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denise s kitchen denise s kitchen a collection of favorite recipes thursday april 16 2026 mediterranean chicken bowls adapted from at the immigrant s table serves 4 prep 1 hour ingredients chicken 3 lbs boneless skinless chicken breasts pounded to even thickness or chicken thighs 4 tbsp olive oil 2 tbsp lemon juice 4 garlic cloves minced 2 tsp dried oregano 2 tsp smoked paprika 1 tsp ground cumin 1 tsp salt 1 2 tsp black pepper pinch of red pepper flakes homemade tzatziki 1 large english seedless cumumber 1 cup plain greek yogurt 2 cloves garlic minced 4 tbsp lemon zest 2 tbsp olive oil 2 tbsp chopped fresh dill salt pepper to taste bowls 6 cups cooked couscous or rice or quinoa 3 cups cherry tomatoes halved 2 cups cucumber diced 1 2 small red onion thinly sliced 2 cups canned chickpeas drained and rinsed 1 cup kalamata olives my family skips this 1 cup crumbled feta cheese fresh parsley or mint chopped lemon wedges for serving optional directions mix the marinade all ingredients for the chicken coat the chicken well and marinate for 30 minutes make the tzatziki shred the cucumber and squeeze out all liquid until it feels dry mix with other ingredients and store in the fridge until ready to serve preheat the oven to 400 degrees spread the chicken on a large pan covered with foil roast the chicken for 20 30 minutes or until a thermometer at the thickest part reads 165 degrees rest chicken for 5 minutes then slice across the grain for tender pieces while chicken is cooking prepare other ingredients for the bowls cook couscous according to directions chop vegetables and herbs and set out all ingredients for easy assembly serve with warmed pita wedges and hummus posted by denisemayen at 3 02 pm no comments labels bowls chicken entrees healthy mediterranean monday january 26 2026 denise s breakfast casserole prep 1 hour serves 8 12 ingredients 1 pkg of breakfast sausage 1 cup diced sweet onion about 1 2 of a large onion 1 cup diced red bell pepper about 1 2 of a large pepper 2 cups fresh chopped kale leaves center vein removed packed tightly about half of a bunch or chopped spinach use 1 cup of frozen kale or spinach 16 eggs 1 1 2 cups of milk 1 1 2 cups of shredded mexican cheese divided directions preheat oven to 375 degrees spray a 9x13 inch baking dish with cooking spray in a large skillet brown and crumble sausage add in diced onion and bell peppers and sauté when onion is almost translucent add in chopped kale and sauté just until wilted or heated through if using frozen remove from heat in a large bowl whisk eggs and milk until smooth spread the sausage and vegetable mixture evenly in the prepared baking dish sprinkle the shredded cheese over the top pour the egg mixture evenly over everything bake uncovered for 35 45 minutes or until the center is set and a knife inserted comes out clean let stand 5 10 minutes before cutting and serving notes feel free to any veggies you have on hand torn pieces of stale bread leftover chicken or other meat or even change the type of cheese used this recipe is so adaptable and easy to scale here are a few combo suggestions mushroom onion potato zucchini asiago cheese tomato slices on top always pat dry tomato slices on paper towels first add hash browns or dice up leftover baked potatoes with the kale onion red bell pepper and sausage posted by denisemayen at 10 06 am no comments labels breakfast brunch tuesday september 16 2025 denise s famous frittata prep 30 min 15 min in oven serves 8 ingredients 1 pkg of breakfast sausage 1 cup diced sweet onion about 1 2 of a large onion 1 cup diced red bell pepper about 1 2 of a large pepper 2 cups fresh chopped kale leaves center vein removed packed tightly about half of a bunch 16 eggs 1 1 2 cups of milk 1 1 2 cups of shredded mexican cheese divided directions preheat oven to 375 degrees in a 14 inch skillet approx 6 quarts brown and crumble sausage add in diced onion and bell peppers and sauté when onion is almost translucent add in chopped kale and sauté until kale softens and reduces volume by half in a large bowl whisk eggs and milk until smooth pour egg mixture into the skillet and half the shredded cheese begin to mix as if making scrambled eggs when the eggs appear to be approximately half way cooked turn off the stove top burner sprinkle the remaining cheese on top of the mixture and then place in preheated oven cook for approximately 15 minutes or until egg has set a fork comes out clean or the center of the frittata has risen and is no longer jiggly notes feel free to any veggies you have on hand torn pieces of stale bread leftover chicken or other meat or even change the type of cheese used this recipe is so adaptable and easy to scale here are a few combo suggestions mushroom onion potato zucchini asiago cheese tomato slices on top always pat dry tomato slices on paper towels first add hash browns or dice up leftover baked potatoes with the kale onion red bell pepper and sausage posted by denisemayen at 7 41 pm no comments labels breakfast brunch entrees friday september 5 2025 easy marinated chicken breasts marinate chicken breasts in olive garden italian salad dressing for 12 24 hours for very flavorful chicken then roast or grill as desired tips to remember one full container of salad dressing is enough to marinate 6 8 chicken breasts cut chicken breasts into 2 3 pieces each like tenders before marinating for more flavor and more even cooking if roasting in the oven cook at 400 degrees for 25 minutes this is great in salads especially trader joe s copycat harvest chicken salad or panera s copycat fuji apple chicken salad posted by denisemayen at 7 33 pm no comments thursday august 21 2025 easy minestrone soup prep 30 min serves 6 8 ingredients 1 package of bear creek minestrone soup mix 1 lb ground beef 1 can italian green beans directions brown ground beef in a large pot drain off grease add 8 cups of water cover and bring to boil whisk in the package of bear creek minestrone soup mix then add can of italian green beans reduce heat to low and simmer for 20 minutes serve with crusty bread or cornbread posted by denisemayen at 4 42 pm no comments labels beef entrees soups tuesday may 13 2025 chicken veggie tacos prep 30 45 min serves 15 20 tacos ingredients package of heb marinated cilantro lime chicken breasts approx 2 lbs 3 bell peppers various colors 1 large sweet onion 2 3 cup frozen corn 1 cup frozen chopped spinach fajita seasoning 15 20 tortillas optional toppings shredded cheese sour cream avocados or guacamole directions 1 preheat oven to 400 degrees f line a baking sheet with foil 2 cut each chicken breast in to 2 3 similarly sized cutlets so that they ll cook more quickly and evenly space them apart on the baking sheet roast in the oven for approximately 20 minutes or until cooked thoroughly 165 degrees internal temperature or no longer pink in the middle 3 slice the bell peppers and begin to sauté them in olive oil on medium high in a large skillet 4 slice the onion and add it to the skillet to sauté on medium high sprinkle 1 2 tablespoons of fajita seasoning over the onions and peppers 5 once the onions begin to turn translucent but before they begin to brown add the frozen spinach and corn sauté on medium for 5 8 minutes or until the spinach is completely soft and the rest of the veggies are beginning to brown turn off heat and set aside 6 when chicken is done cooking slice and set aside 7 cook if raw or warm the tortillas assemble tacos with chicken veggies and optional toppings posted by denisemayen at 4 38 pm no comments labels chicken entrees mexican sunday april 21 2024 autumn comfort pasta adapted from julia s album prep 1 hour serves 4 ingredients 2 cups butternut squash peeled seeded and cubed 3 tbsp olive oil divided salt pepper 1 2 lb sausage crumbled without casings i used 1 2 pkg of jimmy dean breakfast sausage 4 cloves garlic minced 6 oz chopped spinach 3 4 cup frozen or 2 cups fresh 1 cup heavy cream 1 3 cup parmesan cheese shredded 1 4 tsp salt 8 oz farfalle bow tie pasta directions 1 preheat oven to 400 degrees 2 in a large bowl toss cubed butternut squash with 1 tbsp olive oil salt and pepper 3 spread the squash on a large parchment paper lined baking sheet in one layer without overcrowding 4 roast in the preheated oven at 400 f for 30 minutes or until crisp tender and beginning to brown remove from oven 5 while the squash is roasting cook the pasta until al dente 6 cook the sausage in a skillet with 1 tbsp of olive oil until brown and crumbly note i like to use the other 1 2 lb of sausage in a breakfast casserole or frittata 7 in a separate large skillet heat 1 tbsp of olive oil together with minced garlic and spinach over medium heat cook occasionally stirring for about 5 7 minutes until spinach starts to wilt if cooked from fresh 8 add heavy cream bring to a brief boil then immediately reduce to simmer boiling but not intensely add shredded parmesan cheese keep stirring the sauce with the cheese on low to medium boil simmer until the cheese melts remove from heat 9 add pasta sausage and butternut squash to the creamy spinach sauce salt to taste posted by denisemayen at 6 34 pm no comments labels entrees italian pasta older posts home subscribe to posts atom looking for something search denise s kitchen labels appetizers 22 asian 7 beef 9 bowls 1 bread 13 breakfast 33 brunch 41 cake 1 chicken 35 columbian 2 cookies 9 crock pot 7 czech 1 desserts 22 dip 2 drinks 7 entrees 120 fish 5 fruit 2 gifts 6 greek 3 grilling 7 halloween 2 healthy 1 holiday 13 instant pot 1 italian 11 low carb 10 lunch 9 meat 11 meats 25 mediterranean 1 mexican 17 no cooking necessary 8 pasta 19 pastry 3 pizza 2 pork 11 pressure cooker 2 rice 2 salad 21 sandwich 4 sandwiches 7 sauces 1 seafood 7 shrimp 2 side dish 32 smoothie 1 snacks 15 soups 21 thanksgiving 6 turkey 3 vegetables 12 vegetarian 26 subscribe to denise s kitchen posts atom posts all comments atom all comments blog archive 2026 2 april 1 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