Nicole Flips for Food

Chicken Marsala

4 servings

Ingredients

1 1/2 lbs boneless skinless chicken breasts, pounded 1/4 inch thick
3 tablespoons all-purpose flour (approximately)
Salt
Freshly ground black pepper
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
1 (8 oz) package bella or button mushrooms, sliced
3 tablespoons finely chopped shallots
2 cloves garlic, minced
2/3 cup chicken broth
2/3 cup dry Marsala wine
2/3 cup heavy cream
2 teaspoons chopped fresh thyme (I omit)
2 tablespoons chopped fresh Italian parsley, for serving (optional)

Directions

Pound the chicken. Season the chicken with salt and pepper. Spread flour onto plate. Dip both sides of chicken onto plate to coat the chicken with flour.

Heat the oil and 2 tablespoons of butter in a large skillet (stainless steel) over medium-high heat. Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total depending on thickness. Transfer the chicken to a plate and set aside.

Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3-4 minutes. Add the shallots, garlic and 1/4 teaspoon of salt; cook for 1 to 2 minutes more. Add the broth, Marsala, heavy cream, thyme, 1/4 teaspoon salt and 1/8 teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened and darkened in color, 10-15 minutes (it won’t start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicekn is warmed through and the sauce thickens a bit more, 2-3 minutes

Recipe originally found on Once Upon a Chef.

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Salsa Verde Chicken Enchiladas

12 servings

Ingredients

1 teaspoon oil
2 garlic cloves, minced
2 cups (16 ounces) salsa verde
1/2 cup sour cream
1/4 cup cilantro leaves
2 cups shredded chicken (I used an entire Rotisserie chicken)
1 cup shredded cheddar, Monterey Jack or Mexican cheese blend
8 flour tortillas

Directions

Heat oil in a skillet over medium heat then cook garlic until fragrant, about 1 minute. Stir in the salsa verde and cook until heated through, about 1 minute. Remove skillet from the heat then stir in the sour cream and cilantro. Taste for seasoning, adjusting with salt, pepper or more sour cream if the sauce is too spicy. Set aside about 1 cup of the sauce for assembling the enchiladas.

Stir the shredded chicken and half of the cheese into the sauce that has not been set aside.

Heat the oven to 350 degrees. Grease a 2 quart baking dish and spread a little of the reserved sauce on the bottom. Add about 1/3 cup of the chicken filling to the middle of each tortilla and roll into a cylinder. Repeat, lining up tortillas, seam-side down, tightly in the dish. Spread the reserved sauce over the tortillas and sprinkle with remaining cheese.

Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until the cheese is melted. Serve with cilantro on top.

Recipe originally found on Inspired Taste.

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Morning Glory Muffins

8-10 muffins

Ingredients

Cooking spray
1 cup whole wheat flour
1/2 cup all purpose flour
1 cup regular oats
3/4 cup packed brown sugar
1 tablespoon (wheat or oat bran), optional
2 teaspoons baking soda
1 cup plain fat free yogurt
1 cup mashed ripe banana (about 2)
1 large egg
1 cup dried apricots, chopped
3/4 cup walnuts, chopped
1/2 teaspoon cinnamon (or to taste)
1/4 cup ground flaxseed
3 tablespoons ground flaxseed for topping

Directions

Preheat oven to 350 degrees.

Coat muffin cup pan with cooking spray.

Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours, and next 4 ingredients in a large bowl, stir with a whisk. Make a well in center of mixture.

Combine yogurt, banana and egg. Add to flour mixture, stirring just until moist. Fold in walnuts and apricots, cinnamon and 1/4 cup flaxseed.

Spoon batter into muffin cups. Sprinkle with flaxseed.

Bake for about 20 minutes until muffins spring back when touched lightly and toothpick comes out clean. Remove from muffin tins, cool on wire rack. Can be frozen.

Recipe from my mom.

The muffins are a good, healthy start to the day.

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Crab Rangoon Dip

8 servings

Ingredients

8 oz. cream cheese, softened
1/2 cup sour cream
1 teaspoon soy sauce
2 teaspoons brown sugar
1 clove garlic, minced
3 oz canned crab meat (I used Imitation Krab)
1 cup Mozzarella cheese, separated
4 diced green onions, separated
12 oz. wonton wraps
1 quart vegetable oil

Directions for Dip

Note: Make sure your cream cheese has had time to sit out and get very soft, it will be nice and smooth that way. Otherwise it will become lumpy when combined with the other ingredients.

Preheat oven to 350 degrees.

Beat the cream cheese with a hand mixer in a large bowl. Add the sour cream and soy sauce and beat to combine.

Add the brown sugar, garlic, crab meat, half of the cheese, and half of the green onions. Use a silicone spatula to combine.

Add the dip to a small baking dish and top with remaining cheese.

Bake, covered, for 20 minutes.

Remove the cover and bake for an additional 10 minutes, until the cheese is hot, melted, and begins to brown.

Sprinkle with the other half of the diced onions over the dip and serve with wonton chips!

Directions for Making the Wontons

While the dip is baking, make the wontons.

Add the oil to a dutch oven, deep frying pan or use a deep fryer. Use an oil thermometer if possible- the oil should be at about 325 degrees.

Cut each wonton wrap in half diagonally. Fry them in batches of 5. Use kitchen tongs to lower them into the oil and flip them as they cook so that they brown on each side.

Remove the wontons from the oil as soon as they are lightly browned on each side. They quickly change from light, golden brown to a dark brown so work quickly and watch them.

Place the fried wontons on a paper towel lined plate and sprinkle with salt. Repeat until all of the wontons are fried.

Serve the chips with the Crab Rangoon Dip.

Recipe originally found on The Cozy Cook.

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Hawaiian Macaroni Salad

10 servings

Ingredients

1 pound macaroni
2 tablespoons apple cider vinegar
2 carrots, shredded
1/4 cup onion, shredded
2 1/2 cups mayonnaise
1/4 cup milk
2 teaspoons sugar
kosher salt, to taste
pepper, to taste

Directions

Cook macaroni according to package directions. Drain well and place macaroni in a large bowl. (I like to use a tupperware bowl with a lid so I can easily refrigerate later).

While macaroni is still hot, sprinkle on vinegar and add carrot and onion. Toss together until well combined. Allow to cool for about 10-15 minutes.

In a separate, smaller bowl, whisk together mayo, milk, and sugar. Fold mayo mixture into the macaroni until all the noodles are evenly coated. Add salt and pepper to taste.

Cover and refrigerate at least 4 hours (best if overnight). Gently stir before serving. Add a little more milk and mayo, if needed, no more than a tablespoon or two.

Recipe originally found on Favorite Family Recipes.

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Spinach Quiche

3-4 servings

Ingredients

10 oz. package of frozen chopped spinach
1/2 teaspoon lemon juice
1 teaspoon parsley
2 tablespoons sour cream
1/2 pint heavy cream
3 eggs
1/2 pound shredded Swiss cheese
dash of pepper
pinch of nutmeg
deep-dish pie shell

Directions

Preheat oven to 350 degrees.

Cook and drain 10 oz. package of chopped spinach. Set aside.

Mix all ingredients together except spinach and cheese. Then mix in spinach and cheese. Pour into deep-dish pie shell.

Bake for 45-55 minutes or until the filling is slightly brown on top.

Recipe originally from my mom.

The quiche is great to freeze to grab for an easy meal another time.

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Cast-Iron Skillet Cornbread (Hillstone Copycat)

8 servings

Ingredients

1 1/4 cups all-purpose flour
1 cup fine-grind cornmeal
1 tablespoon baking powder
1 1/2 teaspoons kosher salt
4 large eggs
1 1/2 cups canned creamed corn (from one 15-ounce can)
1 4.5-ounce can mild green chiles, drained, chopped
1 1/2 ounces mild white cheddar, grated (about ½ cup)
1 1/2 ounces Monterey Jack, grated (about ½ cup)
3/4 cup unsalted butter (1½ sticks), room temperature
2/3 cup sugar
Nonstick vegetable oil spray

Directions

Place rack in middle of oven. Set cast iron skillet on a rimmed baking sheet, place on rack, and preheat oven to 400°.

Whisk flour, cornmeal, baking powder, and salt in a small bowl to combine.

Lightly beat eggs in a medium bowl to blend; whisk in creamed corn, chiles, cheddar, and Monterey Jack.

Mix butter and sugar in a large bowl with a wooden spoon just until butter absorbs sugar but butter is still in small pieces.

Add egg mixture to the sugar/butter mixture and mix until just combined. Mix in dry ingredients until barely incorporated.

Remove skillet from oven and lightly coat with nonstick spray. Scrape in batter (it should sizzle on contact and stay slightly mounded in the center). Bake cornbread until top is golden brown and springs back when gently pressed, 35–45 minutes. Let cool 10 minutes before serving.

Recipe originally found on Bon Appetit.

This is a perfect addition to any Thanksgiving or BBQ dinner.

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Mexican Street Corn Salad

2-3 servings

Ingredients

2 tablespoons vegetable oil
4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
Kosher salt
2 tablespoons mayonnaise
2 ounces feta or Cotija cheese, finely crumbled
1/2 cup finely sliced scallions, green parts only
1/2 cup fresh cilantro leaves, finely chopped
1 jalapeño pepper, seeded and stemmed, finely chopped
1 to 2 medium cloves garlic, minced (about 1 to 2 teaspoons)
1 tablespoon fresh juice from 1 lime
Chili powder or hot chili flakes, to taste

Directions

Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.

Add mayonnaise, scallions, cilantro, jalapeño, garlic, lime juice, and chili powder and toss to combine. Add in cheese and toss. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.

Recipe originally found on Serious Eats.

If you want to make this a substantial side, I would recommend doubling the recipe.

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Cheesy Amish Breakfast Casserole

12 servings

Ingredients

1 pound sliced bacon, diced
1 sweet onion, chopped
4 cups frozen shredded hash brown potatoes, thawed
9 large eggs, lightly beaten
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Swiss cheese

Directions

Preheat oven to 350 degrees. Grease a 9×13-inch baking dish.

Heat a large skillet over medium-high heat; cook and stir bacon and onion until bacon is evenly browned, about 10 minutes. Drain.

Transfer bacon and onion to a large bowl. Stir in potatoes (I recommend using an air fryer or a skillet to crisp the potatoes first), eggs, Cheddar cheese, cottage cheese, and Swiss cheese.

Pour mixture into prepared baking dish.

Bake in preheated oven until eggs are set and cheese is melted, 45 to 50 minutes. Let stand 10 minutes before cutting and serving.

Recipe originally found on All Recipes.

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Homemade Naan

8 naan

Ingredients

1 cup warm water
2 tablespoons honey
1 (.25 ounce) package active dry yeast (about 2 1/4 teaspoons)
3 1/2 cups all purpose flour
1/4 cup plain greek yogurt
2 teaspoons salt
1/2 teaspoon baking powder
1 egg
1/4 cup (4 tablespoons) butter
3 cloves garlic, minced
Optional topping: chopped fresh cilantro)

Directions

Stir together warm water and honey until the honey has dissolved.

Add the water mixture to the bowl of a stand mixer with the dough attachment, and sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Then let it sit for 5-10 minute until the yeast is foamy.

Turn the mixer onto low speed, and gradually add flour, yogurt, salt, baking powder, and egg. Increase speed to medium-low, and continue mixing the dough for 2-3 minutes, or until the dough is smooth. (The dough will still be slightly sticky, but should form into a ball that pulls away from the sides of the mixing bowl.)

Remove dough from the mixing bowl, and use your hands to shape it into a ball. Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm location and let it rise for 1 hour until the dough has nearly doubled in size.

Meanwhile, heat the butter in a small saute pan over medium heat until melted. Add garlic and cook for 1-2 minutes until fragrant. Then remove butter from heat, strain out and discard the garlic, leaving the infused melted butter behind. Set aside.

Once the dough is ready, transfer it to a floured work surface. Then cut the dough into 8 separate pieces. Roll each into a ball with your hands, then place on the floured surface and use a rolling pin to roll out the dough into a large circle (or oval, or whatever shape it takes) until the dough is a little less than 1/4-inch thick. Brush dough lightly with the garlic-infused butter on both sides.

Heat a large cast-iron skillet or heavy saute pan over medium-high heat. Add a piece of the rolled-out dough to the pan and cook for 1 minute, or until the dough begins to bubble and the bottom turns lightly golden. Flip the dough and cook on the second side for 30-60 seconds, or until the bottom is golden. Then transfer the naan to a separate plate. (I sometimes add more butter to the naan once it’s removed from the heat so it melts into the bread.) Cover with a towel. Repeat with remaining dough until all of the naan pieces are cooked.

Keep the naan covered with the towel until ready to serve, so that it doesn’t dry out. Serve sprinkled with fresh cilantro, if desired.

Recipe originally found on Gimme Some Oven.

These are so addicting. I love eating these with my Greek Chicken and Quinoa Tabbouleh Salad or they make perfect sandwich bread.

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