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I’ve finally managed to make a vine compilation short enough that Tumblr will let me post it!

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Creamy Parmesan Garlic Mushroom Chicken

4 boneless skinless chicken breasts, thinly sliced

▢2 Tablespoons Olive oil

▢Salt Pepper

▢16 ounces sliced mushrooms

Creamy Parmesan Garlic Sauce:

▢1/2 cup butter

▢4 garlic cloves minced (I use 8)

▢1 cup chicken broth

▢2 cups heavy cream or half and half

▢1 cup grated parmesan cheese

▢1  teaspoon garlic powder

▢1 teaspoon salt

▢2 cup spinach chopped

Cook the Chicken: In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.

Make the Sauce: To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and mushrooms back to the sauce and serve over pasta is desired.

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Velveting Chicken

Ingredients

12-16 ounces boneless skinless chicken breast (or thighs, 340-450g)

2-3 tablespoons water (30-45ml)

2 teaspoons soy sauce (or oyster sauce)

2 teaspoons cornstarch

2 teaspoons vegetable oil

Instructions

First, slice your chicken into 1 ½ to 2 inch pieces, about ¼ inch thick. Remember to slice across the grain, especially if using chicken breast.

Add the water and soy sauce (or oyster sauce) to the chicken in a medium bowl, and mix until the chicken is well-coated. Set aside for 5-10 minutes. In that time, most of the liquid will be absorbed into the chicken.

Add the cornstarch and vegetable oil and mix again until everything’s incorporated and the chicken is uniformly coated. For the best results, let the chicken sit for 15 to 20 minutes to marinate.

To sear, place your wok over high heat. When it starts to smoke lightly, add a couple tablespoons of vegetable oil to coat the surface of the wok. Add the chicken in one layer, and allow to sear for 20 seconds. Stir-fry until the chicken has turned opaque, and remove from the wok.

To blanch, add the chicken to a wok filled with boiling water. When it turns opaque, cook for an additional 10 seconds (the chicken will be cooked 80% through). Then, remove from the wok.

Remember, in both scenarios, you will be cooking the chicken again in your stir-fry, so avoid overcooking it during the pre-cook process!

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Whipped cream

1 cup heavy cream

1 tablespoon powdered sugar

1 teaspoon vanilla extract

Whisk cream in a chilled glass or metal bowl with an electric mixer until frothy. Add powdered sugar and vanilla; continuing to beat until soft peaks form.

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Chicken pot pie

Ingredients:

.5 cup chopped carrot (about 1)

1 medium potato

12oz mushrooms

1 cup chopped onion

2 pounds chicken breast

2 cloves garlic (I use 4)

2 cups chicken broth

2 tablespoons olive oil

.25 cup flour

Pie crust (1 or 2)

Directions:

Boil potato separately until fork-tender.

Heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add half of chicken to pan; cook 3 minutes or until lightly browned. Remove chicken from pan. Repeat procedure with remaining chicken.

Add remaining 1 tablespoon oil to pan. Add onion, after a few minutes add mushrooms, after a few minutes add carrots; cook until mushrooms are browned, stirring occasionally. Combine stock and flour in a bowl, stirring with a whisk. Add stock mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until slightly thickened. Stir in chicken and cubed potato, add paprika and salt to taste.

Allow filling to cool while preheating oven. If using a bottom crust, blind bake bottom at 350 for 20 minutes. After adding pie filling and placing pie lid (use egg wash to attach if using bottom crust), bake at 425 for 20-25 minutes until crust is golden brown.

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Lettuce wraps and crab rangoon

https://damndelicious.net/2014/05/30/pf-changs-chicken-lettuce-wraps/

Add mushrooms, half an onion

https://www.staysnatched.com/air-fryer-crispy-crab-rangoon/

Full package of cream cheese, fish sauce instead of Worcestershire

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Shrimp Scampi with Pasta

Well-rounded seafood and pasta dish. Good with any pasta; angel hair is less filling.

Ingredients

• 1 (16 ounce) package linguine pasta

• 2 tablespoons butter

• 2 tablespoons extra-virgin olive oil

• 2 shallots, finely diced

• 2 cloves garlic, minced

• 1 pinch red pepper flakes (Optional)

• 1 pound shrimp, peeled and deveined

• 1 pinch kosher salt and freshly ground pepper

• ½ cup dry white wine

• ½ lemon, juiced

• 2 tablespoons butter

• 2 tablespoons extra-virgin olive oil

• ¼ cup finely chopped fresh parsley leaves

• 1 teaspoon extra-virgin olive oil, or to taste

Directions

Instructions Checklist

• Step 1

Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender. Drain.

• Step 2

Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.

• Step 3

Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.

Nutrition Facts

Per Serving:

511 calories; protein 21.9g; carbohydrates 57.5g; fat 19.4g; cholesterol 135.4mg; sodium 260mg.

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Zuppa Toscana

1 lb Italian Sausage

1 t red pepper flakes

1 large onion, diced (I used white)

1 T minced garlic (I used 4 cloves)

1 carton chicken broth

5 potatoes, 2 sliced super thin and 3 sliced thin

1/2 bunch of kale

Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside.

Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.

Pour the chicken broth into the Dutch oven with the onion; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the cooked sausage; heat through. Mix the kale into the soup just before serving.

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Thai Coconut Curry

INGREDIENTS:

2 to 3 tablespoons olive oil

1 medium/large sweet Vidalia or yellow onion, diced small

1/2 container white mushrooms

1 pound boneless skinless chicken breast, diced into bite-sized pieces (also good with tofu)

3 cloves garlic, finely minced or pressed (I use 6)

2 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped

2 teaspoons ground coriander

one 13-ounce can coconut milk (I used lite; full-fat will deliver a richer/thicker result)

1 to 1 1/2 cups shredded carrots

1 to 3 tablespoons Thai red curry paste, or to taste (curry powder may be substituted, to taste)

1 teaspoon kosher salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste

about 3 cups fresh spinach leaves

1/2 red bell pepper

1 tablespoon lime juice

1/4 cup fresh cilantro, finely chopped for garnishing (basil may be substituted)

Serve with rice

DIRECTIONS:

To a large skillet, add the oil, onion, mushrooms, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.

Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.

Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.

Add the coconut milk, carrots, peppers, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.

Add the spinach, lime juice, and stir to combine. Cook until spinach has wilted and is tender, about 1 to 2 minutes. Taste and optionally add additional curry paste, salt, pepper, etc. to taste.

Evenly sprinkle with the cilantro and serve immediately. Curry is best warm and fresh but will keep airtight in the fridge for up to 1 week.

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Loaded Chicken Salad

2 cans (10oz) chicken breast

1/2 cucumber or 4 mini cukes, diced

1 yellow bell pepper, diced

1 red bell pepper, diced

2 stalks of celery, diced

1 cup white onion, diced

4 Tbsp mayo

1/2 tsp paprika

1/4 tsp black pepper

Drain chicken well and combine.

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Slow Cooker Pork Carnitas

Ingredients

2-2.5 lb pork tenderloin 1 onion, chopped 1 jalapeno, deseeded & chopped large for later removal 4 cloves garlic, minced (I used 8) 3/4 cup juice from orange (2 oranges)

Rub 1 Tbsp dried oregano 1 tsp salt 2 tsp chili powder (preferably with cumin)

1 tbsp olive oil for crisping

Instructions

Rinse and dry the pork shoulder, combine the Rub ingredients then rub all over the pork. Place the pork in a slow cooker (fattier side up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.

Slow Cook on low for about 4 hours. Pork should reach 160 and be tender enough to shred. Remove from slow cooker and let cool 5 minutes, then shred using two forks. Leave the juice in the slow cooker on low to reduce while meat cools and is shredded. If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Return meat to slow cooker and simmer for 30 minutes.

To Crisp:

Heat 1 tbsp of oil in a large non stick pan or well seasoned skillet over high heat. Spread pork in the pan, drizzle over some juices. Wait until the juices evaporate and the bottom side is golden brown and crusty. Turn and just briefly sear the other side - you don't want to make it brown all over because then it's too crispy, you need tender juicy bits. Remove pork from skillet. Repeat in batches, don't crowd the pan.

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Healthier King Ranch Chicken Casserole

Ingredients

1 Tbsp olive oil 1 medium white onion, diced 1 green bell pepper, diced 1 red bell pepper, diced 8 oz white mushrooms, diced 4 cloves Garlic, peeled and minced (I used 6) 1 Tbsp chili powder 1 tsp smoked paprika 1 lb shredded rotisserie chicken, or any cooked and shredded chicken 2 cups fat free greek yogurt (2 containers) 10 oz can diced tomatoes and serrano chilis (RO-TEL) 12 extra thin corn tortillas (Mission) 1 1/4 cup shredded Mexican or cheddar cheese

Prep & Bake at 350

Heat a large skillet over medium-high heat with the olive oil before adding the onion, mushrooms, and bell pepper. Cook until the veggies begin to soften, about 6-8 minutes.

Add the garlic and cook until fragrant, about 30-60 seconds, before adding the canned tomatoes. Be sure to deglaze the pan if necessary. Reduce the heat to low and add the spices, stirring well. Follow that with the chicken and Greek yogurt. Fold everything together and remove from the heat.

Place 6 tortillas in the bottom of a 12" cast iron skillet (or a large baking dish). Add half the chicken mixture and half the cheese. Place the remaining 6 tortillas on top and repeat the chicken and cheese one more time.

Bake for 25-30 minutes or until the cheese is melted and the edges of the tortillas are golden brown and crispy. Top with freshly chopped cilantro, avocado, and a dollop of sour cream.

Recipe adapted from here.

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Broccoli, Cheddar and Brown Rice Cakes

Makes 8, 4-inch cakes

Ingredients

1 Tbsp butter ¾ cup onion, chopped 4 garlic cloves, minced ¾ cup vegetable stock 12 oz fresh broccoli florets, cut into ½-inch pieces 1 (8.8 oz) pkg precooked brown rice (such as Uncle Ben's) ½ cup panko 1 Tbsp grainy mustard 2 large eggs, lightly beaten 1 cup shredded sharp cheddar cheese, divided (about ¼ cup reserved for tops)

Prep & Bake at 450°

Melt butter in a large skillet over medium-high. Once melted, add onion and saute 4-5 minutes or until softened. Add garlic and saute until fragrant, about 30 seconds. Add vegetable stock and broccoli; bring to a boil, reduce heat to medium and cook for 4-5 minutes. Microwave rice according to package directions and transfer to large bowl. To the bowl, add the broccoli mixture, panko, mustard, beaten eggs and ¾ cup cheese; mix until well-combined. Divide and shape broccoli mixture using hands into 8 (3-4-inch) patties and place on prepared baking sheet. Bake for 15 minutes. Top with remaining ¼ cup cheese, and bake for 4 more minutes or until cheese melts. Cool for a few minute before serving. quote>

Notes

Try with chicken stock if you don't have vegetable.

Also try with green onion mixed in at the end.

Recipe from here.

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Banana Cream Pie

Ingredients

1 and 3/4 cups whole milk 1/2 cup heavy cream 1/2 cup granulated sugar 1/8 teaspoon salt 4 large egg yolks 1/4 cup cornstarch 1 1/2 teaspoons pure vanilla extract 2 Tablespoons unsalted butter, softened to room temperature 4 bananas 1 pie crust, blind baked

Make Custard

Combine the milk, heavy cream, sugar, and salt in a medium saucepan over medium heat. Whisk until all the sugar has dissolved, then bring to a gentle simmer (bubbles around the edge), whisking occasionally. Working quickly as the milk mixture begins to simmer, whisk the egg yolks and cornstarch together in a medium heatproof bowl until thick and smooth. Very slowly stream in 1 cup of the simmering milk to slightly warm the egg yolk mixture (tempering). Then, in a very slow stream, whisk the egg yolk mixture into the pan. While continuously whisking, cook until the mixture is thick and big bubbles begin bursting at the surface, about 1 minute. Remove the pan from heat and whisk in the vanilla extract and butter. Place a piece of plastic wrap directly on top of the warm pudding to prevent a “skin” from forming on top. Allow to cool for 15 minutes. Slice bananas and start layering with custard into the cooled pie shell, starting with a layer of custard to prevent a soggy bottom. End with a layer of bananas on top. Place a piece of plastic wrap directly on top of the filling. Again, to prevent a skin from forming. Refrigerate for at least 4 hours and up to 1 day. Serve with whipped cream.

Notes

If you only have regular salted butter, just leave out the 1/8 tsp salt.

Measure out the custard ingredients before you start because timing is important, but do not mix the cornstarch with egg yolks until directed.

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Apple Pie

Ingredients

6 cups of thinly sliced apples (6-7 small apples worked but ended up a little lower than I wanted after baking) ¾ cup brown sugar 1 teaspoon cinnamon 1-2 tablespoons lemon juice 1 teaspoon vanilla 2-3 tablespoons flour 1 tablespoon butter 2 pie crusts

Prep & Bake at 350°

Combine everything but the butter in a ziploc bag, shake to evenly coat the apples. Add filling to pastry lined dish, add tiny pieces of butter in holes of lattice top or under full top. Chill for 30 minutes, then bake for 45-60 minutes. You may have to add a foil collar to prevent the edges from catching.

Notes

If you don’t have lemon you can substitute with clementine or apple cider vinegar.

The filling will seem liquidy in the oven, but will thicken up when it cools.

Add egg wash (1 egg + 1 tb milk) for shiny finish.

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Grandma Pearlie's Pound Cake

Ingredients

3 sticks butter 3 1/4 cups cake flour (can use AP, will be denser) 2 1/2 cups sugar 8 eggs

Prep & Bake at 350°

Cream butter and sugar well. Add eggs one at a time, beating well after each egg.  Add flour gradually, mix well. Line pan with paper, grease and flour. Bake 1 hour or more.

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Butter Pie Crust

Makes 1 pie crust, double for covered/lattice top

Ingredients

1 1/4 cups all-purpose flour 1/4 teaspoon salt 1/2 cup butter (1 stick), chilled and diced 1/4 cup ice water

Directions

In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.

Blind Baking Directions