Honey Garlic Chicken

 

Honey Garlic Chicken is a must-have recipe in my opinion.

Source: https://www.mamalovesfood.com/slow-cooker-honey-garlic-chicken/

Ingredients

• 6 chicken thighs with bone and skin
• 1 tablespoon seasoned salt
• 1 heaping cup whole peeled garlic cloves about 60 cloves
• 1/3 cup honey
• 1/4 cup soy sauce
• optional: toasted sesame seeds, green onion, cornstarch

Instructions

• Place chicken into inner pot and sprinkle with seasoned salt.
• Toss garlic cloves in, and make sure it gets in between the chicken and into the crevices.
• Pour honey and soy sauce over top.
• SLOW COOKER: Cover and cook 4 - 5 hours on high or 7 - 8 hours on low.
• INSTANT POT: Add additional 1/4 cup broth or water, seal and cook on manual (high pressure) 10 minutes, then allow a 5 minute natural pressure release.
• Optional: To thicken remaining sauce, stir in a cornstarch slurry (2 tablespoons cornstarch + 2 tablespoons water) and simmer. Repeat until desired consistency is reached.

Cheddar Parmesean Scalloped Potatoes

 

Potatoes always get my attention!

I need to get away from those boxed potato mixtures, this type of recipe is so much better.

Source:  https://www.gimmesomeoven.com/scalloped-potatoes-recipe/

Ingredients

3 tablespoons butter
1 small white or yellow onion, peeled and thinly sliced
4 large garlic cloves, minced
1/4 cup all-purpose flour
1 cup chicken or vegetable stock
2 cups whole milk (or half and half)
1 1/2 teaspoons Kosher salt
1/2 teaspoon black pepper
2 teaspoons fresh thyme leaves, divided
4 pounds Yukon Gold Potatoes, sliced into 1/8-inch rounds
2 cups freshly-grated sharp cheddar cheese*, divided (feel free to add more cheese if you’d like)
1/2 cup freshly-grated Parmesan cheese, plus extra for serving

Instructions

Prep oven and baking dish: Heat oven to 400°F.  Grease a 9 x 13-inch baking dish with cooking spray, and set it aside.

Sauté the onion and garlic. Melt butter in a large saute pan over medium-high heat.  Add onion, and sauté for 4-5 minutes until soft and translucent.  Add garlic and sauté for an additional 1-2 minutes until fragrant.  Stir in the flour until it is evenly combined, and cook for 1 more minute.

Simmer the sauce. Gradually pour in the stock, and whisk until combined.  Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined.  Continue cooking for an additional 1-2 minutes until the sauce just barely begins to simmer around the edges of the pan and thickens.  (Avoid letting it reach a boil.)  Then remove from heat and set aside.

Layer the potatoes.  Spread half of the sliced potatoes in an even layer on the bottom of the pan.  Top evenly with half of the cream sauce.   Sprinkle  1 cup of the shredded cheddar cheese, and all of the Parmesan cheese.  Top evenly with the remaining sliced potatoes,  cream sauce, and cheddar cheese.

Bake: Cover the pan with aluminum foil and bake for 30 minutes.  The sauce should be nice and bubbly around the edges.  Remove foil and bake uncovered for 25-30 minutes, or until the potatoes are cooked through.

Cool. Transfer the pan to a cooling rack, and sprinkle with the remaining teaspoon of thyme and extra Parmesan.

Serve. Serve warm.

Magic Chicken Pie

 

With magic in the name, I've gotta try it!

And you can never have enough chicken recipes.

Source: https://bakeatmidnite.com/magic-chicken-pie/

Ingredients

• 4 tbsp butter
• 2 cooked boneless skinless chicken breasts, shredded
• 2 cups fresh or frozen vegetables your choice
• 1/4 cup onion chopped
• 1 cup shredded cheddar cheese
• 2 cups baking mix like Bisquick
• 1 1/2 cups milk
• 1 1/2 cups rich chicken stock
• 2 chicken stock cubes
• 10.75 oz can cream of chicken soup

Instructions

Preheat oven to 350 degrees F.

Cut the butter in chunks and place in the bottom of a 9 x 13-inch baking pan. Place in oven to melt butter; remove when butter is melted.

In a large bowl, mix the milk and baking mix; set aside.

Dissolve the stock cubes in the liquid chicken stock. Place the soup in a bowl and gradually mix in the stock mixture to keep the mixture smooth. Set aside.

Assemble casserole as follows and DO NOT MIX OR STIR INGREDIENTS:

Distribute shredded chicken over melted butter evenly

Distribute veggies over the chicken evenly

Distribute the onion over the veggies evenly

Distribute the cheese over the onion evenly

Pour baking mix batter over the top evenly

Pour the soup/stock mixture over the top evenly

Place in preheated oven and bake for 45-50 minutes, or until top is beginning to brown.

Remove from oven and let stand 10 minutes before serving

Italian Crescent Casserole

 

This looks delicious!

The only thing I would do different is add italian sausage.

Source: https://www.realmomkitchen.com/italian-crescent-casserole/

Ingredients

1 lb ground beef cooked and drained
▢1 cup garlic tomato pasta sauce
▢1 can 8 oz Pillsbury® refrigerated crescent dinner rolls
▢1 ½ cups shredded Italian cheese blend
▢¼ teaspoon dried basil leaves

Instructions

In skillet, mix cooked beef and pasta sauce. Heat over medium heat until warm.

Separate crescent dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches.

Press dough in side and bottom of pan to form crust and cover the pan. Sprinkle with 1 cup of the cheese over dough in the pan.

Spoon meat mixture evenly over cheese.

Bring tips of dough over filling to meet in center; do not overlap.

Sprinkle with remaining 1/2 cup cheese over the dish followed by the basil. Bake at 375°F 15 to 20 minutes.

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