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Chicken Marsala

Chicken Marsala

Noelle
Garlic & Savory
Print Recipe
Cook Time 20 mins
Course Main Course
Cuisine Italian
Servings 3

Equipment

  • 425° F Oven

Ingredients
  

Ingredients

  • 1 lb Green Beans Trimmed
  • 1-2 tbsp Olive Oil
  • 3/4 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 2 Cloves Garlic, Minced or 1 tsp garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Dried Thyme or Oregano

Instructions
 

Prep Green Beans

  • Pat green beans dry
  • Toss with olive oil + all seasonings
  • Spread in a single layer on a baking sheet
  • Give them a little space – crowding = steaming

Roast

  • Bake at 425° F for 20 minutes
  • Toss once halfway through at 10 minutes

Finishing (Optional)

  • Tiny squeeze of lemon
  • or Light drizzle of olive oil after roasting
Posted on

Roasted Green Beans

Chicken Marsala

Noelle
Garlic & Savory
Print Recipe
Cook Time 20 mins
Course Main Course
Cuisine Italian
Servings 3

Equipment

  • 425° F Oven

Ingredients
  

Ingredients

  • 1 lb Green Beans Trimmed
  • 1-2 tbsp Olive Oil
  • 3/4 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 2 Cloves Garlic, Minced or 1 tsp garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Dried Thyme or Oregano

Instructions
 

Prep Green Beans

  • Pat green beans dry
  • Toss with olive oil + all seasonings
  • Spread in a single layer on a baking sheet
  • Give them a little space – crowding = steaming

Roast

  • Bake at 425° F for 20 minutes
  • Toss once halfway through at 10 minutes

Finishing (Optional)

  • Tiny squeeze of lemon
  • or Light drizzle of olive oil after roasting
Posted on

Chicken Marsala

Chicken Marsala

Noelle
Garlic & Savory
Print Recipe
Cook Time 20 mins
Course Main Course
Cuisine Italian
Servings 3

Equipment

  • 425° F Oven

Ingredients
  

Ingredients

  • 1 lb Green Beans Trimmed
  • 1-2 tbsp Olive Oil
  • 3/4 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 2 Cloves Garlic, Minced or 1 tsp garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Dried Thyme or Oregano

Instructions
 

Prep Green Beans

  • Pat green beans dry
  • Toss with olive oil + all seasonings
  • Spread in a single layer on a baking sheet
  • Give them a little space – crowding = steaming

Roast

  • Bake at 425° F for 20 minutes
  • Toss once halfway through at 10 minutes

Finishing (Optional)

  • Tiny squeeze of lemon
  • or Light drizzle of olive oil after roasting
Posted on

Chicken & Rice Soup

Chicken Marsala

Noelle
Garlic & Savory
Print Recipe
Cook Time 20 mins
Course Main Course
Cuisine Italian
Servings 3

Equipment

  • 425° F Oven

Ingredients
  

Ingredients

  • 1 lb Green Beans Trimmed
  • 1-2 tbsp Olive Oil
  • 3/4 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 2 Cloves Garlic, Minced or 1 tsp garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Dried Thyme or Oregano

Instructions
 

Prep Green Beans

  • Pat green beans dry
  • Toss with olive oil + all seasonings
  • Spread in a single layer on a baking sheet
  • Give them a little space – crowding = steaming

Roast

  • Bake at 425° F for 20 minutes
  • Toss once halfway through at 10 minutes

Finishing (Optional)

  • Tiny squeeze of lemon
  • or Light drizzle of olive oil after roasting
Posted on

AGS Meal Ideas

Chicken and Rice w/ black eyed peas

Chicken and Yellow Rice w/ onions and peas

Instant Pot turkey chili

Chicken tenders + veg

Scrambled eggs, toast, Turkey Kielbasa, fruit

Tuna fish sandwiches

Egg salad sandwiches

Chicken salad sandwiches

Fish and chips

Salad

Chicken Fajitas

Fish

Chicken Noodle Soup

Homemade Chicken Ramen

Ground Turkey Spaghetti

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Green Bean Casserole

Green Bean Casserole

It is the dish everyone is expecting on the holidays, but it is so easy to make, you can serve it any day.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Servings 6 people

Ingredients
  

  • 1/2 cup Milk
  • 1 tsp Soy Sauce
  • 4 cups Cooked Cut Green Beans
  • 1 1/3 cup French Fried Onions
  • 1 can Cream of Mushroom Soup

Instructions
 

  • Heat the oven to 350°F.  Stir the soup, milk, soy sauce, beans and 2/3 cup onions in a 1 1/2-quart casserole.  Season the mixture with salt and pepper.
  • Bake for 25 minutes or until hot.  Stir the bean mixture.  Sprinkle with the remaining 2/3 cup onions.
  • Bake for another 5 minutes or until the onions are golden brown.
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Corn Pudding

Corn Pudding

This easy corn pudding is a little sweet, a little savory, and totally delicious. Trust us: There's a reason this old-fashioned side dish has stood the test of time.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Course Side Dish
Servings 8

Ingredients
  

  • 5 Large Eggs
  • 1/2 cup Butter, melted and slightly cooled
  • 1/4 cup White Sugar
  • 1/2 cup Milk
  • 1/4 cup Cornstarch
  • 1 15.25 oz can Whole kernel corn
  • 1 14.75 oz can Cream-style corn

Instructions
 

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish.
  • Whisk eggs lightly in a large bowl. Add milk, melted butter, sugar, and cornstarch; whisk until well combined. Stir in drained corn and cream-style corn until fully blended. Pour mixture into the prepared casserole dish.
  • Bake in the preheated oven until golden brown, about 1 hour.
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Egg Rolls

Robin Irene Sanford Belhumeur
Print Recipe Pin Recipe

Ingredients
  

Egg Rolls

  • 2 Cups Boneless Chicken Thighs Boiled (or use Rotisserie Chicken)
  • 8 oz Can Bean Sprouts Drained
  • 17 oz Bag Broccoli Florets
  • 1/2 Cup Soy Sauce
  • 1 Tbs Ginger Powder
  • 1 Pkg Egg Roll Wraps
  • 3-4 Cups Vegetable Oil

Mustard Sauce

  • 2 Cups Mustard
  • 1/4 Cup Soy Sauce
  • 2 Tbs Hot Sauce

Instructions
 

Egg Rolls

  • Boil chicken and dice, or dice up rotisserie chicken
  • Cut any large broccoli up into smaller pieces
  • Mix chicken, broccoli, sprouts, soy sauce & ginger
  • Lay egg roll wrap down diagonally, place filling in middle fold up to the bottom then from the sides
  • Wet top corner (with chicken broth) and roll wrap upwards
  • Heat up oil in large pan before placing egg rolls in
  • Cook each side until golden brown then place on napkins to absorb excess oil

Mustard Sauce

  • Mix mustard, soy sauce & hot sauce in bowl
  • Mix in enough soy sauce to darken mustard

Notes

USE A ROTISSERIE CHICKEN TO SAVE TIME
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Pork & Lemongrass Dumplings

Pork & Lemongrass Dumplings

Epicurious
Print Recipe Pin Recipe
Total Time 1 hr 30 mins
Course Appetizer
Cuisine Korean
Servings 30 Dumplings

Ingredients
  

Dumplings

  • 1/2 Lbs Ground Pork
  • 1/4 Cup Scallions (2 Stalks) White & Green Parts Thinly Sliced
  • 2 Cloves Garlic Grated or Minced
  • 4 Tbs Soy Sauce
  • 1 Tbs Mirin
  • 1 Tbs Sesame Oil
  • 1/4 Cup Lemongrass (2 Stalks) Trimmed & Minced
  • 1/2 Pkg Gyoza or Wonton Wrappers About 30
  • 2 Tbs Vegetable Oil or More as Needed
  • 1/4 Cup Water

Dipping Sauce

  • 1/2 Cup Soy Sauce
  • 1 Tsp Sambal or Garlic-Chile Sauce
  • 1 Tbs Rice Wine Vinegar

Instructions
 

Dumplings

  • In a mixing bowl, combine the pork, scallions, ginger, garlic, soy sauce, mirin, sesame oil and lemongrass. Mix without overworking the meat.
  • Prepare your workstation. Set a large plate or butcher block for preparing the dumplings and a small cup of water. Place 1 tablespoon of filling into each wrapper and wet half of the outer rim of the wrapper. Fold like a taco, gently pushing the filling into the belly of the taco with your forefinger.
  • To pleat, hold the dumpling in the left hand, using the right hand to fold the flap closest to you toward the middle, and repeat, to create a pleat, gently pressing the filling into the belly of the dumpling as you move to the right. The dumpling will form a crescent shape. Set completed dumplings on a foil-lined baking sheet.

To Pan-Fry

  • Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add as many dumplings pleated-side up as possible into the pan without overcrowding or touching each other. Cook until the bottoms are browned, about 2 minutes.
  • Add the water carefully as it will steam and cover. Cook until the water has evaporated, about 2 minutes more. Remove the lid and Cook until the wrappers are translucent and the filling Cooked, about 2 minutes more. Meanwhile, prepare the dipping sauce by combining the ingredients in a small bowl. Serve with the dumplings.

To Boil

  • Bring a large pot of water to a boil. When ready, carefully lower the dumplings into the water, one at a time. Cook in batches. Similar to ravioli, you will know the dumplings are done when they float to the top and are translucent. Drain and serve with dipping sauce.

Notes

THIS RECIPE MAKES ABOUT 30 DUMPLINGS, GIVE OR TAKE. BEFORE STARTING, SET UP FOIL- OR PARCHMENT-LINED BAKING SHEETS TO ARRANGE THE COMPLETED DUMPLINGS.
USING A MICRO PLANE IS AN EASY AND FAST WAY TO GRATE GINGER OR GARLIC.
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Prosecco-Roasted Turkey with Lemon and Thyme

Recipe From: Food Network 2016
Prep time:40 minutes
Cook time:3 hours 45 minutes

Ingredients

Turkey

  • 1 12-14 lb Turkey, Thawed
  • Kosher Salt and Fresh Ground Pepper
  • 1/2 Onion, Quartered
  • 1/2 Bulb Fennel, Trimmed and Cut into Chunks
  • 1 Apple, Cut into Chunks
  • 3 Sprigs Thyme
  • 1 Tbsp Chopped Thyme Leaves
  • 1 Lemon, Zest Grated, Halved
  • 1 1/2 Sticks (12 Tbsp) Unsalted Butter
  • 1 750-ml Bottle Dry Prosecco or Champagne
  • 3 Tbsp Chopped Fresh Herbs (Such as Tarragon, Chives, and/or Parsley), for the Gravy

Gravy

  • 10 Tbsp Unsalted Butter
  • Turkey Neck and Giblets (Liver Discarded)
  • 1 Onion Quartered
  • 1 Carrot, Chopped
  • 1 Stalk Celery, Chopped
  • 3 Sprigs Thyme or Rosemary
  • 2 Bay Leaves
  • 1/2 Cup Dry White Wine or Prosecco
  • 8 Cups Low-Sodium Chicken or Turkey Stock
  • 3/4 Cup All-Purpose Flour
  • Turkey Pan Drippings
  • Kosher Salt and Freshly Ground Pepper

Directions

Turkey

  1. Position an oven rack in the lowest position (remove the other racks); preheat to 350ºF.  Remove the neck and giblets from the turkey and set aside for the gravy.  Pat the turkey dry with paper towels and rub inside and out with 2 tablespoons each salt and pepper.  Stuff the cavity with the onion, fennel, apple, thyme sprigs and lemon halves.  Tie the legs together with kitchen twine.  Put the turkey on a rack set in a large roasting pan and tuck the wings under the body.  Let sit at room temperature while you make the lemon-thyme butter.
  2. Melt the butter in a small saucepan over low heat; whisk in the lemon zest and chopped thyme.  Let cool slightly, then brush all over the turkey.  Transfer to the oven and roast 1 hour.  Meanwhile, start your gravy. (Use 1/2 cup of your prosecco for the gravy).
  3. After the turkey has roasted 1 hour, pour the remaining prosecco all over the turkey (about 2 1/2 cups).  Continue roasting, basting with the pan drippings every 30 minutes, until skin is golden brown and a thermometer inserted into the thigh registers 165ºF, 1 1/2 to 2 more hours.
  4. Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy.  Stir the herbs into the finished gravy.

Gravy

  1. Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat.  Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes.  Add the onion, carrot, clery, herb sprigs and bay leaves; stir to coat.  Add the wine and bring to a boil, scrapin up any browned bits from the bottom of the pan.  Cook until reduced by half, 2 to 3 minutes.  Add the broth, ruduce the heat to low and simmer about 1 hour.  Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan.  You should have 7 cups stock – if you’re short, add more broth.
  2. Melt the remaining 8 tablespoons butter in the reserved suacepan over medium heat.  Add the flour and whisk until smooth and bubbling, about 2 minutes.  Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickend, about 10 minutes.  Set aside until the turkey is done.
  3. Pour the turkey pan drippins into a fat separator and let stand until the fat rises to the top.  Discard the fat (or drizzle on your stuffing).  Whisk the defatted drippings into the gravy; season with salt and pepper.  Simmer until desired thickness, 5 to 15 minutes.