{French Onion Chicken}

 

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Servings: 4

Ingredients

2 medium yellow onions, thinly sliced into rings
3 tablespoons butter
1 cup plus 3 tablespoons beef broth, divided
4 boneless skinless chicken breasts, pounded to even thickness
1 tablespoon oil
salt and pepper to taste
1 teaspoon Italian blend herbs/Italian seasoning (OR 1/4 teaspoon dried basil + 1/4 teaspoon dried thyme + 1/2 teaspoon dried oregano)
2 tablespoons flour
4 slices provolone cheese
4 slices swiss cheese
3/4 cup parmesan cheese
fresh thyme or parsley and cracked black pepper for topping (optional)

Instructions

Preheat oven to bake at 400 degrees OR broil on low. In a large oven-safe skillet (see note) over medium-high heat, melt butter. Add onions and 3 tablespoons beef broth and saute onions for 3-4 minutes until translucent. Continue to cook, stirring occasionally so the onions don't burn, for about 15 minutes longer until browned and very tender. Use tongs or a fork to transfer to a bowl and cover to keep warm.
While onions are cooking, prepare the chicken by drizzling with oil, then seasoning with salt and pepper (to taste) and Italian herbs. Once onions have finished cooking and are removed from the pan, cook chicken for 4-5 minutes on each side (don't clean out the pan between the onions and chicken) until browned on both sides. (Chicken may not be fully cooked through yet, that is okay).
Transfer chicken to a plate and cover to keep warm and return the onions to the pan. Sprinkle flour over the onions and stir for 1 minute over medium-high heat. Add beef broth and continue to cook, stirring throughout, until mixture comes to a boil. Season with salt and pepper to taste. Return chicken to pan and spoon some of the sauce over each piece of chicken.
Top chicken with one slice of provolone each, then one slice of swiss, then 1/4 of the parmesan cheese. Transfer skillet to your preheated oven and cook for about 10 minutes until chicken is cooked through completely and cheeses are melted.
Spoon some of the onions and gravy over the top of the chicken, garnish with thyme or parsley and cracked black pepper, and serve.

Notes
If you don't have a cast iron skillet, any other oven-safe skillet will do OR you can transfer everything to a casserole dish or baking pan for the baking portion of the recipe.

{Slow Cooker Honey Jalapeno Cornbread}

Save room in the oven and use your crockpot to make Slow Cooker Honey Jalapeno Cornbread with the perfect texture and balance of sweet and savory!

Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes

Servings: 10 people

Ingredients

1 1/2 cups yellow cornmeal (harina de maíz)
1 cup French's Crispy Jalapenos, crushed plus more for topping (optional)
1 1/2 cups flour
1 cup frozen yellow corn
1 cup shredded cheddar cheese
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
2 large eggs
2 cups chicken or vegetable broth
3 tablespoons melted butter
1/4 cup honey
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Instructions

1) Line a slow cooker (at least 6-quart size or large) with foil and spray foil generously with cooking spray. (Make sure foil is large enough to reach part way up the sides of the slow cooker to help pull out the cornbread once cooked)
2) In a large bowl combine cornmeal, crispy jalapenos, flour, frozen corn, cheese, sugar, baking powder, and salt and stir to mix well.
3) Mix in eggs, broth, and melted butter until completely incorporated. Pour mixture into prepared slow cooker.
4) Cover and cook on high for about 2 hours.
5) About 30 minutes before serving, remove the lid, drape a kitchen hand towel over the top of the slow cooker, and return the lid on top of the towel.
6) Once ready to serve, grasp the edges of the foil and lift the cornbread out of the slow cooker.
7) Place on a flat surface and cut into serving portions.
8) Drizzle with honey and top with additional crushed crispy jalapenos if desired and serve.

{Baked Honey Cilantro Lime Salmon in Foil}

 

Baked honey cilantro lime salmon in foil is cooked to tender, flaky perfection in just 30 minutes with a flavorful garlic and honey lime glaze.

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6 people

Ingredients

1 large salmon fillet (see note)
Salt and pepper, to taste
1/2 cup butter, melted (see note)
Juice of 2 limes (plus one lime, thinly sliced)
4 tablespoons honey
1 tablespoon minced garlic
1/3 cup cilantro, roughly chopped

Instructions

1) Preheat oven to 350 degrees.
2) Line and grease a large baking sheet with foil. Lay salmon on foil and season with salt and pepper on both sides to taste. Slip lime slices underneath the salmon.
3) Stir together butter, lime juice, honey, and garlic. Pour mixture over salmon. Fold sides of foil up over the salmon (don't worry if it doesn't cover the salmon completely).
4) Bake for 15-20 minutes. Switch oven to broil and cook another 5 minutes.
5) Sprinkle chopped cilantro over the top and serve.

Notes

- Don't stress about the size of your salmon fillet. This recipe is very forgiving and works for one very large salmon, a couple of medium-sized fillets, or even several small individual fillets.
- For an even lighter version, you can cut back the butter to 4 tablespoons instead of a half cup (8 tablespoons). Keep in mind though that for a very large salmon fillet like the one I used, 8 tablespoons is not a terribly huge amount when divided between 4-6 servings.

{Garlic Steak and Potato Foil Packs}

 

Juicy and savory seasoned garlic steak and potato foil packs are the perfect baked or grilled 30 minute hearty, healthy meal.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Servings: 4 people

Ingredients

2-2 1/2 pounds top sirloin steak, trimmed of fat and cut into 2 1/2-inch pieces (see note)
1 pound baby yellow potatoes quartered (or halved if they are already less than 1 inch in size, see note)
3 tablespoons olive oil
salt and pepper, to taste (I use about 1 teaspoon salt and 1/4 teaspoon black pepper)
1 tablespoon minced garlic
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried thyme
Topping: fresh thyme or parsley (optional)

Instructions

1) In a large bowl combine steak, potatoes, olive oil, salt and pepper, garlic, and seasonings and toss to combine.
2) Divide steak and potatoes between four 12x12 inch sheets of foil, then wrap the foil tightly around the contents to form your foil packs.
3) Grill over high heat for about 10 minutes on each side or until steak and potatoes are cooked through OR bake at 425 degrees for about 20-25 minutes until cooked through to desired doneness (see note).
4) Garnish with fresh thyme or parsley and serve immediately.

Notes

- Be sure to cut your steak into pieces that are at least 2x2 inches, and potatoes into pieces smaller than one inch. This ensures even cooking.
- For medium doneness on the steak, boil the potatoes first for five minutes before adding to the bowl and proceeding with the rest of the recipe. This will help them to cook faster once in the foil pack.
- If you prefer a char on your steak, you can open up the packets at the end and cook for a couple minutes directly on the grill, or for baking you can switch oven to broil for a few minutes (with packets opened).

{Skillet Chicken in Creamy Sun Dried Tomato Sauce}

This tasty 30 minute skillet chicken in creamy sun dried tomato sauce recipe has bold and rich garlic, parmesan, and herb flavors that will leave you craving more!

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Servings: 4 people

Ingredients

4-6 chicken thighs (I used boneless skinless), or 4 chicken breasts pounded to even thickness
2 tablespoons butter
3 teaspoons minced garlic
2 teaspoons Italian seasoning OR 1/2 teaspoon each dried basil, dried oregano, dried thyme
1/2 cup juliened sun dried tomatoes, (they come in a jar packed with oil, be sure to drain excess oil)
1 cup chicken broth
1/2 cup half and half, or heavy cream (use heavy cream for a thicker, creamier sauce!)
2/3 cup shaved or shredded parmesan cheese (or more to taste) + 1/4 cup grated parmesan cheese for topping
Topping; fresh basil or thyme
Salt and pepper, to taste (I use about 1 teaspoon salt and 1/4 teaspoon pepper)

Instructions

1) In a large skillet over medium heat, melt butter.
2) Add chicken and cook for 5-7 minutes on each side until browned and cooked through. Transfer to a platter and cover to keep warm while you make the sauce.
3) Add garlic, Italian seasoning, sun dried tomatoes, chicken broth, half and half or heavy cream, and 2/3 cup parmesan cheese to pan and stir to combine.
4) Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes).
5) Return chicken to pan and spoon the sauce over the chicken.
6) Top with cracked black pepper, grated parmesan cheese, fresh thyme or basil, and serve.