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Prep Time: 5 Mins | Cook Time: 40 Mins | Rise Time: 2 Hrs | Total Time: 2 Hrs 45 Mins | Yield: 10 to 12 Servings

If you are a huge fan of crusty bread, then you are going to love this! I can’t count how many times I made this amazing bread! I get good reviews every time! Almost 3 hours of prep time is so worth it! Serve this with your favorite cup of coffee, and you have yourself a snack to remember. Enjoy!

Ingredients:

2 teaspoons cooking / kosher salt, NOT table salt1 1/2 c (375 ml) of very warm tap water, NOT boiling or super hot (ie up to 55°C/130°F)
2 teaspoons instant or rapid-rise yeast
3 c (450 grams) flour, bread, or plain/all-purpose

DOUGH SHAPING

1 1/2 tablespoons flour, for dusting

Directions:

In a mixing bowl, add salt, flour, and yeast. Whisk everything until well combined. Whisk in the water until well combined. Add a bit more water if needed.

Cover the bowl with plastic, then let the dough sit for at least 2 to 3 hours in a warm area.

Prepare the oven and preheat it to 450 degrees F or 225 degrees C. Place the Dutch oven in the preheating oven and keep the lid on.

Flour a flat surface, then transfer the dough on it and top with about 1/2 tablespoon of flour. Form the dough into a circle.

Place the dough over parchment paper and form it into a round shape.

Remove the pot from the oven, then place the dough in it and cover it with the lid.

Put it back in the oven and bake the dough for about 30 minutes.

Remove the cover and bake for 12 more minutes or until it turns golden brown.

Remove the bread from the oven and let it rest for at least 10 minutes at room temperature.

Serve and enjoy!

Nutrition Facts:

Calories: 155cal (8%) Carbohydrates: 32g (11%) Protein: 5g (10%) Fat: 1g (2%) Saturated Fat: 1g (6%) Sodium: 469mg (20%) Potassium: 65mg (2%) Fiber: 2g (8%) Sugar: 1g (1%) Calcium: 7mg (1%) Iron: 2mg (11%)

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Prep Time: 15 Mins | Cook Time: 30 Mins | Total Time: 45 Mins | Yield: 6 Servings

You will indeed say marry me, chicken after you taste this dish! The sauce alone of this is more than enough to let you know that you are in for a treat! Try this recipe, and I promise you that it is worth all the time and effort. Enjoy!

Ingredients:

For the Chicken

2 tbsp olive oil or other neutral oil
freshly cracked black pepper to taste
3 large boneless, skinless chicken breasts approximately 2 ½ to 3 lbs.
salt to taste

For the Sun-Dried Tomato Cream Sauce

⅓ c grated fresh parmesan cheese at room temperature
1 tsp dried oregano
½ tsp crushed red pepper flakes
2-3 cloves garlic minced
½-1 c sun-dried tomatoes
¾ c chicken broth
fresh basil chiffonaded, for garnish
½ c heavy cream at or close to room temperature

Directions:

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

Remove any excess fat from the chicken breasts, then use paper towels to pat them dry.

Sprinkle salt and pepper over the chicken breasts, then toss to coat all sides.

Place a cast-iron skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.

Put the chicken breasts into the hot skillet, then sear each side for about 3 minutes or until they turn golden brown. Move them to a clean plate.

In the same skillet now over medium-low, add the minced garlic and saute for about a minute or just until aromatic.

Pour in the broth, then scrape the bottom of the skillet to deglaze it. Remove from the heat and let it cool.

Add the heavy cream and stir until well blended.

Stir in the grated Parmesan cheese until melted completely.

Put it back on the stove, then stir and cook for another minute.

Stir in the red pepper flakes, sun-dried tomatoes, salt, pepper, and dried oregano until well incorporated. Let it simmer.

Put the chicken breasts back into the skillet, then toss to coat both sides.

Transfer the skillet to the preheated oven and bake the chicken for about 12 to 15 minutes or until done.

Remove from the oven and let the chicken rest for a few minutes. Make sure to spoon the delicious sauce over.

Serve and enjoy!

Nutrition Facts:

Serving: 1serving, Calories: 419 kcal, Carbohydrates: 7g, Protein: 52g, Fat: 20g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.03g, Cholesterol: 173mg, Sodium: 681mg, Potassium: 1202mg, Fiber: 1g, Sugar: 4g, Vitamin A: 544IU, Vitamin C: 7mg, Calcium: 93mg, Iron: 2mg, Net Carbs: 6g

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Prep Time: 10 Mins | Cook Time: 45 Mins | Total Time: 55 Mins | Yield: 8 Servings

The flavors in this amazing casserole are so good! It will only take you about an hour to prepare and cook this King Ranch Chicken Casserole! With simple ingredients, you can have something delicious to serve for dinner. Enjoy!

Ingredients:

1 (3 lbs.) rotisserie chicken, boned and shredded (about 4½ c cooked chopped chicken)
¾ c chicken broth
12 (8-inch) corn tortillas, cut into quarters
1 (10.5 ounces) can of cream of mushroom soup
1 tablespoon dried minced onion flakes
1 teaspoon garlic powder or garlic salt
3 c shredded Mexican-blend cheese
1 c chunky salsa
1 (10.5 ounces) can cream of chicken soup

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a 9×13-inch baking pan.

Place a large pan on the stove and turn the heat to medium-high. Add the cream of mushroom soup, salsa, onion flakes, cream of chicken soup, chicken broth, and garlic salt. Stir everything until well blended and simmer for 5 minutes. Remove the pan from the stove.

Lay 1/2 of the tortillas to the bottom of the prepared baking pan and spread them evenly.

Add 1/2 of the chicken over the tortillas followed by 1 cup of cheese and 1/2 of the soup mixture. Repeat the process one more time ending with cheese.

Place the baking pan in the preheated oven and bake the casserole for about 45 minutes or until the cheese turns golden brown.

Remove the casserole from the oven and let it rest for a few minutes before serving.

Serve and enjoy!

Notes:

Feel free to use any type of chicken in this recipe.

Any cheese will work perfectly with this recipe.

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

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Prep Time: 10 Mins | Cook Time: 1 Hr 30 Mins | Total Time: 1 Hr 40 Mins | Yield: 4 Servings

The best indeed! I have tried a lot of casserole dishes before, but this one still stands as the best! It has all the good stuff! From the rice to the chicken, you will enjoy this awesome meal! Dinner will be served in less than 2 hours!

Ingredients:

5 c chicken broth
1 c heavy cream
4 to 6 whole chicken thighs
2 tbsp all-purpose flour
2 c long-grain white rice
6 tbsp salted butter, melted
2 tsp Italian seasoning
1 medium white onion, diced
1/2 tsp garlic powder
1/2 tsp paprika (optional)
1 tsp salt
1/2 tsp black pepper

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a 9×13-inch baking pan.

In the prepared baking pan, add 3 tbsp of melted butter, flour, rice, and onion. Stir everything until well incorporated.

Spread the mixture evenly.

Add salt, pepper, heavy cream, and chicken broth. Stir everything until well combined.

Lay the chicken thighs over the rice mixture, then brush each with melted butter.

Sprinkle paprika, garlic powder, and Italian seasoning over the chicken thighs to season.

Cover the entire baking dish with foil, then place it in the preheated oven and bake the Chicken and Rice Casserole for about an hour.

Remove the foil cover, then bake 30 the casserole for 30 more minutes or until done. You can broil for 2 minutes to make the chicken crispy.

Serve and enjoy!

Notes:

I highly recommend using basmati rice or jasmine rice for this recipe.

Keep leftovers in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 592 kcal | Carbohydrates: 67g | Protein: 8g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 102mg | Sodium: 1469mg | Potassium: 351mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1232IU | Vitamin C: 18mg | Calcium: 88mg | Iron: 2mg

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Prep Time: 10 Mins | Cook Time: 1 Hr 10 Mins | Total Time: 1 Hr 20 Mins | Yield: 5 Servings

Chicken and rice in one serving! This is a complete meal that you will crave all the time! The rice soaked all the delicious juices from the chicken. It is just perfect! In just about 1 hour and 20 minutes, you can have the best food to serve your loved ones today!

Ingredients:

1 ½ c uncooked white rice (long-grain, jasmine, or basmati work great)
Oil spray
2 tablespoons butter, cut Into pieces
5 bone-in chicken thigh fillets, skin off
1 ½ c chicken stock
1 ¼ c water
Fresh chopped parsley for garnish
1 onion, chopped
2 garlic cloves, minced

CHICKEN RUB

¾ teaspoon salt
½ teaspoon onion powder
1 teaspoon paprika
Black pepper
½ teaspoon garlic powder
1 teaspoon dried thyme

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Add the onion slices into a 9×13-inch baking dish and spread them evenly to the bottom. Scatter the slices of butter over them.

Place the baking dish in the preheated oven and bake the onions for about 15 minutes or until they turn brown. Remove from the oven.

In a mixing bowl, add all the ingredients for the rub. Whisk everything until well incorporated.

Sprinkle the rub mixture over the chicken fillets, then rub each to coat.

Add the rice over the onions, then toss to combine. Add water, garlic, and chicken stock on top.

Lay the chicken fillets over the rice mixture and arrange them in a single layer.

Cover the entire baking dish with aluminum foil.

Place the baking dish in the preheated oven and bake the dish for about 30 minutes.

Remove the foil cover, then coat each chicken with cooking spray and cook for another 20 minutes.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 5 days. Reheat for a few minutes before serving again.

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Prep Time: 5 Mins | Cook Time: 55 Mins | Total Time: 1 Hr | Yield: 4 to 5 Servings

The taste of coconut milk made this dish awesome! You will a lot for sure! This dish is best enjoyed with steamed rice. Try it now and prepare to fall in love after one bite. Enjoy!

Ingredients:

2 garlic cloves, minced
1 eschalot / French onion, finely sliced
2 1/2 tablespoons rice vinegar (or cider vinegar)
4 large / 5 small chicken thighs, bone in skin on
1 1/2 tablespoons fish sauce
400 grams / 14 ounces coconut milk, low fat (1 can)
1/4 teaspoon white pepper (or black)
1/2 c / 80 grams brown sugar, loosely packed
1 tablespoon water

GARNISHES (OPTIONAL):

1 large red chili, finely sliced
1 shallot, finely sliced (green onion/scallion)

Directions:

Place a skillet on the stove with water and sugar. Turn the heat to medium, then stir the mixture until the sugar is dissolved completely.

Stir in the rest of the ingredients aside from the chicken until well combined.

Lay the chicken thighs with the skin side first over the mixture in the skillet.

Turn the heat to medium-high, then simmer everything for about 25 minutes.

Flip the chicken thighs over and cook the other side for 25 more minutes. They should render fat and the skin should look a bit toasted.

Dish out the chicken onto individual serving plates and spoon the delicious sauce over. Sprinkle chili and freshly chopped shallots on top to garnish.

Serve and enjoy with rice!

Notes:

I highly recommend using chicken thighs for this recipe instead of chicken breasts.

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Serving: 336g Calories: 555cal (28%)

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Prep Time: 10 Mins | Cook Time: 20 Mins | Total Time: 30 Mins | Yield: 4 Servings

This is an old recipe that I’m pretty sure you already know! This is an easy way to cook Salisbury Steak! In just half an hour, dinner will be served!

Ingredients:

For The Steaks

1 tbsp extra-virgin olive oil (for the skillet)
1 large Egg, beaten
1/4 c panko breadcrumbs
2 tsp ketchup
1 lb. lean ground beef
1 tsp kosher salt
1 tsp Dijon mustard
1/2 tsp dried oregano

For The Gravy

1 tsp Worcestershire sauce
6 oz. sliced cremini mushrooms
1/2 tsp onion powder
2 tbsp unsalted butter
1 1/2 c beef stock
Salt and pepper, to taste
2 tbsp flour
1 tbsp ketchup

For Serving
roasted broccoli
mashed potatoes

Directions:

Add all the ingredients for the steaks into a large mixing bowl aside from the oil. Mix everything until well incorporated.

Use your clean hands to make 4 even round patties out of the mixture.

Place a large nonstick skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.

Put the steaks into the hot skillet, then sear each side for 3 minutes or until they turn brown. Move them to a clean plate.

Turn the heat down to medium, then add butter and allow it to melt.

Sprinkle flour, then whisk and cook for about a minute to remove the raw taste.

Add the beef stock, then turn the heat down to medium-low. Scrape the bottom of the skillet to get the browned bits.

Add the onion powder, salt, pepper, ketchup, and Worcestershire sauce. Whisk everything until well blended.

Stir in the mushrooms and cook for about 5 minutes or until the texture of the sauce becomes thick.

Bring the steaks back into the skillet, then spoon the delicious sauce over. Cook for 10 more minutes or until done. Dish out!

Serve over roasted broccoli or mashed potatoes. Enjoy!

Notes:

Don’t forget to spoon the delicious sauce over each serving!

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

These steaks can last up to 2 months in the freezer.

Nutrition Facts:

Calories: 317 kcal | Carbohydrates: 11g | Protein: 30g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 138mg | Sodium: 971mg | Potassium: 793mg | Fiber: 1g | Sugar: 3g | Vitamin A: 284IU | Calcium: 44mg | Iron: 4mg

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Prep Time: 10 Mins | Cook Time: 30 Mins | Total Time: 40 Mins | Yield: 4 Servings

Juicy chicken smothered in a delicious sauce and topped with crumbed bacon! This dish is just simply the best! Serve it with veggies, mashed potatoes, rice, etc. Enjoy!

Ingredients:

Chicken Breasts

2 tbsp olive oil either from the jar of sun-dried tomatoes, or just use olive oil
2 pounds chicken breasts large, halved horizontally
4 garlic cloves, minced
¼ tsp paprika
6 ounces sun-dried tomatoes in oil in a jar
salt

Cream Sauce

1 c mozzarella cheese, shredded
1 c milk
1 c heavy cream
8 strips bacon, cooked and crumbled
¼ tsp crushed red pepper flakes at least, add more to taste
1 tsp dried basil
salt and pepper to taste

Directions:

Drain the sun-dried tomatoes. Set aside 2 tbsp of the oil.

Horizontally slice each chicken breast. Sprinkle salt, pepper, and paprika. Toss to coat.

Place a large pan on the stove and turn the heat to medium. Add 2 tbsp of sun-dried tomato oil or olive oil and allow it to become hot.

Add the garlic and drained sun-dried tomatoes, then saute for about a minute or until aromatic. Transfer them to a clean plate.

In the same pan, add the chicken breasts and cook each side for 5 minutes or until brown.

Remove the pan from the heat, then cover it and allow the chicken to sit inside.

Transfer the chicken onto a clean plate. Discard the juices from the pan.

In the empty pan, pour in 1 cup of heavy cream and allow it to boil.

Stir in 1 cup of mozzarella cheese until well blended and simmer for a few minutes until the cheese has melted completely.

Slowly add 1 cup of milk and whisk until well blended.

Put the garlic and tomatoes back into the pan together with crushed red pepper and basil. Stir everything to combine.

Bring the cooked chicken back into the pan, then toss to coat with the sauce. Scatter the crumbled bacon on top.

Serve and enjoy!

Nutrition Facts:

Calories 946 Fat 62 g 95% Saturated Fat 27g 169 % Trans Fat 1 g Polyunsaturated Fat 6g Monounsaturated Fat 23g Cholesterol 284mg 95% Sodium 887mg 39% Potassium 2554mg 73% Carbohydrates 31g 10% Fiber 5g 21% Sugar 19 g21 % Protein 69g138 %Vitamin A 1719 IU34 % Vitamin C 21mg 25 % Calcium 321 mg 32% Iron 5mg 28 %

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