Main Dish Articles

Juicy Tender Chicken with Mushrooms

Juicy Tender Chicken with Mushrooms
This juicy, tender chicken cooked with a rich, creamy mushroom sauce is perfect for a comforting dinner. Serve it with mashed potatoes, rice, or pasta for a complete meal!

Ingredients
For the Chicken:
2 large chicken breasts (or 4 small)
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp paprika
2 tbsp olive oil
2 tbsp unsalted butter
For the Mushroom Sauce:
1 tbsp unsalted butter
8 oz (225g) mushrooms, sliced (button, cremini, or portobello)
3 cloves garlic, minced
½ cup (120ml) chicken broth
½ cup (120ml) heavy cream (or half-and-half for a lighter version)
¼ cup (60g) grated Parmesan cheese
1 tsp dried Italian seasoning (or thyme)
1 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Prepare and Cook the Chicken:
Slice chicken breasts horizontally to make thinner fillets or pound them to an even thickness.
Season both sides with salt, pepper, garlic powder, and paprika.
Heat olive oil and butter in a large skillet over medium-high heat.
Add the chicken and sear for 4-5 minutes per side, until golden brown and cooked through. Remove from skillet and set aside.
2. Make the Mushroom Sauce:
In the same skillet, add 1 tbsp butter and the sliced mushrooms. Sauté for 5-6 minutes until softened.
Add garlic and cook for 30 seconds until fragrant.
Pour in chicken broth, scraping the bottom of the pan to deglaze. Let it simmer for 2 minutes.
Stir in heavy cream, Parmesan cheese, and Italian seasoning. Let simmer for 3-4 minutes until slightly thickened.
3. Combine and Serve:
Return the chicken to the skillet, spooning the mushroom sauce over it. Let it cook for 2 minutes to absorb the flavors.
Garnish with fresh parsley and serve warm.
@followers

Milk and Egg Delight

Milk and Egg Delight

Ingredients:

5 eggs
2 cups (400 ml) milk
1.5 cups (180 g) flour
1 tablespoon melted butter
Salt to taste
Optional fillings: smoked chicken slices, chopped fresh onions
Instructions:

Preheat your oven to 180°C (350°F).
In a bowl, whisk together the eggs and milk until well combined.
Add the flour and a pinch of salt to the mixture, stirring until smooth.
Mix in the melted butter.
Pour the batter into a baking tray lined with baking paper.
Bake for approximately 25 minutes, or until the dish is cooked through and has risen.
Once cooled, remove from the tray and cut into slices.
For added flavor, top with smoked chicken slices and chopped fresh onions.
This versatile dish can be enjoyed as a quick meal or snack, offering a delightful combination of flavors.

Ham and Cheese Baked Sandwiches

Ham and Cheese Baked Sandwiches

Ingredients:

12 slices of bread
12 slices of cheese
6 slices of ham
2 eggs
100 ml milk
A pinch of salt
1 tablespoon of melted butter
Butter for greasing
Instructions:

Preheat the oven to 180°C (350°F).
Grease a baking tray with butter.
Place 6 slices of bread on the tray.
Layer each with a slice of ham and a slice of cheese.
Top with the remaining 6 slices of bread.
In a bowl, whisk together the eggs, milk, and a pinch of salt.
Pour the egg mixture evenly over the sandwiches.
Drizzle melted butter on top.
Bake for 15-20 minutes until the sandwiches are golden brown and the cheese is melted.

Crockpot Angel Chicken

Crockpot Angel Chicken
6-quart Slow Cooker

Ingredients

4 boneless chicken breasts
1 (0.7-oz) packet Italian dressing mix
4 oz cream cheese, room temperature
3 Tbsp butter, room temperature
1 (10.5-oz) can Unsalted Cream of Chicken Soup
¾ cup chicken broth or white wine
Cooked angel hair pasta

Step-by-Step Instructions

Place chicken in the crockpot.
In a saucepan, combine Italian dressing mix, cream cheese, butter, soup, and broth. Heat over medium-high heat just until the cream cheese is melted and incorporated into the soup.
Pour sauce over chicken. Cover the slow cooker.
Turn crock-pot on low for 4 to 6 hours. Serve over cooked angel hair pasta.

Tips for Success

For the best results, ensure the cream cheese and butter are at room temperature before mixing. This helps them blend smoothly into the sauce. Also, avoid lifting the lid of the slow cooker while cooking, as this can release heat and extend cooking time.

Additional Tips and Variations

If you’re not a fan of chicken broth, you can substitute it with white wine for a more robust flavor. Additionally, adding some fresh herbs like parsley or basil just before serving can elevate the dish’s flavor profile.

BEST LASAGNA

BEST LASAGNA

8-9 lasagna noodles, pre cooked or your favorite lasagna noodle product
1-1/4 pounds ground Mild Italian sausage
3/4 pound ground beef
1 medium onion, diced
3 garlic cloves, minced
2 cans (one 28 ounces, one 15 ounces) crushed tomatoes, or home canned
2 cans (6 ounces each) tomato paste
2/3 cup water
2 to 3 tablespoons sugar
3 tablespoons plus 1/4 cup minced fresh parsley, divided
2 teaspoons dried basil
3/4 teaspoon fennel seed, optional
3/4 teaspoon salt, divided
1/4 teaspoon coarsely ground pepper
1 large egg, lightly beaten
1 carton (15 ounces) ricotta cheese
4 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese

LETS MAKE IT-

Cook noodles according to package directions; drain. Meanwhile, in a Dutch oven, cook sausage, beef and onion over medium heat 8-10 minutes or until meat is no longer pink, breaking up meat into crumbles. Add garlic; cook 1 minute. Drain.

Stir in tomatoes, tomato paste, water, sugar, 3 tablespoons parsley, basil, fennel, 1/2 teaspoon salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally.
In a small bowl, mix egg, ricotta cheese, and remaining parsley and salt.

Preheat oven to 375°. Spread 2 cups meat sauce into an ungreased 13x9-in. baking dish. ( taller sides recommended).
Layer with three noodles and a third of the ricotta mixture. Sprinkle with 1 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Repeat layers twice. Top with remaining meat sauce and cheeses (dish will be full).

Bake, covered, 25 minutes. Bake, uncovered, 25 minutes longer or until bubbly. Let stand 15 minutes before serving.

More Articles …