Homemade Potato SoupCategoriesRecipes
by 0

Homemade Potato Soup

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

  • 6 large russet potatoes; peeled and cut into ½ inch cubes
  • 3- 14 oz cans chicken broth
  • 1 cup heavy cream or half and half
  • 1 cup shredded cheddar cheese
  • 1 – 2 Knorr Chicken Flavored Bouillon Cubes
  • Cooked crumbled bacon, sour cream, chives; optional toppings.

Instructions

  1. Peel the potatoes and cut the potatoes into ½ inch cubes.
  2. Place the potatoes in a heavy sauce pan or dutch oven and add the chicken broth and chicken bouillon cubes.
  3. Bring to a boil and continue to cook until the potatoes are fork tender.
  4. Using a potato mash, mash the potatoes while they are still in the sauce pan. Do not mash completely as you want some chunks of potatoes.
  5. Slowly add the 1 cup heavy cream or half and half.
  6. Allow the soup to simmer for another 10 minutes or so before adding the cheddar cheese.
  7. Add the 1 cup shredded cheddar cheese.
  8. Continue to simmer until the soup has thickened.
  9. Taste and season with salt and pepper if necessary.
  10. Garnish with sour cream, crumbled bacon and chives.
Chicken and RiceCategoriesRecipes
by 0

Chicken and Rice

Serves 4People

Prep and Cook Time 35Min.

INGREDENTS

1000 ml water

2 Knorr chicken stock pot

300 g long grained rice

1 tbsp vegetable oil

1 small onion, chopped

1 medium red pepper, chopped

1 medium green pepper, chopped

1 small red chilli pepper, sliced finely Robertsons paprika (to season)

150 ml extra water

225 g frozen peas and carrots

400g fresh roast chicken, skinless

INSTRUCTIONS

Place the water and 1 Knorr Chicken Stock Pot in a saucepan and bring to the boil.

Add the rice, stir once, and return to the boil, then turn the heat down and follow cooking times on packaging.

Heat the oil in a wok and stir-fry the red pepper, green pepper, chilli pepper and crushed garlic for 2-3 minutes

.Now add the Robertsons Paprika and stir-fry for 2 minutes.

Add the cooked rice, frozen peas and carrots plus olives (if using) and stir in gently.

Add 150 ml water and 1 Knorr Chicken Stock Pot and bring the heat up until water is hot.

Add the shredded chicken and stir the chicken in with the rice.

Reduce heat and simmer for until extra water is absorbed by rice.

It’s ok for the rice to get quite soft in this dish.

Serve once the extra water is absorbed and the chicken and vegetable are hot.

JUICY OVEN BAKED CHICKEN BREASTCategoriesRecipes
by 0

JUICY OVEN BAKED CHICKEN BREAST

PREP:10 MINS

COOK:16 MINS

TOTAL:26 MINS

INGREDIENTS

  • 1 tablespoon brown sugar, packed — FOR KETO: use brown sugar substitute
  • 1 1/2 teaspoons paprika
  • 1 teaspoon dried oregano, (or thyme, parsley, rosemary)
  • 1 teaspoon salt, (use seasoned salt, Adobo or chicken salt for extra flavour)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cracked black pepper, to taste
  • 1 teaspoon chili powder, (or 1/2 teaspoon cayenne pepper) — optional for a kick of heat
  • 4 large chicken breasts (7oz | 200g each)
  • 1 tablespoon olive oil

OPTIONAL:

  • 3 tablespoons butter
  • 2 cloves garlic, minced or finely chopped
  • 2 teaspoons fresh chopped parsley

INSTRUCTIONS

  • Preheat oven to 425°F | 220°C (standard ovens) or 390°F | 200°C (fan forced or convection ovens).
  • Using a meat mallet or rolling pin, pound each chicken breast to 0.8-inch | 2cm at the thickest part. Make sure your fillets are all the same thickness to ensure even cooking.
  • Combine sugar, paprika, oregano, salt, powders, pepper and chili (if using).
  • Line a baking pan with aluminnium foil (or parchment/baking paper). Transfer chicken to the pan and toss chicken in the seasoning. Drizzle with the oil and rub seasoning all over to evenly coat. 
  • Bake chicken in preheated oven for 16-18 minutes, or until internal temperature is 165°F (75°C) using a meat thermometer. It should be golden with crisp edges.*
  • Remove parchment paper. Broil (grill) on high heat during the last 2-3 minutes of cooking until golden and crisp.
  • Remove pan from oven, transfer chicken to serving plates and let rest for 5 minutes before serving.
  • OPTIONAL STEP: While chicken is in the oven, melt butter in a small skillet. Sauté garlic until fragrant (30 seconds), and remove pan from heat. Stir in parsley, then pour butter mixture into pan juices, stirring well to combine all of the flavours together.
  • To serve, drizzle pan juices over the chicken and garnish with freshly chopped parsley.
BUFFALO CHICKEN MAC AND CHEESECategoriesRecipes
by 0

BUFFALO CHICKEN MAC AND CHEESE

yield: 6 

prep time: 10 MINUTES 

cook time: 15 MINUTES 

total time: 25 MINUTES

INGREDIENTS

  • 16 ounces elbow macaroni, cooked according to package directions
  • ½ cup unsalted butter
  • ½ cup all-purpose flour
  • 3 cups whole milk
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon ground mustard
  • 2 cups white cheddar cheese, shredded
  • 2 cups monterey jack cheese, shredded
  • ½ cup buffalo sauce, plus more for garnish-optional
  • 2 cups diced cooked chicken
  • blue cheese crumbles for garnish (optional)
  • sliced green onions for garnish (optional)

INSTRUCTIONS

  1. In a large pot or dutch oven, melt the butter over medium-low heat. 
  2. Add flour and whisk into the melted butter until fully incorporated. Slowly whisk in the milk, about ½ cup at a time, whisking well after each addition. Continue to cook, whisking often, until the mixture is smooth and begins to thickens slightly. 
  3. Whisk in the salt, pepper, onion powder, garlic powder, and ground mustard. 
  4. Reduce heat to low and add the cheddar and Monterey Jack cheeses and stir until melted and smooth. 
  5. Add in the buffalo sauce, cooked pasta, and diced chicken; stir to combine. Continue to cook until warmed through, about 10 minutes. 
  6. Serve warm, topped with blue cheese crumbles and sliced green onions if desired.
Chicken ParmigianaCategoriesRecipes
by 0

Chicken Parmigiana

  • Prep: 30 min
  • Cook: 45 min
  • Total: 1 hr 15 min
  • Yield: 4 servings

Ingredients

4 boneless, skinless chicken breasts, pounded thin

Salt and freshly ground black pepper

2 cups all-purpose flour, seasoned with salt and pepper

4 large eggs, beaten with 2 tablespoons water and seasoned with salt and pepper

2 cups panko bread crumbs

1 cup vegetable oil or pure olive oil

Tomato Sauce, recipe follows

1 pound fresh mozzarella, thinly sliced

1/4 cup freshly grated Parmesan

Fresh basil or parsley leaves, for garnish

Tomato Sauce:

2 tablespoons olive oil

1 large Spanish onion, finely chopped

4 cloves garlic, smashed with some kosher salt to make a paste

Two 28-ounce cans plum tomatoes and their juices, pureed in a blender

One 16-ounce can crushed tomatoes

1 small can tomato paste

1 bay leaf

1 small bunch Italian parsley

1 Cubano chile pepper, chopped

Salt and freshly ground pepper

Directions

  1. Preheat oven to 400 degrees F.
  3. Season chicken on both sides with salt and pepper. Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off, then dredge on both sides in the bread crumbs.
  5. Divide the oil between 2 large saute pans and heat over high heat until almost smoking. Add 2 chicken breasts to each pan and cook until golden brown on both sides, about 2 minutes per side.
  7. Transfer to a baking sheet and top each breast with some Tomato Sauce, a few slices of the mozzarella, salt and pepper, and a tablespoon of Parmesan. Bake in the oven until the chicken is cooked through and the cheese is melted, about 5 to 7 minutes.
  9. Remove from the oven and garnish with basil or parsley leaves.

Tomato Sauce:

  1. Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft.
  2. Add pureed tomatoes with their juices, crushed tomatoes, tomato paste, 1 cup water, bay leaf, parsley, Cubano pepper, and bring to a boil. Season, to taste, with salt and pepper.
  3. Reduce heat and cook until slightly thickened, about 30 minutes.
loaded potatosCategoriesRecipes
by 0

LOADED CHICKEN & POTATOES

INGREDIENTS:

470 gr. Of boneless chicken breasts, cut them into 1-inch cubes.8 medium red potatoes, peeled and cut them into 1/2″ cubes.

1/3 C.Of olive oil.

2 Tbsp.Of garlic powder.

2 Tbsp. Of hot sauce, you can add more if you like it so HOT.

1 Tbsp.Of paprika

.2 tsp.Of salt.

1 tsp.Of black pepper.

FOR THE TOPPING:

2 C.Of fiesta blend cheese.

1 C.Of diced green onion.

1 C.Of crumbled bacon.

DIRECTIONS:

Step 1: Preheat the oven to 400°F. And spray with a cooking spray the bottom of a 9.13′′ baking dish.

Step 2: Mix the olive oil, with salt, black pepper, garlic powder, paprika, and hot sauce together in a big bowl.

Step 3:Added the chicken and cubed potatoes and stir to coat them.

Step 4: Scoop the potatoes and chicken into the lined baking dish carefully.

Step 5: Bake for 55- to 60 minutes, stirring every 20 minutes, until fried, crispy, and browned on the outside.

Step 6: While the potatoes are cooking, fry the bacon, about half a pound.

Step 7: When completely baked, removed the potatoes and chicken from the oven.

Step 8: Placed the cheese, fried bacon, and green onion on top of the fried potatoes.

Step 9: After that, Placed the casserole back in the oven and cooked for another 5 minutes or until the cheese melted.

A fantastic warm and hearty weeknight meal, quick to cook and get on the table, enjoy it!!

Baked Chicken Nugget SpaghettiCategoriesRecipes
by 0

Baked Chicken Nugget Spaghetti

  • Prep 15 Min
  • Total 35 Min
  • Ingredients 4
  • Servings 4

Ingredients

  • 8oz uncooked spaghetti, broken in half
  • 1jar (26 to 28 oz) tomato pasta sauce
  • 1box (11 oz) frozen breaded chicken breast nuggets
  • 1 1/2cups shredded mozzarella cheese (6 oz)

Steps

  • In 3-quart saucepan, cook spaghetti as directed on package. Drain; return to saucepan.
  • Meanwhile, heat oven to 400°F. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • Stir pasta sauce into cooked spaghetti. Pour into baking dish, spreading evenly to cover bottom of dish.
  • Arrange frozen chicken nuggets in single layer over spaghetti mixture.
  • Bake uncovered 8 minutes. Remove from oven. Turn chicken nuggets over; sprinkle cheese over top.
  • Return to oven; bake 6 to 8 minutes longer or until chicken is thoroughly heated and cheese is melted.
chicken-nugget-casseroleCategoriesRecipes
by 0

Chicken Nugget Casserole

PREP TIME15 MINSCOOK TIME15 MINSTOTAL TIME30 MINSSERVINGS8

  • INGREDIENTS
  • 1 1/2 lbs Frozen Chicken Nuggets
  • 16 oz. Bowtie Pasta (Cooked to al dente)
  • 28 oz. Crushed Tomatoes (can)
  • 1 Tbsp Italian Seasoning
  • 2 tsp Garlic Salt
  • 2 cups Mozzarella Cheese (shredded)
  • 1 cup Parmesan Cheese (grated)

INSTRUCTIONS

  • Preheat the oven to 375 degrees F. Spray a 9X13 baking pan with non stick cooking spray.
  • Cook the pasta to al dente according to the package instructions and drain.
  • Add the tomatoes, Italian seasoning and garlic salt to a large mixing bowl. Stir to combine thoroughly.
  • Then mix in the cooked pasta, frozen chicken nuggets, and half of each of the cheese (parmesan and mozzarella).
  • Spread the mixture into the 9X13 baking pan.
  • Top with the remaining mozzarella and parmesan cheese.
  • Bake uncovered for 50-60 minutes or until the sauce is bubbly and the cheese on top is golden brown.
  • Serve warm and enjoy!
chicken wrapsCategoriesRecipes
by 0

Chicken Ranch Wraps

Ingredients

2 cups cooked grilled chicken breasts chopped (seasoned with your favorite spices )

1/4 cup Hidden Valley® Simply Ranch dressing

1/2 cup mozzarella cheese

1/4 cup cilantro minced (optional)

4 8 ” tortillas

Instructions

Lay tortillas on a clean flat surface.

Place about 1/2 cup chicken, 1 tablespoon ranch, 2 tablespoons of cheese, and 1 tablespoon of minced cilantro on each tortilla.

Fold tightly to form a burrito shape.

Heat a heavy-duty pan or grill to medium heat.

Coat with a light layer or oil or cooking spray and cook wraps for 1-2 minutes on each side or until the tortilla is crispy and golden.

Remove from heat, slice in half and serve immediately.

Creamy One-Pot Turkey and RiceCategoriesRecipes
by 0

Creamy One Pot Turkey and Rice

PREP TIME 5 minutes

COOK TIME 25 minutes

TOTAL TIME 30 minutes

Ingredients

  • 2 tablespoons butter
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 cup chopped mushrooms
  • 1/4 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon paprika
  • 2 cups chicken stock
  • 1 cup milk (I used 2%)
  • 2 cups cooked turkey, chopped (or chicken)
  • 1 cup rice
  • 1 cup frozen corn kernels
  • 1 cup frozen peas

Instructions

  1. In a large skillet with a lid, melt the butter over medium heat.
  2. Add the onion, garlic and mushrooms and cook, stirring for 2-3 minutes or until the onion is softened.
  3. Add the flour, salt, pepper, thyme and paprika and continue to cook, stirring, for 1 minute.
  4. Slowly stir in the milk and chicken broth.
  5. Add the turkey and the rice and bring to a boil over medium heat.
  6. Stir, reduce the heat to low, and cover with a lid.
  7. Simmer for 15-20 minutes or until the rice is tender.
  8. Stir in the corn and peas and heat through.

For this recipe I used long grain white rice. If you’re using a different type of rice, you may need to adjust the amount of liquid or the cooking time. For the rice I use, I needed 2 cups of liquid for 1 cup of rice and 20 minutes of cooking time. If the rice you are using is different (according to the package directions), adjust the amount of chicken broth and cooking time accordingly