Category: Main Dishes

Description
Oven wings seasoned with baking powder for extra crisp skin and tossed in Buffalo sauce.

Ingredients

• 4 pounds chicken wings, halved
• 2 tablespoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• For Buffalo sauce: 1/3 cup Frank's Wings Hot Sauce, 1 1/2 cups light brown sugar, and 1 tablespoon water

Instructions

1. Preheat the oven to 425 degrees F and set a wire rack over a foil-lined baking sheet.
2. Pat the wings very dry.
3. Mix the baking powder, salt, pepper, paprika, and garlic powder and toss with the wings.
4. Arrange the wings skin-side up on the rack.
5. Bake, turning every 20 minutes, until crisp and browned, up to 1 hour depending on size.
6. Simmer the Buffalo sauce ingredients together until the sugar dissolves, then let cool slightly.
7. Toss the hot wings with sauce and serve.

Notes

• The source note also suggests honey BBQ, ranch, honey garlic, or plain BBQ sauce as alternate finishes.

Description
Oven-and-broiler barbecue drumsticks served with cauliflower mash and slaw in the source notes.

Ingredients

• 8 drumsticks
• 2 scallions, chopped
• For the spice rub: kosher salt, black pepper, sugar, paprika, garlic powder, onion powder, and cayenne
• For the sauce: ketchup, molasses, brown sugar, mustard, white vinegar, onion powder, garlic powder, and sriracha

Instructions

1. Preheat the oven to 425 degrees F.
2. Mix the spice rub ingredients together.
3. Toss the drumsticks with a little oil and coat with about 3 tablespoons of the spice rub.
4. Bake 25 minutes.
5. Meanwhile simmer the barbecue sauce ingredients for 3 to 5 minutes.
6. Brush the chicken generously with sauce and broil 5 to 8 minutes until charred in spots.
7. Garnish with scallions and serve.

Notes

• The original source includes cauliflower mash and slaw on the side; this recipe focuses on the drumsticks themselves.

Description
Breaded chicken cutlets fried until crisp, finished with tomato sauce and melted cheese.

Ingredients

• 2 eggs
• 1 tablespoon minced garlic
• 2 tablespoons chopped parsley
• Salt and pepper
• 3 large chicken breasts, halved into fillets
• 1 cup panko breadcrumbs
• 1/2 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder or onion powder
• Olive oil for frying
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 teaspoons minced garlic
• 14 ounces tomato puree
• 1 teaspoon dried Italian herbs

Instructions

1. Season the chicken.
2. Make a breading mixture with the panko, breadcrumbs, Parmesan, and garlic or onion powder.
3. Dip the chicken in beaten eggs mixed with garlic and parsley, then coat in the breadcrumb mixture.
4. Fry in olive oil until golden and cooked through.
5. For the sauce, cook the onion in olive oil until softened, add the garlic, then stir in the tomato puree and Italian herbs and simmer until flavorful.
6. Top the cooked chicken with sauce and finish with cheese if desired before serving.

Notes

• The original file cut off before the cheese-finishing details, but it is clearly a standard chicken Parmesan format.

Description
Quick grilled chicken cutlets with foil-cooked leeks, garlic, and lemon.

Ingredients

• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 2 teaspoons chopped fresh rosemary
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil, divided
• 4 chicken breast cutlets
• 4 large leeks, trimmed and halved
• 1 tablespoon butter
• 2 garlic cloves, sliced
• 1 lemon, halved

Instructions

1. Preheat a grill or grill pan to medium-high heat.
2. Combine the lemon zest, lemon juice, rosemary, salt, pepper, and 1 tablespoon oil in a bag or bowl.
3. Add the chicken and coat well.
4. Brush the leeks with the remaining oil and grill cut-side down until marked.
5. Transfer the leeks to foil with the butter and garlic and seal the packet.
6. Grill the chicken, lemon halves, and foil packet until the chicken is cooked through and the leeks are tender.
7. Serve with the grilled lemon squeezed over the top.

Notes

• If you cannot find cutlets, slice boneless skinless chicken breasts horizontally and pound lightly.

Description
A shortcut casserole-style chicken pot pie topped with a Bisquick batter.

Ingredients

• 2 cups cooked chicken breast
• 1/2 cup thinly sliced carrots
• 1/2 cup frozen green peas
• 1 can cream of chicken soup
• 1 cup chicken broth
• Salt and black pepper
• 1 1/2 cups Bisquick
• 1 cup milk
• 1/2 cup butter, melted

Instructions

1. Heat the oven to 350 degrees F.
2. Layer the chicken, carrots, and peas in a greased 2-quart casserole dish.
3. Mix the soup and chicken broth, season with salt and pepper, and pour over the chicken and vegetables.
4. Stir together the Bisquick and milk and pour over the casserole.
5. Drizzle the melted butter over the top.
6. Bake 30 to 40 minutes until the top is golden.

Description
A quick chicken skillet dinner served over lemony spinach rice.

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken thighs, cut into bite-size pieces
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 cup grape tomatoes
• 1/2 cup sliced white onion
• 1 garlic clove, grated
• 1 teaspoon chopped fresh rosemary
• 1 1/2 cups unsalted chicken stock
• 2 tablespoons all-purpose flour
• 1 package ready rice
• 3 cups chopped baby spinach
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice

Instructions

1. Heat the olive oil in a skillet over medium-high heat.
2. Season the chicken with half the salt and pepper and cook until it begins to brown.
3. Add the tomatoes, onion, garlic, and rosemary and cook until the onion softens.
4. Whisk the stock and flour together, then pour into the skillet and scrape up the browned bits.
5. Cook until the sauce thickens, 3 to 4 minutes.
6. Heat the rice and toss it with the spinach, lemon zest, lemon juice, and remaining salt and pepper.
7. Serve the chicken mixture over the rice.

Description
Slow-cooked shredded beef with chipotles, lime, and warm spices.

Ingredients

• 4 pounds beef chuck roast, cut into chunks
• 1 yellow onion, diced
• 3 to 4 chipotles in adobo, finely diced
• 5 garlic cloves, minced
• 1/4 cup fresh lime juice
• 2 tablespoons apple cider vinegar
• 1 tablespoon ground cumin
• 1/2 tablespoon dried oregano
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/4 teaspoon ground cloves
• 3/4 cup beef stock
• 3 bay leaves

Instructions

1. Add all ingredients except the bay leaves to a slow cooker and toss to combine.
2. Add the bay leaves and cover.
3. Cook on low for 8 to 9 hours or on high for 4 to 5 hours, until the beef shreds easily.
4. Transfer the beef to a cutting board and shred with two forks.
5. Return the shredded beef to the slow cooker and stir it back into the juices.
6. Serve warm with cilantro and lime wedges if desired.

Description
A layered meat-sauce lasagna with ricotta, mozzarella, and Parmesan.

Ingredients

• 15 ounces ricotta cheese
• 1 egg
• 2 cups mozzarella cheese
• 3/4 cup Parmesan cheese, grated
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 lasagna noodles
• 2 1/2 cups mozzarella cheese for topping
• Prepared meat sauce

Instructions

1. Preheat the oven to 375 degrees F.
2. Mix the ricotta, egg, mozzarella, Parmesan, Italian seasoning, salt, and pepper for the cheese filling.
3. Boil the lasagna noodles in salted water until al dente, then drain and rinse with cold water.
4. Spread about 1 heaping cup of meat sauce in the bottom of a 9 x 13-inch baking dish.
5. Layer 4 noodles over the sauce, then add one-third of the ricotta mixture and about 1 1/2 cups meat sauce.
6. Repeat the layers twice more, finishing with the remaining meat sauce.
7. Top with 2 1/2 cups mozzarella cheese.
8. Cover with foil sprayed with nonstick spray, spray-side down.
9. Bake 35 minutes, uncover, and bake 10 minutes more.
10. Let rest 15 minutes before serving.

Notes

• The source text refers to a separate meat sauce but did not include it in the captured block.

Description
A quick one-pot chili-style pasta with beef, tomatoes, beans, and cheddar.

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 8 ounces ground beef
• 4 cups chicken broth
• 1 can diced tomatoes
• 3/4 cup canned white kidney beans, drained and rinsed
• 3/4 cup canned kidney beans, drained and rinsed
• 2 teaspoons chili powder
• 1 1/2 teaspoons cumin
• Salt and black pepper, to taste
• 10 ounces elbow pasta
• 3/4 cup shredded cheddar cheese
• 2 tablespoons chopped parsley

Instructions

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the garlic, onion, and ground beef and cook until the beef is browned, breaking it up as it cooks. Drain excess fat if needed.
3. Stir in the broth, tomatoes, beans, chili powder, and cumin. Season with salt and pepper.
4. Bring to a simmer and stir in the pasta.
5. Bring back to a boil, cover, reduce the heat, and simmer 13 to 15 minutes until the pasta is cooked through.
6. Remove from the heat, top with cheddar, and cover briefly until melted.
7. Garnish with parsley and serve.

Description
Stuffed peppers made in the slow cooker with beef, rice, beans, corn, salsa, and cheese.

Ingredients

• 1 pound lean ground beef
• 1 1/2 cups cooked brown rice
• 1 1/2 cups shredded cheddar cheese, divided
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup salsa
• 2 tablespoons chopped cilantro
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and black pepper, to taste
• 6 bell peppers, tops cut off and seeded
• Sour cream, optional

Instructions

1. Lightly coat the inside of a slow cooker with nonstick spray.
2. In a large bowl, combine the beef, rice, 1 cup of cheese, black beans, corn, salsa, cilantro, cumin, and chili powder. Season with salt and pepper.
3. Spoon the filling into the peppers.
4. Arrange the peppers in the slow cooker and cover.
5. Cook on low for 5 to 6 hours or on high for 2 to 3 hours, until the peppers are tender and the beef is cooked through.
6. Top with the remaining cheese, cover again, and cook 10 to 15 minutes more until melted.
7. Serve with sour cream if you like.

Notes

• The source note says the beef does not need to be browned first.
• White rice or quinoa can be substituted.