Category: Entrees

Butternut Squash Soup

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  • 2 butternut squash
  • 1 onion, chopped
  • 1/4 pound of prosciutto, chopped into cubes
  • 1/4 cup of olive oil
  • 32oz of chicken stock (low sodium, or homemade)
  • 1 table spoon of ground cinnamon
  • 1 teaspoon of ground clove (and/or pumpkin spice)
  • 1 teaspoon of onion powder
  • 1/8 cup of Maple syrup (can sub with honey, brown sugar, or agave)
  • Salt, and white pepper to taste

Preheat oven to 400º. Slice squash in half, remove seeds. Roast squash for 34-45 minutes, or until they are bright in color, and can easily poke with a fork. Allow to cool enough to peel skin off squash.

In a medium sauce pan, sauté onion utilizing the olive oil over medium heat. Add in prosciutto when the onions are almost translucent. Allow prosciutto to brown. Add in squash, stock, and seasonings. Emulsify (alt: use a masher, or puree the squash before putting in pot). Add maple syrup, simmer for about 10-15 minutes, allowing soup to reduce. Taste, add additional seasonings as need be. Serve hot.

Vegan options:

  • Omit prosciutto
  • Sub vegetable stock for chicken stock

Side note: Don’t throw out the seeds. Toasting them makes for a great snack, or salad topper! Spread seeds single layer on a sheet pan, lightly salt, bake in the oven (you can do this with the squash, the oven is already on) for about 15 minutes, or until brown.

Chicken Gabriel: Oven Baked Chicken Breast with Mozzarella and Prosciutto

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Ingredients:

Directions:

Butterfly chicken breast using a sharp filet knife. This can be done from frozen, and likely can make 3 cutlets from each breast. Lightly pound cutlets, to equal thickness. Doing so will cook the chicken evenly. Once completed, place on a baking pan, in a single layer, and set aside.

In a skillet, sauté onion in olive oil, then add shallot. When golden brown, add butter, and flour. Once thick, add stock, and allow to reduce for a few minutes. Season to taste.

Preheat oven to 400º. Lightly season each cutlet, top with a slice of prosciutto, and then cheese. Add stock reduction, then bake for about 15 minutes. Serve hot.

Serves 5-6

Side pairing ideas: Roasted garlic & rosemary potatoes. Sautéed green beans. See sides page for more info.

And a 1 click grocery list can be easily accessed here!

Sautéed Green Beans

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Ingredients:

Directions:

Lightly blanch, or steam (preferred) the green beans. Sauté garlic in a medium sized pan, utilizing the olive oil. Once lightly brown on both sides, carefully add the green beans (as they are likely still wet). Flip/stir, season to taste. Serve hot.

Green beans should still have a snap to them. If they are soft, they are overcooked.

Easy Recipe for Roasted Garlic & Rosemary Potatoes

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🔥 Roasted Garlic & Rosemary Potatoes – Crispy, Golden, and Irresistible! 🥔

Crispy on the outside, buttery soft on the inside, and infused with roasted garlic & fragrant rosemary, these potatoes are the side dish that steals the show. Whether you’re serving them with a weeknight meal, a holiday feast, or just looking for an easy, flavor-packed dish, this recipe never disappoints.

Made with simple ingredients and big flavors, this is one of those dishes you’ll find yourself making again and again!

Ingredients;

1 click grocery list can be accessed: here!

Directions;

Preheat oven to 400º.

Cut up potatoes into equal sized cubes. Peel garlic, and smash. Pull rosemary off stems. Toss potatoes, garlic, rosemary in large bowl with olive oil. Season with salt, and pepper. Then place mixture on large sheet pan. Bake for about 35 minutes, flipping potatoes as needed.

💡 Pro Tip:

• For extra crispiness, don’t overcrowd the pan—give the potatoes room to roast!

• Love a little heat? Add a pinch of red pepper flakes for a spicy kick!

• Swap rosemary for thyme or oregano for a different flavor twist.

Golden, crispy, and loaded with flavor—these potatoes are about to be your new favorite side dish! Let’s get roasting! 🔥🥔. Tried this recipe? Let us know in the comments how you liked it or tag us in your potato creations! 🥔🔥✨

Delicious Italian Sausage Risotto Recipe

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Ingredients:

Over medium heat, melt butter in sauté pan, add onions, and sausage (sliding out of casing, in small clumps). Cook until lightly brown. Add in mushrooms, allow them to brown. Add rice, and then wine, stir. Season with salt and pepper, allow wine to cook off. Add water, and stock, then stir. Lower heat, place lid on pan. Stirring occasional. Add in grated cheese once liquid is almost gone. Season to taste.

Garnish with more grated cheese, and enjoy while hot.

Vegan option:

  • Omit cheese
  • Sub sausage with meatless meat (I understand that Trader Joe’s Beef-less Ground Beef is very good)
  • Sub chicken stock with vegetable stock
  • Sub butter with olive oil.

Risotto dishes often are the start of the show. However, even thought they make for a great entrée, they can also be an incredible side dish!

An easy grocery list for the ingredients can be accessed here.

🍗🍸 Chicken Martini – A Crispy, Buttery, and Flavor-Packed Classic!

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If you love crispy, golden chicken with a rich, velvety sauce, then Chicken Martini is about to become your new go-to dish! 🍸🔥 This recipe brings together tender pan-fried chicken, a buttery white wine sauce, and just the right hint of lemon for a dish that feels elevated yet incredibly easy to make.

Whether you’re serving it for a cozy date night, a family dinner, or just treating yourself, this restaurant-quality meal will have everyone asking for seconds! Best part? It’s ready in under 30 minutes!

INGREDIENTS

Your 1 click grocery list is here!

DIRECTIONS

In a medium sided bowl beat eggs, and buttermilk together. Season with salt, and black pepper. Set aside.

In a separate medium bowl, combine breadcrumbs, and grated cheese. Season with salt, and black pepper.

Place flour in a third bowl. Season with salt, and black pepper.

Butterfly, and pound cutlets to achieve an even constancy. Dredge cutlets in the seasoned flour mixture, then egg, and then breadcrumbs.

Sauté breaded cutlets in large pan utilizing butter, on low/medium heat. Lightly brown on each side. Add butter as needed to cook all cutlets. Once all cutlets are browned, add more butter, and two table spoons of butter. Raise heat, and mix it well. Don’t burn it. Allow roux to thicken, and add white wine. Once the wine cooks off, add stock, and then the chicken back to pan. Add lemon. Simmer for about five minutes, rotating cutlets, until chicken is softened. Season to taste with salt, and white pepper. Serve immediately.

🔥 Why You’ll Love This Dish:

✔️ Crispy, golden chicken – Pan-fried to perfection!

✔️ Velvety, buttery wine sauce – Rich, smooth, and full of flavor.

✔️ Quick & easy – Ready in under 30 minutes!

✔️ Restaurant-quality at home – Perfect for date nights or impressing guests.

Tried this recipe? Let us know in the comments or tag us in your Chicken Martini creations! 🍗🍸✨

Easy General Tso’s Chicken: Takeout at Home!

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🔥 General Tso’s Chicken – Crispy, Sticky, & Absolutely Irresistible! 🥢

Why settle for takeout when you can make General Tso’s Chicken at home—hot, crispy, and covered in the perfect sweet & spicy sauce? This dish is all about bold flavors, golden-brown crunch, and that signature sticky glaze that makes every bite pure magic.

Made with simple ingredients but packed with restaurant-quality flavor, this recipe is easier than you think and guaranteed to impress! Serve it over steamed rice or crispy noodles, and get ready for your new favorite homemade takeout fix.

Ready to bring the takeout experience to your own kitchen? This one’s a must-try! 🔥🍗🥢

Ingredients:

  • 1 pound of chicken thighs, cut into small, 1 inch cubes
  • 1/4 cup of cornstarch
  • oil for frying
  • 1 tablespoon of minced ginger (use fresh, makes all the difference)
  • 1/2 teaspoon of red chili flakes (like more heat, sup 1 teaspoon to fire it up!)
  • 2 cloves of garlic, minced (again, fresh, not that stuff sitting in rancid oil)

For the Sauce:

Instructions

  1. Toss the chicken with the 1/4 cup of cornstarch, and let sit while you mix up the sauce (in a separate bowl).
  2. Add the rice vinegar, soy sauce, hoisin sauce, water, sugar, and tablespoon of cornstarch in a small mixing bowl. Whisk until combined.
  3. Add oil to pan, heat, toss cubed chicken to the pan, and fry until crispy.
  4. Once all chicken has been cooked, remove from the pan, drain all but about a tablespoon of the oil, add the chili flakes, ginger, and garlic.
  5. Cook until you smell the garlic, which shouldn’t take more than about 30 seconds.
  6. Add the chicken back to the pan. Toss into garlic mixture, then incorporate the sauce into the pan.
  7. Stir everything well, for about 30 seconds, or until thickened.
  8. Serve immediately, and enjoy!

Your grocery list for this recipe is: here!