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This southern cornbread dressing is made completely from scratch. It’s the cozy Thanksgiving side with buttery herbs and homemade bread.Crusty French loaf, buttermilk cornbread, rosemary and sage just pure comfort. Bread Base: • 1 8×8 pan buttermilk cornbread, cubed (about 7 cups dried) • 1 loaf crusty French bread,...

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Better From Scratch: Lauren A

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64,900 Aufrufe • vor 1 Jahr •via TikTok

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Southern Cornbread Dressing! This recipe is so easy and delicious. Moist, holds together and full of flavor! I hope you enjoy this recipe! Ingredients * 6 cups cubed savory cornbread See Cook's note * 6 cups cubed French or Italian bread * 1/2 cup butter * 1 large sweet onion diced * 2 ribs celery diced * 1 10 3/4 oz can cream of chicken soup or cream of chicken with herbs soup * 3 large eggs beaten * 1-2 Tbsp chopped fresh sage may adjust to taste * 2 1/2 tsp poultry seasoning * 1 tsp salt * 1 tsp freshly ground black pepper * 1 tsp garlic powder * 1 tsp onion powder * 1 32 oz low sodium chicken broth Instructions * Make Ahead Prep: Bake, cool and crumble the cornbread and cube the Italian bread. Spread on a large sheet pan and leave it on the counter uncovered to dry out for a several hours or overnight. Dry bread makes the best and most moist dressing. * Preheat the oven to 350°F. Spray a 13x9-inch baking dish with nonstick cooking spray. Set aside. * In a large skillet over medium-high heat melt butter, with diced onion and celery. Season lightly with salt and black pepper to your taste. Cook for 5-7 minutes until the vegetables begin to soften and brown. * Meanwhile, place cubed cornbread and Italian bread cubes into a large bowl. To the bowl add sautéed onion and celery, cream of chicken soup, beaten eggs, sage, poultry seasoning, salt, pepper, garlic and onion powder. * Gradually add chicken broth stirring until all of the chicken stock is used and ingredients are fully moistened. * Pour cornbread mixture evenly into the prepared baking dish. Bake for 50-60 minutes until the top is golden and baked through. * Serve immediately drizzled with turkey gravy. Notes * Make-Ahead: This cornbread dressing can be assembled in advance and chilled overnight. Bring to room temperature before baking. (Recipe credit: Melissa’s Southern Style Kitchen) #cornbreaddressing #thanksgivingsides #thanksgivingfood #thanksgiving #southernrecipes #recipes
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Southern Cornbread Dressing! This recipe is so easy and delicious. Moist, holds together and full of flavor! I hope you enjoy this recipe! Ingredients * 6 cups cubed savory cornbread See Cook's note * 6 cups cubed French or Italian bread * 1/2 cup butter * 1 large sweet onion diced * 2 ribs celery diced * 1 10 3/4 oz can cream of chicken soup or cream of chicken with herbs soup * 3 large eggs beaten * 1-2 Tbsp chopped fresh sage may adjust to taste * 2 1/2 tsp poultry seasoning * 1 tsp salt * 1 tsp freshly ground black pepper * 1 tsp garlic powder * 1 tsp onion powder * 1 32 oz low sodium chicken broth Instructions * Make Ahead Prep: Bake, cool and crumble the cornbread and cube the Italian bread. Spread on a large sheet pan and leave it on the counter uncovered to dry out for a several hours or overnight. Dry bread makes the best and most moist dressing. * Preheat the oven to 350°F. Spray a 13x9-inch baking dish with nonstick cooking spray. Set aside. * In a large skillet over medium-high heat melt butter, with diced onion and celery. Season lightly with salt and black pepper to your taste. Cook for 5-7 minutes until the vegetables begin to soften and brown. * Meanwhile, place cubed cornbread and Italian bread cubes into a large bowl. To the bowl add sautéed onion and celery, cream of chicken soup, beaten eggs, sage, poultry seasoning, salt, pepper, garlic and onion powder. * Gradually add chicken broth stirring until all of the chicken stock is used and ingredients are fully moistened. * Pour cornbread mixture evenly into the prepared baking dish. Bake for 50-60 minutes until the top is golden and baked through. * Serve immediately drizzled with turkey gravy. Notes * Make-Ahead: This cornbread dressing can be assembled in advance and chilled overnight. Bring to room temperature before baking. (Recipe credit: Melissa’s Southern Style Kitchen) #cornbreaddressing #thanksgivingsides #thanksgivingfood #thanksgiving #southernrecipes #recipes

Kacey ✨

397,400 Aufrufe • vor 1 Jahr

Chicken pot pie orzo recipe👇 Ingredients 3 tbsp unsalted butter 1 small yellow onion, finely diced 2 large carrots, peeled and diced 4 celery ribs, diced 4 garlic cloves, minced 2 tsp fresh thyme, chopped (or 1 tsp dried) 2 tsp fresh rosemary, chopped (or 1 tsp dried 2 tsp fresh sage, chopped (or 1 tsp dried) 1 tsp chicken bouillon seasoning 1/2 salt, plus more to taste 1/2 freshly ground black pepper 1/4 cup all-purpose flour 1.5 cups uncooked orzo pasta 3 cups chicken broth, plus more as needed 1 cups heavy cream or half-and-half 2 cups cooked chicken, shredded or chopped 1 cup frozen peas Instructions 1. In a large, deep skillet or Dutch oven, melt butter over medium heat. Add the onion, carrots, and celery. Sauté for 5–6 minutes until softened. 2. Stir in minced garlic, chopped thyme, rosemary, sage, chicken bouillon seasoning, salt, and black pepper. Cook for 1–2 minutes until fragrant. 3. Sprinkle flour over the vegetables and stir until evenly coated. Cook for 1 minute to remove the raw flour taste. 4. Stir in uncooked orzo, then gradually pour in chicken broth while stirring. Bring to a gentle simmer and cook uncovered for approximately 10 minutes, stirring frequently, until the orzo is tender. Add additional broth as needed. 5. Reduce heat to low and stir in heavy cream and shredded chicken. Cook for another 2–3 minutes until creamy and heated through. 6. Stir in 1 cup frozen peas and cook for another 1–2 minutes until heated through. Taste and adjust seasonings if needed. Serve warm! #chickenpotpie #chickenpotpieorzo #orzo #onepotmeals #dinnerideas
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Chicken pot pie orzo recipe👇 Ingredients 3 tbsp unsalted butter 1 small yellow onion, finely diced 2 large carrots, peeled and diced 4 celery ribs, diced 4 garlic cloves, minced 2 tsp fresh thyme, chopped (or 1 tsp dried) 2 tsp fresh rosemary, chopped (or 1 tsp dried 2 tsp fresh sage, chopped (or 1 tsp dried) 1 tsp chicken bouillon seasoning 1/2 salt, plus more to taste 1/2 freshly ground black pepper 1/4 cup all-purpose flour 1.5 cups uncooked orzo pasta 3 cups chicken broth, plus more as needed 1 cups heavy cream or half-and-half 2 cups cooked chicken, shredded or chopped 1 cup frozen peas Instructions 1. In a large, deep skillet or Dutch oven, melt butter over medium heat. Add the onion, carrots, and celery. Sauté for 5–6 minutes until softened. 2. Stir in minced garlic, chopped thyme, rosemary, sage, chicken bouillon seasoning, salt, and black pepper. Cook for 1–2 minutes until fragrant. 3. Sprinkle flour over the vegetables and stir until evenly coated. Cook for 1 minute to remove the raw flour taste. 4. Stir in uncooked orzo, then gradually pour in chicken broth while stirring. Bring to a gentle simmer and cook uncovered for approximately 10 minutes, stirring frequently, until the orzo is tender. Add additional broth as needed. 5. Reduce heat to low and stir in heavy cream and shredded chicken. Cook for another 2–3 minutes until creamy and heated through. 6. Stir in 1 cup frozen peas and cook for another 1–2 minutes until heated through. Taste and adjust seasonings if needed. Serve warm! #chickenpotpie #chickenpotpieorzo #orzo #onepotmeals #dinnerideas

spoonfulofsi

361,300 Aufrufe • vor 3 Tagen

One-Pan Chicken Pot Pie 🥧 #recimepartner Download @ReciMe | Save recipes to save all my recipes and any other recipes you find online right inside the app so you have everything in one place. Use code thecontrarianmoney for a 2 week free trial to save unlimited recipes. Ingredients • 3 chicken breasts • 2 tbsp butter • ½ cup carrots, chopped • ½ cup celery, chopped • 1 small onion, chopped • 4 cloves garlic, minced • 1 tsp thyme • 1 tsp rosemary • 2 tsp garlic powder • 2 tsp onion powder • ¼ cup flour • 2 cups chicken broth • ½ tsp Knorr chicken bouillon • ½ cup half & half • ½ cup frozen peas • Salt + pepper • 5–6 buttermilk biscuits For Topping • 2 tbsp melted butter • Pinch of salt • Optional: pinch garlic powder or dried parsley Instructions 1. Season chicken with salt, pepper, and a little garlic powder. Heat a large braiser or oven-safe pan over medium heat with a little oil. Sear chicken in batches for 4–5 minutes per side until cooked through. Remove and shred. 2. In the same pan, add butter, carrots, celery, and onion. Cook for 5–7 minutes until softened. 3. Stir in garlic, thyme, rosemary, garlic powder, and onion powder. Cook for 1–2 minutes. 4. Sprinkle in flour and stir for 1 minute. Slowly pour in chicken broth and stir in the bouillon. Let simmer until slightly thickened. 5. Add shredded chicken, half & half, and frozen peas. Simmer for 3–5 minutes until thick and creamy. Taste and adjust salt and pepper. 6. Arrange biscuits on top, leaving a little space between them. Brush with melted butter and a pinch of salt (plus optional garlic powder or parsley). Bake uncovered at 375°F for 20–25 minutes until biscuits are golden and cooked through. #chickenpotpie #onepanmeal
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One-Pan Chicken Pot Pie 🥧 #recimepartner Download @ReciMe | Save recipes to save all my recipes and any other recipes you find online right inside the app so you have everything in one place. Use code thecontrarianmoney for a 2 week free trial to save unlimited recipes. Ingredients • 3 chicken breasts • 2 tbsp butter • ½ cup carrots, chopped • ½ cup celery, chopped • 1 small onion, chopped • 4 cloves garlic, minced • 1 tsp thyme • 1 tsp rosemary • 2 tsp garlic powder • 2 tsp onion powder • ¼ cup flour • 2 cups chicken broth • ½ tsp Knorr chicken bouillon • ½ cup half & half • ½ cup frozen peas • Salt + pepper • 5–6 buttermilk biscuits For Topping • 2 tbsp melted butter • Pinch of salt • Optional: pinch garlic powder or dried parsley Instructions 1. Season chicken with salt, pepper, and a little garlic powder. Heat a large braiser or oven-safe pan over medium heat with a little oil. Sear chicken in batches for 4–5 minutes per side until cooked through. Remove and shred. 2. In the same pan, add butter, carrots, celery, and onion. Cook for 5–7 minutes until softened. 3. Stir in garlic, thyme, rosemary, garlic powder, and onion powder. Cook for 1–2 minutes. 4. Sprinkle in flour and stir for 1 minute. Slowly pour in chicken broth and stir in the bouillon. Let simmer until slightly thickened. 5. Add shredded chicken, half & half, and frozen peas. Simmer for 3–5 minutes until thick and creamy. Taste and adjust salt and pepper. 6. Arrange biscuits on top, leaving a little space between them. Brush with melted butter and a pinch of salt (plus optional garlic powder or parsley). Bake uncovered at 375°F for 20–25 minutes until biscuits are golden and cooked through. #chickenpotpie #onepanmeal

Jeremy | 🍴Food Vlogs

188,000 Aufrufe • vor 5 Monaten

Here is how I made it! Ingredients • 1.5 lbs chicken • 2 lbs potatoes, chopped • 1 onion, chopped • 1 stick butter • 1/3 cup green onions, sliced • 3 tbsp fresh dill, chopped • 1/3 cup flour • 3 cups chicken broth • 1 tsp garlic powder • 1/2 tsp pepper • 1/2 tsp salt • 1/2 tsp onion powder • 1/2 cup heavy cream • 8 oz bacon, cooked and chopped • 1 sheet puff pastry • Egg wash Instructions Grill chicken until fully cooked, shred and set aside. Boil potatoes until tender and set aside. In a pan, melt butter and sauté onions for 4 minutes. Stir in flour until no dry spots remain. Whisk in chicken broth and mix until smooth. Reduce heat to low, then mix in dill, green onions, chicken, potatoes, bacon, and seasonings. Stir in cream. Simmer 5 minutes. Transfer mixture to a baking dish, top with puff pastry, and brush with egg wash. Bake at 425°F for 25 minutes, until golden and puffy.
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Here is how I made it! Ingredients • 1.5 lbs chicken • 2 lbs potatoes, chopped • 1 onion, chopped • 1 stick butter • 1/3 cup green onions, sliced • 3 tbsp fresh dill, chopped • 1/3 cup flour • 3 cups chicken broth • 1 tsp garlic powder • 1/2 tsp pepper • 1/2 tsp salt • 1/2 tsp onion powder • 1/2 cup heavy cream • 8 oz bacon, cooked and chopped • 1 sheet puff pastry • Egg wash Instructions Grill chicken until fully cooked, shred and set aside. Boil potatoes until tender and set aside. In a pan, melt butter and sauté onions for 4 minutes. Stir in flour until no dry spots remain. Whisk in chicken broth and mix until smooth. Reduce heat to low, then mix in dill, green onions, chicken, potatoes, bacon, and seasonings. Stir in cream. Simmer 5 minutes. Transfer mixture to a baking dish, top with puff pastry, and brush with egg wash. Bake at 425°F for 25 minutes, until golden and puffy.

Karissa Stevens

1,400,000 Aufrufe • vor 1 Jahr

This Cornbread Stuffing comes out flavorful, moist, and perfectly seasoned every single time. Juicy chicken, fresh herbs, and a golden finish. Full recipe below. Cornbread Stuffing Preheat oven: 350°F Ingredients • 1 box cornbread mix (baked + cooled) • 4 cups Kinder’s Homestyle Stuffing Mix • 1/2 rotisserie chicken or baked chicken (shredded) • 3–4 cups chicken broth • 3 celery stalks, chopped • 1/2 onion, diced • 1 can cream of chicken • 2 Tbsp butter • 2 Tbsp @Oleico USA Safflower Oil • 1 tsp chicken bouillon • 1 Tbsp Badia complete seasoning • 1.5 tsp Weber Cajun seasoning • 1.5 tsp Italian seasoning • 1.5 tsp sage • 1.5 tsp thyme • 1.5 tsp poultry seasoning • 2 Tbsp parsley, finely chopped • 1 egg (whisked) • Black pepper to taste Instructions 1. Shred the chicken. Chop celery, dice onion, and finely chop parsley. 2. Heat a large Dutch oven over medium heat. Add safflower oil + butter and let it melt. 3. Add celery and onion. Sauté 4 minutes. 4. Add shredded chicken and mix well. 5. Season with chicken bouillon, Badia complete seasoning, Weber Cajun, and Italian seasoning. Cook 3–4 minutes. 6. Add 2 Tbsp chicken broth to deglaze the pot. 7. Lower heat to medium-low and stir in the cream of chicken. 8. Crumble baked cornbread into the pot. Mix, then add the Kinder’s stuffing mix and fold gently. 9. Add sage, thyme, poultry seasoning, and black pepper. Mix well. 10. Remove from heat. Add chicken broth a little at a time until texture is moist, thick, and NOT soupy. 11. Add the whisked egg and mix. 12. Transfer to a baking dish. 13. Bake 1 hour covered + 15 minutes uncovered until golden. 14. Remove and ENJOY! #N8InTheKitchen #StuffingRecipe #HolidayCooking #SoulFoodTikTok #creatorsearchinsights
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This Cornbread Stuffing comes out flavorful, moist, and perfectly seasoned every single time. Juicy chicken, fresh herbs, and a golden finish. Full recipe below. Cornbread Stuffing Preheat oven: 350°F Ingredients • 1 box cornbread mix (baked + cooled) • 4 cups Kinder’s Homestyle Stuffing Mix • 1/2 rotisserie chicken or baked chicken (shredded) • 3–4 cups chicken broth • 3 celery stalks, chopped • 1/2 onion, diced • 1 can cream of chicken • 2 Tbsp butter • 2 Tbsp @Oleico USA Safflower Oil • 1 tsp chicken bouillon • 1 Tbsp Badia complete seasoning • 1.5 tsp Weber Cajun seasoning • 1.5 tsp Italian seasoning • 1.5 tsp sage • 1.5 tsp thyme • 1.5 tsp poultry seasoning • 2 Tbsp parsley, finely chopped • 1 egg (whisked) • Black pepper to taste Instructions 1. Shred the chicken. Chop celery, dice onion, and finely chop parsley. 2. Heat a large Dutch oven over medium heat. Add safflower oil + butter and let it melt. 3. Add celery and onion. Sauté 4 minutes. 4. Add shredded chicken and mix well. 5. Season with chicken bouillon, Badia complete seasoning, Weber Cajun, and Italian seasoning. Cook 3–4 minutes. 6. Add 2 Tbsp chicken broth to deglaze the pot. 7. Lower heat to medium-low and stir in the cream of chicken. 8. Crumble baked cornbread into the pot. Mix, then add the Kinder’s stuffing mix and fold gently. 9. Add sage, thyme, poultry seasoning, and black pepper. Mix well. 10. Remove from heat. Add chicken broth a little at a time until texture is moist, thick, and NOT soupy. 11. Add the whisked egg and mix. 12. Transfer to a baking dish. 13. Bake 1 hour covered + 15 minutes uncovered until golden. 14. Remove and ENJOY! #N8InTheKitchen #StuffingRecipe #HolidayCooking #SoulFoodTikTok #creatorsearchinsights

N8 In The Kitchen

112,600 Aufrufe • vor 11 Monaten

Kellz Chicken & Dressing For Corn Bread 3 cups cornmeal 2 eggs 1 cup milk or buttermilk ¼ cup water ½ cup butter Cooked Chicken 2 boneless skinless chicken breasts/or chicken thighs 4 cups water 1 tsp salt 1 tbsp roasted garlic powder 1 tbsp onion powder 1 tbsp creole seasoning Other Ingredients 3 stalks celery 1 large onion 2 cups breadcrumbs 1 tbsp creole seasoning 1 tbsp roasted garlic powder 1 tbsp onion powder 1 tsp Pepper 1 can of cream of chicken and mushroom soup. 1 tbsp Poultry seasoning 1 tbsp Thyme 1 tbsp Sage 4 eggs 2 cups chicken broth or a little more (Make sure the mixture is wet Not Dry) 1 stick or ½ cup butter 2 cups saltine crackers 1 tsp chicken bouillon powder FOR THE CORNBREAD Add cornmeal, eggs, milk, water, and butter together. Mix well then pour into baking dish and bake at 350 for about 25 minutes or until its golden brown. FOR THE CHICKEN In a medium pot add the chicken breast or chicken thigh. Add in the water and season with 1 tsp of salt, 1 tbsp roasted garlic, 1 tbsp onion powder and 1 tbsp creole seasoning. Let it cook on medium heat for about to 15 to 20 minute or until it’s tender. Remove it from the pot and dice it up. NOW PUT IT ALL TOGETHER Put the chicken it back into the pot of water/broth that it just came out of. Add in the corn bread, celery, onions, breadcrumbs, the remaining creole seasoning, roasted garlic powder, onion powder, pepper, chicken and mushroom soup, poultry seasoning, thyme, sage, eggs, chicken broth, butter, saltine crackers, and chicken bouillon powder. Pour the mixture into you baking dish and bake on 350 degrease for 50 minutes or until it’s golden brown. Make you some gravy and enjoy! #chickenanddressing #Cchickenanddressingoodfood #countrycooking #itsmekellz #fyp #lovetoeat #yummy #yummyfood #lovetocook❤️ #goodfood #loveyall💖
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Kellz Chicken & Dressing For Corn Bread 3 cups cornmeal 2 eggs 1 cup milk or buttermilk ¼ cup water ½ cup butter Cooked Chicken 2 boneless skinless chicken breasts/or chicken thighs 4 cups water 1 tsp salt 1 tbsp roasted garlic powder 1 tbsp onion powder 1 tbsp creole seasoning Other Ingredients 3 stalks celery 1 large onion 2 cups breadcrumbs 1 tbsp creole seasoning 1 tbsp roasted garlic powder 1 tbsp onion powder 1 tsp Pepper 1 can of cream of chicken and mushroom soup. 1 tbsp Poultry seasoning 1 tbsp Thyme 1 tbsp Sage 4 eggs 2 cups chicken broth or a little more (Make sure the mixture is wet Not Dry) 1 stick or ½ cup butter 2 cups saltine crackers 1 tsp chicken bouillon powder FOR THE CORNBREAD Add cornmeal, eggs, milk, water, and butter together. Mix well then pour into baking dish and bake at 350 for about 25 minutes or until its golden brown. FOR THE CHICKEN In a medium pot add the chicken breast or chicken thigh. Add in the water and season with 1 tsp of salt, 1 tbsp roasted garlic, 1 tbsp onion powder and 1 tbsp creole seasoning. Let it cook on medium heat for about to 15 to 20 minute or until it’s tender. Remove it from the pot and dice it up. NOW PUT IT ALL TOGETHER Put the chicken it back into the pot of water/broth that it just came out of. Add in the corn bread, celery, onions, breadcrumbs, the remaining creole seasoning, roasted garlic powder, onion powder, pepper, chicken and mushroom soup, poultry seasoning, thyme, sage, eggs, chicken broth, butter, saltine crackers, and chicken bouillon powder. Pour the mixture into you baking dish and bake on 350 degrease for 50 minutes or until it’s golden brown. Make you some gravy and enjoy! #chickenanddressing #Cchickenanddressingoodfood #countrycooking #itsmekellz #fyp #lovetoeat #yummy #yummyfood #lovetocook❤️ #goodfood #loveyall💖

Kelley Harris

31,600 Aufrufe • vor 3 Jahren

Easy Cornbread Stuffing Recipe!! Just in time for the holiday season 🎉 Southern Cornbread Stuffing Ingredients: • 1 day-old pan of Southern cornbread, crumbled • 3 chicken breasts, cooked and shredded • 2 boxes stuffing mix • 1 small onion, diced • 1 green bell pepper, diced • 3–4 tbsp butter • 1 can cream of chicken & mushroom soup • 3–4 cups chicken broth (as needed) • Seasonings: garlic butter herb, sage, all purpose seasoning. Salt & pepper to taste . ⸻ Instructions: 1. Preheat oven to 350°F. Grease a 9x13-inch baking dish. 2. Sauté onion and green pepper in butter until soft and fragrant. 3. Combine crumbled cornbread, stuffing mix, shredded chicken, and sautéed veggies in a large mixing bowl. 4. Add the soup and pour in chicken broth a little at a time until the mixture is moist but not soupy. 5. Season generously with all purpose seasoning and butter garlic and herb seasoning. Sage (optional) Salt n pepper to taste. Mix well. 6. Spread the mixture evenly into the prepared dish. 7. Bake uncovered for 40–50 minutes, until golden brown and set in the center. Check at the 30 min mark. #Cornbreaddressing #cornbreadstuffing #stuffingrecipe #southernstuffing #cornbread
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Easy Cornbread Stuffing Recipe!! Just in time for the holiday season 🎉 Southern Cornbread Stuffing Ingredients: • 1 day-old pan of Southern cornbread, crumbled • 3 chicken breasts, cooked and shredded • 2 boxes stuffing mix • 1 small onion, diced • 1 green bell pepper, diced • 3–4 tbsp butter • 1 can cream of chicken & mushroom soup • 3–4 cups chicken broth (as needed) • Seasonings: garlic butter herb, sage, all purpose seasoning. Salt & pepper to taste . ⸻ Instructions: 1. Preheat oven to 350°F. Grease a 9x13-inch baking dish. 2. Sauté onion and green pepper in butter until soft and fragrant. 3. Combine crumbled cornbread, stuffing mix, shredded chicken, and sautéed veggies in a large mixing bowl. 4. Add the soup and pour in chicken broth a little at a time until the mixture is moist but not soupy. 5. Season generously with all purpose seasoning and butter garlic and herb seasoning. Sage (optional) Salt n pepper to taste. Mix well. 6. Spread the mixture evenly into the prepared dish. 7. Bake uncovered for 40–50 minutes, until golden brown and set in the center. Check at the 30 min mark. #Cornbreaddressing #cornbreadstuffing #stuffingrecipe #southernstuffing #cornbread

thestrawberrishow

73,600 Aufrufe • vor 1 Monat

One pan, cozy fall flavors, and barely any cleanup… exactly the kind of dinner I love. 🍗🍚✨ This Roasted Herb Chicken & Wild Rice is loaded with tender chicken, wild rice, mushrooms, herbs, Gouda, and a buttery finish that makes the whole thing ridiculously comforting. It’s warm, hearty, and perfect for an easy weeknight dinner when you want something homemade without spending all night in the kitchen. INGREDIENTS: Chicken & Aromatics 6 chicken thighs (skin on or off) 2 tbsp extra-virgin olive oil 2 shallots, chopped 2 garlic cloves, chopped 2 tbsp fresh thyme, chopped 1 tbsp fresh sage, chopped 1 tbsp Italian seasoning ½ tsp chili powder Kosher salt + black pepper ice + Vegetables 1 ½ cups dry wild rice ½ cup dry orzo 1 cup sliced mushrooms 1 cup chopped celery 1 cup cubed gouda cheese Liquids 1 cup apple cider or dry white wine 2 cups chicken broth or bone broth Finish 6 tbsp salted butter, sliced Fresh thyme, for serving DIRECTIONS: 1. Prep the pan - Preheat oven to 400°F. - In a 9×13 baking dish or oven-safe skillet, toss together the chicken, olive oil, shallots, garlic, thyme, sage, Italian seasoning, chili powder, salt, and pepper. 2. Build the base - Add the wild rice, orzo, mushrooms, celery, and gouda directly into the dish. - Pour in the apple cider (or wine) and broth. - Nestle the chicken pieces on top. - Dot everything with the sliced butter. 3. Bake - Cover and bake 45 minutes. - Uncover and bake an additional 15–20 minutes, until the chicken is cooked through and the rice is tender. - If the rice needs a bit more liquid, add ⅓ cup water and bake 10 more minutes. 4. Serve - Spoon the herby rice onto plates, top with chicken, and finish with fresh thyme. Cozy, comforting, and perfect every time. #ChickenRecipe #OnePanDinner #WildRice #EasyDinnerIdeas #ComfortFood
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One pan, cozy fall flavors, and barely any cleanup… exactly the kind of dinner I love. 🍗🍚✨ This Roasted Herb Chicken & Wild Rice is loaded with tender chicken, wild rice, mushrooms, herbs, Gouda, and a buttery finish that makes the whole thing ridiculously comforting. It’s warm, hearty, and perfect for an easy weeknight dinner when you want something homemade without spending all night in the kitchen. INGREDIENTS: Chicken & Aromatics 6 chicken thighs (skin on or off) 2 tbsp extra-virgin olive oil 2 shallots, chopped 2 garlic cloves, chopped 2 tbsp fresh thyme, chopped 1 tbsp fresh sage, chopped 1 tbsp Italian seasoning ½ tsp chili powder Kosher salt + black pepper ice + Vegetables 1 ½ cups dry wild rice ½ cup dry orzo 1 cup sliced mushrooms 1 cup chopped celery 1 cup cubed gouda cheese Liquids 1 cup apple cider or dry white wine 2 cups chicken broth or bone broth Finish 6 tbsp salted butter, sliced Fresh thyme, for serving DIRECTIONS: 1. Prep the pan - Preheat oven to 400°F. - In a 9×13 baking dish or oven-safe skillet, toss together the chicken, olive oil, shallots, garlic, thyme, sage, Italian seasoning, chili powder, salt, and pepper. 2. Build the base - Add the wild rice, orzo, mushrooms, celery, and gouda directly into the dish. - Pour in the apple cider (or wine) and broth. - Nestle the chicken pieces on top. - Dot everything with the sliced butter. 3. Bake - Cover and bake 45 minutes. - Uncover and bake an additional 15–20 minutes, until the chicken is cooked through and the rice is tender. - If the rice needs a bit more liquid, add ⅓ cup water and bake 10 more minutes. 4. Serve - Spoon the herby rice onto plates, top with chicken, and finish with fresh thyme. Cozy, comforting, and perfect every time. #ChickenRecipe #OnePanDinner #WildRice #EasyDinnerIdeas #ComfortFood

Travis London | Home & Love

17,000 Aufrufe • vor 22 Tagen

Dump it. Bake it. Dinner’s done. 🙌 This is the kind of dinner I LOVE on busy nights. Everything goes into one dish, into the oven, and that’s it. Creamy, easy, and so good! Dump + Bake: 2 cups orzo 1 package Boursin Garlic & Fine Herbs cheese 1/3 cup sun-dried tomatoes 4 cups cooked chicken, cubed or shredded 2 cups fresh spinach, chopped 1 tsp garlic powder 1 tsp onion powder 1 tsp oregano 1 tsp basil 1 tsp salt 1 tsp pepper 3 1/2 cups chicken broth 3/4 cup heavy cream Add everything to a baking dish and stir to combine. Cover and bake at 350°F for 30 minutes. Remove the cover and bake for another 15 minutes, or until the orzo is tender and creamy. Give everything a good stir before serving. Save this one for a busy weeknight! 🤍 #dumpandbake #easydinnerideas #easydinner #easydinnerrecipe #busymomlife
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Dump it. Bake it. Dinner’s done. 🙌 This is the kind of dinner I LOVE on busy nights. Everything goes into one dish, into the oven, and that’s it. Creamy, easy, and so good! Dump + Bake: 2 cups orzo 1 package Boursin Garlic & Fine Herbs cheese 1/3 cup sun-dried tomatoes 4 cups cooked chicken, cubed or shredded 2 cups fresh spinach, chopped 1 tsp garlic powder 1 tsp onion powder 1 tsp oregano 1 tsp basil 1 tsp salt 1 tsp pepper 3 1/2 cups chicken broth 3/4 cup heavy cream Add everything to a baking dish and stir to combine. Cover and bake at 350°F for 30 minutes. Remove the cover and bake for another 15 minutes, or until the orzo is tender and creamy. Give everything a good stir before serving. Save this one for a busy weeknight! 🤍 #dumpandbake #easydinnerideas #easydinner #easydinnerrecipe #busymomlife

Kendall

12,800 Aufrufe • vor 3 Monaten

This butter bean soup is pure comfort! 🙌 This soup is great on its own, but for a heartier bowl, add ham. 🥣 Get the recipe at @allrecipes link in bio or keep reading: Ingredients: 1 tablespoon olive oil 1 small onion, chopped 1 large carrot, chopped 2 stalks celery, sliced 2 cloves garlic, minced 1/4 teaspoon dried marjoram 1/4 teaspoon dried parsley flakes 1/4 teaspoon dried thyme 5 cups chicken broth 4 (14.5 ounce) cans butter beans, drained 1 tablespoon distilled white vinegar 1/2 teaspoon salt 1/4 teaspoon ground black pepper Directions: Heat olive oil in a large stock pot over medium-high heat. Add onion, carrot, and celery, and cook and stir until onion is translucent, about 3 minutes. Add garlic, marjoram, parsley, and thyme. Cook until fragrant, about 2 minutes more. Stir in chicken broth, butter beans, vinegar, salt, and pepper, and bring to a boil. Reduce heat and simmer for 30 minutes. Ladle into bowls and serve. 👩‍🍳: @Jessica Lawson #soup #beansoup #butterbean
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This butter bean soup is pure comfort! 🙌 This soup is great on its own, but for a heartier bowl, add ham. 🥣 Get the recipe at @allrecipes link in bio or keep reading: Ingredients: 1 tablespoon olive oil 1 small onion, chopped 1 large carrot, chopped 2 stalks celery, sliced 2 cloves garlic, minced 1/4 teaspoon dried marjoram 1/4 teaspoon dried parsley flakes 1/4 teaspoon dried thyme 5 cups chicken broth 4 (14.5 ounce) cans butter beans, drained 1 tablespoon distilled white vinegar 1/2 teaspoon salt 1/4 teaspoon ground black pepper Directions: Heat olive oil in a large stock pot over medium-high heat. Add onion, carrot, and celery, and cook and stir until onion is translucent, about 3 minutes. Add garlic, marjoram, parsley, and thyme. Cook until fragrant, about 2 minutes more. Stir in chicken broth, butter beans, vinegar, salt, and pepper, and bring to a boil. Reduce heat and simmer for 30 minutes. Ladle into bowls and serve. 👩‍🍳: @Jessica Lawson #soup #beansoup #butterbean

Allrecipes

23,400 Aufrufe • vor 10 Monaten

Thanksgiving Pie INGREDIENTS 2 boxes instant turkey stuffing 1 egg 1/4 cup melted butter 2 cups hot water 1 lb turkey breast tenderloins, diced 1/2 cup each diced onion, carrot, celery & Yukon gold potato 2 garlic cloves, minced 1 tbsp each dried rosemary & thyme 1 tsp rubbed sage/seasoning Salt & pepper 1/3 cup flour 2 cups turkey/chicken stock 1/2 cup heavy cream/milk 2 cups cooked mashed potatoes INSTRUCTIONS Mix water, butter & stuffing. Rest 3 min until hydrated. Add egg. Press into a deep oven-safe dish to form a pie crust. Bake at 400°F for 10 min. Season & sear turkey on all sides over medium-high heat. Remove, keeping browned bits. Sauté onion, carrot & celery 3 min. Add potatoes, cook 5 min until half-cooked. Add garlic & seasonings. Stir in flour, then stock. Simmer. Add cream & turkey. Simmer 10 min until thickened. Fill crust, top with mashed potatoes & bake at 400°F for 15 min until golden & crisp.
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Thanksgiving Pie INGREDIENTS 2 boxes instant turkey stuffing 1 egg 1/4 cup melted butter 2 cups hot water 1 lb turkey breast tenderloins, diced 1/2 cup each diced onion, carrot, celery & Yukon gold potato 2 garlic cloves, minced 1 tbsp each dried rosemary & thyme 1 tsp rubbed sage/seasoning Salt & pepper 1/3 cup flour 2 cups turkey/chicken stock 1/2 cup heavy cream/milk 2 cups cooked mashed potatoes INSTRUCTIONS Mix water, butter & stuffing. Rest 3 min until hydrated. Add egg. Press into a deep oven-safe dish to form a pie crust. Bake at 400°F for 10 min. Season & sear turkey on all sides over medium-high heat. Remove, keeping browned bits. Sauté onion, carrot & celery 3 min. Add potatoes, cook 5 min until half-cooked. Add garlic & seasonings. Stir in flour, then stock. Simmer. Add cream & turkey. Simmer 10 min until thickened. Fill crust, top with mashed potatoes & bake at 400°F for 15 min until golden & crisp.

Josh Elkin

169,300 Aufrufe • vor 16 Stunden

Marry Me Chicken Noodle Soup❤️💍 INGREDIENTS: -2 large carrots, chopped -3 celery stalks, chopped -1 yellow onion, chopped -1 small parsnip, chopped -8 garlic cloves, minced -6 tsp chicken bouillon -6 cups water -1/2 lb noodle of choice (I like small thick noodle for this recipe so I used tubetti rigati) -1 lb chicken (or 2 chicken breasts). You can also use rotisserie chicken if you want to skip cooking the chicken. -4-5 tbsp chopped sun dried tomatoes (I used ones from a jar) -4 tbsp tomato paste -1 tbsp of oil from the sun dried tomato jar -2 tbsp olive oil -1 tbsp butter -1/2 tsp dried oregano -1 tsp Italian seasoning -1 tsp dried parsley -1/2 tsp dried basil -1 tsp salt -1/2 tsp pepper -1/2 tsp red pepper flakes -3/4 cup cream -handful fresh parsley, chopped -handful of fresh basil, chopped -freshly grated parmesan cheese, to top @chacekitchen DIRECTIONS: -Heat up 1 tbsp olive oil in a dutch oven or pot over medium high heat. Once pan is hot, add your chicken breasts (seasoned with a little salt and pepper). -Cook for about 3-4 minutes undisturbed before flipping. Cook the other side for about 3-4 minutes on medium/high heat, before turning heat down to medium/low to let the chicken cook through (maybe about 5 more minutes?) without burning the outside. Once chicken is cooked through (use a meat thermometer or cut into it to check), remove from heat and set aside. Once it cools, you will want to cut into small bite size pieces. You can also cube before cooking if you want it to cook faster. -Heat up 1 tbsp olive oil and 1 tbsp sun dried tomato oil in your pot you used to cook the chicken. -Once your pan is hot, sauté the onions for a minute or so before adding in the celery, carrots, and parsnip. Sprinkle a little salt on the veggies to help the reduce moisture. Saute for about 5 minutes or until they start to soften. -Create a space in the pan, add the butter and garlic directly into the butter. Cook for a few more minutes, stirring so garlic doesn’t burn. -Add in tomato paste. Stir in and let cook for a few minutes or until the tomato paste starts to turn a slightly darker color. -Stir in sun dried tomatoes. -Stir in chicken bouillon. -Add water and stir. -Add seasonings (salt, pepper, Italian seasoning, dried parsley, dried basil, dried oregano, red pepper flakes). -Bring to a boil, reduce to a simmer, cover, and let cook for about 10 min. -Add heavy cream -Make sure soup is back to a boil before adding in your pasta. -Cook according to package (al dente). -When pasta has a minute or so left, add in your cubed, cooked chicken. -Add in fresh parsley, fresh basil, and parmesan cheese. #soup #soupseason #soupszn #souprecipe #dinner #dinnerinspo #dinnerideas #dinnerrecipe #recipe #mealinspo #mealidea #cooking #marrymechicken
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Marry Me Chicken Noodle Soup❤️💍 INGREDIENTS: -2 large carrots, chopped -3 celery stalks, chopped -1 yellow onion, chopped -1 small parsnip, chopped -8 garlic cloves, minced -6 tsp chicken bouillon -6 cups water -1/2 lb noodle of choice (I like small thick noodle for this recipe so I used tubetti rigati) -1 lb chicken (or 2 chicken breasts). You can also use rotisserie chicken if you want to skip cooking the chicken. -4-5 tbsp chopped sun dried tomatoes (I used ones from a jar) -4 tbsp tomato paste -1 tbsp of oil from the sun dried tomato jar -2 tbsp olive oil -1 tbsp butter -1/2 tsp dried oregano -1 tsp Italian seasoning -1 tsp dried parsley -1/2 tsp dried basil -1 tsp salt -1/2 tsp pepper -1/2 tsp red pepper flakes -3/4 cup cream -handful fresh parsley, chopped -handful of fresh basil, chopped -freshly grated parmesan cheese, to top @chacekitchen DIRECTIONS: -Heat up 1 tbsp olive oil in a dutch oven or pot over medium high heat. Once pan is hot, add your chicken breasts (seasoned with a little salt and pepper). -Cook for about 3-4 minutes undisturbed before flipping. Cook the other side for about 3-4 minutes on medium/high heat, before turning heat down to medium/low to let the chicken cook through (maybe about 5 more minutes?) without burning the outside. Once chicken is cooked through (use a meat thermometer or cut into it to check), remove from heat and set aside. Once it cools, you will want to cut into small bite size pieces. You can also cube before cooking if you want it to cook faster. -Heat up 1 tbsp olive oil and 1 tbsp sun dried tomato oil in your pot you used to cook the chicken. -Once your pan is hot, sauté the onions for a minute or so before adding in the celery, carrots, and parsnip. Sprinkle a little salt on the veggies to help the reduce moisture. Saute for about 5 minutes or until they start to soften. -Create a space in the pan, add the butter and garlic directly into the butter. Cook for a few more minutes, stirring so garlic doesn’t burn. -Add in tomato paste. Stir in and let cook for a few minutes or until the tomato paste starts to turn a slightly darker color. -Stir in sun dried tomatoes. -Stir in chicken bouillon. -Add water and stir. -Add seasonings (salt, pepper, Italian seasoning, dried parsley, dried basil, dried oregano, red pepper flakes). -Bring to a boil, reduce to a simmer, cover, and let cook for about 10 min. -Add heavy cream -Make sure soup is back to a boil before adding in your pasta. -Cook according to package (al dente). -When pasta has a minute or so left, add in your cubed, cooked chicken. -Add in fresh parsley, fresh basil, and parmesan cheese. #soup #soupseason #soupszn #souprecipe #dinner #dinnerinspo #dinnerideas #dinnerrecipe #recipe #mealinspo #mealidea #cooking #marrymechicken

gourmetgaze0

74,500 Aufrufe • vor 2 Jahren

Ground Beef Au Gratin Ingredients * 2 lbs ground beef * 6 potatoes, thinly sliced * 1 yellow onion, thinly sliced * 4 garlic cloves, minced * 2 cups heavy cream * 2½ cups milk * 3 tbsp all-purpose flour * 1½ cups grated Parmesan, divided * 2 tsp Worcestershire sauce * 1 tsp dried oregano * 1 tsp dried thyme * 1 tsp dried sage * Salt & pepper, to taste * Butter or olive oil, for cooking Directions 1. Sear ground beef until browned, then strain excess fat and set aside. 2. In the same skillet, sauté onions and garlic in butter with salt and pepper until softened. Return beef to the pan and add oregano, thyme, and sage. 3. Thinly slice, rinse, and pat dry. Lightly salt and bake at 400°F for 25 minutes to remove excess moisture. 4. Stir flour into beef and cook 1–2 minutes. Gradually add milk, cream, and Worcestershire sauce. Simmer until slightly thickened, then stir in 1 cup Parmesan. Season to taste. 5. In a greased baking dish, layer half the potatoes and half the beef mixture. Repeat. 6. Bake at 375°F for 45 minutes until bubbly . 7. Serve: Rest 10–15 minutes before serving. #groundbeefrecipes #dinnerideas #comfortfood #easyfamilydinners #cookwithme
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Ground Beef Au Gratin Ingredients * 2 lbs ground beef * 6 potatoes, thinly sliced * 1 yellow onion, thinly sliced * 4 garlic cloves, minced * 2 cups heavy cream * 2½ cups milk * 3 tbsp all-purpose flour * 1½ cups grated Parmesan, divided * 2 tsp Worcestershire sauce * 1 tsp dried oregano * 1 tsp dried thyme * 1 tsp dried sage * Salt & pepper, to taste * Butter or olive oil, for cooking Directions 1. Sear ground beef until browned, then strain excess fat and set aside. 2. In the same skillet, sauté onions and garlic in butter with salt and pepper until softened. Return beef to the pan and add oregano, thyme, and sage. 3. Thinly slice, rinse, and pat dry. Lightly salt and bake at 400°F for 25 minutes to remove excess moisture. 4. Stir flour into beef and cook 1–2 minutes. Gradually add milk, cream, and Worcestershire sauce. Simmer until slightly thickened, then stir in 1 cup Parmesan. Season to taste. 5. In a greased baking dish, layer half the potatoes and half the beef mixture. Repeat. 6. Bake at 375°F for 45 minutes until bubbly . 7. Serve: Rest 10–15 minutes before serving. #groundbeefrecipes #dinnerideas #comfortfood #easyfamilydinners #cookwithme

Chef Sarah

649,100 Aufrufe • vor 13 Tagen

High Protein Crockpot Tuscan Chicken this recipe is so easy to make and packed with protein. save this for your next meal prep 🫶🏽 ingredients: - 2lb boneless skinless chicken breasts - 1 yellow onion, chopped) - 1 bag (~3 oz) sun-dried tomatoes, chopped - 4 cloves minced garlic - 1/2 tsp salt - 1/4 tsp pepper - 1/2 tsp oregano - 1 tbsp olive oil - 4 cups chicken broth - 1 1/2 cups dry orzo - 1/3 cup plain greek yogurt - 4 cups spinach - 1/4 cup grated parmesan directions: 1. spray crockpot with avocado oil 2. add chicken breasts, garlic, onion, sun-dried tomatoes and seasonings 3. cook on high for 3-4 hours (or low for 6-7 hours) 4. shred chicken in the crockpot 5. add dry orzo and greek yogurt and stir to combine 6. cook on high for another 20-30 minutes, until orzo is soft 7. add spinach and parmesan and stir until cheese is melted 8. serve and enjoy! recipe credit: @brooke | 90 lbs down 🥗 🙂‍↕️ #crockpot #protein #recipesoftiktok #easyrecipe #chicken
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High Protein Crockpot Tuscan Chicken this recipe is so easy to make and packed with protein. save this for your next meal prep 🫶🏽 ingredients: - 2lb boneless skinless chicken breasts - 1 yellow onion, chopped) - 1 bag (~3 oz) sun-dried tomatoes, chopped - 4 cloves minced garlic - 1/2 tsp salt - 1/4 tsp pepper - 1/2 tsp oregano - 1 tbsp olive oil - 4 cups chicken broth - 1 1/2 cups dry orzo - 1/3 cup plain greek yogurt - 4 cups spinach - 1/4 cup grated parmesan directions: 1. spray crockpot with avocado oil 2. add chicken breasts, garlic, onion, sun-dried tomatoes and seasonings 3. cook on high for 3-4 hours (or low for 6-7 hours) 4. shred chicken in the crockpot 5. add dry orzo and greek yogurt and stir to combine 6. cook on high for another 20-30 minutes, until orzo is soft 7. add spinach and parmesan and stir until cheese is melted 8. serve and enjoy! recipe credit: @brooke | 90 lbs down 🥗 🙂‍↕️ #crockpot #protein #recipesoftiktok #easyrecipe #chicken

samantha nicole

547,300 Aufrufe • vor 1 Monat

Marry Me Chicken Lasagna Soup Recipe ⬇️ Ingredients Chicken 1½ lbs boneless skinless chicken thighs ¾ tsp Italian seasoning ¾ tsp garlic powder ¾ tsp onion powder ½ tsp smoked paprika ½ tsp kosher salt ½ tsp black pepper Soup ¾ lb sweet Italian sausage 1 tbsp sun-dried tomato oil 1 medium yellow onion, diced 4 garlic cloves, minced ⅓ cup sun-dried tomatoes, chopped 2½ tbsp tomato paste 1 (14.5 oz) can petite diced tomatoes 5 cups low-sodium chicken broth, plus extra as needed ¾ cup heavy cream ¾ cup freshly grated Parmesan 1 Parmesan rind 3 oz baby spinach 8 lasagna noodles, broken ¾ tsp Better Than Bouillon Roasted Garlic Base ¾ tsp dried oregano ⅛ tsp red pepper flakes (optional) Fresh basil 1½ tsp lemon juice Salt and pepper to taste Lemon Ricotta 15 oz whole-milk ricotta ½ cup shredded mozzarella ¼ cup grated Parmesan Zest of 1 lemon 1 tsp Italian seasoning 2 tbsp chopped parsley 1 tbsp chopped basil Salt and pepper to taste Directions Season chicken with Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper. Brown sausage in sun-dried tomato oil. Remove, then sear chicken until golden. Reserve one thigh for topping and chop the rest. Sauté onion in the drippings. Add garlic, sun-dried tomatoes, and tomato paste. Stir in oregano and roasted garlic base. Deglaze with broth, then add diced tomatoes, sausage, chopped chicken, and Parmesan rind. Simmer 15 minutes or until chicken is cooked through. Mix all lemon ricotta ingredients and refrigerate until serving. Remove Parmesan rind. Add broken lasagna noodles and simmer until tender, stirring frequently. Add broth if needed. Reduce heat to low. Stir in cream, spinach, Parmesan, fresh basil, and lemon juice. Season to taste. Cube and crisp the reserved chicken in a skillet until golden and fully cooked. Serve with a generous scoop of lemon ricotta, crispy chicken, fresh Parmesan, and basil. Full step-by-step recipe on my profile! #marrymechicken #lasagnasoup #chickenrecipes #comfortfood
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Marry Me Chicken Lasagna Soup Recipe ⬇️ Ingredients Chicken 1½ lbs boneless skinless chicken thighs ¾ tsp Italian seasoning ¾ tsp garlic powder ¾ tsp onion powder ½ tsp smoked paprika ½ tsp kosher salt ½ tsp black pepper Soup ¾ lb sweet Italian sausage 1 tbsp sun-dried tomato oil 1 medium yellow onion, diced 4 garlic cloves, minced ⅓ cup sun-dried tomatoes, chopped 2½ tbsp tomato paste 1 (14.5 oz) can petite diced tomatoes 5 cups low-sodium chicken broth, plus extra as needed ¾ cup heavy cream ¾ cup freshly grated Parmesan 1 Parmesan rind 3 oz baby spinach 8 lasagna noodles, broken ¾ tsp Better Than Bouillon Roasted Garlic Base ¾ tsp dried oregano ⅛ tsp red pepper flakes (optional) Fresh basil 1½ tsp lemon juice Salt and pepper to taste Lemon Ricotta 15 oz whole-milk ricotta ½ cup shredded mozzarella ¼ cup grated Parmesan Zest of 1 lemon 1 tsp Italian seasoning 2 tbsp chopped parsley 1 tbsp chopped basil Salt and pepper to taste Directions Season chicken with Italian seasoning, garlic powder, onion powder, paprika, salt, and pepper. Brown sausage in sun-dried tomato oil. Remove, then sear chicken until golden. Reserve one thigh for topping and chop the rest. Sauté onion in the drippings. Add garlic, sun-dried tomatoes, and tomato paste. Stir in oregano and roasted garlic base. Deglaze with broth, then add diced tomatoes, sausage, chopped chicken, and Parmesan rind. Simmer 15 minutes or until chicken is cooked through. Mix all lemon ricotta ingredients and refrigerate until serving. Remove Parmesan rind. Add broken lasagna noodles and simmer until tender, stirring frequently. Add broth if needed. Reduce heat to low. Stir in cream, spinach, Parmesan, fresh basil, and lemon juice. Season to taste. Cube and crisp the reserved chicken in a skillet until golden and fully cooked. Serve with a generous scoop of lemon ricotta, crispy chicken, fresh Parmesan, and basil. Full step-by-step recipe on my profile! #marrymechicken #lasagnasoup #chickenrecipes #comfortfood

Meatlicious

996,400 Aufrufe • vor 18 Tagen

Cornbread Dressing is definitely at the table instead of stuffing 🌽 Paired with a good turkey gravy and some greens and you have a good meal like grandma used to make back in the day. Corn Bread: 1/2 cup unsalted butter melted (or bacon drippings) 1 cup all-purpose flour 1 cup fine yellow cornmeal 1 tablespoon sugar (optional) 2 teaspoons baking powder (optional: yields a fluffier cornbread) 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup buttermilk shake before measuring 2 large eggs Dressing: 1 Pan Cornbread 1 Yellow Onion, diced 1 Green Bell pepper, diced 3 Celery Stalks, diced 2-3 Cups Chicken broth from your boiled chicken 2 TBSPN Unsalted Butter, optional 1 Can Cream of Chicken 1 TSP Onion Powder 1 TSP Garlic Powder 2 TSP Black Pepper 1 TSP Sage 1 TSP Thyme Instructions: Once cornbread has cooled, allowed to rest for a day or crumble and bake just slightly dry . Dice up one yellow onion, green bell pepper, and three stalks of celery. Sauté in butter or oil until fragrant set aside. Combine crumbled cornbread And add cooked veggies, boiled chicken, a can of cream of chicken mixed with your leftover chicken broth. The seasonings listed [As much as you’d like] , 1 egg, and Gradually add in chicken broth mixed with cream chicken 1/3 of the amount at a time until desired consistency is reached. Bake in a greased baking dish on 400 for 35-40, stirring halfway through or until desired preference of browning. Serve with gravy and your favorite sides.
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Cornbread Dressing is definitely at the table instead of stuffing 🌽 Paired with a good turkey gravy and some greens and you have a good meal like grandma used to make back in the day. Corn Bread: 1/2 cup unsalted butter melted (or bacon drippings) 1 cup all-purpose flour 1 cup fine yellow cornmeal 1 tablespoon sugar (optional) 2 teaspoons baking powder (optional: yields a fluffier cornbread) 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup buttermilk shake before measuring 2 large eggs Dressing: 1 Pan Cornbread 1 Yellow Onion, diced 1 Green Bell pepper, diced 3 Celery Stalks, diced 2-3 Cups Chicken broth from your boiled chicken 2 TBSPN Unsalted Butter, optional 1 Can Cream of Chicken 1 TSP Onion Powder 1 TSP Garlic Powder 2 TSP Black Pepper 1 TSP Sage 1 TSP Thyme Instructions: Once cornbread has cooled, allowed to rest for a day or crumble and bake just slightly dry . Dice up one yellow onion, green bell pepper, and three stalks of celery. Sauté in butter or oil until fragrant set aside. Combine crumbled cornbread And add cooked veggies, boiled chicken, a can of cream of chicken mixed with your leftover chicken broth. The seasonings listed [As much as you’d like] , 1 egg, and Gradually add in chicken broth mixed with cream chicken 1/3 of the amount at a time until desired consistency is reached. Bake in a greased baking dish on 400 for 35-40, stirring halfway through or until desired preference of browning. Serve with gravy and your favorite sides.

Chef Jahnesta Watson

1,500,000 Aufrufe • vor 1 Jahr

🥘 Cheddar Bay Biscuit Chicken Pot Pie (12” Skillet) Chicken & Filling • 1 ½ lbs chicken thighs, seasoned w/ Old Bay, garlic + onion powder • 4 tbsp unsalted butter (after searing chicken) • 1 medium yellow onion, 2 carrots, 2 celery stalks (diced) • 4–5 garlic cloves, minced • ⅓ cup flour • 3 cups hot water + 2 tsp Better Than Bouillon Chicken Base + 1 tsp Vegetable Base • 1 cup half & half • 1 cup frozen peas • ½ tsp dried thyme (or 1 tsp fresh) • ½ cup parmesan, grated • Salt + pepper (to taste) Biscuits • 2 cups flour, 1 tbsp baking powder, ½ tsp baking soda • 1 tsp garlic powder, 1 tsp sugar, 1 tsp salt, ½ tsp Old Bay • ½ cup cold butter, grated • 1 heaping cup sharp cheddar • ¾ cup cold buttermilk Garlic Butter • 4 tbsp melted butter, ½ tsp garlic powder, parsley ⸻ Instructions: 1. Sear chicken thighs in skillet until browned but not fully cooked through (this locks in flavor) Remove, chop into chunks, set aside. 2. In the same skillet, melt butter. Add onion, carrot, and celery. Sauté 6–8 min until softened and fragrant. 3. Stir in garlic + thyme, cook 1 min. Add flour, stir well, and cook 2 min to remove raw taste. 4. Whisk BTB bases into hot water. Slowly add to skillet with half & half, stirring constantly. Simmer on medium-low until thickened, stirring occasionally. 5. Return chicken to skillet with peas. Stir, then finish with parmesan. Season to taste. 6. Mix biscuit dough, loosely shape into discs, arrange on top of filling. 7. Bake 400°F / 22–25 min until biscuits are golden. Brush with garlic butter + serve hot. #chickenpotpie #dinner #cozy #dinnerideas #fall
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🥘 Cheddar Bay Biscuit Chicken Pot Pie (12” Skillet) Chicken & Filling • 1 ½ lbs chicken thighs, seasoned w/ Old Bay, garlic + onion powder • 4 tbsp unsalted butter (after searing chicken) • 1 medium yellow onion, 2 carrots, 2 celery stalks (diced) • 4–5 garlic cloves, minced • ⅓ cup flour • 3 cups hot water + 2 tsp Better Than Bouillon Chicken Base + 1 tsp Vegetable Base • 1 cup half & half • 1 cup frozen peas • ½ tsp dried thyme (or 1 tsp fresh) • ½ cup parmesan, grated • Salt + pepper (to taste) Biscuits • 2 cups flour, 1 tbsp baking powder, ½ tsp baking soda • 1 tsp garlic powder, 1 tsp sugar, 1 tsp salt, ½ tsp Old Bay • ½ cup cold butter, grated • 1 heaping cup sharp cheddar • ¾ cup cold buttermilk Garlic Butter • 4 tbsp melted butter, ½ tsp garlic powder, parsley ⸻ Instructions: 1. Sear chicken thighs in skillet until browned but not fully cooked through (this locks in flavor) Remove, chop into chunks, set aside. 2. In the same skillet, melt butter. Add onion, carrot, and celery. Sauté 6–8 min until softened and fragrant. 3. Stir in garlic + thyme, cook 1 min. Add flour, stir well, and cook 2 min to remove raw taste. 4. Whisk BTB bases into hot water. Slowly add to skillet with half & half, stirring constantly. Simmer on medium-low until thickened, stirring occasionally. 5. Return chicken to skillet with peas. Stir, then finish with parmesan. Season to taste. 6. Mix biscuit dough, loosely shape into discs, arrange on top of filling. 7. Bake 400°F / 22–25 min until biscuits are golden. Brush with garlic butter + serve hot. #chickenpotpie #dinner #cozy #dinnerideas #fall

Nai 🧚‍♀️

4,700,000 Aufrufe • vor 1 Jahr

This is EASILY my favorite thing at thanksgiving dinner 😩 Ingredients: 2 thin French baguettes 1 pound breakfast sausage 1 onion 2 stalks celery 6 cloves garlic 6 sprigs chopped thyme 3 sprigs chopped rosemary 2 tbsp chopped sage 1 tbsp freshly grated nutmeg 2 sticks of butter 4-6 cups chicken stock Salt and pepper #stuffing #thanksgiving #dressing #bread #recipe
1:25

This is EASILY my favorite thing at thanksgiving dinner 😩 Ingredients: 2 thin French baguettes 1 pound breakfast sausage 1 onion 2 stalks celery 6 cloves garlic 6 sprigs chopped thyme 3 sprigs chopped rosemary 2 tbsp chopped sage 1 tbsp freshly grated nutmeg 2 sticks of butter 4-6 cups chicken stock Salt and pepper #stuffing #thanksgiving #dressing #bread #recipe

Zealand

783,100 Aufrufe • vor 11 Monaten

Olive Garden Minestrone Soup 🍲✨️ Recipe below 🫶 Copycat Olive Garden Minestrone Soup INGREDIENTS • 2 Tbsp olive oil • 1 small onion, diced • 2 carrots, diced • 2 celery stalks, diced • 3–4 cloves garlic, minced • 1 tsp oregano (dried or fresh) • 1 tsp basil (dried or fresh) • 1 tsp thyme (dried or fresh) • 1/2 tsp salt (more to taste) • 1/4 tsp black pepper • 1 (14.5 oz) can diced tomatoes • 1 (15 oz) can kidney beans, drained & rinsed • 1 (15 oz) can cannellini beans, drained & rinsed • 4 cups vegetable or chicken broth • 1 cup water • 1 small zucchini, diced • 1 cup green beans, chopped • 1/2 cup small pasta (ditalini or small shells) • Big handful fresh spinach or kale • 1–2 Tbsp lemon juice (this matters) INSTRUCTIONS 1.Heat olive oil over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until soft. 2. Add garlic and herbs, cook 30 seconds until fragrant. 3. Add tomatoes, beans, broth, and water. Simmer 15 minutes. 4. Stir in zucchini and green beans; simmer 5–7 minutes. Add pasta and cook until tender. 5. Stir in greens until wilted. Finish with lemon juice and adjust salt & pepper. #soup #soupseason #foodie #easyrecipe #homecooking
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Olive Garden Minestrone Soup 🍲✨️ Recipe below 🫶 Copycat Olive Garden Minestrone Soup INGREDIENTS • 2 Tbsp olive oil • 1 small onion, diced • 2 carrots, diced • 2 celery stalks, diced • 3–4 cloves garlic, minced • 1 tsp oregano (dried or fresh) • 1 tsp basil (dried or fresh) • 1 tsp thyme (dried or fresh) • 1/2 tsp salt (more to taste) • 1/4 tsp black pepper • 1 (14.5 oz) can diced tomatoes • 1 (15 oz) can kidney beans, drained & rinsed • 1 (15 oz) can cannellini beans, drained & rinsed • 4 cups vegetable or chicken broth • 1 cup water • 1 small zucchini, diced • 1 cup green beans, chopped • 1/2 cup small pasta (ditalini or small shells) • Big handful fresh spinach or kale • 1–2 Tbsp lemon juice (this matters) INSTRUCTIONS 1.Heat olive oil over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until soft. 2. Add garlic and herbs, cook 30 seconds until fragrant. 3. Add tomatoes, beans, broth, and water. Simmer 15 minutes. 4. Stir in zucchini and green beans; simmer 5–7 minutes. Add pasta and cook until tender. 5. Stir in greens until wilted. Finish with lemon juice and adjust salt & pepper. #soup #soupseason #foodie #easyrecipe #homecooking

Samantha Denton

43,000 Aufrufe • vor 10 Monaten

Tomato Soup + Grilled Cheese 🍅 • • Ingredients: • 4 round tomatoes • 8 plum tomatoes • 1 red bell pepper • 1 orange bell pepper • 1 large yellow onion • 2 garlic bulbs • 4 sprigs rosemary • 4 sprigs thyme • ½ cup fresh basil • Olive oil (generous amount) • Salt + pepper (generous amount) Seasonings: • 1 tsp complete seasoning • 1 tsp dried oregano • 1 tsp Nature’s seasoning • ½ tsp sugar • ½ tsp smoked paprika • Salt + pepper to taste • 1 tbsp Italian herb bouillon base • 1⅓ cups low-sodium chicken broth • 1 cup heavy cream Grilled Cheese: • Sourdough bread • Provolone cheese • Shredded cheese • Butter, for cooking Instructions: 1. Preheat your oven to 400°F. 2. Add the tomatoes, red bell pepper, orange bell pepper, yellow onion, garlic bulbs, rosemary, and thyme to a baking sheet. 3. Drizzle everything generously with olive oil and season generously with salt and pepper. 4. Roast for 40–50 minutes, or until the vegetables are tender and nicely roasted. 5. Transfer the roasted vegetables and ½ cup fresh basil to a blender. Blend for 2–4 minutes, or until completely smooth. 6. Pour the blended mixture into a large pot and add the complete seasoning, dried oregano, Nature’s seasoning, sugar, smoked paprika, salt, pepper, and Italian herb bouillon base. 7. Stir in the low-sodium chicken broth and heavy cream. Bring to a gentle simmer and cook until heated through and creamy. 8. For the grilled cheese, layer provolone and shredded cheese between two slices of sourdough bread. 9. Butter the outside of the bread and cook in a skillet over medium-low heat until golden brown and crispy on both sides and the cheese is melted and enjoy :) Comment “🍅” if you would try this👇🏽 #fyp #fall #tomato #soup #recipesoftiktok
1:02

Tomato Soup + Grilled Cheese 🍅 • • Ingredients: • 4 round tomatoes • 8 plum tomatoes • 1 red bell pepper • 1 orange bell pepper • 1 large yellow onion • 2 garlic bulbs • 4 sprigs rosemary • 4 sprigs thyme • ½ cup fresh basil • Olive oil (generous amount) • Salt + pepper (generous amount) Seasonings: • 1 tsp complete seasoning • 1 tsp dried oregano • 1 tsp Nature’s seasoning • ½ tsp sugar • ½ tsp smoked paprika • Salt + pepper to taste • 1 tbsp Italian herb bouillon base • 1⅓ cups low-sodium chicken broth • 1 cup heavy cream Grilled Cheese: • Sourdough bread • Provolone cheese • Shredded cheese • Butter, for cooking Instructions: 1. Preheat your oven to 400°F. 2. Add the tomatoes, red bell pepper, orange bell pepper, yellow onion, garlic bulbs, rosemary, and thyme to a baking sheet. 3. Drizzle everything generously with olive oil and season generously with salt and pepper. 4. Roast for 40–50 minutes, or until the vegetables are tender and nicely roasted. 5. Transfer the roasted vegetables and ½ cup fresh basil to a blender. Blend for 2–4 minutes, or until completely smooth. 6. Pour the blended mixture into a large pot and add the complete seasoning, dried oregano, Nature’s seasoning, sugar, smoked paprika, salt, pepper, and Italian herb bouillon base. 7. Stir in the low-sodium chicken broth and heavy cream. Bring to a gentle simmer and cook until heated through and creamy. 8. For the grilled cheese, layer provolone and shredded cheese between two slices of sourdough bread. 9. Butter the outside of the bread and cook in a skillet over medium-low heat until golden brown and crispy on both sides and the cheese is melted and enjoy :) Comment “🍅” if you would try this👇🏽 #fyp #fall #tomato #soup #recipesoftiktok

Mariah | Cooking & Baking

1,800,000 Aufrufe • vor 2 Monaten