Baked Sun-dired Tomato and Artichoke Chicken

From Mom
Ingredients

• 8 chicken thighs, bone-in and skin-on
• 1 tbsp olive oil
• 6 cloves garlic, coarsely chopped
• 1 cup chicken broth
• 1/4-1/2 cup white wine
• 6 oz sliced, oil-packed sun-dried tomatoes, drained
• 6 oz marinated artichoke hearts, drained
• 6 oz black olives, drained, pitted, and sliced
• 1 tsp each dried thyme, basil, and oregano
• 1/3 cup parm cheese, grated

Directions

Set oven to 400F.

Pat chicken dry with paper towel.

Sear chicken: heat oil on skillet. Cook chicken on one side for 4-5 mins, flip, and cook on other side for 3-4 mins.

Set chicken aside. Brown garlic. Add chicken broth, white wine, sundried toms, artichokes, olives, thyme, basil, and oregano. Cook until slightly reduced, and add chicken back to pan.

Transfer skillet to oven, and bake for 30 min. Add parm on top of chicken, and bake for another 5 mins or until cheese is melted. 

Creamy Chicken over Noodle

***this sucked***

From Eating Well December 2019, pg. 11
Ingredients

• 2 1/2 lbs celeriac peeled, spiralized (trying 2 packs healthy noodle)
• 1 cup low-sodium chicken broth
• 1/2 cup dry white wine
• 1 lb chicken tenders
• 8 cloves garlic, peeled
• 8 cups baby spinach
• 1 tbsp cornstarch mixed w/ 1 tbsp water (trying arrowroot flour)
• 1 cup grated parm
• 1/2 cup sour cream (trying greek yogurt)
• 3 tbsp unsalted butter
• pinch of pepper
• pinch of nutmeg
• chopped fresh parsley

Directions

Boil noodles. Once noodles are cooked, remove from heat and add spinach. Drain and set aside.

Combine broth, wine, chicken tenders, and garlic in a medium saucepan and bring to a boil. Reduce heat and let simmer until chicken is cooked through and garlic is soft (10-12 min). Put chicken on a cutting board, shred, and set aside.

Puree garlic and broth in blender until smooth and add back to saucepan. Bring mixture to a simmer over medium-high heat and add cornstarch mixture. Whisk until slightly thickened (~1 min). Whisk in 3/4 cup parm, sour cream, butter, pepper, and nutmeg. Serve noodles and chicken topped with sauce, remaining parm, and parsley. 

Sausage and Egg Muffins

By me, inspired by Sam's mom
Ingredients

• 2 lb pork sausage, cooked and crumbled
• 1 cup shredded cheddar cheese
• 2 cups spinach
• 1 1/2 cup plain nonfat greek yogurt
• 1 doz eggs
• Garlic salt
• Pepper
• Old bay
• 1 doz English muffins

Directions

Preheat oven to 400 degrees. Combine all ingredients up to English muffins. Split English muffins in half and then split the halves into 4 pieces. Line muffin tray with 2 pieces of English muffin per muffin. Pour egg mixture into each muffin. Bake for 15 minutes or until sides of muffins are golden brown.

Baked Brie with Apples & Cranberries

From Mom
Ingredients

• 1/2 cup chopped apple (1/2 medium)
• 1/4 cup sliced natural almonds
• 1/4 cup dried cranberries
• 1 tbsp brown sugar
• 1/4 tsp cinnamon
• 1 tsp butter, melted
• 1 round (8 oz) brie cheese

Directions

Preheat oven to 350 degrees. Mix apple, almonds, cranberries, brown sugar, and cinnamon. Stir in butter. Cut brie across horizontally and set the bottom half rind side down in a small bar pan. Spoon half of apple mixture onto bottom half of brie. Top with remaining half of brie, rind side up. Spoon remaining apple mixture over top. Bake 12-15 minutes or until cheese is stop and just beginning to melt.  

Foolproof Double-Crust Pie Dough

From Sharon
Ingredients

• 2 1/2 cups all-purpose flour
• 2 tbsp sugar
• 1 tsp salt
• 12 tbsp unsalted butter, cut into 1/4" pieces and chilled
• 8 tbsp vegetable shortening, cut into 4 pieces and chilled
• 1/4 cup vodka, chilled
• 1/4 ice water

Directions

1. Process 1 1/2 cups flour, sugar and salt in food processor until combined, about 5 seconds. Scatter butter and shortening over top and continue to process until incorporated and mixture begins to form uneven clumps with no remaining floury bits, about 15 seconds.
2. Scrape down bowl and redistribute dough evenly around processor blade. Spring remaining 1 cup flour over dough and pulse until mixture has broken up into pieces and is evenly distributed around bowl, 4 to 6 pulses. 
3. Transfer mixture to large bowl. Sprinkle vodka and ice water over mixture. Stir and press dough together, using stiff rubber spatula, until dough sticks together. 
4. Divide dough into 2 even pieces. Turn each piece of dough onto sheet of plastic wrap and flatten each into 4" disk. Wrap each piece tightly in plastic and refrigerate for 1 hour. Before rolling out dough, let it sit on counter to soften slightly, about 10 minutes. (You can refrigerate dough for up to 2 days or freeze for up to 1 month. If frozen, let dough thaw completely on counter before rolling it out.)

Stuffed Portobello Mushrooms

From Aunt Kristen

Ingredients

• 4 medium portobello mushroom caps
• 1 tbsp Italian salad dressing or olive oil
• 3 medium plum tomatoes, seeded and chopped
• 2 tbsp fresh basil leaves, chopped
• 2 garlic cloves, pressed
• 3/4 cup shredded Italian cheese blend
• 2 tbsp seasoned dry bread crumbs

Directions

Preheat oven to 425 degrees. Brush outside only of mushroom caps with dressing. Place mushrooms grill side up. Mix tomatoes, basil, garlic, cheese, and bread crumbs. Scoop mixture into mushroom caps. Bake 16-18 minutes or until mushrooms are tender.

Christmas Bark

https://thisishowicook.com/double-chocolate-mocha-macadamia-bark/

From Mrs. Jackie B

Ingredients

• 10 oz Ghiradelli white chocolate chips
• 8 oz Ghiradelli dark chocolate chips
• 3/4 cup chopped macadamia nuts
• 2 tsp espresso

Directions

Melt dark chocolate in microwave in 30 second intervals, stirring in between. Once melted, add espresso and set aside. Do the same with the white chocolate and add macadamia nuts once melted. pour chocolate on wax paper on a cooking sheet such that you have 2 stripes of the white chocolate and 3 stripes of the dark chocolate. Swirl with knife and freeze for at least an hour.