Barbed A Y kitchen

Ingredients

1 tsp olive oil
1 medium chicken breast (diced)
Salt and black pepper to season
1/2 teaspoon garlic powder
3 oz uncooked pasta
1/3 c chopped onion
1/3 c chopped celery
1/3 c chopped carrot

Alfredo Sauce

1/8 cup unsalted butter
1 teaspoon minced garlic
1 tablespoon all-purpose flour
0.5 cups heavy whipping cream
0.5 cups 2% milk
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup shredded Parmesan cheese
1/2 cup shredded mozzarella cheese (divided)

Instructions

Preheat oven to 350°F. Lightly spray a deep bread pan with cooking spray. Set aside.
Start water for pasta boiling, no seriously, do this first.
Heat a large skillet over medium heat until hot and then add olive oil.
Add chicken to pan and season with salt, pepper, and garlic powder. Cook and brown chicken for 3-4 minutes on each side, or until almost cooked through (chicken will continue to cook in oven). Remove chicken from pan and set aside.
While chicken is cooking, prepare pasta according to package directions until al dente. Drain and set aside.
In the oil from the chicken, put in onion/carrot/celery, cook until soft. Remove and add to the chicken.
To the same skillet, butter and melt over medium heat. Add garlic and saute for 45 seconds. Add flour and continuously whisk for 1 minute.
Gradually whisk in heavy cream and milk over medium heat. Once bubbles form on the sides, reduce heat to low, simmer and whisk constantly until slightly thickened, about 2-3 minutes.
Add salt, pepper, stir in shredded Parmesan and 1/4 cup of mozzarella cheeses, and then remove from heat. Continue to stir until melted and smooth.
Add cooked pasta and chicken/veggies to skillet and stir to combine. Pour into prepared pan and top with remaining 1/4 cup mozzarella cheese. Bake for 15-20 minutes, or until mixture starts to bubble around the edges and cheese is melted.
Devour.

I keep forgetting to post this:

( ingredients )

( Directions )

Ingredients

¼ cup (half of a stick) salted butter
1 stalk celery, diced
¼ cup diced onion
¼ cup all-purpose flour
½ cup whole milk, half-and-half, or heavy cream
1 cup chicken broth
2 cups cooked diced or shredded chicken (or use leftover turkey)
Kosher salt and ground black pepper, to taste
rice, toast, or mashed potatoes for serving
Optional garnish: chopped fresh parsley or thyme

Instructions

Melt butter in a large skillet over medium heat. Add the celery and onion; cook until tender.
Add the flour to the skillet. Cook, stirring constantly, for 2 minutes.
While whisking constantly, gradually stream in the chicken broth and cream. Continue cooking and stirring until the mixture is smooth and thick.
Add the chicken and stir to combine. Cook over low heat, just until the chicken is warmed through.
Taste and season with salt and pepper.
Split the biscuits in half and spoon the creamed chicken over top. Garnish with fresh herbs, if desired.

2 tbsp butter
1 large onion chopped
2 garlic cloves minced
1 tsp fresh thyme leaves chopped
6 large russet potatoes peeled and diced
4 cup low-sodium chicken broth
1 cup whole milk plus 2 tablespoons, divided
2 tbsp cornstarch
1/2 cup heavy cream
kosher salt
shredded cheddar for serving
Chopped cooked bacon for serving
Freshly chopped chives for serving

Set Instant Pot to Sauté, and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute.
Add potatoes and broth, and secure lid. Set to Pressure Cook/Manual on High for 8 minutes. Follow manufacturer’s instructions to quick release, then remove lid.
In a small bowl, whisk together 2 tablespoons milk and cornstarch to make a slurry.
Set Instant Pot to Sauté. Pour in slurry, remaining 1 cup of milk, and heavy cream. Let boil about 5 minutes, stirring constantly.
Season with salt (and pepper if you want it) to taste. Garnish with cheddar, bacon, and chives before serving.

Ingredients:
1 tablespoon butter
2 pork loin chops
1 medium red potato, cut into small wedges
1 medium yellow potato, cut into small wedges
1 cups fresh baby carrots
1/2 a medium red onion, cut into wedges
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup water (possibly 1 cup)
salt, for the love of the gods

Directions

1. In a large cast-iron or other heavy skillet, heat butter over medium heat. Salt the pork chops. Brown pork chops on both sides; remove from pan, reserving drippings.
2. In same pan, saute vegetables in drippings until lightly browned after giving them some salt. Whisk together soup and water; stir into vegetables. If that's not enough liquid, add another half a cup of water. Bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 15-20 minutes.
3. Add chops back to the pan; cook, covered, until a thermometer inserted in pork reads 145°, 8-10 minutes. Remove from heat; let stand 5 minutes.

I think it could have used some spices... tarragon, sumac, possibly a little lemon pepper... but damn it was good. And simple AF.

Ingredients

1/3 lb bacon (about 4 slices) cut into lardons
2 Tbsp olive oil
1 lb ground venison
1 1/2 tsp sweet paprika
1 tsp kosher salt, or to taste
1/2 tsp fresh ground pepper
1/2 medium onion, chopped
1/2 cup carrots, peeled and chopped
1/2 cup celery, chopped
3 cloves of garlic, minced
1 cup dry red wine
1 cup beef broth
1 can diced tomatoes
1/2 bay leaf
1/2 tsp thyme
2 Tbsp butter
2 Tbsp flour

water, milk, and butter for 4 servings of instant mashed potatoes.

Instructions( instructions )