I get so tired of searching for my favorite recipes so I thought I would post them here. Now they will all be in one place for me and family and friends to find. It may take me a while to get them all on here but I'm working on it! Even though I have some of these pinned in Pinterest this is my "go-to" place when I am hunting for my favorite recipes.
Position an oven rack in the upper third of your oven and preheat it to 425ºF. Place the Brussels sprouts and chicken on a rimmed sheet pan. Pat the chicken dry with paper towels. Season the chicken and sprouts all over generously with salt and pepper to taste. (I used about 1.5 teaspoons kosher salt.) Drizzle with the olive oil and toss to coat evenly. Spread everything out into an even layer, placing the chicken skin side up. Place pan in oven and roast for 30 minutes, rotating the pan halfway.
Meanwhile, place the balsamic vinegar in a small pot. Bring to a simmer over medium heat, then adjust heat so that the vinegar is gently bubbling. Simmer until vinegar is reduced by half.
Remove sheet pan from oven and preheat the broiler. Transfer Brussels sprouts to a bowl. Return sheet pan to the broiler, and cook until the chicken skin is evenly golden brown, about 3 minutes—keep a close watch. Transfer chicken to a serving platter.
Pour the 2 tablespoons of reduced balsamic over the sheet pan and scrape up any bits from the pan. Pour this mixture over the Brussels sprouts and toss to coat. Pour the Brussels sprouts mixture over the resting chicken. Let rest 5 minutes before serving.
Author Notes:Inspired by a favorite Ina Garten recipe for Brussels sprouts with Pancetta and Balsamic, this one replaces the pancetta with whole chicken legs, making it more of a meal.
For the balsamic reduction: I like to start with 1/2 cup balsamic vinegar and reduce it by half or a little more than half. This leaves me with extra reduced balsamic, which never goes to waste. You can, however, start with 1/4 cup and reduce it by half, which is 2 tablespoons, which is what you need for the recipe. Alternatively, you could splurge on a good bottle of syrupy, aged balsamic, and simply use 2 tablespoons of that.
Based on a few comments and personal trial, you could probably use as many as 2 lbs. of B sprouts. If you do, you might want to use another tablespoon of olive oil and more reduced balsamic. I used about 1/4 cup reduced balsamic when I used 1.5 lbs. B sprouts.
1 can (14 oz) sweetened condensed milk (not evaporated)
1 cup packed brown sugar
1/2 cup butter
1/4 cup milk
1 bag (11.5 oz) milk chocolate chips (2 cups)
1 Line 13x9-inch pan with foil. Spray foil with cooking spray. Place 30 of the crackers in bottom of pan.
2 In 2-quart saucepan, mix condensed milk, brown sugar, butter and milk. Cook over medium heat until butter is melted, stirring frequently. Increase heat to medium-high; heat to boiling. Boil 5 minutes, stirring constantly.
3 Pour one-third of the caramel mixture over crackers in pan. Arrange 30 of the crackers over caramel. Top with one-third of the remaining caramel mixture. Repeat with remaining crackers and caramel.
4 In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and smooth. Pour over caramel; spread evenly. Refrigerate about 1 hour or until set. Cut into 6 rows by 8 rows. Store covered up to 4 days.
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 jar (16 oz) hot fudge topping (2 cups)
1 1/2 cups heavy whipping cream
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
16 Oreo™ cookies, coarsely crushed
8 Oreo™ cookies, halved
1 Heat oven to 450°F. Remove pie crusts from pouches. Unroll and stack crusts on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold crust even with edges of pan. Flute or crimp edges. Prick crust several times with fork.
2 Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes. Carefully spread hot fudge evenly on crust. Set aside.
3 Meanwhile, in medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Set aside.
4 In large bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth and creamy.
5 Gently fold whipped cream into cream cheese mixture. Fold in crushed cookies.
6 Spoon cream cheese mixture evenly over hot fudge. Refrigerate 1 hour. Garnish with halved cookies. Cover and refrigerate any remaining pie.
can (28 oz) Muir Glen™ organic fire-roasted diced tomatoes, undrained
can (18 oz) Progresso™ creamy mushroom soup
cups Progresso™ chicken broth (from 32-oz carton)
can (4.5 oz) Old El Paso™ chopped green chiles
package (0.85 oz) Old El Paso™ chicken taco seasoning mix
lb boneless skinless chicken breasts
package (8 oz) cream cheese, cubed, softened
Chopped fresh cilantro leaves and crushed tortilla chips, if desired
Spray 5- to 6-quart slow cooker with cooking spray. Mix onions, bell pepper, 1 tablespoon of the oil and the salt in slow cooker. Stir in tomatoes, soup, broth and chiles.
In medium bowl, mix remaining 2 tablespoons oil and the taco seasoning mix. Add chicken; turn to coat. Add chicken to mixture in cooker.
Cover; cook on Low heat setting 3 to 4 hours or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken from cooker with slotted spoon to cutting board. Stir cream cheese into mixture in cooker until smooth; cover and keep warm. Shred chicken by pulling apart with 2 forks; return to cooker.
If desired, top each serving with chopped fresh cilantro leaves and crushed tortilla chips.
1 jar (15 oz) Alfredo pasta sauce with roasted garlic
1 jar (7 oz) sundried tomato strips, cut into thin strips (about 1/2 cup)
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1 cup chopped fresh spinach
Linguine if desired.
In 12-inch nonstick skillet, melt butter over medium-high heat. Add chicken breasts; cook 3 to 5 minutes, turning once, until browned.
In 3 1/2- to 4-quart slow cooker, place chicken breasts.
In medium bowl, mix Alfredo sauce, sundried tomatoes, Parmesan cheese and Italian seasoning until well mixed. Pour over chicken breasts. Cover; cook on Low heat setting 3 to 4 hours or until chicken is no longer pink in center (165°F). Stir in spinach; cook 5 minutes longer. Serve over linguine, if desired.