joannepimentel

Lemon Chicken Stew is a comforting meal that’s both heathy and hearty! It has tender pieces of chicken, veggies, white beans and potatoes in a lemony broth! Lemon Chicken Stew Ingredients 1 1/2-2 lbs boneless skinless chicken thighs 1 small onion, diced 4 garlic cloves, minced 3 cups chicken broth 3 carrots, peeled and sliced into 1/2 inch pieces 1 large potato, peeled and cut into chunks 15 oz can cannellini or white beans, drained 1 bunch kale, stems removed and chopped (can substitute baby spinach) 3 tablespoons lemon juice Optional - cooked rice Directions Trim chicken thighs from excess fat and slice in half. Season both sides well with salt and pepper. Heat oil in a pan over medium high heat and sear chicken about 3 minutes per side. Remove and set aside. Add more oil and sauté onions and garlic for 2-3 minutes. Add chicken broth and return chicken back to the pan. Bring to a boil, reduce heat to medium low, cover and cook for 5 minutes. Stir in carrots, potatoes, and beans. Season with salt and pepper, cover and continue to cook over medium low for 15 minutes. Stir in kale and cook for 5 more minutes. Stir in lemon juice and remove from heat. Serve with rice if desired. WATCH NEXT TUSCAN BEAN SOUP https://youtu.be/JB62Q22QHXs?si=8L29ggBK6WRNG6jf WHITE CHICKEN CHILI https://youtu.be/sc6aI7JfICs?si=eQlJG5ExIGacQGCB CHICKEN AND WILD RICE SOUP https://youtu.be/JB62Q22QHXs si=8L29ggBK6WRNG6jf Instagram https://www.instagram.com/joannegpimentel/

Mongolian Beef & Broccoli is a dish that’s incredibly flavorful and is a family favorite! Tender slices of steak & crispy broccoli cooked in a sweet and savory sauce. It’s so delicious and satisfying over a bowl of rice! Mongolian Beef & Broccoli Ingredients 4-5 cups broccoli florets 1/3 cup water 1 1/2 lbs steak, sliced thin (I use skirt steak or flap meat sliced against the grain) 1/4 cup cornstarch 6 tablespoons soy sauce 1/2 cup brown sugar 3 garlic cloves, minced 2 tablespoons water Directions Combine soy sauce, brown sugar, garlic and 2 tablespoons of water in a bowl. Season steak slices with pepper and combine with cornstarch. Heat oil over medium high heat and add broccoli and water. Cook until slightly softened, about 4 minutes. Remove and set aside. Add more oil and cook steak in 2 batches. Brown on both sides about 3-4 minutes per batch. Once the last batch has finished cooking return the cooked steak back to the pan along with the sauce. Bring to a boil and let cook for for 1 minute over medium heat, until sauce has thickened. Return the broccoli back to the pan and cook for another minute. Serve over rice. WATCH NEXT GROUND BEEF & BROCCOLI STIR FRY https://youtu.be/7sQIy_N_zJA?si=TnWMYbhgOdoguqFc KOREAN BEEF RICE & LETTUCE BOWL https://youtu.be/YGmKd-RFgw8?si=glr9IjyK9MbjS6LN SWEET CHILI CHICKEN STIR FRY https://youtu.be/X9tuRRIcnFI?si=EAv7pUd7S9QuJS5f Instagram https://www.instagram.com/joannegpimentel/

Greek Chicken & Rice is a one pan meal that everyone really loves! Tender chicken thighs cooks together over the most flavorful fluffy lemon rice. This has become one of my favorite weeknight meals! Greek Chicken and Rice Ingredients For the chicken 6-7 bone in chicken thighs (I removed the skin) 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon oregano For the rice 1/2 onion, diced 5 garlic cloves, minced 1 teaspoon oregano 1 1/2 cups dry basmati rice 3 cups chicken broth Zest of 1 lemon 2 tablespoons lemon juice Extra lemon & olive oil to drizzle over the chicken Directions For the chicken Combine garlic powder, onion powder, and oregano together in a bowl. Season chicken on both sides with salt, pepper and seasonings. Heat oil in a pan over medium high heat and sear chicken about 4 minutes per side. Remove an set aside. For the rice Add more oil to the pan and sauté onions and garlic over medium heat for 3 minutes. Stir in rice and cook for another minute. Add chicken broth, lemon zest and lemon juice and season really well with salt and pepper. Return chicken back to the pan and bring to a boil. Lower the heat all the way down to low, cover and cook for 25 minutes or until the rice is tender. Remove chicken, fluff the rice and return it back to the pan. Sprinkle more lemon juice, salt and a drizzle of olive oil over the chicken. WATCH NEXT CAJUN CHICKEN & RICE https://youtu.be/L1GkVN1bQFg?si=4Tv168Otpk5YDabs ONE PAN CHICKEN & RICE https://youtu.be/HhHqkjIHrGM MEXICAN CHICKEN & RICE https://youtu.be/Y7Plsx7Qv54?si=f6Xsfr-HHFWheGDn ONE PAN CHICKEN & ORZO https://youtu.be/51Y_I_3SiAM Instagram https://www.instagram.com/joannegpimentel/

Spicy Salmon Sushi Bake has all the delicious flavors of a sushi roll but baked in a casserole dish! It has creamy spicy salmon over a bed of sushi rice. This is a great recipe to make for a potluck or gathering because you can make it ahead of time and tastes great room temperature or even cold! Spicy Salmon Sushi Bake Ingredients For the salmon 1 1/2 lbs salmon 2/3 cup mayo 2 tablespoons soy sauce 2 tablespoons sriracha 6 tablespoons Furikake divided For the rice 1 1/2 cups dry sushi or Calrose rice 3 tablespoons rice vinegar 1 tablespoon sugar 1/2 teaspoon salt 3 tablespoons Furikake Optional - seaweed sheets, sliced jalapeños Directions Cook rice according to the package. Preheat oven to 400°. Season salmon with salt and pepper and bake until cooked through, about 15-18 minutes. While salmon is baking work on the rice Combine rice vinegar, salt and and sugar in a bowl. Microwave for 30 seconds and stir to dissolve. Stir into cooked rice. Combine mayo, soy sauce and sriracha in a bowl. Once salmon has cooked through, transfer it to a large bowl and combine with sriracha mayo and 3 tablespoons of Furikake. To assemble Preheat oven to 400°. Spread rice into a bottom of a 9 x 9” baking dish (or something similar in size). Sprinkle over 3 tablespoons Furikake. Spread salmon mixture over rice and sprinkle over another 3 tablespoons ofFurikake. Bake for 10 minutes. Top with sliced jalapeños and serve with seaweed sheets if desired. WATCH NEXT SUSHI BAKE https://youtu.be/W2QaeL8NHbg?si=iFMumwwjxf98HUqS P.F CHANGS CHICKEN LETTUCE WRAPS https://youtu.be/vuLHffR2v8A?si=a3Q2Ks63FpNJb_k9 Instagram https://www.instagram.com/joannegpimentel/

Thai Beef Salad and Rice is made with tender marinated steak, a rainbow assortment of veggies and the most tasty lime dressing!! And then I add a little rice to make it more of a complete & satisfying meal! Thai Beef Salad and Rice Ingredients For the steak 1 1/2 lbs steak (I used skirt steak/flap meat) 2 tablespoons soy sauce 2 tablespoons fish sauce 2 tablespoons lime juice 2 tablespoons oil 1 1/2 tablespoons sugar 2 garlic cloves, minced For the salad dressing 1/4 cup fish sauce 1/4 cup lime juice 1 tablespoon sugar 1 garlic clove, finely minced 1/4 cup water Optional - minced thai chilis or red pepper flakes For the salad Romain lettuce, chopped Cucumbers, sliced Tomatoes, sliced Red onions, sliced Cilantro, chopped Cooked rice, fried rice is really good too! Directions For the steak Combine soy sauce, fish sauce, lime juice, oil, sugar, and garlic together in a bowl. Add steak and marinate for at least 1 hour. Cook on a grill or pan until desired doneness and slice thin against the grain For the dressing Combine fish sauce, lime juice, sugar, garlic, water, and chilies together in a bowl. To assemble the salad Place lettuce, rice, and all the other veggies in a dish and top with sliced steak and drizzle over dressing. WATCH NEXT ASIAN BBQ CHICKEN LETTUCE WRAPS https://youtu.be/v2uPfojQzQE?si=DothCRlSQagUqIeb FILIPINO ADOBO TACOS https://youtu.be/hf_x_DwYorg?si=7UkBHjOD35iq1nwL KOREAN BEEF RICE AND LETTUCE BOWLS https://youtu.be/YGmKd-RFgw8?si=12jnhWW24tR2mcQk TERIYAKI BURGER STEAKS https://youtu.be/oy_PnLaixh0?si=pWsYEtbTDUdFZuRt

Creamy Cajun Shrimp and Sausage is a dish that’s ready in a pinch and bursting with flavor!! It’s made with shrimp, sausage and bell peppers and smothered in the most delicious Cajun cream sauce that my hubby and I can literally can just drink up! Creamy Cajun shrimp and sausage Ingredients 1-1 1/2 lbs shrimp 12-16 oz sausage, sliced 5 garlic cloves, minced 2 bell peppers, sliced 1 cup heavy cream 1/4 cup water 2-3 teaspoons Cajun seasoning, divided Directions Season shrimp with 1 teaspoon cajun seasoning. Heat oil in a pan over medium high heat and add sausages. Cook for 2 minutes. Add bell peppers and garlic and cook for 2 minutes. Add shrimp and cook for 1 1/2 minutes. Add heavy cream, water and 2 teaspoons of Cajun seasoning (or to taste). Lower heat between medium and medium low and cook for 1 more minute. Serve with crusty bread for dipping or rice. WATCH NEXT CAJUN CHICKEN & RICE https://youtu.be/L1GkVN1bQFg?si=723oAXtGqpe3ZYek GARLIC BUTTER NOODLES WITH SHRIMP https://youtu.be/sj8H10fRhSY?si=Z_9hK5--URHaTrvZ SKILLET SHRIMP FAJITAS https://youtu.be/wlZ07vcsBl0?si=j2hdfjdKO_4tDHEF Instagram https://www.instagram.com/joannegpimentel/

My dad’s White Chicken Adobo has chicken thighs cooked in a garlicky vinegar sauce with tomatoes. It’s savory, tangy and so delicious and was a big hit for my family! Filipino White Adobo Ingredients 6-8 chicken thighs, bone in skin removed 1 head garlic, smashed and rough chopped 2 Roma tomatoes, diced 1/2 cup vinegar 1/2 cup water Optional - minced red chilis or red pepper flakes Directions Slice each chicken thigh into 2 pieces (one half will have a bone and the other half will not). Heat oil in a pan over medium heat and sauté garlic for 1 minute. Add tomatoes (and peppers if using) and season with salt. Cover and cook for 2 minutes. Remove the lid and use a spatula to smash the tomatoes. Add chicken and cook for 2-3 minutes, stirring occasionally. Add vinegar and water and season generously with salt and pepper. Bring to a boil then lower the heat to medium low. Cook for 25-30 minutes. Remove lid and turn heat to medium high. Cook until sauce has reduced and slightly reduced, about 5 minutes. Serve over rice. Note Filipino adobo has a savory and tangy flavor and served with rice. WATCH NEXT ADOBO TACOS ASIAN BARBECUE CHICKEN LETTUCE WRAPS https://youtu.be/v2uPfojQzQE?si=Id12rFRvY2wDFxKt KOREAN BEEF RICE AND LETTUCE BOWLS https://youtu.be/YGmKd-RFgw8?si=HIpl_RHc7uQHLqCs Instagram https://www.instagram.com/joannegpimentel/

These adobo tacos are always a crowd pleaser! I take Filipino chicken adobo, and I put it in a tortilla with garlic fried rice and top it with some pico de gallo and sriracha mayo. It’s so delicious, my friends and family can vouch for it! Adobo Tacos Ingredients For The Chicken Adobo 3 lbs boneless skinless chicken thighs, cut into small bite sized pieces 6 garlic cloves, smashed 1/2 cup soy sauce 1/2 cup vinegar Black pepper For The Garlic Rice 6 garlic cloves, smashed 3-4 cups cooked rice For the Siracha Mayo 3 parts Mayo 1 part Siracha For The Pico De Gallo 3 Roma tomatoes, diced 1/4 onion, diced Handful of chopped cilantro Salt to taste Flour tortillas Directions For The Garlic Fried Rice Heat oil in a pan over medium heat and sauté garlic for 30 seconds to 1 minute. Add cooked rice and cook while stirring occasionally for about 3-4 minutes. For The Chicken Adobo Heat oil in a pan over medium high heat and sauté garlic for 30 seconds to 1 minute. Add chicken along with a little bit more oil and sauté for 2 minutes. Add soy sauce, vinegar and black pepper. Bring to a boil and let simmer over medium to medium low for 10 minutes. Remove lid and increase to high heat. Let cook until most of the liquid has evaporated, about 7-8 minutes, stirring occasionally. When sauce has reduced use a spatula to break uo the meat. The chicken should have small chunks and partly shredded. For The Sriracha Mayo Mix together 3 parts mayo to 1 part Sriracha. For The Pico De Gallo Mix together tomatoes, onions and cilantro and season with salt to taste. Assemble Tacos - scoop garlic fried rice onto a tortilla. Top with chicken adobo, pico de gallo and Sriracha mayo.

These Crispy Fish Sandwiches are made with panko crusted cod that’s pan fried (with not too much oil!) to create a golden crispy crust. I serve it with a simple tartar sauce tucked into a toasted brioche bun. Seriously, it tastes like something you would order at a restaurant! Crispy Fish Sandwich Ingredients For the fish 1 1/2 lbs cod fillet 1/3 cup flour 1 teaspoon garlic powder 1 teaspoon onion powder 1 1/2 teaspoons smoked paprika 1 egg, beaten + 1 tablespoon water 1 cup panko breadcrumbs 1/2 cup oil For the tarter sauce 1/2 cup mayo 2 tablespoons finely chopped pickles Sliced pickles Buns (I used Brioche buns) Directions Combine mayo with chopped pickles in a bowl and refrigerate while working on the fish. Combine flour, garlic powder, onion powder and smoked paprika in a shallow dish. Place egg on another shallow dish and panko breadcrumbs in another. Season cod on both sides with salt and pepper. Dip each piece into the flour mixture, egg, then dredge into breadcrumbs. Heat 1/2 cup of oil in a pan over medium high heat. Add cod and sprinkle the top with salt and cook for 2-3 minutes. Flip and sprinkle other side with salt and cook for another 2-3 minutes. To serve, spread tartar sauce over the bottom of a bun. Add cod and pickles and spread another layer of tartar sauce over the top bun and place it on top. WATCH NEXT COD WITH LEMON ORZO https://youtu.be/MjU5CVrV-rE?si=hg14S76-iwc-OLVn CHIPOTLE CHICKEN WRAPS & CAESAR CHICKEN WRAPS https://youtu.be/hrGPSaTh4Ag?si=O6Lnz8WWE2GS5LR2 LEMON SHRIMP ALFREDO https://youtu.be/Doa46x_h8Js?si=WfuOvqgZlZyBFjrM Instagram https://www.instagram.com/joannegpimentel/

Cod with Lemon Orzo is a bright, refreshing dish and so easy to make! While the cod is baking the orzo cooks in 1 pan with garlic, lemon juice and olive oil. I add some spinach or kale at the end to make it a complete meal. And it’s so delicious, you’re going to love this recipe!! Cod with Lemon Orzo Ingredients For the cod 1 1/2 lbs cod fillets, cut into portions Salt, pepper, garlic powder Olive oil Lemon juice For the orzo 5 garlic cloves, minced 1/2 onion, small diced 2 cups dry orzo 4 cups chicken broth Zest of 1 lemon 3 tablespoons lemon juice 3 tablespoons olive oil 1 bunch kale, stems removed & chopped or 4 cups baby spinach Directions For the cod Preheat oven to 400° . Place cod into a baking dish and season on both sides with salt, pepper and garlic powder. Drizzle over olive oil, and lemon juice. Bake until cooked through, about 15 minutes. For the orzo Combine lemon juice, lemon zest and olive oil in a bowl. Heat oil in a pan over medium high heat and sauté onions and garlic for 3 minutes. Stir in orzo along with a little more oil and cook for 1 minute. Stir in chicken broth and season with salt and pepper. Bring to a boil, lower the heat to medium low cover and cook for 12 minutes, stirring halfway. Stir in kale or spinach, lemon/olive oil mixture and season with salt and pepper. If using kale - cook for 2 more minutes, if using spinach - cook until just wilted. Top with cod. Instagram https://www.instagram.com/joannegpimentel/

Chimichurri chicken is made with a few simple ingredients and it’s incredibly flavorful! The Chimichurri sauce is used as both a marinade and a sauce to top the chicken. It’s not only delicious, it’s healthy too! Chimichurri Chicken Ingredients 2 lbs boneless skinless chicken thighs 1 cup flat leaf parsley (1 bunch) 2 garlic cloves, minced 3 tablespoons red wine vinegar 1/2 cup olive oil Salt and red pepper flakes to taste Directions Place parsley and garlic cloves in a food processor and pulse until finely chopped (You can also do this by hand). Transfer to a bowl. Add red wine vinegar and olive oil. Season with salt and add red pepper flakes to taste. Slice chicken thighs in half and season really well with salt and pepper. Place into bowl and pour over half of the marinade along with 1 extra tablespoon of red wine vinegar. Let marinate for 2 hours or overnight. Season chicken with a little more salt and pepper. Grill over high heat 4-5 minutes per side or until cooked through (can also pan fry, air fry or bake). Spoon over the rest of the Chimichurri sauce over the top. Instagram https://www.instagram.com/joannegpimentel/

These Garlic Butter Noodles with Shrimp is incredibly flavorful and my family just loves it! And it’s so easy to prepare, the noodles are stir fried with a savory, buttery, garlicy sauce topped with parmesan cheese and lots of shrimp! Garlic Butter Noodles with Shrimp Ingredients 1-1 1/2 lbs shrimp, peeled and deveined 1 lb dry long noodles (I used spaghetti) 1/2 cup (1 stick) butter 2 tablespoons olive oil 1 large head garlic (about 12 cloves), minced 1/4 cup soy sauce 3 tablespoons fish sauce or to taste (may sub for more soy sauce but this really adds flavor!) Optional toppings- parmesan cheese, cilantro, green onions, red pepper flakes Directions Cook pasta according to package instructions. Season shrimp with salt and pepper. Heat oil in a pan over medium high heat and cook shrimp until cooked through, about 1-2 minutes per side. Removed and set aside. Melt butter and add olive oil. Add garlic and lower heat between low to to medium low heat. Cook for 5 minutes, stirring occasionally. Add soy sauce and fish sauce. Turn heat up to medium high and stir in noodles. Stir fry for 1 minute. Top with shrimp. Serve with parmesan cheese, cilantro, green onions and red pepper flakes if desired. Instagram https://www.instagram.com/joannegpimentel/

These no bake Peanut Butter Bars are so delicious and made with only 5 simple ingredients! They’re rich and creamy and so addicting!! Peanut Butter Bars Ingredients 1 cup (2 sticks) butter 8.8 oz package of Biscoff cookies, or 2 cups crushed graham crackers 1 cup peanut butter (use creamy peanut butter such as skippy or jiff, organic peanut butter will be too runny) 1 3/4 cups powdered sugar For the chocolate topping 1 1/2 cups cups semisweet chocolate chips 1/4 cup peanut butter Directions Melt butter in the microwave in 30 second intervals. Once melted set aside to cool. Place Biscoff cookies or graham crackers in a resealable Ziplock bag and crush. Mix together butter and peanut butter in a bowl. Mix in powdered sugar. Fold in cookie crumbs. Line a 9x9 inch dish (or something similar in size) with parchment paper or foil. Transfer the peanut butter mixture into the dish and place in the fridge while making the chocolate topping. Combine chocolate chips and 1/4 cup peanut butter in a bowl. Microwave for 45 seconds and mix until melted. Pour evenly over the top of peanut butter mixture and spread evenly. Refrigerate for at least 2 hours to set. Cut into squares and store in the fridge or freezer. Instagram https://www.instagram.com/joannegpimentel/

My version of Tikka Masala is a quick and easy one pan meal. It’s rich and creamy and really is the ultimate comfort food! And it’s so flavorful over some basmati, rice and garlic naan! Tikka Masala Ingredients 2 lbs boneless skinless chicken thighs, trimmed and cut into small pieces 1 onion, diced 4 garlic cloves, minced 1 tablespoon graham masala 2 teaspoons turmeric 2 teaspoons paprika 2 teaspoons cumin 15 oz can tomato sauce 1/2 cup water 1 cup heavy cream Chopped cilantro Basmati rice & naan for serving Directions Combine graham masala, turmeric, paprika and cumin in a small bowl. Heat oil in a pan over medium high heat and sauté onions and garlic for 3 minutes. Add chicken, season with salt and pepper and cook for 3 minutes. Stir in spices and cook for another minute. Add tomato sauce and water. Season well with salt and bring to a boil. Let simmer (uncovered) over medium low heat for 10 minutes, stirring occasionally. Add heavy cream and let simmer for another 5 minutes. Garnish with cilantro and serve with rice and or naan. Instagram https://www.instagram.com/joannegpimentel/

Lemon Shrimp Alfredo is a one pan meal that you’re going to want to add to your meal rotation! The pasta is cooked with lots of garlic, parmesan, and lemon which makes it so flavorful and delicious! Then of course, topped off with lots of shrimp! Lemon Shrimp Alfredo Ingredients 1-1 1/2 lbs shrimp 2 tablespoons butter 6 garlic cloves, minced 3 cups chicken broth 2 cups half & half 1 cup milk 12 oz linguini noodles (3/4 of package) 1 cup shredded Parmesan cheese 3-4 tablespoons lemon juice Zest of 1 lemon Directions Season shrimp with salt and pepper. Heat oil in a pan over medium high heat and cook shrimp until cooked through. Removed and set aside. Melt butter and add garlic to the pan and cook for 1 minute. Add chicken broth, half & half, and milk. Season well with salt and pepper and bring to a boil. Break noodles in half and stir them into the pan. Lower the heat to medium low, cover and the cook for 15 minutes, stirring every 5 minutes. Remove from heat and stir in parmesan cheese, lemon juice, lemon zest and add more salt and pepper to taste. Return shrimp back to the pan. Instagram https://www.instagram.com/joannegpimentel/

These 2 really delicious wrap recipes are perfect to bring to the beach, park or just to make at home for lunch. The 1st one is a Chicken Caesar Wrap and the 2nd one is Chicken Chipotle Wrap. They are both so tasty and refreshing and are really yummy served chilled! Chicken Caesar Wrap Ingredients 2 chicken breasts, sliced in half lengthwise and pounded evenly Onion powder Garlic powder Salt & pepper 1/3 cup flour 1 head Romain lettuce, chopped Shredded Parmesan cheese Caesar dressing Burrito size tortillas Optional - sun dried tomatoes or sliced tomatoes Directions Season chicken on both sides with onion powder, garlic powder, salt, and pepper. Dredge into flour. Heat oil in a pan over medium high heat and cook chicken until cooked through, about 3-4 minutes per side. Cut chicken into slices. Assemble the salad - combine lettuce, Parmesan cheese, and Caesar dressing in a bowl (season with a little salt and pepper if desired) Warm tortillas over the stove or microwave to make them more pliable. Place Caesar salad on the bottom middle of the tortilla leaving an inch around the perimeter. Top with tomatoes, chicken slices, another drizzle of Caesar dressing, and sprinkle with parmesan cheese. Use your fingers to tuck the sides and roll wrap nice and tight. Cover with a piece of foil to keep the wrap intact (see video). Keep refrigerated or in a cooler before serving. Chipotle Chicken Wraps Ingredients 2 chicken breasts, sliced in half lengthwise and pounded evenly Onion powder Garlic powder Salt & pepper 1/3 cup flour Shredded lettuce Sliced tomatoes Chopped cilantro Shredded Mexican cheese blend For the chipotle sauce 2/3 cup mayo 2 canned chipotle peppers in adobo sauce (or adjust to taste) 1 tablespoon honey Directions Season chicken on both sides with onion powder, garlic powder, salt, and pepper. Dredge into flour. Heat oil in a pan over medium high heat and cook chicken until cooked through, about 3-4 minutes per side. Cut chicken into slices. For the chipotle sauce, blend all the ingredients together in a food processor/blender. Warm tortillas over the stove or microwave to make them more pliable. Place lettuce and tomatoes on the bottom middle of the tortilla leaving an inch around the perimeter. Season tomatoes with a little salt if desired. Add chopped cilantro and drizzle over chipotle sauce. Top with chicken slices, another drizzle of chipotle sauce and sprinkle over shredded cheese. Use your fingers to tuck the sides and roll wrap nice and tight. Cover with a piece of foil to keep the wrap intact (see video). Keep refrigerated or in a cooler until serving. Instagram https://www.instagram.com/joannegpimentel/

Baked Garlic Butter Chicken and Potatoes Ingredients For the chicken 6 chicken thighs (I used bone in, skin removed) 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon oregano 2 large potatoes, cut into bite sized pieces 1 onion, diced 8 garlic cloves, minced 1 teaspoons paprika 1/2 teaspoon oregano 1 cup chicken broth 3 tablespoons lemon juice 4 tablespoons butter Directions Preheat oven to 400°. Combine paprika, onion powder, garlic powder, and oregano in a small bowl. Season chicken on both sides with salt and pepper and sprinkle over seasoning. Heat oil in a pan over medium high heat and sear chicken smooth side down for 4 minutes. Flip chicken over and cook for another 3 minutes. Remove and set aside. Add more oil to the pan and sauté potatoes, onions, and garlic for 5 minutes over medium heat seasoning with salt and pepper. Stir in paprika and oregano. Add chicken broth and lemon juice. Season with salt and pepper and bring to a boil. Add chicken back to the pan along with butter slices. Transfer to the oven and bake for 30-35 minutes. Instagram https://www.instagram.com/joannegpimentel/

I’m loving grilling season and this Asian Barbecue Chicken Lettuce Wraps/Bowl are so delicious and fun to make! And you can also serve it as a bowl. Its grilled marinated chicken thighs served over rice & lettuce and topped with a spicy dipping sauce! Asian Chicken Lettuce Wraps (or Bowl) Ingredients For the chicken 2 1/2-3 lbs boneless, skinless chicken thighs, sliced in half 1/3 cup soy sauce 1/4 cup rice vinegar 1/2 cup brown sugar 1 1/2 teaspoons garlic powder 2 tablespoons oil Salt & pepper For the dipping sauce 2 tablespoons soy sauce 2 tablespoons water 2-3 teaspoons chili garlic paste (adjust according to taste) 2 teaspoons brown sugar or honey Rice Lettuce Chopped cilantro (optional) Directions Season chicken with salt and pepper. Combine soy sauce, rice vinegar, brown sugar, garlic powder and oil in a bowl. Add chicken to the marinade and refrigerate for at least 4 hours or overnight. For the sauce, combine soy sauce, water, chili garlic paste, and brown sugar (or honey) in a small bowl. Heat grill over high heat and cook chicken about 5 minutes per side or until cooked through. To serve As Lettuce wraps- place rice, slices of chicken, chopped cilantro, and a little bit of sauce over a lettuce leaf. Tuck the edges in and wrap like a burrito. As a bowl- Add rice, chicken pieces, shredded lettuce, chopped cilantro (or any other veggies you like) in a bowl and drizzle over sauce. Mix everything up and enjoy! Instagram https://www.instagram.com/joannegpimen

Tuscan Salmon has tender salmon fillets smothered in the most delicious cream sauce with tomatoes and spinach. This is a meal that’s fancy enough to impress company and easy enough for a regular weeknight meal! Tuscan Salmon Ingredients 1 1/2-2 lbs salmon fillet, divided into 4-5 portions 5 garlic cloves, minced 2-3 Roma tomatoes, diced 1/2 cup chicken broth 1 cup heavy cream 4 cups baby spinach 1/2 cup parmesan cheese Directions Preheat oven to 400° . Place salmon onto baking dish, season with salt and pepper and drizzle over olive oil. Bake for 12 minutes, then place under the broiler for about 4 minutes. While the salmon is baking, make the sauce. Heat oil over medium heat and sauté garlic for 30 seconds - 1 minute. Add tomatoes, season with salt and pepper and sauté for 2 minutes. Stir and chicken broth and heavy cream. Bring to a boil and season with salt and pepper. Lower the heat to medium and let cook for 2 minutes, until sauce has slightly thickened. Stir in baby spinach until just wilted. Remove from heat and stir in Parmesan cheese. Nestle salmon into the sauce and serve with rice, mashed potatoes, noodles or crusty bread. Instagram https://www.instagram.com/joannegpimen

This skillet shrimp fajitas has shrimp, bell peppers, onions and potatoes and topped with the most delicious creamy chipotle sauce that I can’t get enough of!!! And this is a quick and easy skillet version that everyone will love! This skillet shrimp fajitas has shrimp, bell peppers, onions and potatoes and topped with the most delicious creamy chipotle sauce that I can’t get enough of!!! And this is a quick and easy skillet version that everyone will love! For the recipe tap ➡️ @joannegpimentel for a clickable YouTube link in my bio. #fajitas #shrimpfajitas #skilletfajitas #skilletshrimpfajitas #homecooking #homecooked #homecookedmeals #homecook #instafood #homemade #homecookeddinner #cookingforfamily #easyrecipes #easydinners #simplerecipes #easydinnerideas #homemaker #homemaking #homemaderecipes #homecooking #easycooking #foodstagram #dinnerideas #dinnerrecipes #homemakerlife Instagram https://www.instagram.com/joannegpimentel/

Since 4th of July around the corner I wanted to show you guys my favorite chili recipe that’s perfect to serve at a barbecue. I like to serve it with tortilla chips, some cheese melting on top, sour cream, chopped cilantro and jalapeños! I mean who doesn’t love a delicious fun chili/nacho bar? Chili Ingredients 1 1/2 lbs ground beef 1 onion, diced 1 tablespoon chili powder 1 tablespoon cumin 2 teaspoons garlic powder 3-4 tablespoons tomato paste 28 oz can crushed tomatoes 2 cups beef broth 2x 15 oz can red kidney beans, drained Optional toppings- shredded cheddar cheese, sour cream, cilantro, Jalepenos, tortilla chips Directions Heat oil in the pan over medium high heat and cook ground beef until cooked through. Drain excess liquid. Add a little more oil and sauté onions. Season with salt and pepper and cook for 3 minutes. Stir in chili powder, cumin, and garlic powder. Stir in tomato paste. Stir in crushed tomatoes and beef broth. Stir in drained kidney beans. Season with salt and pepper and bring to a boil. Lower heat to medium low, cover partially and let simmer for 30 minutes. If chili is too thick add more broth. Serve with optional toppings. Note If serving for a crowd you can double the recipe. You may also transfer the chili to a slow cooker so that it stays warm throughout the day. Instagram https://www.instagram.com/joannegpimentel/

Chicken Stroganoff has tender chicken breasts and mushrooms smothered in a delicious sour creamy gravy! It’s comforting and perfect served over some noodles, mashed potatoes or rice! Chicken Stroganoff Ingredients 1 1/2-1 3/4 lbs chicken breast 1/3 cup flour 3 tablespoons butter 1 onion, diced 8 oz mushrooms, sliced 3 garlic cloves, minced 3 tablespoons flour 2 cups beef broth 1 tablespoon Worcester sauce 2/3 cup sour cream Directions Sliced chicken breast in half lengthwise and pound evenly. Season with salt and pepper and dredge into flour. Heat oil in a pan over medium high heat and cook chicken. Cook until cooked through about 3-4 minutes per side. Remove set aside and wipe pan clean. Melt butter and sauté mushrooms, onions and garlic over medium heat. Season with salt and pepper and cook until softened, about 5 minutes. Stir in flour. Gradually in increments, stir in beef broth. Stir in Worcester sauce and sour cream and season with salt and pepper. Bring to boil, then lower heat to medium low and let simmer until slightly thickened, about 3 minutes. Return chicken back to the pan and cook for another minute. Serve over noodles, mashed potatoes, or rice. Instagram https://www.instagram.com/joannegpimentel/

Salisbury Steak Meatballs a fun twist on the traditional recipe. I take the easier route and bake the meatballs then smother it in a delicious mushroom gravy. It’s the ultimate simple and delicious comfort food! Salisbury Steak Meatballs Ingredients For the meatballs 1 1/2 lbs ground beef 1/2 onion, grated 1/2 cup breadcrumbs 1 egg, beaten 2 tablespoons Worcestershire sauce 1 1/2 teaspoons garlic powder 1 1/4 teaspoons salt 1/2 teaspoon pepper For the mushroom gravy 2 tablespoons butter 8 oz mushrooms, sliced 3 garlic cloves, minced 3 tablespoons flour 2 cups beef broth 1-2 tablespoons soy sauce Directions Preheat oven to 400°. Combine meatball ingredients together in a bowl. Form about 18 - 1 1/2 inch meatballs and place them on a baking sheet. Bake for 20 minutes. While the meatballs are baking work on the gravy. Melt butter in a pan over medium heat and sauté mushrooms and garlic. Season with salt and pepper and cook for 4-5 minutes. Stir in flour. Gradually whisk in beef broth, add soy sauce and season with salt and pepper. Bring to a boil and let cook for 3 minutes over medium heat until gravy has slightly thickened. Lower the heat all the way down to low and add meatballs to the pan. Let meatballs simmer in the gravy for a couple minutes and serve. Instagram https://www.instagram.com/joannegpimentel/

For Father’s Day this year we are making our favorite marinated grilled skirt steak. To go with that, my hubby and I made 2 different sauces. The 1st sauce is a Chimichurri sauce and the 2nd is a Peruvian green sauce - Ahi Verde. Watch the video to see which one we like the best! Marinated Skirt Steak Ingredients 1 1/2-2 lbs skirt steak or flap meat 1/3 cup soy sauce 2 tablespoons vinegar (I used red wine vinegar) 2 tablespoons brown sugar 2-3 tablespoons olive oil 1 1/2 teaspoons garlic powder Salt & pepper Directions Combine soy sauce, vinegar, brown sugar, olive oil, and garlic powder together in a bowl. Add steak making sure it’s well covered with the marinade. Refrigerate for 4 hours or overnight. Remove steak from marinade and season with salt and pepper. Heat grill on high heat and cook 5-6 minutes per side or until preferred doneness (also can be cooked over a pan). Slice steak against the grain. Chimichurri Sauce Ingredients 1 cup fresh parsley 2 garlic cloves 2 tablespoons red wine vinegar 1/3 cup olive oil Red pepper flakes Salt to taste Directions Place parsley and garlic into a food processor and pulse until finely chopped. (You can also do this by hand) Transfer to a bowl and stir in red wine vinegar, olive oil and red pepper flakes. Season with salt to taste. Aji Verde (green sauce) 1 packed cup cilantro 1 garlic clove 1-2 Jalapeños 2 tablespoons Cotija or Parmesan cheese 1 tablespoon lime juice 2/3 cup mayo Salt to taste Directions Place all the ingredients in a food processor and blend until smooth. Instagram https://www.instagram.com/joannegpimentel/

One day I wanted to make Teriyaki meatballs and I thought to myself instead of meatballs, why not made them bigger like a burger patty. So that’s when my Teriyaki Burger Steak recipe was born! It’s like a Salisbury steak but instead of smothering it in gravy I cooked it in an easy & delicious teriyaki sauce! Teriyaki Burger Steaks Ingredients For the burger patties 1 1/2 lbs ground beef 1/3 cup breadcrumbs 1 egg, beaten 1 1/2 teaspoons garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper For the sauce 1/2 cup kikkoman marinade and sauce (linked below) 1/2 cup water 1/2 cup brown sugar 1 tablespoon cornstarch Optional- chopped green onions, sesame seeds Directions Combine sauce ingredients together in a bowl. In another bowl combine ground beef, breadcrumbs, egg, garlic powder, salt and pepper. Separate into 6 equal portions and form 6 patties. Heat oil in a pan over medium high heat. Cook patties 3 minutes per side. Drain excess liquid and wipe pan clean from burnt bits. Add teriyaki sauce and bring to a boil. Lower heat to medium low, cover and let simmer for 10 minutes. Flip patties a few times so that it’s covered in the sauce. Serve over rice. Kikkoman marinade & sauce Kikkoman Marinade & Sauce Teriyaki, 10oz (Pack of 2, Total of 20 Oz) https://a.co/d/avNB3vN