Moroccan Apricot Chicken
Generally, Moroccan chicken with apricots incorporates bean stew pepper glue, yet I use stew sauce in my adaptation. Serve it single-handedly or with couscous for a heartier supper. — Arlene Erlbach, Morton Grove, Illinois
This flavored and sassy sluggish cooker chicken is so great, we’ve named it our 2021 Recipe of the Year! Arlene incorporated a mysterious fixing that sends it over the top: vanilla concentrate. A go-to for the vast majority heated merchandise, vanilla adds a superb profundity to flavorful dishes, including this one. Besides, it’s a simple and rich dinner — a victor on anytime. For more champion recipes, look at all our 2021 Recipe of the Year finalists. — Taste of Home Test Kitchen.
Garlic Spaghetti
I make this family-most loved garlic spaghetti essentially two or three times each month. It’s superb with a plate of mixed greens and new Italian bread. — Jackie Messina, Chardon, Ohio
Fixings
- 1 bundle (16 ounces) spaghetti
- 10 garlic cloves, minced
- 1/4 cup olive oil
- 1/4 cup minced new parsley
- 2 teaspoons dried oregano or 2 tablespoons minced new oregano
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup ground Parmesan cheddar
White Chicken Enchiladas
I adjusted the recipe for these rich and velvety white chicken enchiladas from a cooking class I had some time back. — Janice Montiverdi, Sugar Land, Texas
Fixings
- 1 tablespoon vegetable oil
- 1 little onion, slashed
- 1 little green pepper, slashed
- 1 jalapeno pepper, cultivated and cleaved
- 5-1/2 cups cubed cooked chicken
- 1/4 cup margarine, cubed
- 1/4 cup regular baking flour
- 3 cups chicken stock
- 1 to 2 tablespoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 cup harsh cream
- 12 flour tortillas (8 inches)
- 1-1/2 cups destroyed Monterey Jack cheddar
- Discretionary: Fresh cilantro leaves and cut jalapeno
Headings
Preheat stove to 350°. In a huge skillet, heat oil over medium intensity; add onion, green pepper and jalapeno. Cook and mix until delicate, 5-7 minutes. Mix in chicken. Eliminate from the intensity; put away.
In a little pot, dissolve margarine over medium-high intensity. Mix in flour until smooth. Add stock, cumin, garlic powder, salt and pepper. Heat to the point of boiling; cook and mix until thickened and effervescent, 1-2 minutes. Eliminate from the intensity; mix in harsh cream. Mix 1 cup sauce into chicken combination.
Spoon 1/2 cup chicken blend down the focal point of every tortilla; roll up and put crease side down in a lubed 13×9-in. baking dish. Pour remaining sauce over enchiladas.
Prepare, uncovered, until sauce is effervescent and filling is warmed through, 15-20 minutes. Sprinkle with cheddar. Prepare until cheddar is liquefied, 5-10. Whenever wanted, embellish with
Older style Chicken Potpie
Albeit this utilizations extra chicken, I serve this older style chicken pot pie as a unique organization supper. As a matter of fact, my significant other may appreciate it more than the first broiled bird with everything on the side! and more resipi Marilyn Hockey, Lisle, Ontario
Fixings
1/3 cup margarine
1/3 cup regular baking flour
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups water
2/3 cup 2% milk
2 teaspoons chicken bouillon granules
2 cups cubed cooked chicken
1 cup frozen blended vegetables
baked good:
1-2/3 cups regular baking flour
2 teaspoons celery seed
1 bundle (8 ounces) cream cheddar, cubed
1/3 cup cold margarine
