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STEAK WITH CREAMY GARLIC SHRIMP

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INGREDIENTS Steaks: 4 New York Steak strip steaks (Porterhouse steaks) Salt and pepper to season 1-2 tablespoons olive oil Creamy Garlic Shrimp: 3 tablespoons unsalted butter, divided 8 ounces (250 g) shrimp deveined, tails on or off 4 cloves garlic (or 1 tablespoons minced garlic) 1/4 cup dry white wine or low-sodium chicken broth 3/4 cup heavy cream* (thickened cream) 1/4 cup fresh shredded parmesan cheese Salt and pepper to taste 1 tablespoon fresh parsley chopped INSTRUCTIONS Pat steaks dry with paper towel. Season with salt and pepper. Heat a large cast iron skillet or grill over medium-high heat. Sear/grill steaks for 4-5 minutes each side until browned and cooked to desired doneness. Transfer steaks to a warm plate; set aside. Melt 2 tablespoons butter in the skillet (if using a skillet). Add shrimp to the skillet, season with salt and pepper and sear until just cooked and pink -- about 2 minutes. Transfer to a bowl; set aside. (For grill
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Instant Pot Brown Sugar Garlic Chicken

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INGREDIENTS 1 1/2 - 2 lbs. bone-in skin-on chicken thighs salt ground black pepper 2 tablespoons olive oil 4 cloves garlic, minced 1/2 - 3/4 cup chicken broth 3 tablespoons brown sugar 1/2 teaspoon apple cider vinegar 3 dashes cayenne pepper 1/4 teaspoon salt or more to taste 1 tablespoon chopped parsley INSTRUCTIONS Season the chicken thighs with salt and ground black pepper on both sides of the chicken. Turn on the Saute mode on your Instant Pot. As soon as the pot is fully heated and hot, add the olive oil. Pan sear the chicken thighs (skin side down first) until both sides turn nicely brown. You can also pan-sear the chicken in a skillet and then transfer them over to the Instant Pot. Add the minced garlic and saute until light brown. Add the chicken broth, brown sugar, apple cider vinegar, cayenne pepper and salt. Cover the pot and select Manual and set to High pressure for 8 minutes. When it beeps, turn to Quick Release. When the valve drops, remove
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SPICY CHICKEN CHEESEBALLS

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INGREDIENTS 3 cups all purpose baking mix Bisquick or Arrowhead Mills brands have both been tested 1 pound ground chicken 2 tablespoons Tapatio Salsa Picante hot sauce 4 cups sharp cheddar cheese shredded 1/2 cup milk 1/2 teaspoon oregano 1/4 teaspoon garlic powder 1/4 teaspoon onion powder dash or salt and pepper INSTRUCTIONS Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. Mix together all of the ingredients in a large bowl, either by hand or with a stand mixer fitted with a paddle attachment. Once combined, form into small balls, approx 1 inch in diameter. Place on prepared baking sheet, and bake for 20 to 25 minutes, or until golden brown with an internal temperature of 165 degrees. This Recipe adapted from this -->> SITE
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ONE PAN Balsamic Chicken and Veggies

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Ingredients 6 tablespoons basalmic vinegar 1/2 cup zesty Italian dressing (fat free is great) 1.25 pounds chicken tenders (or breasts) 2 heads broccoli 1 cup baby carrots 1/2 pint cherry tomatoes 1 teaspoon Italian seasoning 3 tablespoons olive oil 1/2 teaspoon garlic powder Optional: fresh parsley, salt and pepper Instructions Preheat the oven to 400 degrees F. Spray a large tray with nonstick spray (line with parchment paper if you tray isn't already nonstick or the balsamic + Italian mixture will stick to it) and set aside. Whisk together the balsamic vinegar and zesty Italian dressing. Trim the tenderloins of fat and undesired parts. Alternatively cut the breasts into small 1/4th-1/2th inch thick pieces (resemble the size of the tenders in the picture/video) Place 1/3 cup of the balsamic + Italian mixture in a large bag and add the chicken tenders. Coat and place in the fridge to marinate for at least 30 minutes and up to 6 hours. Chop the brocc
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Slow Cooker Jerk Chicken

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Ingredients 6 chicken thighs bone and skin on 3 green onions from tip to tail with root trimmed 1/2 yellow onion 1/2 jalapeno pepper de-seeded and de-veined 1/3 cup soy sauce 1/4 cup distilled white vinegar 2 tablespoons vegetable oil 1 tablespoon brown sugar 2 teaspoons thyme 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice Instructions Note: click on times in the instructions to start a kitchen timer while cooking. Add the chicken thighs to a large skillet and brown them on medium high heat on both sides for 3-5 minutes. In a food processor add the green onions, onion, jalapeno, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice and puree until smooth. Add the chicken to the slow cooker skin side up and pour the sauce over the chicken. Cook on low for 8 hours. This Recipe adapted from this -->> SITE
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Jamaican Brown Stew Chicken

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Ingredients 4 chicken thigh 4 sprig thyme 4 garlic clove 1 inch grated ginger 1 small cabbage cut into wedges 1 tablespoon butter 6 carrot cut into 1 inch pieces 4 russet potato cubed 1 large onion 5 pimento cloves 2 tablespoon worcestershire sauce 1/4 cup ketchup 1 cup broth more if needed 1 tablespoon molasses 1 teaspoon brown sugar 1 teaspoon crushed red pepper or 1 de-seeded habanero 1 tablespoon olive oil Instructions prep: Dry brine the chicken: Take the chicken thighs and place in a bowl. Sprinkle on- 1 teaspoon salt, black pepper, garlic powder, paprika, onion powder and cumin. Cover and place in the refrigerator overnight. This step is not necessary but it is HIGLY recommended. In a large non stick skillet, eat the oil. Wen the oil is heated, place the chicken skin side down and allow to brown for about 3 minutes. Flip the tight and allow to brown for another 3 minutes. Remove the chicken and set aside. Brown the potato, carrots and cabbage.
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SHEET PAN TERIYAKI CHICKEN AND VEGETABLES

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Ingredients Teriyaki Glaze 1 cup low sodium soy sauce 4-5 tablespoons honey depending on how sweet you like it 3 1/2 tablespoons rice wine vinegar 1 1/2 teaspoons sesame oil plus more for drizzling on vegetables 3 garlic cloves minced 3/4 teaspoon grated ginger 1 tablespoon cornstarch 1/4 cup water Salt and black pepper to taste 3 boneless skinless chicken breasts cut in half lengthwise (about 1 1/2 pounds) 3 cups broccoli florets about 2 bunches 1 cup sliced carrots Additional vegetables optional 1/4 cup edamame beans 1/4 cup pineapple chunks Green onions and sesame seeds for garnish Instructions For the glaze: In a medium saucepan over medium heat, whisk together soy sauce, honey, vinegar, sesame oil, garlic, ginger, cornstarch and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside. For the chicken and vegetables Preheat oven to 400°F. Line a large sheet pan with parchm
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