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@FoodAndRecipesWithCherokee🦉
Have a peaceful restful night
@FoodAndRecipesWithCherokee🦉
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Brie Omelette
Ingredients
• 2 large eggs
• Kosher salt
• Freshly ground black pepper
• 1 tsp. finely chopped fresh dill
• 1 tsp. finely chopped fresh flat-leaf parsley
• 1 tsp. finely sliced fresh chives
• 1 tbsp. unsalted butter
• 2 oz. thinly sliced brie (about 3 slices)
Directions
Step 1
In a medium bowl, beat eggs until blended; season with a large pinch of salt and a few grinds of pepper. Stir in dill, parsley, and chives.
Step 2
In a medium nonstick skillet over medium heat, melt butter. Pour in egg mixture and tilt pan so eggs cover entire pan. As eggs start to set, using a rubber spatula, drag cooked edges into center of pan. Once eggs are almost set, spread into an even layer, covering bottom of pan. This whole step takes about 1 minute.
Step 3
Top half of eggs with brie and cover skillet. Remove from heat and let sit 30 seconds. Uncover and fold other side up and over brie. Slide omelet onto a plate.
💎 If You see any recipe I post at @FoodAndRecipesWithCherokee
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@FoodAndRecipesWithCherokee
Ingredients
• 2 large eggs
• Kosher salt
• Freshly ground black pepper
• 1 tsp. finely chopped fresh dill
• 1 tsp. finely chopped fresh flat-leaf parsley
• 1 tsp. finely sliced fresh chives
• 1 tbsp. unsalted butter
• 2 oz. thinly sliced brie (about 3 slices)
Directions
Step 1
In a medium bowl, beat eggs until blended; season with a large pinch of salt and a few grinds of pepper. Stir in dill, parsley, and chives.
Step 2
In a medium nonstick skillet over medium heat, melt butter. Pour in egg mixture and tilt pan so eggs cover entire pan. As eggs start to set, using a rubber spatula, drag cooked edges into center of pan. Once eggs are almost set, spread into an even layer, covering bottom of pan. This whole step takes about 1 minute.
Step 3
Top half of eggs with brie and cover skillet. Remove from heat and let sit 30 seconds. Uncover and fold other side up and over brie. Slide omelet onto a plate.
on @Yummmys or @Cookingwithlov, it has been stolen from here - please report these channels to telegram
@FoodAndRecipesWithCherokee
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Mushroom and Gruyère Croissant Breakfast Casserole
Ingredients
4 tablespoons unsalted butter, plus more for the baking dish
1 pound mixed wild mushrooms, finely chopped
2 garlic cloves, minced
1 large shallot, thinly sliced
2 tablespoons fresh thyme leaves
Kosher salt and freshly ground black pepper
1 tablespoons sherry vinegar
4 ounces cream cheese, diced, softened to room temperature
8 ounces Gruyère, shredded (about 2 cups)
2 scallions, thinly sliced crosswise
10 large eggs
1 1/4 cups half-and-half
1 tablespoon plus 5 teaspoons Dijon mustard
10 small plain croissants
Directions
Melt the butter in a large skillet over medium heat. Add the mushrooms, garlic, shallots, thyme, 1 teaspoon salt and several grinds of black pepper. Cook, stirring frequently, until the mushrooms are tender and browned in spots, about 5 minutes. Stir in the sherry vinegar and scrape up any brown bits from the bottom of the skillet. Transfer to a large bowl to cool slightly, 5 minutes.
Stir the cream cheese, 1 cup of the Gruyère and half of the sliced scallions into the mushroom mixture.
Whisk together the eggs, half-and-half, 1 tablespoon of the Dijon, remaining scallions, 3/4 teaspoon salt and several grinds of black pepper in another large bowl until very smooth; set aside.
Lightly grease a 9-by-13-inch baking dish with butter. Cut the croissants in half lengthwise. Spread 1/2 teaspoon of Dijon on the inside of each croissant, top and bottom. Arrange the bottom halves of the croissants in the prepared baking dish. Divide the mushroom mixture between the croissant bottoms and then sandwich with the top halves; the croissants will be filled generously and it’s ok if a few of the mushrooms spill over into the baking dish.
Pour the egg mixture over and around the croissants. Sprinkle the top of the croissants with the remaining 1 cup Gruyère. Cover and refrigerate for at least 4 hours or preferably overnight.
When ready to bake, preheat the oven to 350 degrees F.
Cover the baking dish with foil and bake until the egg has puffed and nearly set, about 30 minutes. Uncover and bake until the eggs are completely set and the croissants are golden, about 15 minutes more. Let sit for 5 minutes before serving.
@FoodAndRecipesWithCherokee 🦉
Ingredients
4 tablespoons unsalted butter, plus more for the baking dish
1 pound mixed wild mushrooms, finely chopped
2 garlic cloves, minced
1 large shallot, thinly sliced
2 tablespoons fresh thyme leaves
Kosher salt and freshly ground black pepper
1 tablespoons sherry vinegar
4 ounces cream cheese, diced, softened to room temperature
8 ounces Gruyère, shredded (about 2 cups)
2 scallions, thinly sliced crosswise
10 large eggs
1 1/4 cups half-and-half
1 tablespoon plus 5 teaspoons Dijon mustard
10 small plain croissants
Directions
Melt the butter in a large skillet over medium heat. Add the mushrooms, garlic, shallots, thyme, 1 teaspoon salt and several grinds of black pepper. Cook, stirring frequently, until the mushrooms are tender and browned in spots, about 5 minutes. Stir in the sherry vinegar and scrape up any brown bits from the bottom of the skillet. Transfer to a large bowl to cool slightly, 5 minutes.
Stir the cream cheese, 1 cup of the Gruyère and half of the sliced scallions into the mushroom mixture.
Whisk together the eggs, half-and-half, 1 tablespoon of the Dijon, remaining scallions, 3/4 teaspoon salt and several grinds of black pepper in another large bowl until very smooth; set aside.
Lightly grease a 9-by-13-inch baking dish with butter. Cut the croissants in half lengthwise. Spread 1/2 teaspoon of Dijon on the inside of each croissant, top and bottom. Arrange the bottom halves of the croissants in the prepared baking dish. Divide the mushroom mixture between the croissant bottoms and then sandwich with the top halves; the croissants will be filled generously and it’s ok if a few of the mushrooms spill over into the baking dish.
Pour the egg mixture over and around the croissants. Sprinkle the top of the croissants with the remaining 1 cup Gruyère. Cover and refrigerate for at least 4 hours or preferably overnight.
When ready to bake, preheat the oven to 350 degrees F.
Cover the baking dish with foil and bake until the egg has puffed and nearly set, about 30 minutes. Uncover and bake until the eggs are completely set and the croissants are golden, about 15 minutes more. Let sit for 5 minutes before serving.
@FoodAndRecipesWithCherokee 🦉
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Cajun Crab Dip
Ingredients.
Shred small block of smoked Gouda
Half a block of flaming Jack cheese(I found it at Sam's Club) you can also use Monterey Jack just want something with a little heat in it.
1 Ib lump crab meat
One block, soften cream cheese
1/4-1/2 sour cream depending on how you want your consistency
6.2 large tablespoons mayonnaise
Drizzle in some Sriracha not much just enough to have the flavor
Cajun seasoning (I like
Bayou dis by I cook you look)
Fold all the ingredients together, but leave some of the shredded cheese to the side. Add to a cast-iron skillet. Take the rest of the shredded cheese and apply it to the top. I put mine in the smoker at 300° for about 45 minutes, but you can also do it in the oven keep an eye on it. You're looking for the cheese on the top to be melted and to be bubbling around the edges.
@FoodAndRecipesWithCherokee 🦉
Ingredients.
Shred small block of smoked Gouda
Half a block of flaming Jack cheese(I found it at Sam's Club) you can also use Monterey Jack just want something with a little heat in it.
1 Ib lump crab meat
One block, soften cream cheese
1/4-1/2 sour cream depending on how you want your consistency
6.2 large tablespoons mayonnaise
Drizzle in some Sriracha not much just enough to have the flavor
Cajun seasoning (I like
Bayou dis by I cook you look)
Fold all the ingredients together, but leave some of the shredded cheese to the side. Add to a cast-iron skillet. Take the rest of the shredded cheese and apply it to the top. I put mine in the smoker at 300° for about 45 minutes, but you can also do it in the oven keep an eye on it. You're looking for the cheese on the top to be melted and to be bubbling around the edges.
@FoodAndRecipesWithCherokee 🦉
💯4
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Garlic Herb Cheese Bread
¾ cupwarm whole milk
2 ¼ tsp yeast
2 tbsp honey
3large eggs
3 ½-4 cupall-purpose flour, plus more for rolling
1 tsp kosher salt
2 cupshredded cheddar
1 cup shredded mozzarella
¼ cup freshly grated parmesan cheese
⅓ cup chopped Italian herbs such as sage, oregano, basil, and thyme
2 clove garlic, grated
How to make
1. 1. In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and honey. Let sit 5-10 minutes, until bubbly on top. Add the eggs, 3 1/2 cups flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough is still sticky, add the additional 1/2 cup flour, adding more as needed until the dough is smooth to touch.
2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.
3. In a bowl, combine the cheeses, herbs, and garlic.
4. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle about 12 x 18 inches. Sprinkle the cheese mix evenly over the dough. Starting with the long edge closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edge to seal.
5. Using a sharp knife, cut the log of dough in half lengthwise, leaving a small portion at one end intact (see above photo). Turn the halves out to expose the filling. Cross the dough ropes over each other, repeating the twisting until you have a long, twisted dough.
6. Coil the dough into a circle (see above photo). Carefully transfer to a parchment-lined baking sheet. Cover and let sit 15 minutes.
7. Preheat the oven to 350° F. Bake the bread for 30-35 minutes, until the top is golden brown. Slice and serve warm.
@FoodAndRecipesWithCherokee 🦉
¾ cupwarm whole milk
2 ¼ tsp yeast
2 tbsp honey
3large eggs
3 ½-4 cupall-purpose flour, plus more for rolling
1 tsp kosher salt
2 cupshredded cheddar
1 cup shredded mozzarella
¼ cup freshly grated parmesan cheese
⅓ cup chopped Italian herbs such as sage, oregano, basil, and thyme
2 clove garlic, grated
How to make
1. 1. In the bowl of a stand mixer fitted with the dough hook, combine the milk, yeast, and honey. Let sit 5-10 minutes, until bubbly on top. Add the eggs, 3 1/2 cups flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough is still sticky, add the additional 1/2 cup flour, adding more as needed until the dough is smooth to touch.
2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.
3. In a bowl, combine the cheeses, herbs, and garlic.
4. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle about 12 x 18 inches. Sprinkle the cheese mix evenly over the dough. Starting with the long edge closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edge to seal.
5. Using a sharp knife, cut the log of dough in half lengthwise, leaving a small portion at one end intact (see above photo). Turn the halves out to expose the filling. Cross the dough ropes over each other, repeating the twisting until you have a long, twisted dough.
6. Coil the dough into a circle (see above photo). Carefully transfer to a parchment-lined baking sheet. Cover and let sit 15 minutes.
7. Preheat the oven to 350° F. Bake the bread for 30-35 minutes, until the top is golden brown. Slice and serve warm.
@FoodAndRecipesWithCherokee 🦉
❤5
Game Day Taco Ring
• ½ onion chopped
• 1 pound ground beef
• 1 ounce taco seasoning (about 2 tablespoons)
• ½ cup salsa
• 16 ounces refrigerated crescent roll dough(2 cans)
• 2 cups freshly shredded cheddar cheese
Optional Toppings
• Salsa
• Sour cream
• Avocado
• Shredded lettuce
• Diced tomatoes
• Sliced jalapeno peppers
Instructions
• Preheat the oven to 375°F.
• Heat the olive oil in a skillet set over medium heat. Once heated, add in the onion, and cook until softened.
1 tablespoons olive oil, ½ onion
• Add in the ground beef and taco seasoning, and cook until the beef has browned.
1 pound ground beef, 1 ounce taco seasoning
• Stir in the salsa. Take the pan off the heat.
½ cup salsa
• Open the cans of crescent rings, unroll, and separate the triangles.
16 ounces refrigerated crescent roll dough
• Place a sheet of parchment paper on a large baking sheet or pizza pan. Then, place a bowl (about 6 inches wide) in the middle.
• Arrange the triangles around the bowl with the short side of the triangles facing inward and overlapping.
• Spoon the taco filling onto the bottom of the crescent triangles. Sprinkle cheese over the top.
2 cups freshly shredded cheddar cheese
• Take the middle point of each triangle, fold it over the meat, and tuck it underneath the dough.
• Bake in the oven for 15-20 minutes until the dough is golden brown.
• Serve with your favorite taco toppings.
Salsa, Sour cream, Avocado, Shredded lettuce, Diced tomatoes, Sliced jalapeno peppers
@FoodAndRecipesWithCherokee 🦉
• ½ onion chopped
• 1 pound ground beef
• 1 ounce taco seasoning (about 2 tablespoons)
• ½ cup salsa
• 16 ounces refrigerated crescent roll dough(2 cans)
• 2 cups freshly shredded cheddar cheese
Optional Toppings
• Salsa
• Sour cream
• Avocado
• Shredded lettuce
• Diced tomatoes
• Sliced jalapeno peppers
Instructions
• Preheat the oven to 375°F.
• Heat the olive oil in a skillet set over medium heat. Once heated, add in the onion, and cook until softened.
1 tablespoons olive oil, ½ onion
• Add in the ground beef and taco seasoning, and cook until the beef has browned.
1 pound ground beef, 1 ounce taco seasoning
• Stir in the salsa. Take the pan off the heat.
½ cup salsa
• Open the cans of crescent rings, unroll, and separate the triangles.
16 ounces refrigerated crescent roll dough
• Place a sheet of parchment paper on a large baking sheet or pizza pan. Then, place a bowl (about 6 inches wide) in the middle.
• Arrange the triangles around the bowl with the short side of the triangles facing inward and overlapping.
• Spoon the taco filling onto the bottom of the crescent triangles. Sprinkle cheese over the top.
2 cups freshly shredded cheddar cheese
• Take the middle point of each triangle, fold it over the meat, and tuck it underneath the dough.
• Bake in the oven for 15-20 minutes until the dough is golden brown.
• Serve with your favorite taco toppings.
Salsa, Sour cream, Avocado, Shredded lettuce, Diced tomatoes, Sliced jalapeno peppers
@FoodAndRecipesWithCherokee 🦉
💯7
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Buffalo Chicken Dip
Ingredients
MAIN INGREDIENTS
• 1 pound cooked chickenchopped or shredded
• 8 ounces cream cheese
• 4 ounces shredded cheddar cheese
• 1 cup blue cheese dressing
• 3/4 cup Buffalo sauce
EXTRA INGREDIENTS (to make it even better!)
• 1 roasted jalapeno pepperchopped (or pan cooked!)
• 1 tablespoon Cajun seasoning blend or use taco seasonings
• 1 teaspoon garlic powder
• Salt and pepper to taste
FOR SERVING
• Crumbled blue cheese, chopped green onion, spicy chili flakes, tortilla chips or celery sticks
Instructions
• Add the cooked chicken, cream cheese, cheddar cheese, blue cheese dressing and Buffalo sauce, along with your chosen extra ingredients (jalapeno and seasonings) to the crock pot. Give it a stir.
• Cover and slow cook for 1 hour on high or 2-3 hours on low, stirring every 30 minutes.
• Serve!
@FoodAndRecipesWithCherokee 🦉
Ingredients
MAIN INGREDIENTS
• 1 pound cooked chickenchopped or shredded
• 8 ounces cream cheese
• 4 ounces shredded cheddar cheese
• 1 cup blue cheese dressing
• 3/4 cup Buffalo sauce
EXTRA INGREDIENTS (to make it even better!)
• 1 roasted jalapeno pepperchopped (or pan cooked!)
• 1 tablespoon Cajun seasoning blend or use taco seasonings
• 1 teaspoon garlic powder
• Salt and pepper to taste
FOR SERVING
• Crumbled blue cheese, chopped green onion, spicy chili flakes, tortilla chips or celery sticks
Instructions
• Add the cooked chicken, cream cheese, cheddar cheese, blue cheese dressing and Buffalo sauce, along with your chosen extra ingredients (jalapeno and seasonings) to the crock pot. Give it a stir.
• Cover and slow cook for 1 hour on high or 2-3 hours on low, stirring every 30 minutes.
• Serve!
@FoodAndRecipesWithCherokee 🦉
❤5
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Three Bean Salad
Ingredients
• 1 15 ounce can light red kidney beans, drained and rinsed
• 1 15 ounce can black beans, drained and rinsed
• 1 15 ounce can garbanzo beans, drained and rinsed
• 1 green bell pepper
• 1 red bell pepper
• 1 small red onion chopped (about 1 cup)
• 3 cloves garlic minced
• ½ cup chopped cilantro
• ¼ cup olive oil
• ¼ cup red wine vinegar
• 2 tablespoons fresh lemon juice
• 1 teaspoon spicy chili flakesoptional
• 1 teaspoon hot sauce or to taste – I like to use a couple tablespoons
• Salt and pepper to taste
Instructions
• Pour the drained and rinsed beans into a large bowl.
• If you want to use roasted peppers, slice the peppers into quarters and core them out. Set them onto a lightly oiled baking sheet. Set oven to broil and broil the peppers in the center of the oven, not too close to the heat source, for 20 minutes, or until the skins char and bubble up. Remove from heat, let them cool and peel them. Discard the skins and chop the peppers. Add them to the mixing bowl.
• If you want to use fresh peppers, simply stem, core and chop them. Into the mixing bowl they go.
• Mix in the onion, minced garlic, and cilantro.
• In a small mixing bowl, whisk together the olive oil, vinegar, lemon juice, chili flakes, hot sauce and a bit of salt and pepper. Pour it into the mixing bowl and mix everything until it is nicely coated.
• Chill at least 1 hour before serving. Longer is better for develop more flavor.
@FoodAndRecipesWithCherokee 🦉
Ingredients
• 1 15 ounce can light red kidney beans, drained and rinsed
• 1 15 ounce can black beans, drained and rinsed
• 1 15 ounce can garbanzo beans, drained and rinsed
• 1 green bell pepper
• 1 red bell pepper
• 1 small red onion chopped (about 1 cup)
• 3 cloves garlic minced
• ½ cup chopped cilantro
• ¼ cup olive oil
• ¼ cup red wine vinegar
• 2 tablespoons fresh lemon juice
• 1 teaspoon spicy chili flakesoptional
• 1 teaspoon hot sauce or to taste – I like to use a couple tablespoons
• Salt and pepper to taste
Instructions
• Pour the drained and rinsed beans into a large bowl.
• If you want to use roasted peppers, slice the peppers into quarters and core them out. Set them onto a lightly oiled baking sheet. Set oven to broil and broil the peppers in the center of the oven, not too close to the heat source, for 20 minutes, or until the skins char and bubble up. Remove from heat, let them cool and peel them. Discard the skins and chop the peppers. Add them to the mixing bowl.
• If you want to use fresh peppers, simply stem, core and chop them. Into the mixing bowl they go.
• Mix in the onion, minced garlic, and cilantro.
• In a small mixing bowl, whisk together the olive oil, vinegar, lemon juice, chili flakes, hot sauce and a bit of salt and pepper. Pour it into the mixing bowl and mix everything until it is nicely coated.
• Chill at least 1 hour before serving. Longer is better for develop more flavor.
@FoodAndRecipesWithCherokee 🦉
💯5❤2
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Beer Battered Mushrooms
Ingredients
For the Mushrooms
• 400 g button mushrooms cleaned and patted dry
• 80 g all-purpose flour for coating
For the Beer Batter
• 160 g all-purpose flour
• 32 g cornstarch
• ¾ tsp baking powder
• ¾ tsp garlic powder
• ¾ tsp onion powder
• ¾ tsp paprika
• ¾ tsp salt
• ⅓ tsp black pepper
• 265 ml ice-cold lager beer
For Frying
• Neutral oil such as sunflower, canola, or vegetable oil
Optional Garnish
• Chopped fresh parsley
• Flaky sea salt
Instructions
• Coat the Mushrooms – Clean the mushrooms with a damp paper towel and pat them dry. Place the flour in a shallow tray, add the mushrooms, and toss until lightly coated on all sides. Shake off any excess flour.
• Make the Beer Batter – Whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, paprika, salt, and black pepper. Gradually pour in the ice-cold beer and whisk just until combined. The batter should be thick enough to coat the mushrooms without running straight off.
• Coat in the Batter – Add the floured mushrooms to the beer batter and gently toss until every mushroom is completely coated.
• Fry Until Crispy – Heat the oil to 175°C / 350°F. Carefully add the battered mushrooms in small batches and fry for about 4–5 minutes, turning occasionally, until golden brown and crispy. Drain on a wire rack or paper towels, sprinkle with flaky salt and parsley, and serve immediately with creamy
@FoodAndRecipesWithCherokee 🦉
Ingredients
For the Mushrooms
• 400 g button mushrooms cleaned and patted dry
• 80 g all-purpose flour for coating
For the Beer Batter
• 160 g all-purpose flour
• 32 g cornstarch
• ¾ tsp baking powder
• ¾ tsp garlic powder
• ¾ tsp onion powder
• ¾ tsp paprika
• ¾ tsp salt
• ⅓ tsp black pepper
• 265 ml ice-cold lager beer
For Frying
• Neutral oil such as sunflower, canola, or vegetable oil
Optional Garnish
• Chopped fresh parsley
• Flaky sea salt
Instructions
• Coat the Mushrooms – Clean the mushrooms with a damp paper towel and pat them dry. Place the flour in a shallow tray, add the mushrooms, and toss until lightly coated on all sides. Shake off any excess flour.
• Make the Beer Batter – Whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, paprika, salt, and black pepper. Gradually pour in the ice-cold beer and whisk just until combined. The batter should be thick enough to coat the mushrooms without running straight off.
• Coat in the Batter – Add the floured mushrooms to the beer batter and gently toss until every mushroom is completely coated.
• Fry Until Crispy – Heat the oil to 175°C / 350°F. Carefully add the battered mushrooms in small batches and fry for about 4–5 minutes, turning occasionally, until golden brown and crispy. Drain on a wire rack or paper towels, sprinkle with flaky salt and parsley, and serve immediately with creamy
@FoodAndRecipesWithCherokee 🦉
❤8
Garlic Chicken & Mushroom Skillet
Ingredients
1½ Ibs boneless, skinless chicken breast, cut into chunks
12 oz cremini or button mushrooms, sliced
2 tbsp olive oil
2 tbsp butter
4 cloves garlic, minced
1 small onion, finely chopped
2 cups chicken broth
2 tbsp Worcestershire sauce
1 tbsp tomato paste
1 tsp paprika
1 tsp dried thyme
½ tsp garlic powder
½ tsp onion powder
Salt and black pepper to taste
2 tbsp cornstarch
3 tbsp cold water
2 tbsp fresh parsley, chopped
Step-by-Step
Season the chicken with paprika, garlic powder, onion powder, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 3-4 minutes until nicely sear for 3-4 minutes until nicely browned. Remove and set aside.
Melt butter in the same skillet. Add mushrooms and onion and sauté for 5-6 minutes until golden.
Add garlic and tomato paste and cook for 1 minute.
Pour in chicken broth and Worcestershire sauce, then add thyme and stir well.
Return the chicken to the skillet and simmer gently for 12-15 minutes, until fully cooked and tender.
Mix cornstarch with cold water. Stir it into the skillet and simmer for another 3-5 minutes until the gravy becomes thick and glossy.
Adjust salt and pepper, garnish with fresh parsley, and serve hot.
@FoodAndRecipesWithCherokee 🦉
Ingredients
1½ Ibs boneless, skinless chicken breast, cut into chunks
12 oz cremini or button mushrooms, sliced
2 tbsp olive oil
2 tbsp butter
4 cloves garlic, minced
1 small onion, finely chopped
2 cups chicken broth
2 tbsp Worcestershire sauce
1 tbsp tomato paste
1 tsp paprika
1 tsp dried thyme
½ tsp garlic powder
½ tsp onion powder
Salt and black pepper to taste
2 tbsp cornstarch
3 tbsp cold water
2 tbsp fresh parsley, chopped
Step-by-Step
Season the chicken with paprika, garlic powder, onion powder, salt, and black pepper.
Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 3-4 minutes until nicely sear for 3-4 minutes until nicely browned. Remove and set aside.
Melt butter in the same skillet. Add mushrooms and onion and sauté for 5-6 minutes until golden.
Add garlic and tomato paste and cook for 1 minute.
Pour in chicken broth and Worcestershire sauce, then add thyme and stir well.
Return the chicken to the skillet and simmer gently for 12-15 minutes, until fully cooked and tender.
Mix cornstarch with cold water. Stir it into the skillet and simmer for another 3-5 minutes until the gravy becomes thick and glossy.
Adjust salt and pepper, garnish with fresh parsley, and serve hot.
@FoodAndRecipesWithCherokee 🦉
❤5
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Roasted Garlic Honey Ranch Tenders
Ingredients
For the Chicken
• 6 chicken tenders
• Neutral oil, for frying
For the Buttermilk Marinade
• ¾ cup buttermilk
• 1 tsp hot sauce
• ¾ tsp garlic powder
• ¾ tsp kosher salt
For the Spiced Crispy Dredge
• 1 cup all-purpose flour
• ⅓ cup cornstarch
• 1 ½ tsp kosher salt
• 1 ½ tsp garlic powder
• 1 ½ tsp onion powder
• 1 tsp smoked paprika
• ¾ tsp cayenne pepper
• ¾ tsp freshly ground black pepper
• ½ tsp mustard powder
• ½ tsp baking powder
For the Roasted Garlic Honey Ranch
• 1 whole head garlic, roasted
• 1 tsp olive oil
• ½ cup mayonnaise
• ⅓ cup sour cream
• 2 tbsp buttermilk, plus more as needed
• 1/2 tbsp honey
• 1 tbsp finely chopped fresh chives
• 1 tbsp finely chopped fresh dill
• 2 tbsp fresh lemon juice
• 1/2 lemon zest
• 1 1/2 tsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp kosher salt, plus more to taste
• Freshly cracked black pepper
Instructions
1. Make the roasted honey garlic ranch. Preheat the oven to 400°F. Slice the top off the garlic head to expose the cloves. Drizzle with the olive oil, wrap tightly in foil, and roast for 40 to 50 minutes, until very soft and golden. Let cool slightly, then squeeze the cloves from their skins.
Mash the entire roasted garlic head into a smooth paste. Whisk with the mayonnaise, sour cream, buttermilk, honey, chives, dill, lemon juice, Dijon, garlic powder, onion powder, salt, and plenty of freshly cracked black pepper. Refrigerate for at least 30 minutes before serving. Add another splash of buttermilk as needed until thick but easily dippable.
2. Marinate the chicken. In a medium bowl, whisk together the buttermilk, hot sauce, garlic powder, and salt. Add the chicken tenders and toss until completely coated. Cover and refrigerate for at least 1 hour, or up to overnight.
3. Make the dredge. In a shallow bowl, whisk together the flour, cornstarch, salt, garlic powder, onion powder, smoked paprika, cayenne, black pepper, mustard powder, and baking powder.
4. Make it extra craggy. Drizzle about 2 tablespoons of the chicken’s buttermilk marinade into the dredge. Toss with your fingertips to create little clumps throughout the flour mixture. These will turn into extra crispy bits when fried.
5. Dredge the chicken. Remove each tender from the marinade, allowing the excess to drip off. Press firmly into the flour mixture, making sure every side is heavily coated. Really press and pack the dredge onto the chicken to create a textured crust. Repeat once more.
6. Let the coating set. Transfer the breaded tenders to a wire rack and let rest for 10 to 15 minutes. This helps the coating adhere to the chicken instead of slipping off during frying.
7. Fry the chicken. Heat about 1 ½ to 2 inches of neutral oil in a heavy-bottomed pot or Dutch oven to 350°F. Working in batches, fry the tenders for about 3 to 5 minutes, turning as needed, until deeply golden and crispy and the chicken reaches 165°F internally.
8. Serve. Transfer the tenders to a wire rack and immediately season with a light pinch of kosher salt. Let cool for a couple of minutes, then serve hot with plenty of Roasted Honey Garlic Ranch for dipping or toss them in the ranch.
@FoodAndRecipesWithCherokee 🦉
Ingredients
For the Chicken
• 6 chicken tenders
• Neutral oil, for frying
For the Buttermilk Marinade
• ¾ cup buttermilk
• 1 tsp hot sauce
• ¾ tsp garlic powder
• ¾ tsp kosher salt
For the Spiced Crispy Dredge
• 1 cup all-purpose flour
• ⅓ cup cornstarch
• 1 ½ tsp kosher salt
• 1 ½ tsp garlic powder
• 1 ½ tsp onion powder
• 1 tsp smoked paprika
• ¾ tsp cayenne pepper
• ¾ tsp freshly ground black pepper
• ½ tsp mustard powder
• ½ tsp baking powder
For the Roasted Garlic Honey Ranch
• 1 whole head garlic, roasted
• 1 tsp olive oil
• ½ cup mayonnaise
• ⅓ cup sour cream
• 2 tbsp buttermilk, plus more as needed
• 1/2 tbsp honey
• 1 tbsp finely chopped fresh chives
• 1 tbsp finely chopped fresh dill
• 2 tbsp fresh lemon juice
• 1/2 lemon zest
• 1 1/2 tsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp kosher salt, plus more to taste
• Freshly cracked black pepper
Instructions
1. Make the roasted honey garlic ranch. Preheat the oven to 400°F. Slice the top off the garlic head to expose the cloves. Drizzle with the olive oil, wrap tightly in foil, and roast for 40 to 50 minutes, until very soft and golden. Let cool slightly, then squeeze the cloves from their skins.
Mash the entire roasted garlic head into a smooth paste. Whisk with the mayonnaise, sour cream, buttermilk, honey, chives, dill, lemon juice, Dijon, garlic powder, onion powder, salt, and plenty of freshly cracked black pepper. Refrigerate for at least 30 minutes before serving. Add another splash of buttermilk as needed until thick but easily dippable.
2. Marinate the chicken. In a medium bowl, whisk together the buttermilk, hot sauce, garlic powder, and salt. Add the chicken tenders and toss until completely coated. Cover and refrigerate for at least 1 hour, or up to overnight.
3. Make the dredge. In a shallow bowl, whisk together the flour, cornstarch, salt, garlic powder, onion powder, smoked paprika, cayenne, black pepper, mustard powder, and baking powder.
4. Make it extra craggy. Drizzle about 2 tablespoons of the chicken’s buttermilk marinade into the dredge. Toss with your fingertips to create little clumps throughout the flour mixture. These will turn into extra crispy bits when fried.
5. Dredge the chicken. Remove each tender from the marinade, allowing the excess to drip off. Press firmly into the flour mixture, making sure every side is heavily coated. Really press and pack the dredge onto the chicken to create a textured crust. Repeat once more.
6. Let the coating set. Transfer the breaded tenders to a wire rack and let rest for 10 to 15 minutes. This helps the coating adhere to the chicken instead of slipping off during frying.
7. Fry the chicken. Heat about 1 ½ to 2 inches of neutral oil in a heavy-bottomed pot or Dutch oven to 350°F. Working in batches, fry the tenders for about 3 to 5 minutes, turning as needed, until deeply golden and crispy and the chicken reaches 165°F internally.
8. Serve. Transfer the tenders to a wire rack and immediately season with a light pinch of kosher salt. Let cool for a couple of minutes, then serve hot with plenty of Roasted Honey Garlic Ranch for dipping or toss them in the ranch.
@FoodAndRecipesWithCherokee 🦉
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Goodnight Foodies
Relax & Enjoy your evening🌙 ⭐️ 🌙
Thank you for being part of our CherokeeOwl Family❤️
@FoodAndRecipesWithCherokee 🦉
Relax & Enjoy your evening
Thank you for being part of our CherokeeOwl Family
@FoodAndRecipesWithCherokee 🦉
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Apple Butter French Toast
1 loaf challah breadsliced into 1 1/2 inch thick slices
1 cup apple butter
6 large eggs
2 cup whole milk
1 tbsp vanilla extract
6 tbsp salted butter, melted and browned
2 honeycrisp apples, thinly sliced
½ cup brown sugar
2 tsp cinnamon
Maple Whipped Cream
½ cup maple syrup
2 cinnamon sticks
2 tbsp bourbon(or 1 tablespoon vanilla)
1 cup heavy whipping cream
sea salt
How to make:
1. 1. Butter a 9×13-inch baking dish.
2. Slice each piece of bread in half, cutting almost all the way through, but leaving a 1/4 inch at the bottom. Spread the inside of the bread with apple butter (see photo above).
3. In a large bowl, whisk together the eggs, milk, vanilla, cooled butter, and salt. Submerge each piece of bread into the egg mix, allowing the bread to sit for at least a minute to soak up the eggs. Arrange the bread in the baking dish.
4. Toss the apples with brown sugar and cinnamon. Stuff the apples in between each piece of bread. Pour the remaining egg mix over the dish. Cover and refrigerate for 30 minutes or overnight.
5. When ready to bake, preheat the oven to 375° F. Cover with foil and bake for 25 minutes. Remove the foil and bake another 20-25 minutes, until golden.
6. Top with maple cream and cinnamon syrup. Enjoy!
Cinnamon Syrup and Maple Cream
1. 1. In a pot combine the maple and cinnamon. Simmer/boil for 5 minutes. Remove from the heat. Add the bourbon or vanilla.
2. Using an electric mixer, whip the cream and 1-2 tablespoons cinnamon syrup + sea salt until soft peaks form.
@FoodAndRecipesWithCherokee 🦉
1 loaf challah breadsliced into 1 1/2 inch thick slices
1 cup apple butter
6 large eggs
2 cup whole milk
1 tbsp vanilla extract
6 tbsp salted butter, melted and browned
2 honeycrisp apples, thinly sliced
½ cup brown sugar
2 tsp cinnamon
Maple Whipped Cream
½ cup maple syrup
2 cinnamon sticks
2 tbsp bourbon(or 1 tablespoon vanilla)
1 cup heavy whipping cream
sea salt
How to make:
1. 1. Butter a 9×13-inch baking dish.
2. Slice each piece of bread in half, cutting almost all the way through, but leaving a 1/4 inch at the bottom. Spread the inside of the bread with apple butter (see photo above).
3. In a large bowl, whisk together the eggs, milk, vanilla, cooled butter, and salt. Submerge each piece of bread into the egg mix, allowing the bread to sit for at least a minute to soak up the eggs. Arrange the bread in the baking dish.
4. Toss the apples with brown sugar and cinnamon. Stuff the apples in between each piece of bread. Pour the remaining egg mix over the dish. Cover and refrigerate for 30 minutes or overnight.
5. When ready to bake, preheat the oven to 375° F. Cover with foil and bake for 25 minutes. Remove the foil and bake another 20-25 minutes, until golden.
6. Top with maple cream and cinnamon syrup. Enjoy!
Cinnamon Syrup and Maple Cream
1. 1. In a pot combine the maple and cinnamon. Simmer/boil for 5 minutes. Remove from the heat. Add the bourbon or vanilla.
2. Using an electric mixer, whip the cream and 1-2 tablespoons cinnamon syrup + sea salt until soft peaks form.
@FoodAndRecipesWithCherokee 🦉
❤5
Croissant Breakfast Casserole with Lemon Curd and Berries
Ingredients
Croissant Casserole
8 ounces cream cheese, at room temperature
2 tablespoons powdered sugar, plus more for dusting
2 1/4 teaspoons vanilla extract, divided
8 large eggs
2 cups whole milk
2/3 cup granulated sugar
4 tablespoons unsalted butter, melted, plus more for baking dish
1 tablespoon grated lemon zest (from 2 large lemons)
1 teaspoon ground cardamom
3/4 teaspoon kosher salt
24 (4 1/2-inch) day-old mini croissants or 12 large croissants, halved
1 (12.7-ounce) jar store bought lemon curd (such as Bonne Maman) (about 1 cup)
Macerated Berries
1 pint (10 ounces) fresh blueberries, divided (about 2 cups)
6 ounces fresh blackberries, divided (about 1 cup)
3 tablespoons granulated sugar
1 1/2 teaspoons fresh lemon juice
Directions
1 Prepare the Croissant Casserole: Butter a 9 x 13-inch (3-quart) baking dish; place on a rimmed baking sheet.
2 Whisk cream cheese, powdered sugar, and 1/4 teaspoon of the vanilla together in a medium bowl until smooth and well combined. Set aside.
3 Whisk eggs, milk, granulated sugar, butter, lemon zest, cardamom, salt, and remaining 2 teaspoons vanilla together in a large bowl until well combined.
4 Halve 12 of the mini croissants (or 6 large) crosswise using a serrated knife; reserve top halves. Cut bottom halves and remaining 12 mini croissants (or 6 large) into 1- to 2-inch pieces (about 12 cups).
5 Arrange two-thirds (about 8 cups) of the cut croissant pieces in an even layer in prepared baking dish. Dollop cream cheese mixture and lemon curd over croissant pieces as desired. Top evenly with remaining croissant pieces (it’s OK if some cream cheese mixture and lemon curd peeks through); pour about half of egg mixture evenly over top.
6 Dip reserved croissant tops in remaining egg mixture just until saturated; arrange and gently press, cut sides down, in an even layer over top. Pour any remaining egg mixture over top. Cover with aluminum foil and let stand at room temperature 1 hour.
7 Meanwhile, preheat oven to 350°F. Prepare the Macerated Berries: Add 1/2 cup of the blueberries and 1/2 cup of the blackberries to a medium bowl; thoroughly mash using a potato masher or fork. Stir in sugar, lemon juice, remaining blueberries, and remaining blackberries until combined. Let stand at room temperature, stirring occasionally for at least 1 hour or until Croissant Casserole is ready to serve.
8 Bake Croissant Casserole, covered, in preheated oven for 45 minutes; uncover and bake until golden brown, set, and cooked through, 15 to 30 minutes more. Dust top with confectioners’ sugar; top with some Macerated Berries. Serve immediately with any extra Macerated Berries.
@FoodAndRecipesWithCherokee 🦉
Ingredients
Croissant Casserole
8 ounces cream cheese, at room temperature
2 tablespoons powdered sugar, plus more for dusting
2 1/4 teaspoons vanilla extract, divided
8 large eggs
2 cups whole milk
2/3 cup granulated sugar
4 tablespoons unsalted butter, melted, plus more for baking dish
1 tablespoon grated lemon zest (from 2 large lemons)
1 teaspoon ground cardamom
3/4 teaspoon kosher salt
24 (4 1/2-inch) day-old mini croissants or 12 large croissants, halved
1 (12.7-ounce) jar store bought lemon curd (such as Bonne Maman) (about 1 cup)
Macerated Berries
1 pint (10 ounces) fresh blueberries, divided (about 2 cups)
6 ounces fresh blackberries, divided (about 1 cup)
3 tablespoons granulated sugar
1 1/2 teaspoons fresh lemon juice
Directions
1 Prepare the Croissant Casserole: Butter a 9 x 13-inch (3-quart) baking dish; place on a rimmed baking sheet.
2 Whisk cream cheese, powdered sugar, and 1/4 teaspoon of the vanilla together in a medium bowl until smooth and well combined. Set aside.
3 Whisk eggs, milk, granulated sugar, butter, lemon zest, cardamom, salt, and remaining 2 teaspoons vanilla together in a large bowl until well combined.
4 Halve 12 of the mini croissants (or 6 large) crosswise using a serrated knife; reserve top halves. Cut bottom halves and remaining 12 mini croissants (or 6 large) into 1- to 2-inch pieces (about 12 cups).
5 Arrange two-thirds (about 8 cups) of the cut croissant pieces in an even layer in prepared baking dish. Dollop cream cheese mixture and lemon curd over croissant pieces as desired. Top evenly with remaining croissant pieces (it’s OK if some cream cheese mixture and lemon curd peeks through); pour about half of egg mixture evenly over top.
6 Dip reserved croissant tops in remaining egg mixture just until saturated; arrange and gently press, cut sides down, in an even layer over top. Pour any remaining egg mixture over top. Cover with aluminum foil and let stand at room temperature 1 hour.
7 Meanwhile, preheat oven to 350°F. Prepare the Macerated Berries: Add 1/2 cup of the blueberries and 1/2 cup of the blackberries to a medium bowl; thoroughly mash using a potato masher or fork. Stir in sugar, lemon juice, remaining blueberries, and remaining blackberries until combined. Let stand at room temperature, stirring occasionally for at least 1 hour or until Croissant Casserole is ready to serve.
8 Bake Croissant Casserole, covered, in preheated oven for 45 minutes; uncover and bake until golden brown, set, and cooked through, 15 to 30 minutes more. Dust top with confectioners’ sugar; top with some Macerated Berries. Serve immediately with any extra Macerated Berries.
@FoodAndRecipesWithCherokee 🦉
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Butternut Squash Gratin
Ingredients
For the roasted squash
• 1 lb butternut squash weighed after peeling and seeding, cut into ¾-inch cubes
• ½ tbsp olive oil
• 1 small pinch salt or to taste
• Freshly ground black pepper to taste
For the gratin
• 3 regular slices bacon chopped
• 1/3 cup heavy cream
• 1 garlic clove finely grated
• ½ tsp finely minced fresh rosemarywoody stem removed
• 3 oz Gruyere cheese freshly grated, divided
Method
1. Preheat the oven to 425°F.
2. Toss the squash with olive oil, salt, and pepper in a shallow baking dish.
3. Spread the squash into a mostly single layer.
4. Roast for 25–35 minutes, stirring halfway through, until lightly golden and tender when pierced.
5. Meanwhile, cook the bacon in a skillet over medium heat until browned and just crisp.
6. Transfer the bacon to a paper-towel-lined plate to drain. Then chop it.
7. Reduce the oven temperature to 400°F.
8. Stir together the heavy cream, grated garlic, and minced rosemary in a small bowl.
9. Gently fold the cream mixture, half the Gruyere, and half the bacon into the roasted squash.
10. Sprinkle the remaining cheese over the top.
11. Bake for 10–15 minutes, adding the remaining bacon during the final 3 minutes, until the cheese is melted and the cream bubbles around the edges.
12. Rest for 5–10 minutes before serving.
@FoodAndRecipesWithCherokee 🦉
Ingredients
For the roasted squash
• 1 lb butternut squash weighed after peeling and seeding, cut into ¾-inch cubes
• ½ tbsp olive oil
• 1 small pinch salt or to taste
• Freshly ground black pepper to taste
For the gratin
• 3 regular slices bacon chopped
• 1/3 cup heavy cream
• 1 garlic clove finely grated
• ½ tsp finely minced fresh rosemarywoody stem removed
• 3 oz Gruyere cheese freshly grated, divided
Method
1. Preheat the oven to 425°F.
2. Toss the squash with olive oil, salt, and pepper in a shallow baking dish.
3. Spread the squash into a mostly single layer.
4. Roast for 25–35 minutes, stirring halfway through, until lightly golden and tender when pierced.
5. Meanwhile, cook the bacon in a skillet over medium heat until browned and just crisp.
6. Transfer the bacon to a paper-towel-lined plate to drain. Then chop it.
7. Reduce the oven temperature to 400°F.
8. Stir together the heavy cream, grated garlic, and minced rosemary in a small bowl.
9. Gently fold the cream mixture, half the Gruyere, and half the bacon into the roasted squash.
10. Sprinkle the remaining cheese over the top.
11. Bake for 10–15 minutes, adding the remaining bacon during the final 3 minutes, until the cheese is melted and the cream bubbles around the edges.
12. Rest for 5–10 minutes before serving.
@FoodAndRecipesWithCherokee 🦉
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Hawaiian Huli Huli Chicken
Ingredients:
2 lbs boneless skinless chicken thighs
1 cup pineapple chunks, fresh or canned
1 cup unsweetened pineapple juice
1/2 cup soy sauce
1/2 cup brown sugar, packed
1/4 cup ketchup
2 Tbsp rice vinegar
1 Tbsp fresh ginger, minced
3 cloves garlic, minced
1 tsp sesame oil
Fresh parsley or green onions, chopped for garnish
How to make it:
Combine pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, ginger, garlic, and sesame oil in a saucepan. Simmer for 5-7 minutes until slightly thickened, then cool completely.
Divide the sauce in half. Marinate the chicken in one half for at least 1 hour or up to 8 hours. Keep the remaining half refrigerated for basting.
Preheat the oven to 400°F. Arrange the chicken in a lightly greased baking dish and scatter the pineapple chunks around it. Discard the used marinade.
Bake for 20 minutes, then brush with the reserved clean sauce.
Continue baking for 10-15 minutes, brushing once or twice more, until the chicken reaches 165°F and the glaze is glossy.
Broil for 2-3 minutes until the edges are deeply caramelized and sticky.
Rest for 5 minutes, garnish with parsley or green onions, and serve hot.
Practical tip:
Use a separate portion of sauce for basting rather than the raw-chicken marinade. Repeated brushing near the end creates the dark lacquered finish shown in the reference.
@FoodAndRecipesWithCherokee 🦉
Ingredients:
2 lbs boneless skinless chicken thighs
1 cup pineapple chunks, fresh or canned
1 cup unsweetened pineapple juice
1/2 cup soy sauce
1/2 cup brown sugar, packed
1/4 cup ketchup
2 Tbsp rice vinegar
1 Tbsp fresh ginger, minced
3 cloves garlic, minced
1 tsp sesame oil
Fresh parsley or green onions, chopped for garnish
How to make it:
Combine pineapple juice, soy sauce, brown sugar, ketchup, rice vinegar, ginger, garlic, and sesame oil in a saucepan. Simmer for 5-7 minutes until slightly thickened, then cool completely.
Divide the sauce in half. Marinate the chicken in one half for at least 1 hour or up to 8 hours. Keep the remaining half refrigerated for basting.
Preheat the oven to 400°F. Arrange the chicken in a lightly greased baking dish and scatter the pineapple chunks around it. Discard the used marinade.
Bake for 20 minutes, then brush with the reserved clean sauce.
Continue baking for 10-15 minutes, brushing once or twice more, until the chicken reaches 165°F and the glaze is glossy.
Broil for 2-3 minutes until the edges are deeply caramelized and sticky.
Rest for 5 minutes, garnish with parsley or green onions, and serve hot.
Practical tip:
Use a separate portion of sauce for basting rather than the raw-chicken marinade. Repeated brushing near the end creates the dark lacquered finish shown in the reference.
@FoodAndRecipesWithCherokee 🦉
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✨ Tomato Spinach Chicken Spaghetti
Ingredients:
¼ cup sun-dried tomatoes, drained of oil
2 tablespoons olive oil drained from sun-dried tomatoes
100 gr chicken boneless and skinless
¼ teaspoon salt
¼ teaspoon red pepper flakes
4 roma tomatoes
¼ cup fresh basil leaves
200 gr spinach fresh
3 garlic cloves
200 gr spaghetti pasta
Instructions:
Add chopped sun-dried tomatoes and 2 tablespoons of olive oil to a large skillet, on medium-low heat.
Add chopped chicken. Season with red pepper flakes and salt.
Cook on medium heat about 5 minutes.
Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken. Cook on medium heat for about 3-5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat.
Cook pasta according to package instructions, until al dente.
Add cooked and drained pasta to the skillet with the chicken and vegetables.
Reheat on low heat, mix everything well.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
Ingredients:
¼ cup sun-dried tomatoes, drained of oil
2 tablespoons olive oil drained from sun-dried tomatoes
100 gr chicken boneless and skinless
¼ teaspoon salt
¼ teaspoon red pepper flakes
4 roma tomatoes
¼ cup fresh basil leaves
200 gr spinach fresh
3 garlic cloves
200 gr spaghetti pasta
Instructions:
Add chopped sun-dried tomatoes and 2 tablespoons of olive oil to a large skillet, on medium-low heat.
Add chopped chicken. Season with red pepper flakes and salt.
Cook on medium heat about 5 minutes.
Add chopped tomatoes, chopped fresh basil leaves, fresh spinach, and chopped garlic to the skillet with chicken. Cook on medium heat for about 3-5 minutes until spinach wilts just a little, and tomatoes release some of their juices. Remove from heat.
Cook pasta according to package instructions, until al dente.
Add cooked and drained pasta to the skillet with the chicken and vegetables.
Reheat on low heat, mix everything well.
@FoodAndRecipesWithCherokee 🦉
@Nanny224
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