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SLOW COOKER CHICKEN POT PIE

SLOW COOKER CHICKEN POT PIE

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To make the sauce, melt butter in a large saucepan

  • 1 pound boneless, skinless chicken thighs
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  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound red potatoes, diced
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 bay leaves
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 cup frozen peas
  • 1 (16-ounce) tube refrigerated buttermilk biscuits
  • 2 tablespoons chopped fresh parsley leaves
  • FOR THE SAUCE
  • 3 tablespoons unsalted butter
  • 3 cloves garlic
  • 1/2 cup all-purpose flour
  • 2 cups chicken stock
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • Pinch of paprika
  • Kosher salt and freshly ground black pepper, to taste
4.2/5 (5 Votes)

Tarragon Chicken Fricassée

Tarragon Chicken Fricassée

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Preparation Pat chicken dry and sprinkle all over with salt and pepper

  • 3 1/2 to 4 pounds chicken pieces with skin and bone
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1/2 cup finely chopped shallots
  • 1 garlic clove, finely chopped
  • 1 Turkish or 1/2 California bay leaf
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • 1/2 cup reduced-sodium chicken broth
  • 1 1/2 tablespoons finely chopped fresh tarragon
  • 1/4 teaspoon fresh lemon juice
0/5 (0 Votes)

BBQ Chicken Salad with Cilantro Lime Ranch

BBQ Chicken Salad with Cilantro Lime Ranch

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Preheat a grill to medium-high heat

  • 1 1/2 lbs boneless skinless chicken breasts (I sliced mine in half through the thickness before grilling)
  • Salt and freshly ground black pepper
  • 1/2 cup BBQ sauce, homemade or store bought
  • 1 large head (18 oz) Romaine lettuce, chopped
  • 3 medium Roma tomatoes
  • 1 - 2 avocados, diced
  • 1 1/4 cups fresh or frozen corn (thawed and drained if frozen)
  • 1 (15 oz) can black beans, rinsed and drained
  • 2 green onions, chopped
  • 1 - 1 1/2 cups cheese (I used half cheddar half monterey jack, a Mexican blend would be fine too)
  • Corn tortilla stips*
  • 1/2 cup mayonnaise (could sub light mayo for a healthier opt)
  • 1/3 cup sour cream (could sub plain greek yogurt for a healthier opt)
  • 1/3 cup milk
  • 1 Tbsp + 1 tsp buttermilk ranch seasoning mix
  • 1/3 cup cilantro (about a handful)
  • 1 clove garlic, minced
  • Juice of 1 lime
  • 2 - 3 pinches cayenne pepper (optional)
4.4/5 (16 Votes)

Mustard-Roasted Potatoes

Mustard-Roasted Potatoes

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Preheat the oven to 425 degrees

  • 2 1/2 pounds small red potatoes (or small Yukon Gold potatoes)
  • 2 yellow onions
  • 3 tablespoons good olive oil
  • 2 tablespoons whole-grain mustard
  • Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh flat-leaf parsley
4.5/5 (6 Votes)

Chicken Fajita and Rice Soup

Chicken Fajita and Rice Soup

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Prepare rice according to directions listed on package

  • 1 cup dry long-grain white rice
  • 2 bell peppers, chopped into 1/2-inch pieces (3 cups)
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  • 2 cups chopped yellow onion (2 small)
  • 4 cloves garlic, minced
  • 1 Tbsp olive oil
  • 5 1/2 cups low-sodium chicken broth
  • 1 (14.5 oz) can fire roasted diced tomatoes
  • 4 tsp chili powder
  • 1 Tbsp ancho chili powder
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp paprika
  • 3/4 tsp oregano
  • Salt and freshly ground black pepper
  • 1 lb boneless skinless chicken breast, pounded evenly with flat side of meat mallet to 1/2-inch thickness
  • 1 (14.5 oz) can black beans, drained and rinsed
  • 1/3 cup chopped cilantro
  • 2 Tbsp fresh lime juice
  • Mexican cheese blend and sour cream for serving (optional)
4.5/5 (16 Votes)

Mediterranean Zucchini Pasta Salad

Mediterranean Zucchini Pasta Salad

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You won't be able to stop eating this flavorful zucchini noodles salad! Loaded with tons of fresh, healthy Mediterr...

  • SALAD:
  • 2 medium zucchinis
  • 1 small red onion, peeled
  • 1 (14.5-ounce) can quartered artichoke hearts, drained
  • 1/2 cup halved pitted kalamata olives
  • 1 cup drained and rinsed canned chickpeas
  • 1/2 cup feta, crumbled
  • 1 (14.5-ounce) can diced tomatoes, drained
  • DRESSING:
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoon red wine vinegar
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1 teaspoon Dijon mustard
  • Salt and pepper
4.3/5 (4 Votes)

Pepperoni Pizza (Homemade Dough and Pizza Sauce Recipes)

Pepperoni Pizza (Homemade Dough and Pizza Sauce Recipes)

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For the pizza dough: In the bowl of an electric stand mixer, combine yeast, 2 tsp sugar and 1/2 cup warm water and...

  • Pizza Dough (yields enough for 2 13-inch pizzas)
  • 2 1/4 tsp active dry yeast
  • 2 tsp granulated sugar
  • 1 1/2 cups warm water, 110 degrees, divided
  • 3 Tbsp extra virgin olive oil, plus more for brushing
  • 1 1/2 tsp salt
  • 1 tsp white vinegar
  • 3 1/2 - 4 cups bread flour
  • Pizza Sauce (yields enough for 3 large pizzas)
  • 2 (8 oz) cans tomato sauce
  • 1/4 cup tomato paste
  • 1 1/2 Tbsp extra virgin olive oil
  • 1 1/2 tsp honey
  • 2 tsp chopped fresh oregano
  • 2 tsp chopped fresh basil
  • 1/4 tsp dried thyme (or 3/4 tsp fresh)
  • 1 clove garlic, finely minced
  • Salt and freshly ground black pepper, to taste
  • Topping (yields enough for 1 13-inch pizza)
  • 1 Tbsp olive oil
  • 1 clove garlic, finely minced
  • 2 cups shredded mozzarella cheese (8 oz)
  • 1/4 cup finely shredded parmesan cheese (1 oz)
  • 20 slices pepperoni (I recommend turkey, it's just as good as the regular)
  • 2 Tbsp fresh oregano (chopped if using larger leaves)
  • Red pepper flakes, for serving (optional)
4.6/5 (19 Votes)

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

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Preheat oven to 350 F. Butter a 9- x 13-inch baking dish

  • For the casserole:
  • 1 whole cooked chicken, bones removed, meat diced or shredded (rotisserie chicken is excellent, should have 5-6 cups)
  • 1/2 pound very thinly sliced deli-style honey ham, rough chopped
  • 1/4 pound thin sliced baby Swiss cheese
  • For the sauce:
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 3 1/4 cups milk
  • 2 tablespoons fresh squeezed lemon juice
  • 1 tablespoon dijon mustard
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon pepper
  • For the topping:
  • 6 tablespoons butter
  • 1 1/2 cups panko bread crumbs
  • 1 1/2 teaspoons crushed dried parsley
  • salt and pepper to taste
4.4/5 (11 Votes)

Slice-Baked Potatoes

Slice-Baked Potatoes

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Preheat the oven to 375 degrees

  • 8 whole Russet Potatoes, Scrubbed Clean
  • 1/4 cup Milk
  • 1 stick Butter, Softened
  • 3/4 cups Sour Cream
  • 6 slices Thin Bacon, Fried Crisp And Chopped
  • 1/2 cup Grated Cheddar-jack Cheese
  • Salt And Pepper, to taste
  • Seasoned Salt, To Taste
  • 2 whole Green Onions, Sliced
4.4/5 (26 Votes)

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

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Preheat oven to 350 degrees

  • 2 cups (284g) all-purpose flour
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp salt
  • 1/2 cup (110g) granulated sugar
  • 1/2 cup (110g) packed light-brown sugar
  • 1/2 cup (120ml) vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup (240g) canned pumpkin puree
  • 3/4 cup (130g) semi-sweet chocolate chips
  • 3/4 cup (130g) milk chocolate chips
4.4/5 (13 Votes)