joannepimentel

This One Pan Creamy Chicken & Orzo is super easy to make and my kids just love it! Tender chicken breasts is served on a bed of creamy orzo that’s been cooked with chicken broth, cream and a little Parmesan cheese. And it’s soo delicious!! Creamy Chicken and Orzo Ingredients 2 chicken breasts (if using boneless skinless chicken thighs see notes below) Garlic powder Onion power 1/2 onion, diced 3 garlic cloves, minced 1 1/2 cups dry orzo pasta 2 1/2 cups chicken broth 1 cup heavy cream Heaping 1/3 cup Parmesan cheese Optional - lemon wedges Directions Sliced chicken breast in half lengthwise. Place parchment paper or saran wrap over the top and pound evenly. Season both sides well with garlic powder, onion powder, salt, and pepper. Heat oil in the pan over medium high heat and cook chicken about 3-4 minutes per side, or until cooked through. Remove, set aside and wipe pan clean. Add more oil to the pan and sauté onions and garlic for 3 minutes over medium heat. Stir in dry orzo. Stir in chicken broth and heavy cream. Season with salt and pepper, and bring to a boil. Lower heat to medium low cover and cook for 12 minutes or until orzo is tender. Remove from heat and stir in parmesan cheese and season with salt and pepper to taste. Place chicken over the orzo and sprinkle with lemon juice if desired. Note Substituting chicken thighs Season 1 1/2 lbs chicken thighs with garlic powder, onion powder, salt and pepper. Sear chicken about 3-4 minutes per side (does not need to me cooked through at this point) Remove, set aside and wipe pan clean. Cook orzo, according to the above instructions - after bringing to a boil, place chicken thighs over orzo, lower heat to medium low, cover and cook for 12 minutes until orzo is tender. Remove from heat and remove chicken. Stir in parmesan cheese and season with salt and pepper. Return chicken back to the pan and squeeze lemon juice over the top if desired. Instagram https://www.instagram.com/joannegpimentel/

Baked Beef Kofta Kabobs Ingredients 1 1/2 lbs ground beef 1/2 onion, grated 1/3 cup chopped parsley 1 1/2 teaspoons cumin 1/2 teaspoon cinnamon 1 1/2 teaspoons garlic powder 1 1/2 teaspoons salt 3/4 teaspoons pepper For the yogurt sauce 1 cup Greek yogurt (can substitute sour cream) 1 garlic clove, minced 1 tablespoon lemon juice Salt & pepper For the optional cucumber & tomato salad 1 cucumber, peeled, seeded and diced 2 Roma tomatoes, seeded and diced Red wine vinegar Olive oil Salt & pepper To serve with - basmati rice and or pita bread Directions For the kofta Preheat oven to 400 degrees. Combine ground beef, onions, parsley, cumin, cinnamon, garlic powder, salt & pepper in a bowl. Using your hands form mixture into the shape of small sausages and place them onto a baking sheet. This recipe makes about 9 total. Bake for 20 minutes or until cooked through. While the beef kofta kebabs are baking, make the yogurt sauce. For the yogurt sauce Combine Greek yogurt, garlic and lemon juice in a bowl and season well with salt and pepper. Refrigerate until ready to serve For the optional cucumber & tomato salad Combine cucumbers and tomatoes with red wine vinegar, olive oil, and salt & pepper to taste. Refrigerate until ready to serve. Instagram https://www.instagram.com/joannegpimentel/

This Cajun Chicken and Rice is a tasty 1 pan meal! Tender chicken and rice is cooked in an ultra flavorful Cajun seasoning. This is a quick and easy recipe, perfect for busy weeknights! Cajun Chicken & Rice Ingredients For the chicken 6-7 chicken thighs (I used bone in, skin removed) onion powder garlic powder Cajun seasoning For the rice 1 bell pepper, diced 1 onion, diced 4 garlic cloves, minced 3 cups chicken broth 8 oz can tomato sauce 1 tablespoon Cajun seasoning* Directions Season chicken on both sides with salt, onion powder, garlic powder, and Cajun seasoning. Heat oil in a pan over medium high heat. Sear chicken smooth side down and cook for 4 minutes. Flip chicken over and cook for another 3 minutes. Remove, set aside and wipe pan clean. Add more oil and sauté bell peppers, onions and garlic for 3 minutes. Add chicken broth, tomato sauce, Cajun seasoning, and basmati rice. Stir everything together and bring to a boil. Reduce heat all the way down to low, cover and cook until rice is tender, about 20-22 minutes. Remove chicken and fluff rice, return chicken to the pan. Cajun seasoning used in this recipe: Cajuns Choice Creole Seasoning 3.8 oz (Pack of 2) - Use for Grilling or Cooking Fish, Chicken, Pork, Steak, Vegetables, Burgers, Salmon, Soups, and anything else you want to Add Authentic Louisiana Flavoring to any Dish https://a.co/d/2VNAHn8 Instagram https://www.instagram.com/joannegpimentel/

I think this 4 ingredient No Bake Lemon Cracker Pie is the easiest dessert I’ve ever made! It’s made condensed milk, heavy cream, lemon and ritz crackers. It’s so creamy & refreshing and it’s the perfect dessert for the Spring season. Lemon Cracker Pie Ingredients 2 14 oz cans sweetened condensed milk 2 cups heavy cream 1 tablespoon lemon zest, plus extra for garnish 1/2 cup lemon juice About 2 1/2 sleeves Ritz crackers Directions Whisk together condensed milk and heavy cream in a bowl. Add lemon zest and lemon juice and whisk for 1 minute. Spread a little bit of the mixture onto the bottom of a baking dish. Top with a layer of Ritz crackers. Repeat until all of the mixture had been used (I had 4 layers of Ritz crackers). Top the last layer with the mixture and refrigerate for at least 2 hours or preferably overnight. Garnish with lemon zest. Instagram https://www.instagram.com/joannegpimentel/

This Shrimp and Spinach Stuffed Shells is a dish that will definitely impress company! The shells are loaded with lots shrimp, cheese, spinach and topped with a creamy white sauce. This is truly a decadent meal that my family devoured! Shrimp & Spinach Stuffed Shells Ingredients 12 oz package jumbo pasta shells, cooked al dente according to package 1 lb cooked shrimp, cut into chunks* 10 oz package frozen spinach, cooked according to package and drained 1 cup shredded mozzarella cheese 8 oz bar cream cheese, softened 1 1/2 teaspoons old bay seasoning For the sauce 3 tablespoons butter 2 1/2 tablespoons flour 3 cups half & half 1 1/2 teaspoons old bay seasoning Directions Preheat oven to 350°. Melt butter in a pan over medium heat. Stir in flour. Gradually whisk in half and half. Add old bay and season with salt and pepper. Bring to a boil and let simmer for 3 minutes, until thickened. Combine shrimp, spinach, cream cheese, mozzarella cheese, and old bay together in a bowl. Season mixture with salt and pepper. Pour some of the white sauce onto the bottom of a 9 x 13” baking dish. Fill cooked pasta shells with mixture and place into baking dish (you will not use all the shells and have a few leftover). Pour over the rest of the sauce and bake for 25-30 minutes. Note *I used raw shrimp and sautéed them in a pan with salt and pepper. Old Bay Seasoning OLD BAY Seasoning, 6 oz https://a.co/d/6v5fzuW Instagram https://www.instagram.com/joannegpimentel/

It’s spring and we have lots of sunny days ahead of us, and I’m so excited to share lots of recipes that include lemon🍋! So here I have for you today is Lemon Chicken & Potato Skillet. Tender chicken breasts with potatoes and mushrooms in a delicious lemony gravy! Lemon Chicken and Potatoes Ingredients 2 chicken breasts 3 tablespoons butter 8 oz mushrooms, sliced 4 garlic cloves, minced 2 tablespoons flour 2 cups chicken broth 3 tablespoons lemon juice, or to taste 1 tablespoon better than bouillon roasted chicken base 2 large potatoes, peeled and sliced into half moons Directions Slicedchicken in half horizontally and pound evenly. Season well with salt and pepper. Heat oil in a pan over medium high heat and add chicken. Cook until cooked through, about 3-4 minutes per side. Remove, set aside and wipe pan clean. Melt butter over medium heat and add mushrooms and garlic. Cook for 3 minutes. Stir in flour. Gradually stir in chicken broth. Add lemon juice and better than bouillon roasted chicken base. Add potatoes and season well with salt and pepper. Bring to a boil then reduce heat between medium and medium low. Cover and cook until the potatoes are tender, about 15 minutes. Stir occasionally to prevent potatoes from sticking to the bottom of the pan. Nestle chicken into the pan and cook until chicken has warmed through.

This Korean Beef, Rice & Lettuce Bowl is a crowd pleaser! Even my picky son loves this dish! It’s made with a sweet and savory ground beef, rice and Romain lettuce and topped with and optional spicy Mayo. And it’s incredibly flavorful!!💣 Korean Beef Rice and Lettuce Bowls Ingredients 1 1/2 lbs ground beef 1/3 cup soy sauce 1/4 cup honey 1 teaspoon sesame oil 2 garlic cloves 1/4 cup brown sugar 2 1/2 cups cooked rice 1 head Romain lettuce, chopped Optional- any other additional fresh veggies For the sriracha mayo 1 part sriracha to 1 part mayo, or to taste (for a milder flavor 1 part sriracha to 3 parts mayo) Directions Combine soy sauce, honey, sesame oil, garlic, and brown sugar together in a bowl . Heat oil in a pan over medium high heat and brown ground beef, drain excess liquid. Add sauce and bring to a boil. Cook until sauce has completely reduced and has absorbed into the meat, about 3 minutes. Add cocked rice and cook for 2 minutes. (Add a couple dashes of soy sauce while cooking if desired) To serve, scoop beef and rice mixture into a bowl, mix in lettuce and drizzle over sriracha mayo. Instagram https://www.instagram.com/joannegpimentel/

My Beef Skillet Enchiladas has all the delicious flavors of an enchilada all in one pan! You have ground beef and tortillas in an easy homemade enchilada sauce topped with lots of melted cheese! And you are going to be amazed on how easy it is to prepare a dish your whole family will love! Beef Skillet Enchiladas Ingredients 1 lb ground beef 1/2 onion, diced 2 teaspoons chili powder 2 teaspoons cumin 1 teaspoon oregano 1 teaspoon garlic powder 1 cup chicken broth 15 oz tomato sauce 2 cups corn* 15 can black beans, drained 10 corn tortillas, cut into strips 1 1/2 cups shredded cheddar cheese Directions Heat oil in a pan over medium high heat and add ground beef. Season with salt and pepper and cook until browned, drain excess liquid. Add a little more oil, onions and garlic, and cook for 3 minutes. Stir in chili powder, cumin, oregano, and garlic powder. Add chicken broth, tomato sauce, corn and beans. Season well with salt and pepper and bring to a boil. Lower the heat between medium and medium low and let cook for 5 minutes. Stir in tortilla strips. Sprinkle over shredded cheddar cheese. Either put the lid back on or place under boiler until cheese has melted. Note * I used frozen corn for the recipe Instagram https://www.instagram.com/joannegpimentel/

Italian Meatball Soup Ingredients For the meatballs 1 lb ground beef 1/2 onion, grated 1 egg, beaten 1/3 cup Panko breadcrumbs 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon salt 1 teaspoon pepper For the soup 1/2 onion, diced 3 garlic cloves, minced 6 cups chicken or beef broth 15 oz canned tomato sauce 1 teaspoon dried basil 1 teaspoon dried oregano 3/4 cup dried orzo pasta 1 bunch kale, chopped Optional - parmesan cheese Directions Preheat oven to 400° . Combine all of the meatball ingredients together in a bowl. Roll mixture into 1 1/2 inch meatballs, about 12 meatballs total. Place on a baking sheet and bake for 20 minutes. Meanwhile, while the meatballs are baking, prepare the soup. Heat oil in a pot over medium heat and sauté onions and garlic for 3 minutes. Stir in dried basil and oregano. Add chicken broth and tomato sauce. Bring to a boil and season with salt and pepper. Reduce heat to medium low cover and let simmer until meatballs are done baking. Stir in meatballs and orzo. Check seasonings and bring back to a boil. Cover and let simmer over medium low heat for 9 minutes. Stir and kale and cook for another 2 minutes. Serve with parmesan cheese and garlic bread if desired Note Orzo will continue to absorb the soup as it sits, add more broth if desired. Garlic bread Ingredients 1/2 cup (1 stick) butter, softened 3 garlic cloves, minced 2 tablespoons chopped parsley 2 tablespoons grated Parmesan 1 baguette or bread of choice Directions Preheat oven to 400°. Combine butter, garlic, parsley and Parmesan cheese in a bowl. Spread a good layer onto the bread. Bake 8-10 minutes (time will vary depending on size of bread). Optional- broil for 1 minute. Instagram https://www.instagram.com/joannegpimentel/

I challenged my hubby who NEVER cooks to make one of my recipes, so he made my version of Hawaii’s Famous Garlic Shrimp Scampi! Buttery, garlicy shrimp served over rice, just like they did at the food truck and omg it came out AMAZING!!! Seriously, I was so impressed and there were no leftovers. Maybe he should cook more often 🤔lol. Hawaii’s Famous Garlic Shrimp Scampi Ingredients 1 1/2- 2 lbs shrimp, peeled 2 teaspoons paprika 3 tablespoons flour 1/2 cup butter (1 stick) 1 head of garlic, minced 1 lemon, cut into slices Directions Pat shrimp dry with a paper towel and season well with salt and pepper. In a small bowl combine flour, paprika and season with salt and pepper. Toss shrimp with flour mixture so that it’s evenly coated. Melt butter in a pan over medium heat. Once the butter has melted stir in garlic. Season garlic with a little salt. Cook while stirring constantly for about 2 minutes. Be careful not to burn the garlic! Remove and set aside. Wipe pan clean and heat a little oil over medium high heat. Cook shrimp in 2 batches. Cook until cooked through about 1 to 2 minutes per side. When the last batch is just finished cooking return the rest of the shrimp back to the pan along with the garlic butter. Stir to combine and remove from heat. Serve over rice and squeeze lemon juice over the top if desired. Instagram https://www.instagram.com/joannegpimentel/

Sugar cookie bars are so addicting and easy to make! They’re soft and topped with a delicious frosting. And they are a perfect dessert to bring to your next gathering! Sugar cookie bars Ingredients 1 cup butter (2 sticks), softened 2 oz cream cheese, softened 1 3/4 cups sugar 2 eggs 1 teaspoon vanilla extract 2 1/2 cups flour 1/2 teaspoon baking powder 1 teaspoon salt For the frosting 10 tablespoons butter, softened 2 oz cream cheese, softened 2 cups powdered sugar Optional- sprinkles Directions Preheat oven to 350°. Using an electric mixer combine butter, cream cheese and sugar together a large mixing bowl. Mix in eggs and vanilla extract. In another bowl, combine flour, baking powder, and salt. In increments, mix dry ingredients into wet ingredients. Spread batter onto a greased 9 x 13 inch baking dish. Bake for 30 minutes or until edges are slightly browned and center is set. Let cool completely before frosting. For the frosting With an electric mixer, cream together butter and cream cheese. Add powdered sugar and mix until well combined. Spread over cooled cookie bars and top with sprinkles of desired. WATCH NEXT SNICKERDOODLE BLONDIES https://youtu.be/EroogGtfFEk HOW TO MAKE THE BEST PIZOOKIE https://youtu.be/JEeT7yi-mO0 Instagram https://www.instagram.com/joannegpimentel/

This Baked Cod in Tomato Sauce is so incredibly delicious!! The fish is baked in a tomato, caper sauce sauce that’s bursting with flavor! And this may be my favorite way to prepare cod! Baked Cod with Tomato Sauce Ingredients 1 1/2 lbs cod fillet, sliced into 4-5 potions 1/2 onion, diced 5 garlic cloves, minced 3-4 Roma tomatoes 1 1/2 tablespoons capers 1 teaspoon dried oregano 3 tablespoons lemon juice, or to taste Directions Preheat oven to 400° . Season cod on both sides with salt and pepper. Heat pan over medium heat and add about 1/4 cup of olive oil. Add onions and garlic and sauté for 3 minutes. Add tomatoes, oregano and capers. Stir everything together and season with salt and pepper. Turn heat down to medium low, cover and cook for 5 minutes. Nestle the cod into the tomato sauce. Squeeze lemon juice over the top and transfer skillet to the oven and bake (uncovered) for 15-20 or until the cod is cooked through. Notes - If you don’t have an oven safe skillet, transfer to a baking dish - You can substitute cod for any other fish you prefer Instagram https://www.instagram.com/joannegpimentel/

Chicken pot pie is a classic warm and comforting dish! And this no fuss shortcut version is easily made in 1 pan! It has tender chicken and veggies smothered in gravy and topped with store bought pie crust! Easy Chicken Pot Pie Ingredients 1 1/2 lbs boneless skinless chicken breast or thighs 1 small onion, diced 3 garlic cloves, minced 2 potatoes, peeled and diced 2 cups frozen peas & carrots or mixed veggies 4 tablespoons butter 1/4 cup flour 2 cups chicken broth 1 store bought pie crust, thawed 1 egg, beaten Optional- 1 tablespoon Better Than Bouillon (organic chicken base) Directions Preheat oven to 350°. Heat oil in a pan over medium high heat and add chicken. Season with salt and pepper and cook for about 4 minutes. Remove and set aside. Lower heat to medium and add more oil to the pan and sauté onions and garlic for 2 minutes. Add potatoes, season with salt and pepper, and cook for another 5 minutes. Stir in frozen veggies. Add butter and stir until melted. Stir in flour. Slowly stir in chicken broth. Return chicken back to the pan and bring to a boil. Season well with Better Than Bouillon (optional), salt and pepper. Remove from heat and place pie dough over the top. Brush with egg wash and cut 5 slits to vent. Season with a little salt. Bake for 25-30 minutes, until crust is golden brown. Better Than Bouillon Organic Roasted Chicken Base, 8 oz https://a.co/d/geKEGSN Instagram https://www.instagram.com/joannegpimentel/

This White Chicken Chili is so hearty and comforting and perfect for this cool weather. Tender chicken, white beans and green chilies are simmered in a slightly creamy broth and topped with all your favorite chili toppings. White Chicken Chili Ingredients 1 1/2 chicken thighs, trimmed and cut into bite sized pieces 1 small onion, diced 3 garlic cloves, minced 1 teaspoon chili powder 2 teaspoons cumin 2 - 15 oz can white beans 2 cups frozen corn 7 oz can fire roasted green chilis 3 1/2 cups chicken broth 4 oz (half bar) cream cheese, cut into cubes Optional toppings - tortilla chips, chopped cilantro, sour cream Directions Heat oil in a pan over medium high heat and sauté onions and garlic for 2 minutes. Add chicken, season with salt and pepper and cook for 2 minutes. Stir in chili powder and cumin. Add beans, corn, green chilis and chicken broth. Season with salt and pepper and bring to a boil. Lower heat to medium low and let simmer uncovered for 10 minutes. Stir in cream cheese and let simmer for another 10 minutes, stirring occasionally until cheese has melted. Serve with cilantro, chips, sour cream, or any other desired toppings.

I’m so excited to share this Cilantro Lime Chicken recipe with you guys! It’s made with minimal ingredients and it’s bursting with flavor! Tender chicken thighs cooked in a limey broth and combined with lots of cilantro! Cilantro Lime Chicken Ingredients 2 lbs boneless, skinless chicken thighs* 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder 4 garlic cloves, minced 1/4 cup lime juice 1 1/2 cups chicken broth 1 bunch cilantro, chopped Directions Preheat oven to 400° . Combine paprika, garlic powder and onion powder together in a small bowl. Season chicken on both sides with salt, pepper and seasonings. Heat oil in a pan over medium high heat. Sear chicken flat side down for 4 minutes, turn and cook for another 3 minutes. After chicken has been flipped and cooked for 2 minutes make a small space on the pan. Add a little more oil to sauté the garlic for 1 minute. Pour in chicken broth and lime juice and season really well with salt and pepper. Bring to a boil and let simmer for 2 minutes over medium heat. Transfer to oven and bake for 20 minutes. Remove from oven and sprinkle over cilantro. Note *Substitute for bone in/skin on chicken thighs - bake for 10 minutes longer, 30 minutes total. Instagram https://www.instagram.com/joannegpimentel/

Sweet Chili Chicken is a dish that’s bursting with flavor! It’s tender pieces of chicken, bell peppers and onions in the most delicious homemade sweet and spicy sauce. And this a dish I can definitely eat again and again ☺️. Sweet chili chicken 1 1/2 - 1 3/4 lbs chicken boneless skinless chicken breast or thighs, trimmed and sliced 3 tablespoons cornstarch Red bell pepper, sliced Onion, sliced For the sauce 1/4 cup soy sauce 1/4 ketchup 1/4 cup honey 3 tablespoons rice vinegar 2 tablespoons brown sugar 2 garlic cloves, minced 1 teaspoon red pepper flakes 1 teaspoon cornstarch Directions Combine all the sauce ingredients together in a bowl. Season chicken with salt and pepper and combine with cornstarch. Heat oil in pan and cook chicken in 2 batches, about 4 minutes per batch. Remove and set aside. Add more oil and add bell peppers, onions, garlic. Season with salt and pepper and cook over medium high heat for 3 minutes. Return chicken back to the pan song with sauce and cook for another 1 minute. WATCH NEXT BAKED SESAME CHICKEN https://youtu.be/9rX3vDmQ32E THAI BASIL BEEF https://youtu.be/a2y29zqT0HQ HONEY GLAZED CHICKEN https://youtu.be/Shtxu8hpRyE CHICKEN AND VEGGIE STIR FRY https://youtu.be/9xrj9IT-EZE Instagram https://www.instagram.com/joannegpimentel/

The holidays are coming up and it’s that time of year we’re we’re going to have plenty of get togethers so I thought it would be the perfect time to share my favorite appetizer, which is baked shrimp scampi! It’s shrimp baked with this buttery, garlicky, lemony breadcrumb topping and it’s incredibly delicious!! Baked Shrimp Scampi Ingredients 2 lbs shrimp, peeled and deveined Olive oil 12 tablespoons (1 1/2 sticks) butter, softened 4 garlic cloves, minced 1/4 cup minced parsley 1 teaspoon lemon zest 2 tablespoons lemon juice 1 egg yolk 2/3 cup panko breadcrumbs Optional - crusty bread to serve, extra lemon juice to squeeze on top. Directions Preheat oven to 425°. Season shrimp, well with salt and pepper and drizzle over olive oil . Transfer and layer shrimp to the bottom of a baking dish. Combine butter, garlic, parsley, lemon zest, lemon juice, and egg yolk a bowl. Stir in Panko breadcrumbs. Season well with salt and pepper. Scoop mixture over the shrimp and spread evenly. Bake 12-14minutes (depending on how bit the shrimp are)Transfer to broiler and broil for another 1-2 minutes, until the crust is nice and browned. Instagram https://www.instagram.com/joannegpimentel/ Camera used in the video https://www.bestbuy.com/site/sony-zv-1-20-1-megapixel-digital-camera-for-content-creators-and-vloggers-black/6415933.p?skuId=6415933

My sister-in-law made this Tuscan Chicken and it was a huge hit! So good I had to re-do my recipe 😅. It’s tender chicken thighs, tomatoes and spinach smothered in this creamy Parmesan sauce that I could just drink! Lol Tuscan Chicken Ingredients 5 chicken thighs (I used bone in, skin removed) 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder 4 garlic cloves, minced 1 pint grape or cherry tomatoes, halved 1/2 cup chicken broth 1 cup heavy cream 4 cups baby spinach 1/2 cup grated Parmesan, plus extra for garnishing Optional- 3 bacon strips, cooked and chopped I Directions Preheat oven to 400°. Combine paprika, garlic, and onion powder together in a small bowl. Drizzle and rub olive oil all over chicken. Season on both sides well with salt and pepper and sprinkle over seasoning rub. Place on a baking sheet and bake until cook through, about 30-40 minutes, depending on the size. Start preparing the sauce 10 minutes before the chicken is done cooking. Heat oil in a pan over medium heat and sauté garlic for 30 seconds to 1 minute. Add tomatoes, season with salt and cook for 1 minute. Add chicken broth and heavy cream. Bring to a boil, then reduce heat to medium and let cook until slightly thickened, about 2 minutes. Season well with salt and pepper. Stir in spinach and cook until just wilted. Turn off heat and stir in Parmesan cheese. Add to cooked chicken to the sauce and garnish with Parmesan cheese and chopped bacon if desired. Instagram https://www.instagram.com/joannegpimentel/

This One Pan Chicken Florentine was a total hit at our house! It’s tender pieces of chicken and spinach in a creamy pasta, and the best part is it’s all cooked in one pan!! ONE PAN CHICKEN FLORENTINE PASTA Ingredients 1 lb chicken thighs (or breast), trimmed and cut into bite sized pieces 4 garlic cloves, minced 2 cups chicken broth 2 cups half and half 8 oz linguini (half of the package) 4 cups spinach 1/2 cups shredded Parmesan cheese Directions Heat oil in a pan over medium high heat and sauté garlic for 30 seconds. Add chicken, season with salt and pepper and cook for 2 minutes. Stir in chicken broth, half & half and bring to a boil. Break pasta in half and stir it into the pan. Bring to a boil and season with salt and pepper. Lower heat to medium low, cover and cook for 15 minutes, stirring every 5 minutes. Stir in spinach. Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste. Serve with extra Parmesan cheese and red pepper flakes if desired. Instagram https://www.instagram.com/joannegpimentel/

Forget picking up the pumpkin pie this season and make this Pumpkin Pie Dump Cake instead! Top it with some vanilla ice cream and you have yourself a crowd pleasing dessert! It’s also incredibly easy, watch my little and guy make it together☺️. Pumpkin Pie Dump Cake Ingredients 15 oz canned pumpkin purée, NOT pumpkin pie filling 12 oz can evaporated milk 3 eggs 1 cup sugar 1 teaspoon cinnamon 15.25 oz spice cake mix or yellow cake mix 12 tablespoons (1 1/2 sticks) butter Vanilla ice cream Directions Preheat oven to 350°. In a bowl mix together pumpkin purée, evaporated milk, eggs, sugar, and cinnamon until well combined. Pour into a 9 x 13” baking dish. Sprinkle over cake mix. Cut butter into thin slices and place all over the cake mix. Bake for 1 hour. Serve with vanilla ice cream! Instagram https://www.instagram.com/joannegpimentel/ Camera used in the video https://www.bestbuy.com/site/sony-zv-1-20-1-megapixel-digital-camera-for-content-creators-and-vloggers-black/6415933.p?skuId=6415933

Tuscan White Bean soup is made lots of creamy beans and veggies which makes it both healthy and hearty! I like to serve it garlic bread dippers which is the perfect combo for this cooler weather! Tuscan White Bean Soup Ingredients 1 onion, diced 3 carrots, sliced 3 celery ribs, sliced 4 garlic cloves, minced 1 teaspoon dried oregano 4 cans cannellini beans, drained 3 cups chicken broth 1 bunch kale, stems removed and chopped For the garlic bread dippers 1/2 cup (1 stick) butter, softened 3 garlic cloves, minced 2 tablespoons chopped parsley 2 tablespoons grated Parmesan cheese 1 baguette or bread of choice Directions Heat oil in the pan over medium heat and sauté onions, carrots, celery and garlic. Season with salt and pepper and cook for 5 minutes, until veggies are softened. Stir in oregano. Add cannellini beans and chicken broth and season with salt and pepper. Bring to a boil, lower heat to medium low, cover and let simmer for 15 minutes. Using the back of a spoon or potato masher, mash beans until soup is slightly thickened. Stir in kale and cook for another 2-3 minutes, or until tender. Garnish with Parmesan cheese and serve with garlic bread if desired. For the garlic bread dippers Preheat oven to 400°. Combine butter, garlic, parsley and Parmesan cheese in a bowl. Spread a good layer onto the bread. Bake 8-10 minutes (time will vary depending on size of bread). Optional- broil for 1 minute. Instagram https://www.instagram.com/joannegpimentel/

Chili Mac is just one of those warm comforting meals that you can easily whip up on a weeknight, and everyone just loves it! And plus it combines 2 of my favs chili and pasta! Chili Mac and Cheese Ingredients 8 oz dry pasta (1/2 box), cook according to package* 1 lb ground beef 1/2 onion, diced 1 bell pepper, diced 3 garlic cloves, minced 2 teaspoons chili powder 1 tablespoon cumin 28 oz can crushed tomatoes 1 cup chicken broth 2 cups shredded cheddar cheese Directions Heat oil in a pan over medium high heat and brown ground beef, about 4 minutes. Drain excess liquid. Add a little more oil, onions, bell peppers and garlic. Season with salt and pepper and cook for another 4-5 minutes. Stir in chili powder and cumin. Stir in canned crushed tomatoes and chicken broth. Season well with salt and pepper and bring to a boil. Lower heat and let simmer uncovered for 10 minutes. Stir in cooked pasta and 1 cup of cheese. Top with remaining 1 cup cheese. Cover and cook for 1-2 minutes, until cheese has melted. Note *Traditionally elbow pasta is used but I used shells in the video. Instagram https://www.instagram.com/joannegpimentel/ Camera used in the video https://www.bestbuy.com/site/sony-zv-1-20-1-megapixel-digital-camera-for-content-creators-and-vloggers-black/6415933.p?skuId=6415933

Shrimp and Mushroom Risotto is a simple and comforting dish, yet fancy enough for a date night or to impress company! It’s rich, creamy and incredibly delicious! Shrimp & Mushroom Risotto Ingredients 1 lb shrimp, peeled and deveined 1 teaspoon paprika 8 oz mushrooms, sliced 1/2 cup onions, diced 1 1/2 cups Arborio rice 6 cups chicken broth 1/3 cup Parmesan cheese 4 tablespoons butter Directions Season shrimp with paprika, salt and pepper. Pour chicken broth in a pot, bring to a boil and remove from heat. Heat oil in another pan and sauté shrimp. Cook until cooked through, about 2-3 minutes. Remove, set aside and wipe pan clean. Add more oil and sauté mushrooms over medium high heat. Season with salt and pepper and cook for 4 minutes. Remove and set aside. Add more oil and sauté onions for 2 minutes. Add rice and cook for another minute. Add 1 cup of of chicken broth and stir until the liquid has been completely absorbed into the rice. Lower heat to medium and add a 1/2 cup of chicken broth at a time, stirring until all the liquid has been evaporated before adding the next 1/2 cup. Continue until all the chicken broth has been used (season with salt and pepper at the halfway point). This process will take about 20-25 minutes. The rice should be tender when it’s through cooking. Stir in Parmesan cheese and butter and season with salt and pepper. Instagram https://www.instagram.com/joannegpimentel/

One Pan Shepherd’s Pie is a quicker, easier skillet version of Shepherd’s Pie. It’s ground beef, potatoes and peas cooked in a rich gravy and topped with lots of melted cheese! And the best part is that it’s all cooked easily in one pan! One Pan Shepherd’s Pie Ingredients 1 1/2 lbs ground beef 1 onion, diced 3 garlic cloves, minced 3 tablespoons flour 2 cups beef broth 3 tablespoons Worcestershire sauce 1 tablespoon soy sauce 2 large potatoes and sliced, cut each slice into fourths 1 1/2 cups frozen peas 1 1/2 cups shredded cheddar cheese Directions Heat oil in a pan over medium high heat and brown ground beef. Cook until cooked through, about 4 minutes. Drain excess liquid. Add a little bit more oil, onions and garlic. Season with salt and pepper and cook for another 3 minutes. Stir in flour. Stir in beef broth, Worcestershire sauce, and soy sauce. Stir in potatoes, season with salt and pepper and bring to a boil. Lower the heat to medium low, cover and cook for 15 minutes. Stir in peas and bring back to a boil. Cover and cook for another 3 minutes, or until the potatoes are tender. Top with cheddar cheese, cover and cook for 1-2 minutes, until cheese has melted. Instagram https://www.instagram.com/joannegpimentel/ Camera used in the video https://www.bestbuy.com/site/sony-zv-1-20-1-megapixel-digital-camera-for-content-creators-and-vloggers-black/6415933.p?skuId=6415933