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Recipes
Chicken Tender Fajitas
By nlhartman
A skillet of seasoned chicken with peppers and onions served in warm tortillas
- 2 T canola or other neutral oil, divided
- 1 lb chicken tenders
- 1 T fajita or taco seasoning
- 2 large bell peppers(any color), seeded and sliced
- 1 large red onion cut into 16 wedges
- 1/8 t salt
- 1/4 c water
- 8 small flour or corn tortillas, warmed
- Sour cream for serving
- Hot sauce for serving optional
Chocolate and Vanilla Pudding Cake
By nlhartman
From Martha Stewart magazine
- Cake:
- Unsalted butter,softened for pan
- 3/4 c Dutch process cocoa powder, plus more for pan
- 1 2/3 cups cake flour(not self rising)
- 1 1/3 cups sugar
- 3/4 t. Baking powder
- 3/4 t. Baking soda
- 1 1/4 t. Kosher salt
- 2 large eggs, room temperature
- 3/4 cup buttermilk, room temperature
- 3/4 cup hot tap water
- 2 t. Pure vanilla extract
- 6 T. Vegetable oil
- Filling:
- 1/3 cup sugar
- 2 T. Cornstarch
- 1 T. Cocoa powder
- 1/4 t. Kosher salt
- 1 1/2 cups whole milk
- 2 large eggs yolks(whites reserved for frosting)
- 1 t. Vanilla extract
- 4 oz milk chocolate, coarse chopped
- 2 T unsalted butter
- Frosting:
- 3 large egg whites
- 3/4 cup. Sugar
- Pinch of salt
- 1 1/2 sticks unsalted butter, softened, cut into tablespoons
- 3 oz white chocolate, chopped coarsely
Ham and Bean Soup
By nlhartman
From Gloria
- 4 med. carrots, chopped
- 4 stalks celery, chopped fine
- 1 c. onion, chopped fine
- 3-4 T. butter
- 1 t. minced garlic
- 1 ham bone
- 8 c. chicken broth
- 4 c cooked ham, cubed
- 8 15.5 oz cans northern beans, rinsed and drained
Low Fat Shrimp Pasta
By nlhartman
From Key Ingredient favorite
- 1/2 # shrimp, peeled and deveined
- 8 oz. pasta, any kind
- 2 garlic cloves, minced
- 3 green onions, chopped
- 1 lemon, juice and zest of, about 2 T juice
- 2 t. red pepper flakes, diced(adjust to taste) or 1-2 jalapeno pepper, diced(adjust to taste_
- 2 t. dried basil, crushed or 1 T. fresh basil, chopped
- 1 t. salt
- 4 T. dry white wine
- 1 tomato, chopped
- Fresh cracked pepper
Instant Pot Best Chicken Gnocchi Soup
By nlhartman
By Jeffrey-Pressure Luck Cooking
- 4 T. salted butter
- 8-10 ounces pancetta, diced(optional, and you can also use 1/2 pound of bacon cut into bits--both optional)
- 1 yellow onion, diced
- 2 medium carrots, diced
- 3 ribs celery, diced, with leafy top reserved
- 1 T. garlic, crushed or minced
- 1/2 c. sherry wine(optional)
- 1 T. seasoned salt
- 2 t. black pepper
- 2 t. dried thyme
- 1 t. oregano
- 1 t. Italian seasoning
- 5 1/2 c. chicken or garlic broth(I used 6 t. Chicken Better than Bouillon + 6 c. water
- 1 1/2-3 pounds chicken breast and/or thighs(I used a small, whole young chicken cut into pieces with bones in and the skin on, which we will discard after cooking. However, you can use boneless, skinless breasts or thighs if you prefer) Use 1 1-1/2 pounds if you want it soupier
- 2 c. heavy cream or half & half
- 1/2 c. all-purpose flour
- 1-2 pounds gnocchi of your choice(I used potato gnocchi. This is usually found in the market at either room temperature near the deli section in an air-tight container or frozen in a bad--either is fine.
- 8-10 oz. baby spinach
- 1/3 c. grated Parmesan cheese
- 5.2 oz. package Boursin, any flavor(optional)
Instant Pot Chicken Soup
By nlhartman
Place chicken in pot of electric pressure cooker; add carrots, celery, onion, garlic, bay leaf, parsley, 3/4 t
- 1-3 # chicken, including next(discard giblets), skin removed
- 2 large carrots, halved
- 2 stalks celery, halved, plus celery leaves, for serving
- 1 onion, quartered
- 1 clove garlic, smashed
- 1 bay leaf
- 4 sprigs parsley
- Kosher salt
- 1 1/2 c. egg noodles
- Chopped dill, for serving
Lemony Chicken Soup with Sweet Potatoes
By nlhartman
From Southern Living magazine
- 1 large lemon
- 2 T olive oil
- 3 large shallot, thinly sliced
- 2 t chopped fresh rosemary
- 8 cups unsalted chick stock
- 2 medium sweet potatoes, peeled and cut into 3/4 inch cubes
- 3 - 8 oz boneless, skinless chicken breasts
- 2 3/4 t kosher salt
- 3/4 cup uncooked orzo
- 1/4 cup chopped fresh flat-leaf parsley
Corn Chowder
By nlhartman
Delicious!
- 2 cans chicken broth
- Onion
- 3 medium potatoes
- 1 cup diced ham
- 1 can whole kernel corn
- 1/4 t pepper
- 1 cup milk
- Parsley 1/4 cup butter
Italian Ham and Bean Soup
By nlhartman
From GH
- 3 15 oz cans small white beans, rinsed and drained
- 2 1/2 cups cubed cooked ham
- 1 1/2 cups chopped carrots
- 1 cup thinly sliced celery(2 stalks)
- 1 cup chopped onion(one large)
- 1/4 t black pepper
- 2 14.5 oz cans diced tomatoes with basil, garlic, and oregano, undrained
- 2 14.5 oz reduced-sodium chicken broth
- 8 cups torn fresh kale or spinach leaves
- Finely shredded Parmesan cheese(optional)
Chicken and Ramen Soup
By nlhartman
Heat oil in Dutch oven over medium-high heat until just smoking
- 1 T, vegetable or olive oil
- 1# boneless, skinless chicken breasts, trimmed
- Salt and pepper
- 5 scallions, white and green parts separated and sliced thin
- 2 T grated fresh ginger
- 2 garlic cloves, minced
- 6 cups chicken broth
- 2 T. dry sherry
- 2 T soy sauce, plus extra as needed
- 2(3 ounce)packages ramen noodles, flavoring packets discarded
- 3 cups shredded coleslaw mix
- 3 ounces baby spinach
- 1 T seasme oil, plus extra as needed