Kitchen specialist

Reuben Bake with Layers of Corned Beef, Sauerkraut, and Swiss Cheese🥰

Chicken Pot Pie Pasta
Ingredients:
2 tablespoons olive oil
1 lb chicken breast, cut into bite-sized pieces
Salt and pepper, to taste
1 medium onion, chopped
2 cloves garlic, minced
3 carrots, peeled and diced
2 stalks celery, diced
1/4 cup all-purpose flour
2 cups chicken broth
1 cup milk
1/2 cup frozen peas
1/2 cup frozen corn
1 teaspoon dried thyme
1 teaspoon dried parsley
8 oz penne pasta, cooked al dente
Optional: grated Parmesan cheese, for garnish
Directions:
Heat olive oil in a large skillet over medium heat. Season chicken pieces with salt and pepper, then add to the skillet and cook until golden and no longer pink, about 5-7 minutes. Remove chicken and set aside.
In the same skillet, add the onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
Sprinkle the flour over the vegetables and stir to combine. Cook for an additional minute to remove the raw flour taste.
Slowly add the chicken broth and milk, stirring continuously until the mixture starts to thicken.
Add the peas, corn, thyme, and parsley. Return the chicken to the skillet. Reduce heat and let simmer until the vegetables are tender, about 10 minutes.
Stir in the cooked penne pasta until well combined with the sauce and heated through.
Serve hot, garnished with grated Parmesan cheese if desired.

"My mom orders this literally every time we go out to lunch so when she came over last weekend I surprised her and made it at home. She loved it!"
Must express something to keep getting my recipes.... Thank you.
Ingredients
1 large bag Dorito Nacho Cheese Chips, broken into smaller pieces, but not crumbs
1 pound lean ground beef
1 packet taco seasoning
1 red onion, diced
2 cups cheddar cheese, shredded
1 head lettuce, shredded
6 tomatoes, chopped
½ cup Italian dressing
2 cups ranch dressing
How To Make Dorito Taco Salad
In a skillet crumble and brown the lean ground beef. Drain the excess fat from the pan when done cooking
Add in the packet of taco seasoning mix. Add the two dressings, the Italian and the Ranch, stir to combine and simmer until the liquid is soaked up
Shred the lettuce and place in a bowl. Chop the tomatoes and place in another bowl
Dice the onion and place into a third bowl. Place the cheese into a large bowl
Instead of putting the last few ingredients into bowls, you can mix it all together with the meat.
Placing the ingredients in separate bowls allows each person to add what they would like on the salad. Plus, if there are any of the ingredients left over, they can be packaged separately in the refrigerator.
Enjoy!

Crispy Chicken with Creamy Pasta

Ingredients:
Crispy Chicken:
2 chicken breasts (halved and pounded thin)
1/2 cup flour
2 eggs (beaten)
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper to taste
3 tbsp olive oil
Creamy Pasta Sauce:
12 oz fettuccine or penne pasta
3 tbsp butter
3 minced garlic cloves
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
Salt and pepper to taste
Instructions:
Cook pasta according to package instructions; set aside. Coat chicken in flour, then egg, and finally a breadcrumb-Parmesan mixture.
Prep Time:15 mins | Cook Time: 20 mins | Total Time: 35 mins | Kcal: 620 | Servings: 4

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Linguine Alle Vongole 😋🇮🇹😍

Linguine Alle Vongole, a classic Italian seafood dish that's a staple of coastal cuisine! This flavorful and briny recipe features linguine pasta tossed with freshly cooked clams (vongole in Italian), garlic, cherry tomatoes, and herbs, all united by a light and zesty white wine sauce.

Here's a simple recipe to transport your taste buds to the Mediterranean:

Ingredients:

- 12 oz linguine pasta
- 2 cups freshly shucked clams (or canned)
- 3 cloves garlic, minced
- 1 pint cherry tomatoes, halved
- 1/4 cup white wine
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
- Salt and pepper, to taste
- Grated lemon zest, optional

Instructions:

1. Cook linguine al dente, then set aside.
2. In a large skillet, sauté garlic and cherry tomatoes in olive oil until tender.
3. Add clams, white wine, and parsley. Simmer until clams open.
4. Combine cooked linguine and clam mixture. Season with salt, pepper, and lemon zest (if using).
5. Serve immediately, garnished with additional parsley and lemon wedges.

Buon appetito!