Butter Chicken

Ingredients:

Marinade:

2 boneless, skinless chicken breasts, cut into 1" cubes

2 tsp cumin

2 tsp chili powder

1 tsp turmeric

2 tsp tikka masala

1 1/4 cups Greek Yogurt

Chicken seasoning:

1 tsp turmeric

2 tsp tikka masala

2 tsp chili powder

1 1/2 tsp cumin

1 tsp salt

1 Tbslp. olive oil

Sauce:

1 Tblsp. olive oil

1 onion, diced

1/2 cup tomato paste

1 can petite diced tomatoes, drained

2 cups half and half

1/4 cup cashews

Preparation:

1. Mix all marinade ingredients together.

2. Once marinade is fully mixed, stir in chicken, being sure to coat it fully.

3. Leave chicken in marinade for at least 1 hour.

4. Mix together all chicken seasoning spices, except for the olive oil.

5. Once the chicken is fully marinated, put 1 Tblsp. oil in a large skillet.

6. Turn skillet to high heat, and add chicken and marinade.

7. Sprinkle chicken seasoning blend over chicken, and stir into chicken and marinade.

8. Turn heat to medium-high and and cover skillet. Cook chicken, stirring very frequently, so that the yogurt in the marinade doesn't burn. 

9. Once chicken is fully cooked (DO NOT OVERCOOK), remove it and the marinade from the skillet and put into a bowl.  Keep warm. Do not wash skillet.

10. Put the second Tblsp. olive oil into the skillet, along with the diced onion.

11. Saute onion until tender, then reduce heat to low.

12. Add tomato paste and diced tomatoes to onions, and stir to incorporate.

13. Turn heat off, and add half and half to tomato and onions. Whisk until fully incorporated.

14. In a food process with a large bowl, add cashews, then pour in onion, tomato and cream mixture.  Process/blend on medium-high until entire mixture is as smooth as possible.

15. Return blended mixture to skillet, and turn heat to medium.

16. Add chicken and marinade to blended mixture, and stir to incorporate.

17. Once everything in the skillet is warmed, serve over rice.

Peppermint Bark

Ingredients:
12 ounces white chocolate, coarsely chopped and divided*
6 ounces semi-sweet or bittersweet chocolate, coarsely chopped*
1 ½ tsp vegetable oil or coconut oil, divided
1/2 tsp peppermint extract, divided
3-4 regular-size candy canes or approximately 10 peppermint candies, crushed
 
Preparation: 
1. Line the bottom and sides of an 8” or 9” square baking pan with parchment paper or aluminum foil, smoothing out any wrinkles.
 
2. Melt half of the white chocolate, carefully.
 
3. Once white chocolate is melted, add ½ tsp. of oil, and mix thoroughly.
 
4. Add ¼ tsp peppermint extract to the white chocolate, and mix thoroughly.
 
5. Pour melted white chocolate into the prepared baking pan, and, with an offset spatula or spoon, spread into a thin smooth layer. 
 
6  Place the baking pan in the refrigerator for 10 to 15 minutes or until almost completely set. If it sets completely, the bark layers could separate. 
 
7. Repeat steps 2 through 5 with the semi-sweet chocolate, putting it on top of the white chcoolate layer.
 
8. Repeat steps 2 and3 with the remaining white chocolate. Do NOT put peppermint extract in this chocolate.
 
9. Spread final white chocolate batch over semi-sweet layer.
 
10. Sprinkle top layer with crushed candy canes.
 
11. Refrigerate the bark until completely set, about an hour. 
 
12. Once hardened, remove from the pan and peel off the parchment. Break or cut into pieces as large or as small as you want. If you chilled the bark in the refrigerator for longer than 3 to 4 hours, let it sit at room temperature for 10 to 15 minutes to slightly soften before breaking/slicing, or else the layers might separate.
 
13. Cover and store leftover bark in the refrigerator for up to three weeks. 

Christmas Light Bites

 Ingredients:
1 (15- or 16-ounce) bag square waffle pretzels
2 (13-ounce) bags Hershey’s Kisses (or Rolo chocolate caramel candies)
1 (14-ounce) bag M&M’s milk chocolate candies (choose colors)
 
Preparation:
1. Heat oven to 200 degrees.  
 
2. Unwrap the Kiss candies, and place the M&M candies in a bowl.
 
3. Place pretzels on a cookie sheet lined with parchment paper, in a single layer.
 
4. Top each pretzel with a Hershey’s Kiss. 
 
5. Bake for 5 minutes; Kiss will look slightly glossy, but won’t lose its shape. (If you bake longer, you risk that the chocolate will get too hot and will seize.)
 
6. Remove cookie sheet from the oven, and, working quickly, firmly push one M&M down on top of each Hershey’s Kiss, M side down. The Hershey’s Kiss will squish into the pretzel, and all three pieces will adhere. 
 
7. Remove cookies from the sheet onto a plate, and continue making more cookies.
 
8. Let cookies sit on counter for several hours, during which time the chocolate will re-harden. NOTE: You may re-harden them quickly in the refrigerator, but you risk the M&Ms losing their glossy appearance and the chocolate getting a white bloom on it.
 
Makes 160 cookies.
 
Variations:
Substitute Hershey’s Hugs for regular Kisses (check them after 3-4 minutes because they soften faster).
Substitute M&M peanut candies for regular M&Ms.
Substitute a Rolo candy for the Hershey’s Kiss, and bake for 3-4 minutes.

 

Christmas Tree Pretzel Bites

 Ingredients:
1 bag soft pretzel bites, thawed
1 jar onion mustard (or fancy mustard, just not yellow)
1 jar pizza sauce
1/2 cup fresh parmesan cheese, grated
3 Tblsp butter, melted
1/2 cup mozzarella cheese, shredded
3 Tblsp fresh rosemary, chopped
1/2 Tblsp fresh basil, chopped
1/2 Tblsp fresh parsley, chopped
ALT: Can use Italian seasoning blend instead of fresh spices.
 
Preparation:
1. Preheat oven to 400 degrees.
 
2. Line a large baking sheet with parchment paper.
 
3. Arrange thawed pretzel bites into a tree shape on the baking sheet.
 
4. Mix the parmesan cheese and melted butter in a dish. Brush mixture evenly onto the bites.
 
5. Sprinkle “tree” with mozzarella cheese.
 
6. Bake for four minutes, or until cheese begins to turn golden brown.
 
7. Garnish with chopped herbs or seasoning blend. 
 
8. Serve with sides of mustard and marinara sauce for dipping.

Sausage Balls (large batch)

Ingredients: 

3 lb. pork sausage (suggest 2 lb. regular and 1 lb. hot), divided

2 blocks of cream cheese, softened, divided

5 cups Bisquick or other baking mix, divided

2 1/2 cups freshly shredded cheddar cheese, divided (DO NOT USE BAGGED CHEESE)

Preparation:

1. Preheat oven to 350 degrees.

2. Line 3 large baking sheets with parchment paper.

3. In the bowl of a stand mixer, combine half of the sausage and half of the cream cheese. NOTE: This recipe is large. Unless you have an industrial-sized miser, you will need to separate the mixture into two roughly equal parts, as well as the rest of the ingredients.

4. After meat and cheese are thoroughly combined, add half of the Bisquick slowly, so it can be evenly incorporated. Mix until combined.

5. Add half of the shredded cheese, and mix until combined.

6. Using a spring-loaded cookie scoop, scoop mixture into roughly 1" balls and place on baking sheet, about 1" apart. Smooth out ball by rolling in hands, if necessary.

7. Repeat steps 3-6 with the other half of the ingredients.

8. Place baking sheets in refrigerator for at least 10 minutes, so that the balls get chilled. This helps keep them from spreading while baking.

9. Bake for 20-25 minutes, until top is crispy. If baking in batches, be sure to replace the used parchment paper with a fresh sheet before baking the next batch.

Brownie in a Cup

Ingredients:

2 Tblsp. brownie mix

1 Tblsp. water

Pam, butter or Crisco

Whipped topping or vanilla ice cream, if desired

Mini chocolate chips and/or sprinkles, if desired

Preparation:

1. Grease the inside of a microwave safe mug.

2. Place brownie mix into the greased mug.

3. Add water to brownie mix, and mix with a fork until smooth.

4. Microwave batter in mug for 60 seconds.

5. Top with whipped topping, ice cream, chocolate chips and sprinkles, as desired.

Buffalo Chicken Egg Rolls

Ingredients:
2 cups shredded chicken
⅓ cup buffalo sauce
4 oz. cream cheese, softened
¾ cup cheddar cheese, shredded
⅓ cup blue cheese dressing
¼ cup blue cheese crumbles
2 green onions, chopped
1½ teaspoon garlic powder
1 teaspoon salt
8 egg roll wrappers
Neutral oil for frying
 
Preparation:
1. In a large mixing bowl, add the chicken, buffalo sauce, cream cheese, cheddar cheese, blue cheese dressing and crumbles, green onions, garlic powder and salt. Mix well and set aside.
 
2. Fill a small bowl with water. Place one egg roll wrapper on the counter, with a corner facing you. Scoop approximately 4 Tblsp. of the buffalo chicken filling into the center of the wrapper in the shape of a log.
 
3. Fold the bottom corner over the filling, tucking it snugly under the filling, then fold the left and right corners towards the center.
 
4. Roll the wrapper tightly towards the top corner and, using your finger, smear the top corner/edges with some water to seal the egg roll.
 
5. Ensure the egg roll is tightly wrapped, then repeat with the remaining wrappers and filling. Set aside.
 
6. In a pot, add oil for frying. The amount of oil needed will depend on the size of your pot (opt for a deeper pot to prevent splattering and overflow). Fill the pot with 2 to 3 inches of oil, ensuring there's at least 3 inches of space from the top. 
 
7. Heat on medium-high until the oil reaches 370°F.
 
8. Using a slotted spoon or tongs, carefully place 1 to 2 egg rolls into the oil. If your pot is wider, you may be able to add 3 at a time.
 
9. When the exterior turns a dark golden brown, remove and place on paper towels or wire rack to drain.
 
10. Serve warm with a side of celery and ranch/blue cheese dressing for dipping.

NOTE: Can also be "fried" in an air fryer, using guidelines for your fryer to determine cook time and temperature.

Twice-Baked Cheesy Ranch Potatoes

Ingredients:

1 medium baking potato per person

Sour cream

Ranch seasoning

Cheddar cheese, shredded + additional shredded cheese for topping

1 Tblsp. butter per potato, softened but not melted

Milk

Crumbled bacon (optional)

Sliced green onions (optional)

Preparation:

1. Bake potatoes, either in microwave (easiest) or in the oven.

2. Allow potatoes to cool, but do not disturb the skins.

3. Once potatoes are cool, cut each potato in half lengthwise.

4. Using a spoon, gently scoop out the inside of each potato half, being careful to leave enough potato "in" the skin to keep the potato half somewhat rigid.

5. Put all of the potato flesh into a mixing bowl.

6. Add sour cream, seasoning, cheese and butter to the potatoes, to taste. Mix together with a hand or stand mixer. If the mixture is too thick to mix smoothly, add a little milk until potato mixture is still thick, but smooths out.

7. Add additional seasonings, sour cream and cheese, to taste.

8. Gently spoon potato mixture into potato halves, heaping them slightly.

9. Place potato halves into casserole dish.

10. Top potato halves with remaining cheese. Sprinkle on bacon and/or green onions, if desired.

11. Cover casserole dish with foil, being careful to not let the foil touch the tops of the potatoes.

12. Bake in 325-degree oven for approximately 20 minutes, then check to make sure potatoes are heated through.

13. Once potatoes are heated through, remove foil and let the tops brown, about 3-4 minutes.

Baby Ritz Pizzas

Ingredients:

1-2 sleeves Ritz crackers

1 small jar pizza sauce

Salt

1 cup (approximate) shredded pizza blend or mozzarella cheese

Preparation:

1. Line 1-2 baking sheets with parchment paper.

2. Lay the Ritz crackers out, touching, on the baking sheets.

3. Using a tablespoon, spread a small amount of pizza sauce on each cracker.

4. Lightly salt each cracker.

5. Top each cracker with a dollop of cheese.

6. Bake in oven until cheese is melted.

NOTES:

* These can be baked under the broiler to speed things up, just watch carefully.

* Tiny pepperonis can be added, if desired. Add them ON TOP of the cheese.

* For additional flavor, pizza sauce can be enhanced with other spices, if desired. 

* Spaghetti sauce can be substituted for pizza sauce.

Pigs in Blankets

Ingredients:

1 pkg Hillshire Farms or Bryan cocktail sausages

2 pkg Pillsbury refrigerated crescent dough*, kept cold until ready to roll

Preparation:

1. Open, drain and dry off all of the sausages. Preheat the oven to the temperature on the crescent roll can (usually 325 or 350 degrees).

2. Prepare a large baking sheet by lining it with parchment paper.

3. Working quickly so the dough doesn't get too warm (it will stick to the counter), press any seams in the dough together, then, using a pizza cutter, slice the dough into roughly 1" wide strips.

4. Using the pizza cutter, slice the strips into 2" long pieces.

5. Roll each sausage in a strip of dough, being careful to press the seams together to seal around the sausage. Place each wrapped sausage on the prepared baking sheet, leaving at least 1/2" inch between them.

6. Bake in oven for one third to one half of the time specified on crescent roll can. Watch them carefully, because, with the smaller amount of dough, they bake very quickly.

7. Let cool slightly before removing from pan.

NOTES: (1) Canned crescent rolls of any brand can be substituted for the dough, but it does not work as well -- it gets stuck to the counter and pulls apart when baking.  (2) These can be prepared in advance and frozen. To do so, prepare through step 5, placing wrapped sausages on the baking sheet, but closer together. Flash freeze on the baking sheet for 1 hour, then remove from paper and place into freezer-safe container or bag. Wrapped sausages do not have to be thawed before baking; take 25 degrees off of the temperature specified for the dough, and adjust cooking time as necessary so that sausage is hot (or at least warm) throughout and bread is not burnt.

Creamy Tomato Soup (like Newk's)

Ingredients:
½ Tblsp. butter
3 Tblsp. diced white onion
1 Tblsp. diced celery
1 Tblsp. garlic puree
2 Tblsp. Kinder’s Italian Seasoning with sea salt
½ tsp black pepper
1 14.5 oz can petite diced tomatoes
1 14.5 oz can fire-roasted tomatoes (no seasoning)
2 cups (or 1 14.5 oz can full of) hot water
2 Tbslp. Better than Boullion Roasted Chicken Base
½ cup heavy cream or half and half
 
Preparation:
1. Puree onion and celery with the juice from 1 of the cans of tomatoes.
 
2. Put butter in stock pot and turn on heat to medium-high.
 
3. Once butter is melted, add pureed onion and celery mixture.
 
4. Saute mixture, stirring constantly, for 3 minutes, then add garlic puree.
 
5. Continue sauteing and stirring for 1-2 minutes more, until garlic becomes fragrant. Remove from heat.
 
6. Puree diced tomatoes and ½ of the can of fire-roasted tomatoes until blended, but not smooth.
 
7. Add pureed tomatoes and remainder of fire-roasted tomatoes to stock pot.
 
8. Mix together chicken base and hot water to make a broth. This can be done in one of the empty tomato cans to save on dishes.
 
9. Add broth to stock pot.
 
10. Add Italian seasoning and pepper to pot, and stir until mixed.
 
11. Put pot back on medium-high heat and bring to a boil, stirring frequently.
 
12. Once soup has reached a boil, reduce heat to med-low, and cover.
 
13. Let soup simmer for 10-15 minutes.
 
14. Remove soup from heat, and slowly stir in cream.
 
15. Add additional seasoning, as desired, then serve.

NOTE: This soup is thin, which tomato "chunks." For a thicker soup, drain tomatoes before pureeing. For a smooth soup, puree all of the fire roasted tomatoes with the others.

 

 

Chinese Chicken and Vegetables with Rice

 Ingredients:
1 cup cranberry juice or sweet tea
½ cup soy sauce
2 chicken breasts, cut into bite-sized slices (not cubes)
½ white onion, sliced thin
10-15 mini carrots, sliced into thin strips about 1.5” long
1 medium zucchini or yellow squash, sliced into thin strips about 1.5” long
½ bell pepper (or yellow, orange or red), sliced into thin strips about 1.5” long
1 ½ cups broccoli crowns, separated into small florets
3 green onions, sliced thin
2 Tblsp dried scallions
1 Tblsp sesame seeds
3 Tbsp olive oil
3+ Tbslp Kinder’s Japanese BBQ seasoning
1+ Tblsp Kinder’s Red Garlic seasoning
1 cup Korean BBQ sauce
 
Preparation:
1. Two or more hours before cooking, marinate chicken in cranberry juice/sweet tea and soy sauce.
 
2. After marinating is finished, discard marinade, then heat oil in large skillet over medium-high heat.
 
3. Add chicken to skillet, working in batches as necessary to make sure all chicken in skillet is flat on the bottom of the skillet at all times.
 
4. Sear chicken on both sides, adding Japanese BBQ seasoning and Red Garlic seasoning while it cooks. If chicken breasts were large, adjust seasoning amounts accordingly.
 
5. Once chicken is cooked through, remove from skillet using a slotted spoon and keep warm. Leave juice and oil in skillet.
 
6. Add onion, carrots and broccoli to skillet, and begin to saute.
 
7. Once onion has just begun to turn clear (2-3 minutes), add bell pepper and zucchini to skillet.
 
8. Season vegetables with Kinder’s seasonings, to taste, then cover skillet.
 
9. Reduce heat to medium-low, and allow vegetables to steam for 3-4 minutes. Do not let vegetables get limp.
 
10. Add chicken back to skillet and mix gently into vegetables.
 
11. Add green onions and Korean BBQ sauce.
 
12. Simmer for 3-4 minutes on medium-low heat until fully heated through. Don’t let vegetables overcook.
 
13. Gently mix in scallions and sesame seeds.
 
14. Serve immediately over/with rice.

Baked Chicken Enchiladas 2024

Ingredients:
2 Tblsp. butter
1 medium onion, diced
2 Tblsp. minced garlic
½ Tblsp. chipotle chile sauce 
1 20-oz. jar salsa verde
Approx. 2/3 of a rotisserie chicken skin and bones removed, shredded
1 tsp. Goya Adobo seasoning with pepper
½ tsp. black pepper
2 tsp. Mexican or smoked seasoning with lime (ex. McCormick Mojito Lime, Kinder’s Tequila Lime, Private Selection Kickin’ Chile and Lime BBQ rub)
12 medium flour tortillas (La Banderita Carb Counter tortillas preferred)
1 ½ cups sour cream
1 can black beans, rinsed and drained
2 cups shredded Mexican blend cheese
1 small container white queso 
 
Preparations:
1. Saute the onion and garlic in the butter over medium heat in a large skillet.
 
2. Mix the chile sauce and half of the salsa with the onion and garlic.
 
3. Add the chicken to the skillet, and mix well.
 
4. Stir the Goya, pepper and lime seasoning into the chicken mixture. Add more seasoning, to taste, if needed.
 
5. Remove chicken mixture from heat.
 
6. Lay the tortillas out separately on the counter, and spread a 1.5” wide strip of sour cream down the middle of each.
 
7. Spoon 1/12 of the chicken mixture on top of the sour cream (about 1.5” to 2” wide), leaving space at the top and bottom, so the ends can be tucked in when the enchilada is rolled up.
 
8. Add a spoonful of black beans on top of the chicken mixture (approx. 3 Tblsp).
 
9. Top each chicken-bean strip with a small handful of shredded cheese.
 
10. Spread the remaining salsa verde on the bottom of a casserole dish (or two).
 
11. Carefully roll each tortilla up, tucking in the ends as you roll, so the enchilada is sealed.
 
12. Place the tortillas in the casserole dish(es), sides touching but not smashed together.
 
13. Distribute the queso over the top of the enchiladas, being careful to also spread some on the ends of each enchilada.
 
14. Cover the casserole dish(es) with foil, making sure the foil doesn’t touch the enchiladas.
 
15. Bake in a 350 degree oven until heated through, about 20 minutes (may be longer/shorter depending on the size of the casserole dish(es).
 
16. Serve immediately (enchiladas should be able to be gently separated from one another). Top with hot sauce, if desired.

Southwest Chicken Pasta

Ingredients:

1 lb elbow pasta (3 1/2 cups dry)

1 can chicken (this can be browned in a skillet before using, if desired)

1 can black beans

1 can yellow corn (or Southwest/Fiesta corn)

1 cup mayonnaise

1 cup milk

3 Tblsp Hidden Valley Ranch dry seasoning mix

2 Tblsp. taco seasoning

2 Tblsp. salt

Preparation:

1. Cook pasta to just beyond al dente.

2. While pasta is cooking, whisk together mayonnaise, milk, Ranch seasoning mix, taco seasoning and salt.

3. Drain and rinse pasta, and let it cool for 5-10 minutes.

4. In a large bowl, combine pasta, chicken, corn and beans.

5. Add dressing mix to pasta mixture, and stir until everything is well coated.

6. Keep refrigerated, and serve cold.

Ninja Foodi Homemade Chicken Nuggets

Ingredients:

Chicken Mixture

1 lb ground chicken

3+ Tblsp. flour

1 slice white break

1/4 cup buttermilk

1 egg, whisked

1/2 tsp salt

Egg Wash

1 egg

4 Tblsp. milk

Coating

1 cup fine bread crumbs (not Panko)

1/4 cup flour

1/2 tsp salt

Avocado oil spray

Preparation:
1. Preheat Ninja Foodi to 350 degrees on Air Crisp setting. Insert the air crisp trivet/plate into the Foodi.

2. In a medium bowl, soak slice of bread in buttermilk for 5 minutes.

3. Using a fork, mash the soaked bread (and any remaining buttermilk) to make almost a paste.

4. To the bread, add the ground chicken, whisked egg and salt. Mix together well with the fork.

5. Sprinkle in some of the flour, a little at a time, until the chicken mix still looks wet, but can be scooped and hold its shape. You may not need all of the flour - keep the rest to add later, if the mixture gets too wet again.

6. In a second medium bowl, whisk the egg for the Egg Wash.

7. Add the milk to the egg, and whisk until fully incorporated.

8. In a third medium bowl, mix half of the bread crumbs for the Coating, along with 1/2 of the flour and half of the salt. Reserve the remaining half.

9. Line a large baking sheet with a piece of parchment paper.

10. Set the bowls and baking sheet along the counter in this order: Chicken Mixture, Egg Wash, Coating, baking sheet. Put a spoon in the Coating bowl.

11. Scoop a rounded tablespoon of the chicken mixture, shape it lightly with your left hand, then dip it in the Egg Wash.

12. Remove the ball of chicken from the Egg Wash (with your left hand) and drop it gently into the Coating.

13. Using your right hand and the spoon, coat the ball of chicken with the bread crumb and flour mixture, then remove it and place it on the baking sheet.

14. Continue until all of the Chicken Mixture has been made into balls -- it should make about 20. If, during the process, the Chicken Mixture gets too wet, add more of the flour to get it back to a scoopable texture. About halfway through (or if/when your Coating starts to get clumpy, if that happens before), whisk in the remaining bread crumbs, flour and salt into the Coating bowl.

15. Gently press down on each ball to flatten it into a nugget. Nuggets should be about 1/3" thick after flattening.

16. Lightly spray 7-8 of the nuggets (or however many will fit in one layer in your Foodi) with the avocado oil spray on one side.

17. Gently place the sprayed nuggets, sprayed side down, into the Foodi.

18. Spray the other side of the nuggets lightly with the avocado oil spray once they have been placed on the Foodi trivet.

19. Close the lid, and cook for 3 minutes.

20. Open the Foodi, flip the nuggets, close, and cook for 3 more minutes.

21. Open the Foodi again, and lightly spray the top of the nuggets with one more coat of avocado oil spray. Close and cook for 3 more minutes.

22. Using a meat thermometer, after 9 minutes total of cooking, double check to make sure the internal temperature of the nuggets is greater than 165 degrees (it will likely be considerably higher).

23. Remove the nuggets, and let them sit for at least 2 minutes before serving.

24. Repeat cooking process with remaining nuggets.

NOTE: These can be made and frozen. If freezing, stop after step 15. Place entire tray (parchment paper with nuggets on top) into freezer. Freeze for at least 4 hours, then remove from tray and put into a freezer-safe plastic bag. They can be cooked from frozen in the Foodi. After 9 total minutes of cooking, assess if they need to cook a bit longer, based on the internal temperature.

Ninja Foodi Fiesta Lime Chicken

Ingredients: 

1 cup chicken broth
2 pounds boneless, skinless chicken breasts (frozen or thawed)
1 cup uncooked white rice 
1 1/2 cups water
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup picante sauce or salsa
1 tsp Cajun seasoning
1 tsp Tajin
1 Tblsp. taco seasoning
1/2 tsp dried parsley
1/8 tsp dried dill weed
1/8 tsp cumin
1 fresh lime, cut into wedges
 
Preparation:
1. Pour the broth into the Ninja Foodi. 

2. Add chicken to the pot in an even layer.

3. Cover the pot and secure the lid. Make sure valve is set to sealed.

4. Set the pressure cook button to 12 minutes for thawed chicken or 15 minutes for frozen chicken.

5. When the time is up, let the pot sit for another 5 minutes, then vent.

6. Remove the chicken from the pot and place on a cutting board.

7. The rice can be cooked on the stovetop or in the Foodi. If using the Foodi to make the rice, measure the remaining broth in the pot, then add enough water to total 1 ½ cup of liquid. Place the rice in the Foodi, and set the pressure cook button to 2 minutes. When the time is up, let the pot sit for 10 minutes, then vent and remove the rice from the Foodi pot. Rinse the pot.

8. Shred or cut up the chicken.

9. Put the chicken back into the Foodi pot, and set pot to “Keep Warm.”

10. Stir together the mayonnaise, sour cream, picante and all seasonings.

11. Stir the sauce into the chicken.

12. Serve chicken over rice, in buns, or as lettuce wraps. Squeeze lime over each serving.

Buffalo Chicken Pasta

Ingredients:

2 lb. chicken breast, diced
2 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp salt
1 tsp pepper
2 Tblsp. oil
1 medium onion, diced
2 Tblsp. minced garlic
1 oz. tomato paste
1 ¾ cup chicken stock
7 oz. cream cheese
2 Tblsp. unsalted butter
¼ cup buffalo sauce
12 oz. penne pasta
¼ cup reserved pasta water
¼ cup grated cheddar cheese
¼ cup grated mozzarella
Drizzle of ranch dressing
Drizzle of buffalo sauce
 
Preparation:
1. Boil pasta, reserving ¼ cup of pasta water when done.
 
2. While pasta is cooking, toss chicken in garlic powder, onion powder, paprika, salt and pepper.
 
3. Cook chicken in olive oil in skillet until a little over halfway done.
 
4. Add onion and garlic to skillet and continue cooking until onion is almost clear.
 
5. Add tomato paste and chicken stock, then bring to a bubble/low boil.
 
6. Reduce heat to low and simmer for 10 minutes.
 
7. Add cream cheese, butter and buffalo sauce. Stir until creamy.
 
8. Add pasta and pasta water, and mix thoroughly.
 
9. Mix in grated cheese.
 
10. Top with drizzles of ranch and buffalo sauce, as desired.

Steph's Lebanese Dip

Ingredients:
1 large container hummus
½ cup finely chopped cucumbers
½ cup finely chopped tomatoes
 
Lebanese Spice Mix: 
3/4 Tblsp cinnamon
1 tsp nutmeg
¼ tsp allspice
¼ tsp marjarom
1/8 tsp cumin
1 tsp salt
1/2 tsp pepper
 
Meat mixture:
2 Tblsp ghee        
1/4 cup pine nuts
1 lb lean ground chuck
1 onion, chopped fine
2 Tblsp Lebanese Spice Mix
 
Tzatziki:
2 cups sour cream (can use 3 cups Greek yogurt or sour cream strained in cheesecloth overnight, for a thicker, creamier spread)
1/2 cucumber, grated or processed in a food processor
2 tablespoons dillweed (or to taste)
1 tablespoon minced garlic
Juice of 1 lemon 
Salt, to taste
 
Preparation:
1. Mix all ingredients for Lebanese Spice Mix and set aside to cool.
 
2. Make meat mixture by putting ghee in skillet and heat.
 
3. Add meat filling ingredients of ground chuck, onion, pine nuts and spices.
 
4. Chop meat up while cooking, until it is crumbly. Cook until meat is done, then test to make sure there is enough salt in meat. Add salt if needed. Drain meat, then set aside to cool. 
 
5. Make tzatziki by grating or processing the cucumber. 
 
6. Put cucumber on a paper towel, sprinkle with salt, and let it sit for 10 minutes to remove some of the moisture. You can wring it out and blot it to get it as "dry" as possible.
 
7. Mix all remaining tzatziki ingredients together with a whisk.
 
8. Spread hummus in bottom of casserole dish.
 
9. Spread cooled meat over hummus.
 
10. Top meat with tzatziki, spreading carefully to avoid mixing meat into tzatziki.
 
11. Sprinkle tzatziki layer with cucumbers and tomatoes.
 
12. Serve with pita chips, bagel crisps or another sturdy chip.

 

Baked Feta Pasta

Ingredients:
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup plain Greek yogurt
4 Tblsp. Italian herb seasoning (NOT spaghetti seasoning), divided
½ cup extra virgin olive oil, divided
4 Tblsp. butter
16 ounces cavatappi pasta or pasta of choice
2 pints cherry tomatoes
8-oz. block of feta cheese
1 Tblsp. salt, divided
½ tsp black or red pepper
2 garlic cloves minced
¼ cup packed chopped fresh basil, if desired
½ cup shredded parmesan cheese, if desired for topping
 
Preparation:
1. Mix yogurt and 2 Tblsp. Italian herb seasoning and ¼ Tblsp. salt.
 
2. Put chicken pieces into yogurt mixture, then place in fridge to marinate for at least 30 minutes.
 
3. Once chicken is finished marinating, heat 2 Tblsp. olive oil and 2 Tblsp. butter in large skillet.
 
4. Add half of the chicken pieces, and cook until browned on all sides and cooked throughout.
 
5. Remove cooked chicken from skillet, and keep warm.
 
6. Repeat with remaining chicken.
 
7. While chicken is cooking, bring a large pot of salted water to boil, then cook pasta until al dente stage.
 
8. Also while chicken is cooking, heat oven to 400 degrees.
 
9. Mix 4 Tblsp. olive oil with 2 Tblsp. Italian herb seasoning, ¾ Tblsp. salt and pepper.
 
10. Dip feta block in olive oil mixture on both sides, then place in the middle of a 9x13” baking dish.
 
11. Mix tomatoes and garlic in olive oil mixture, then pout over feta. Add more olive oil and seasonings, if needed.
 
12. Bake feta and tomatoes, covered, in the preheated oven for 25 minutes, then remove foil and cook for 10 minutes longer, or until the tomatoes burst and the feta cheese melts.
 
13. When the pasta is al dente, drain, reserving ½ cup of the cooking liquid.
 
14. When feta and tomatoes are done, add fresh basil and toss to combine.
 
15. Gently fold feta, tomatoes and basil, chicken and pasta together in a large bowl. If more “sauce” is needed, add cooking liquid slowly, until desired sauce level is reached.
 
16. Top with parmesean before serving, if desired.
 
 

Seven-Layer Dip

Ingredients:
1 ¼ cups salsa
16 oz. canned refried beans 
2 Tblsp. milk
8 oz. cream cheese, softened
½ cup sour cream
2 Tblsp. taco seasoning
1 cup guacamole, prepared
1 ½ cups cheddar cheese
½ cup black olives 
½ cup tomatoes
Green onions, for garnish
 
Preparation:
1. Place salsa in a sieve to drain any liquid, to keep your dip from getting runny. Set aside.

2. Combine refried beans and milk until smooth. 

3. Spread beans in the bottom of a 9x13 pan.

4. Combine cream cheese, sour cream and taco seasoning with a mixer on medium speed. 

5. Spread cream cheese mixture over refried beans and gently spread.

6. Spoon guacamole over cream cheese and gently spread. 

7. Spread drained salsa over guacamole mixture.

8. Top salsa with cheese.

9. Add olives and tomatoes on top, along with green onions, if desired.

10. Chill one hour before serving. 

Shrimp Scampi

Ingredients:
2 Tblsp. olive oil
4 Tblsp. butter
1 ½ Tblsp. minced garlic
1 lb. large shrimp, shelled, with tails on or off
Salt and freshly ground black pepper to taste
½ cup dry white wine or chicken broth
½ tsp crushed red pepper flakes, or to taste (optional)
Juice of 2 lemons, or ¼ cup bottled lemon juice
3 Tblsp. dried parsley (can use fresh, if desired)
8 oz. angel hair pasta
(Optional) Fresh parmesan cheese can be used as a topping before serving. 
 
 
Preparation:
1. Cook angel hair pasta, then drain, reserving 1 to 2 cups of the pasta water.
 
2. Heat olive oil and 2 Tblsp. of butter in a large pan or skillet. 
 
3. Add garlic and sauté until fragrant, about 30 seconds to one minute. 
 
4. Add the shrimp, season with salt and pepper to taste, and sauté for 1-2 minutes on one side (until just beginning to turn pink), then flip. 
 
5. Pour in wine (or broth) and add red pepper flakes (if using).
 
6. Bring to a simmer for 1-2 minutes, or until wine reduces by about half and the shrimp is cooked through (don't overcook the shrimp, or it will get tough).
 
7. Stir in the remaining butter, lemon juice and parsley, and remove from heat immediately.
 
8. Put the pasta in the skillet and toss with the sauce and shrimp, adding a splash of reserved pasta water if it needs to be thinned.
 
9. Top with grated parmesan cheese, if desired.

Buffalo Chicken Chalupas

Ingredients:

1 chicken breast, tenderized

4 Tblsp ranch dip seasoning

2/3 cup Greek yogurt

½ cup cottage cheese

½ cup Franks Red Hot Buffalo Sauce

2-4 Josephs Pita or 2-4 chalupa shells

¼ cup Colby Jack cheese

¼ cup mozzarella cheese

1 Roma tomato, sliced

Shredded lettuce

 

Preparation:

1. Season both sides of the chicken breast with the ranch powder.

 

2. Spray both sides of the chicken breast with cooking spray, then air fry on 400 degrees for 9-10 minutes. (Alternately, put 2 Tblsp olive oil in a skillet and cook chicken breast.)

 

3. While chicken is cooking, combine yogurt, cottage cheese buffalo sauce in a small blender. Blend till smooth.

 

4. Once the chicken is fully cooked, dice it into very small chunks.

 

5. Combine chicken with buffalo sauce.

 

6. Spread some of the chicken mixture on one side of a piece of pita or chalupa. Top with cheeses, then fold in half tightly.

 

7. Spray outside (both sides) of the pita/chalupa.

 

8. Cook in air fryer at 400 degrees for 4 minutes. You can add a ramekin on top of each one to make sure they stay closed while in the air fryer.

 

9. Garnish with tomato and lettuce.