Shannon's Cookbook

The original recipe called for drumsticks, but we prefer boneless skinless chicken thighs, and for milk, but I used heavy cream instead. vegetable oil 1 lb boneless skinless chicken thighs salt and freshly ground pepper 1 slice bacon, chopped 1 1/2 T flour 1 small onion, thinly sliced 1 garlic clove, minced 1 cup canned diced tomato 1 cup heavy cream 1/4 cup chicken broth In a large cast iron skillet or frying pan, heat 1 T of the oil over medium high heat. Season the chicken with salt and pepper and cook til golden brown. Remove and set aside to keep warm. Add the bacon to the skillet and cook, stirring, til the fat is rendered, about 2 minutes. Add the remaining oil to the skillet and whisk in the flour. Add the onion and garlic and reduce heat to medium, cooking til softened, about 5 minutes. Add the tomatoes and cook, stirring, about 5 minutes. Add the cream and broth and bring to a boil, cooking til thickened, about 5 minutes. Return the chicken to the sk...

Easy, healthy and perfect for a fall day! 6 cups beef broth 1 cup each: chopped celery and onion 1 cup tomato juice 1/2 cup each: dried garbanzo and kidney beans 1/2 cup frozen green beans mixed herbs to taste: I used basil, oregano and lemon pepper hot cooked elbow macaroni Parmesan cheese Add everything to the slow cooker and cook on high 4-5 hours (or low 6-8) til the beans are tender. I served the soup with elbow mac garnished with Parmesan cheese.

The other day I was discussing a dish like this with someone here on Gather, but I can't recall who it was! If you like a lot of mushrooms like we do, use a large can. olive oil 1 lb boneless, skinless chicken breast salt and pepper 1 can mushrooms, drained and liquid reserved 1 garlic clove, minced 1/2 cup heavy cream 1/4 cup Dijon mustard pinch tarragon hot cooked pasta (I used tri colore rotini) In a large frying pan over medium high heat, add a little oil. Season the chicken with salt and pepper and add it to the pan. Cook chicken til golden brown on both sides. Remove chicken from pan and keep warm. Add the mushrooms and garlic to the pan and saute a couple minutes. Stir in cream, mustard and reserved mushroom liquid and bring to a boil. Cook til the sauce reduces, about 5 minutes. Return the chicken to the pan and heat through. I served the chicken and sauce over pasta garnished with tarragon. Yummy! ...

This recipe is adapted from my Food Now newsletter. These were SO good! 1 1/2 cups semi sweet chocolate chips 1/2 cup butter, softened 1 cup firmly packed brown sugar 3/4 cup creamy peanut butter 1 egg 1 t vanilla 1 1/4 cup flour, sifted 1/2 t baking soda 1/2 t salt 1 1/2 cup oats Preheat oven to 350°. Line a 13×9" baking pan with foil and spray with cooking spray. Set aside. In a large bowl, cream butter, brown sugar and peanut butter. Beat in egg and vanilla. Set aside. In a medium bowl, stir together flour, baking soda and salt; stir into peanut butter mixture, stirring just til blended. Stir in oats. Melt chocolate chips in the microwave, stirring halfway. Spread 3/4 of oat topping into prepared pan. Spread with melted chocolate. Dollop with remaining oat topping. Bake 25 minutes. Cool completely and cut into bars.

I got the idea for this soup from Elaine A. from a discussion we had on an article. I wish I would have had spinach to add to it though! This turned out pretty thick, but I didn't want to add more broth to it since it made plenty for just me. oil 1 carrot, chopped 1 onion, chopped 2 cloves garlic, chopped 1/2 cup lentils 1/2 cup rice 4 cups chicken or vegetable broth 1 cup canned diced tomatoes your favorite seasonings (I used Mrs Dash and lemon pepper) Heat a soup pot or Dutch oven over medium heat. Saute carrot and onion til softened, about 5 minutes. Stir in garlic and cook another minute or so. Stir in remaining ingredients and cover and cook til lentils are tender, about 45 minutes, stirring occasionally.

This has always been one of my favorite pasta meals and lends itself well to adding and subtracting your favorite veggies, seasonings, cheeses and pasta type. 1 lb ground beef 1/2 onion, chopped 2 cloves garlic, minced 1 (14.5 oz) can diced tomatoes 1/2 t Italian seasoning 1 bay leaf salt and pepper to taste 1 cup your favorite shredded cheese (I used co jack) 2 cups elbow macaroni, cooked according to package In a Dutch oven, brown ground beef over medium heat. Add onions and cook another 5 minutes. Stir in garlic and cook another minute or so. Stir in remaining ingredients (except cheese and macaroni) and simmer about 10 minutes. Taste and adjust as desired. Remove bay leaf. Remove from heat and stir in cheese and elbow macaroni and serve.

This is my favorite way to do tuna and pasta. It is also one of the few ways I eat peas. 2 cups dried pasta (I used elbow macaroni) 1 small can tuna, lightly drained 1/2 cup frozen peas 1/2 cup mayo splash of milk seasoned salt to taste freshly ground black pepper to taste Prepare pasta according to package, adding peas during last 5 minutes of cook time. Meanwhile, in a bowl or container with a tightly covered lid, mix tuna, mayo, milk and seasonings to taste. When pasta is cooked rinse under cold water til cooled. Drain well. Add to tuna mixture and blend well. Cover tightly and refrigerate at least 30 minutes before serving. I served the salad with additional black pepper. Delish!