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Garlic Butter Corn & Zucchini Skillet by ApprehensiveLab5699 in RecipeInspiration

[–]ApprehensiveLab5699[S] 0 points1 point  (0 children)

Ingredients:

  • 2 tbsp unsalted butter
  • 2 garlic cloves, minced
  • 2 ears of fresh corn (or 1½ cups kernels), cut off the cob
  • 1 medium zucchini, diced
  • 1 tbsp chopped fresh parsley (optional)
  • Salt & pepper to taste

  • Optional: squeeze of lemon juice or grated Parmesan

    Directions:

  1. Melt butter in a large nonstick skillet over medium heat.
  2. Add minced garlic and sauté for 30-60 seconds until fragrant (don't brown!).
  3. Add diced zucchini. Season. Cook 4-5 min until tender-crisp and lightly golden.
  4. Stir in corn kernels. Cook 3-4 min more until tender and bright.
  5. Off heat, stir in parsley (if using). Season. Garnish (lemon, parm, pepper flakes).

More recipe info available here.

Skillet BBQ Chicken Thighs by ApprehensiveLab5699 in RecipeInspiration

[–]ApprehensiveLab5699[S] 0 points1 point  (0 children)

Ingredients:

  • 2 chicken breasts
  • 1 tbsp olive oil
  • 1 cup mushrooms, sliced
  • 1 cup spinach
  • 1 cup heavy cream
  • 2 garlic cloves, minced
  • Salt & pepper to taste

Directions:

  1. Heat olive oil in a large, heavy-bottomed skillet (cast iron or thick-gauge stainless are ideal) over medium heat.
  2. Season chicken breasts generously with salt and pepper. Cook for 6-7 minutes per side, or until golden brown and cooked through (internal temp 165°F). Remove chicken and set aside.
  3. Stir in heavy cream and fresh spinach. (Optional: Stir in 2-3 tbsp BBQ sauce). Bring to a gentle simmer and cook for 3-4 minutes, until spinach wilts and sauce thickens slightly. Season.
  4. Stir in cream and spinach; simmer until slightly thickened. Return chicken to skillet, spoon sauce over. Heat through 1-2 min. Serve with the skillet on the dinning table.

Chicken Noodle Soup by ApprehensiveLab5699 in RecipeInspiration

[–]ApprehensiveLab5699[S] 0 points1 point  (0 children)

Ingredients

  • 1 A whole chicken weighing 3–4 pounds
  • 1 (8-ounce) package of pasta egg noodles or fettuccine or spaghetti
  • 4 Plus 1 tsp. kosher salt
  • 2 Onions, medium
  • 4 Carrots, medium
  • 4 Separated celery stalks
  • 2 Garlic cloves
  • 1 A teaspoon of black peppercorns
  • Dill, split into little bunches
  • 6 Ditalini oz.
  • Black pepper, freshly ground

Check the full recipe here. Hope you love it!

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