Comfort food szn is finally here 🍂🍷🧡 Recipe in bio #shepherdspie #dinner #fall #comfortfood #asmr

Welcome back to my new series “WTF To Make For Dinner” 🙊🤗🍷 Follow along for quick, easy, and delicious recipes to answer the question that’s always on our mind. We’re making my Mom’s Viral Enchilada Casserole with some delicious rice! Here’s the recipe, hope you love it ❤️ Ingredients: 3 tbsp. plus ½ cup avocado oil (divided) 1 rotisserie chicken, shredded 1/2 white onion, finely diced (1 cup) 1 large tomato, finely diced (1 cup) 1 green bell pepper, finely diced (1 cup) 1 jalapeño, seeded, deveined and diced 3 cloves garlic, minced or grated 1 tsp. garlic powder 7 oz. tomato sauce (such as Del Fuerte) Salt to taste Freshly ground black pepper to taste 1/2 tsp. Cumin 3 cups shredded cheese 2 cups chicken broth 4 tsp. corn starch (dissolved in 2 tbsp. cold water to create a slurry) 16 corn tortillas Method: 1. Preheat the oven to 400 degrees. 2. In a medium skillet over medium-high heat add 3 tbsp of avocado oil. Once hot, add the onions, tomatoes, bell pepper and jalapeno and saute for 3-5 minutes or until the onions are translucent. Then add the garlic, garlic powder, cumin, salt and pepper. Saute for 2 minutes or until fragrant being careful not to burn the garlic. 3. Add the tomato sauce and cook for 3 minutes. Add the chicken broth and bring to a boil. Then, while mixing quickly, add in the cornstarch slurry and let simmer for 3 minutes to reduce. Once the sauce has thickened, remove from heat and set aside. 4. In a separate medium skillet over medium-high heat, add ½ cup of avocado oil. Once hot, carefully place tortillas one by one, quickly flip with tongs and set aside on a plate. (The goal is to quickly coat them with hot oil - not to fry them.) 5. To assemble, place a thin layer of sauce on the bottom of a 9x13 baking dish. Then layer 6 tortillas, shredded chicken, sauce, and cheese. Repeating this process twice and then tipping with the remaining 6 tortillas and cheese. 6. Bake for approximately 15-20 minutes or until the cheese is melted and the sauce is bubbling. Then broil for 2-3 minutes for added color. 7. Garnish with sour cream, cilantro, and cotija. TIPS: If you prefer a smooth enchilada sauce, after step 3 you can blend it using a heat proof blender or immersion blender. Totally up to personal preference.You can easily adjust this recipe based on spice preference (add a jalapeño or Serrano, etc.). Serve any leftovers with a sunny side up egg on top. Enjoy! For the rice - Ingredients: 3 roma tomatoes, roughly chopped 1/2 yellow onion, roughly chopped 3-4 garlic cloves 2 tsp. dried oregano 1 tbsp. Chicken bouillon 1 tsp. salt 3 tbsp. Extra virgin olive oil 2 cups jasmine rice 2 cups chicken stock 1. In a blender or food processor, add the roma tomatoes, onion, garlic, chicken bouillon, dried oregano, and salt. Blend until smooth. 2. In a large skillet over medium-high heat, add the extra virgin olive oil and thoroughly toast the rice for approximately 8-10 minutes or until golden brown, stirring constantly. Add in the tomato mixture and reduce the heat to medium. Cook for 3 minutes, stirring often to ensure the rice does not stick to the bottom of the skillet. 3. Add the chicken stock and bring to a simmer, then reduce the heat to a low-medium and cover. Cook covered for about 20-25 mins or until the rice is tender and the liquid is fully absorbed. Remove from the heat and allow to sit covered for 5 minutes then use a fork to fluff the rice. #enchiladas #casserole #dinner #recipevideo #easyrecipe #dinnerideas

Did you know that the sounds we hear while eating impact the taste and texture of our pasta dish? #ad Thanks to Barilla you can now experience it with their Al Bronzo Soundtrack that was created by White Lotus Composer, Cristobal Tapia de Veer and Sensory Scientist from the University of Oxford, Charles Spence. It features six scientifically inspired music tracks crafted to amplify the @barilla Al Bronzo pasta eating experience and I am here for it! Each of the six tracks corresponds to a specific pasta cut to heighten the taste and texture of each dish. My Creamy Caramelized Onion Pasta was brought to the next level thanks to the extraordinary sauce grip of Barilla Al Bronzo Penne Rigate giving more flavor in every bite. The composition opens with abbreviated chords that build with a tight rhythm to underscore the shorter length and enhance the defined grooves of the Penne Rigate. The auditory roughness of the string section (imagine the bow scratching the strings) brings out salty & sweet flavors like Parmigiano Reggiano cheese, while a delicate harp and higher-pitched vocals amplify the sweetness of ingredients like onions. The full recipe is below! Now it’s time to amplify your pasta eating experience at home with the Barilla Al Bronzo Soundtrack and learn more at _www.albronzosoundtrack.com! Be sure to listen to their tracks and share about your experience ❤️ #BarillaPasta #BarillaUS #AlBronzoSoundtrack Ingredients: 1 box Barilla Al Bronzo Penne Rigate pasta 1 large red onion, julienned 8 tbsp. unsalted butter, divided ½ cup white wine 3/4 cup heavy cream 1 cup Parmigiano Reggiano plus more for garnish 1 cup pasta water Fresh thyme for garnish Salt to taste Freshly cracked black pepper to taste Method: 1. In a large pot of heavily salted boiling water, cook pasta until al dente or to desired firmness. Once pasta is almost done, be sure to reserve 1 cup of pasta water and set aside. 2. In a medium saucepan over medium heat, add 4 tbsp. of butter and stir until it begins to foam. Add the onions and bay leaf and sauté for 5 minutes or until the onions begin to turn translucent. Add the white wine and cook for approximately 20 minutes, adding splashes of water as needed to keep them soft and hydrated. Reduce the heat to low and cook for another 3-4 minutes. 3. Carefully add the onions to a heat proof blender along with the heavy cream, salt, and pepper and blend until completely smooth. 4. Return the sauce back to the pan over low heat and add the al dente pasta directly into it. Stir vigorously until completely coated and the sauce begins to thicken. Turn the heat off and add Parmigiano cheese, pasta water, and butter bit by bit until you reach your desired consistency. 5. Garnish with additional Parmigiano cheese and fresh thyme. Enjoy! . . . . . #dinner #pasta #recipevideo #caramelizedonions #easyrecipe #parmesan

Replying to @jenmullins13 Welcome back to my new series “WTF To Make For Dinner” 🙊🤗🍷 Follow along for quick, easy, and delicious recipes to answer the question that’s always on our mind. We’re making my Lemon Lover’s Chicken Piccata with roasted potatoes and Nana’s viral salad for Episode 2! Ingredients: 2 chicken breasts, cut lengthwise and pounded thin (season with salt and pepper) ¾ cup all purpose flour 2 tsp. Salt 1 tsp. Freshly cracked black pepper 2 tsp. Garlic powder 2 tsp. Onion powder 4 tbsp. Avocado oil (or neutral oil of choice) 1 shallot, minced 2 cloves garlic, grated 2 tbsp. plus 1 stick unsalted butter, divided and cubed ½ cup freshly squeezed lemon juice (juice of 2-3 large lemons) ¼ cup dry white wine (optional) 2 tbsp. capers, roughly chopped Method: 1. Prepare chicken and season with salt and pepper. 2. In a shallow dish, combine flour, salt, pepper, garlic powder and onion powder. Coat the chicken in the flour mixture and set aside. 3. In a large skillet over medium-high heat add the avocado oil. Once hot, carefully add in the chicken and cook for approximately 3 minutes on each side or until golden brown. Set aside. 4. Carefully drain any excess oil from the skillet. Over medium-low heat, add in the 2 tablespoons of butter along with the shallots and garlic. Saute for 2 minutes or until fragrant. 5. Add the lemon juice and white wine to the skillet and bring to a simmer for 1-2 minutes. Reduce the heat to medium-low and add in half of the cubed butter, stirring/whisking constantly to emulsify. 6. Return the chicken to the skillet, cover, and cook for about 5 minutes or until the chicken is fully cooked and reaches an internal temperature of 165 degrees. Remove the chicken from the skillet once again and set aside. 7. Reduce the heat to low and add the remaining butter and the capers into the skillet while stirring/whisking constantly until a smooth silky sauce is formed. Taste and adjust for seasoning if desired. Plate the chicken and pour the sauce overtop. Enjoy! For the potatoes: 1 lb. petite potatoes 2 tbsp. Extra virgin olive oil 3 tbsp. Freshly grated parmesan cheese 1 tsp. Garlic powder Salt and pepper to taste 1. Air fry at 350 for approximately 20 minutes or bake in an oven at 375 for 30-35 minutes or until perfectly crispy. Served it with Nana’s Crunchy Lemon Parmesan Salad of course! Recipe pinned to my profile. #dinner #chicken #recipevideo #dinnerideas #easyrecipe #butter

Obsessed with this viral longevity soup and have been making it on repeat 😍 Also, it’s the last day to snag my favorite @Cuisinart Custom 14 Cup Food Processor on sale for $50 off! Use it all the time and love it, cuts down on so much prep time 🙌🏼 Serves: 8-10 6 tablespoons olive oil, divided 1 yellow onion, chopped 2 large carrots, peeled and chopped 2 large celery stalks, chopped 3 tbsp. Tomato paste 4 cloves garlic,minced 1 28 oz. can crushed tomatoes 1 large yukon gold potato, peeled and diced small 2 cups fennel (bulb, stalks, and fronds), chopped ¼ cup italian flat leaf parsley, chopped plus more for garnish ¼ cup fresh basil, chopped 1 15 oz. can cannellini or fava beans, drained and rinsed 1 15 oz. can pinto beans beans, drained and rinsed ½ 15 oz. can chickpeas, drained and rinsed 4 cups vegetable stock 4-6 cups water 1 cup Sardinian fregola, acini di pepe, or pastina 1 ½ tsp. Salt plus more to taste ½ tsp. Freshly ground black pepper plus more to taste 1 cup pecorino cheese, freshly grated for garnish 4-5 lemons, halved for garnish Method 1. Using the Cuisinart Custom 14 Cup Food Processor, quickly chop the onions, fresh herbs, and pecorino romano; to mince the garlic, to slice the celery, carrots, and fennel. 2. In a large heavy bottomed pot, heat 3 tbsp. of olive oil over medium-high heat. 3. Add onions, carrots, celery, and tomato paste. Saute for approximately 5-7 minutes or until the veggies are tender and the tomato paste has become more brick-colored. 4. Then add the fennel and garlic and cook for 2 minutes or until fragrant, being careful not to burn. 5. Add in the crushed tomatoes, potatoes, fresh parsley, fresh basil, beans and chickpeas. Add vegetable broth and 4 cups of water, increase the heat to high and bring to a boil. 6. Once boiling, reduce the heat to a medium-low simmer for approximately 15-20 minutes. 7. Add in the pasta and season with salt and pepper. If the soup is too thick, add 1-2 cups of water. Allow the soup to simmer for another 12 minutes or until the pasta is tender. 8. Serve and garnish with a squeeze of lemon, a drizzle of olive oil, a handful of freshly grated pecorino cheese, and fresh parsley. This recipe was adapted and simplified from the original that was featured in the Blue Zones documentary/book by Dan Buettner #soups #bluezone #minestrone #easyrecipe #healthyrecipes #longevity