Easy Fajita Recipe to Effortlessly Celebrate Cinco De Mayo! – – canola oil, lime juice, garlic (crushed), fajita
| Prep Time | 15 minutes |
| Cook Time | 20-30 minutes |
| Passive Time | 30 minutes |
| Servings |
servings
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Ingredients
- 1/3 cup canola oil
- 1/3 cup lime juice
- 2 cloves garlic crushed
- 3 tsp fajita seasoning
- 1/2 tsp kosher salt
- 1 red pepper sliced
- 1 onion sliced
- 1 pound boneless chicken breasts sliced in 1/2 horizontally
- 5 sirloin steak tip strips
- 8 flour tortillas
- 1/2 head iceberg lettuce shredded
- 1 cup mexican mixed cheese pre-shredded
Ingredients
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Instructions
- In a small bowl, combine marinade. Whisk together oil, lime, garlic, fajita seasoning, and salt. Set aside.
- In a gallon-sized ziptop bag, add chicken, beef, vegetables and 1/3 cup of marinade.
- Place the bag in the fridge for 30 minutes-2 hours.
- Grill your ingredients on an outdoor or indoor grill. Baste with remaining marinade while grilling.
- Serve with warm tortillas, lettuce, cheese, and whatever else fixings you like.
- Enjoy!
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Thai Chicken Tacos! – – chicken breasts (cut into 4 quarters), veggie lover salad mix, scallions (thinly sliced),
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
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Ingredients
- 3 chicken breasts cut into 4 quarters
- 1 1/2 cups veggie lover salad mix
- 3 scallions thinly sliced
- 3 tbsp unsalted, dry-roasted peanuts chopped, plus more for garnish
- 8 flour tortillas
Dressing:
- 3 tbsp creamy peanut butter
- 3 tbsp soy sauce
- 3 tbsp fresh lime juice
- 3 1/2 tbsp brown sugar
- 2 tbsp sesame oil
- 1 clove garlic crushed
- pinch red pepper flakes
Ingredients
Dressing:
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Instructions
- Place chicken in a pot of boiling water and cook for 15 minutes until cooked through.
- Remove chicken, cut into bite-sized chunks. Set aside to cool.
- In a bowl, whisk dressing ingredients for 1-2 minutes until incorporated.
- In a large bowl, add salad mix, scallions, peanuts, and chicken. Toss to combine.
- Pour dressing over the chicken/salad mixture and toss to coat. Reserve a small amount to drizzle on the tacos.
- Add to the tortillas, drizzle with a bit more dressing and a sprinkle of chopped peanuts.
- Enjoy!
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Mouthwatering Slow Cooker Pot Roast! – – chuck roast, olive oil (plus extra to drizzle on roast), carrots
| Prep Time | 20 minutes |
| Cook Time | 9 1/2 hours |
| Servings |
servings
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Ingredients
- 3-4 pound chuck roast
- 2 tbsp olive oil plus extra to drizzle on roast
- 1 pound carrots peeled and cut into large chunks
- 2 pounds potatoes peeled and cut into large chunks
- 1 onion cut into 4 large chunks
- 1 1/2 cups beef broth
- 1 tbsp flour
- 1 tbsp kosher salt
- 2 tbsp steak seasoning
Ingredients
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Instructions
- In a small bowl, combine salt and steak seasoning.
- Drizzle each side of beef with olive oil and 1 tbsp. of seasoning mixture.
- Sear beef in a large pan over medium-high heat until brown. Flip beef over and repeat on other side.
- Place the beef in the slow cooker.
- In a large bowl, mix vegetables with 2 tbsp. of olive oil and the remaining 1 tbsp. of seasoning mix.
- Saute the vegetables in the same pan as the beef. Cook until browned, about 5 minutes, stirring occasionally.
- Pour the veggies into the slow cooker. Add 1 cup beef broth, cover and cook 9 hours on low or 6 hours on high.
- Once everything is cooked, use a turkey baster to remove the juices from the slow cooker and put in a small saucepan. Heat pan over medium heat until boiling.
- In a small bowl, whisk together flour and remaining 1/2 cup beef broth. Add this to the boiling juices.
- Whisk continuously for 2 minutes until thickened. Season with salt and pepper.
- Plate the beef and vegetables and pour over the sauce.
- Serve and enjoy!
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Perfect Pork Tenderloin – – olive oil, soy sauce, white wine vinegar, lemon (juiced), worcestershire sauce, parsley (chopped),
| Prep Time | 20 minutes |
| Cook Time | 30-40 minutes |
| Servings |
servings
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Ingredients
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 1/4 cup white wine vinegar
- 1 lemon juiced
- 2 tbsp worcestershire sauce
- 1 tbsp parsley chopped
- 2 tsp dry mustard
- 4 cloves garlic minced
- 2 lb pork tenderloin
- salt and pepper
Sauce
- 3/4 cup beef stock plus 3 tbsp.
- 3 tbsp reserved marinade
- 1 tbsp flour
- 1 tbsp butter
Ingredients
Sauce
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Instructions
- Combine all pork ingredients except the pork in a gallon sized zip-top bag.
- Remove 3 tbsp. of marinade and set aside.
- Add pork to the bag and marinate in the fridge for 3 hours or up to overnight.
- Preheat oven to 350 degrees.
- In an oven-proof skillet, brown pork on stovetop over medium-high heat for 3-5 minutes on each side.
- Place skillet in the oven and cook until pork reaches 160 degrees, about 30-40 minutes.
- Remove from oven and set aside to rest for 5 minutes.
- Make the sauce. Return skillet to stovetop and heat over medium high heat.
- Add 3/4 cup stock and reserved marinade to pan. Heat to boiling.
- In a small bowl, whisk together 3 tbsp. stock and flour. Add to the skillet and whisk.
- Whisk in butter.
- Slice pork and top with sauce.
- Enjoy!
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Hearty Chicken Soup with Time-Saving Shortcuts! – – olive oil, onion (diced), carrots (diced), celery (diced), chicken stock,
| Prep Time | 10 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
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Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 4 carrots diced
- 2 stocks celery diced
- 32 ounces chicken stock
- 2 chicken bouillon cubes
- 2 cups rotisserie chicken chopped into bite-sized pieces
- 6 cups water
- 9 ounces tortellini or any pasta of your choice
- salt and pepper
Ingredients
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Instructions
- Add olive oil, onion, carrots, and celery in a pot.
- Cook over medium-high heat for 15 minutes until vegetables are tender and have a little color.
- Add chicken stock. Cover and bring to a boil.
- Add bouillon cubes and stir for 1 minute.
- Add chicken and water. Bring to a boil. Turn down to simmer and cook for 15 minutes, partially covered.
- While soup is cooking, prepare tortellini according to package directions.
- Add tortellini to heated soup.
- Serve and enjoy!!
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Thanksgiving Doesn't Have to be All About the Turkey! – – Purdue Oven Stuffer Roaster Chicken, garlic (whole),
| Prep Time | 15 minutes |
| Cook Time | 2 1/2-3 hours |
| Servings |
people
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Ingredients
- 8-9 lb. Purdue Oven Stuffer Roaster Chicken
- 3 cloves garlic whole
- 2 tbsp. butter softened
- 1/2 tbsp. paprika
- 1 lemon cut in half
- salt and pepper
Ingredients
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Instructions
- Preheat oven to 450 degrees.
- Remove giblet bag from chicken, wash the chicken inside and out, pat dry.
- Place chicken on a wire rack in a baking pan. (Put a piece of aluminum foil on the rack to prevent the chicken from sticking)
- Stuff the chicken with the lemon halves and the garlic cloves. Tie the drumsticks together with kitchen twine.
- Using your hands, rub butter all over the chicken.
- Season chicken generously with salt and pepper and the paprika.
- Bake on middle rack in the oven for 30 minutes.
- Turn oven down to 350 degrees and cook for 2- 2 1/2 hours depending on the size of your chicken. You will know it is done when the juices run clear and the popper pops.
- Serve with gravy and Enjoy!!
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Chicken Parmesan Sliders! – – dinner rolls, rotisserie chicken, marinara sauce (prepared or store bought), fresh mozzarella (sliced),
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
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Ingredients
- 12 dinner rolls
- 3 cups rotisserie chicken
- 1/2 cup marinara sauce prepared or store bought
- 8 ounces fresh mozzarella sliced
- 1/4 cup butter melted
- 2-3 tbsp Parmesan cheese grated
- salt and pepper
Ingredients
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Instructions
- Preheat oven to 350 degrees.
- Slice the rolls in half lengthwise keeping them all connected in 1 piece. (do not separate them into individual rolls)
- Place the bottom half of the rolls into a 9x13 baking dish.
- Place chicken on the rolls, followed by marinara and mozzarella cheese.
- Place the top half of the rolls on top of the mozzarella cheese.
- Brush the rolls with melted butter. If you have any butter left, pour into the bottom of the pan around the rolls.
- Sprinkle with parmesan cheese and a generous amount of salt and pepper.
- Bake 20 minutes until golden brown.
- Slice and enjoy!
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Captivating Cashew Chicken Stir-fry! – – grean beans, carrots (chopped), garlic (crushed), olive oil, cashews (roasted and unsalted),
| Prep Time | 5-10 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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Ingredients
- 12 ounces grean beans
- 8 ounces carrots chopped
- 4 cloves garlic crushed
- 1 1/2 tbsp. olive oil
- 1/2 cup cashews roasted and unsalted
- 1 1/2 pounds chicken breast bite sized pieces
- 2 tbsp. cornstarch
- 6 tbsp. chicken stock
- 2 tbsp. hoisin sauce
- 1 tsp. white wine vinegar
- 1 tsp. sriracha
- 3 green onions chopped (white part only)
- salt and pepper to taste
- cooked rice for serving
Ingredients
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Instructions
- Add carrots, green beans, and 1/4 cup water to a wok. Cover and cook over medium heat until tender yet crisp.
- Remove vegetables and set aside. Pour out any remaining water from the pan.
- Add olive oil, garlic, and cashews to the wok. Saute for 1-2 minutes until garlic is fragrant.
- Season chicken with salt and pepper. Add to the wok. Saute for 5-10 minutes until chicken is cooked through and no longer pink.
- While chicken cooks, prepare the sauce: Whisk together chicken broth and cornstarch until smooth. Add hoisin, vinegar, and sriracha. Whisk to combine.
- When chicken is done, add the vegetables back to the wok and add the sauce. Mix to combine.
- Add 1 cup of water to the wok, cover and cook 1-2 minutes.
- Add green onion and stir.
- Serve over rice of your choice.
- Enjoy!
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Crispy, Crunchy Chicken Fingers! – – chicken breasts (cut into strips), all-purpose flour, seasoned salt, buttermilk, canola oil,
| Servings |
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Ingredients
- 3 chicken breasts cut into strips
- 3 cups all-purpose flour
- 2 1/2 tsp seasoned salt
- 1 1/2 cups buttermilk
- canola oil
Ingredients
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Instructions
- Prep chicken, slice each breast in 1/2 horizontally and then cut into strips.
- Place chicken in a zip top bag with cup of buttermilk. Place in fridge.
- Prepare coating mixture by mixing flour and seasoned salt. Slowly stir in 1/2 cup buttermilk and stir continuously with a fork until it resembles coarse crumbs.
- Remove chicken strips from the fridge and put 3 strips into the coating mixture at a time.
- Heat canola oil in a medium pan on medium-high heat.
- Stir each strip around with your hand until completely coated and squeeze each one in your hand to make sure it really sticks.
- Fry chicken in oil until golden brown on one side. Flip to other side and cook until golden brown.
- Place cooked chicken on a dish lined with paper towels and repeat until all of the chicken is cooked.
- Enjoy!
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The Bomb Hot Dog Sauce! – – ketchup, brown sugar, BBQ sauce ((we like Sweet Baby Rays)), honey,
| Prep Time | 10 minutes |
| Servings |
servings
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Ingredients
- 3/4 cup ketchup
- 3/4 cup brown sugar
- 1 tbsp BBQ sauce (we like Sweet Baby Rays)
- 1/4 cup honey
- 1 tsp cider vinegar
- 1 1/2 tsp worcestershire sauce
- 1/2 tsp onion powder
- dash of pepper
Ingredients
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Instructions
- Mix all the ingredients together in a bowl.
- Refrigerate and use within 2 weeks.
- Enjoy!
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Chicken Cacciatore – – olive oil, bone-in chicken breasts, mushrooms (chopped), chopped, red pepper (sliced), green pepper (sliced),
| Prep Time | 15 minutes |
| Cook Time | 1 hour and 45 minutes |
| Servings |
servings
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Ingredients
- 3 tbsp olive oil
- 3 bone-in chicken breasts
- 8 ounces mushrooms chopped
- 1 onion chopped
- 1 red pepper sliced
- 1 green pepper sliced
- 3 cloves garlic crushed
- 3/4 cup dry white wine
- 3/4 cup chicken stock
- 28 ounce can crushed tomatoes
- 14.5 ounces diced tomatoes in tomato juice
- 1/2 cup black olives pitted and chopped
- 2 tsp capers
- salt and pepper to taste
Ingredients
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Instructions
- Heat olive oil in a heavy bottom pan on medium-high heat.
- Generously season chicken on both sides with salt and pepper.
- Place chicken in the pan, skin side down.
- Cook 5 minutes until chicken is golden brown. Turn over and cook another 5 minutes on other side.
- Remove chicken from pan and set aside.
- Add peppers, onions, mushrooms, and garlic to pan. Saute 5 minutes until they start to become tender.
- Season with salt and pepper.
- Add the wine and cook 3 minutes until reduced by 1/2.
- Add diced tomatoes, chicken stock, capers, olives, and crushed tomatoes. Stir.
- Add chicken back into the pan with the sauce. Turn heat down to low. Cover, leaving cover slightly askew, and cook for 1 hour.
- Remove chicken from the pan again. Remove the skin and bone and cut into chunks.
- Add the chicken chunks back into pan. Stir, cover, and cook for 30 minutes.
- Enjoy!
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Irresistible Baked Mac and Cheese! – – salted butter (plus more for the baking dish), casserole elbows, broccoli
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Servings |
servings
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Ingredients
- 4 tbsp salted butter plus more for the baking dish
- 1 pound casserole elbows
- 1 head broccoli broken into small florets
- 1/2 medium onion finely choped
- 2 tbsp all-purpose flour
- 1 tsp dry mustard
- 2 cups whole milk
- 1 cup chicken stock
- 1/4 cup light cream
- 2 1/2 cups grated sharp cheddar
- 1 cup Velvetta cheese cubed
- 1 cup Parmesan cheese
- 1/2 cup panko breadcrumbs
- salt and pepper
Ingredients
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Instructions
- Preheat oven to 350 degrees. Butter baking dish.
- Steam broccoli until soft and mash with a wooden spoon in to smaller pieces. Set aside.
- Melt butter and onions in a pot over medium heat. Stir and cook until soft, about 5 minutes.
- Sprinkle in flour and dry mustard and stir to coat onions. Pour in milk, chicken stock, and light cream. Stir and heat until just starting to bubble.
- Add 1/2 cup parmesan, cheddar, and Velveeta cheeses. Stir until cheese melts.
- Add the macaroni and stir.
- Add broccoli to baking dish. Add the macaroni mixture to baking dish and stir.
- In a small bowl, mix together 1/2 cup parmesan cheese and the breadcrumbs. Sprinkle over mac and cheese dish.
- Bake 25 minutes until hot and bubbly.
- Enjoy!
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