Creamy Parmesan Garlic Chicken

Creamy Parmesan Garlic Chicken

Ingredients

• 4 small-medium chicken breasts or 2 large halved
• salt and pepper to taste
• 2 tablespoons olive oil
• 3-4 cloves garlic minced
• 1 cup light cream or half & half, or heavy cream
• 1 tablespoons Italian seasoning or oregano
• 1/2 cup parmesan cheese grated
• 1 cup spinach chopped (optional)

1. Season chicken with salt and pepper. Heat olive oil in a large heavy skillet or pan. Add chicken to the pan and cook for 5-6 minute per side or until the outside is golden and the chicken is cooked through (cooking times will vary depending on the thickness of the chicken breasts).
2. Remove chicken from the pan, reduce heat to low-medium, and add garlic; stir for 30 seconds. Add the cream or half and half, Italian seasoning, and parmesan cheese. Stir to combine. Stir in 1 cup of chopped spinach if desired. Simmer for another 2-3 minutes.
3. Return chicken to the pan and simmer for another minute then turn off heat. Spoon sauce over chicken. Serve with pasta or veggies.

Slow Cooker Chicken Noodle Soup

INGREDIENTS:

• 1 1/2 pounds boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 8 cups chicken stock
• 4 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 3 stalks celery, diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 2 bay leaves
• 8 ounces spaghetti, broken into thirds
• Juice of 1 lemon
• 2 tablespoons chopped fresh parsley

DIRECTIONS:

1. Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
2. Stir in chicken stock, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours.
3. Remove chicken from the slow cooker and shred, using two forks.
4. Stir pasta and chicken into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender.
5. Stir in lemon juice and parsley.
6. Serve immediately.

LINGUINE WITH SPICED BEEF AND FETA

From Milk Street. TIP: Don't use ground beef fattier than 90 percent lean or the sauce will be greasy.

INGREDIENTS

• 1½
  POUNDS 90 PERCENT LEAN GROUND BEEF
• 2
  TABLESPOONS GROUND CUMIN
• 2
  TEASPOONS SWEET PAPRIKA
• 2
  TEASPOONS CINNAMON
• KOSHER SALT AND GROUND BLACK PEPPER
• 2
  LARGE YELLOW ONIONS, FINELY CHOPPED
• 8
  MEDIUM GARLIC CLOVES, MINCED
• 28
  OUNCE CAN WHOLE PEELED TOMATOES, CRUSHED BY HAND
• 12
   OUNCES LINGUINI
• 8
  OUNCES FETA CHEESE, SHREDDED ON THE LARGE HOLES OF A BOX GRATER
• 1
  CUP CHOPPED FRESH MINT

DIRECTIONS

1. 01
   In a medium bowl, combine the beef, cumin, paprika, cinnamon, 1 teaspoon each salt and pepper and ¼ cup water. Mix with your hands until homogenous.
2. 02
   Add the beef mixture, onion and garlic to a 12-inch skillet. Set the pan over medium-high and cook, stirring and breaking up the meat with a spatula, until the onion has softened and the beef is no longer pink, 8 to 10 minutes. Stir in the tomatoes with juices and bring to a simmer, then reduce to medium and cook uncovered, stirring, until most of the liquid has evaporated and the sauce has thickened, 10 to 15 minutes.
3. 03
   Meanwhile, in a large pot, bring 4 quarts water to a boil. Stir in the pasta and 2 tablespoons salt; cook until the pasta is al dente. Reserve about 1 cup of the cooking water, then drain the pasta. Return the pasta to the pot. Add about ¾ of the feta and toss. Taste and season with salt and pepper, then transfer to a platter.
4. 04
   Stir the mint into the sauce, then taste and season with salt and pepper. Pour the sauce over the pasta and sprinkle with the remaining feta.

MOROCCAN MEATBALL TAGINE WITH GREEN OLIVES AND LEMON

MOROCCAN MEATBALL TAGINE WITH GREEN OLIVES AND LEMON (Milk Street)

INGREDIENTS

• ⅓
  CUP PIMENTO-STUFFED GREEN OLIVES, ROUGHLY CHOPPED
• 2
  TABLESPOONS GRATED LEMON ZEST
• 1
  28-OUNCE CAN WHOLE TOMATOES
• 4
  TABLESPOONS (½ STICK) SALTED BUTTER
• 1
  LARGE YELLOW ONION, FINELY CHOPPED
• KOSHER SALT AND GROUND BLACK PEPPER
• 10
  MEDIUM GARLIC CLOVES, MINCED
• 2
  TABLESPOONS GROUND CUMIN
• 1
  TABLESPOON GROUND CORIANDER
• 1
  TEASPOON CINNAMON
• ½
  TEASPOON RED PEPPER FLAKES
• 1
  CUP LOW-SODIUM BEEF BROTH
• ½
  CUP PANKO
• 1
  POUND 90 PERCENT LEAN GROUND BEEF
• 1
  CUP FINELY CHOPPED FRESH CILANTRO, DIVIDED
• 2
  LARGE EGGS, CRACKED INTO A SMALL BOWL

  DIRECTIONS

  1. 01
     In a small bowl, stir together the olives and lemon zest; set aside. In a blender, puree the tomatoes with their juice until smooth, about 30 seconds. Set aside. In a 12-inch skillet over medium, melt the butter. Add the onion and ½ teaspoon salt. Cook, stirring, until softened, about 5 minutes. Stir in the garlic, cumin, coriander, cinnamon and pepper flakes, then cook until fragrant, about 30 seconds. Remove from the heat. Transfer ½ cup of the onion mixture to a large bowl and set aside.
     SEE DEMO
  2. 02
     Return the skillet to medium and add the broth and tomatoes. Bring to a simmer, scraping up any browned bits. Cover and cook until the flavors meld, about 15 minutes, stirring once about halfway through. Remove from the heat.
     SEE DEMO
  3. 03
     While the sauce simmers, stir the panko and ½ cup water into the reserved onion mixture. Let stand until the panko softens, about 5 minutes, then use your hands to mash to a smooth paste. Add the beef, ½ cup of cilantro, and 1 teaspoon each salt and pepper. Mix thoroughly with your hands. Divide into 16 (2-tablespoon) portions, rolling them into smooth balls. Place on a plate, cover and refrigerate for 15 minutes.
     SEE DEMO
  4. 04
     Return the sauce to medium and bring to a simmer. Add the meatballs in a single layer, then spoon sauce over each. Cover, reduce to low and cook for 15 minutes. Flip each meatball, then continue to cook uncovered, stirring occasionally, until the sauce is slightly thickened and meatballs are cooked through, about 15 minutes. Push the meatballs to the sides of the skillet. Taste and season the sauce with salt and pepper. Gently pour the eggs into the center, cover and cook over medium-low until the egg whites are barely set and yolks are still runny, 4 to 5 minutes. Off heat, sprinkle the olive mixture and remaining ½ cup cilantro over the tagine.
     SEE DEMO

  Tip: Don’t use ground beef less than 90 percent lean or the sauce will be greasy. Also, don't overcook the eggs; the yolks should remain runny so they mix with the sauce.