Corn on the cob

 Steam fresh corn on the cob for 4 to 7 minutes for crisp, sweet kernels, or 10 to 15 minutes if you prefer a softer, more traditional texture. The corn is perfectly done when the kernels are bright, deep yellow and tender to the bite.

Teriyaki Chicken Thighs

 

• boneless skinless chicken thighs
• 1 tablespoon soy sauce
• 1 tablespoon sherry wine
• 1 egg yolk
• 3 finely minced garlic cloves
• ¼ cup corn starch
• 1 cup teriyaki sauce
• salt and pepper to taste

INSTRUCTIONS

• Mix the chicken in a large bowl with salt, pepper, soy sauce,  egg yolk, and garlic until well combined.  Allow to marinate until you’re ready to cook. 
• Next, thoroughly mix in the corn starch until combined.
• Pour oil into a large frying pan or rondeau pot and heat.
• Cookk chicken thighs for 3-4 minutes per side, they should be browned.
• Pour the teriyaki sauce into the pan and cook over medium heat for 8-10 minutes or until the sauce becomes thick like a syrup and the chicken is cooked through. 165*
  
  
  Sprinkle sesame seeds and chopped scallions. Serve over rice. 

Chicken meatballs

 Use this over sautéed chicken meatballs  

Sauce

• ▢ 3 garlic cloves (minced)
• ▢ 2 Tbsp salted butter
• ▢ ⅛ tsp chili flakes
• ▢ 1 cup chicken broth 
• ▢ 1 cup heavy cream 
• ▢ 14.5 oz. can petite diced tomatoes
• 1/2 package of frozen spinach
• ▢ frozen spinach - I cut a package in 1/2. 
• ▢ ½ cup Parmesan cheese 
• ▢ fresh basil and some Italian seasoning
• Mince the garlic and add 2 Tbsp of butter to the pan with minced garlic and a bit of chili flakes. Cook until fragrant, about 2 minutes.
• Add chicken broth and can of tomatoes to the pan and bring to a boil for 2-3 minutes.  
• Add the browned chicken meatballs to the pan. Cook for 3 - 4 minutes. 
• Add frozen spinach, grated Parmesan, and herbs. Stir to combine and bring to a boil. 
• Your meatballs are done once they reach an internal temperature of at least 165°F. (I cooked mine for an additional 5 minutes until done.)
• Reduce heat to a simmer and add the cream. Stir and cook unitil a nice consistency.  Check seasonings. 
• Serve over pasta with a good bread. 

Chicken and dumplings for two

 

For the chicken stew:

• 1 1/2 cups cooked chicken, shredded or cut
• 1/2 tbsp butter
• 1/3 cup chopped celery
• 2/3 cup chopped carrots
• 1/4 cup chopped onion
• 1 tsp minced garlic
• 3 cups chicken broth
• 1/4 tsp dried thyme
• 1/4 tsp poultry seasoning
• salt and pepper, to taste

For the dumplings:

• 3/4 cup Bisquick mix
• 3 tbsp sour cream or plain Greek yogurt
• 3 tbsp milk (add extra for desired consistency)

Butternut and Apple Bake

 Butternut Squash Apple Bake 

Ingredients: 

4 cups butternut squash, peeled and ½-inch diced (about 1 medium) 

3 cups baking apples, ½-inch diced (Honeycrisp or Gala) 

½ cup chopped pecans (or walnuts) 

⅓ cup dried cranberries (optional but lovely) 

4 Tbsp unsalted butter, melted 

¼ cup pure maple syrup 

¼ cup light brown sugar, packed 

1½ tsp ground cinnamon 

¼ tsp ground nutmeg 

½ tsp kosher salt 

1 tsp vanilla extract 

1 Tbsp fresh lemon juice 

How to Make It: 

1️⃣ Heat & Pan: Preheat oven to 375°F. Butter a 2-quart baking dish; you want a shallow layer so the top can caramelize. 

2️⃣ Toss the Produce: In a large bowl, combine squash and apples. Sprinkle with lemon juice to keep the apples bright. 

3️⃣ Make the Cozy Glaze: Whisk melted butter, maple syrup, brown sugar, cinnamon, nutmeg, salt, and vanilla until glossy and fragrant. 

4️⃣ Combine: Pour the glaze over the squash and apples; toss until every cube glistens. Fold in pecans and cranberries. 

5️⃣ Bake Covered: Transfer to the dish, cover tightly with foil, and bake 25 minutes—steam-softening begins while flavors meld. 

6️⃣ Uncover & Caramelize: Remove foil, stir, and bake 15–20 minutes more, until the edges are syrupy and the top turns burnished and sticky. 

7️⃣ Rest & Shine: Let it stand 10 minutes; the maple-butter thickens into a spoonable glaze that clings to each bite. 

8️⃣ Serve: Spoon warm with roasts, pork-free poultry, or as a sweet-savory holiday side. (Also dreamy over vanilla yogurt for breakfast.)

Shrimp and pasta

olive oil, divided

angel hair pasta

chopped garlic

shrimp - peeled and deveine'd

Can Italian-style diced tomatoes, drained

¼ cup dry white wine

parsley

fresh basil

Parmesan cheese

• 1. Bring water and tablespoon olive oil to a boil. Add pasta and cook until al dente; drain and rinse.

  2. Heat remaining olive oil in a 10-inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp and set aside.

  3. Stir in tomatoes, wine, parsley, and basil; (pinch salt, pepper, red pepper) continue cooking, stirring occasionally, until liquid is reduced by half, about 8 to 12 minutes. Add shrimp and continue cooking until the shrimp are heated through about 2 to 3 minutes.

  4. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese and some more basil

  
  

Squash and zucchini bake

 

• Get a casserole dish and spread some tomato sauce and dribble olive oil on the bottom.
• Slice squash and zucchini into slices about the same size.
• Add a couple of spoon full of sauce to the bottom of the dish so the vegetable will not stick when being placed.
• Arrange the sliced veggies in alternating patterns, squash than zucchini. In-between squash and zucchini with space, stuff some mozzarella slices
• Spoon on top some tomato sauce, sprinkle garlic, salt and cheese and basil. 
• Place in the oven at 375 degrees for about 30 to 40 minutes depending on the oven. Stick a fork in the vegetables to see if they are cooked.
• Dribble some olive oil on top before serving. Enjoy!