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Chicken Lombardy

You’ll Need:

8 oz package of sliced fresh mushrooms.
2 tbsps of melted butter.
6 skinned and boned chicken breasts.
½ cup of all purpose flour.
⅓ cup of butter.
½ cup of chicken broth.
½ tsp of salt.
⅛ tsp of pepper.
½ cup of shredded mozzarella cheese.
½ cup of parmesan cheese.
2 chopped green onions.

How to:

In a large nonstick skillet, melt 2 tbsps of butter over medium high heat and sauté the mushrooms for 3 to 5 minutes, stirring constantly.
Cut each chicken breast in half lengthwise and place them between 2 sheets of heavy-duty plastic wrap and flatten to ⅛ inch thickness.
Coat the chicken in the flour and cook for 3 to 4 minutes per side in 1 or 2 tbsps of butter over medium heat in a nonstick large skillet. Remove the chicken from the skillet and leave the drippings in the skillet.
Sprinkle the mushrooms over the chicken.
In the same skillet, add the broth and boil. Reduce the heat and simmer for 10 minutes stirring occasionally. Season with salt and pepper and pour the sauce over the chicken.
In a bowl, mix together the cheeses and onions and sprinkle over the chicken.
In a preheated oven to 450°, bake the chicken for 12 to 14 minutes.

Easy, peasy and delicious! The mushrooms add an amazing flavor to this chicken, and with some cheese and onions on top, it’s perfect! Go ahead and make this, you will love it!

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Hamburgues de Quinoa y Coliflor

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Food Steez

Food Steez:

Ingredients:
10 strips bacon
½ lb. skirt steak
4 eggs
1.5 cups frozen hashbrowns
¾ cup shredded cheddar cheese
1 large flour totilla
1 tablespoon garlic powder
1 tablespoon butter
salt and peper to taste

Guacamole:
2 large avocados, mashed
2 tablespoons lime juice (approx.1 lime)
1 jalapeno pepper, finely diced
1 tomato, seeded and finely diced
¼ cup red onion, finely diced
2 tablespoons cilantro, chopped
salt and pepper to taste

Salsa Ranchera:
1 tablespoon oil
1 small white onion, diced
2 cloves garlic, chopped
2 serrano or jalapeno chilies, diced
1 (15 oz) can diced fire roasted tomatoes
2 tablespoons cilantro, chopped
salt and pepper to taste

Instructions:
1. For the Salsa: Heat the oil in a pan over medium heat. Add the onions and cook until tender, about 5-7 minutes. Add the garlic and chillies and cook until fragrant, about a minute. Add the tomatoes, bring to a boil, then reduce heat and simmer until the sauce thickens.Remove from heat, add salt and pepper to taste. Mix in cilantro at the end and set aside.
2. For the Guacamole: Combine all ingredients in a small mixing bowl. Mix throughly until slightly chunky then set aside.
3. For the Steak: Tenderize and season with salt, pepper, and garlic powder.
4. Grill until desired doneness (3-4min each side for a medium) then let rest for 5 min prior to slicing.
5. For the Eggs & Hash browns: In medium saute pan, add butter with frozen hash browns and cook until browned.
6. Then, add 3 eggs and scramble followed by cheese and mix together.
7. To Build: Heat up one large flour tortilla. Place down egg scramble followed by salsa and sliced steak. Fold burrito tight and carefully.

Bacon Wrap Instructions:
1. Stretch and smooth out 8 slices of bacon next to each other, each just barely overlapping one another (enough slices wide enough for the burrito).
2. Carefully roll the burrito up in the raw bacon.
3. Flip around and use two more stretched and smoothed out slices of bacon to enclose the open sides.
4. Heat a medium oiled skillet to medium high heat.
5. Place bacon wrapped burrito seam side down onto hot skillet (idea here is to seal all of the ends of the bacon first so they do not come apart while searing).
6. Rotate wrapped burrito on all sides in the pan to get a nice even crispy sear all around.
7. Add guacamole, top with another fried egg and enjoy!

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Healthified Broccoli Cheddar Soup

Ingredients

• 1 bunch broccoli
• 1 small onion, finely chopped
• 1 medium red-skinned potato, diced
• ¼ cup all-purpose flour
• 3 cups low-sodium chicken or vegetable broth
• Kosher salt and freshly ground black pepper
• ¼ teaspoon freshly grated nutmeg
• 1 cup grated extra-sharp Cheddar
• 1 teaspoon Worcestershire sauce
• One 12-ounce can fat-free evaporated milk
• 2 scallions, thinly sliced

Directions

Separate the stems and the florets from the broccoli. Trim and discard the bottom of the broccoli stems and peel the tough outer layers. Finely chop the stems and coarsely chop the florets and set aside separately.

Mist a large pot with nonstick cooking spray and heat over medium heat. Add the broccoli stems, onions and potatoes and cook, stirring, until softened, 7 to 10 minutes. Add the flour and cook, stirring, until lightly toasted, about 2 minutes. Stir in the broth and bring to a boil. Reduce the heat to maintain a simmer and continue to cook, stirring occasionally, until thickened and the vegetables are tender, 12 to 15 minutes.

Meanwhile, combine the reserved florets and ½ cup water in a small saucepan. Bring to a boil, cover and continue to steam until the florets are bright green and crisp-tender, about 5 minutes. Add the entire contents of the pot with the florets to the soup along with the nutmeg. Stir to combine and remove from the heat. Stir in the Cheddar, Worcestershire and milk. Season with salt and pepper. Garnish with the scallions.

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Ingredients5 lbs - Pork Shoulder (ground)1 lb - Ham (ground)2...

Ingredients

• 5 lbs - Pork Shoulder (ground)
• 1 lb - Ham (ground)
• 2 TBS + 1 tsp - Tender Quick
• 3 TBS - Sugar
• 3 TBS - Corn Starch
• 1 TBS - Kosher Salt
• 1 Cup - Cold Water

Directions

• Mix Tender Quick, sugar, cornstarch, Kosher salt and cold water together until everything is dissolved.
• Combine with ground meat and thoroughly mix.
• Spread mixture into 2 - 9x5 loaf pans and press firmly to remove air bubbles.
• Tightly seal with aluminum foil, place into a water bath and then into a 250º oven for 3-3.5 hours or until they reach an internal temperature of 155º.
• Remove from oven, place a heavy flat object (I used a brick) on top while still hot.
• Let thoroughly cool, then place into the refrigerator with brick overnight.
• Remove SPAM from pans and slice as desired.

Enjoy!!

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PEPPER STEAK

2 pounds (900g) beef round steak, thinly sliced
1 onions, thinly sliced
6 cloves garlic, minced
1 tablespoon piece of ginger, peeled and minced
½ cup chicken stock
2 bell peppers, thinly sliced
1 serrano pepper, small diced
4 tablespoons soy sauce
2 tablespoons sriracha
3 tablespoons cornstarch
1 teaspoon salt

In a small bowl, mix cornstarch with chicken stock to make a slurry. Set aside.
Add remaining ingredients to a 6-quart slow cooker. Pour slurry over top and mix well.
Cook on high for 4 hours.
Serve with rice or noodles.

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