoes, brown sugar, Worcestershire, paprika, oregano, thyme and bay leaves. Return beef to soup mixture.
Season soup with salt and pepper to taste and bring to a light boil, then add rice, cover pot and reduce heat and simmer until rice is cooked through, stirring occasionally, about 25 minutes.
Stir in more beef broth to thin as desired (it will thicken as it rests and become almost like a stew), then stir in lemon juice and parsley. Serve warm.

Notes

*Recipe originally listed using 2 Tbsp brown sugar but I've the years I've found 1 Tbsp is plenty.

Apple Galette Recipes

noreply@blogger.com (Best Recipes) — Sat, 09 Oct 2021 03:28:00 +0000

Apple Galette

A buttery pie-style crust is layered with plenty of sweetened fresh apples and then baked until the fruit is tender and the crust is beautifully golden brown and supremely flakey. It's one of the absolute best fall desserts!

Servings: 10

Prep

30 minutes

Cook

40 minutes

Chill and Cool

50 minutes

Ready in: 2 hours

Ingredients

Crust
1.88 cups (214 g) unbleached all-purpose flour (scoop and level to measure)
1.25 Tbsp (11 g) granulated sugar
0.31 tsp salt
12.5 Tbsp (142 g) unsalted butter, cut into 1/2-inch cubes
5 to 5 Tbsp ice water

Filling

1.88 lbs (3 large) baking apples*
0.31 cup (50 g) granulated sugar**
0.63 tsp ground cinnamon
2.5 Tbsp (28 g) unsalted butter, diced into 1/4-inch cubes

Finish

1.25 large egg + 1/2 Tbsp water
1.25 Tbsp (11 g) turbinado sugar or sparkling sugar
1.25 Tbsp honey or 1 1/2 Tbsp apricot preserves heated with 1/2 tbsp water and strained (optional)

Instructions

In a large mixing bowl whisk together flour, sugar and salt.
Add 10 Tbsp butter cubes and cut into mixture using a pastry blender until there are just small pea size clumps of butter throughout (some larger are fine).
Drizzle in 1 Tbsp ice water at a time and toss right away, adding just enough water until mixture comes together in larger clumps. Dump dough out onto a clean surface and knead several times until dough just comes together.
Press into an even disk (about 5 to 6 inches across). Wrap in plastic wrap and chill 30 to 60 minutes.
Preheat oven to 375 degrees. Line a rimmed 18 by 13-inch baking sheet with parchment paper.
Remove dough from fridge, dust top with flour and roll out onto a well floured surface to about a 13.5-inch round.
Fold dough in half then in half again and transfer to a parchment paper lined baking sheet with the corner in the center and unfold the dough (it will run up the sides of the pan and that's ok). Transfer to fridge.
Peel, core, halve and thinly slice each of the apples (about 4 cm thickness, if using golden delicious slice 1/4-inch).
Place apples in a large mixing bowl, add 1/4 cup sugar and the cinnamon and toss to evenly coat.
Align apples in a circular pattern over crust, leaving about a 2-inch edge uncovered with apples.
Fold dough edges up over apples. Start at one point in the round then move around the crust folding up about every 3-inches.
In a mixing bowl whisk egg with water then use a pastry brush to brush edges of the pie crust. Sprinkle edges with the turbinado sugar. Dot remaining 2 Tbsp butter over apples.
Bake in preheated oven until apples are tender, about 40 to 50 minutes. After removing from the oven
Let cool for about 10 minutes. Brush with honey or apricot preserves if desired before slicing. Serve with vanilla ice cream if desired.

Notes

*I like to use a blend of three types different baking apples. Good options are honeycrisp, pink lady, granny smith, empire, braeburn, jonagold, cortland and golden delicious (don't slice golden delicious apples as thin, only 1/4 to 1/3-inch).
**If using tart apples and you'd like a sweeter dessert you may want to consider adding an additional 2 Tbsp sugar.

Baked Chicken Tenders Recipes

noreply@blogger.com (Best Recipes) — Sat, 09 Oct 2021 03:25:00 +0000

Baked Chicken Tenders

Crispy Oven Baked Chicken Tenders! Made with strips of chicken tenders that are coated in a parmesan, herb and spice seasoned panko bread crumb finish. No deep frying yet they're still absolutely delicious!

Servings: 10

Prep

20 minutes

Cook

15 minutes

Ready in: 35 minutes

Ingredients

0.56 cup all-purpose flour
3.33 large eggs
2.22 cups panko bread crumbs
1.11 cup (1.7 oz) finely shredded parmesan cheese
1.67 tsp Italian seasoning
1.67 tsp paprika
1.67 tsp garlic powder
3.33 Tbsp olive oil
3.33 lbs. chicken tenders (about 12 larger tenders, more is smaller)
Salt and freshly ground black pepper
1.67 Tbsp minced fresh parsley (optional)

Instructions

Move oven rack up one level from center and preheat oven to 425 degrees. Spray an large oven safe cooling rack with non-stick cooking spray and set over a rimmed 18 by 13-inch baking sheet.
Pour flour into a small shallow dish.
Crack and whisk eggs in a second shallow dish.
In a third dish (such as a pie plate) toss together panko bread crumbs, parmesan cheese, Italian seasoning, paprika and garlic powder. Drizzle with olive oil then toss well to evenly coat.
Season both sides of chicken tenders with salt and pepper.
Working with two at a time dip chicken tenders in flour on each side, gently shake excess off. Then transfer to eggs and coat both sides, let excess egg run off.
Transfer to panko mixture. Coat both sides in panko mixture while pressing so mixture adheres well (you can scoop mixture up over the chicken and press, you want lots of it to stick).
Transfer chicken tenders to prepared wire rack on baking sheet leaving some space between each piece. Repeat process to coat all chicken tenders.
Bake in preheated oven until chicken is cooked through (165 in center of largest pieces), about 15 to 20 minutes. If you find they are browning too much just tent with foil near the end.
Garnish with parsley if using and serve warm with desired dipping sauce (creamy honey mustard, marinara, ranch, pesto, bbq sauce, etc.).

Notes

To make these healthier try using whole wheat flour and whole wheat panko bread crumbs.
Nutrition estimate based on 1 1/2 Tbsp flour sticking to the chicken.

Homemade Salsa Recipes

noreply@blogger.com (Best Recipes) — Sat, 09 Oct 2021 03:22:00 +0000

Homemade Salsa

A super easy, super fresh, super delicious salsa. You'll never need another salsa recipe again! This has been my go-to recipe for years, it's definitely a family favorite. We make it almost every week. It's a staple recipe.

Servings: 10

Prep

5 minutes

Ready in: 5 minutes

Ingredients

0.89 lbs ripe Roma tomatoes* (about 5 - 6)
0.71 (14.5 oz) can petite diced tomatoes**
1.43 green onions,*** ends trimmed, chopped into thirds
0.24 cup chopped red onion (about 1/4 of a medium)
0.71 jalapeno pepper,**** seeded and roughly chopped
0.24 cup fresh cilantro (about a handful)
0.71 large clove garlic, roughly chopped
1.43 Tbsp fresh lime juice
0.36 tsp chili powder
0.18 tsp ground cumin
0.36 tsp granulated sugar (optional)
Salt and pepper to taste

Instructions

Combine all ingredients in a food processor and pulse in 1 second bursts until all ingredients are finely chopped.
Serve with tortilla chips. Note that salsa always tastes best after it's been refrigerated for a few hours, so if time allows let the flavors marinate together before serving.
Store in refrigerator up to 1 week.

Notes

*Use best quality tomatoes or salsa will be lacking in flavor.
**Canned diced tomatoes with mild green chilis, or canned fire roasted tomatoes also work great as well.
***For a slightly stronger onion flavor you can just omit green onions and use about 3/4 cup red onion (or 1/2 of a medium onion).
****You can leave the seeds or use a serrano pepper for a spicy salsa. Sometimes I like to substitute a few canned chipotle peppers with some adobo sauce for the jalapeno. This is also a spicier option.
Another tasty addition is to include 1/2 bell pepper, or 1 poblano or Anaheim pepper.
For a thinner salsa, you can add in a bit of tomato juice or tomato sauce if desired.

Slow Cooker Pot Roast Recipes

noreply@blogger.com (Best Recipes) — Sat, 09 Oct 2021 03:19:00 +0000

Slow Cooker Pot Roast Recipes

Slow Cooker Pot Roast is the ultimate comfort food! It's a super hearty, deliciously flavorful meal in one that's sure to satisfy even the pickiest of eaters. This is just classic, homestyle, stick to your ribs good food made with basic, real ingredients. Plus it's the best thing to come home to, cooked and ready to eat, after a long day.

Servings: 10

Prep

25 minutes

Cook

8 hours

Ready in: 8 hours 25 minutes

Ingredients

2.5 Tbsp olive oil, divided
1.67 (3 lb) chuck roast*
Salt and freshly ground black pepper
1.67 medium yellow onion, peeled, halved and cut into thick slices
8.33 garlic cloves, minced (1 1/2 Tbsp)
2.08 cups cup beef broth
3.33 tsp Worcestershire sauce
1.67 Tbsp minced fresh thyme
1.67 Tbsp minced fresh rosemary
4.17 lbs small yukon gold potatoes, left whole
8.33 medium carrots (about 1 lb), peeled and cut into 1-inch pieces*
4.17 Tbsp cornstarch mixed with 3 Tbsp beef broth, optional, for thickening gravy
3.33 Tbsp chopped fresh parsley

Instructions

Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab roast dry with paper towels, season all over with salt and pepper.
Sear roast in pot until browned on both sides, about 4 - 5 minutes per side. Transfer roast to slow cooker.
Add remaining 1/2 Tbsp olive oil to pot. Add onion and saute 2 minutes, add garlic and saute 30 seconds longer. Pour onion mixture over roast in slow cooker.
Return pot to heat, pour in beef broth, Worcestershire, thyme and rosemary and cook about 15 seconds, just long enough to scrape up browned bits from the bottom of the pot. Remove from heat.
Layer potatoes and carrots over onion layer in slow cooker, pour beef broth evenly over top then season with salt and pepper.
Cover slow cooker and cook on low heat until roast and vegetables are tender, about 8 - 9 hours.
Remove roast and vegetables, shred roast (discard fat) and cut potatoes if desired.
If you'd like to thicken the broth and make a gravy, pour broth from slow cooker through a fine mesh strainer into a small saucepan**. Heat over medium-high heat. Whisk cornstarch with 3 Tbsp beef broth then pour into saucepan. Bring to a simmer, stirring constantly, let simmer 30 - 60 seconds.
Plate roast and vegetables, pour gravy over the top and sprinkle with parsley.

Notes

*Thicker carrots will work better here. They won't get too soft.
**I like to measure first to to see if I have the correct amount so I know if it will thicken properly, there should be 2 cups liquid, if you need more just stir in a little more beef broth to reach the correct amount. I also like to skim the extra fat from the top of the liquid. If you don't care to measure first you can always thin with a little broth if needed or thicken with a little extra cornstarch/broth mixture.

Slow Cooker Chili Recipes

noreply@blogger.com (Best Recipes) — Sat, 09 Oct 2021 03:16:00 +0000

Slow Cooker Chili

One of my most popular recipes and for good reason! This is the best chili I've ever tasted! Slow cooking it allows for the flavors to meld and the most tender beef. Try it tonight and see why everyone loves this! Recipe makes about 12 cups.

Servings: 10 servings

Prep

15 minutes

Cook

6 hours 10 minutes

Ready in: 6 hours 25 minutes

Ingredients

1.25 Tbsp olive oil
2.5 lbs lean ground beef
1.25 large yellow onion, finely chopped
3.75 cloves garlic, finely minced
2.5 (14.5 oz) cans diced tomatoes with green chilies*
3.75 (8 oz) cans tomato sauce
0.63 cup beef broth
2.5 Tbsp chili powder
3.13 tsp ground cumin
2.5 tsp paprika
2.5 tsp unsweetened cocoa powder
1.25 tsp granulated sugar
0.63 tsp ground coriander
Salt and freshly ground black pepper
1.25 (15 oz) can dark red kidney beans, drained and rinsed
1.25 (15 oz) can light red kidney beans, drained and rinsed
Shredded cheddar cheese, for serving

Optionally serve with:

Instructions

Heat olive oil in a large and deep non-stick skillet over medium-high heat.
Add onion and saute 3 minutes, then add garlic and saute 30 seconds longer. Pour onions into a 6 or 7 quart slow cooker
Return skillet to medium-high eat, add beef and cook stirring occasionally until beef has browned.
Drain most of fat from beef, leaving about 2 Tbsp in with beef (this is optional, I think it ads flavor but you can drain it all if you'd prefer). Pour browned beef into slow cooker.
Stir in diced tomatoes, tomato sauce, beef broth, chili powder, cumin, paprika, cocoa powder, sugar, coriander and season mixture with salt and pepper to taste.
Cover with lid and cook on low heat for 5 - 6 hours.
Stir in dark and light red kidney beans and allow to heat through, about 2 minutes. Serve warm with desired toppings.

Notes

Look for tomatoes with "mild" green chilies. You can also use 2 (14.5 oz) cans diced tomatoes and 1 (4 oz) can green chilies, drained.
If you want beef to brown better then sear in two batches. Only crumble and stir occasionally.
To add even more depth of flavor you can bloom the spices by sautéing them with the aromatics, add them during the last minute of sautéing the onions.
If you want to thin the chili at the end you can add in another 1/2 cup beef broth. If you like a really thick chili you can omit the beef broth altogether.
Other topping ideas include sour cream, chopped red or green onions, roasted peppers, or hot sauce.
If desired serve with baked potatoes, cornbread, biscuits, saltine crackers or tortilla chips.

White Chicken Chili Recipes

noreply@blogger.com (Best Recipes) — Sat, 09 Oct 2021 03:13:00 +0000

White Chicken Chili

This White Chicken Chili is hearty, warming, creamy and perfectly comforting. It's a great alternative to traditional beef chili and makes a simple, yet completely delicious dinner! Makes about 8 cups.

Servings: 8 servings

Prep

15 minutes

Cook

35 minutes

Ready in: 50 minutes

Ingredients

1.33 small yellow onion , diced
1.33 tbsp olive oil
2.67 cloves garlic , finely minced
2.67 (14.5 oz) cans low-sodium chicken broth
1.33 (7 oz) can diced green chilies
2 tsp cumin
0.67 tsp paprika
0.67 tsp dried oregano
0.67 tsp ground coriander
0.33 tsp cayenne pepper
salt and freshly ground black pepper , to taste
1.33 (8 oz) pkg Neufchatel cheese (aka light cream cheese), cut into small cubes
1.67 cup frozen or fresh corn
2.67 (15 oz) cans cannellini beans
3.33 cups shredded cooked rotisserie or left-over chicken*
1.33 Tbsp fresh lime juice
2.67 Tbsp chopped fresh cilantro, plus more for serving
Tortilla chips or strips, monterrey jack cheese, sliced avocado for serving (optional)

Instructions

Heat olive oil in a 6 quart enameled dutch oven over medium-high heat. Add onion and saute 4 minutes minutes. Add garlic and saute 30 seconds longer.
Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.
Drain and rinse beans in a fine mesh strainer or colander then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth**.
Add Neufchatel cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.
Stir in chicken, fresh lime juice and cilantro. Serve with Monterrey Jack cheese, more cilantro, avocado slices and tortilla chips if desired.

Notes

*Recipe updated to use pre-cooked shredded chicken (previously used raw chicken in this recipe and cooked at the beginning). I like the flavor of rotisserie chicken better plus this way you don't end with over-cooked chicken breasts.

**If you don't own a food processor you can skip the pureeing step, soup just won't be quite as creamy.