Garlic Butter Chicken with Lemon Parmesan Pasta

 

Garlic Butter Chicken with Lemon Parmesan Pasta

Ingredients:

For the Chicken:

1 lb boneless, skinless chicken breast, cut into bite-sized pieces

Salt and pepper, to taste

1/2 tsp paprika

1/2 tsp Italian seasoning

3 tbsp butter, divided

3 cloves garlic, minced

Zest and juice of 1 lemon

Fresh parsley, chopped, for garnish

For the Parmesan Linguine:

8 oz linguine

2 tbsp butter

3/4 cup grated Parmesan cheese

1/2 cup heavy cream

Salt and pepper, to taste

1/2 tsp garlic powder

Fresh parsley, chopped, for garnish

Directions:

Start by seasoning your chicken with salt, pepper, paprika, and Italian seasoning. In a large skillet, heat 2 tbsp of butter over medium heat. Add the chicken and cook for about 4-5 minutes, stirring occasionally, until it’s golden and fully cooked through.

Once the chicken is cooked, toss in the minced garlic, lemon zest, and a squeeze of fresh lemon juice. Stir everything together, letting it cook for another 1-2 minutes so all those bright flavors can soak into the chicken. Then, remove it from the heat and set it aside.

While the chicken is resting, cook your linguine according to the package instructions until it's al dente. Be sure to save about 1/4 cup of pasta water before draining the rest.

In the same skillet, melt another 2 tbsp of butter over medium heat. Stir in the heavy cream and garlic powder, letting it blend smoothly. Slowly whisk in the Parmesan cheese until the sauce becomes creamy and thick. Season with a little extra salt and pepper to taste.

Now it’s time to bring it all together! Add the cooked linguine to the skillet, tossing everything so the pasta is well coated in that creamy Parmesan sauce. If the sauce needs a bit more thinning, add a splash of the reserved pasta water. Serve the linguine on plates, top with the juicy lemony chicken, and finish with a sprinkle of fresh parsley and some extra Parmesan. Enjoy!

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Servings: 4

Roasted Chicken with Vegetables

 

Roasted Chicken with Vegetables 

 Ingredients:

 6 chicken pieces (drumsticks or thighs)

 2 tbsp olive oil

 3 garlic cloves, minced

 1 tsp salt

 ½ tsp black pepper

 ½ tsp paprika

Juice of ½ lemon

 1 tsp thyme or rosemary

 For the Vegetables:

 2 carrots, chopped into cubes

1 head of broccoli, cut into florets

 1 tbsp olive oil

 1 garlic clove, minced

 A pinch of salt & pepper

 Instructions:

🔸 Preparing the Chicken:

1️⃣ In a bowl, mix olive oil, garlic, salt, pepper, paprika, lemon juice, and thyme.

2️⃣ Coat the chicken pieces well with the marinade and let them marinate for at least 30 minutes.

3️⃣ Place the chicken on a greased baking tray and roast in a preheated oven at 200°C (400°F) for 35-40 minutes until golden brown.

🔸 Preparing the Vegetables:

4️⃣ Boil the carrots in salted water for 5 minutes, then drain.

5️⃣ Steam the broccoli for 4 minutes to keep its bright color and fresh taste.

6️⃣ In a pan, heat olive oil, add garlic, then toss in the carrots and broccoli. Stir-fry for 2 minutes with salt and pepper.

Steak with Garlic Cream Sauce

 

Gabi sauce pa lang ulam na 

Steak with Garlic Cream Sauce   

Ingredients✅

For the steak:  

- 2 steaks (sirloin, ribeye, or filet mignon, about 6 oz each)  

- 1 tablespoon olive oil  

- Salt and pepper to taste  

For the garlic cream sauce:  

- 2 tablespoons unsalted butter  

- 3 cloves garlic, minced  

- 1/2 cup heavy cream  

- 1/3 cup chicken or beef broth  

- 1/4 cup grated Parmesan cheese  

- 1 teaspoon Dijon mustard (optional)  

- 1/2 teaspoon black pepper  

- 1 tablespoon fresh parsley, chopped  

Directions✅

1. Season steaks with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook the steaks for 3-4 minutes per side (or until cooked to your preferred doneness). Remove from skillet and let rest.  

2. In the same skillet, reduce heat to medium and melt the butter. Add minced garlic and sauté for 30 seconds until fragrant.  

3. Pour in the chicken or beef broth, scraping up any browned bits from the skillet. Let it simmer for 2 minutes.  

4. Stir in heavy cream, Parmesan cheese, Dijon mustard (if using), and black pepper. Simmer for 2-3 minutes until the sauce thickens slightly.  

5. Adjust seasoning with salt if needed.  

6. Plate the steaks and pour the creamy garlic sauce over them. Garnish with fresh parsley and serve warm.  

Prep time: 10 mins, Cooking time: 20 mins, Servings: 2, Kcal: ~550 per serving

Delicious Cajun Shrimp and Steak Alfredo Pasta 🍤🥩

 

Delicious Cajun Shrimp and Steak Alfredo Pasta 

Here’s how to make it: 

Ingredients:  

1 pound boneless, sirloin steak, thinly sliced  

1 tablespoon olive oil  

1 teaspoon paprika  

1/2 teaspoon cayenne pepper  

1/2 teaspoon garlic powder  

1/4 teaspoon black pepper  

1 pound shrimp, peeled and deveined  

1 cup milk  

1/2 cup grated Parmesan cheese  

1/4 teaspoon dried oregano  

1 pound penne pasta  

Instructions:  

Preparation: Cook the pasta according to the package directions, then drain and set aside.  

Cooking: Season the steak and shrimp with olive oil, paprika, garlic powder, and black pepper. Grill or sauté the steak until done to your liking, then sauté the shrimp until pink. In a large skillet, combine cream of mushroom soup, milk, Parmesan cheese, oregano, garlic powder, and black pepper, simmering until thickened. Add the steak and shrimp to the sauce, then toss in the cooked pasta.  

Final touches: Toss everything together until well coated.  

Serving: Serve immediately and enjoy this flavorful dish! 

Are you ready to spice up your dinner with this creamy delight?  

Prep Time: 15 mins | Total Time: 45 mins | Servings: 4  

Amish Applesauce Cake

 

Amish Applesauce Cake

 Ingredients:

 2 cups all-purpose flour

 1 1/2 cups sugar

 1/2 cup shortening

 1 cup unsweetened applesauce

 1/2 cup water

 1 teaspoon baking soda

 1 teaspoon ground cinnamon

 1/2 teaspoon ground nutmeg

 1/2 teaspoon salt

 1/2 cup chopped nuts

 1/2 cup raisins

 Directions:

 Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan to prevent sticking.

 In a large mixing bowl, combine the flour, sugar, shortening, applesauce, water, baking soda, ground cinnamon, ground nutmeg, and salt. Mix until all the ingredients are well blended and form a smooth batter.

 Stir in the chopped nuts and raisins until evenly distributed throughout the batter.

 Pour the batter into the prepared baking pan, spreading it out evenly.

 Bake the cake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

 Remove the cake from the oven and allow it to cool completely in the pan before serving.

 Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes

 Servings: 12

 Enjoy this moist, flavorful Amish Applesauce Cake with its warm spices and delicious hints of nuts and raisins!

Rotisserie Chicken Mushroom Soup

 

Rotisserie Chicken Mushroom Soup

Ingredients:

1 rotisserie chicken, shredded

8 ounces mushrooms, sliced

1 medium onion, diced

2 cloves garlic, minced

4 cups chicken broth

1 cup heavy cream

2 tablespoons olive oil

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped for garnish

Directions:

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.

Add the sliced mushrooms to the pot and cook until they are tender and have released their moisture, approximately 5-7 minutes. 

Pour in the chicken broth and bring the mixture to a simmer. Add the shredded rotisserie chicken and dried thyme, stirring to combine. Let the soup simmer for about 10 minutes to allow the flavors to meld.

Reduce the heat to low and stir in the heavy cream. Season with salt and pepper to taste, adjusting as needed. 

Allow the soup to warm through for another 5 minutes, then remove from heat. 

Serve hot, garnished with fresh parsley.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Kcal: 350 kcal | Servings: 6 servings

Bacon Jalapeño Popper Eggrolls

 

Bacon Jalapeño Popper Eggrolls Ingredients:

- 8 slices of bacon, cooked and crumbled

- 4 jalapeños, seeded and finely diced

- 8 oz cream cheese, softened

- 1 cup shredded cheddar cheese

- 1 tsp garlic powder

- 1/2 tsp salt

- 1/4 tsp black pepper

- 12 egg roll wrappers

- Vegetable oil, for frying

Instructions:

1. In a mixing bowl, combine the cooked and crumbled bacon, diced jalapeños, softened cream cheese, shredded cheddar cheese, garlic powder, salt, and black pepper. Mix until well combined.

2. Lay out an egg roll wrapper on a clean surface. Spoon about 2 tablespoons of the bacon jalapeño popper mixture onto the wrapper.

3. Fold in the sides of the wrapper and then roll it up tightly, using a little water on the edges to seal the egg roll.

4. Repeat with the remaining wrappers and filling.

5. Heat vegetable oil in a deep fryer or large pot to 350°F (180°C).

6. Fry the egg rolls in batches for about 3-4 minutes, or until golden brown and crispy. Make sure not to overcrowd the fryer.

7. Remove the egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

8. Serve the bacon jalapeño popper egg rolls hot with your favorite dipping sauce, such as ranch or sweet chili sauce.

Prep time: 20 minutes

Cooking time: 20 minutes

Total time: 40 minutes

Serving: 6-8 egg rolls