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INGREDIENTS 4 bone-in, skin-on thighs and 4 bone-in, skin-on drumsticks ½ cup Dijon mustard ½ cup buttermilk 4 garlic cloves, peeled a small handful fresh thyme leaves (if the strands are soft, no need to strip the leaves) zest of one lemon Kosher salt and freshly ground black pepper 2 cups fresh breadcrumbs 1/4 cup olive oil INSTRUCTIONS Preheat the oven to 400ºF and place oven rack in the middle of the oven. In a small bowl, whisk together the mustard and buttermilk. Place the chicken in a large bowl and pour the mustard-buttermilk mixture overtop. Toss to coat. Place the garlic, thyme strands (stems, if they are soft, and all), lemon zest, 1 1/2 to 2 teaspoons kosher salt (use 1.5 tsp if you are sensitive to salt), and 1 teaspoon pepper (or a few large cracks on the grinder) in a food processor fitted with the steel blade and process until the garlic is finely minced. Add the breadcrumbs

Ingredients 3 cups chicken cooked and shredded 6 oz cream cheese softened 1/3 cup sour cream 1/2 cup salsa 1 1/2 cups colby jack cheese 1 1/2 cups baby spinach chopped and stems removed 12 6 inch corn tortillas vegetable or canola oil for frying Instructions Heat ½" oil in a sauce pan on medium heat. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, co-jack and spinach. Add salt and pepper to taste. Once oil is hot enough (place hand over pan, above oil, to feel heat), add a few tablespoons of chicken/cream cheese mixture to the center of a tortilla and spread out. Roll up and set seam side down in oil using tongs. Cook until golden brown on both sides. Repeat until all the tortillas are filled, rolled and fried. Set on paper towels to drain. Serve warm and ENJOY! This article and recipe adapted from this site

INGREDIENTS 4 chicken breasts boneless, skinless 1 cup Caesar salad dressing (click for homemade recipe) ½ cup sour cream (optional) 1-1½ cup Parmesan cheese grated INSTRUCTIONS Heat oven to 375F and spray the inside of an 8" x 11" baking dish with cooking spray. If the breasts are uneven thickness, pound them (placed in a Ziploc bag and on a flat surface) to an even ¾"-1" thickness using a meat pounder. Sprinkle the breasts (both sides) with grated Parmesan cheese & freshly ground black pepper, and place them in the prepared baking dish. Whisk together Caesar dressing and sour cream in a small bowl. Pour the Caesar/sour cream mixture over each breasts then sprinkle grated Parmesan cheese on top. Place the prepared chicken in the oven and bake at 375F for 30 minutes or until a meat thermometer inserted in the thickest part of one of the middle breasts reads 150°F. Turn the oven to broil and broil the breasts an additional 2-4 minutes or until the chicken

Ingredients 1 Tablespoon oil (I use avocado, but you can use coconut or canola - something with a high smoke point is best!) 3 boneless, skinless chicken breasts (uncooked) 1/4 teaspoon garlic salt per chicken breast (or you can use just garlic powder and regular salt) dash black pepper 1/8 teaspoon dried oregano 1/8 teaspoon dried basil 1 cup water Instructions Preheat the sauté function on the Instant Pot at the highest setting, and add oil to the pot. Season one side of the chicken breasts. After the display reads "hot," carefully add the chicken breasts, seasoned side down, to the pot. I use tongs to avoid hot oil splatter. Add seasoning on the second side. Cook about 3 to 4 minutes on each side, and remove from pot with the tongs. Add 1 cup water to the pot (may need more for 8 quart pots), plus the trivet. Place the chicken on the trivet. Lock the lid, and cook on manual high for 5 minutes. Allow the chicken to naturally release for 5 minutes, and then qui

INGREDIENTS 2 Tbsp butter 1 small yellow onion, diced 4 large garlic cloves, minced 1/2 cup chicken broth 1/2 tsp garlic powder 1/4 tsp pepper 1/2 tsp salt 8 oz sliced mushrooms (optional) 1 1/2 lbs boneless skinless breasts sliced into 1/2 inch filets 1 cup half and half 2 Tbsp flour 1/2 cup parmesan cheese 3 oz coarsely chopped spinach Salt and freshly ground pepper To make with pasta: 10 ounces uncooked fettuccine noodles or linguine noodles 3 cups water INSTRUCTIONS Turn your Instant Pot to the saute setting (more). When the display reads HOT add in the butter. Once the butter is melted add in the onions and saute for about 3-4 minutes. Add in the garlic and saute for 30 seconds. Add in the chicken broth, garlic powder, pepper and salt. Stir. Add in the mushrooms (if using) and chicken. Optional: If you want to cook pasta at the same time and in the same pot you can. Just get a pan that will fit inside your Instant Pot* and fill it with 3 cups or wat

INGREDIENTS 1 lb. boneless, skinless chicken breast ($3.99) 1 tsp chili powder ($0.10) 1/2 tsp cumin ($0.05) 1/4 tsp garlic powder ($0.02) 1/4 tsp salt ($0.02) 1/2 Tbsp cooking oil ($0.02) 16 oz. jar salsa ($1.79) 15 oz. can black beans ($0.59) 1/2 cup frozen corn kernels ($0.19) 1/3 cup sour cream ($0.56) 2 oz. queso fresco* ($0.40) 1 handful fresh cilantro or sliced green onions ($0.12) 4 cups cooked rice for serving ($0.70) INSTRUCTIONS Pat the chicken dry with a paper towel. Place the chicken on a cutting board and cover it with a piece of plastic wrap. Use a mallet or rolling pin to gently pound the chicken to an even thickness (about 1/2-inch thick). This step is very important to make sure the chicken cooks quickly and evenly, without drying out. Combine the chili powder, cumin, garlic powder, and salt in a small bowl. Sprinkle the spices over both sides of the chicken, and then rub it over the surface to make sure it's evenly coated. Heat a large d

Ingredients 4   large free-range organic chicken breasts   1 tablespoon lemon zest   salt and pepper   12 asparagus stalks — trimmed   4 slices mozzarella cheese   1 teaspoon garlic powder   1 teaspoon paprika   1 tablespoon extra virgin olive oil Instructions Preheat oven to 425ºF. Cut the chicken breasts in half, lengthwise. Create a pocket in each chicken breast, but do not cut all the way through. Season the inside of the chicken breasts with lemon zest, salt, and pepper. Place the chicken on your work surface, lay the mozzarella cheese and 3 asparagus pieces inside each chicken breast, and fold over, enclosing the filling. In a small bowl, mix together the salt, pepper, garlic powder, and paprika. Then, season the outside of the chicken breasts with this spice mixture. Heat a large, oven-safe skillet over medium-high heat. Add the olive oil. Sear the chicken for 3-5 minutes per side, until it is golden brown. Place the chicken in the oven. Bake for 20 minutes until

INGREDIENTS BASIL COCONUT GINGER-LIME RICE 1 (14 ounce) can coconut milk 1 cup jasmine or basmati rice 1 tablespoon fresh ginger grated 1 lime juiced + zest CURRY 4 tablespoons extra virgin olive oil 1 pound boneless, skinless chicken, diced 2 bell peppers chopped 1 zucchini chopped 2 cups ears corn kernels removed from the cob (or about 1 1/2-2 frozen corn) 1 tablespoon fresh ginger grated 2 cloves garlic grated or minced 2-3 tablespoon thai red curry paste I use 3 1 (14 ounce) can coconut milk 1 tablespoon fish sauce 1/2 cup fresh basil chopped 1 mango diced 1 jalapeño seeded + diced fresh naan and goat cheese, for serving INSTRUCTIONS RICE 1. Add the coconut milk to a medium size pot. Bring to a low boil and then add the rice, salt, and ginger. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible. Allow the rice to cook ten minutes on low and then turn the heat off completely and let the rice sit

Ingredients To deep fry chicken strips, 600 grams Chicken breast, cut into long Sunflower Oil, to deep fry 1 tsp Garlic paste 1 tsp Ginger paste 1 tsp Soy sauce 1 Egg Salt 3 tablespoons   Cornflour 1 tablespoon Plain flour For sauce 3 tablespoons Spring onion greens, chopped 3 tablespoons   Chopped garlic 1 Green chili, chopped 5 Dried whole red chilies 5 Dried red chilies each broken into pieces 1 Onion, chopped 2 tablespoons   Chili sauce 1 1/2 tablespoons Tomato sauce 1 teaspoon Soy sauce 1 tsp Vinegar 1/2 cup Water 1/2 teaspoon Sugar to taste Salt STEPS To deep fry chicken Mix together all ingredients to deep fry chicken except chicken and oil. Add chicken pieces and mix well with hands so the chicken strips are coated well with the marinade. Let it rest for fifteen minutes. Heat oil in a wok over high flame. Once the oil is hot, lower the flame a bit, add chicken pieces and fry to a crispy golden brown. Remo

Ingredients 4 chicken breasts Do not use thin breasts. They will dry out. 3/4 cup favorite dark sweet barbecue sauce ( I used Sweet Baby Ray's) 2 tbs soy sauce 3/4 cup orange marmalade 2 tsp cornstarch chopped green onions for garnish Instructions Chop 4 chicken breasts into hearty bite size chunks. In Instant Pot, add in chopped chicken, 3/4 cup barbecue sauce, and 2 tbs soy sauce. Cook on manual high for 4 min. When done, fast release steam. Take 1/4 cup of the barbecue chicken broth sauce out of Instant Pot and mix with 2 tsp cornstarch in a small bowl. (This prevents lumps. Cornstarch will thicken sauce.) Add cornstarch broth mixture back into Instant Pot. Add 3/4 cup orange marmalade. Mix well. Change setting on Instant Pot to sauté setting and sauté for 6 min or until sauce thickens. Allow it to rest 5 minutes before serving. This will thicken sauce also. Garnish with green onions. Serve over rice, noodles or by itself. This article and recipe

Ingredients 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 1/3 cup vegetable oil, shortening, or lard 1 cup hot water Instructions Stand Mixer Instructions In the bowl of a stand mixer fitted with the dough hook, combine flour, salt, and baking powder. Mix briefly to combine. With the mixer running at medium speed, add oil and water. Mix for 1-2 minutes, stopping at least once to scrape the sides of the bowl. After the dough begins to come together into a ball, reduce mixer speed to low and continue mixing for 1-2 minutes, until dough is smooth. Mix by Hand Instructions In a large mixing bowl, combine flour, salt, and baking powder. Whisk briefly to combine, then add vegetable oil. Stir until the mixture resembles coarse crumbs. Pour in warm water and stir to combine. Knead briefly with well-floured hands until the mixture comes together into a craggy dough. Either way, to proceed.. Whether you used a stand mixer or your hands, transfer dough at thi

Ingredients 1 1/2 cups lukewarm water 1/2 cup granulated sugar 1 envelope active dry yeast 2 eggs, slightly beaten 1 1/4 teaspoons salt 1 cup evaporated milk 7 cups bread flour 1/4 cup shortening Vegetable oil 3 cups confectioners' sugar Instructions Mix water, sugar, and yeast in a large bowl and let sit 10 minutes. In a medium bowl, whisk the eggs, salt, and evaporated milk together. Add egg mixture to yeast mixture and mix. Stir in 3 cups of bread flour. (A wooden spoon is good for stirring.) Add shortening and stir it in. Stir in remaining flour. . Place dough on a lightly floured surface and knead until smooth. Coat a large bowl with oil, place dough in bowl and cover with plastic wrap. Let rise at least 2 hours or place in refrigerator overnight. Pour about 3 inches of oil in a Dutch oven and heat to 350 degrees. Roll dough to 1/4-inch thickness and cut 2-inch squares. (This is easy to do with a pizza cutter.) Working about 4 at a time, place in oil and fr

INGREDIENTS CHEESECAKE: Two 8-ounce packages cream cheese, at room temperature 2/3 cup granulated white sugar pinch of salt 2 large eggs 1/3 cup sour cream 1/3 cup heavy whipping cream 1 teaspoon vanilla extract RED VELVET CAKE: 2 1/2 cups all purpose flour 1 1/2 cups granulated white sugar 2 tablespoons unsweetened cocoa powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 large eggs, at room temperature 1 1/2 cups vegetable or canola oil 1 cup buttermilk 1/4 cup (two 1-ounce bottles) red food coloring 2 teaspoons vanilla extract 2 teaspoons white vinegar CREAM CHEESE FROSTING: 2 1/2 cups powdered sugar, sifted to remove lumps Two 8-ounce packages cream cheese, at room temperature 1/2 cup (1 stick) unsalted butter, at room temperature 1 tablespoon vanilla extract INSTRUCTIONS PREPARE THE CHEESECAKE LAYER: Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack

Ingredients 1 box 9x13 pan brownie mix plus ingredients on box 2 cups powdered sugar 1/2 cup butter softened 6 tbsp butter softened 1 cup creamy peanut butter 1 cup milk chocolate chips Instructions In a 9x13 pan, make and bake brownie mix according to box directions. Let cool. In a bowl add your powdered sugar, ½ cup butter and peanut butter. Mix well. Spread with fingers over the brownies and pat down (it has a consistency similar to playdough). Melt together chocolate chips and remaining butter in a saucepan over low heat, stirring occasionally. Spread over brownies 2nd layer. Let cool and ENJOY! This article and recipeadapted from this site

Ingredients 1 pkg Peanut Butter Oreos, coarsely crushed 1 stick (1/2 cup) butter, melted 1 (3.4 oz) box instant chocolate pudding mix 1 & ¾ cups milk ¼ cup creamy peanut butter 1 (16 oz) tub Cool Whip, thawed 1 cup miniature Reese's Peanut Butter Cups, chopped in half Chocolate syrup Instructions Liberally grease an 8x8" or 9x9" square baking pan with cooking spray and set aside. In a large bowl, toss together the coarse Oreo crumbs and the melted butter until moistened and combined. Press evenly into the bottom of the pan, compacting slightly with a measuring cup or your hands. Set aside. Wipe out the bowl and add in the pudding mix, milk and peanut butter. Whisk for 2 minutes or until thickened. Fold in HALF (8 oz) of the Cool Whip until creamy and combined. Spread into the prepared pan in an even layer. Top with the remaining Cool Whip. Sprinkle on the peanut butter cups. Refrigerate uncovered for at LEAST 6 hours, preferably overnight, before cutti

Ingredients 12 oz cream cheese softened 1 1/2 cups powdered sugar 1/2 cup sour cream 10 oz Nestle Bittersweet Chocolate Morsels melted 8 oz Cool Whip Whipped Topping-Original thawed 1 Oreo Ready Crust Instructions Microwave the bittersweet chocolate on HI to melt in a microwave-safe bowl for approximately 2 minutes. (Note: It’s best if you heat the chocolate in 1 minute increments until mostly melted.) Remove and stir until smooth. Then, allow the chocolate to cool for another 5-10 minutes. Set aside. Using a stand mixer with a whisk, beat cream cheese until smooth, approximately 1 minute, then add the sour cream and blend until combined. Add powdered sugar in 1/2 cup increments, and allow it to combine completely with the filling before adding the next amount. Next, add the melted chocolate to the mixture and again beat until combined. Remove the mixing bowl from the stand mixer and hand stir the Cool Whip. Keep stirring in circular motions until there’s no “white” of the

Ingredients 1 cup all-purpose flour 1/2 cup cold butter, cubed 1-1/2 cups chopped cashews, divided 1 package (8 ounces) cream cheese, softened 1/3 cup creamy peanut butter 1 cup confectioners' sugar 1 carton (12 ounces) frozen whipped topping, thawed, divided 2-2/3 cups cold milk 1 package (3.9 ounces) instant chocolate pudding mix 1 package (3.4 ounces) instant vanilla pudding mix 1 milk chocolate candy bar (1.55 ounces), coarsely chopped Directions Place flour and butter in a food processor; cover and process until mixture resembles coarse crumbs. Add 1 cup cashews; pulse a few times until combined. Press into a greased 13x9-in. baking dish. Bake at 350° for 25-28 minutes or until golden brown. Cool completely on a wire rack. In a small bowl, beat the cream cheese, peanut butter and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spoon over crust. In another bowl, whisk milk and both pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spr