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French Onion Chicken

French Onion Chicken

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with Broccoli and Potatoes

Yield: 2

Adapted from: Dinnerly

French onion soup and slapped it on a tender chicken breast with a side of broccoli? And on top of that, what if it was all cooked together in incredibly easy, mess-free foil packets.

Note: Added potatoes to this to make a complete meal.
Prep: 15 Cook: 15 to 20

  • 1yellow onion
  • ½lb broccoli
  • 10oz pkg boneless, skinless chicken breast
  • 12oz potatoes
  • 2oz shredded fontina
  • Balsamic vinegar
  • garlic
  • salt & pepper
  • olive oil
  • butter


Prep ingredients:

Preheat oven to 450°F with a rack in the center. Halve and thinly slice onion. Cut broccoli into 1-inch florets, if necessary. Wash and chop potatoes into small dice, less than ½-inch cubes. (Finely chop 1 tsp garlic.

Caramelize onions:

Heat 1 TBS each of butter and oil in a medium skillet over medium-high. Add onions and cook, stirring, until very soft, 3–4 minutes. Season with a pinch each of salt and pepper. Stir in chopped garlic and ¼ cup water. Cook, stirring occasionally, until liquid is reduced by half and onions are well browned and jammy, 1–2 minutes more. Stir in ¼ tsp vinegar.

Cut foil & prep chicken:

While onions cook, cut 2 pieces of foil into 12×20-inch rectangles. Pat chicken dry and season all over with salt and pepper.

Assemble foil packets:

Place chicken on foil and broccoli and potatoes next to each other beside the chicken. Drizzle broccoli and potatoes with oil and season with salt and pepper. Spread caramelized onions over chicken, then sprinkle with cheese. Fold sides of foil over top and pinch edges to seal (leave room inside packets for air to circulate). Transfer to a rimmed baking sheet.

Cook packets & serve:

Roast packets on center oven rack until chicken is cooked through, about 15–20 minutes. Remove from oven and switch oven to broil. Carefully unwrap top of foil to expose chicken and broccoli. Broil French onion chicken, broccoli and potatoes on center oven rack until cheese is browned, about 2–3 minutes (watch closely as broilers vary). Enjoy!

Steak Doneness (Degré De Cuisson Du Steak)

Steak Doneness (Degré De Cuisson Du Steak)

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https://www.youtube.com/watch?v=hi5mrEIJ3_w

Ever wondered how Michelin chefs cook the perfect steak? In this video, we’re using a Michelin-approved technique to take steak from blue to well done with precision. Follow along as we break down each step to achieve restaurant-quality results at home, using Heston Blumenthal’s unique method. Whether you prefer a rare steak or well done, this guide covers it all. From choosing the right cut to mastering heat control and finishing techniques, learn how to cook a steak like a pro with this Michelin-star method. Perfect for foodies, home cooks, and anyone looking to elevate their steak cooking.

Blue (Very Rare): 38°C (100°F)

Rare: 44-48°C (111-118°F)

Medium Rare: 48°C (118°F)

Medium: 50-52°C (122-126°F)

Medium Well: 56°C (133°F)

Well Done: 70°C+ (158°F+)

Pork Seasoning

Pork Seasoning

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Yield: 1

Excellent shake and bake replacement

  • 2tsp smoked paprika
  • ½tsp salt
  • ½tsp black pepper
  • 1tsp garlic powder
  • 1tsp onion powder
  • ½tsp dried oregano
  • ¼tsp cumin powder
  • ¼tsp sage powder
Chili’s Cajun Pasta CC

Chili’s Cajun Pasta CC

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Yield: 2

Heavily adapted from the Recipe Critic

A Chili’s favorite. Their new Ultimate version has grilled chicken, shrimp, penne in Alfredo sauce, topped with chili spices, shredded Parmesan, tomatoes, green onions. Served with garlic toast.

  • 1boneless skinless chicken breasts
  • 1221-25 shrimp, peeled and deveined
  • 1tsp Cajun seasoning, divided (recipe follows)
  • 2TBS butter
  • 1TBS cooking oil
  • 1½cups heavy cream
  • ¼tsp lemon pepper seasoning
  • ½tsp salt
  • ½tsp black pepper
  • ¼tsp garlic powder
  • 6oz penne pasta
  • 1Roma tomato, seeded and diced
  • ¼cup parmesan cheese fresh shredded, to taste
  • 1green onions, cut into ¼-inch lengths

Pasta:

Bring one gallon of water to boil in a large pot. Add 1 TBS salt and penne. Cook until just al dente, a minute or two less than manufacturer’s directions. Drain and set aside.

Chicken:

Slice the chicken into bite sized pieces about 1/4-inch thick. Put the chicken in a large resealable bag. Add half of the Cajun seasoning and shake to coat thoroughly.

In a large skillet, melt the ½ TBS of butter ½ TBS oil over medium heat. Add the chicken and turn when needed. Make sure to check with a knife to make sure it is no longer pink. Remove to a cutting board. Wipe out pan.

Shrimp:

Season the shrimp with remaining Cajun seasoning. Toss to mix. In the same pan used for the chicken, heat ½ TBS oil and add shrimp. Sauté until almost done.

Sauce:

In the large pan used for the pasta, combine the heavy cream, 1 TBS butter, lemon pepper, salt, black pepper, and garlic powder. When the cream mixture just starts to bubble, add the pasta, mix and cook until the pasta is done. Remove from pan from heat.

Assembly and finish:

Add the chicken, shrimp, and diced tomato into the pasta. Mix well to combine.

Transfer to a serving dish and top, green onions and parmesan.

Serve with a side of Texas garlic toast.

Tips:

Thicken or thin the sauce if necessary.

Cajun Seasoning

Yield: 1 PKT, 4½ tsp

1½ tsp paprika
1 tsp onion powder
½ tsp garlic powder
½ tsp dried oregano
½ tsp dried thyme
¼ tsp cayenne
½ tsp salt

Zucchini Noodles

Zucchini Noodles

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Yield: 2 to n Servings

Meghan & Samantha

Who would have imagined that this would be good? Goes well with any spaghetti sauce.

  • 1fresh straight zucchini per 2 servings.
  • ½TBS olive oil
  • salt and pepper
  • Special Equipment: Vegetable Spiralizer.

Wash zucchini. Cut ends off zucchini. This works better with straighter zucchini.

Use the spiralizer to turn zucchini into noodles.

Do not season zucchini before cooking.  It will turn them mushy.

Heat skillet over medium high heat and add olive oil. When it is shimmering, add zucchini noodles and sauté for 1 to 2 minutes, turning and mixing often.

Season only after cooking is complete. Serve.

Steak Marinade

Steak Marinade

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Yield: 1½ cups

https://therecipecritic.com/worlds-best-steak-marinade/

World’s Best Steak Marinade (so says the author, I tested it. World’s best? Not likely, but darned good) adds so much flavor to your juicy steak. It helps to tenderize and infuse the steak with flavor and creates the best steak ever!

  • ⅓cup soy sauce
  • ⅓cup lemon juice
  • ½cup olive oil
  • ¼cup Worcestershire sauce
  • 1TBS minced garlic
  • 2TBS Italian seasoning
  • 1tsp pepper
  • ½tsp salt
  • pinch of red pepper

In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper.

Use a Jaccard to tenderize steak by going over entire surface on both sides.

Add steaks and marinade to a resealable zip lock bag or place in a large bowl and pour the marinade on top. Marinate for 2 hours or overnight.

Special Sauce for Burgers

Special Sauce for Burgers

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Yield: 4 to 6 Servings

Bon Appétit
  • ½cup mayonnaise
  • 3TBS ketchup
  • ¼cup sweet pickle relish
  • 1TBS hot sauce, such as Tapatío, Cholula, or Crystal
  • salt pepper
  • lemon juice or white vinegar (optional)

Mix first three ingredients well. Use hot sauce, salt and pepper, and acid to suite.

Scott’s All-Purpose Spice Rub

Scott’s All-Purpose Spice Rub

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Yield: about 1 cup

This started as Steve Raichlen’s, got an Anne Burrell twist and then I adjusted until I liked it best.

  • 3TBS brown sugar
  • ½cup paprika, sweet or mix or sweet and smoked
  • 2TBS kosher salt
  • 1TBS garlic powder
  • 1TBS dried thyme
  • 2tsp ground celery seed
  • 2tsp ground black pepper
  • 1tsp cayenne pepper
  • salt pepper

Combine all the ingredients in a small bowl. Rub can be stored (or frozen) in an airtight container for several months.

Instant Couscous

Instant Couscous

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Yield: 4 Servings

Scott Nowell

Easy, fast, delicious.

  • 1cup instant couscous
  • 1cup stock, water or broth
  • 1 – 2TBS butter or olive oil
  • ½tsp salt

Bring the stock and butter/oil to a boil over high heat.

Remove the pan from the heat and stir in couscous and salt.

Cover and let sit for 5 to 10 minutes.

Fluff with a fork.

Serve.

Options: Add a tablespoon of toasted pine nuts, or two stalks of chopped scallions when you add the couscous.

Chicken, Pot Pie All-Crust

Chicken, Pot Pie All-Crust

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Yield: 4 Servings

Adapted from: Food Network

If your favorite part of the chicken pot pie is the crust, we’ve got you covered. This creamy version is topped with acres of light and flaky pastry and takes less than a half hour of hands-on time, making it easy enough for a weeknight and fun enough for a crowd.

  • Nonstick cooking spray, for the pan
  • 3TBS unsalted butter
  • 2tsp fresh thyme leaves, chopped
  • ⅓cup AP flour, plus more for dusting
  • 3cups low-sodium chicken broth
  • Kosher salt and freshly ground black pepper
  • 1rotisserie chicken, skin discarded, and meat shredded (about 3 cups)
  • 114-oz bag frozen pearl onions, thawed
  • 2large carrots, sliced into thin half-moons
  • 2stalks celery, finely diced
  • 217.3-oz packages puff pastry (4 sheets)
  • 1large egg, beaten with a splash of water

Preheat the oven to 400°F. Line and spray a half-sheet pan with cooking spray or coat lightly with vegetable oil.

Melt the butter with the thyme in a small saucepan over medium heat. Whisk in the flour and cook, stirring, until a sandy consistency, about 1 minute.

Pour in the chicken broth, whisking constantly until smooth. Stir in 2 tsp salt and a few grinds of black pepper and bring to a boil.

Lower the heat and simmer gently until thickened and the flour flavor is gone, about 10 minutes.

Meanwhile, add the chicken, onions, carrots and celery to the prepared sheet pan and toss to combine, set aside.

Stack 2 puff pastry sheets on top of each other on a lightly floured surface. Roll the puff pastry out to a 15-by-15-inch square. Cut the pastry into 1-inch strips so you have 15 strips total. Repeat with the remaining 2 puff pastry sheets.

Pour the gravy over top of the chicken mixture on the sheet pan. Arrange the pastry strips over the filling crosswise, overlapping them slightly so most of the filling is covered. Trim any overhang from the edges of the pan. Brush the pastry with the egg wash and bake until deep golden-brown, 35 to 40 minutes.

Let sit 5 to 10 minutes and serve.