Jordan Cooks at Home

Mrs. Moore shared this recipe with me. It’s total comfort food. It made a few tweaks to the recipe she sent over, but it’s classic and amazing! Ingrediens:12 oz bag of egg noodles, cooked1 1/2 cups of sour cream1 can cream of chicken1 can cream of mushroom1 rotisserie chicken, chopped or shredded1 8 oz cream cheese1 cup grated parmesan1 1/2 tsp onion powder1 T garlic powdersalt and pepper to taste1.5 sleeves of Ritz, crushed1/4 cup of butter Directions:Preheat oven to 350 degrees. Spray a 9 x 13 dish with cooking spray. Cook egg noodles and drain. Shred or chop chicken. In a large bowl, combine creamed soups, sour cream, cream…

My town doesn’t have a Chipotle so this is my copycat version. Honey Vinaigrette Dressing:1/3 cup red wine vinegar3 tablespoons honey1 teaspoon dried oregano1 teaspoon kosher salt1 teaspoon cumin1 teaspoon black pepper2 chipotles in adobo sauce3 garlic cloves1 lime, juiced1 cup olive oilCombine all ingredients in a food processor for 20 seconds except olive oil. Slowly drizzle in olive oil and blend for 20 more seconds. Store in an airtight container for up to 5 days. Chipotle Chicken:1/2 medium red onion, coarsely chopped3 cloves garlic2 tablespoons adobo sauce2 tablespoons ancho chile poder 2 tablespoons olive oil2 teaspoons cumin2 teaspoons dried oreganosalt and pepper to taste4 pounds of boneless, skinless chicken…

I’m not a big chicken person, but these are easy and delicious! Ingredients:Brine:4 cups of water 1/4 cup of salt Seasoning:1 tsp of smoked paprika2 tsp of paprika1 tsp garlic powder1 tsp onion powder2 tsp brown sugar1 tsp chili powder 4 boneless, skinless chicken breasts Instructions:Preheat oven to 375 degrees. Place chicken breasts in the brine for at least 15 minutes or up to 2 hours. Remove from brine and dry off with paper towels. Coat both sides of chicken in the seasoning. Heat a neutral oil (olive, avacado, etc.) in a cast iron skillet over medium-high heat. Sear chicken on both sides for 2-3 minutes depending on the thickness…

Yep! Just like the pot roast, but with chicken! Ingredients:2 lbs. boneless, skinless chicken breasts1 packet ranch seasoning1 packet Au Jus gravy mix5-8 peperoncini peppers1/3 cup of peperoncini juice1/2 an onionbaby carrots and potatoes1 stick of butter Directions:Place chicken breasts in crockpot and pour peperoncini juice over them. Sprinkle both spice packets over chicken. Place peperoncinis around the chicken. Place your onion and butter on top. Cook on low for 8 hours or high for 5. Add in potatoes and carrots one hour after starting. Shred chicken and add back to pot. If it looks like it needs more liquid, add in some chicken broth! Serve over rice or egg…

The easiest, quickest recipe and 10/10 tasty! Ingredients:1 lb frozen, breaded shrimp (I get SeaPak) Sauce:1 cup of mayonnaise1/2 cup sweet thai chili sauce1 teaspoon – 1 tablespoon of Sriracha (depending on how much heat you like)splash of vinegar Coleslaw:1 bag of coleslaw (I use the Angel Hair Coleslaw)1/2 cup of mayonnaise2 tablespoons of sugar1 1/2 tablespoons of lemon juice1 tablespoon of vinegar1/2 teaspoon of black pepper1/4 teaspoon of salt Recipe: Preheat AirFryer to 400 degrees. Air fry shrimp for 8 minutes, shaking half way through. Toss coleslaw ingredients. Mix sauce ingredients and toss with shrimp. Assemble coleslaw, then shrimp and enjoy!

Ingredients: Shells:2 eggs1/2 cup of flour1/2 cup of milk Filling:1 egg3 tablespoons of parmesan cheese32 ounces of ricotta cheesesalt and pepper to taste1/2 cup of mozzarella cheese Sauce of choice Directions:Mix together the egg, flour and milk. Spray pan with cooking spray. Ladle a small amount into a skillet and cook until it doesn’t stick in the pan. Flip and cook again. Remove and continue the process until all batter is used. Mix filling ingredients. Add 1-2 tablespoons into each shell and roll up. Cover the bottom of a 9×13 pan with red sauce of choice. Lay shells on top. Cover with more sauce and bake at 400 degrees for…