Uses rotisserie chicken, easy and fast. You can see the original recipe here: https://www.galonamission.com/20-minute-tuscan-chicken-with-penne-pasta/
I had modify it with what I had. I didn’t measure the herbs, but I included the original recipe’s measurements.
- 1 tbsp olive oil
- 4 garlic cloves, minced
- 1-2 cups of chopped greens, like spinach or other salad greens
- some onion powder (I would have used onion if I had it)
- 1 tsp dried oregano
- ¼ tsp dried thyme
- ¼ tsp pepper
- ½ tsp salt
- ½ tsp dried basil
- 2 15 oz can diced tomatoes (I did not drain)
- 1-2 cups vegetable stock
- 2 cups rotisserie chicken, chopped up
- 1/4 cup heavy cream
- 1/4 cup of milk
- 3 tbsp all-purpose flour
- parmesan cheese to garnish
- Decide how you want to serve with pasta. I served with ravioli, but mixing penne is would be great. Plan your pasta’s cooking time accordingly.
- Sauté oil, garlic, spinach, and onion/onion powder in a large pot or dutch oven.
- Add the oregano, thyme, pepper, salt, basil, diced tomatoes, and chicken stock to the dutch oven. Allow the mixture to come to a boil.
- Add the chicken.
- In a small bowl, whisk together the cream/milk and flour together, making sure there are no clumps. Stir the flour mixture into the sauce, stirring continuously well mixture is combined.
- Allow the sauce to simmer 5-10 minutes.
- Either stir in pasta, or serve sauce on top of pasta.
- Garnish with parmesan cheese.
Recipe is from Ledgerock Distillery. Www.ledgerockdistillery.com
- 2 oz bourbon whiskey
- 1 oz maple syrup
- 2 oz orange juice
- 1 dash Angostura bitters
- white soda
- orange peel
- Pour bourbon, syrup, and juice in shaker.
- Shake and pour into glass of ice.
- Top with white soda and add bitters.
- Garnish with orange peel and cherry.
- .75 oz lemon juice
- .75 oz honey simple syrup
- 1.5-2 oz whiskey
- Optionally add a dash or two of bitters
Shake in shaker with ice. Pour over ice.
To make honey syrup, I heat equal parts honey and water. Just get it hot and stir until the honey dissolves.
- 1/4 cup butter
- 1/2 cup Crisco
- 1 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 2 1/2 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Cream butter, Crisco, and sugar together.
Sift together four, baking powder, and salt.
Mix well. Roll into ball, wrap in plastic wrap, and refrigerate. Roll out to 1/4 inch and cut into shapes. Bake 6 minutes at 350 degrees until just set but not brown.
- 3 cups flour
- 1 cup whole wheat flour
- 1 cup butter
- 1 cup brown sugar
- 1 egg
- 1/3 cup molasses
- 1 tablespoon grated orange peel
- 2 tablespoons orange juice
- 2 teaspoon cinnamon
- 1 teaspoon ginger
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Cream butter and sugar. Add egg, beat until fluffy. Add molasses, orange peel, and juice. Mix well.
in a separate bowl mix flour, spices, baking soda, and salt. Add flour mixture to liquid mixture and stir thoroughly. Chill (sometimes we do it over night).
on lightly floured surface, roll dough to 1/4 inch thickness. Cut with gingerbread cookie cutter. Place on an ungreased sheet 1 inch apart. Bake at 375 degrees 8 to 10 minutes. Cool on sheet 1 minute before removing to rack to cool Refrigerate.
Uh I hope I remember what I did. No Velveeta in this recipe.
- 1 Medium or large onion, chopped
- Some chopped celery. 3-4 ribs
- 1 Bell pepper, chopped
- 1-2 Green onions, chopped
- 3-4 Tablespoons butter
- 2 Tablespoons all purpose flour
- Some chopped parsley. I did 1/2 cup to 2/3 cup
- 1-2 Pounds crawfish tails. I used frozen crawfish as that was already shelled and cooked.
- Option – chicken. I used rotisserie chicken and cut the crawfish to 1 pound. Precooked chicken is awesome.
- 1 chopped jalapeño. If you want it less spicy, don’t include seeds
- 1/2 pound grated sharp cheddar cheese
- 1 Pint Half-and-Half
- 3 cloves of garlic, minced
- 3 Tablespoons creole or Cajun seasoning. I used Tony’s Creole Seasoning.
- 1 Pound Fettuccine
- Parmesan for topping
- In a large pot or Dutch oven, sauté onions, celery, bell pepper and green onions in butter until tender.
- Now is probably a good time to get your water started for the pasta.
- Add flour, parsley, crawfish, and chicken. Cook for a few minutes.
- Add relish, cheese, half-and-half and garlic.
- Simmer until it thickens. I would start your pasta during this time, but make sure to give your crawfish sauce time to simmer and thicken.
- Add Cajun/creole seasoning. Add any extra salt and pepper to taste.
- Serve sauce on top of pasta and sprinkle on parmesan.
- 2 tablespoons poppy seeds.
- 1 tablespoon white sesame seeds.
- 1 tablespoon black sesame seeds.
- 1 tablespoon plus 1 teaspoon dried minced garlic.
- 1 tablespoon plus 1 teaspoon dried minced onion.
- 2 teaspoons flaked sea salt or course salt.
Got it from this website: https://www.twopeasandtheirpod.com/everything-bagel-seasoning/
Ted style. Based on this recipe: https://www.hiddenvalley.com/recipe/hidden-valley-oyster-crackers/
- 2 packages of oyster crackers
- 1/4 cup of canola oil
- 1/2 packet of Hidden Valley Ranch
- 2-3 tablespoons of dried dill
- 1 teaspoon garlic powder
- 1 teaspoon lemon pepper
Mix seasoning and oil together. Mix with crackers in a bowl.
Bake on 1 or 2 cookie sheets at 250F. Bake 10 minutes, stir, then bake another 5-10 minutes.