Lemon Chicken Orzo Soup

Lemon Chicken Orzo Soup 

https://scarlatifamilykitchen.com/lemon-chicken-orzo-soup/

Jalapeno Popper Chicken

Jalapeño Popper Chicken.                                   

 

For the chicken thighs

4 boneless, skinless chicken thighs
2 tablespoons avocado or olive oil
1/3 cup all purpose flour
1 and 1/4 teaspoons chili powder
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
Lime wedges for garnish

For the jalapeño corn
3 jalapeños, seeds removed and diced (use a 4th jalapeño to slice to garnish the cooked dish)
1 and 1/2 cups cooked corn
1 tablespoon butter
1/4 teaspoon salt
3 ounces cream cheese
1/2 cup light cream

For the panko topping
1 cup panko
3/4 cup shredded sharp Cheddar cheese
3 tablespoons butter, melted 
1/4 teaspoon garlic powder
Salt

instructions

1. In a bowl combine the chicken seasoning blend: chili powder, garlic powder, cumin, smoked paprika, salt, and pepper. Trim any excess fat from the chicken, then cover them with the seasoning blend and coat each thigh in the flour.

2. In an oven safe skillet or cast iron skillet, heat the oil over medium heat. Add the chicken thighs and cook on one side for 5 minutes, then flip and cook for an additional 7-8 minutes. Use a digital meat thermometer to confirm internal temperature has reached 165 degrees. If this temperature has not been reached, cover the skillet with some foil and continue cooking for an additional minute then recheck temperature. Repeat this step if needed.

3. Remove the cooked chicken and place it on a plate then cover with foil. Carefully wipe out any excess oil from the skillet, then over medium heat add 1 tablespoon of butter. Once melted, add the corn and jalapeños and cook 5-6 minutes, stirring occasionally (looking to get a slight browned char on the corn).

4. While the corn and peppers are cooking, melt the butter for the panko. Pour the melted butter over the panko and season with the 1/4 teaspoon garlic power and a few dashes of salt. Set aside.

5. Next, to the corn and peppers reduce heat to low and add the cream cheese and stir to melt, then pour in the light cream. Turn off the heat and stir until the sauce has slightly thickened, about 1-2 minutes.

6. Place the chicken thighs back into the skillet on top of the jalapeño corn mix. Sprinkle with the Cheddar cheese, then completely cover the top with the panko.

6. Place under the broiler for about 4-5 minutes until everything is browned. Keep a close eye here, broilers can vary and can go from browned to burnt very quick!

Serve with lime wedges and jalapeño slices (seeds removed). Savor every bite!

Baked Mac and Cheese.

he BEST Homemade Baked Mac and Cheese

From https://www.momontimeout.com/best-homemade-baked-mac-and-cheese-recipe/#recipe

Ingredients

• 16 oz elbow macaroni, cooked (or other tubular pasta)
• 1 tbsp extra virgin olive oil
• 6 tbsp unsalted butter
• 1/3 cup all purpose flour
• 3 cups whole milk
• 1 cup heavy whipping cream
• 4 cups sharp cheddar cheese shredded
• 2 cups Gruyere cheese shredded
• salt and pepper to taste
• 1 1/2 cups panko crumbs
• 4 tbsp butter melted
• 1/2 cup Parmesan cheese shredded
• 1/4 tsp smoked paprika (or regular paprika)

Instructions

• Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.Combine shredded cheeses in a large bowl and set aside.
• Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
• Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
• Melt butter in a deep saucepan, dutch oven, or stock pot.
• Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
• Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
• Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
• Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
• Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
• In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

Mixed Berry French Toast Bake

 

Ingredients

• 6 large eggs
• 1-3/4 cups fat-free milk
• 1 teaspoon sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 loaf (1 pound) French bread, cubed
• 1 package (12 ounces) frozen unsweetened mixed berries
• 2 tablespoons cold butter
• 1/3 cup packed brown sugar
• Optional: Confectioners' sugar and maple syrup

Directions

• 1. Whisk together first 6 ingredients. Place bread cubes in a 13x9-in. or 3-quart baking dish coated with cooking spray. Pour egg mixture over top. Refrigerate, covered, 8 hours or overnight.
• 2. Preheat oven to 350°. Remove berries from freezer and French toast from refrigerator and let stand while oven heats. Bake, covered, 30 minutes.
• 3. In a small bowl, cut butter into brown sugar until crumbly. Top French toast with berries; sprinkle with brown sugar mixture. Bake, uncovered, until a knife inserted in the center comes out clean, 15-20 minutes. If desired, dust with confectioners' sugar and serve with syrup.

Butternut Squash Mac and Cheese

 

Ingredients

• 1/2 medium butternut squash, peeled, seeded, and chopped
• 1 tablespoon olive oil
• Kosher salt and pepper
• 1/2 pound elbow macaroni
• 2 1/2 cups milk, divided
• 2 tablespoons butter
• 3 tablespoons flour
• 1/8 teaspoon ground nutmeg
• 1 tablespoon fresh chopped rosemary
• 1 cup aged white cheddar cheese, shredded
• 1 cup sharp cheddar cheese, shredded
• 3/4 cup whole wheat breadcrumbs

Instructions

• Preheat oven to 400 degrees F. Place butternut squash chunks on a large baking sheet. Drizzle olive oil over the squash and toss. Sprinkle with kosher salt and pepper. Roast for 20-30 minutes or until tender, turning once.
• While the butternut squash is roasting, cook macaroni according to package directions, drain well. Set aside.
• Add butternut squash to food processor or blender and puree until smooth. Add in 1/2 cup of the milk and puree again. This will help thin out the butternut squash.
• In a large skillet over medium heat, add the butter. When the butter is melted whisk in the flour. Add the nutmeg. Cook for 2 - 3 minutes, whisking constantly, or until flour mixture smells nutty. Add the remaining 2 cups of milk and whisk until mixture is smooth. Turn heat to high and bring to a boil while continuing to whisk. After sauce has thickened, turn heat to low and whisk in butternut squash mixture. Stir in the fresh rosemary. Add the cooked macaroni to the pan and stir until the macaroni noodles are well coated. Season with salt and pepper, to taste.
• Grease a 2 quart casserole dish. Pour half of the macaroni noodles into the pan. Sprinkle half of the aged cheddar and sharp cheddar over the macaroni noodles. Add the remaining noodles and then top with the rest of the cheese. Sprinkle breadcrumbs on top.
• Place the pan in the oven and bake for 25-30 minutes, or until macaroni and cheese is bubbling. Remove from oven and let rest for 5 minutes. Serve warm.

Coconut Curry Cod

 

Ingredients list for the curry baked cod recipe

• 3 cod fillets
• 1/4 teaspoon kosher salt and freshly ground black pepper
• 1 medium red bell pepper, sliced
• 2 (14 ounces) cans of light coconut milk (we used regular and it was fine)
• 2 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons red curry paste (I used 1/2 tbl. b/c of spice)
• Juice of 1 lime
• ½ tablespoon tomato paste
• 1 tablespoon fish sauce or oyster sauce, optional
• 1 teaspoon sugar
• 1 teaspoon instant bouillon (or crushed cube)
• 2 tablespoons chopped fresh cilantro

Directions

1. To make the coconut curry baked cod: Preheat your oven to 400ºF (200ºC). Season the cod fillets with salt and pepper, to taste, and arrange in a baking dish. Top the cod fillets with sliced bell pepper.

2. In a mixing bowl, add garlic, ginger, curry paste, tomato paste, sugar, instant bouillon, fish sauce, lime juice, and coconut milk. Whisk together until well combined.

3. Pour the coconut curry mixture over the cod fillets in the baking dish. Place into the oven and roast until completely cooked through, reaching an internal temperature of 165ºF (74ºC), about 25-30 minutes. Serve the coconut curry baked codimmediately, garnished with chili pepper and cilantro, if desired. ❤️

Garlic and Honey Pork Tenderloin

 

INGREDIENTS

• 2 pork tenderloins(trimmed -- 1-1¼ lbs each, about 2-2½ lbs total)--can not be bigger
• 1 tablespoon oil
• ½ teaspoon seasoning salt
• ⅔ cup honey
• ¼ cup low sodium chicken broth (or sub water)
• 2 tablespoons low sodium soy sauce
• 2 tablespoons minced garlic
• 1 tablespoon apple cider vinegar
• ¼ teaspoon salt
• 1½ tablespoons corn starch
• ⅛-¼ red pepper flakes(optional - highly recommended!)

INSTRUCTIONS

• Preheat the oven to 400 degrees F and lightly grease a 9x13" baking dish.
• Place tenderloins in baking dish, brush with oil and season all over with seasoning salt.
• Whisk together honey, broth, soy sauce, garlic, vinegar, salt, corn starch and red pepper flakes.
• Pour sauce around pork tenderloin in pan -- avoid pouring on top of pork as it will prevent it from browning.
• Bake, uncovered, for 15-20 minutes until a meat thermometer reads at least 140 degrees F. Remove from the oven and cover to rest for 10 minutes. 
• Slice pork tenderloin and serve with sauce.