One Pan Creamy Chicken & Potato Bake

This is a family favorite of ours! In addition to it being DELICIOUS, it is super easy!

Ingredients:

• 6 bone-in skin on chicken thighs

• 1 Tbsp. Italian seasoning (when I make this, I really don't measure it. I just eyeball it!)

• Salt & pepper, to taste

• 2 Tbsp. unsalted butter plus 1 Tbsp. of canola oil (or vegetable oil)

• 1 lb. baby potatoes of your choice

For the cream sauce:

• 1/4 cup unsalted butter

• 2 cloves of minced garlic

• 3 Tbsp. flour

• 1 cup chicken stock (you may need a little more if you want it thinner)

• 1 tsp. Italian seasoning

• 1/2 cup half & half

• Salt & pepper, to taste

• 1/2 cup freshly grated Parmesan cheese

• A handful or 2 of fresh spinach leaves

1. Preheat your oven to 400 degrees. Spray a 9 x 13 inch casserole dish with nonstick cooking spray and set aside.

2. Season the chicken with Italian seasoning, salt, and pepper.

3. Melt 2 Tbsp. butter and the canola/vegetable oil in a large skillet over medium heat. Add the chicken, skin side down. Sear both sides until golden brown. This will take about 3 minutes per side.

4. While the chicken is cooking, cut your baby potatoes in half.

5. Once the chicken is seared, place each thigh into your prepared baking dish.

6. Scatter the potatoes over the chicken.

7. Cream sauce: Using the same skillet (might as well not dirty up another pan!), melt 1/4 cup of butter over medium heat. Add the garlic and cook until fragrant.

8. Whisk in the flour and cook for about a minute.

9. Gradually add in the chicken stock, Italian seasoning, salt, and pepper. Cook and whisk until thickened. Stir in the half & half. If it is too thick, add a little more stock. Stir in the Parmesan.

10. Add in the spinach leaves and cook until wilted. If you don't like spinach, you can totally leave it out completely!

11. Pour the cream sauce all over the chicken and potatoes.

12. Bake around 30-45 minutes or until the chicken is completely cooked through.

Zuppa Tuscana

Y'all. This recipe is the bomb. It is so simple; you'll think to yourself, "How on earth is this soup going to be so good? The ingredients are so little and basic!" But I promise you that you will absolutely adore this soup. In my opinion, it is even better than Olive Garden's version!

Ingredients:

• 1 lb ground Italian sausage; I like using hot, but you can use mild or sweet too!

• 1 onion, diced

• 2 tsp. minced garlic

• Salt & pepper, to taste

• 6 cups of chicken stock

• 4 large potatoes, diced

• 1 bunch of curly kale, chopped

• 1/4 cup heavy cream

• 1/4 cup freshly grated Parmesan cheese

1. In a large pot over medium heat, cook your sausage until no longer pink. This will take about 5-7 minutes.

2. Drain any excess fat from the sausage. Put the sausage back in the pot.

3. Add in the diced onion and cook until tender. Add in garlic as well.

4. Add in the potatoes and chicken stock, along with a good pinch of salt. Cook until the potatoes are tender, about 23-25 minutes.

5. Stir in the kale and let it cook until the leaves are bright green and tender. Then stir in the heavy cream. Simmer about 5 minutes more.

6. Lastly, add the parmesan cheese and season with a small pinch of pepper.

7. Serve with extra parmesan cheese!

Quiche

There are SO many different ways to make a quiche. If you start with this simple base, you can add any meat or veggie to it.

***Check out my YouTube video for a step by step demonstration!

https://youtu.be/XinfaibiVhk

Ingredients:

• 9 inch deep dish pie crust

• 7 or 8 eggs

• 1/4 cup of heavy cream (honestly, I don't measure it. I just put in a good splash! If you don't have heavy cream, you can use half & half)

• Salt/pepper

• Shredded cheese (I like sharp cheddar, but use what you have)- Use as much as you like! I don't measure the cheese :)

• Cooked sausage or bacon

• Any cooked veggie you might have in your fridge (I love mushrooms, spinach, peppers, ect.)

• I LOVE USING SLICED TOMATO FOR THE TOP! If you do that, make sure to slice your tomato and lay it on a paper towel lined plate. Season them with salt and pepper. This will draw out some liquid beforehand so that it won't make your quiche soggy.

• **If you don't want meat or veggies, just use the cheese and it will be AWESOME!

1. Preheat the oven to 350 degrees.

2. Take your raw pie crust and prick it all over with a fork.

3. When your oven is ready, bake the crust for about 10 minutes, just to give it a head start. If your crust is still completely frozen, bake it for 15-20 minutes.

4. While your crust bakes, cook the meat of your choice. I usually use ground breakfast sausage. Bacon is also delicious!

5. Mix together your eggs, cream, and a handful of cheese in a large bowl. Season the mixture well with salt and pepper.

6. If you choose to use sausage, put that it the crust BEFORE the egg mixture. If you choose to use bacon, but the egg mixture in first. Then sprinkle over your bacon. Add in any cooked veggies at this point. Mix it gently with a fork.

7. Sprinkle more cheese on top. Lay on your tomato slices (if you are using tomato).

8. Put the quiche on an aluminum foil lined baking sheet. Using a baking sheet makes it easier to put in the oven and take out. It will also catch anything that may bubble over.

9. Bake for about 45 minutes! Check on it every few minutes. It should not be too jiggly in the middle.

10. Let it cool on your counter for about 10 minutes before serving!

**This quiche is so good while it's still nice and warm, but it also tastes delicious room temperature. Quiche is a great choice to bring to a bridal/baby shower, party, etc. because you don't have to serve it super hot!