Bruschetta Chicken

Ingredients

• 4 plum tomatoes (about 12 ounces total), cored and diced

• 1/4 cup finely diced red onion

• 2 tablespoons coarsely chopped fresh basil leaves

• 2 cloves garlic, minced

• 3 tablespoons olive oil, divided

• 1 teaspoon balsamic vinegar

• 1/4 teaspoon kosher salt, plus more for seasoning

• 2 boneless, skinless chicken breasts, or 4 chicken cutlets (about 1 1/2 pounds total)

• Freshly ground black pepper

Instructions

1. Place the tomatoes, onion, basil, garlic, 1 tablespoon of the oil, vinegar, and 1/4 teaspoon salt in a medium bowl and stir to combine; set aside.
2. If using chicken breasts, slice each one in half horizontally, starting at the thick end, so that you have 2 (1/4-inch-thick) cutlets (this is known as butterflying). Pat the chicken dry with paper towels and season generously on both sides with salt and pepper.
3. Heat the remaining 2 tablespoons of oil in a large frying pan over medium-high heat until shimmering. Add the cutlets in a single layer without crowding the pan, working in batches if needed. Sear the chicken until the bottom is browned, 3 to 4 minutes. Flip the cutlets and continue searing until the other side is browned and the chicken is cooked through, 3 to 4 minutes more. Transfer the cooked cutlets to a plate, tent with aluminum foil, and repeat cooking any remaining pieces.
4. Spoon the tomato bruschetta mixture over the chicken and serve.

Posted by Emilee

Spaetzle

 Ingredients

• 1 1/2 cups flour
• 1 cup water
• 2 eggs
• 3/4 tsp salt

Instructions

1. In a saucepan, bring heavily salted water to a boil.
2. Beat flour, water, eggs, and salt together. The consistency should be similar to pancake batter. If it's not thin enough, just add more water. Too thin? More flour!
3. If you don't have a spaetzle-maker, I feel your pain. Not to fear, you can do this with a colander (as long as it is one with larger holes, not one like a screen). With one hand, hold the colander over the boiling water. With the other, ladle the batter into the colander, working it through the holes so it drops into the boiling water below. 
4. Allow the spaetzle to boil for 2-3 minutes. Remove them with a slotted spoon (I use a sifting colander). I like to put the cooked spaetzle into a bowl that has a tablespoon or two of butter in it while I make my way through the rest of the batter.
5.  You can eat the spaetzle as is, or fry them in a pan with butter. (Highly recommend). 

Posted by Emilee

Venison Stroganoff

 Ingredients:

• 4 tablespoons butter

• 1 1/2 pounds venison backstrap (or any cut of venison/steak), in one piece

• 2 large shallots, minced

• 2 garlic cloves, minced

• 1/2 pound sliced button mushrooms

• 1/4 teaspoon ground nutmeg

• 2 tablespoons chopped fresh dill

• 1/4 cup Madeira wine or sherry

• 1 cup sour cream, at room temperature

• Dill pollen to garnish (optional)

• Heavy cream, optional (to loosen sauce)

Directions:

1. Salt the venison well and let it sit on the cutting board for 20 minutes. Get 2 tablespoons butter in a large saute pan good and hot over medium-high heat. Pat the venison dry and sear all sides well in the butter. Cook it until it's rare to medium-rare. If you don't know how to determine this, use the finger test for doneness. When the meat is ready. move it to a cutting board and let it rest.
2. Add the mushrooms to the pan and turn the heat to high. Soon they will give up their water, and when they do, use a wooden spoon to scrape up any browned bits from the bottom of the pan. When most of the water has boiled away, add the rest of the butter to the pan along with the shallots and saute everything for 3 to 5 minutes, stirring often. Add the garlic, toss and cook over high heat for another 3 minutes or so. Sprinkle some salt over everything.
3. Add the Madeira/sherry and toss to combine. Let this boil down furiously. While it is doing so, grate some nutmeg over the mixture. When the Madeira/sherry is mostly gone, turn the heat down to low. Slice the venison thinly and return it and any juices that have collected on the cutting board to the pan. Stir to combine and add most of the chopped fresh dill.
4. Stir in the sour cream and turn off the heat. Stir to combine and let it heat through from the heat in the pan. Do not let this boil, or even simmer, or Very Bad Things will happen. Think nasty curdled crap. 

Serving suggestions: over egg noodles or, as I would personally suggest, homemade spaetzle. 

Posted by Emilee

Acorn Squash stuffed with Brown Rice and Sausage

 Ingredients

• 2  acorn squash each cut top-to-bottom in half and seeded
• 1 tablespoon olive oil
• 1/2 pound pork breakfast sausage - the kind that comes in the big roll for cutting patties*
• 1 small onion, chopped
• 1 medium red pepper, chopped
• Salt and ground black pepper
• 2 cups precooked whole-grain brown rice, cooled
• 2 tablespoon(s) chopped fresh parsley leaves

Directions

1. Lightly grease microwave-safe large plate; place squash halves, cut sides down, on plate (it's OK if halves overlap slightly). Cook squash in microwave oven on High 8 to 9 minutes or until fork-tender; set aside until cool enough to handle.
2. Meanwhile, preheat oven to 375 degrees F. Line a pan with foil. 
3. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add sausage and cook until browned, breaking up sausage with side of spoon. With slotted spoon, transfer sausage to large bowl.
4. To same skillet, add onion, red pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, and cook over medium heat 6 to 8 minutes or until lightly browned and tender, stirring occasionally; add to sausage in bowl.
5. With spoon, scoop out squash, leaving 1/4-inch-thick shell. Add scooped-out squash to bowl with sausage; stir in rice and parsley until combined.
6. Spoon sausage mixture into squash shells; place in prepared pan. Bake 20 minutes or until heated through.

*The original recipe called for turkey or chicken sausage, or Italian sausage, but I like it this way better

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Original recipe: Good Housekeeping

Posted by Jasmine

Mussels in White Wine Garlic-Butter Sauce

Serves 2

Ingredients

• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• ½ Onion, Chopped Fine
• 3 whole Garlic Cloves, Minced
• 1 cup White Wine
• ½ teaspoons Thyme, Dried
• 1 pound Mussels
• 1 pinch Salt And Pepper, to taste
• 1 loaf Crusty Artisan Bread Of Choice

Preparation

1. Melt butter and olive oil over medium-low heat. Add onion and garlic and cook for 3 minutes or until translucent. 
2. Add white wine, thyme and mussels. Stir, then cover the pot and cook for about 8-10 minutes. 
3. Discard any unopened mussels. Season with salt and pepper.
4. While mussels are cooking, place the bread on an oven rack for 8 minutes. Slice. 
5. Dump the mussel pot into a bowl. Place bread around the outside edge. Serve and dip bread into the broth.

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Original recipe: Tasty Kitchen

Posted by Jasmine

Basic Bread Pudding

Ingredients:

• 1 10oz loaf stale French bread (or 7 c any type bread), crumbled
• 4 c milk (no less than 2%, can replace a portion with irish cream, pina colada mix, etc.)
• 2 c sugar
• 8 TBS butter, melted
• 4 eggs
• 2 tsp vanilla
• 1 c raisins (or blueberries or whatever)
• 1 c coconut (or whatever)
• 1 c chopped pecans (or whatever)
• 1 tsp cinnamon
• 1 tsp nutmeg

Directions:

1. Combine all ingredients...texture should be that of cream of wheat: very moist, but not soupy
2. Pour into buttered 9x12 baking dish or larger (or try making it in a muffin tin - cute!)
3. Place into non-preheated oven and bake at 350 for approx. 1 hour, or until the top is golden brown.  Serve warm with sauce

Whiskey Sauce

Ingredients:

• 8 TBS butter
• 1 ½ c powdered sugar
• 2 egg yolks
• ½ c Bourbon (to taste) (substitute fruit juices or liquors to complement the pudding)

Directions:

1. Cream butter and sugar over medium heat until all butter is absorbed.
2. Remove from heat and blend in egg yolk.  
3. Pour in bourbon gradually to your own taste, stirring constantly.  Sauce will thicken as it cools.  Serve warm over bread pudding.

Makes 16-20 servings

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Original recipe: I took a cooking class as like a touristy thing to do in New Orleans and this was their recipe

Posted by Jasmine

Chicken with Garlic Parmesan Rice (aka crack rice)

Ingredients

• 1 lb chicken tenders
• Salt and pepper for seasoning
• ½ tsp garlic powder
• 2 tbsp olive oil
• ½ cup butter (1 stick)
• 2 tbsp minced garlic
• ¼ tsp red pepper flakes
• 1 tsp salt, divided
• ½ cup dry white wine
• 1½ cups uncooked white rice
• 3 cups chicken broth
• ½ cup parmesan cheese (grated or shredded)

Directions

1. Heat olive oil over medium heat in a large skillet. Season chicken with salt and pepper and garlic powder. Sauté chicken tenders until nicely browned and just cooked through. Remove from skillet and set aside, covered.
2. Add butter, garlic, red pepper flakes, and ½ teaspoon of salt to the empty skillet and sauté garlic for a couple of minutes on medium heat.
3. Turn heat to medium high and add white wine. Cook and stir for about 5 minutes. Remove and set aside 3 tablespoons of pan sauce to use later.
4. Add uncooked rice to skillet with remaining butter sauce. Stir well -- make sure rice is completely covered. Add chicken broth and remaining ½ teaspoon of salt. Bring mixture to a low boil then reduce heat to medium-low, cover pan and simmer for 20 minutes or until rice is tender. Stir several times while it's cooking.
5. Once rice is done, stir a final time, cover with parmesan, and arrange chicken tenders over the top. Cover, remove from heat, and let stand for 5 minutes.
6. Drizzle reserved 2 tablespoons of pan sauce over chicken tenders when serving

The chicken is whatever. The rice is crack. I warned you.

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Original recipe: What's in the Pan

Posted by: Piera

One-Pot Creamy Taco Pasta

Ingredients

• 1 tbsp extra virgin olive oil
• 1 yellow bell pepper, diced
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 lb ground turkey
• 12 oz rotini pasta
• 1 (14.5 oz) can diced tomatoes
• 4½ cup water
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 ½ tsp salt
• 1 cup cheddar cheese, shredded
• ¼ cup plain Greek yogurt
• small bunch cilantro, stemmed and diced

Directions

1. Heat olive oil in a large pot over medium heat. Add the bell pepper, onion, garlic, and ground turkey. Stirring occasionally, cook until turkey is cooked through and vegetables are tender, about 6-8 minutes.
2. Add the pasta, tomatoes, water, and spices to the pot. Stir and bring to a boil over high heat. Reduce heat to medium-low and cook, stirring occasionally until pasta is cooked and most of the water is absorbed, about 15 minutes.
3. Once the pasta is done, remove from heat. If more than ½ cup of liquid is remaining in the pot, strain off excess liquid.
4. Add cheese, yogurt, and cilantro to the pot with the pasta and stir until cheese is melted and creamy.

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Original recipe: Mealime

Posted by: Piera

Steak Stir Fry with Creamy Garlic-Coconut Cauliflower Rice

Ingredients

• 1 medium head cauliflower (or one pkg frozen riced cauliflower, thawed)
• If you're making your own cauliflower rice, you're a badass. Cut the cauliflower head into quarters, then trim off and discard the leaves and stem. Grate coarsely using a box grater or food processor.
• 4 cloves garlic (or use pre-minced, YMMV)
• 1 (13.5 fl oz) can coconut milk
• 1 tsp salt
• 2 sticks celery, cut crosswise at an angle
• 2 red bell peppers, sliced into strips
• 2 yellow bell peppers, sliced into strips
• 1½ lb striploin (New York strip) steak (or really any hunk of meat, we use chuck roast), sliced into thin strips
• 2 tsp toasted sesame oil
• 8 oz (1 cup) broth (beef, chicken, veg, whatever)
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 tsp cornstarch
• 1 tsp black pepper

Directions

1. In a saucepan, combine riced cauliflower, garlic, coconut milk, and salt.
2. Bring to a simmer over medium heat and cook, stirring occasionally, until cauliflower is soft and creamy, about 10-12 minutes. Remove from heat, cover, and set aside.
3. Heat a large skillet or wok over medium-high heat. Add sesame oil and swirl to coat the bottom.
4. Add steak and stir-fry until golden brown and cooked through, about 3-4 minutes. Add peppers and celery; continue to cook, stirring often, until veggies begin to soften, 3-4 minutes more.
5. Meanwhile, whisk together broth, soy sauce, vinegar, cornstarch, and black pepper.
6. Pour sauce into the skillet/wok. Reduce heat to medium and cook, stirring often, until the sauce thickens, about 3-4 minutes.
7. Dish stir fry over coconut cauliflower rice to serve.

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Original recipe: Mealime

Posted by: Piera

Steak Kabobs with Mediterranean Spice Rub & Cauliflower Tabouli Salad

Ingredients

For the tabouli salad:

• 1 medium head cauliflower (or one pkg frozen riced cauliflower)
• 2 tbsp olive oil, maybe, see step #2
• 2 lemons (or 1 tbsp dried lemon peel, and 4 tbsp lemon juice)
• 1 small bunch green onions, sliced
• 1 cucumber, peeled and diced
• 4 tomatoes, diced
• 2 cloves garlic (or use pre-minced, YMMV)
• 1 tbsp parsley
• 1 small pkg fresh mint (or 1 tbsp dried mint)
• ¼ cup extra virgin olive oil
• 1 tsp salt
• ¼ tsp black pepper

For the steak:

• ¾ tsp salt
• 2 tsp cumin
• 1½ tsp paprika
• ½ tsp coriander
• ½ tsp black pepper
• ⅛ tsp cayenne pepper
• 1½ lb striploin (New York strip) steak, or really any hunk of meat, we use chuck roast

Directions

1. If you're using wooden skewers, place them in a shallow dish of water to soak until you are ready to use them. You can make this recipe without the skewers though (I always do).
2. If you're making your own cauliflower rice, you're a badass.
• Cut the cauliflower head into quarters, then trim off and discard the leaves and stem. Grate coarsely using a box grater or food processor. Heat a large nonstick skillet over medium-high heat.
• Add 2 tbsp olive oil and swirl to coat the bottom. Add cauliflower and cook, stirring occasionally, until crisp-tender, about 5-6 minutes. Transfer cauliflower to a bowl to cool. [1]
3. If you aren't making your own riced cauliflower, just heat it according to the directions on the package. Transfer cauliflower to a bowl to cool. [1]
4. Grate the zest from the lemons into a medium bowl, and then juice the lemons into the same bowl. Add cauliflower and the rest of the ingredients for the tabouli salad. Stir to combine.
5. Combine spices for the steak rub in a medium bowl. Cut the steak into 1½-inch cubes; toss with the spices to coat.
6. Cook the meat until browned and cooked through, about 10 minutes.
• If you're using skewers, thread the steak onto them and cook over a grill, rotating every 2½ minutes.
• If you're not, heat some olive oil in a skillet and cook the meat, stirring occasionally to make sure all sides brown evenly.
7. To serve, divide tabouli and place steak kabobs on top.

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Original recipe: Mealime

Posted by: Piera

[1] You can speed up this process by spreading the cauliflower out on a large baking sheet in an even layer.

Thai Scallop & Veggie Sauté with Spicy Peanut Sauce

Ingredients

• 2 cups basmati rice
• 32 oz chicken or vegetable broth
• 4 tsp extra virgin olive oil, divided
• 2 crowns broccoli, cut into bite-size florets
• 2 medium carrots, peeled and sliced
• 2 medium zucchini squash, sliced
• 2 medium yellow onions, sliced in half-rings
• 1½ lb sea or bay scallops
• ¼ tsp salt
• ¼ tsp black pepper
• 2 tsp sesame seeds (optional)

For the peanut sauce:

• 1 lime (or 2 tbsp lime juice)
• 2 cloves garlic
• 2 one-inch pieces of ginger root (or 2 tsp ginger paste)
• ¼ cup natural peanut butter
• 2 tbsp soy sauce
• 2 tbsp water
• ½ tsp crushed red pepper

Directions

1. Rice: Using a strainer, rinse the rice under cold water, then drain and transfer to a small saucepan. Add broth and bring the mixture to a boil over high heat. Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
2. Veggies: Heat olive oil in a skillet over medium-high heat. Add the broccoli, zucchini, carrot, and onion. Cook, stirring occasionally, until the vegetables are crisp-tender; 7-9 minutes. Once done, transfer veggies to a medium bowl.
3. Scallops: Pat the scallops dry with a paper towel. Season with salt and pepper. Return the (now empty) skillet to the heat, add the oil, and carefully add the scallops in a single layer; cook until they develop a nice sear and are opaque throughout, 1-2 minutes per side. (If you're using bay scallops, you can just toss them all in the pan, ain't nobody got time.)
4. Sauce: Juice the lime into a medium bowl. Peel and mince the garlic and ginger and add them to the bowl with the lime juice. Whisk in the peanut butter, soy sauce, water, and crushed red pepper.
5. To serve, divide the rice into bowls. Top with sautéed vegetables and scallops; drizzle with peanut sauce and sprinkle with sesame seeds.

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Original recipe: Mealime

Posted by: Piera

Louisiana Sweet Potato Pancakes

Ingredients

• ¾ lb sweet potatoes 
• 1½ cups all-purpose flour
• 3½ tsp baking powder
• 1 tsp salt
• ½ tsp ground nutmeg
• 2 eggs, beaten
• 1½ cups milk
• ¼ cup butter, melted

Directions

1. Cut sweet potatoes into medium-size chunks and place in a medium saucepan of water. Boil until soft, about 15 minutes. Drain. (If you want to remove the skins, immediately immerse in cold water to loosen and remove - I never bother with this.) Mash.
2. Sift together flour, baking powder, salt, and nutmeg. In a separate bowl, mix mashed sweet potatoes, eggs, milk, and butter. Blend sweet potato mixture into the flour mixture to form a batter.
3. Preheat a griddle over medium-high heat. Grease with butter. Drop batter mixture onto the prepared griddle and cook until golden brown, turning once with a spatula when the surface begins to bubble.

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Original recipe: allrecipes

Posted by: Piera

Asparagus Pesto Pasta Salad

Ingredients

• 2 pounds asparagus

• 2 tablespoons lemon juice

• 3 cloves garlic

• 1/4 cup pine nuts (lightly toasted if you feel like you have time)

• 1 cup lightly packed fresh basil leaves

• 1/2 teaspoon salt

• 3 tablespoons parmesan cheese (or nutritional yeast)

• 1 pound spiral pasta

• 2 medium ripe tomatoes, diced (optional, delicious)

• Salt and pepper, to taste

Instructions

1. Snap off the tough ends of the asparagus (don't cut them into bite-size pieces, you'll see why in a sec). Bring a large pot of water to a boil, and add the asparagus spears. Cook until just tender, about 4 minutes. Without emptying the water from the pot, lift out the asparagus spears and place them in a colander. Rinse with cool water.

2. Bring the water back to a boil. Add salt, if needed, and add pasta. Cook until the pasta is al dente. Reserve 1/2 cup of pasta cooking water, and drain and rinse the pasta with cool water. Put into a serving bowl.

3. Place the asparagus on a cutting board. Trim off the top 3 inches of the asparagus spears, and put the tips into the bowl with the pasta. Cut the bottoms into several pieces, and set aside to use in the pesto sauce.

4. Use a food processor to make the pesto: With the processor running, drop in the garlic cloves and allow them to chop. Add 2 tablespoons of the pine nuts, and pulse to chop. Add the lemon juice, basil, salt, cheese, and the asparagus pieces (not the tips!) along with 3-6 tablespoons of the reserved pasta water. (Start with 3 tbsp. water and add more as needed.) Puree until smooth.

5. Toss the pasta, asparagus tips, and tomatoes (if using) with the pesto, and season with salt and pepper to taste. Sprinkle with the remaining pine nuts.

6. Serve at room temperature or refrigerate until ready to serve.

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Original recipe: Fat Free Vegan

Posted by Jasmine

Green Chicken Enchiladas

 Ingredients:

• 4 cups cooked chicken, shredded
• 2 tbsp taco seasoning (Emilee's conversion: 1/4 cup)
• 3 cups mozzarella, shredded
• 3 cups Monterey jack, shredded
• 1 cup sour cream
• 10 10" corn tortillas (or more)
• 1 28-oz can green enchilada sauce

Directions:

1. Preheat oven to 375°F.
2. In a large bowl combine shredded chicken, 2 cups of the mozzarella and 2 cups of the Monterey jack cheese, sour cream and taco seasoning. Mix until well incorporated.
3. Wrap tortillas in a damp paper or tea towel and microwave for 1 minute.
4. Scoop ⅓ cup of the enchilada filling into the tortilla and roll tightly. Arrange (seam side down) in a 9X13 baking dish and repeat with remaining tortillas. 
   TIP: Spread some enchilada sauce on the bottom of the baking dish first to prevent the tortillas from sticking.
5. Pour remaining enchilada sauce over the prepared enchiladas followed by the remaining cheese.
6. Bake for 25 minutes.

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Original Recipe: The Modern Proper

Posted by Emilee

Sweet Potato and Black Bean Nachos

INGREDIENTS

For the roasted sweet potatoes:

• 1 to 2 medium sweet potatoes, cut into 1/2-inch cubes (about 2 cups cubed)
• 2 tablespoons neutral cooking oil (such as grapeseed or canola)
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin

For the beans:

• 2 tablespoons Sofrita sauce (in the Mexican aisle, in jars)
• 1 15-ounce can black beans, drained and rinsed
• Apple cider vinegar or water, as needed

For the Cheese Sauce:

• 2 tablespoons Butter
• 2 tablespoons Flour
• 1 cup Milk
• 1.5 cups shredded sharp Cheddar

To serve:

• Tortilla chips
• Tomatillo salsa verde, homemade or store-bought
• 1 ripe avocado, sliced thin
• Chopped tomatoes
• Fresh cilantro, roughly chopped
• Lime wedges
• Whatever else you want

  

METHOD

1. Roast the sweet potatoes: 
1. Preheat oven to 425F. 
2. In a medium-sized bowl, toss the sweet potatoes, 2 tablespoons oil, salt, cumin, and chili powder. Spread on a baking sheet in an even layer. 
3. Bake 15 minutes, then use a spatula to flip and stir the sweet potatoes. Roast another 15 minutes or until sweet potatoes have puffed up and have crisp, roasted edges.
2. Make the cheese sauce: 
1. Melt the butter in a small sauce pot. 
2. Add the flour, and heat and whisk the butter and flour together until they become bubbly and foamy. Continue to cook and whisk the bubbly mixture for about 60 seconds. 
3. Whisk the milk into the flour and butter mixture. Turn the heat up slightly and allow the milk to come to a simmer while whisking. When it reaches a simmer, the mixture will thicken. 
4. Once it's thick enough to coat a spoon, turn off the heat. Stir in the shredded cheddar, one handful at a time, until melted into the sauce. If needed, place the pot over a low flame to help the cheese melt.
3. Heat the black beans: 
1. Mix Sofrito and beans, then nuke them in the microwave until warm
4. Serve the nachos: 
1. Make a bed of chips, top with cheese sauce, then whatever toppings you wish.

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Original recipe: Simply Recipes and Budget Bytes

Posted by Jasmine

The Best Broccoli of Your Life (This is most certainly true)

 Ingredients

• 4 to 5 pounds of broccoli, cut into large florets
• 5 Tbs olive oil
• Salt & Pepper
• 4 garlic cloves, peeled and sliced**
• 1/3 cup of freshly grated Parmesan cheese
• 1 lemon (optional)
• 3 Tbs toasted pine nuts (optional)
• 2 Tbs julienned fresh basil (optional)

Method

1. Preheat the oven to 425.
2. Toss broccoli pieces with olive oil, salt and pepper and lay out on a cookie sheet
3. Sprinkle garlic cloves and Parmesan cheese.
4. Roast in the oven 20 to 25 minutes, until “crisp-tender and the tips of some of the florets are browned.”
5. When it’s done, take it out of the oven, zest a lemon over the broccoli, squeeze the lemon juice over the broccoli, add 3 Tbs toasted pine nuts and Basil ***

** I just grab a glop out of my giant jar of minced garlic that I have at all times - life's too short

*** I never put the pine nuts and basil, and I usually just sprinkle lemon juice instead of zesting, because who remembers to buy a lemon? Not me.  It's still extremely good

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Original recipe: Amateur Gourmet

Posted by Jasmine

Creamy Polenta with Roasted Corn and Fresh Sage

Ingredients

• 2 ears corn
• 1 tablespoon butter
• 3 tablespoons chopped fresh sage leaves
• 3 tablespoons olive oil
• 1 teaspoon finely chopped garlic
• 1/2 yellow onion, diced
• 3 cups water
• 2 cups milk
• 1 cup cornmeal
• salt and pepper to taste
• 1/2 cup grated Parmesan cheese

Directions

1. Cut kernels from corn and Sauté on the stove with butter and sage
2. In a heavy 4-quart saucepan, heat oil over medium heat. Stir in garlic and onions; reduce heat to low and cook until onions are translucent, about 5 minutes.
3. Stir in water and milk and bring to a boil over medium-high heat. Slowly stir in cornmeal, whisking thoroughly. Reduce heat to low and simmer for 30 minutes, stirring often to prevent sticking and burning. Season with salt and pepper; simmer 15 minutes more.
4. When mixture is thick and the cornmeal is tender, stir in corn, sage and Parmesan cheese. 

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Original recipe: All Recipes

Posted by Jasmine

Scallops and Garlic Kale with Parmesan Risotto

INGREDIENTS

Parmesan Risotto:

• 1 tablespoon butter
• 1 minced clove garlic or 1 minced shallot (or both)
• 1 cup arborio rice
• 1/2 cup white wine
• 3-ish cups of chicken broth
• 1/2 cup Parmesan cheese

Seared Scallops:

• 1 tablespoon grapeseed oil
• 1 pound jumbo scallops

Sauteed Kale:

• 1 tablespoon olive oil
• 1 clove minced garlic
• 4 cups kale

INSTRUCTIONS

For the Risotto: 

1. In a large non-stick skillet over medium heat, melt the butter. Add the garlic or shallots and saute for a minute or two, until soft and fragrant. 
2. Add the arborio rice, stir to coat with butter. Add the white wine and enjoy the sizzles. 
3. Add the broth, 1/2 cup at a time, and simmer/stir after each addition until the rice is soft and creamy. 
4. Add the parmesan and stir until incorporated. Salt + pepp to taste.

For the Seared Scallops: 

1. Heat oil in nonstick skillet. 
2. Pat scallops dry (VERY DRY, as dry as possible), sprinkle with salt, and add to pan. They should sizzle (if not, you need a hotter pan.) Shake gently to prevent sticking. 
3. After 2-3 minutes, flip each scallop over. They should have a pretty golden brown exterior and an opaque inside. Transfer to a paper towel lined plate to absorb excess oil. 
4. Serve immediately.

For the Sautéed Kale: 

1. Heat the oil over medium low heat. Add the garlic, stir for a minute to get the flavor going. 
2. Add the kale and stir until wilted.

*OG recipe called for brown butter to drizzle over everything, but since everything is cooked in oil already and the parmesan has a pretty strong flavor, I didn't think it added much

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Original recipe: Pinch of Yum

Posted by Jasmine

Oktoberfest Stew with Lager and Smoked Sausage

Ingredients:

• 1 tablespoon olive oil
• 1 (14 ounce) package beef smoked sausage, cut into bite-size slices*
• 1 1/2 onion, sliced into thin semi-circles
• 1/2 head small cabbage, quartered, cored and thinly sliced
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground caraway seeds
• Pinch salt
• 2 cloves garlic, finely chopped
• 1 cup German-style lager beer (Oktoberfest variety)
• 2 russet potatoes, peeled and cubed to bite-size pieces
• 2 1/2 cups hot chicken stock
• 1 1/2 tablespoons apple cider vinegar
• 1 tablespoon flat-leaf parsley, chopped

 Preparation:

1. Place a medium-large pot over medium-high heat, and add the olive oil;
2. Once the oil is hot, add in the sliced beef smoked sausage, and allow the slices to caramelize and brown in the oil, for about 4-5 minutes;
3. When the sausage is browned, add in the sliced onions, stir, and allow the onions to caramelize with the sausage for another few minutes, until golden-brown and softened;
4. Once onions are caramelized, add in the sliced cabbage, stir to combine, and allow the cabbage to soften and take on the flavors of the sausage and onions for  few minutes;
5. Once the cabbage is softened and golden, add in the black pepper, ground caraway seeds and the pinch of salt, and stir to combine;
6. Next, stir in the garlic, and once it becomes aromatic, add in the cup of lager, and stir the mixture to combine; allow the beer to slightly reduce for about 3 minutes or so;
7. Next, add in the cubed potatoes and the hot chicken stock, stir, and allow the mixture to come to the boil; once it comes to the boil, place a lid on (slightly askew to allow just a little steam to escape), and reduce the heat to low to gently simmer the stew for about 40 minutes;
8. After the 40 minutes, turn the heat off, and finish the stew by stirring in the apple cider vinegar and the chopped parsley (add more salt if necessary, too).

Serve in large bowls with some hearty, rye bread or rustic rolls with butter or cream cheese.

* Type of sausage: A good quality beef smoked sausage is perfect for this; but you could certainly substitute pork or even bratwurst, as well, if you'd like to go even more “Oktoberfest”.

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Original recipe: The Cozy Apron

Posted by Jasmine

Pumpkin Pie Crisp

INGREDIENTS

Pumpkin Filling

• 1 (15-oz.) canned pumpkin purée
• 1 cup Sugar
• 3 large eggs
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2/3 cup heavy cream

Cinnamon Streusel

• 1 cup all-purpose flour
• 3/4 cups Sugar
• 1 teaspoons cinnamon
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, melted

Topping

• Vanilla Ice Cream

 

DIRECTIONS

1. Preheat oven to 375°F. Butter a 12-inch cast iron skillet or a medium casserole dish. Set aside.
2. In a large bowl, whisk together pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla extract. Whisk in heavy cream until smooth. Pour into prepared skillet and set aside.
3. In a medium bowl, whisk together flour, sugar, cinnamon, and salt. Add melted butter and stir with a fork until crumbly. 
4. Spread cinnamon streusel topping on top of pumpkin pie mixture in an even layer.
5. Bake until the filling is set and the top is golden brown, 40 to 45 minutes.

Let cool for 10 minutes, then serve warm topped with Vanilla Ice Cream.

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Original recipe: Dixie Crystals

Posted by Jasmine

Kufteh Berenji - Persian Meatballs

 Ingredients

• 1 cup Basmati rice
• 1/2 cup yellow split peas

• 2 eggs, whisked
• 2 teaspoons Persian Spice mix*
• 1 large onion, grated
• 1 lb ground beef or turkey
• 1/2 cup chopped savory
• 1/4 cup chopped tarragon
• 1 cup chopped fresh dill
• 2 cups chopped fresh parsley
• 2 cups chopped scallions

• 1 large onion, sliced
• 2 cloves garlic, crushed
• 1 cup tomato juice
• 2 cups chicken stock
• 1/4 cup fresh lime juice
• 1/2 teaspoon saffron threads  

Optional for garnish: pomegranate, chopped mint and toasted pistachios

Directions

1. Pick over the rice and peas and rinse. Cook the rice and peas covered for 30 minutes until cooked thoroughly.
2. Place the eggs, spice mix, onion, ground meat, fresh herbs, and scallions in a large mixing bowl and mix with cooked peas and rice. Knead the mixture thoroughly until it resembles a smooth paste. You can do this by hand or with the aid of a mixer fitted with a paddle at low speed.
3. In a large sautee pan lightly coated with olive oil, add the sliced onion and garlic and sauté until lightly caramelized. Add the tomato juice, chicken stock, lime juice and saffron. Simmer for 15 minutes. Adjust seasoning.
4. Shape the meat mixture into meatballs and gently add them to the simmering sauce. Cook until the meatballs are cooked through (about 15 minutes).
5. Serve with fresh pita and plenty of sauce. Garnish with pomegranate, chopped mint and toasted pistachios.

*Persian Spice Mix (Advieh) is made from equal parts cinnamon, coriander, sesame seeds, cardamom, and cumin (all ground). If you can find pesticide free rose petals they should be added, if not use a drop of rose water in the sauce.

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Original recipe: My Jewish Learning

Posted by Jasmine

Easy Chicken-Bacon-Ranch Bubble-Up Bake

Ingredients

• 1 1/2 lb boneless skinless chicken, cut into cubes
• 8 oz bacon, cooked, crumbled
• 10 oz frozen broccoli florets
• 1 1/4 cups ranch dressing
• 1 can (16.3 oz) refrigerated biscuits (8 biscuits) 
• 1 cup shredded Cheddar cheese (4 oz)

Steps

1. Heat oven to 350°F.
2. In 10- or 12-inch skillet, cook chicken until browned and no longer pink in center.
3. In ungreased 13x9-inch (3-quart) baking dish, place cooked chicken, bacon, broccoli and ranch dressing; stir until chicken and bacon are evenly coated with dressing. Sprinkle with pepper to taste.
4. Separate dough from biscuits into 8 biscuits. Cut each biscuit into 8 pieces. Evenly spread biscuit pieces over chicken mixture in dish.
5. Bake 20 to 25 minutes or until biscuit pieces are puffed and no longer doughy.
6. Sprinkle 1 cup shredded Cheddar cheese over top; bake 5 minutes longer or until cheese is melted. Cut into squares to serve.

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Original recipe: Pillsbury

Posted by Jasmine

Maple-Bourbon Shrimp

 Ingredients

• 3 tablespoons maple syrup
• 2 tablespoons bourbon
• 1 tablespoon teriyaki sauce
• 2 teaspoons Dijon mustard
• 1/2 teaspoon chili powder
• 24 jumbo shrimp (about 1 1/2 pounds) 
• *Optional: 6 very thin slices prosciutto or ham (about 3 1/2 ounces)*

Preparation

1. Preheat broiler (or grill).
2. Combine the first 5 ingredients in a bowl, and stir with a whisk. 
3. Peel the shrimp, leaving tails intact. 
4. Add the shrimp to maple mixture, tossing to coat. Remove shrimp from bowl, and discard the marinade. 
5. *Optional: Cut each prosciutto slice lengthwise into 4 strips. Wrap 1 prosciutto strip around each shrimp. * 
6. Thread shrimp onto 4 (8-inch) skewers. Place skewers on a broiler pan coated with cooking spray, and broil for 3 minutes on each side or until done (or grill them). 

Serve shrimp over Lemon Couscous or Rice Pilaf

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Original recipe: Idk

Posted by Jasmine

Bacon, Brie, and Apricot Grilled Cheese with Balsamic Reduction

 Ingredients

• A few slices of bacon
• Sandwich bread (sourdough would be awesome)
• Apricot preserves (or jam) 
• Brie cheese
• Butter 
• About 1/3 cup balsamic vinegar
• Fresh Basil

Directions

1. Cook the bacon and remove from pan. Cool on paper towel.
2. Spread apricot preserves on both slices of bread. Add slices of brie and the cooked bacon and sandwich together. 
3. Liberally butter both sides of the sandwich on the outside and cook, covered, over medium heat, flipping halfway through until the bread is browned and the cheese is melted (or press it in a panini press).
4. Meanwhile, put the balsamic vinegar in a small, microwavable cup or bowl in the microwave. Stir every minute until it starts to boil. Then stir every 20 seconds until syrupy (you can also do this on the stove).
5. Drizzle the finished grilled cheese with the balsamic reduction and garnish with basil if desired. Enjoy.

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Original recipe: Yammies Noshery

Posted by Jasmine

Apple, Honey & Brie Cheesy Pull-Apart Bread

INGREDIENTS

• 1 round loaf sourdough bread (or other round crusty bread)
• ½ cup (1 stick) unsalted butter
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• Pinch of sea salt
• ½ apple, sliced thin
• ½ lb brie cheese, cut into thin 1 inch slices
• 2 Tbsp honey
• Thick sea salt (optional)

DIRECTIONS

1. Preheat oven to 375 degrees. Line a baking sheet with tin foil.
2. In a microwave safe bowl, melt butter at 30 second intervals. Add fresh thyme and generous pinch of salt.
3. Using a serrated knife, cut the top of bread diagonally in one direction, then diagonally in the other direction, creating a criss-cross. Be careful not to cut all the way through. Gently fan the bread out slightly to accentuate the squares of bread.
4. Pour butter mixture all across the top of bread and into the crevices.
5. Place slices of brie and apple in between all the squares of bread. There is no such thing as too much in this step. Just stuff as much as you can.
6. Drizzle with honey and top with thick sea salt if desired. You can also add some additional herbs at this point on top, but it’s not necessary.
7. Place bread on top of foil lined baking sheet. Cover loosely with another piece of tin foil. Bake for 10 minutes.
8. Remove piece of foil. Bake another 10 minutes, until bread is golden and crisp, and cheese is oozing. Serve immediately.

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Original recipe: Kveller

Posted by Jasmine

Mujadara (Brown Lentils and Rice with Caramelized Onions)

This is the world's cheapest recipe, but it's very filling and comforting.  It's not cheese, but maybe the next best thing.

Ingredients

• 5 tablespoons extra-virgin olive oil
• 2 large Spanish onions (about 1 1/2 pounds), halved and thinly sliced
• 1 1/4 cups large brown or green lentils, rinsed (9 ounces)
• 5 cups water
• 1 1/4 cups long-grain rice (8 1/2 ounces)
• Salt and freshly ground pepper

• 1 cup plain yogurt
• 1 small garlic clove, finely chopped
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon ground cumin

Directions

1. Heat 3 tablespoons of the olive oil in a large skillet. Add the onions, cover and cook over med (4) heat, stirring occasionally, until softened, about 10 minutes. 
2. Uncover and cook, stirring from time to time, until the onions are golden brown, about 10 minutes longer. 
3. In a medium saucepan, combine the lentils and water. Bring to a boil, then simmer over low heat until the lentils are partially cooked, about 15 minutes. 
4. Stir in half the onions, the rice and 1 tablespoon of olive oil and season with salt and pepper. Cover and cook over low heat until the rice and lentils are tender, about 20 minutes. Add more water if needed to prevent sticking. 
5. Meanwhile, cook the remaining onions over high heat until dark brown and caramelized, about 5 minutes. Stir the onions frequently so they don't stick to the bottom of the skillet and burn. 
6. In a small bowl, combine the yogurt with the garlic, lemon juice and cumin. 
7. Transfer the lentils and rice to a shallow bowl and drizzle the remaining 1 tablespoon of olive oil over them. 
8. Sprinkle with the caramelized onions and serve. Pass the yogurt separately.

Make Ahead This dish can be refrigerated overnight. Let it come to room temperature before serving

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Original recipe: ?

Posted by Jasmine

Roasted Brussels Sprouts With Garlic

 INGREDIENTS

• 1 pint brussels sprouts (about a pound)
• 4 to 6 tablespoons extra virgin olive oil, to coat bottom of pan
• 5 cloves garlic, peeled
• (Chop up some Pancetta to add?)
•  Salt and pepper to taste
• 1 tablespoon balsamic vinegar

PREPARATION

1. Heat oven to 400 degrees. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic (and Pancetta?), and sprinkle with salt and pepper.
2. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender, about 10 to 20 minutes.
3. Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar,* and serve hot or warm.

*Don't forget like I always do.

My friend Nathan has brought this several times when visiting, and my husband loves it.  So I asked Nathan for his recipe and made it for supper one day.  My husband insists it can't be the same recipe because Nathan's is better.  Oh well.

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Original recipe: NYT

Posted by Jasmine

Sheet Pan Low Country Boil

Ok, I know it's called a "boil," but forget that. This method is way better. The shrimp come out perfectly cooked, there's less mess, and everything tastes a little more distinct, rather than all sort of tasting like each other.

INGREDIENTS:

• 1 pound baby Dutch yellow potatoes

• 3 ears corn, each cut crosswise into 2 or 3 pieces each

• 1/4 cup unsalted butter, melted

• 6 cloves garlic, minced

• 1 tablespoon Cajun* seasoning

• 1 pound medium shrimp, peeled and deveined, thawed if necessary

• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced

• 1 lemon, cut into wedges

• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.

3. In a small bowl, combine butter, garlic and Cajun seasoning.

4. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.

5. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.

6. Serve immediately with lemon wedges, garnished with parsley, if desired.

*Originally Old Bay, but I don't like Old Bay and I would eat Cajun seasoning or curry powder on everything, if I thought I could get away with it. Or Penzy's Ozark seasoning, that's excellent.

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Original Recipe: Damn Delicious

Posted by: Jasmine

Easy One-Pot Taco Spaghetti

Ingredients

• 1 tablespoon vegetable oil
• 1 lb extra-lean ground beef 
• 32 oz beef broth
• 1 can (14.5 oz) fire roasted crushed tomatoes
• 1 can (4.5 oz) chopped green chiles
• 1/2 cup water
• 1 package (1 oz) taco seasoning mix
• 12 oz uncooked spaghetti, broken in half 
• 1 cup shredded Colby-Monterey Jack cheese (4 oz)

Directions

1. In 5-quart Dutch oven, heat oil over medium-high heat. Add beef; cook 5 to 7 minutes, stirring frequently, until no longer pink.
2.  Stir in broth, tomatoes, chiles, water and taco seasoning mix.
3. Add spaghetti; heat to boiling. 
4. Reduce heat to simmering; cook uncovered 15 to 20 minutes, stirring frequently, until pasta is tender. 
5. Top with cheese.

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Original recipe: Pillsbury

Posted by Jasmine

Happy Salad

Ingredients

• A bunch of spinach
• A handful of blueberries
• A handful of walnuts
• 1 of those little packets of salmon, sold by the cans of tuna
• I like to put feta on it
• Some vinaigrette (for example, see below)

Directions

1. It's salad, I'm sure you'll figure it out

Rosemary Red Onion Vinaigrette

Ingredients

• 4 Tbsp minced red onion
• 2 teaspoon mustard
• 2 teaspoon salt
• 6 Tbsp white wine vinegar
• 2 large garlic clove, chopped
• 2 heaping tablespoon of minced fresh rosemary + sprigs
• 1 cup olive oil

Directions

1. Put the minced onion, mustard, salt, vinegar, garlic and rosemary into a blender and purée it for a bit. 
2. Pour the olive oil in slowly and then blend that for a bit.

*So the ingredients in this salad are supposed to be good for your brain and help with depression, if you eat them regularly.  Not like one salad and you're off meds forever or anything, just that these things are good for your brain.

**The vinaigrette was originally for a fish recipe, but there was a ton leftover and it turned out to be good on this salad as well, when I had some the next day.

Old-World Jewish Penicillin

Ingredients *

• 1 Tbsp kosher salt
• 1 tsp ground black pepper
• ¼ tsp ground turmeric
• 1 tsp ground paprika
• 1 5 lb whole chicken** (or maybe 3 Lbs bl/sl meat, cubed)
• 1 small onion, diced
• 2 stalks of celery, diced
• 2 carrot sticks, diced
• 1 parsnip, diced
• 4 cloves of garlic, finely minced
• water (or 6 cups stock, if using bl/sl meat)
• 2 dried bay leaves
• 10 large allspice berries
• Noodles (optional)
• Italian parsley for garnish

Directions

Cook it like soup vis:

1. With whole chicken (long cook, big flavor): 
1. Leave the skin on the chicken, but trim away any large pieces of fat from around the neck or cavity of the chicken. Rub the ground spices under the skin of the chicken.  Place the whole chicken and allspice berries in a soup pot and cover with water by about an inch. ***
2. Bring to a boil, then reduce to a simmer. Keep your eye on the pot as it comes to a boil, and then reduce the heat to low and partially cover the pot as soon as the water is boiling.  Lower the heat and keep the soup at a steady simmer with the pot partially covered for 1-3 hours (until the meat is falling off the bone, us 1.5 hours, up to 3 for more flavor). ****
3. Half an hour before you're done cooking, add the vegetables, garlic, and bay leaves.
4. When done, use tongs to pull the chicken out of the liquid and transfer to a cutting board and discard the bay leaf.  When the chicken is cool enough to handle, pull the meat off the chicken bones, discarding the skin and bones. Shred or chop the meat into bite-sized pieces, then return them to the pot and either serve immediately or (if using) pop the noodles in and get them cooked through.
2. With bl/sl chicken (short cook, fine):
1. Bring a splash of olive oil to a shimmer on medium heat.  Add your onion and carrots, cook until the onion is translucent.
2. Add your garlic, celery, and ground spices and cook until fragrant, about 30 sec to 1 min.
3. Add everything else to the pot, bring to a boil, turn it down, and simmer maybe 20 to 30 min (If you want noodles, add them in the last 10 min or so of cooking, whatever it says on the package)

* Depending how you cook this, the ingredients are added in a different order, so this list is not in order

** The og recipe says to remove the giblets, but I find they make the stock more flavorful without being too organ-y.  Waste not, waste not, as they say. YMMV.  If you don't want to risk actually biting into a chicken heart bc you accidentally left it in the soup, tuck them into a cheesecloth you can just pluck out.

***Traditional versions of this soup call for simmering the vegetables right along with the chicken so they can flavor the broth, and then eating them as part of the finished soup. Super-soft vegetables are definitely a hallmark of chicken soup, but I like to have a little chew in my soup, I don't want mush.  If you want to cook like I have written, good.  For more flavorful broth, cut the vegetables in large chunks, which still give flavor to the broth, but cook more slowly. When finishing the soup, just chop the large chunks into bite-sized pieces and return them to the soup.

****You should see slow but steady bubbles and wisps of steam coming from the pot. Add more water as needed to keep the chicken covered, or if it floats, to allow it to bob in the liquid.  For the first half hour or so, you'll see foam and scum collecting on the surface of the liquid. As it clumps together, skim it off with a spoon and discard.

*****This is my favorite chicken soup recipe, for that spice mix.  Don't stress about the cooking time.  You don't have to stare at the chicken the whole time it simmers.  Just put it on and watch a movie and check on it every 45 min or so.  Many old-timey whole-chicken soup recipes call for you to leave it on a very low heat overnight, but I am not brave enough to just leave my stove going while I'm asleep.

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Original recipe: My Jewish Learning (recipe is for Instant Pot)

Posted by Jasmine

Crispy Parmesan Chicken with Creamy Lemon Garlic Pasta

Ingredients

• 2 Breasts Chicken sliced in half

• 6 Tablespoons butter divided

• 1/2 cup Italian Bread Crumbs

• 1/2 cup grated parmesan

• 1/4 cup flour

Creamy Lemon Garlic Pasta:

• 8 ounce pasta of choice (I used thin spaghetti)

• 1/2 cup heavy whipping cream

• 1/2 cup grated parmesan cheese

• juice of one lemon

• 1 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• Chopped fresh parsley for garnish if desired

Instructions

1. In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.

2. Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. (It shouldn't take too long because the chicken should be thin).

3. Meanwhile cook the pasta according to package directions and drain. In a medium sized skillet add the heavy whipping cream, parmesan cheese, lemon juice, garlic powder, salt and pepper. Whisk together and cook over medium high heat until it starts to thicken. Remove from heat and add the pasta to coat in the sauce.

Serve the chicken with the pasta and garnish with chopped fresh parsley if desired.