recipes

Aunt Linda’s Classic Hearty Chili

Aunt Linda’s Classic Hearty Chili

Aunt Linda’s Classic Hearty Chili

This classic chili combines ground beef, kidney beans, and stewed tomatoes, simmered to perfection with a blend of spices, making it a crowd-pleaser for any occasion.
Portions:25
Cooking Time:2 hours
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Equipment

Ingredients

  • 2 pounds ground beef or sausage
  • 1 small onion chopped
  • 1 to 2 packages Chili-O seasoning mix or other brand
  • 2 cans 10 oz. each tomato soup
  • 1 can water adjust to desired thickness
  • 2 cans 16 oz. each kidney beans with juice
  • 2 cans 16 oz. each stewed tomatoes with juice

Instructions

  • Brown Meat: In a large pot over medium heat, cook the ground beef or sausage with the chopped onion until the meat is browned and the onion is translucent.
  • Drain any excess fat.
  • Add Seasoning: Stir in the Chili-O seasoning mix, ensuring the meat is evenly coated.
  • Combine Ingredients: Add the tomato soup, water, kidney beans with their juice, and stewed tomatoes with their juice to the pot.
  • Stir well to combine.
  • Simmer: Bring the mixture to a simmer over medium heat.
  • Reduce the heat to low and let it simmer, uncovered, for 2 hours, stirring occasionally to prevent sticking.
  • Serve: Once the chili has thickened and the flavors have melded, ladle into bowls and serve hot.

Notes / Tips / Wine Advice:

Wine Advice:
Pair this hearty chili with a medium-bodied red wine such as Merlot or Zinfandel. The wine’s fruity notes and moderate tannins will complement the rich and savory flavors of the chili, enhancing your dining experience.

Nutritional Information

Calories: 250 kcal | Carbohydrates: 20 g | Protein: 15 g | Fat: 15 g | Fiber: 8 g | Sugar: 8 g | Salt: 800 mg
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Course Beef / Chili / Main Dish / Stew
Cuisine American

Arizona Desert Chili with Bold Flavors

Arizona Desert Chili with Bold Flavors

Arizona Desert Chili with Bold Flavors

A hearty, flavor-packed chili with tender beef and just the right kick, perfect for cozy dinners or gatherings.
Portions:6
Cooking Time:1 hour 15 minutes
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Equipment

  • large heavy skillet

Ingredients

  • 2 tablespoons vegetable oil
  • 3 garlic cloves chopped
  • 2 onions chopped
  • 1 green bell pepper chopped
  • 3 pounds beef chopped (not ground)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground oregano
  • 3 tablespoons chili powder
  • 10 tomatoes peeled and chopped
  • 2 jalapeno peppers chopped (optional)
  • 1 can beer

Instructions

  • Saute Aromatics: Heat vegetable oil in a large heavy skillet over medium heat.
  • Add chopped garlic, onions, and green bell pepper.
  • Saute until soft, about 5-7 minutes.
  • Brown Beef: Add chopped beef to the skillet and lightly brown on all surfaces.
  • Season and Simmer: Sprinkle ground cumin, ground oregano, and chili powder over the beef mixture.
  • Stir well to combine.
  • Add the peeled and chopped tomatoes, chopped jalapeno peppers (if using), and the can of beer.
  • Simmer: Reduce the heat to low and simmer the chili for 1 hour or slightly longer, stirring occasionally.
  • Cover the skillet, leaving it slightly tilted to allow steam to escape.
  • Check often, stirring to prevent sticking.
  • Skim off any excess fat.
  • Rest: Once cooking is complete, remove from heat and allow the chili to sit, tightly covered, for about an hour before serving.

Notes / Tips / Wine Advice:

Wine Advice
Pair this flavorful chili with a bold and robust red wine such as Cabernet Sauvignon or Zinfandel.

Nutritional Information

Calories: 450 kcal | Carbohydrates: 20 g | Protein: 35 g | Fat: 30 g | Fiber: 6 g | Sugar: 10 g | Salt: 1.2 mg
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Course Beef / Chili / Main Dish
Cuisine American
Diets Gluten Free / Low Carb

Savory Chicken Delight with Creamy Bell Peppers

Chicken Delight with colorful bell peppers and creamy sauce, served in a Mexican-inspired baking dish.

Savory Chicken Delight with Creamy Bell Peppers

A flavorful chicken dish layered with creamy soup and colorful bell peppers, perfect for a comforting main course that’s easy to prepare and share.
Portions:6
(plus marinating time) 1 hour 30 minutes
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Equipment

  • baking dish

Ingredients

  • 15-20 pieces of chicken cut up
  • 1 can 10.5 ounces cream of chicken soup
  • 1 can 10.5 ounces cream of celery soup
  • 1 green bell pepper sliced
  • 1 red or yellow bell pepper sliced
  • 1 can water

Instructions

  • Marinate Chicken: Wash the chicken pieces and season them with pepper and your favorite seasoning salt.
  • Refrigerate the seasoned chicken overnight to allow the flavors to marinate.
  • Preheat Oven: Preheat the oven to 350°F (175°C).
  • Prepare Soup Mixture: In a mixing bowl, combine the cream of chicken soup, cream of celery soup, and water.
  • Mix well until smooth.
  • Prepare Peppers: Slice the green bell pepper, red bell pepper, or yellow bell pepper into thin slices.
  • Set aside.
  • Assemble Chicken Dish: Place the marinated chicken pieces in a large baking dish.
  • Arrange the sliced peppers over the chicken.
  • Pour Soup Mixture: Pour the prepared soup mixture evenly over the chicken and peppers in the baking dish.
  • Bake: Place the baking dish in the preheated oven and bake for about 1 hour and 15 minutes, or until the chicken is cooked through and the sauce is bubbly.
  • Serve: Once baked, remove the chicken delight from the oven.
  • Serve hot, accompanied by your favorite side dishes.

Notes / Tips / Wine Advice:

Wine Advice
Pair this hearty chicken delight with a medium-bodied red wine such as Merlot or a light-bodied white wine like Sauvignon Blanc.

Nutritional Information

Calories: 350 kcal | Carbohydrates: 15 g | Protein: 25 g | Fat: 25 g | Fiber: 4 g | Sugar: 4 g | Salt: 1000 mg
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Course Chicken / Main Dish
Cuisine American

Classic Comfort Chicken Pot Pie

A classic chicken pot pie with a golden-brown, flaky crust, fresh out of the oven. The dish is presented in a warm, cozy kitchen setting, ready to serve. The pie's filling of chicken and vegetables peeks through the perfectly baked top, radiating warmth and comfort.

Classic Comfort Chicken Pot Pie

This easy chicken pot pie brings all the comforts of home with tender chicken, creamy vegetables, and a golden, flaky crust that will warm your heart and satisfy your appetite.
Portions:6
Cooking Time:6 hours 30 minutes
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Equipment

  • baking dish

Ingredients

  • 2 cups diced cooked chicken
  • 1 medium onion chopped
  • 4 boiled eggs grated or chopped
  • 2 cans 15 ounces each mixed vegetables, drained
  • 2 cans 10.5 ounces each cream of chicken soup
  • 1 can 10.5 ounces cream of celery soup
  • ½ cup chicken broth

Crust

  • 1 cup sweet milk
  • 1 cup mayonnaise
  • 1 cup self-rising flour

Instructions

  • Preheat Oven: Preheat the oven to 350°F (175°C).
  • Prepare Filling: In a large baking dish, layer the diced cooked chicken, chopped onion, and boiled eggs.
  • Prepare Soup Mixture: In a mixing bowl, combine the cream of chicken soup, cream of celery soup, and chicken broth.
  • Stir in the drained mixed vegetables until well combined.
  • Pour Soup Mixture: Pour the soup mixture over the layered chicken, onion, and eggs in the baking dish.
  • Prepare Crust: In another mixing bowl, whisk together the sweet milk, mayonnaise, and self-rising flour until smooth.
  • Spread this mixture evenly over the soup layer in the baking dish to form the crust.
  • Bake: Place the baking dish in the preheated oven and bake for 1 to 1 1/2 hours, or until the crust is golden brown.
  • Serve: Remove the chicken pot pie from the oven and let it cool slightly before serving.
  • Slice and enjoy warm.

Notes / Tips / Wine Advice:

Wine Advice
Pair this hearty chicken pot pie with a light-bodied red wine like Pinot Noir or a crisp white wine such as Chardonnay to complement the rich flavors.

Nutritional Information

Calories: 500 kcal | Carbohydrates: 40 g | Protein: 20 g | Fat: 30 g | Fiber: 4 g | Sugar: 8 g | Salt: 1000 mg
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Course Chicken / Main Dish / Pie
Cuisine American

Grilled Teriyaki Chicken Bliss

Grilled Teriyaki Chicken Bliss

Grilled Teriyaki Chicken Bliss

This flavorful grilled teriyaki chicken, marinated to perfection with soy, ginger, and sake, brings a taste of Japan right to your table.
Portions:4
(including marinating time) 1 hour 30 minutes
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Equipment

Ingredients

  • 1 whole chicken cut up, or 2 pounds teriyaki beef or top sirloin steak, sliced thin
  • 2 teaspoons grated fresh ginger
  • 1 clove garlic chopped fine
  • 1 medium onion chopped
  • ⅓ cup soy sauce
  • ¼ cup sugar
  • ¼ cup sake or substitute with dry sherry or rice vinegar

Quick Teriyaki Marinade

  • 1 cup soy sauce
  • 1 ¼ – 1 ½ cups brown sugar
  • 1 teaspoon oyster sauce
  • 1 teaspoon mirin sweet rice wine
  • 1 clove garlic chopped
  • Grated fresh ginger

Instructions

  • Prepare Marinade: In a saucepan, combine grated fresh ginger, chopped garlic, onion, soy sauce, sugar, and sake.
  • Cook over low heat until the sugar dissolves.
  • Let cool.
  • Marinate Meat: Place the chicken or beef in a shallow dish and pour the cooled marinade over.
  • Marinate in the fridge for at least 1 hour (30 minutes for the Quick Teriyaki Marinade).
  • Preheat Grill: Preheat your grill to medium-high heat.
  • Cook Meat: Remove meat from the marinade and grill over charcoal or a grill, basting often with remaining marinade.
  • Chicken takes about 20-25 minutes, beef should be grilled to your desired doneness.
  • Serve: Transfer to a serving platter and enjoy hot with your favorite side dishes.

Notes / Tips / Wine Advice:

Wine Advice
Pair with a light-bodied red wine like Pinot Noir or a medium-bodied white wine such as Riesling to enhance the savory-sweet teriyaki flavors.

Nutritional Information

Calories: 300 kcal | Carbohydrates: 25 g | Protein: 30 g | Fat: 6 g | Fiber: 1 g | Sugar: 20 g | Salt: 900 mg
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Course Chicken / Main Dish
Cuisine Japanese
Diets Gluten Free

Tarragon-Infused Creamy Chicken Delight

A plate of golden brown tarragon chicken, served with a rich, creamy sauce and sautéed mushrooms. The chicken is garnished with fresh tarragon and set in a cozy kitchen with warm natural lighting. A glass of light-bodied white wine accompanies the dish, enhancing the comforting yet refined atmosphere of the meal.

Tarragon-Infused Creamy Chicken Delight

This creamy tarragon chicken, with tender mushrooms and a velvety sauce, makes for a quick yet elegant dinner that will satisfy both your hunger and taste buds.
Portions:2
Cooking Time:30 minutes
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Equipment

Ingredients

  • 2 boneless skinless chicken breasts, pounded to 1/4 inch thickness
  • All-purpose flour for dredging
  • 4 tablespoons butter divided
  • ½ pound sliced mushrooms
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 ¼ teaspoons minced fresh tarragon or 1/4 teaspoon dried tarragon
  • ½ cup half and half
  • Salt and freshly ground black pepper to taste

Instructions

  • Prepare Chicken: Dredge the pounded chicken breasts in flour.
  • Brown Chicken: In a large skillet, melt 2 tablespoons of butter over medium-high heat.
  • Brown the chicken breasts until golden brown on both sides.
  • Once browned, remove the chicken from the skillet and transfer to a warm platter.
  • Sauté Mushrooms: In the same skillet, add the remaining 2 tablespoons of butter.
  • Add the sliced mushrooms and sauté until golden brown and tender.
  • Prepare Sauce: Sprinkle the mushrooms with 2 tablespoons of flour, stirring to blend well.
  • Gradually pour in the chicken broth, stirring constantly.
  • Add the tarragon.
  • Cook the mixture until it thickens.
  • Add Half and Half: Slowly pour in the half and half, stirring continuously.
  • Season with salt and pepper to taste.
  • Return Chicken: Return the browned chicken breasts to the skillet, nestling them into the sauce.
  • Heat the chicken through in the sauce.
  • Serve: Once heated, serve the tarragon chicken hot, spooning the sauce and mushrooms over the top.

Notes / Tips / Wine Advice:

Wine Advice
Pair with a light-bodied white wine such as Sauvignon Blanc or a crisp Chardonnay to complement the herbal tarragon notes.

Nutritional Information

Calories: 380 kcal | Carbohydrates: 10 g | Protein: 30 g | Fat: 25 g | Fiber: 1 g | Sugar: 2 g | Salt: 800 mg
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Course Chicken / Main Dish
Cuisine American
Diets Flexitarian

Comforting Sunday Chicken Dinner

A warm and inviting Sunday dinner featuring boneless, skinless chicken breasts cooked in a creamy sauce, placed on a bed of chipped beef and optionally wrapped in crispy bacon. The dish is baked to golden perfection, served in a rustic baking dish, accompanied by vegetables and a fresh salad. The cozy kitchen setting has warm natural lighting, creating a comforting atmosphere perfect for a family meal.

Comforting Sunday Chicken Dinner

A comforting and hearty Sunday chicken dish with creamy flavors and the option of smoky bacon, perfect for a cozy family dinner.
Portions:8
Cooking Time:3 hours 20 minutes
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Equipment

  • baking dish

Ingredients

  • 8 boneless skinless chicken breasts
  • 1 package of chipped beef or 1 jar of smoked chipped beef
  • 1 can 10.5 ounces condensed cream of chicken soup
  • ½ pint 1 cup sour cream
  • 8 slices of bacon optional

Instructions

  • Preheat the oven to 275°F (135°C).
  • Grease a flat 8×12-inch baking dish.
  • If using bacon, wrap each chicken breast with a slice of bacon.
  • Otherwise, proceed with the boneless, skinless chicken breasts.
  • Cover the bottom of the greased baking dish with the chipped beef.
  • Place the chicken breasts on top of the layer of chipped beef in the baking dish.
  • In a mixing bowl, combine the condensed cream of chicken soup and sour cream.
  • Mix until well combined.
  • Pour the soup and sour cream mixture evenly over the chicken breasts.
  • Place the baking dish in the preheated oven, uncovered, and bake for 3 hours.
  • Once cooked, remove the baking dish from the oven and serve hot with your favorite side dishes like vegetables or salad.

Notes / Tips / Wine Advice:

Wine Advice
Pair this hearty dish with a full-bodied white wine like Chardonnay or a light-bodied red like Pinot Noir.

Nutritional Information

Calories: 350 kcal | Carbohydrates: 10 g | Protein: 35 g | Fat: 20 g | Fiber: 1 g | Sugar: 2 g | Salt: 780 mg
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Course Chicken / Main Dish
Cuisine American

Fresh Herb Omelet with Spinach and Mushrooms

Fresh Herb Omelet with Spinach and Mushrooms

Fresh Herb Omelet with Spinach and Mushrooms

A healthy and flavorful omelet packed with fresh herbs, mushrooms, and spinach. Perfect for a quick and nutritious breakfast or brunch!
Portions:1
Cooking Time:35 minutes
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Equipment

  • nonstick skillet
  • Rubber spatula

Ingredients

  • 2 tablespoons avocado oil
  • ½ cup cremini mushrooms sliced
  • 1 garlic clove minced
  • 1 small shallot minced
  • 1 cup baby spinach
  • Kosher salt and freshly ground black pepper
  • 3 egg whites
  • 1 egg
  • 2 tablespoons whole milk
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh chives plus more for garnish
  • 1 teaspoon finely chopped fresh dill

Instructions

  • In a medium nonstick skillet, heat 1 tablespoon of avocado oil over medium-high heat.
  • Add the cremini mushrooms and sauté until golden brown, about 6 minutes.
  • Add the garlic and shallot, cooking until translucent, about 2 minutes.
  • Add the baby spinach and cook until wilted and the water evaporates, about 5 minutes.
  • Season with salt and pepper.
  • Transfer the mixture to a paper towel–lined plate and set aside.
  • In a medium bowl, whisk together the egg whites, egg, and milk until light and frothy.
  • Stir in the parsley, chives, and dill.
  • Season with salt.
  • Heat the remaining 1 tablespoon avocado oil in the same skillet over medium heat.
  • Pour in the egg mixture and swirl it around the pan.
  • Gently stir with a rubber spatula, then swirl the pan again to spread the eggs evenly.
  • Lower the heat and cook until the eggs are mostly set.
  • Add the mushroom-spinach mixture to the middle of the omelet.
  • Fold the omelet in thirds, using the spatula to help roll it onto a serving plate.
  • Garnish with extra chopped chives.
  • Serve immediately.

Notes / Tips / Wine Advice:

Wine Advice
Pair with a crisp Sauvignon Blanc or a light sparkling wine for a refreshing start to your day.

Nutritional Information

Calories: 350 kcal | Carbohydrates: 8 g | Protein: 18 g | Fat: 17 g | Fiber: 3 g | Sugar: 4 g | Salt: 340 mg
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Course Breakfast / Brunch
Cuisine International
Diets Flexitarian

Finger-Licking Spicy Chicken with Cheddar Biscuits and Waffles

A delicious plate of crispy fried chicken on fluffy waffles, topped with melted butter and maple syrup, served with a warm cheddar-chive biscuit. The setting features a rustic, cozy kitchen with natural lighting, highlighting the golden texture of the chicken, waffles, and biscuit.

Finger-Licking Spicy Chicken with Cheddar Biscuits and Waffles

This recipe is the ultimate brunch indulgence: spicy fried chicken, fluffy waffles, and cheddar-chive biscuits all come together in one delicious plate. Drizzle with maple syrup for that perfect balance of sweet and spicy!
Portions:4
(plus marinating time) 1 hour 40 minutes
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Equipment

  • baking sheet
  • Dutch oven
  • Pastry brush
  • waffle iron
  • wire rack
  • Zip-top bag

Ingredients

For the Spicy Fried Chicken

  • 1 cup buttermilk
  • 2 tablespoons hot sauce
  • 4 bone-in skin-on chicken thighs
  • 4 chicken drumsticks
  • Kosher salt and freshly ground black pepper
  • Vegetable oil for frying
  • 2 teaspoons seasoned salt
  • 2 teaspoons garlic powder
  • 2½ teaspoons cayenne pepper
  • ¾ cup all-purpose flour
  • ¾ cup rice flour
  • ½ cup cornstarch
  • 1 teaspoon baking powder
  • 2 tablespoons dark brown sugar
  • 1 teaspoon hot smoked paprika
  • 1 tablespoon chili powder

For the Cheddar-Chive Biscuits

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1½ teaspoons kosher salt
  • 1½ sticks cold unsalted butter cut into small pieces
  • 8 ounces extra-sharp cheddar cheese finely grated (1½ cups)
  • 3 tablespoons chopped fresh chives
  • ¾ cup buttermilk cold
  • 2 tablespoons unsalted butter melted

For the Waffles

  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • 1½ cups whole milk
  • 2 teaspoons vanilla extract
  • 3 eggs separated
  • 1 stick unsalted butter melted
  • Room-temperature butter for serving
  • Maple syrup for serving

Instructions

  • For the Spicy Fried Chicken
  • In a gallon-size zip-top bag, combine the buttermilk and hot sauce.
  • Season the chicken with salt and pepper and add it to the buttermilk.
  • Marinate in the refrigerator for at least 1 hour or up to overnight.
  • Fill a Dutch oven with 3 inches of vegetable oil and heat to 365ºF.
  • In a bowl, combine the seasoned salt, 1 teaspoon garlic powder, ½ teaspoon cayenne, all-purpose flour, rice flour, cornstarch, and baking powder.
  • Add a few tablespoons of the buttermilk marinade to the mixture and stir to create clumps.
  • Dredge the chicken in the flour mixture, dip back into the buttermilk, and dredge again.
  • Fry in batches until golden and cooked through, 6 to 8 minutes per batch.
  • Brush with spicy oil made by mixing cayenne, garlic powder, brown sugar, paprika, and chili powder with 1 cup frying oil.
  • For the Cheddar-Chive Biscuits
  • Preheat the oven to 350ºF.
  • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  • Blend in the butter using a pastry cutter or your fingertips.
  • Stir in the cheddar, chives, and buttermilk until the dough just comes together.
  • Press the dough into a 6-inch square, cut into nine 2-inch squares, brush with melted butter, and bake for 20-25 minutes.
  • For the Waffles
  • Preheat a waffle iron according to the manufacturer’s instructions.
  • In a bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon.
  • In another bowl, whisk together the milk, vanilla, egg yolks, and melted butter.
  • Beat the egg whites until stiff peaks form and fold them into the batter.
  • Cook waffles for 3-4 minutes until golden brown.

Notes / Tips / Wine Advice:

Wine Advice
Pair with a refreshing, crisp white wine like Sauvignon Blanc or a light sparkling wine.

Nutritional Information

Calories: 780 kcal | Carbohydrates: 64 g | Protein: 38 g | Fat: 42 g | Fiber: 4 g | Sugar: 13 g | Salt: 1800 mg
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Course Breakfast / Brunch / Chicken
Cuisine American
Diets Flexitarian

French Toast That’s Actually Worth the Carb Binge

A delicious serving of French toast made from thick challah bread slices, golden brown, and topped with fresh strawberries, a drizzle of maple syrup, and a dusting of powdered sugar

French Toast That’s Actually Worth the Carb Binge

Fuel up for the weekend with this decadent French toast made from rich challah bread, eggs, and cream. It’s the carb binge you’ll actually be happy about!
Portions:4
Cooking Time:30 minutes
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Equipment

  • baking sheet
  • nonstick skillet
  • wire rack

Ingredients

  • 6 eggs
  • ¾ cup whole milk
  • ¾ cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon freshly grated nutmeg
  • ½ loaf challah bread sliced into 4 to 6 (1-inch-thick) slices
  • 4 tablespoons unsalted butter
  • Maple syrup warmed
  • Fresh strawberries sliced
  • Confectioners’ sugar for dusting (optional)

Instructions

  • Preheat the Oven:
  • Preheat the oven to 200ºF.
  • Line a baking sheet with a wire rack.
  • Prepare the Egg Mixture:
  • In a 9 by 13-inch baking dish, whisk together the eggs, milk, cream, vanilla, maple syrup, salt, cinnamon, and nutmeg.
  • Soak the Bread:
  • Place 2 or 3 slices of challah into the egg mixture and allow them to soak for about 4 minutes, flipping halfway through.
  • Cook the French Toast:
  • In a large nonstick skillet over medium heat, melt 1 tablespoon of butter.
  • Add the soaked challah slices and cook until golden brown on both sides, about 3 minutes per side.
  • Keep Warm:
  • Transfer the cooked French toast to the prepared baking sheet and keep warm in the oven.
  • Repeat to soak and cook the remaining bread.
  • Serve:
  • Serve the French toast with a drizzle of warmed maple syrup, freshly sliced strawberries, and a dusting of confectioners’ sugar if desired.

Notes / Tips / Wine Advice:

Wine Advice
Pair this French toast with a glass of sparkling rosé for a light and refreshing balance to the rich, sweet flavors.

Nutritional Information

Calories: 350 kcal | Carbohydrates: 38 g | Protein: 10 g | Fat: 18 g | Fiber: 2 g | Sugar: 12 g | Salt: 500 mg
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Course Breakfast / Brunch / Fruit
Cuisine French
Diets Vegetarian