Creamy Mushroom Chicken Thighs

Got 30 minutes to make a meal? Good. These chicken thighs are freakin amazing & they’re so fast!! The sauce is super creamy & you probably have all of these ingredients in your house. Get ready to overeat... ​

 Time: 30 mins

Ingredients:  

• 4 chicken thighs. Skin removed  
• 1 can evaporated milk
• 1 pack sliced mushrooms
• 1/2 cup grated parmesan cheese
• 1 tablespoon dried rosemary
• 1 tablespoon minced garlic
• 1 tablespoon olive oil  
• 1 tablespoon butter
• salt & pepper to taste  
• 1 teaspoon smoked paprika

Recipe:  

1. Heat the olive oil on medium heat in a cast iron (or sauce pan) for 1 min, add the chicken thighs, salt & pepper them, then brown them on both sides until cooked through
2. Remove the chicken from the pan & set it aside.
3. Add the butter, garlic & mushrooms to the pan. Sauté until the mushrooms are cooked through.
4. Add the rosemary & paprika, then the evaporated milk. Allow the sauce to simmer & thicken.
5. Lower the heat then add the chicken back in. Turn the chicken so it gets coated in the sauce. 
6. Turn off the heat then add the parmesan cheese & stir to combine, allowing the cheese to melt. 

Serve with mashed potatoes & veggies for a comfort food kick!  

Mango Habanero Wing Sauce

An incredibly easy wing sauce that will make you never default to Buffalo again!  Most of the work is done in the food processor (don't you just love those kinds of recipes?) and then slow simmered in a sauce pan. Enjoy!​

Time: 30 mins ​

Ingredients: ​

• 2 green mangoes, chopped ​
• 1 Habanero pepper, sliced with seeds removed ​
• 3 cloves garlic​
• 3 tablespoons brown sugar​
• 1 teaspoon salt​
• 1 cup apple cider vinegar ​

Recipe:​

1. ​Place the mango, Habanero & garlic cloves in a food processor & pulse until finely ground 
2. Pour the mixture in a small sauce pan on low heat, stirring to avoid burning. ​
3. After about 1 minute, add the brown sugar. ​
4. Once the brown sugar melts, keep stirring the mixture occasionally for 10 minutes so the garlic cooks. ​
5. Add the apple cider vinegar & salt. Let the sauce simmer for another 10 minutes, stir if needed. 
6. Toss hot wings in the sauce using a large bowl, enjoy! ​

Chili Sage Butternut Squash Pasta Sauce

Tired of tomato sauce with your pasta?  Got a butternut squash that you can't think of how to use? Try this incredibly easy pasta sauce!  I seasoned it with fresh sage, cumin & tons of chili powder & it tastes incredible!  

Time: 1 hour  

Ingredients:  

• 1/2 butternut squash, cubed
• 1/2 cup water
• 1/2 cup skim milk or Lactaid
• 1-2 tablespoons vegetable oil
• 2 spoons chopped onion  
• 1 spoon chopped garlic  
• 1 teaspoon ground cumin  
• 1 teaspoon ground cinnamon
• 1 teaspoon salt  
• 1 teaspoon black pepper
• 1/4 cup grated parmesan cheese
• 2 teaspoons chili powder  
• 1 vegetable boullion cube (can sub vegetable stock & don't use the water above)
• 2 sage leaves, torn into smaller pieces  

Recipe:  

1. Heat the vegetable oil in a pot with the onions until they start turning opaque. Then add the garlic. 
2. Add the butternut squash cubes to the pot & sauté for about 3 minutes on medium heat.  
3. Add the chili powder, cumin, salt, pepper, cinnamon, boullion cube & water.
4. Cover & let the squash soften for about 10 minutes, turning every so often so it doesn't burn.  
5. Meanwhile, boil pasta of your choice (I used penne). 
6. Lower the heat & add the milk. Once the sauce is combined, test for salt etc.  
7. Turn off the heat & sprinkle in the shredded cheese.  
8. Toss the pasta in the pot so the sauce coats it. Enjoy!