Katie Recipes (2026)

20/07/2025

Creamy Pepper Jack Chicken & Sausage Pasta

Ingredients :

• 1 lb turkey sausage, sliced (or any sausage you like)
• 1 lb boneless, skinless chicken breasts, diced
• 12 oz rotini or penne pasta
• 2 cups chicken broth
• 1 cup heavy cream
• 1½ cups shredded Pepper Jack cheese
• ½ cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions :

1. Brown the Sausage:
In a large skillet, heat olive oil over medium. Add the sliced turkey sausage and cook until golden brown. Remove from the skillet and set aside.
2. Cook the Chicken:
In the same skillet, add diced chicken, onion, garlic, Italian seasoning, salt, and pepper. Cook for 5–7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink.
3. Prepare the Pasta:
Meanwhile, bring a pot of salted water to a boil. Cook the pasta according to package directions. Drain and set aside.
4. Build the Sauce:
Return the browned sausage to the skillet with the chicken. Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer.
5. Melt in the Cheese:
Lower the heat and stir in the shredded Pepper Jack and grated Parmesan. Continue stirring until the cheeses are melted and the sauce is creamy and smooth.
6. Combine with Pasta:
Add the drained pasta to the skillet and toss until all the pasta is evenly coated with the creamy sauce.
7. Serve:
Serve hot, garnished with a sprinkle of chopped fresh parsley for extra flavor and color.

Servings: 6–8
Prep Time: 15 minutes
Cook Time: 20 minutes

19/07/2025

Grilled Chipotle Ranch Chicken Burrito

Ingredients :

For the Chicken Marinade:
• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1 tablespoon chipotle chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin
• Salt and black pepper, to taste

For the Burritos:
• 4 large flour tortillas
• 1 cup shredded lettuce
• 1 medium tomato, diced
• ½ cup red onion, diced
• 1 jalapeño or green pepper, diced (optional)
• ½ cup fresh cilantro, chopped
• 1 cup chipotle ranch dressing (homemade or store-bought)

Instructions :

1. Marinate & Grill the Chicken:
• In a bowl, whisk olive oil, lime juice, chipotle chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper.
• Coat chicken breasts in the marinade. Cover and refrigerate at least 20 minutes (up to 2 hours).
• Preheat a grill or grill pan over medium-high. Grill chicken for 6–8 minutes per side, or until fully cooked (165°F/74°C inside).
• Let chicken rest 5 minutes, then slice into strips.
2. Prep Burrito Fillings:
• Dice the tomato, red onion, jalapeño (if using), and chop the cilantro.
• Rinse and dry lettuce, then shred.
3. Warm & Grill Tortillas:
• Heat each tortilla on the grill or grill pan for 30 seconds per side to soften and get those classic char marks.
4. Assemble the Burritos:
• Lay out each grilled tortilla.
• Add a layer of shredded lettuce.
• Top with grilled chicken strips.
• Sprinkle on tomato, red onion, jalapeño, and cilantro.
• Drizzle generously with chipotle ranch dressing (let some spill out the end for photo-perfect results).
5. Roll & Serve:
• Fold in the sides, then roll up tightly from the bottom.
• Serve immediately, cut in half if desired, with extra sauce on the side.

Servings: 4
Prep Time: 20 minutes
Cook Time: 25 minutes

19/07/2025

Slow Cooker Garlic Parmesan Chicken Pasta

Ingredients :

• 1 pound boneless, skinless chicken breast
• 1 (16 oz) box of pasta (any shape you like)
• 1 jar (about 15 oz) Alfredo sauce
• Buffalo Wild Wings Garlic Parmesan sauce (enough to cover the chicken)
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• 1 tablespoon minced garlic
• 1 teaspoon Italian seasoning
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions :

1. Season the Chicken:
Place the chicken breast in your slow cooker. Sprinkle with Italian seasoning, onion powder, paprika, salt, and pepper.
2. Add Garlic & Sauce:
Add the minced garlic. Pour in enough Garlic Parmesan sauce to fully coat the chicken.
3. Slow Cook:
Cover and cook on low for 4–6 hours, until the chicken is very tender.
4. Shred the Chicken:
Shred or chop the cooked chicken right in the slow cooker.
5. Boil the Pasta:
While the chicken finishes cooking, prepare the pasta according to package directions. Drain well.
6. Mix in Sauces & Cheese:
Add the Alfredo sauce, Parmesan cheese, and mozzarella cheese to the shredded chicken in the slow cooker. Stir everything together until well combined.
7. Combine with Pasta:
Add the drained pasta and toss until everything is evenly coated and creamy.
8. Serve:
Spoon into bowls or onto plates, and enjoy while hot!

Servings: 6
Prep Time: 10 minutes
Cook Time: 4–6 hours (slow cooker)

19/07/2025

Pretzel-Crusted Chicken with Creamy Mustard Cheddar Sauce

Ingredients :

For the Chicken:
• 4 boneless, skinless chicken breasts
• 2 cups pretzels, crushed
• ½ cup all-purpose flour
• 2 large eggs
• ¼ cup milk
• Salt and pepper, to taste
• 2 tablespoons vegetable oil

For the Mustard Cheddar Sauce:
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1 cup sharp cheddar cheese, shredded
• 2 tablespoons Dijon mustard
• Salt and pepper, to taste

Instructions :

1. Prep the Breading:
◦ Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
◦ Set up three bowls: one with crushed pretzels, one with flour, and one with eggs whisked together with milk.
2. Bread the Chicken:
◦ Season chicken breasts with salt and pepper.
◦ Dredge each piece in flour, tapping off any excess.
◦ Dip in the egg mixture, then coat all sides firmly with crushed pretzels.
3. Cook the Chicken:
◦ Heat vegetable oil in a large skillet over medium-high.
◦ Sear the breaded chicken breasts for 3–4 minutes per side, until nicely browned.
◦ Move chicken to the prepared baking sheet and bake for 15–20 minutes, or until the internal temperature reaches 165°F (74°C).
4. Make the Mustard Cheddar Sauce:
◦ In a saucepan, melt butter over medium heat.
◦ Whisk in flour and cook for 1–2 minutes, stirring, until bubbly and light golden.
◦ Gradually add milk, whisking until thickened and simmering.
◦ Lower the heat and add shredded cheddar, stirring until melted.
◦ Mix in Dijon mustard, season with salt and pepper, and stir until smooth.
5. Serve:
◦ Let the chicken rest a few minutes after baking.
◦ Serve hot, generously drizzled with the creamy mustard cheddar sauce.
◦ Pair with your favorite roasted vegetables or mashed potatoes, if desired.

Servings: 4
Prep Time: 20 minutes
Cook Time: 25 minutes

19/07/2025

Creamy Green Chile Chicken Enchiladas

Ingredients :

• 2½ cups cooked, shredded chicken
• 2½ cups Monterey Jack cheese, shredded (divided; can use mozzarella or a blend for extra meltiness)
• 1 (4 oz) can green chiles
• ¾ cup sour cream
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 (20 oz) can green chile enchilada sauce
• 12–14 small corn or flour tortillas (flour tortillas can create a softer, stretchier texture)
• Nonstick cooking spray

Instructions :

1. Preheat Oven:
Preheat your oven to 350°F (175°C). Grease a 9x13-inch glass baking dish with nonstick spray.
2. Make the Filling:
In a bowl, combine the shredded chicken, 1½ cups of Monterey Jack cheese, green chiles, sour cream, salt, and black pepper. Mix until fully combined.
3. Warm the Sauce:
Pour the green chile enchilada sauce into a small saucepan and heat until just simmering.
4. Assemble the Enchiladas:
◦ Quickly dip each tortilla in the warm enchilada sauce to soften.
◦ Add 2–3 tablespoons of chicken filling to each tortilla, roll up, and arrange seam-side down in the baking dish.
5. Top & Bake:
◦ Pour the remaining enchilada sauce evenly over the enchiladas.
◦ Sprinkle the remaining 1 cup of Monterey Jack cheese all over the top, covering generously.
6. Bake & Broil:
Bake for 25–30 minutes, until the cheese is melted and bubbling. For a browned top like the photo, broil for an additional 1–3 minutes at the end, watching closely until golden brown spots appear.
7. Serve:
Let cool slightly, then serve hot with plenty of stretchy, cheesy goodness!

Servings: 6
Prep Time: 15 minutes
Cook Time: 30–33 minutes (including broil)

19/07/2025

Fajita Chicken Casserole

Recipe in First C.0..Ⓜ️.E.N.T 👇 👇 👇

Enjoy ❤️

19/07/2025

Hibachi-Style Chicken Fried Rice

Ingredients :

• 3 boneless, skinless chicken breasts, diced
• 3 cups uncooked white rice
• 1 yellow onion, diced
• 2 zucchinis, diced
• 1 cup baby bella mushrooms, chopped
• ½ cup unsalted butter (divided)
• 3 large eggs
• 3 tablespoons soy sauce
• 1 cup teriyaki sauce or glaze
• Black pepper, to taste
• Optional: Yum Yum sauce (for drizzling)
• Optional garnish: Chopped green onions

Instructions :

1. Cook the Rice:
Prepare white rice according to package instructions. Allow it to cool completely, then refrigerate for 3–4 hours. (Cold rice fries up crispier and won’t clump.)
2. Sauté the Veggies:
Heat a griddle or large skillet over medium-high heat. Melt ¼ cup butter, then add onion, zucchini, and mushrooms. Sauté for 4–5 minutes, stirring occasionally. Push the veggies to the side when done.
3. Fry the Rice:
Add the chilled rice to the hot griddle. Use a spatula to break up any clumps. Add the remaining ¼ cup butter and fry the rice, letting it get lightly golden and a little crispy.
4. Scramble the Eggs:
Crack eggs directly onto the griddle. Scramble them until fully cooked, then stir them into the rice.
5. Season the Rice:
Pour soy sauce over the rice, season with black pepper, and mix well. Add the sautéed vegetables back in and stir everything together.
6. Cook the Chicken:
On a clear section of the griddle, cook the diced chicken until almost done. Pour teriyaki sauce over the chicken and cook for another 7–8 minutes, or until the chicken is fully cooked and slightly caramelized.
7. Combine:
Mix the teriyaki chicken into the rice and veggie mixture. Toss until everything is well combined and evenly coated.
8. Serve:
Serve hot. Drizzle with Yum Yum sauce if desired, and sprinkle with chopped green onions for a fresh touch.

Servings: 5
Prep Time: 10 minutes
Cook Time: 25 minutes

18/07/2025

Fried Popcorn Chicken

Ingredients :

• 2 boneless, skinless chicken breasts, cut into small, bite-sized chunks
• 2 cups all-purpose flour
• 1 cup buttermilk (or regular milk with 1 tablespoon lemon juice or vinegar stirred in, let sit 5 min)
• 2 large eggs
• 1 tablespoon paprika
• 2 tablespoons garlic powder
• 1 tablespoon chili powder
• 1 tablespoon powdered sugar
• 2 teaspoons salt
• 1 teaspoon black pepper
• ½ teaspoon cayenne pepper (optional, for extra kick)
• Vegetable oil, for frying
• Salt, for sprinkling

Instructions :

1. Prep the Chicken:
Cut chicken into bite-sized pieces. Toss with 1 teaspoon salt and a pinch of powdered sugar. Let sit while you prepare the coating.
2. Make the Seasoned Flour:
In a large bowl, combine flour, paprika, garlic powder, chili powder, powdered sugar, remaining salt, black pepper, and cayenne (if using).
3. Make the Egg Wash:
In another bowl, whisk together buttermilk and eggs until smooth.
4. Bread the Chicken:
◦ Dredge each chicken piece in the seasoned flour mixture.
◦ Dip in the egg wash.
◦ Dredge once more in the seasoned flour, pressing firmly to coat and create a thick, crunchy breading.
5. Heat the Oil:
Pour about 1½ to 2 inches of vegetable oil into a large, deep skillet or Dutch oven. Heat oil to 350°F (175°C).
6. Fry the Chicken:
Working in batches, fry chicken pieces for 3–4 minutes per batch, turning occasionally, until deep golden brown and cooked through.
Remove with a slotted spoon and drain on a wire rack or paper towels.
7. Finish & Serve:
Sprinkle with a little salt while hot. Serve immediately with your favorite dipping sauce!

Servings: 4
Prep Time: 20 minutes
Cook Time: 15–20 minutes

18/07/2025

Ground Beef & Potato Casserole

Ingredients :

• 2 pounds lean ground beef
• 2.5 pounds Yukon gold potatoes, washed
• 3 cups Colby jack cheese, freshly shredded (divided: ¾ cup, ¾ cup, and 1½ cups)
• 10.5 ounces cream of mushroom soup (any brand)
• 1 cup half and half
• 1 cup sweet yellow onion, finely diced
• 1 tablespoon minced garlic
• 1 tablespoon onion powder
• 1½ teaspoons kosher salt
• 1 teaspoon freshly cracked black pepper

Instructions :

1. Prep the Potatoes: Slice the Yukon gold potatoes into ⅛-inch thick rounds. Place them in water to prevent browning while you prep the other ingredients.
2. Preheat Oven: Set your oven to 350°F (175°C). Lightly coat a 9x13-inch baking dish with nonstick spray.
3. Cook the Beef Mixture: In a large skillet over medium-high heat, cook the ground beef, diced onion, and minced garlic until the beef is no longer pink, breaking it up as it cooks. Drain any excess fat.
4. Mix the Creamy Sauce: In a medium bowl, stir together the cream of mushroom soup, half and half, onion powder, kosher salt, and black pepper until well blended.
5. Assemble the Casserole:
◦ Drain the potato slices.
◦ Layer ⅓ of the potatoes in the prepared baking dish.
◦ Top with ⅓ of the cooked beef mixture, then ¾ cup shredded cheese, and ⅓ of the soup mixture.
◦ Repeat layers a second time.
◦ For the final layer, add the remaining potatoes and beef, pour over the last of the soup mixture, and finish with the remaining 1½ cups of cheese.
6. Bake: Cover the dish tightly with aluminum foil and bake for 1 hour and 10 minutes. Remove the foil and bake uncovered for an additional 20 minutes, until golden and bubbly.
7. Rest & Serve: Let the casserole rest for 15 minutes before slicing and serving. This helps it set for neater portions.

Servings: 8
Prep Time: 20 minutes
Cook Time: 90 minutes

18/07/2025

Spicy Street Fries

Ingredients :

For the Fries:
• 4 large Russet potatoes (cut into thick fries)
• 2 tablespoons olive oil (or enough to coat)
• 1 tablespoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon cayenne pepper (adjust for heat)
• ½ teaspoon black pepper
• Salt, to taste

For the Creamy Cajun Sauce:
• ½ cup mayonnaise
• 2 tablespoons sour cream (or plain Greek yogurt)
• 1 tablespoon sriracha (or any hot sauce)
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• Salt & pepper, to taste

To Finish:
• Fresh parsley or chives, finely chopped (for garnish)

Instructions :

1. Prep the Potatoes:
Peel (optional) and cut potatoes into thick, steakhouse-style fries. Soak in cold water for 30 minutes, then drain and dry thoroughly.
2. Season & Bake (or Air-Fry):
Toss the fries in olive oil. In a small bowl, mix paprika, garlic powder, onion powder, cayenne, black pepper, and salt. Sprinkle generously over the fries, tossing to coat.
◦ Oven: Spread fries on a baking sheet in a single layer. Bake at 425°F (220°C) for 35–40 minutes, flipping halfway until deeply golden and crispy.
◦ Air fryer: Air-fry in batches at 400°F (200°C) for 20–25 minutes, shaking halfway.
3. Mix the Creamy Cajun Sauce:
In a bowl, whisk together mayo, sour cream, sriracha, paprika, garlic powder, Dijon mustard, lemon juice, salt, and pepper. Taste and adjust heat or tang to your liking.
4. Assemble:
Pile hot, crispy fries onto a plate or shallow bowl. Generously drizzle the creamy sauce all over the fries.
5. Garnish:
Sprinkle with lots of finely chopped fresh parsley or chives for a pop of color and freshness.
6. Serve Immediately:
Serve while the fries are hot and crispy with extra sauce on the side, if desired!

Serves: 3–4
Prep Time: 15 minutes
Cook Time: 35–40 minutes

18/07/2025

No-Boil Broccoli Pasta Bake

Ingredients :

• 7.5 oz whipped chive or garlic & herb cream cheese (such as Philadelphia)
• 12 oz dry pasta (rotini, penne, cellentani, or fusilli)
• 2–3 cups fresh broccoli florets, chopped into bite-sized pieces
• 2 cups shredded cheddar cheese (medium or sharp), divided
• 1–2 tsp seasoning salt (or salt and pepper, to taste)
• 3 tbsp olive oil
• 4 cups chicken broth (regular or low-sodium)
• ⅔ cup heavy cream

Instructions :

1. Preheat the Oven:
Set your oven to 425°F (220°C).
2. Prepare the Baking Dish:
In a 13×9-inch baking dish, place the whipped cream cheese in the center.
3. Layer the Ingredients:
Scatter the uncooked pasta evenly around the cream cheese. Top with the chopped broccoli and sprinkle half of the shredded cheddar cheese over everything.
4. Season & Oil:
Sprinkle with seasoning salt (or a mix of salt and pepper), then drizzle olive oil evenly over the dish.
5. Add Broth:
Pour the chicken broth over all the ingredients, making sure the pasta is just submerged.
6. Bake Covered:
Cover the dish tightly with aluminum foil. Bake for 30 minutes.
7. Stir & Continue Baking:
Remove the foil and stir everything well to combine. Re-cover with foil and return to the oven for another 30 minutes.
8. Finish Creamy:
Uncover, then stir in the remaining cheddar cheese and pour in the heavy cream. Mix until the cheese melts and the sauce turns creamy and luscious.
9. Rest & Serve:
Let the pasta bake rest for about 5 minutes before serving. Enjoy your extra cheesy, broccoli-filled bake!

Servings: 8
Prep Time: 10 minutes
Cook Time: 1 hour

18/07/2025

Spicy Southern Chicken & Gravy

Ingredients :

• 3 boneless, skinless chicken breasts
• 2 teaspoons Cajun seasoning (plus extra to taste)
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 teaspoon paprika
• Salt & black pepper, to taste
• 2 teaspoons olive oil (divided)
• 4 tablespoons butter
• ½ yellow onion, thinly sliced
• 2 bell peppers, sliced (any color)
• 1 celery stalk, diced
• ¼ cup all-purpose flour
• 2 cups chicken broth
• 1 teaspoon chicken bouillon powder

Instructions :

1. Prep & Season the Chicken:
◦ Pat chicken breasts dry and drizzle with 1 teaspoon olive oil.
◦ Season both sides with Cajun seasoning, onion powder, garlic powder, paprika, salt, and pepper.
2. Sear the Chicken:
◦ Heat a large skillet over medium-high heat and add the remaining teaspoon of olive oil.
◦ Add the chicken breasts and cook 3–4 minutes per side until golden and fully cooked (internal temp 165°F/74°C). Remove chicken from skillet and set aside.
3. Sauté the Veggies:
◦ Lower heat to medium. Add butter to the same skillet.
◦ Toss in sliced onion, bell peppers, and diced celery. Sauté for 4–5 minutes, until veggies are soft and slightly caramelized.
4. Make a Roux:
◦ Sprinkle flour over the sautéed vegetables and stir well, letting it cook for 2–3 minutes, stirring constantly so the flour doesn’t burn.
5. Build the Gravy:
◦ Gradually whisk in chicken broth. Add chicken bouillon powder and extra Cajun seasoning to taste.
◦ Whisk and simmer until smooth and thickened, about 2–4 minutes.
6. Finish the Dish:
◦ Shred or chop the cooked chicken, then stir it back into the skillet with the gravy.
◦ Simmer everything together until heated through and the gravy reaches your desired thickness.
7. Serve:
◦ Spoon the saucy Cajun chicken over fluffy rice, creamy mashed potatoes, or even warm biscuits.
◦ Garnish with extra Cajun seasoning or fresh parsley if you like.

Serves: 5
Prep Time: 5 minutes
Cook Time: 20 minutes

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20/07/2025

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