Minggu

Ingredients 1/2 pound boneless skinless chicken breasts (about 1 breast), cut into chunks salt and freshly ground black pepper 1 package Hidden Valley Original Ranch dressing mix 4 slices bacon , cooked and chopped 8 ounces cream cheese 1 pound penne pasta 3 cups low-sodium chicken broth 2 cups milk 2 cups shredded cheddar cheese Instructions Season chicken with salt and pepper and place in instant pot. Add chicken broth, milk, ranch seasoning and stir to combine. Add pasta and stir, burying the noodles in the liquid. Secure the lid, and set the valve to sealing. Cook on manual or pressure cook, high pressure, for 4 minutes. Turn valve to quick release, and open pot. Stir in cream cheese, cheddar cheese and cooked bacon; Allow to cool for 5-10 minutes. The sauce will thicken as it cools. This article and recipe adapted from this site

INGREDIENTS 1/4 cup good honey 1/2 cup packed light brown sugar 1/2 cup ketchup 2 tablespoons soy sauce 2–3 tablespoons chili pepper paste, to taste 1 teaspoon kosher salt 2 cloves garlic, minced 3 pounds fresh chicken wing drumettes* INSTRUCTIONS In a 5-quart slow cooker on low, add the honey, brown sugar, ketchup, soy sauce, chili pepper, salt and garlic. Stir to combine. Add the chicken wings. Stir until the wings are well-coated. Cover and cook for 1 to 2 hours on high (or 2½ to 3 hours on low), until the wings are cooked through. Remove the wings from the slow cooker and place on a baking sheet lined with foil.  Transfer the sauce from the slow cooker to a saucepan and bring to a boil over medium-high heat. Cook the sauce until it is thick enough to coat the back of a spoon, 7 to 10 minutes, stirring occasionally. Then slather the thickened sauce over the wings. Broil for 2 to 3 minutes, until the sauce starts to darken and caramelize. And don’t leave the ...

INGREDIENTS Chicken 4 boneless, skinless chicken fillets (large chicken breasts sliced through the equator) 1/4 cup kosher salt 4 cups warm water olive oil 1 tsp EACH garlic powder, onion powder, paprika, dried parsley, salt 1/2 teaspoon pepper Pinch-1/8 teaspoon cayenne pepper Honey Mustard Sauce 1/3 cup honey 2 tablespoons Dijon mustard 2 tablespoons stone ground mustard 2 tablespoons yellow mustard Vegetables (optional)* 2 tablespoon olive oil divided salt and pepper 2 lbs. red potatoes cut into 1/2” cubes 1 lb. green beans ends trimmed up close front view of front view of honey mustard chicken and potatoes in a blue baking dish INSTRUCTIONS Combine warm water and kosher salt together in a glass dish. Stir until the salt dissolves. Add chicken and let sit at room temperature for 15-30 minutes while you prep the rest of your ingredients. Remove chicken from the brine, rinse in cold water and pat dry. Meanwhile, whisk together honey mustard sauce ing...

Ingredients: 3-4 cups of cooked chicken I use a rotisserie chicken 2 cups chicken broth ¼ cup unsalted butter 1 cup flour 1¼ tsp baking powder ¼ tsp salt 1 cup milk 1 (10.75-oz) can cream of chicken soup Instructions: Preheat oven to 400ºF. Melt butter in the microwave and pour into bottom of a 9×13 pan. Shred the chicken and spread it on top of the butter. Whisk together the milk and the flour, baking powder and salt. Slowly pour over the chicken. Don’t stir. Whisk together chicken broth and cream of chicken soup. Pour soup over the flour and milk mixture. Don’t stir. Bake uncovered for 35 to 45 minutes, or until dumplings are golden brown. This article and recipe adapted from this site

INGREDIENTS 1 package (8.5 oz) corn muffin mix (such as Jiffy) 1 can (14.5 oz) cream-style corn 2 eggs, lightly beaten 1/2 cup milk 1 tsp chili powder 1/2 tsp cumin 2 cups shredded taco cheese blend, divided 1 1/2 cups enchilada sauce 3 cups shredded cooked chicken, from rotisserie chicken Optional Toppings: diced tomato sour cream shredded lettuce sliced black olives chopped green onions finely chopped cilantro salsa INSTRUCTIONS Preheat oven to 400 degrees F. Lightly spray a 9×13 inch casserole dish with non stick cooking spray, set aside. In a large bowl combine the corn muffin mix, cream-style corn, eggs, milk, chili powder, cumin and 1 cup of cheese. Stir till combined then pour into the casserole dish. Bake for 20 minutes. Remove from oven and use a knife to pierce the cornbread mixture several times all over. Pour the enchilada sauce all over the top of the casserole. Top with the shredded chicken and remaining cheese. Bake for an additional 20...

Ingredients Chicken: 4 large chicken breasts 2 sleeves Ritz crackers 1/4 t salt 1/8 t pepper 1/2 C milk 3 C cheddar cheese, grated 1 t dried parsley Sauce: 1   10 ounce can cream of chicken soup 2 T sour cream 2 T butter Instructions 1. Cut each chicken breast into 3 large chunks. 2. In a small food processor grind up the ritz crackers. 3. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the 1/4 t salt and 1/8 t pepper into the cracker crumbs and stir the mixture around to combine. 4. Dip each piece of chicken into the milk then the cheese. Press the cheese into the chicken with your fingers. Some of it will fall off when you add it to the cracker crumbs, don't worry about it. Press the cheesy chicken into the cracker crumbs and press it in. By the time you are coating the last piece of chicken, the dish you are using for the crumbs will be full of cheese. Don't let it get you down. Once the cheese melts in the oven it will...