Browning the chicken first gives this comforting one-bowl meal its flavor—and eliminates the need for chicken broth. Voilà! Dinner’s on. Get the recipe.
bone-in, skin-on chicken thighs (about 2 pounds)
kosher salt and black pepper
stalks celery, chopped
fresh thyme leaves or 2 teaspoons dried thyme
cloves garlic, chopped
(3/4 stick) unsalted butter, melted
chopped fresh flat-leaf parsley leaves, plus more for serving
Heat the oil in a large pot or Dutch oven over medium-high heat. Season the chicken with ½ teaspoon each salt and pepper. Brown in batches, 4 to 6 minutes per side. Transfer to a plate; reserve the pot.
Add the celery, carrots, onions, thyme, and garlic to the drippings in the pot and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, bay leaves, and 10 cups water. Bring to a simmer and cook until the chicken is cooked through, 25 to 30 minutes. Discard the bay leaves and transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and return it to the pot (discarding the skin and bones).
Whisk together ½ cup of the flour, 2 cups of the cooking liquid, and ¼ teaspoon each salt and pepper in a small bowl. Slowly whisk the flour mixture back into the pot and simmer until slightly thickened, 8 to 10 minutes.
Make the dumplings: Whisk together the remaining 2 cups of flour, the baking powder, baking soda, and ¼ teaspoon each salt and pepper in a medium bowl. Whisk in the butter, buttermilk, and parsley. Reduce heat to low and drop the mixture into the broth in 8 large spoonfuls. Simmer, covered, until the dumplings are firm, 12 to 15 minutes. Serve sprinkled with parsley.
4 bell peppers, various colors 1 onion, chopped 4 cloves garlic, chopped ½ pound ground beef ½ pound sweet Italian sausage 1 teaspoon salt 1 teaspoon pepper 1 28-ounce can diced tomatoes 1 28-ounce can tomato sauce 15 ounces whole milk ricotta 1 cup grated parmesan cheese ½ cup fresh basil, chopped 1 egg 4-5 cooked lasagna noodles, quartered 1 cup shredded mozzarella cheese
1. Preheat oven to 350˚F/180˚C. 2. Cut the top off of each pepper and remove the seeds. Transfer to a square baking dish. Bake for 20 minutes, to soften. 3. Heat 2 tablespoons of oil in a large pot, or dutch oven, over medium high heat. 4. Add the onion and garlic, cook until softened. 5. Add the ground beef, sausage, salt, and pepper. Cook until the meat has browned on all sides. 6. Add the diced tomatoes and tomato sauce. Bring the mixture to a light simmer. 7. Simmer for 5-10 minutes, remove from heat and set aside. In a small bowl, combine ricotta, parmesan, basil, and egg. Mix together w…
INGREDIENTS8oz cream cheese, room temperature4 tablespoons butter, room temperature1/2 cup crushed graham cracker crumbs4 cups powdered sugar10 oz chocolate chips
DIRECTIONSIn a large bowl, mix the cream cheese and butter together until combined.Add in the graham cracker crumbs and mix well.Add in the powdered sugar, 1 cup at a time, until it is all mixed in.Cover and chill in the fridge for at least 1 hour. I usually let it sit overnight.Place a piece of wax paper on the counter and remove batter form the fridge.Scoop into balls and roll in between palms if necessary. Place on wax paper.Place in fridge for 10-20 minutes if they are too soft to dip.Melt the chocolate in the microwave, stirring every 15 seconds to make sure it doesn’t harden up. It should take about 1 minute for the chocolate to completely melt.Dip balls into chocolate, covering completely.Place back on wax paper and let cool until chocolate has hardened.Store in the fridge for the best taste.
Ingredients2 Chicken breasts (skinless)Salt & Pepper3 tbsp olive oil5oz white button mushrooms (5 medium sized)4 tbsp butter1 garlic cloveHalf cup of white wine1 cup chicken stock3/4 cups of heavy cream1 cup Parmesan cheese50g baby spinach (washed and dried) Steps