Lesliestern_'s Dinner Collection on LTK

Dinner

By Lesliestern_

Sharing my favorite dinner recipes and everything I used to make it!

Leslie Stern’s Stay Married Chicken

Here’s what you’ll need:
1 lb of thinly sliced chicken breasts
1/3 cup half and half (to coat the chicken)
1 1/2 cups of seasoned breadcrumbs (Italian seasoning, garlic powder, salt and pepper)
Olive oil (enough to coat the bottom of the pan)
3 tbsp butter
4 slices of lemon

🍋Lemon Sauce:
Juice of 2 large lemons (or more if you like it saucy. It should be about a 1/2 cup of liquid)
*must be fresh lemon juice*
Equal parts olive oil (to the amount of lemon juice you have)
2 cloves of garlic, grated
A handful of fresh basil, roughly chopped
Salt, pepper, Italian seasoning and dash of paprika

Start by making the lemon sauce:
Combine the juice of two lemons, salt, pepper, Italian seasonings, grated garlic, and paprika into a measuring cup.
Slowly whisk in an equal amount of olive oil until well combined. Add in freshly chopped basil. Stir and set aside.

1. Preheat the oven to 325.
2. Thinly slice the chicken breasts and season with salt, pepper and Italian seasonings.
3. Add the chicken to a bowl and pour over the half and half until evenly coated.
*I use half and half in substitution for an egg. This will help the breadcrumbs stick to the chicken.
4. Dip the chicken breasts into the breadcrumb mixture, coating all sides of the chicken.
5. Heat an oven safe pan on medium with olive oil and butter.
6. Cook the chicken on each side until golden brown. (The chicken does not need to be fully cooked through, as it will finish cooking in the oven). About 3-4 minutes, per side.
7. Remove the browned chicken and place on a paper towel lined plate. Repeat until all of the chicken has been cooked.
8. Once all the cutlets are browned, add the chicken back into the hot pan, top with sliced lemon and pour the lemon sauce over the chicken. Let bubble for 2 minutes.
9. Bake in the oven for 12-18 minutes until bubbling and all of the chicken is fully cooked through and golden brown.
10. Keep warm at 200 until ready to serve. Serve and top with the lemon sauce from the pan.

Chicken Pot Pie Bake

5 cups chicken broth
1 cup half and half
1 lb chicken, cooked and shredded
2-3 carrots, sliced
3 stalks of celery, diced
1 onion, diced
2 cloves of garlic, grated
3 cups uncooked pasta (smaller noodles work best)
1/2 cup peas
italian seasonings
Salt and pepper
5 tbsp butter, divided
1/3 cup panko

Preheat the oven to 350
1. Begin by preparing the chicken and veggies. Set aside.
2. Heat a heavy bottomed/oven safe pot, melt 2 tbsp of butter and add in the onion, carrots and celery. Season with salt and pepper. Cook until soft, about 6-8 minutes.
3. Add in the garlic, stir for one minute.
4. Add in all of the chicken broth and half and half, italian seasonings and bring to a boil.
5. Add in the pasta, reduce to a simmer. Stir frequently for 10 minutes, until pasta is almost cooked.
6. Add in the chicken and peas.
7. Melt the remaining 2 tablespoons of butter, add in the panko and mix until the butter has been absorbed. Sprinkle over top of the chicken pot pie.
8. Bake in the oven for 20 minutes or until bubbling and golden brown.

Enjoy!

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BLT pasta salad

Decided to add an extra boost of protein with grilled chicken so technically, this is a CBLT Pasta Salad, but you get what I’m doing here.

This would be a great dish to make ahead or bring to a BBQ.

Prep the 1 lb of grilled chicken and 1 lb of bacon, let cool then dice into bite sized pieces.
Add a 1/2 lb of small sized pasta, I found these cute mini lasagna noodles at Trader Joe’s.
1 cup of cherry tomatoes, cut in half
4 cups of romaine lettuce, chopped

For the dressing:
1 cup of sour cream
1/2 cup of mayonnaise
3 tbsp ranch dressing packet
1 tbsp red wine vinegar
1/3 cup milk or water (add slowly until desired consistency)
Salt & pepper

Combine everything except the milk or water in a large measuring cup. Stir until well combined. Slowly add the milk or water until the dressing can run off of a spoon. Set aside.

To a large bowl add the pasta, lettuce, chicken, bacon and tomato. When ready to serve drizzle the dressing over top and mix well. Enjoy!

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Chicken Pesto Caprese
I've got the perfect summer dinner! Perfectly seasoned chicken layered with pesto, sliced tomatoes and mozzarella. Pan seared then baked in the oven. Comes together quickly and great on its own or with a side.

Here's what you'll need:
One chicken breast, per person
3 tbsp Italian seasonings (oregano, thyme and rosemary) (dried or fresh)
2 tsp salt
2 tsp pepper
Olive oil
1/2 cup of basil (store bought, Kirkland is my go to)
Tomato, sliced
1 package of mozzarella, sliced (fresh or low moisture) I used whole milk, low moisture here.
1 handful of basil, torn for garnish

Here’s how you make it:
I always start by prepping my ingredients. It makes cooking so much more seamless, it also ensures I don’t forget any of the ingredients.
1. Start off by slicing your tomatoes, mozzarella and chopping the basil.
2. Then, prepare your chick breasts by removing any fat or bones.
3. Mix salt, pepper and Italian seasonings together. Rub seasonings onto the chicken. Drizzle the chicken with olive oil to lightly coat, and ensure the seasonings stick.
4. Heat up your oven safe pan on medium, drizzle olive oil to cover the bottom of the pan.
5. Sear the chicken on each side for 3-5 minutes, until a golden crust develops, and the chicken is cooked through. Once cooked, remove to a baking dish, and continue cooking the remainder of the chicken.
6. Once all the chicken is browned top with pesto to just cover, sliced tomatoes then fresh mozzarella.
7. Bake at 350 for 10-20 minutes, until the cheese is just starting to melt. Remove once cheese has melted and the pan juices are bubbling.
8. Remove from the oven, top with fresh basil and enjoy!

Summer Southwest Steak Salad

1-2lbs Hanger steak
1/3 cup soy sauce
1/4 cup avocado oil
Juice of 1 lime
5-7 dashes Worcestershire sauce
1 garlic cloved, grated
1 tbs chili flakes
Salt and Pepper to taste

Season steak with:
Chili powder, paprika, cumin, , garlic powder, salt and pepper

Salad:
Chopped romaine
1 ear of corn
1 red bell pepper, diced
Black beans, drained and rinsed
Monterey jack cheese
Sliced jalapeno
Chick fila creamy salsa dressing

1. Remove steak, pat dry and generoulys season with seak seasonings.
2. In a measuring cup combine; soy sauce, lime jice, Worcestershire sauce, garlic, chili flakes, salt, pepper. Whisk oil in, set aside.
3. Add the seasoned steak to a large ziplock bag, pour in sauce. let marinade for 4-8 hours.
4. Remove steak from the fridge 1/2 hour before cooking. Preheat grill or grill pan to 400.
5. Grill on each side for 4-6 minutes until desired internal temperature. I like to cook mine to a medium rare.
6. Let rest, slice and serve ontop of salad fixings, drizzle with dressing.

Tostada!

1 lb lean ground beef
Taco seasonings
Tostada shells
2 cups of Monterey Jack cheese
1/2 cup of Cotija cheese
1 can refried beans, warmed
Avocado
Pico de gallo
Sour cream
Romaine lettuce, thinly shredded

Homemade taco seasoning:
1 tbs chili powder
1 tbs paprika
1/2 tsp garlic powder
1/2 onion powder
1 tsp cumin
1/4 tsp oregano
1/4 tsp salt
1/4 tsp pepper

Preheat the oven to 350
1. Brown the ground beef with the taco seasonings. Drain, set aside.
2. To a tostada spread a thin layer of refried beans that have been warmed slightly. Top with ground beef and cheese, and place into the oven on a sheet pan until the cheese has melted.
3. Remove from the oven. Top with lettuce, avocado, pico, sour cream and cotija cheese.
Enjoy!

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Southwest Chicken Wrap

1 frozen breaded chicken cutlet, cooked and cooled
1 cup romaine lettuce, freshly chopped
handful of shredded monterey jack cheese
1 large tortilla wrap (jalapeno cheddar is my favorite)
1 heaping tablespoon of black beans, rinsed and drained
Ranch Dressing
Creamy Salsa dressing

1. Cook and cool the chicken breast, dice into 1 inch pieces
2. chop the lettuce, rinse the black beans and shred your cheese
3. Combine lettuce, chicken, beans, cheese and dressing. Toss well.
4. Heat a tortilla on the stove or microwave for 30 seconds (this helps to make it stretch and roll better.
5. Add the contents of the bowl onto one side of the warm tortilla, then fold in each side and roll tightly. Enjoy!

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Greek Chicken Salad

Tzatziki
1 cup plain Greek yogurt
1 persian cucumber, grated and drained
2 tablespoons fresh dill, chopped
1/2 lemon, juiced
1 tsp garlic powder
1 tsp salt
1 tsp pepper
1 tsp red wine vinegar
drizzle of olive oil

Grate and drain the cucumber, discard any liquid. Add cucumber, dill, lemon juice and seasonings to the yogurt. Stir. Add seasonings. Let sit for at least 30 minutes. Before serving, drizzle olive oil over the top.

1 red bell pepper, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces
1 yellow onion, cut into 1 inch pieces
2 chicken breasts

Greek Marinade for chicken and veggies:
1/4 cup olive oil
1/2 lemon, juiced
2 garlic cloves, grated
1 tsp red wine vinegar
1 tsp onion powder
2 tsp dried basil
2 tsp oregano
2 tsp paprika
1 tsp pepper
1/2 tsp thyme
1 tsp salt
1 tablespoon dried oregano
1 tsp salt

Dice veggies, then sprinkle half of the marinade over them, mix to combine.
Coat chicken with the other half.
When ready to cook, preheat grill pan in the oven to 400.
Cook chicken on a cast iron grill pan, 7 minutes a side or until done.
Roast veggies on a sheet pan for 7 minutes, flip and cook until just starting to char.

Remove from the oven, let come to room temperature.
Slice the chicken.
Build your salad bowl with lettuce, veggies, chicken, tzatziki. Serve with hummus, pita bread and extra lemon!

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American Patty Melt

Another classic, when's the last time you had a Patty Melt? Let's change that! This was such a simple dinner to get on the table and something

Here's what you need:
1 lb ground beef (85%/15%) burgers need some fat.
1 tbsp favorite steak seasoning blend
3-5 shakes of worcestershire sauce
freshly ground pepper
garlic powder
Freshly sliced American Cheese
1 large onion (Vidilla or yellow)
5 tbsp of butter
Seeded rye bread

Secret Sauce
1/2 cup mayonnaise
4 tbs dill pickle relish
2 tbs yellow mustard
2 tbs ketchup
1 tsp white wine vinegar
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
Prepare the carmelized onions:
1. Start by slicing 1 large onion. Add into a pan with 5 tbsp of butter. Stir, season with salt to taste and let cook (stirring frequently) until golden brown. Set aside once caramelized.

Prepare the secret sauce:
Combine everything, mix well and keep in the fridge until ready to assemble.

Prepare the patties:
Season the ground beef with a generous amount of your favorite all purpose seasoning, pepper, garlic powder and worcestershire. Gently mix with hands, portion out into 4 equal portions. Roll into a ball, then flatten between the palms of your hand to make a patty.

Heat a cast iron skillet on high, when hot add the burgers, cook for 3 minutes, until golden brown crust. Flip, add two slices of cheese per patty. Let cook until the cheese has melted.

Set aside.

Into a pan add 1 tablespoon of butter, place two slices of bread down to toast to a golden brown. Once golden brown, remove to a cutting board to assemble.Add the patty, top with a generous portion of grilled onions and then top with the secret sauce and toasted bread. Cut in half and enjoy!

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Chicken Parmesan

Here's what you'll need:

1 jar of your favorite marinara sauce
2 chicken cutlets (recipe below)
1 package of fresh mozzarella cheese
1/2 cup of freshly grated parmesan cheese
1/2 lb of rigatoni
Handful of freshly chopped basil

Chicken Cutlets:
Thinly sliced chicken breast
1/3 cup half and half
1/2 cup panko bread crumbs
1/2 cup Italian bread crumbs
1/2 cup grated parmesan cheese
1 cup olive oil
4 tablespoons butter
Salt and Pepper
Granulated garlic
Italian seasonings

To make the chicken cutlets:
Add half and half, salt, pepper, garlic powder, and seasonings to the chicken breasts.
Mix panko, breadcrumbs, cheese, and seasonings in a separate bowl.
Press each side of the chicken into the breadcrumb mixture.
Heat up a pan with olive oil and butter.
Add chicken, two at a time to the pan and fry until golden brown on each side, flipping once.
Take out and drain on a plate with a paper towel.
Season with a sprinkle of salt, set aside.

Once all the chicken is cooked, add a ladle of marinara to the top of each one. Top with 2-3 pieces of fresh Mozzarella.
Bake at 350° for 15 minutes or until cheese has melted.
Remove, top with fresh Parmesan and broil to brown for 1-2 minutes.
Serve on top of pasta with marinara and freshly chopped basil and enjoy!

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Lemon Asparagus Pasta 🍋

This is a one pot wonder! Perfect for spring, it’s protein, veggies and pasta all in one. Light, but filling, a dish everyone will 💛

Here’s what you’ll need (serves 3-4):
2 chicken breasts, cut into 1 inch pieces
1 bunch of asparagus (ends removed), washed and cut into 1 inch pieces.
1 lemon (slice half, juice half)
1/2 lb bow-tie pasta
1 pint heavy cream
2 cups pasta water
1 clove of garlic, grated
4 tablespoons of butter
Olive oil to coat pan
Favorite all purpose seasoning blend
Salt and Pepper

1. Wash and cut asparagus, set aside
2. Slice half of a lemon, and juice the other half, set aside.
3. Dice up chicken into 1 inch pieces, season liberally with favorite seasoning. Meanwhile, bring a pot to boil, and cook the pasta 3 minutes from the recommended time.
4. Heat a large pan, add olive oil to coat the bottom and 2 tablespoons of butter. Sear chicken until browned on both sides. It doesn’t have to be fully cooked, as it will continue to cook in the sauce.
5. Once browned, remove to a bowl and set aside. To the same pan, add the asparagus and garlic and toss in the pan drippings. Cook for 1 minute, remove, set aside.
6. To the pan, add 1 tablespoon of butter and the heavy cream. Season well with your favorite all purpose seasoning and bring to a bubble. Once bubbling, add in the chicken and cook for 1-2 minutes.
7. When pasta is about ready, reserve 2 cups of pasta water, set aside. Drain pasta and add into the pan with the chicken. Stir, add in the pasta wate. (It will be watery, but the pasta will finish cooking and help it to thicken. Allow to cook for 3-5 minutes or until thickened. Taste for seasonings.
8. Add in asparagus and lemon slices. let bubble for 5 minutes and serve.

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Spinach and Tomato Orzo Bake

Olive oil
1-2 lbs chicken, cubed and seasoned with favorite seasoning blend
1 cup orzo, uncooked
3 cups chicken stock
Juice of one lemon
1 garlic clove, grated
1/3 cup sundried tomatoes in oil
3 tbsp butter
2-3 cups fresh spinach

1. Preheat the oven to 350.
2. Heat an oven safe pan with olive oil, brown chicken, doesn't need to be fully cooked.
3. Juice the lemon, add the grated garlic into the juice.
4. Add the butter into the pan, let it melt. Add in orzo and mix to coat.
5. Pour in the chicken stock, lemon juice with garlic and tomatoes. Stir well. Cover and bake for 20 minutes.
6. Then, remove from the oven, add in the spinach and stir well. Add back into the oven, covered and let cook until the liquid has absorbed and the chicken and orzo are fully cooked, about 15-20 more minutes.
Season with salt and pepper and serve!

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When was the last time you had a Reuben?

I bet it was out at a restaurant, but it’s such an easy sandwich to make at home. Try it!

Here’s what you’ll need:
1 loaf of seeded Rye bread
Sliced corned beef brisket (full recipe on the prior post)
Sliced Swiss cheese (from the deli counter)
Sauerkraut
Thousand Island dressing
Butter

Start by slicing the corned beef.
Add the sauerkraut to a pot and saute with butter until just warmed through.
Take two pieces of bread and spread a thin layer of the dressing on one side.
Add a slice of cheese to each piece of bread.
Pile corned beef on one slice, the top with the warmed sauerkraut. Add one more slice of cheese then top with the bread.
Add the sandwich to a pan with melted butter, toasting each side until golden brown and the cheese has melted. Slice in half and enjoy!

Enjoy!

Easy Corned Beef

Here’s what you’ll need:
3-5 lb corned beef
Seasoning packet included
Freshly cracked pepper
Dijon mustard, to coat
1/2 cup of water
Shallow baking dish
Crockpot

Here’s how you make it:
1. Submerge corned beef in water for 2-4 hours before ready to make. This will help to remove some of the salt.
2. Pat dry. Coat all sides with Dijon mustard and rub the seasoning packet included onto all sides of the brisket. Season with freshly cracked pepper.
3. Wrap tightly in foil, fat cap on top.
4. Place the foil wrapped brisket inside of a crockpot, adding 1/2 cup of water to the bottom.
5. Turn on high for 5 hours.
6. Remove from crockpot. Unwrap and let cool.
7. When ready to eat, add to a pre-heated 350° oven and bake for 30 minutes, until golden brown.
8. Remove. Let rest for 15 minutes then slice against the grain and enjoy.

Great served with roasted potatoes or to be used in a sandwich.

Let me share the easiest dinner with you!

All you need are:
1 lb boneless, skinless chicken thighs
Kinders Buttery Buffalo seasoning
4 tbsp butter
1 cup of cooked rice

To a bowl add the chicken thighs and a generous amount of seasoning, enough to ensure every piece is coated. Let marinate for 15-45 minutes. The longer, the better.
Place a cast iron skillet on the stove. Heat to high. Add a pat of butter and the chicken to the skillet. Let sear until a crust forms, about 5-7 minutes.
Flip, and cook for another 5-7 minutes until fully cooked through.
When just about done, add 2 tablespoons of butter over the chicken, let melt and coat the chicken.

Add on top of cooked rice and drizzle with the melted butter from the pan. Enjoy!

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Chicken Limone

Here’s what you’ll need:
Thinly sliced chicken breast
1/3 cup Half and half (to coat chicken)
1 1/2 cups Seasoned breadcrumbs (Italian seasoning, garlic powder, salt and pepper)
Olive Oil (enough to coat the bottom of the pan)
2 tbs butter

🍋Lemon Sauce:
Juice of 2 lemons (about a 1/2 cup)
Equal parts olive oil
2 garlic cloves, grated
A handful of fresh basil, chopped
Salt, pepper, Italian seasoning and paprika

Start by making the lemon sauce:
Combine the juice of two lemons, salt, pepper, Italian seasonings, grated garlic, and paprika.
Slowly whisk in olive oil until well combined. Add in freshly chopped basil.
Set aside.

1. Preheat oven to 325.
2. Thinly slice the chicken breasts and season with salt, pepper and Italian seasonings (or use Gibsons seasoning blend).
3. Add the chicken to a bowl and pour over half and half until evenly coated.
*I use half and half in substitution for an egg. This will help the breadcrumbs stick to the chicken.
4. Dip the chicken breasts into the breadcrumb mixture, coating all sides of chicken.
5. Heat a pan with olive oil and butter.
6. Sear chicken on each side until golden brown. (The chicken does not need be fully cooked through, as it will finish cooking in the oven).
7. Remove the browned chicken and place on a paper towel lined plate.
8. Once all the chicken is browned, add chicken back into pan and pour over the lemon sauce.
9. Bake at 325* for 15-20 minutes until bubbling.
10. Keep warm at 200* until ready to serve.

Serve with roasted potatoes, pasta, veggies or over rice.

Do you make steaks at home?
It’s easier than you think!

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Jalapeno Popper Chicken is a weekly favorite. It’s what I make when I need something with minimal ingredients.

Here’s what you’ll need:
Chicken breast (as many as you need)
Light cream cheese, softened. 1/2 brick for every 2 chicken breasts
1 jalapeño, diced. Omit seeds if you don’t like it too spicy
3/4 cup cheddar cheese or Monterey Jack cheese (freshky grated is best, but can be pre shredded
Gibsons seasoning or (salt, pepper, garlic powder, Italian seasonings)
Olive oil
Dish with lid
Seasoned panko breadcrumbs

Here’s how you make it:

Mix together cream cheese, seasonings, jalapenos and cheddar cheese.
Cut a slit into the thickest side of the chicken breast.
Stuff mixture into the chicken
Season both sides of chicken breast.
Coat chicken in olive oil, then cover on all sides with breadcrumbs.
Place in a dish with olive oil at the bottom. Cover.
Bake at 400° for 30 minutes.
Turn down to 350, remove cover and bake until chicken is fully cooked and golden brown.

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Cilantro Lime Rice

1 cup of Minute instant rice
3/4 cup of water
Juice of 1/2 a lemon
Juice of 1/2 a lime
Bay leaf
1/2 - 1 cup of freshly chopped cilantro
Pinch of salt
Swirl of olive oil

To a pot, heat the water to a boil, add the rice, juice, salt, oil and bay leaf. Stir and boil for 1 minute. Add a lid and remove from the heat. Let stand for 5 minutes, until the liquid is absorbed. Remove the bay leaf, add the fresh cilantro, stir and serve!

Chicken Enchiladas

Chicken Enchiladas

Here's what you'll need:
1 lb Chicken breast (or 1 rotisserie chicken)
Taco seasoning (1 tbs chili powder, 1 tbs paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tbs cumin, 1/4 tsp dried oregano, 1/4 tsp pepper, 1 packet of goya culantro y achiote)
1 28 oz can of red enchilada sauce
4 cups of shredded Monterey Jack cheese
1 package small corn tortillas

Toppings:
Sour cream, cilantro, salsa, avocado, pickled jalapenos

Here's how you'll make it:
1. You can use a rotisserie chicken or make your own. to make your own, heat an oven to 350, season the chicken in the taco seasoning with a little olive oil, then top with your favorite salsa. 2. Bake for 35 minutes. Let cool, and shred.
If using a rotisserie chicken, shred, toss with seasonings and salsa.
3. To the chicken mixture add 2 cups of cheese, mix well.
4. Prepare the baking dish with a little olive oil and coat the bottom with enchilada sauce.
5. To assemble the enchiladas; pour some enchilada sauce onto a plate and dip both sides into the enchilada sauce, then fill with a heaping spoonful of the chicken mixture. It should be enough to fill the center but not too much as it will spill out. Then roll the tortilla and chicken up and place seam side down in the baking dish. Continue until the chicken mixture is gone.
6. Pour the remaining sauce evenly over the enchiladas.
7. Top with cheese and bake at 350 for 25-35minutes until bubbling around the edges.

Serve with rice and beans, guacamole and toppings. Enjoy!

Leslie Stern
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One Pot Orzo Chicken

1 lb boneless, skinless chicken thighs
1 cup of dried orzo
3 cups of chicken broth
2 cloves of garlic, grated
1 shallot, minced
2 tsp fresh or dried herbs (basil, oregano, rosemary)
Your favorite all purpose seasoning blend
3 tbs butter
Freshly grated parm for garnish

Preheat the oven to 350
1. Start by seasoning your chicken with your favorite seasoning blend, you know I always use Gibsons.
2. Heat braiser or large ovenproof pan on medium. Add in the butter and sear the chicken on each side. 3-4 minutes a side, then remove to a plate. The chicken will not be fully cooked.
3. Add more butter to the pan if needed and add in garlic and shallots. Stir for one minute.
4. Add in the orzo, stir to coat and cook for 2 minutes to slightly toast.
5. Add in the chicken broth, stir. Add the chicken and any resting juices into the pan. Cover, leaving just a small opening and add to the oven.
6. Set a timer for 15 minutes, then stir to ensure nothing sticks to the pan. Set another timer for 15 minutes, stir again. Then continue cooking for 5-15 minutes until the chicken is fully cooked and all of the cooking liquid has been absorbed.
7. Top with freshly grated parm and enjoy.

Leslie Stern
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Crockpot Italian Beef

Here’s what you’ll need:
2-4lb Chuck roast
Olive oil
1 packet of Good Seasoning Italian Dressing Mix
2 cartons of beef broth
1 jar pepperoncini
3 tbs mild giardiniera
Salt, Pepper, and garlic powder (to coat)

Sub rolls
Freshly sliced mozzarella cheese
Sautéed green peppers (optional)
Tater tots as a side

Here’s how you make it:
1. Remove meat from fridge 30 mins prior to starting Rub olive oil onto the chuck roast and season generously on all sides with the good seasoning packet, salt, pepper, and garlic powder.
2. Heat a skillet on the stove and sear each side of the chuck roast until it develops a crust.
3. Remove from the heat and place the chuck roast into a crockpot.
4. To the crockpot add the entire jar of pepperoncinis, giardiniera, and beef broth to just cover the roast.
5. Put the lid on, and let cook on low for 6-8 hours until meat is fork tender. I usually go to the 8 hour mark.
Once the meat shreds easily with a fork, remove to a bowl and shred with two forks. It's then ready for assembly.
Turn on the broiler:
6. Add the sub rolls to a baking pan, fill them with the beef. Top with a fresh slice of mozzarella cheese then broil in the oven to melt the cheese and toast the bread (1-2 minutes is all they need!)
Remove from oven. Dunk the beef sandwich in the cooking liquid and serve!
Serve with additional gardinara, sautéed green peppers abe tater tots!

Chicken Milanese

Chicken Cutlet
• 1 lb. thinly sliced chicken breasts
• 1 c seasoned breadcrumbs
• 1⁄2 c half and half
• 1 tsp of each (salt, pepper, Italian seasonings)
• 1⁄2 tsp garlic powder
• Olive oil – enough to coat the bottom of your pan
• 2 tbsp butter

Dressing
• 1/3 c red wine vinegar
• 1/3 c EVOO
• 1 tsp dried oregano
• Salt & pepper
• 1⁄2 red onion, thinly sliced
• 1 c cherry tomatoes, quartered

Salad
• 1 package arugula
• Lemon, cut into wedges
• Parmesan Cheese
• Dressing

Instructions:
To make the dressing/salad:
1. Add the red wine vinegar to bowl, add dried oregano. Mix together.
2. Whisk in olive oil. Season with salt and pepper to taste.
3. Stir in red onion and tomatoes.
4. Let sit at room temp.
When ready to eat, combine washed and dried arugula with the dressing by adding one spoonful at a time until lightly coated. Top with freshly sliced parmesan cheese.

To make the chicken:
1. Season with the seasoning blend.
2. Add chicken to a bowl, pour over half and half and mix until coated.
3. In a separate bowl, add the seasoned breadcrumbs.
4. Coat chicken in breadcrumbs.
5. Repeat until all chicken is breaded.
6. Heat skillet on medium. Add olive oil and butter.
7. Add 2-3 pieces of chicken to pan, don’t overcrowd. Cook until golden, about 5-7 minutes a side.
8. Remove cooked cutlets to a paper towel lined plate.
9. Season with salt. Set aside until ready to serve or can keep warm in a 200°
degree oven.

Plate the chicken, dress the arugula and pile on top of chicken. Serve with a fresh squeeze of lemon and enjoy!

1 lb Italian Sausage, casing removed
1 small onion, diced
4 cups of chicken broth
1 28 oz can of diced tomatoes
1 package of cheese tortellini or ravioli (fresh or frozen)
1 cup heavy whipping cream
2 cups fresh spinach
3 cloves of garlic, grated
Salt, pepper, and Italian seasonings
Freshly grated parmesan cheese

Here's how you make it:
1. In a heavy-bottomed pot add the Italian sausage and cook until browned. Add in the onion and cook for 4 minutes, then add in the garlic and stir for 1 minute. Season with salt and pepper/
2. Add in the crushed tomatoes, chicken broth and Italian seasonings. Bring to a boil, then reduce to a simmer.
3. Add in the heavy cream and stir until combined. Once combined, add in the pasta and cook according to the package. Once cooked, add in the spinach and stir to wilt. Taste for seasonings, adjust as needed.
Serve and top with freshly grated parmesan cheese.

Chili

2 lbs ground beef (85% lean/15% fat)
1 medium onion, diced
1 green pepper, diced
1 jalapeno, diced (adjust seeds depending on how hot you like it 🔥
1 can diced tomatoes
1 can tomato sauce
2 cans of water
1 seasoning kit (six guns or Caroll Shelby’s)
1 can of dark red kidney beans, drained and rinsed

1. Start by browning the meat in a heavy-bottomed pan. Once it is no longer pink, add the diced onion, green pepper and jalapeno. Stir until soft.
2. Once softened, add in the entire contents of the two seasoning packets. Stir into mixture and ensure everything is coated. Let cook for 1 minute to toast the seasonings.
3. Then add in the tomato sauce, diced tomatoes and 2 cans of water. Stir well then cover slightly and bring to a simmer. Let simmer at least 1 hour, but the longer, the better.
4. Taste for seasonings. Adjust as needed. Before you’re ready to serve, add in the kidney beans and stir. (This helps them to just warm rather than to cook and break apart).

Serve with all the toppings: freshly shredded cheddar cheese, sour cream, oyster crackers, onions, hot sauce, etc.

This makes for great leftovers and is even better the next day. I hope you enjoy!

Here's my easy Chicken Noodle Soup, perfect for these cold winter days.

Here's what you'll need:
2 lbs chicken breast, cut in half, seasoned with seasoning salt
2 cartons of chicken broth (or 8 cups of homemade broth)
4 stalks of celery, small dice
1 small onion, diced
4 carrots, peeled and sliced thin
1 bay leaf
Seasoning blend, salt and pepper
1 cup dried noodles, any kind!

Here's how you make it:
1. Always start with prepping - wash and dice celery, carrots, onion, and the chicken.
2. Season the chicken generously with Gibsons.
3. Heat a large soup pot with olive oil, then add in the celery carrots, and onions, cooking until tender. Remove and set aside.
4. Into the same pot, add in a little more oil if needed, then the chicken breast. Sear on each side for 4-6 minutes until golden brown, but not fully cooked.
5. Once the chicken has browned on both sides, add the cooked veggies back into the pot, along with the broth, making sure to cover the chicken and veggies fully.
6. Add in a bay leaf and more seasonings. Bring to a boil, then turn down to a simmer. Cook for 20 minutes, until chicken has fully cooked through, then remove the chicken to a bowl and set aside.
7. Add 1 cup of your favorite pasta. I used pappardelle noodles and broke them as I tossed them in.
8. Shread the chicken with a fork into bite-sized pieces.
9. Once the noodles have cooked, add the chicken back in. Taste for seasonings, then serve.

Cool completely, then extras can be frozen or refrigerated for 3 days.

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Let's get dinner on the table as soon as possible. When I don't know what to make, but know I want something healthy, but comforting, I lean towards a chicken stuffed something!

Tonight I'm using fresh broccoli, roughly chopped, cheddar cheese, and cream cheese. Seasoned well, then stuffed into a chicken breast, and breaded. Baked to perfection until gooey and golden. Serve with a side of potatoes or pasta. This can easily be made with any veggies on hand.

Here's what you'll need, this recipe will make two breasts, but can easily be modified to make as many as you need.

Chicken breasts, cut a slit into the thickest side, just big enough to make a pocket for the filling to sit.
1/2 brick of softened cream cheese
1/2 cup of cheddar cheese
1/3 cup of roughly chopped broccoli
1/2 cup of breadcrumbs
olive oil
Italian seasonings, salt and pepper to taste.

!. Cut slits into the thickest side of each chicken breast.
2. Mix the cream cheese, cheddar cheese, broccoli, and seasonings to a bowl.
4. Stuff the chicken breast with the filling mixture.
5. Dip the chicken into olive oil, then coat with bread crumbs.
6. Add into a baking dish with olive oil, then drizzle olive oil on top.
7. Bake covered at 375 for 35-45 minutes, until golden brown and chicken is fully cooked.

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Beef Tenderlioin

Here's what you'll need:
Beef Tenderloin
Olive oil
Butter
Fresh cloves of garlic
Fresh Rosemary
Salt, Pepper
Gibson's Seasoning Salt
Butcher's twine

Here's how you make it:
1. Trim and tie the meat so that it is even thickness throughout. You can also ask your butcher to do this for you. This helps it to cook evenly.
2. Remove the roast about 1 hour before cooking so it can come to room temperature.
3. When ready to cook, preheat the oven to 350.
4. Coat the roast in olive oil, make slits with a knife every few inches, and insert 1 piece of fresh garlic.
5. Season heavily with Gibsons or just salt and pepper.
6. Heat a heavy-bottomed pan on the stove, and sear the roast on all sides until golden brown. Remove to a large roasting pan. Pour pan drippings on top of roast.
7/ Top with more salt and pepper and Gibsons. Add fresh rosemary and pats of butter to coat the top.
8. Bake in the oven until the internal temperature reaches 130 (for medium rare), or until 5 before your desired doneness.
9. Remove from the oven, and let rest on a cutting board lightly covered in foil.
10. The meat will continue to cook for about 5 while it rests.
11. Slice, and serve with pan juices and a fresh crack of salt. Enjoy!

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Bowties & Sausage

1 lb bowtie pasta
1 lb Italian sausage, without the casing
2 tbs olive oil
1/2 tsp red pepper flakes
1 medium onion, diced
3 cloves of garlic, grated
2 28 oz cans of Italian plum tomatoes
1 1/2 c. whipping cream
1/2 tsp salt
1/3 cup grated parmesan

1. Heat oil, add onion, sausage, and red pepper flakes until sausage has browned and cooked through.
2. Add garlic and stir for 1 minute.
3. Add in two cans of tomatoes, salt and pepper. Let it come to a simmer. The tomatoes will soften, at this time, break them into smaller pieces with a spoon.
4. Let the sauce simmer on low for 20 minutes.
5. Turn to low, and add in the heavy cream and cheese. Stir until combined—taste for seasonings.
6. Add pasta to the sauce, top with cheese and serve.

Chicken Caprese Bake

Perfectly seasoned chicken layered with mozzarella, tomato and Basil. Baked in the oven and topped with a balsamic glaze. Makes a great lunch the next day, too!

Here’s what you’ll need:
Thinly sliced chicken breasts (I used 4 breasts in this recipe)
2 cloves of garlic, grated
3 tbsp Italian seasonings (oregano, thyme and rosemary) (dried or fresh)
2 tsp salt
2 tsp pepper
Olive oil
2 tbsp butter
Tomato, sliced
1 packages of mozzarella, sliced (fresh or low moisture) I used whole milk, low moisture here.
1 bunch of fresh basil, roughly chopped
Balsamic glaze

Here’s how you make it:
I always start by prepping my ingredients. It makes cooking so much more seamless, it also ensures I don’t forget any of the ingredients.
1. Start off by slicing your tomatoes, mozzarella and chopping the basil.
2. Then, thinly slice your chicken breasts.
3. Mix salt, pepper and Italian seasonings together. Rub seasonings and grated garlic onto the chicken. Drizzle the chicken with olive oil to lightly coat, and ensure the seasonings stick.
4. Heat up your braiser on medium, drizzle olive oil to cover the bottom of the pan, and add in the butter.
5. Sear the chicken on each side for 3-5 minutes, until a golden crust develops, and the chicken is cooked through. Once cooked, remove to a baking dish, and continue cooking the remainder of the chicken.
6. Once all the chicken is browned top with sliced mozzarella, then a tomato.
7. Bake at 350 for 10-20 minutes, until cheese is just starting to melt. Broil for the last few minutes until pan juices are bubbling.
8. Remove from oven, top with fresh basil, and drizzle with the balsamic glaze!

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The perfect steak every time!

It all starts with a great cut of meat. We were gifted these @forzameats steaks by our friends, and what a great 🎁 it was!

This was so simple to make. I preheated my oven to 400°. Then heated my cast iron to high.
I removed the steaks from the fridge about 45 minutes before I wanted to start cooking. Patted the steaks dry then liberally seasoned the steaks with my favorite seasoning blend.
Instead of butter tonight, I cut a small piece off fat off of the steak and rendered it in the pan as it was heating, then added fresh rosemary and garlic for some extra flavor.
Then seared the steaks on each side for 3 minutes or so, until a nice crust developed. Then into the oven for 2-3 minutes until it was the perfect temperature. We like ours on the more medium rare side.
They rested on the cutting board for 5 minutes. Salted with cracked salt then sliced.
I served it family style so my husband and I could share both.
It was so easy to get dinner on the table. I paired with a twice baked potato and veggies.

#castironcooking #steakdinner #easydinner

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Chicken Riggies

1 6 oz can of tomato paste
2 cloves of garlic, grated
1 cup of heavy whipping cream
1/2 cup freshly grated parmesan cheese
Gibson’s seasoning
2 tbs butter
Pasta
Olive oil

Breaded Chicken Cutlets:
1 lb thinly sliced chicken breast
1/3 cup half and half or heavy whipping cream
1/2 cup panko bread crumbs
1/2 cup Italian bread crumbs
1/2 cup grated parmesan cheese, plus more for garnish
1 cup olive oil
4 tablespoons butter
Gibsons Seasoning Blend

To make the sauce:
1. Heat a pan with olive oil, add grated garlic and stir for 1 minute.
2. Add tomato paste and seasonings and stir until well combined.
3. Turn down the heat to low, add in heavy cream, stir and let simmer for 15 minutes, stirring occasionally. Then, add in the butter and stir until melted.
4. Pour the sauce over the cooked pasta and stir until fully coated.
5. Slice the chicken cutlets, place ontop, sprinkle with cheese and enjoy!

To make the chicken:
1. Season the chicken with the @gibsonssteakshop blend. Add half and half to coat and mix well.
2. Mix panko, breadcrumbs, cheese, and seasonings in a separate bowl.
3. Take a coated chicken breast and press each side of the chicken into the breadcrumb mixture. Repeat until all are breaded.
4. Heat up a pan with olive oil and butter.
5. Add chicken, two at a time to the pan and fry until golden brown on each side, flipping once.
6. Remove from the pan and drain on a plate lined with a paper towel.
7. Season with a sprinkle of salt. Set aside until ready to serve on pasta.

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Italian Beef
Here’s what you’ll need:
Chuck roast
Butter
Olive oil
Good Seasoning Italian seasoning packet
1 carton of beef broth
1 jar pepperoncini
1 jar mild giardiniera
1 beer
Salt, Pepper, and garlic powder
Kinders French Onion Seasoning Blend

Sub rolls
Freshly shredded mozzarella cheese
Sauteed green peppers and onions
Giardiniera

Here’s how you make it:
Rub olive oil onto the chuck roast and season generously on all sides with half of the good seasoning packet, salt, pepper, garlic powder and French Onion seasoning.
Heat a skillet on the stove, add butter, and sear each side of the chuck roast until it develops a crust.
Remove from the heat and place the chuck roast into a crockpot.

To the crockpot, add the rest of the seasoning packet, an entire jar of pepperoncini, 1 heaping tablespoon of giardiniera, a full beer then add beef broth to just cover the roast.
Put the lid on, and let cook on low for 6-8 hours until meat is fork tender. I usually go to the 8 hour mark.
Once the meat shreds easily with a fork, remove to a bowl and shred with two forks. It's then ready for assembly.

If you're making it for a crowd: Add the sub rolls into the pan, fill it with the beef. Top with freshly shredded mozzarella cheese then broil in the oven to melt the cheese and toast the bread (1-2 minutes is all they need!) then don’t forget the best part, dunk the beef dip in the cooking liquid!
Serve with additional gardinara, sauteed green peppers, and onions, and enjoy!

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Sausage & Peppers

This is an easy dinner that makes the house smell like you’ve been cooking all day.

Here’s what you’ll need:
Sausage links (Italian sausage, turkey or chicken)
2 large green peppers, 1 inch slices
1 onion, 1 inch slices
3 cloves of garlic
Olive oil
@gibsonssteakshop seasoning blend or a blend of Italian seasonings, garlic powder, pepper and salt.

Here’s how you make it:
Preheat oven to 425°.
Slice up onions and peppers.
Drizzle in olive oil into a skillet and add sausage to the pan. Season generously and add half of the peppers, onions and garlic. Toss to mix.
Bake for 30 minutes, flipping sausage halfway through.
Add the remaining onions and pepper mixture. Bake for another 20-25 minutes until all the peppers have softened and the sausages are browned and cooked through.

Can be served alone or with French rolls and marinara sauce! Enjoy!

#italiansausage #easyitalianrecipes #lecreusetcooking

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Easy Steak Dinner at Home

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Creamy Chicken & Orzo Soup

Here’s what you’ll need:
3 tbsp butter
1 tbsp olive oil
1 onion, diced
4 carrots, sliced
3 celery sticks, diced
3 cloves of garlic, grated
8 cups of chicken stock
1 cup uncooked orzo
1/2 cup half and half
2 cups of chicken or 1 rotisserie chicken
Seasoning blend:
1 tsp of basil, rosemary & oregano
1 bay leaf
Salt and pepper to taste

Heat olive oil and butter in a large dutch oven.
Add onions, celery, carrots, salt, and pepper. Cook until translucent and slightly browning.
Add in garlic and seasoning blend, and stir for 30 seconds.

Add 1 cup of chicken stock to deglaze the pot, and scrape off anything sticking to the side. Then add the rest of the stock, and bay leaf and bring to a boil - about 25 minutes.

Once boiling, add in orzo pasta and half and half, stirring every few minutes.

Once the pasta is cooked, reduce to a simmer and add the cooked, shredded chicken back into the pot. Simmer until ready to eat.

Serve and top with grated parmesan cheese.

#soupseason #easysouprecipe #chickensoup

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