Slice the chicken breasts in half lengthwise to thin them and season with salt and pepper. In a large skillet or cast iron pan, heat 2 tablespoons of butter over medium heat until melted and then add the chicken filets. Cook the chicken for 4 minutes then flip and cook for another 2-3 minutes until it's just barely cooked through. Be careful not to overcooking as it will become more tough. Remove the chicken from the skillet and place it on a plate.
Add the olive oil to the same skillet and add the sliced onions. Sauté the onion for 5-7 minutes or until golden the start to caramelize. Then, add in the minced garlic and stir to fragrant.
Next, add the chicken broth, heavy cream, Worcestershire sauce, paprika, and thyme and stir to combine well and bring to a boil.
Thicken the sauce:
Add the cornstarch to 2 tablespoons of cold water to create a slurry. Then, stir it into the sauce. This prevents lumps and creates a smooth sauce. Reduce the heat and add the cooked chicken breast back to the skillet. Cover and simmer for 3-4 minutes to allow the flavors to meld and for the chicken to be fully cooked until the internal temperature reaches 165 degrees with a meat thermometer. Serve over mashed potato, egg noodles, rice or pasta. Spoon the sauce over the chicken. Garnish with fresh herbs, such as chopped fresh parsley or chives.
RC: Sherri Hagymas
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Heat oil in a large Dutch oven over medium-high. Add ground beef; cook, stirring to crumble, until browned, about 7 minutes. Use a slotted spoon to transfer to a paper towel-lined plate.
Add andouille sausage; cook, stirring often, until browned, about 5 minutes. Transfer to plate with beef.
Reduce heat to medium; add scallions, red pepper, green pepper, and celery. Cook, stirring often, until softened, 5 minutes. Add garlic, tomato paste, and Cajun seasoning; cook, stirring constantly, until fragrant, about 1 minute. Stir in cabbage, ground beef, and sausage until fully incorporated. Stir in chicken broth and bring to a simmer over medium-high heat. Reduce heat to medium-low. Cover; cook, stirring occasionally, until cabbage is tender, 25 to 30 minutes.
Stir in vinegar and salt. Garnish with scallions.
RC: Allrecipes.com
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Cook the beef in a 10-inch skillet over medium-high heat until well browned, about 5 to 7 minutes, stirring often to separate meat. Pour off any fat. Stir the soup, picante sauce, water and tortillas in the skillet and heat to a boil. Reduce the heat to low and then stir in the sour cream. Cook for 5 minutes. Stir the beef mixture. Top with the cheese and let the dish rest for a few minutes, until the cheese melts. Garnish with the diced tomato and chopped cilantro, if desired, then serve.
RC: Campbells.com
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In a large pot, heat oil over medium-high heat. Add beef chunks and brown on all sides. Set aside.
In the same pot, add onion, garlic, and ginger. Sauté until fragrant.
Stir in carrots, potatoes, bell peppers, and tomato paste. Cook for 2–3 minutes.
Return the beef to the pot. Add beef broth, bay leaves, curry powder, Worcestershire sauce, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 1 hour or until the beef is tender.
In a separate saucepan, melt the butter over medium heat. Stir in flour and cook, stirring constantly, until the mixture turns golden brown (about 5–7 minutes). Add curry powder and garam masala, stir for 1–2 more minutes, then remove from heat.
Remove bay leaves from the stew. Stir the curry roux into the pot a little at a time until the sauce thickens to your liking.
Stir in milk, adjust seasoning, and serve hot over steamed rice.
RC: Tani Nakamitsu
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Mix together the first 5 ingredients. Add the rest, except for the oil. In a large frying pan or wok, heat oil the drop by teaspoonfuls of the mixture into hot oil and fry. Enjoy.
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