Crockpot Italian Chicken

Perfect for busy weeknights or lazy weekends, this Crockpot Italian Chicken is a flavorful and easy dish to prepare. The result is tender, juicy chicken with savory Italian flavors that the whole family will love. Whether you serve it over pasta, rice, or with a side of vegetables, this Crockpot Italian Chicken is sure to become a go-to favorite in your meal rotation.

Ingredients

• 1 (16 ounce) bottle Italian dressing (such as Olive Garden℠ Signature Italian Dressing)

• 1/4 cup grated Parmesan cheese

• 4 boneless skinless chicken breasts

Directions

1. Stir Italian dressing and Parmesan cheese together in a bowl.

2. Place chicken in a slow cooker, and pour dressing mixture over chicken.

3. Cover and cook on Low until chicken is tender, no longer pink in the center, and the juices run clear, about 8 hours.

Moussaka

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Transport your taste buds to the Mediterranean with this savory moussaka, a traditional Greek dish made with layers of eggplant, spiced ground beef or lamb, and creamy béchamel sauce. Whether you're a fan of Mediterranean cuisine or looking to explore new flavors, this moussaka recipe is a must-try. It's the perfect hearty and satisfying meal that's sure to become a new favorite.

Ingredients

• 3 eggplants, peeled and cut lengthwise into 1/2 inch thick slices

• salt to taste

• ¼ cup olive oil

• 1 tablespoon butter

• 1 pound lean ground beef

• 2 onions, chopped

• 1 clove garlic, minced

• ground black pepper to taste

• 2 tablespoons dried parsley

• ½ teaspoon fines herbs

• ¼ teaspoon ground cinnamon

• ½ teaspoon ground nutmeg, divided

• 1 (8 ounce) can tomato sauce

• ½ cup red wine

• 1 egg, beaten

• 4 cups milk

• ½ cup butter

• 6 tablespoons all-purpose flour

• ground white pepper, to taste

• 1 ½ cups freshly grated Parmesan cheese

Directions

1. Lay eggplant slices on paper towels; sprinkle lightly with salt. Let sit for 30 minutes to draw out moisture, then pat dry with paper towels.

2. Warm olive oil in a skillet over high heat. Fry eggplant until browned, 2 to 3 minutes per side. Drain on paper towels; set aside.

3. Melt 1 tablespoon butter in a large skillet over medium heat. Stir in ground beef, onions, and garlic; season with salt and black pepper. Cook and stir until beef is browned, 8 to 10 minutes.

4. Add parsley, fines herbs, cinnamon, and 1/4 teaspoon nutmeg. Pour in tomato sauce and wine; mix well. Simmer for 20 minutes. Allow to cool, then stir in beaten egg.

5. Scald milk in a saucepan over medium heat.

6. At the same time, melt 1/2 cup butter in a large skillet over medium heat.

7. Whisk flour into butter until smooth. Lower heat; gradually pour in scalded milk, whisking constantly until it thickens. Season béchamel sauce with salt and white pepper.

8. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

9. Arrange a single layer of eggplant in the prepared baking dish.

10. Cover eggplant with meat sauce, then sprinkle 1/2 cup Parmesan cheese on top. Cover with remaining eggplant and sprinkle another 1/2 cup cheese on top.

11. Pour béchamel sauce on top and sprinkle with remaining 1/4 teaspoon nutmeg. Cover with remaining cheese.

12. Bake in the preheated oven until bubbly and browned, about 1 hour.

13. Serve hot and enjoy!

Slow Cooker Venison Roast

Looking for a hearty and flavorful dish to impress your dinner guests? This mouthwatering venison roast recipe is sure to be a showstopper at your next gathering!

Ingredients

• 3 pounds boneless venison roast

• 1 large onion, sliced

• 1 tablespoon soy sauce

• 1 tablespoon Worcestershire sauce

• 1 tablespoon garlic salt

• ¼ teaspoon ground black pepper

• 1 (1 ounce) package dry onion soup mix

• 1 (10.75 ounce) can condensed cream of mushroom soup

Directions

1. Clean venison roast and place in a slow cooker. Cover with onion slices, then sprinkle with soy sauce, Worcestershire sauce, garlic salt, and pepper.

2. Stir onion soup mix and condensed soup together in a small bowl. Pour mixture over venison.

3. Cover and cook on Low setting for 6 hours.

Pan-Seared Tilapia

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Pan-seared tilapia is a versatile and healthy choice for any meal. Whether paired with a fresh garden salad, steamed vegetables, or quinoa, this delectable fish is a wonderful option for those looking to enjoy a satisfying and nutritious meal. With its crispy exterior and tender, flaky interior, pan-seared tilapia is a delightful addition to any meal.

Ingredients

• 4 (4 ounce) tilapia fillets

• salt and ground black pepper to taste

• ½ cup all-purpose flour

• 1 tablespoon olive oil

• 2 tablespoons unsalted butter, melted

• 1 tablespoon lemon juice, or to taste (Optional)

• 1 teaspoon chopped fresh flat-leaf parsley, or to taste (Optional)

• ½ teaspoon chopped fresh thyme, or to taste (Optional)

Directions

1. Rinse tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper.

2. Place flour in a shallow dish. Gently press each fillet into the flour to coat and shake off any excess.

3. Heat olive oil in a large skillet over medium-high heat. Cook tilapia fillets in the hot oil, in batches if necessary, until fish flakes easily with a fork, about 4 minutes per side.

4. Brush melted butter onto the tilapia fillets in the last minute before removing from the skillet.

5. Drizzle fillets with lemon juice and garnish with parsley and thyme.

Cabbage Balushka

Are you looking for something different, but cabbage-related for this New Year’s Eve? Try this Hungarian favorite.

Ingredients

• 1 (16 ounce) package egg noodles

• ½ cup butter

• 1 large onion, chopped

• 1 head cabbage, cored and chopped

• salt and ground black pepper to taste

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in egg noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender but still slightly firm, about 5 minutes. Drain well.

2. Melt butter in a large skillet or wok over medium heat; cook and stir onion until browned, about 8 minutes.

3. Cook and stir cabbage into onions until cabbage has wilted, another 5 to 8 minutes.

4. Gently stir cooked noodles into cabbage mixture; season with salt and black pepper to taste.

Fully Loaded Carbonara

Chicken carbonara is a classic Italian dish that never fails to satisfy the palate. This indulgent pasta dish combines tender pieces of chicken with rich and creamy carbonara sauce.

Ingredients

• 6 slices bacon, chopped

• 1 ½ pounds skinless, boneless chicken breast halves

• salt and ground black pepper to taste

• 3 cloves garlic

• 1 teaspoon ground black pepper

• ½ cup white wine

• 1 ½ cups grated Parmesan cheese

• 3 large eggs

• 1 gallon water

• 1 pound spaghetti

• 2 cups frozen peas

Directions

1. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Remove bacon from skillet with a slotted spoon and drain on a paper towel-lined plate. Drain fat from skillet, reserving 2 tablespoons of the bacon drippings.

2. Season chicken with salt and pepper. Heat 1 tablespoon bacon drippings in the skillet over medium heat. Cook chicken breast halves in the bacon drippings until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to cutting board and tent with foil. Rest chicken for 5 minutes before slicing; set aside.

3. Heat remaining tablespoon bacon drippings in skillet over medium heat until shimmering. Cook and stir garlic and ground black pepper in skillet until fragrant, about 30 seconds. Pour wine into skillet; cook at a simmer until thickened, about 2 minutes. Remove from heat.

4. Whisk Parmesan cheese and eggs together in a bowl. Slowly stream wine mixture into the Parmesan mixture while whisking continually.

5. Bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Remove 1/2 cup of the water from the pot for later use.

6. Put the peas in a large colander. Drain the pasta in the colander with the peas. Return drained pasta and peas to the pot. Stir bacon, chicken, and wine mixture into the spaghetti. Thin sauce with reserved pasta water as desired.