No think like food

YOU NEED FOR THE GARLIC BUTTER CHICKEN AND POTATOES SKILLET
INGREDIENTS

1 1/2 lb (650g) chicken breast, cut into strips
1 1/2 lb (650g) baby yellow potatoes, quartered
1 tablespoon olive oil
3 tablespoons butter, divided
5 garlic cloves, minced
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh oregano, chopped
Salt and fresh cracked pepper
Crushed red chili pepper flakes, optional
The marinade

1/4 cup low sodium soy sauce (or coconut amino if you’re strictly paleo)
1 tablespoon olive oil
1 tablespoon hot sauce (we used Sriracha)
Fresh cracked pepper
DIRECTIONS

1. To make the garlic butter chicken with potatoes: In a large bowl, combine the chicken strips with low-sodium soy sauce, olive oil, pepper, and hot sauce. Set aside to marinate while you cook the potatoes.

2. Parboil the potatoes in boiling salted water for 8 minutes. This will accelerate cooking time in the skillet and ensure a nice golden crust on the potatoes.

3. In a large skillet over medium-high heat, mix 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted, add drained potatoes. Cook potatoes for about 4 minutes, stir and cook an additional 4-5 minutes until the potatoes are golden and fork-tender. Transfer sauteed potatoes to a plate and set aside.

4. Keep the same skillet over medium heat and add the remaining 2 tablespoons butter. Lay the chicken strips in one layer in the skillet, keeping the drained marinade for later. Add garlic and red chili pepper flakes to the chicken. Cook chicken strips on each side for 1 minute each until nicely browned – adjust timing depending on how you like your grilled chicken.

5. Stir in the reserved marinade and cook with chicken until the marinade is cooked. Add the fresh herbs and give a quick stir. Then add the sauteed potatoes back to the pan and heat through. Adjust seasoning with salt and pepper if necessary.

6. Remove from heat and serve immediately your Garlic Butter Chicken with sauteed Potatoes, garnished with more crushed chili pepper, fresh herbs, and a sprinkle of parmesan cheese over the chicken and potatoes if you like. Enjoy! ❤️

BBQ BAKED SALMON {10-MINUTE } 👇

Baked BBQ Salmon is so quick and easy. With only two key ingredients and minimal cleanup, this baked salmon recipe makes a stress-free dish for any lunch or weeknight dinner.

INGREDIENTS YOU NEED FOR THE AIR FRYER CHICKEN AND VEGETABLES (IN 15 MINUTES!)

Scale: 1x2x3x
1 pound (450g) chicken breast, chopped into bite-size pieces (2-3 medium chicken breasts)
1 cup broccoli florets
1 zucchini, chopped
1 cup bell pepper, chopped
1/2 onion, chopped
4 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon Cajun seasoning
1/2 teaspoon salt or crumbled bouillon cube
1/2 teaspoon pepper
1 tablespoon Italian seasoning (or any other spice blend of choice)
1 tablespoon fresh chopped parsley, for garnish
1/2 teaspoon red chili pepper flakes, optional
DIRECTIONS

How to make air fryer chicken:

1. Preheat your air fryer to 400ºF (200ºC).

2. In the meantime, chop the chicken breasts and vegetables into small pieces and transfer them to a large salad bowl.

3. Add the oil and all seasoning ingredients to the bowl and toss the chicken and veggies to combine.

4. Add the chicken and veggies to the preheated air fryer and cook for 10 minutes, shaking halfway, or until the chicken and veggies are charred and the chicken bites are cooked through. Serve the air fryer chicken and veggies immediately, sprinkled with parsley and red chili pepper flakes if you like. Enjoy! ❤️

Back in the day, what was the main FOOD DISH for a Sunday dinner?

INGREDIENTS YOU NEED FOR THE FISH TACOS WITH ROASTED HALIBUT

1 1/2 lb white fish (halibut, cod, sea bass, tilapia…)
3 tablespoons extra-virgin olive oil
2 teaspoons chili powder
2 teaspoons garlic powder
1 teaspoon Italian seasoning
1 teaspoon paprika
1/2 teaspoon cayenne pepper, optional
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 cups cherry tomatoes
18 corn tortillas, for serving
Juice of 1/2 lime
Lime wedges and cilantro, for serving
DIRECTIONS

How to make fish tacos:

1. Preheat your oven to 400ºF (200ºC).

2. In a baking dish, place the cherry tomatoes and half the spices: garlic, salt, pepper, Italian seasoning, paprika, chili powder, and cayenne. Pour the olive oil on top and toss until well combined.

3. Place the fish fillet in the middle of the baking dish, surrounded by the cherry tomatoes. Sprinkle with the remaining spices:garlic, salt, pepper, Italian seasoning, paprika, chili powder, and cayenne. Drizzle the seasoned fish fillet with olive oil.

4. Bake fish and cherry tomatoes in the oven for 15-20 minutes until the tomatoes blister and the fish is cooked through and easily flakes with a fork. Cooking time may vary depending on the thickness of your fish fillet. If you like, broil for 3-5 minutes at the end to brown the edges.

5. Remove the baked fish from the oven and let it rest for 5 minutes before transferring it to a shallow plate and flaking it with a fork.

6. Quickly toast the corn tortillas on a large dry skillet or griddle over medium/high heat, or stack between plates and heat for one minute in the microwave.

7. To assemble the fish tacos, Spread a little mayo or Greek yogurt on the tortillas, then add pieces of baked fish and roasted tomatoes. Finish with a drizzle of spicy sauce if you like. Serve the fish tacos with a fresh lime wedge to squeeze over. Enjoy! ❤️

If I win the lottery, no one around me will be broke, and I truly mean that. I will move to a wealthy neighborhood..

LEMON GARLIC BUTTER STEAK AND BROCCOLI SKILLET 👇

SLOW COOKER CHICKEN NOODLE SOUP
INGREDIENTS 👇
1 ½ pounds boneless skinless chicken breasts
Kosher salt and freshly ground black pepper, to taste
8 cups chicken stock
1 onion, diced
3 carrots, peeled and diced
3 ribs celery, diced
4 cloves garlic, minced
½ teaspoon dried thyme
½ teaspoon dried rosemary
2 bay leaves
8 ounces spaghetti, broken into thirds
2 tablespoons freshly squeezed lemon juice
2 tablespoons chopped fresh parsley

INSTRUCTIONS 🥰
Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
Stir in chicken stock, onion, carrots, celery, garlic, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours.
Remove chicken from the slow cooker and shred, using two forks.
Stir in pasta and chicken into the slow cooker. Cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender.
Stir in lemon juice and parsley; season with salt and pepper, to taste.
Serve immediately.

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Sometimes the best thing you can do for someone is pray for them and let God do for them what you can't. Amen

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Good Night All 🥰🥰😘

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