Creamy Ranch Chicken Pasta

2 boneless, skinless chicken thighs (about 8 ounces)
One 1-ounce package ranch-dressing seasoning mix
1 pound penne pasta
4 ounces cream cheese, at room temperature
2 tablespoons sour cream, at room temperature
1/4 cup sharp yellow Cheddar, shredded

THE OFFICIAL DIRECTIONS

• Pat the chicken thighs dry with a paper towel and sprinkle all over with 1 tablespoon of the seasoning mix.
• Add the penne to the 6-quart Instant Pot® and add 4 cups water to the pot. Place the chicken thighs on top of the penne. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick- release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the chicken to a cutting board until cool enough to handle.  
• Meanwhile, combine the cream cheese, sour cream, Cheddar and remaining seasoning mix (about 2 tablespoons) in a large bowl. Set aside.  
• Roughly chop the chicken into small pieces while it is still warm. Add the chicken to the cream-cheese mixture and stir to combine. Add the chicken and cheese mixture to the pasta and stir until the cheese mixture melts and the pasta is well coated.

WHAT I REALLY DID

• Dump the chicken into the instant pot and pour the whole packet of ranch dressing mix on top and a little water on the bottom - maybe a half cup.
• Cook in the instant pot for 8 minutes on high.
• Mix the dairy products together along with the cooked and cut up chicken.
• Pour in another packet of dressing mix into all that because you are doubling the recipe to give half to Jen and Jonah and didn't read the instructions well enough to notice that the seasoning mix needs to be divided.

At this point I just divided it into two tupperwares and called it make-ahead meals for our two families.  When I reheated mine, I added some milk to the skillet because it was pretty thick.

I served it over rice and it was delish.

The key here (Klejeski children) is that it tastes like Chicken Packets only without the crescent roll outside.  It would definitely work for that recipe though.  Good memories!

Chicken Shawarma

8 lbs boned, skinned chicken thighs

4-5 red onions

1.5 cups lemon juice

2 cups olive oil

4 tsp kosher salt

2 Tbs, 2 tsp pepper

2 Tbs, 2 tsp cumin

1 Tbsp red pepper flakes

1 tsp cinnamon

2 Tbsp minced garlic

Instructions

Mix marinade ingredients together, then add sliced or quartered onions and chicken. Put in ziplock bag and let marinate several hours or overnight.

Preheat the oven to 425.

Grease a shallow pan. Take the chicken and onions out of the marinade and spread it in a single layer on the pan. Cook for 45 minutes or more. 

Chop up the chicken a bit, if you like, and finish cooking it so it crisps up a bit more.

Serve chicken and onions with pita bread triangles, cucumbers, tomatoes, assorted olives, feta cheese, fresh parsley, pomegranates or grapes, fried eggplant, and yogurt sauce.

Easy and excellent!

I made about 5 lbs worth.

From Simcha Fisher

Dried Fruit Compote

3 cups water
1 lb mixed dried fruit (including pears, figs, apricots and peaches)
1 cup pitted prune
1⁄2 cup raisins
1 cup pitted sweet cherries
2 apples, peeled and sliced or 6 ounces dried apples, slices
1⁄2 cup cranberries
1 cup sugar
1 lemon, sliced
6 whole cloves
2 cinnamon sticks (3 inches each)
1 orange
1⁄2 cup fruit-flavored brandy

• In a 6 quart pot combine water, mixed dried fruits, prunes and raisins. Bring to a boil. Cover and simmer about 20 minutes, or until the fruits are plump and tender.
• Add the cherries, apples and cranberries. Stir in sugar, lemon and spices. Cover, simmer 5 minutes.
• Grate orange and reserve peel. Peel and section orange and add to pot.
• Stir in grapes or alternatives and brandy. Bring just to boiling and remove from heat.
• Stir in orange peel.
• Cover and let stand for 15 minutes.

It's not pretty, but it is delicious!  I pulled the lemon slices out before serving (and the cloves and cinnamon sticks, obviously).  I also couldn't find dried peaches and pears so I just used more apricots.

Make in advance and serve cold for Wigilia.

Tzatziki

½ English cucumber, halved

lengthwise

1 cup FAGE Total 5%, 2%, or 0%

1 garlic clove, minced or grated

1 tbsp minced fresh mint

1 tbsp minced fresh dill

Finely grated zest of 1 lemon

2 tbsp fresh lemon juice

½ tsp fine sea salt

Black pepper to taste 

STEPS
1.  Remove cucumber seeds with a small spoon and grate cucumber on the large holes of a box grater.
2.  In a medium bowl combine grated cucumber, FAGE Total, garlic, mint, dill, lemon zest and juice, salt, and pepper and stir to combine.
3.  To Serve: Serve tzatziki with pita. Store any leftovers refrigerated in an airtight container for up to 3 days.

Thai Pork and Noodles

1 pound thin boneless pork chops, fat trimmed

8 ounces wide Thai rice noodles

1 cup fresh cilantro (leaves and stems)

Finely grated zest and juice of 1 lime

2 slices peeled ginger

2 cloves garlic, smashed

3 red jalapeno peppers, seeded and roughly chopped

2 shallots, roughly chopped

3 tablespoons fish sauce

2 tablespoons packed light brown sugar

4 tablespoons peanut oil

1/4 pound green beans, split lengthwise and cut into pieces

Directions

1. Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips.
2. Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.
3. Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.