Spinach Artichoke Dip Pasta With Chicken

Ingredients

  • 1 pound pasta, such as cavatappi or rigatoni
  • 1/2 cup sour cream
  • 2 cans (14 ounces each) cooked or marinated artichoke hearts, chopped 
  • 4 cups cooked, cubed chicken
  • 1/2 cup (1 stick) unsalted butter 
  • 15 ounces fresh spinach, stems removed and coarsely torn/chopped
  • 1/2 cup all-purpose flour
  • 2 cups whole milk
  • 2 cups heavy cream
  • 2 teaspoons Adobo seasoning 
  • 2 teaspoons white pepper
  • 1/2 teaspoon red pepper flakes 
  • 1 package (8 ounces) cream cheese, cubed
  • 2 cups grated Parmesan
  • 2 cups shredded sharp white cheddar cheese

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook until al dente, about 10 minutes. 
  3. Drain the pasta, return it to the pot then add the sour cream, and stir to combine. 
  4. Stir in the artichoke hearts and diced chicken, then cover and set the pasta aside.
  5. In a large heavy-bottomed saucepan set over medium heat, melt the butter.
  6. Add the spinach and cook, stirring until it’s wilted and most of the liquid has cooked off, about 10 minutes. 
  7. Mix in the flour until the spinach is coated.
  8. Add the milk, heavy cream, Adobo seasoning, white pepper, red pepper flakes and cream cheese, stirring to combine.
  9. Continue cooking the sauce, stirring occasionally, until it thickens slightly, about 5 minutes. 
  10. Stir in the grated Parmesan cheese and the white cheddar cheese.
  11. Pour the spinach and cheese sauce over the pasta mixture, stirring until well combined.
  12. Serve hot with a salad and garlic bread for a full meal.

The original recipe for this delicious dish can be found here.

Shrimp Risotto 

Ingredients

  • 4 cups chicken broth
  • 3 tablespoons olive oil
  • 1/2 medium onion, diced
  • 1-1/2 cups Arborio rice
  • 1 cup white cooking wine (or any dry white wine/vermouth) 
  • 2 pounds jumbo shrimp, uncooked, thawed, peeled and deveined (tails removed)
  • 6 tablespoons butter
  • 2 tablespoons minced garlic
  • 1-1/2 tablespoons Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1/2 tablespoon Old Bay seasoning
  • Salt and black pepper, to taste
  • Green onions, thinly sliced (for garnish)

Instructions

  1. Bring chicken broth to a simmer in saucepan on the stove, and keep warm on the burner while you prepare the risotto.
  2. In a large stockpot or dutch oven, heat the olive oil over medium-high heat.
  3. Sauté the onion for a couple of minutes until tender.
  4. Add in the rice and sauté for a couple minutes until lightly toasted.
  5. Pour in the white wine and stir until evaporated.
  6. Add a ladle of the heated chicken broth to your rice and stir until evaporated, repeating this step until the rice is done (will take approximately 20 minutes).
  7. In a large skillet over medium-high heat, melt the butter.
  8. Add garlic and heat until fragrant, about 1 minute.
  9. Add the shrimp and Worcestershire sauce, cooking until shrimp are pink and cooked through.
  10. Stir the cooked shrimp (cut into smaller pieces, if desired) into the prepared risotto.
  11. Add in the lemon juice, Old Bay, salt and pepper, and stir until combined. 
  12. Top the risotto with green onions when serving and enjoy.

The original recipe for this incredibly flavorful risotto can be found here.

Creamy Orzo With Broccoli

Ingredients

  • 3 tablespoons butter
  • 3 tablespoons minced garlic
  • 1 package (16 ounces) orzo pasta
  • 3 cups chicken broth
  • 3 cups broccoli florets
  • 1-1/4 cups milk or heavy cream
  • 1-1/2 tablespoons Dan-O’s Seasoning (or your favorite seasoning blend)
  • Black pepper to taste
  • 1/2 cup shredded Parmesan cheese

Instructions

  1. In a large skillet, melt the butter.
  2. Add garlic and cook for 1 minute.
  3. Stir in orzo and toast for 2 minutes until lightly golden.
  4. Pour in chicken broth and bring to a simmer.
  5. Cook for 8–10 minutes, stirring occasionally, until orzo is al dente.
  6. Stir in broccoli, milk/heavy cream and seasonings, mixing until well combined.
  7. Simmer for another 3-4 minutes until broccoli is tender and sauce thickens.
  8. Stir in Parmesan cheese, and cook for 2 minutes until warmed through and creamy.
  9. Serve hot alongside your favorite protein.

The original recipe (which is a main that calls for chicken), for this delicious and versatile dish can be found here.

Peach Chutney

Ingredients

  • 1 tablespoon olive oil
  • 1/2 onion, finely diced 
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons minced garlic
  • 4 peaches, peeled and diced
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg 
  • 2 tablespoons brown sugar
  • 4 tablespoons apple cider vinegar

Instructions

  1. In a medium saucepan, sauté the diced onion in oil until it becomes tender and translucent.
  2. Add in the ginger and garlic and continue cooking for about a minute.
  3. Add the peaches, seasonings, brown sugar and vinegar to the saucepan and stir until well combined.
  4. Bring the mixture to a simmer and allow to cook for 10-12 minutes.
  5. Remove from heat and allow to cool slightly to thicken.
  6. Serve warm over pork chops.

The original recipe for this amazing accompaniment can be found here.

Cookies & Cream Fluff

Ingredients

  • 1 package (3.4 ounces) instant chocolate pudding mix
  • 2 cups milk
  • 2 containers (8 ounces each) extra creamy Cool Whip
  • 1 package (14 ounces) Double Stuf Oreos, broken into pieces

Instructions

  1. In a large bowl, combine the pudding mix and milk, whisking until smooth and creamy.
  2. Cover the bowl and refrigerate the pudding about an hour so it starts to set.
  3. Remove the pudding from the fridge and stir in the Cool Whip, mixing well.
  4. Fold in the Oreo pieces until well combined.
  5. Cover and refrigerate the dessert at least two hours or until ready to serve.
  6. Garnish with additional Oreo pieces if desired.

This was another TikTok video recipe; it came from the legend that is Cibs. Check it out here.

Crab Rangoon Pizza

Ingredients

  • 1 tube (13.8 ounces) refrigerated pizza dough  
  • 3 tablespoons butter
  • 2 packages (8 ounces each) imitation crab meat, chopped
  • 4 green onions, diced (separate white and green parts)
  • 2 tablespoons minced garlic
  • 1 block/container (8 ounces) plain cream cheese
  • 3/4 cup mayonnaise 
  • 1-1/2 teaspoons Worcestershire sauce 
  • Salt and black pepper, to taste
  • 1-1/2 cups shredded Italian cheese blend
  • Sweet and Sour, Duck or Sweet Thai Chili Sauce for drizzling
  • Wonton Strips for garnish

Instructions

  1. Preheat oven to 425°.
  2. Spread the pizza dough out onto an 11-by-17-inch baking sheet, pressing out to the edges.
  3. Bake the crust for about 5 minutes, then remove from the oven and set aside.
  4. Meanwhile, add the butter to a large saucepan over medium heat.
  5. When butter is melted, add the imitation crab and sauté for a few minutes until heated through.
  6. Add in the white parts of the green onions and minced garlic; sauté for a couple more minutes.
  7. Add in the cream cheese, mayonnaise and Worcestershire sauce, cooking and stirring until smooth. Taste and then season to your liking.
  8. Remove the crab mixture from the heat and spread evenly over the par-baked pizza crust.
  9. Sprinkle the cheese evenly over top of the crab mixture.
  10. Bake the pizza for about 10-12 minutes or until the cheese is melted and starting to brown.
  11. Remove the pizza from the oven and allow to cool slightly before slicing.
  12. Drizzle with your sauce of choice, and garnish with wonton strips and the green parts of the green onions.

I found the recipe for this amazing homemade specialty pizza on TikTok; the video can be found here.

Homewrecker Corn Dip

Ingredients

  • 1 cup mayonnaise 
  • 1 cup sour cream 
  • 1/3 cup diced jalapeños
  • 2 cans (15 ounces each) fire-roasted corn, drained
  • 1 cup shredded cheese (I used Colby Jack)
  • 2 tablespoons Ranch seasoning 
  • Black pepper, to taste
  • Fritos Scoops for dipping

Instructions

  1. In a large bowl, combine the mayonnaise, sour cream, diced jalapeños, Ranch seasoning and black pepper, mixing until well combined.
  2. Fold in the corn and cheese until incorporated.
  3. Refrigerate for at least two hours before enjoying.

The original recipe for this incredible corn dip came from the one and only Mississippi Kween (aka Caroline Davis); her video instructions can be found here.

Chicken Parm Sliders

Ingredients

  • 1 package prepared dinner rolls (12 count)
  • 6-8 frozen chicken breast patties (depending on size – I use 6 Perdue brand)
  • 1 jar Marinara sauce (probably won’t use all)
  • 10-12 slices provolone cheese (more if using thin)
  • 1/4 cup butter, melted (optional)

Instructions

  1. Preheat oven to 425° and line a baking sheet with foil (grease if desired).
  2. Place the chicken patties on the baking sheet and place in the oven; bake for 15-20 minutes (or until it reaches your desired level of crispiness.
  3. Remove the chicken from the oven and allow to cool slightly.
  4. Reduce oven heat to 350° and line a 9×13-inch baking pan with parchment paper.
  5. Slice the dinner rolls in half lengthwise.
  6. Place the bottoms of the rolls in the prepared baking pan.
  7. Spread about 1 cup of marinara sauce evenly on the roll bottoms.
  8. Place the cooked chicken patties on top of the sauce.
  9. Spread about 1-1/2 cups of the sauce over the chicken patties.
  10. Cover the sauced patties with cheese slices.
  11. Place the tops of the rolls on top of the cheese.
  12. Brush the tops of the rolls with melted butter, if desired.
  13. Place the sliders in the oven and bake for about 12-15 minutes until cheese is melted.
  14. Remove the sliders from the oven and allow to cool slightly before cutting and serving.

Pizza Enchiladas

Ingredients

  • 1 pound ground Italian sausage 
  • 2 tablespoons olive oil
  • 1/2 small onion, diced
  • 1 medium bell pepper, diced
  • 1 package (5 ounces) pepperoni, divided 
  • 1 jar (14 ounces) pizza sauce, divided
  • 1 teaspoon Italian seasoning
  • 1 cup ricotta cheese
  • 3 cups Italian blend shredded cheese, divided 
  • 8 large flour tortillas

Instructions

  1. Preheat oven to 375° and liberally grease a 9×13-inch baking dish.
  2. In a large skillet, sauté the Italian sausage in oil over medium-high heat, crumbling it as it cooks.
  3. Once the meat is browned, add the diced onions and bell peppers, and continue cooking until the veggies have softened.
  4. Remove the skillet from the heat.
  5. Chop up half the pepperoni and stir it into the meat mixture, along with 1/2 cup pizza sauce, Italian seasoning, ricotta cheese and 1 cup shredded cheese. Stir until all of the ingredients are well combined.
  6. Lay out the flour tortillas and scoop some of the filling (about 3 heaping spoonfuls) down the center of each tortilla.
  7. Roll up the tortillas and place them in the prepared baking dish seam side down.
  8. Pour the remaining pizza sauce over the rolled up tortillas.
  9. Sprinkle the remaining shredded cheese on top.
  10. Spread the rest of the pepperoni over the cheese.
  11. Place the baking pan in the oven and bake the enchiladas until the cheese is fully melted and just starting to brown around the edges, about 20-25 minutes.
  12. Remove from the oven and allow to cool slightly before enjoying.

The original recipe for this tantalizing take on pizza can be found here.

Taco Pizza

Ingredients

  • 2 cans (8 ounces each) refrigerated crescent rolls or sheets
  • 1 can (15 ounces) refried beans
  • 1 cup taco sauce or salsa
  • 1 tablespoon olive oil
  • 1 pound ground meat (turkey, beef, chicken, etc.)
  • 2 tablespoons (1 packet) taco seasoning
  • 1-1/2 cups shredded Mexican cheese blend
  • Optional toppings: shredded iceberg lettuce, halved cherry tomatoes, sliced black olives, sliced jalapeños, sour cream, salsa, hot sauce.

Instructions

  1. Preheat oven to 375° and line an 11-by-17-inch baking sheet with parchment paper.
  2. Unroll both sheets of crescent roll dough side by side on the prepared baking sheet, join them together in the middle and pinch any seams closed.
  3. In the preheated oven, bake the dough for 10-15 minutes or until it is golden, then remove from the oven.
  4. In a large skillet, cook the ground meat in oil until browned; drain any grease.
  5. Sprinkle taco seasoning over the meat and stir until well combined; add in a little water if the mixture seems too dry.
  6. In a small mixing bowl, combine the refried beans and taco sauce or salsa, stirring until smooth.
  7. Spread the refried bean mixture evenly over the baked crust.
  8. Spoon the taco meat over the refried bean mixture, spreading it out evenly.
  9. Cover the taco meat with shredded cheese.
  10. Place the pizza back in the oven for 3-5 minutes until the cheese is melted.
  11. Remove the pizza from the oven and allow to cool slightly before slicing.
  12. Top individual pizza slices with taco toppings of your choice.
  13. Reheat any leftovers in toaster oven or air fryer for best results.

The original recipe for this delightful Mexican-inspired pizza can be found here.