Here is another recipe that is featured in the Entertaining Recipes, Chicken Made Simple e-Cookbook, which will be available soon! Slow cooker chicken is so tender and tasty! The meat shreds apart so easily when touched by your fork. This dish is easy and really tasty. Set your slow cooker in the morning or before you go to bed, and when you get back, dinner is practically ready! It’s so simple!


2 pounds boneless, skinless chicken thighs (about 6)
4 garlic cloves, thinly sliced
1/2 cup prepared tomato salsa
1 to 2 tablespoons chopped canned chipotle chiles in adobo
1 tablespoon chili powder
Coarse salt and ground pepper
8 taco shells, hard or soft
Cilantro, shredded cheese, lime wedges, salsa and sour cream, for serving (optional)

Special Equipment: All-Clad Slow Cooker

In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and 1 teaspoon pepper. Cover; cook on low for 8 hours.

Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.

Serves 4

This is another dish, which is featured in the Entertaining Recipes, Chicken Made Simple e-Cookbook, available soon!! Homemade Chicken Pot Pie is a real treat! My grandmother used to make it for my family on special occasions! I suggest making the homemade crust, but feel free to use a store bought refrigerated pie crust. This dish is really special!







Filling
6 tablespoons unsalted butter
3 pounds chicken – leftover shredded or one store purchased rotisserie chicken
1 onion – diced
2 carrots – peeled and cut into 1/4 inch thick rounds
3 stalks celery – sliced thin
1/2 cup mushrooms – sliced
3/4 cup frozen mixed vegetables
1 clove garlic – chopped
1/2 cup flour
1 1/2 cups milk
1 tablespoon thyme – fresh and chopped
1 teaspoon poultry seasoning
2 teaspoons salt
3 tablespoons parsley – fresh and minced
2 cups chicken stock or broth

Crust
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup butter – chilled and sliced thin
1/4 cup shortening – chilled
4 tablespoons ice water

Special Equipment: Large Ramekin or Round Casserole Dish, Food Processor

Preheat oven to 400°F.

Crust
Place the flour and salt into a food processor. Add the chilled butter and pulse 5-6 times. Add the chilled shortening and pulse 3-4 more times or until the dough resembles cornmeal. Stream in the water one tablespoon at a time and pulse after each addition. The dough is ready when in sticks together when you press it with your hands.

Place the dough on a clean, dry surface and mold it into a ball. Then flatten it out into a disk. Sprinkle both sides of the disk with flour and wrap it in plastic wrap. Place in the refrigerator for at least one hour but can be kept for as long as two days before rolling it out.

Filling
In a large skillet, melt 2 tablespoons of butter. To the skillet add the onion, carrots, celery, mixed vegetables, mushrooms and garlic. Stir and cook until slightly tender. (Approximately 5 minutes). Add the thyme, poultry seasoning and parsley. Stir in the flour and cook for one minute while stirring. Whisk in the chicken stock or broth and the milk until combined.

Cube the leftover chicken into bite sized pieces or if you are using a rotisserie chicken, remove the meat from the bones and cube the meat into bite sized pieces. Add the chicken to the skillet. Simmer for 10 minutes.

Fill 6 ramekins with the filling. Allow to cool completely before putting on the crust. This filling can be prepared a day ahead, cooled and covered in the refrigerator.

When ready to use the dough, roll out the dough onto a lightly floured working surface until it is approximately 1/8-1/4 inch thick.

Lay a ramekin onto the surface of the dough and cut out six circles that are a little larger than the circumference of the ramekin. Place the dough on top of each filled ramekin. Fold the dough over the edge of the ramekin and using the tynes of a fork, press down into the dough all the way around to help seal the dough.

Whisk together one egg and 1 tablespoon of water and brush the egg wash onto the crust of each pot pie. Cut a vent hole into each crust.

Place the ramekins onto a baking sheet and then place the baking sheet into a 400 F oven.

Bake for 30 minutes or until the crust is golden brown and the filling is heated through. Allow to cool for five minutes before serving.

Serves 6

Chicken Tetrazzini is a dish that will be featured in our Entertaining Recipes, Chicken Made Simple e-Cookbook. This e-Cookbook will be packed with recipes for easy chicken dinners to entertain guests or serve your family! Look out for it soon! This Chicken Tetrazzini recipe is one of my favorites. You can make it that day, or freeze it in the freezer, and bake it when you are ready! Chicken Tetrazzini is a chicken casserole dish, baked with mushrooms, spaghetti, and a creamy white sauce flavored with Parmesan cheese. It is easy, delicious and one of my favorite casseroles! Especially for a large group. Enjoy!



8 chicken breast halves
11 cups chicken stock (divided use)
5 ¾ teaspoons salt (divided use)
Splash of olive oil
2 (8-ounce) packages of spaghetti
14 tablespoons butter, plus additional butter for baking pans (divided use)
1.5 cups of sliced mushrooms
1.5 teaspoons lemon juice
1/2 cup flour
1 cup sliced skinless almonds
2 tablespoons cornstarch
2 tablespoons very cold water
1/2 teaspoon paprika, plus a pinch for the top
1 teaspoon pepper
1/4 teaspoon nutmeg
1/2 cup heavy whipping cream
3 cups fresh parmesan cheese (divided use)
1/2 cup breadcrumbs

Preheat oven to 425 F.

Place chicken breast halves in a buttered baking dish and roast, uncovered, for 30 to 45 minutes, until tender. Let cool, remove meat and set aside. (Lower the oven to 350 F.)

In a big pot, bring 8 cups of chicken stock to a boil. Add 3 teaspoons of the salt, a big splash of olive oil and the spaghetti. Cook until al dente, stirring occasionally. Drain well. Spread spaghetti in the bottom of a large (9 “ X 13”) square baking dish.

Meanwhile, melt 4 tablespoons of butter in a skillet. Sauté mushrooms until soft. Sprinkle with lemon juice and 3/4 teaspoon salt. Add almonds with 2 more tablespoons butter. Stir to keep from burning. Pour mushrooms and most of the almonds over spaghetti.

Make a slurry in a small bowl with cornstarch and cold water and stir well. (A slurry is cold liquid mixed with cornstarch until smooth and glossy). Set aside

Melt 8 tablespoons butter in a sauce pan; stir in paprika, pepper, nutmeg and 2 teaspoons of salt, then remove from heat. Slowly stir in 3 cups chicken broth and flour. Add heavy whipping cream; return to medium heat. Add 1 cup fresh parmesan cheese and half of slurry mixture, whisking well until it thickens. Add the rest of the slurry and whisk until thicker.

Break apart chicken; shred in a bowl. Leave out any tough edges or chewy parts. Mix chicken into the sauce. Continue to cook on low heat for about 10 minutes until thick. Stir well and remove from heat. Pour chicken mixture over the spaghetti and cover with the remaining parmesan cheese, breadcrumbs, and sprinkle on a pinch or two of paprika. Bake for 30 to 45 minutes at 350 F, until bubbly and brown on top.

Note: If you are freezing casserole, put it in the freezer before baking. When ready to use, thaw in the refrigerator overnight. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until heated through. Stir before serving.

Serves 6

I had this sausage dish at the Tasting Room in NYC a couple years ago and also a similar sausage recipe at A Hundred Acres in NYC (one of my FAVORITE brunch spots!). It will be the BEST sausage you’ve ever had! Serve this with cheesy scrambled eggs, or make this as a Sausage Eggs Benedict, putting the sausage patty on an English muffin, and top it with a poached egg and lemon butter hollandaise, and it will be a to-die-for breakfast! Serve with cheesy jalapeño grits and you will take this brunch dish over the top! Enjoy!!!

1 medium onion, finely chopped
1 lb. chorizo
1 lb. sweet Italian sausage (removed from casings)
1/2 c. breadcrumbs
2 cloves garlic
2 Tbsp. milk
2 tsp. salt
½ tsp black pepper
1/4 tsp. freshly parsley, chopped
1 tsp. finely chopped fresh thyme
1 tsp. finely chopped fresh sage
2 large egg yolks

Lightly caramelize onion over moderately low heat, 8 to 10 minutes. Cool 10 minutes.

While onions are cooling, stir together breadcrumbs and milk in a large bowl and let stand until crumbs absorb milk. Add onions and remaining ingredients to crumb mixture and stir with a fork until blended well.

Preheat oven to 250 degrees F.

Form sausage mixture into 3-inch patties (about 1/2 inch thick) with dampened hands and arrange on a wax-paper lined tray.

Heat a little vegetable oil in 12-inch heavy skillet over moderately high heat until hot but not smoking. Cook patties in 3 batches, turning once, until browned and just cooked through, 4 to 6 minutes per batch.

Drain patties briefly on paper towels as cooked, then transfer to shallow baking pan and keep warm, covered with foil, in oven while cooking remaining batches.

Note: Sausage patties can be formed (but not cooked) 1 day ahead and chilled, covered with plastic wrap.

Serves 4

Cheesy Baked Ziti is a great dish to make for your family, or a group of hungry kids! It’s filling, tasty, and the flavors are delicious! If you want a creamier texture, mix 1/4 cup of ricotta in with the pasta mixture before topping it with cheese and putting it in the oven. Enjoy!





1 (8 oz.) box ziti or rigatoni
1 tsp. olive oil
2 (3 oz.) spicy Italian sausage links, chopped
3 cloves garlic, minced
1 can diced tomatoes (including the juice)
1/8 – 1/4 tsp. oregano
1/4 cup half and half
1 tsp. chopped fresh sage
½ tsp thyme
1/2 Tbsp. chopped fresh basil
1/2 cup shredded fresh mozzarella
¼ cup shredded fresh parmesan cheese
Sea salt and fresh black pepper

Preheat the oven to 350 F.

Bring a large pot of water to a boil and add salt. Cook the rigatoni until al dente.
Meanwhile, heat a large oven-proof pan (or Dutch Oven) on the stove over medium heat. Add the sausage. Stir in the garlic and cook until sausage has browned and garlic is fragrant.

Add the diced tomatoes, oregano, and salt and pepper to taste. Simmer for a few minutes before stirring in the half and half, oregano, basil, thyme and sage. Bring to a gentle simmer to thicken (5-10 minutes) and season to taste again, if necessary.

Add the pasta to the sauce and stir to coat. Remove from the stove, top with the fresh mozzarella and parmesan. Put the pan in the oven for 15-20 minutes or until cheese is browned and bubbly.

Serves 4

Sausage pairs perfectly with pasta, especially rigatoni, rotini (twists), and Orecchiette. I like to use the smaller pastas because they absorb all the flavors of this dish. This dish is so easy, and delicious. Everyone will love it!





1 box of rigatoni (about 1 lb.)
1 cup mixed peppers, choppedolive oil
1 pound italian sausage (I prefer sweet)
4 cloves garlic, minced
1/2 cup fresh parmesan cheese
salt to taste
olive oil
pasta water, as needed

Slice italian sausage, and fry it,  in a little olive oil, breaking it up into bits. Add the garlic and peppers and saute. In a seperate pot, boil rigatoni in water and add a bit of salt. When al dente, pour the pasta it into a strainer. When the water is removed, pat the pasta dry with a paper towel. Put the pasta in a mixing bowl and add the cooked peppers/sausage/garlic mixture. Toss ingredients and add oil, salt, pepper (if desired), and all the parmesan cheese. Toss well and taste test. If needed, add another splash of olive oil, salt, or parmesan to finish. Serve with crusty italian bread!

Serves 4

This dish is really easy and delicious. Feel free to marinate the steak for a few hours in olive oil, fresh herbs, and salt and pepper, in the refrigerator before cooking. This Sweet Potato Mash is really tasty and delicious! If you want a sweet version on this Sweet Potato Mash, to compliment the savory steak, mix in chopped pecans, 1 tbsp maple syrup, and some sprinkled brown sugar (about 1 tsp). Enjoy!!!!

5 medium sized sweet potatos peeled and diced
2 tbsp butter, soft
2 cloves garlic, crushed
1/3 cup chicken stock
3 tbsp olive oil
salt and pepper
4 lean beef fillet steaks
3 tablespoons mixed chopped fresh herbs, such as rosemary, thyme, oregano, or marjoram

Mustard Sauce
1 garlic clove, crushed
1 cup beef stock
1 tablespoon wholegrain mustard
1 teaspoon brown or white sugar
1 teaspoon cornflour
1 teaspoon water

Special Equipment: Cuisinart Hand Mixer, Portable Gas Grill

Place sweet potatoes into a saucepan with 1 garlic clove, cover with water and bring to the boil; cook 10 minutes or until tender. Drain and combine with stock and 2 tablespoons of butter; 1 crushed garlic clove, Mash until smooth and season well with salt and pepper. (If desired, mix in additional ingredients such as chopped pecans, maple syrup, and brown sugar!)

Preheat a char-grill or frying pan over medium high heat and brush steaks with remaining oil and season with salt, pepper, and mixed herbs. Cook 2-3 minutes each side or until cooked to your liking; remove and rest, loosely covered with foil.

To make mustard sauce: Add the garlic, stock, water, mustard and sugar to the same frying pan. Bring to the boil over high heat. Boil for 7 minutes or until reduced by two-thirds. Whisk cornflour with a 1 teaspoon of water to form a paste. Stir into sauce and bring to the boil until thickened; season with salt and pepper.

To serve, place mash onto center of the plate, top with steak and drizzle over mustard sauce and serve with steamed green vegetables.

Serves 4

After many email requests for a Chicken Divan recipe, I’ve finally posted one! I am a huge fan of casseroles where you get your meat, veggies, and carbs in one dish! This is a great recipe, which was passed on from a good friend. The fresh veggies add a delicious flavor, especially the mushrooms! Feel free to use leftover cooked rotisserie chicken for this dish, if you have it. Also, for a variation to this recipe, add cooked artichokes instead of mushrooms and add swiss cheese! This dish is so cheesy, creamy and delish!! And it’s really easy! I like boiling chicken with broth because it adds flavor to the chicken, but feel free to just use water, if you don’t have any handy!

2 cups broccoli, cut up
1 cup mushrooms, sliced
4  (6-ounce) skinless, boneless chicken breast halves
1/2  cup milk
1 cup chicken stock/broth (optional)
1/4  teaspoon  salt
1/4  teaspoon  freshly ground black pepper
1  cup mayonnaise
1/2  cup sour cream
1  can cream of mushroom soup
1  cup grated fresh Parmesan cheese
1 cup shredded Cheddar cheese
¾ cup bread crumbs
Cooking spray

Special Equipment: Le Creuset Cast-Iron French Oven

Preheat oven to 350°F.

Bring water to a boil in a large Dutch oven over medium-high heat. Add broccoli and mushrooms, and cook 5 minutes or until tender. Drain veggies and transfer to a large bowl with a slotted spoon. Add chicken and stock to 1 cup of boiling water; reduce heat, and simmer 15 minutes or until done. Transfer chicken to a cutting board; cool slightly. Shred chicken with 2 forks, and add chicken to bowl with veggies. In a separate bowl combine the cheeses and breadcrumbs and mix well.

In a bowl, combine milk, salt, pepper, mayonnaise, sour cream, cream of mushroom soup, and 1 cup of the cheese mixture, and stir until well combined. Add mayonnaise mixture to the veggie mixture; stir gently until well combined.

Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining cheese/breadcrumb mixture. Bake for 30-40 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes.

Serves 4

If you like rich chocolate this is it. This is not your normal chocolate chip cookie recipe. It is chocolate all the way though. A chocolate lovers dream! It is so easy to make and the texture is so chewy and delicious. It tastes kind of like a brownie turned into a cookie. Enjoy!





1 1/4 cups butter, soft
2 cups sugar
2 large eggs
2 teaspoons vanilla
2 cups flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips

Special Equipment: KitchenAid Stand Mixer

Pre-heat the oven to 350°F.

Cream together the butter, sugar, then add the eggs and vanilla. Blend in the cocoa and add baking soda, salt and blend well. Add the flour into the creamed mixture and fold in the chocolate chips. Drop rounded teaspoonfuls onto an ungreased baking sheet.

Bake at 350° for 8-9 minutes, until the cookies have puffed up (they will flatten as they cool). Cool slightly before removing to a wire rack to cool completely.

Makes about 3 dozen cookies

For a long time I was afraid of making quiche. I never ordered it, made it, or ate it. We just never made it in our family growing up. Until I tried it recently at a resaurant in my neighborhood and FELL IN LOVE WITH IT! It’s such a great dish to make for guests and it works any time of the day! I beg you… try it once and you will love it! Don’t be afraid because it’s SO easy and delicious!! I made it for lunch, but it also works for brunch and dinner. This recipe is SO easy and delicious. You will definitely make it again and again.

½ (15-ounce) package refrigerated piecrusts (or make your own)
8 bacon slices, cut into 1/2 –inch pieces
4 green onions, chopped (white and green parts)
1 cup (4 ounces) shredded Gouda cheese, divided
1 cup (4 ounces) sharp cheddar cheese, divided
6 large eggs
1 cup whipping cream
¼ tsp. salt
1/8 tsp. ground red pepper
1/8 tsp. ground white pepper
1/8 tsp. ground nutmeg

Special Equipment: Deep Pie Dish, 9-in.

Preheat oven to 350 degrees F.

Let piecrust come to room temperature (about 15 minutes) and roll out slightly to make the round a little bit larger. Fit into a 9-inch pie plate, fold edges under and crimp. Poke several holes in the bottom and sides of the crust with a fork. Bake for 7 minutes; remove from oven. Reduce oven temperature to 350 degrees F.

Cook bacon pieces in a large skillet until crisp. Drain on paper towels. Sprinkle green onions, bacon, ½ cup of gouda cheese, and ½ cup of cheddar cheese into the baked crust.

Whisk together eggs, whipping cream, salt, peppers and nutmeg. Pour into the crust; sprinkle with remaining gouda and cheddar cheeses.

Bake at 350 for 35 to 40 minutes or until set. Let stand for about 10 minutes before slicing.

Serves 4