This is my thanksgiving turkey recipe. It is easy, delicious, and makes it so moist. Everything you want in a turkey!
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1-1/2 teaspoons grated fresh or dried orange peel
1-1/2 teaspoons grated fresh or dried lemon peel
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon pepper
1/4 cup olive oil
In a small bowl, combine the first seven ingredients. Place turkey, breast side up, on a rack in a roasting pan; pat dry. Brush with oil; rub rosemary mixture over turkey.
Bake, uncovered, at 325° for 2-3/4 to 3-1/4 hours or until a meat thermometer reads 180°, basting occasionally with pan drippings. (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 20 minutes before carving. Yield: 13-15 servings.
What you need:
1 lbs ground beef
2 onions, diced
2 teaspoons garlic powder
1 small can tomato sauce
1 cup cooked rice
1 cup chicken broth
1 cup sour cream
2 cups shredded cheese
salt, pepper, oregano
1 cup frozen peas
How you make it:
Preheat oven to 350° F
Spray a skillet with cooking spray and turn on the heat to high.
Roast the onions for a few minutes
Add ground beef and garlic, brown the ground beef completely, turn heat to medium.
Spice with salt, pepper and oregano how you like it.
Add rice, peas tomato sauce, 1 cup cheese and broth, and let simmer for 3 minutes.
Transfer everything into a casserole dish and bake for 15 minutes.
Meanwhile combine the rest of the cheese with the sour cream.
After 15 minutes put the cheese/sour cream mixture on top of your casserole and bake for another 15 minutes.
This was absurdly easy. It was also crazy delicious. I forgot to add the parsley and I doubled the pasta and liquid to make a bigger batch.
One Pan Chicken Alfredo
Author: Melissa @ No. 2 Pencil
Recipe type: Dinner
Prep time: 5 mins Cook time: 25 mins Total time: 30 mins
An easy, One Pan Chicken Alfredo Pasta dish.
3 tablespoon of olive oil
1¼ pounds of boneless, skinless chicken breasts
2 cloves of garlic, minced
2 cups of low sodium chicken broth
1 cup of heavy cream
½ a pound of penne pasta, or any bite-sized shape pasta, uncooked
2 cups of freshly shredded real parmesan cheese
Salt and pepper
Flat leaf parsley for garnish
Start by cutting chicken breasts into 1 inch pieces. Season with ½ a teaspoon of kosher salt and a few turns of pepper.
Brown chicken in olive oil over medium high heat.
It does not need to be cooked through at this point, it will continue cooking as it simmers.
Once chicken is browned, add minced garlic and saute for about one minute.
Add chicken broth, cream, and uncooked pasta to pan and stir.
Bring to a boil, then cover and reduce to a simmer.
Simmer for 15-20 minutes or until pasta is tender.
Remove from heat and stir in shredded parmesan cheese.
Season with salt and pepper as needed.
Note: Keep pan covered while pasta and chicken simmer.
This was easy to assemble and had great flavor. I used a rotisserie chicken because I was low on time.
2 cups diced or shredded chicken breast meat (or for extra lazy days use a rotisserie chicken)
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garlic powder
2 Tablespoons chopped fresh cilantro
1 (15 oz) can black beans, rinsed and drained
1 (4.5 oz) can diced green chili peppers, drained
1 (10 oz) can red enchilada sauce
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 oz) container sour cream
Preheat the oven to 375°. Heat a large skillet over medium heat, and spray with vegetable cooking spray. Sauté chicken with cumin, garlic powder and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chili peppers.
Spread half of the enchilada sauce over the bottom of an 11×7 inch baking dish that has been sprayed with cooking spray. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream.
Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas.
Cover dish with a lid or aluminum foil. Bake for 30 minutes in the preheated oven.
Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts.
Let stand 10 minutes before serving.
I loved this, it was really easy and scrumptious. I bet even non-shrimp lovers would find this good.
1 lb. raw shrimp, deveined and peeled (I pull the tails off beforehand too) 4 cloves garlic, minced
2 Tbsp. white wine
salt and pepper
1/4 cup (4 Tbsp.) melted butter
1/2 cup Panko bread crumbs
2 Tbsp. fresh Italian-leaf parsley, chopped half of a lemon (optional)
Preheat oven to 425 degrees F.
In a bowl, combine the shrimp, garlic, and white wine. Stir to combine, then pour into a baking dish. Spread out evenly, and then season with salt and pepper.
In another bowl, use a fork to mix melted butter, Panko, and parsley until well combined. With your fingers, sprinkle the mixture evenly in the baking dish over the shrimp.
Transfer dish to oven and bake until the shrimp are pink and opaque, about 15-18 minutes.
This was yummy. I didn’t end up using the honey or capers, and it still turned out great. I doubled the recipe which worked just fine.
2 chicken breasts, butterflied and pounded thin
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 clove garlic, chopped
1/4 cup dry white wine
1/2 cup chicken broth
1 lemon, juice
1 teaspoon honey
2 tablespoons capers
1 tablespoon butter
salt and pepper to taste
1 tablespoon parsley, chopped
Heat the oil and butter in a pan over medium heat.
Season the chicken with salt and pepper and fry until golden brown, about 2-3 minutes per side and set aside.
Add the garlic to the pan and saute until fragrant, about a minute.
Add the wine to the pan and deglaze it.
Add the broth, lemon juice, honey and capers in the pan and simmer until the liquids have reduce by half, about 2-3 minutes.
Stir in the butter, season with salt and pepper, mix in the parsley, return chicken to pan and toss to coat.
This is a dish my mom taught me to make years ago. It’s great for Sunday mornings when you want something quick to assemble but will be ready when you get home. This recipe is for a 9×13 pan.
2 cans French onion soup
1 and 1/2 cups rice (brown or white, but if you use brown use 3x the amount of liquid to rice ratio)
1.5 cups water
Chicken to fill the pan (I always use drumsticks, they’re cheap and we love dark meat in this house, I used about 2 regular sized packages of drumsticks in my pan)
Lawry’s seasoned salt to taste
Small pats of butter
Line the bottom of your pan with the rice. Lay your chicken on top. Spread the butter all around the pan. Sprinkle liberal amounts of the seasoned salt on top of the chicken. Dump the French onion soup evenly over the chicken, followed by the water. Cover with foil and bake at 300 degrees for 4 hours.