The Janiak Collection

101INGREDIENTS:3 cups chocolate (semi sweet and peanut butter)1 Can Eagle Brand Milk1 cup peanut butter, less if desired1 stick margerine½ tsp. vanilla. Other flavors can be substituted2 cups nuts, walnut or any other nut desired.DIRECTIONS:Melt chocolate in pan over warm water. Add all the above ingredients and mix. The mixture will be very thick. After you have mixed all the ingredients, spread on a cookie sheet. Pat fudge down with your hand to smooth out.When cool and firm, cut into piecesCeil was a wonderful lady, baker and owner of a cake & candy supply store down the street named “Baker’s Delight”. I got all of my candy supplies from there and also her best, pre-packaged, homemade frosting I ever tasted. She used to let me sit in back while she decorated all kinds of cakes - especially wedding cakes. The smell in that shop was intoxicating. She was anything but a fancy lady, but she always wore lots of ruby jewelry. She loved rubies and many, if not all, were gifts from her loving husband. I learned a lot from her and was very sorry when she decided to retire.HOMEMADE

102HomemadeSummer Strawberry Jam

103WITHOUT PECTIN RECIPE:Wash, hull, crush and measure enough berries to make 4 cups.Heat slowly to boilingAdd 3-3 ½ cups of sugar and stir until dissolved. Then boil rapidly until jam does not spread a lot when tested on a cold saucer. Pour into hot Ball Jars. Seal at once with Dome lids and Bands. That’s all there is to it. And you get the best jam if you do not cook more than this recipe calls for at one time.WITH PECTIN:Follow the directions that come with the box/package of Sure-Jell5 cups prepared fruit (buy about 2 qt. fully ripe strawberries) 1 box SURE-JELL Fruit Pectin ½ tsp. butter or margarine 7 cups sugar, measured into separate bowlThey make great gifts too.I used to make jam with my neighbor, Mary Wimsatt. She lived across the street and our kids played and went to school together. Those were some of the best times. Her only oddity was that she thought Matt and I should be Christian to make it less confusing for her children. She ask her priest to come talk to us. He just laughed, reminded her that Jesus was Jewish and told her to get over it.HOMEMADE

104Joe’s ‘Famous’ Polish - Italian Spaghetti Sauce

105INGREDIENTS:5 - 29 oz cans of tomato sauce5 - 6 oz cans of tomato paste (35 oz.s)3 lbs of ground chuck8 ¼ tsp Italian seasoning2 ¾ tsp garlic powder2 tsp OreganoDIRECTIONS:Brown chuck in a skillet and drain well.In a large, soup pot, combine ALL ingredients except meat.Stir and heat to low boil then reduce to simmer.Add meat and let simmer for at least 45 minutes. Makes a very large batch. Great for freezing.For years Joe would spend a whole day making this sauce. He’d add a touch of this and a dash of that and by days end he’d have the sauce he wanted. While making it one Saturday, I told him I’d write down every pinch & dash as he put it in and add it all up at the end of the day. I did. I created the recipe above and the next time Joe wanted to make sauce, he used the recipe. He was done in ½ an hour. I never found out if he liked that or missed playing mad scientist.HOMEMADE

106Matthew’s Delicious - Spicy Homemade Salsa

107INGREDIENTS:1 28 oz. can of peeled, diced tomatoes, 80% drained½ cup fresh cilantro, (try to use just leaves) fine chop1 small onion, chopped 1 clove garlic, minced2-4 Habaneros (depending on your heat level)*Juice of ½ lime¼ tsp. cumin (more to taste)¼ tsp. salt (more to taste)¼ tsp. sugarDIRECTIONS:Drain the tomatoes about 80% and putinto food processor (blender). Keep juice.Strip bunch of cilantro using the tines of a fork.Put all ingredients into food processor.Pulse until you get the consistancy you like.If you want it thinner, add more juice and pulse again.Test and adjust the seasonings as needed.NOTES:*Use any heat level to taste. 1-2 Jalapenos are much milder. Makes 1 medium size canning jar.Salsa will keep 5-7 days in an airtight container in the fridge.Freezing will cause it to become watery.HOMEMADEIn 2018, Matt found a recipe for salsa on the Internet and decided to give it a try, (since he ate a lot of salsa). A little tweek here and a little tweek there and he was delighted with his success and so were his friends.

108House in Sterling Heights, MI Spring 2002

109The InternetConnectionRecipes From Social Media

110My desk, computer, a mousepad Matt got for me for Chanukah (2017) and (Matt’s) Macaroni T. Bear overseeing it all.

111The following pages are recipes I have taken from the Internet during several of my surfing trips on the WWW. Some have been tried, some have not and some are just here because ‘I always wanted to know how to make that.’

112House in Sterling Heights, MIPorch, Pond & Pool 1997

113Main DishBeef:Beef Tenderloin.............................................................119Easy Peezy Meatball Subs..............................................121“Grilled Cheese” Burger.................................................123Grilled Flank Steak w/ Mustardy Potato Salad...............125Homemade Philly Cheesesteak.....................................127Impossible Taco Pie.......................................................129Impossibly Easy Cheeseburger Pie.................................131Mongolian Glazed Steak w/ Broccoli.............................133Nacho Skillet..................................................................135The Perfect Prime Rib....................................................137Chicken:Asparagus Stuffed Chicken............................................139Baked Broccoli & Chicken Casserole..............................141Balsamic Glazed Chicken...............................................143Brown Sugar Chicken.....................................................145Cheesy Chicken Alfredo Pasta Bake...............................147Chicken & Potatoes w/Garlic Parm. Cream Sauce...........149Chicken Stew..................................................................151Creamy Lemon Butter Chicken......................................153Creamy Lemon Chicken Piccata MEATBALLS!................155Creamy Chicken Penne..................................................157Creamy Skillet Chicken Cacciatore.................................159Crispy & Tender Baked Chicken Thighs..........................161Easy Chicken Parmesan.................................................163

114Easy Chicken & Rice Casserole.......................................165Garlic Butter Baked Chicken Thighs..............................167Garlic Butter Rosemary Pan-Roast Chicken...................169Garlic Chicken Primavera with Asparagus......................171Garlic Parmesan Chicken w/ Brussel Sprouts................173Honey Soy Baked Chicken Thighs..................................175Lemon Asparagus Pasta w/ oppt. Chicken.....................177Lemon Chicken with Potatoes......................................179Lemon Pepper Chicken.................................................181Melt In Your Mouth Chicken Breasts............................183No Peek Chicken...........................................................185Olive Garden Chicken Alfredo......................................187Orange Chicken.............................................................189Smothered Chicken Casserole......................................191Zesty Orange-Glazed Drumsticks...................................193Pork:Creamy Dijon Pork Chops.............................................195Easy Glazed Pork Chops................................................197Glazed Pork Tenderloin..................................................199Herb-Rubbed Sirloin Pork Roast....................................201Honey, Garlic & Sage Pork Sirloin Roast........................203Impossible Ham & Cheese Pie......................................205Lemon Garlic Pork Chops with Mushrooms.................207One Pan Healthy Sausage and Veggies.........................209Pork Chop w/ Lemon Warm Vinaigrette.......................211 Smothered Pork Chops.................................................213Spinach & Artichoke Stuffed Pork Chops......................215Table oF ConTenTSCHICKEN CONTINUED

115Table oF ConTenTSfish/Shrimp:5 Ingredient Baked Butter & Dill Salmon......................2175 Ingredient Marinated Grilled Salmon........................219Baked Swordfish Steak.................................................221Crispy Baked Cod...........................................................223Crispy Oven-Baked Fish.................................................225EASY Baked Tilapia.........................................................227EASY Oven-Baked Cod...................................................229Fast Baked Fish..............................................................231Garlicky Lemon Mahi Mahi...........................................233Greek Style Baked Cod w/ Lemon & Garlic....................235Grilled Lemon Butter Salmon........................................237Grilled Tuna Steak..........................................................239Grilled Halibut...............................................................241Grilled Swordfish with Lemon & Caper Sauce...............233One Pan Lemon Garlic Salmon & Asparagus................245Packaged-Parceled Cod.................................................247Seared Salmon w/ Avocado Salsa Verde........................249Simple Salmon...............................................................251ShrimpBaked Breaded Shrimp.................................................253Famous Red Lobster Shrimp Scampi.............................255Honey & Garlic Skillet Shrimp.......................................257Shrimp in Herb Butter Sauce.........................................259Shrimp Lemon & Panko................................................261Shrimp Stovetop Boil....................................................263

116Baked Asparagus Fries..................................................265Baked Parmesan Yellow Squash Rounds.......................267Broccoli Cheese Casserole............................................269Broccoli & Rice Casserole..............................................271Cabbage Roll Casserole.................................................273Quick & Easy Pumpkin Soup.........................................275Roasted Parmesan Pesto Potatoes................................277Simple Meatballs...........................................................279Spiral Sliced Potatoes...................................................281Whole Roasted Carrots.................................................283Caprese Salad...............................................................285Chicken-Pasta Caeser Salad..........................................287J.L. Hudson’s Maurice Salad..........................................289Nacho Salad Feast.........................................................291Tuna Pasta Salad with Dill & Peas..................................293Art of Making Hard Boiled Eggs.....REPEAT..................295Dill Pickle Deviled Eggs.................................................297Guacamole Deviled Eggs...............................................299Hummas Deviled Eggs...................................................301Smoked Salmon Deviled Eggs........................................303Bacon Egg & Cheese In a Mug.......................................305Bacon, Egg, and Cheese Breakfast Bread Boat..............307Cinnamon Bun French Toast..........................................309German/Dutch Apple Pancake......................................311Ham & Cheddar Wrapped Breakfast Buritto.................313Strawberry Cheesecake French Toast............................315SaladEggsBreakfastTable oF ConTenTSSide Dish

117Cheeseburger Onion Rings............................................3176 Baguette Bites.............................................................319Mexican Pinwheels.......................................................321Mozzarella Stick Onion Rings........................................323Party Pinwheels.............................................................325Salami Appetizer Cups...................................................327Apple Cream Cheese Rose Tarts....................................329Brownie Bowls...............................................................331Carmel Apple Dump Cake.............................................333Cinnamon Roll, Apple, Ice Cream & Caramel Dessert..........335How To Make Cookies Using Box Cake Mix...................337Impossible Brownie Pie.................................................339Royal Icing For Decorating Cookies & Cakes..................341Apple Cider Floats.........................................................343Banana Cream NO BAKE Pie..........................................345Cannoli Dip....................................................................347Coconut Cream NO BAKE Pie........................................349Cherry Cheesecake Lush................................................351Pistacio NO BAKE Ice Box Cake......................................353Strawberry Banana Frozen Yogurt.................................355Strawberry-Cheesecake NO BAKE Ice Box Cake.............357Strawberry Banana Smoothie........................................359Baking Table oF ConTenTSParty TimeNo BakeEntertaining - 361Hints & Helps - 377Your Own Recipes - 383

118beef Tenderloin

119INGREDIENTS: Preheat oven to 475ºCanola oil, for beef3 lb. beef tenderloin roast1 bsp. Seasoning saltTFreshly ground black pepper6 bsp. butter, cut into slicesT6 sprigs fresh rosemaryDIRECTIONS:Rub beef tenderloin all over with oil and season generously with seasoning salt and pepper. Heat a large skillet over medium-high heat. Sear tenderloin on all sides until golden, 2 minutes per side.Transfer to a baking dish and top all over with butter and rosemary sprigs.Roast until a meat thermometer reaches 140º, 25 minutes.Let stand 15 minutes, then slice and serve.MAIN DISHB

120Mom’s own Methodeasy Peezy Meatball Subs

121INGREDIENTS:Preheat oven to: 350o4 Hoagie rolls or a baguette ($$$ I use Sam’s Club bulk)1 tsp. butter (per roll)½ tsp. garlic powderParmesan cheese for topping*Meatballs, homemade or frozen (beef, chicken, vegetarian)DIRECTIONS:In a sauce pan, combine meatballs with enough marinara sauce to cover all, plus a little more for topping or dip.Bring sauce to boil (to defrost meatballs) then lower to simmer and let meatballs heat through completely. *I use GFS meatballs.While meatballs heat, carefully cut hoagie rolls/baguette down side center, not quite all the way through and remove some of the bread to make a ‘well’ for the meatballs.Butter ‘wells’ in both halves, sprinkle with garlic powder (and salt - oppt.) and put rolls onto foil lined cookie sheet or into a baking dish. Place in oven to heat (and maybe toast a little), only about 3-4 minutes.Remove rolls from oven and carefully transfer saucy meatballs to fill one side of the roll, (# according to size of meatball).Top with provolene cheese and return to oven until cheese melts, about 2-3 minutes.Remove from oven, add a little more sauce if desired or include a side of sauce for dipping and sprinkle with parmesan cheese. Use a toothpick to hold sandwich together. If using a baguette, cut into servable sections. Serve with chips and/or salad.1 pinch salt, or to taste1 jar marinara sauce4 slices provolone cheeseMAIN DISHB

122\"Grilled Cheese\" burgers

123INGREDIENTS: Preheat oven to 350° & sheet pan4 Tbsp. butter8 slices country white bread, ½\" thick16 slices American cheese1 lb. 80-percent lean ground beef, chilledKosher saltFreshly ground black pepperKetchup, for servingDIRECTIONS:Spread butter evenly on one side of each piece of bread, then place bread buttered side down in a cast-iron skillet over medium-high heat until golden brown. Transfer to a large sheet pan with toasted side down and place 2 pieces of American cheese on each piece of bread.Preheat same cast iron pan over high heat. In a mixing bowl, add cold ground beef and season with salt and pepper. Divide into ¼-lb. burgers and form ½\" thick, square-shaped patties, similar to bread dimensions. (Avoid over-handling burgers as it will make them tough.) Cook burgers in two batches; flip burger after 2 minutes, then cook 2 minutes more. Transfer to a plate and loosely cover with aluminum foil; rest 2 minutes.Meanwhile, place sheet pan with bread in the oven until cheese is just melted. Lightly blot burgers with a paper towel, then place burgers on toasted bread with cheese and top with second piece of bread.Return grilled cheese burgers to the cast iron pan to warm the bread. Serve immediately, with ketchup.MAIN DISHBCould sauté some onions too!

124Grilled Flank Steak w/ Mustardy Potato Salad

125INGREDIENTS:Grill or Broil1 ½ lb. small new potatoes, halved if large¼ cup freshly chopped chives, plus additional for garnish1 Tbsp. Grainy mustard1 Tbsp. apple cider vinegar3 Tbsp. extra-virgin olive oil, dividedKosher saltFreshly ground black pepper1 ¼ lb. flank steak, cut into 2 pieces1 tsp. ground corianderDIRECTIONS:Fill a large pot with 1 inch of water and fit with a steamer basket. Bring to a boil and cook potatoes until tender, 15 to 18 minutes. Drain and transfer to a large bowl. Toss with chives, mustard, vinegar, and 1 tablespoon oil, and season with salt and pepper.Meanwhile, cook steak. Heat remaining 2 Tbsp. oil in a large skillet over medium-high heat. Season steak with coriander, salt, and pepper. Cook, turning once, until an instant-read thermometer inserted into the thickest part reads 130º for medium rare, about 3 to 4 minutes per side. Transfer to a cutting board and let rest 5 minutes, then slice. Serve with potatoes and garnish with chives.MAIN DISHB

126Homemade Philly Cheesesteak

127INGREDIENTS:2 Tbsp. extra-virgin olive oil, divided2 green peppers, thinly sliced2 red peppers, thinly sliced1 large yellow onion, slicedKosher salt1 ½ lb. sirloin steak, thinly slicedFreshly ground black pepper10 slices provolone cheese4 hoagie rollsDIRECTIONSIn a large skillet over medium temp., heat 1 tablespoon oil. Add peppers and onions and season with salt. Cook, stirring often, until caramelized, 12 to 15 minutes.Remove onions and peppers from skillet and set aside. Add the remaining tablespoon oil and cook the steak until it has almost reached your preferred doneness. Season with salt and pepper.Return veggies to the skillet and toss to combine with steak. Blanket the mixture with provolone cheese and cook, covered, until the cheese is melted, about 3 minutes more. (Some use Cheeze Whiz)Divide the mixture amongst hoagie rolls and serve.MAIN DISHB

128Impossible Taco Pie

129INGREDIENTSPreheat oven to: 400 / o Pie Pan1 pound lean ground beef1 medium onion, chopped (1/2 cup)1 package (1 ounce) Old El Paso™ taco seasoning mix1 can (4.5 ounces) Old El Paso™ chopped green chiles, drained1 cup milk 2 eggs1/2 cup Original Bisquick™ mix3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces) **Salsa (opt.)**Sour cream (opt.)**Quacamole (opt.)**Black olives (opt.)**Diced tomatoes, (opt.)**Shredded lettuce (opt.)DIRECTIONSGrease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies.Stir milk, eggs and Bisquick mix until blended. Pour into pie plate.Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Sprinkle with black olives, tomatoes or lettuce (all optional).Serve with salsa, sour cream or/and quacamole.MAIN DISHB

130Impossibly easy Cheeseburger Pie

131INGREDIENTS: Heat oven to 400° / Pie Pan1 lb. lean (at least 80%) ground beef1 medium onion, chopped½ tsp. salt⅛ tsp. pepper1 cup shredded Cheddar cheese (4 oz)½ cup Bisquick™ (Gluten Free or regular) mix1 cup milk3 eggs**Bacon bits (optional)DIRECTIONS:Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in salt and pepper. Spread in pie plate; sprinkle with cheese.In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour into pie plate.Sprinkle bacon bits if desired.Bake 25 to 30 minutes or until knife inserted in center comes out clean.MAIN DISHB

132Mongolian Glazed Steak w/ broccoli

133INGREDIENTS: Grill or Broil4 8-oz. sirloin steaks½ cup soy sauceFreshly ground black pepper¼ cup cornstarch1 tsp. grated ginger1 lb. broccoli florets1 Tbsp. vegetable oil, plus more for brushingDIRECTIONS:Preheat grill. Place steak on a rimmed sheet pan; pat dry thoroughly and add 1 tablespoon soy sauce over each steak. Massage into steak on all sides and season with pepper. Transfer steaks onto a ‘clean’ rimmed sheet pan in a single layer. Sprinkle steaks evenly with cornstarch on both sides. Shake off any excess, then brush lightly with vegetable oil.In a small bowl mix together vegetable oil, ginger, garlic, brown sugar, and ketchup. Set aside.Place steak on grill; cook 3 to 4 minutes per side. Brush glaze on both sides of steak and cook 1 more minute on each side until glaze is caramelized. Transfer to a plate to rest for 5 minutes.Meanwhile, bring a large pot of water to boil and season with salt. Add broccoli and cook until just tender, 2 minutes. Drain well. Serve steak immediately with broccoli and extra sauce (if desired).3 cloves garlic, minced¼ cup brown sugar1 Tbsp. ketchupKosher saltMAIN DISHB

134nacho Skillet

135Serves: 6 Preheat oven to 350°INGREDIENTS:2 teaspoons olive oil1 pound ground beef1 packet (1.25 oz.) Taco Seasoning1 bag (12 oz.) tortilla chips8 ounces Mexican Style Blend Finely Shredded Cheese1 can Nacho Cheese SauceSour CreamGuacamoleSalsa3 scallions, thinly sliced1 medium-sized tomato, diced oppt.DIRECTIONS:Heat olive oil in a skillet. Add ground beef and taco seasoning. Sauté until cooked, breaking the meat up with a wooden spoon. Once cooked, set aside.In a 12” skillet, arrange a layer of tortilla chips. Top with ground beef and cheese. Repeat layering twice more (there will be 3 layers of the ingredients). Bake skillet in oven for 5-7 minutes, until cheese is melted.While skillet is baking, heat nacho cheese sauce in a small pot until bubbling and heated through. Remove skillet from oven and drizzle with nacho cheese.Add sour cream, guacamole and salsa on top of nachos. Sprinkle with scallions and tomato. Serve immediately.MAIN DISHB

136Chef J. Kenji lópez-altThe Perfect Prime Rib

137INGREDIENTS:1 standing rib roast (prime rib), 3-12 lb.sKosher saltFreshly ground black pepperDIRECTIONS:Preheat oven to lowest possible temperature setting, 150°F or greater (some ovens can't hold a temperature below 200°F). Season roast generously with kosher salt and fresh ground black pepper. Place roast, with fat cap up, on v-rack set in large roasting pan. Place in oven and cook until center of roast registers 120°F on an instant-read thermometer for medium-rare, or 135°F for medium. In a 150°F oven, this will take around 5 ½ to 6 ½ hours.In a 200°f oven, this will take 3 ½ to 4 hours.Remove roast from oven and tent loosely with aluminum foil. Place in a warm spot in the kitchen and allow to rest for at least 30 minutes to an hour and a half. Meanwhile, preheat oven to highest possible temperature setting (500°F to 550°F)10 minutes before guests are ready to be served, remove foil, and place roast back in hot oven and cook until well-browned and crisp on the exterior, 6-10 minutes. Remove from oven, carve, and serve immediately.MAIN DISHB

138asparagus Stuffed Chicken

139INGREDIENTS: Preheat oven to 400° & oven safe skillet4 boneless skinless chicken breasts (about 1 lb)Zest of 1 lemonPinch red pepper flakes2 Tbsp. Extra-virgin olive oil, for panLemon wedges, for servingFreshly ground black pepper¼ cup grated Parmesan, for garnish1 bundle asparagus, woody ends removedDIRECTIONS:In a medium bowl, toss asparagus with 1 tablespoon olive oil, lemon zest, and red pepper flakes. On a clean work surface, cut a pocket into each chicken breast, then stuff each with mozzarella, and asparagus. Season chicken all over with oregano, salt, and pepper. Secure with toothpicks. In a large skillet over medium-high heat, heat remaining tablespoon of olive oil. Add chicken and cook until seared and golden on bottom, about 5 minutes. Flip chicken and cook until second side is golden, about 5 minutes more. Transfer skillet to oven and bake until chicken is cooked through, 10 to 15 minutes more. Squeeze fresh lemon juice over cooked chicken and garnish with Parmesan. 1 tsp. dried oregano½ tsp. garlic powderKosher salt4 slices mozzarellaMAIN DISHC

140Trisha Yearwood’sbaked broccoli & Chicken Casserole

141INGREDIENTS:Preheat oven to: 375Obutter2 large eggs1 cup sour cream½ cup mayonnaise1 can condensed cream of mushroom soupBlack pepper¼ sweet onion8 oz. sharp Cheddar3 cup shredded cooked chicken2 cup leftover cooked rice1 package frozen chopped broccoli½ cup potato chipsDIRECTIONS:Butter a shallow 2-quart or 9- by 13-inch broiler-proof baking dish.In a large bowl, whisk together the eggs, sour cream, mayonnaise, soup, and ½ teaspoon pepper; stir in the onion and all but cup ¼cheese. Fold in the chicken, rice, and then the broccoli.Transfer the mixture to the prepared dish, cover with nonstick foil and bake for 30 minutes. Remove from the oven and heat the broiler.In a small bowl, combine the potato chips and the remaining cheese. Sprinkle over the casserole and broil until golden brown, 3 to 4 minutes.MAIN DISHC

142balsamic Glazed Chicken

143INGREDIENTS: Preheat oven to 425° /Skillet & Oven4 bone-in, skin-on chicken thighs ½ cup balsamic vinegar2 Tbsp. honey1½ bsp. whole-grain mustard T3 cloves garlic, mincedKosher saltFreshly ground black pepper2 cups baby red potatoes, halved (quartered if large)2 Tbsp. sprigs fresh rosemary, plus 1 tbsp. chopped2 Tbsp. extra-virgin olive oil, dividedDIRECTIONS:In a large bowl, combine balsamic vinegar, honey, mustard, and garlic and season with salt and pepper. Whisk until combined. Add chicken thighs and toss until fully coated. Transfer to the fridge to marinate, at least 20 minutes and up to 1 hour. Meanwhile, prep potatoes: In a medium bowl, add potatoes and chopped rosemary and season with salt and pepper. Add 1 tablespoon oil and toss until combined. Set aside. In a large ovenproof skillet over medium-high heat, heat remaining tablespoon oil. Add chicken and sear, skin side down, 2 minutes, then flip and sear 2 minutes more. Add potatoes, nestling them between chicken, and top with rosemary sprigs. Transfer to the oven and bake until potatoes are tender and chicken is cooked through, 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking potatoes until tender.) Serve chicken and potatoes with pan drippings.MAIN DISHC

144brown Sugar Chicken

145INGREDIENTS:4 boneless, skinless chicken breastsKosher saltFreshly ground black pepper1 bsp. extra-virgin olive oilT2 Tbsp. butter½ cup chicken broth3 cloves garlic, minced⅓ cup light brown sugar2 Tbsp. whole grain mustard1 tsp. freshly chopped rosemary½ tsp. red pepper flakesDIRECTIONS:Season chicken on both sides with salt and pepper. In a large skillet over medium heat, heat olive oil. Add chicken and let cook until golden and cooked through, 8 minutes per side. Remove from pan.Add butter to pan then add chicken broth and garlic and cook until fragrant, about 1 minute. Add brown sugar, mustard, rosemary, and red pepper flakes. Stir until brown sugar is melted and a sauce forms. Add back chicken and spoon sauce over chicken.MAIN DISHCSkillet

146Cheesy Chicken alfredo Pasta bake

147DIRECTIONS:1. In a pot, heat oil and add chicken. Season chicken with salt and pepper, add garlic, then brown the chicken. Add broth, heavy cream, and pasta, and bring to a boil. Cover and reduce the heat to a simmer for 15-20 min.2. Turn off heat and stir in 1 ½ cups of parmesan cheese. Pour half of the pasta into a greased 11 x 7 inch or 9 x 13 inch baking dish. Sprinkle evenly with 1 cup of mozzarella cheese. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with 1 cup of mozzarella and ½ cup of parmesan.3. Broil 10 - 15 minutes, or until the cheese is golden brown. Remove and sprinkle with fresh parsley. 4. Serve warm and enjoy!INGREDIENTS: Pot & Broil1 Tbsp. olive oil3 chicken breasts, cubedSalt and pepper to taste4 garlic cloves, minced2 ½ cups chicken broth2 ½ cups heavy cream1 lb. uncooked penne2 cups parmesan2 cups mozzarella A handful of fresh parsley, choppedMAIN DISHC

148Chicken & Potatoes w/Garlic ParmesanCream Sauce

149INGREDIENTS:6 bone-in, skin-on chicken thighs1 tablespoon Italian seasoningKosher salt & freshly ground black pepper, 2 tablespoons all-purpose flourto taste3 tablespoons unsalted butter, divided3 cups baby spinach, roughly chopped16 ounces baby Dutch potatoes, halved*2 tablespoons chopped fresh parsley leavesDIRECTIONS:Lightly oil a 9×13 baking dish or coat with nonstick spray.Season chicken with Italian seasoning, salt and pepper, to taste.Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.Melt remaining 1 tablespoon butter in the skillet. Stir in spinach and cook, stirring occasionally, until it begins to wilt, about 2 minutes; set aside.To make the garlic parmesan cream sauce, melt butter in the skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half & half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.Place chicken in a single layer into the prepared baking dish. Top with potatoes, spinach and cream sauce.Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.Serve immediately, garnished with parsley, if desired.NOTES:*Potatoes can be cut into thirds or fourths to ensure quicker cooking time.GARLIC PARMESAN CREAM SAUCE¼ cup unsalted butter4 cloves garlic, minced1 cup chicken broth, or more, as needed1 teaspoon dried thyme½ teaspoon dried basil½ cup half and half*½ cup freshly grated ParmesanKosher salt and freshly ground black pepper, to tastePreheat oven to 400MAIN DISHC

150Chicken Stew