Quick Chicken and Broccoli Stir Fry

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
• 12 ounces linguine
• 16 ounces broccoli florets
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh parsley leaves
• 1/2 teaspoon sesame seeds
For the sauce
• 1/4 cup reduced sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon brown sugar, packed
• 1 tablespoon freshly grated ginger
• 2 cloves garlic, pressed
• 1 teaspoon sesame oil
• 1 teaspoon Sriracha, optional

Instructions

1. In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil and Sriracha; set aside, reserving 2 tablespoons.
2. In a large bowl, combine reserved 2 tablespoons soy sauce mixture and chicken; set aside.
3. In a large pot of boiling salted water, cook pasta according to package instructions. Within the last 2 minutes of cooking time, add broccoli; drain well.
4. Heat olive oil in a large skillet or wok over medium high heat. Add chicken to the skillet and cook until golden, about 2-3 minutes. Stir in pasta, broccoli and remaining soy sauce mixture until heated through, about 2 minutes.

• Serve immediately, garnished with parsley and sesame seeds, if desired.

Chicken Bacon Ranch Casserole

INGREDIENTS:

4 slices bacon, diced
2 boneless, skinless chicken thighs*, cut into 1-inch chunks
1 tablespoon olive oil
1 tablespoon Ranch Seasoning and Salad Dressing Mix, or more, to taste
8 ounces rotini
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley leaves

FOR THE ALFREDO SAUCE

2 tablespoons unsalted butter
3 cloves garlic, minced
1 cup heavy cream, or more, to taste
1/4 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

1. Preheat oven to 375 degrees F. Lightly oil a 9×9 baking dish or coat with nonstick spray. 
2. To make the alfredo sauce, melt butter in a saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Gradually whisk in heavy cream. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more heavy cream as needed; season with salt and pepper, to taste. Set aside.
3. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; reserving 1 tablespoon in the skillet. Transfer bacon to a paper towel-lined plate.
4. In a gallon size Ziploc bag, add chicken, 1 tablespoon olive oil and Ranch Seasoning, shaking to coat thoroughly. Add chicken to the skillet and cook, flipping once, until cooked through, about 2-3 minutes on each side; set aside.
5. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
6. Add pasta to the prepared baking dish and layer with chicken and alfredo sauce; sprinkle with cheeses and bacon. Place into oven and bake until bubbly and heated through, about 15-20 minutes.
7. Serve immediately, garnished with parsley, if desired.

*Boneless, skinless chicken breasts can be substituted.

BBQ Chicken Bites

INGREDIENTS:

• 1 (2-ounce) pouch KC Masterpiece® Original BBQ Sauce Mix & Dry Rub
• 3/4 cup pineapple juice
• 1 tablespoon Sriracha
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 8 slices bacon, cut into thirds
• 1/4 cup brown sugar, packed
• 2 tablespoons chopped fresh chives

DIRECTIONS:

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
2. In a small bowl, combine together KC Masterpiece® Original BBQ Sauce Mix & Dry Rub, pineapple juice and Sriracha; set aside.
3. Working one at a time, wrap each chicken in a piece of bacon. Dredge each chicken in the brown sugar, pressing to coat.
4. Place chicken seam side down onto the prepared baking sheet, using toothpicks to secure if needed. Place into oven and bake for 15 minutes, brushing barbecue sauce mixture during the last 5-10 minutes of cooking time.
5. Serve immediately, garnished with chives, if desired.

Chicken Presto Kabobs

INGREDIENTS:

• 1 cup pesto, homemade or store-bought
• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/4-inch cubes
• 2 pints cherry tomatoes
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. In a gallon size Ziploc bag or large bowl, combine chicken and pesto; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain chicken from the pesto.
2. Thread chicken and cherry tomatoes onto skewers; season with salt and pepper, to taste.
3. Preheat grill to medium high heat.
4. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10-12 minutes.*
5. Serve immediately, garnished with parsley, if desired.

*This can also be baked for 20-25 minutes at 425 degrees F.

Garlic Parmesan Cheese Bombs

Ingredients

• 1 can refrigerated biscuits (like the ones by Pillsbury - I used their Texas-style biscuits)
• 3 mozzarella cheese sticks, cut into 4 pieces each (so you have 12 total)
• 4 tablespoons butter
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 tablespoon parmesan cheese

Instructions

1. Preheat oven to 400 and grease a baking sheet. Separate each biscuit. Place one piece of cheese in the center of each biscuit, pinch the sides around the cheese so it is completely encased by the biscuit dough. Place seam-side down on prepared baking sheet. Bake for 10 minutes until golden.
2. Melt butter. Stir in garlic powder, Italian seasoning, and parmesan cheese. When biscuits are done baking, brush butter mixture over each biscuit. Serve warm.

Schwäbischer Kartoffelsalat (Potato Salad from German)

Ingredients

• 2 pounds small Yukon Gold (or yellow) potatoes
• 1 1/2 teaspoons salt, DIVIDED, plus more to taste
• 3/4 cup good-quality beef broth (or homemade beef stock), heated until very warm
• 1 cup minced yellow onion
• 1/4 cup white wine vinegar
• Freshly ground black pepper
• 3 tablespoons vegetable oil (such as sunflower or canola)
• Finely chopped fresh parsley

Directions

1. Scrub the potatoes and place in a large pot covered with an inch of cold water. Set over high heat and bring to a boil. Add 1 teaspoon salt and boil until tender, which will probably take anywhere from 12 to 20 minutes depending on the size of the potatoes. Drain the potatoes and allow to slightly cool.
2. Once the potatoes are just cool enough to handle, peel them using a small paring knife and cut them into 1/4-inch slices. Place the potato slices in a large bowl and pour the warm beef broth over the top. Top with the minced onion and white wine vinegar. Season with the remaining 1/2 teaspoon salt and freshly ground black pepper, to taste. Use a large spoon to gently stir until all of the potatoes are coated.
3. Cover the bowl with plastic wrap and allow to marinate at room temperature for 30 minutes. Stir in the vegetable oil and the parsley and serve immediately, using a slotted spoon if too much liquid remains at the bottom of the bowl. Alternatively, you may cover and refrigerate the potato salad overnight, then allow it to come to room temperature for 30 minutes before gently stirring and serving.

White Hot Chocolate

Ingredients:

4 cups milk of choice (You can substitute half and half, heavy cream, or a mixture.)

1 tsp vanilla extract

8 oz. white chocolate, chopped into small pieces

Whipped Cream or marshmallows for topping

 

1. Stir together milk, chocolate and vanilla in small saucepan.

2. Cook over medium-low heat, stirring occasionally, until the white hot chocolate comes to a simmer. (Do not let it come to a boil.) 

3. Remove from heat and serve immediately, topped with whipped cream or marshmallows if desired.